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27 feb 2026
Real Decreto 351/2025, de 30 de abril, por el que se aprueba la norma de calidad de los aceites vegetales comestibles
Qué ha cambiado (1 artículo)
ANEXO III▾
Antes| Producto | Estigmastadienos (%) | Composición de esteroles (%) | | | | | | | | | | |
| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |
| Aceites de presión | Colesterol | Brassicasterol | Campesterol | Estigmasterol | β-sitosterol | Δ5-Avenasterol | Δ7-estigmastenol | Δ7-Avenasterol | Eritrodiol | Otros esteroles | Esteroles totales mg/Kg. | |
| 1. Aceite de soja. | <0.1 | 0.2–1.4 | ≤0.3 | 15.8–24.2 | 14.9–19.1 | 47.0–60.0 | 1.5–3.7 | 1.4–5.2 | 1.0–4.6 | – | ≤1.8 | 1800–4500 |
| 1.1 Aceite de soja alto oleico. | <0.1 | 0.2 – 0.4 | 0.2 – 0.3 | 19.9– 23.4 | 18.4– 21.4 | 43.1– 49.2 | 1.9 – 2.1 | 2.2 – 2.4 | 1.3 – 1.5 | – | 4.5– 6.1 | 2311– 2823 |
| 2. Aceite de cacahuete. | <0.1 | ≤3.8 | ≤0.2 | 12.0–19.8 | 9.0 – 15.0 | 47.4–69.0 | 4.0–18.8 | ≤5.1 | ≤5.5 | – | ≤1.4 | 900– 2900 |
| 3. Aceite de girasol. | <0.1 | ≤0.7 | ≤0.2 | 6.5–13.0 | 6.0–13.0 | 50.0–70.0 | ≤6.9 | 6.5–24.0 | 3.0–7.5 | – | ≤5.3 | 2400–5000 |
| 3.1 Aceite de girasol alto oleico. | <0.1 | ≤0.5 | ≤0.3 | 5.0–13.0 | 4.5–13.0 | 42.0–70.0 | ≤6.9 | 6.5–24.0 | ≤9.0 | – | 3.5–9.5 | 1700–5200 |
| 3.2 Aceite de girasol medio oleico. | <0.1 | 0.1–0.2 | ≤0.1 | 9.1–9.6 | 9.0–9.3 | 56.0–58.0 | 4.8–5.3 | 7.7–7.9 | 4.3–4.4 | – | 5.4–5.8 | – |
| 4. Aceite de algodón. | <0.1 | 0.7–2.3 | 0.1–0.3 | 6.4–14.5 | 2.1–6.8 | 76.0–87.1 | 1.8–7.3 | ≤1.4 | 0.8–3.3 | – | ≤1.5 | 2700–6400 |
| 5. Aceite de germen de maíz. | <0.1 | 0.2–0.6 | ≤0.2 | 16.0–24.1 | 4.3–8.0 | 54.8–66.6 | 1.5–8.2 | 0.2–4.2 | 0.3–2.7 | – | ≤2.4 | 7000–22100 |
| 6. Aceite de colza. | <0.1 | ≤1.3 | 5.0–13.0 | 24.7–38.6 | 0.2–1.0 | 45.1–57.9 | 1.5–6.9 | ≤1.3 | ≤0.8 | – | ≤4.2 | 4500–11300 |
| 7. Aceite de cártamo. | <0.1 | ≤0.7 | ≤0.4 | 9.2–13.3 | 4.5–9.6 | 40.2–50.6 | 0.8–4.8 | 13.7–24.6 | 2.2–6.3 | – | 0.5–6.4 | 2100–4600 |
| 7.1 Aceite de cártamo alto oleico. | <0.1 | ≤0.5 | ≤2.2 | 8.9–19.9 | 2.9–8.9 | 40.1–66.9 | 0.2–8.9 | 3.4–16.4 | ≤8.3 | – | 4.4–11.9 | 2000–4100 |
| 8. Aceite de pepita de uva. | <0.1 | ≤0.5 | ≤0.2 | 7.5–14.0 | 7.5–12.0 | 64.0–75.0 | 1.0–3.5 | 0.5–3.5 | 0.5–1.5 | >2.0 | ≤5.1 | 2000–7000 |
| 9. Aceite de salvado de arroz. | <0.1 | ≤0.5 | ≤0.3 | 11.0–35.0 | 6.0–40.0 | 25.067.0 | ≤9.9 | ≤14.1 | ≤4.4 | – | 7.5–12.8 | 10500–31000 |
| 10. Aceite de sésamo. | <0.1 | 0.1–0.5 | 0.1–0.2 | 10.1–20.0 | 3.4–12.0 | 57.7–61.9 | 6.2–7.8 | 0.5–7.6 | 1.2–5.6 | – | 0.7–9.2 | 4500–19000 |
| 11. Aceite de semilla de lino. | <0.1 | ≤0.05 | ≤ 1.0 | 25.0– 31.0 | 7.0 – 9.0 | 45.0–53.0 | 8.0 – 12.0 | ≤0.05 | ≤0.05 | – | ≤0.05 | 2300–6900 |
| 12. Aceite de almendra. | <0.1 | ≤ 1.0 | ≤ 0.3 | 2.0 – 5.0 | 0.4 – 4.0 | 73.0–86.0 | 5.0 – 14.0 | ≤ 3.0 | ≤ 3.0 | – | ≤ 6.0 | 1590–4590 |
| 13. Aceite de avellana. | <0.1 | ≤ 1.1 | ≤0.05 | 3.0 – 6.2 | ≤ 2.0 | 76.5–96.0 | 1.0 – 5.1 | ≤ 4.3 | ≤ 1.6 | – | ≤0.05 | 1200–1800 |
| 14. Aceite de nuez. | <0.1 | ≤0.05 | ≤0.05 | 4.0 – 6.5 | ≤0.05 | 70.0–92.0 | 0.5 – 6.0 | ≤ 3.0 | ≤ 2.0 | – | ≤0.05 | 500–1760 |
| 15. Aceite de pistacho. | <0.1 | ≤ 1.0 | ≤0.05 | 4.0 – 6.5 | 0.5 – 7.5 | 75.0– 94.0 | 6.0 – 8.0 | ≤ 0.7 | ≤ 0.5 | – | ≤0.05 | 1840–4500 |
| 16. Aceite de aguacate. | <0.1 | ≤ 0.5 | ≤ 0.5 | 4.0 – 8.3 | 0.3 – 2.0 | 79.0– 93.4 | 2.0 – 8.0 | ≤ 1.5 | ≤ 1.5 | – | ≤ 2.0 | 3000–7500 |
| Nota: los nombres utilizados para la descripción de las características fisicoquímicas de los aceites de los anexos II, III y IV no se corresponden necesariamente con las denominaciones de estos productos, que están contempladas en los artículos 4 y 6 de esta norma. | | | | | | | | | | | | |
Ahora| Producto | Estigmastadienos (mg/kg) | Composición de esteroles (%) | | | | | | | | | | |
| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |
| Aceites de presión | Colesterol | Brassicasterol | Campesterol | Estigmasterol | β-sitosterol | Δ5-Avenasterol | Δ7-estigmastenol | Δ7-Avenasterol | Eritrodiol | Otros esteroles | Esteroles totales mg/Kg. | |
| 1. Aceite de soja. | <0.1 | 0.2–1.4 | ≤0.3 | 15.8–24.2 | 14.9–19.1 | 47.0–60.0 | 1.5–3.7 | 1.4–5.2 | 1.0–4.6 | – | ≤1.8 | 1800–4500 |
| 1.1 Aceite de soja alto oleico. | <0.1 | 0.2 – 0.4 | 0.2 – 0.3 | 19.9– 23.4 | 18.4– 21.4 | 43.1– 49.2 | 1.9 – 2.1 | 2.2 – 2.4 | 1.3 – 1.5 | – | 4.5– 6.1 | 2311– 2823 |
| 2. Aceite de cacahuete. | <0.1 | ≤3.8 | ≤0.2 | 12.0–19.8 | 9.0 – 15.0 | 47.4–69.0 | 4.0–18.8 | ≤5.1 | ≤5.5 | – | ≤1.4 | 900– 2900 |
| 3. Aceite de girasol. | <0.1 | ≤0.7 | ≤0.2 | 6.5–13.0 | 6.0–13.0 | 50.0–70.0 | ≤6.9 | 6.5–24.0 | 3.0–7.5 | – | ≤5.3 | 2400–5000 |
| 3.1 Aceite de girasol alto oleico. | <0.1 | ≤0.5 | ≤0.3 | 5.0–13.0 | 4.5–13.0 | 42.0–70.0 | ≤6.9 | 6.5–24.0 | ≤9.0 | – | 3.5–9.5 | 1700–5200 |
| 3.2 Aceite de girasol medio oleico. | <0.1 | 0.1–0.2 | ≤0.1 | 9.1–9.6 | 9.0–9.3 | 56.0–58.0 | 4.8–5.3 | 7.7–7.9 | 4.3–4.4 | – | 5.4–5.8 | – |
| 4. Aceite de algodón. | <0.1 | 0.7–2.3 | 0.1–0.3 | 6.4–14.5 | 2.1–6.8 | 76.0–87.1 | 1.8–7.3 | ≤1.4 | 0.8–3.3 | – | ≤1.5 | 2700–6400 |
| 5. Aceite de germen de maíz. | <0.1 | 0.2–0.6 | ≤0.2 | 16.0–24.1 | 4.3–8.0 | 54.8–66.6 | 1.5–8.2 | 0.2–4.2 | 0.3–2.7 | – | ≤2.4 | 7000–22100 |
| 6. Aceite de colza. | <0.1 | ≤1.3 | 5.0–13.0 | 24.7–38.6 | 0.2–1.0 | 45.1–57.9 | 1.5–6.9 | ≤1.3 | ≤0.8 | – | ≤4.2 | 4500–11300 |
| 7. Aceite de cártamo. | <0.1 | ≤0.7 | ≤0.4 | 9.2–13.3 | 4.5–9.6 | 40.2–50.6 | 0.8–4.8 | 13.7–24.6 | 2.2–6.3 | – | 0.5–6.4 | 2100–4600 |
| 7.1 Aceite de cártamo alto oleico. | <0.1 | ≤0.5 | ≤2.2 | 8.9–19.9 | 2.9–8.9 | 40.1–66.9 | 0.2–8.9 | 3.4–16.4 | ≤8.3 | – | 4.4–11.9 | 2000–4100 |
| 8. Aceite de pepita de uva. | <0.1 | ≤0.5 | ≤0.2 | 7.5–14.0 | 7.5–12.0 | 64.0–75.0 | 1.0–3.5 | 0.5–3.5 | 0.5–1.5 | >2.0 | ≤5.1 | 2000–7000 |
| 9. Aceite de salvado de arroz. | <0.1 | ≤0.5 | ≤0.3 | 11.0–35.0 | 6.0–40.0 | 25.067.0 | ≤9.9 | ≤14.1 | ≤4.4 | – | 7.5–12.8 | 10500–31000 |
| 10. Aceite de sésamo. | <0.1 | 0.1–0.5 | 0.1–0.2 | 10.1–20.0 | 3.4–12.0 | 57.7–61.9 | 6.2–7.8 | 0.5–7.6 | 1.2–5.6 | – | 0.7–9.2 | 4500–19000 |
| 11. Aceite de semilla de lino. | <0.1 | ≤0.05 | ≤ 1.0 | 25.0– 31.0 | 7.0 – 9.0 | 45.0–53.0 | 8.0 – 12.0 | ≤0.05 | ≤0.05 | – | ≤0.05 | 2300–6900 |
| 12. Aceite de almendra. | <0.1 | ≤ 1.0 | ≤ 0.3 | 2.0 – 5.0 | 0.4 – 4.0 | 73.0–86.0 | 5.0 – 14.0 | ≤ 3.0 | ≤ 3.0 | – | ≤ 6.0 | 1590–4590 |
| 13. Aceite de avellana. | <0.1 | ≤ 1.1 | ≤0.05 | 3.0 – 6.2 | ≤ 2.0 | 76.5–96.0 | 1.0 – 5.1 | ≤ 4.3 | ≤ 1.6 | – | ≤0.05 | 1200–1800 |
| 14. Aceite de nuez. | <0.1 | ≤0.05 | ≤0.05 | 4.0 – 6.5 | ≤0.05 | 70.0–92.0 | 0.5 – 6.0 | ≤ 3.0 | ≤ 2.0 | – | ≤0.05 | 500–1760 |
| 15. Aceite de pistacho. | <0.1 | ≤ 1.0 | ≤0.05 | 4.0 – 6.5 | 0.5 – 7.5 | 75.0– 94.0 | 6.0 – 8.0 | ≤ 0.7 | ≤ 0.5 | – | ≤0.05 | 1840–4500 |
| 16. Aceite de aguacate. | <0.1 | ≤ 0.5 | ≤ 0.5 | 4.0 – 8.3 | 0.3 – 2.0 | 79.0– 93.4 | 2.0 – 8.0 | ≤ 1.5 | ≤ 1.5 | – | ≤ 2.0 | 3000–7500 |
| Nota: los nombres utilizados para la descripción de las características fisicoquímicas de los aceites de los anexos II, III y IV no se corresponden necesariamente con las denominaciones de estos productos, que están contempladas en los artículos 4 y 6 de esta norma. | | | | | | | | | | | | |