DRAFT EAST AFRICAN STANDARD

Transcription

1 DEAS 297:2013 ICS DRAFT EAST AFRICAN STANDARD Edible Soya Bean Oil Specification EAST AFRICAN COMMUNITY EAS 2013 Second Edition 2013

2 DEAS 297:2013 Copyright notice This EAC document is copyright-protected by EAC. While the reproduction of this document by participants in the EAC standards development process is permitted without prior permission from EAC, neither this document nor any extract from it may be reproduced, stored or transmitted in any form for any other purpose without prior written permission from EAC. Requests for permission to reproduce this document for the purpose of selling it should be addressed as shown below or to EAC s member body in the country of the requester: East African Community 2013 All rights reserved East African Community P.O.Box 1096 Arusha Tanzania Tel: /8 Fax: / eac@eachq.org Web: Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. Violators may be persecuted ii EAC 2013 All rights reserved

3 DEAS 297:2013 Contents Page Foreword... iv 1 Scope Normative references Terms and Definition Quality requirements Fortification Food additives Hygiene Contaminants Packaging Labelling Sampling... 6 Annex A (Informative) GLC Fatty acid composition... 7 EAC 2013 All rights reserved iii

4 DEAS 297:2013 Foreword Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in the East African Community. It is envisaged that through harmonized standardization, trade barriers that are encountered when goods and services are exchanged within the Community will be removed. In order to achieve this objective, the Community established an East African Standards Committee mandated to develop and issue East African Standards. The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community. East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards they are implementing. DEAS 297 was prepared by Technical Committee EASC/ TC/015, Oil Seeds and Edible Fats. This second edition cancels and replaces the first (297:2000), which has been technically revised iv EAC 2013 All rights reserved

5 DRAFT EAST AFRICAN STANDARD DEAS 297:2013 Edible Soya bean Oil Specification 1 Scope This Draft East African standard prescribes the specification and method of sampling and test for edible soyabean oil derived from seeds of Glycine max (L) (Merr). The standard does not apply to soyabean oil, which is made for further processing in order to render it suitable for human consumption 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. EAS 38, General standard for labelling of pre-packaged foods EAS 39, Code of practice for hygiene for food and drink industries EAS 101 Food stuffs Methods of determining of arsenic content EAS 103, Schedule for permitted food additives EAS 291, Animal and vegetable fats and oils Sampling EAS 305, Animal and vegetable fats and oils Sample preparation EAS 306, Animal and vegetable fats and oils Determination of peroxide value EAS 307, Animal and vegetable fats and oils Determination of acid value and acidity EAS 308, Animal and vegetable fats and oils Determination of unsaponifiable matter EAS 309, Animal and vegetable fats and oils Determination of iodine value EAS 310, Animal and vegetable fats and oils Determination of refractive index EAS 311, Animal and vegetable fats and oils Determination of moisture and volatile matter EAS 312, Animal and vegetable fats and oils Determination of insoluble impurities EAS 313, Animal and vegetable fats and oils Determination of saponification value EAS 314, Animal and vegetable fats and oils Determination of lead EAS 315, Animal and vegetable fats and oils Determination of copper, iron and nickel EAS 316, Animal and vegetable fats and oils Determination of conventional mass per volume ("litre weight in air") EAC 2013 All rights reserved 1

6 EAS 317, Animal and vegetable fats and oils Determination of Lovibond colour EAS 318, Animal and vegetable fats and oils Determination of soap content 3 Terms and Definition For the purposes of this standard, the following terms and definitions shall apply 3.1 Edible oil is food stuff which is composed of glycerides of fatty acids of vegetable, animal or marine origin which is suitable for human consumption. It may contain small amounts of other lipids such as phosphatides, of unsaponifiable constituents and of free fatty acids naturally present in the oil. 3.2 Edible soya bean oil is the edible oil derived from seeds of Glycine max (L.) (Merr.). 3.3 Virgin vegetable oil, Is edible oil obtained, without altering the nature of the oil, by mechanical procedures, e.g. expelling or pressing, and the application of heat only. It may have been purified by washing with water, settling, filtering and centrifuging only 3.4 Non virgin (refined) vegetable oil, oils of plant origin obtained by mechanical procedures and/or solvent extraction and subjected to refining processes to adopt it especially for use in food products. 4 Quality requirements 4.1 General quality requirements Edible soyabean oil shall be clear and free from adulterants, sediments, and any other foreign matter added colouring and flavouring substances have acceptable taste and odour be free from admixture with other oils. 4.2 Specific quality requirements Edible Soyabean oil shall comply with requirements in Table 1. 2 EAC 2013 All rights reserved

7 Table 1 Quality requirements of edible soya bean oil S. No. Parameters Requirement Test method i) Relative density ( 20 o C/ water at 20 o C ) EAS 316 ii) Moisture and matter volatile at 105 o C, % by m/m 0.2 EAS 311 iii) Insoluble impurities, % m/m 0.05 EAS 312 iv) Soap Content, % m/m EAS 318 v) Refractive index, at 40 o C EAS 310 vi) Saponification value (mg KOH/g oil EAS 313 vii) Colour, units in a 25.4 mm Lovibond cell, max Red 6 Yellow 60 EAS 317 viii) Iodine value (Wij s) EAS 309 ix) Unsaponifiable matter, g/kg max 15 EAS 308 x) Acid value, mg KOH/g Oil max. Virgin 4.0 xi) Peroxide Value, meq peroxide oxygen/kg oil max Non virgin 0.6 EAS EAS Fortification Edible soyabean oil may be fortified in accordance to EAS Food additives 6.1 General requirement Food Additives shall not be used virgin or cold pressed oils. In other forms the additives may be used subject to tables 2, 3, 4 and Colours The colours provided in table 2 below are permitted for use within the stated maximum use level for the purpose of restoring natural colour lost in processing or for the purpose of standardizing colour but not for the purposes of concealing damage or inferiority or making the product appear to be of greater than actual value Table 2 permitted colours in blended oils INS a No. Colour Maximum Limit 100(i) Curcumin 5 mg/kg 160a(ii) Beta-carotenes (Vegetable) 25 mg/kg 160a(i) Beta Carotene (Synthetic) 25 mg/kg (singly or in EAC 2013 All rights reserved 3

8 160a(iii) Beta Carotene (Blakeslea trispora) combination) 160e 160f Beta-apo-8 -carotenal Beta-apo-8 carotenoic acid, methyl or ethyl ester 160b(i) Annatto extracts, bixin-based 10 mg/kg (as bixin) a INS means International Numbering System as published by Codex 6.3 Antioxidants Table 3 - Antioxidants INS No. Antioxidant Maximum Limit 304 Ascorbyl Palmitate 500 mg/kg 305 Ascorbyl Stearate 307a Tocopherol, d-alpha- 300 mg/kg 307b 307c Tocopherol concentrate, mixed Tocopherol, dl-alpha 310 Propyl gallate 100 mg/kg 319 Tertiary butyl hydroquinone (TBHQ) 120 mg/kg 320 Butylated hydroxyanisole (BHA) 175 mg/kg 321 Butylated hydroxytoluene (BHT) 75 mg/kg Any combination of gallates, BHA, BHT, and/or TBHQ 389 Dilauryl thiodipropionate 200 mg/kg (Singly or in combination) (Singly or in combination 200 mg/kg but limits above not to be exceeded 6.4 Antioxidant synergists Table 4 Antioxidant Synergists INS No. Antioxidant synergist Maximum Limit 330 Citric acid 331(i) Sodium dihydrogen citrate GMP 331(iii) Trisodium citrate 384 Isopropyl citrates 100 mg/kg 472c Citric and fatty acid esters of glycerol (Singly or in combination) 4 EAC 2013 All rights reserved

9 6.5 Antifoaming agents (deep frying oil) Table 5 Antifoaming agent INS No. Antifoaming agent Maximum Limit 900a Polydimenthylsiloxane 10 mg/kg 7 Hygiene Edible soyabean oil shall be produced, prepared and handled in accordance with the provisions of appropriate sections of EAS 39 8 Contaminants 8.1 Pesticide residues Soyabean oil shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission for this commodity. NOTE: Where the use of certain pesticides is prohibited by some Partner States, it should be notified to all Partner States accordingly. 7.2 Other contaminants Soyabean oil shall comply with those maximum limits specified in Table 6. Table 6 Limits for contaminants in edible soya bean oil S. No Contaminants Maximum Level Test Method iv) Iron, mg/kg Virgin 5 EAS 315 Non virgin 1.5 v) Copper, mg/kg Virgin 0.4 EAS 315 Non virgin 0.1 vi) Lead, mg/kg 0.1 EAS 314 vii) Arsenic, mg/kg 0.1 EAS 101 viii) Nickel, mg/kg 0.1 EAS Packaging Edible soya bean oil shall be packed in food grade containers and sealed in manner to ensure the safety and quality specified in this standard are maintained throughout the shelf life of the product. 10 Labelling In addition to the mandatory labelling provisions in EAS 38, the following specific provisions apply: a) The name of the product shall be "Soya bean oil" b) The words Virgin, non-virgin or refined shall be declared on the label to indicate the type of oil. EAC 2013 All rights reserved 5

10 Where Soya bean oil has been subject to any process of esterification or to processing which alters its fatty acid composition or its consistency, the name of the product or any synonym shall not be used unless qualified to indicate the nature of the product. 11 Sampling Sampling shall be carried in accordance with EAS 291 and samples prepared for testing according to EAS EAC 2013 All rights reserved

11 Annex A (Informative) GLC Fatty acid composition When required the fatty acid profile should be determined by Gas Liquid chromatography. Ranges of fatty acids are given in Table A.1 for information Carbon Configuration Table A.1 GLC Fatty acid composition C<14 C14:0 C16:0 C16:1 C18:0 C18:1 C18:2 C18:3 C20:1 C220 C24 Composition % <0.1 < < <0.6 <0.5 <0.5 <0.5 Samples falling outside the GLC fatty acid range are not compliant with the standard.. EAC 2013 All rights reserved 7

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13 DEAS 297:2013 EAC 2013 All rights reserved