هيئة التقييس لدول مجلس التعاون لدول الخليج العربية

Transcription

1 هيئة التقييس لدول مجلس التعاون لدول الخليج العربية GCC STANDARDIZATION ORGANIZATION (GSO) Final draft Standard GSO 000/2015 Flavor Infused Olive Oil ( E ) PREPARED BY Technical committee for food and agricultural products standards. This document is a draft Gulf standard circulated for comments and observations on them, so they are subject to change and switch, may not refer to it as a Gulf standard until approved by the Board of Directors of the Gulf.

2 تقديم هيئةة التقيةيس لةدول مجلةس التعةاون لةدول الخلةيج العربيةة هيئةة عليميةة تجةم ة جةويت ا ا ج ة الوطنية للمواصفات والمقاييس دول الخليج العربية ومن م ام ال يئةة ةداد المواصةفات القيا ةية الخليجية بوا طة لجان نية متخصصة. وعد عامت هيئة التقييس لدول مجلس التعاون لدول الخليج العربيةةة جمةةن برنامج مل اللجنةةة الفنيةةة رعم " 5 اللجنة الفنية الخليجية لمواصفات عطاع المنتجةةات الغذائية وال ار ية بإ داد هذه المواصفة القيا ية الخليجية منقوع النباتات العطرية والب ا ارت مع يت ال يتون وعامت دولة الكويت بإ داد المشروع بعد ا تع ارض المواصفات العربية وا جنبية والدولية والمؤلفات المرجعية ذات الصلة وعد ا تمدت هذه المواصفة كمواصفة عيا ية خليجية اجتماع مجلس دار ال يئة رعم... الذي قد بتاريخ / / هة الموا ق / /. Foreword GCC Standardization Organization (GSO) is a regional Organization which consists of the National Standards Bodies of GCC member States. One of GSO main functions is to issue Gulf Standards /Technical regulation through specialized technical committees (TCs). GSO through the technical program of committee TC No (5) "Technical committee for standards of food and agriculture products" has prepared The GSO Standard Infused Olive Oils " The Draft Standard has been prepared by State of kuwait. This standard has been approved as Gulf (Technical Regulation) by GSO Board of Directors in its meeting No.../....held on / / / H, / / G

3 1. Scope of Implementation: Flavor Infused Olive Oils This GCC specification is applicable specifically to flavor Infused olive oils with different kinds of herbs including oregano, basil, garlic, and rosemary. Some edible Mushrooms and truffle. Also some foodstuff like chili, garlic, dried tomatoes, vinegar and balsamic vinegar to give the olis their Distinctive taste and flavor. 2. Supplementary References: 2.1 GSO 9 "Labeling of prepackaged foodstuffs". 2.2 GSO 21 "Hygienic regulations for food plants and their personnel ". 2.3 GSO 1694 " Greneral Principles of food Hygiene. 4.2 GSO/CAC 193 General standard for Contaminants in food and feed ". 4.5 GSO 150 " Expiration periods for food products part -1 ". 2.6 GSO 839 " Food packages part 1 General Requirements ". 2.7 GSO 168 "Requirements of storage facilities for dry and canned foodstuffs". 2.8 GSO 1016 " Microbiological Criteria for foodstuffs part 1 ". 2.9 GSO 988"Limits of radioactivity levels permitted in foodstuffs Part 1" GSO 282, GSO 283 " Maximum Limits for pesticide Residues in Agricultural and food products part 1and part 2 " GSO 1843 Food Grade Salt GSO 1019 " olive oils and Olive-Pomace Oils " GSO 1974 Vinegar GSO/ISO5560 Dehydrated garlic (Allium Sativum L.) Specification GSO 717 Black Pepper, Whole or Grand GSO 718 White Pepper, Whole or Grand GSO 1819 Chillies and capsicums, whole or ground (powdered) - Specification GSO/ISO 2254 Cloves, whole and ground (powdered) - Specification GSO/ ISO 6754 Thymus Vulgaris L. 1

4 3. Definitions: 3.1 Infused Olive oils: The product prepared by mixing one or more of the spices, mushrooms and some foodstuff like tomatoes, lemon and chilies for the purpose of acquiring the taste characteristic of these foods for olive oil. 3.2 Flavored olive oil: The product prepared by mixing one or more of the herbs, spices, salt and different kinds of flavors for the purpose of acquiring the taste characteristic of these additions. 3.3 : Oil obtained from virgin olive oil (the acid content or organoleptic characteristics of which render it unsuitable for human consumption in the natural state) by means of refining methods which do not lead to alterations in its initial glyceridic structure; its acidity content shall not exceed 0.3% as oleic acid. 3.4 Olive pomace oil: Oil obtained by treating olive pomace with solvents or other physical treatments, To the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds. 3.5 Foreign materials: Any material that is not of the origin of the product and its inputs. 4. Requirements: 4.1 General Requirements Infused olive oil, must adhere to the following specifications: 4.1 I Have a strong color and flavor characteristic of the product indicate the newness packing Easy flow and free of agglomeration Free from any abnormal material Free from any fermentation and rancidity. 2

5 4.1.5 Free from any food additives such as colours, preservatives except alpha tocopherol Free from any insects or their parts Salt can be added according to the GSO specifications mentioned an item (11.2) Must be completely free of pork products or derivatives. and Ethanol Materials used in the manufacturing must meet the Gulf standard specifications relating to items (2.2) and item (2.3) Fatty acids composition determined with gas chromatography (% of total fatty acids) for olive oils shall be according to Table (1) : Table (1) Fatty acids composition as determined by gas chromatography Fatty acid Myristic acid (C14:0) Palimitoleic acid(c 16:0) Palimitoleic acid(c 16:1) Heptadecanoic acid(c 17:0) Heptadecanoic acid(c 17:1) Stearic acid (C 18:0) Oleic acid (C 18:1) Linoleic acid (C 18:2) Gadolic acid (C 20:0) Arachidic acid (C 20:1) Behenic acid (C 22:0) Lignoceric acid (C 24:0) Trans fatty acids: Oleic acid (C 18:1) T Linoleic acid (C 18:2) T + Linoleneic acid (C 18:3) T 4.2 Specifity characteristics: (% of total fatty acids) Virgin olive oils Color, odor and taste: Virgin olive oils: See item : Olive oil Kind of oil Odor Taste Color Acceptable Acceptable Good Good Virgin olive oil Olive oil Refined Olive oil Olive-pomace oil Acceptable Acceptable Acceptable Acceptable Light yellow Light, yellow to green Light, yellow to brownish Light, yellow to green Olive pomace oilrefined olive pomace oil

6 The appearance of these oils after store for 24 hours less than 20ºCshall be limpid and free from opacity The organoleptic characteristic (odor and taste) of virgin olive oils shall be as follows : Extra virgin olive oil Ordinary virgin olive oil Median of the Average defect fruity attribute 0 Between 0 and 2.5 > 0 Between 2.5 and 6.0 * > 0 * Or when the median of the defect is less than or equal to 2.5 and the n=median of the fruity attribute is equal to Peroxide value (maximum level) shall be in the following ranges: Kind of oil Virgin olive oils Olive oil Refined olive- pomace oil Olive pomace oil Specific extinction in ultra-violet: Peroxide value (mill equivalent of active oxygen / kg oil ) Absorbency in ultra-violet K 270: Kind of oil Extra virgin olive oil Virgin olive oils Ordinary virgin olive oil Olive oil Refined olive- pomace oil Olive- pomace oil Absorbency in ultra-violet at 270 nm (*) Delta K * After passing the sample through activated alumina, absorbency at 270 nm shall be equal to or less than Ultraviolet absorbance at 232 nm for extra virgin olive oil shall be 2.50 * and for virgin olive oil

7 4.3 Quality characteristics: Kind of oil Virgin olive oils Olive oil olive Olive pomace oil % Moisture and volatile matters (max) % of insoluble impurities(max) Soap test Inapplicable Negative Negative Negative Negative 4.4 Radioactivity levels in the product shall not exceed the levels mentioned in the Gulf standards stated in item (8.2). 4.5 Pesticides residues shall not exceed the levels mentioned in the Gulf standards stated in items (10.2) and (11.2). 4.6 The limits of radiation levels in the product shall not exceed the permitted maximum levels stated in the GSO standard mentioned in item (2.9). 4.7 The toxic metallic elements shall be determined according to the Gulf standard mentioned in item (2.4). 5. Packaging, transferring and storage: 5.1 The containers shall be suitable, clean and tightly-sealed to prevent any external contamination, and shall comply with the GSO standard mentioned in item (2.6). 5.2 The product shall be stored under suitable conditions in well ventilated stores far from moisture, sunlight, or sources of contamination and odors, in accordance with the GSO standard mentioned in item (2.7). 5.3 The product shall be transported in such a way as to protect it from mechanical damage, contamination and direct sunlight. 5

8 6. Hygienic requirements: 6.1 The production shall be carried out according to the hygienic requirements mentioned in item (2.6). 6.2 Radioactivity levels in the product shall not exceed the levels mentioned in the Gulf standards stated in item (2.12). 6.3 Pesticides residues shall not exceed the levels mentioned in the Gulf standards stated in items (2.9) and (2.10). 6.4 Contaminant heavy metals content in all kinds of olive oil shall not exceed (mg /kg): - Iron Lead Arsenic Copper Packaging: Containers used in packaging of the product shall comply with the Gulf standard mentioned in item (2.11). 8. Storage: Containers shall be stored in well ventilated stores far away from direct sunlight and sources of heat as well as contamination; the stores shall meet the requirements laid down in the Gulf standard mentioned in item (2.7). 9. Labeling: Without prejudice to what has been mentioned in the Gulf standard in item (2.1), the following shall be declared on each container: 9.1 Name of the oil will be infused (name the substance added to infuse with the olive oil) with olive oil, also names like dressing and seasoning. 9.2 Name and address of the manufacturer and their brand if exist The net content in metric system. 9.4 A complete list of the ingredients in descending order of quantity. 6

9 9.5 The date of manufacturer and expiry date shall be in accordance with the GSO standards mentioned in item (2.5). 9.6 It is not permitted to use the expressions used in the case of pure olive oil when naming flavored or infused olive oil, for example, do not use olive oil expression or extra virgin olive oil with garlic or garlic flavor, but can be called infused garlic with olive oil or dressing of olive oil and garlic. 7

10 Technical Terms Specific extinction Cloudiness Flocculent precipitin Specification value Iodine value Virgin olive oil Refined olive pomace oil Thickness Optical density Relative density Relative index Bellier index Transmittance 8