هيئة التقييس لدول مجلس التعاون لدول الخليج العربية

Transcription

1 هيئة التقييس لدول مجلس التعاون لدول الخليج العربية G.C.C STANDARDIZATION ORGANIZATION (GSO) Final Draft GSO 05/FDS ---- / 2012 الزيوت النباتية المعدة للطعام الجزء الثالث زيت بذرة الكتان Edible Vegetable Oils Part III Linseed Oil Prepared By GSO Technical Committee for standards of food and agricultural products This document is a draft GSO Standard circulated for comments. It is, therefore, subject to alteration and modification and may not be referred to as a GSO Standard until approved by GSO Board Of Directors

2 Edible Vegetable Oils Part III Linseed Oil Date of Board of Directors approval Issuing Status : : 0

3 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 regulations through specialized technical committees (TCs). technical committee for GSO through the technical program of committee TC No. 5 "Gulf standards of food and agriculture products" has prepared GSO Standard Edible Vegetable Oils Part III Linseed Oil. The Draft Standard has been prepared by Sultanate Of Oman. This Gulf Standard cinsider as part III of Edible Vegetable Oils. and its completed Part II which prepared by Kuwait. This standard include linseed oil. This standard has been approved as a Gulf (Standard / Technical Regulation) by GSO Board of Directors in its meeting No.( ),held on / / H, / / G. The approved standard will replace and supersede the GSO standard No. ( / ). 1

4 Edible Vegetable Oils Part III Linseed Oil 1. SCOPE AND FIELD OF APPLICATION This standard is concerned with edible vegetable oils part III linseed oil. 2. COMPLEMENTARY REFERENCES 2.1 GSO 9 Labelling of Pre-packaged Foods. 2.2 GSO 15 Methods of sampling for edible oils and fats. 2.3 GSO 16 Physical and chemical methods for testing edible vegetable oils and fats. 2.4 GSO 17 Methods of test for permitted additives edible oils and fats - part GSO 19 Permitted food additives in edible oils and fats GSO 20 Methods for the determination of contaminating metallic elements in food stuffs. 2.7 GSO 21 Hygienic regulation for food plants and their personal. 2.8 GSO ISO 5508:1994 Determination of fatty acids in animal and vegetable Fats and oils - Second Part: Analysis by gas liquid - Chromatography of methyl esters of fatty acids 2.9 GSO 1863 " Food packages - Part 2: Plastic package - General requirements " GSO 839 Food packages - part1 : general requirements. " 2.11 GSO 988 Limits of Radioactively Levels Permitted in Foodstuff - Part GSO/ISO 5509 Animal and vegetable fats and oils -- Preparation of methyl esters of fatty acids.. 3- DEFINITIONS 3.1 Edible vegetable oil: Is a food product intended for human consumption consists mainly of glycerides of fatty acids obtained from plant sources, They may contain small amounts of other lipids such as phosphatides, of unsaponifiable constituents and of free fatty acids naturally present in the fat or oil 3.2 Virgin fats and oils are edible vegetable fats and oils obtained, without altering the nature of the oil, by mechanical procedures, e.g. expelling or pressing, and the application of heat only. They may be purified by washing with water, settling, filtering and centrifuging only. 2

5 3.3 Cold pressed fats and oils are edible vegetable fats and oils obtained, without altering the oil, by mechanical procedures, e.g. expelling or pressing, without the application of heat. They may have been purified by washing with water, settling, filtering and centrifuging only. 4- CHARACTERISTICS Must be available in the vegetable oils Edible contained in item (3) the following characteristics: 4.1 Free from pork products or derivatives or other animal fats. 4.2 Free of other vegetable oils and mineral. 4.3 Color, taste and smell shall be distinctive of the oil, and free from rancidity or any smell or taste strangers. 4.4 The production shall be according to Gulf standard mentioned in item ) 2.7(. 4.5 To be extracted from a seed or grain or healthy embryos, clean and free from rancidity and impurities and contaminants. 4.6 It shall be free of sediment and turbidity. 4.7 Gives a positive result for hexa-promid test. 4.8 Un saponifiable matter shall not exceed.)%7.2(. 4.9 Insoluble impurities shall not exceed )%1.7( Limit of arsenic, copper and lead shall not exceed (0.%) Mg/kg, iron(1.5)mg/kg Oil content ranges from fatty acids measured using analysis Gas Chromatography device between : C16:0 4 7 C18:0 2-5 C18: C18: C18: C FOOD ADDITIVES No additives are permitted in virgin or cold pressed oils covered by this Standard Following food additives allowed to use in linseed oil intended for human Consumption. 3

6 Item INS Food Additives Maximum Level Flavours Allow to use natural & artificial flavouring in GSO standard mention in item (2.5) Antioxidants: 1.Ascorbyl palmitate 2.Ascorbyl stearate) 500 mg/kg (singly or combination) E 304 E 305 E Mixed tocopherols GMP concentrate E 307b 4.Alpha-tocopherol GMP E Synthetic gammatocopherol GMP E Synthetric deltatocopherol) GMP E 310 (Propyl gallate) 100 mg/kg E Tertiary butyl 120 mg/kg hydroquinone (TBHQ)) E Butylated 175 mg/kg hydroxyanisole (BHA)) E Butylated 75 mg/kg hydroxytoluene (BHT)) 10.Any combination of gallates, BHA and BHT and/or TBHQ) 200 mg/kg And shall not exceed the limits mentioned above each item separately E 389 Dilauryl thiodipropionate 200 mg/kg Antioxidant synergists: GMP E Citric acid E Sodium citrates GMP E Isopropyl citrates 100 mg/kg 4. Monoglyceride citrate (singly or combination) Anti-foaming agents 10 mg/kg (oils for deep-frying): E900(a) Polydimethylsiloxane 4

7 4.13 Quality properties of edible vegetable oils shall be as following: Item Property Maximum Level Matter volatile at 105 C 0.2 % m/m Insoluble impurities 0.05 % m/m Soap content % m/m Iron (Fe): Refined oils Virgin oils 1.5 mg/kg 5.0 mg/kg Copper (Cu): Refined oils Virgin oils 0.1 mg/kg 0.4 mg/kg Acid value: Refined oils Cold pressed and virgin oils 0.6 mg KOH/g Oil 4.0 mg KOH/g Oil Peroxide value: Refined oils Cold pressed and virgin oils up to 10 milliequivalents of active oxygen/kg oil up to 15 milliequivalents of active oxygen/kg oil 4.14 Pesticides residues shall not exceed the permitted limits Limits of Radioactively Levels shall be according to the GSO standard mention in item (2.11). 5- PACKAGING, TRANSPORTATION AND STORAGE when packing, transportation and storage edible vegetable oils consider the following: 5

8 5.1 Packaging The final product shall be filled in suitable, clean, and hermetically sealed containers which protect the product from contaminations and shall be comply with the GSO standard mentioned in item (2.10). 5.2 Transportation 5.3 Storage Transportation shall be in such a way as to protect them from mechanical damage and contamination. Be stored containers at room temperature (25 o c) in the stores well-ventilated area away from direct sunlight and sources of heat and contamination. 6- LABELLING Without prejudice to the GSO standard requirements mentioned in items (2.1) each package shall has the following labelling: 6.1 Name of oil as mention in item (3). 6.2 Food additives. 6.3 Production and expiration date is symbolic manner (month - year). 7- SAMPLIN Samples shall be taken according to Gulf standard mentioned in item (2.2). 8- METHOD OF TEST & ANALYSIS The tests shall be carried out following the representative sample taken according to item (7) to determine its compliance with this standard: 8.1 Determination of pork fat, mineral & vegetable oils, rancidity, relative density, refractive index, saponification value, acidity value, iodine value, unsaponifiable matter, peroxide value, proportion of volatiles matters, proportion of insoluble impurities, Soap content and Halphen test, accourding to GSO standard mention in item (2.3). 8.2 Detected of permitted substances in oils accourding to GSO standard mention in item (2.4). 8.3 Determination of heavy metals accourding to GSO standard mention in item (2.6). 8.4 Determination of fatty acids in oils accourding to GSO standards mention in items 6

9 (2.8) & (2.12). 7