هیي ة التقییس لدول مجلس التعاون لدول الخلیج العربیة

Transcription

1 هیي ة التقییس لدول مجلس التعاون لدول الخلیج العربیة GCC STAARDIZATION ORGANIZATION (GSO) Final draft GSO/FDS 1754/2014 الزیوت النباتیة المعدة للطعام الجزء الا ول Edible vegetable s - Part 1 ICS:

2 Edible vegetable s- Part 1 Date of GSO Board of Directors' Approval : / /143 h ( / /201 ) Issuing Status : Technical regulation

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). GSO through the technical program of committee TC No (5) "Technical committee for standards of food and agriculture products" has updated the GSO Technical regulation No. : GSO 1754/2012 "Edible vegetable s- Part 1" The Draft Technical regulation has been prepared by State of Qatar. This Technical regulation has been approved by GSO Board of Directors in its meeting No.( ), held on / /143 h ( / /201 ), The approved standard will replace and supersede the standard No. (GSO 1754/2012). 1

4 Edible vegetable s- Part 1 This Gulf Standard has cancelled and replaced the following Gulf Standards: 1. GSO 115 Edible soybean 2. GSO 114 Edible maize. 3. GSO 229 Edible palm. 4. GSO 484 Edible palm. 5. GSO 974 Edible muster seeds. 6. GSO 1074 Edible Rape- low erucic acid. 7. GSO 1365 Edible safflower seed. 2

5 Edible vegetable s- Part 1 1- Scope and field of application: This Gulf Standard is concerned with edible vegetable s mentioned in item (3). 2- Complementary references: 2.1 GSO 9 Labeling of prepackaged foodstuffs. 2.2 GSO 15 Methods of sampling edible s and fats. 2.3 GSO 16 Physical and chemical methods for testing edible s and fats. 2.4 GSO 17 Methods of test for permitted food additives in edible s and fats - Part GSO 19 Permitted food additives in edible s and fats. 2.6 GSO 20 Methods for the determination of contaminating metallic elements in foodstuffs. 2.7 GSO 21 Hygienic regulations for food plants and their personnel. 2.8 GSO 150-2" Expiration dates for food products - Part 2: Voluntary expiration dates". 2.9 GSO 382, 383 Maximum limits for pesticides residues in agricultural food products- Parts 1, GSO 839 Food packages- Part 1: General requirements GSO 988 Limits of radioactivity levels permitted in foodstuffs Part GSO 998" Methods for detection of permissible radionuclide's limits in food- Part 1: Gamma spectrometry analysis: A-C s 134, C s 137" GSO 1863" Food packages- Part 2: Plastic containers: General requirements" GSO ISO 5508 Animal and vegetable s and fats- Part 2: Analysis by gas chromatography of methyl esters of fatty acids GSO ISO 5509 Animal and vegetable s and fats- Preparation of methyl esters of fatty acids GSO CAC 193" General Standard for contaminants and toxics in food stuffs" Gulf Standards which the Organization shall be approved concerning with: Methods of detection of lard in food products Methods for the determination of pesticide residues: CAc/GL 40 Portion of commodities to which Codex MRLS apply and which is analysed. 3

6 CAC/GL 40 Guidelines on good laboratory practice in pesticide residue analysis. 3- Definitions: 3.1 Edible vegetable : foodstuffs which are composed primarily of glycerides of fatty acids being obtained only from vegetable 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. 3.2 Cotton: is derived from the seeds of various cultivated species of Gossypium spp 3.3 Sunflower (sunflower ) : is derived from sunflower seeds (seeds of Helianthus annuus L.). 3.4 Mustard : is derived from the seeds of white mustard (Sinapis alba L. or Brassica hirta Moench), brown and yellow mustard ( Brassica juncea (L.) Czernajew and Cossen) and of black mustard (Brassica nigra (L.) Koch). 3.5 : is derived from the fleshy mesocarp of the fruit of the palm (Elaeis guineensis). 3.6 : is derived from the of the fruit of the palm ( Elaeis guineensis). 3.7 : is the liquid fraction derived from the fractionation of palm 3.8 stearin: is the high-melting fraction derived from the fractionation of palm. 3.9 : is a liquid fraction derived from fractionation of palm 3.10 stearin: is a solid fraction derived from fractionation of palm super: is a liquid fraction derived from palm (described above produced through a specially controlled crystallization process to achieve an iodine value of 60 or higher Rape (turnip rape ; colza ; ravison ; sarson : toria ) is produced from seeds of Brassica napus L., Brassica rapa L., Brassica juncea L. and Brassica tournefortii Gouan species Safflower (safflower ; carthamus ; kurdee ) : is derived from safflower seeds (seeds of Carthamus tinctorious L.) Safflower - high oleic acid (high oleic acid safflower ; high oleic acid carthamus high oleic acid kurdee ) is produced from high oleic acid bearing seeds of varieties derived from Carthamus tinctorious L Soya bean (soybean ): is derived from soya beans (seeds of Glycine max (L.) Merr.). 4

7 3.16 Virgin : is obtained, without altering the nature of the, by mechanical procedures, e.g. Expelling or pressing, and the application of heat only. They may have been purified by washing with water, settling, filtering and centrifuging only Cold pressed : is obtained, without altering the, by mechanical procedures only, 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: The following characteristics shall be met in edible vegetable s: 4.1 Edible vegetable shall be free from pig fat and free from other animal fats and its derivatives. 4.2 Edible vegetable shall be free from mineral s contaminants (organic hydrocarbons). 4.3 Edible vegetable taste and odors shall be normal and characteristics of the, and free from foreign odor and taste. 4.4 The shall be free from rancidity expressive of spage. 4.5 The production shall be carried out according to Gulf Standard mentioned in item (2.7). 4.6 It shall be produced from sound, clean, free from rancidity, impurities and contaminants fruits, seeds, grains or germs. 4.7 The appearance of the shall be clear and shall be free from sediments and turbidity at 40 C. 4.8 The erucic acid content in low- erucic acid rape shall not exceed 2% (as % of total Fatty acds). 49 Oleic acid content in high oleic acid safflower shall not less than 70% oleic acid (as % of Total fatty acids) Temperature for slip point shall be as follows: stearin stearin superoleim between 21 to 26 C between 31 to 34 C not more than 24 C not less than 44 C not more than 19.5 C 4.11 The physical and chemical characteristics for edible vegetable s shall be according Table No. (1) Food additives: No food additives are permitted in virgin and cold press s. 5

8 The following additives are permitted to add to edible vegetable s: Item Additive Maximum level INS No Flavors Natural or synthetic flavors are permitted to add according to Gulf Standard mentioned in item Antioxidants: a-ascorbyl palmitate b- Ascorbyl stearate c- Tocopherol concentrate,mixed d- Tocophermol, d- alphae- Tocopherol, dl-alpha- 500 ppm Singly or in combination b 307a 307c 300 ppm singly or in compination f- Propyl gallate 100 ppm 310 g- Tertiary butylated hydroxylquinone (TBHQ) 120 ppm 319 h- Butylated hydroxyanisole (BHA) 175 ppm 320 i- Butylated hydroxytoluene (BHT) 75 ppm 321 Any combination of f,g,h,i 200 ppm within individual limits j-dilauryl thiodipropionate 200 ppm Antioxidant synergists: -Citric acid GMP 330 -Sodium dihydrogen citrate GMP 331(i) -Trisodium citrate GMP 441(ii) -Isopropyl citrates 384 -Citric and fatty acid esters of glycerol 100 ppm singly or in combination 472c Antifoaming agents: Polydimethylsiloxane 10 ppm 900a 4.13 Fatty acids composition (% of total fatty acids) shall be as in Table No. (2) Quality characteristics for vegetable s shall be as follows: 6

9 Item Characteristics Maximum level Ma er vola le at 105 ο C 0.2 % m/m Insoluble impurities 0.05% m/m Soap content 0.005% m/m Iron content: Refined s Virgin s Cured palm Cured palm stearin Copper content: Refined s Virgin s 1.5 ppm 5.0 ppm 5.0 ppm 5.0 ppm 0.1 ppm 0.4 ppm Acid value: Refined s Cold pressed and virgin Virgin palm s Peroxide value: Refined s Cold pressed and virgin 0.6mg KOH/g refined 4.0 mg KOH/g 10.0 mg KOH/g Up to 10 mill equivalents of active oxygen/kg Up to 15 mill equivalents of active oxygen/kg 4.15 Composition characteristics: The Reichert value for palm shall be in range The Polenske value for palm shall be in range The Halphen test for cotton shall be positive The total carotenoids (as beta-carotene) for unbleashed palm, unbleashed palm and unbleashed palm stearin should be in the range , and mg/kg respectively The Crismer value for low erucic acid rape should be in the range The concentration of brassicasterol in low erucic acid rape should be greater than 5% of total sterols The pesticides residues shall not exceed to what mentioned in Gulf Standard stated in item (2.9) The radionuclide limits in the product shall be comply to what mentioned in Gulf Standard stated in Item (2.11). 7

10 4.18 Contaminant metallic elements in edible vegetable s shall not exceed to what mentioned in Gulf standard stated in Item (2.16) Levels of desmethylsterols in cured vegetable s as % of total sterols Shall be shown in Table (3 ) Levels of tocopherols and tocotrienols in crude vegetable s (mg/kg) Shall be shown in Table (4 ). 5. Packaging, transportation and storage: The following shall be met during Packaging, transportation and storage: 5.1 Packaging: The s shall be packed in healthy containers made from harm less materials and does not affect on its characteristics< the containers shall be clean, dry, free from any foreign odor, not previously used, with tight covers and shall be comply with Gulf Standards stated in Items (2.10), (2.13). 5.2 Transportation: 5.3 Storage: The transportation shall be carried out by means protect the containers from damage and contamination. The containers shall be stored at room temperature ( 25 ο C) in good ventilation stores, far from direct sun light and the sources of heat and contamination. 6. Labeling: Without prejudice to what mentioned in Gulf Standard stated in items (2.1, 2.8) the following shall be Declared on the label: 6.1 Kind of the vegetable according to the definitions mentioned in this Technical regulation. 6.2 Additives ( it should be one of the permissible additives to edible s and fats) and its added content. 7. Sampling: Samples shall be taken according with Gulf Standard stated in item (2.2). 8

11 8. Methods of examination and test: The following tests shall be carried out on the representative sample taken according to item (7) to determine its complying with this Standard: 8.1 Detection of mineral s, and the determination of relative density, refractive index, saponification value, acid value, iodine value, unsaponifble matter, insoluble impurities, soap content and Halphen test shall be carried out according to Gulf Standard stated in item (2.3). 8.2 Detection and determination of permissible additives to the s shall be carried out according to Gulf Standard stated in item (2.4). 8.3 Determination of contaminant metallic elements shall be carried out according to Gulf Standard stated in item (2.6). 8.4 Determination of free fatty acids of the shall be carried out according to Gulf Standard stated in items (2.14, 2.15). 8.5 Determination of pesticides residues shall be carried out according to Gulf Standard stated in Item (2.17.2). 8.6 Determination of radiation levels shall be carried out according to Gulf Standard mentioned in Item (2.12). 8.7 Detection of lard shall be carried out according to Gulf Standard mentioned in Item (2.17.1). 9

12 Table No. (1) Physical and chemical characteristics Characteristic Relative density Cotton At 20 ο C Maize At 20 ο C Mustar d At 20 ο C o.899 At 50 ο C o.914 At 40 ο C At 40 ο C stearin At 40 ο C o.920 At 40 ο C stearin At 60 ο C super At 40 ο C Rape seed (low erucic acid) o At 20 ο C Safflower At 20 ο C Safflower seed (high oleic acid) At 20 ο C At 25 ο C Soybean At 25 ο C Apparent density (g/ml) Refractive index (at 40 ο C) (50 ο c) (50 ο c) At 40 ο C At 60 ο C At 60 ο C At 20 ο C At 40 ο C At 25 ο C Saponification value(mg KOH/g ) Unsaponifiabl e matter (g/kg) Iodine value

13 Charact eristic Cotton Maize Must ard Table No. (2) Fatty acids composition (%of total fatty acids) steari n stearin super Rape (low erucic acid) Safflower Safflower (high oleic acid) Soybean C6: C8: C10: C12: C14: C16: C16: Nd C17: C17: C18: C18: C18:

14 Charact eristic Cotton Maize Must ard C18: C20: C20: C20: C C22: C22: C24: C24:1 o steari n stearin super Rape (low erucic acid) Safflower Safflower (high oleic acid) Soybean

15 Table (3) Levels of desmethyllsterols in cured vegetable s as % of total sterols Cotton Maize stearin stearin super Rapeseed (low erucic acid) Safflowe r seed Safflowe r seed (high oleic acid) Soyab ean Cholestero l Brassicast erol Campeste rol Stigmaster ol Betasitostero l Delta-5- avenaster ol

16 Delte-7- stigmaster ol Delte-7- avenaster ol Others Total sterols (mg/kg) ; Non-detectable, defined as 0.05%

17 Table (4) Levels of tocopherols and tocotrienols in crude vegetable s (mg/kg) Cotton Maize stearin stearin super Rapeseed ( low erucic acid) Safflowerse ed Safflowe r (High oleic acid Soyabean Alphatocopherol Betatocopherol Gammatocopherol Deltatocopherol Alphatocotrienol Gammatocotrienol Deltatocotrienol Total (mg/kg)

18 - Non-detectable. Note: Maize also contains -52 mg/kg beta tocotrienol. 4