Syrian Arab Republic Ministry of Industr Syrian Arab Republic Standards and Metrology Authority Syrian Arab Republic Ministry of Industry Syrian Arab Standards and Metrology Organization Syrian Standard No. 3770: 2014 Vegetable oils prepared for food First Review ICS: 67.200.10
This standard was issued by the decision of the Minister of Industry, who is also the Chairman of the Standing Committee in the Organization No. (436), dated 31/12/2014. This standard is valid as from /31/6/ 2015 Copyright reserved All rights are reserved. Reproduction of this specification or any part of it is not permitted or used in any form or by any electronic, mechanical or other means. This includes photography without the prior permission of the Commission, according to the address below: The Syrian Arab Standards and Metrology Organization Damascus-Syria- Yousef al-azma square- Maysaloun Street - Ministry of Industry P. O. Box: 11836- Damascus- Syria Telephone 00963 11 2314239 Fax: + 963 11 2314239 Email: sasmo@net.sy Website: sasmo.org.sy Page 2 of 23
Contents 1- Scope Page 2 - Standard References 3 - Terms and definitions 4- Requirements 5- Food additives 6- Pollutants 7- Health conditions 8- Packing 9- Storage and transport conditions 10- Sampling 11- Methods of research and testing 12- Card statement ANNEXES Appendix A (Informational) Characteristics of vegetable oils prepared for food. Related References Technical terms Tables Table 1- Composition of fatty acids for vegetable oils prepared for food Table 2- Quality Characteristics of Vegetable Oils Table 3 - Maximum limits of food additives Table A -1: Physical and chemical properties of edible vegetable oil Table A- 2: Bilateral level of stearol in raw vegetable oils Table A 3 : Level of tocopherol and tocotrinol in vegetable oils Page 3 of 23
Introduction The Syrian Arab Standards and Metrology Organization is the national body authorized to prepare national standards in Syria through technical committees composed of representatives of the main bodies concerned with the subject matter of the standard. All concerned parties have the right to express opinions and make observations on this specification during the period of publication of the draft standard. Syrian national Standards are structured and drafted according to the Syrian manual 1/2010, in accordance with the rules of the structure and drafting of Standard Specification of the Syrian Standardization, according to guidelines IEC / ISO, part 2 / 2004, rules of structuring and drafting international standards. Accordingly, the Syrian Arab Standards and Metrology Organization has studied and prepared the draft of the Syrian national standard for (vegetable oils prepared for food) and recommended that it be adopted as a Syrian Standard No. (3770: 2014) according to the law of the Syrian Arab Standards and Metrology Organization, which authorizes it to lay national standards for products, materials and services, and to publish and amend them. Noteworthy that this Syrian standard will abolish standards listed below and replace them as from the date of enforcing of the new specification. - SNS 2004: 251 - for maize oil (First Review) - SNA 2004: 144 for cotton seed oil (First Review) - SNS 2004:252 for Sunflower Oil (First Review) - SNA 2006-253 for soya bean oil (First Review) - SNS 2006: 255 -: Sesame oil (First Review) - SNA 1986: 413 for edible coconut oil prepared for food. - SNS 1990: 831 for edible palm oil prepared for food. - SNS 1995:1532 rapeseed oil of low aero sic acid prepared for food (edible). - SNS 2006 :255 for Arachis oil (First Review Page 4 of 23
SNS 3770/2014 Edible Vegetable oil 1- Scope This standard is applied to edible vegetable oils prepared for food use stated in item 3 (Terms and Definitions). This standard is not applied to vegetable oils that require further processing to make them suitable for consumption. 2- Standard References The following reference documents for the implementation of this document can t be dispensed. The said edition is applicable only in the case of a dated assignment, but in case the case of an unqualified reference, the last edition of the reference document mentioned below (including any amendments), will be applicable. - Syrian National Standards No. 743 concerning the general rules of food hygiene. - Syrian National Standards No. 2429 concerning general requirements for storage and transportation of bulk food oils (unpacked). - Syrian National Standards No. 797 for vegetable and animal fats and oils Samplings. - Syrian National Standards No. 1-2111vegetable and animal fats and oils - Preparation of methyl esters of fatty acids. - Syrian National Standard No. 2-2111; vegetable and animal fats and oils. Analysis of methyl esters of fatty acids. - Syrian National Standard No. 2427 concerning plant and animal fats and oils - Determination of minor effects of sterols, through using gas chromatography method. - Syrian National Standard No. 3370 for vegetable and animal oils and fats Determination of melting point. - Syrian national Standards No. 759 concerning vegetable and animal oils and fats Determination of water content and volatile substances. - Syrian National Standard No. 760, concerning vegetable t and animal oils and fats Determination of siphon number - Syrian Standard Specification No. 761, concerning oils and fats of vegetables and animals. Determination of iodine number. - Syrian Standard Specification No. 708, concerning oils and fats of vegetable and animals- Determination of number of acidity (PH). - Syrian Standard Specification No. 762, concerning oils and fats of vegetable and animals Determination of peroxide. - Syrian Standard Specification No. 70, for the card statement of packaged and canned food Page 5 of 23
3- Terms and definitions For the purposes of this Standard, the following terms and definitions shall be applied 3.1 Edible vegetable food It is a food product prepared for food consumption consisting mainly of fatty acid glycerides obtained from plant sources only. The oil may contain small amounts of other lipids such as phosphates and non-sludge and fatty acids naturally free in oil. 3.1.1 Arachis Oil It is the oil extracted from Sudanese peanut seeds (Arachis hypogaea L). 3.1.2 Coconut oil Coconut oil is the oil extracted from the coconut kernel ( Cocos nucifera L ) 3.1.3 Cotton seed oil It is the oil extracted from the seeds of the various species grown from cotton, (Gossypium spp) 3.1.4 Maize oil It is the oil extracted from corn seeds. (Zea mays) 3.1.5 Palm oil It is the oil extracted from the pulp of the oil palm fruit. (Elaeis guineensis) 3.1.6 Palm olein oil It is the liquid part extracted from the palm oil molecules (described above 3.1.5). 3.1.7 Rapeseed Oil-Low Erucic Acid (Low Klaza Oil, Canola Oil). It is the oil extracted from lowerosic acid seeds derived from the following rapeseed varieties: (Brassica napus L., Brassica juncea L., Brassica rapa L) Page 6 of 23
3.1.8 Sesame oil (Jujube oil, Tili oil) It is the oil extracted from sesame seeds (Sesamum indicum L) 3.1.9 Soya bean oil is the oil extracted from soya bean (Glycine max L) 3.1.10 Sunflower oil It is the oil extracted from sunflower seeds ((Helianthus annuus L) 3.1.11 Sunflower seed oil-high oleic acid It is the oil extracted from sunflower seeds (Helianthus annuus) medium content of oleic acid. 3.1.12 Sunflower seed oil mid oleic acid It is the oil extracted from sunflower seeds (Helianthus annuus) of high content of oleic acid 3-2 Raw oil (virgin oil) It is obtained without any change in the nature of the oil, through mechanical methods such as: expulsion or pressure and use of heat only, and oil can be purified by washing with water, sedimentation, filtration and centrifugation only. 3.3 Cold pressed oils They are obtained without any change in the nature of the oil, by mechanical methods only such as: expulsion or pressure and without using heat, and oil can be purified by washing with water, sedimentation, filtration and centrifugation only. 4-Requirements Synthetic characteristics and quality criteria must be available in plant oils prepared for food mentioned in item (3) Page 7 of 23
4.1 Synthesis properties 4.1.1 The composition of fatty acids for plant oils prepared for food (percentage of total fatty acids) shall be calculated according to what has been mentioned in table (1), taking into account the following: - Percentage of aerosic acid 2% in the oil of Low - content rapeseed seeds of the (total fatty acids). - Percentage of Oleic acid shall not exceed 75% in high-oleic sun flower oil of total fatty acids. - Melting degree of oleine oil shall not exceed 24 Celsius. 4.1.2 Additional criteria can be used when necessary to ensure that the samples conform to this standard 4.1.2.1 The content of the Arachidic acid and the high fatty acids in the Sudanese peanut oil shall not exceed 48g / Kg. 4.1.2.2. Reichert number of coconut oil should be between (6-8.5). 4.1.2.3. Polenske number 3of coconut oil should be between 13-18 and between 8-12 for palm kernel oil. 4.1.2.4 Halphen test for cotton seeds oil should be positive 4.1.2.5. Baudouin test for Sesame seed oil should be positive 4.1.2.6. Total content of carotenoids (estimated in cipta carotene) (for the non-ovarian palm trees between 500-2000 and for non-ovarian palm oleine between 550-2500 4.1.2.7. Crismer number for low-erosic rapeseed oil should be between (67-70) 4.1.2.8 Concentration of brasic sterols (cabbage sterols) should not exceed 5% of whole sterols in low content of -erosic acid turnip seeds Page 8 of 23
Table 1 composition of fatty acids for edible vegetable oils prepared for food (percentage of total fatty acids) Coconut Cotton Palm Olein Fatty Acids Arachis Pil Maize Oil Palm Oil Oil Seeds Pil Oil C 6:0 ND ND-0,7 ND ND ND ND C 8:0 ND 4,6-10,0 ND ND ND ND C 10: 0 ND 5,0-8,0 ND ND ND ND C 12:0 ND -0,1 45,1-53,2 ND-0,2 ND-0,3 ND-0,5 0,1-0,5 C 14:0 ND -0,1 16,8-21,0 0,6-1,0 ND -0,3 0,5-2,0 0,5-1,5 C 16: 8,0-14,0 0 7,5-10,2 21,4-26,4 8,6-16,5 39,3-47,5 38,0-43,5 C 16:1 ND -0,2 ND ND -1,2 ND -0,5 ND -0,6 ND -0,6 C 17:0 ND -0,1 ND ND -0,1 ND -0,1 ND,2 ND -0,2 C 17:1 ND -0,1 ND ND -0,1 ND -0,1 ND ND -0,1 C 18:0 4,5-1,0 2,0-4,0 2,1-3,3 ND -3,3 3,5-6,0 3,5-5,0 C 18:1 69-35,0 5,0-10,0 14,7-21,7 20,0-42,2 36,0-44,0 39,8-46,0 C 18:2 43,0-12,0 1,0-2,5 46,7-58,2 34,0-65,6 9,0-12,0 10,0-13,5 C 18:3 ND -0,3 ND -0,2 ND -0,4 ND -2,0 ND -0,5 ND-0,6 C 20:0 2,0-1,0 ND -0,2 0,2-0,5 0,3-1,0 ND -1,0 ND-0,6 C 20:1 1,7-0,7 ND -0,2 ND -0,1 0,2-0,6 ND -0,4 ND-0,4 C 20:2 ND ND ND -0,1 ND -0,1 ND ND C 22:0 4,5-1,5 ND ND -0,6 ND-0,5 ND-0,2 ND-0,2 C 22:1 ND -0,3 ND ND -0,3 ND -0,3 ND ND C 22:2 ND ND ND -0,1 ND ND ND C 24:0 2,5-0,5 ND ND -0,1 ND-0,5 ND ND C 24:1 ND -0,3 ND ND ND ND ND ND = less than measurable, determined as = < %0,05 Page 9 of 23
Fatty Acids Rapeseed Oil - Low- Erosic acid Sesame Oil Soya Oil Sunflower Seeds Oil Sunflower seeds oilhigh oleic acid Sunflower Seeds Oilmid oleic acid C 6:0 ND ND ND ND ND ND C 8:0 ND ND ND ND ND ND C 10:0 ND ND ND ND ND ND C 12:0 ND ND ND -0,1 ND -0,1 ND ND C 14:0 ND -0,2 ND -0,1 ND -0,2 ND -0,2 ND -0,1 ND-1 C 16:0 2,5-7,0 7,9-12,0 8,0-13,5 5,0-7,6 2,6-5,0 4,0-5,5 C 16:1 ND -0,6 ND -0,2 ND -0,2 ND-0,3 ND -0,1 ND-0,05 C 17:0 ND -0,3 ND -0,2 ND -0,1 ND -0,2 ND -0,1 ND-0,05 C 17:1 ND -0,3 ND -0,1 ND -0,1 ND -0,1 ND -0,1 ND-0,06 C 18:0 0,8-3,0 4,5-6,7 2,0-5,4 2,7-6,5 2,9-6,2 2,1-5,0 C 18:1 51,0-70,0 34,4-45,5 17-30 14,0-39,4 75-90,7 43,1-71,8 C 18:2 15,0-30,0 36,9-47,9 48,0-59,0 48,3-74,0 2,1-17 18,7-45,3 C 18:3 5,0-14,0 0,2-1,0 4,5-11,0 ND -0,3 ND -0,3 ND -0,5 C 20:0 0,2-1,2 0,3-0,7 0,1-0,6 0,1-0,5 0,2-0,5 0,2-0,4 C 20:1 0,1-4,3 ND -0,3 ND -0,5 ND -0,3 0,1-0,5 0,2-0,3 C 20:2 ND -0,1 ND ND -0,1 ND ND ND C 22:0 ND -0,6 ND -1,1 ND-0,7 0,3-1,5 0,5-1,6 0,6-1,1 C 22:1 ND -2,0 ND ND -0,3 ND -0,3 ND -0,3 ND C 22:2 ND -0,1 ND ND ND -0,3 ND ND-0,09 C 24:0 ND -0,3 ND -0,3 ND -0,5 ND -0,5 ND -0,5 0,3-0,4 C 24:1 ND -0,4 ND ND ND ND ND ND = less than measurable, determined as =< %0,05 Page 10 of 23
4.1.2.9 Physical and chemical properties of Edible vegetable oils prepared for food shall conform to table (A-1) of annex A 4.1.2.10 certain criteria for identification can be used: 4.1.2.10.1 As a bilayer sterol ratio of the total percentage of sterols shown in Table (A-1) of annex A 4.1.2.10.2 Level of tocopherol and tocotrinol in plant oils indicated in Table (A-2) of annex A 4-2 Quality Characteristics Plant oils prepared for food should have the following quality characteristics: 4.2.1 Oil has to be produced in accordance with the Syrian Standard No. (743) concerning the general rules for food hygiene 4.2.2 That the color and smell is of oil characteristic and free of any strange smell or taste. 4.2.3 Has to be extracted from seeds, grains or embryos intact, clean, and ree of pollen, impurities and contaminants. 4.2.4 It shall be free from sediments and turbidity. 4.2.5 It shall have the properties specified in the following table (2). Table 2 - Quality Characteristics of plant Oils 4.2.5.1. 4.2.5.2 Series Property Unit Maximum limit Volatile substances at 105 centigrade Non-decomposed impurities Volume/volume % 0,2 Volume/volume %0,05 4.2.5.3 Soap content Volume/volume %0,005 4.2.5.4 4.2.5.5. Iron (Fe) Refined oils 1,5 Crude oils (virgin) 5,0 Copper (Cu) Refined oils Mg/Kg 0,1 Crude oils (virgin) Mg/Kg 0,4 Page 11 of 23
Table 2 (continued) Series Property Unit Maximum limit 4.2.5.6 4.2.5.7 Acid Value Refined oils With Mg KOH/ oil 0,6 g. Crude oils ( obtained With Mg KOH/ oil g 0,4 while cold pressed Crude palm oil With Mg KOH/ oil g 10,0 Number of peroxide Refined oils Millie of Oxygen Equivalent Up to 10 Crude oils (virgin) Up to 15 5- Food additives 5-1 No additives may be added to crude oil (virgin) or obtained cold pressed oil. 5-2 The following food additives may be added to refined edible vegetable oils prepared for food. Table 3- Limits of food additives INS The additives The maximum allowed 5.2.1 Anti-Oxidants 304 Ascorbyl palmitate 500 mg/kg, single or 305 Ascorbyl stearate combined 307 a Alpha-tocopherol- d 307 b Concentrated tocopherol mix 307 c Alpha-tocopherol- dl 300 mg/kg, single or combined 310 Propyl gals 100 mg/ kg Page 12 of 23
Table 3 (continued) INS The additives The maximum allowed The maximum allowed 319 tert-butylhydroquinone 120 mg/kg (TBHQ) 320 Butylated hydroxyanisole 175 mg/kg (BHA) 321 75 mg/kg Any composite of the gals with ) (BHT) and (BHA) and (TBHQ ) 200 Mg / kg should not exceed the limits mentioned above for each type, separately 389 Dual-lauryl tio bipropionate 200 mg/kg 3.2.5 Anti Oxidant aids 330 Citric acid According to good manufacturing experience (i) 331 Sodium Dihydrogen Citrate According to good manufacturing experience (ii) tri-sodium citrate According to good manufacturing experience 384 Isopropyl citrate 472 c Citric acid and esters of glycerol fatty acids 100 mg/kg single or combined 5.2.4 Anti- foams concentrated frying oils 900 a Polydimethyl siloxanes 10 mg/ kg 6. Pollutants 6.1 The residual impact of radiation and pesticides shall not exceed the internationally permissible limits of world food codex (FAO / WHO Codex), when it is impossible to completely remove it technically. 6.2 The percentage of mineral Pollutants should not exceed, if existed, the following: Arsenic AS 0.1 mg / kg Lead Pb 0.1 mg / kg 0 Page 13 of 23
7- Health Conditions The product must be prepared and traded according of the requirements of the Syrian national Standards no. (743) concerning General Rules of food health. 8- Packing 8.1 The oil is to be filled in healthy packaging made of non-harmful non- toxic materials, never used before and to be clean and dry, free of any strange odor and tightly wrapped. The oil can be filled in: 8.1.1 Consumer packaging like, (Plastic and glass bottles, and small metal containers, which can be used in filling food stuffs 8.1.2 Transport containers including (barrels, plates with 20- liter, or more storage capacity, reservoirs, tanks, whose interior is coated with a non-rusting material nor for reacting with oil and is suitable for storage of food 8.2 Packages must be in transport and storage conditions 8-3 The size of the oil in the package should not be less than % 90 of the capacity of the package specified in accordance with the laws and regulations in force, except in the case of containers made of tin, whose capacity is equal to one liter of the capacity of the package, as volume occupied by the content in any case is less than 80% of the package storage capacity. 9- Storage and transportation 9.1 The general requirements for the storage and transport of bulk (unpackaged) oils should comply with the conditions and requirements of the Syrian National Standard 2429 9.2 Transportation shall be carried out in an appropriate manner that protects the containers from damage and pollution (clean and covered carriers). 9.3 Storage of oil should be in clean and dry storage tanks and warehouses 9.4 Containers shall be stored in well-ventilated warehouses away from direct sunlight and from heat and pollution sources. 9.5 Each transported shipment shall be accompanied by a laboratory certificate issued by the department responsible for technical quality control in the producing side. 10- Sampling Sampling is made according to the Syrian national standard 797 concerning (Fat, vegetable and animal oils - sampling). Page 14 of 23
11- Methods of examination and testing 11-1 Determination of fatty acid composition According to Syrian national standard No. (2111-1) for vegetable and animal oils and fats - preparation of methyl esters for fatty acids and Syrian national standard No. (2111-2) for vegetable and animal oils and fats - analysis Methyl esters of fatty acids. 11.2 Determination of melting point According to Syrian national standard No. (3370) for vegetable and animal oils and fats - Determination of melting points (Sliding point). 11.3 Determination of moisture and volatiles According to Syrian Standard No. (759) for vegetable and animal oils and fats - Determination of water content and volatile substances. 11.4 Determination of the content of Insoluble impurities According to the International Standard ISO 663:2000 for vegetarian and animal oils and fats - Determination content of insoluble impurities. 11.5 Determination of the content of soap According to the international standard BS 684 item 2.5, determination of soap or AOCS Cc 17 95 (97) 11.6 Determination of copper and iron content According to the International Standard ISO 8294:1994 for vegetable and animal oils and fats - Determination of content of copper, iron and nickel - atomic absorption method using the furnace 11.7 Determination of the relative density According to the International Union of pure and applied chemistry IUPAC 2.101, with the use of the appropriate conversion factor. 11.8 Determination of the apparent density According to international standard ISO 6883: 2000 for vegetable oils and fats Determination of the apparent density. 11.9 determination of refractive index According to the Syrian national Standard no. (760) for vegetable oils and fats - determination the refractive index. Page 15 of 23
11.10 determination of Saponification value According to Syrian national standard no. (707) for vegetable and animal oils and fats - Determination of Saponification value. 11.11. Determination of iodine value. According to Syrian national standard no. (761) for vegetable and animal oils and fats- Determination of iodine value. 11.12. Determination of non- Saponification materials. According to International standards ISO 3596: 2000 for vegetable and animal oils and fats- Determination of non- Saponification materials. 11.13 determination of Acids value According to Syrian Standard No. (708) for vegetarian and animal oils and fats - Determination of the acidity value. 11.14 Determination of peroxide value According to the Syrian national standard no (762) for vegetarian and animal oils and fats - Determination of peroxide value. 11.15 Determination of Food Additives Anti oxidants (BHT), (BHA), According to Syrian national standard No. (2306) (Food Additives) anti-oxidants. Determination of BHA and BHT in vegetarian and animal fats and in oils, according to the chromatographic gaseous liquid method. 11.16. Determination of lead According to International Standard ISO 12193: 1994 animal and vegetable oils and fats - Determination of Lead by the method of atomic absorption spectrometry using Graphite oven. 11-17 determination of Arsenic Determination of arsenic content is made according to the official analysis methods of the American organization for Analytical Chemists (AOAC) 11.18 Determination of sterol content According to the Syrian national standard No. (2427) for vegetable and animal oils and fats - estimation of small effects of sterile compounds by gas chromatography method. 11.19 Determination of tocopherol content According to the International Standard ISO 9936:1997 for the Determination of Tocopherol and Tocotinol Content using High Performance HPLC. Page 16 of 23
11.20 Halphen Test According to AOCS Cb 1-25 (97) 11.21 Crismmer test According to AOCS Cb 4 53 - (97) 11.22 Bdwin Test (Sesame oil test) According to AOCS Cb 2 04 - (97) 11.23 Recht and Polinsk test According to AOCS Cd 04-3 (97) 12- Statement card Requirements and conditions of the Syrian national standard No 70 for packaged and canned food labels and specifications, and Syrian national standard No. 375 concerning validity of foodstuffs shall be taken into account, and the following data shall be written on the packaging in a clear font except for the Syrian standard, which can be removed or changed in Arabic and may be written in other foreign languages besides the Arabic language: 12.1 Name of oil according to what is stated in item 3. 12.2. Complete list of additives in descending order 12.3 Net content of the package in terms of weight or volume, according to units of the international measurement system. 12.4 The name and address of the produced or stored laboratory and the trademark, if any, and the name of the distributor or importer can be mentioned 12.5 Country of origin. 12.6 Batch number 12.7 date of packing 12.8 Expiration date in month and year 12.9 In the case of oil filling in parcels, the number and type of vessels contained in the package or parcel should be mentioned Page 17 of 23
Syrian Arab Republic Ministry of Industr Syrian Arab Republic Standards and Metrology Authority Appendix A (Informational) Characteristics of edible vegetable oils Table A- 1 Physical and chemical properties of edible vegetable oils Special Characteristics Arachis Oil Coconut Oil Relative density, water at degree 20 Celsius Virtual density (g/mm 0,920-0,912 D= 20 Celsius 0,921-0,908 D= 40 Celsius Cotton Seed Oil 0,926-0,918 D = 20 Celsius Maize Oil Palm Oil Palm Olein 0,925-0,917 D = 20 Celsius Refractive index at degree 40 1,465-1,460 1,450-1,448 1,466-1,458 1,468-1,465 Saponification value (with KOH) /oil g 187-196 248-265 189-198 187-195 0,899-0,891 D = 50 Celsius 0,889-0,895 D = 50 Celsius 1,456-1,454 at 50 Celsius 190-209 0,920-0,899 D= 40 Celsius 0,898-0,896 D= 40 Celsius 1,460-1,458 194-202 Iodine value 86-107 6,3-10,7 100-123 103-135 50,0-55,0 56 < - non- Saponification materials 10> - 15 > - 15 > - 28 > - 12 > - 13 > - Fixed carbon isotopes 13,71-16,36 First Review ICS: 67.200.10
Table A-1 (continued) Special Characteristics Rapeseed Oil - Low Erucic Acid Sesame Seed Oil Soya Bean Oil Sunflower Seed Oil Sunflower Seed Oil-High Oleic Acid Sunflower Seed Oil mid Oleic Acid Relative density, water at degree 20 Celsius 0,914-0,920 D = 20 Celsius 0,915-0,924 D = 20 Celsius 0,919-0,925 D =20 Celsius 0,918-0,923 D = 20 Celsius 0,909-0,915 D = 20 Celsius 0,914-0,916 D = 20 Celsius Refractive index at degree 40 1,465-1,467 1,465-1,469 1,470-1,466 1,461-1,468 1,467-1,471 D = 25 Celsius 1,467-1,471 D = 25 Celsius Saponification value (with KOH) /oil g 182-193 186-195 189-195 188-194 182-194 190-191 Iodine Value 105-126 104-120 124-139 118-141 78-90 94-122 non- Saponification materials 20 > - 20 > - 15 > - 15 > - 15 > - 15 > - Page 19 of 23
Table A-2: Bilateral Sterol Level in Crude Vegetable Oils Determined as a Percentage of Total Sterols in Reference Samples Sterol Arachis Oil Coconut Oil Cotton Seed Oil Maize Oil Palm Oil Palm Oein Cholesterol ND-3,8 3,0 -ND 0,7-2,3 0,2-0,6 2,6-6,7 2,6-7,0 Brassicasterol ND- 0,2 ND-0,3 0,1-0,3 ND-0,2 ND ND Campesterol 12,0-19,8 6,0-11,2 6,4-14,5 16,0-24,1 18,7-27,5 12,5-39,0 Stigma sterol 5,4-13,2 11,4-15,6 2,1-6,8 4,3-8,0 8,5-13,9 7,0-18,9 Beta sitosterol 47,4-69,0 32,6-50,7 76,0-87,1 54,8-66,6 50,2-62,1 45.4-71,0 Delta-5- avena sterol 5,0-18,8 20,0-40,7 1,8-7,3 1,5-8,2 ND-2,8 ND-3,0 Delta 7-stigmastenol ND-5,1 ND 3,0 ND-1,4 0,2-4,2 0,2-2,4 ND 3,0 Delta 7- avena sterol ND-5,5 ND-3,0 0,8-3,3 0,3-2,7 ND-5,1 ND 6,0 Others 1,4 -ND ND 3,6 ND 1,5 ND- 2,4 ND ND 10,4 Total sterol 900-2900 400-1200 2700-6400 7000-22100 300-700 270-800 Page 20 of 23
Table A-2 (Continued) Setrol Rapeseed Oil - low Erucic acid Sesame Seed oil Soya Bean Oil Sun flower Seed Oil Sunflower Seed Oil-High Oleic Acid Sunflower Seed Oil-Mid Oleic Acid Cholesterol ND 1,3 0,1-0,5 0,2-1,4 ND-0,7 ND-0,5 0,1-0,2 Brassicastero 5,0-13,0 0,1-0,2 ND-0,3 ND- 0,2 ND-0,3 ND-0,1 Campesterol 24,7-38,6 10,1-20,0 15,8-24,2 6,5-13,0 5,0-13,0 9,1-9,6 Stigma sterol 0,2-1,0 3,4-12,0 14,9-19,1 6,0-13,0 4,5-13,0 9,0-9,3 Beta-sitosterol 45,1-57,9 57,7-61,9 47,0-60 50-70 42,0-70 56-58 Delta -5- avena sterol 2,5-6,6 6,2-7,8 1,5-3,7 ND 6,9 1,5-6,9 4,8-5,3 Delta -7-- stigma stenol ND- 1,3 0,5-7,6 1,4-5,2 6,5-24,0 6,5-24,0 7,7-7,9 Delta - 7 -avena-sterol ND-0,8 1,2-5,6 1,0-4,6 3,0-7,5 ND- 9,0 4,3-4,4 Others ND-4,2 0,7-9,2 ND-1,8 ND- 5,3 3,5-9,5 5,4-5,8 Total sterol 4500-11300 4500-19000 1800-4500 2400-5000 1700-5200 Page 21 of 23
Table A-3: Level of Tocopherol and Tocotrinol in vegetable oils (Reference samples) Tocopherol and Coconut Rapeseed oil - Arachis Oil Cotton Seed Oil Maize oil Palm Oil Palm olein Tocotrinol Oil low erucic Alpha-tocopherol 49-373 ND-17 136-674 23-573 4-193 30-280 100-386 Beta-tocopherol ND-41 ND-11 ND-29 ND 356 ND-234 ND 250 ND-140 Gamma-tocopherol 88-389 ND-14 138-746 268-2468 ND 526 ND 100 189-735 Delta - tocopherol ND- 22 ND ND-21 23-75 ND-123 ND-100 ND-22 Alpha - tocotrienol ND ND- 44 ND ND- 239 4-336 50-500 ND Gamma tocotrienol ND ND-1 ND ND-450 14-710 20-700 ND Delta tocotrienol ND ND ND ND-20 ND-377 40-120 ND Total 170-1300 ND-50 380-1200 330-3720 150-1500 300-1800 430-2680 Tocopherol and Tocotrinol Sesame Seed Oil Soya Bean Oil Sunflower Seed Oil Sunflower Seed Oil- High Oleic Acid Sunflower Seed Oil- Mid Oleic Acid Alpha-tocopherol ND- 3,3 9-352 403,935 400-1090 488-668 Beta -tocopherol ND ND- 36 ND-45 10-35 19-52 Gamma tocopherol 521-983 89-2307 ND -34 3-30 2,3-19,0 Delta - tocopherol 4-21 154-932 ND- 7,0 ND-17 ND 1,6 Alpha -tocotrienol ND ND-69 ND ND ND Gamma tocotrienol ND- 20 ND-103 ND ND ND Delta tocotrienol ND ND ND ND ND Total 330-1010 600-3370 440-1520 450-1120 507-741 Page 22 of 23
Syrian Arab Republic Ministry of Industr Syrian Arab Republic Standards and Metrology Authority Related References (1) Food Code Specification, CODEX STAN 210: 1999, Rev 2009, AMD 2013, Vegetable Oils, Named Syrian National Standard S.N.S 3770:2014 Edible Vegetable Oils SASMO Organization: Damascus -Syria - Ministry of Industry Yousef al-azmaa Sq. Maisallon Street Tel + 963 11 2314239 - Fax + 963 11 2314239- P.O Box 11836 Damascus E. mail: sasmo@net.sy -Web site: www.sasmo.org.sy First Review ICS: 67.200.10