Draft Israeli Standard SI 191 SI 191 June 2008 2008 ICS code: 6.200.10 Olive oil This document is a proposal only The Standards Institution of Israel 42 Chaim Levanon Street, Tel-Aviv 699, tel. 92-3-6465154, fax 92-3-641262, www.sii.org.il MK/DK/ZG 05.06.08
This Standard was prepared and approved by Technical Committee 508 vegetable fats and oils and their products, with the following composition: Israel Industrialists Association Olives Council Standards Institution of Israel Industry Division Ministry of Health Ministry of Industry, Trade and Employment Israeli Defence Forces Food Branch - Asaf Ovadiah, Uri Tzegla (chairman) - Amir Gur Lavi, Gadi Hurwitz - Ruti Aradi - Einat Haliva - Pinchas Kutscher - Ella Karbiyev-Weissbord Naftali Pollack coordinated the Standard s preparation.
Notice of revision This Standard replaces Israeli Standard SI 191 of March 1998 Descriptors: Food products, food testing, vegetable oils, olive oil. The Standard s updating status Israeli Standards undergo reviewing from time to time, at least once every five years, to adapt them to scientific and technological developments. Those using the Standards should make sure that they have the up-to-date edition of the Standard incl. its amendment sheets. A document published in Reshumot [Official Gazette] as an amendment sheet, may be a separate amendment sheet or an amendment combined with a Standard. The Standard s validity An Israeli Standard incl. its updates comes into force as from its publication in Reshumot. One should check whether the Standard is official or whether parts of it are official. An official Standard or an official amendment sheet (in whole or in part) come into force 60 days from publication of the notice in Reshumot, unless the notice specifies a later date for coming into force. Labelling with a Standard mark Anyone who manufactures a product that conforms to the requirements of the Israeli Standards that are applicable to it, may, under a permit from the Standards Institution of Israel, label it with a Standard mark: Copyright Photocopying, duplication or publication of this Standard or parts thereof, using any method, without prior authorisation in writing from the Standards Institution of Israel is prohibited.
Table of contents Introduction...1 Chapter A General...1 1.1 Applicability...1 1.2 References...1 1.3 Sorting, designation and description...2 Chapter B General requirements...2 2.1 Additives...2 2.2 Packaging...3 2.3 Labelling...3 2.4 Storage...4 2.5 General requirements for the product...4 2.6 Non-conformity of one packaging unit to the Standard...4 Chapter C Test requirements...4 3.1 Oil content in the container...4 3.2 Clarity...4 3.3 Presence of foreign oils...5 3.4 Composition and quality...5 Chapter D Testing methods...6 4.1 Composition and quality tests... Schedule A...8 Terminology list...8
Introduction This Standard is based in part on the on olive oils and olive-pomace oils. The is updated from time to time, therefore this Standard SI 191 does not quote quantitative provisions, but instead quotes references to the appropriate provisions in the latest edition of the. Note: See Schedule A for guidance on locating the up-to-date on olive oils and olive-pomace oils. Chapter A General 1.1 Applicability This Standard applies to oil produced from the fruit of the olive tree (Olea europaea L.) and suitable for use in food without additional treatment (hereunder the product ). 1.2 References Standards and documents referred to in this Standard (for undated Standards and documents, the latest edition applies): Israeli Standards SI 12 - Glass containers for food products and beverages SI 228 - Edible vegetable oils: tests SI 1059 - Weight tolerance and volume tolerance of pre-packed food products SI 1145 - Labelling of pre-packed food SI 5113 - Plastic materials and products and their constituents made of plastic, which come into contact with food and beverages Israeli Acts, regulations and documents Public Health Regulations (Food) (Closure of Food Packaging), 553-1992, Regulations Code 544 of 05.10.1992 Public Health Regulations (Food) (Nutritional Labelling), 553-1993, Regulations Code 5524 of 25.05.1993 Public Health Regulations (Food) (Nutritional Labelling) (Amendment), 554-1994, Regulations Code 5600 of 25.05.1994 Foreign documents IOOC - International Olive Oil Council Trade standard applying to olive oils and olive-pomace oils CFR - Code of Federal Regulations (FDA) title 21 FCC - Food Chemicals Index AOAC - Official Methods of Analysis of AOAC INTERNATIONAL AOCS - American Oil Chemists Society Official Methods and Recommended Practices of the AOCS 1
1.3 Sorting, designation and description The olive oil shall be of one of the following sorts only (the phrases in quotation marks serve to designate the product sort): 1.3.1 Virgin olive oil 1 Olive oil produced only by pressing or by a similar mechanical process, without undergoing further treatment and without the addition of olive oil produced in a different process. Virgin olive oil includes the following sorts: 1.3.1.1 Extra virgin olive oil 1 Virgin olive oil without any fault in its flavour, and whose acidity when expressed in percentages by weight of oleic acid does not exceed the value quoted in the definition of this sort in the IOOC document. 1.3.1.2 Virgin olive oil 1 Virgin olive oil without any fault in its flavour, and whose acidity when expressed in percentages by weight of oleic acid does not exceed the value quoted in the definition of this sort in the IOOC document. 1.3.1.3 Ordinary olive oil 1 Virgin olive oil whose flavour is still good, and whose acidity when expressed in percentages by weight of oleic acid does not exceed the value quoted in the definition of this sort in the IOOC document. 1.3.2 Refined olive oil 1 Virgin olive oil that has undergone a refining process (incl. degumming, clarification and deodorisation). 1.3.3 Olive oil 1 Olive oil produced by mixing virgin olive oil with refined olive oil 1.3.4 Refined olive-pomace oil 1 Oil produced by extraction from olives or pomace of olives using a suitable solvent, that has undergone a refining process (incl. degumming, clarification and deodorisation). 1.3.5 Olive-pomace oil 1 Oil produced by mixing refined olive-pomace oil with virgin olive oil. 2.1 Additives Chapter B General requirements 2.1.1 The addition to olive oil sorts of other oils and/or additives not permitted under this Standard and referring to the oil by a name that includes the words olive oil is prohibited. 2.1.2 Refined olive oil, refined olive-pomace oil and mixtures of these oils with virgin olive oil may only have the following substances added: 1 See terminology at the end of the Standard. 2
2.1.2.1 α tocopherol (natural or synthetic), provided that the α tocopherol content in the final oil does not exceed 200 parts per million; 2.1.2.2 citric acid (which serves as an auxiliary substance in production). 2.2 Packaging The product shall be packaged in clean single-use containers, made of a material that protects the oil and does not adversely affect its quality, flavour, odour or appearance, such as metal cans, glass and plastomers approved for food packaging. The packaging materials shall conform to the up-to-date Israeli regulations and Standards that apply to them, and in their absence to the requirements for food packaging materials of the USA s Federal Food and Drug Administration (FDA), as published in the latest edition of CFR, Title 21. Comments: - Details of the above with regard to plastic materials used for food packaging are listed in Israeli Standard SI 5113. - Details of the above with regard to glass containers used for food packaging are listed in Israeli Standard SI 12. - See also Public Health Regulations (Food) (Closure of Food Packaging), 553-1992, incl. their updates, or any other statute replacing them. 2.3 Labelling The product s labelling shall be as required in Israeli Standard SI 1145 and in Public Health Regulations (Food) (Nutritional Labelling) 2, with the following modifications and additions: 2.3.1 The product s name shall be labelled, according to the product sort, with one of the designations specified in section 1.3. 2.3.2 The acidity of virgin olive oil (sorts 1.3.1.1 1.3.1.3), expressed as % (by weight) of oleic acid, shall be labelled with the words maximum acidity, stating the value corresponding to the product sort (as specified in subsections 1.3.1.1 to 1.3.1.3 and as quoted in the definition of the corresponding sort in the ). This labelling shall be stated as a designation secondary to the product s name, in letters and digits no smaller in size than 2/3 of the size of the letters used to label the product s name. 2.3.3 An oil not produced from the fruit of the olive tree only, must not be designated by a name that includes the words olive oil or the words olive-pomace oil or the words olive flavour, whether adjacent to each other or separated, and its packaging shall not be marked with pictures or any graphic description (e.g. illustration) of any part of the olive tree. 2.3.4 Olive oil to which were added spices or herbs or flavouring, must not be designated by a name that includes the words olive oil, but it may be designated by a name that includes the word oil and the word flavoured. 2.3.5 The additives (section 2.1), if any, shall be labelled 3. 2 Public Health Regulations (Food) (Nutritional Labelling), 553-1993, published in Regulations Code 5524 of 25.05.1993 and amended in Regulations Code 5600 of 25.05.1994, incl. their updates, or any other statute replacing them. 3 There is no requirement to label the addition of citric acid (subsection 2.1.2.2) since it is used as an auxiliary substance in production. 3
2.3.6 The date shall be labelled as specified in Israeli Standard SI 1145 for Food products, excluding food products that are highly susceptible to microbial spoiling, provided that the date stating the minimum durability shall be no later than as quoted below: For sorts 1.31, 1.3.3, 1.35: - eighteen months from filling date for oil packaged in metal cans; - one year from filling date for oil packaged other than in metal cans. For sorts 1.3.2, 1.3.4: - eighteen months from filling date. 2.3. There shall be a labelled instruction to store the product in a dark and cool place. 2.4 Storage The product shall be stored in a dark and cool place. 2.5 General requirements for the product The olive oil s flavour and odour shall be characteristic of good olive oil, without putrid or foreign flavour or odour. 2.6 Non-conformity of one packaging unit to the Standard The packaging unit (one container containing olive oil) does not conform to the Standard, if it does not conform to one or more of its requirements. 3.1 Oil content in the container 3.1.1 Actual content Chapter C Test requirements When checking the content as specified in Israeli Standard SI 1059, the actual oil content shall conform to the requirements quoted in said Standard for easily filled products. Conversion of the weight unit to a volume unit, where necessary, shall be done according to a specific mass of 0.92 g per ml. 3.1.2 Filling level of the oil in the container 3.2 Clarity The volume of oil in the container shall be at least 90% of the container s capacity. The above notwithstanding, the volume of oil in metal containers whose capacity is 1 litre or less shall be at least 80% of the container s capacity. The container s capacity is equal to the volume of distilled water at a temperature of 20 ºC required to fill the container. Oil that has been kept for 24 hours at a temperature of 20 ºC shall conform to the following: - virgin olive oil (sort 1.3.1) shall be clear 4 ; - refined olive oil (sort 1.3.2) shall be limpid 5 and devoid of any sediment. 4 clear oil oil through which there is easy visibility. 5 limpid oil oil devoid of any visible particles or turbidity. (According to the Academy of the Hebrew Language, the term limpid is also translated as [the Hebrew for] clear. 4
3.3 Presence of foreign oils The presence of foreign oils is prohibited in all sorts of olive oil (see also the requirements specified in section 3.4 that relate to purity criteria 1 ). The presence of specific edible oils is tested for according to the methods specified in AOAC s test book 6 in the chapter headed Oils and Fats or according to section 4.1 in this Standard. The tests shall be conducted in the event of suspicion or by special demand. 3.4 Composition and quality The oil s composition and quality shall be as quoted in the sections specified below, from the up-to-date edition of the, 8. Note: The numbering of sections and their headers in English are as quoted in the. The translation of the section headers into Hebrew is shown alongside. The tests in the sections marked with an asterisk shall be conducted by special demand, using the methods specified in chapter D in this Standard. 6 Official Methods of Analysis of AOAC INTERNATIONAL. International Olive Oil Council (IOOC) Trade standard applying to olive oils and olive-pomace oils. 8 The designations in English of the various sorts of olive oil in section 1.3 Sorting, designation and description in this Standard are identical to the IOOC designations. 5
3.1 - Fatty acid composition by gas chromatography (expressed as % mass for mass of the methyl esters) 3.2 - Trans isomer fatty acid content * 3.3.1 - Sterol composition (% of total sterols) * 3.3.2 - Total sterol content (mg per kg) * 3.3.3 - Erythrodiol and uvaol content (% of total sterols) * 3.4 - Wax content (mg per kg) * 3.5 - Maximum difference between the actual and the theoretical content of triglycerides containing ECN 42 * 3.6 - Stigmastadiene content (mg per kg) * 3. - Content of saturated fatty acids at the 2- position in the triglycerides * 3.8 - Unsaponifiable matter (g per kg) 4.2 - Free fatty acids 9 Expressed as % mass for mass oleic acid 4.3 - Peroxide value (milli-equivalent peroxide oxygen per kg oil) 4.4 - Absorption in ultraviolet light 4.5 - Moisture and volatile matter (expressed as % mass for mass) 4.6 - Insoluble matter in ether petroleum (expressed as % mass for mass) 4.8 - Trace metals (iron, copper) (mg per kg) * 3. Purity criteria 4. Quality criteria 6. Contaminants - Fatty acid composition as determined by gas chromatography (% m/m methyl esters) - Trans fatty acid content (% trans fatty acids) * - Desmethylsterol composition (% total sterols) * - Total sterol content (mg/kg) * - Erythrodiol and uvaol content (% total sterols) * - Wax content C40 + C42 + C44 + C46 (mg/kg) * - Maximum difference between the actual and theoretical ECN 42 triglyceride content * - Stigmastadiene content (mg/kg) * - Saturated fatty acid content at the 2- position in the triglycerides: sum of palmitic and stearic acids: % fatty acids in the 2-position * - Unsaponifiable matter (g/kg) - Free acidity 9 % m/m expressed in oleic acid - Peroxide value In milleq. Peroxide oxygen per kg oil - Absorbency in Ultra-violet - Moisture and volatile matter (% m/m) - Insoluble impurities in light petroleum (% m/m)) - Trace metals (Iron, Copper) (mg/kg) * 6.3 - Halogenated solvents (mg per kg) * - Halogenated solvents (mg/kg) * 9 Provided that acidity (expressed as % oleic acid) of refined olive oil does not exceed the one quoted in the definition of this sort in the. 6
Chapter D Testing methods 4.1 Composition and quality tests The olive oil s composition and quality (see section 3.4) are tested using the testing methods specified below: Table 1 Tested constituent Testing method as per: Fatty acid composition by gas chromatography AOCS 10 Official Method Ce IC-89 Trans isomer fatty acid content 10 AOCS Official Method Ce IC-89 10 AOCS Recommended Practice Cd 14C-94 Sterol composition Total sterol content Erythrodiol and uvaol content Wax content Maximum difference between the actual and the theoretical content of triglycerides containing ECN 42 Stigmastadiene content Content of saturated fatty acids at the 2-position in the triglycerides Unsaponifiable matter Israeli Standard SI 228 Free fatty acids Israeli Standard SI 228 Peroxide value Israeli Standard SI 228 Absorption in ultraviolet light Moisture and volatile matter Israeli Standard SI 228 Insoluble matter in ether petroleum Israeli Standard SI 228 Trace metals Israeli Standard SI 228 Halogenated solvents 10 AOCS American Oil Chemists Society
Schedule A (for information only) Hereunder explanation on how to locate on the IOOC website the up-to-date edition of the Standard Trade standard applying to olive oils and olive-pomace oils (1) Go to the IOOC website at the address http://www.internationaloliveoil.org (2) Enter the site by pressing Areas of activity (3) In the areas of activity row press Chemistry (4) In the opening menu press Standards (5) In the opening page press Trade standards on olive oil (6) You will be presented with a brief text and a short list of documents to download The Standard is the document identified as Trade standard applying to olive oils and olive-pomace oils () In the row below the Standard s name, press a letter representing the selected language from among those in which the Standard is displayed on the site. To read the English version of the Standard, press E. Terminology list Purity criteria Olive-pomace oil Refined olive-pomace oil Olive oil Virgin olive oil Extra virgin olive oil Ordinary virgin olive oil Refined olive oil 8