G.C.C STANDARDIZATION ORGANIZATION (GSO) Final Draft GSO/DS 1929/2011 Edible Vegetable Oils Part II Prepared by: Gulf Technical Committee for Sector Standards of Food and Agriculture Product This document is a draft Gulf Standard circulated for comments, it is therefore, subject to Alteration and modification, and may not be referred it as a Gulf Standard, until approved by the Board of Directors.
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 Sector Of foods and agriculture products " has updated the GSO Standard No. (1929/ 2009) : Edible Vegetable Oils Part II. The Draft Standard has been prepared by STATE OF KUWAIT This standard has been approved as a Gulf (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. (1929/2009). 2
Introduction This standard is the second part of the specification of Edible Vegetable Oils, and it is complementary to the first part of which was prepared by the State of Qatar No. GSO 1745:2011. The standard international CODEX-STAN 210 (Amended 2005, 2010) has been adopted as an essential reference in the preparation of this part. This standard includes the following s: 1- Arachis 2- Babassu 3- Coconut 4- Grape 5- Rape 6- Rice bran 7- Sesame 8-9- seed high oleic acid 10- mid oleic acid 3
Edible Vegetable Oils Part II 1- Scope This Gulf standard is concerned with edible vegetable s mentioned in Clause (3). 2- Complementary References 2.1 GSO 9 "Labeling of prepackaged food stuffs" 2.2 GSO 15 "Methods of sampling for edible s and fats" 2.3 GSO16 "Physical and chemical methods for testing edible vegetable s and fats" 2.4 GSO 17 "Methods of test for permitted food additives in edible s and fats- part1" 2.5 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 regulation for food plants and their personnel" 2.8 GSO/ISO 5508 "Animal and vegetable s and fats Part 2: Analysis by gas chromatography of methyl esters of fatty acids". 2.9 GSO 382, GSO 383 "Maximum limits of pesticide residues in agricultural and food product part 1and 2" 2.10 GSO 839 "Food packages- part 1: general requirement" 2.11 GSO 988 "Limits of radioactivity levels permitted in food stuffpart 1" 2.12 GSO/ISO 5509 ""Animal and vegetable s and fats Preparation of methyl esters of fatty acids". 3- Definitions 3.1 Edible vegetable Edible food product 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. 3.1.1 Arachis (peanut ; groundnut ) is derived from groundnuts (seeds of Arachis hypogaea L.). 4
3.1.2 Babassu is derived from the kernel of the fruit of several varieties of the palm Orbignya spp. 3.1.3 Coconut is derived from the kernel of the coconut (Cocos nucifera L.). 3.1.4 Grape is derived from the seeds of the grape (Vitis vinifera L.). 3.1.5 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. 3.1.6 Rice bran (rice ) is derived from the bran of rice (Oryza sativa L). 3.1.7 Sesame (sesame ; gingelly ; benne ; ben ; till ; tillie ) is derived from sesame seeds (seeds of Sesamum indicum L.). 3.1.8 (sunflower ) is derived from sunflower seeds (seeds of Helianthus annuus L.). 3.1.9 - high oleic acid (high oleic acid sunflower ) is produced from high oleic acid -bearing seeds of varieties derived from sunflower seeds (seeds of Helianthus annuus L.). 3.1.10 - mid oleic acid (mid-oleic acid sunflower ) is produced from mid-oleic acid -bearing sunflower seeds (seeds of Helianthus annuus L.). 3.2 Virgin s Oils 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. 3.3 Cold pressed s Oils 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 It shall be free from Pork products and its derivatives or other animal fats. 4.2 It shall be free from other vegetable and mineral s. 5
4.3 Its color, taste, and odor shall be characteristics of the, and shall be free from rancidity and any foreign odor and taste. 4.4 The production shall be carried out according to Gulf standard mentioned in clause 2.7 4.5 It shall be extracted from sound, clean and free of rancidity, impurities and contaminants seeds, grain or embryos. 4.6 It shall be free from sediments and turbidity. 4.7 The high oleic acid in sunflower must contain not less than 75% oleic acid as % of total fatty acid. 4.8 The physical and chemical characteristics for edible s mentioned in clause (3) shall be according to table 1 in the appendix. 4.9 Food additives 4.9.1 No food additives are permitted in virgin and cold pressed s. 4.9.2 The following additives are permitted to add to edible vegetable s mentioned in clause (3.1) additive Maximum level INS. No. 4.9.2.1 Flavors Natural or synthetic flavors are permitted to add according to Gulf Standard mentioned in clause 2.5 4.9.2.2 Antioxidants: 1- Ascorbyl palmitate 500 mg/kg E 304 2- Ascorbyl stearate (singly or combination) E 305 3- Tocopherol d-alpha E 307a 4- Tocopherol concentrate, mixed 300 mg/kg E 307b (singly or combination) 5- Tocopherol dl-alpha E 307c 6- Propyl gallate 100 mg/kg E 310 7- Tertiary butyl hydroquinone (TBHQ)) 120 mg/kg E 319 8- Butylated hydroxyanisole (BHA) 175 mg/kg E 320 9- Butylated hydroxytoluene (BHT) 75 mg/kg E 321 10- Any combination of gallates, BHA,BHT or TBHQ) not to exceed 200mg/kg within individual limits 11- Dilauryl thiodipropionate 200 mg/kg E 389 4.9.2.3 Antioxidant synergists: 1- Citric acid GMP E330 2- Sodium dihydrogen citrates GMP E 331(i) 3- TriSodium citrates GMP E 331(iii) 6
4- Isopropyl citrates 100 mg/kg E 384 5- citric and fatty acid esters of glycerol (singly or combination) E 472c 4.9.2.4 Anti-foaming agents (s for deepfrying): E 900(a) 10 mg/kg Polydimethylsiloxane 4.10 The fatty acids composition for edible vegetable s (% of total fatty acids) shall be according to what is mentioned in table (2) in the appendix. 4.11 Quality characteristics for edible vegetable s shall be as follows: Clause Characteristics Maximum level 4.11.1 Matter volatile at 105 o C 0.2% m/m 4.11.2 Insoluble impurities 0.05% m/m 4.11.3 Soap content 0.005% m/m 4.11.4 Iron Content (Fe) Refined s Virgin s 4.11.5 Copper content (Cu) Refined s Virgin s 4.11.6 Acid value Refined s Virgin s and Cold pressed s 4.11.7 Peroxide value: Refined s 1.5 mg/kg 5.0 mg/kg 0.1 mg/kg 0.4 mg/kg 0.6 mg KOH/g 4.0 mg KOH/g Up to 10 milliequivalents of active oxygen/kg Virgin s and Cold pressed s Up to 15 milliequivalents of active oxygen/kg 4.12 Composition characteristics 4.12.1 The arachidic and higher fatty acid content of arachis should not exceed 48g/kg 4.12.2 The Reichert values for coconut and babassu s should be in the ranges 6-8.5, and 4.5-6.5, respectively. 4.12.3 The Polenske values for coconut and babassu s should be in the ranges 13-18 and 8-10, respectively. 7
4.12.4 The erythrodiol content of grape should be more than 2% of the total sterols. 4.12.5 The Baudouin test should be positive for sesame. 4.12.6 The gamma oryzanols in crude rice bran should be in the range of 0.9-2.1%. 4.13 The pesticides residues shall not exceed to what mentioned in Gulf standard stated in clause 2.9 4.14 The radionuclide limits in the product shall be comply to what mentioned in Gulf standard stated in clause 2.11 4.15 Contaminant metallic elements in edible vegetable s shall no exceed the following: Element Lead Arsenic Maximum level 0.1 mg/kg 0.1 mg/kg 5- Packaging, transportation and storage 5.1 Packaging The s shall be packed in healthy suitable containers made from harmless materials and does not effect 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 standard stated in clause 2.10 5.2 Transportation The transportation shall be carried out by means protect the containers from damage and contamination. 5.3 Storage The containers shall be stored at room temperature (25 o 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 clause (2.1), the following shall be declared on the label: 6.1 Name of the as mentioned in clause 3 6.2 Additives and its added percentage 6.3 Expiry date in non-coded manner (month year) 8
7- Sampling Samples shall be taken according to Gulf Standard stated in clause 2.2 8- Method of examination and test The following tests shall be carried out on the representative sample taken according to clause 7 to determine its complying with this standard: 8.1 detection of lard, vegetable and mineral s, and the determination of relative density, refractive index, saponification value, acid value, iodine value, Unsaonifiable matter, insoluble impurities, soap content and halphen test shall be carried out according to Gulf Standard stated in clause 2.3 8.2 Detection and determination of permissible additives to the s shall be carried out according to Gulf standard stated in clause 2.4 8.3 Determination of contaminant metallic elements shall be carried out according to Gulf standard stated in clause 2.6 8.4 Determination of free fatty acids of the shall be carried out according to Gulf standard stated in clauses 2.8 and 2.12 9
Appendix 01
Table (1): Physical and chemical characteristics of Edible vegetable s Archis Babassu Coconut Grape Rape Rice bran Sesame (high oleic acid) (mid- oleic acid) Relative density Refractive index (ND 40 o C) Saponification value (mg KOH/g ) Iodine value 11902 11921 At 20 o C 096 01461 01465 087 017 86 11904 11907 At 25 o C 01448 01450 256 245 08 01 11918 11920 At 40 o C 01448 01451 265 248 0116 613 11921 11926 At 20 o C 01467 01477 094 088 051 028 11901 11921 At 20oC 01465 01469 080 068 021 94 11901-11929 01461-01473 099 081 005 91 11905 11924 At 20 o C 01465 01469 095 086 021-014 11908 11923 At 20 o C 01460 01468 094 088 040-008 11919 11905 At 25 o C 01467 01470 عند 25 س 094 082 91 78 11904 11906 At 20 o C 01460 01470 عند 25 س 090 091 022 94 Unsaonifiable matter (g/kg) 10 12 05 21 21 65 21 05 05 05 00
Table (2): Fatty acid composition of vegetable s (%of total fatty acid) Fatty acid Archis Babassu Coconut Grape Rape seed Rice bran Sesame (high oleic acid) (midoleic acid) C 6:0 ND ND ND 0.7 ND ND ND ND ND ND ND C 8:0 ND 2.6 7.3 4.6 10.0 ND ND ND ND ND ND ND C 10:0 ND 1.2 7.6 5.0 8.0 ND ND ND ND ND ND ND C 12:0 ND 0.1 40.0 55.0 45.1 53.2 ND ND ND 0.2 ND ND 0.1 ND ND C 14:0 ND 0.1 11 27.0 16.8 21.0 ND 0.3 ND 0.2 0.1 0.7 ND 0.1 ND 0.2 ND 0.1 ND 1 C 16:0 14.0 8.0 5.2 11.0 7.5 10.2 5.5 11.0 1.5 6.0 14 23 7.9 12.0 5.0 7.6 2.6 5.0 4.0 5.5 C 16:1 ND 0.2 ND ND ND 1.2 ND 3.0 ND 0.5 ND 0.2 ND 0.3 ND 0.1 ND 0.05 C 17:0 ND 0.1 ND ND ND 0.2 ND 0.1 ND ND 0.2 ND 0.2 ND 0.1 ND 0.05 C 17:1 ND 0.1 ND ND ND 0.1 ND 0.1 ND ND 0.1 ND 0.1 ND 0.1 ND 0.06 C 18:0 1.0 4.5 1.8 7.4 2.0 4.0 3.0 6.5 0.5 3.1 0.9 4.0 4.5 6.7 2.7 6.5 2.9 6.2 2.1 5.0 C 18:1 35.0 69 9.0 20.0 5.0 10.0 12.0 28.0 8.0 60.0 38 48 34.4 45.5 14.0 39.4 75 90.7 43.1 71.8 C 18:2 12.0 43.0 1.4 6.6 1.0 2.5 58.0 78.0 11.0 23.0 29 40 36.9 47.9 48.3 74.0 2.1 17 18.7 45.3 C 18:3 ND 0.3 ND ND 0.2 ND 1.0 5.0 13.0 0.1 2.9 0.2 1.0 ND 0.3 ND 0.3 ND 0.5 C 20:0 1.0 2.0 ND ND 0.2 ND 1.0 ND 3.0 ND 0.9 0.3 0.7 0.1 0.5 0.2 0.5 0.2 0.4 C 20:1 0.7 1.7 ND ND 0.2 ND 0.3 3.0 15.0 ND 0.8 ND 0.3 ND 0.3 0.1 0.5 0.2 0.3 C 20:2 ND ND ND ND ND 1.0 ND ND ND ND ND C 22:0 1.5 4.5 ND ND ND 0.5 ND 2.0 ND 0.5 ND 1.1 0.3 1.5 0.5 1.6 0.6 1.1 C 22:1 ND 0.3 ND ND ND 0.3 2.0 60.0 ND ND ND 0.3 ND 0.3 ND C 22:2 ND ND ND ND ND 2.0 ND ND ND 0.3 ND ND 0.09 C 24:0 0.5 2.5 ND ND ND 0.4 ND 2.0 ND 0.6 ND 0.3 ND 0.5 ND 0.5 0.3 0.4 C 24:1 ND 0.3 ND ND ND ND 3.0 ND ND ND ND ND Note: C = carbon ND non detectable, defined as 0.05% 02
Table 3: Levels of tocopherol and tocotrienol in crude vegetable s from authentic samples Fatty acid Archis Babassu Coconut Grape Rice bran Sesame (high oleic acid) (mid- oleic acid) Alpha - tocopherol 49-373 ND ND 17 16-38 49-583 ND 3.3 403-935 400-1090 488-668 Beta tocopherol ND 41 ND ND 11 ND 89 ND - 47 ND ND 45 10-35 19-52 Gammatocopherol 88-389 ND ND 14 ND 73 ND - 212 521-983 ND 34 3-30 2.3-19 Delta tocopherol ND 22 ND ND ND 4 ND 31 4-21 ND 7.0 ND 17 ND 1.6 Alpha tocotrienol ND 25-46 ND 44 18-107 ND 627 ND ND ND ND Gamma tocotrienol ND 32-80 ND 1 115-205 142 790 ND 20 ND ND ND Delta tocotrienol ND 9-10 ND ND 3.2 ND -59 ND ND ND ND Total (mg/kg) 170-1300 60-130 ND 50 240-410 191-2349 330-1010 440-1520 450-1120 509-741 ND non detectable, defined as 0.05 03
References CODEX STANDARD FOR NAMED VEGETABLE OILS CODEX-STAN 210 (Amendments 2005, 2011) 04