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G.C.C Standardization Organization (Gso) 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. Gulf Standard GSO 1929/2012 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 Gulf Standard GSO 1929/2012 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 oils: 1- Arachis oil 2- Babassu oil 3- Coconut oil 4- Grape seed oil 5- Rape seed oil 6- Rice bran oil 7- Sesame seed oil 8- Sunflower seed oil 9- Sunflower seed – high oleic acid 10- Sunflower seed oil – mid oleic acid 3 Gulf Standard GSO 1929/2012 Edible Vegetable Oils – Part II 1- Scope This Gulf standard is concerned with edible vegetable oils 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 oils and fats" 2.3 GSO16 "Physical and chemical methods for testing edible vegetable oils and fats" 2.4 GSO 17 "Methods of test for permitted food additives in edible oils and fats- part1" 2.5 GSO 19 "Permitted food additives in edible oils 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 oils 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 stuff–part 1" 2.12 GSO/ISO 5509 ""Animal and vegetable oils and fats – Preparation of methyl esters of fatty acids". 3- Definitions 3.1 Edible vegetable oil 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 oil. 3.1.1 Arachis oil (peanut oil; groundnut oil) is derived from groundnuts (seeds of Arachis hypogaea L.). 4 Gulf Standard GSO 1929/2012 3.1.2 Babassu oil is derived from the kernel of the fruit of several varieties of the palm Orbignya spp. 3.1.3 Coconut oil is derived from the kernel of the coconut (Cocos nucifera L.). 3.1.4 Grape seed oil is derived from the seeds of the grape (Vitis vinifera L.). 3.1.5 Rapeseed oil (turnip rape oil; colza oil; ravison oil; sarson oil: toria oil) is produced from seeds of (Brassica napus L., Brassica rapa L., Brassica juncea L. and Brassica tournefortii Gouan species. 3.1.6 Rice bran oil (rice oil) is derived from the bran of rice (Oryza sativa L). 3.1.7 Sesame seed oil (sesame oil; gingelly oil; benne oil; ben oil; till oil; tillie oil) is derived from sesame seeds (seeds of Sesamum indicum L.). 3.1.8 Sunflower seed oil (sunflower oil) is derived from sunflower seeds (seeds of Helianthus annuus L.). 3.1.9 Sunflower seed oil - high oleic acid (high oleic acid sunflower oil) is produced from high oleic acid oil-bearing seeds of varieties derived from sunflower seeds (seeds of Helianthus annuus L.). 3.1.10 Sunflower seed oil - mid oleic acid (mid-oleic acid sunflower oil) is produced from mid-oleic acid oil-bearing sunflower seeds (seeds of Helianthus annuus L.). 3.2 Virgin oils 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 have been purified by washing with water, settling, filtering and centrifuging only. 3.3 Cold pressed oils Oils obtained, without altering the oil, 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 oils: 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 oils. 5 Gulf Standard GSO 1929/2012 4.3 Its color, taste, and odor shall be characteristics of the oil, 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 oil must contain not less than 75% oleic acid as % of total fatty acid. 4.8 The physical and chemical characteristics for edible oils 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 oils. 4.9.2 The following additives are permitted to add to edible vegetable oils 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 300 mg/kg 4- Tocopherol concentrate, mixed 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 not to exceed 200mg/kg or TBHQ) within individual limits 11- Dilauryl thiodipropionate 200 mg/kg E 389 4.9.2.3 Antioxidant synergists: GMP 1- Citric acid E330 2- Sodium dihydrogen citrates GMP E 331(i) 3- TriSodium citrates GMP E 331(iii) 6 Gulf Standard GSO 1929/2012 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 (oils for deepfrying): E 900(a) 10 mg/kg Polydimethylsiloxane 4.10 The fatty acids composition for edible vegetable oils (% of total fatty acids) shall be according to what is mentioned in table (2) in the appendix. 4.11 Quality characteristics for edible vegetable oils shall be as follows: Clause Characteristics Maximum level 4.11.1 Matter volatile at 105oC 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 oils 1.5 mg/kg Virgin oils 5.0 mg/kg 4.11.5 Copper content (Cu) Refined oils 0.1 mg/kg Virgin oils 0.4 mg/kg 4.11.6 Acid value Refined oils 0.6 mg KOH/g oil Virgin oils and Cold pressed oils 4.0 mg KOH/g oil 4.11.7 Peroxide value: Refined oils Up to 10 milliequivalents of active oxygen/kg oil Virgin oils and Cold pressed oils Up to 15 milliequivalents of active oxygen/kg oil 4.12 Composition characteristics 4.12.1 The arachidic and higher fatty acid content of arachis oil should not exceed 48g/kg 4.12.2 The Reichert values for coconut and babassu oils should be in the ranges 6-8.5, and 4.5-6.5, respectively. 4.12.3 The Polenske values for coconut and babassu oils should be in the ranges 13- 18 and 8-10, respectively. 7 Gulf Standard GSO 1929/2012 4.12.4 The erythrodiol content of grape seed oil should be more than 2% of the total sterols. 4.12.5 The Baudouin test should be positive for sesame seed oil. 4.12.6 The gamma oryzanols in crude rice bran oil 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 oils shall no exceed the following: Element Maximum level Lead 0.1 mg/kg Arsenic 0.1 mg/kg 5- Packaging, transportation and storage 5.1 Packaging The oils shall be packed in healthy suitable containers made from harmless materials and does not effect on its characteristics.
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