GSO-1754!2!2013-E Edible Vegetable Oils - Part 2

‫ﻫﻴﺌﺔ اﻝﺘﻘﻴﻴس ﻝدول ﻤﺠﻠس اﻝﺘﻌﺎون ﻝدول اﻝﺨﻠﻴﺞ اﻝﻌرﺒﻴﺔ‬
GCC STANDARDIZATION ORGANIZATION (GSO)
GSO 1754-2/2013 (E)
‫ اﻝﺠزء اﻝﺜﺎﻨﻲ‬- ‫اﻝزﻴوت اﻝﻨﺒﺎﺘﻴﺔ اﻝﻤﻌدة ﻝﻠطﻌﺎم‬

Edible vegetable oils - Part 2
ICS : 67.200.00
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Edible vegetable oils - Part 2
Date of GSO Board of Directors' Approval : 28/06/1434h(08/05/2013)

Issuing Status : Technical regulation
GSO STANDARD GSO 1754-2/2013
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 1929/2009 "Edible vegetable oils - Part 2" The Draft Technical regulation has been
prepared by State of Kuwait .
This Technical regulation has been approved by GSO Board of Directors in its meeting
No.(17), held on 28/06/1434h(08/05/2013), The approved standard will replace and supersede
the standard No. GSO 1929/2009 .
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 brann oil
7- Sesame seed oil
8- Sunflower seed oil
9- Sunflower seed – high oleic acid
10- Sunflower seed oil – mid oleic acid
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.).
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.
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 E 307b
4- Tocopherol concentrate, mixed
(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 not to exceed 200mg/kg
,BHT 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)
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.
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. 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 (25oC) 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 oil as mentioned in clause 3
6.2 Additives and its added percentage
6.3 Expiry date in non-coded manner (month – year)
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 oils, 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 oils 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 oil shall be carried out according to Gulf
standard stated in clauses 2.8 and 2.12.
Appendix
Table (1): Physical and chemical characteristics of Edible vegetable oils
Archis oil Babassu Coconut Grape Rape Rice bran Sesame Sunflower Sunflower Sunflower
oil oil seed oil seed oil oil seed oil seed oil seed oil seed oil
(high oleic (mid- oleic
acid) acid)
Relative 0.912 0.914 0.908 0.920 0.910 0.915 0.918 0.909 0.914
0.910
density – – – – – – – – –
-
0.920 0.917 0.921 0.926 0.920 0.924 0.923 0.915 0.916
0.929
At 20oC At 25oC At 40oC At 20oC At 20oC At 20oC At 20oC At 25oC At 20oC
Refractive 1.467 1.461
1.460 1.448 1.467 1.465 1.460 1.465 1.461
index –1.448 – –
– – – – - – –
(ND 40oC) 1.451 1.471 1.471
1.465 1.450 1.477 1.469 1.473 1.469 1.468
25 ‫عند‬ο‫س‬ 25 ‫عند‬ο‫س‬
Saponification
value
196 – 187 256–245 265–248 194 – 188 181 – 168 199 – 180 195 – 186 194 – 188 194 – 182 191 – 190
(mg KOH/g
oil)
Iodine value
107 – 86 18 – 10 10.6 –6.3 150 – 128 120 – 94 115 – 90 120 - 104 141 - 118 90 – 78 122 – 94
Unsaonifiable
matter (g/kg) ≤ 10 ≤ 12 ≤15 ≤ 20 ≤ 20 ≤65 ≤ 20 ≤ 15 ≤15 ≤15
9
Table (2): Fatty acid composition of vegetable oils (%of total fatty acid)
Sunflower Sunflower
Babassu Coconut Grape seed Rape seed Rice bran Sesame Sunflower seed oil seed oil
Fatty acid Archis oil
oil oil oil oil oil seed oil seed oil (high oleic (mid- oleic
acid) 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%
10
Table 3: Levels of tocopherol and tocotrienol in crude vegetable oils from authentic samples
Sunflower
Sunflower
Babassu Coconut Grape Rice bran Sesame Sunflower seed oil
Fatty acid Archis oil seed oil (high
oil oil seed oil oil seed oil seed oil (mid- oleic
oleic acid)
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
Gamma–tocopherol 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
11
References
CODEX STANDARD FOR NAMED VEGETABLE OILS
CODEX-STAN 210 (Amendments 2005, 2011)
12

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‫ﻫﻴﺌﺔ اﻝﺘﻘﻴﻴس ﻝدول ﻤﺠﻠس اﻝﺘﻌﺎون ﻝدول اﻝﺨﻠﻴﺞ اﻝﻌرﺒﻴﺔ‬

GCC STANDARDIZATION ORGANIZATION (GSO)

GSO 1754-2/2013 (E)

‫ اﻝﺠزء اﻝﺜﺎﻨﻲ‬- ‫اﻝزﻴوت اﻝﻨﺒﺎﺘﻴﺔ اﻝﻤﻌدة ﻝﻠطﻌﺎم‬

Date of GSO Board of Directors' Approval : 28/06/1434h(08/05/2013)

GCC Standardization Organization (GSO) is a regional Organization which consists of the

This standard includes the following oils:

Edible Vegetable Oils – Part II

Additive Maximum level INS. No.

4.11.7 Peroxide value:

Virgin oils and Cold pressed oils Up to 15 milliequivalents

4.12 Composition characteristics

5- Packaging, transportation and storage

Table (1): Physical and chemical characteristics of Edible vegetable oils

ND non detectable, defined as ≤0.05

CODEX-STAN 210 (Amendments 2005, 2011)

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