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DRAFT UGANDA S
TANDARD
FINAL DRAFT UGANDA
STANDARD
FDUS EAS 301
First Edition 2013-mm-dd
Reference number FDUS EAS 301: 2013
© UNBS 2013
Edible palm oil — Specification
DRAFT UGANDA S
TANDARD
FDUS EAS 301: 2013
ii © UNBS 2013 - All rights reserved
Compliance with this standard does not, of itself confer immunity from legal obligations
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are responsible for its correct application
© UNBS 2013
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written permission from UNBS.
Requests for permission to reproduce this document should be addressed to
The Executive Director Uganda National Bureau of Standards P.O. Box 6329 Kampala Uganda Tel: 256 41 505 995 Fax: 256 41 286 123 E-mail: unbs@infocom.co.ug Web: www.unbs.go.ug
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FDUS EAS 301: 2013
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National foreword
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and Industry established under Cap 327, of the Laws of Uganda. UNBS is mandated to co-ordinate the elaboration of standards and is (a) a member of International Organisation for Standardisation (ISO) and
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and
(c) the National Enquiry Point on TBT/SPS Agreements of the World Trade Organisation (WTO).
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical Committee is established to deliberate on standards in a given field or area and consists of representatives of consumers, traders, academicians, manufacturers, government and other stakeholders.
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the general public for comments. The committee reviews the comments before recommending the draft standards for approval and declaration as Uganda Standards by the National Standards Council. This Final Draft Uganda Standard, FDUS EAS 301: 2013, Edible palm oil — Specification, is identical with and has been reproduced from an East African Standard, EAS 301: 2013, Edible palm oil — Specification, and is being proposed for adoption as a Uganda Standard.
Wherever the words, “East African Standard" appear, they should be replaced by "Uganda Standard."
DRAFT UGANDA S
TANDARD
FDEAS 301:2013
ICS 67.200.10
© EAS 2013 Second Edition 2013
FINAL DRAFT EAST AFRICAN STANDARD
Edible palm oil — Specification
EAST AFRICAN COMMUNITY
DRAFT UGANDA S
TANDARD
DRAFT UGANDA S
TANDARD
FDEAS 301:2013
ii © EAC 2013– All rights reserved
Copyright notice
This EAC document is copyright-protected by EAC. While the reproduction of this document by participants in the EAC standards development process is permitted without prior permission from EAC, neither this document nor any extract from it may be reproduced, stored or transmitted in any form for any other purpose without prior written permission from EAC.
Requests for permission to reproduce this document for the purpose of selling it should be addressed as shown below or to EAC’s member body in the country of the requester:
© East African Community 2013 — All rights reserved East African Community P.O.Box 1096 Arusha Tanzania Tel: 255 27 2504253/8 Fax: 255 27 2504481/2504255 E-mail: eac@eachq.org
Web: www.eac-quality.net
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. Violators may be persecuted
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FDEAS 301:2013
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Foreword
Development of the East African Standards has been necessitated by the need for harmonizing requirements governing quality of products and services in the East African Community. It is envisaged that through harmonized standardization, trade barriers that are encountered when goods and services are exchanged within the Community will be removed.
In order to achieve this objective, the Community established an East African Standards Committee mandated to develop and issue East African Standards.
The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments received are discussed and incorporated before finalization of standards, in accordance with the procedures of the Community.
East African Standards are subject to review, to keep pace with technological advances. Users of the East African Standards are therefore expected to ensure that they always have the latest versions of the standards they are implementing.
FDEAS 301 was prepared by Technical Committee EASC/ TC/015, Oil Seeds, Edible Fats and Oils.
This second edition cancels and replaces the first edition (EAS 301:2000), which has been technically revised.
DRAFT UGANDA S
TANDARD
DRAFT UGANDA S
TANDARD
FINAL DRAFT EAST AFRICAN STANDARD FDEAS 301:2013
© EAC 2013– All rights reserved 1
Edible palm oil — Specification
1 Scope
This Final Draft East African standard specifies requirements and methods of sampling and test for virgin and refined edible palm oil derived from fruit (mesocarp) of the palm (Elaeis guineensis).
This standard does not cover crude palm oil subject to further processing in order to render it suitable for human consumption.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies
EAS 38, Labelling of pre-packaged foods — Specification
EAS 39, Code of practice for hygiene for food and drink manufacturing industries
EAS 103, Schedule for permitted food additives
EAS 767, Fortified edible oils and fats — Specification
ISO 660, Animal and vegetable fats and oils Determination of acid value and acidity
ISO 661, Animal and vegetable fats and oils Preparation of test sample
ISO 662, Animal and vegetable fats and oils Determination of moisture and volatile matter content
ISO 663, Animal and vegetable fats and oils Determination of insoluble impurities content
ISO 2590, General method for determining of arsenic — Diethyldithiocarbamate photometric method
ISO 3596, Animal and vegetable fats and oils Determination of unsaponifiable matter — Method using diethyl ether
ISO 3657, Animal and vegetable fats and oils Determination of saponification value
ISO 3960, Animal and vegetable fats and oils Determination of peroxide value — Iodometric (visual) endpoint determination
ISO 3961, Animal and vegetable fats and oils Determination of iodine value
ISO 5555, Animal and vegetable fats and oils Sampling
ISO 6320, Animal and vegetable fats and oils Determination of refractive index
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FDEAS 301:2013
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ISO 6883, Animal and vegetable fats and oils Determination of conventional mass per volume (litre weight in air)
ISO 8294, Animal and vegetable fats and oils Determination of copper, iron and nickel contents — Graphite furnace atomic absorption method
ISO 10539, Animal and vegetable fats and oils Determination of alkalinity
ISO 12193, Animal and vegetable fats and oils Determination of lead by direct graphite furnace atomic absorption spectroscopy
ISO 15305, Animal and vegetable fats and oils Determination of Lovibond colour
3 Terms and definitions
For the purposes of this standard, the following terms and definitions shall apply.
3.1 edible palm oil foodstuff composed primarily of glycerides of fatty acids obtained from fleshy mesocarp of the fruit of the oil palm (Elaels gulneensis). It may contain small amounts of other lipids such as phosphatides, of unsaponifiable constituents and of free fatty acids naturally present in the oil.
3.2 virgin palm oil edible oil obtained, without altering the nature of the oil, by mechanical procedures, for example, expelling or pressing, and the application of heat only. It may have been purified by washing with water, settling, filtering and centrifuging only.
3.3 non–virgin (refined) palm oil edible oil obtained, by mechanical procedures and/or solvent extraction and subjected to refining processes
3.4 cold pressed palm oil edible oil obtained, without altering the nature of the oil by mechanical procedures, for example, expelling or pressing, without the application of heat. It may have been purified by washing with water, settling, filtering and centrifuging only.
3.5 food grade packaging material packaging material, made of substances which are safe and suitable for the intended use and which will not impart any toxic substance or undesirable odour or flavour to the product
4 Quality and compositional requirements
4.1 General requirements
Edible palm oil shall:
a) be obtained by mechanical procedures or solvent extraction only;
b) be free from adulterants, and any other foreign matter, separated water and added colouring substances;
c) be free from rancid odour and taste;
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FDEAS 301:2013
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d) have colour characteristic of the designated product; and
e) be free from admixture with other oils , when tested according to appropriate method.
4.2 Compositional requirements
Edible palm oil shall comply with requirements specified in Table 1.
Table 1 Compositional requirements of edible palm oil
S.No Characteristic Requirement Method of test
i) Moisture and matter volatile at 105 oC, % m/m, max.
0.2 ISO 662
ii) Insoluble impurities, % m/m, max. 0.05 ISO 663
iii) Soap content, % m/m, max. 0.005 ISO 10539
iv) Relative density (50 oC/ water at 20 oC ) 0.891 – 0.899 ISO 6883
v) Refractive index, 50 oC 1.454 – 1.456 ISO 6320
vi) Slip melting point, max. 39 oC ISO 6321
vii) Saponification value (mg KOH/g oil) 190 – 209 ISO 3657
viii) Iodine value (Wij’s), min. 45 ISO 3961
ix) Colour, units in a 25.4 mm Lovibond cell, max. Not specified ISO 15305
x) Unsaponifiable matter, g/kg, max. 12 ISO 3596
xi) Acid value, mg KOH/g oil, max.
Non virgin oil: 0.6
Virgin oil: 10
ISO 660
xii) Peroxide value, mEq peroxide oxygen/kg oil, max.
10 ISO 3960
xiii) Total carotenoids in red palm oil, mg/kg, as Beta carotene
500 – 2000 Annex A
5 Fortification
Edible palm oil may be fortified in accordance to EAS 767.
6 Food additives
6.1 General
Food additives shall not be used virgin or cold pressed oils. In other forms the additives may be used subject to tables 2, 3 and 4.
6.2 Flavours
Natural flavours and their identical synthetic equivalents, and other synthetic flavours may be used, except those which are known to represent a toxic hazard.
6.3 Antioxidants
Antioxidants specified in Table 2 may be used.
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FDEAS 301:2013
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Table 2 — Antioxidants
INS No. Antioxidant Maximum limit
304 Ascorbyl palmitate 500 mg/kg (singly or in combination) 305 Ascorbyl stearate
307a Tocopherol, d-alpha- 300 mg/kg (singly or in combination) 307b Tocopherol concentrate, mixed
307c Tocopherol, dl-alpha
310 Propyl gallate 100 mg/kg
319 Tertiary butyl hydroquinone (TBHQ) 120 mg/kg
320 Butylated hydroxyanisole (BHA) 175 mg/kg
321 Butylated hydroxytoluene (BHT) 75 mg/kg
Any combination of gallates, BHA, BHT, and/or TBHQ Not to exceed 200 mg/kg within individual limits
389 Dilauryl thiodipropionate 200 mg/kg
6.4 Antioxidant synergists
Antioxidant synergists specified in Table 3 may be used.
Table 3 — Antioxidant synergists
INS No. Antioxidant synergist Maximum limit
330 Citric acid
GMP 331(i) Sodium dihydrogen citrate
331(iii) Trisodium citrate
384 Isopropyl citrates 100 mg/kg (singly or in combination) 472c Citric and fatty acid esters of glycerol
6.5 Antifoaming agents (deep frying oil)
Antifoaming agents specified in Table 4 may be used.
Table 4 – Antifoaming agent
INS No. Antifoaming agent Maximum limit
900a Polydimethylsiloxane 10 mg/kg
7 Hygiene
Edible palm oil shall be produced, prepared and handled in accordance with EAS 39.
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FDEAS 301:2013
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8 Contaminants
8.1 Pesticide residues
Edible palm oil shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission for this commodity.
NOTE Where the use of certain pesticides is prohibited by some Partner States, it should be notified to all Partner States accordingly.
8.2 Other contaminants
Edible palm oil shall comply with those maximum limits specified in Table 5.
Table 5 — Limits for contaminants in edible palm oil
S. No. Contaminant Maximum level Method of test
i) Iron, mg/kg
Virgin: 5
Non virgin: 1.5 ISO 8294
ii) Copper, mg/kg
Virgin: 0.4
Non virgin: 0.1
iii) Nickel, mg/kg 0.1
iv) Lead, mg/kg 0.1 ISO 12193
v) Arsenic, mg/kg 0.1 ISO 2590
9 Packaging
Edible palm oil shall be packaged in food grade containers and sealed in manner to ensure the safety and quality requirements specified in this standard are maintained throughout the shelf life of the product.
10 Labelling
In addition to the labelling requirements in EAS 38, the following shall be indicated:
a) the name of the product shall be ‘Palm oil’; and
b) the words ‘virgin’, or ‘non virgin or refined’ shall be declared on the label to indicate the type of oil.
Where palm oil has been subject to any process of esterification or to processing which alters its fatty acid composition or its consistency, the name of the product or any synonym shall not be used unless qualified to indicate the nature of the product.
11 Sampling
Sampling shall be carried in accordance with ISO 5555 and samples prepared for testing according to ISO 661.
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FDEAS 301:2013
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Annex A (normative)
Determination of carotene contents
A.1 Definition
The carotene of palm oil is defined and calculated as B-carotene in parts per million (ppm)
A.2 Principle
Spectrophotometric measurement at 446 nm of the absorbance of a homogenized and diluted sample
A.3 Reagent
Trimethylpentane (ISO-octane) or n-hexane, optically pure at 446 nm
A.4 Apparatus
A.4.1 Spectrophotometer, with 1 cm quartz cuvettes suitable for measurement at 446 nm
A.4.2 Volumetric flask, 25-mL capacity
A.4.3 Pipette, 5-mL capacity
A.5 Preparation of sample
Melt the sample at 60 ºC to 70 ºC and homogenize thoroughly before taking a test portion. Filter through a fast filter paper if the sample contains impurities or is not clear.
A.6 Procedure
Weigh, to the nearest 0.0001 g, 0.3 g of the sample into the 25-mL volumetric flask. Dissolve the test portion with a few millilitres of solvent and dilute to the mark.
Pipette accurately 5 mL of the prepared solution into another 25-mL volumetric flask and make up to volume with the same solvent.
Transfer the diluted solution to the 1 cm cuvette and measure the absorbance at 466 nm against the solvent used. Correct for cuvette error at the same wavelength.
A.7 Expression of results
The carotene content is expressed as ppm β-carotene and is given by:
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Carotene content = w
a- a bs478.75
where,
as is the absorbance of the sample;
ab is the cuvette error; and
w is the weight, in grams, of sample.
Express the results to the nearest unit.
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FDEAS 301:2013
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Annex B (informative)
GLC fatty acid composition
When required the fatty acid profile should be determined by Gas Liquid Chromatography. Ranges of fatty acids are given in Table B.1 for information.
Table B.1 — GLC fatty acid composition
Carbon Configuration
C12
C14
:0
C16
:0
C16
:1
C18
:0
C18
:1
C18
:2
C18
:3
C20
:0
Composition %
0.
4
0.5-
2.0
41-4
7
0.
6
3.5-
6.0
36-4
4
6.5-
12
0.
5
1.
0
Samples falling outside the GLC fatty acid range are not compliant with the standard.
DRAFT UGANDA S
TANDARD
FDEAS 301:2013
© EAC 2013 – All rights reserved