STANDARD UGANDA DRAFT - World Trade Organization · STANDARD 20 FDUS EAS 301 First Edition 13 -mm dd ... Animal and vegetable fats and oils ... It may contain small amounts of other

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

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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: [email protected] Web: www.unbs.go.ug

mailto:[email protected]

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FDUS EAS 301: 2013

© UNBS 2013 - All rights reserved iii

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."

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FDEAS 301:2013

ICS 67.200.10

© EAS 2013 Second Edition 2013

FINAL DRAFT EAST AFRICAN STANDARD


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: [email protected]

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

© EAC 2013– All rights reserved iii

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.

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FINAL DRAFT EAST AFRICAN STANDARD FDEAS 301:2013

© EAC 2013– All rights reserved 1


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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2 © EAC 2013– All rights reserved

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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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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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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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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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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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

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FDEAS 301:2013

© EAC 2013 – All rights reserved

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STANDARD UGANDA DRAFT - World Trade Organization · STANDARD 20 FDUS EAS 301 First Edition 13 -mm dd ... Animal and vegetable fats and oils ... It may contain small amounts of other