STANDARDIZATION ORGANIZATION FOR G.C.

C (GSO)

Final Draft

GSO/FDS 1754/2011

Edible vegetable oils- Part 1

Prepared by:
Gulf technical committee for sector standards of

Food and agriculture products

ICS: 67.220
 FORORED

The Gulf Standardization Organization for GCC (GSO) is a regional Organization

which consists of the national organization for Standards and Metrology in GCC.

And its duties are emphasized on the preparation of standards specifications

through specialized technical committees.

The GSO through its technical committee program TC NO .5 (Technical Committee of

food and agricultural products) has revision GSO 1754/2006 “Edible vegetable oils-
Part 1”

The Draft Standard has been prepared by (State of Qatar) in Arabic and English
langues.

The standard has been approved as Gulf technical regulation by GSO Board of
Direction in its meeting No…. /….. Held on …/…/…/H, /…/G
 Edible vegetable oils- Part 1

This Gulf Standard has cancelled and replaced the following Gulf Standards:

1- GSO 115 “ Edible soybean oil”

2- GSO 114 “Edible maize oil”.
3- GSO 229 “Edible palm oil”.
4- GSO 484 “Edible palm oil”.
5- GSO 974 “Edible muster seeds oil”.
6- GSO 1070 “Edible sunflower oil”.
7- GSO 1074 “Edible Rapeseed oil- low erucic acid”.
8- GSO 1365 “Edible safflower seed”.
 Gulf standard GSO 1754/2011

Edible vegetable oils- Part 1

1-Scope and field of application:

This Gulf Standard is concerned with edible vegetable oils mentioned in item (3).

2-Complementary references:
2.1 GSO 9 “Labeling of prepackaged foodstuffs”.
2.2 GSO 15 “Methods of sampling edible oils and fats”.
2.3 GSO 16 “Physical and chemical methods for testing edible oils and fats”.
2.4 GSO 17 “Methods of test for permitted food additives in edible oils and fats- Part
1”.
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 regulations 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, 383 “Maximum limits for pesticides residues in agricultural food products-
Parts 1,2”.
2.10 GSO 839 “Food packages- Part 1: General requirements”.
2.11 GSO 988 “Limits of radioactivity levels permitted in foodstuffs –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: foodstuffs 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.
3.2 Cottonseed oil is derived from the seeds of various cultivated species of Gossypium
spp
3.3 Sunflower seed oil (sunflower oil) is derived from sunflower seeds (seeds of
Helianthus annuus L.).
3.4 Mustard seed oil is derived from the seeds of white mustard (Sinapis alba L. or
Brassica hirta
Moench), brown and yellow mustard (Brassica juncea (L.) Czernajew and Cossen)
and of black mustard (Brassica nigra (L.) Koch).
 Gulf standard GSO 1754/2011

3.5 Palm oil is derived from the fleshy mesocarp of the fruit of the oil palm (Elaeis
guineensis).
3.6 Palm kernel oil is derived from the kernel of the fruit of the oil palm (Elaeis
guineensis).
3.7 Palm olein: is the liquid fraction derived from the fractionation of palm oil

3.8 Palm stearin is the high-melting fraction derived from the fractionation of palm oil.
3.9 Palm superolein is a liquid fraction derived from palm oil (described above produced
through a specially controlled crystallization process to achieve an iodine value of 60 or higher.
3.10 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.
3.11 Safflower seed oil (safflower oil; carthamus oil; kurdee oil) is derived from
safflower seeds (seeds of Carthamus tinctorious L.).
3.12 Safflower seed oil - high oleic acid (high oleic acid safflower oil; high oleic acid
carthamus oil high oleic acid kurdee oil) is produced from high oleic acid oil-bearing seeds of
varieties derived from Carthamus tinctorious L.
3.13 Soya bean oil (soybean oil) is derived from soya beans (seeds of Glycine max (L.)
Merr.).

3.14 Virgin oils are 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.
3.15 Cold pressed oils are 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:
4.1It shall be free from pig products and its derivatives or other animal fats.
4.2 It shall be free from other vegetable and mineral oils.
 Gulf standard GSO 1754/2011

4.3 Its color, taste and odors 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 item
2.7.
4.5 It shall be produced from sound, clean, free from rancidity,impureties and
contaminants seeds ,grains or germs.
4.6 It shall be free from sediments and turbidity.
4.7 The erucic acid content in low- erucic acid rapeseed oil shall not exceed 2% (as % of
total Fatty acds).
4.8 Slip point shall not exceed 24οC and 19.5οC for palm olein and palm superolein and
shall not less than 44οC for palm stearin.
4.9 Oleic acid content in high oleic acid sunflower oil shall not less than 75% oleic acid
(as % of Total fatty acids).

4.10 The physical and chemical characteristics for edible vegetable oils shall be
according Table No. (1).
4.11 Food additives:
4.11.1 No food additives are permitted in virgin and cold press oils.
4.11.2 The following additives are permitted to add to edible vegetable oils:

Item Additive Maximum level INS No.

4.11.2.1 Flavors Natural or synthetic flavors are
permitted to add according to
Gulf Standard mentioned in
item 2.5.
4.11.2.2 Antioxidants:
a-Ascorbyl palmitate 500 ppm Singly or in 304
b- Ascorbyl stearate combination 305
c- Tocopherol concentrate,mixed 307b
d- Tocophermol, d- alpha- 300 ppm singly or in 307a
e- Tocopherol, dl-alpha- compination 307c
f- Propyl gallate 100 ppm 310
g- Tertiary butylated
hydroxylquinone (TBHQ) 120 ppm 319
h- Butylated hydroxyanisole (BHA) 175 ppm 320
i- Butylated hydroxytoluene (BHT) 75 ppm 321
Any combination of f,g,h,I 200 ppm within individual limits
j-Dilauryl thiodipropionate 200 ppm 389
4.11.2.3 Antioxidant synergists:
-Citric acid GMP 330
-Sodium dihydrogen citrate GMP 331(i)
-Trisodium citrate GMP 441(ii)
-Isopropyl citrates 384
 100 ppm singly or in 472c
-Citric and fatty acid esters of combination
glycerol
4.11.2.4 Antifoaming agents:
Polydimethylsiloxane 10 ppm 900a

4.12 Fatty acids composition (% of total fatty acids) shall be as in Table No. (2).

4.13 Quality characteristics for vegetable oils shall be as follows:

Item Characteristics Maximum level

ο
4.13.1 Matter volatile at 105 C 0.2 % m/m
4.13.2 Insoluble impurities 0.05% m/m
4.13.3 Soap content 0.005% m/m
4.13.4 Iron content:
4.13.4.1 Refined oils 1.5 ppm
4.13.4.2 Virgin oils 5.0 ppm
4.13.5 Copper content:
Refined oils 0.1 ppm
Virgin oils 0.4 ppm
4.13.6 Acid value:
4.13.6.1 Refined oils 0.6 mg KOH/g refined oil
4.13.6.2 Cold pressed and virgin oil 4.0 mg KOH/g oil
4.13.6.3 Virgin palm oils 10.0 mg KOH/g oil
4.13.7 Peroxide value:
4.13.7.1 Refined oils Up to 10 mill equivalents
of active oxygen/kg oil
4.13.7.2 Cold pressed and virgin oil Up to 15 mill equivalents
of active oxygen/kg oil

4.14 Composition characteristics:

4.14.1 The Reichert value for palm kernel oil shall be in range 4-7.

4.14.2 The Polenske value for palm kernel oil shall be in range 8-12.

4.14.3 The Halphen test for cotton seed oil shall be positive.

4.14.4 The Crismer value for low erucic acid rapeseed oil should be in the range 67- 70.

4.14.5 The concentration of brassicasterol in low erucic acid rapeseed oil should be greater
than 5% of total sterols.
 Gulf standard GSO 1754/2011

4.15 The pesticides residues shall not exceed to what mentioned in Gulf Standard stated in item
(2.9).

4.16 The radionuclide limits in the product shall be comply to what mentioned in Gulf Standard

Stated in item (2.11) .

4.17 Contaminant metallic elements in edible vegetable oils shall not exceed to what
mentioned in Gulf Standard stated in item (2.13).

5. Packaging, transportation and storage:

5.1 Packaging:

The oils shall be packed in healthy containers made from harm less materials and does not
affect 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 item (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 (25οC) 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 item (2.1) ,the following shall
be Declared on the label:

6.1 Additives and its added content.

6.2 Expiry date in non-coded manner (month-year).

 Gulf standard GSO 1754/2011

7. Sampling:

Samples shall be taken according with Gulf Standard stated in item (2.2).

8. Methods of examination and test:

The following tests shall be carried out on the representative sample taken according to
item (7) to determine its complying with this Standard:

8.1 Detection of pig lard, vegetable and mineral oils, and the determination of relative
density, refractive index, saponification value, acid value, iodine value, unsaponifble matter,
insoluble impurities, soap content and Halphen test shall be carried out according to Gulf
Standard stated in item (2.3).

8.2 Detection and determination of permissible additives to the oils shall be carried out
according to Gulf Standard stated in item (2.4).

8.3 Determination of contaminant metallic elements shall be carried out according to Gulf
Standard stated in item (2.6).

8.4 Determination of free fatty acids of the oil shall be carried out according to Gulf
Standard stated in items (2.8, 2012).
 Table No. (1)

Physical and chemical characteristics

Characteristic Cotton Maize Mustar Palm Palm Palm Palm Palm super Rape Safflower Safflower Soybean oil
seed oil oil d oil oil kernel olein stearin olein seed seed oil seed oil
oil oil(low (high
erucic oleic
acid) acid)
Relative density 0.918- 0.917 0.910- 0.891 0.899- 0.899 0.881- 0.900- o.914- 0.922- 0.913- 0.919-
0.926 - 0.921 - o.914 - 0.891 0.925 0.920 0.927 0.919 0.925
ο ο ο ο ο ο ο ο
At 0.925 At 20 C o.899 At 40 C o.920 At 60 C At 40 C At 20 C At 20 C At 20 C At 25 C
ο
20 C At At At 0.910-
ο ο ο
20 C 50 C 40 C 0.916
ο
At 25 C
Apparent density 0.889 0.896 0.881- 0.897- 0.912-
(g/ml) - - 0.885 0.920 0.914
ο ο
0.895 0.898 At 60 C At 20 C
ο
(50 c) At
ο
40 C
Refractive index (at 1.458- 1.465 1.461- 1.454 1.448- 1.458 1.447- 1.463- 1.465- 1.467- 1.460- 1.466-
ο
40 C) 1.466 - 1.469 - 1.452 - 1.452 1.465 1.467 1.470 1.464 1.470
ο ο
1.468 1.456 1.460 At 60 C At 40 C
ο
(50 c) 1.466-
1.470
ο
At 25 C

Saponification 190- 230- 194- 193- 180- 182- 186- 186-194 189-195
value(mg KOH/g 189- 187- 168- 209 254 202 205 205 193 198
oil) 198 195 184
Unsaponifiable
matter (g/kg) ≤ 15 ≤ 28 ≤ 15 ≤ 12 ≤ 10 ≤ 15 ≤9 ≤ 13 ≤ 20 ≤ 15 ≤ 10 ≤ 15
Iodine value 100- 103- 92- 125 50.0- 14.1- ≤ 56
123 135 55.0 21.0 ≤ 48 ≥60 105- 136-148 80-100 124-139
126
 Table No. (2)

Fatty acids composition (%of total fatty acids)

Characteristi Cotton Maize Mustar Palm Palm Palm Palm Palm super Rape Safflower seed Safflow Soybean
c seed oil oil d oil oil kernel olein stearin olein seed oil er seed oil
oil oil(low oil
erucic (high
acid) oleic
acid)
C6:0 ND ND ND ND ND-0.8 ND ND ND ND ND ND ND
C8:0 ND ND ND ND 2.4-6.2 ND ND ND ND ND ND ND
C10:0 ND ND ND ND 2.6-5.0 ND ND ND ND ND ND ND
C12:0 ND-0.2 ND- ND ND- 45.0- 0.1- 0.1-0.5 0.1-0.5 ND ND ND-0.2 ND-0.1
0.3 0.5 55.0 0.5
C14:0 0.6-1.0 ND- ND-1.0 0.5- 14.0- 0.5- 1.0-2.0 0.5-1.5 ND-0.2 ND-0.2 ND-0.2 ND-0.2
0.3 2.0 18.0 1.5
C16:0 21.4- 8.6- 0.5-4.5 39.4- 6.5- 38.0- 48.0- 30.0-39.0 2.5-7.0 5.3-8.0 3.6-6.0 8.0-13.5
26.4 16.5 47.5 10.0 43.5 74.0
C16:1 ND-1.2 ND- ND-0.5 ND- ND-0.2 ND- ND-0.2 ND-0.5 ND-0.6 ND-0.2 Nd-0.2 ND-0.2
0.5 0.6 0.6
C17:0 ND-0.1 ND- ND ND- ND ND- ND-0.2 ND-0.1 ND-0.3 ND-0.1 ND-0.1 ND-0.1
0.1 0.2 0.2
C17:1 ND-0.1 ND- ND ND ND ND- ND-0.1 ND ND-0.3 ND-0.1 ND-0.1 ND-0.1
0.1 0.1
C18:0 2.1-3.3 ND- 0.5— 3.5- 1.0-3.0 3.5- 3.9-6.0 2.8-4.5 0.8-3.0 1.9-2.9 1.5-2.4 2.5-5.4
3.3 2.0 6.0 5.0

C18:1 14.7- 20.0- 8.0- 36.0- 12.0- 39.8- 15.5- 43.0-49.5 51.0- 8.4-21.3 70.0- 17-30
21.7 42.2 23.0 44.0 19.0 46.0 36.0 70.0 83.7
C18:2 46.7- 34.0- 10.0- 9.0- 1.0-3.5 10.0- 3.0- 10.5-15.0 15.0- 67.8-83.2 9.0- 48.0-59.0
58.2 65.6 24.0 12.0 13.5 10.0 30.0 19.9
C18:3 ND-0.4 ND- 6.0- ND- ND-0.2 ND- ND-0.5 0.2-1.0 5.0-14.0 ND-0.1 ND-1.2 4.5-11.0
0.2 18.0 0.5 0.6
C20:0 0.2-0.5 0.3- ND-1.0 ND- ND-0.2 ND- ND-1.0 ND-0.4 0.2-1.2 0.2-0.4 0.3-0.6 0.1-0.6
1.0 1.0 0.6
C20:1 ND-0.1 0.2- 5.0- ND- ND-0.2 ND- ND-0.4 ND0.2 0.1-4.3 0.1-0.3 0.1-0.5 ND-0.5
0.6 13.0 0.4 0.4
C20:2 ND-0.1 ND- ND-1.0 ND ND ND ND ND ND-0.1 ND ND ND-0.1
0.1
C22.0 ND-0.6 ND- 0.2-2.5 ND- ND-0.2 ND- ND-0.2 ND-0.2 ND-0.6 ND-1.0 ND-0.4 ND-0.7
0.5 0.2 0.2
C22:1 ND-0.3 ND- 22.0- ND ND ND ND ND ND-2.0 ND-1.8 ND-0.3 ND-0.3
0.3 50.0
C22:2 ND-0.1 ND ND-0.1 ND ND ND ND ND ND-0.1 ND ND ND
C24:0 ND-0.1 ND- ND-0.5 ND ND ND ND ND ND-0.3 ND-0.2 ND-0.3 ND-0.5
0.5
C24:1 ND ND o.5-2.5 ND ND ND ND ND ND-0.4 ND-0.2 ND-0.3 ND