Appendix I: List of Participants/Liste des Participants/Lista de Participantes
Appendix II: Draft Standard for Named Vegetable Oils (At Step 8 of the Procedure)
Appendix III: Draft Standard for Named Animal Fats (At Step 8 of the Procedure)
Appendix IV: Draft Revised Standard for Edible Fats and Oils not Covered by Individual Standards (At Step 8 of the Procedure)
Appendix V: Draft Revised Recommended Code of Practice for the Storage and Transport of Edible Oils and Fats in Bulk (At Step 8 of the Procedure)
Appendix VI: Proposed Draft Standard for Fat Spreads and Blended Spreads (At Step 3 of the Procedure)
|
Chairman: |
Mr G Meekings |
|
Président: |
Ministry of Agriculture, Fisheries and Food |
|
Presidente: |
Joint Food Safety and Standards Group |
|
|
Ergon House c/o Nobel House - 17 Smith Square |
|
|
London SW1P 3JR |
J L Quental
32 Green Street 99
London W1Y 7AT
Phone: 0171 499 0877
Fax: 0171 993 5101
e mail: [email protected]
Mr Antonio Mantoan
LAFIC - Av. Invernada, S/N
Valinhos, SP - 13271- 450
Brazil
Phone:005519 869 9969
Fax:005519 869 9979
CAMEROON/CAMEROUN/CAMERÚN
Mr Ivo Nkumbe
CDC Bota
PO Box 59 Tiko
Fako Division, South West Province
Republic of Cameroon
Tel: 43 18 85 - Fax: 43 17 46
CANADA/CANADÁ
Mr Allan R McCarville
Health Canada,
Health Protection Branch
Tunney’s Pasture (PL0702C)
Ottawa, Ontario, K1A OL2
Phone: 613 957 0189
Fax: 613 941 3537
e mail: [email protected]
Dr W M N Ratnayake
Nutrition Research Division
Food Directorate, Health Canada
P L 2203C - Banting Building
Ottawa, Ontario, K1A OL2
Phone: 613 954 1396
Fax: 613 941 6182
e mail: [email protected]
CUBA
Dr Juan Antonio Díaz González
Instituto de Investigaciones
Para La Industria Alimenticia
Carretera al Guatao KM.3½
La Lisa 19200 - Ciudad de La Habana
Phone: 22-0588, 22-0632
Fax: 53(7) 24-6553 - e mail: [email protected]
Mariuela Alvarez Gonzalez
Infanta # 16 - 3rd piso -
Vedado, Ciudad de la Habana
Phone: 55 05 77 - Fax: 33 3151
e mail: [email protected]
CZECH REPUBLIC/REPUBLIQUE TCHÈQUE/REPÚBLICA CHECA
Marie Kleinová
Czech Margarine Association
Snemovníí 9 - 11800 Praha 1
Phone: 420 2 57321363 - Fax: 420 2 57321413
e mail: cszv@telecom.
DENMARK/DANEMARK/DINAMARCA
Ms. Anne Christine Duer
Danish Veterinary and Food Administration
Rolighedsvej 25 - 1958 Frederiksberg C
Phone: + 45 3395 60 00
Fax: + 45 3395 60 01
e mail: [email protected]
EGYPT/ÉGYPTE/EGIPTO
A A El-Sharkawi
Agriculture Res. Center
Food Techn Res. Inst - Oils and Fats Res Dept
Giza - El-gama St No 9
Phone No: 00-202-570 6576
Fax No: 00-202- 568 4669
FRANCE/FRANCIA
Monsieur Jean-Marie Hochard
Ministèère de l’Economie - DGCCRF
59 bd Vincent Auriol
75013 Paris
Phone: 01 44 97 29 14
Fax: 01 44 97 30 39
email: [email protected]
Monsieur Jean-François Magadoux
Ministére de l'Agriculture et de la
pêche
Direction Générale de l'alimentation
251 rue de Vaugirard
75732 Paris Cedex 15
Phone: 01 49 55 58 75 - Fax: 01 49 55 50 56
Monsieur Jean-François Roche
Direction Générale de l'alimentation
251 rue de Vaugirard
75732 Paris Cedex 15
Phone: 33 1 49 55 58 81- Fax: 33 149 55 59 48
e mail: [email protected]
Mme Véronique Fabien-Soulé
FNICG
118 Avenue Achille Peretti
F-92200 Neuilly/Seine
Phone: 01 4637 2025 - Fax: 014637 1560
e mail: [email protected]
Mme Odile Morin
Institut des corps gras - ITERG
Rue Monge- Parc Industriel
F-33600 PESSAC
Phone: (33) (0)5.56.36.00.44
Fax: (33) (0)5.56.36.57.60
e mail: [email protected]
GERMANY/ALLEMAGNE/ALEMANIA
Herr Hermann Brei
Federal Ministry of Health
D - 53127 Bonn
Phone: 0049 228 941 4141
Fax: 0049 228 941 4947
e mail: brei@ bmg.bund 400.de
Dr. Hans-Jochen Fiebig
Bundesanstalt für Getreide-
Kartoffel- und Fettforschung
Piusallee 76 - D 48147Münster
Phone: 0049 251 43510
Fax: 0049 251 519 275
e mail: hjfiebig@ muenster.de
Mr Gerhard Gnodtke
Winkelsweg 2
D 53179 Bonn
02281 37 20 23 - 02281 37 20 25
Mr Karl-Heinz Kühn
Deutsche Unilever GmbH
Dammtorwall 15
D 20355 Hamburg
Phone: 0049 40 34 90 35 28
Fax: 0049 40 35 42 63
e mail: Karl-Heinz Kuchn@ unilever.com
R. Tiebach
Federal Institute for Consumers Health Protection and
Veterinary Medicine
Bundesinstitut für gesundheitlichen
Verbraucherschutz und Veterinärmedizin
Phone: 0049 (0) 30 8412 3363/34 87
Fax: 0049 (0) 30 8412 3685
e mail: r.tiebach@ bgvv.de
GREECE/GRÈCE/GRECIA
Constantinos Stournaras
2 Acharnon Str
10176 Athens
Phone: (01) 5291270
Fax: (01) 5233866
HUNGARY/HONGRIE/HUNGRÍA
Dr Eva Kurucz
1021 Labanc St 6/6
Budapest
Phone: 275 3867
Fax: 275 3867
Dr. Katalin Kövári
Cereol Group Research Centre
Kvassay Jenö. ùt. 1
H- 1095 Budapest
Phone: 36 1 2175240
Fax: 36 1 2175241
e mail: k kovaris@. cereol.hu
Dr. Katalin Recseg
Kvassay J. út 1
H- 1095 Budapest
Phone: 36 1 2175240
Fax: 36 1 217 5241
e mail: k recseg @. cereol.hu
INDIA/INDE
Dr M K Kundu
Dept of Sugar & Edible Oils
Ministry of Food & Consumer Affairs
Govt of India
Block No 2, 5th Floor CGO Complex
Lodi Road - New Delhi - 110 003
Phone: 91 11 436 2270
Fax: 91 11 436 2270
INDONESIA/INDONÉSIE
R.J.P. Manik
Indonesian Embassy
38 Grosvenor Square
London W1X 9AD
Phone: 0171 499 7661
Fax: 0171 491 4993
IRELAND/IRLANDE/IRLANDA
Mr Timothy Daly
Agricultural Inspector
Department of Agriculture and Food
Agriculture House, 1E
Kildare St., Dublin 2
Phone: 01 6072019 - Fax: 01 6767100
ITALY/ITALIE/ITALIA
Dr Ciro Impagnatiello
Ministero per le politiche agricole
Via XX Settembre 20
I-00187 Roma
Phone: 0039 06 46655016
Fax: 0039 06 4880273
Oreste Cozzoli
Stazione Sperimentale Oli E Grassi
Via G. Colombo 79 - Milano
Phone: 02 7064 977
Fax: 02 236 3953
Erino Cipriani
Via Piave No 8
00187 Roma
Phone: 0039 06 487767
Fax: 0033 06 488 3309
e mail: [email protected]
Maria Laura Trugli
CNO
Phone: 0039 06 487741
Fax: 0039 06 4883301
JAPAN/JAPON/JAPÓN
Fumio Kato
Ministry of Agriculture, Forestry and Fisheries
1-2-1 Kasumigaseki
Chiyodaku - Tokyo
Phone: 81 3 3502 8111
Fax: 81 3 3502 0438
Mr Hideyuki Sakamoto
Ministry of Agriculture, Forestry and Fisheries
1-2-1 Kasumigaseki
Chiyodaku - Tokyo
Phone: 81 3 3502 8111
Fax: 81 3 3502 0438
Mutsihito Watanabe
Japan Food Industry Centre
6-8 Kamimeguro 3-Chome
Meguro-ku - Tokyo 153-0051
Phone: 81 3 3502 8111
Fax: 81 3 3502 0438
M Ito
Food Industry Centre
6-8 Kamimeguro 3-chome
MEGRO-KV - Tokyo 153-0051
Phone: 81 3 3502 8111
Fax: 81 3 3502 0438
MALAYSIA/MALAISIE/MALASIA
Ms. Nor Aini Sudin
Palm Oil Research Institute of Malaysia (PORIM)
Ministry of Primary Industries
PO Box 10620 - Kuala Lumpur 50720
Phone: 603 8259432
Fax: 603 8259446
email: [email protected]
Mr Tang Thin Sue
Palm Oil Research Institute of Malaysia (PORIM)
Ministry of Primary Industries
PO Box 10620 - Kuala Lumpur 50720
Phone: 603 8255708 - Fax: 603 8256197
email: [email protected]
Mr Mohd Jaafar Ahmad
PORIM EUROPE
Brickendonbury, Hertford
Herts SG13 8NL, UK
Phone: 01992 554 347
Fax: 01992 500 564
email: [email protected]
Mr T.P. Pantzaris
PORIM EUROPE
Brickendonbury, Brickendon Lane
Hertford - Herts SG13 8NL
Phone: 01992 554 347
Fax: 01992 500 564
Ms Fatimah Raya Nasron
Ministry of Primary Industries
8th Floor - Menara Dauabumi
50654 Kuala Lumpur
Phone: 603 2756208
Fax: 603 8256197
email: [email protected]
Ms Rozita Baharuddin
Palm Oil Registration & Licensing Authority
(PORLA)
Lot 6 - 556 Jalan Perbandaran
47301 Kelana Jaya
Petaling Jaya - Selangor
Phone: 603 703 5544
Fax: 603 703 3914
Ms Doris Nichols
Palm Oil Refiners Association of Malaysia
801C/802A Kelana Business Centre
Kelana Jaya
47301 Petaling Jaya - Selangor
Phone: 603 582 0005
Fax: 603 582 0128
email: poram@po. jaring.my
Dr C.S. Koh
Malaysian Palm Oil Promotion Council
2nd Floor - Lot 6, 556 Jln
Perbandaraan - Kelana Jaya
Selangor
Phone: 603 706 4097
email: koh@mpopc. org.my
Yusoff Mydin Mohd
Counselor Commodities
Malaysian Trade Commissioner
17 Curzon Street, London
Phone: 0171 499 7388
Fax: 0171 493 3199
Omar Salman
FELDA Marketing Services
17 Curzon Street
Mayfair W1X 7FE
Phone: 0171 629 4092
Fax: 0171 493 8142
THE NETHERLANDS/PAYS-BAS/PAÍSES BAJOS
Mr R F van der Heide
Directie Gezondheidsbeleid
Ministry of Public Health, Welfare and Sport
PO Box 20350 - 2500 E J The Hague
Phone: 70 3406936
Fax: 70 340 7303
Mrs J Aanen
Ministry of Health, Welfare and Sport
PO Box 20350 - 2500 E J, The Hague
Phone: +31 (0) 70 3406872
Fax: +31 (0) 70 340 5554
email: [email protected]
Mrs M C J van Acker
Ampèrelaan 4D
2280 GB Rijswijk
Phone: +31 70 3195 112
Fax: +31 70 3195 196
email: [email protected]
Mrs I Tiesinga
Bankastraat 131C
2585 EL Den Haag
Phone: 00 31 70 3525074
Fax: 00 31 70 35046 79
email: margarine. [email protected]
NORWAY/NORVEGE/NORVEGA
Mr John Race
Norwegian Food Control Authority
PO Box 8187 Dep
N-0034 Oslo
Phone: +47 2224 6268
Fax: +47 2224 6699
email: john.race @snt.dep.telemax.no
PHILIPPINES/FILIPINAS
Zencido A. Collinson
Philippino Embassy
9A Palace Green - London W8 4QE
Phone: +44 (0) 171 937 1600
Fax: +44 (0) 171 937 2925
email: [email protected]
Rose Irene de Leon
Philippino Embassy
9A Palace Green - London W8 4QE
Phone: +44 (0) 171 937 1600
Fax: +44 (0)171 937 2925
email: [email protected]
POLAND/POLOGNE/POLONIA
Anna Patkowska
Ministry of Agriculture and Food Economy
30 Wspólna Street, 00-930 Warsaw
Phone:+ 48 22 623 2043
Fax: + 48 22 623 2070
email: [email protected]
Dorota Balinska-Hajduk
Agricultural and Food Quality Inspection
32/34 Zurawia Street, 00-515 Warsaw
Phone: 00 48 22 621 64 21
Fax: 00 48 22 621 48 58
Elzbieta Markowicz
Agricultural and Food Quality Inspection
32/34 Zurawia Street, 00-515 Warsaw
Phone: (48-22) 621 64 21
Fax: (48-22) 621 48 58
PORTUGAL
Mr A C Cabrera
FIMA/VG
Largo Monterroio Mascarenhas 1
Lisbon
Phone:++ 3892011: 389 2258
Fax: 389 241
email: [email protected]
Mrs Maria Pereira
AVc Conde Valbon 98
Lisboa
Phone: 00 351 1 798 3600
Mariana Guerreiro
Gabinete de Planeamento e Politica
AGRO-Alimentar-MADRP
Rua Padre Antonio Vieira No 1
Lisboa
Phone: (01) 389 9300
SPAIN/ESPAGNE/ESPAÑA
Sr. José M Vallejo
Sub Gen. Calidad y Normalización
Agroalimentaria
Ministerio de Agricultura, Pesca y
Alimentación
P° Infanta Isabel, 1
28014 Madrid
Phone: 34 91 347 5393
Fax: 34 91 347 5007
email: [email protected]
SWEDEN/SUÈDE/SUECIA
Mr L B Croon
PO Box 622
SE-751 26 , Uppsala
Phone:+ 4618 1755 64
Fax: + 4618 1058 48
email: [email protected]
SWITZERLAND/SUISSE/SUIZA
Ms Eva Zbinden
Swiss Federal Office of Public Health
Schwarzenburhgstrasse 165
3003 Berne
Phone: 00 41 31 322 95 72
Fax: 00 41 31 322 95 74
email: [email protected]
Dr Otto Raunhardt
F. Hoffmann-La Roche Ltd
VML, Bldg 241/815
CH 4070 Basel
Phone: + 41 61 688 7533
Fax: + 41 61 688 16 35
email: [email protected]
THAILAND/THAILANDE/TAILANDIA
Ms Chodchoi Eiumpong
Department of Science Service
Rama VI Road.
Bangkok 10400
Phone: + 66 2 2481632
Fax: + 66 2 248163
email: [email protected]
Mr Varavudh Sithipitaks
Faculty of Pharmacy
Mahidol University
Department of Food Chemistry
447 Sri - Ayudhaya Road
Rajthevi Phayathai
Bangkok 10400
Phone: + 66 2 6448678 - 90
Fax: + 66 2 2474696
Miss Yupa Laojindapun
Thai Industrial Standards Institute
Rama VI Street
Ratjathevee
Bangkok 10400
Phone: + 66 2 2461993
Fax: + 66 2 2487987
email: [email protected]
Mr Sek Boonbunloo
The Federation of Thai Industries
Queen Sirikit Convention Centre Zone C
60 New Rachadapisek Road
Klongtoey, Bangkok 10110
Phone: + 66 2 4259092
Fax: + 66 2 4258938
Jane Mathukorn
Royal Thai Embassy
29-30 Queen’s Gate
London SW7 5JB
Phone: 0171 589 2944
Fax: 0171 823 9695
email: [email protected]
TUNISIA/TUNISIE/TÚNEZ
Mr Cherif Moncef
Intitue National de La Normalisation (INNORPI)
B.P: 23 - 1012 Tunis, Belvedere
Phone: 216 1 785 922
Fax: 216 1 785 563
Mr Tarek Amamou
O.N.H
10 Avenue Med V
1001 Tunis
Phone: + 216 1 345 566
Fax: + 216 1 351 883
Mr Ali Ouled Ali
Ministere de l’ Agriculture
30 Rue Alain Savary, Tunis
Phone: + 216 1 787 190
Fax: + 216 1 780 246
Mr H’mad Zakaria
Ministere de l’ Industrie
37 Avenue Kheireddine Pacha
1002 Tunis
Phone: + 216 1 789 373
Fax: + 216 1 789 159
UNITED KINGDOM/ROYAUME-UNI/REINO UNIDO
Dr Dorian Kennedy
Ministry of Agriculture, Fisheries and Food
Joint Food Safety and Standards Group,
Room 316, Ergon House c/o Nobel House
17 Smith Square, London, SW1P 3JR
Phone: 0171 238 5574
Fax: 0171 238 6763
email: [email protected]
Miss A P Najran
Ministry of Agriculture, Fisheries and Food
Joint Food Safety and Standards Group
Room 325c, Ergon House c/o Nobel House
17 Smith Square, London, SW1P 3JR
Phone: 0171 238 6182 - Fax: 0171 238 6763
email: [email protected]
Dr Roger Wood
CSL Food Science Laboratory
Norwich Research Park
Colney, Norwich NRG 7UU
Phone: 01603 259350
Fax: 01603 501123
email: [email protected]
Mr Adrian Dixon
Ministry of Agriculture, Fisheries and Food
HOR&P - Eastbury House
30/34 Albert Embankment
London SE1 7TL
Phone: 0171 238 1058
UNITED STATES/ÉTATS-UNIS/ESTADOS UNIDOS
Mr Charles W Cooper
Food and Drink Administration
200 C Street, S.W., Room 5807
Washington D.C. 20204
Phone: + 1 202 205 5042
Fax: + 1 202 401 7739
Mr Syed Ali
Department of Agriculture
14th and Independence Avenue SW
Washington, DC 20250
Phone: + 1 202 205 0574
Fax: + 1 202 720 7760
email: [email protected]
Mr Richard E Cristol
National Institute of Oilseed Products
1101 Fifteenth Street,NW, Suite 202
Washington, DC 20005
Phone: + 1 202 785 3232
Fax: + 1 202 223 9741
email: [email protected]
Mr Robert M Reeves
Institute of Shortening and Edible Oils
1750 New York Avenue, NW
Washington DC 20006
Phone: + 1 202 783 7960
Fax: + 1 202 393 1367
email: [email protected]
Mr A F Mogerly
Hudson Tank Terminals Corporation
National Institute of Oilseed Products
173 Export Street
Port Newark, NJ 07114
Phone: + 1 973 465 1115
Fax: + 1 973 465 9053
Ms Kathleen Warner
U.S Department of Agriculture
1815 N.University Street
Peoria IL 61604
Phone: + 1 309 681 6555
Fax: + 1 309 681 6679
email: [email protected]
INTERNATIONAL ORGANIZATIONS
ORGANISATIONS INTERNATIONALES
ORGANIZACIONES INTERNACIONALES
AMERICAN OIL CHEMISTS’ SOCIETY (AOCS)
Mr James Rattray
American Oil Chemists Society
Champaign, IL
c/o University of Guelph
Guelph, Ontario N1G 2W1
Canada
Phone: 519 824 4120
Fax: 519 766 1499
email: [email protected]
Richard C. Cantrill
1608 Broadmoor Drive
Champaign IL 61821, USA
Phone: (217) 359 2344
Fax: (217) 351 8091
email: [email protected]
FEDIOL
Mr C.J.M. Meershoek
Ampèrelaan, 4E
Rijswijk, Netherlands
Phone: 31 (0) 70 390 5263
Ms L. Simmons
6 Catherine Street
London WC2B 5JJ
Phone: 0171 420 7119
Fax: 0171 379 5735
email: [email protected]
INTERNATIONAL DAIRY FEDERATION/
FÉDÉRATION INTERNATIONALE DE
LAITERIE/
FEDERACION LECHERA INTERNACIONAL (IDF/FIL)
Mr Gernot Werner
Godesberger Allee 157
D-53175 Bonn, Germany
Phone: +49 228 9596912
Fax: +49 228 373780
email: [email protected]
Mr R. Ross
Unigate European Foods
St Ivel House
Interface Business Park
Wotton Bassett
Swindon SN4 8QE, UK
Phone: +44 (0) 1793 843429
Fax: +44 (0) 1793 843454
email: [email protected]
INTERNATIONAL FEDERATION OF MARGARINE ASSOCIATIONS (IFMA)
Mrs Inneke Herreman
168 Avenue de Tervueren
1150 Brussels, Belgium
Phone: 00 322 772 3353
Fax: 00 322 771 4753
email: [email protected]
Alain E. Leon
Olivier v. Noortlean 120
3133 AT Vlaardingey
The Netherlands
Phone: 31 010 4605 892
Fax: 31 010 4605 867
email: [email protected]
FEDERATION OF OIL SEEDS AND FATS ASSOCIATION (FOSFA)
Mr S. R. Logan
20 St Dunstan's Hill
London EC3R 8HL, UK
Phone: 0171 283 5511
Fax: 0171 623 1310
email: [email protected]
Mr Marshall Pike
54 Middle Gordon Road
Camberley - Surrey GU15 2HT
Phone: 01276 23002 - Fax: 01276 691 929
email: [email protected]
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION
(ISO)
ORGANISATION INTERNATIONALE DE NORMALISATION
Mr Marshall Pike
54 Middle Gordon Road
Camberley, Surrey GU15 2HT
United Kingdom
Phone: 01276 23002
Fax: 01276 691 929
email: [email protected]
EUROPEAN COMMUNITY
COMMUNAUTE EUROPÉENNE
COMUNIDAD EUROPEA
Marie-Ange Balbinot
Rue de la Loi 200
1049 Brussels
Phone: 00 322 295 0763
Fax: 00 322 295 1735
email: [email protected]
COUNCIL OF THE EUROPEAN UNION
CONSEIL DE L’UNION EUROPEENNE
CONSEJO DE LA UNION EUROPEA
Ms Irène Simantoni
Council of the EU General Secretariat
175 rue de la Loi
1048 Brussels, Belgium
Phone: 00 322 285 7702
Fax: 00 322 285 7928
email: [email protected]
Mrs Christina Stååhle
Council of the EU General Secretariat
175 rue de la Loi
1048 Brussels, Belgium
Phone: 00 322 285 8357
Fax: 00 322 285 7928
email: [email protected]
JOINT FAO/WHO SECRETARIAT
SECRÉTARIAT CONJOINT FAO/OMS
SECRETARIA CONJUNTA FAO/OMS
Mrs Selma H. Doyran
Food Standards Officer
FAO/WHO Joint Food Standards Programme
Via delle Terme di Caracalla
00100 Rome, Italy
Phone: +3906 5705 5826
Fax: +3906 5705 4593
email: [email protected]
Jeronimas Maskeliunas
Food Standards Officer
FAO/WHO Joint Food Standards Programme
Via delle Terme di Caracalla
00100 Rome, Italy
Phone: +3906 5705 3867
Fax: +3906 5705 4593
email: [email protected]
UK SECRETARIAT
SECRÉTARIAT DU ROYAUME-UNI
SECRETARIA DEL REINO UNIDO
Ms Catriona Stewart
Ministry of Agriculture, Fisheries and Food
Joint Food Safety and Standards Group
Room 323, Ergon House
c/o Nobel House, Smith Square
London SW1P 3JR
Phone: 0171 238 6112
Fax: 0171 238 6763
email: [email protected]
Dr Lucy Foster
Ministry of Agriculture, Fisheries and Food
Joint Food Safety and Standards Group
Room 323, Ergon House
c/o Nobel House, Smith Square
London SW1P 3JR
Phone: 0171 238 5726
Fax: 0171 238 6763
email: [email protected]
Ms Fiona Jones
Ministry of Agriculture, Fisheries and Food
Joint Food Safety and Standards Group
Room 325, Ergon House
c/o Nobel House, Smith Square
London SW1P 3JR
Phone: 0171 238 6702
Fax: 0171 238 6763
email: [email protected]
Mr Simon Renn
Ministry of Agriculture, Fisheries and Food
Joint Food Safety and Standards Group
Room 325, Ergon House
c/o Nobel House, Smith Square
London SW1P 3JR
Phone: 0171 238 6480
Fax: 0171 238 6763
email: [email protected]
The Appendix to this standard is intended for voluntary application by commercial partners and not for application by governments.
1. SCOPE
This standard applies to the vegetable oils described in Section 2.1 presented in a state for human consumption.
2. DESCRIPTION
2.1 Product Definition
(Note: synonyms are in brackets immediately following the name of the oil)
2.1.1 Arachis Oil (Peanut Oil; Groundnut Oil) is derived from groundnuts (seeds of Arachis hypogaea L.).
2.1.2 Babassu Oil is derived from the kernel of the fruit of several varieties of the palm Orbignya spp.
2.1.3 Coconut Oil is derived from the kernel of the coconut (Cocos nucifera L.).
2.1.4 Cottonseed Oil is derived from the seeds of various cultivated species of Gossypium spp.
2.1.5 Grapeseed Oil is derived from the seeds of the grape (Vitis vinifera L.).
2.1.6 Maize Oil (Corn Oil) is derived from maize germ (the embryos of Zea mays L.).
2.1.7 Mustardseed 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).
2.1.8 Palm Kernel Oil is derived from the kernel of the fruit of the oil palm (Elaeis guineensis).
2.1.9 Palm Oil is derived from the fleshy mesocarp of the fruit of the oil palm (Elaeis guineensis).
2.1.10 Palm Olein is the liquid fraction derived from the fractionation of palm oil (described above).
2.1.11 Palm Stearin is the high-melting fraction derived from the fractionation of palm oil (described above).
2.1.12 Rapeseed Oil (Turnip rape oil; Colza oil; Ravison oil; Sarson Oil: Toria Oil) is produced from seeds of Brassica napus L., Brassica campestris L. Brassica juncea L. and Brassica tournefortii Gouan species.
2.1.13 Rapeseed Oil - (Low Erucic Acid) (low erucic acid turnip rape oil; low erucic acid colza oil; canola oil) is produced from low erucic acid oil-bearing seeds of varieties derived from the Brassica napus L., Brassica campestris L. and Brassica juncea L., species.
2.1.14 Safflowerseed Oil (Safflower Oil; Carthamus Oil; Kurdee Oil) is derived from safflower seeds (seeds of Carthamus tinctorious L.).
2.1.15 Sesameseed Oil (Sesame Oil; Gingelly Oil; Benne Oil; Ben Oil; Till Oil; Tillie Oil) is derived from Sesame seeds (seeds of Sesamum indicum L.).
2.1.16 Soya Bean Oil (Soybean Oil) is derived from soya beans (seeds of Glycine max (L.) Merr.).
2.1.17 Sunflowerseed Oil (Sunflower Oil) is derived from Sunflower seeds (seeds of Helianthus annuus L.).
2.2 Other Definitions
2.2.1 Edible vegetable oils are 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.
2.2.2 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.
2.2.3 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.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 GLC ranges of fatty acid composition (expressed as percentages)
Samples falling within the appropriate ranges specified in Table 1 are in compliance with this standard. Supplementary criteria, for example national geographical and/or climatic variations, may be considered, as necessary, to confirm that a sample is in compliance with the standard.
3.2 Low-erucic acid rapeseed oil must not contain more than 2% erucic acid (as % of total fatty acids);
3.3 Slip point
|
Palm olein |
not more than 24°C |
|
Palm stearin |
not less than 44°C |
4.1 No food additives are permitted in virgin or cold pressed oils.
4.2 Flavours
Natural flavours and their identical synthetic equivalents, and other synthetic flavours, except those which are known to represent a toxic hazard.
|
4.3 |
Antioxidants |
|
|
|
|
|
|
Maximum Level |
|
|
|
|
|
|
304 |
Ascorbyl palmitate |
) |
500 mg/kg |
|
305 |
Ascorbyl stearate |
) |
individually or in combination |
|
306 |
Mixed tocopherols concentrate |
|
GMP |
|
307 |
Alpha-tocopherol |
|
GMP |
|
308 |
Synthetic gamma-tocopherol |
|
GMP |
|
309 |
Synthetic delta-tocopherol |
|
GMP |
|
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 and BHT and/or TBHQ
|
|
200 mg/kg but limits above not to be exceeded |
|
389 |
Dilauryl thiodipropionate |
|
200 mg/kg |
|
|
|
|
|
|
4.4 |
Antioxidant Synergists |
|
|
|
|
|
|
|
|
330 |
Citric acid |
|
GMP |
|
331 |
Sodium citrates |
|
GMP |
|
384 |
Isopropyl citrates |
) |
100 mg/kg individually or |
|
|
Monoglyceride citrate |
) |
in combination |
|
|
|
|
|
|
4.5 |
Anti-foaming Agents (oils for deepfrying) |
|
|
|
|
|
|
|
|
900a |
Polydimethylsiloxane |
|
10 mg/kg |
5. Heavy metals
The products covered by the provisions of this standard shall comply with maximum limits being established by the Codex Alimentarius Commission but in the meantime the following limits will apply:
|
|
Maximum permissible concentration |
|
Lead (Pb) |
0.1 mg/kg |
|
Arsenic (As) |
0.1 mg/kg |
The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these commodities.
6. HYGIENE
6.1 It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
6.2 The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
7. LABELLING
7.1 Name of the Food
The product shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991; Codex Alimentarius, Volume 1A). The name of the oil shall conform to the descriptions given in Section 2 of this standard.
Where more than one name is given for a product in Section 2.1, the labelling of that product must include one of those names acceptable in the country of use.
7.2 Labelling of Non-Retail Containers
Information on the above labelling requirements shall be given either on the container or in accompanying documents, except that the name of the food, lot identification and the name and address of the manufacturer or packer shall appear on the container.
However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.
8. METHODS OF ANALYSIS AND SAMPLING
8.1 Determination of GLC ranges of fatty acid composition
According to IUPAC 2.301, 2.302 and 2.304 or ISO 5508: 1990/5509: 1999.
8.2 Determination of slip point
According to ISO 6321: 1991 and Amendment 1: 1998 for all oils, or AOCS Cc 3-25 (97) for Palm Oils only.
8.3 Determination of arsenic
According to AOAC 952.13, IUPAC 3.136, AOAC 942.17, or AOAC 985.16.
8.4 Determination of lead
According to IUPAC 2.632, AOAC 994.02 or ISO 12193: 1994.
Table 1: Fatty acid composition of vegetable oils as determined by gas liquid chromatography from authentic samples[14] (expressed as percentage of total fatty acids) (see Section 3.1 of the standard)
|
Fatty acid |
Arachis oil |
Babassu oil |
Coconut oil |
Cottonseed oil |
Grapeseed oil |
Maize oil |
Mustard-seed oil |
Palm oil |
Palm kernel oil |
|
C6:0 |
ND |
ND |
ND-0.6 |
ND |
ND |
ND |
ND |
ND |
ND-0.8 |
|
C8:0 |
ND |
2.6-7.3 |
4.6-10.0 |
ND |
ND |
ND |
ND |
ND |
2.4-6.2 |
|
C10:0 |
ND |
1.2-7.6 |
5.5-8.0 |
ND |
ND |
ND |
ND |
ND |
2.6-5.0 |
|
C12:0 |
ND-0.1 |
40.0-55.0 |
45.1-50.3 |
ND-0.2 |
ND-0.5 |
ND-0.3 |
ND |
ND-0.5 |
45.0-55.0 |
|
C14:0 |
ND-0.1 |
11.0-27.0 |
16.8-21.0 |
0.6-1.0 |
ND-0.3 |
ND-0.3 |
ND-1.0 |
0.5-2.0 |
14.0-18.0 |
|
C16:0 |
8.0-14.0 |
5.2-11.0 |
7.5-10.2 |
21.4-26.4 |
5.5-11.0 |
8.6-16.5 |
0.5-4.5 |
39.3-47.5 |
6.5-10.0 |
|
C16:1 |
ND-0.2 |
ND |
ND |
ND-1.2 |
ND-1.2 |
ND-0.5 |
ND-0.5 |
ND-0.6 |
ND-0.2 |
|
C17:0 |
ND-0.1 |
ND |
ND |
ND-0.1 |
ND-0.2 |
ND-0.1 |
ND |
ND-0.2 |
ND |
|
C17:1 |
ND-0.1 |
ND |
ND |
ND-0.1 |
ND-0.1 |
ND-0.1 |
ND |
ND |
ND |
|
C18:0 |
1.0-4.5 |
1.8-7.4 |
2.0-4.0 |
2.1-3.3 |
3.0-6.5 |
ND-3.3 |
0.5-2.0 |
3.5- 6.0 |
1.0-3.0 |
|
C18:1 |
35.0-67.0 |
9.0-20.0 |
5.0-10.0 |
14.7-21.7 |
12.0-28.0 |
20.0-42.2 |
8.0-23.0 |
36.0-44.0 |
12.0-19.0 |
|
C18:2 |
13.0-43.0 |
1.4-6.6 |
1.0- 2.5 |
46.7-58.2 |
58.0-78.0 |
34.0-65.6 |
10.0-24.0 |
9.0-12.0 |
1.0-3.5 |
|
C18:3 |
ND-0.3 |
ND |
ND- 0.2 |
ND-0.4 |
ND-1.0 |
ND-2.0 |
6.0-18.0 |
ND-0.5 |
ND-0.2 |
|
C20:0 |
1.0-2.0 |
ND |
ND- 0.2 |
0.2-0.5 |
ND-1.0 |
0.3-1.0 |
ND-1.5 |
ND-1.0 |
ND-0.2 |
|
C20:1 |
0.7-1.7 |
ND |
ND- 0.2 |
ND-0.1 |
ND-0.3 |
0.2-0.6 |
5.0-13.0 |
ND-0.4 |
ND-0.2 |
|
C20:2 |
ND |
ND |
ND |
ND-0.1 |
ND |
ND-0.1 |
ND-1.0 |
ND |
ND |
|
C22:0 |
1.5-4.5 |
ND |
ND |
ND-0.6 |
ND-0.5 |
ND-0.5 |
0.2-2.5 |
ND-0.2 |
ND-0.2 |
|
C22:1 |
ND-0.3 |
ND |
ND |
ND-0.3 |
ND-0.3 |
ND-0.3 |
22.0-50.0 |
ND |
ND |
|
C22:2 |
ND |
ND |
ND |
ND-0.1 |
ND |
ND |
ND-1.0 |
ND |
ND |
|
C24:0 |
0.5-2.5 |
ND |
ND |
ND-0.1 |
ND-0.2 |
ND-0.5 |
ND-0.5 |
ND |
ND |
|
C24:1 |
ND-0.3 |
ND |
ND |
ND |
ND |
ND |
0.5-2.5 |
ND |
ND |
ND - non detectable, defined as £ 0.05%Table 1: Fatty acid composition of vegetable oils as determined by gas liquid chromatography from authentic samples[15] (expressed as percentage of total fatty acids) (see Section 3.1 of the standard) (continued)
|
Fatty acid |
Palm olein |
Palm stearin |
Rapeseed oil |
Rapeseed oil (low erucic acid) |
Safflowerseed oil |
Sesameseed oil |
Soya bean oil |
Sunflowerseed oil |
|
C6:0 |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
|
C8:0 |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
|
C10:0 |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
ND |
|
C12:0 |
0.1-0.5 |
0.1-0.5 |
ND |
ND |
ND |
ND |
ND-0.1 |
ND-0.1 |
|
C14:0 |
0.5-1.5 |
1.0-2.0 |
ND-0.2 |
ND-0.2 |
ND-0.2 |
ND- 0.1 |
ND-0.2 |
ND-0.2 |
|
C16:0 |
38.0-43.5 |
48.0-74.0 |
1.5-6.0 |
2.5-7.0 |
5.3-8.0 |
7.9-10.2 |
8.0-13.5 |
5.0-7.6 |
|
C16:1 |
ND-0.6 |
ND-0.2 |
ND-3.0 |
ND-0.6 |
ND-0.2 |
0.1- 0.2 |
ND-0.2 |
ND-0.3 |
|
C17:0 |
ND-0.2 |
ND-0.2 |
ND-0.1 |
ND-0.3 |
ND-0.1 |
ND-0.2 |
ND-0.1 |
ND-0.2 |
|
C17:1 |
ND-0.1 |
ND-0.1 |
ND-0.1 |
ND-0.3 |
ND-0.1 |
ND-0.1 |
ND-0.1 |
ND-0.1 |
|
C18:0 |
3.5-.5.0 |
3.9-6.0 |
0.5-3.1 |
0.8-3.0 |
1.9-2.9 |
4.8-6.1 |
2.0-5.4 |
2.7-6.5 |
|
C18:1 |
39.8-46.0 |
15.5-36.0 |
8.0-60.0 |
51.0-70.0 |
8.4-21.3 |
35.9-42.3 |
17.7-28.0 |
14.0-39.4 |
|
C18:2 |
10.0-13.5 |
3.0-10.0 |
11.0-23.0 |
15.0-30.0 |
67.8-83.2 |
41.5-47.9 |
49.8-59.0 |
48.3-74.0 |
|
C18:3 |
ND-0.6 |
ND-0.5 |
5.0-13.0 |
5.0-14.0 |
ND-0.1 |
0.3-0.4 |
5.0-11.0 |
ND-0.3 |
|
C20:0 |
ND-0.6 |
ND-1.0 |
ND-3.0 |
0.2- 1.2 |
0.2- 0.4 |
0.3-0.6 |
0.1-0.6 |
0.1-0.5 |
|
C20:1 |
ND-0.4 |
ND-0.4 |
3.0-15.0 |
0.1- 4.3 |
0.1- 0.3 |
ND-0.3 |
ND-0.5 |
ND-0.3 |
|
C20:2 |
ND |
ND |
ND-1.0 |
ND-0.1 |
ND |
ND |
ND-0.1 |
ND |
|
C22:0 |
ND-0.2 |
ND-0.2 |
ND-2.0 |
ND-0.6 |
ND-1.0 |
ND-0.3 |
ND-0.7 |
0.3-1.5 |
|
C22:1 |
ND |
ND |
> 2.0-60.0 |
ND-2.0 |
ND-1.8 |
ND |
ND-0.3 |
ND-0.3 |
|
C22:2 |
ND |
ND |
ND-2.0 |
ND-0.1 |
ND |
ND |
ND |
ND-0.3 |
|
C24: 0 |
ND |
ND |
ND-2.0 |
ND-0.3 |
ND-0.2 |
ND-0.3 |
ND-0.5 |
ND-0.5 |
|
C24:1 |
ND |
ND |
ND-3.0 |
ND-0.4 |
ND-0.2 |
ND |
ND |
ND |
ND - non detectable, defined as £ 0.05%
Appendix
OTHER QUALITY AND COMPOSITION FACTORS
This text is intended for voluntary application by commercial partners and not for application by governments.
1. Quality characteristics
1.1 The colour, odour and taste of each product shall be characteristic of the designated product. It shall be free from foreign and rancid odour and taste.
|
|
|
Maximum level |
|
1.2 |
Matter volatile at 105°C |
0.2 % m/m |
|
|
|
|
|
1.3 |
Insoluble impurities |
0.05 % m/m |
|
|
|
|
|
1.4 |
Soap content |
0.005 % m/m |
|
|
|
|
|
1.5 |
Iron (Fe): |
|
|
|
Refined oils |
1.5 mg/kg |
|
|
Virgin oils |
5.0 mg/kg |
|
|
|
|
|
1.6 |
Copper (Cu) |
|
|
|
Refined oils |
0.1 mg/kg |
|
|
Virgin oils |
0.4 mg/kg |
|
|
|
|
|
1.7 |
Acid value |
|
|
|
Refined oils |
0.6 mg KOH/g Oil |
|
|
Cold pressed and virgin oils |
4.0 mg KOH/g Oil |
|
|
Virgin palm oils |
10.0 mg KOH/g Oil |
|
|
|
|
|
1.8 |
Peroxide value: |
|
|
|
Refined oils |
up to 10 milliequivalents of active oxygen/kg oil |
|
|
Cold pressed and virgin oils |
up to 15 milliequivalents of active oxygen/kg oil |
2.1 The arachidic and higher fatty acid content of arachis oil should not exceed 48g/kg.
2.2 The Reichert values for coconut, palm kernel and babassu oils should be in the ranges 6-8.5, 4-7 and 4.5-6.5, respectively.
2.3 The Polenske values for coconut, palm kernel and babassu oils should be in the ranges 13-18, 8-12 and 8-10, respectively.
2.4 The Halphen test for cottonseed oil should be positive.
2.5 The erythrodiol content of grapeseed oil should be more than 2% of the total sterols.
2.6 The total carotenoids (as beta-carotene) for unbleached palm oil, unbleached palm olein and unbleached palm stearin should be in the range 500-2000, 550-2500 and 300-1500 mg/kg, respectively.
2.7 The Crismer value for low erucic acid rapeseed oil should be in the range 67-70.
2.8 The concentration of brassicasterol in low erucic acid rapeseed oil should be greater than 5% of total sterols.
2.9 The Baudouin test should be positive for sesameseed oil.
3. Chemical and physical characteristics
Chemical and Physical Characteristics are given in Table 2.
4. Identity characteristics
4.1 Levels of desmethylsterols in vegetable oils as a percentage of total sterols are given in Table 3.
4.2 Levels of tocopherols and tocotrienols in vegetable oils are given in Table 4.
5. Methods of analysis and sampling
5.1 Determination of matter volatile at 105°C
According to IUPAC 2.601 or ISO 662: 1988.
5.2 Determination of insoluble impurities
According to IUPAC 2.604 or ISO 663: 1999.
5.3 Determination of soap content
According to BS 684 Section 2.5.
5.4 Determination of copper and iron
According to ISO 8294: 1994, IUPAC 2.631 or AOAC 990.05.
5.5 Determination of relative density
According to IUPAC 2.101, with the appropriate conversion factor.
5.6 Determination of apparent density
According to ISO 6883: 1995, with the appropriate conversion factor.
5.7 Determination of refractive index
According to IUPAC 2.102 or ISO 6320: 1995.
5.8 Determination of saponification value (SV)
According to IUPAC 2.202 or ISO 3657: 1988.
5.9 Determination of iodine value (IV)
Wijs - according to IUPAC 2.205/1, ISO 3961: 1996, AOAC 993.20, or AOCS Cd 1d-92 (97), or by calculation - AOCS Cd 1b-87 (97). The method to be used for specific named vegetable oils is stipulated in the standard.
5.10 Determination of unsaponifiable matter
According to IUPAC 2.401 (part 1-5) or ISO 3596-1: 1988 and Amendment 1 1997, and ISO 3596-2: 1988 and Amendment 1 1999.
5.11 Determination of peroxide value (PV)
According to IUPAC 2.501 (as amended), AOCS Cd 8b - 90 (97) or ISO 3961: 1998.
5.12 Determination of total carotenoids
According to BS 684 Section 2.20.
5.13 Determination of acidity
According to IUPAC 2.201 or ISO 660: 1996.
5.14 Determination of sterol content
According to ISO 6799: 1991, or IUPAC 2.403.
5.15 Determination of tocopherol content
According to IUPAC 2.432 or ISO 9936: 1997.
5.16 Halphen test
According to AOCS Cb 1-25 (97).
5.17 Crismer value
According to AOCS Cb 4-35 (97) and AOCS Ca 5a-40 (97).
5.18 Baudouin test (modified villavecchia test or sesameseed oil test)
According to AOCS Cb 2-40 (97).
5.19 Reichert value and polenske value
According to IUPAC 2.204.
Table 2: Chemical and physical characteristics of crude vegetable oils (see Appendix of the standard)
|
|
Arachis oil |
Babassu oil |
Coconut oil |
Cottonseed oil |
Grapeseed oil |
Maize oil |
Mustard-seed oil |
Palm oil |
Palm kernel |
|
RELATIVE DENSITY |
0.914-0.917 |
0.914-0.917 |
0.908-0.921 |
0.918-0.926 |
0.923-0.926 |
0.917-0.925 |
0.910-0.921 |
0.891-0.899 |
0.899-0.914 |
|
(x° C/water at 20°C) |
x=20°C |
x=25°C |
x=40°C |
x=20°C |
x=20°C |
x=20°C |
x=20°C |
x=50°C |
x=40°C |
|
APPARENT DENSITY |
|
|
|
|
|
|
|
0.889-0.895 |
|
|
REFRACTIVE INDEX |
1.460-1.465 |
1.448-1.451 |
1.448-1.450 |
1.458-1.466 |
1.473-1.477 |
1.465-1.468 |
1.461-1.469 |
1.454- 1.456 |
1.448-1.452 |
|
SAPONIFICATION VALUE |
187-196 |
245-256 |
248-265 |
189-198 |
188-194 |
187-195 |
168-184 |
190-209 |
230-254 |
|
IODINE VALUE* |
86-107 |
10-18 |
6.3-10.6 |
100-115 |
130-138 |
107-135 |
92-125 |
50.0-55.0 |
14.1-21.0 |
|
UNSAPONIFIABLE MATTER |
£ 10 |
£ 12 |
£ 15 |
£ 15 |
£ 20 |
£ 28 |
£ 15 |
£ 12 |
£ 10 |
|
STABLE CARBON |
|
|
|
|
|
-13.71 to-16.36 |
|
|
|
* Iodine values shown in the Table were calculated from the fatty acid composition with the exception of those for Palm oil, Palm kernel oil, Palm Olein, Palm Stearin (Wijs method)Table 2: Chemical and physical characteristics of crude vegetable oils (see Appendix of the standard) (continued)** References to be included to publications from CSL & Leatherhead Food RA
|
|
Palm Olein |
Palm Stearin |
Rapeseed oil |
Rapeseed oil (low erucic acid) |
Safflowerseed oil |
Sesameseed oil |
Soya bean oil |
Sunflowerseed oil |
|
RELATIVE DENSITY |
0.899-0.920 |
0.881-0.891 |
0.910-0.920 |
0.914-0.920 |
0.922-0.927 |
0.915-0.923 |
0.919-0.925 |
0.918-0.923 |
|
(x° C/water at 20°C) |
x=40°C |
x=60°C |
x=20°C |
x=20°C |
x-20°C |
x=20°C |
x=20°C |
x=20°C |
|
APPARENT DENSITY |
0896-0.898 |
0.881-0.885 |
|
|
|
|
|
|
|
REFRACTIVE INDEX |
1.458-1.460 |
1.447-1.452 |
1.465-1.469 |
1.465-1.467 |
1.467-1.470 |
1.465-1.469 |
1.466-1.470 |
1.461- 1.468 |
|
SAPONIFICATION VALUE |
194-202 |
193-205 |
168-181 |
182-193 |
186-198 |
187-195 |
189-195 |
188-194 |
|
IODINE VALUE* |
³ 56 |
£ 48 |
94-120 |
105-126 |
136-148 |
104-120 |
124-139 |
118-141 |
|
UNSAPONIFIABLE MATTER |
£ 13 |
£ 9 |
£ 20 |
£ 20 |
£ 15 |
£ 20 |
£ 15 |
£ 15 |
* Iodine values shown in the Table were calculated from the fatty acid composition with the exception of those for Palm oil, Palm kernel oil, Palm Olein, Palm Stearin (Wijs method)Table 3: Levels of desmethylsterols in crude vegetable oils from authentic samples[16] as a percentage of total sterols (see Appendix 1 of the standard)
|
|
Arachis oil |
Babassu oil |
Coconut oil |
Cotton-seed oil |
Grape-seed oil |
Maize oil |
Palm oil |
Palm Kernel oil |
Rapeseed oil (low erucic acid) |
Safflower -seed oil |
Sesame-seed oil |
Soya bean oil |
Sunflower seed oil |
|
CHOLESTEROL |
ND-3.8 |
1.2-1.7 |
0.6-3.0 |
0.7-2.3 |
0.4 |
0.2-0.6 |
2.6-6.7 |
0.6-3.7 |
0.5-1.3 |
ND- 0.7 |
0.1-0.2 |
0.6-1.4 |
£ 0.7 |
|
BRASSICASTEROL |
ND-0.2 |
ND-0.3 |
ND-0.3 |
0.1- 0.3 |
0.2 |
ND-0.2 |
ND |
ND-0.8 |
5.0-13.0 |
ND-0.4 |
0.1-0.2 |
ND-0.3 |
ND-0.2 |
|
CAMPESTEROL |
12.0-19.8 |
17.7-18.7 |
7.5-11.2 |
6.4-14.5 |
10.2 |
18.6-24.1 |
18.7-27.5 |
8.4-12.7 |
24.7-38.6 |
9.2-13.3 |
10.1-20.0 |
15.8-24.2 |
7.4-12.9 |
|
STIGMASTEROL |
5.4-13.2 |
8.7-9.2 |
11.4-15.6 |
2.1-6.8 |
10.9 |
4.3-7.7 |
8.5-13.9 |
12.0-16.6 |
£ 0.9 |
4.5-9.6 |
3.4-6.4 |
14.9-19.1 |
7.0-11.5 |
|
BETA-SITOSTEROL |
47.4-64.7 |
48.2-53.9 |
32.6-50.7 |
76.0-87.1 |
67.4 |
54.8-66.6 |
50.2-62.1 |
62.6-73.1 |
45.1-57.9 |
40.2-50.6 |
57.7-61.9 |
51-60 |
56.2-65.0 |
|
DELTA-5- AVENASTEROL |
8.3-18.8 |
16.9-20.4 |
20.0-40.7 |
1.8-7.3 |
3.0 |
4.2-8.2 |
ND-2.8 |
1.4-9.0 |
3.1-6.6 |
0.8-4.8 |
6.2-7.8 |
1.9-3.7 |
ND-6.9 |
|
DELTA-7- STIGMASTENOL |
ND-5.1 |
ND |
ND-3.0 |
ND-1.4 |
1.0-3.5 |
1.0-4.2 |
0.2-2.4 |
ND-2.1 |
ND-1.3 |
13.7-24.6 |
1.8-7.6 |
1.4-5.2 |
7.0-24.0 |
|
DELTA-7- AVENASTEROL |
ND-5.5 |
0.4-1.0 |
ND-3.0 |
0.8-3.3 |
0.7 |
0.7-2.7 |
ND-5.1 |
ND-1.4 |
ND-0.8 |
2.2-6.3 |
1.2-5.6 |
1.0-4.6 |
3.1-6.5 |
|
OTHERS |
ND-1.4 |
ND |
ND-3.6 |
ND-1.5 |
5.1 |
ND-2.4 |
ND |
ND-2.7 |
ND-4.2 |
0.5-6.4 |
0.7-9.2 |
ND-1.8 |
ND-5.3 |
|
TOTAL STEROLS (mg/kg) |
900-2900 |
500-800 |
400-1200 |
2700-6400 |
5800 |
8000-22100 |
300-700 |
700-1400 |
4800-11300 |
2100-4600 |
4500-19000 |
1800- 4100 |
2400-4600 |
ND - Non-detectable, defined as £ 0.05%Table 4: Levels of tocopherols and tocotrienols in crude vegetable oils from authentic samples[17] (mg/kg) (see Appendix 1 of the standard)
|
|
Arachis oil |
Babassu oil |
Coconut oil |
Cotton-seed oil |
Grape-seed oil |
Maize oil |
Palm oil |
Palm kernel oil |
Rapeseed oil (low erucic acid) |
Safflower - seed oil |
Sesame- seed oil |
Soya bean oil |
Sunflower seed oil |
|
ALPHA-TOCOPHEROL |
49-373 |
ND |
ND-17 |
136-674 |
16-38 |
23-573 |
4-193 |
ND-44 |
100-386 |
234-660 |
ND-3.3 |
9-352 |
403-935 |
|
BETA-TOCOPHEROL |
ND-41 |
ND |
ND-11 |
ND-29 |
ND-89 |
ND-356 |
ND-234 |
ND-248 |
ND-140 |
ND-17 |
ND |
ND-36 |
ND-45 |
|
GAMMA-TOCOPHEROL |
88-389 |
ND |
ND-14 |
138-746 |
ND-73 |
268-2468 |
ND-526 |
ND-257 |
189-753 |
ND-12 |
521-983 |
89-2307 |
ND-34 |
|
DELTA-TOCOPHEROL |
ND-22 |
ND |
ND |
ND-21 |
ND-4 |
23-75 |
ND-123 |
ND |
ND-22 |
ND |
4-21 |
154-932 |
ND-7.0 |
|
ALPHA-TOCOTRIENOL |
ND |
25-46 |
ND-44 |
ND |
18-107 |
ND-239 |
4-336 |
ND |
ND |
ND |
ND |
ND-69 |
ND |
|
GAMMA-TOCOTRIENOL |
ND |
32-80 |
ND-1 |
ND |
115-205 |
ND-450 |
14-710 |
ND-60 |
ND |
ND-12 |
ND-20 |
ND-103 |
ND |
|
DELTA-TOCOTRIENOL |
ND |
9-10 |
ND |
ND |
ND-3.2 |
ND-20 |
ND-377 |
ND |
ND |
ND |
ND |
ND |
ND |
|
TOTAL (mg/kg) |
170-1300 |
60-130 |
ND-50 |
380-1200 |
240-410 |
330-3720 |
150-1500 |
ND-260 |
430-2680 |
240-670 |
330-1010 |
600-3370 |
440-1520 |
ND - Non-detectable.
Note: Maize oil also contains ND-52 mg/kg beta tocotrienol.
The Appendix to this standard is intended for voluntary application by commercial partners and not for application by governments.
1. SCOPE
This standard applies to the animal fats described in Section 2 presented in a state for human consumption.
2. DESCRIPTION
2.1 Lard
2.1.1 Pure rendered lard is the fat rendered from fresh, clean, sound fatty tissues from swine (Sus scrofa) in good health, at the time of slaughter, and fit for human consumption. The tissues do not include bones, detached skin, head skin, ears, tails, organs, windpipes, large blood vessels, scrap fat, skimmings, settlings, pressings, and the like, and are reasonably free from muscle tissues and blood.
2.1.2 Lard subject to processing may contain refined lard, lard stearin and hydrogenated lard, or be subject to processes of modification provided that it is clearly labelled.
2.2 Rendered Pork Fat
2.2.1 Rendered Pork Fat is the fat rendered from the tissues and bones of swine (Sus scrofa) in good health, at the time of slaughter, and fit for human consumption. It may contain fat from bones (properly cleaned), from detached skin, from head skin, from ears, from tails and from other issues fit for human consumption.
2.2.2 Rendered Pork Fat subject to processing may also contain refined lard, refined rendered pork fat, hydrogenated lard, hydrogenated rendered pork fat, lard stearin and rendered pork fat stearin provided that it is clearly labelled.
2.3 Premier Jus (Oleo Stock) is the product obtained by rendering at low heat the fresh fat (killing fat) of heart, caul, kidney and mesentery collected at the time of slaughter of bovine animals in good health at the time of slaughter and fit for human consumption, as well as cutting fats.
2.4 Edible Tallow
2.4.1 Edible Tallow (Dripping) is the product obtained by rendering the clean, sound, fatty tissues (including trimming and cutting fats), attendant muscles and bones of bovine animals and/or sheep (Ovis aries) in good health at the time of slaughter and fit for human consumption.
2.4.2 Edible Tallow subject to processing may contain refined edible tallow, provided that it is clearly labelled.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
GLC Ranges of Fatty Acid Composition (expressed as percentages)
Samples falling within the appropriate ranges specified below are in compliance with this standard.
|
|
LARD RENDERED PORK FAT |
PREMIER JUS TALLOW |
|
C6:0 |
) |
) |
|
C8:0 |
) |
) |
|
C10:0 |
) < 0.5 in total |
) < 0.5 in total |
|
C12:0 |
) |
) |
|
C14:0 |
1.0-2.5 |
2-6 |
|
C14:ISO |
not detected < 0.1 |
< 0.3 |
|
C14:1 |
< 0.2 |
0.5-1.5 |
|
C15:0 |
< 0.2 |
0.2-1.0 |
|
C15:ISO |
< 0.1 |
) < 1.5 in total |
|
C15:ANTI ISO |
< 0.1 |
) |
|
C16:0 |
20-30 |
20-30 |
|
C16:1 |
2.0-4.0 |
1-5 |
|
C16:ISO |
< 0.1 |
< 0.5 |
|
C16:2 |
< 0.1 |
< 1.0 |
|
C17:0 |
< 1 |
0.5-2.0 |
|
C17:1 |
< 1 |
< 1.0 |
|
C17:ISO |
< 0.1 |
) < 1.5 in total |
|
C17:ANTI ISO |
< 0.1 |
) |
|
C18:0 |
8-22 |
15-30 |
|
C18:1 |
35-55 |
30-45 |
|
C18:2 |
4-12 |
1-6 |
|
C18:3 |
< 1.5 |
< 1.5 |
|
C20:0 |
< 1.0 |
< 0.5 |
|
C20:1 |
< 1.5 |
< 0.5 |
|
C20:2 |
< 1.0 |
< 0.1 |
|
C20:4 |
< 1.0 |
< 0.5 |
|
C22:0 |
< 0.1 |
< 0.1 |
|
C22:1 |
< 0.5 |
not detected |
4.1 Colours
The following colours are permitted for the purpose of restoring natural colour lost in processing or for the purpose of standardizing colour, as long as the added colour does not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value:
|
|
|
|
Maximum Level |
|
100 |
Curcumin or Turmeric |
|
5 mg/kg (calculated as total curcumin) |
|
160a |
Beta-carotene |
|
25 mg/kg |
|
160b |
Annatto extracts |
|
10 mg/kg (calculated as total bixin or norbixin) |
|
|
|
|
|
|
4.2 |
Antioxidants |
|
|
|
|
|
|
|
|
304 |
Ascorbyl palmitate |
) |
500 mg/kg |
|
305 |
Ascorbyl stearate |
) |
individually or in combination |
|
306 |
Mixed tocopherols concentrate |
|
GMP |
|
307 |
Alpha-tocopherol |
|
GMP |
|
308 |
Synthetic gamma-tocopherol |
|
GMP |
|
309 |
Synthetic delta-tocopherol |
|
GMP |
|
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 and BHT and/or TBHQ |
|
200 mg/kg but limits above not to be exceeded |
|
|
|
|
|
|
4.3 |
Antioxidant Synergists |
|
|
|
|
|
|
|
|
330 |
Citric acid |
|
GMP |
|
331 |
Sodium citrates |
|
GMP |
|
384 |
Isopropyl citrates |
) |
100 mg/kg individually or |
|
|
Monoglyceride citrate |
) |
in combination |
5.1 Heavy metals
The products covered by the provisions of this standard shall comply with maximum limits being established by the Codex Alimentarius Commission, but in the meantime the following limits will apply:
|
|
Maximum permissible concentration |
|
Lead (Pb) |
0.1 mg/kg |
|
Arsenic (As) |
0.1 mg/kg |
The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these commodities.
6. HYGIENE
6.1 It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1 - 1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
6.2 The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
7. LABELLING
7.1 Name of the Food
The product shall be labelled in accordance with the Codex General Standard for the Labelling of Pre-packaged Foods (Ref. CODEX STAN 1-1985, Rev. 1-1991; Codex Alimentarius, Volume 1A). The name of the fat shall conform to the descriptions given in section 2 of this standard.
7.2 Labelling on Non-Retail Containers
Information on the above labelling requirements shall be given either on the container or in accompanying documents, except that the name of the food, lot identification and the name and address of the manufacturer or packer shall appear on the container.
However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.
8. METHODS OF ANALYSIS AND SAMPLING
8.1 Determination of GLC ranges of fatty acid composition
According to IUPAC 2.301, 2.302 and 2.304 or ISO 5508: 1995/ 5509: 1999.
8.2 Determination of arsenic
According to AOAC 952.13, IUPAC 3.136, AOAC 942.17, or AOAC 985.16.
8.3 Determination of lead
According to IUPAC 2.632, AOAC 994.02 or ISO 12193: 1994.
Appendix
OTHER QUALITY AND COMPOSITION FACTORS
This text is intended for voluntary application by commercial partners and not for application by governments
1. Quality characteristics
1.1 Colour:
|
Rendered Pork Fat: |
White when solid |
|
Lard |
White to cream |
|
Premier Jus: |
Creamy white to pale yellow |
|
Edible Tallow: |
Off white to pale yellow |
Characteristic and free from foreign and rancid odour and taste.
|
|
|
Maximum level |
|
1.3 |
Matter volatile at 105°C: |
0.3 % |
|
|
|
|
|
1.4 |
Insoluble impurities: |
0.05 % |
|
|
|
|
|
1.5 |
Sodium soap content: |
|
|
|
lard |
nil |
|
|
premier jus |
nil |
|
|
rendered pork fat |
0.005 % |
|
|
edible tallow |
0.005 % |
|
|
|
|
|
1.6 |
Iron (Fe): |
1.5 mg/kg |
|
|
|
|
|
1.7 |
Copper (Cu): |
0.4 mg/kg |
|
|
|
|
|
1.8 |
Acid value: |
|
|
|
lard |
1.3 mg KOH/g fat = ffa max 0.65 % |
|
|
premier jus |
2.0 mg KOH/g fat = ffa max 1.00 % |
|
|
rendered pork fat |
2.5 mg KOH/g fat = ffa max 1.25 % |
|
|
edible tallow |
2.5 mg KOH/g fat = ffa max 1.25 % |
|
|
|
|
|
1.9 |
Peroxide value: |
up to 10 milliequivalents active oxygen/kg fat |
|
|
|
Lard |
Rendered pork fat |
Premier jus |
Tallow |
|
2.1 |
Relative density |
0.896-0.904 |
0.894-0.906 |
0.893-0.904 |
0.894-0.904 |
|
2.2 |
Refractive index |
1.448-1.460 |
1.448-1.461 |
1.448-1.460 |
1.448-1.460 |
|
2.3 |
Titre (°C) |
32-45 |
32-45 |
42.5-47 |
40-49 |
|
2.4 |
Saponification value |
192-203 |
192-203 |
190-200 |
190-202 |
|
2.5 |
Iodine value (Wijs) |
55-65 |
60-72 |
36-47 |
40-53 |
|
2.6 |
Unsaponifiable matter |
£ 10 |
£ 12 |
£ 10 |
£ 12 |
3.1 Determination of matter volatile at 105°C
According to IUPAC 2.601 or ISO 662: 1998.
3.2 Determination of insoluble impurities
According to IUPAC 2.604 or ISO 663: 1999.
3.3 Determination of soap content
According to BS 684 Section 2.5.
3.4 Determination of copper and iron
According to ISO 8294: 1994, IUPAC 2.631 or AOAC 990.05.
3.5 Determination of relative density
According to IUPAC 2.101, with the appropriate conversion factor.
3.6 Determination of refractive index
According to IUPAC 2.102 or ISO 6320: 1995.
3.7 Determination of saponification value (SV)
According to IUPAC 2.202 or ISO 3657: 1988.
3.8 Determination of iodine value (IV)
Wijs-according to IUPAC 2.205/1, ISO 3961: 1996, AOAC 993.20, or AOCS Cd 1d-1992 (97).
3.9 Determination of unsaponifiable matter
According to IUPAC 2.401 (part 1-5) or ISO 3596-1: 1988 and Amendment 1 1997, and ISO 3596-2: 1988 and Amendment 1 1999.
3.10 Determination of peroxide value (PV)
According to IUPAC 2.501 (as amended), AOCS Cd 8b-90 (97) or ISO 3960: 1998.
3.11 Determination of acidity
According to IUPAC 2.201 or ISO 660: 1996.
3.12 Determination of titre
According to ISO 935: 1988, or IUPAC 2.121.
The Appendix to this standard is intended for voluntary application by commercial partners and not for application by governments.
1. SCOPE
This standard applies to oils and fats and mixtures thereof in a state for human consumption. It includes oils and fats that have been subjected to processes of modification (such as trans-esterification or hydrogenation) or fractionation.
This standard does not apply to any oil or fat which is covered by one of the following:
the Codex Standard for Named Animal Fats;2. DESCRIPTIONS
the Codex Standard for Named Vegetable Oils;
the Codex Standard for Olive Oils and Olive-pomace Oils.
2.1 Edible Fats and Oils are foodstuffs defined in Section 1 which are composed of glycerides of fatty acids. They are of vegetable, animal or marine origin. 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. Fats of animal origin must be produced from animals in good health at the time of slaughter and be fit for human consumption.
2.2 Virgin Fats and Oils are edible vegetable fats and 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 be purified by washing with water, settling, filtering and centrifuging only.
2.3 Cold Pressed Fats and Oils are edible vegetable fats and oils obtained, without altering the oil, by mechanical procedures, e.g. expelling or pressing, without the application of heat. They may have been purified by washing with water, settling, filtering and centrifuging only.
3. FOOD ADDITIVES
3.1 No additives are permitted in virgin or cold pressed oils covered by this standard.
3.2 Colours
No colours are permitted in vegetable oils covered by this standard.
The following colours are permitted for the purpose of restoring natural colour lost in processing or for the purpose of standardizing colour, as long as the added colour does not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value:
|
|
|
|
Maximum Level |
|
100 |
Curcumin or Turmeric |
|
5 mg/kg (calculated as total curcumin) |
|
160a |
Beta-carotene |
|
25 mg/kg |
|
160b |
Annatto extracts |
|
10 mg/kg (calculated as total bixin or norbixin) |
|
|
|
|
|
|
3.3 |
Flavours |
|
|
|
|
|
|
|
|
Natural flavours and their identical synthetic equivalents and
other synthetic flavours, except those which are known to represent a toxic
hazard. |
|||
|
|
|
|
|
|
3.4 |
Antioxidants |
|
|
|
|
|
|
|
|
304 |
Ascorbyl palmitate |
) |
500 mg/kg |
|
305 |
Ascorbyl stearate |
) |
individually or in combination |
|
306 |
Mixed tocopherols concentrate |
|
GMP |
|
307 |
Alpha-tocopherol |
|
GMP |
|
308 |
Synthetic gamma-tocopherol |
|
GMP |
|
309 |
Synthetic delta-tocopherol |
|
GMP |
|
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 and BHT and/or TBHQ |
|
200 mg/kg but limits above not to be exceeded |
|
389 |
Dilauryl thiodipropionate |
|
200 mg/kg |
|
|
|
|
|
|
3.5 |
Antioxidant Synergists |
|
|
|
|
|
|
|
|
330 |
Citric acid |
|
GMP |
|
331 |
Sodium citrates |
|
GMP |
|
384 |
Isopropyl citrates |
) |
100 mg/kg individually or in combination |
|
|
Monoglyceride citrate |
) |
|
|
|
|
|
|
|
3.6 |
Anti-foaming Agents (for oils and fats for
deepfrying) |
||
|
|
|
|
|
|
900a |
Polydimethylsiloxane |
|
10 mg/kg |
4.1 Heavy metals
The products covered by the provisions of this standard shall comply with maximum limits being established by the Codex Alimentarius Commission but in the meantime the following limits will apply:
|
|
Maximum permissible concentration |
|
Lead (Pb) |
0.1 mg/kg |
|
Arsenic (As) |
0.1 mg/kg |
The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these commodities.
5. HYGIENE
5.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
5.2 The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
6. LABELLING
The product shall be labelled in accordance with the Codex General Standard for the Labelling of Pre-packaged Foods (Ref. CODEX STAN 1-1985, Rev. 1-1991; Codex Alimentarius, Volume 1A).
6.1 Name of the Food
6.1.1 The designation "virgin fat" or "virgin oil" may only be used for individual fats or oils conforming to the definition in section 2.2 of this standard.
6.1.2 The designation "cold pressed fat" or "cold pressed oil" may only be used for individual fats or oils conforming to the definition in section 2.3 of this standard.
6.2 Labelling of Non-retail Containers
Information on the above labelling requirements shall be given either on the container or in accompanying documents, except that the name of the food, lot identification and the name and address of the manufacturer or packer shall appear on the container.
However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.
7. METHODS OF ANALYSIS AND SAMPLING
7.1 Determination of lead
According to IUPAC 2.632, AOAC 994.02 or ISO 12193: 1994.
7.2 Determination of arsenic
According to AOAC 952.13, IUPAC 3.136, AOAC 942.17, or AOAC 985.16.
Appendix
OTHER QUALITY AND COMPOSITION FACTORS
This text is intended for voluntary application by commercial partners and not for application by governments.
1. Quality characteristics
1.1 Colour:
Characteristic of the designated product.
1.2 Odour and taste:
Characteristic of the designated product and free from foreign and rancid odour and taste.
|
|
|
Maximum level |
|
|
|
0.2% m/m |
|
1.3 |
Matter volatile at 105°C: |
|
|
|
|
0.05 % m/m |
|
1.4 |
Insoluble impurities: |
|
|
|
|
0.005 % m/m |
|
1.5 |
Soap content: |
|
|
|
|
|
|
|
Refined fats and oils |
2.5 mg/kg |
|
|
Virgin fats and oils |
5.0 mg/kg |
|
|
Cold pressed fats and oils |
5.0 mg/kg |
|
|
|
|
|
1.7 |
Copper (Cu): |
|
|
|
Refined fats and oils |
0.1 mg/kg |
|
|
Virgin fats and oils |
0.4 mg/kg |
|
|
Cold pressed fats and oils |
0.4 mg/kg |
|
|
|
|
1.8 |
Acid value: |
|
|
|
Refined fats and oils |
0.6 mg KOH/g fat or oil |
|
|
Virgin fats and oils |
4.0 mg KOH/g fat or oil |
|
|
Cold pressed fats and oils |
4.0 mg KOH/g fat or oil |
|
|
|
|
|
1.9 |
Peroxide value: |
|
|
|
Virgin oils and cold pressed fats and oils |
up to 15 milliequivalents of active oxygen/kg oil |
|
|
Other fats and oils |
up to 10 milliequivalents of active oxygen/kg oil |
2.1 Determination of acid value (AV)
According to IUPAC 2.201 or ISO 660: 1996.
2.2 Determination of peroxide value (PV)
According to IUPAC 2.501 (as amended), AOCS Cd 8b - 90 (97) or ISO 3961: 1998.
2.3 Determination of matter volatile at 105°C
According to IUPAC 2.601 or ISO 662: 1998.
2.4 Determination of insoluble impurities
According to IUPAC 2.604 or ISO 663: 1999.
2.5 Determination of soap content
According to BS 684 Section 2.5.
2.6 Determination of iron
According to IUPAC 2.631, ISO 8294: 1994 or AOAC 990.05.
2.7 Determination of copper
According to IUPAC 2.631, ISO 8294: 1994 or AOAC 990.05.
1. Section I - SCOPE
This Code of Practice applies to the handling, storage and transport of all crude or processed edible oils and fats in bulk.
2. Section II - INTRODUCTION
2.1 General
Three types of deterioration can occur in oils and fats during the operations dealt with in this Code. The susceptibility of oils and fats to deterioration depends upon a number of factors including the type of oil or fat, whether it is crude, partially or fully refined and whether impurities are present. These should be considered when storing and transporting the oil.
2.1.1 Oxidation
Contact of oils and fats with oxygen, present in the atmosphere, causes chemical changes in the product which downgrade the quality. Some of the effects of oxidation may be rectified within an edible oil refinery with some extra processing and, therefore, extra cost. However, the effects may be so severe that rectification is not possible.
Much can be gained by reducing the amount of air contact and this principle is the basis of several of the recommendations. Oxidation proceeds more rapidly as temperature increases, so each operation should be carried out at the lowest practicable temperature. The rate of oxidation is greatly increased by the catalytic action of copper or copper alloys, even when trace amounts (ppm) are present. Because of this, copper and copper alloys must be rigorously excluded from the systems. Other metals, such as iron, also have catalytic effects although less than that of copper.
2.1.2 Hydrolysis
The breakdown of fats to fatty acids is promoted by the presence of water particularly at higher temperatures. Hydrolysis is also promoted by the action of certain micro-organisms. Tanks in which the oil is being stored or shipped should always be clean and dry before use.
2.1.3 Contamination
Undesirable contamination may be from residues of a previous material handled in the equipment, dirt, rain, sea water or through the accidental addition of a different product. In storage installations and ships, particular difficulty may be experienced ensuring cleanliness of valves and pipelines, particularly where they are common for different tanks. Contamination is avoided by good design of the systems, adequate cleaning routines and an effective inspection service, and on ships by the carriage of oils in segregated tank systems in which the previous cargoes are included in the Codex List of Acceptable Previous Cargoes at Appendix 2 of this Code.
Contamination is also avoided by the rejection of tanks which have carried as a last cargo products which are included on the Codex List of Banned Immediate Previous Cargoes at Appendix 3 of this Code.
Previous cargoes not on the Codex Lists of Acceptable or Banned cargoes are only to be used if agreed upon by competent authorities of the importing countries.
Until both lists are completed, practitioners may find the lists and data referred to in the Bibliography at Appendix 4 provide relevant guidance.
3. Section III - STORAGE AND TRANSPORTATION
3.1 Tanks
3.1.1 Land storage tanks
The most suitable shape is the vertical, circular cross-section tank with self-supporting fixed roof, preferably conical in shape. Where possible, tall, narrow tanks are preferred to minimise the surface areas of the contents and, therefore, to minimise contact of the oils or fats with air and the oxygen it contains. Tank bottoms should be conical or sloped (with a sump) to facilitate draining.
All openings such as manholes, inlets, outlets, draining out points, etc., should be made such that they can be locked and/or effectively sealed.
For each installation, the total storage capacity, size and number of tanks need to be related to the size and frequency of intakes, rates of turnover and the number of different products handled etc.
3.1.2 Ships’ tanks
The economics of bulk transport requires that a range of cargoes can be carried on one vessel and tank capacities generally vary between 200 to 2,500 tonnes.
Ships tanks differ from land tanks and complete segregation of tanks is achieved by using individual pumps and line systems, each tank having its own dedicated pump and line system.
Mild steel tanks should preferably be coated to prevent attack or corrosion of the mild steel by the cargo. The coating should be approved for contact with food. The trend towards the use of stainless steel for tank construction will remove the need for tank coatings.
Damage to coatings can be caused by abrasion or by using unsuitable cleaning methods leading to local corrosion. The tanks should always be inspected before a cargo of oil or fat is loaded and, if necessary, repairs to the coatings should be carried out.
Ships employed in the trade tend to be categorised as follows:
(a) Bulk tankers:3.1.3 Road and rail tankers and bulk liquid containers (ISO tank containers)These range from 15,000 to 40,000 tonnes and have a varying number of different sized tanks, usually with inter-connected valves. They are best suited for the carriage of single oils, in large volumes, where they can be loaded with valves open for fast receipt of the cargo and easier trim of the vessel.
(b) Parcel tankers:
These are more sophisticated ships, mainly in the 15,000 to 40,000 tonne range, designed to carry a variety of different but fully segregated bulk liquids. Each tank may have one of a number of different coatings to suit a particular kind of cargo and each tank, or small group of tanks, will have its own dedicated pipelines and pumps.
(c) Coasters:
The classes of vessel referred to above are ocean going ships that service the major ports of loading and discharge. In addition, there are many small coasters, generally between 750 and 3,000 tonnes, that cover short sea voyages. They are also frequently used to handle transhipment from ocean-going vessels.
(d) Container vessels:
As the name implies, these ships are purpose built to carry containers of uniform dimensions for convenient stowage. They ply between container terminals, whilst the containers themselves can be filled and unloaded at whatever other, frequently inland, point/s may best suit the goods and parties concerned.
Road and rail tankers and bulk liquid containers (ISO tank containers) used to transport oils and fats overland. Where the oils and fats are fully refined and deodorised for direct human consumption, the tank is normally of stainless steel construction or mild steel coated with epoxy resin.
3.1.4 Materials
(a) All materials used in the construction of tanks and for ancillary equipment (including heating facilities) should be inert to oils and fats, and should be suitable for use in contact with food.
(b) Stainless steel is the most preferred metal for the construction of tanks. It is particularly recommended for the storage and transport of fully refined oils and fats. Tanks of mild steel should preferably be coated with an inert material on the inside, for example phenolic epoxy resins. Their suitability for contact with foodstuffs, particularly oils and fats, should be obtained from coating manufacturers. Zinc silicate coatings for mild steel tanks are also suitable, but it should be noted that deterioration of the oil can take place if used with crude oils and fats with high acid values.
Prior to application of the coating, the metal surface must be sand-blasted to bright metal (ISO 8501-1: 1988) or equivalent. It should be noted that there are temperature limitations on many coatings which must be carefully observed particularly during the cleaning of the tank (for example, the temperature limitation may preclude the use of live steam in the cleaning operation).
(c) Copper and its alloys such as brass, bronze or gun metal should not be used in the construction of the storage installation or in a ship or road/rail tanker used for transport that has contact with the oils or fats such as piping, pipe connections, seals, valves, heating coils, strainers, pumps, temperature gauges or in sampling apparatus. Temperature gauges containing mercury should not be used.
Glass equipment and glass sample bottles should be avoided in situations where breakage might lead to contamination.
3.1.5 Heating facilities - tanks
All tanks for solid, semi-solid and high viscosity oils and fats should be installed with heating facilities (see also Section 3.1.7) so that the product is liquid and homogenous when transferred or unloaded. Heating coils should be of stainless steel construction. Heating coils constructed from alloys containing copper are not suitable.
Use of means of heating should be by design, construction and procedures, such as to avoid contamination and damage to the oil. Suitable means of heating are as follows:
(a) Bare hot water pipes3.1.6 Heating facilities - road and rail tankers and ISO tank containersHeating by hot water (about 80°C) circulated through coils is the best procedure because it is least likely to cause local overheating. Coils should be self draining or mechanical or vacuum pump draining.
(b) Bare steam pipes
Heating by steam with pressure up to 150 kPa (1.5 bars) gauge (temperature of 127°C) can also be used. Coils should be self draining or mechanical or vacuum pump draining.
The heating coils should rest on supporting legs about 7.5 cm (3") above the base of the tank. Some operators prefer supporting legs 15 cm (6") or 30 cm (12") high (to facilitate cleaning and to improve heat transfer to the oil). Vertical hairpin coils or side heating coils installed on the tank walls should also be provided. As a guide a coil area of about 0.1 m²/tonne of tank capacity is required if the fat has to be melted, but 0.05m²/tonne suffices for heating-up purposes. The total coil length is normally divided into two or more separate coils, of a length suitable to avoid excessive accumulation of steam condensate.
(c) External heat exchangers
These provide uniform heating and may be used as an alternative to other heating systems in cases where the product is required to remain liquid and pumpable in the tank.
External heat exchangers should satisfy the requirements of all means of heating with respect to design and construction such as to avoid contamination and damage to the oil. There should be procedures in place to detect incidents of leakage should they occur.
Although hot water and steam are the preferred means of heating, other substances may be used on the basis of safety and risk evaluation and inspection procedures. Upon request by the competent authorities, evidence may be required to demonstrate that the heating media employed have been properly evaluated and safely used.
For solid or semi-solid fats and high viscosity oils, road and rail tankers and ISO tank containers where fitted with internal heating coils, these should be of stainless steel which can be coupled to a source of hot water or low pressure steam (pressure up to 150 kPa (1.5 bars) gauge).
3.1.7 Storage tank and road/rail tanker insulation
Storage tanks, tankers and containers should preferably be insulated, particularly in temperate and cold climates. Insulation is usually fitted externally and must be designed to avoid the absorption of oil or water. Insulation material should be impervious to oils and fats.
3.1.8 Control of temperature
All ships and storage tanks with heating facilities should be equipped with temperature sensors and control devices to prevent overheating of oil in the tank and associated lines. Thermometers must be carefully sited and away from heating coils. It is useful to have automatic recording type thermometers to provide records of temperature control. The recorder should be installed in a conspicuous location such as the supervisor's office or the ship's operations room.
3.1.9 Protection from aeration
Pipelines and their connections should be designed so that admixture with air is avoided. Filling can be done from the bottom or over the top of the tank with the pipe leading to near the bottom to avoid cascading to prevent aeration. It is preferable to clear the pipe line leading to the tank by a "pigging" system and/or by the use of inert gas. However, if air is used a suitable means must be provided to prevent it being blown into the oil in the tanks.
3.1.10 Inert gas protection
Ships and storage tanks used for high quality products or for long storage periods should preferably have facilities for sparging and blanketing with inert gas of appropriate purity.
3.2 Pipelines
3.2.1 Materials
Mild steel is acceptable for all crude and semi-refined oils and fats though stainless steel is preferable. Stainless steel should be used for fully refined products. (see also 3.1.4 c)
3.2.2 Flexible hoses
All flexible hoses used to connect pipelines during loading and unloading must be of inert material, be suitably reinforced and be of such a length to make cleaning easy. Exposed ends should be capped when not in use. Couplings should be of stainless steel or other inert materials.
3.2.3 Insulation and heating
In temperate and cold climates, pipelines used for oils and fats which may solidify at ambient temperatures should preferably be lagged and also provided with heating, for example by steam tracing lines or electrical heating tape. When clearing pipelines in such climates, steam may be used.
4. Section IV - OPERATIONS
4.1 Loading and unloading
4.1.1 Heating up
Before transfer, solid, semi-solid and high viscosity oils and fats in storage tanks, shore tanks, ship tanks and road and rail tank cars should be heated slowly so that they are liquid and completely homogeneous. Heating should start at a time calculated to give the required pumping temperature without ever exceeding the maximum rate of 5°C over a 24 hour period. If steam is used, the steam pressure should not exceed 150 kPa (1.5 bars) gauge to prevent localised over-heating. The coils should be covered completely before heating of the tank begins.
4.1.2 Temperatures during storage and transport
To prevent excessive crystallisation and solidification during short-term storage and shipping, oil in bulk tanks should be maintained within the temperature ranges given in Table 1.
The temperatures apply to both crude and refined oils in each grade.
The temperatures are chosen to minimise damage to the oil or fat. Some crystallisation will occur, but not so much as to require excessively long heating before delivery. Thus palm oil stored at 32°C - 40°C will require about three days heating at 5°C over a 24 hour period to bring it to transfer temperature. Long term storage of all soft oils should be at ambient temperature and heating should be completely turned off. If the oil then becomes solid, extreme care should be taken during the initial heating to ensure that localised overheating does not occur.
4.1.3 Temperature during loading and discharge
The various oil products should be heated up to the temperature shown in Table 1 before transfer.
The lower temperatures apply to low melting point grades, while the higher temperatures are necessary for higher melting point grades. The temperatures apply to both crude and refined oils in each type.
Temperature at loading or unloading should refer to the average of top, middle and bottom temperature readings. Readings should be taken not less than 30 cm away from the heating coils.
Under cold weather conditions discharge temperatures should be at the maximum of those shown in Table 1, to prevent blocking of unheated pipelines.
4.1.4 Loading and unloading sequence
Different oils and grades should be kept separate and pumping “new” oil into “old” oil in particular should be avoided for oxidative quality reasons. It is preferable to transfer different oils and grades through segregated lines.
Where a number of products are transferred through a common pipeline system, the system must be cleared completely between different products or grades. The order of loading and discharge should be carefully chosen to minimise adulteration.
The following principles should be observed:
* Fully refined oils before partly refined.4.1.5 The first pumpings of each grade should be collected where possible in separate tanks for quality checks.
* Partly refined oils before crude oils.
* Edible oils before technical grades.
* Fatty acids or acid oils should be pumped last.
* Special care should be taken to prevent adulteration between lauric oils and non-lauric oils.
4.2 Cleaning
In addition to what has been said above, where tanks have been used for non-edible materials, the greatest care must be taken by cleaning and inspection that all residues have been totally removed.
If steam or water are used for cleaning, the system must be drained and completely dried before oil is handled. A pipeline “pigging” system should be provided at each storage installation. If detergents or alkali are used, all surfaces with which they have been in contact should be rinsed thoroughly with fresh water to ensure that no residues remain.
4.3 Maintenance
Regular maintenance checks should be made, preferably as part of a properly planned maintenance programme. They should include functioning of steam pressure regulation valves; all steam supply valves and steam traps for leakage; thermometers, thermostats, recording thermometers, weighing equipment and any gauge meters for function and accuracy; all pumps regulated by thermostat for leakage; integrity of tank coatings; hoses (internal and external) and condition of tanks and ancillary equipment.
4.4 Others
4.4.1 There must be clear marking or identification systems for the pipelines and storage tanks.
4.4.2 The condition such as cleanliness of storage tanks, road tankers, ship's tanks and pipelines should be inspected by a suitably qualified superintendent for every loading or unloading of oil and written reports provided.
4.4.3 The receiver may wish to keep tank sediments separate from the bulk.
4.4.4 Records of the ship's heating log should be provided.
4.4.5 Ship loading samples, properly marked and sealed, should be delivered as required by the contract.
4.4.6 The three previous cargoes carried in a ship's tank should be declared to the charterer and the records made available to all parties involved. The provision should be part of all shipping contracts. In addition, authorities may wish to see evidence of previous cargo details.
Appendix 1
TABLE 1: TEMPERATURES DURING STORAGE, TRANSPORT, LOADING AND DISCHARGE
|
|
Storage and bulk shipments |
Loading and discharge |
||
|
Oil or fat |
Min °C |
Max °C |
Min °C |
Max °C |
|
Castor oil |
20 |
25 |
30 |
35 |
|
Coconut oil |
27 |
32 |
40 |
45 |
|
Cottonseed oil |
Ambient |
Ambient |
20 |
25 (3) |
|
Fish oil |
20 |
25 |
25 |
30 |
|
Grapeseed oil |
Ambient |
Ambient |
15 |
20 (3) |
|
Groundnut oil |
Ambient |
Ambient |
20 |
25 (3) |
|
Hydrogenated oils |
Various |
- |
Various |
- (1) |
|
Illipe butter |
38 |
41 |
50 |
55 |
|
Lard |
40 |
45 |
50 |
55 |
|
Linseed oil |
Ambient |
Ambient |
15 |
20 (3) |
|
Maize (corn) oil |
Ambient |
Ambient |
15 |
20 (3) |
|
Olive oil |
Ambient |
Ambient |
15 |
20 (3) |
|
Palm oil |
32 |
40 |
50 |
55 |
|
Palm olein |
25 |
30 |
32 |
35 |
|
Palm stearin |
40 |
45 |
60 |
70 (2) |
|
Palm kernel oil |
27 |
32 |
40 |
45 |
|
Palm kernel olein |
25 |
30 |
30 |
35 |
|
Palm kernel stearin |
32 |
38 |
40 |
45 |
|
Rapeseed/low erucic acid rapeseed oil |
Ambient |
Ambient |
15 |
20 (3) |
|
Safflower oil |
Ambient |
Ambient |
15 |
20 (3) |
|
Sesame oil |
Ambient |
Ambient |
15 |
20 (3) |
|
Sheanut butter |
38 |
41 |
50 |
55 |
|
Soyabean oil |
Ambient |
Ambient |
20 |
25 (3) |
|
Sunflower oil |
Ambient |
Ambient |
15 |
20 (3) |
|
Tallow |
45 |
55 |
55 |
65 |
(1) Hydrogenated oils can vary considerably in their slip melting points, which should always be declared. It is recommended that during the voyage, the temperature should be maintained at around the declared melting point and that this should be increased prior to discharge to give a temperature of between 10° C and 15°C above that point to effect a clean discharge.
(2) Different grades of palm stearin may have wide variations in their slip melting points and the temperature quoted may need to be adjusted to suit specific circumstances.
(3) It is recognised that in some cases the ambient temperatures may exceed the recommended maximum figures shown in the Table.
Appendix 2
CODEX LIST OF ACCEPTABLE PREVIOUS CARGOES
[To be developed.]
Appendix 3
CODEX LIST OF BANNED IMMEDIATE PREVIOUS CARGOES
[To be developed.]
Appendix 4
BIBLIOGRAPHY
European Commission Scientific Committee for Food (SCF) Opinion on the Potential Risk to Human Health Arising from the Transport in Ships' Tanks of Oils and Fats from Substances Proposed as Acceptable Previous Cargoes. Opinion expressed on 20 September 1996: Minutes of 103rd SCF Plenary Meeting (European Commission), Annex VII (Doc.III/5693/96).
Federation of Oils, Seeds and Fats Associations (FOSFA International). International List of Acceptable Previous Cargoes (giving synonyms and alternative chemical names).
FOSFA International List of Banned Immediate Previous Cargoes.
FOSFA International Qualifications for All Ships Engaged in the Ocean Carriage and Transhipment of Oils and Fats for Edible and Oleo-Chemical Use.
FOSFA International Operational Procedures for All Ships Engaged in Ocean Carriage of Oils and Fats for Edible and Oleo-Chemical Use.
FOSFA International Code of Practice for Superintendents.
International Organisation for Standardisation (ISO) Sampling Standard ISO 5555 (1991).
National Institute of Oilseed Products (NIOP) Acceptable Prior Cargo - List No 1.
NIOP Acceptable Prior Cargo - List No 2.
NIOP Unacceptable Prior Cargo List.
NIOP Trading Rules.
PORAM (Palm Oil Refiners Association of Malaysia) Processed Palm Oil Storage, Transportation, Sampling and Survey Guide.
ISO 1496-3 (1991) on Tank Containers (ISO 20 ft IMO2).
Tank Cleaning Guide (1996) - published by Chemical Laboratory ‘Dr A Verwey’ Rotterdam.
1. SCOPE
This Standard applies to fat products, containing not less than 10% and not more than 90% fat, intended primarily for use as spreads. However, this Standard does not apply to fat spreads derived exclusively from milk and/or milk products to which only other substances necessary for their manufacture have been added. It only includes margarine and products used for similar purposes and excludes products with a fat content of less than 2/3 of the dry matter (excluding salt). Butter and dairy spreads are not covered by this Standard.
2. DESCRIPTION
2.1 Fat Spreads and Blended Spreads
The products covered by this Standard are foods in the form of an emulsion, principally of water and edible fats and oils, [and that is firm and spreadable at 20°C].
2.2 Edible Fats and Oils
“Edible fats and oils” means foodstuffs composed mainly of triglycerides of fatty acids. They are of vegetable or animal (including milk) or marine origin. They may contain small amounts of other lipids such as partial glycerides or phosphatides, of unsaponifiable constituents and of free fatty acids naturally present in fat or oil. Fats of animal origin must, if originating from slaughtered animals, be obtained from animals in good health at the time of slaughter and fit for human consumption as determined by a competent authority recognised in national legislation. This includes fats and oils that have been subjected to processes of physical or chemical modification including fractionation, inter-esterification or hydrogenation.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Composition
3.1.1 Fat Spreads
3.1.1.1 For these products, any milk fat content must be no more than 3% of the total fat content.
3.1.1.2 The fat content shall be as follows:
|
(a) |
Margarine |
80% - 90% |
|
(b) |
Three-quarter fat margarine |
[59% - 61%.] |
|
(c) |
Half fat margarine, minarine or halverine |
[39% - 41%.] |
|
(d) |
Fat spreads |
[any other product which meets the specifications in 3.1.1.1,
subject to a minimum fat content of 10%.] |
3.1.2.1 The milk fat content of a blended spread must be more than 3% of the total fat content.
3.1.2.2 The fat content shall be as follows:
|
(a) |
Blend |
80 [-95%] |
|
(b) |
Three-quarter fat blend |
59-61% |
|
(c) |
Half fat blend |
39-41% |
|
(d) |
Blended spread |
any other product which meets the specifications in 3.1.2.1.,
subject to a minimum fat content of 10%. |
The following substances and products derived from them are permitted in the products covered by this standard, in addition to the basic constituents.
- Starter cultures of harmless lactic acid and/or flavour producing bacteria4. FOOD ADDITIVES- Vitamins (Maximum and minimum levels for vitamins A, D and other vitamins, where appropriate, should be laid down by national legislation in accordance with the needs of each individual country including, where appropriate, the prohibition of the use of particular vitamins.)
- Sodium chloride
- Egg yolk
- Edible proteins
- Sugars (i.e. any carbohydrate sweetening material)
- Gelatine
- Natural starches
- Milk and its constituents
- Mono-, di and oligosaccharides (including inulin) and malto-dextrins
4.1 COLOURS
|
|
|
Maximum Level |
|
100 |
(i) Curcumin or (ii) Turmeric |
GMP |
|
160a |
(i) Beta-carotene |
GMP |
|
160b |
Annatto extracts |
10 mg/kg (calculated as total bixin or norbixin) |
|
160e |
Beta-apo-carotenal |
25 mg/kg |
|
160f |
Beta-apo-8'-carotenoic acid, methyl or ethyl ester |
25 mg/kg |
Natural flavours and their identical synthetic equivalents and other synthetic flavours, except those which are known to present a toxic hazard.
|
4.3 |
EMULSIFIERS |
|
|
|
|
|
|
Maximum Level |
|
|
|
|
|
|
322 |
Lecithins |
|
GMP |
|
|
Polyoxyethylene (20) sorbitan: |
) |
|
|
432 |
monolaurate |
) |
|
|
433 |
mono-oleate |
) |
|
|
434 |
monopalmitate |
) |
10 g/kg singly or in combination |
|
435 |
monostearate |
) |
|
|
436 |
tristearate |
) |
|
|
471 |
Mono- and di-glycerides of fatty acids |
|
GMP |
|
472(a) |
Acetic and fatty acid esters of glycerol |
) |
|
|
472(b) |
Lactic and fatty acid esters of glycerol |
) |
|
|
472(c) |
Citric and fatty acid esters of glycerol |
) |
|
|
472(d) |
Tartaric acid esters of mono- and di-glycerides of fatty
acids |
) |
GMP |
|
472(e) |
Diacetyltartaric and fatty acid esters of glycerol |
) |
|
|
472(f) |
Mixed tartaric, acetic and fatty acid esters of
glycerol |
) |
|
|
473 |
Sucrose esters of fatty acids |
|
10 g/kg |
|
474 |
Sucroglycerides |
|
10 g/kg |
|
475 |
Polyglycerol esters of fatty acids |
|
5 g/kg |
|
476 |
Polyglycerol polyricinoleate |
|
4 g/kg (for products containing < 41% fat only) |
|
477 |
Propylene glycol esters of fatty acids |
|
20 g/kg |
|
479a |
Thermally oxidised soya bean oil |
|
4 g/kg |
|
479b |
Thermally oxidised soya bean oil interacted with mono and
diglycerides of fatty acids |
|
10 g/kg |
|
481 |
Sodium lactylates |
) |
|
|
|
(i) sodium stearoyl lactylate |
) |
|
|
|
(ii) sodium oleyl lactylate |
) |
10 g/kg singly or in combination |
|
482 |
Calcium lactylates |
) |
|
|
|
(i) calcium stearoyl lactylate |
) |
|
|
|
(ii) calcium oleyl lactylate |
) |
|
|
491 |
Sorbitan monostearate |
) |
|
|
492 |
Sorbitan tristearate |
) |
|
|
493 |
Sorbitan monolaurate |
) |
10 g/kg |
|
494 |
Sorbitan monooleate |
) |
|
|
495 |
Sorbitan monopalmitate |
) |
|
|
|
|
|
|
|
4.4 |
PRESERVATIVES |
|
|
|
|
|
|
|
|
200 |
Sorbic acid |
) |
2,000 mg/kg singly or in combination |
|
202 |
Potassium sorbate |
) |
(as sorbic acid) for fat contents < 60%, |
|
203 |
Calcium sorbate |
) |
1,000mg/kg singly or in combination (as sorbic acid) for fat
contents > 60% |
|
210 |
Benzoic acid |
) |
|
|
211 |
Sodium benzoate |
) |
1,000 mg/kg singly or in combination |
|
212 |
Potassium benzoate |
) |
(as benzoic acid) |
|
213 |
Calcium benzoate |
) |
|
|
|
|
|
|
|
4.5 |
THICKENING AND STABILISING AGENTS |
||
|
|
|
|
|
|
339 |
Na orthophosphate |
) |
|
|
400 |
Alginic acid |
) |
|
|
401 |
Sodium alginate |
) |
|
|
402 |
Potassium alginate |
) |
|
|
403 |
Ammonium alginate |
) |
|
|
404 |
Calcium alginate |
) |
|
|
405 |
Propylene glycol alginate |
) |
|
|
406 |
Agar |
) |
|
|
407 |
Carrageenan and its Na, K, NH4 salts |
) |
|
|
|
(including furcellaran) |
) |
|
|
410 |
Carob bean gum |
) |
|
|
412 |
Guar Gum |
) |
|
|
413 |
Tragacanth gum |
) |
|
|
414 |
Gum arabic |
) |
|
|
415 |
Xanthan gum |
) |
|
|
418 |
Gellan gum |
) |
|
|
422 |
Glycerol |
) |
|
|
440 |
Pectins |
) |
|
|
450a |
Disodium diphosphate |
) |
|
|
461 |
Methyl cellulose |
) |
|
|
463 |
Hydroxypropyl cellulose |
) |
|
|
464 |
Hydroxypropyl methyl cellulose |
) |
|
|
465 |
Methyl ethyl cellulose |
) |
|
|
466 |
Sodium carboxymethyl cellulose |
) |
|
|
500 |
Sodium carbonates |
) |
|
|
500(iii) |
Sodium sesquicarbonate |
) |
|
|
1400 |
Dextrine roasted starch |
) |
GMP |
|
1401 |
Acid treated starch |
) |
|
|
1402 |
Alkaline treated starch |
) |
|
|
1403 |
Bleached starch |
) |
|
|
1404 |
Oxidised starch |
) |
|
|
1405 |
Enzyme treated starch |
) |
|
|
1410 |
Monostarch phosphate |
) |
|
|
1411 |
Distarch phosphate |
) |
|
|
|
(Na Trimetaphosphate) |
) |
|
|
1412 |
Distarch phosphate |
) |
|
|
1413 |
Phosphated distarch phosphate |
) |
|
|
1414 |
Acetylated distarch phosphate |
) |
|
|
1420 |
Starch acetate ester. Acetic anhydride |
) |
|
|
1421 |
Starch acetate ester. Vinyl acetate |
) |
|
|
1422 |
Acetylated distarch adipate |
) |
|
|
1440 |
Hydroxypropyl starch |
) |
|
|
1442 |
Hydroxypropyl distarch phosphate |
) |
|
|
|
Pregelatinised starches |
) |
|
|
|
Starch acetate |
) |
GMP |
|
|
Cellulose and microcrystalline cellulose |
) |
|
|
|
|
|
|
|
4.6 |
ACIDITY REGULATORS |
|
|
|
|
|
|
|
|
260 |
Acetic acid |
) |
|
|
261 |
Potassium acetate |
) |
|
|
262 |
Sodium acetate |
) |
|
|
263 |
Calcium acetate |
) |
|
|
270 |
Lactic acid (L-, D- and DL-) |
) |
|
|
325 |
Sodium lactate |
) |
|
|
326 |
Potassium lactate |
) |
|
|
327 |
Calcium lactate |
) |
GMP |
|
330 |
Citric acid |
) |
|
|
331 |
Sodium citrates |
) |
|
|
|
(i) Sodium dihydrogen citrate |
) |
|
|
|
(ii) Disodium monohydrogen citrate |
) |
|
|
|
(iii)Trisodium citrate |
) |
|
|
332 |
Potassium citrate |
) |
|
|
333 |
Calcium citrate |
) |
|
|
334 |
Tartaric acid |
) |
|
|
335 |
Sodium tartrates |
) |
|
|
|
(i) Monosodium tartrate |
) |
|
|
|
(ii) Disodium tartrate |
) |
|
|
336 |
Potassium tartrate |
) |
|
|
337 |
Sodium tartrate |
) |
|
|
339 |
Sodium phosphates |
) |
|
|
340 |
Potassium phosphates |
) |
GMP |
|
341 |
Calcium orthophosphate |
) |
|
|
500(i) |
Sodium carbonate |
) |
|
|
500(ii) |
Sodium hydrogen carbonate |
) |
|
|
524 |
Sodium hydroxide |
) |
|
|
526 |
Calcium hydroxide |
) |
|
|
|
Phosphoric acid |
) |
|
|
575 |
Glucono delta lactone |
) |
|
|
|
|
|
|
|
4.7 |
ANTIOXIDANTS |
|
|
|
|
|
|
|
|
300 |
Ascorbic acid (L-) |
) |
|
|
301 |
Sodium ascorbate |
) |
|
|
302 |
Calcium ascorbate |
) |
GMP |
|
304 |
Ascorbyl palmitate |
) |
|
|
305 |
Ascorbyl stearate |
) |
|
|
306 |
Mixed tocopherols concentrate |
) |
|
|
307 |
Alpha-tocopherol |
) |
GMP |
|
308 |
Synthetic gamma-tocopherol |
) |
|
|
309 |
Synthetic delta-tocopherol |
) |
|
|
310 |
Propyl gallate |
) |
|
|
319 |
Tertiary butyl hydroquinone (TBHQ) |
) |
200 mg/kg singly or in combination |
|
320 |
Butylated hydroxyanisole (BHA) |
) |
|
|
321 |
Butylated hydroxytoluene (BHT) |
|
75 mg/kg |
|
389 |
Dilauryl thiodipropionate |
|
|
|
|
Any combination of gallates, BHA and BHT providing limits for
individual compounds are not exceeded. |
|
|
|
|
|
|
|
|
4.8 |
ANTIOXIDANT SYNERGISTS |
|
|
|
|
|
|
|
|
384 |
Isopropyl citrates |
) |
100 mg/kg singly or in combination |
|
|
Monoglyceride citrate |
) |
|
|
|
Calcium disodium EDTA |
|
75 mg/kg |
|
|
|
|
|
|
4.9 |
ANTI-FOAMING AGENTS |
|
|
|
|
|
|
|
|
900a |
Polydimethylsiloxane |
|
10 mg/kg |
|
|
|
|
|
|
4.10 |
FLAVOUR ENHANCERS |
|
|
|
|
|
|
|
|
508 |
Potassium chloride |
) |
|
|
509 |
Calcium chloride |
) |
GMP |
|
510 |
Ammonium chloride |
) |
|
|
511 |
Magnesium chloride |
) |
|
|
620 |
Glutamic acid |
) |
|
|
621 |
Monosodium glutamate |
) |
|
|
622 |
Monopotassium glutamate |
) |
10 g/kg singly or in combination |
|
623 |
Calcium diglutamate |
) |
(as glutamic acid) |
|
624 |
Monoammonium glutamate |
) |
|
|
625 |
Magnesium diglutamate |
) |
|
|
626 |
Guanylic acid |
) |
|
|
627 |
Sodium guanylate |
) |
|
|
628 |
Potassium guanylate |
) |
|
|
629 |
Calcium guanylate |
) |
|
|
630 |
Inosinic acid |
) |
500 mg/kg singly or in combination |
|
631 |
Disodium inosinate |
) |
(expressed as guanylic acid) |
|
632 |
Dipotassium inosinate |
) |
|
|
633 |
Calcium inosinate |
) |
|
|
634 |
Calcium 5'-ribonucleotides |
) |
|
|
635 |
Disodium 5'-ribonucleotides |
) |
|
|
959 |
Neohesperidine dihydrochalcone |
) |
5 mg/kg |
|
|
|
Maximum Level |
|
290 |
Carbon dioxide |
GMP |
|
338 |
Orthophosphoric acid |
GMP |
|
405 |
Propylene glycol |
GMP |
|
420 |
Sorbitol and sorbitol syrup |
GMP |
|
421 |
Mannitol |
GMP |
|
551 |
Silicon dioxide amorphous |
500 mg/kg |
|
920 |
L-cysteine and its hydrochlorides- sodium and potassium
salts |
|
|
938 |
Argon |
GMP |
|
941 |
Nitrogen |
GMP |
|
942 |
Nitrous oxide |
GMP |
|
953 |
Isomalt |
GMP |
|
965 |
Maltitol |
GMP |
|
966 |
Lactitol |
GMP |
|
967 |
Xylitol |
GMP |
5.1 Heavy metals
The products covered by the provisions of this Standard shall comply with maximum limits being established by the Codex Alimentarius Commission but in the meantime the following limits will apply:
|
|
Maximum permissible concentration |
|
Lead (Pb) |
0.1 mg/kg |
|
Arsenic (As) |
0.1 mg/kg |
The products covered by the provisions of this Standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these commodities.
6. HYGIENE
6.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1 - 1969, Rev. 3-1997), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to the products.
6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.
6.3 When tested by appropriate methods of sampling and examination, the product:
- shall be free from micro-organisms in amounts that may represent a hazard to human health;7. LABELLING- shall be free from parasites which may represent a hazard to human health; and
- shall not contain any substance originating from micro-organisms in amounts which may represent a hazard to human health.
The product shall be labelled in accordance with the Codex General Standard for the Labelling of Pre-packaged Foods (Ref. CODEX STAN 1-1985, Rev. 1-1991; Codex Alimentarius, Volume 1A). The product designations should be translated into other languages in a meaningful way and not strictly word by word.
7.1 Name of the Food
The name of the food to be declared on the label shall be as specified in Sections 3.1.1 and 3.1.2. Where Codex Guidelines for the use of nutrition claims permit claims concerning the fat content of products covered by this Standard, these may be used, where appropriate, as alternatives to the terms, "three quarter" and "half".
7.2 Labelling of Non-Retail Containers
Information on the above labelling requirements shall be given either on the container or in accompanying documents, except that the name of the food, lot identification and the name and address of the manufacturer or packer shall appear on the container.
However, lot identification, and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.
7.3 Declaration of Fat Content
7.3.1 The product shall be labelled to indicate typical fat content in a manner found acceptable in the country of sale.
7.3.2 The milk fat content of blended spreads (3.1.2) shall be indicated in a manner that is clear and not misleading to the consumer.
8. METHODS OF ANALYSIS AND SAMPLING
8.1 Determination of lead
According to IUPAC 2.632, AOAC 994.02 or ISO 12193: 1994.
8.2 Determination of arsenic
According to AOAC 952.13, IUPAC 3.136, AOAC 942.17, or AOAC 985.16.
8.3 Determination of water, solids-non-fat and fat content
According to ISO 3727: 1977, AOAC 920.116 or IDF 80: 1977.
8.4 Determination of milk fat content
According to IUPAC 2.310, AOAC 990.27 or AOCS Ca 5c-87 (97).
8.5 Determination of salt content
According to IDF 12B: 1988, ISO CD 1738 or AOAC 960.29.
8.6 Determination of vitamin A content
According to AOAC 985.30.
8.7 Determination of vitamin D content
According to AOAC 981.17.
8.8 Determination of vitamin E content
According to IUPAC 2.432 or ISO 9936: 1997.
