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APPENDIX V
DRAFT STANDARD FOR NAMED VEGETABLE OILS

(At Step 6 of the Procedure)

The Appendix to this standard contains provisions which are not intended to be applied within the meaning of the acceptance provisions of section 4.A (I)(b) of the General Principles of the Codex Alimentarius.

1. SCOPE

This standard applies to the edible vegetable oils described in Section 2.1. It does not apply to oils which must be subject to further processing to make them suitable 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.

2.1.3 Coconut Oil is derived from the kernel of the coconut (Cocos nucifera).

2.1.4 Cottonseed Oil is derived from the seeds of various cultivated species of Gossypium.

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.) Czern., and Coss) 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) 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 Sesamseed Oil (Sesame 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 (Soyabean 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 latering the oil, by mechanical procedures and the application of heat only. They may have been purified by washing with water, setting, filtering and centrifuging only.

2.2.3 Cold pressed oils are obtained, without altering the oil, by mechanical procedure only 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

Samples falling outside the appropriate ranges specified in Table 1 are not in compliance with this standard. Supplementary, non-mandatory criteria may be employed if it is considered 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 oleinnot more than 24°C
Palm Stearinnot less than 44°C

4. FOOD ADDITIVES

4.1 No food additives are permitted in virgin 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
304Ascorbyl palmitate500 mg/kg individually or in combination
305Ascorbyl stearate
306Mixed tocopherols concentrateGMP
307Alpha-tocopherolGMP
308Synthetic gamma-tocopherolGMP
309Synthetic delta-tocopherolGMP
310Propyl gallate100 mg/kg
319Tertiary butyl hydroquinone (TBHQ)120 mg/kg
320Butylated hydroxyanisole (BHA)175 mg/kg
321Butylated hydroxytoluene (BHT)
Any combination of gallates, BHA and BHT and/or TBHQ
75 mg/kg
200 mg/kg but limits above not to be exceeded 
389Dilauryl thiodipropionate200 mg/kg

4.4 Antioxidant Synergists

330Citric acidGMP
331Sodium citratesGMP
384Isopropyl citrates100 mg/kg individually or in combination
Monoglyceride citrate

4.5 Anti-foaming Agents (oils for deepfrying)

900aPolydimethylsiloxane10 mg/kg

5. CONTAMINANTS

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

5.2 Pesticide Residues

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 (Ref. No. CAC/RCP 1-1969, Rev. 2 1985) - 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:

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). The name of the oil shall conform to the descriptions given in Section 2 of this standard.

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: 1978.

8.2 Determination of Slip Point

According to ISO 6321: 1991 for all oils, or AOCS Cc 3-25 (1992) 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.

Appendix

OTHER QUALITY AND COMPOSITION FACTORS

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
1.2Matter volatile at 105°C
0.2 % m/m
1.3Insoluble impurities0.05 % m/m
1.4Soap content0.005 % m/m
1.5Iron (Fe): 
Refined Oils
1.5 mg/kg
Virgin Oils
5.0 mg/kg
1.6Copper (Cu) 
Refined Oils
0.1 mg/kg
Virgin Oils
0.4 mg/kg
1.7Acid 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
1.8Peroxide Value: 
Refined Oils
5 milliequivalents of active oxygen/kg oil
Cold Pressed and Virgin Oils
10 milliequivalents of active oxygen/kg oil

2. Composition Characteristics

2.1 The arachidic and higher fatty acid content of arachis oil should 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: 1980.

5.2 Determination of Insoluble Impurities According to IUPAC 2.604 or ISO 663: 1995.

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 (S.V.) According to IUPAC 2.202 or ISO 3657: 1988.

5.9 Determination of Iodine Value (I.V.)

  1. Wijs - according to IUPAC 2.205/1, ISO 3961: 1996, AOAC 993.20, or AOCS Cd 1d-1992.
  2. Calculation - according to AOCS Cd 1b-1987.

5.10 Determination of Unsaponifiable Matter According to IUPAC 2.401 (part 1–5) or ISO 3596-1: 1996.

5.11 Determination of Peroxide Value (P.V.) According to IUPAC 2.501 (as amended) or AOCS Cd 8b-90.

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.

5.16 Halphen Test According to AOCS Cb 1–25.

5.17 Crismer Value According to AOCS Cb 4–35 and AOCS Ca 5a-40.

5.18 Baudouin Test (Modified Villavecchia Test or Sesameseed Oil Test) According to AOCS Cb 2–40.

5.19 Reichert Value and Polenske Value According to IUPAC 2.204.

Table 1: Fatty acid composition of crude vegetable oils as determined by gas liquid chromatography
(expressed as percentage of total fatty acids) (see Section 3.1 of the standard)

 Arachis OilBabassu OilCoconut OilCottonseed OilGrapeseed OilMaize OilMustardseed OilPalm OilPalm Kernel Oil
Fatty Acid         
C6:0NDNDND - 0.6NDNDND--ND-0.8
C8:0ND2.6–7.34.6–9.4NDNDND--2.4–6.2
C10:0ND1.2–7.65.5–7.8NDNDND--2.6–5.0
C12:0ND-0.140.0–55.045.1–50.3ND-0.2ND-0.5ND-0.3-ND-0.445.0–55.0
C14:0ND-0.111.0–27.016.8–20.60.6–1.0ND-0.3ND-0.3ND-1.00.5–2.014.0–18.0
C16:08.3–14.05.2–11.07.7–10.221.4–26.45.5–118.6–16.50.5–4.540.1–47.56.5–10.0
C16:1ND-0.2NDNDND-1.2ND-1.2ND-0.4ND-0.5ND-0.6-
C17:0NDNDNDNDNDNDND--
C17:1NDNDNDNDNDNDND--
C18:01.9–4.41.8–7.42.3–3.52.1–3.33.0–6.0ND-3.30.5–2.03.5–6.01.3–3.0
C18:136.4–67.19.0–20.05.4–8.114.7–21.712–2820.0–42.28.0–2336.0–44.012.0–19.0
C18:214.0–43.01.4–6.61.0–2.146.7–58.258–7839.4–65.610–246.5–12.01.0–3.5
C18:3ND-0.1NDND-0.2ND-0.4ND-1.00.5–1.56.0–18ND-0.5-
C20:01.1–1.7NDND-0.20.2–0.5ND-1.00.3–0.7ND-1.5ND-1.0-
C20:10.7–1.7NDND-0.2ND-0.1ND0.2–0.45.0–13--
C20:2NDNDNDND-0.1NDND-0.1ND-1.0--
C22:02.1–4.4NDNDND-0.6ND-0.3ND-0.50.2–2.5--
C22:1ND-0.3NDNDND-0.3NDND-0.122–50--
C22:2NDNDNDND-0.1NDNDND-1.0--
C24:01.1–2.2NDNDND-0.1ND-0.1ND-0.4ND-0.5--
C24:1ND-0.3NDNDNDNDND0.5–2.5--

 Palm OleinPalm StearinRapeseed OilRapeseed Oil
(low erucic acid)
Safflower - Seed
Oil
Sesameseed
Oil
Soya Bean OilSunflower - seed Oil
Fatty Acid        
C6:0NDND-NDNDNDNDND
C8:0NDND-NDNDNDNDND
C10:0NDND-NDNDNDNDND
C12:00.1–0.50.1–0.4-NDNDNDND-0.1ND-0.1
C14:00.9–1.41.1–1.80.2ND-0.2ND-0.2ND-0.1ND-0.2ND-0.2
C16:038.2–42.948.4–73.81.5–6.03.3–6.05.3–8.07.9–10.28.0–13.35.6–7.6
C16:10.1–0.3ND-0.2ND-3.00.1–0.6ND-0.20.1–0.2ND-0.2ND-0.3
C17:0NDNDNDND-0.3NDND-0.2NDND
C17:1NDNDNDND-0.3NDND-0.1NDND
C18:03.7–4.83.9–5.60.5–3.11.1–2.51.9–2.94.8–6.12.4–5.42.7–6.5
C18:139.8–43.915.6–36.08–6052.0–66.98.4–21.335.9–42.317.7–26.114.0–39.4
C18:210.4–13.43.2–9.811–2316.1–24.867.8–83.241.5–47.949.8–57.148.3–74.0
C18:30.1–0.60.1–0.65–136.4–14.1ND-0.10.3–0.45.5–9.5ND-0.2
C20:00.2–0.60.3–0.6ND-3.00.2–0.80.2–0.40.3–0.60.1–0.60.2–0.4
C20:1NDND3–150.1–3.40.1–0.3ND-0.3ND-0.3ND-0.2
C20:2NDNDND-1.0ND-0.1NDNDND-0.1ND
C22:0NDNDND-2.0ND-0.50.2–0.8ND-0.30.3–0.70.5-1.3
C22:1NDND2–60ND-2.0ND-1.8NDND-0.3ND-0.2
C22:2NDNDND-2.0ND-0.1NDNDNDND-0.3
C24:0NDNDND-2.0ND-0.2ND-0.2ND-0.3ND-0.40.2–0.3
C24:1NDNDND-3.0ND-0.4ND-0.2NDNDND

ND - non detectable, defined as ≤0.05%
- Data to be supplied

Table 2: Chemical and Physical Characteristics of crude vegetable oils (see Appendix of the standard)

 Arachis OilBabassu OilCoconut OilCottonseed OilGrapeseed OilMaize OilMustardseed OilPalm OilPalm Kernel
RELATIVE DENSITY (x° C/water at 20°C)0.914–0.917
x=20°C
0.914–0.917
x=25°C
0.908–0.921
x=40°C
0.918–0.926
x=20°C
0.923–0.926
x=20°C
0.917–0.925
x=20°C
0.910–0.921
x=20°C
0.891–0.899
x=50°C
0.899–0.914
x=40°C
APPARENT DENSITY (g/ml))       0.889- 0.895
(50°C)
 
REFRACTIVE INDEX (ND40°C)1.460- 1.4651.448- 1.4511.448- 1.4501.458- 1.4661.473- 1.4771.465- 1.4681.461- 1.4691.454- 1.456 at 50°C1.448- 1.452
SAPONIFICATION VALUE (mg KOH/g oil)187–196245–256248–265189–198188–194187–195170–184190–209230–254
IODINE VALUE* (WIJS)86–10710–186.3–10.6100–115130–138107–13592–12550.0–55.014.1–21.0
UNSAPONIFIABLE MATTER (g/kg)< = 10< = 12< = 15< = 15< = 20< = 28< = 15< = 12< = 10
STABLE CARBON ISOTOPE RATIO     -13.71 to -16.36   
 Palm OlcinPalm StearinRapeseed OilRapeseed Oil (low erucic acid)Safflower-seed OilSesame-seed OilSoya Bean OilSunflower Seed Oil 
RELATIVE DENSITY
(x° C/water at 20°C)
0.899–0.920
x=40°C
0.881–0.891
x=60°C
0.910–0.920
x=20°C
0.914–0.920
x=20°C
0.922–0.927
x-20°C
0.915–0.923
x=20°C
0.919–0.925
x=20°C
0.918–0.923
x=20°C
 
APPARENT DENSITY (g/ml)0896- 0.898 at 40°C0.881- 0.885 at 60°C       
REFRACTIVE INDEX (ND 40°C1.458–1.4601.447–1.452 at 60°C1.465–1.4691.65–1.4671.467–1.4701.465–1.4691.466–1.4701.461–1.468 
SAPONIFICATION VALUE (mg KOH/g oil)194–202193–205168–181182–193186–198187–195189–195188–194 
IODINE VALUE* (WIJS)> = 56> = 4894–120110–126136–148104–120124–139118–141 
UNSAPONIFIABLE MATTER (g/kg)< = 13< = 9< = 20< = 20< = 15< = 20< = 15< = 15 

lodine values (ND50°C) shown in the Table were calculated from the fatty acid composition with the exception of those for Mustardseed Oil, Palm Olein, Palm Stearin, Rapeseed Oil and Sesamseed Oil

Table 3: Levels of desmethylsterols in crude vegetable oils as a percentage of total sterols.
(see Appendix 1 of the standard)

 Arachis OilBabassu OilCoconut OilCottonseed OilGrapeseed Oil*Maize OilPalm OilPalm Kernel OilRapeseed Oil (low erucic acid)Safflower seed OilSesameseed Oil *Soya Bean OilSunflower seed Oil
CHOLESTEROLND-3.81.2–1.70.6–3.00.7–2.30.40.2–0.62.6–6.70.6–3.70.5–1.3ND-0.50.1–0.20.6–1.4≤0.7
BRASSICASTEROLND - 0.2ND-0.3ND-0.90.1–0.90.2ND-0.2NDND-0.85.0–13.0ND0.1–0.2ND-0.3ND-0.2
CAMPESTEROL12.0–19.817.7–18.77.5–11.26.4–14.510.218.6–24.118.7–27.58.4–12.724.7–38.69.2–13.010.1–20.015.8–24.27.4–12.9
STIGMASTEROL5.4–13.28.7–9.211.4–15.62.1–6.810.94.3–7.78.5–13.912.0–16.6ND-0.76.5–9.63.4–6.414.9–19.18.0–11.5
BETA- SITOSTEROL47.4–64.748.2–53.932.6–50.776.0–87.167.454.8–66.650.2–62.162.6–73.145.1–57.940.2–49.857.7–61.951.7–57.656.2–65.0
DELTA-5- AVENASTEROL8.3–18.816.9–20.420.0–40.71.8–7.33.04.2–8.2ND-2.81.4–9.03.1–6.62.1–4.06.2–7.81.9–3.7ND-6.9
DELTA-7- STIGMASTENOLND-5.1NDND-3.0ND-1.41.21.0–4.20.2–2.4ND-2.1ND-1.315.7–22.41.8–7.61.4–5.27.0–24.0
DELTA-7- AVENASTEROLND-5.50.4–1.0ND-3.00.8–3.30.70.7–2.7ND-5.1ND-1.4ND-0.82.9–5.31.2–5.61.0–4.63.1–6.5
OTHERSND-1.4NDND-3.6ND-1.55.1ND-2.4NDND-2.7ND-4.20.5–2.80.7–9.2ND-1.8ND-5.3
TOTAL STEROLS (mg/kg)901–2854570–766470–11392690–642558267950–22150376–617792–14064824–112762095–26474501–189571837–40892437–4545

ND - Non-detectable, defined as ≤0.05%
* provisional data

Table 4: Levels of tocopherols and tocotrienols in crude vegetable oils (mg/kg)
(see Appendix 1 of the standard)

 Arachis OilBabassu OilCoconut OilCottonseed OilGrapeseed Oil*Maize OilPalm OilPalm Kernel OilRapeseed Oil (low crucic acid)Safflower seed OilSesameseed Oil *Soya Bean OilSunflower seed Oil
ALPHA-TOCOPHEROL49–373NDND-17136–67416–3823–5734–193ND-44100–386234–660ND-3.39–352403–935
BETA-TOCOPHEROLND-41NDND-11ND-29ND-89ND-356ND-234ND-248ND-140ND-17NDND-36ND-45
GAMMA-TOCOPHEROL88–389NDND-14138–746ND-73268–2468ND-526ND-257189–753ND-12521–98389–2307ND-34
DELTA-TOCOPHEROLND-22NDNDND-21ND-423–75ND-123NDND-22ND4–21154–932ND-7.0
ALPHA-TOCOTRIENOLND25–46ND-44ND18–107ND-2394–336NDNDNDNDND-69ND
GAMMA-TOCOTRIENOLND32–80ND-1ND115–205ND-45014–710ND-60NDND-12ND-20ND-103ND
DELTA-TOCOTRIENOLND9–10NDNDND-3.2ND-20ND-377NDNDNDNDNDND
TOTAL (mg/kg)176–129167–128ND-44389–1185240–405331–3716150–1500ND-257438–2680246–664331–1003601–3363447–1514

ND - Non-detectable, defined as ≤0.05%
* provisional data
Note: Maize oil also contains ND-52 mg/kg beta tocotrienol


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