GSO/DS 1929/2012 Edible Vegetable Oils Part II€¦ · راود روذب تيس سمشلا راود روذب تيس يلاع( سمشلا نم يىتحملا)كيلولاا طمح

G.C.C STANDARDIZATION ORGANIZATION (GSO)

GSO/DS 1929/2012

Edible Vegetable Oils – Part II

GSO 1929/2012 الوىاصفة القيبضية الخليجية

2

هيئة الحقييص لذول هجلص الحعبوى لذول الخليج العربية هيئة إقليوية جضن في عضىيحهب األجهسة الىطٌية

للوىاصفبت والوقبييص في دول الخليج العربية ، وهي ههبم الهيئة إعذاد الوىاصفبت القيبضية الخليجية

بىاضطة لجبى فٌية هحخصصة .

5بوى لذول الخليج العربية ضوي برًبهج عول اللجٌة الفٌيةة ققةن وقذ قبهث هيئة الحقييص لذول هجلص الحع

ققةةن لوىاصةةفة القيبضةةية الخليجيةةة اللجٌةةة الفٌيةةة لوىاصةةفبت قطةةبا الوٌحجةةبت الزراعيةةة والسقاعيةةة بح ةةذي ا

GSO 1929/2009 وقبهةث دولةة اليىيةث باعةذاد الجةس الاةبًي" –"السيةىت الٌابجيةة الوعةذة للطعةبم.

لوىاصفة. هشروا هرٍ ا

فةي اجحوةبا هجلةص إداقة الهيئةة ققةن ل ، الةر خليجيةة كةالئع ة فٌيةة وقذ اعحوذت هرٍ الوىاصةفة

ل 1929/2009علةةأ ى جغلز ةةي الوىاصةةفة ققةةن عقةةذ بحةةبقي / / هةةال ، الوىافةة / / م.

وَج ل ه لهب.

Foreword

GCC Standardization Organization (GSO) is a regional Organization which

consists of the National Standards Bodies of GCC member States. One of GSO

main functions is to issue Gulf Standards /Technical regulations through

specialized technical committees (TCs).

GSO through the technical program of committee TC No.: 5 " technical

committee for Sector Of foods and agriculture products " has updated the GSO

Standard No. (1929/ 2009) : Edible Vegetable Oils – Part II. The Draft Standard

has been prepared by STATE OF KUWAIT

This standard has been approved as a Gulf (Technical Regulation) by GSO

Board of Directors in its meeting No.( ),held on / / H , / /

G. The approved standard will replace and supersede the GSO standard No.

(1929/2009) .


4

GSO 1754:2011

CODEX-STAN 210 (Amended 2005, 2010)

1

2

3

4

5

6

7

8

9

10


5

1

3

2

1.2GSO 9

2.2GSO 15

3.2GSO 16

4.2GSO 17

5GSO 19

6.2GSO 20

7.2GSO 21

8.2GSO/ISO 5508

9.2GSO 382, 383

10.2GSO 839

11.2GSO 988

12.2GSO/ISO 5509


6

3

1.3

1.1.3 (Arachis hypoqaea L)

2.1.3(Orbignya spp.)

3.1.3 Cocos nucifera L. ل

4.1.3 Vitis vinifera L.ل

5.1.3

(Brassica napus L.,

Brassica rapa L., Brassica juncea L., Brassica tournefortii)

6.1.3(Oryza sativa L.)

7.1.3

Sesamum indicum L. ل

8.1.3

Helianthus annuus L

9.1.3

L Helianthus annuus ل

1..1.3

Helianthus annuus ل


7

2.3

3.3

4

3

1.4

2.4

3.4

4.47.2

5.4

6.4

7.4

75

8.43

1


8

9.4

1.9.4

2.9.41.3

1.2.9.4

Flavours

5.2

2.2.9.4(Antioxidants):

1(Ascorbyl palmitate)

2(Ascorbyl stearate)

500 mg/kg E 304

E 305

3(Tocopherol d-alpha-)

300 mg/kg

E 307 a

4(Tocopherol concentrate,

mixed)E 307 b

5(Tocopherol dl-alpha-)E 307 c

6(Propyl gallate)100 mg/kgE 310

7

(Tertiary butyl hydroquinone (TBHQ)) 120 mg/kg E 319

8

(Butylated hydroxyanisole (BHA)) 175 mg/kg E 320

9

(Butylated hydroxytoluene (BHT)) 75 mg/kg E 321

10BHA BHTTBHQ

(Any combination of gallates, BHA ,BHT or TBHQ)

200 mg/kg


9

11

(Dilauryl thiodipropionate) 200 mg/kg E 389

3.2.9.4 (Antioxidant synergists):

1(Citric acid)E 330 طاقب لإلًحبج الجيذ

2

(Sodium dihydrogen citrates) E 331 (i)

3 (TriSodium citrates)طاقب لإلًحبج الجيذ E 331 (iii)

4Isopropyl citrates100 mg/kg

E 384

4(citric and fatty

acid esters of glycerol) E 472c

4.2.9.4

(Anti-foaming agents (oils for deepfrying))

(Polydimethylsiloxane)

10 mg/kg E900(a)

1..4

2

11.4

% 0.2 105o 1.11.4

% 0.05 2.11.4

% 0.005 3.11.4

1.5 mg/kg

5.0 mg/kg

Fe 4.11.4

0.1 mg/kg

0.4 mg/kg

Cu 5.11.4

0.6mg

4.0mg

6.11.4


10

10

15

7.11.4

12.4

1.12.4 (Archardic)

48

2.12.468.5

4.56.5

3.12.4 1318810

2يجب 4.12.4

5.12.4

6.12.40.92.1

13.4

9.2

14.4

11.2

15.4

العنصز الحذ األقصً

0.1 mg/kg الرصبص


11

0.1 mg/kg السقًي

5

1.5

10.2

2.5

3.5

25o

6

1.2

1.63

2.6

3.6

7

2.2


12

8

7

1.8

3.2

2.8

4.2

3.8

6.2

4.8

8.212.2


13


14

1

اليابفة الٌطاية

0.912

–

0.920

20عٌذ ش

0.914

–

0.917

25عٌذ ش

0.908

–

0.921

40عٌذ ش

0.920

–

0.926

20عٌذ ش

0.910

–

0.920

20عٌذ ش

0.910

-

0.929

0.915

–

0.924

20عٌذ ش

0.918

–

0.923

20عٌذ ش

0.909

–

0.915

25عٌذ ش

0.914

–

0.916

20عٌذ ش

االًيطبقهعبهل

40 عٌذ شل

1.460

–

1.465

1.448–

1.451

1.448

–

1.450

1.467

–

1.477

1.465

–

1.469

1.460

-

1.473

1.465

–

1.469

1.461

–

1.468

1.467

–

1.471

25عٌذ ش

1.461

–

1.471

25عٌذ ش

الحصةةةةةاي ققةةةةةن

هجةةةةةةةةةةةةةةةةةةةةةةةةةةةن

هيذقوكطةةةةةةةةةةةةيذ

الاىجبضةةةةةةيىم/جن

زيثل

187 –

196 245–256 248–265 188 – 194 168 – 181 180 – 199 186 – 195 188 – 194 182 – 194 190 – 191

122 – 94 90 – 78 141 - 118 120 - 104 115 – 90 120 – 94 150 – 128 10.6 –6.3 18 – 10 107 – 86 قيوة اليىد

الوىاد الزير

قببلة للحصاي

جن/كجنل

≤ 10 ≤ 12 ≤ 15 ≤ 20 ≤ 20 ≤ 65 ≤ 20 ≤ 15 ≤ 15 ≤ 15


15

2

C

ND 0.05

األحماض

الذهنيت

سيت الفىل

السىداني

سيت

ىبسالبا

سيت جىس

الهنذ

سيت بذرة

العنب

سيت بذرة

اللفت

سيت نخالت

رساأل

سيت بذور

السمسم

سيت بذور دوار

الشمس


الشمس )عالي

المحتىي من

حمط االوليك(


سط الشمس) متى

المحتىي من

حمط االوليك (

C 6:0 ND ND ND – 0.7 ND ND ND ND ND ND ND

C 8:0 ND 7.3 – 2.6 10.0 – 4.6 ND ND ND ND ND ND ND

C 10:0 ND 7.6 – 1.2 8.0 – 5.0 ND ND ND ND ND ND ND

C 12:0 ND – 0.1 55.0–40.0 53.2–45.1 ND ND ND – 0.2 ND ND – 0.1 ND ND

C 14:0 ND – 0.1 27.0–11.0 21.0–16.8 ND – 0.3 ND – 0.2 0.1 – 0.7 ND – 0.1 ND – 0.2 ND – 0.1 ND – 1

C 16:0 14.0 – 8.0 11.0 – 5.2 10.2 – 7.5 11.0 – 5.5 6.0 – 1.5 23 – 14 12.0 – 7.9 7.6 – 5.0 5.0 – 2.6 5.5 – 4.0

C 16:1 ND – 0.2 ND ND ND – 1.2 ND – 3.0 ND – 0.5 ND – 0.2 ND – 0.3 ND – 0.1 ND – 0.05

C 17:0 ND – 0.1 ND ND ND – 0.2 ND – 0.1 ND ND – 0.2 ND – 0.2 ND – 0.1 ND – 0.05

C 17:1 ND – 0.1 ND ND ND – 0.1 ND – 0.1 ND ND – 0.1 ND – 0.1 ND – 0.1 ND – 0.06

C 18:0 4.5 – 1.0 7.4 – 1.8 4.0 – 2.0 6.5 – 3.0 3.1 – 0.5 4.0 – 0.9 6.7 – 4.5 6.5 – 2.7 6.2 – 2.9 5.0 – 2.1

C 18:1 69 – 35.0 20.0 – 9.0 10.0 – 5.0 28.0–12.0 60.0 – 8.0 48 – 38 45.5 – 34.4 39.4 – 14.0 90.7 – 75 71.8 – 43.1

C 18:2 43.0–12.0 6.6 – 1.4 2.5 – 1.0 78.0–58.0 23.0–11.0 40 – 29 47.9 – 36.9 74.0 – 48.3 17 – 2.1 45.3 – 18.7

C 18:3 ND – 0.3 ND ND – 0.2 ND – 1.0 13.0 – 5.0 2.9 – 0.1 1.0 – 0.2 ND – 0.3 ND – 0.3 ND – 0.5

C 20:0 2.0 – 1.0 ND ND – 0.2 ND – 1.0 ND – 3.0 ND – 0.9 0.7 – 0.3 0.5 – 0.1 0.5 – 0.2 0.4 – 0.2

C 20:1 1.7 – 0.7 ND ND – 0.2 ND – 0.3 15.0 – 3.0 ND – 0.8 ND – 0.3 ND – 0.3 0.5 – 0.1 0.3 – 0.2

C 20:2 ND ND ND ND ND – 1.0 ND ND ND ND ND

C 22:0 4.5 – 1.5 ND ND ND – 0.5 ND – 2.0 ND – 0.5 ND – 1.1 1.5 – 0.3 1.6 – 0.5 1.1 – 0.6

C 22:1 ND – 0.3 ND ND ND – 0.3 >2.0 60.0- ND ND ND – 0.3 ND – 0.3 ND

C 22:2 ND ND ND ND ND – 2.0 ND ND ND – 0.3 ND ND – 0.09

C 24:0 2.5 – 0.5 ND ND ND – 0.4 ND – 2.0 ND – 0.6 ND – 0.3 ND – 0.5 ND – 0.5 0.4 – 0.3

C 24:1 ND – 0.3 ND ND ND ND – 3.0 ND ND ND ND ND


16

3

ND 0.05

سيت نخالت

رساأل

ND ND – 17 16 – 38 49 – 583 ND – 3.3 403 – 935 400 – 1090 488 – 668 373 – 49 جىكىفيرول – لفب

ND – 41 ND ND – 11 ND – 89 ND – 47 ND ND – 45 10 – 35 19 – 52 جىكىفيرول –بيحب

–جبهب

جىكىفيرول88- 389 ND ND – 14 ND – 73 ND – 212 521 – 983 ND – 34 3 – 30 2.3 – 19.0

–دلحب

جىكىفيرول ND – 22 ND ND ND – 4 ND – 31 4 – 21 ND – 7.0 ND – 17 ND – 1.6

ND 25 – 46 ND – 44 18 – 107 ND – 627 ND ND ND ND جىكىجريٌىل – لفب

–جبهب

جىكىجريٌىلND 32 – 80 ND – 1 115 – 205 142 – 790 ND – 20 ND ND ND

–دلحب

جىكىجريٌىلND 9 – 10 ND ND – 3.2 ND – 59 ND ND ND ND

الوجوىا

هغ/ كغل

170 –

1300 60 – 130 ND – 50 240 – 410 191 – 2349 330 - 1010 440 – 1520 450 – 1120 509 – 741


17

Ground nut oil , peanut oil

Babassu oil

Coconut oil

Grape seed oil

Rape seed oil

Rise bran oil……..

Sesame oil

Sunflowerseed oil

Sunflowerseed oil – high oleic acid

Sunflowerseed oil – mid oleic acid


18

21020052011

CODEX STANDARD FOR NAMED VEGETABLE OILS

CODEX-STAN 210 (Amendments 2005, 2011)

Documents

GSO/DS 1929/2012 Edible Vegetable Oils Part II€¦ · راود روذب تيس سمشلا راود روذب تيس يلاع( سمشلا نم يىتحملا)كيلولاا طمح