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First Review Syrian Arab Republic Ministry of Industr Syrian Arab Republic Standards and Metrology Authority ICS: 67.200.10 Syrian Arab Republic Ministry of Industry Syrian Arab Standards and Metrology Organization Syrian Standard No. 3770: 2014 Vegetable oils prepared for food

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Page 1: Syrian Arab Republic Ministry of Industry Syrian Arab Standards … · 2018-04-11 · Determination of minor effects of sterols, through using gas chromatography method. - Syrian

First Review

Syrian Arab Republic Ministry of Industr Syrian Arab Republic Standards and Metrology Authority

ICS: 67.200.10

Syrian Arab Republic

Ministry of Industry

Syrian Arab Standards and Metrology Organization

Syrian Standard

No. 3770: 2014

Vegetable oils prepared for food

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This standard was issued by the decision of the Minister of Industry, who is also the Chairman

of the Standing Committee in the Organization No. (436), dated 31/12/2014. This standard is valid

as from /31/6/ 2015

Copyright reserved

All rights are reserved. Reproduction of this specification or any part of it is not permitted or used

in any form or by any electronic, mechanical or other means. This includes photography without

the prior permission of the Commission, according to the address below:

The Syrian Arab Standards and Metrology Organization

Damascus-Syria- Yousef al-Azma square- Maysaloun Street - Ministry of Industry

P. O. Box: 11836- Damascus- Syria

Telephone 00963 11 2314239

Fax: + 963 11 2314239

Email: [email protected]

Website: sasmo.org .sy

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Contents Page

1- Scope

2 - Standard References

3 - Terms and definitions

4- Requirements

5- Food additives

6- Pollutants

7- Health conditions

8- Packing

9- Storage and transport conditions

10- Sampling

11- Methods of research and testing

12- Card statement

ANNEXES

Appendix A (Informational) Characteristics of vegetable oils prepared for

food.

Related References

Technical terms

Tables

Table 1- Composition of fatty acids for vegetable oils prepared for food

Table 2- Quality Characteristics of Vegetable Oils

Table 3 - Maximum limits of food additives

Table A -1: Physical and chemical properties of edible vegetable oil

Table A- 2: Bilateral level of stearol in raw vegetable oils

Table A –3 : Level of tocopherol and tocotrinol in vegetable oils

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Introduction

The Syrian Arab Standards and Metrology Organization is the national body authorized to prepare

national standards in Syria through technical committees composed of representatives of the main

bodies concerned with the subject matter of the standard. All concerned parties have the right to

express opinions and make observations on this specification during the period of publication of

the draft standard.

Syrian national Standards are structured and drafted according to the Syrian manual 1/2010, in

accordance with the rules of the structure and drafting of Standard Specification of the Syrian

Standardization, according to guidelines IEC / ISO, part 2 / 2004, rules of structuring and drafting

international standards.

Accordingly, the Syrian Arab Standards and Metrology Organization has studied and prepared the

draft of the Syrian national standard for (vegetable oils prepared for food) and recommended that

it be adopted as a Syrian Standard No. (3770: 2014) according to the law of the Syrian Arab

Standards and Metrology Organization, which authorizes it to lay national standards for products,

materials and services, and to publish and amend them.

Noteworthy that this Syrian standard will abolish standards listed below and replace them as from

the date of enforcing of the new specification.

- SNS 2004: 251 - for maize oil (First Review) - SNA 2004: 144 for cotton seed oil (First

Review)

- SNS 2004:252 for Sunflower Oil (First

Review)

- SNA 1986: 413 for edible coconut oil

prepared for food.

- SNA 2006- 253 for soya bean oil (First

Review)

- SNS 1990: 831 for edible palm oil prepared

for food.

- SNS 2006: 255 -: Sesame oil (First

Review)

- SNS 1995:1532 rapeseed oil of low aero sic

acid prepared for food (edible).

- SNS 2006 :255 for Arachis oil (First

Review

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SNS 3770/2014

Edible Vegetable oil

1- Scope

This standard is applied to edible vegetable oils prepared for food use stated in item 3 (Terms and

Definitions). This standard is not applied to vegetable oils that require further processing to make

them suitable for consumption.

2- Standard References

The following reference documents for the implementation of this document can’t be

dispensed. The said edition is applicable only in the case of a dated assignment, but in case

the case of an unqualified reference, the last edition of the reference document mentioned

below (including any amendments), will be applicable.

- Syrian National Standards No. 743 concerning the general rules of food hygiene.

- Syrian National Standards No. 2429 concerning general requirements for storage and

transportation of bulk food oils (unpacked).

- Syrian National Standards No. 797 for vegetable and animal fats and oils – Samplings.

- Syrian National Standards No. 1- 2111vegetable and animal fats and oils - Preparation of

methyl esters of fatty acids.

- Syrian National Standard No. 2-2111; vegetable and animal fats and oils. Analysis of

methyl esters of fatty acids.

- Syrian National Standard No. 2427 concerning plant and animal fats and oils -

Determination of minor effects of sterols, through using gas chromatography method.

- Syrian National Standard No. 3370 for vegetable and animal oils and fats – Determination

of melting point.

- Syrian national Standards No. 759 concerning vegetable and animal oils and fats –

Determination of water content and volatile substances.

- Syrian National Standard No. 760, concerning vegetable t and animal oils and fats –

Determination of siphon number

- Syrian Standard Specification No. 761, concerning oils and fats of vegetables and animals.

Determination of iodine number.

- Syrian Standard Specification No. 708, concerning oils and fats of vegetable and animals-

Determination of number of acidity (PH).

- Syrian Standard Specification No. 762, concerning oils and fats of vegetable and animals

– Determination of peroxide.

- Syrian Standard Specification No. 70, for the card statement of packaged and canned food

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3- Terms and definitions

For the purposes of this Standard, the following terms and definitions shall be applied

3.1

Edible vegetable food

It is a food product prepared for food consumption consisting mainly of fatty acid glycerides

obtained from plant sources only. The oil may contain small amounts of other lipids such as

phosphates and non-sludge and fatty acids naturally free in oil.

3.1.1

Arachis Oil

It is the oil extracted from Sudanese peanut seeds (Arachis hypogaea L).

3.1.2

Coconut oil

Coconut oil is the oil extracted from the coconut kernel ( Cocos nucifera L )

3.1.3

Cotton seed oil

It is the oil extracted from the seeds of the various species grown from cotton, (Gossypium spp)

3.1.4

Maize oil

It is the oil extracted from corn seeds. (Zea mays)

3.1.5

Palm oil

It is the oil extracted from the pulp of the oil palm fruit. (Elaeis guineensis)

3.1.6

Palm olein oil

It is the liquid part extracted from the palm oil molecules (described above 3.1.5).

3.1.7

Rapeseed Oil-Low Erucic Acid (Low Klaza Oil, Canola Oil). It is the oil extracted from low-

erosic acid seeds derived from the following rapeseed varieties:

(Brassica napus L., Brassica juncea L., Brassica rapa L)

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3.1.8

Sesame oil (Jujube oil, Tili oil)

It is the oil extracted from sesame seeds (Sesamum indicum L)

3.1.9

Soya bean oil is the oil extracted from soya bean (Glycine max L)

3.1.10

Sunflower oil

It is the oil extracted from sunflower seeds ((Helianthus annuus L)

3.1.11

Sunflower seed oil-high oleic acid

It is the oil extracted from sunflower seeds (Helianthus annuus) medium content of oleic acid.

3.1 .12

Sunflower seed oil – mid oleic acid

It is the oil extracted from sunflower seeds (Helianthus annuus) of high content of oleic acid

3-2

Raw oil (virgin oil)

It is obtained without any change in the nature of the oil, through mechanical methods such as:

expulsion or pressure and use of heat only, and oil can be purified by washing with water,

sedimentation, filtration and centrifugation only.

3.3

Cold pressed oils

They are obtained without any change in the nature of the oil, by mechanical methods only such

as: expulsion or pressure and without using heat, and oil can be purified by washing with water,

sedimentation, filtration and centrifugation only.

4-Requirements

Synthetic characteristics and quality criteria must be available in plant oils prepared for food

mentioned in item (3)

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4.1 Synthesis properties

4.1.1 The composition of fatty acids for plant oils prepared for food (percentage of total fatty acids)

shall be calculated according to what has been mentioned in table (1), taking into account the

following:

- Percentage of aerosic acid 2% in the oil of Low - content rapeseed seeds of the (total fatty

acids).

- Percentage of Oleic acid shall not exceed 75% in high-oleic sun flower oil of total fatty

acids.

- Melting degree of oleine oil shall not exceed 24 Celsius.

4.1.2 Additional criteria can be used when necessary to ensure that the samples conform to this

standard

4.1.2.1 The content of the Arachidic acid and the high fatty acids in the Sudanese peanut oil shall

not exceed 48g / Kg.

4.1.2.2. Reichert number of coconut oil should be between (6 -8.5).

4.1.2.3. Polenske number 3of coconut oil should be between 13- 18 and between 8 -12 for palm

kernel oil.

4.1.2.4 Halphen test for cotton seeds oil should be positive

4.1.2.5. Baudouin test for Sesame seed oil should be positive

4.1.2.6. Total content of carotenoids (estimated in cipta carotene) (for the non-ovarian palm trees

between 500-2000 and for non-ovarian palm oleine between 550-2500

4.1.2.7. Crismer number for low-erosic rapeseed oil should be between (67-70)

4.1.2.8 Concentration of brasic sterols (cabbage sterols) should not exceed 5% of whole sterols in

low content of -erosic acid turnip seeds

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Table 1 composition of fatty acids for edible vegetable oils prepared for food (percentage of total

fatty acids)

Fatty Acids Arachis Pil Coconut

Oil

Cotton

Seeds Pil Maize Oil Palm Oil

Palm Olein

Oil

C 6:0 ND ND-0,7 ND ND ND ND

C 8:0 ND 4,6 -10,0 ND ND ND ND

C 10: 0 ND 5,0-8,0 ND ND ND ND

C 12:0 ND -0,1 45,1-53,2 ND-0,2 ND-0,3 ND-0,5 0,1- 0,5

C 14:0 ND -0,1 16,8 -21,0 0,6 -1,0 ND -0,3 0,5 -2,0 0,5-1,5

C 16: 8,0- 14,0 0 7,5 -10,2 21,4 -26,4 8,6 -16,5 39,3 -47,5 38,0-43,5

C 16:1 ND -0,2 ND ND -1,2 ND -0,5 ND -0,6 ND -0,6

C 17:0 ND -0,1 ND ND -0,1 ND -0,1 ND,2 ND -0,2

C 17:1 ND -0,1 ND ND -0,1 ND -0,1 ND ND -0,1

C 18:0 4,5-1,0 2,0 -4,0 2,1 -3,3 ND -3,3 3,5 -6,0 3,5-5,0

C 18:1 69-35,0 5,0 -10,0 14,7 -21,7 20,0 -42,2 36,0 -44,0 39,8-46,0

C 18:2 43,0-12,0 1,0 -2,5 46,7-58,2 34,0 -65,6 9,0 -12,0 10,0-13,5

C 18:3 ND -0,3 ND -0,2 ND -0,4 ND -2,0 ND -0,5 ND-0,6

C 20:0 2,0-1,0 ND -0,2 0,2 -0,5 0,3 -1,0 ND -1,0 ND-0,6

C 20:1 1,7-0,7 ND -0,2 ND -0,1 0,2 -0,6 ND -0,4 ND-0,4

C 20:2 ND ND ND -0,1 ND -0,1 ND ND

C 22:0 4,5-1,5 ND ND -0,6 ND-0,5 ND-0,2 ND-0,2

C 22:1 ND -0,3 ND ND -0,3 ND -0,3 ND ND

C 22:2 ND ND ND -0,1 ND ND ND

C 24:0 2,5-0,5 ND ND -0,1 ND-0,5 ND ND

C 24:1 ND -0,3 ND ND ND ND ND

ND = less than measurable, determined as = < %0,05

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Fatty

Acids

Rapeseed

Oil - Low-

Erosic acid

Sesame Oil Soya Oil Sunflower

Seeds Oil

Sunflower

seeds oil-

high oleic

acid

Sunflower

Seeds Oil-

mid oleic

acid

C 6:0 ND ND ND ND ND ND

C 8:0 ND ND ND ND ND ND

C 10:0 ND ND ND ND ND ND

C 12:0 ND ND ND -0,1 ND -0,1 ND ND

C 14:0 ND -0,2 ND -0,1 ND -0,2 ND -0,2 ND -0,1 ND-1

C 16:0 2,5 -7,0 7,9 -12,0 8,0 -13,5 5,0 -7,6 2,6 -5,0 4,0-5,5

C 16:1 ND -0,6 ND -0,2 ND -0,2 ND-0,3 ND -0,1 ND-0,05

C 17:0 ND -0,3 ND -0,2 ND -0,1 ND -0,2 ND -0,1 ND-0,05

C 17:1 ND -0,3 ND -0,1 ND -0,1 ND -0,1 ND -0,1 ND-0,06

C 18:0 0,8 -3,0 4,5 -6,7 2,0 -5,4 2,7 -6,5 2,9 -6,2 2,1-5,0

C 18:1 51,0 -70,0 34,4 -45,5 17 -30 14,0 -39,4 75 -90,7 43,1-71,8

C 18:2 15,0 -30,0 36,9 -47,9 48,0 -59,0 48,3 -74,0 2,1 -17 18,7-45,3

C 18:3 5,0 -14,0 0,2 -1,0 4,5 -11,0 ND -0,3 ND -0,3 ND -0,5

C 20:0 0,2 -1,2 0,3 -0,7 0,1 -0,6 0,1 -0,5 0,2 -0,5 0,2-0,4

C 20:1 0,1 -4,3 ND -0,3 ND -0,5 ND -0,3 0,1 -0,5 0,2-0,3

C 20:2 ND -0,1 ND ND -0,1 ND ND ND

C 22:0 ND -0,6 ND -1,1 ND-0,7 0,3-1,5 0,5-1,6 0,6-1,1

C 22:1 ND -2,0 ND ND -0,3 ND -0,3 ND -0,3 ND

C 22:2 ND -0,1 ND ND ND -0,3 ND ND-0,09

C 24:0 ND -0,3 ND -0,3 ND -0,5 ND -0,5 ND -0,5 0,3-0,4

C 24:1 ND -0,4 ND ND ND ND ND

ND = less than measurable, determined as =< %0,05

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4.1.2.9 Physical and chemical properties of Edible vegetable oils prepared for food shall conform

to table (A-1) of annex A

4.1.2.10 certain criteria for identification can be used:

4.1.2.10.1 As a bilayer sterol ratio of the total percentage of sterols shown in Table (A-1) of annex

A

4.1.2.10.2 Level of tocopherol and tocotrinol in plant oils indicated in Table (A-2) of annex A

4-2 Quality Characteristics

Plant oils prepared for food should have the following quality characteristics:

4.2.1 Oil has to be produced in accordance with the Syrian Standard No. (743) concerning the

general rules for food hygiene

4.2.2 That the color and smell is of oil characteristic and free of any strange smell or taste.

4.2.3 Has to be extracted from seeds, grains or embryos intact, clean, and ree of pollen,

impurities and contaminants.

4.2.4 It shall be free from sediments and turbidity.

4.2.5 It shall have the properties specified in the following table (2).

Table 2 - Quality Characteristics of plant Oils

Series Property Unit Maximum limit

4.2.5.1. Volatile substances at

105 centigrade Volume/volume % 0,2

4.2.5.2 Non-decomposed

impurities Volume/volume %0,05

4.2.5.3 Soap content Volume/volume %0,005

4.2.5.4

Iron (Fe)

Refined oils 1,5

Crude oils (virgin) 5,0

4.2.5.5.

Copper (Cu)

Refined oils Mg/Kg 0,1

Crude oils (virgin) Mg/Kg 0,4

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Table 2 (continued)

Series Property Unit Maximum limit

4.2.5.6

Acid Value

Refined oils With Mg KOH/ oil

g.

0,6

Crude oils ( obtained

while cold pressed

With Mg KOH/ oil g 0,4

Crude palm oil With Mg KOH/ oil g 10,0

4.2.5.7

Number of peroxide

Millie of Oxygen

Equivalent

Refined oils Up to 10

Crude oils (virgin) Up to 15

5- Food additives

5-1 No additives may be added to crude oil (virgin) or obtained cold pressed oil.

5-2 The following food additives may be added to refined edible vegetable oils prepared for

food.

Table 3- Limits of food additives

INS The additives The maximum allowed

5.2.1 Anti-Oxidants

304 Ascorbyl palmitate 500 mg/kg , single or

combined 305 Ascorbyl stearate

307 a Alpha-tocopherol- d

300 mg/kg , single or

combined 307 b Concentrated tocopherol mix

307 c Alpha-tocopherol- dl

310 Propyl gals 100 mg/ kg

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Table 3 (continued)

INS The additives The maximum allowed

The maximum allowed

319 tert-Butylhydroquinone

(TBHQ)

120 mg/kg

320 Butylated hydroxyanisole

(BHA)

175 mg/kg

321 75 mg/kg

Any composite of the gals with ) (BHT) and (BHA) and

(TBHQ )

200 Mg / kg should not

exceed the limits mentioned

above for each type,

separately

389 Dual-lauryl tio bipropionate 200 mg/kg

3.2.5 Anti Oxidant aids

330 Citric acid According to good

manufacturing experience

(i) 331 Sodium Dihydrogen Citrate

According to good

manufacturing experience

(ii) tri-Sodium citrate According to good

manufacturing experience

384 Isopropyl citrate

472 c Citric acid and esters of

glycerol fatty acids

100 mg/kg single or

combined

5.2.4 Anti- foams concentrated frying oils

900 a Polydimethyl siloxanes 10 mg/ kg

6. Pollutants

6.1 The residual impact of radiation and pesticides shall not exceed the internationally permissible

limits of world food codex (FAO / WHO Codex), when it is impossible to completely remove it

technically.

6.2 The percentage of mineral Pollutants should not exceed, if existed, the following:

Arsenic AS 0.1 mg / kg

Lead Pb 0.1 mg / kg 0

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7- Health Conditions

The product must be prepared and traded according of the requirements of the Syrian national

Standards no. (743) concerning General Rules of food health.

8- Packing

8.1 The oil is to be filled in healthy packaging made of non-harmful non- toxic materials, never

used before and to be clean and dry, free of any strange odor and tightly wrapped. The oil can be

filled in:

8.1.1 Consumer packaging like, (Plastic and glass bottles, and small metal containers, which can

be used in filling food stuffs

8.1.2 Transport containers including (barrels, plates with 20- liter, or more storage capacity,

reservoirs, tanks, whose interior is coated with a non-rusting material nor for reacting with oil and

is suitable for storage of food

8.2 Packages must be in transport and storage conditions

8-3 The size of the oil in the package should not be less than % 90 of the capacity of the package

specified in accordance with the laws and regulations in force, except in the case of containers

made of tin, whose capacity is equal to one liter of the capacity of the package, as volume occupied

by the content in any case is less than 80% of the package storage capacity.

9- Storage and transportation

9.1 The general requirements for the storage and transport of bulk (unpackaged) oils should

comply with the conditions and requirements of the Syrian National Standard 2429

9.2 Transportation shall be carried out in an appropriate manner that protects the containers from

damage and pollution (clean and covered carriers).

9.3 Storage of oil should be in clean and dry storage tanks and warehouses

9.4 Containers shall be stored in well-ventilated warehouses away from direct sunlight and from

heat and pollution sources.

9.5 Each transported shipment shall be accompanied by a laboratory certificate issued by the

department responsible for technical quality control in the producing side.

10- Sampling

Sampling is made according to the Syrian national standard 797 concerning (Fat, vegetable and

animal oils - sampling).

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11- Methods of examination and testing

11-1 Determination of fatty acid composition

According to Syrian national standard No. (2111-1) for vegetable and animal oils and fats -

preparation of methyl esters for fatty acids and Syrian national standard No. (2111-2) for vegetable

and animal oils and fats - analysis Methyl esters of fatty acids.

11.2 Determination of melting point

According to Syrian national standard No. (3370) for vegetable and animal oils and fats -

Determination of melting points (Sliding point).

11.3 Determination of moisture and volatiles

According to Syrian Standard No. (759) for vegetable and animal oils and fats - Determination of

water content and volatile substances.

11.4 Determination of the content of Insoluble impurities

According to the International Standard ISO 663:2000 for vegetarian and animal oils and fats -

Determination content of insoluble impurities.

11.5 Determination of the content of soap

According to the international standard BS 684 item 2.5, determination of soap or AOCS Cc 17

95 (97)

11.6 Determination of copper and iron content

According to the International Standard ISO 8294:1994 for vegetable and animal oils and fats -

Determination of content of copper, iron and nickel - atomic absorption method using the furnace

11.7 Determination of the relative density

According to the International Union of pure and applied chemistry IUPAC 2.101, with the use of

the appropriate conversion factor.

11.8 Determination of the apparent density

According to international standard ISO 6883: 2000 for vegetable oils and fats – Determination of

the apparent density.

11.9 determination of refractive index

According to the Syrian national Standard no. (760) for vegetable oils and fats - determination the

refractive index.

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11.10 determination of Saponification value

According to Syrian national standard no. (707) for vegetable and animal oils and fats -

Determination of Saponification value.

11.11. Determination of iodine value.

According to Syrian national standard no. (761) for vegetable and animal oils and fats-

Determination of iodine value.

11.12. Determination of non- Saponification materials.

According to International standards ISO 3596: 2000 for vegetable and animal oils and fats-

Determination of non- Saponification materials.

11.13 determination of Acids value

According to Syrian Standard No. (708) for vegetarian and animal oils and fats - Determination

of the acidity value.

11.14 Determination of peroxide value

According to the Syrian national standard no (762) for vegetarian and animal oils and fats -

Determination of peroxide value.

11.15 Determination of Food Additives – Anti oxidants (BHT), (BHA),

According to Syrian national standard No. (2306) (Food Additives) anti-oxidants. Determination

of BHA and BHT in vegetarian and animal fats and in oils, according to the chromatographic

gaseous liquid method.

11.16. Determination of lead

According to International Standard ISO 12193: 1994 animal and vegetable oils and fats -

Determination of Lead by the method of atomic absorption spectrometry using Graphite oven.

11-17 determination of Arsenic

Determination of arsenic content is made according to the official analysis methods of the

American organization for Analytical Chemists (AOAC)

11.18 Determination of sterol content

According to the Syrian national standard No. (2427) for vegetable and animal oils and fats -

estimation of small effects of sterile compounds by gas chromatography method.

11.19 Determination of tocopherol content

According to the International Standard ISO 9936:1997 for the Determination of Tocopherol and

Tocotinol Content using High Performance HPLC.

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11.20 Halphen Test

According to AOCS Cb 1-25 (97)

11.21 Crismmer test

According to AOCS Cb 4 -53 (97)

11.22 Bdwin Test (Sesame oil test)

According to AOCS Cb 2 -04 (97)

11.23 Recht and Polinsk test

According to AOCS Cd 3-04 (97)

12- Statement card

Requirements and conditions of the Syrian national standard No 70 for packaged and canned food

labels and specifications, and Syrian national standard No. 375 concerning validity of foodstuffs

shall be taken into account, and the following data shall be written on the packaging in a clear font

except for the Syrian standard, which can be removed or changed in Arabic and may be written in

other foreign languages besides the Arabic language:

12.1 Name of oil according to what is stated in item 3.

12.2. Complete list of additives in descending order

12.3 Net content of the package in terms of weight or volume, according to units of the

international measurement system.

12.4 The name and address of the produced or stored laboratory and the trademark, if any, and the

name of the distributor or importer can be mentioned

12.5 Country of origin.

12.6 Batch number

12.7 date of packing

12.8 Expiration date in month and year

12.9 In the case of oil filling in parcels, the number and type of vessels contained in the package

or parcel should be mentioned

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First Review

Syrian Arab Republic Ministry of Industr Syrian Arab Republic Standards and Metrology Authority

ICS: 67.200.10

Appendix A

(Informational)

Characteristics of edible vegetable oils

Table A- 1 Physical and chemical properties of edible vegetable oils

Special Characteristics Arachis Oil Coconut Oil Cotton Seed

Oil Maize Oil Palm Oil Palm Olein

Relative density, water at

degree 20 Celsius

0,920-0,912

D= 20 Celsius

0,921-0,908

D= 40 Celsius

0,926-0,918

D = 20 Celsius

0,925-0,917

D = 20 Celsius

0,899-0,891

D = 50 Celsius

0,920-0,899

D= 40 Celsius

Virtual density (g/mm 0,889-0,895

D = 50 Celsius

0,898-0,896

D= 40 Celsius

Refractive index at degree 40 1,465-1,460 1,450-1,448 1,466-1,458 1,468-1,465 1,456-1,454 at

50 Celsius 1,460-1,458

Saponification value (with

KOH) /oil g

187-196

248-265

189-198

187-195

190-209

194-202

Iodine value 86-107

6,3-10,7 100-123 103-135 50,0-55,0 56 < -

non- Saponification materials

10> -

15 > -

15 > -

28 > -

12 > -

13 > -

Fixed carbon isotopes 13,71-16,36

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Table A-1 (continued)

Special Characteristics

Rapeseed Oil -

Low Erucic

Acid

Sesame Seed

Oil Soya Bean Oil

Sunflower Seed

Oil

Sunflower Seed

Oil-High Oleic

Acid

Sunflower Seed Oil

–mid Oleic Acid

Relative density, water at

degree 20 Celsius

0,914-0,920

D = 20 Celsius

0,915-0,924

D = 20 Celsius

0,919- 0,925

D =20 Celsius

0,918-0,923

D = 20 Celsius

0,909- 0,915

D = 20 Celsius

0,914- 0,916

D = 20 Celsius

Refractive index at

degree 40 1,465- 1,467 1,465- 1,469 1,470- 1,466 1,461-1,468

1,467- 1,471

D = 25 Celsius

1,467- 1,471

D = 25 Celsius

Saponification value

(with KOH) /oil g

182-193 186-195 189-195 188-194 182-194 190-191

Iodine Value 105-126 104-120 124-139 118-141 78-90 94-122

non- Saponification

materials 20 > - 20 > - 15 > - 15 > - 15 > - 15 > -

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Table A-2: Bilateral Sterol Level in Crude Vegetable Oils Determined as a Percentage of Total Sterols in Reference Samples

Sterol Arachis Oil Coconut Oil Cotton Seed

Oil Maize Oil Palm Oil Palm Oein

Cholesterol ND-3,8 3,0 -ND 0,7-2,3 0,2-0,6 2,6-6,7 2,6-7,0

Brassicasterol ND- 0,2 ND-0,3 0,1-0,3 ND-0,2 ND ND

Campesterol 12,0-19,8 6,0-11,2 6,4-14,5 16,0-24,1 18,7-27,5 12,5-39,0

Stigma sterol 5,4-13,2 11,4-15,6 2,1-6,8 4,3-8,0 8,5-13,9 7,0- 18,9

Beta sitosterol 47,4-69,0 32,6-50,7 76,0-87,1 54,8-66,6 50,2-62,1 45.4-71,0

Delta-5- avena sterol 5,0-18,8 20,0-40,7 1,8-7,3 1,5-8,2 ND-2,8 ND-3,0

Delta – 7-stigmastenol ND-5,1 ND 3,0 ND-1,4 0,2-4,2 0,2-2,4 ND 3,0

Delta – 7- avena sterol ND-5,5 ND-3,0 0,8-3,3 0,3-2,7 ND-5,1 ND 6,0

Others 1,4 -ND ND 3,6 ND 1,5 ND- 2,4 ND ND 10,4

Total sterol 900-2900 400-1200 2700-6400 7000-22100 300-700 270-800

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Table A-2 (Continued)

Setrol Rapeseed Oil -

low Erucic acid Sesame Seed oil Soya Bean Oil

Sun flower

Seed Oil

Sunflower Seed

Oil-High Oleic

Acid

Sunflower Seed

Oil-Mid Oleic

Acid

Cholesterol ND 1,3 0,1-0,5 0,2-1,4 ND-0,7 ND-0,5 0,1-0,2

Brassicastero 5,0-13,0 0,1-0,2 ND-0,3 ND- 0,2 ND-0,3 ND-0,1

Campesterol 24,7-38,6 10,1-20,0 15,8-24,2 6,5-13,0 5,0-13,0 9,1-9,6

Stigma sterol 0,2-1,0 3,4- 12,0 14,9-19,1 6,0-13,0 4,5-13,0 9,0-9,3

Beta-sitosterol 45,1-57,9 57,7-61,9 47,0-60 50-70 42,0-70 56-58

Delta -5- avena sterol 2,5-6,6 6,2-7,8 1,5-3,7 ND 6,9 1,5-6,9 4,8-5,3

Delta - -7 - stigma stenol ND- 1,3 0,5-7,6 1,4-5,2 6,5-24,0 6,5-24,0 7,7-7,9

Delta 7- -avena-sterol ND-0,8 1,2-5,6 1,0-4,6 3,0-7,5 ND- 9,0 4,3-4,4

Others ND-4,2 0,7-9,2 ND-1,8 ND- 5,3 3,5-9,5 5,4-5,8

Total sterol 4500-11300 4500-19000 1800-4500 2400-5000 1700-5200

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Table A-3: Level of Tocopherol and Tocotrinol in vegetable oils (Reference samples)

Tocopherol and

Tocotrinol Arachis Oil

Coconut

Oil Cotton Seed Oil Maize oil Palm Oil Palm olein

Rapeseed oil -

low erucic

Alpha-tocopherol 49-373 ND-17 136-674 23-573 4-193 30-280 100-386

Beta-tocopherol ND-41 ND-11 ND-29 ND 356 ND-234 ND 250 ND-140

Gamma-tocopherol 88-389 ND-14 138-746 268-2468 ND 526 ND 100 189-735

Delta - tocopherol ND- 22 ND ND-21 23-75 ND-123 ND-100 ND-22

Alpha - tocotrienol ND ND- 44 ND ND- 239 4-336 50-500 ND

Gamma tocotrienol ND ND-1 ND ND-450 14-710 20-700 ND

Delta tocotrienol ND ND ND ND-20 ND-377 40-120 ND

Total 170-1300 ND-50 380-1200 330-3720 150-1500 300-1800 430-2680

Tocopherol and

Tocotrinol Sesame Seed Oil Soya Bean Oil Sunflower Seed Oil

Sunflower Seed Oil-

High Oleic Acid

Sunflower Seed Oil-

Mid Oleic Acid

Alpha-tocopherol ND- 3,3 9-352 403,935 400-1090 488-668

Beta -tocopherol ND ND- 36 ND-45 10-35 19-52

Gamma tocopherol 521-983 89-2307 ND -34 3-30 2,3-19,0

Delta - tocopherol 4-21 154-932 ND- 7,0 ND-17 ND – 1,6

Alpha -tocotrienol ND ND-69 ND ND ND

Gamma tocotrienol ND- 20 ND-103 ND ND ND

Delta tocotrienol ND ND ND ND ND

Total 330-1010 600-3370 440-1520 450-1120 507-741

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First Review

Syrian Arab Republic Ministry of Industr Syrian Arab Republic Standards and Metrology Authority

ICS: 67.200.10

Related References

(1) Food Code Specification, CODEX STAN 210: 1999, Rev 2009, AMD 2013, Vegetable

Oils, Named

Syrian National Standard

S.N.S 3770:2014

Edible Vegetable Oils

SASMO Organization: Damascus –-Syria - Ministry of Industry – Yousef al-Azmaa Sq. –

Maisallon Street Tel + 963 11 2314239 - Fax + 963 11 2314239- P.O Box 11836 – Damascus

E. mail: [email protected] -Web site: www.sasmo.org.sy