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TRANSCRIPT
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
Page 2 of 23
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
Page 3 of 23
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
Page 4 of 23
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
Page 5 of 23
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
Page 6 of 23
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)
Page 7 of 23
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)
Page 8 of 23
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
Page 9 of 23
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
Page 10 of 23
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
Page 11 of 23
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
Page 12 of 23
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
Page 13 of 23
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
Page 14 of 23
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).
Page 15 of 23
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.
Page 16 of 23
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.
Page 17 of 23
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
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
Page 19 of 23
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 > -
Page 20 of 23
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
Page 21 of 23
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
Page 22 of 23
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
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