هيئة التقييس لدول مجلس التعاون لدول الخليج العربية  
GCC STANDARDIZATION ORGANIZATION (GSO)   
 
 
مشروع مواصفة نهائي  
Final Draft of Standard FDS 
 
 
 
 
إعداد اللجنة الخليجية رقم  TC05   
 
Prepared  by GSO Technical Committee No. TC05  
 
 
 
GSO 05 / FDS/ 2228:2020  
GSO 2228/2012 
 
  
الدهون والزيوت الصالحة للاستهلاك الادمي غير مشمولة المواصفات
المستقلة  
Standard for edible fats & oils not covered by individual standards  
  
 
 
 
 
 
ICS: 67.200.10  
 
 
 
 
 
 هذه الوثيقة مشررررررراصف لقواسرررررررةة نية رررررررية     ة   ية   ي ية    
 وزيعهة لإبداء الق  وظةت بشررررر لهةك لذله  علهة لاترررررة ل     ا 
صال بديلك ص  ي وز الاجوف إل هة كقواسررررررررةة نية ررررررررية    ة   ية 
  ي ية إ  بعد ال قةدهة من اله ئة. This document is a draft Gulf Standard/Technical 
Regulation circulated for comments. It is, therefore, 
subject to alteration and modification and may not 
be referred to as a Gulf Standard/Technical 
Regulation until approved by GSO.  GSO STANDARD                                             GSO  FDS 2228/2020   
2 
  
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 standards of food and agriculture products " has adopted the 
International Standard No. GSO 2228/2012 " STANDARD FOR EDIBLE 
FATS& OILS NOT COVERED BY INDIVIDUAL STANDARDS " issued 
by (Codex Alimentarius Commission) in its original language. The Draft 
Standard has been prepared by (State of Kuwait ). This standard has been 
approved as a Gulf Technical regulation without any technical modifications 
by GSO Board of Directors in i ts meeting No. (   ), held on /   /  h (   /  /     ). 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD                                             GSO  FDS 2228/2020   
3 
  
 
 
 
تقديم 
ه ئة ال ق يس لدصل م  س ال عةصن لدصل الخ يج العابية ه ئة إق يقية  ضرررررررررررررر   ة لضرررررررررررررروي هة  جه   
ال ق يس الوط ية  ة الدصل الألضرررررررررةءك صمن مهةإ اله ئة إلداد القواسرررررررررةةت الفية رررررررررية صال وا   الة ية 
الخ ي ية بوا طة ل ةن   ية م خصصة. 
قار(الق  س الة ة ل   م  س إدار ) ه ئة ال ق يس لدصل م  س ال عةصن لدصل الخ يج العابية  ة 
اج قةله رق  ) ( الذي لقد ب ةريخ  / /   ه ك القوا ق           إ    ال قةد   ديث اللا  ة 
الة ية الخ ي ية رق  (GSO 2228/2012 )الدهون والزيوت الصالحة للاستهلاك الادمي غير مشمولة  
المواصفات المستقلة باللغة (العابية ص ا ل    ية) ال ة    درا  هة ص ب  هة لن (ه ئة الد  ور ال ذا ة) 
رق  (GSO 05 / FDS/ 2228:2020  )دصناد ةل  عديلات   ية ل  هة  تقن بالةمج لقل ال   ة 
الة ية الخ ي ية رق  TC05 "ال   ة الة ية الخ ي ية ل قواسةةت ال ذا ية صال راعية" القدرجة  ة  طة 
دصلة الكويت. 
صيع با ال ص (الإل    ي) هو القاجع الأ ة ة  ة حةل صجود ا  لاف ب ن ال ص ن.  
 GSO STANDARD                                             GSO  FDS 2228/2020   
4 
 1  Scope  
This Gulf Standard applies to oi ls and fats and mixtures therefore   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 Standards:  
1.1  GSO 18601 " Processed Edible Animal Tallaw “.  
1.2  GSO  1929,  GSO 1754 " Named vegetable oils Part 1 and Part 2 " .  
1.3   GSO 1019 " olive oils and Olive -Pomace Oils “. 
1.4  GSO 991 " Vegetable ghee “.   
2  COMPLEMENTARY References  
2.1 GSO 9 " Labe ling of prepackaged foods ".  
2.2 GSO 15 " Methods of sampling for edible oils and fats ".  
2.3 GSO 19 " permitted food additives in edible  oils and fats "  
2.4 GSO 20 " Methods for  the determination of contaminating  metallic 
elements in foodstuffs ".    
2.5 GSO 2500  " General Standard for food Additives in food stuffs " . 
2.6 GSO 993 " Animal Slaughtering requirements according to the Islamic 
law ".  
2.7 GSO 382 GSO 383 " Maximum limits for pesticide residues in 
agricultural food products – Part 1 and Part 2 ".  
2.8 GSO CAC 193" Gene ral standard for Contaminants in food and feed " . 
2.9 GSO 1016 " Microbiological limits in food and food stuff " .  
2.10 GSO 988 " Limits of radioactivity levels pe rmitted in foodstuff – Part 
1" 
2.11  GSO 21 " Hygnic regulation for food plants and their personal ".  
2.12  GSO 1694 " General Principles of food Hygiene " .  
2.13    GSO 707:1997/Cor 1:2015 "Flavorings Permitted For Use In Food 
Stuffs " 
 
 
 GSO STANDARD                                             GSO  FDS 2228/2020   
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 3 DESCRIPTIONS  
3.1 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  slaughter according to the Gulf standard in section 6.2 and 
they should be   in good health at the time of slaughter and be fit for 
human consumption.  
3.2 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.  
3.3 Cold pressed fats and oils are edible vegetable fats and oils obtained, 
without a ltering 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.  
4 FOOD ADDITIVES  
No additives are permitted in virgin or col d pressed oils covered by this 
Standard.  
4.1 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 col our, 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:  
 
INS N.o.  Additive  Maximum Use Level  
100(i)  Curcumin  5 mg/kg  
160a(ii)  beta-Carotenes (vegetable)  25 mg/kg  
160a(i)  beta-Carotenes (synthetic)  25 mg/kg  
(Singly or in combination)  160a(iii)  beta-Carotenes (Blakeslea trispora)  
160e  beta-apo-8’-Carotena  GSO STANDARD                                             GSO  FDS 2228/2020   
6 
 160f beta-apo-8’-Carotenoic acid, methyl or 
ethyl ester  
160b(i)  Annatto extracts, bixin -based  10 mg/kg (as bixin )  
4.2 Flavourings  
The flavourings used in products covered by this standard shall comply 
with the Guidelines for the Use of Flavourings mentioned in section 
2.13.  
 
4.3 Antioxidants  
INS 
N.o. Additive  Maximum Use Level  
304 Ascorbyl Palmitate  500 mg/kg  
(Singly or in combinatio n) 305 Ascorbyl Stearate  
307a  Tocopherol, d -alpha - 300 mg/kg  
(Singly or in combination)  307b  Tocopherol concentrate, mixed  
307c  Tocopherol, dl -alpha  
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, BHT, and/or TBHQ  200 mg/kg but limits above not 
to be exceeded  
322 
(i) Lecithin  GMP  
389 Dilauryl thiodipropionate  200 mg/kg  
 
4.4 Antioxidant synergists  
INS 
No. Additive  Maximum Use Level  
330 Citric acid  GMP  
331(i)  Sodium dihydrogen citrate  GMP  
331(iii)  Trisodium citrate  GMP  
332(ii)  Tripotassium citrate  GMP  
333 (iii)  Tricalcium citrate  GMP  
384 Isopropyl citrates  100 mg/kg  
(Singly or in 
combination)  472c  Citric and fatty acid esters of glycerol  
 GSO STANDARD                                             GSO  FDS 2228/2020   
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 4.5 Anti -foaming agents (for oils and fats for deepfrying)  
INS No.  Additive  Maximum Use Level  
INS 471  Mono- and di -glycerides of fatty acids  GMP 
900a Polydimethylsiloxane  10 mg/kg  
 
5 CONTAMINANTS  
The products covered by the provisions of this standard shall comply with          
maximum limits being established by the GSO standard mentioned in Item 
2.8  but  in the meantime the following limits will apply :  
Heavy Metals  Maximum permissible 
concentration  
Lead (pb)  0.1 mg/kg  
Arsenic (As)  0.1 mg/kg  
5.1 Pesticide residues  
The products covered by the provisions of this Standard shall comply with 
those maximum residue limits mentioned in section 2.7.  
6 HYGIENE  
 It is recommended that the products covered by the provisions of this 
Standard be prepared and handled in accordance w ith the appropriate sections 
of the General Principles of Food Hygiene mentioned in section 2.12.  The 
products should comply with any microbiological criteria established in 
accordance with the Principles and Guidelines for the Establishment and 
Applicatio n of Microbiological Criteria Related to Foods section 2.9.  
7 LABELLING  
 The product shall be labelled in accordance with the General Standard for 
the Labelling of Prepackaged Foods mentioned in section 2.1.  
7.1 Name of the food  
7.1.1 The designation "virgin fat" or "virgin oil" may only be used for 
individual fats or oils conforming to the definition in Section 3.2 of this 
Standard.  GSO STANDARD                                             GSO  FDS 2228/2020   
8 
  7.1.2 The designation "cold pressed fat" or "cold pressed oil" may only be 
used for individual fats or oils conforming to the definition in Section 3.3 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 i s clearly identifiable with the accompanying 
documents.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO STANDARD                                             GSO  FDS 2228/2020   
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APPENDIX  
OTHER QUALITY AND COMPOSITION FACTORS  
  
These quality and composition factors are supplementary information to the 
essential composition and quality factors of the standard.  A product, which 
meets the essential quality and composition factors but does not meet these 
supplementary factors, may still conform to the standard.  
 
1- QUALITY CHARACTERISTICS  
  Color :  
Characteristic of the designated product.  
  Odor and taste:  
 Characte ristic of the designated product and free from foreign and rancid 
odor and taste.  
 Maximum level  
Matter volatile at 105°C:               0.2% m/m  
Insoluble impurities:      0.05 % m/m  
Soap content:        0.005 % m/m  
Iron (Fe):  
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  
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  GSO STANDARD                                             GSO  FDS 2228/2020   
10 
  
 
 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   
Peroxide value:   
Virgin oils and cold pressed fats and oils  up to 15 milliequivalents of 
active oxygen/kg oil  
 Other f ats and oils       up to 10 milliequivalents of 
active oxygen/kg oil  
2- METHODS OF ANALYSIS AND SAMPLING   
 Taking samples shou ld be related to the Gulf standard mentioned  in section 
2.2. 
 Determination of acid value (AV)  
According to IUPAC 2.201 or ISO 660: 1996.   
Determination of peroxide value (PV)  
According to IUPAC 2.501 (as amended), AOCS Cd 8b - 90 (97) or ISO 
3961: 1998.  
Determination of matter volatile at 105ºC  
According to IUPAC 2.601 or ISO 662: 1998.   
Deter mination of insoluble impurities  
According to IUPAC 2.604 or ISO 663: 1999.   
Determination of soap content  
According to BS 684 Section 2.5.  
Determination of iron  
According to IUPAC 2.631, ISO 8294: 1994 or AOAC 990.05.   GSO STANDARD                                             GSO  FDS 2228/2020   
11 
 Determination of copper  
According to IUPAC 2.631, ISO 8294: 1994 or AOAC 990.05