PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 796 
First  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 796: 2016 
© UNBS 201 6 
  
Palm stearin — Specification  
 PUBLIC REVIEW DRAFTDUS DEAS 796: 2016 
ii                © UNBS  2016  - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2016 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala 
Uganda 
Tel: 256 417 333 2 50/1/2/3 
Fax: 256 414 286 123 
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 796:2016 
© UNBS  2016 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co-
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS DEAS 796: 2016, Palm stearin — Specification,  is identical with  and has 
been reproduced from a Draft East African Standard, DEAS 796: 2016 , Palm stearin — Specification,  and 
is being proposed for adoption as a Uganda Standard. 
This standard was developed by the Food and agriculture  Standards Technical Committee (UNBS/TC 2). 
Wher ever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   DEAS 796: 2016  
ICS 67.200.10  
© EAS 2016                                                                                                                               First Edition 2016 
 
DRAFT EAST AFRICAN STANDARD  
Palm stearin — Specification  
EAST AFRICAN COMMUNITY  DEAS 796: 2016  
ii © EAC  2016 – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted  without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC.  
Requests for permission to reproduce this document for t he purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2016 — All rights reserved  
East African Community   
P.O.Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 27 2504481/2504255  
E-mail: eac@eachq.org  
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be prosecuted . DEAS 796:2013  
© EAC 2016 – All rights reserved  iii 
 Contents  Page  
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Quality and compositional requirements ................................ ................................ ............................  2 
5 Fortification  ................................ ................................ ................................ ................................ ............  3 
6 Food additives  ................................ ................................ ................................ ................................ ....... 3 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  4 
8 Contaminants  ................................ ................................ ................................ ................................ .........  4 
9 Packaging  ................................ ................................ ................................ ................................ ...............  4 
10 Labelling  ................................ ................................ ................................ ................................ .................  4 
11 Sampling  ................................ ................................ ................................ ................................ ................  5 
Annex A (normative)  Determination of relative density t/20 C ................................ ................................ .... 6 
Annex B  (normative)  Determination of carotene contents  .............................. Error! Bookmark not defined.  
Annex C (normative)  Free fatty acids composition (wt % as methyl esters)  ................................ ..............  8 
 
 DEAS 796: 2016  
iv © EAC  2016 – All rights reserved  
 Foreword  
Development of the East African Standards has been necessitated by the need for harmonizing requirements 
governing  quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve t his objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.  
The Committee is composed of representatives of the National Standards Bodies in Partner States, together 
with the represent atives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments 
received are discussed and incorporated before finalization of  standards, in accordance with the procedures 
of the Community.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest ve rsions of the standards 
they are implementing.  
FDEAS 796 was prepared by Technical Committee EASC/ TC/015, Oil Seeds , Edible Fats  and Oils. 
 
 
  DRAFT EAST AFRICAN STANDARD  DEAS 796: 2016  
 
© EAC 2016 – All rights reserved  1 
 Palm stearin — Specification  
1 Scope  
This Final  Draft East Africa Standard specifies  the requirements and metho ds of sampling and test for crude 
and processed palm stearin  derived from fleshy mesocarp of the fruit of the oil palm  (Elaeis guineensis ).  
2 Normative references   
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies  
EAS 38 , Labelling of pre -packaged foods  — Specification  
EAS 39 , Code of practice for hygiene for food and drink industries  
ISO 660, Animal and vegetable fats and oils  Determination of acid value and acidity  
ISO 662, Animal and vegetable fats and oils  Determination of moisture and volatile matter  content  
ISO 663, Animal and vegetable fats and oils  Determination of insoluble impurities  content  
ISO 2590, General method  for determining of arsenic  — Diethyldithiocarbamate photometric method  
ISO 3596, Animal and vegetable fats and oils  Determination of unsaponifiable matter  — Method using 
diethyl eth er 
ISO 3657, Animal and vegetable fats and oils  Determination of saponification value  
ISO 3960, Animal and vegetable fats and oils  Determination of peroxide value  — Iodometric (visual) 
endpoint determination  
ISO 3961, Animal and vegetable fats and oils   Determination of iodine value  
ISO 5508 , Animal and vegetable fats and oils — Analysis by gas chromatography of methyl esters of fatty 
acids  
ISO 5555, Animal and vegetable fats and oils  Sampling  
ISO 6320, Animal and vegetable fats and oils  Determinat ion of refractive index  
ISO 6321,  Animal and vegetable fats and oils — Determination of melting point in open capillary tubes (Slip 
point)  
ISO 8294, Animal and vegetable fats and oils  Determination of copper, iron and nickel  contents — Graphite 
furnace a tomic absorption method  DEAS 796: 2016  
2 © EAC  2016 – All rights reserved  
 ISO 12193, Animal and vegetable fats and oils  Determination of lead  by direct  graphite furnace atomic 
absorption spectroscopy  
ISO 15305, Animal and vegetable fats and oils  Determination of Lovibond colour  
3 Terms and definitions  
For the purposes of this standard, the following terms and definitions shall apply .  
3.1  
crude palm stearin  
solid fraction , derived from fractionation of crude palm oil , meant for further processing  
3.2  
neutralized palm stearin  
is the solid fraction, ob tained by fractionation of neutralized palm oil or crude palm oil which has been 
neutralized with alkali meant for further processing and not for human consumption  
3.3  
neutralized bleached palm stearin  
solid fraction obtained by fractionation either from crude palm oil and subsequently neutralized with alkali and 
bleached with bleaching earth or from neutralized palm oil and subsequently bleached with bleaching earth  
3.4  
refined, bleached and deodorized palm stearin  (refined)  
solid fraction  obtained by fr actionation either from refined, bleached and deodorized palm oil, or from crude or 
semi -refined palm oil, subsequently refined by neutralization with alkali, bleached with bleaching earth or 
activated carbon or both and deodorized with steam or alternativ ely bleached, deacidified and deodorized by 
physical means  
3.5 
bleached palm stearin  
solid fraction  from palm oil which has been treated with food grade bleaching agents for the purpose of 
removing colouring pigments and impurities  
3.6 
food grade packaging  material  
packaging material, made of substances which are safe and suitable for the intended use and which will not 
impart any toxic substance or undesirable odour or flavour to the product  
4 Quality and compositional requirements  
4.1 General requirements  
4.1.1 Palm stearin  shall be free from  
a) adulterants, sediments, suspended or foreign matter, separated water and added colouring or 
flavouring substances , and  
b) foreign and rancid odour and taste.  
4.1.2 Palm stearin  shall comply with  the general compositiona l requirements specified in Table 1 . DEAS 796: 2016  
© EAC 2016 – All rights reserved  3 
 Table 1 — General compositional requirements  for palm stearin  
S. No.  Characteristics  Requirements  Method of test 
i) Relative density 60  °C/water at 20  °C 0.881  – 0.891  Annex A  
ii) Refractive index, ND 60  °C 1.447  – 1.452  ISO 6320  
iii) Saponification value, mg  KOH/g oil  193 – 205 ISO 3657  
iv) Unsaponifiable matter, g/kg  ≤ 91 ISO 3596  
v) Fatty acid composition (wt  % as methyl 
esters)  As in Annex C  ISO 5508  
vi) Iodine value ( Wijs), max .  48 ISO 3961  
vii) Slip point (°C) , min . 44 ISO 6321  
viii) Iron, mg/kg  1.5 ISO 8294  
ix) Copper, mg/kg  0.1 
1 Unsaponifiable matter sha ll be less than or equal to 9 
4.2 Specific compositional requirements  
Palm stearin  shall comply with requirements specified in Table 2 .  
Table 2 — Specific compositional requirements for palm stearin  
S. No  Parameter   Product requirements  Method of 
test Crude  Neutralized  Neutralized 
bleached 
palm 
stearin  Bleached  Refined stearin  
i) Free fatty acid (as 
palmitic), %  ≥ 2.51 0.3< 2.52 0.3< 2.52 ≥ 2.51 ≤ 0.3  ISO 660 
ii) Moisture  and 
volatile matter , % 
max 0. 5 0.5 0.5 0.5 0.15 ISO 662  
iv) Peroxide value, 
mEq/kg, max.  NA NA NA NA 10 ISO 3960  
v) Colour, 133.35 
mm (5¼ in 
lovibond ) ≥ 20 
R3 ≥ 20 R3 6 < 20 R4 6 < 20 R4 
≤ 6 R ISO 15305  
 1FFA shall be greater than or equal to 2.5  
2FFA shall be greater than 0.3 but less than 2.5  
3Colour shall be greater than or equal to 20R  
4Colour shall be greater than 6 but less than 20R   
5 Fortification  
Edible  refined palm stearin products  may be fortified in accordance with EAS 769. 
6 Food additives  
Edible refined p alm stearin  may contain food additives in accordance with Codex Stan 192  DEAS 796: 2016  
4 © EAC  2016 – All rights reserved  
 7 Hygiene  
Palm stearin  shall be produced, processed, handled and stored in accordance with EAS 39.  
8 Contaminants  
8.1 Pesticide residues  
Palm stearin shall  comply with those maximum pesticide residue limits established by the Codex Alimentarius 
Commission for this commodity.  
8.2 Other contaminants  
Palm stearin shall  comply with those maximum limits specifie d in Table 6. 
Table 6 — Limits for contaminants in palm stearin  
S. No  Contaminants  Maximum level  Test Method  
i) Nickel, mg/kg  0.1 ISO 8294  
ii) Lead, mg/kg  0.1 ISO 12193  
iii) Arsenic, mg/kg  0.1 ISO 2590  
 
 
9 Packaging  
Palm stearin shall be packaged in food grade containers and sealed in manner to ensure the safety and 
quality requirements specified in this standard are maintained throughout the shelf life of the product .. 
10 Labelling  
In addition to the labelling requirements specified  in EAS 38, the na me of the product shall be ‘Palm stearin’ 
with the description as either  
 ‘neutralised’ ,  
 ‘bleached ’,  
 ‘bleached and neutralised’ , or  
 ‘refined’ . 
Where palm stearin  has been subject to any process of esterification or to processing which alters its fatty 
acid composition or its consistency, the name of the product or any synonym shall not be used unless 
qualified to indicate the nature of the product.  DEAS 796: 2016  
© EAC 2016 – All rights reserved  5 
 11 Sampling  
Sampling of palm stearin  products for the purposes of testing shall be done in accordance with the method 
prescribed in ISO 5555  
 DEAS 796: 2016  
6 © EAC  2016 – All rights reserved  
 Annex A  
(normative)  
 
Determination of relative density t/20 C 
A.1 Principle  
The relative density at t/20 C of an oil or fat is the ratio of the mass in air of a given volume of the oil or at t C 
to that of the same vo lume of water at 20 C, the weighings being made with weights adjusted to balance 
weight in air.  
A.2 Apparatus  
Pycnometer . 
A.3 Procedure  
Calibrate a relative density bottle or pycnometer (of capacity of at least 25 mL) as follows:  
Clean and dry the bottl e and weigh it in a bath of water at 20 C until it reaches that temperature.  If a bottle is 
used, insert the stopper in such a way that the capillary, if complete filled with water, and then maintain it at 20 
C until no further alteration in volume occu rs.  Wipe the stopper.  If a pycnometer is used, adjust the volume 
of liquid to the fixed mark.  Remove the bottle or pycnometer from the bath, dry the outside, allow to stand for 
a short time and weigh.  
Empty and dry the bottle or pycnometer.  Fill it wit h the sample of oil or fat previously brought near to the 
temperature of t C.  Keep the bottle or pycnometer in a bath adjusted to t C until it has acquired that 
temperature.  If a bottle is used, insert the stopper in such a way that the capillary is co mpletely filled with the 
oil or the fat and then maintain it at the temperature t C until no further alteration in volume occurs.  Wipe the 
stopper.  If a psychomotor is used, adjust the volume to the fixed mark.  Remove the apparatus from the bath, 
dry t he outside, allow to stand for a short time and weigh.  Make all weighing air with weights adjusted to 
balance brass weights in air.  
1.4 Calculation and expression of results  
    air in C t/20 density  Relative
 
C)20 (1 (   12
 t MM  
where,  
m2 is the mass, in grams, of oil or fat obtained in the test;  
m1 is the mass, in grams, of water obtained in calibration test; and  
∞ is the coefficient of cubic expansion of glass at the given temperature : 
 For soda glass, ∞= 0.000 03.  DEAS 796: 2016  
© EAC 2016 – All rights reserved  7 
  For borosilicate glass, ∞= 0.000 01  
 DEAS 796: 2016  
8 © EAC  2016 – All rights reserved  
 Annex C  
(normative ) 
 
Free fatty acids composition (wt % as methyl esters ) 
Carbon Number  Range  Method of Test  
C 12:0  
C 14:0  
C 16:0  
C 16:1  
C 18:0  
C 18:1  
C 18:2  
C 18:3  
C 20:0  0.05 – 0.5 
1. – 2 
48 – 74 
0.05 – 0.2 
3.9 – 6 
15.5 – 36.0 
3 – 10 
0.05 – 0.5 
0.05 – 1 ISO 5508   
© EAC 2016 – All rights reserved