DRAFT UGANDA STANDARD FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 299 
First  Edition  
2013-mm-dd 
 
 Reference number  
FDUS EAS 299: 2013 
© UNBS 201 3 
  
Edible sunflower oil — Specification  
 DRAFT UGANDA STANDARDFDUS EAS 299: 2013 
ii                © UN BS 2013 - 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 2013 
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 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 DRAFT UGANDA STANDARDFDUS EAS 299: 2013 
© UNBS  2013 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 3 27, of the Laws of Uganda. 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/SPS Agreements 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 Final Draft Uganda Standard, FDUS EAS 299: 2013, Edible sunflower oil  — Specification , is identical 
with and has been reproduced from an East African  Standard , EAS 299: 2013 , Edible sunflowe r oil — 
Specification , and is being proposed for adoption as a Uganda Standard.  
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
  DRAFT UGANDA STANDARD FDEAS 299: 2013  
ICS 67.200.10  
© EAS 2013                                                                                                                         Second Edition 2013  
 
FINAL DRAFT EAST AFRICAN STANDARD 
Edible sunflower oil — Specification 
EAST AFRICAN COMMUNITY DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFDEAS 299: 2013 
ii © EAC  2013  – 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 the 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 2013  — All rights reserved 
East African Community  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted 
 DRAFT UGANDA STANDARDFDEA S 299:2013 
© EAC 2013  – All rights reserved  iii 
 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 this 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 representatives 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 versions of the standards 
they are implementing .  
FDEAS 299 was prepared by Technical Committee EASC/ TC/015, Oil Seeds, Edible Fats and Oils.  
This second edition cancels and replaces the first edition (EAS 299:2000), which has been technically revised. DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFINAL DRAFT EAST AFRICAN STANDARD  FDEAS 299: 2013  
 
© EAC 2013  – All rights reserved  1 
 Edible sunflower oil — Specification 
1 Scope 
This Final Draft East African Standard specifies the requirements and method of sampling and test for edible 
sunflower oil derived from the seeds of Hellanthus annuus L intended for human consumption.  
The standard does not apply to sunflower oil, intended for further processing in order to render it suitable for 
human consumption.  
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 manufacturing industries  
EAS 57- 2, Groundnuts (peanuts) — Specification — Part 2: Roasted groundnuts  
EAS 103, Schedule for permitted food additives 
EAS 767, Fortified edible oils and fats — Specification   
ISO 660, Animal and vegetable fats and oils  Determination of acid value and acidity  
ISO 661, Animal and vegetable fats and oils  Preparation of test sample  
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 ether  
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 5555, Animal and vegetable fats and oils  Sampling  
ISO 6320, Animal and vegetable fats and oils  Determination of refractive index  DRAFT UGANDA STANDARDFDEAS 299: 2013 
2 © EAC  2013  – All rights reserved  
 ISO 6883, Animal and vegetable fats and oils  Determination of conventional mass per volume (litre weight 
in air) 
ISO 8294, Animal and vegetable fats and oils  Determination of copper, iron and nickel contents — Graphite 
furnace atomic absorption method 
ISO 10539, Animal and vegetable fats and oils  Determination of alkalinity   
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 
edible sunflower oil 
foodstuff which is composed primarily of glycerides of fatty acids obtained from seeds of Hellanthus annuus 
L.It may contain small amounts of other lipids such as phosphatides, of unsaponifiable constituents and of free 
fatty acids naturally present in the oil. 
3.2 
virgin sunflower oil  
edible oil obtained, without altering the nature of the oil, by mechanical procedures, for example, expelling or 
pressing, and the application of heat only. It may have been purified by washing with water, settling, filtering 
and centrifuging only. 
3.3 
non–virgin (refined) sunflower oil  
edible oil obtained by mechanical procedures and/or solvent extraction and subjected to refining processes to 
adopt it especially for use in food products 
3.4 
cold pressed sunflower oil 
edible oil obtained , without altering the nature of the oil by mechanical procedures, for example, expelling or 
pressing , without the application of heat. It may have been purified by washing with water, settling, filtering 
and centrifuging only. 
3.5 
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 Raw material 
The sunflower seeds used for the manufacture of edible sunflower oil shall be mature, clean, wholesome and 
free from contamination and insect infestation. 
4.2 General requirements  
Edible sunflower oil shall: DRAFT UGANDA STANDARDFDEA S 299:2013 
© EAC 2013  – All rights reserved  3 
 a) be fit for human consumption; 
b) be clear and free from adulterants, sediments, and any other foreign matter or colouring ;  
c) have acceptable taste and odour; and 
d) be free from admixture with other oils, when tested according to appropriate method. 
4.3 Compositional requirements  
Edible sunflower oil shall comply with the compositional requirements specified in Table 1.  
Table 1 — Compositional requirements of edible sunflower oil 
S. No  Characteristic  Requirement  Test method  
i) Relative density (20 C/ water at 20 C ) 
Sunflower oil (Natural oleic) 
High oleic 
Mid oleic   
0.918 – 0.923  
0.909 -0.915  
0.914 -0.916  ISO 6883  
ii) Refractive index, at 40 C 
Sunflower oil (Natural  oleic) 
High oleic 
Mid oleic   
1.461 - 1.468  
1.467 - 1.471  
1.461 - 1.471  ISO 6320  
iii) Saponification value , mg KOH/g oil  
Sunflower oil (Natural oleic) 
High oleic 
Mid oleic   
188-194 
182-194 
190-191 ISO 3657  
iv) Iodine value  (Wij’s)  
Sunflower oil (Natural oleic) 
High oleic 
Mid oleic   
118-141 
78-90 
94-122 ISO 3961  
v) Unsaponifiable matter, g/kg, max.  15 ISO 3596  
vi) Colour, units in a 25.4 mm Lovibond cell, max . Red:  4 
Yellow : 50 ISO 15305  
vii) Moisture and matter volatile at 105 C, % 
m/m, max.  0.2 ISO 66 2 
viii) Insoluble impurities, % m/m , max.  0.05 ISO 663  
ix) Soap content , % m/m , max.  0.005  ISO 10539  
x) Acid value, mg KOH/g, max.  Virgin :  4 
Non virgin :  0.6 ISO 660  
xi) Peroxide value, mEq. peroxide oxygen/kg, 
max.  10 ISO 3960  
 DRAFT UGANDA STANDARDFDEAS 299: 2013 
4 © EAC  2013  – All rights reserved  
 5 Fortification 
Edible sunflower oil may be fortified in accordance with EAS 767. 
6 Food additives 
6.1 General 
Food additives shall not be used virgin or cold pressed oils. In other forms the additives may be used subject 
to tables 2, 3 and 4.  
6.2 Flavours 
Natural flavours and their identical synthetic equivalents, and other synthetic flavours may be used, except 
those which are known to represent a toxic hazard.  
6.3 Antioxidants 
Antioxidants specified in Table 2 may be used. 
Table 2 — Antioxidants 
INS No. Antioxidant  Maximum  Limit  
304 Ascorbyl Palmitate  
 500 mg/kg ( singly or in 
combination)  
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  Not to exceed 200 mg/kg within 
individual  limits  
389 Dilauryl thiodipropionate  200 mg/kg  
 
6.4 Antioxidant synergists 
Antioxidant synergists specified in Table 3 may be used. DRAFT UGANDA STANDARDFDEA S 299:2013 
© EAC 2013  – All rights reserved  5 
 Table 3 —Antioxidant synergists 
INS No.  Antioxidant synergist  Maximum limit 
330 Citric acid  
GMP  331(i)  Sodium dihydrogen citrate  
331(iii)  Trisodium citrate  
384 Isopropyl citrates  100 mg/kg (singly or in 
combination)  472c  Citric and fatty acid esters of glycerol  
 
6.5 Antifoaming agents (deep frying oil) 
Antifoaming agents specified in Table 4 may be used. 
Table 4 — Antifoaming agent 
INS No. Antifoaming agent  Maximum limit 
900a  Polydimethylsiloxane  10 mg/kg  
7 Hygiene 
Edible sunflower oil shall be produced, prepared and handled in accordance with EAS 39. 
8 Contaminants 
8.1 Pesticide residues  
Sunflower oil shall comply with those maximum pesticide residue limits established by the Codex Alimentarius 
Commission for this commodity.  
NOTE Where the use of certain pesticides is prohibited by some Partner States, it should be notified to all Partner 
States accordingly. 
8.2 Other c ontaminants  
Sunflower oil shall comply with those maximum limits specified in Table 5. 
Table 5 — Limits for contaminants in edible sunflower oil 
S. No.  Contaminant  Maximum level  Test method  
i) Iron, mg/kg  Virgin :  5 
Non virgin : 1.5  
 
ISO 8294  
 ii) Copper , mg/kg  Virgin :  0.4 
Non virgin  0.1 
iii) Nickel, mg/kg  0.1 
iv) Lead, mg/kg  0.1 ISO 12193  
v) Arsenic, mg/kg  0.1 ISO 2590  DRAFT UGANDA STANDARDFDEAS 299: 2013 
6 © EAC  2013  – All rights reserved  
 9 Packaging  
Edible sunflower oil shall be shall be pack aged 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  in EAS 38, the following shall be indicated : 
a) the name of the product shall be " Sunflower oil";  
b) the words virgin, non-virgin or refined shall be declared on the label to indicate the type of oil; and 
c) where sunflower oil 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. 
11 Sampling 
Sampling shall be carried in accordance with ISO 5555 and samples prepared for testing according to ISO 
661. DRAFT UGANDA STANDARDFDEA S 299:2013 
© EAC 2013  – All rights reserved  7 
 Annex A 
(informative) 
 
GLC fatty acid composition 
When required the fatty acid profile should be determined by Gas Liquid Chromatography.  Ranges of fatty 
acids are given in Table A.1 for information 
Table A.1 —  GLC Fatty acid composition 
Carbon 
Configuration  
C14 
C14: 0  
C16:0  
C16:1  
C18:0  
C18:1  
C18:2  
C18:3  
C20:0  
C 20:1  
C22 :0  
C22:1  
C24:0  
C24:1  
Composition %  
0.2 
0.2 
5.0-10 
1.0 
1.0-10. 
14-35 
55-75 
0.3 
1.5 
0.5 
0.5 
0.5 
0.5 
0.5 
Samples falling outside the GLC fatty acid range are not compliant with the standard.  
 
 DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFDEAS 299: 2013    
 
© EAC 2013 – All rights reserved