Reference number  
DRS 169:2017  
© RSB 2017  
 
 
 RWANDA 
STANDARD  DRS 
169 
 
Second  edition  
2017 -mm-dd 
 
Chilli oil  — Specification  
 
  DRS 169:2017  
©RSB 2017 - All rights reserved                  ii 
 In order to match with technological development and to keep continuous progress in industries, 
standards are subject to periodic review. Users shall ascertain that they are in possession of the latest 
edition  
 
 
 
 
 
 
 
 
© RSB 2017  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized 
in any form or by any means, electronic or mechanical, including photocopying and microfilm, without 
prior written permission from R SB. 
Requests for permission to reprodu ce this document should be addressed to : 
Rwanda Standards  Board  
P.O Box 7099 Kigali -Rwanda  
KK 15 Rd, 49  
Tel. +250 252 586103/ 582945  
Toll Free: 3250  
E-mail: info@rsb.gov.rw  
Website: www.rsb.gov.rw   DRS 169:2017  
iii                ©RSB 2017  - All rights reserved  
 Contents  Page 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ ...................  1 
3 Term s and definitions  ................................ ................................ ................................ ..................  2 
4 Ingredients  ................................ ................................ ................................ ................................ .... 2 
4.1 Basic ingredients  ................................ ................................ ................................ ..........................  2 
4.2 Optional ingredients  ................................ ................................ ................................ .....................  2 
5 Requirements  ................................ ................................ ................................ ................................  2 
5.1 General requirements  ................................ ................................ ................................ ..................  2 
5.2 Specific requirements  ................................ ................................ ................................ ..................  3 
5.3 Microbiological requirements  ................................ ................................ ................................ ..... 3 
6 Food additives  ................................ ................................ ................................ ..............................  3 
7 Contaminants  ................................ ................................ ................................ ................................  3 
7.1 Heavy metals  ................................ ................................ ................................ ................................ . 3 
7.2 Pesticid es residues  ................................ ................................ ................................ ......................  4 
8 Hygiene  ................................ ................................ ................................ ................................ ..........  4 
9 Packaging  ................................ ................................ ................................ ................................ ...... 4 
10 Labelling  ................................ ................................ ................................ ................................ ........  4 
11 Sampling  ................................ ................................ ................................ ................................ ....... 5 
 DRS 169:2017  
©RSB 2017 - All rights reserved                  iv 
 Foreword   
Rwanda Standard s are prepared  by Technical Committees and approved by R wanda Standards Board (RSB) 
Board  of Directors in  accordance with the procedures of RSB, in compliance with Annex 3 of the WTO/TBT 
agreement on the preparation, adoption and application of sta ndards.  
The main task of technical committees is to prepare national standards.  Final Draft Rwanda S tandards adopted 
by Technical committ ees are ratified  by me mbers of RSB Board of Director s for publication and gazettment as 
Rwanda Standards.  
RS 169 was prepared by Technical Committee RSB/TC 019, Spices, condiments and food additives.  
This second  edition cancels and replaces the first  edition (RS  169:2013 ) which has been technically revised.  
Committee membership  
The following organizations were repre sented on the Technical Committee on Spices, condiments and food 
additives (RSB/TC 019) in the preparation  of this standard.  
Enterprise Urwibutso  
IMARB Group  
Rwanda Consumer’s Rights Protection Organization (ADECOR)  
Spirulina Corporation  
Agashinguracumu Ltd  
Rwanda  Standards Board  (RSB) – Secretariat  
 DRS 169:2017  
1                ©RSB 2017  - All rights reserved  
 Chilli oil  — Specification  
1 Scope   
This draft Rwanda Stan dard specifies the requirements, sampling and test methods for chilli oil  intended for 
human consumption . 
2 Normative references   
The following documents are referred to in the text in such a way that some or all of  their content constitutes  
requirements 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.  
AOAC 962.17, Volatile oil in spices  
AOAC 999.10 , Lead , Cadmium, Zinc, Copper, and Iron in Foods  
ISO 3513,  Chillies -- Determination of Scoville index  
ISO 948, Spices and condiments – Sampling  
RS CAC/RCP 1, General principles of food hygiene — Code of practice  
RS CODEX STAN 192 , General standard for food additives  
RS EAS 38, Labelling of pre -packaged foods — General requirements  
RS IS0 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — 
Part 1: Colony count at 30 degrees C by the pour plate technique  
RS IS0 6579 -1, Micr obiology of the food chain -- Horizontal method for the detection, enumeration and 
serotyping of Salmonella -- Part 1: Detection of Salmonella spp.  
RS IS0 6888 -1, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species) -- Part 1: Technique using Baird -
Parker agar medium  
RS ISO 16649 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
beta-glucuronidase -positive Escherichia coli — Part 1: Colony -count technique at 44 degrees C using 
membranes and 5 -bromo -4-chloro -3-indolyl Beta -D-glucuronide  
RS ISO 1842, Fruit and vegetable products — Determination of pH   
©RSB 2017 - All rights reserved                  2 
 RS ISO 21527 -1, Microbiology of food and animal feeding  stuffs -- Horizontal method for the enumeration of 
yeasts and moulds -- Part 1: Colony count technique in products with water activity greater than 0,95  
RS ISO 21527 -2, Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeratio n of 
yeasts and moulds -- Part 2: Colony count technique in products with water activity less than or equal to 0,95  
3 Terms and definitions  
For the purposes of this standard, the follow ing terms and definitions apply  
3.1 
chilli oil  
condiment made from veget able oil that has been infused with chilli peppers.  
3.2  
fresh chillies  
fresh, mature and clean chillies of Capsicum and/or preserved chillies  
4 Ingredients  
4.1 Basic ingredients  
Chilli oil shall be a product prepared from fresh chillies, a mixture of chilli paste or chilli solids derived from clean, 
sound and whole some ripened chillies and cooking oil complying with standards for named vegetable oil . 
4.2 Optional ingredients  
Chilli oil may contain finely ground clean and wholesome garlic, sugar, ginger, onion an d other spices or their 
extracts. It may contain ripened fruits and permitted thickeners contained in the RS CODEX STAN 192 , for food 
additives . 
5 Requirements  
5.1 General requirements  
Chilli oil shall:  
a) have the characteristic colour of ingredients  
b) not have suspended matter and shall be clear  
c) be free from any foreign matter.  DRS 169:2017  
3                ©RSB 2017  - All rights reserved  
 d) be free from objectionable flavour, off -flavour or objectionable odours of any kind  
5.2 Specific requirements  
Chilli oil shall comply with the requirements as prescribed in table 1  
Table 1 ―  Specific requirements for chilli oil  
S/N Characteristic  Limit  Test method  
i.  Acidity as acetic acid, % m/m, min.  0.8 AOAC 950.17  
ii.  pH, max  4 RS ISO 1842  
iii.  Scoville index,  Scoville Heat Unit  600-13000  ISO 3513  
iv.  Volatile oil, %, max  2 AOAC 962.17  
v.  Peroxide value, , milliequivalents of peroxide 
oxygen/kg, max.  10 RS ISO 396 0 
5.3 Microbiological requirements  
Chilli oil shall conform to microbiological limits in Table 2.  
Table 2 —Microbiological requirements in chilli oil  
S/N Parameter  Maximum l imit Test method  
i.  Total plate count , CFU /g 10 RS IS0 4833 -1 
ii.  E. coli , CFU/g  Absent  RS ISO 16649 -1 
iii.  Salmonella  spp, CFU/ 25g Absent  RS IS0 6579 -1 
iv.  Yeast and mould, CFU/g  Absent  RS ISO 21527 -1-2 
6 Food additives  
Food additives may be used in the preparation of chilli oil  and shall comply with RS CODEX STAN 192 . 
7 Contaminants  
7.1 Heavy metals  
Chilli oil shall not contain heavy metals in excess of those given in Table 3.  
Table 3 — Maximum limits for heavy metal contamin ants 
S/N Contaminant  Maximum limit (mg/kg)  Test method  
i.  Arsenic  0.5 AOAC 952.13  
ii.  Cadmium  0.05 AOAC 973.34   
©RSB 2017 - All rights reserved                  4 
 iii.  Copper  5 AOAC 999.10  
iv.  Zinc 5 
v.  Lead  0.5 
7.2 Pesticides residues  
The products covered by the provisions of this standard shall comply with those  maximum residue limits 
established by the Codex Alimentarius Commission.  
8 Hygiene  
Chilli oil  shall be prepared and handled in accordance with the hygienic requirements stipulated in RS CAC/RCP 
1. 
9 Packaging  
Chilli oil shall be packaged in food grade contain ers which shall safeguard the safety  and the quality of the 
product and t he container shall be sealed and airtight.  
10 Labelling  
In addition to the requirements specified  in RS EAS 38, chilli oil shall be legibly and indelibly labelled with the 
following information : 
a) name of the product “Chilli oil”;  
b) name and address of the manufacturer/packer;  
c) country of origin;  
d) list of ingredients ; 
e) net weight;  
f) expiry/best before date ; 
g) date of packing;  
h) batch number;  
i) storage instructions;  
j) instructions for use; and  DRS 169:2017  
5                ©RSB 2017  - All rights reserved  
 k) cooking oil used . 
11 Sampling  
Sampling shall be done in accordance with  ISO 948 . 
 
 
 DRS 169 : 2017  
ICS 67.220.10  
 
 
©RSB 2017  - All right s reserved