PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 321 
First  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 321: 2016 
© UNBS 201 6 
  
Edible fats and oils (General) — Specification  
 PUBLIC REVIEW DRAFTDUS DEAS 321:2016 
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 321:2016 
© 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 321: 2016 , Edible fats and oils (General) — Specification,  is identical 
with and has been reproduced from a Draft East African Standard, DEAS 321: 2016 , Edible fats and oils 
(General)  — 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." 
 
   FDEAS 321:2016  
ICS 67.200  
© EAS 2016                                                                                                                         Second Edition 2016 
 
FINAL DRAFT EAST AFRICAN STANDARD 
Edible fats and oils (General) — Specification 
EAST AFRICAN COMMUNITY FDEAS 321:2016 
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 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 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 persecuted FDEAS 321:2016 
© EAC 2016 – 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.  
DEAS 321 was prepared by Technical Committee EASC/ TC/015, Oil Seeds, Edible Fats and Oils . 
This second edition cancels and replaces the first edition (EAS 321; 2000), which has been technically revised 
 
 FINAL DRAFT EAST AFRICAN STANDARD  FDEAS 321:2016  
 
© EAC 2016 – All rights reserved  1 
 Edible fats and oils (General) — Specification 
1 Scope 
This Final Draft East Africa Standard specifies the requirements, methods of sampling and tests for edible fats 
and oils intended for human consumption. It does not apply to any fat or oil, which is a subject of specific East 
African Standard designated by specific name. 
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 2590, General method for the determination of arsenic — Silver diethyldithiocarbamate photometric 
method,  
EAS 103, Schedule for permitted food additives 
EAS 291, Animal and vegetable fats and oils — Sampling 
EAS 30 5, Animal and vegetable fats and oils — Sample preparation  
EAS 308, Animal and vegetable fats and oils — Determination of unsaponifiable matter 
EAS 309, Animal and vegetable fats and oils — Determination of iodine value  
EAS 310, Animal and vegetable fats and oils — Determination of refractive index 
EAS 313, Animal and vegetable fats and oils — Determination of saponification value  
EAS 303, Animal and vegetable fats and oils — Determination of solid fat content — Pulsed nuclear magnetic 
resonance method  
EAS 319, Animal and vegetable fats and oils — Determination of melting point in open capillary tubes (slip 
point) 
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 FDEAS 321:2016 
2 © EAC  2016 – All rights reserved  
 ISO 8294, Animal and vegetable fats and oils — Determination of copper, iron and nickel contents -- Graphite 
furnace atomic absorption method 
 
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 
fats and oils 
food stuffs which are composed of glycerides of fatty acids of vegetable, animal or marine origin. They may 
contain small amounts of other lipids such as phosphatides, unsaponifiable constituents and free fatty acids 
naturally present in the fat or oil 
3.2 
compounded fats and oils 
a blend or mixture of two or more fats and/or oils of plant and/or animal of good health at the time of 
harvesting or slaughter and fit for human consumption  
3.3 
virgin fats and oils 
edible oil obtained without altering the nature of 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 , 
3.4 
non –virgin (refined) fats and oils 
fts and oils obtained by mechanical procedures and/or solvent extraction and subjected to refining processes 
to adopt it specially for use in food products. 
3.5 
edible fats and oils 
food stuffs which are composed of glycerides of fatty acids of vegetable, animal or marine origin complying 
with the provisions of this standard. They may contain small amounts of other lipids such as phosphatides, 
unsaponifiable constituents and free fatty acids naturally present in the in the fat or oil. 
3.6 
edible vegetable fat 
are foodstuffs which are composed primarily of glycerides of fatty acids being obtained only from vegetable 
sources. They may contain small amounts of other lipids such as phosphatides, unsaponifiable constituents 
and of free fatty acids naturally present in the oil 
4 Quality requirements and essential composition 
4.1  Organoleptic characteristics 
Edible fats and oils shall be free from foreign and/or rancid odour and/or taste. The colour of the product shall 
be characteristic of designated product. FDEAS 321:2016 
© EAC 2016 – All rights reserved  3 
 4.2  Fortification 
Edible fats and oil shall be fortified in accordance to EAS 769.  
4.3  Chemical and physical characteristics 
Edible fats and oils shall have the physical and chemical characteristics as in table 1: 
 Table 1 — Physical and chemical characteristics of edible fats and oils. 
 
Sl. 
No. Characteristics  Requirement  Test Method  
i) Fat content, % by m ass, min.  99.5 ISO 17189  
ii) Acid value, mg KOH/g, max.  Non virgin 0.6  
Virgin 4  ISO 660  
iii) Peroxide value, meq. Peroxide 
oxygen/kg, max.  Non virgin   10 
Virgin    15  ISO  3960  
5 Food additives 
Edible Fats and oils may contain the following food additives in accordance with Codex Stan 192.  
6  Contaminants 
6.1  The level of contaminants in edible fats and oils shall comply with the limits specified in Table 2. 
Table 2 — Limits for contaminants in edible fat and oils 
Sl. No.  Contaminants  Maximum level  Test method  
i) Moisture and matter volatile at 105 
˚C, % m/m  0.2 ISO 662  
ii) Insoluble impurities, % m/m  0.05 ISO 663  
iii) Soap content, % m/m  0.005  ISO 10539  
iv) Iron, mg/kg  Virgin    5 
Non virgin  2.5 
Cold pressed     5  ISO 8294  
v) Copper, mg/kg  Virgin  0.4  
Non vi rgin  0.1 
Cold pressed   0.4  ISO 8294  
vi) Lead, mg/kg  0.1 ISO 12193  
vii) Arsenic, mg/kg  0.1 ISO 2590  
viii) Nickel, mg/kg  0.1 ISO 8294  FDEAS 321:2016 
4 © EAC  2016 – All rights reserved  
 6.2  Pesticide residues 
The maximum levels of pesticide residues in edible fats and oil shall comply with the levels recommended by 
Codex Alimentarius Commission 
7  Hygiene 
Edible fats and oils shall be produced, processed, handled and stored in accordance with EAS 39. 
8  Packaging and labelling 
8.1  Packaging 
Edible fats and oils shall be packaged in food grade containers of material protecting the product from 
spoilage or contamination without adversely affecting the physical chemical and sensory quality of the 
product. 
8.2  Labelling 
Labelling of the product shall be done in accordance with EAS 38. 
9  Sampling 
Sampling shall be done in accordance with ISO 5555 and samples prepared for testing according to ISO 661.  
 FDEAS 321:2016 
© EAC 2016 – All rights reserved