DRAFT UGANDA STANDARD FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 297 
First  Edition  
2013-mm-dd 
 
 Reference number  
FDUS EAS 297: 2013 
© UNBS 201 3 
  
Edible soya bean oil — Specification  
 DRAFT UGANDA STANDARDFDUS EAS 2 97: 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 
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E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 DRAFT UGANDA STANDARDFDUS EAS 2 97: 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 297 : 2013, Edible soya bean oil — Specification , is identical 
with and has been reproduced from an East African  Standard,  EAS 297: 2013 , Edible soya bean 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 297:2013 
ICS 67.200.10  
© EAS 2013                                                                                                                         Second Edition 2013 
 
FINAL DRAFT EAST AFRICAN STANDARD 
Edible soya bean oil — Specification 
EAST AFRICAN COMMUNITY DRAFT UGANDA STANDARDFDEAS 297:2013 
ii © EAC  2013 – All rights reserved  
 Copyright notice 
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participants in the EAC standards development process is permitted without prior permission from EAC, 
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© East African Community 2013  — All rights reserved 
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be persecuted 
 
 DRAFT UGANDA STANDARDFDEAS 297:2013 
© 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 297 was prepared by Technical Committee EASC/ TC/015, Oil Seeds, Edible Fats and Oils.  
This second edition cancels and replaces the first edition (EAS 297:2000), which has been technically revised. 
 
 
 
 
 DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFINAL DRAFT EAST AFRICAN STANDARD  FDEAS 297:2013  
 
© EAC 2013 – All rights reserved  1 
 Edible soya bean o il — Specification 
1 Scope 
This Final Draft East African Standard specifies the requirements and methods of sampling and test for edible 
soya bean (soybean) oil derived from soya beans (seeds of Glycine max  (L) Merr).  
This standard does not apply to soya bean 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 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 extraction  
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 297: 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 definition 
For the purposes of this standard, the following terms and definitions shall apply 
3.1 
edible soya bean oil  
foodstuff which is composed primarily of glycerides of fatty acids obtained only from seeds of Glycine max (L.) 
(Merr.). 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 soya bean 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) soya bean 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 soya bean 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 soya beans used for the manufacture of edible soya bean oil shall be mature, clean, wholesome and free 
from contamination and insect infestation. 
4.2 General requirements 
Edible soya bean oil shall DRAFT UGANDA STANDARDFDEAS 297:2013 
© EAC 2013 – All rights reserved  3 
 a) be clear and free from adulterants, sediments, and any other foreign matter added colouring and 
flavouring substances. 
b) have acceptable taste and odour.  
c) be free from admixture with other oils.  
4.3 Compositional requirements 
Edible soya bean oil shall comply with compositional requirements specified in Table 1.  
Table 1 — Compositional requirements of edible soya bean oil 
S. No.  Parameters  Requirement  Method  of test 
i) Relative density ( 20 oC/ water at 20 oC ) 0.919 – 0.925  ISO 6883  
ii) Moisture and matter volatile at 105 o C, % by 
m/m, max.  0.2 ISO 662  
iii) Insoluble impurities, % , m/m, max.  0.05 ISO 663  
iv) Soap content , %, m/m, max.  0.005  ISO 10539  
v) Refractive index, at 40  oC 1.466 – 1.470  ISO 6320  
vi) Saponification value , mg KOH/g oil  189 – 195 ISO 3657  
vii) Colour, units in a 25.4 mm Lovibond cell, 
max. Red:  6 
Yellow:  60 ISO 15305  
viii) Iodine value (Wij’s)  120 – 143 ISO 3961  
ix) Unsaponifiable matter, g/kg , max. 15 ISO 3596  
x) Acid value, mg KOH/g oil, max.  Virgin:   4.0 
Non virgin : 0.6  ISO 660  
xi) Peroxide value , mEq peroxide oxygen/kg 
oil, max. 10 ISO 3960  
5 Fortification 
Edible soya bean oil may be fortified in accordance with EAS 767. 
6 Food additives 
6.1 General 
Food additives shall not be used in virgin or cold pressed oils. In other forms, the additives may be used in 
accordance with the requirements specified in Table 2, Table 3 and Table 4.  
6.2 Flavour 
Natural flavours and their identical synthetic equivalents, and other synthetic flavours may be used, except 
those which are known to represent a toxic hazard. DRAFT UGANDA STANDARDFDEAS 297: 2013 
4 © EAC  2013 – All rights reserved  
 6.3 Antioxidants 
Antioxidants specified in Table 2 may be used. 
Table 2 — Antioxidants 
INS No. Additive  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. 
Table 3 — Antioxidant synergists 
INS No.  Additive  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 agents 
INS No. Additive  Maximum limit 
900a  Polydimethylsiloxane  10 mg/kg  
7 Hygiene 
Edible soya bean oil shall be produced, prepared and handled in accordance with EAS 39. DRAFT UGANDA STANDARDFDEAS 297:2013 
© EAC 2013 – All rights reserved  5 
 8 Contaminants 
8.1 Pesticide residues  
Soya bean 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 contaminants  
Soya bean oil shall comply with the maximum limits specified in Table 5. 
Table 5 — Limits for contaminants in edible soya bean oil 
S. No  Contaminants  Maximum level Method  of test  
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  
9 Packaging  
Edible soya bean oil 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 "Soya bean oil" or ‘Soybean oil” ; and  
b) the words virgin, non-virgin or refined shall be declared on the label to indicate the type of oil. 
Where soya bean 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 STANDARDFDEAS 297: 2013 
6 © EAC  2013 – All rights reserved  
 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  
C20:1  
C220  
C24 
Composition %  
0.1 
0.5 
7.0-14 
0.5 
3.0-5.5 
18-26 
50-57 
0.6 
0.5 
0.5 
0.5 
Samples falling outside the GLC fatty acid range are not compliant with the standard.  
 
.DRAFT UGANDA STANDARDFDEAS 297:2013    
 
© EAC 2013 – All rights reserved