G.C.C STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
Final Draft
 
 
 
GSO 05/ FDS ---- / 201 2  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Prepared By  
GSO Technical Committee for  standards of food and agricultural  products  
 
 
This document is a draft GSO Standard circulated for comments. It is, 
therefore, subject to alteration and modification and may not be referred to 
as a GSO Standard until approved by GSO Board Of Directors
 
Edible Vegetable Oils – Part III  
Linseed Oil 
 GSO …./2013  GSO STANDARD   
 
 
0  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Date of Board of Directors’       
   approval: 
Issuing Status  : 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
Edible Vegetable Oils – Part III  
Linseed Oil 
  
 
 GSO …./2013  GSO STANDARD   
 
 
1  
Foreword  
 
GCC Standardization Organization (GSO) is a regional Organization which consists of the 
National Standards Bodies of GCC member States. One of GSO main functions is to issue 
Gulf Standards /Technical regulations through specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No. 5 "Gulf  technical committee for 
standards of food and agriculture products" has prepared  GSO Standard “Edible Vegetable 
Oils – Part III  Linseed Oil. The Draft Standard has been prepared by Sultanate Of Oman  . 
This Gulf Standard cinsider as part III of Edible Vegetable Oils . and its completed Part II 
which prepared by Kuwait. This standard include linseed  oil.  
 
This standard has been approved as a Gulf (Standard / Technical Regulation)  by GSO Board 
of Directors  in its meeting No.(       ),held on      /    /            H ,     /     /              G. The 
approved standard will replace and supersede the GSO standard No. (       /      ).    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO …./2013  GSO STANDARD   
 
 
2 Edible Vegetable Oils – Part III  Linseed Oil  
 
 
1.     SCOPE AND FIELD OF APPLICATION  
 This standard is concerned with  edible vegetable oils – part III  linseed oil. 
 
2.         COMPLEMENTARY REFERENCES  
 
2.1   GSO 9 “Labelling of Pre -pack aged Foods”.  
2.2                GSO 15 ‘’  Methods of sampling for edible oils and fats’’.   
2.3                GSO 16 ‘’ Physical and chemical methods for testing edible vegetable oils and           
fats. 
2.4               GSO 17 “Methods of test for p ermitted additives edible oils and fats - part 1.”.  
2.5 GSO 19 “Permitted food additives in edible oils and fats. ”. 
2.6 GSO  20 “Methods for the determination of contaminating metallic elements in food 
stuffs ”.    
2.7                GSO 21 “Hygienic regu lation for food plants and their personal ”. 
2.8 GSO ISO 5508:199 4 “Determination of fatty acids in animal and vegetable Fats and 
oils - Second Part: Analysis by gas liquid - Chromatography of methyl esters of fatty 
acids ” 
2.9 GSO 1863  " Food packages - Part 2: Plastic package - General requirements ". 
2.10 GSO 839 “Food packages - part1 : general requirements. " 
2.11 GSO 988” Limits of Radioactively Levels Permitted in Foodstuff - Part 1”.  
2.12 GSO /ISO  5509  “Animal and vegetable fats and oils -- Prepar ation of methyl esters of 
fatty acids .”. 
3- DEFINITIONS  
3.1 Edible vegetable oil:  
                    Is a food product intended for human consumption consists mainly of glycerides  
                      of fatty acids  obtained from plant sources, They ma y contain small amounts of other      
                       lipids such as phosphatides, of unsaponifiable constituents and of free fatty acids   
                       naturally present in the fat or oil  
 
3.2          Virgin fats and oils  are edible vege table fats and oils obtained, without altering   
                     the nature of the oil, by mechanical procedures, e.g. expelling or pressing, and   
                  the application of heat only. They may be purified by washing with water, settling,     
                   filtering and centrifuging only.  GSO …./2013  GSO STANDARD   
 
 
3  
3.3             Cold pressed fats and oils  are edible vegetable fats and oils obtained, without  
                   altering the oil, by mechanical procedures, e.g. expelling or pressing, without the  
                   application of heat. They may have been purified by washing with water, settling,  
                   filtering and centrifuging only.  
 
4- CHARACTERISTICS  
 Must be available in the vegetable oils Edible contained in item (3) the followin g 
characteristics : 
4.1 Free from pork products or derivatives or other animal fats.  
4.2 Free of other vegetable oils and mineral . 
4.3            C olor, taste and smell shall be  distinctive of the oil, and free from rancidity or any 
smell or taste strangers . 
4.4              The production  shall be according to Gulf standard mentioned in item (2.7) . 
4.5         To be  extracted from a seed or grain or  healthy  embryos, clean and free from 
rancidity and impurities and contaminants.   
4.6              It shall be free of sediment and turbidity . 
4.7             Gives a positive result for  hexa -promid test.  
4.8             Un saponifiable matter shall not exceed (7.2.)% . 
 
4.9             Insoluble impurities shall not exceed (1.7)% . 
 
4.10           Limit of arsenic, c opper and lead  shall not exceed (0.%) Mg/kg, iron(1.5)mg /kg.  
 
4.11          Oil content ranges from fatty acids measured using analysis Gas               
                 Chromatography  device between : 
 
                 C16:0              4 – 7 
                 C18:0              2 - 5    
                 C18:1             12 – 34 
                 C18:2             17 – 24 
                 C18:3             35 – 60 
                 C20                0.3 - 1   
 
4.12         FOOD ADDITIVES  
 
4.12.1     No a dditives are permitted in virgin or cold pressed oils covered by this Standard . 
 
4.12.2        Following  food additives allowed to use in linseed oil intended for human              
                 Consumption . 
 
 
 GSO …./2013  GSO STANDARD   
 
 
4      
Item INS Food Additives  Maximum Leve l 
4.12.2.1   Flavours   Allow to use natural & 
artificial flavouring in 
GSO standard mention 
in item (2.5)  
4.12.2.2   
E 304 
E 305  Antioxidants : 
1.Ascorbyl palmitate  
2.Ascorbyl stearate)  500 mg/kg 
(singly or combination ) 
E 306 3.Mixed tocopherols 
concentra te GMP  
E 307 b  4.Alpha -tocopherol  GMP  
E 308 5.Synthetic gamma -
tocopherol  GMP  
E 309 6.Synthetric delta -
tocopherol)  GMP  
E 310 (Propyl gallate)  100 mg/kg 
E 319 7.Tertiary butyl 
hydroquinone (TBHQ) ) 120 mg/kg 
E 320 8.Butylated 
hydroxyanisole (BHA))  175 mg/kg 
E 321 9.Butylated 
hydroxytoluene (BHT))  75 mg/kg 
 10.Any combination of 
gallates, BHA and BHT 
and/or TBHQ)  200 mg/kg  
And shall not exceed 
the limits mentioned 
above each item 
separately  
E 389 Dilauryl 
thiodipropionate  200 mg/kg  
4.12.2.3   
E 330 Antioxidant synergists : 
1. Citric acid  GMP  
E 331 2. Sodium citrates  GMP  
E 384 
 3. Isopropyl citrates  
4. Monoglyceride citrate  100 mg/kg 
(singly or combination ) 
4.12.2.4   
 
E900(a)  Anti-foaming agents 
(oils for deep -frying) : 
Polydimethylsiloxane  10 mg/kg 
 
         
 
 
 
 
 GSO …./2013  GSO STANDARD   
 
 
5  
4.13       Quality properties of edible vegetable oils  shall be  as following:  
Item Property  Maximum Level  
4.13.1  Matter volatile at 105°C  
 0.2 % m/m  
 
4.13.2  Insoluble impurities  0.05 % m/m  
4.13.3  Soap content  
 0.005 % m/m  
 
4.13. 4 Iron (Fe):  
 
Refined oils  
Virgin oils  
  
1.5 mg/kg  
5.0 mg/kg  
 
 
4.13.5  Copper (Cu) : 
 
Refined oils  
Virgin oils  
  
0.1 mg/kg  
0.4 mg/kg  
 
4.13.6  Acid value:  
 
Refined oils  
Cold pressed and virgin oils  
 
  
0.6 mg KOH/g Oil  
4.0 mg KOH/g Oil  
 
4.13.7  Peroxide value : 
Refined oils  
 
Cold pressed and virgin oils  
  
up to 10 milliequivalents of active 
oxygen/kg oil  
up to 15 milliequivalents of active 
oxygen/kg oi l 
 
 
4.14          Pesticides residues shall not exceed the permitted  limits.  
4.15         Limits of Radioactiv ely Levels  shall be according to the GSO standard mention in    
                 item (2.11).   
5-           PACKAGING, TRANSPORTATION AND STORAGE  
               when packing, transportation and storage edible vegetable oils consider the 
following:  GSO …./2013  GSO STANDARD   
 
 
6 5.1 Pack aging  
                   The final product shall be filled in suitable, clean, and hermetically sealed  
containers which protect the product from contaminations and shall be comply 
with the GSO standard mentioned in item (2.10).  
                   
5.2 Trans portation  
                   Transportation shall be in such a way as to protect them from mechanical damage 
and contamination.  
5.3 Storage  
                    Be stored containers at room temperature (25 oc) in the stores well -ventilated    
                    area away from direct sunlight and sources of heat and contamination . 
    
6- LABELLING  
 Without prejudice to the  GSO standard  requirements mentioned in item s (2.1)  
each package shall has  the following  labelling : 
6.1 Name of oil as mention in item (3) . 
6.2 Food additives . 
6.3 Production and expir ation date is symbolic manner (month - year).  
 
7-              SAMPLIN  
                Samples shall  be taken according to Gulf standard mentioned in item (2.2 ). 
 
8-           METHOD OF TEST & ANALYSIS      
              The tests shall  be carried out following the representative sample taken according to   
              item (7) to determine its compliance with this standard : 
8.1        Determination of pork fat , mineral & vegetable oils, rancidity, relative d ensity,    
              refractive index, saponification value, acidity value, iodine value, unsaponifiable    
              matter, peroxide value, proportion of volatiles matters, proportion of insoluble     
              impurities, Soap content and Ha lphen test, accourding to GSO standard mention in  
               item (2.3).  
8.2         Detected of permitted substances in oils accourding to GSO standard mention in item  
              (2.4).  
8.3          Determination  of heavy metals accourding to GSO  standard mention in item (2.6).  
8.4          Determination of fatty acids in oils accourding to GSO standards mention in items   GSO …./2013  GSO STANDARD   
 
 
7                (2.8) & (2.12).