اﻟﻌرﺑﻳﺔ اﻟﺧﻠﻳﺞ ﻟدوﻝ اﻟﺗﻌﺎون ﻣﺟﻠس ﻟدوﻝ اﻟﺗﻘﻳﻳس  ﻫﻳﺋﺔ   
G.C.C STANDARDIZATION ORGANIZATION (GSO) 
  
 
 
  
 
Final Draft  
 
  
GSO 05/FDS ---- / 2012  
   
  
 
 
 
  
 
  
  
    
Prepared By 
GSO Technical Committee for standards of food and agricultural products 
  
  
This document is a draft GSO Standa rd circulated for comments. It is, 
therefore, subject to alteration and mo dification and may not be referred to 
as a GSO Standard until approved by GSO Board Of Directors  
  ﻟﻠطﻌﺎم اﻟﻣﻌدة اﻟﻧﺑﺎﺗﻳﺔ اﻟزﻳوت – اﻟﺛﺎ ثاﻟﺟزءﻟ  
اﻟﻛﺗﺎن ﺑذرة زﻳت   
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 Stat es. One of GSO main functions is to issue 
Gulf Standards /Technical regulations thr ough specialized technical committees (TCs). 
 
GSO through the technical program of committee TC No. 5 "Gulf  technical committee for 
standards of food and agriculture products" ha s prepared GSO Standard “Edible Vegetable 
Oils – Part III Linseed Oil. The Draft Standa rd has been prepared by Sultanate Of Oman .  
This Gulf Standard cinsider as part III of Ed ible 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-packaged Foods”. 
2.2    GSO 15 ‘’  Methods of sampli ng 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 permitted 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 regulation fo r food plants and their personal”. 
2.8 GSO ISO 5508:1994 “Determination of fatty aci ds in animal and vegetable Fats and 
oils - Second Part: Analysis by gas liquid - Chromatography of met hyl esters of fatty 
acids” 
2.9 GSO 1863 " Food packages - Part 2: Plas tic package - Genera l requirements ". 
2.10 GSO 839 “Food packages - part1 : general requirements. " 
2.11 GSO 988” Limits of Radioactively Leve ls Permitted in Foodstuff - Part 1”. 
2.12 GSO/ISO 5509 “Animal and vegetable fats and oils -- Preparation of methyl esters of 
fatty acids.”. 
3- DEFINITIONS 
3.1 Edible vegetable oil:  
                    Is a food produc t intended for human consumption consists mainly of glycerides  
                      of fatty acids  obtained from plant sources, They may contain small amounts of other      
                       lipids such as phospha tides, of unsaponifiable constituents and of free fatty acids   
                       naturally present in the fat or oil  
 
3.2          Virgin fats and oils  are edible vegetable fats and oils  obtained, without altering   
                     the nature of the oil,  by mechanical procedures, e.g. expelling or pressing, and   
                  the application of heat onl y. 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 mech anical procedures, e.g. expell ing or pressing, without the  
                   application of heat. Th ey may have been purified by wa shing with water, settling, 
                   filtering and centrifuging only. 
 
4- CHARACTERISTICS  
 Must be available in the vegetable oils Edible contained in item (3) the following 
characteristics: 
4.1 Free from pork products or deri vatives or other animal fats. 
4.2 Free of other vegetable oils and mineral. 
4.3            Color, taste a nd 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 ) 7.2(.  
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 ) 1.7.(%
. 
 
4.9             Insolubl e impurities shal l not exceed ) 0.1(% . 
 
4.10           Limit of arsenic, copper a nd lead shall not exceed (0.%) Mg/kg, iron(1.5)mg/kg.  
 4.11          Oil content ranges from fatty acids m easured 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 additives 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 Level 
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 
concentrate GMP 
E 307b  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 Radioactively Levels shall be according to the GSO standard mention in    
                 item (2.11).  
5-           PACKAG ING, TRANSPORTATION AND STORAGE 
               when packing, transportation and storage edible vegetable oils consider the 
following: 
5.1 Packaging GSO …./2013  GSO STANDARD  
  
 
6                    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 Transportation 
                   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 di rect sunlight and sources of heat and contamination. 
    
6- LABELLING 
 Without prejudice to the GSO standard requirements mentioned in items (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 expiration 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 density,                  refractive index, saponification va lue, acidity value, iodine value, unsaponifiable    
              matter, peroxide value, propor tion of volatiles matters, proportion of insoluble     
              impurities, Soap content and Halphen 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   
               (2.8) & (2.12).