DRAFT UGANDA STANDARD FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 301 
First  Edition  
2013-mm-dd 
 
 Reference number  
FDUS EAS 301: 2013 
© UNBS 201 3 
  
Edible palm oil — Specification  
 DRAFT UGANDA STANDARDFDUS EAS 301: 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 
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Uganda 
Tel: 256 41 505 995 
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 DRAFT UGANDA STANDARDFDUS EAS 301: 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 301: 2013, Edible palm oil  — Specification , is identical with  
and has been reproduced from an East African  Standard , EAS 301: 2013 , Edible palm  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 301:2013 
ICS 67.200.10 
© EAS 2013                                                                                                                          Second Edition 2013 
 
FINAL DRAFT EAST AFRICAN STANDARD 
Edible palm o il — Specification 
EAST AFRICAN COMMUNITY DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFDEAS 301:2013 
ii © EAC  2013 – All rights r eserved  
 Copyright notice 
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Violators may be persecuted 
 
 DRAFT UGANDA STANDARDFDEAS 301:2013 
© 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 301 was prepared by Technical Committee EASC/ TC/015, Oil Seeds, Edible Fats and Oils.  
This second edition cancels and replaces the first edition (EAS 301:2000), which has been technically revised . 
 
 
 DRAFT UGANDA STANDARDDRAFT UGANDA STANDARDFINAL DRAFT EAST AFRICAN STANDARD  FDEAS 301:2013  
 
© EAC 2013 – All rights reserved  1 
 Edible palm oil  — Specification 
1 Scope 
This Final Draft East African standard specifies requirements and methods of sampling and test for virgin and 
refined edible palm oil derived from fruit (mesocarp) of the palm (Elaeis guineensis ).  
This standard does not cover crude palm oil subject to 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  
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 301:2013 
2 © EAC  2013 – All rights r eserved  
 ISO 6883, Animal and vegetable fats and oils  Determination of conventional mass per volume (litre weigh t 
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 definitions 
For the purposes of this standard, the following terms and definitions shall apply.  
3.1  
edible palm oil  
foodstuff composed primarily of glycerides of fatty acids obtained from fleshy mesocarp of the fruit of the oil 
palm  (Elaels gulneensis) . 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 palm 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) palm oil 
edible oil obtained, by mechanical procedures and/or solvent extraction and subjected to refining processes  
3.4 
cold pressed palm 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 General requirements 
Edible palm oil shall:  
a) be obtained by mechanical procedures or solvent extraction only; 
b) be free from adulterants, and any other foreign matter, separated water and added colouring 
substances;  
c) be free from rancid odour and taste;  DRAFT UGANDA STANDARDFDEAS 301:2013 
© EAC 2013 – All rights reserved  3 
 d) have colour characteristic of the designated product; and  
e) be free from admixture with other oils , when t ested according to appropriate method. 
4.2 Compositional requirements 
Edible palm oil shall comply with requirements specified in Table 1.  
Table 1   Compositional requirements of edible palm oil 
S.No  Characteristic  Requirement  Method of t est 
i) Moisture and matter volatile at 105 oC, % m/m , 
max.  0.2 ISO 662  
ii) Insoluble impurities, % m/m , max.  0.05 ISO 66 3 
iii) Soap content, % m/m , max.  0.005  ISO 1 0539  
iv) Relative density (50  oC/ water at 20  oC ) 0.891 – 0.899  ISO 6883  
v) Refractive index, 50 oC  1.454 – 1.456  ISO 6320  
vi) Slip melting point, max.  39 oC ISO 6321  
vii) Saponification value (mg KOH/g oil)  190 – 209 ISO 3657  
viii) Iodine value (W ij’s), min.  45 ISO 3961  
ix) Colour, units in a 25.4 mm Lovibond cell, max.  Not specified  ISO 15305  
x) Unsaponifiable matter, g/kg, max.  12  ISO 3596  
xi) Acid value, mg KOH/g oil, max.  
 Non virgin oil : 0.6  
Virgin oil :  10  ISO 660  
xii) Peroxide value, mEq peroxide oxygen/kg oil, 
max.  10  ISO 3960  
xiii) Total carotenoids in red palm oil, mg/kg, as Beta 
carotene  500 – 2000  Annex A  
5 Fortification 
Edible palm oil may be fortified in accordance to EAS 767. 
6 Food additives 
6.1 General 
Food additives shall not be used virgin or cold pressed oils. In other forms the additives may be used subject 
to tables 2, 3 and 4.  
6.2 Flavours 
Natural flavours and their identical synthetic equivalents, and other synthetic flavours may be used, except 
those which are known to represent a toxic hazard.  
6.3 Antioxidants 
Antioxidants specified in Table 2 may be used. DRAFT UGANDA STANDARDFDEAS 301:2013 
4 © EAC  2013 – All rights r eserved  
 Table 2 — Antioxidants 
INS No. Antioxidant  Maximum limit 
304 Ascorbyl palmitate  500 mg/kg ( singly or in 
combination)  305 Ascorbyl stearate  
307a  Tocophero l, 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 Butyl ated 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.  Antioxidant synergist  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 f atty acid esters of glycerol  
 
6.5 Antifoaming agents (deep frying oil) 
Antifoaming agents specified in Table 4 may be used. 
Table 4 – Antifoaming agent 
INS No. Antifoaming agent  Maximum limit 
900a  Polydimethylsiloxane  10 mg/kg  
7 Hygiene 
Edible palm oil shall be produced, prepared and handled in accordance with EAS 39.  DRAFT UGANDA STANDARDFDEAS 301:2013 
© EAC 2013 – All rights reserved  5 
 8 Contaminants 
8.1 Pesticide residues  
Edible palm 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  
Edible palm oil shall comply with those maximum limits specified in Table 5. 
Table 5 — Limits for contaminants in edible palm oil 
S. No.  Contaminant  Maximum level  Method of t est 
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 palm 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 ‘Palm oil’ ; and 
b) the words ‘virgin’, or  ‘non virgin  or refined’  shall be declared on the label to indicate the type of oil. 
Where palm 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 301:2013 
6 © EAC  2013 – All rights r eserved  
 Annex A  
(normative) 
 
Determination of carotene contents 
A.1 Definition  
The carotene of palm oil is defined and calculated as B-carotene in parts per million (ppm) 
A.2 Principle  
Spectrophotometric measurement at 446 nm of the absorbance of a homogenized and diluted sample 
A.3 Reagent 
Trimethylpentane (ISO-octane) or n-hexane , optically pure at 446 nm 
A.4 Apparatus 
A.4.1 Spectrophotomete r, with 1 cm quartz cuvettes suitable for measurement at 446 nm 
A.4.2 Volumetric flask,  25-mL capacity 
A.4.3 Pipette,  5-mL capacity 
A.5 Preparation of sample  
Melt the sample at 60 ºC to 70 ºC and homogenize thoroughly before taking  a test portion.  Filter through a 
fast filter paper if the sample contains impurities or is not clear. 
A.6 Procedure  
Weigh, to the nearest 0.0001 g, 0.3 g of the sample into the 25-mL volumetric flask. Dissolve the test portion 
with a few millilitres of solvent and dilute to the mark. 
Pipette accurately 5 mL of the prepared solution into another 25-mL volumetric flask and make up to volume 
with the same solvent. 
Transfer the diluted solution to the 1 cm cuvette and measure the absorbance at 466 nm against the solvent 
used.  Correct for cuvette error at the same wavelength.  
A.7 Expression of results  
The carotene content is expressed as ppm β-carotene and is given by: 
 DRAFT UGANDA STANDARDFDEAS 301:2013 
© EAC 2013 – All rights reserved  7 
 Carotene content = 

wa-  ab s 478.75  
where,  
as is the absorbance of the sample; 
ab is the cuvette error; and 
w is the weight, in grams, of sample. 
Express the results to the nearest unit. 
 DRAFT UGANDA STANDARDFDEAS 301:2013 
8 © EAC  2013 – All rights r eserved  
 Annex B 
(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 B.1 for information. 
 
Table B .1 — GLC fatty acid composition 
Carbon 
Configuration  
C12 
C14:0  
C16:0  
C16:1  
C18:0 
C18:1  
C18:2  
C18:3  
C20:0  
Composition %  
0.4 
0.5-2.0 
41-47 
0.6 
3.5-6.0 
36-44 
6.5-12 
0.5 
1.0 
Samples falling outside the GLC fatty acid range are not compliant with the standard.  
 
 DRAFT UGANDA STANDARDFDEAS 301:2013    
 
© EAC 2013 – All rights reserved