G.C.C STANDARDIZATION ORGANIZATION (GSO) 
 
 
 
 
Final Draft 
 
 
 
GSO/DS 1929/2011
 
 
 
Edible Vegetable Oils – Part II 
 
 
 
 
 
 
 
 
 
 
Prepared by: 
Gulf Technical Committee for Sector Standards of 
 Food and Agriculture Product
This document is a draft Gulf Standard  circulated for comments, it is therefore, subject to 
Alteration and modification, and may not be referred it as a Gulf Standard , until approved by 
the Board of Directors.   
Gulf Standard    GSO 1929/201 2 
 
 2  
 
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 " technical 
committ ee for Sector Of foods and agriculture products " has updated the GSO 
Standard No. ( 1929/ 2009 ) : Edible Vegetable Oils – Part II . The Draft Standard 
has been prepared by STATE OF KUWAIT  
  
This standard has been approved as a Gulf (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. 
(1929/2009 ) .    
Gulf Standard    GSO 1929/201 2 
 
 3  
Introduction  
 
This standard  is the  second part  of the  specification of Edible  Vegetable Oils , and it is 
complementary to the  first part of  which  was prepared by  the State  of Qatar  No. GSO 
1745:2011 . 
The standard  international  CODEX -STAN 210 (Amended 2005, 2010)  has been adopted as 
an essential reference  in the  preparation of  this part . 
This standard includes the following oils:  
1- Arachis oil  
2- Babassu oil  
3- Coconut oil  
4- Grape seed oil  
5- Rape seed oil  
6- Rice bra n oil 
7- Sesame seed oil  
8- Sunflower seed oil  
9- Sunflower seed – high oleic acid  
10- Sunflower seed oil – mid oleic acid  
   
Gulf Standard    GSO 1929/201 2 
 
 4 Edible Vegetable Oils – Part II 
1- Scope  
This Gulf standard is concerned with edible vegetable oils mentioned in Clause (3).  
2- Complementary References  
2.1     GSO 9    "Labeling of prepackaged food stuffs"  
 2.2  GSO 15  "Methods of sampling for edible oils and fats"   
 2.3 GSO16 "Physical and chemical methods for testing edible vegetable oils and fats"  
 2.4     GSO 17 " Methods of test for permitted food additive s in edible oils and fats- part1" 
 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 
foodstuffs"  
2.7 GSO 21 "Hygienic regulation for food plants and their personnel"  
2.8 GSO/ISO 5 508 "Animal and vegetable oils and fats – Part 2: Analysis by gas 
chromatography of methyl esters of fatty acids".  
2.9 GSO 382, GSO 383 "Maximum limits of pesticide residues in agricultural and food 
product – part 1and 2"  
2.10 GSO 839 "Food packages - part 1: general requirement"  
2.11  GSO 988  "Limits of radioactivity levels permitted in food stuff–part 1"  
2.12 GSO/ISO 5509 ""Animal and vegetable oils and fats – Preparation of methyl esters 
of fatty acids".  
3- Definitions  
3.1 Edible vegetable oil  
Edible food product  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, of unsaponifiable  constituents and of free fatty acids naturally 
present in the fat or oil.  
3.1.1  Arachis oil (peanut oil; groundnut oil) is derived from groundnuts (seeds of Arachis 
hypogaea L.).  
Gulf Standard    GSO 1929/201 2 
 
 5 3.1.2  Babassu oil is derived from the kernel of the fr uit of several varieti es of the palm 
Orbignya spp . 
3.1.3  Coconut oil is derived from the kernel of the coconut ( Cocos nucifera L.). 
3.1.4  Grape  seed oil is derived from the seeds of the grape ( Vitis vinifera L.). 
3.1.5  Rapeseed oil (turnip rape oil; colza oil; ravison oil; sarson oil: toria oil) is produced 
from seeds of    (Brassica napus L., Brassica rapa L., Brassica juncea L. and 
Brassica tournefortii Gouan species.  
3.1.6  Rice bran oil (rice oil) is derived from the bran of rice ( Oryza sativa L). 
3.1.7  Sesame  seed oil (sesame oil; gingelly oil; benne oil; ben oil; till oil; tillie oil) is 
derived from sesame  seeds (seeds of Sesamum indicum L.). 
3.1.8   Sunflower  seed oil (sunflower oil) is derived from sunflower seeds (seeds of 
Helianthus annuus L.). 
3.1.9   Sunflowe r seed oil - high oleic acid (high oleic acid sunflower oil) is produced from 
high oleic acid  oil-bearing seeds of varieties derived from sunflower seeds (seeds of 
Helianthus annuus L.). 
3.1.10   Sunflower  seed oil - mid oleic acid (mid -oleic acid sunflower oil) is produced from 
mid-oleic acid  oil-bearing sunflower seeds (seeds of Helianthus annuus L.). 
3.2 Virgin oils  
Oils obtained, without altering the nature of the oil, by mechanical procedures, e.g.  
expe lling or pressing, and the application of heat only. They may have been purified 
by washing with water, settling, filtering and centrifuging only.  
3.3  Cold pressed oils  
Oils obtained, without altering the oil, by mechanical procedures only, 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:  
The following characteristics shall be met in edible vegetable oils:  
4.1 It shall be free from Pork products and its derivatives or other animal fats.  
4.2 It shall be free from other vegetable and mineral oils.   
Gulf Standard    GSO 1929/201 2 
 
 6 4.3 Its color, taste, and odor shall be characteristics of the oil, and shall be free from 
rancidity and any foreign odor and taste.  
4.4 The production shall be carried out according to Gulf standard mentioned in clause 
2.7 
4.5 It shall be extracted from sound, clean and free of rancidity, impurities and 
contaminants seeds, grain or embryos .  
4.6 It shall be free from sediments and turbidity.  
4.7 The high oleic acid in sunflower oil must contain not less than 75% oleic acid as % 
of total fatty acid.  
4.8 The physical and chemical characteristics for edible oils mentioned in clause (3) 
shall be according to table 1 in the appendix.    
4.9   Food additives  
4.9.1  No food additives are permitted in virgin and cold pressed oils.  
4.9.2  The following additives are permitted to add to edible vegetable oils 
mentioned in clause (3.1)  
 additive  Maximum level   INS. No.  
4.9.2.1  Flavors  Natural or synthetic 
flavors are permitted to 
add according to Gulf 
Standard mentioned in 
clause 2.5   
4.9.2.2  Antioxidan ts: 
1- Ascorbyl palmitate  
2- Ascorbyl stearate   
500 mg/kg 
(singly or combination)  
E 304  
E 305  
 3- Tocopherol  d-alpha
300 mg/kg 
(singly or combination) E 307a  
 4- Tocopherol concentrate, mixed E 307b  
 5- Tocopherol  dl-alpha E 307c  
 6- Propyl gallate 100 mg/kg E 310  
 7- Tertiary butyl hydroquinone (TBHQ))  120 mg/kg E 319  
 8- Butylated hydroxyanisole (BHA)  175 mg/kg E 320  
 9- Butylated hydroxytoluene (BHT)  75 mg/kg E 321 
 10- Any combination of gallates, BHA ,BHT 
or TBHQ)  not to exceed  200mg/kg  
within individual limits   
 11- Dilauryl thiodipropionate  200 mg/kg E 389  
4.9.2.3  Antioxidant synergists :
1- Citric acidGMP  
E330  
 2- Sodium dihydrogen citrates  GMP E 331(i)  
 3- TriSodium  citrates GMP E 331(i ii)  
Gulf Standard    GSO 1929/201 2 
 
 7  4- Isopropyl citrates 100 mg/kg 
(singly or combination) E 384  
 5- citric an d fatty acid esters of glycerol  E 472c  
4.9.2.4  Anti -foaming agents (oils for deepfrying ):
Polydimethylsiloxane 
10 mg/kg E 900(a)  
 
4.10  The fatty acids composition for edible vegetable oils (% of total fatty acids) shall be 
according to what is mentioned in table (2) in the appendix.  
4.11  Quality characteristics for edible vegetable oils shall be as follows:  
Clause  Characteristics  Maxi mum level  
4.11.1  Matter volatile at 105oC 0.2% m/m  
4.11.2  Insoluble impurities  0.05% m/m  
4.11.3  Soap content  0.005% m/m  
4.11.4  Iron Content (Fe)  
Refined oils  
Virgin oils   
1.5 mg/kg  
5.0 mg/kg  
4.11.5  Copper content (Cu)  
Refined oils  
Virgin oils   
0.1 mg/kg  
0.4 mg/kg  
4.11.6  Acid value  
Refined oils  
Virgin oils and Cold pressed oils   
0.6 mg KOH/g oil  
4.0 mg KOH/g oil  
4.11.7  Peroxide value:  
Refined oils  
 
 
Virgin oils and Cold pressed oils   
Up to 10 milliequivalents 
of active oxygen/kg oil  
 
Up to 15 milliequivalents 
of active oxygen/kg oil  
 
4.12 Composition characteristics  
4.12.1  The arachidic and higher fatty acid content  of arachis oil should not exceed 
48g/kg 
4.12.2  The Reichert values for coconut and babassu  oils should be in the ranges 6 -8.5, 
and 4.5 -6.5, respectively.  
4.12.3  The Polenske values for coconut and babassu oils should be in the ranges 13 -
18 and 8 -10, respectively.   
Gulf Standard    GSO 1929/201 2 
 
 8 4.12.4  The erythrodiol content of grape seed oil should be more than 2% of the tot al 
sterols.  
4.12.5  The Baudouin test  should be positive for sesame seed oil.  
4.12.6   The gamma oryzanols in crude rice bran oil sh ould be in the range of 0.9 -
2.1%. 
4.13 The pesticides residues shall not exceed to what mentioned in Gulf standard stated in 
clause 2.9  
4.14 The radionuclide limits in the product shall be comply to what mentioned in Gulf 
standard stated in clause 2.11  
4.15 Contaminant metallic elements in edible vegetable oils shall no exceed the following:  
Element  Maximum level  
Lead  0.1 mg/kg  
Arsenic  0.1 mg/kg  
 
5- Packaging, transportation and storage  
5.1 Packaging  
The oils shall be packed in healthy suitable containers made from harmless materials and 
does not effect on its characteristics. The containers shall be clean, dry, free from any 
foreign odor, not previously used, with tight covers and shall be comply with Gulf 
standard stated in clause 2.10  
5.2 Transportation  
The transportation shall be carried out by means protect the containers from damage and 
contamination.  
5.3 Storage  
The containers shall be stored at room temperature (25oC) in good ventilation stores , far 
from direct sun light and the sources of heat and contamination.  
6- Labeling  
Without prejudice to what mentioned in Gulf Standard stated in clause (2.1), the 
following shal l be declared on the label:  
6.1 Name of the oil as mentioned in clause 3  
6.2 Additives and its added percentage  
6.3 Expiry date in non -coded manner (month – year)   
Gulf Standard    GSO 1929/201 2 
 
 9 7- Sampling  
Samples shall be taken according to Gulf Standard stated in clause 2.2  
8- Method of examination and test  
The following tests shall be carried out on the representative sample taken according to 
clause 7 to determine its complying with this standard:  
8.1 detection of lard, vegetable and mineral oils, and the determination of relative density, 
refractive index, saponification value, acid value, iodine value, Unsaonifiable  matter , 
insoluble impurities, soap content and halphen test shall be carried out accor ding to Gulf 
Standard stated in clause 2.3  
 
8.2 Detection and determination of permissible additives to the oils shall be carried out 
according to Gulf standard stated in clause 2.4  
 
8.3 Determination of contaminant metallic elements shall be carried out a ccording to Gulf 
standard stated in clause 2.6  
 
8.4 Determination of free fatty acids of the oil shall be carried out according to Gulf standard 
stated in clauses 2.8 and 2.12    
Gulf Standard    GSO 1929/201 2 
 
 01  
 
 
Appendix  
  
Gulf Standard    GSO 1929/201 2 
 
 00 Table (1): Physical and chemical characteristics  of Edible vegetable oils  
Sunflower 
seed oil 
(mid - oleic 
acid)  Sunflower 
seed oil 
(high oleic 
acid)  Sunflower 
seed oil  Sesame 
seed oil  Rice b ran 
oil Rape 
seed oil  Grape 
seed oil  Coconut 
oil Babassu 
oil Archis oil
11904  
– 
 11906  
At 20oC 11919  
– 
 11905  
At 25oC 11908  
– 
 11923  
At 20oC 11905  
– 
 11924  
At 20oC 11901  
- 
11929  11901  
– 
 11921  
At 20oC  11921  
– 
 11926  
At 20oC 11918  
– 
 11920  
At 40oC 11904  
– 
 11907  
At 25oC 11902  
– 
 11921  
At 20oC Relative 
density  
01460  
– 
01470  
عند25 س 01467  
– 
01470  
عند25 س 01460  
– 
01468  01465  
– 
01469  01461  
- 
01473  01465  
– 
01469  01467  
– 
01477  01448  
– 
01451  01448–
01450  01461  
– 
01465  Refractive 
index  
 (ND 40oC) 
091 – 090  082 – 094  088 – 094  086 – 095  081 – 099  068 – 080  088 – 094  248–265  245–256  087 –  096  Saponification 
value  
(mg KOH/g 
oil) 
94 – 022  78 – 91  008 - 040  014 - 021  91 – 005  94 – 021  028 – 051  613– 0116  01 – 08  86 – 017  Iodine value  
≤ 05 ≤ 05 ≤ 05  ≤ 21  ≤  65 ≤ 21    ≤ 21  ≤  05 ≤ 12 ≤  10  Unsaonifiable 
matter (g/kg)   
Gulf Standard    GSO 1929/201 2 
 
 02 Table (2): Fatty acid composition  of vegetable oils (%of total fatty acid)  
Fatty acid  Archis oilBabassu 
oil Coconut 
oil Grape 
seed oil  Rape seed 
oil Rice b ran 
oil Sesame 
seed oil  Sunflower 
seed oil  Sunflower 
seed oil 
(high oleic 
acid)  Sunflower 
seed oil 
(mid - 
oleic acid)  
C 6:0 ND ND ND – 0.7  ND ND ND ND ND ND ND 
C 8:0 ND 2.6 – 7.3  4.6 – 10.0  ND ND ND ND ND ND ND 
C 10:0 ND 1.2 – 7.6  5.0 – 8.0  ND ND ND ND ND ND ND 
C 12:0 ND – 0.1  40.0 – 55.0  45.1 – 53.2  ND ND ND – 0.2  ND ND – 0.1  ND ND 
C 14:0 ND – 0.1  11 – 27.0  16.8 – 21.0  ND – 0.3  ND – 0.2  0.1 – 0.7  ND – 0.1  ND – 0.2  ND – 0.1  ND – 1  
C 16:0 14.0 – 8.0  5.2 – 11.0  7.5 – 10.2  5.5 – 11.0  1.5 – 6.0  14 – 23  7.9 – 12.0  5.0 – 7.6  2.6 – 5.0  4.0 – 5.5  
C 16:1 ND – 0.2  ND ND ND – 1.2  ND – 3.0  ND – 0.5  ND – 0.2  ND – 0.3  ND – 0.1  ND – 0.05  
C 17:0 ND – 0.1  ND ND ND – 0.2  ND – 0.1  ND ND – 0.2  ND – 0.2  ND – 0.1  ND – 0.05  
C 17:1 ND – 0.1  ND ND ND – 0.1  ND – 0.1  ND ND – 0.1  ND – 0.1  ND – 0.1  ND – 0.06  
C 18:0 1.0 – 4.5 1.8 – 7.4  2.0 – 4.0  3.0 – 6.5  0.5 – 3.1  0.9 – 4.0  4.5 – 6.7  2.7 – 6.5  2.9 – 6.2  2.1 – 5.0  
C 18:1 35.0 – 69  9.0 – 20.0  5.0 – 10.0  12.0 – 28.0  8.0 – 60.0  38 – 48  34.4 – 45.5  14.0 – 39.4  75 – 90.7  43.1 – 71.8  
C 18:2 12.0 – 43.0  1.4 – 6.6  1.0 – 2.5  58.0 – 78.0  11.0 – 23.0  29 – 40  36.9 – 47.9  48.3 – 74.0  2.1 – 17  18.7 – 45.3  
C 18:3 ND – 0.3  ND ND – 0.2  ND – 1.0  5.0 – 13.0  0.1 – 2.9  0.2 – 1.0  ND – 0.3  ND – 0.3  ND – 0.5  
C 20:0 1.0 – 2.0  ND ND – 0.2  ND – 1.0  ND – 3.0  ND – 0.9  0.3 – 0.7  0.1 – 0.5  0.2 – 0.5  0.2 – 0.4  
C 20:1 0.7 – 1.7  ND ND – 0.2  ND – 0.3  3.0 – 15.0  ND – 0.8  ND – 0.3  ND – 0.3  0.1 – 0.5  0.2 – 0.3  
C 20:2 ND ND ND ND ND – 1.0  ND ND ND ND ND 
C 22:0 1.5 – 4.5  ND ND ND – 0.5  ND – 2.0  ND – 0.5  ND – 1.1  0.3 – 1.5  0.5 – 1.6  0.6 – 1.1  
C 22:1 ND – 0.3  ND ND ND – 0.3  › 2.0 – 60.0  ND ND ND – 0.3  ND – 0.3  ND 
C 22:2 ND ND ND ND ND – 2.0  ND ND ND – 0.3  ND ND – 0.09  
C 24:0 0.5 – 2.5  ND ND ND – 0.4  ND – 2.0  ND – 0.6  ND – 0.3  ND – 0.5  ND – 0.5  0.3 – 0.4  
C 24:1 ND – 0.3  ND ND ND ND – 3.0  ND ND ND ND ND 
Note:  C = carbon  
ND non detectable, defined as ≤0.05%   
Gulf Standard    GSO 1929/201 2 
 
 03 Table 3 : Levels of tocopherol and tocotrienol in crude vegetable oils from authentic samples  
Fatty acid  Archis oilBabassu 
oil Coconut 
oil Grape 
seed oil  Rice b ran 
oil Sesame 
seed oil  Sunflower 
seed oil  Sunflower 
seed oil 
(high oleic 
acid)  Sunflower 
seed oil 
(mid - oleic 
acid)  
Alpha - tocopherol  49-373 ND ND – 17  16-38 49-583 ND – 3.3  403-935  400-1090  488-668  
Beta – tocopherol  ND – 41  ND ND – 11  ND – 89  ND - 47  ND ND – 45  10-35 19-52 
Gamma–tocopherol  88-389 ND ND – 14  ND – 73   ND - 212  521-983  ND – 34  3-30 2.3-19  
Delta – tocopherol  ND – 22  ND ND ND – 4  ND – 31  4-21 ND – 7.0  ND – 17  ND – 1.6  
Alpha – tocotrienol  ND 25-46 ND – 44  18-107 ND – 627  ND ND ND ND 
Gamma – tocotrienol  ND 32-80 ND – 1  115-205  142 – 790  ND – 20  ND ND ND 
Delta – tocotrienol  ND 9-10 ND ND – 3.2  ND -59  ND ND ND ND 
Total (mg/kg) 170-1300  60-130 ND – 50  240-410  191 - 2349  330-1010  440-1520  450-1120  509-741  
ND non detectable, defined as ≤0.05 
Gulf Standard    GSO 1929/201 2 
 
 04 References  
CODEX STANDARD FOR NAMED VEGETABLE OILS 
CODEX -STAN 210 (Amendments  2005, 201 1)