PUBLIC REVIEW DRAFT DRAFT UGANDA STANDARD  
  DUS DEAS 795 
First  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 795: 2016 
© UNBS 201 6 
  
Palm olein — Specification  
 PUBLIC REVIEW DRAFTDUS DEAS 7 95:2016 
ii                © UNBS  2016  - 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 2016 
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 
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Uganda 
Tel: 256 417 333 2 50/1/2/3 
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E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  
 PUBLIC REVIEW DRAFTDUS DEAS 795:2016 
© UNBS  2016 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  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 Agreement 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 Draft Uganda Standard, DUS DEAS 795: 2016, Palm olein — Specification,  is identical with  and has 
been reproduced from an Draft East African Standard, DEAS 795: 2016 , Palm olein — Specification,  and 
is being  proposed for adoption as a Uganda Standard. 
This standard was developed by the Food and agriculture  Standards Technical Committee (UNBS/TC 2). 
 Wher ever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   DEAS 795: 2016  
ICS 67.200.10 
© EAS 2016                                                                                                                        First Edition 2016 
 
DRAFT EAST AFRICAN STANDARD 
Palm olein — Specification 
EAST AFRICAN COMMUNITY DEAS 795: 2016 
ii © EAC  2016 – All rights reserved  
 Copyright notice 
This EAC document is copyright-protected by EAC. While the reproduction of this document by 
participants in the EAC standards development process is permitted without prior permission from EAC, 
neither this document nor any extract from it may be reproduced, stored or transmitted in any form for 
any other purpose without prior written permission from EAC. 
Requests for permission to reproduce this document for the purpose of selling it should be addressed 
as shown below or to EAC’s member body in the country of the requester:  
© East African Community 2016  — All rights reserved 
East African Community  
P.O.Box 1096 
Arusha 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255 27 2504481/2504255 
E-mail: eac@eachq.org 
       Web: www.eac-quality.net 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be prosecuted. DEAS 795: 2016 
© EAC 2016 – All rights reserved  iii 
 Contents Page 
Foreword ............................................................................................................................................................  iv 
1 Scope  ................................ ................................ ................................ ................................ ...................... 1 
2 Normative references  ................................ ................................ ............................................................  1 
3 Terms and definitions  ................................ ................................ ...........................................................  2 
4 Quality and compositional requirements ................................ ............................................................  2 
5 Fortification  ................................................................ ................................ ................................ ............ 4 
6 Food additives  ................................................................ ................................ ................................ ....... 4 
7 Hygiene  ................................ ................................ ................................ ................................ ................... 4 
8 Contaminants  ................................................................ ................................ ................................ ......... 4 
9 Packaging  ................................ ................................ ................................ ................................ ............... 4 
6 Labelling  ................................ ................................ ................................ ................................ ................. 4 
10 Sampling  ................................ ................................ ................................ ................................ ................ 5 
Annex A (normative)  Determination of relative density t/20 C .................................................................... 6  
Annex B  (normative)  Determination of carotene contents .............................. Error! Bookmark not defined.  
Annex C (normative)  Free fatty acids composition ....................................................................................... 7  
 
 DEAS 795: 2016 
iv © EAC  2016 – All rights reserved  
 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 795 was prepared by Technical Committee EASC/ TC/015, Oil Seeds, Edible Fats and Oils . 
 
  DRAFT EAST AFRICAN STANDARD  DEAS 795: 2016  
 
© EAC 2016 – All rights reserved  1 
 Palm olein — Specification 
1 Scope 
This Final Draft East Africa Standard specifies the requirements and methods of sampling and test for cr ude 
and processed palm olein derived from fleshy mesocarp of the fruit of the oil palm ( Elaeis guineensis ). 
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 industries 
ISO 660, Animal and vegetable fats and oils  Determination of acid value and acidity  
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 5508: Animal and vegetable fats and oils — Analysis by gas chromatography of methyl esters of fatty 
acids 
ISO 5555, Animal and vegetable fats and oils  Sampling  
ISO 6320, Animal and vegetable fats and oils  Determination of refractive index  
ISO 6321, Animal and vegetable fats and oils — Determination of melting point in open capillary tubes (Slip 
point) 
ISO 8294, Animal and vegetable fats and oils  Determination of copper, iron and nickel contents — Graphite 
furnace atomic absorption method DEAS 795: 2016 
2 © EAC  2016 – All rights reserved  
 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  
crude palm olein 
liquid fraction derived from fractionation of crude palm oil made for further processing 
3.2  
neutralized palm olein 
 
is the liquid fraction, obtained by fractionation of neutralized palm oil or crude palm oil which has been 
neutralized with alkali meant for further processing and not for human consumption 
3.3  
neutralized bleached palm olein 
liquid fraction obtained by fractionation either from crude palm oil and subsequently neutralized with alkali and 
bleached with bleaching earth or from neutralized palm oil and subsequently bleached with bleaching earth 
3.4  
refined palm olein 
liquid fraction obtained by fractionation of refined palm oil or through refining crude palm olein 
3.6 
bleached palm olein 
liquid fraction from palm oil which has been treated with food grade bleaching agents for the purpose of 
removing colouring pigments and impurities 
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 product4 Quality and compositional 
requirements 
4.1 General requirements  
4.1.1 Palm olein shall:  
a) be free from adulterants, sediments, suspended or foreign matter, separated water and added 
colouring or flavouring substances; and 
b) be free from foreign and rancid odour and taste . 
4.1.2 Palm olein shall comply with the general compositional requirements specified in Table 1. DEAS 795:2013 
© EAC 2016 – All rights reserved  3 
 Table 1 — General com positional  requirements for palm  olein  
S. No  Characteristics  Requirements  Method of test 
i) Relative density 40 ºC/water at 
20 ºC  0.899  —  0.920  Annex A  
ii) Refractive index , (ND 40 ºC)  1.458 —  1.460  ISO 6320  
iii) Saponification value, mg  KOH/g 
oil 194 —  202 ISO 3657  
iv) Unsaponifiable matter, g/kg  ≤ 131 ISO 3596  
v) Fatty acid composition 
expressed as % of total fatty 
acids  As in Annex C  ISO 5508  
vi) Iodine value ( Wijs) min. 56  ISO 3961  
vii Slip point, ºC , max.  24.0 ISO 6321  
viii) Iron, mg/kg  1.5 ISO 8294  
ix) Copper, mg/kg  0.1 
1 Unsaponifiable matter shall be less than or equal to 13  
4.2 Specific compositional requirements 
Palm olein shall comply with requirements in Table 2.  
Table 2 — Specific compositional requirements for palm olein  
S. 
No 
Parameter  Product requirements  
Crude  Neutralized  Neutralized , 
bleached  Bleached  
Refined 
palm olein  Method 
of test  
i.  Free fatty acid  (as 
palmitic), %,  ≥ 2.51 
 0.3 < 2.52 0.3 < 2.52 
 ≥ 2.51 ≤ 0.3  ISO 660 
ii.  Moisture and 
volatile matter at 
105 o C, % m/m 
max. 0.5 0.5 0.5 0.5 
0.20 ISO 662  
iii.  Peroxide value, 
mEq/kg, max.  NA NA NA NA 
10 ISO 3960  
iv.  Colour, 133.35 mm 
(5¼ in.) Lovibond,  ≥ 20 R5 ≥ 20 R5 6 < 20 R6 6 < 20 R6 
≤ 6 R ISO 
15305  
v.         
1FFA shall be greater than or equal to 2.5  
2FFA shall be greater than 0.3 but less than 2.5  
3Colour shall be greater than or equal to 20R  
4Colour shall be greater than 6 but less than 20R  DEAS 795: 2016 
4 © EAC  2016 – All rights reserved  
 5 Fortification 
Refined palm olein shall be fortified in accordance to EAS 769  
6 Food additives 
Palm olein may contain food additives in accordance with Codex Stan 192 
7 Hygiene 
Palm olein shall be produced, processed, handled and stored in accordance with EAS 39. 
8 Contaminants 
8.1 Pesticide residues  
Palm olein shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission 
for this commodity.  
8.2 Other contaminants  
Palm olein shall comply with those maximum limits specified in Table 5. 
Table 5 — Limits for contaminants in palm olein  
S. No  Contaminants  Maximum level Test Method  
i) Nickel, mg/kg  0.1 ISO 8294  
ii) Lead, mg/kg  0.1 ISO 12193  
iii) Arsenic, mg/kg  0.1 ISO 2590  
9 Packaging  
Edible palm olein shall be packaged 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  
6 Labelling 
In addition to the labelling requirements in EAS 38, the name of the product shall be ‘Palm olein’ with the 
description as either: 
 ‘neutralised’,  
 ‘bleached’,  
 ‘bleached and neutralised’, or  
 ‘refined’.  DEAS 795:2013 
© EAC 2016 – All rights reserved  5 
 Where palm olein 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. 
10 Sampling 
Sampling of palm olein products for the purposes of testing shall be done in accordance with the method 
prescribed in ISO 5555. 
 DEAS 795: 2016 
6 © EAC  2016 – All rights reserved  
 Annex A 
(normative) 
 
Determination of relative density t/20 C 
A.1 Principle  
The relative density at t/20C of an oil or fat is the ratio of the mass in air of a given volume of the oil or at t C 
to that of the same volume of water at 20 C, the weighings being made with  weights adjusted to balance 
weight in air. 
A.2 Apparatus  
Pycnometer 
A.3 Procedure  
Calibrate a relative density bottle or pycnometer (of capacity of at least 25 mL) as follows: 
Clean and dry the bottle and weigh it in a bath of water at 20 C until it reaches that temperature.  If a bottle is 
used, insert the stopper in such a way that the capillary, if complete filled with water, and then maintain it at 20 
C until no further alteration in volume occurs.  Wipe the stopper.  If a pycnometer is used, adjust the volume 
of liquid to the fixed mark.  Remove the bottle or pycnometer from the bath, dry the outside, allow to stand for 
a short time and weigh. 
Empty and dry the bottle or pycnometer.  Fill it with the sample of oil or fat previously brought near to the 
temperature of t C.  Keep the bottle or pycnometer in a bath adjusted to t C until it has acquired that 
temperature.  If a bottle is used, insert the stopper in such a way that the capillary is completely filled with the 
oil or the fat and then maintain it at the temperature t C until no further alteration in volume occurs.  Wipe the 
stopper.  If a psychomotor is used, adjust the volume to the fixed mark.  Remove the apparatus from the bath, 
dry the outside, allow to stand for a short time and weigh.  Make all weighing air with weights adjusted to 
balance brass weights in air. 
A.4 Calculation and expression of results (align the method) 
      air in C t/20 density  Relative  
 
) (  ( C20 112
 t MM  
where 
 
m2 is the mass, in grams, of oil or fat obtained in the test; 
m1 is the mass, in grams, of water obtained in calibration test; and 
∞ is the coefficient of cubic expansion of glass at the given temperature. 
 For soda glass, ∞= 0.000 03. 
 For borosilicale glass, ∞= 0.000 01  DEAS 795:2013 
© EAC 2016 – All rights reserved  7 
 Annex C 
(normative) 
 
Free fatty acids composition  
Carbon Number  Range  Method of Test  
C 12:0  
C 14:0  
C 16:0  
C 16:1  
C 18:0  
C 18:1  
C 18:2  
C 18:3  
C 20:0  0.1 — 0.5 
0.5 — 1.5 
36  — 43.5 
0.05 — 0.6 
3.5 — 5.0 
39.8 — 46 
10.0 — 13.5 
0.05 — 0.6 
0.05 — 0.6  
 
 
 
ISO 5508  
NOTE  Free fatty acids composition is expressed as % of total fatty acids.  
 
). FDEAS 795: 2016    
 
© EAC 2016 – All rights reserved