GCC Standardisation Organisation (GSO) 
 
 
 
 
 
 
Project: Final  
GSO/2008 
 
  
Edible Vegetable Oils – Part II  
 
 
Prepared by : 
GCC Technical Standards Committee of  
Food & Agricultural Products  
 
19/11/2007 considering the Notes of the State of Qatar  
May 2008  
  
 
 
 
 
  
This document is a project requesting GCC standard specificatio n 
accreditation. It is distributed for the purpose of inviting no tes and views 
t h e r e o f .  A c c o r d i n g l y ,  i t  i s  l i a b l e  t o  u n d e r g o  c h a n g e s  a n d  m o d i f ications and 
thus may not be considered as a GCC Standard Specification befo re the official 
verification and accreditation of the GSO.  
 
 
  
 GCC Standard Specification                GSO ………/2007 
 
 
 2 
Preamble 
 
 
 
The GCC Standardisation Organisation (GSO) is a regional body t hat consists 
o f  t h e  N a t i o n a l  S t a n d a r d s  B o d i e s  o f  d i f f e r e n t  G C C  m e m b e r  s t a t e s . One of its 
primary functions is to draft standard specifications for the G CC through 
specialised technical committees.  
 
The GSO has, through a working programme of the GCC technical c ommittee 
for the sector of food and agricultural products, referred to h ereinafter as TC 
5, prepared this specification reg arding Edible Vegetable Oils - Part II, which 
was drafted by the State of Kuwait. The project was drafted aft er reviewing 
the relevant Arab, foreign, and international specifications, a s well as the 
related references therein.   
 
The specification was accredited as a GCC Specification (techni cal regulation) 
at the GSO Board meeting No (                                 ) , which convened on 
……………………………. Hijri, the equi valent of ………………………… AD.  
 
 
 
  
 
 
 
 
 
 
 
 
 
  
 
 GCC Standard Specification                GSO ………/2007 
 
 
 3Edible Vegetable Oil – Part II  
 
 
Introduction  
 
 
This GCC Specification is the second Part of Edible Vegetable O ils and 
complements the first Part, which was prepared by the State of Qatar under 
No (GSO 1754:2006). The International standard specification (C ODEX-STAN 
210/Amended 2003, 2005) was accredited as the primary reference  i n  t h e  
preparation of this Part.  
 This specification is applicable to the following types of vege table oils:  
 
1. Arachis Hypoqaea  
2. Orbignya ssp. 
3. Cocos Nucifera L.  
4. Vitis Vinifera L.  
5. Brassicas Napus L.  
6. Sesamum Indicum L.  
7. Hlianthus Annuus L.  
8. Helianthus Annuus (High Oleic) 
9. Helianthus Annuus (Mid Oleic) 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 GCC Standard Specification                GSO ………/2007 
 
 
 4Edible Vegetable Oil – Part II 
 
 
1. Scope of Implementation  
This GCC specification is applicable specifically to edible veg etable oils as 
stipulated in paragraph 3.  
 
2. Supplementary References: 
2 . 1  G C C  S t a n d a r d  S p e c i f i c a t i o n  N o  ( G S O  9 ) ,  “ C o m p l e t e d  P a c k e d  F o od Stuffs 
Cards”.  
2.2 GCC Standard Specification No (GSO 15), “Methods of Extract ing Oils and 
Fat Samples”.  2.3 GCC Standard Specification No (GSO 16), “Methods of Chemica l and 
Physical Testing of Edible Vegetable Oils and Fats”.  
2.4 GCC Standard Specification No (GSO 17), “Detecting Permitte d Additives to 
Oils and Fat, and Evaluation Methods – Part I”.  
2.5 GCC Standard Specification No (GSO 19), “Permitted Additive s to Oils and 
Fats”. 
2.6 GCC Standard Specification No (GSO 20), “Evaluating Methods  o f  
Contaminant Minerals of Food Stuffs”. 
2.7 GCC Standard Specification No (GSO 21), “Health Conditions at Food 
Factories and its Employees”.  
2.8 GSO/ISO 5508:1994, “Estimating amino acids in vegetable and  animal oils 
a n d  f a t s  –  P a r t  I I :  A n a l y s i s  o f  t h e  M e t h y l  S t e a r a t e  o f  A m i n o  A c ids using the 
Chromatograph Gas Device – Liquid”.  
2.9   GCC Standard Specification No (GSO 382,383), “Limits of P ermitted 
Pesticides Residues in Food and A gricultural Products – Parts I  & II”.  
2.10 GCC Standard Specification No (GSO 839), “Food Containers – Part I: 
General Provisions”.  
2.11 GCC Standard Specification No (GSO 988), “Limits of Permit ted 
Radioactive Agents in Foodstuffs – Part I”.  
2.12 GSO/ISO 5509:2002, “Estimating Amino Acids in Vegetable an d Animal 
Oils and Fats- Part I: Preparation of the Methyl Stearate of Am ino Acids”.  
 
 
 
 
 
 GCC Standard Specification                GSO ………/2007 
 
 
 53. Definitions: 
3.1 Edible Vegetable Oil 
A food product that is suitable for human consumption that is p rimarily made 
up of amino acid glyceride extracted from plants. The oil may c omprise small 
quantities of other lipids such as phosphate derivatives and ot her components 
that are anti-saponifiable, as well as other free natural amino  acids.  
 
3.1.1  Arachis Hypoqaea: the oil extracted from peanut seeds.  
3.1.2  Orbignya Ssp.: the oil extracted from the kernel of different types of 
palm trees.  
3.1.3 Cocos Nucifera L.: the oil extrac ted from the kernel of the coc onut.  
3.1.4 Vitis Vinifera L.: the oil extracted from grape seeds.  
3.1.5 Brassics, Brassica Napus L.:  the oil extracted from brassics, brassic 
napus L., brassica campestris L., brassica juncea L., brassica tournefortii.  
3.1.6 Sesamum Indicum L.: the oil ex tracted from sesame seeds.  
3.1.7  Helianthus Anuus L.: the oil extracted from sunflowers.  
3.1.8 Helianthus Annuus: the oil extracted from sunflowers with high oleic 
acid concentration. 
3.1.9  Helianthus Annuus: the oil extracted from sunflowers with medi um 
oleic acid concentration.  
 3.2 Virgin Oil: 
Oil extracted without altering its natural components using mec hanical 
methods such as centrifugation, pressure or heat. The oil may o nly be filtered 
b y  w a s h i n g  w i t h  w a t e r  a n d  p r e c i p i t a t i o n ,  b y  f i l t r a t i o n  a n d  b y  c entral 
centrifugation.  
 
3.3 Oil made using cold-squeeze method: 
Oil extracted without altering its natural components using mec hanical 
m e t h o d s  s u c h  a s  s q u e e z i n g  w i t h o u t  e x p o s u r e  t o  h e a t .  T h e  o i l  m a y  o n l y  b e  
filtered by washing with water and precipitation, by filtration  and by central 
centrifugation.  
 
4. Specifications: 
E d i b l e  v e g e t a b l e  o i l s ,  a s  s t i p u l a t e d  i n  p a r a g r a p h  3 ,  m u s t  a d h e r e to the 
following specifications:  
 
4.1 Must be completely free of pork products or derivatives, or th e fat of 
any other animal; GCC Standard Specification                GSO ………/2007 
 
 
 6 
4.2 Must be free of any other veg etable oils or minerals;  
 
4.3 Must have the distinctive aroma, taste and smell of oil; as we ll as 
being free of any unfamiliar aromas, smells or sourness; 
 
4.4 Must be produced according to the GSO specifications stipulate d in 
subparagraph 2.7; 
 
4.5 Must be extracted from clean and intact seeds or grains; seeds  must 
not be rotten or contain any  residue or contaminants; 
 
4.6 Must not contain any residue or turbidity; 
 
4.7 The edible vegetable oils stipulated in paragraph 3 must posses s the 
physical and chemical features as stipulated in Table 1 that is  attached 
to the supplement thereof.  
 
4.8 Additives: 
4.8.1 N o  a d d i t i v e s  a r e  p e r m i t t e d  i n  v i r g i n  o i l s  o r  o i l s  e x t r a c t e d  
through the cold squeeze method.  
 
4.8.2 The following additives are permitted in Edible Vegetable 
Oils as described in subparagraph 1.3:  
 
 
 Additive Maximum Limit International 
Symbol 
4.8.2.1 Flavourings Natural and artificial flavourings are permitted as 
per the GCC standard specification stipulated 
in subparagraph 5.2 GCC Standard Specification                GSO ………/2007 
 
 
 74.8.2.2 Antioxidants 
1. Ascorbyl palmitate 
2. Ascrobyl Stearate 
3. Mixed Tocopherols Concentrate 
4. Alpha Tocopherol 
5. Synthetic gamma-tocopherol 
6. Synthetic delta-tocopherol 
7. Propyl Fallate 
8. TBHQ 
9. BHA 
10. BHT 
11. BHT, BHA, or TBHQ (any 
combination of gallates, BHA and 
BHT and/or TBHQ 
         12.    Dilauryl Thiodipropionate  
500 mg/Kg 
(Unilateral or Collective) 
According to good production According to good production 
According to good production 
According to good production 
100 mg/kg 
120 mg/kg 
175 mg/kg 
75 mg/kg 
200 mg/kg – noting not to excessively use the above  
limits for each type separately. 
 
200 mg/kg  
E 304 
E 305 
E 306 E 307 
E 308 
E 309 
E310 
E 319 
E 320 E 321 
 
 
 
E 389 
 
4.8.2.3 Antioxidant Synergists 
1. Citric Acid 
2. Sodium Citrates 
3. Isopropyl Citrate 4. Monoglyceride Citrate  
According to good production 
According to good production 
100 mg/kg 
Unilateral or collective  
E 330 
E 331 
E 384 
4.8.2.4 Anti-foaming Agents  
(oils for deep frying) 
Polydimethylsiloxane 10 mg/kg  
 
E 900 (a) 
 
 
4.9 The structure of amino acids in Edible Vegetable Oils (percentage 
of collective amino acids) must conform to the percentages 
stipulated in Table 2, attached to the supplement.  
 
4.10  T h e  q u a l i t y  s p e c i f i c a t i o n s  o f  E d i b l e  V e g e t a b l e  O i l s  m u s t  b e  a s  
follows:  
 
 Specification Maximum Limit 
4.10.1 Volatile Agents at 105 ˚C 0.2% Mass/Mass 
4.10.2 Insolvent Residues 0.05% Mass/Mass 
4.10.3 Soap Contents 0.005% Mass/Mass 
4.10.4 (Fe) 
Refined Oils 
Virgin Oils  
1.5 mg/kg 
0.4 mg/kg 
4.10.5 (Cu) 
Refined Oils 
Virgin Oils 0.1 mg/kg 
0.4 mg/kg 
4.10.6 Acid Value: 
Refined Oils 
 
Virgin oil, Cold Press Oil 0.6 mg Potassium Hydroxide/Oil volume
15 ml of active oxygen/oil Kg 
4.10.7 Peroxide value: 
Refined Oils 10 ml of active oxygen/oil Kg 
15 ml of active oxygen/oil Kg GCC Standard Specification                GSO ………/2007 
 
 
 8Virgin oil, Cold press oil 
 
 
4.11 Synthetic Specifications 
4.11.1  The Archardic contents and the level of other amino acids must  
not exceed 48 gm/litre in Arachis Hypoqaea.  
4.11.2 The Rechert Value of Cocos Nucifera L. oil must be between 6-
8.5, and for Orbignya ssp. Oil between 4.5-6.5.  
4.11.3 The Poleske Value of Cocos Nucifera L. oil must be between 13-
18, and for Orbignya ssp. 8-10.  
4.11.4 The ethrodoyl content of grape seed oil must exceed 2% of total  
Astrol.  
4.11.5 The Bodwin Test of sesame seeds must yield positive results.  
4.11.6 The Crismer Value of Boric Acid in Brassicas Napus L. oil must be 
low; between 67-70.  
 
4.12  Pesticide residues must not exceed the permitted limits for GC C 
standard specifications as stipu lated in subparagraph 2.9.  
4.13 Radioactive levels in the product must conform to the levels fo r 
GCC standard specifications stipulated in subparagraph 11.2. 4.14 The percentage of mineral contaminants in edible vegetable oils  
must not exceed the following:  
 
Element Maximum Limit 
Lead 0.1 mg/kg 
Arsenic 0.1 mg/kg 
  
 
5. Packing, Transport & Storage: 
The following must be accounted for upon packing, transporting and storing 
edible vegetable oils:  
 
5.1 Packaging: 
Oils must be packaged in strong and appropriate containers made  of materials 
t h a t  a r e  h e a l t h - f r i e n d l y  a n d  d o  n o t  h a v e  a n y  e f f e c t  o n  t h e  p r o d uct 
specifications. Containers must be clean, dry, free of any alie n odours, unused, 
w i t h  a  s e a l e d  l i d ,  a n d  c o m p a t i b l e  w i t h  t h e  G C C  s t a n d a r d  s p e c i f i cation 
stipulated in subparagraph 10.2.  
 GCC Standard Specification                GSO ………/2007 
 
 
 95.2 Transport: 
W h e n  t r a n s p o r t i n g  o i l s ,  v e h i c l e s  m u s t  b e  u s e d  t h a t  p r o t e c t  t h e  containers 
from any contamination or damage.  
 
5.3 Storage: 
O i l  c o n t a i n e r s  m u s t  b e  s t o r e d  a t  r o o m  t e m p e r a t u r e  ( 2 5  ˚ C )  i n  w e ll-aired 
facilities away from direct sunlight and away from any source o f 
contamination or heat.  
 
6. Instructions: 
In accordance with the GCC standard specifications stipulated i n 
subparagraph 2.1, the instructions on the container must includ e the 
following information:  
6.1 Name of the oil as stated in paragraph 3; 
6.2 Additives and percentages therein; 
6.3 Clearly state the expiry date (month-year). 
 
7. Sample Selection: 
All samples must be selected according to the GCC standard spec ification set 
out in subparagraph 2.2. 
 8. Test Methods:   
The following tests must be applied to the selected samples as per paragraph 
7, so as to determine conformity with the following specificati ons: 
8.1 Detect pork fat, mineral and vegetable oils, rottenness, estima te the 
relative density, refractive index, saponifiability value, acid  value, iodine 
v a l u e ,  u n s a p o n i f i a b l e  m a t t e r ,  o x i d i s a t i o n  v a l u e ,  p e r c e n t a g e  o f  volatile 
matters, percentage of insolvent residue, soap content, Halphen  t e s t  
according to the GCC standard specification set out in subparag raph 2.3. 
8.2 Permitted additives in oils are detected and estimated accordin g to 
the GCC standard specification set out in subparagraph 2.4.  
8.3 Estimating contaminating matter is conducted according to the G CC 
standard specification set out in subparagraph 2.6.  
8.4 Estimating the number of amino acids in oils is conducted acco rding 
to the GCC standard specification set out in subparagraphs 2.8 and 2.12.  
 
 
 GCC Standard Specification                GSO ………/2007 
 
 
 10 
 
 
  
 
 
Appendix 
 GCC Standard Specification                GSO ………/2007 
 
 
 11 
 
Table 1 
Chemical and Physical Features  of Edible Vegetable Oils  
 
 
 Arachis 
Hypoqaea Orbignya 
ssp. Cocos 
Nucifera 
L. Vitis 
Vinifera 
L. Brassics Sesamum 
Indicum 
L. Helianthus 
Annuus Helianthus  
Annuus 
(high 
oleic) Helianthus 
Annuus  
(mid oleic) 
Relative 
Density  0.912-
0.920 
at 20 ˚C 0.914-
0.917 at 
25 ˚C  0.908-
0.921 at 
40 ˚C 0,920-
0.926 
at 20 ˚C0.910-
0.920 
at 20 ˚C0.915-
0.924 at 
20 ˚C 0.918-
0.923 at  
25 ˚C 0.909-
0.915 at  
25 ˚C 0.914-
0.916 at  
20 ˚C 
Refractive 
Index at 40ْC 1.460-
1.465 1.448-
1/451 1.448-
1.450 1..465-
1.469 1.467-
1.477 1.465-
1.469 1.461-
1.468 1.467-
1.471 at 
25 C 1.461-
1.471 at 
25 C 
Saponification 
value (mgm 
Potassium 
Hydroxide/gm 
Oil  
187-196  
245-256  
248-
265  
188-
194  
168-
181  
186-195 
188-194  
182-194  
190-191 
Iodine Value  86-107 10-18 6.3-10.6 128-
150 94-120 104-120 118-141 78-90 94-122 
Unsaponifiable 
matter  10≤  12 ≤ 15≤  ≤15 20≤ 20≤ 15≤ 12≤ 10≤ 
 
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 GCC Standard Specification                GSO ………/2007 
 
 
 12 
 
Table (2) 
 
Amino Acids Structure of Edible Vegetable Oils 
(Overall Amino Acid Percentage)  
 
 
Amino Acids  Arachis 
Hypoqaea Orbignya 
ssp. Cocos 
Nucifera 
L. Vitis 
Vinifera 
L. Brassics Sesamum 
Indicum 
L. Helianthus 
Annuus Helianthus 
Annuus 
(high 
oleic) Helianthus 
Annuus 
(mid oleic) 
C 6:0 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 
C 10:0 
 ND 
 1.2-7.6 
 5.0-8.0 
 ND 
 ND 
 ND 
 ND 
 ND 
 ND 
 
C 12:0 0.1-ND 40.0-
55.0 45.1-
53.2 ND ND ND ND ND ND 
C 14:0 0.1-ND  11.0-
27.0 16.8-
21.0 0.3-ND 0.2-ND 0.1-ND 0.2-ND 0.1-ND 1-ND 
C 16:0 8.0-14.0 5.2-11.0 16.8-
21.0 0.3-ND 0.2-ND 0.1-ND 0.2-ND 0.1-ND 4.0-5.5 
C 16:1 0.2-ND ND ND 1.2-ND 3.0-ND 0.1-0.2 0.3-ND 0.1-ND  0.05-ND 
C 17:0 0.1-ND ND ND 0.2-ND 0.1-ND 0.2-ND 0.2-ND 0.1-ND 0.05-ND 
C 17:1  0.1-ND ND ND 0.1-ND 0.1-ND 0.1-ND 0.1-ND 0.1-ND 0.06-ND 
C 18:0 1.0-4.5 1.8-7.4 2.0-4.0 3.0-6.5 0.5-3.1 4.8-6.7 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 35.9-
43.0 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 39.1-
47.9 48.3-74.0 2/1-17 18.7-45.3 
C 18:3 0.3-ND ND 0.2-ND 1.0-ND 5.0-
13.0 0.3-0.5 0.3-ND 0.3-ND 0.5-ND 
C 20:0 1.0-2.0 ND 0.2-ND 1.0-ND 3.0-ND 0.3-0.7 0.1-0.5 0.2-0.5 0.2-0.4 
C 20:1 0.7-1.7 ND 0.2-ND 0.3-ND 3.0-
15.0 0.3-ND 0.3-ND 0.1-0.5 0.2-0.3 
C 20:2 ND ND ND ND 1.0-ND ND ND ND ND 
C 22:0 1.5-4.5 ND ND 0.5-ND 2.0-ND 1.1-ND 0.3-1.5 0.5-1.6 0.6-1.1 
C 22:1 0.3-ND ND ND 0.3-ND 2.0-
60.0 ND 0.3-ND 0.3-ND ND 
C 22:2 ND ND ND ND 2.0-ND ND 0.3-ND ND 0.09-ND 
C 24:0 0.5-2.5 ND ND 0.4-ND 2.0-ND 0.3-ND 0.5-ND 0.5-ND 0.3-0.4 
C 24:1 0.3-ND ND ND ND 3.0-ND ND ND ND ND 
 
 
Note:  C = Carbon  GCC Standard Specification                GSO ………/2007 
 
 
 13ND= cannot be measured and is set at ≤ 0.05% 
 
 
Table (3)  
Tocopherol and Tocotrienol levels in Edible Vegetable Oil Samples  
 
 
 
 Arachis 
Hypoqaea Orbignya 
ssp. Cocos 
Nucifera 
L. Vitis 
Vinifera 
L. Sesamum 
Indicum 
L. Helianthus 
Annuus Helianthus 
Annuus 
(high 
oleic) Helianthus 
Annuus 
(mid oleic) 
Alpha-
tocopherol  49-373 ND 17-ND 16-38 3.3-ND 403-935 400-1090 488-668 
Beta- 
tocopherol 41-ND ND 11-ND 89-ND ND 45-ND 10-35 19-52 
Gama- 
tocopherol 
 88-389 
 ND 
 14-ND 
 73-ND 
 521-983
 34-ND 
 3-30 
 2.3-19.0 
 
Delta- 
tocopherol 22-ND ND ND 4-ND 4-21 7.0-ND 17-ND 1.6-ND 
Alpha-
tocotrienol  ND 25-46 44-ND 18-107 ND ND ND ND 
Gama- 
tocotrienol ND 32-80 1-ND 115-
205 20-ND ND ND ND 
Delta- 
tocotrienol ND 9-10 ND 3.2-ND ND ND ND ND 
Total 
(Mlg/Kg)  170-
1300 60-130 50-ND 240-
410 330-
1010 440-1520 450-1120 509-741 
 
 
 
Note:  
ND= cannot be measured and is set at ≤0.05%  
 
  
 
 
  
Technical Definitions 
 
 
 
 
Arachis Hypoqaea: the oil ex tracted from peanut seeds.  
O r b i g n y a  S s p . :  t h e  o i l  e x t r a c t e d  f r o m  t h e  k e r n e l  o f  d i f f e r e n t  t ypes of palm 
trees.  
Cocos Nucifera L.: the oil extrac ted from the kernel of the coc onut.  
Vitis Vinifera L.: the oil e xtracted from grape seeds.  
Brassics, Brassica Napus L.:  the oil extracted from brassics, brassic napus L., 
brassica campestris L., brassica juncea L., brassica tournefort ii.  
Sesamum Indicum L.: the oil ex tracted from sesame seeds.  
Helianthus Anuus L.: the oil extracted from sunflowers.  
Helianthus Annuus: the oil extracted from sunflowers with high oleic acid 
concentration. 
Helianthus Annuus: the oil extracted from sunflowers with mediu m oleic acid 
concentration.  
 
 
  
 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 GCC Standard Specification                GSO ………/2007 
 
 
 15 
References  
 
 
CODEX Standard for Named Vegetable Oils 
CODEX-STAN 210 (Amended 2003, 2005)