GSO      2011   GSO STANDARD 
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 هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) 
 
 
 
 
 
 
 
 
Final draft Standard  
 
 
 
 
 
GSO        /2011 
 
 
 
 
 
STANDARD FOR EDIBLE FATS AND OILS NOT 
 COVERED BY INDIVIDUAL STANDARDS  ( E ) 
 
 
 
إعذاد 
 
 
Technical comm ittee for  food and agricultural products standards .  
 
(25/4/2011) 
 
 
 
 
هذذ ا اثيقة ذذت ع ذذواص ث يااذذةت لةبيذذةت توةيةذذت بذذء بيرأي ذذب لاحذذذاب اثذذو ل ااث إنهذذبث ح ذذ   ب  ثذذ ث      ذذب
عوضت ثوتغةةو ااثتبذأل  الا أيير اثوجيص إثة ب ك يااةت لةبيةت توةيةت إلا حيذ اعت بدهب عن عيوس إدارة 
اث ةئت اثخوةيةت.  
 
 
 GSO      2011   GSO STANDARD 
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تقديــــم 
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية هيئةة قلليميةة ت ةي عةو ت ةويتجا ا ججة   
الوطنيةةةة للمواتةةةلاق والمقةةةاييس عةةةو دول الخلةةةيج العربيةةةة إ ومةةةن مجةةةاي الجيئةةةة قتةةةداد المواتةةةلاق 
القياسية الخليجية بواسطة لجان عنية متختتة .   
ولةةةد لامةةق هيئةةة التقيةةيس لةةدول مجلةةس التعةةاون لةةدول الخلةةيج العربيةةة  ةةمن برنةةامج تمةةل اللجنةةة 
اللنية رلةي " TC5 " اللجنة اللنية الخليجيةة لقطةاا المواتةلاق الئيائيةة و ال راتيةة  "  بإتةداد هةي  
المواتةةةلة القياسةةةية الخليجيةةةة " مواتةةةلاق الةةةدهون وال يةةةوق التةةةالحة للاسةةةتجلاي  يةةةر الم ةةةمولة  
بمواتةةلاق مسةةتقلة " مةةن لبةةل ةدولةةة ال ويةةق  إ ولةةد تةةي اسةةتعراا المواتةةلاق القياسةةية العربيةةة 
والاجنبية والدولية والمؤللاق المرجعية ياق التلة. 
ولد اتتمدق هي  المواتلة  مواتلة ةلائحة عنية  خليجية عو اجتمةاا مجلةس قدار  
الجيئة رلي         ة           إ الةي  تقةد         بتةاري                     هةة إ 
المواعق                    .   
 
Foreword 
 
GCC Standardization Organization (GSO) is a regional Organization which consists 
of the National Standards Bodies of GCC member States. One of GSO main functi ons 
is to issue Gulf Standards /Technical regulations through specialized technical 
committees (TCs). 
 
GSO through  the  technical  program of committee TC No. 5  "  foods  and 
Agriculture sector  " has prepared this gulf standard "   STANDARD FOR EDIBLE FATS  
AND OILS NOT COVERED BY INDIVIDUAL STANDARDS " 
        
 
 ". The Draft Standard has been prepared by ( State of Kuwait ).  
 
The draft Standard has been prepared based on relevant ADMO,International and 
National foreign Standards and references. 
 
This standard  has been approved as a Gulf (Standard / Technical Regulation) by GSO 
Board of Directors  in its meeting No.(       ),held on                                 /     /             H 
,      /     /        GSO      2011   GSO STANDARD 
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STANDARD FOR EDIBLE FATS AND OILS NOT  
COVERED BY IN DIVIDUAL STANDARDS  
 
1- Scope  
This Gulf Standard applies to oils and fats and mixtures  thereof  in a state  for 
human consumption . It includes  oils and fats that have been subjected to 
processes of modification (such as trans - esterification or hydrogenatio n) or 
fractionation .  
This Standard  does not apply to any oil or fat which is covered by one of the 
following  Standards  : 
1.1 GSO 18601 " Processed Edible Animal Tallaw "  
1.2 GSO  1929 , GSO 1754  " Named vegetable oils part 1 and part 2 "  
1.3  GSO 1019  " olive oils and Olive -Pomace Oils "  
       
2- COMPLEMENTARY R eferances  
2.1   GSO 9 " Labeling of prepackaged foods ". 
2.2  GSO 15 " Methods of sampling for edible oils and fats ".  
2.3  GSO 19 " permitted food additives in  edible oils and fats  "  
2.4  GSO 20 " Methods   for the determination of  contaminating metallic  
       elements in foodstuffs  ".    
2.5   GSO    " General Standard for food Aditives in food stu ffs " to be  
       approved by the organization.   
2.6  GSO 993 " Animal Slaughtering requirements a ccording to  the  lslamic  
       law " .  
2. 7  GSO 382 GSO 383  " Maximum limits for pesticide residues in  
        agricultural food products – part 1 and part 2.  
2.8 GSO  " General standard for Contaminants in food and feed  " .  
2.9  GSO 1016 " Microbiolog ical limits in food and food stuff  " .  
2.10  GSO 988 " Limits of radioactivity levels permitted in foodstuff –  
            part 1  ".  
2.11 GSO 21 " Hygnic regulation  for food plants and their personal " .  
2.12  GSO 1694  " Greneral Principles of food Hygiene .  
  GSO      2011   GSO STANDARD 
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 3.      DEFINITIONS 
3.1  Edible fats and oils  : are foodstuffs which are composed of  
       glycerides of  fatty  acids. They are of vegetable , animal or marine origin. 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. Fats of animal origin must be produ ced from animal in good  
       health at the time of slaughter and be fit for human consumption  and  
      slaughtered  according to the GSO Standard which is mentioned in item 2.6.    
  
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 only . They may be purified by washing with water,  
       settling , filtering and centrifuging only.  
 
3.3  Cold pressed fats and oils : are edible vegetable fats and oils obtained , without  
       altering the oil , by mechanical proc edures , 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-     GENERAL REQUIREMENTS  
        The fooling requirements shall be met :  
4.1 The product shall retain all its natural characteristic properties.  
4.2  The product shall be free from rancidity and any objectionable smells .    
4.3 The product shall be free from pork fats or oils . 
4.4  The product shall be product in plants satis fying all hygienic  
       conditions stated in the GSO standard mentioned in item (2.1 1) . 
 
5-     QUALIY REQUIREMENTS  
1.5   Percentage of volatile matter at 105  ˚C for 3 hrs  shall not exceed 0.2 %   m/m.  
 
 
                                                                                      GSO      2011   GSO STANDARD 
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 5.2  Acid value :      
0.6 mg KOH/g fat or oil Refined fats and oils  
4.0 mg KOH/g fat or oil  Virgin fats and oils  
4.0 mg KOH/g fat or oil Cold pressed fats and oils  
 
5.3 Peroxide value :  
up to 15 milliequivalents of active oxygen/kg oil Virgin oils and cold pressed fats and oils  
up to 10 milliequivalents of active oxygen/kg oil Other fa ts and oils  
 
5.4 Insoluble impurities shall not exceed 0.05 %.  
5.5 Soap contents shall not  exceed 0.005 %.   
 
6-   FOOD ADDITIVES  
      Without prejudice to what stated in Gulf sta ndards  mentioned in item 2. 3 
       and  item 2. 5 , The fo llowing shall be applied.  
 
      6.1 No additives are permitted in the oils mentioned in clause 3.3   
 
6.2 Colours  
 No colours are permitted in vegetable oils covered by this Standard.  
The following colours are permitted for the purpose of restoring natural colour lost  in 
processing or for the purpose of standardizing colour , as long as the added colour 
does not deceive or mislead the consumer by concealing damage or inferiority or by 
making the product appear to be greater than actual value , the following colours can 
be added .  
INS No.  Additive  Maximum Use Level  
100 (i)  Curcumin  5 mg/kg  
160a (ii)  beta-Carotenes (vegetable)  25 mg/kg  
160a (i)  beta-Carotenes (synthetic)  
15 mg/kg  
(Singly or in combination)  160a (iii)  beta-Carotenes (Blakeslea trispora)  
160e   eta-apo-    - Carotenal  
160f  eta-apo-    - Carotenoic acid , methyl or ethyl 
ester   
160 b (i)  Annatto extracts , bixin -based  10 mg/kg (as bixin)  GSO      2011   GSO STANDARD 
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6.3 Flavours  
Natural flavours and their identical synthetic equivalents and other synthetic flavours , 
except those which are known to represent a toxic hazard  . 
 
6.4 Antioxidants  
INS No.  Additive  Maximum Use Level  
304 Ascorbyl palmitate  500 mg/kg  
(Singly or in combination)  305 Ascorbyl Stearate  
307 a  Tocopherol , d -alpha  
300 mg/kg  
(Singly or in combination)  307 b Tocopherol , concentrate , mixed  
307 c  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 Butylated hydroxyanisole (BHT)  75 mg/kg  
Any combination of gallates , BHA , BHT , and/or TBHQ  200 mg/kg but limits above not 
to be exceeded  
389 Dilaury thiodipropionate  200 mg/kg  
 
6.5 Antioxidant Synergists  
INS No.  Additive  Maximum Use Level  
330 Citric acid  GMP  
331 (i)  Sodium dih ydrogen citrate  GMP  
331 (ii i) Trisodium citrate  GMP  
384 Lsopropyl citrates  100 mg/kg  
(Singly or in combination)  472 c  Citric and fatty acid esters of glycerol  GSO      2011   GSO STANDARD 
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6.6 Anti -foaming agents (for oils and fats for deepfrying ) 
INS No.  Additive  Maximum Use Level  
900 a  Polydimethylsiloxa ne 10 mg/kg  
 
7-    CONTAMINANTS  
7.1 Heavy metals        
         The products covered by the provisions of this standard shall comply with  
         maximum limits being established by the GSO standard mentioned in item 2.8 
         but in the meantime the  following limits will apply :  
Heavy Metals  Maximum permissible concentration  
Lead (pb)  0.1 mg/kg  
Arsenic (As)  0.1 mg/kg  
 
7.2   Pesticide residues  
        Pesticide residues content shall not exceed what is stated in the Gulf   standards  
        mention ed in item 2. 7. 
 
7.3  The limit s of radioactivity levels shall not exceed what is stated in Gulf standard    
      mentioned in item 2.1 0 
 
8-    HYGIENE  
8.1 It is recommended that the products covered by the provisions of this standard be  
         prepare d and handled in accordance with the GSO standard mentioned in item  
        2.12 and other relevant hygienic practice standard.  
 
8.2 Microbiological limits comply with criteris stated in the Gulf   standards   
       mentioned in (2. 9). 
 
 GSO      2011   GSO STANDARD 
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 9-  LABELLING  
     Without prejudice to what as stated in the Gulf standards mentioned in (2.1) the  
      following shall be declared on each package.  
 
9.1 Name of food.  
9.1.1  The designation " virgin fat " or " virgin oil " may only be used for individual 
fats or oils co nforming to the definition in Section 3.2 of this standard.  
 
9.1.2   The designation " cold pressed fat " or " cold pressed oil "  may only be used 
for individual fats or oils conforming to the definition in Section 3.3 of this 
standard.  
 
9.2  Labelling of non -retail containers  
Information on the above labelling requirements shall be given either on the  
container or in accompanying documents , except that the name of the food . lot 
identification and the name and address  of the manufacturer  or packer shall appear  
on the container.  
However , lot identification and the name and address  of the manufacturer or  
packer may be replaced by an identification mark , provided that such a mark is 
clearly identifiable with the accompanying documents.  
 
10- SAMPLING  
       Sampling shall be according to GSO standard on item 2.2 .  
 
11- METHODS OF ANALYSIS  
        Without violation of the GSO standard in item 2. 4 , the following may be added.  
11.1  Determination  of lead  
         According to IUPAC 2.632 , A OAC 994.02 or ISO 12193 : 1994  
 
11.2  Determination  of arsenic  
       According to AOAC 952.13, IUPAC 3.136.aoac 942.17 , or AOAC  
       985.16.