CXS210e 国际食品法典委员会食用植物油标准英文版.docx

1、CXS210e 国际食品法典委员会食用植物油标准英文版CODEX STANDARD FOR NAMED VEGETABLE OILSCODEX STAN 210-1999The Appendix to this Standard is intended for voluntary application by commercial partners and not for application by governments.1.SCOPEThis Standard applies to the vegetable oils described in Section 2.1 presented

2、 in a state for human consumption.2.DESCRIPTION2.1Product definitions(Note: synonyms are in brackets immediately following the name of the oil)2.1.1Arachis oil (peanut oil; groundnut oil) is derived from groundnuts (seeds of Arachis hypogaea L.).2.1.2Babassu oil is derived from the kernel of the fru

3、it of several varieties of the palm Orbignya spp.2.1.3Coconut oil is derived from the kernel of the coconut (Cocos nucifera L.).2.1.4Cottonseed oil is derived from the seeds of various cultivated species of Gossypium spp.2.1.5Grapeseed oil is derived from the seeds of the grape (Vitis vinifera L.).2

4、.1.6Maize oil (corn oil) is derived from maize germ (the embryos of Zea mays L.).2.1.7Mustardseed oil is derived from the seeds of white mustard (Sinapis alba L. or Brassica hirta Moench), brown and yellow mustard (Brassica juncea (L.) Czernajew and Cossen) and of black mustard (Brassica nigra (L.)

5、Koch).2.1.8Palm kernel oil is derived from the kernel of the fruit of the oil palm (Elaeis guineensis).2.1.9Palm kernel olein is the liquid fraction derived from fractionation of palm kernel oil (described above).2.1.10Palm kernel stearin is the solid fraction derived from fractionation of palm kern

6、el oil (described above).2.1.11Palm oil is derived from the fleshy mesocarp of the fruit of the oil palm (Elaeis guineensis).2.1.12Palm olein is the liquid fraction derived from the fractionation of palm oil (described above).2.1.13Palm stearin is the high-melting fraction derived from the fractiona

7、tion of palm oil (described above).2.1.14Palm superolein is a liquid fraction derived from palm oil (described above) produced through a specially controlled crystallization process to achieve an iodine value of 60 or higher.2.1.15Rapeseed oil (turnip rape oil; colza oil; ravison oil; sarson oil: to

8、ria oil) is produced from seeds ofBrassica napus L., Brassica rapa L., Brassica juncea L. and Brassica tournefortii Gouan species.2.1.16Rapeseed oil - low erucic acid (low erucic acid turnip rape oil; low erucic acid colza oil; canola oil) is produced from low erucic acid oil-bearing seeds of variet

9、ies derived from the Brassica napus L., Brassica rapa L. and Brassica juncea L., species.2.1.17Rice bran oil (rice oil) is derived from the bran of rice (Oryza sativa L).2.1.18Safflowerseed oil (safflower oil; carthamus oil; kurdee oil) is derived from safflower seeds (seeds of Carthamus tinctorious

10、 L.).Adopted 1999. Revisions 2001, 2003, 2009. Amendment 2005, 2011, 2013.2.1.19Safflowerseed oil - high oleic acid (high oleic acid safflower oil; high oleic acid carthamus oil; high oleic acid kurdee oil) is produced from high oleic acid oil-bearing seeds of varieties derived from Carthamus tincto

11、rious L.2.1.20Sesameseed oil (sesame oil; gingelly oil; benne oil; ben oil; till oil; tillie oil) is derived from sesame seeds (seeds of Sesamum indicum L.).2.1.21Soya bean oil (soybean oil) is derived from soya beans (seeds of Glycine max (L.) Merr.).2.1.22Sunflowerseed oil (sunflower oil) is deriv

12、ed from sunflower seeds (seeds of Helianthus annuus L.).2.1.23Sunflowerseed 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.).2.1.24Sunflowerseed oil - mid oleic acid (mid

13、-oleic acid sunflower oil) is produced from mid-oleic acid oil-bearing sunflower seeds (seeds of Helianthus annuus L.).2.2Other definitions2.2.1Edible vegetable oils are foodstuffs which are composed primarily of glycerides of fatty acids being obtained only from vegetable sources. They may contain

14、small amounts of other lipids such as phosphatides, of unsaponifiable constituents and of free fatty acids naturally present in the fat or oil.2.2.2Virgin oils are obtained, without altering the nature of the oil, by mechanical procedures, e.g. expelling or pressing, and the application of heat only

15、. They may have been purified by washing with water, settling, filtering and centrifuging only.2.2.3Cold pressed oils are 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,

16、 settling, filtering and centrifuging only.3.ESSENTIAL COMPOSITION AND QUALITY FACTORS3.1GLC ranges of fatty acid composition (expressed as percentages)Samples falling within the appropriate ranges specified in Table 1 are in compliance with this Standard. Supplementary criteria, for example nationa

17、l geographical and/or climatic variations, may be considered, as necessary, to confirm that a sample is in compliance with the Standard.3.1.1Low-erucic acid rapeseed oil must not contain more than 2% erucic acid (as % of total fatty acids).3.1.2High oleic acid safflower oil must contain not less tha

18、n 70% oleic acid (as a % of total fatty acids).3.1.3High oleic acid sunflower oil must contain not less than 75% oleic acid (as % of total fatty acids).3.3 Slip pointPalm kernel olein Palm kernel stearin Palm oleinPalm stearin Palm superoleinbetween 21 to 26 Cbetween 31 to 34 C not more than 24C not

19、 less than 44C not more than 19.5C4.FOOD ADDITIVES4.1No food additives are permitted in virgin or cold pressed oils.4.2FlavoursNatural flavours and their identical synthetic equivalents, and other synthetic flavours, except those which are known to represent a toxic hazard.4.3AntioxidantsINS No.Addi

20、tiveMaximum Use Level304Ascorbyl palmitate500 mg/kg (Singly or in combination)305Ascorbyl stearate307aTocopherol, d-alpha-300 mg/kg (Singly or in combination)307bTocopherol concentrate, mixed307cTocopherol, dl-alpha310Propyl gallate100 mg/kg319Tertiary butyl hydroquinone (TBHQ)120 mg/kg320Butylated

21、hydroxyanisole (BHA)175 mg/kg321Butylated hydroxytoluene (BHT)75 mg/kgAny combination of gallates, BHA, BHT, or TBHQ not to exceed 200 mg/kg within individual limits389Dilauryl thiodiproprionate200 mg/kg4.4Antioxidant synergistsINS No.AdditiveMaximum Use Level330Citric acidGMP331(i)Sodium dihydrogen

22、 citrateGMP331(iii)Trisodium citrateGMP384Isopropyl citrates100 mg/kg (Singly or in combination)472cCitric and fatty acid esters of glycerol4.5Anti-foaming agents (oils for deepfrying)INS No.AdditiveMaximum Use Level900aPolydimethylsiloxane10 mg/kg5.CONTAMINANTS5.1The products covered by this Standa

23、rd shall comply with the maximum levels of the General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).5.2The products covered by this Standard shall comply with the maximum residue limits for pesticides established by the Codex Alimentarius Commission.6.HYGIENE6.1It is r

24、ecommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-1969), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.6.2The produ

25、cts should comply with any microbiological criteria established in accordance with the Principles and Guidelines for the Establishment and Application of Microbiological Criteria related to Foods (CAC/GL 21-1997).7.LABELLING7.1Name of the foodThe product shall be labelled in accordance with the Gene

26、ral Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985). The name of the oil shall conform to the descriptions given in Section 2 of this Standard.Where more than one name is given for a product in Section 2.1, the labelling of that product must include one of those names acceptable

27、in the country of use.7.2Labelling of non-retail containersInformation 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

28、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.Table 1: Fatty acid composition of vegetable oils as determined by gas liquid

29、chromatography from authentic samples 1 (expressed as percentage of total fatty acids) (see Section 3.1 of the Standard)Fatty acidArachis oilBabassu oilCoconut oilCotton- seed oilGrape- seed oilMaize oilMustard- seed oilPalm oilPalm kernel oilPalm olein2Palm kernel olein2Palm kernel stearin2C6:0NDND

30、ND-0.7NDNDNDNDNDND-0.8NDND-0.7ND-0.2C8:0ND2.6-7.34.6-10.0NDNDNDNDND2.4-6.2ND2.9-6.31.3-3.0C10:0ND1.2-7.65.0-8.0NDNDNDNDND2.6-5.0ND2.7-4.52.4-3.3C12:0ND-0.140.0-55.045.1-53.2ND-0.2NDND-0.3NDND-0.545.0-55.00.1-0.539.7-47.052.0-59.7C14:0ND-0.111.0-27.016.8-21.00.6-1.0ND-0.3ND-0.3ND-1.00.5-2.014.0-18.00

31、.5-1.511.5-15.520.0-25.0C16:08.0-14.05.2-11.07.5-10.221.4-26.45.5-11.08.6-16.50.5-4.539.3-47.56.5-10.038.0-43.56.2-10.66.7-10.0C16:1ND-0.2NDNDND-1.2ND-1.2ND-0.5ND-0.5ND-0.6ND-0.2ND-0.6ND-0.1NDC17:0ND-0.1NDNDND-0.1ND-0.2ND-0.1NDND-0.2NDND-0.2NDNDC17:1ND-0.1NDNDND-0.1ND-0.1ND-0.1NDNDNDND-0.1NDNDC18:01.0-4.51.8-7.42.0-4.02.1-3.33.0-6.5ND-3.30.5-2.03.5- 6.01.0-3.03.5-.5.01.7-3.01.0-3.0C18:135.0-699.0-20.05.0-1