CXS210e 国际食品法典委员会食用植物油标准英文版.docx
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CXS210e国际食品法典委员会食用植物油标准英文版
CODEXSTANDARDFORNAMEDVEGETABLEOILS
CODEXSTAN210-1999
TheAppendixtothisStandardisintendedforvoluntaryapplicationbycommercialpartnersandnotforapplicationbygovernments.
1.SCOPE
ThisStandardappliestothevegetableoilsdescribedinSection2.1presentedinastateforhumanconsumption.
2.DESCRIPTION
2.1Productdefinitions
（Note:
synonymsareinbracketsimmediatelyfollowingthenameoftheoil）
2.1.1Arachisoil（peanutoil;groundnutoil）isderivedfromgroundnuts（seedsofArachishypogaeaL.）.
2.1.2BabassuoilisderivedfromthekernelofthefruitofseveralvarietiesofthepalmOrbignyaspp.
2.1.3Coconutoilisderivedfromthekernelofthecoconut（CocosnuciferaL.）.
2.1.4CottonseedoilisderivedfromtheseedsofvariouscultivatedspeciesofGossypiumspp.
2.1.5Grapeseedoilisderivedfromtheseedsofthegrape（VitisviniferaL.）.
2.1.6Maizeoil（cornoil）isderivedfrommaizegerm（theembryosofZeamaysL.）.
2.1.7Mustardseedoilisderivedfromtheseedsofwhitemustard（SinapisalbaL.orBrassicahirtaMoench）,brownandyellowmustard（Brassicajuncea（L.）CzernajewandCossen）andofblackmustard（Brassicanigra（L.）Koch）.
2.1.8Palmkerneloilisderivedfromthekernelofthefruitoftheoilpalm（Elaeisguineensis）.
2.1.9Palmkerneloleinistheliquidfractionderivedfromfractionationofpalmkerneloil（describedabove）.
2.1.10Palmkernelstearinisthesolidfractionderivedfromfractionationofpalmkerneloil（describedabove）.
2.1.11Palmoilisderivedfromthefleshymesocarpofthefruitoftheoilpalm（Elaeisguineensis）.
2.1.12Palmoleinistheliquidfractionderivedfromthefractionationofpalmoil（describedabove）.
2.1.13Palmstearinisthehigh-meltingfractionderivedfromthefractionationofpalmoil（describedabove）.
2.1.14Palmsuperoleinisaliquidfractionderivedfrompalmoil（describedabove）producedthroughaspeciallycontrolledcrystallizationprocesstoachieveaniodinevalueof60orhigher.
2.1.15Rapeseedoil（turniprapeoil;colzaoil;ravisonoil;sarsonoil:
toriaoil）isproducedfromseedsof
BrassicanapusL.,BrassicarapaL.,BrassicajunceaL.andBrassicatournefortiiGouanspecies.
2.1.16Rapeseedoil-lowerucicacid（lowerucicacidturniprapeoil;lowerucicacidcolzaoil;canolaoil）isproducedfromlowerucicacidoil-bearingseedsofvarietiesderivedfromtheBrassicanapusL.,BrassicarapaL.andBrassicajunceaL.,species.
2.1.17Ricebranoil（riceoil）isderivedfromthebranofrice（OryzasativaL）.
2.1.18Safflowerseedoil（saffloweroil;carthamusoil;kurdeeoil）isderivedfromsafflowerseeds（seedsofCarthamustinctoriousL.）.
Adopted1999.Revisions2001,2003,2009.Amendment2005,2011,2013.
2.1.19Safflowerseedoil-higholeicacid（higholeicacidsaffloweroil;higholeicacidcarthamusoil;higholeicacidkurdeeoil）isproducedfromhigholeicacidoil-bearingseedsofvarietiesderivedfromCarthamustinctoriousL.
2.1.20Sesameseedoil（sesameoil;gingellyoil;benneoil;benoil;tilloil;tillieoil）isderivedfromsesameseeds（seedsofSesamumindicumL.）.
2.1.21Soyabeanoil（soybeanoil）isderivedfromsoyabeans（seedsofGlycinemax（L.）Merr.）.
2.1.22Sunflowerseedoil（sunfloweroil）isderivedfromsunflowerseeds（seedsofHelianthusannuusL.）.
2.1.23Sunflowerseedoil-higholeicacid（higholeicacidsunfloweroil）isproducedfromhigholeicacidoil-bearingseedsofvarietiesderivedfromsunflowerseeds（seedsofHelianthusannuusL.）.
2.1.24Sunflowerseedoil-midoleicacid（mid-oleicacidsunfloweroil）isproducedfrommid-oleicacidoil-bearingsunflowerseeds（seedsofHelianthusannuusL.）.
2.2Otherdefinitions
2.2.1Ediblevegetableoilsarefoodstuffswhicharecomposedprimarilyofglyceridesoffattyacidsbeingobtainedonlyfromvegetablesources.Theymaycontainsmallamountsofotherlipidssuchasphosphatides,ofunsaponifiableconstituentsandoffreefattyacidsnaturallypresentinthefatoroil.
2.2.2Virginoilsareobtained,withoutalteringthenatureoftheoil,bymechanicalprocedures,e.g.expellingorpressing,andtheapplicationofheatonly.Theymayhavebeenpurifiedbywashingwithwater,settling,filteringandcentrifugingonly.
2.2.3Coldpressedoilsareobtained,withoutalteringtheoil,bymechanicalproceduresonly,e.g.expellingorpressing,withouttheapplicationofheat.Theymayhavebeenpurifiedbywashingwithwater,settling,filteringandcentrifugingonly.
3.ESSENTIALCOMPOSITIONANDQUALITYFACTORS
3.1GLCrangesoffattyacidcomposition（expressedaspercentages）
SamplesfallingwithintheappropriaterangesspecifiedinTable1areincompliancewiththisStandard.Supplementarycriteria,forexamplenationalgeographicaland/orclimaticvariations,maybeconsidered,asnecessary,toconfirmthatasampleisincompliancewiththeStandard.
3.1.1Low-erucicacidrapeseedoilmustnotcontainmorethan2%erucicacid（as%oftotalfattyacids）.
3.1.2Higholeicacidsaffloweroilmustcontainnotlessthan70%oleicacid（asa%oftotalfattyacids）.
3.1.3Higholeicacidsunfloweroilmustcontainnotlessthan75%oleicacid（as%oftotalfattyacids）.
3.3Slippoint
PalmkerneloleinPalmkernelstearinPalmolein
PalmstearinPalmsuperolein
between21to26°C
between31to34°Cnotmorethan24°Cnotlessthan44°Cnotmorethan19.5°C
4.FOODADDITIVES
4.1Nofoodadditivesarepermittedinvirginorcoldpressedoils.
4.2Flavours
Naturalflavoursandtheiridenticalsyntheticequivalents,andothersyntheticflavours,exceptthosewhichareknowntorepresentatoxichazard.
4.3Antioxidants
INSNo.
Additive
MaximumUseLevel
304
Ascorbylpalmitate
500mg/kg（Singlyorincombination）
305
Ascorbylstearate
307a
Tocopherol,d-alpha-
300mg/kg（Singlyorincombination）
307b
Tocopherolconcentrate,mixed
307c
Tocopherol,dl-alpha
310
Propylgallate
100mg/kg
319
Tertiarybutylhydroquinone（TBHQ）
120mg/kg
320
Butylatedhydroxyanisole（BHA）
175mg/kg
321
Butylatedhydroxytoluene（BHT）
75mg/kg
Anycombinationofgallates,BHA,BHT,orTBHQnottoexceed200mg/kgwithinindividuallimits
389
Dilaurylthiodiproprionate
200mg/kg
4.4Antioxidantsynergists
INSNo.
Additive
MaximumUseLevel
330
Citricacid
GMP
331（i）
Sodiumdihydrogencitrate
GMP
331（iii）
Trisodiumcitrate
GMP
384
Isopropylcitrates
100mg/kg（Singlyorincombination）
472c
Citricandfattyacidestersofglycerol
4.5Anti-foamingagents（oilsfordeepfrying）
INSNo.
Additive
MaximumUseLevel
900a
Polydimethylsiloxane
10mg/kg
5.CONTAMINANTS
5.1TheproductscoveredbythisStandardshallcomplywiththemaximumlevelsoftheGeneralStandardforContaminantsandToxinsinFoodandFeed（CODEXSTAN193-1995）.
5.2TheproductscoveredbythisStandardshallcomplywiththemaximumresiduelimitsforpesticidesestablishedbytheCodexAlimentariusCommission.
6.HYGIENE
6.1ItisrecommendedthattheproductscoveredbytheprovisionsofthisStandardbepreparedandhandledinaccordancewiththeappropriatesectionsoftheGeneralPrinciplesofFoodHygiene（CAC/RCP1-1969）,andotherrelevantCodextextssuchasCodesofHygienicPracticeandCodesofPractice.
6.2TheproductsshouldcomplywithanymicrobiologicalcriteriaestablishedinaccordancewiththePrinciplesandGuidelinesfortheEstablishmentandApplicationofMicrobiologicalCriteriarelatedtoFoods（CAC/GL21-1997）.
7.LABELLING
7.1Nameofthefood
TheproductshallbelabelledinaccordancewiththeGeneralStandardfortheLabellingofPrepackagedFoods（CODEXSTAN1-1985）.ThenameoftheoilshallconformtothedescriptionsgiveninSection2ofthisStandard.
WheremorethanonenameisgivenforaproductinSection2.1,thelabellingofthatproductmustincludeoneofthosenamesacceptableinthecountryofuse.
7.2Labellingofnon-retailcontainers
Informationontheabovelabellingrequirementsshallbegiveneitheronthecontainerorinaccompanyingdocuments,exceptthatthenameofthefood,lotidentificationandthenameandaddressofthemanufacturerorpackershallappearonthecontainer.
However,lotidentificationandthenameandaddressofthemanufacturerorpackermaybereplacedbyanidentificationmark,providedthatsuchamarkisclearlyidentifiablewiththeaccompanyingdocuments.
Table1:
Fattyacidcompositionofvegetableoilsasdeterminedbygasliquidchromatographyfromauthenticsamples1（expressedaspercentageoftotalfattyacids）（seeSection3.1oftheStandard）
Fattyacid
Arachisoil
Babassuoil
Coconutoil
Cotton-seedoil
Grape-seedoil
Maizeoil
Mustard-seedoil
Palmoil
Palmkerneloil
Palmolein2
Palmkernelolein2
Palmkernelstearin2
C6:
0
ND
ND
ND-0.7
ND
ND
ND
ND
ND
ND-0.8
ND
ND-0.7
ND-0.2
C8:
0
ND
2.6-7.3
4.6-10.0
ND
ND
ND
ND
ND
2.4-6.2
ND
2.9-6.3
1.3-3.0
C10:
0
ND
1.2-7.6
5.0-8.0
ND
ND
ND
ND
ND
2.6-5.0
ND
2.7-4.5
2.4-3.3
C12:
0
ND-0.1
40.0-55.0
45.1-53.2
ND-0.2
ND
ND-0.3
ND
ND-0.5
45.0-55.0
0.1-0.5
39.7-47.0
52.0-59.7
C14:
0
ND-0.1
11.0-27.0
16.8-21.0
0.6-1.0
ND-0.3
ND-0.3
ND-1.0
0.5-2.0
14.0-18.0
0.5-1.5
11.5-15.5
20.0-25.0
C16:
0
8.0-14.0
5.2-11.0
7.5-10.2
21.4-26.4
5.5-11.0
8.6-16.5
0.5-4.5
39.3-47.5
6.5-10.0
38.0-43.5
6.2-10.6
6.7-10.0
C16:
1
ND-0.2
ND
ND
ND-1.2
ND-1.2
ND-0.5
ND-0.5
ND-0.6
ND-0.2
ND-0.6
ND-0.1
ND
C17:
0
ND-0.1
ND
ND
ND-0.1
ND-0.2
ND-0.1
ND
ND-0.2
ND
ND-0.2
ND
ND
C17:
1
ND-0.1
ND
ND
ND-0.1
ND-0.1
ND-0.1
ND
ND
ND
ND-0.1
ND
ND
C18:
0
1.0-4.5
1.8-7.4
2.0-4.0
2.1-3.3
3.0-6.5
ND-3.3
0.5-2.0
3.5-6.0
1.0-3.0
3.5-.5.0
1.7-3.0
1.0-3.0
C18:
1
35.0-69
9.0-20.0
5.0-1
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