SRI LANKA STANDARD 32 : 2002 U.D.C 665,353.6
SPECIFICATION FOR
COCONUT OIL (SECOND REVISION)
SRI LANKA STANDARDS INSTITUTION
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SRI LANKA STANDARD SPECIFICATION FOR COCONUT OIL (SECOND REVISION)
SLS 32 : 2002
Gr. 4
SRI LANKA STANDARDS INSTITUTION 17, Victoria Place Elvitigala Mawatha Colombo 8 Sri Lanka 1
AMD 387
AMENDMENT NO: 1 APPROVED ON 2009-03-30 TO SLS 32 : 2002
AMENDMENT NO : 1 TO SLS 32 : 2002 SPECIFICATION FOR COCONUT OIL (SECOND REVISION)
EXPLANATORY NOTE
It was informed by the Coconut Development Authority that the colour parameter of edible pure coconut oil may increase when it is heated to higher temperature during the manufacturing process by small scale manufacturers in order to obtain roasted flavour and aroma. Considering the statistical data submitted by the Coconut Development Authority, Sectoral Committee on Agriculture and Food Products had decided to include an additional type of coconut oil to the standard.
AMD 387
AMENDMENT NO : 1 TO SLS 32 : 2002 SPECIFICATION FOR COCONUT OIL (SECOND REVISION)
Page 6
Delete the existing Table 1 and substitute by the following :
1
TABLE 1 – Requirements for coconut oil
TABLE 1 – Requirements for coconut oil Sl No.
Characteristic
(2)
(1)
i)
ii) iii)
iv) v) vi)
Colour 25-mm cell on the Lovibond colour scale expressed in Y+ 5R, not deeper than Relative density at 30 oC/ 30 oC Refractive index at 40 oC Moisture & other matter volatile at 105 oC, max. Insoluble impurities, per cent by mass, max. Free fatty acids, as lauric acid, per cent by mass
Edible Type Refined, bleached and deodorized coconut oil (3)
Refined and bleached coconut oil (4)
White coconut oil
Non edible Type
Coconut oil
Paring coconut oil
Virgin coconut oil
Industrial coconut oil
Method of test (10)
(5)
(6)
(7)
(8)
(9)
2
2
4
5
5
1
11
0.915 to 0.920
0.915 to 0.920
0.915 to 0.920
0.915 to 0.920
0.915 to 0.920
0.915 to 0.920
0.915 to 0.920
1.4480 to 1.4492
1.4480 to 1.4492
1.4480 to 1.4492
1.4480 to 1.4492
1.4480 to 1.4492
1.4480 to 1.4492
1.4480 to 1.4492
0.1
0.1
0.4
0.4
0.4
0.5
0.5
0.05
0.05
0.05
0.05
0.05
0.05
0.05
0.1 (max.)
0.1( max.)
0.8 (max.)
0.8 (max.)
0.8 (max.)
0.2 (max.)
1.0 to 5.0 (or as traded)
vii)
Iodine value
7.5 to 9.5
7.5 to 9.5
7.5 to 11.0
7.5 to 11.0
9.0 to 18.0
6.0 to 11.0
7.5 to 18.0
viii)
Saponification value
255 (min.)
255 (min.)
248 to 264
248 to 264
248 to 264
255 (min.)
248 to 264
ix)
Unsaponifiable matter, per cent by mass, max. Mineral acidity
0.5
0.8
0.8
0.8
0.8
0.2
0.8
Nil
Nil
Nil
Nil
Nil
Nil
Nil
x)
NOTE : Acid value shall be calculated or reported if considered as necessary.
2
SLS 313
SLS 32 : 2002
SRI LANKA STANDARD SPECIFICATION FOR COCONUT OIL (SECOND REVISION)
FOREWORD
This Sri Lanka Standard was approved by the Sectoral Committee on Agriculture and Food Technology and was authorized for adoption and publication as a Sri Lanka Standard by the Council of the Sri Lanka Standards Institution on 2002-12-16. This Standard was first published in 1968 & revised in 1979. In this revision the terminology used in the classification of types of coconut oil has been modified with the inclusion of few categories of coconut oil with their specification limits and provisions for the inclusion of permitted antioxidants included. Marking clause also amended to be in line with Food Regulation (Labelling Regulation). During the formulation of this specification due consideration has been given to the relevant provisions made under the Sri Lanka Food Act No. 26 of 1980. Specific requirements given in this specification, wherever applicable, are in accordance with the relevant regulations. However, general provisions made under the Sri Lanka Food Act have not been included in this specification and, therefore, the attention of the user of this specification is drawn to the general provisions made in the regulations framed under the Food Act. For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, expressing the result of a test or an analysis, shall be rounded off in accordance with CS 102. The number of significant places to be retained in the rounded off value shall be the same as that of the specified value in this specification. For confirmation of purity of oil, chromatographic analysis of triglycerides and/or fatty acids are recommended. In the preparation of this standard valuable assistance derived from the relevant publications of the codex standard and Indian Standards Institution and Thai industrial standard board is gratefully acknowledged:
1.
SCOPE
This specification prescribes the requirements and methods of test for coconut oil used for edible and industrial purposes.
an 3
SLS 32 : 2002
2
REFERENCES
CS SLS SLS SLS SLS SLS
102 143 313 428 467 664
3.
Presentation of numerical values Code of practice for general principles of food hygiene Method of analysis of vegetable oils/fats and fatty materials Random sampling methods Code of Practice for labeling of pre-packaged food Method of sampling animal and vegetable fats and oils
DEFINITIONS
For the purpose of this specification the following definitions shall apply; 3.1
coconut : The fruit of the Coconut palm, (cocos nucifera Linn).
3.2
coconut kernel : Endosperm of the coconut consisting of the white meat with its outer brown skin (test)
3.3 coconut oil: It shall be the product obtained from the coconut kernel (Cocos nucifera Linn.) by a process of expression/ heat or solvent extraction. 3.4 virgin coconut oil : Edible coconut oil obtained by mechanical process, application of mild heat treatment not exceeding 60 0C which may have been purified by physical proceses such as washing, settling, filteration, refrigeration and centrifigation only. 3.5 white coconut oil : It shall be edible grade coconut oil expelled from the kernel which has not undergone any further processing/treatment or blending. 3.6 refined and bleached coconut oil: It shall be coconut oil which has been refined by neutralization with alkali/physical process and bleached with bleaching earth or activated carbon or both, no other chemical agents- being used. 3.7 refined, bleached and deodorized coconut oil: It shall be coconut oil which has been refined by neutralization with alkali/physical process and bleached with bleaching earth or activated carbon or both, deodorized with steam, no chemical agents being used. 3.8 edible paring oil : Coconut oil extracted hygienically from the outer layers of the endosperm (testa) in a manner that preserves its natural integrity. 3.9
industrial coconut oil : Non edible crude oil.
4
F
SLS 32 : 2002
4.
TYPES
Coconut oil shall be of the following types. 4.1
Edible type Edible type shall be of the following categories : Refined bleached and deodorized coconut oil Refined bleached coconut oil White coconut oil Paring coconut oil Virgin coconut oil
4.2
Non edible type Non edible type shall be of the following category : Industrial coconut oil
NOTE
White coconut oil and virgin coconut oil used for food and skin applications shall have the natural aroma of coconut oil.
5.
REQUIREMENTS
5.1
The coconut oil prepared for edible purposes shall be prepared under hygienic conditions as prescribed in SLS 143.
5.2
The coconut oil shall a)
be free from adulterants, separated water, visible sediments, added colouring and lavouring substances, extraneous matter and chemicals .
b)
have the typical physical characteristics of coconut oil
c)
be clear when heated to a temperature of 300 C, and
d)
comply with the requirements specified in Table 1. In addition, all grades except industrial coconut oil including rancidity.
an 5
shall be free from off flavour
SLS 32:2002
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l i o t e u e t n p i y h o c T W o c e l b d i d n l E a i o d d e e h n c i a f e e l R b d e l i h o c d a e e l z b i r o , d o d e e d n i f e d n R a
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. L o S N
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o t 5 1 0 9 . 2 0 9 . 0 2 9 . o t 5 1 9 . 0
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e h t e n a n l o a h t c l l s r e ) e c r 2 u p ( o e e m l n d o i m t c 5 d d o n 2 n e , r o s s R u b e o i r 5 l v o o p + C L x e Y
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6
s a s d e s t r a a e l p u m y c b l s a e t i c n t i , e r s c u d r p i e c x m p a i a d y i e m t l c t a a b s s f a u c l i e m r o s y e r u n a I b F l i v
y r a s s e c e n s a d e r e l 5 d . i i 0 N s n o c f i y l n o r e d p e t s , e r t e t e t b a l m x l a a h e m y s l , t i b e s a s d i u i a l c f i a a n m l v o y a r d p b e i a c s t n i n n A e U c M : e t o x x N i
SLS 32 : 2002
5.3
Permitted antioxidants
Edible coconut oil may contain permitted antioxidants as prescribed in the relevant regulations of the Food Act.
6
PACKAGING AND MARKING
6.1
PACKAGING
The coconut oil shall be packed in a suitable, well closed clean container, as agreed to between the purchaser and the supplier.
6.2
MARKING
6.2.1 The following information shall be marked or labelled legibly and indelibly on each package.
a) b) c) d) e) f) g) h) j)
Name of the product with type; Brand name or trade name ; Net mass/volume of the product in g/ml; Name and address of the manufacturer and/or distributor; Batch identification mark; Country of origin; Date of expiry; Date of manufacture; and Declaration of permitted antioxidants added if any.
6.2.2
General guidelines for marking and labelling as given in SLS 467 shall be followed.
NOTE :
Attention is drawn to certification marking facilities offered by Sri Lanka Standards Institution. See the inside back cover of this standard.
7
SAMPLING
7.1
A representative sample of the product shall be obtained in accordance with the relevant clauses of SLS 664.
7.2
Number of tests
Each package selected as in 7.1 shall be examined for packaging and marking requirements.
The laboratory sample prepared as in 6.9 of SLS 664 shall be inspected/tested 7.3 for the requirements given in clause 5.
7
SLS 32 : 2002
8
METHOD OF TEST
Tests shall be carried out as prescribed in SLS 313.
9
CONFORMITY OF STANDARD
The lot shall be declared as conforming to the requirements of this specification if the following conditions are satisfied. 9.1
Each package examined as in 7.2 satisfies the relevant requirements.
9.2
The sample tested as in 7.3 satisfy the relevant requirements.
______________________________
8 ng
