CXS_210e 国际食品法典委员会食用植物油标准(英文版)
食用油产品标准号对照表(3篇)
第1篇一、前言食用油作为日常生活中不可或缺的调味品，其质量直接关系到人们的健康。
为了规范食用油市场，提高食用油产品质量，我国制定了多项食用油产品标准。
本对照表旨在为广大消费者提供食用油产品标准号对照信息，帮助消费者更好地了解和选择食用油产品。
二、食用油产品标准号对照表1. 食用植物油（1）GB 11766-2007《植物油》该标准规定了食用植物油的分类、技术要求、试验方法、检验规则和标志、包装、运输、贮存等要求。
（2）GB 1535-2003《植物油脂酸价和皂化值测定法》该标准规定了植物油脂酸价和皂化值的测定方法。
（3）GB 2716-2018《食品安全国家标准食用植物油》该标准规定了食用植物油的卫生指标、理化指标、感官要求等。
2. 花生油（1）GB 1536-2003《花生油》该标准规定了花生油的技术要求、试验方法、检验规则和标志、包装、运输、贮存等要求。
（2）GB 2716-2018《食品安全国家标准食用植物油》该标准规定了花生油的卫生指标、理化指标、感官要求等。
3. 棕榈油（1）GB 23347-2009《棕榈油》该标准规定了棕榈油的技术要求、试验方法、检验规则和标志、包装、运输、贮存等要求。
（2）GB 2716-2018《食品安全国家标准食用植物油》该标准规定了棕榈油的卫生指标、理化指标、感官要求等。
4. 葵花籽油（1）GB 1537-2003《葵花籽油》该标准规定了葵花籽油的技术要求、试验方法、检验规则和标志、包装、运输、贮存等要求。
（2）GB 2716-2018《食品安全国家标准食用植物油》该标准规定了葵花籽油的卫生指标、理化指标、感官要求等。
5. 花生调和油（1）GB 18186-2012《花生调和油》该标准规定了花生调和油的技术要求、试验方法、检验规则和标志、包装、运输、贮存等要求。
（2）GB 2716-2018《食品安全国家标准食用植物油》该标准规定了花生调和油的卫生指标、理化指标、感官要求等。
国标食用植物油和植物油酸价过氧化值汇总
11765-2003，葵花籽油 GB 10464-2003，米糠油 GB 19112-2003，花生油 GB 1534-2003，棉
籽油 GB 1537-2003。
≤
≤
二级
≤
≤
三级
≤
≤
四级
≤
≤
成品油：葵花籽油、米糠油和浸出花生油
一级
≤
≤
二级
≤
≤
三级
≤
≤四级≤源自≤成品油：压榨花生油和压榨茶籽油
一级
≤
≤
二级
≤
≤
成品棉籽油
≤
一级
≤
≤
二级 三级
≤
≤
≤
≤
麻油 色拉油
≤
≤
≤
≤
食用煎炸油
≤
食用猪油
≤
≤
人造奶油
≤
≤
国际食品法典委员会规定的标准
食用植物油
≤
≤
棕榈油
≤
≤
注：引用标准菜籽油 GB1536-2004，大豆油 GB 1535-2003，玉米油 GB 19111-2003，油茶籽油 GB
国标食用植物油和植物油酸价过氧化值汇总
国标食用植物油和植物油酸价、过氧化值汇总
品名
酸价
/(mgKOH/g)
我国食用油分级管理的酸价和过氧化值卫生标准
毛油：菜籽油、大豆油、花生油、葵
花籽油、棉籽油、米糠油、油茶籽油、
≤
玉米油
过氧化值 /( mmol/kg）
≤
成品油：菜籽油、大豆油、玉米油和浸出茶籽油
一级
食用植物油国标审定会召开
食用植物油国标审定会召开
佚名
【期刊名称】《餐饮世界》
【年(卷),期】2002(000)008
【摘要】食用植物油国家标准和地方标准审定会日前在山东烟台召开，该会议由国家粮食局标准质量中心主办，莱阳鲁花浓香花生油有限公司承办，主要议题是审定新制定的8个食用油强制性国家标准和5个地方标准。
据专家估计，今后数年间，中国人均年消费食用油量将达到15公斤以上，国内年总消费量将突破1400万吨，这给国内食用油加工行业提供了一个很好的商业机会。
【总页数】1页(P80)
【正文语种】中文
【中图分类】G237.5
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食用植物油卫生标准
食用植物油卫生标准
食用植物油卫生标准 GB 2716-88本标准适用于以大豆、花生、棉籽、芝麻、葵花籽、油菜籽、玉米胚芽、油茶籽、米糠、胡麻籽为原料，经压榨、溶剂浸出精炼或用水化法制成的食用植物油。
1 感官指标
具有正常植物油的色泽、透明度、气味和滋味，无焦臭、酸败及其他异味。
2 理化指标
理化指标见下表。
项目指标
酸价
花生油、菜籽油、大豆油、葵花油、胡麻油、茶油、玉米胚芽油、米糠油≤4
棉籽油≤1
过氧化值，meq/kg
花生油、葵花油、米糠油≤
菜籽油、大豆油、胡麻油、茶油、玉米胚芽油、棉籽油、麻油≤12
羰基价，meq/kg ≤20
浸出油溶剂残留量，mg/kg ≤50
棉籽油中游离棉酚，% ≤0.02
砷（以As计），mg/kg ≤0.1
黄曲霉毒素B1，（μg/kg）
花生油≤
其他植物油≤10
苯并（a）芘，ppb ≤10
3 检验方法
按GB 5009.37《食用植物油卫生标准的分析方法》执行。
食用植物油中苯并（a）芘检验方法按GB5009.27《食品中苯并（a）芘的测定方法》中第一法：荧光分光光度法。
食用油的国家质量标准
《棉籽油》、《葵花籽油》、《油茶籽油》、《玉米油》、《米糠油》、《大豆油》、《花生油》五项食用植物油国家标准，已于2003年5月14日经国家质量监督检验检疫总局批准，将于2003年10月1日起实施。
1 标准制修订的主要内容1.1规范名词术语根据《化工标准名词术语》的规定，对专业名词术语进行了规范，统一定义和表述。
将文本中的名词术语逐一进行阐述。
1.2 明确强制条文本次修订的标准主要采取了条文强制的形式。
强制的主要内容有以下几点：1.2.1限定了食用油中的酸值、过氧化值、溶剂残留量等指标酸值、过氧化值、溶剂残留量这3项指标，既是加工过程中的质量控制指标，又是产品的卫生安全限制指标。
它们的高低不但反映了加工工艺的控制、产品品质的状况，而且也反映了油脂的分解速度和氧化、劣变情况。
上述指标过高，都会对人体的健康有害。
1.2.2限定了食用油质量的基础等级指标对第四个等级的压榨成品油和第四个等级的浸出成品油的各项指标进行了强制。
这是对食用植物油产品的最低质量要求。
不仅是维护广大消费者的根本利益，也是为了避免低质量的产品对消费者的健康产生不利影响。
1.2.3增加了保护消费者知情权和选择权的条款根据国家的有关规定，为了保护消费者的知情权和选择权，对用转基因油料加工的原油、成品油、压榨油，浸出法加工的原油、成品油和原料原产国等都必须分别用“转基因”、“压榨”、“浸出”、原料原产“国名”等字样在标签中标识。
1.3 重新明确产品分类的等级根据产品的用途、加工工艺和质量要求的不同，将油脂产品分为原油和成品油，成品油又分为压榨成品油和浸出成品油。
原油即指未经精炼等工艺处理的油脂（又称毛油），不能直接用于人类食用，只能作为成品油的原料。
增加原油这个类别，使原油在进行贸易时有章可循，同时也防止将原油直接投放市场，严重危害消费者的健康。
成品油则是经过精练加工达到了食用标准的油脂产品。
压榨成品油是指用机械挤压方法提取原油加工的成品油；浸出成品油是指用符合卫生要求的溶剂，采用浸出方法提取的原油加工的成品油。
食用油标准
字体大小：— - 发表于10-04-06 11:01 阅读（2641) 分类:食用植物油卫生标准1 范围本标准规定了植物原油、食用植物油的卫生指标和检验方法以及食品添加剂、包装、标识、贮存、运输的卫生要求.本标准适用于植物原油、食用植物油，不适用于氢化油和人造奶油。
2 规范性引用文件下列文件中的条款通过本标准的引用而成为本标准的条款。
凡是注日期的引用文件，其随后所有的修改单（不包括勘误的内容）或修订版均不适用于本标准，然而，鼓励根据本标准达成协议的各方研究是否可使用这些文件的最新版本.凡是不注日期的引用文件，其最新版本适用于本标准。
GB 2760 食品添加剂使用卫生标准GB 2763 食品中农药最大残留限量GB / T 5009 .11食品中总砷及无机砷的测定GB / T5009 。
12 食品中铅的测定GB / T5009 . 22 食品中黄曲霉毒素B的测定lGB / T5009 。
27 食品中苯并(a）芘的测定GB / T 5009 。
37 食用植物油卫生标准的分析方法GB 8955 食用植物油厂卫生规范GB 166296 号抽提溶剂油GB / T 17374 食用植物油销售包装GB 19641 植物油料卫生标准3 术语和定义下列术语和定义适用于本标准。
3 。
1植物原油virgin vegetable oil以植物油料为原料制取的原料油。
3 。
2食用植物油edible vegetable oil以植物油料或植物原油为原料制成的食用植物油脂。
4 指标要求4 . 1 原料、辅料要求4 . 1 . 1 原料应符合GB 19641 的规定。
4 .1 。
2 浸出使用的抽提溶剂应符合GB 16629 的要求及其他规定。
4 。
2 感官要求具有产品正常的色泽、透明度、气味和滋味，无焦臭、酸败及其他异味。
4 。
3 理化指标理化指标应符合表1 的规定。
5 。
1 食品添加剂质量应符合相应的标准和睛关规定。
国际食品法典标准食用油脂(不涉及专项标准)
国际食品法典标准食用油脂(不涉及专项标准) 國際食品法典標準食用油脂:不涉及專項標準:( CODEX STAN 19 一1 981 , Rev . 2 一1 999 )CODEX STANDARD FOR FATS AND OIL NOT COVERED BYINDIVIDUAL( CODEX STAN 19 一1 981 , Rev . 2 一1 999 )本標準附錄僅供貿易雙方自願採用,並非為政府所用。
1〃範圍本標準適用於人類食用的油脂及其混合物。
包括經改質或分提加工的油脂:例如〆交酯化反應或氫化反應:。
本標準不適用於下列油脂之一〆― 國際食品法典標準指定的動物脂肪々― 國際食品法典標準指定的植物油々― 國際食品法典標準橄欖油和橄欖果渣油。
2. 說明產品定義〆( 1 ) 食用油脂:edible fats and 0115 ) 〆是指規定的來自植物、動物和海產品的由脂肪酸甘油酯組成的食品。
可含有少量其他類脂物,例如〆磷脂、不皂化成分以及油脂中天然存在的游離脂肪酸。
動物脂肪必須由剛屠宰的健康狀況良好的動物中得到,並適合人們食用。
( 2 :初榨油脂:virgin fats and 0115 ) 〆是指經機械加工如擠壓和壓榨得到的不改變油脂天然性質的食用植物油,僅可採用加熱方式。
只經過水選、靜置沉澱、過濾和離心等淨化過程。
( 3 :冷榨油脂:cold pressed fats and 0115 ) 〆是指經壓榨等機械加工過程,不採用加熱方式得到的不變油脂天然性質的食用植物油。
只經過水洗、靜置沉澱、過濾和離心等淨化過程。
3. 食品添加劑本標準規定的初榨油脂和冷榨油脂中不得添加食品添加劑。
3. l 著色劑本標準規定的植物油中不允許添加著色劑。
但允許添加以下著色劑,用於恢復產品加工過程失去的天然色澤,或達到標準化色值,應保證不因通過遮掩產品瑕疵、造成產品外觀高於實際價值而欺騙或誤導消費者。
食品添加劑 INS 編號最大使用量,( mg/kg)姜黃素或姜黃 5,以姜黃素總量計 100胡蘿蔔素 16Oa 25胭脂樹橙 10,以胭脂樹橙或原胭脂160b樹汁2 風味劑除已知有毒有害的風味劑外的天然風味劑及其等同合成物質和其他合成風味劑。
英国 植物油规格要求
英国植物油规格要求《英国植物油规格要求：一场严谨又有点“谜”的标准之旅》说到英国的植物油规格要求，那可真是一件让人既觉得严谨又有点摸不着头脑（就那么一点点啦）的事儿呢。
咱们先说说这严谨的一面。
英国对于植物油的品质把控就像一个超级严格的健康管家。
比如说在纯度方面，那是容不得一点含糊的，必须要明确标明植物油的原料来源到底是啥，是单纯的菜籽，还是多种油料的混合。
这就像是你去餐厅点菜，你得清楚知道自己吃的是纯粹的牛肉汉堡还是混合肉的汉堡一样重要。
在有害物质的限制上也毫不含糊。
就像有个无形的安全防护网，有害物质在里面就像调皮捣蛋的小鬼，得被严格看管着。
什么重金属超标啊，那些有害的有机化合物，统统都得控制在极低的水平。
这都是为了保护大家的健康，毕竟谁也不想吃个油，结果肚里全是“毒药”。
不过，这规格要求有时候也有让人觉得很“谜”的地方。
比如说那些标签上密密麻麻的小字，不同种类植物油的五花八门的标识要求，就像是一场加密的文字游戏。
您要是不仔细研究个几遍，十有八九是要晕头转向的。
我就有一次在英国超市想买瓶植物油，站在货架前看着那些标签，那感觉就像是面对一个复杂的迷宫，完全不知道从哪里下手。
而且，这些规格要求对于小生产商来说，有时候就像一座难以攀登的大山。
就好像小个子要去参加巨人的比赛一样，得花好多精力和成本去满足这些要求。
然而从消费者的角度看，这又像是一把双刃剑。
一方面保障了我们吃到放心油，但另一方面，这些成本也可能让植物油的价格水涨船高。
但是话又说回来，这个严格的植物油规格要求其实也是英国整个食品监管大拼图里面很重要的一块。
它体现了这个国家对食品安全、品质的执着追求。
就像是一群强迫症患者在努力打造一个完美的植物油世界，虽然有点古板，却让你吃油的时候不用担心突然出现什么“怪东西”混在里头。
总的来说，英国的植物油规格要求是一个庄严的存在，哪怕有点让人眼花缭乱，但也确实是值得称赞的，它就像一个守护健康饮食的卫士，尽管头盔戴得有点歪（那些不太好理解的地方），但使命从未忘记。
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CODEX STAN 210-1999Page 1 of 16CODEX 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 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 fruit 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.).2.1.6Maize 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.) 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 kernel 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 fractionation 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: toria oil) is produced from seeds of Brassica 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 varieties 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 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 tinctorious 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 derived 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-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 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. 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, 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 national 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 than 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 superolein between 21 to 26 °C between 31 to 34 °C not more than 24°C not less than 44°C not more than 19.5°C4.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.4.3Antioxidants4.4Antioxidant synergists4.5Anti-foaming agents (oils for deepfrying)5.CONTAMINANTS5.1The products covered by this Standard 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 recommended 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 products 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).BELLING7.1Name of the foodThe product shall be labelled in accordance with the General 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 in the country of use.CODEX STAN 210-1999Page 4 of 16 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 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.fatty acids) (see Section 3.1 of the Standard)Fatty acid Arachisoil BabassuoilCoconutoilCotton-seed oilGrape-seed oilMaize oil Mustard-seed oilPalm oil Palmkernel oilPalmolein2Palmkernelolein2Palmkernelstearin2C6:0 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 NDC17:0 ND-0.1 ND ND ND-0.1 ND-0.2 ND-0.1 ND ND-0.2 ND ND-0.2 ND NDC17:1 ND-0.1 ND ND ND-0.1 ND-0.1 ND-0.1 ND ND ND ND-0.1 ND NDC18:0 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 5.0-10.0 14.7-21.7 12.0-28.0 20.0-42.2 8.0-23.0 36.0-44.0 12.0-19.0 39.8-46.0 14.4-24.6 4.1-8.0 C18:2 12.0-43.0 1.4-6.6 1.0-2.5 46.7-58.2 58.0-78.0 34.0-65.6 10.0-24.0 9.0-12.0 1.0-3.5 10.0-13.5 2.4-4.3 0.5-1.5 C18:3 ND-0.3 ND ND-0.2 ND-0.4 ND-1.0 ND-2.0 6.0-18.0 ND-0.5 ND-0.2 ND-0.6 ND-0.3 ND-0.1 C20:0 1.0-2.0 ND ND-0.2 0.2-0.5 ND-1.0 0.3-1.0 ND-1.5 ND-1.0 ND-0.2 ND-0.6 ND-0.5 ND-0.5 C20:1 0.7-1.7 ND ND-0.2 ND-0.1 ND-0.3 0.2-0.6 5.0-13.0 ND-0.4 ND-0.2 ND-0.4 ND-0.2 ND-0.1 C20:2 ND ND ND ND-0.1 ND ND-0.1 ND-1.0 ND ND ND ND NDC22:0 1.5-4.5 ND ND ND-0.6 ND-0.5 ND-0.5 0.2-2.5 ND-0.2 ND-0.2 ND-0.2 ND NDC22:1 ND-0.3 ND ND ND-0.3 ND-0.3 ND-0.3 22.0-50.0 ND ND ND ND NDC22:2 ND ND ND ND-0.1 ND ND ND-1.0 ND ND ND ND NDC24:0 0.5-2.5 ND ND ND-0.1 ND-0.4 ND-0.5 ND-0.5 ND ND ND ND NDC24:1 ND-0.3 ND ND ND ND ND 0.5-2.5 ND ND ND ND NDND - non detectable, defined as 0.05%1 Data taken from species as listed in Section 2.2 Fractionated product from palm oil.Fatty acid Palmstearin2Palmsuperolein2RapeseedoilRapeseedoil (lowerucic acid)Rice branoilSafflower-seed oilSafflowerseedoil (high oleicacid)Sesame-seedoilSoyabeanoilSunflower-seed oilC6:0 ND ND ND ND ND ND ND ND ND NDC8:0 ND ND ND ND ND ND ND ND ND NDC10:0 ND ND ND ND ND ND ND ND ND NDC12:0 0.1-0.5 0.1-0.5 ND ND ND-0.2 ND ND-0.2 ND ND-0.1 ND-0.1 C14:0 1.0-2.0 0.5-1.5 ND-0.2 ND-0.2 ND-1.0 ND-0.2 ND-0.2 ND-0.1 ND-0.2 ND-0.2 C16:0 48.0-74.0 30.0-39.0 1.5-6.0 2.5-7.0 14-23 5.3-8.0 3.6-6.0 7.9-12.0 8.0-13.5 5.0-7.6 C16:1 ND-0.2 ND-0.5 ND-3.0 ND-0.6 ND-0.5 ND-0.2 ND-0.2 ND- 0.2 ND-0.2 ND-0.3 C17:0 ND-0.2 ND-0.1 ND-0.1 ND-0.3 ND ND-0.1 ND-0.1 ND-0.2 ND-0.1 ND-0.2 C17:1 ND-0.1 ND ND-0.1 ND-0.3 ND ND-0.1 ND-0.1 ND-0.1 ND-0.1 ND-0.1 C18:0 3.9-6.0 2.8-4.5 0.5-3.1 0.8-3.0 0.9-4.0 1.9-2.9 1.5-2.4 4.5-6.7 2.0-5.4 2.7-6.5 C18:1 15.5-36.0 43.0-49.5 8.0-60.0 51.0-70.0 38-48 8.4-21.3 70.0-83.7 34.4-45.5 17-30 14.0-39.4 C18:2 3.0-10.0 10.5-15.0 11.0-23.0 15.0-30.0 21-42 67.8-83.2 9.0-19.9 36.9-47.9 48.0 -59.0 48.3-74.0 C18:3 ND-0.5 0.2-1.0 5.0-13.0 5.0-14.0 0.1-2.9 ND-0.1 ND-1.2 0.2-1.0 4.5-11.0 ND-0.3 C20:0 ND-1.0 ND-0.4 ND-3.0 0.2-1.2 ND-0.9 0.2- 0.4 0.3-0.6 0.3-0.7 0.1-0.6 0.1-0.5 C20:1 ND-0.4 ND-0.2 3.0-15.0 0.1-4.3 ND-0.8 0.1- 0.3 0.1-0.5 ND-0.3 ND-0.5 ND-0.3 C20:2 ND ND ND-1.0 ND-0.1 ND ND ND ND ND-0.1 NDC22:0 ND-0.2 ND-0.2 ND-2.0 ND-0.6 ND-1.0 ND-1.0 ND-0.4 NN-1.1 ND-0.7 0.3-1.5 C22:1 ND ND > 2.0-60.0 ND-2.0 ND ND-1.8 ND-0.3 ND ND-0.3 ND-0.3 C22:2 ND ND ND-2.0 ND-0.1 ND ND ND ND ND ND-0.3 C24: 0 ND ND ND-2.0 ND-0.3 ND-0.9 ND-0.2 ND-0.3 ND-0.3 ND-0.5 ND-0.5 C24:1 ND ND ND-3.0 ND-0.4 ND ND-0.2 ND-0.3 ND ND NDND - non detectable, defined as 0.05%1 Data taken from species as listed in Section 2.2 Fractionated product from palm oil.Fatty acid Sunflowerseedoil (high oleicacid)Sunflowerseed oil (mid- oleic acid)C6:0 ND NDC8:0 ND NDC10:0 ND NDC12:0 ND NDC14:0 ND-0.1 ND-1C16:0 2.6-5.0 4.0-5.5 C16:1 ND-0.1 ND-0.05 C17:0 ND-0.1 ND-0.05 C17:1 ND-0.1 ND-0.06 C18:0 2.9-6.2 2.1-5.0 C18:1 75-90.7 43.1-71.8 C18:2 2.1-17 18.7-45.3 C18:3 ND-0.3 ND-0.5 C20:0 0.2-0.5 0.2-0.4 C20:1 0.1-0.5 0.2-0.3 C20:2 ND NDC22:0 0.5-1.6 0.6-1.1 C22:1 ND-0.3 NDC22:2 ND ND-0.09 C24: 0 ND-0.5 0.3-0.4 C24:1 ND NDND - non detectable, defined as 0.05%1 Data taken from species as listed in Section 2.2 Fractionated product from palm oil.APPENDIX OTHER QUALITY AND COMPOSITION FACTORSThis text is intended for voluntary application by commercial partners and not for application by governments.1.QUALITY CHARACTERISTICS1.1The colour, odour and taste of each product shall be characteristic of the designated product. It shall be free from foreign and rancid odour and taste.Maximum level1.2Matter volatile at 105°C 0.2 % m/m1.3Insoluble impurities 0.05 % m/m1.4Soap content 0.005 % m/m1.5Iron (Fe):Refined oils 1.5 mg/kgVirgin oilsCrude palm kernel oleinCrude palm kernel stearin 1.6Copper (Cu)5.0 mg/kg 5.0 mg/kg 7.0 mg/kgRefined oils 0.1 mg/kgVirgin oils 0.4 mg/kg1.7Acid valueRefined oils 0.6 mg KOH/g OilCold pressed and virgin oils 4.0 mg KOH/g OilVirgin palm oils 10.0 mg KOH/g Oil1.8Peroxide value:Refined oils up to 10 milliequivalents of active oxygen/kg oilCold pressed and virgin oils up to 15 milliequivalents of active oxygen/kg oilPOSITION CHARACTERISTICS2.1The arachidic and higher fatty acid content of arachis oil should not exceed 48g/kg.2.2The Reichert values for coconut, palm kernel and babassu oils should be in the ranges 6-8.5, 4-7 and 4.5-6.5, respectively.2.3The Polenske values for coconut, palm kernel and babassu oils should be in the ranges 13-18, 8-12 and 8-10, respectively.2.4The Halphen test for cottonseed oil should be positive.2.5The erythrodiol content of grapeseed oil should be more than 2% of the total sterols.2.6The total carotenoids (as beta-carotene) for unbleached palm oil, unbleached palm olein and unbleached palm stearin should be in the range 500-2000, 550-2500 and 300-1500 mg/kg, respectively.2.7The Crismer value for low erucic acid rapeseed oil should be in the range 67-70.2.8The concentration of brassicasterol in low erucic acid rapeseed oil should be greater than 5% of total sterols.2.9The Baudouin test should be positive for sesameseed oil.2.10The gamma oryzanols in crude rice bran oil should be in the range of 0.9-2.1 %.3.CHEMICAL AND PHYSICAL CHARACTERISTICSChemical and Physical Characteristics are given in Table 2.4.IDENTITY CHARACTERISTICS4.1Levels of desmethylsterols in vegetable oils as a percentage of total sterols are given in Table 3.4.2Levels of tocopherols and tocotrienols in vegetable oils are given in Table 4.5.METHODS OF ANALYSIS AND SAMPLING5.1Determination of moisture and volatile matter at 105°CAccording to ISO 662: 1998.5.2Determination of insoluble impuritiesAccording to ISO 663: 2000.5.3Determination of soap contentAccording to BS 684 Section 2.5; or AOCS Cc 17-95 (97).5.4Determination of copper and ironAccording to ISO 8294: 1994; or AOAC 990.05; or AOCS Ca 18b-91 (03)5.5Determination of relative densityAccording to IUPAC 2.101, with the appropriate conversion factor.5.6Determination of apparent densityAccording to ISO 6883: 2000, with the appropriate conversion factor; or AOCS Cc 10c-95 (02)5.7Determination of refractive indexAccording to ISO 6320: 2000; or AOCS Cc 7-25 (02)5.8Determination of saponification value (SV)According to ISO 3657: 2002; or AOCS Cd 3-25 (03)5.9Determination of iodine value (IV)Wijs - ISO 3961: 1996; or AOAC 993.20; or AOCS Cd 1d-1992 (97); or NMKL 39(2003)The method to be used for specific named vegetable oils is stipulated in the Standard5.10Determination of unsaponifiable matterAccording to ISO 3596: 2000; or ISO 18609: 2000; or AOCS Ca 6b-53 (01)5.11Determination of peroxide value (PV)According to AOCS Cd 8b-90 (03); or ISO 3960: 20015.12Determination of total carotenoidsAccording to BS 684 Section 2.20.5.13Determination of acidityAccording to ISO 660: 1996, amended 2003; or AOCS Cd 3d-63 (03)5.14Determination of sterol contentAccording to ISO 12228: 1999; or AOCS Ch 6-91 (97)5.15Determination of tocopherol contentAccording to ISO 9936: 1997; or AOCS Ce 8-89 (97)5.16Halphen testAccording to AOCS Cb 1-25 (97).5.17Crismer valueAccording to AOCS Cb 4-35 (97) and AOCS Ca 5a-40 (97).5.18Baudouin test (modified Villavecchia test or sesameseed oil test)According to AOCS Cb 2-40 (97).5.19Reichert value and Polenske valueAccording to AOCS Cd 5-40 (97)5.20Determination of gamma oryzanol contentDefinitionThis method is used to determine gamma oryzanol content (%) in oils from spectrophotometer absorption measurements at the wavelength of maximum absorption near 315nm.ScopeApplicable to crude rice bran oil.Apparatus-Spectrophotometer - for measuring extinction in the ultraviolet between 310 and 320 nm.-Rectangular quartz cuvettes - having an optical light path of 1 cm.-Volumetric flask - 25mL.-Filter paper - Whatman no.2, or equivalent.Reagents•n-Heptane - Spectrophotometrically pure.Procedure(i)Before using, the spectrophotometer should be properly adjusted to a zero reading filling boththe sample cuvette and the reference cuvette with n-Heptane.(ii)Filter the oil sample through filter paper at ambient temperature.(iii)Weigh accurately approximately 0.02g of the sample so prepared into a 25mL volumetric flask, make up to the mark with n-Heptane.(iv)Fill a cuvette with the solution obtained and measure the extinction at the wavelength of maximum absorption near 315nm, using the same solvent as a reference.(v)The extinction values recorded must lie within the range 0.3-0.6. If not, the measurements must be repeated using more concentrated or more diluted solutions as appropriate.CalculationCalculate gamma oryzanol content as follows:Gamma oryzanol content, % = 25 × ( 1 / W ) × A × ( 1 / E)Where W = mass of sample, gA = extinction (absorbance) of the solutionE = specific extinction E1%1cm = 359Table 2: Chemical and physical characteristics of crude vegetable oils (see Appendix of the Standard)Arachis oil Babassu oil Coconut oil Cottonseedoil GrapeseedoilMaize oil Mustard-seed oilPalm oil Palmkernel oilPalmkernelPalmkernelolein2stearin2Relative density0.912-0.920 0.914-0.917 0.908-0.921 0.918-0.926 0.920-0.926 0.917-0.925 0.910-0.921 0.891-0.899 0.899-0.914 0.906-0.909 0.902-0.908(xºC/water at 20ºC)x=20ºC x=25ºC x=40ºC x=20ºC x=20ºC x=20ºC x=20ºC x=50ºC x=40ºC x=40ºC x=40ºCApparent density0.889-0.895 0.904-0.907 0.904-0.906(g/ml)(50ºC)Refractive index 1.460-1.465 1.448-1.451 1.448-1.450 1.458-1.466 1.467-1.477 1.465-1.468 1.461-1.469 1.454- 1.448-1.452 1.451-1.453 1.449-1.451 (ND 40ºC) 1.456at 50ºCSaponification value187-196 245-256 248-265 189-198 188-194 187-195 168-184 190-209 230-254 231-244 244-255(mg KOH/g oil)Iodine value86-107 10-18 6.3-10.6 100-123 128-150 103-135 92-125 50.0-55.0 14.1-21.0 20-28 4-8.5Unsaponifiable≤ 10 ≤ 12 ≤ 15 ≤ 15 ≤ 20 ≤ 28 ≤ 15 ≤ 12 ≤ 10 <15 <15matter (g/kg)Stable carbon isotope-13.71 toratio *-16.36* See the following publications:Woodbury SP, Evershed RP and Rossell JB (1998). Purity assessments of major vegetable oils based on gamma 13C values of individual fatty acids. JAOCS,75 (3), 371-379.Woodbury SP, Evershed RP and Rossell JB (1998). Gamma 13C analysis of vegetable oil, fatty acid components, determined by gas chromatography- combustion-isotope ratio mass spectrometry, after saponification or regiospecific hydrolysis. Journal of Chromatography A, 805, 249-257.Woodbury SP, Evershed RP, Rossell JB, Griffith R and Farnell P (1995). Detection of vegetable oil adulteration using gas chromatography combustion / isotope ratio mass spectrometry. Analytical Chemistry 67 (15), 2685-2690.Ministry of Agriculture, Fisheries and Food (1996). Authenticity of single seed vegetable oils. Working Party on Food Authenticity, MAFF, UK.Table 2: Chemical and physical characteristics of crude vegetable oils (see Appendix of the Standard) (continued)Palm olein2Palmstearin2Palmsuperolein2RapeseedoilRapeseedoil (lowRice branoilSafflower-seed oilSafflower-seed oil (highSesameseedoilSoyabeanoilSunflower-seed oilerucic acid)oleic acid)Relative density0.899-0.920 0.881-0.891 0.900-0.925 0.910-0.920 0.914-0.920 0.910–0.929 0.922-0.927 0.913-0.919 0.915- 0.919-0.925 0.918-0.923 (xº C/water at 20ºC)x=40ºC x=60ºC x=40ºC x=20ºC x=20ºC x=20ºC x=20o C; 0.924 x=20ºC x=20ºC0.910-0.916x=25o Cx=20ºCApparent density0896-0.898 0.881-0.885 0.897-0.920 0.912-0.914 at(g/ml)at 40ºC at 60ºC 20°CRefractive index 1.458-1.460 1.447-1.452 1.463-1.465 1.465-1.469 1.465- 1.460 – 1.467-1.470 1.460-1.464 1.465-1.469 1.466-1.470 1.461- (ND 40ºC)at 60ºC 1.467 1.473 at 40o C; 1.4681.466-1.470at 25o CSaponification value194-202 193-205 180-205 168-181 182-193 180 – 199 186-198 186-194 186-195 189-195 188-194 (mg KOH/g oil)Iodine value≥ 56 ≤ 48 ≥ 60 94-120 105-126 90-115 136-148 80-100 104-120 124-139 118-141Unsaponifiablematter (g/kg)≤ 13 ≤ 9 ≤ 13 ≤ 20 ≤ 20 ≤ 65 ≤ 15 ≤ 10 ≤ 20 ≤ 15 ≤ 15CODEX STAN 210-1999Page 13 of 16 Table 2: Chemical and physical characteristics of crude vegetable oils (see Appendix of the Standard) (continued)Relative density(xº C/water at 20ºC) Apparent density (g/ml)Refractive index (ND 40ºC)Sunflower-seed oil (higholeic acid)0.909-0.915x=25o C1.467- 1.471at 25o CSunflower-seed oil (mid-oleic acid)0.914-0.916x=20ºC1.461- 1.471at 25ºCSaponification value(mg KOH/g oil)182-194 190-191 Iodine value 78-90 94-122Unsaponifiablematter (g/kg)15 <15CODEX STAN 210-1999Page 14 of 16Palm stearin 2Palmsuperolein 2Rapeseed oil (low erucic Rice bran oilSafflowerseed oilSafflowerseed oil (high oleic Sesameseed oil Soyabean oilSunflowerseed oilacid)acid)Cholesterol 2.5-5.02.0-3.5 ND-1.3 ND - 0.5 ND- 0.7 ND-0.5 0.1-0.5 0.2-1.4 ND-0.7 Brassicasterol NDND 5.0-13.0 ND-0.3 ND-0.4 ND-2.2 0.1-0.2 ND-0.3 ND-0.2 Campesterol 15.0-26.0 22.0-26.0 24.7-38.6 11.0 – 35.0 9.2-13.3 8.9-19.9 10.1-20.0 15.8-24.2 6.5-13.0 Stigmasterol 9.0-15.0 18.2-20.0 0.2-1.0 6.0 – 40.0 4.5-9.6 2.9-8.9 3.4-12.0 14.9-19.1 6.0-13.0 Beta-sitosterol 50.0-60.0 55.0-70.0 45.1-57.9 25.0 – 67.0 40.2-50.6 40.1-66.9 57.7-61.9 47.0-60 50-70 Delta-5-avenasterol ND-3.0 0-1.0 2.5-6.6 ND – 9.9 0.8-4.8 0.2-8.9 6.2-7.8 1.5-3.7 ND-6.9 Delta-7-stigmastenol ND-3.0 0-0.3 ND-1.3 ND – 14.1 13.7-24.6 3.4-16.4 0.5-7.6 1.4-5.2 6.5-24.0 Delta-7-avenasterol ND-3.0 0-0.3 ND-0.8 ND – 4.4 2.2-6.3 ND-8.3 1.2-5.6 1.0-4.6 3.0-7.5 OthersND-5.0 0-2.0 ND-4.2 7.5-12.8 0.5-6.4 4.4-11.9 0.7-9.2 ND-1.8 ND-5.3 Total sterols (mg/kg)250-5001004500-1130010500-310002100-46002000-41004500-190001800-45002400-5000Table 3: Levels of desmethylsterols in crude vegetable oils from authentic samples 1 as a percentage of total sterols (see Appendix 1 of the Standard)Arachis oilBabassu oil Coconut oil Cotton- seed oil Grapeseed oil Maize oil Palm oilPalm olein2Palm kernel oil Palm kernel olein 2 Palm kernel stearin 2 Cholesterol ND-3.8 1.2-1.7 ND-3.0 0.7-2.3 ND-0.5 0.2-0.6 2.6-6.7 2.6-7.0 0.6-3.7 1.5-1.9 1.4-1.7 Brassicasterol ND-0.2 ND-0.3 ND-0.3 0.1- 0.3 ND-0.2 ND-0.2 ND ND ND-0.8 ND-0.2 ND-2.2 Campesterol 12.0-19.8 17.7-18.7 6.0-11.2 6.4-14.5 7.5-14.0 16.0-24.1 18.7-27.5 12.5-39.0 8.4-12.7 7.9-9.1 8.2-9.7 Stigmasterol 5.4-13.2 8.7-9.2 11.4-15.6 2.1-6.8 7.5-12.0 4.3-8.0 8.5-13.9 7.0-18.9 12.0-16.6 13.4-14.7 14.1-15.0 Beta-sitosterol 47.4-69.0 48.2-53.9 32.6-50.7 76.0-87.1 64.0-70.0 54.8-66.6 50.2-62.1 45.0-71.0 62.6-73.1 67.1-69.2 67.0-70.0 Delta-5-avenasterol 5.0-18.8 16.9-20.4 20.0-40.7 1.8-7.3 1.0-3.5 1.5-8.2 ND-2.8 ND-3.0 1.4-9.0 3.3-4.6 3.3-4.1 Delta-7-stigmastenol ND-5.1 ND ND-3.0 ND-1.4 0.5-3.5 0.2-4.2 0.2-2.4 ND-3.0 ND-2.1 ND-0.6 ND-0.3 Delta-7-avenasterol ND-5.5 0.4-1.0 ND-3.0 0.8-3.3 0.5-1.5 0.3-2.7 ND-5.1 ND-6.0 ND-1.4 ND-0.5 ND-0.3 OthersND-1.4 ND ND-3.6 ND-1.5 ND-5.1 ND-2.4NDND-10.4 ND-2.7 2.9-3.7 1.0-3.0 Total sterols (mg/kg) 900-2900500-800400-12002700-64002000-70007000-22100 300-700270-800700-1400816-1339775-1086ND - Non-detectable, defined as 0.05%1Data taken from species as listed in Section 2.Table 3: Levels of desmethylsterols in crude vegetable oils from authentic samples1 as a percentage of total sterols (continued)Sunflowerseed oil (high oleic acid)Sunflowerseed oil (mid-oleic acid)Cholesterol ND-0.5 0.1-0.2Brassicasterol ND-0.3 ND-0.1Campesterol 5.0-13.0 9.1-9.6Stigmasterol 4.5-13.0 9.0-9.3Beta-sitosterol 42.0-70 56-58Delta-5-avenasterol 1.5- 6.9 4.8-5.3Delta-7-stigmastenol 6.5-24.0 7.7-7.9Delta-7-avenasterol ND-9.0 4.3-4.4Others 3.5-9.5 5.4-5.8Total sterols (mg/kg) 1700-5200ND - Non-detectable, defined as 0.05%Table 4: Levels of tocopherols and tocotrienols in crude vegetable oils from authentic samples 1 (mg/kg) (see Appendix 1 of the Standard)Arachis oil BabassuoilCoconutoilCotton-seed oilGrapeseedoilMaize oil Palm oil Palmolein2Palmkernel oilPalmkernel2Palmkernel2Alpha-tocopherol 49-373 ND ND-17 136-674 16-38 23-573 4-193 30-280 ND-44 ND-11 ND-10 Beta-tocopherol ND-41 ND ND-11 ND-29 ND-89 ND-356 ND-234 ND-250 ND-248 ND-6 ND-2 Gamma-tocopherol 88-389 ND ND-14 138-746 ND-73 268-2468 ND-526 ND-100 ND-257 ND-3 ND-1 Delta-tocopherol ND-22 ND ND ND-21 ND-4 23-75 ND-123 ND-100 ND ND-4 ND Alpha-tocotrienol ND 25-46 ND-44 ND 18-107 ND-239 4-336 50-500 ND ND-70 ND-73 Gamma-tocotrienol ND 32-80 ND-1 ND 115-205 ND-450 14-710 20-700 ND-60 1-10 ND-8 Delta-tocotrienol ND 9-10 ND ND ND-3.2 ND-20 ND-377 40-120 ND ND-2 ND-1 Total (mg/kg) 170-1300 60-130 ND-50 380-1200 240-410 330-3720 150-1500 300-1800 ND-260 ND-90 ND-89 ND - Non-detectable.Table 4: Levels of tocopherols and tocotrienols in crude vegetable oils from authentic samples 1 (mg/kg) (see Appendix 1 of the Standard)(continued)Palm stearin2Palmsuperolein2Rapeseed oil(low erucicacid)Rice bran oil SafflowerseedoilSafflowerseedoil (high oleicacid)SesameseedoilSoyabean oil SunflowerseedoilAlpha-tocopherol ND-100 130-240 100-386 49-583 234-660 234-660 ND-3.3 9-352 403-935 Beta-tocopherol ND-50 ND-40 ND-140 ND – 47 ND-17 ND-13 ND ND-36 ND-45 Gamma-tocopherol ND-50 ND-40 189-753 ND – 212 ND-12 ND-44 521-983 89-2307 ND-34 Delta-tocopherol ND-50 ND-30 ND-22 ND-31 ND ND-6 4-21 154-932 ND-7.0 Alpha-tocotrienol20-150 170-300 ND ND – 627 ND ND ND ND-69 ND Gamma-tocotrienol10-500 230-420 ND 142 – 790 ND-12 ND-10 ND-20 ND-103 ND Delta-tocotrienol5-150 60-120 ND ND – 59 ND ND ND ND ND Total (mg/kg)100-700 400-1400 430-2680 191 - 2349 240-670 250-700 330-1010 600-3370 440-1520Sunflower-seed oil (high oleic acid)Sunflower-seed oil (mid-oleic acid)Alpha-tocopherol 400-1090 488-668Beta-tocopherol 10-35 19-52Gamma-tocopherol 3-30 2.3-19.0Delta-tocopherol ND-17 ND-1.6Alpha-tocotrienol ND NDGamma-tocotrienol ND NDDelta-tocotrienol ND NDTotal (mg/kg) 450-1120 509-741ND - Non-detectable.Note: Maize oil also contains ND-52 mg/kg beta tocotrienol.。