【Tanzania】Edible Almond oil – Specification

 TBS/AFDC 4(293)CD3

DRAFT TANZANIA STANDARD

 Edible Almond oil – Specification
 TANZANIA BUREAU OF STANDARDS
 ©TBS 2020 – All rights reserved 
 TBS/AFDC 4(293)CD3
0 Foreword
Edible almond oil is derived from the kernel of almond fruit and is widely used in the food industry.This
Tanzania standard lays down specifications aiming at ensuring the safety and quality of edible almond
oil produced or traded in the country for human consumption.
In preparation of this Tanzania standard considerable help was derived from:
CODEX STAN 210 -1999 (Amended 2015) Codex standard for named vegetable oils published by
Codex Alimentarius Commission
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the
final value observed or calculated is to be rounded off, it shall be done in accordance with TZS 4.
1 Scope
This Tanzania Standard specifies the requirements, sampling and testing methods for almond oil
intended for human consumption.
2 Normative Reference
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies
CODEX STAN 192, General standards for food additives
TZS 4, Rounding off numerical values
TZS 54, Animal and Vegetable fats and oils – Sampling
TZS 76, Methods for determination of arsenic
TZS 109, Food processing units – Code of hygiene — General
TZS 268, General atomic absorption – Spectro – Photometric method for determination of lead in food
stuffs
TZS 288-1, Animal and vegetable fats and oils -- Gas chromatography of fatty acid methyl esters --
Part 1: Guidelines on modern gas chromatography of fatty acid methyl esters
TZS 288-2, Animal and vegetable fats and oils -- Gas chromatography of fatty acid methyl esters --
Part 2: Preparation of methyl esters of fatty acids
TZS 288-3, Animal and vegetable fats and oils -- Gas chromatography of fatty acid methyl esters --
Part 3: Preparation of methyl esters using trimethylsulfonium hydroxide (TMSH)
TZS 288-4, Animal and vegetable fats and oils -- Gas chromatography of fatty acid methyl esters --
Part 4: Determination by capillary gas chromatography
TZS 538, Packaging and labeling of foods
TZS 799, Foodstuffs – Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and
G2 in cereals, nuts and derived products – High\-performance liquid chromatographic method
TZS 1313, Fortified edible fats and oils Specification
TZS 1322, Oils and fats Sampling and test methods – Purity tests
TZS 1324, Animal and vegetable fats and oils – Determination of peroxide value – Iodometric (visual)
end point determination
TZS 1325, Animal and vegetable fats and oils – Determination of saponification value 
 TBS/AFDC 4(293)CD3
TZS 1326, Animal and vegetable fats and oils – Determination of moisture and volatile matter
TZS 1327, Animal and vegetable fats and oils – Determination of iodine value
TZS 1328, Essential oils – Determination of relative density at 20 ° C– Reference method
TZS 1329, Animal and vegetable fats and oils – Determination of refractive index
TZS 1331, Animal and vegetable fats and oils – Determination of acid value and acidity
TZS 1332, Animal and vegetable fats and oils – Determination of unsaponifiable matter-method using
diethyl ether extraction
TZS 1335, Animal and vegetable fats and oils – Determination of copper, iron and nickel contentgraphite furnace atomic absorption
TZS 1336, Animal and vegetable fats and oils – Determination of insoluble impurities content
TZS 1369, Animal and Vegetable fats and oils – Determination of Butylhydroxyanisole (BHA) and
Butylhydroxytoluene (BHT) – Gas liquid chromatographic method
TZS 1370, Animal and Vegetable fats and oils – Determination of tocopherol and tocotrienol content
by High Performance Liquid Chromatography
TZS 1371, Animal and vegetable fats and oils — Determination of individual and total sterol contents
Gas chromatographic method
TZS 1775, Animal and Vegetable fats and oils  Detection and identification of antioxidants - Thinlayer chromatographic method
3 Terms and definitions
For the purpose of this document, the following terms and definitions below shall apply:
3.1 edible oils
food stuffs which are composed of glycerides of fatty acids of vegetable, animal or marine origin which
is suitable for human consumption. They may contain small amounts of other lipids such as
phosphatides, of unsaponifiable constituents and of free fatty acids naturally present in the oil.
3.2 vegetable oil
any of a large group of oils that are esters of fatty acids and glycerol, obtained from the leaves, fruit, or
seeds of plants.
3.3 edible almond oil
edible oil derived from the kernel of almond fruit (Amygdalus communis L.).
3.4 virgin almond oil
almond oil obtained, without altering the nature of the oil, by mechanical procedures, for example,
expelling or pressing, and the application of heat only. It may have been purified by washing with
water, settling, filtering and centrifuging only.
3.5 refined almond oil
almond oil obtained, by mechanical procedures and/or solvent extraction and subjected to refining
processes 
 TBS/AFDC 4(293)CD3
4 Requirements
4.1 General requirements
Edible almond oil shall be free from;
a) adulterants, sediments, suspended or foreign matter, separated water and added colouring or
flavouring substances; and
b) rancid odour and taste.
4.2 Specific requirements
Edible almond oil shall comply with requirements given in table 1 when tested in accordance
with the methods specified therein.
Table 1-Specific requirements for edible almond oil
S. No. Parameter Requirement Test method
i. Relative density( at 25 oC/water at 20 oC) 0.911-0.929 TZS 1328
ii. Refractive index,( ND 20 o C ) 1.468 - 1.475 TZS 1329
iii. Saponification value, mg KOH/g oil 183 - 207 TZS 1325
iv. Iodine value (Wij’s), g/100 85– 109 TZS 1327
v. Unsaponifiable matter, g/kg, max. 20 TZS 1332
vi. Fatty acids composition,%of total fatty
acids
As in Annex A TZS 288
vii. Moisture and matter volatile at 105 o C, %
m/m, max.
0.2 TZS 1326
viii. Insoluble impurities, % m/m, max. 0.05 TZS 1336
ix. Free Fatty Acids(FFA) as oleic acid, %
m/m, max.
Refined oils: 0.3
Cold pressed and
virgin oils: 2.0
TZS 1331
x. Peroxide value, mEq peroxide- oxygen/kg
oil, max
Refined oils :10
Cold pressed and
virgin oils: 15
TZS 1324
xi. Total sterols(mg/kg) 1590-4590 TZS 1371
4.3 Food additives
4.3.1 Refined almond oil may contain food additives in accordance with CODEX STAN 192. However,
food additives shall not be used in virgin or cold pressed oils.
4.3.2 In refined almond oil the additives may be used subject to tables 2, 3, and 4. 
 TBS/AFDC 4(293)CD3
4.3.2.1 Antioxidant
 Table 2 – Requirements for antioxidant in edible almond oil
INS
No.
Antioxidant Requirements Test method
304 Ascorbyl palmitate, mg/kg, max
500 (singly or
in
combination)
TZS 1775
305 Ascorbyl stearate , mg/kg, max
307a Tocopherol, d-alpha- , mg/kg, max
300 (singly or
in
combination)
TZS 1370 307b Tocopherol concentrate, mixed ,
mg/kg, max
307c Tocopherol, dl-alpha , mg/kg, max
310 Propyl gallate , mg/kg, max 100 TZS 1775
319 Tertiary butyl hydroquinone (TBHQ) ,
mg/kg, max
120
320 Butylated hydroxyanisole (BHA) ,
mg/kg, max
175 TZS 1369
321 Butylated hydroxytoluene (BHT)
,mg/kg,max
75
Any combination of gallates, BHA, BHT, and/or
TBHQ , mg/kg, max
200 within
individual
limits
TZS 1775
322(i) Lecithin GMP
389 Dilauryl thiodipropionate , mg/kg, max 200
4.3.2.2 Antioxidant synergists
 Table 3 —Requirements for antioxidant synergists in edible almond oil
INS
No.
Antioxidant synergist Requirements Test method
330 Citric acid
GMP
TZS 1775
331(i) Sodium dihydrogen citrate
331(iii) Trisodium citrate
332(ii) Tripotassium citrate
333(iii) Tricalcium citrate
384 Isopropyl citrates , mg/kg,
max 100 (Singly or in
combination) 472c Citric and fatty acid esters
of glycerol , mg/kg, max
 TBS/AFDC 4(293)CD3
4.3.2.3 Antifoaming agents (deep frying oil)
Antifoaming agents specified in Table 4 may be used.
Table 4 — Antifoaming agents
INS
No.
Antifoaming agent Requirements Test method
900a Polydimethylsiloxane, mg/kg,
max
10 TZS 1775
4.4 Fortification
Edible almond oil may be fortified in accordance to TZS 1313.
5 Hygiene
Edible almond oil shall be produced, processed, handled and stored in accordance to TZS 109.
6 Contaminants
6.1 Pesticide residues
Edible almond oil shall comply with relevant maximum pesticide residue limits established by the
Codex Alimentarius Commission.
6.2 Soap content
The soap content shall not exceed 0.005% when tested according to TZS 1322
6.3. Metals contaminants
Edible almond oil shall comply with maximum limits established by Codex Alimentarius Commission as
specified in Table 5.
Table 5– Acceptable levels of metal contaminants in edible almond oil
Characteristics Maximum level Test method
Iron (Fe) mg/kg Virgin 5.0
Refined 1.5
TZS 1335
Copper (Cu) mg/kg Virgin 0.4
Refined 0.1
TZS 1335
Lead (Pb) mg/kg 0.1 TZS 268
Arsenic (As) mg/kg 0.1 TZS 76
6.4 Total aflatoxin shall not exceed 10 µg/kg while aflatoxin B1 shall not exceed 5 µg/kg when tested
in accordance with TZS 799.
 TBS/AFDC 4(293)CD3
7 Sampling and Testing
7.1 Sampling
Sampling shall be carried out in accordance with TZS 54 .
7.2 Tests
7.2.1 Testing shall be in accordance with TZS 1322 and as provided in the respective tables and
Annexes of this Tanzania Standard.
8 Packing, marking and labeling
8.1 Packing
Edible almond oil shall be packed in containers made from suitable food grade material
8.2 Marking and labeling
Edible almond oil containers shall be marked and labelled in accordance with TZS 538. In addition,
each container shall be legibly and indelibly marked with the following information:
a) Name of the product shall be ‘Almond oil’
b) The words virgin or refined shall be declared on the label to indicate the type of oil
c) Name, physical and postal address of the manufacturer and/or packer
d) Date of manufacture and
e) best before date
f) Language-Kiswahili and/orEnglish
g) A complete list of ingredients in descending order of proportion
h) Net content
i) Batch number
j) Manufacturers registered trade mark
k) Country of origin
l) The phrase “Place the products away from direct sunlight”.
m) Disposal of used packages
n) Nutritional Information(optional)
8.2.2 The containers may also be marked with the TBS Standards Mark of Quality.
NOTE - The TBS Mark of Quality shall be used by the packers only under licence from TBS. Particulars of
conditions under which the licenses are granted, may be obtained from TBS. 
 TBS/AFDC 4(293)CD3
ANNEX A
(normative)
 fatty acids composition

Carbon configuration
Fatty acid
composition(%)
Test Method
C6:0 ND TZS 288
C8:0 ND
C10:0 ND
C12:0 ND
C14:0 ND-0.1
C16:0 4.0-9.0
C16:1 0.2- 0.8
C17:0 ND-0.2
C17:1 ND-0.2
C18:0 ND-3.0
C18.1 62.0-76.0
C18:2 20.0-30.0
C18:3 ND-0.5
C 20:0 ND-0.5
C 20:1 ND-0.3
C20:2 ND
C22:0 ND-0.2
C22:1 ND-0.1
C22:2 ND
C24:0 ND-0.2
C24:1 ND
NOTE- fatty acid composition is expressed as % of total fatty acids
 ND-none detectable,defined as ≤0.05
 TBS/AFDC 4(293)CD3


https://www.tbs.go.tz/uploads/publications/en-1605696207-document%201.pdf