CODEX STAN 33-1981 Codex Standard For Olive Oil, Virgin And Refined,And For Refined Olive-Pomace Oil
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AE48F6FE85C44E5BBD50D664A556ECCC |
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文件大小(MB)： |
0.04 |
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页数： |
15 |
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日期： |
2004-12-24 |
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文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
Codex Alimentarius - 25 - Olive Oil,Volume 8 – 2001 CODEX STAN 33,CODEX STANDARD FOR OLIVE OIL, VIRGIN AND REFINED,AND FOR REFINED OLIVE-POMACE OIL,CODEX STAN 33-1981 (Rev. 1-1989) 1,1. SCOPE,This Standard applies to virgin olive oil, refined olive oil, refined olive-pomace oil, blends of refined olive oil,and virgin olive oil and blends of refined olive-pomace oil and virgin olive oil.,2. DESCRIPTION,2.1 Olive oil is the oil obtained from the fruit of the olive tree (0lea europaea sativa Hoffm. et Link),without having been subjected to manipulation or any treatment not authorized by sub-sections 2.2 and 2.3 of,this Standard.,2.2 Virgin olive oil is the oil obtained from the fruit of the olive tree by mechanical or other physical,means under conditions, particularly thermal, which do not lead to alteration of the oil. Virgin olive oil is an oil,which is suitable for consumption in the natural state.,2.3 Refined olive oil is the oil obtained from virgin olive oil, the acid content and/or organoleptic,characteristics of which render it unsuitable for consumption in the natural state, by means of refining,methods which do not lead to alterations in the initial glyceridic structure.,2.4 Refined olive-pomace oil is the oil obtained from "olive pomace" by extraction by means of solvents,and made edible by means of refining methods which do not lead to alteration in the initial glyceridic,structure.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS 2,3.1 Identity Characteristics (under normal ecological conditions) 3,3.1.1 GLC ranges of fatty acid composition (% m/m of methyl esters),Lauric acid (C 12:0) Not present in discernible amounts,Myristic acid (C 14:0) < 0.1,Palmitic acid (C 16:0) 7.5 – 20.0,Palmitoleic acid (C 16:1) 0.3 - 3.5,Heptadecanoic acid (C 17:0) < 0.5,Heptadecenoic acid (C 17:1) < 0.6,Stearic acid (C 18:0) 0.5 - 5.0,1 Formerly CAC/RS 33-1970.,2 The limits of essential composition and quality factors of virgin olive oils show very widely spaced minimum,and maximum values, since they take account of the oil characteristics of all producing countries.,Characteristics and limits of physical and chemical indices and values, and of fatty acid composition for the,various grades of virgin olive oils produced in each olive-growing area, determined at the outset and close of,the olive oil production year, are published yearly in each producing country's "National 0live 0il Index File".,3 Samples falling outside the GLC fatty acid ranges are not in compliance with the Standard. Supplementary,non-mandatory criteria may be employed if it is considered necessary to confirm that a sample is in compliance,with the standard.,Olive Oil - 26 - Codex Alimentarius,CODEX STAN 33 Volume 8 – 2001,0leic acid (C 18:1) 55.0 – 83.0,Linoleic acid (C 18:2) 3.5 – 21.0,Linolenic acid (C 18:3) < 1.5,Arachidic acid (C 20:0) < 0.8,Behenic acid (C 22:0) < 0.3,Erucic acid (C 22:1) Not present in discernible amounts,Lignoceric acid (C 24:0) < 1.0,3.1.2 Physical and chemical indices,3.1.2.1 Relative density (20oC/water at 20oC),Virgin olive oil ),Refined olive oil ) 0.910 - 0.916,Refined olive-pomace oil ),3.1.2.2 Refractive index (nD,20),Virgin olive oil ) 1.4677 - 1.4705,Refined olive oil ),Refined olive-pomace oil 1.4680 - 1.4707,3.1.2.3 Saponification value (mg KOH/g oil),Virgin olive oil ) 184 – 196,Refined olive oil ),Refined olive-pomace oil 182 – 193,3.1.2.4 Iodine value (Wijs),Virgin olive oil ) 75 – 94,Refined olive oil ),Refined olive-pomace oil 75 – 92,3.1.2.5 Unsaponifiable matter (using light petroleum),Virgin olive oil ) not more than 15 g/kg 4,Refined olive oil ),Refined olive-pomace oil not more than 30 g/kg 5,4 A characteristic feature of the unsaponifiable matter in olive oil is its content of squalene, which is higher than,that of the other vegetable oils. Another distinctive feature is that its sterols are composed of practically pure,beta-sitosterol.,5 The unsaponifiable matter of olive-pomace oil contains more alcoholic compounds than that of virgin or refined,olive oils, and its iodine value is therefore lower than that normally noted in virgin or refined olive oils, and its,melting point is higher.,Codex Alimentarius - 27 - Olive Oil,Volume 8 – 2001 CODEX STAN 33,3.1.2.6 Bellier index,Virgin olive oil not more than 17 6,Refined olive oil,Refined olive-pomace oil not applicable,3.1.2.7 Semi-siccative oil test,Virgin olive oil ),Refined olive oil ) negative,Refined olive-pomace oil ),3.1.2.8 0live-pomace oil test,Virgin olive oil ) negative,Refined olive oil ),Refined olive-pomace oil not relevant,3.1.2.9 Cottonseed oil test,Virgin olive oil ),Refined olive oil ) negative,Refined oli……
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