Acts Online
GT Shield

Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Regulations

2026 Regulations

Regulations regarding the Grading, Packing and Marking of Edible Vegetable Oils intended for Sale in the Republic of South Africa

Part III: Specific Standards for Edible Vegetable Oils other than Olive Oils and Olive Pomace Oils

16. Essential composition and quality factors

 

(1) The essential composition and quality factors/characteristics of edible vegetable oils other than olive oils and olive-pomace oils are as follows:

 

(a) The colour, odour and taste of each type of edible vegetable oil other than olive oils and olive-pomace oils shall have characteristics of the product concerned and shall be free from any foreign and rancid odour and taste.

 

(b) All Gas Liquid Chromatography (GLC) ranges of fatty acid composition:
(i) Samples of edible vegetable oils other than olive oils and olive-pomace oils falling within the appropriate ranges specified in Table 4 shall be regarded as in compliance with these regulations.
(ii) Supplementary criteria, for example, national geographical and/or climatic variations, may, where necessary , be considered to confirm that a sample is in compliance with these regulations: Provided that—
(aa) low-erucic  acid  rapeseed  oil shall  not contain  more than 2% erucic acid (as % of total fatty acids);
(bb) high oleic acid safflower oil shall contain not less than 70% oleic acid (as a % of total fatty acids); and
(cc) high oleic acid sunflower oil shall contain not less than 75% oleic acid (as % of total fatty acids).

 

(c) Standards for slip point:
(i) Palm kernel olein shall have a slip point of between 21°C and 26°C.
(ii) Palm kernel stearin shall have a slip point of between 31°C and 34°C.
(iii) Palm olein shall have a slip point of not more than 24°C.
(iv) Palm stearin shall not have a slip point of between 42°C and 54°C.
(v) Palm superolein shall have a slip point of not more than 19.5°C.