Animal and vegetable fats and oils

The purpose of this international method is to determine the procedure for assessing the organoleptic characteristics of virgin olive oil and to establish the method for its classification on the basis of those characteristics. The method described is only applicable to virgin olive oils and to the classification of such oils according to the intensity of the defects perceived (Published Document (JS))

This International Standard specifies a method using diethyl ether extraction for the determination of the unsaponifiable matter content of animal and vegetable fats and oils (Published Document (JS))

This International Standard specifies a method for the determination of ash, applicable to all animal and vegetable fats and oils, including acid oils. (Published Document (JS))

This standarad concernsr specificationsof peanut butter (Published Document (JS))

This standard is concerned with the requirement that should be available in vegetable oils. (Published Document (JS))

This Jordanian Standard specifies a reference method for the determination of the iodine value (IV) of animal and vegetable fats and oils, hereinafter referred to as fats. (Published Document (JS))

This Jordanian Standard specifies a method for the determination of the absorbance at ultraviolet wavelengths of animal and vegetable fats and oils. (Published Document (JS))

This Jordanian Standard specifies three methods (two titrimetric and one potentiometric) for the determination of acidity in animal and vegetable fats and oils, hereinafter referred to as fats. The acidity is expressed preferably as acid value, or alternatively as acidity calculated conventionally. (Published Document (JS))

This Jordanian Standard specifies procedures for the preparation of a test sample from a laboratory sample of animal or vegetable fats and oils for the purpose of analysis. (Published Document (JS))

This standard specifies rules must be included in olive oil and olive-pomace oil (Published Document (JS))

This Jordanian Standard describes methods of sampling crude or processed animal and vegetable fats and oils (referred to as fats hereafter), whatever the origin and whether liquid or soild. It also describes the apparatus used for this process. (Published Document (JS))

This Jordanian Standard specifies a method for the iodometric determination of the peroxide value of animal and vegetable fats and oils with a visual endpoint detection. The peroxide value is a measure of the amount of oxygen chemically bound to an oil or fat as peroxides, particularly hydroperoxides. (Published Document (JS))

This Jordanian Standard specifies a method using three hexane extractions for the determination of the unsaponifiable matter content of animal and vegetable fats and oils. (Published Document (JS))

This Jordanian Standard specifies a method for the determination of the insoluble impurities content of animal and vegetable fats and oils. If it is not desired to include soaps (particularly calcium soaps) or oxidized fatty acids in the insoluble impurities content, it is necessary to use a different solvent and procedure. (Published Document (JS))

This standard applies to fat products, containing not less than 10% and not more than 90% fat, intended primarily for use as spreads. (Published Document (JS))

Specifies the requirements specification standard ghee and health requirements and the requirements of the label (Published Document (JS))

This standard specifies rules must be included in olive oil and olive-pomace oil (Withdrawn Document)

This standard responsible for specification standard requirements to be met vegetable oils for human consumption (Withdrawn Document)

This standarad concernsrspecificationsof peanut butter (Withdrawn Document)

This stansard deteminesconditions that must exist during storage and transport of the edible oils and fats in bulk (Published Document (JS))

this standard specifies rules must be included in olive oil and olive-pomace oil (Withdrawn Document)

this standard specifies conditions that should exist in edible palm oils (red palm oil and shortened palm oil) (Withdrawn Document)

this standard determines specifications that should exist in margarine (Withdrawn Document)

this standard specifies conditions that should exist in edible palm oil and doesnot include kernel palm oil that is manufactured to be suitable for human consumption. (Withdrawn Document)

spicifies requirements of crude sunflower seed oil (Withdrawn Document)

Specifies crude partially degummed soya bean oil (Withdrawn Document)

Specifies milk ghee (butter fat) (Withdrawn Document)

Specifies crude coconut oil for preparing for human consumption (Withdrawn Document)

determine the criteria need to assess the flavour characteristics of virgin olive oil and to develop the methodology for its calssification (Withdrawn Document)

Concerns edible maize (corn) oil (Withdrawn Document)

Concerns edible arachis ( ground nut) oil (Withdrawn Document)

Concerns edible coconut oil (Withdrawn Document)

Concerns edible soya bean oil (Withdrawn Document)

Concerns edible rapeseed oil (Withdrawn Document)

Concerns edible sunflower seed oil (Withdrawn Document)

Concerns edible cotton seed oil (Withdrawn Document)

Applies to olive oil and olive-pomace oil (Withdrawn Document)

Specifies edible sunflower seed oil (Withdrawn Document)

Specifies a method for the determination of the absorbance atultraviolet wave lengths of animal and vegetable fats and oils (Withdrawn Document)

Specifies two methods for the determination, by drying, of themoisture and volatile matter content of animal or vegetable fats andoils (Published Document (JS))

Specifies the reference method using diethyl ether extractionfor the determination of the unsaponifiable matter content of animaland vegetable fats and oils (Withdrawn Document)

Specifies amethod for the determination of the saponification value of animaland vegetable fats and oils (Published Document (JS))

This specifies a rapid method usingthree hexane extractions for the determinations for thedefermination of the unsaponiable matter content of animal andvegetable fats and oils (Withdrawn Document)

specifies a method for the preparation of the water insolublefatty acids of animal and vegetable fats and oils (Published Document (JS))

Specifies producers for thepreparation of a test sample from a laboratory sample of animal orvegetable fats and oils for the purpose of analysis (Withdrawn Document)

Specifies a method for thedetermination, by entrainment, of the water content of animal orvegetable fats or oils (Published Document (JS))

Specifies a method for the determination ofash applicable to all animal and vegetable fats and oils includingacid oils (Withdrawn Document)

Concerns all types of oliveoil (Withdrawn Document)

Specifies a method for the determination of the peroxide value ofanimal and vegetable oils and fats. (Withdrawn Document)

Describes methods of sampling crudeor processed animal and vegetable fats and oils, referred to as fatshereafter whatever the origin and whether liquid or solid. It alsodescribes the apparatus used for this process (Withdrawn Document)

Specifies methods for determination of insolubleimpurities content of animal and vegetable fats and oils (Withdrawn Document)

Specifies two methods (titrimetric and potentiometric) for thedetermination of free fatty acids in animal and vegetable fats andoils (Withdrawn Document)

Specifies a method for the determination of the iodine value ofanimal and vegetable fats and oils (Withdrawn Document)

Specifies a method for the determination of the refractive index ofanimal and vegetable fats and oils (Published Document (JS))

Concerns vegetable ghee and shorteningprepared for human consumption (Withdrawn Document)

Concernsedible cotton seed oil (Withdrawn Document)

Concerns unhydrogenated edible palm kernel oil (Withdrawn Document)

Specifies the standard and qualityrequirements related to refined olive-oil (Withdrawn Document)

Concernsedible soyabean oil (Withdrawn Document)

Concerns edible maize(corn) oil (Withdrawn Document)

Concerns edible sunflower seed oil (Withdrawn Document)

Concerns palm oilused for food (red and bleached palm oil) (Withdrawn Document)

Concernsedible sesame seed oil (Withdrawn Document)

Concernsedible rapeseed oil (Withdrawn Document)

Specifies thereference method using diethyl ether extraction for determination ofthe unsaponifiable matter content of animal and vegetable fats andoils (Withdrawn Document)

Concerns ediblecoconut oil ready for direct human consumption (Withdrawn Document)

Specifies a method for determination of thewater content of animal or vegetable fats or oils by extraction. Themethod is applicable to products having a water content greater thanor equal to 0.5 (m/m) (Withdrawn Document)

Specifies a method for the determination of the peroxide valueof animal and vegetable oils and fats (Withdrawn Document)

Concerns peanut butter (Withdrawn Document)

Specifies a method for the preparation of the water-insoluble fattyacids of animal and vegetable fats and oils and the determination oftheir solidification temperature, called conventionally the titre ofthe fat or oil (Withdrawn Document)

Specifiesa method for the determination of ash; applicable to all animal andvegetable fats and oils (Withdrawn Document)

Specifies arapid method using haxane extraction for the determination of theunsaponifiable matter content of animal and vegetable fats and oils (Withdrawn Document)

Specifies a method for the determination of the ultraviolet absorbanc by fats and oils of animal & vegetable sources (Withdrawn Document)

Specifies a method for determination of thesaponification value of animal and vegetable fats and oils. Ifmineral acid is present, the results given by this method are notinterpretable unless the mineral acids are determined separately (Withdrawn Document)

Specifies two methods for thedetermination, by drying, the moisture and volatile matter content ofanimal or vegetable fats or oils: Method A- using a sand bath orhot-plate Method B- using a drying oven (Withdrawn Document)

Concerns different types ofcocoa butter used in food industry (Withdrawn Document)

Concernsedible arachis (ground nut) oil (Withdrawn Document)

Concerns margarine (Withdrawn Document)

Concerns millk ghee made form the milk butter of cows, sheeps (Withdrawn Document)

Includes methods for sampling, testing (Withdrawn Document)