NIS 574: 2007 Ci) NIGERIAN INDUSTRIAL STANDARD __NIS 571: 2007 Standard for Shea Butter - Unrefined ICS 67.180.10 Price group B © SON 2007 Approved By: SON Governing Council STANDARDS ORGANISATION OF NIGERIA Operational Headquarters Corporate Headquarters Plot 13/14 Victoria Arobieke Street, Plot 1687, Lome Street, Off Admiralty Way, Wuse Zone 7, Lekki Peninsula Scheme 1, Abuja, Nigeria Lekki, Lagos, Nigeria. NO COPYING WITHOUT SON PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWSINo. 1 2 10. 1 dz: sic) Name Dr. P. E. Okwuraiwe (Chairman) Mr. Ari Maikano Mr. Blessing E. Chammang Dr. A. A. Taiwo Dr. E. D. Imolehin Mr. 8. A. Ukpoju Mrs. $. 0. Babalola Mrs. Moji O Oresanya Dr. (Mrs) Kehinde Kemabonta Mr. J. A. Aina Mr. A. 0. Adegboye Mr. R.A. Akinrodolu Mrs. V. Ezediaro Mr. M. B. Sanusi NIS 571: 2007 Members of the Technical Committee on Shea Kernel and Shea Butter Organization Represented PAZ Scientific Services College of Agriculture, Lafia College of Agriculture, Lafia Institute of Agricultrual Research and Training, Obafemi Awolowo University, Ibadan National Cereal Research Institute, Badeggi, Niger State Tree Crop Development and Marketing Company Ple National Institute of Horticultural Research (NIHORT) Federal Institute of Industrial Research Oshodi (FIIRO) Nigeria Stored Products Research Institute Nigeria Stored Products Research Institute National Agency for Food and Drug ‘Administration and Control (NAFDAC) Federal Produce Inspection Service Institute of Chartered Chemist of Nigeria (ICCON) Institute of Chartered Chemist of Nigeria (ICCON)SINo. 15, 16. 17, 18. 19. 20. 24 22, 23. 24. 25. 26. 27. Name Alhaji Nasir Liman Mr. Dada Olumuyiwa Mr, Olabode Olaolu Mrs. Salome thedirionye Mrs. Anne Onyeador Mr. 8. O. Ajayi Mrs. Ndidi Nkwopara Mrs. C.0. Adefowoju Mr. C. A. Unobagha Engr. C. 1. Okoro Mr. L. ©. Njoku Mr. A. Komolafe Mrs. C. V. Egwuonwu (Tech Secretary) NIS 571: 2007 Organization Represented Shea Butter Association of Nigeria, Niger State Chapter Shea Butter Association of Nigeria,, Niger State Chapter Divine Way Ltd /Shea Butter Association, Niger State. African Women Agro Business. Network, African Women Agro Business, Network ‘Samuel Danisal Limited, Lagos Ariella Global Ltd., Lagos Venues Fairs Systems Nig Limited Standards Organisation of Nigeria Standards Organisation of Nigeria Standards Organisation of Nigeria Standards Organisation of Nigeria Standards Organisation of NigeriaNIS 571: 2007 Foreword Pure unrefined Shea Butter has medicinal and moisturizing properties, hence an excellent ingredient for food, soaps, lotions and creams and a potential foreign exchange earner ‘As more people become aware of the medicinal properties of pure unrefined shea butter which sets it apart from other seed butter, the demand for this natural product has increased both locally and internationally. For this reason, it has become very necessary to establish a national standard for unrefined shea butter in order to ensure consumer safety and fair trade practices. In elaborating this standard, references were made to national and international publications all of which are hereby acknowledged.NIS 571; 2007 Scope This Nigerian Industrial Standard specifies the quality, packaging and labeling requirements, methods of sampling and test for Shea Butter (unrefined) intended for direct human consumption, trade and industrial application Normative References The following references contain provisions applicable to this Nigerian Industrial Standard. At the time of publication the editions indicated were valid, All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate the possibility of applying the recent editions of the standards indicated below: (i) ISO 12193: 2004 - Animal and vegetable fats and oils - Determination of lead content (ii) SO 6321: 2002 - Animal and Vegetable fats and oils - Determination of melting point (iii) 1S 5555: 2001 - Animal and vegetable fats and oils - sampling (iv) _ ISO 3960; 2001 - Animal and vegetable fats and oils - Determination of peroxide value (v) AOAC 962.13 (2000) - Determination of arsenic content (vl) ISO 663: 2000 - Animal and vegetable fats and oils - Determination of insoluble impurities content (vii) CAC/RCP 1-1969, Rev. 3- 1997, Amd. (1999) Recommended International code of practice: General principles of food hygiene (viii) ISO 3961: 1999 - Animal and vegetable fats and oils - Determination of iodine value (x) ISO 662: 1998 - Animal and vegetable fats and oils - Determination of moisture and volatile matter content (x) CODEX CAC/GL 21-1997 - Principles for the Establishment and Application of Microbiological Criteria for Foods (xi) ISO 3596-1: 1996 - Animal and vegetable fats and oils - Determination of saponification value. (xii) ISO 660: 1996 - Animal and vegetable fats and oils - Determination of acid value and acidity (xiii) ISO 8294: 1994 - Animal and vegetable fats and oils - Determination of copper, iron, and nickel content (xiv) ISO 3657: 1988 - Animal and vegetable fats and oils - Determination of unsaponifiable matter (xv) CODEX STAN 1-1985, (REV. 1-1991) - Codex general standard for Labeling of prepacked foods (xvi) IUPAC 2.101 — Determination of relative density34 3.2 3.3 44 42 NIS 571: 2007 Terminology For the purposes of this standard the following definitions and terms apply: Product Definition Unrefined shea butter is the oleaginous material obtained from the kernel of the tree Vitellaria paradoxa C.F. Gaertner (syn, Butyrospermum paradoxum, Butyrospermum parkii), of the family Sapotaceae by manual or mechanical methods, which may include a thermal treatment not inducing any alteration of the butter. They may be purified by washing with water, settling, filtering and centrifuging Consignment The quantity of shea butter dispatched at one time and covered by a particular contract or shipping document, and which may comprise of one or more lots or parts of lots. Lot A stated quantity of the consignment that are of uniform characteristics and which will allow the quality to be assessed as a unit Essential factors of composition and quality Raw Materials The nuts of Vitellaria paradoxa C.F. Gaertner (syn. Butyrospermum paradoxum, Butyrospermum parkil) shall comply with the dispositions of the relevant Codex standards, notably the Codex standards for contaminants and toxins in food products (CODEX STAN 193 ~ 1995; Rev. 1— 1997), if need be, to the pertinent sections of the utilization codes relevant to measures undertaken at source to reduce the contamination of the food products by chemical substances (CAC/RCP 49 — 2001). The raw materials should be stored, treated and handled under controlled conditions in order to preserve their chemical and bacteriological characteristics. General ‘Shea butter shall be free from admixture with other fats and oils, and free from other adulterants. The shea butter shall be processed in accordance with Good Manufacturing Practice (GMP). The water used in processing the Shea butter shall meet the requirements of the WHO guideline for drinking4.2.4 43 NIS 571: 2007 water. The shea nuts approved for processing shall be free from moulds and insects damage. Organoleptic Characteristics The colour of the unrefined shea butter shall be characteristic of the shea butter. The smell and taste of the unrefined shea butter shall be characteristic of the shea butter and shall be free from rancid odour and taste. Quality Characteristics Shea butter shall comply with the quality characteristics specified in Table 4 when tested by the appropriate methods. Table 1 - Quality Characteristics of Unrefined Shea Butter Parameters Unrefined Shea Butter" Grade 1° Grade 2” Grade 3° Moisture Content (%) | 0.05(max) | >0.05-02 | >02-20 | Free Fatty Acid FFA T0(max) | >10-30 | >3.0-80 (%) Peroxide Value 10.0 (max) | > 10.0- 15.0 | > 15.0—500 (meq/kg) Insoluble Impurities (%)| 0.09 (max) | >0.09-0.2 | >0.2-20 The limits of these essential descriptive factors of composition and quality of generic unrefined shea butter may appear very broad, with a large range of values between the minimum and maximum values, as these descriptors take into account the actual variation in characteristics found in shea butter of all the producing areas. Unrefined shea butter of ‘First’ grade can serve the needs of the cosmetic and pharmaceutical industries, and for direct consumption. Unrefined shea butter of ‘Second’ grade can serve the needs of the food industry (confectionery, chocolate, edible oil, or as a basis for margarines). Unrefined shea butter of ‘Third’ grade can serve the needs of the soap- making indusiries, or can be refined for direct consumption.44 444 4.4.2 NIS 574: 2007 Identity characteristics Shea butter shall also comply with the requirements specified in clauses 4.4.1 and 4.4.2 below when tested by the appropriate methods: Physio-chemical Parameters and Indices Relative density (g/mL) at 40°C 0.89- 0.93, Saponification Value (mgKOH/g) 160 - 190 lodine Value (gla/100g) 30-75 Unsaponifiables (%) 1-19 Refractive Index at 44°C 1.4620 - 1.4650 Melting Point (°C) 35-40 Volatile Matter at 105 °C (%)(rm/m) <02 Insoluble Impurities (2)(rm/m) < 0.05 Soap Content (%)(m/m) < 0,005 Fatty Acid Composition of Shea Butter (% of total fatty acids)? Lauric Acid (C 12 : 0) <1 Myristic Acid (C 14 : 0) <07 Palmitic Acid (C 16 : 0) 2-10 Palmitoleic Acid (C 16 : 1) <03 Stearic Acid (C 18 : 0) 25-50 Oleic Acid (C 18 : 1) 36 ~62 Linoleic Acid (C 18 : 2) 1-11 Linolenic Acid (C 18 : 3) <1 Arachidic Acid (C 20 : 0) <3.5 ? Samples for which the fatty acid composition does not correspond to the ranges indicated do not conform to the standard. According to user requirements, other criteria of a non-constraining nature may be applied to confirm whether a given sample conforms to the specifications which define the standard.5.1 5.2 NIS 574: 2007 Food Additives Food additives are not permitted. Colour No colours are permitted in the unrefined shea butter covered by the provision of this standard Antioxidants The following types and levels of antioxidants that may be used shall be as specified in Table 2 Table 2 —Types and Levels of Antioxidants [Antioxidant os Maximum level (mg/kg) Ascorbyl palmitate 500 (individually or in Ascorbyl stearate combination) | Propyl gallate (PG) 100 Butylated hydroxytoluene (BHT) 75 Butylated hydroxyanisole (BHA) 175 Tertiary butyl hydroquinone (TBHQ) 120 | Any combination of gallates, BHA | 200( but each one not to exceed and BHT and/or TBHQ | the above stated limits) | Natural and synthetic tocopherols _| Limited by GMP. Dilauryl thiodipropionate | 2005.3 64 6.2 NIS 571: 2007 Antioxidant Synergists Table 3 — Types and levels of Antioxidant Synergist Antioxidant Synergist Maximum level (mg/kg) Citric Acid Limited by GMP Sodium Citrate Limited by GMP Isopropyl Citrate) Phosphoric Acid) 100 (Individually or in combination) Monoglyceride citrate) Contaminants Heavy Metals Unrefined shea butter applicable to the dispositions of this standard shall not contain heavy metals in amounts that may present a hazard to human health and should be in conformity with the section of the section of the Codex Alimentarius (CAC/RCP 49 — 2001) relative to the maximum limits when tested by the appropriate methods specified in [the relevant section(s)] of this standard Specifically, these limits are as herein defined as applicable: Element Maximum Limit Lead (Pb) 0.1 mg/kg Arsenic (As) 0.1 mg/kg tron (Fe) 5.0 mg/kg Copper (Cu) 0.4 mg/kg Pesticide Residues Unrefined shea butter shall comply with the maximum pesticide residue limits set by the Codex Alimentarius Commission 107A 8.1 8.2 NIS 571: 2007 Hygiene ‘The produat covered by the provisions of this standard shall be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice — General Principle of Food Hygiene (CACIRCP 1-1969, Rev 2003) Microbiological Requirement When tested by appropriate methods of sampling and examination, the product shall comply with the following «It shall be free from pathogenic microorganisms which may present hazard to health 5 Itshall not contain any substances originating from microorganisms ih amounts which may present a health hazard. The Total Viable Count (TVC) shall not exceed 1% 10° cfulg . The mould count shall not exceed 1 x 10° cfu/g Packaging and Labeling Packaging In-addition tothe relevant national regulation on packaging and labeling of foods, shea butter shall be packed in clean, properly ‘sealed tamper-proof testtziners, which shall not have any deleterious effect on the product Labeling In addition to the requirements of the Codex General Standard for Labeling of Prepackaged Foods, (CODEX STAN 1 1985, Rev. 2001), and statutory national regulation on labeling, the following specific provision shall apply () The name of product “The product shall be designated “unrefined shea butter’ conforming to the definition in clause 3. (i) Name and Address of manufacturer and/or packer The name and location address of the manufacturer and/or packer the product shall be declared, u rrr10. NIS 571: 2007 (i) Net content The net contents shall be declared in metric system of measurement. (iv) Lot Identification/Batch number, date of manufacture and Best Before Date Each container shall be embossed or otherwise permanently marked in clear to identify the lot/ batch, date of manufacture and best before date (v) _ List of additives ‘A.complete list of approved additives used shall be declared on the label in descending order of proportion. (vi) Storage condition Storage of shea butter in cool dry place away from direct sunlight shall be declared on the label Sampling Sampling shall be done in accordance with the provisions of ISO 5555: 2001 or Codex Recommended Methods of Analysis and Sampling, Codex STAN 234 ~ 1999. Analysis For compliance to the requirements of this standard, the samples selected de specified in clause 9 shall be tested in accordance with the relevant paris of the current editions of the Association of Official Analytical Chemists (AOAC) or the following: (i) Determination of Acid Value (AV) and Acidity According to IUPAC 2.201 or ISO 860:1996 (i) Determination of Peroxide Value (PV) ‘According to IUPAC 2.501 (as amended), AOCS Cd 8b- 90 (97) or ISO 3961: 1998 12(ii) wii) (viii) (x) xii) NIS 571: 2007 Determination of Matter Volatile at 105°C According to IUPAC 2.501 or ISO 662: 1998 Determination of Insoluble Impurities According to IUPAC 2.604 or ISO 663: 1999 Determination of Soap Content According to BS 684 Section 2.5 Determination of Iron According to IUPAC 2.631, ISO 8294: 1994 or AOAC 990.05 Determination of Copper According to IUPAC 2.631, 1508294 or AOAC 990 Determination of Lead According to IUPAC 2.632, ISO 12193: 1994 or AOAC 994.02 Determination of Arsenic According to IUPAC 3.136, AOAC 952.13, AOAC 942.17 or 985.16 Determination of Relative Density According to IUPAC 2.102 with appropriate conversion factor Determination of Refractive Index According to IUPAC 2.102 or ISO 6320: 2000 Determination of lodine Value According to IUPAC 2.208/1 or ISO 3961:1996 or AOAC 993:20 Determination of Saponification Value According to IUPAC 2.202 or ISO 36557: 2002(xiv) (xv) (xvi) (vii) (xviii) NIS 574: 2007 Determination of Moisture Content AOAC 920.116 or IUPAC 2.60 or ISO 662: 1998 Determination of Free Fatty Acid (FFA) Content (Acid Value) 1S0 660: 1996 or IUPAC 2.201 Determination of Unsaponifiable Matter ISO 3596-1: 1996 or IUPAC 2.401 Determination of Melting Point ISO 6321: 2002 Determination of Fatty Acid Composition 1S0 5509: 2000 and ISO 5508: 1990 or IUPAC: 2.201 or IUPAC 2.301, 2.302 and 2.304 41. Criteria for conformity A lot shall be d ed as conforming to this standard if the final sample satisfies all the requirements given in this standard. 14