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Introduction
Home
- List of Acronyms
- List of Cooperating Sponsors
- Conversion Tables
Part One
Section I:
Commodities
- Commodity Availability
- Commodity Characteristics
- References
Section II:
Food Commodity
Fact Sheets
- Beans, Black
- Beans, Great Northern
- Beans, Kidney (Light Red, Dark Red, All types)
- Beans, Navy (Pea Beans)
- Beans, Pink
- Beans, Pinto
- Beans, Small Red
- Bulgur (BW)
- Bulgur, Soy Fortified (SFBW)
- Corn (bagged, bulk)
- Cornmeal
- Cornmeal, Soy-Fortified (CMSF)
- Corn Soy Blend (CSB)
- Corn Soy Milk (CSM)
- Corn Soy Milk, Instant (ICSM)
- Lentils
- Non Fat Dry Milk (NFDM)
- Peas
- Rice
- Rice (Parboiled)
- Sorghum
- Sorghum Grits, Soy-Fortified (SFSG)
- Fortified Refined Vegetable Oil
- Wheat
- Wheat Flour
- Wheat Soy Blend (WSB)
- Wheat Soy Milk (WSM)
Section III:
Storage/Shelflife
Specifications
- Storage Specifications
- Storage Inspection Checklist
- Shelf Life of Agricultural Commodities
- References
Section IV:
Controlling
Damage to Food
Commodities
- Cleaning and Inspecting
- Insect Control
- Rodent Control
- Reference Chart for Controlling Damage to Food Commodities
- References
Part Two
An Overview
Part Three
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Section II: Food Commodity Fact Sheets |
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Updated January 2006
Fortified Refined Vegetable Oil
This
processed commodity is generally used in all program categories as an
ingredient in cooking and for its caloric density to increase the
caloric content of foods. As of December 1, 1998, all edible vegetable
oil (vegoil) has been fortified with vitamin A, which will enhance the
nutritional value of vegoil in feeding and other types of programs.
1.
Nutritional Values (per 100 g)
These are average values, taken from the U.S. Department of
Agriculture, Agricultural Research Service (USDA:ARS) 1998 USDA
Nutrient Database, Release 12, Laboratory Home Page (http://www.nal.usda.gov/fnic/foodcomp).
They are provided as a guideline and are appropriate for use in the
calculation of food aid rations. Please note: these values may or may
not meet the exact specifications of the USDA Export Purchase
Announcements for the P.L. 480 Program, which change periodically. The
value for Vitamin A is the minimum level that must be added to the oil
as described in Specifications below.
| Nutrient |
Amount |
Unit |
| Water |
0.0 |
g |
| Energy |
884.0 |
Kcal |
| Protein |
0.0 |
g |
| Total Lipid |
100.0 |
g |
| Carbohydrate |
0.0 |
g |
| Fiber,
total dietary |
0.0 |
g |
| Ash |
0.0 |
g |
| Calcium |
0.0 |
mg |
| Iron |
0.02 |
mg |
| Magnesium |
0.03 |
mg |
| Phosphorus |
0.0 |
mg |
| Potassium |
0.0 |
mg |
| Sodium |
0.0 |
mg |
| Zinc |
0.0 |
mg |
| Copper |
0.0 |
mg |
| Manganese |
n/a |
mg |
| Selenium |
0 |
mcg |
| Vitamin C |
0.0 |
mg |
| Thiamin |
0.0 |
mg |
| Riboflavin |
0.0 |
mg |
| Niacin |
0.00 |
mg |
| Pantothenic acid |
0.0 |
mg |
| Vitamin B-6 |
0.0 |
mg |
| Folate |
0.0 |
mcg |
| Vitamin
B-12 |
0.0 |
mcg |
| Vitamin A |
6000 |
IU |
| Vitamin E |
18.2 |
mg-ATE |
| Vitamin D |
n/a |
IU |
| Iodine |
n/a |
mcg |
2.
Components:
100% Refined, bleached, winterized, and deodorized soy oil, corn,
cottonseed, peanut, rapeseed, safflower, or any combination or any
other oil (except olive
oil). The most commonly used oil is soybean oil.
3.
Specifications:
SALIENT
CHARACTERISTICS
Type
A -
Salad oil shall be refined, bleached, winterized and deodorized
cottonseed
or sunflowerseed; refined, bleached and deodorized peanut or soybean,
or
any other combination of these oils.
Type
B - Salad oil shall be either refined, bleached, winterized,
and deodorized corn oil; refined, bleached, winterized, and deodorized
cottonseed oil; or a combination of both.
Type
C -
Salad oil shall be refined, bleached, partially hydrogenated, and
deodorized
soybean oil.
Type
A, B or C - Salad oil shall be clear and brilliant when held
at 70 to
50F. The oil shall be free from sediment, such as metal, wood, dirt,
glass, paint, insects, insect parts, or any other foreign material. The
product shall
have a bland odor and flavor and shall be free from beany, rancid,
painty,
musty, metallic, fishy, putrid or any other undesirable odor and/or
flavor.
The salad oil shall have a light viscosity without leaving a heavy oily
taste.
ANALYTICAL
DATA
| REQUIREMENTS |
|
TYPE |
|
|
A |
B |
C |
| Color
(Lovibond) |
2 red
20 yellow |
2 red
20 yellow |
2 red
20 yellow |
| Stability, Active
Oxygen Method (AOM), PV not greater than 100 meq/KG (hours) (max.) 1 |
15 hours |
15 hours |
15 hours |
| AOCS Cold Test (5.5
hours minimum) |
Pass |
Pass |
Pass |
| Moisture and volatile
matter (% by weight) (maximum) |
.06 |
.06 |
.06 |
| Free fatty acid as
oleic, % by weight (max.) 1,
3 |
0.05 |
0.05 |
0.05 |
| Peroxide value (PV)
(meq/kg) (max.)1
|
1.0 |
1.0 |
1.0 |
| Insoluble impurities
(max.) |
None |
None |
None |
1
Determination shall be made seven days after packaging.
2 Cold Test is not required for
peanut or soybean oil
3 Maximum of 0.06 % free fatty acid
will be acceptable if propyl gallate is added as an antioxidant
(Source: USDA:FSA:PDD:EOB April,
1996 (Contact Tel: 202-690-3565) http://www.fas.usda.gov/excredits/foodaid/commodities/vegoil.htm
SPECIFICATION
FOR VITAMIN A FORTIFICATION
Edible
Vegoil must be fortified with vitamin A (retinol palmitate) at the rate
of 60-75 IU/g. Labeling shall be in accordance with Part 4 of Appendix
2 of USDA Export Announcement VO7.
(Source:
USDA:FSA:PDD:EOB Announcement VO7 Purchase of Vegetable Oil for Use in
Export Programs. December 1, 1998)
4.
Packaging:
4-liter cylindrical tins, 20-liter steel pails, or 208-liter steel
drums.
5.
Shelf Life:
The
shelf life for fortified refined vegetable oil is a minimum of one
year. The Best if Used By Date (BUBD) for fortified refined vegetable
oil is eighteen months.
See "Section III: Storage/Shelf Life Specifications"
for more information.
Fact Sheet Download:
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