GB/T 5525-2025 Vegetable fats and oils - Method for identification of transparency;odour and taste English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 5525-2025
Replaces GB/T 5525-2008
Vegetable fats and oils - Method for identification of transparency;odour and taste
植物油脂 透明度、气味、滋味鉴定法
Issue date: 2025-10-31 Implementation date: 2026-05-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Technical Requirements
5 Batching, Sampling, and Sampling
6 Test Methods
7 Inspection Rules
8 Marking, Labeling, and Accompanying Documents
References
1 Scope
This document describes the methods for sample preparation, transparency determination, odor, and taste assessment of vegetable oils.
This document applies to the determination of transparency, odor, and taste of vegetable oils.
2 Normative references
The contents of the following documents, through normative references in this text, constitute indispensable clauses of this document. For dated references, only the edition cited applies. For undated references, the latest edition (including all amendments) applies.
GB/T 15687 - Animal and vegetable fats and oils - Preparation of test samples
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Transparency - The degree to which light can pass through.
3.2
Odor - The sensory characteristic perceived by the olfactory organ from volatile substances in the oil.
3.3
Taste - The sensory characteristic perceived by the taste organ from soluble substances in the oil.
4 Sample preparation
Prepare a homogeneous laboratory sample in accordance with GB/T 15687, but the sample does not need to be filtered or dried.
5 Transparency determination
5.1 Instruments and equipment
5.1.1 Glass colorimetric tube: 100 mL, inner diameter 25 mm.
5.1.2 Thermometer: 0 °C to 100 °C.
5.1.3 Incandescent lamp: with a frosted glass bulb.
5.1.4 Constant temperature water bath: 0 °C to 100 °C, temperature control accuracy ±1 °C.
5.2 Operational procedure
5.2.1 For liquid oil samples at room temperature, fill the glass colorimetric tube (5.1.1) to the 100 mL mark with the sample. After standing at 20 °C for 24 h (48 h for castor oil), place the tube in front of the lit incandescent lamp (5.1.3) (a white sheet of paper may be placed behind the tube for contrast). Observe the transparency and record the results.
5.2.2 For solid or semi-solid oil samples at room temperature, melt the sample according to its melting point, but the temperature should not exceed the melting point by more than 5 °C. After melting, fill the glass colorimetric tube (5.1.1) to the 100 mL mark. Set the constant temperature water bath (5.1.4) to the temperature specified in the product standard for "transparency." Place the tube containing the sample in the water bath and stand for 24 h. Then, place the tube in front of the lit incandescent lamp (5.1.3) (a white sheet of paper may be placed behind the tube for contrast). Observe the transparency quickly and record the results.
Note: If there is no product standard, set the temperature to the point where the oil sample is completely melted.
5.3 Result expression
At the observation temperature, the result is expressed as "clear," "slightly turbid," or "turbid." For example, Transparency (20 °C): clear.
"Clear" may also be expressed as "clarified," "clear," or "clarified and clear."
6 Odor and taste assessment
6.1 Instruments and equipment
6.1.1 Beaker: 100 mL.
6.1.2 Adjustable electric stove: 220 V, 50 Hz, power less than 1,000 W.
6.1.3 Thermometer: 0 °C to 100 °C.
6.2 Basic requirements for assessment
6.2.1 Assessment laboratory
The assessment room should be well-ventilated to avoid interference from odors or residual smells. The room temperature should be 20 °C to 25 °C, with no strong noise and sufficient lighting intensity. The room's color scheme should be soft, avoiding strong contrasting colors.
During assessment, the room or environment should be kept quiet and free from disturbances.
6.2.2 Assessors
Assessors should have a relatively acute sense organ and discrimination ability. The selection of assessors shall be conducted in accordance with Appendix A. During the assessment, no communication should occur, and the following should be ensured:
a)Do not smoke or eat for 1 hour before the assessment, but water is allowed;
b)b) Be in a normal physiological state during the assessment, neither hungry nor overly full;
c)c) Do not use cosmetics or other strongly scented products during the assessment;
d)d) Rinse the mouth with warm water before the assessment to remove any residues.
e)6.2.3 Assessment time
f)The assessment should be conducted between 2 hours after a meal and 1 hour before the next meal.
g)6.3 Operational procedure
h)6.3.1 For liquid oil samples at room temperature, pour about 40 mL of the oil sample into a beaker (6.1.1), cover it with a watch glass (concave side up), and place it on the adjustable electric stove (6.1.2). Heat the oil while measuring its temperature with a thermometer (6.1.3). Once the oil temperature reaches 48 °C to 50 °C, remove the beaker from the heat. Stir the oil with a glass rod while sniffing its odor, and dip a small amount of the sample onto the tongue to assess its taste. The assessment should be completed within 1 minute, and the mouth should be rinsed immediately after tasting.
Standard
GB/T 5525-2025 Vegetable fats and oils - Method for identification of transparency;odour and taste (English Version)
Standard No.
GB/T 5525-2025
Status
to be valid
Language
English
File Format
PDF
Word Count
7000 words
Price(USD)
210.0
Implemented on
2026-5-1
Delivery
via email in 1~3 business day
Detail of GB/T 5525-2025
Standard No.
GB/T 5525-2025
English Name
Vegetable fats and oils - Method for identification of transparency;odour and taste
GB/T 5525-2025 Vegetable fats and oils - Method for identification of transparency;odour and taste English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 5525-2025
Replaces GB/T 5525-2008
Vegetable fats and oils - Method for identification of transparency;odour and taste
植物油脂 透明度、气味、滋味鉴定法
Issue date: 2025-10-31 Implementation date: 2026-05-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Technical Requirements
5 Batching, Sampling, and Sampling
6 Test Methods
7 Inspection Rules
8 Marking, Labeling, and Accompanying Documents
References
1 Scope
This document describes the methods for sample preparation, transparency determination, odor, and taste assessment of vegetable oils.
This document applies to the determination of transparency, odor, and taste of vegetable oils.
2 Normative references
The contents of the following documents, through normative references in this text, constitute indispensable clauses of this document. For dated references, only the edition cited applies. For undated references, the latest edition (including all amendments) applies.
GB/T 15687 - Animal and vegetable fats and oils - Preparation of test samples
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Transparency - The degree to which light can pass through.
3.2
Odor - The sensory characteristic perceived by the olfactory organ from volatile substances in the oil.
3.3
Taste - The sensory characteristic perceived by the taste organ from soluble substances in the oil.
4 Sample preparation
Prepare a homogeneous laboratory sample in accordance with GB/T 15687, but the sample does not need to be filtered or dried.
5 Transparency determination
5.1 Instruments and equipment
5.1.1 Glass colorimetric tube: 100 mL, inner diameter 25 mm.
5.1.2 Thermometer: 0 °C to 100 °C.
5.1.3 Incandescent lamp: with a frosted glass bulb.
5.1.4 Constant temperature water bath: 0 °C to 100 °C, temperature control accuracy ±1 °C.
5.2 Operational procedure
5.2.1 For liquid oil samples at room temperature, fill the glass colorimetric tube (5.1.1) to the 100 mL mark with the sample. After standing at 20 °C for 24 h (48 h for castor oil), place the tube in front of the lit incandescent lamp (5.1.3) (a white sheet of paper may be placed behind the tube for contrast). Observe the transparency and record the results.
5.2.2 For solid or semi-solid oil samples at room temperature, melt the sample according to its melting point, but the temperature should not exceed the melting point by more than 5 °C. After melting, fill the glass colorimetric tube (5.1.1) to the 100 mL mark. Set the constant temperature water bath (5.1.4) to the temperature specified in the product standard for "transparency." Place the tube containing the sample in the water bath and stand for 24 h. Then, place the tube in front of the lit incandescent lamp (5.1.3) (a white sheet of paper may be placed behind the tube for contrast). Observe the transparency quickly and record the results.
Note: If there is no product standard, set the temperature to the point where the oil sample is completely melted.
5.3 Result expression
At the observation temperature, the result is expressed as "clear," "slightly turbid," or "turbid." For example, Transparency (20 °C): clear.
"Clear" may also be expressed as "clarified," "clear," or "clarified and clear."
6 Odor and taste assessment
6.1 Instruments and equipment
6.1.1 Beaker: 100 mL.
6.1.2 Adjustable electric stove: 220 V, 50 Hz, power less than 1,000 W.
6.1.3 Thermometer: 0 °C to 100 °C.
6.2 Basic requirements for assessment
6.2.1 Assessment laboratory
The assessment room should be well-ventilated to avoid interference from odors or residual smells. The room temperature should be 20 °C to 25 °C, with no strong noise and sufficient lighting intensity. The room's color scheme should be soft, avoiding strong contrasting colors.
During assessment, the room or environment should be kept quiet and free from disturbances.
6.2.2 Assessors
Assessors should have a relatively acute sense organ and discrimination ability. The selection of assessors shall be conducted in accordance with Appendix A. During the assessment, no communication should occur, and the following should be ensured:
a)Do not smoke or eat for 1 hour before the assessment, but water is allowed;
b)b) Be in a normal physiological state during the assessment, neither hungry nor overly full;
c)c) Do not use cosmetics or other strongly scented products during the assessment;
d)d) Rinse the mouth with warm water before the assessment to remove any residues.
e)6.2.3 Assessment time
f)The assessment should be conducted between 2 hours after a meal and 1 hour before the next meal.
g)6.3 Operational procedure
h)6.3.1 For liquid oil samples at room temperature, pour about 40 mL of the oil sample into a beaker (6.1.1), cover it with a watch glass (concave side up), and place it on the adjustable electric stove (6.1.2). Heat the oil while measuring its temperature with a thermometer (6.1.3). Once the oil temperature reaches 48 °C to 50 °C, remove the beaker from the heat. Stir the oil with a glass rod while sniffing its odor, and dip a small amount of the sample onto the tongue to assess its taste. The assessment should be completed within 1 minute, and the mouth should be rinsed immediately after tasting.
