Detail of GB 23347-2009

Introduction of GB 23347-2009

1. Scope This Standard specifies the terms and definitions, classifications, technical quality requirements, inspection methods, inspection rules, labelling, packaging, storage and transportation requirements of olive oils and olive pomace oils. This Standard applies to all the different kinds of olive oil and olive pomace oil products. 2. Normative References The following normative documents contain provision which, through reference in this text, constitute provisions of this national standard. For dated reference, subsequent amendments to, or revisions of, any of these publications do not apply. But the parties to agreements based on this standard are encouraged to investigate the possibility of applying the latest editions of the standards indicated below. For undated references, the latest edition of the normative document referred to applies. GB 2716 Hygiene standard for edible vegetable oil GB/T 5009.13 Determination of copper in food GB/T 5009.90 Determination of iron, magnesium and manganese in food GB/T 5009.37 Method for analysis of hygienic standard of edible vegetable oils GB/T 5524 Vegetable fats and oils –– Methods for sampling and sample splitting GB/T 5525 Vegetable fats and oils –– Methods for identification of transparency, odour and flavour GB/T 5528 Method for determination of moisture and volatile matter in vegetable fats and oils GB/T 5530 Animal and vegetable fats and oils –– Determination of acid value and acidity (GB/T 5530-2005, ISO 660: 1996, IDT) GB/T 5535.1 Animal and vegetable fats and oils — Determination of unsaponifiable matter — Part 1: Method using diethyl ether extraction (Reference method) (GB/T 5535.1-2008, ISO 3596: 2000, IDT) GB/T 5535.2 Animal and vegetable fats and oils — Determination of unsaponifiable matter — Part 2: Rapid method using hexane extraction (GB/T 5535.2－2008, ISO 18609: 2000,IDT) GB/T 5538 Oils and fats –– Determination of peroxide value (GB/T 5538-2005, ISO 3960: 2001, IDT) GB 7718 General standard for the labelling of pre-packaged foods GB 14880 Hygiene Standard for the use of nutritional fortification substances in foods GB/T 15688 Animal and vegetable fats and oils –– Determination of insoluble impurities content GB/T 17374 Distribution and sales packaging of edible vegetable oils GB/T 17376 Animal and vegetable fats and oils –– Preparation of fatty acid methyl esters (GB/T 17376-1998, eqv. ISO 5509: 1978) GB/T 17377 Animal and vegetable fats and oils –– Analysis by gas chromatography of fatty acid methyl esters (GB/T 17377-1998, eqv. ISO 5508: 1990) ISO 3656 Animal and vegetable fats and oils –– Determination of ultraviolet absorbance COI/T.20/Doc.no.101) Determination of sterol ingredient and total sterol content –– Capillary column gas chromatography COI/T.20/Doc.no.151) Analysis method of olive oil sensory assessment COI/T.20/Doc.no.171) Determination of non-saturated trans fatty acid –– Capillary column gas chromatography COI/T.20/Doc.no.181) Determination of wax content –– Capillary column gas chromatography 3 Terms and Definitions The following terms and definitions apply to this Standard. 3.1 Olive oil The fruit of the olive tree (Olea europaea L) is the raw material for the extraction of oils and fats, with the exception of oils and fats acquired from solvent extraction or heavy esterification technology. 3.1.1 Virgin olive oil Virgin olive oil adopts the physical method of mechanical extraction to extract oil products directly from the olive fruit. In the process of oil extraction, external factors such as temperature, etc., should not cause any changes to the oil and fat ingredients. Oil products may only be handled by means of cleaning, decantation, centrifugation or filtering technology. 3.1.1.1 Extra virgin olive oil The content of free fatty acid (counted by oleic acid) should not exceed 0.8g in every 100g of oil, namely, the acidic value of extra virgin olive oil is ≤1.6 mgKOH/g, and other indices meet the requirements for virgin olive oil as set out in this Standard. 3.1.1.2 Medium-grade virgin olive oil The content of free fatty acid (counted by oleic acid) should not exceed 2g in every 100g of oil, namely,The acidic value of medium-grade olive oil is ≤ 4.0 mgKOH/g, and other indices meet the requirements for virgin olive oil as set out in this Standard. 3.1.1.3 Lampante virgin olive oil The content of free fatty acid (counted by oleic acid) should not exceed 2g in every 100g of oil namely,The acidic value of lampante virgin olive oil is > 4.0 mg KOH/g, and other indices meet the requirements set out for virgin olive oil in this Standard. This oil cannot be directly used as edible oil, but is mainly for refining or other purposes. 3.1.2 Refined olive oil Refined olive oil is an oil product extracted from lampante virgin olive oil by refining technology (the structure of its glyceride should not be changed). The content of free fatty acid (counted by oleic acid) should not exceed 0.3g in every 100g of oil, implying that the acidic value is ≤ 0.6 mgKOH/g, and other indices meet the requirements set out in this Standard. 3.1.3 Blended olive oil An oil product blended with refined olive oil and virgin olive oil (except lampante virgin olive oil). The content of free fatty acid (counted by oleic acid) should not exceed 1g in every 100g of oil, implying that the acidic value is ≤ 2.0 mgKOH/g, and other indices meet the requirements set out in this Standard. 3.2 Olive-pomace oil Olive-pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds. Any kind of olive-pomace oil can not be named as olive oil. 3.2.1 Crude olive-pomace oil The olive-pomace oil without being handled, and is not directly edible. 3.2.2 Refined olive-pomace oil An oil product extracted by refining technology (the structure of its glyceride should not be changed). 3.2.3 Blended olive-pomace oil An oil product blended with refined olive-pomace oil and virgin olive oil (except lampante virgin olive oil). 3.3 Unsaponifiable matter A substance that has no action with the alkaline in fats and oils, and can be solved in ether but cannot be solved in water, including sterol, fat-soluble vitamin and pigment. 3.4 Ultraviolet absorbency The absorbency of the sample under specific ultraviolet wavelength. 3.5  Delta K The variation value of the absorbency of sample under specific ultraviolet wavelength. 3.6 Median of the fruity attribute Fruity refers to the normal taste and smell of olive oil, which comes from perfect, fresh, ripe or unripe olive fruits in different varieties. Median refers to the value arranged in the middle of all the data during the sense distinguishing process, namely a mediant of a sequential number set. If the number of the number set is an odd number, then the valve of the mediant is a median; if the number of the number set is an even number, then the mean value of the two middle numbers is a median. 3.7 Median of defect Defect refers to the abnormal taste and smell of olive oil, which comes from olive fruit which is sere, after long-term anaerobic fermentation, mixed with earth or not washed, or perserved in salt water, and the taste after long-term contact ion with metal surface during grinding, squeezing or storage process or the oil taste after oxidation treatment. Median refers to the value arranged in the middle all of the data during the sense distinguishing process, namely a mediant of a sequential number set. If the number of the number set is an odd number, then the valve of the mediant is a median; if the number of the number set is an even number, then the mean value of the two middle numbers is a median.

Contents of GB 23347-2009

Contents Foreword 1. Scope 2. Normative References 3 Terms and Definitions 4 Classification 5 Quality Requirements 6 Inspection Methods 7 Inspection Rules 9 Packaging, Storage, Transportation