This standard specifies sanitation index and inspection method for virgin vegetable oil and edible vegetable oil as well as hygienic requirements on food additives, packaging, marking, storage and transportation.
This standard is applicable to virgin vegetable oil and edible vegetable oil, but not applicable to hydrogenated oil and margarine.
2. Normative References
The provisions contains in the following normative documents which, through reference in this text, shall constitute provisions of this Standard. For dated references, all subsequent modifications (excluding correction contents) or revisions are not applicable to this standard. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest editions of these documents are applicable. For undated references, the latest editions of the normative documents are applicable to this standard.
GB 2760 "Hygienic Standards for Uses of Food Additives"
GB 2763 Maximum residue limits for pesticides in food
GB/T 5009.11 "Determination of Total Arsenic and Abio-arsenic in Food"
GB/T 5009.12 Determination of lead in foods
GB/T 5009.22 "Determination of aflatoxin B1 in foods"
GB/T 5009.27 Determination of benzo (a) pyrene in foods
GB/T 5009.37 Method for analysis of hygienic standard of edible oils
GB 8955 Hygienic specifications of edible vegetable oils factory
GB 16629 No.6 Solvent-Extracted oil
GB/T 17374 Sales package of edible vegetable oil
GB 19641 Hygienic standard for oil seeds
3 Terms and Definitions
For the purposes of this standard, the following terms and definitions apply.
3.1
Virgin vegetable oil
It refers to the raw oil made of vegetable oil material as raw material.
3.2
Edible vegetable oil
It refers to edible vegetable fat made of vegetable oil material or virgin vegetable oil.
4 Index Requirements
4.1 Requirements on raw materials and auxiliary materials
4.1.1 Raw materials shall meet those specified in GB 19641.
4.1.2 Extraction solvent for leaching shall meet those specified in GB 16629 and other requirements.
4.2 Appearance requirements
Products shall have normal color and luster, transparency, odor and flavor free from empyreuma, rancidity and other peculiar smell.
4.3 Physical and chemical indexes
Physical and chemical indexes shall meet those specified in Table 1.
Foreword I 1 Scope 2. Normative References 3 Terms and Definitions 4 Index Requirements 5 Food Additives 6 Production Process 7 Packaging 8 Marking 9 Storage and transportation 10 Inspection Methods
1 Scope
This standard specifies sanitation index and inspection method for virgin vegetable oil and edible vegetable oil as well as hygienic requirements on food additives, packaging, marking, storage and transportation.
This standard is applicable to virgin vegetable oil and edible vegetable oil, but not applicable to hydrogenated oil and margarine.
2. Normative References
The provisions contains in the following normative documents which, through reference in this text, shall constitute provisions of this Standard. For dated references, all subsequent modifications (excluding correction contents) or revisions are not applicable to this standard. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest editions of these documents are applicable. For undated references, the latest editions of the normative documents are applicable to this standard.
GB 2760 "Hygienic Standards for Uses of Food Additives"
GB 2763 Maximum residue limits for pesticides in food
GB/T 5009.11 "Determination of Total Arsenic and Abio-arsenic in Food"
GB/T 5009.12 Determination of lead in foods
GB/T 5009.22 "Determination of aflatoxin B1 in foods"
GB/T 5009.27 Determination of benzo (a) pyrene in foods
GB/T 5009.37 Method for analysis of hygienic standard of edible oils
GB 8955 Hygienic specifications of edible vegetable oils factory
GB 16629 No.6 Solvent-Extracted oil
GB/T 17374 Sales package of edible vegetable oil
GB 19641 Hygienic standard for oil seeds
3 Terms and Definitions
For the purposes of this standard, the following terms and definitions apply.
3.1
Virgin vegetable oil
It refers to the raw oil made of vegetable oil material as raw material.
3.2
Edible vegetable oil
It refers to edible vegetable fat made of vegetable oil material or virgin vegetable oil.
4 Index Requirements
4.1 Requirements on raw materials and auxiliary materials
4.1.1 Raw materials shall meet those specified in GB 19641.
4.1.2 Extraction solvent for leaching shall meet those specified in GB 16629 and other requirements.
4.2 Appearance requirements
Products shall have normal color and luster, transparency, odor and flavor free from empyreuma, rancidity and other peculiar smell.
4.3 Physical and chemical indexes
Physical and chemical indexes shall meet those specified in Table 1.
Contents of GB 2716-2005
Foreword I
1 Scope
2. Normative References
3 Terms and Definitions
4 Index Requirements
5 Food Additives
6 Production Process
7 Packaging
8 Marking
9 Storage and transportation
10 Inspection Methods
