GB/T 1535-2026 Soya bean oil 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 1535-2026
Replaces GB/T 1535-2017
Soya bean oil
大豆油
Issue date: 2026-01-28 Implementation date: 2027-02-01
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 Classification
5 Relative Density and Fatty Acid Composition
6 Quality Requirements
7 Test Methods
8 Inspection Rules
9 Labeling
10 Packaging, Storage, Transportation and Sale
Bibliography
Soya Bean Oil
1 Scope
This document defines the terms and definitions for soya bean oil, specifies its classification, relative density and fatty acid composition, quality requirements, inspection rules, labeling, packaging, storage, transportation, and sale, and describes the corresponding test methods.
This document applies to crude soya bean oil and finished soya bean oil. The quality indicators for crude soya bean oil apply only to the trade of crude soya bean oil.
2 Normative References
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging – Pictorial marking for handling and storage of goods
GB/T 5009.37 Method for analysis of hygienic standard of edible oils
GB 5009.168 National Food Safety Standard – Determination of fatty acids in foods
GB 5009.227 National Food Safety Standard – Determination of peroxide value in foods
GB 5009.229 National Food Safety Standard – Determination of acid value in foods
GB 5009.236 National Food Safety Standard – Determination of moisture and volatile matter content in animal and vegetable fats and oils
GB 5009.262 National Food Safety Standard – Determination of solvent residue in foods
GB/T 5524 Animal and vegetable fats and oils – Sampling
GB/T 5525 Vegetable oils – Method for identification of transparency, odour and flavour
GB/T 5526 Animal and vegetable fats and oils – Determination of relative density
GB/T 5531 Inspection of grain and oils – Heating test of vegetable oils
GB/T 5533 Inspection of grain and oils – Determination of soap content in vegetable oils
GB/T 15688 Animal and vegetable fats and oils – Determination of insoluble impurities content
GB/T 17374 Packaging for sale of edible vegetable oil
GB/T 20795 Vegetable oils – Determination of smoke point
GB/T 30354 Specification for bulk transportation of edible vegetable oil
GB/T 35877 Inspection of grain and oils – Cold test of animal and vegetable fats and oils
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
soya bean oil
Oil extracted from soya bean seeds.
3.2
crude soya bean oil
Oil extracted from soya bean seeds, not intended for direct human consumption.
Note: Also known as raw soya bean oil.
3.3
finished product of soya bean oil
Oil intended for human consumption, obtained by processing crude soya bean oil (3.2).
3.3.1
pressing soya bean oil
Finished soya bean oil obtained by refining crude soya bean oil (3.2) produced by mechanically pressing soya bean seeds.
3.3.2
solvent extraction soya bean oil
Finished soya bean oil obtained by refining crude soya bean oil (3.2) produced by extracting oil from soya bean material or pressed cake using the property of solvents to dissolve fats.
3.4
relative density
The ratio of the mass of a given volume of oil at 20°C to the mass of an equal volume of distilled water at 20°C.
3.5
fatty acid
A general term for aliphatic monocarboxylic acids.
Note: General formula R-COOH.
3.6
colour
The inherent color of the oil itself.
Note: Mainly derived from oil-soluble pigments in the oilseed.
3.7
transparency
The degree to which oil can transmit light.
3.8
moisture and volatile matter content
The mass fraction of trace amounts of moisture and volatile substances contained in the oil under certain temperature conditions.
3.9
insoluble impurity content
The mass fraction of substances in the oil that are insoluble in organic solvents such as petroleum ether.
3.10
acid value
The number of milligrams of potassium hydroxide required to neutralize the free fatty acids contained in 1 g of oil.
3.11
peroxide value
The mass fraction of peroxides expressed as iodine equivalents.
3.12
residual solvent content in oil
The number of milligrams of solvent residue in 1 kg of oil.
3.13
saponified matter content
The content of saponifiable matter in the oil (calculated as sodium oleate).
3.14
heating test
Observation of whether any precipitate forms and whether the oil color changes when the oil sample is heated to 280°C.
3.15
cold test
Observation of the clarity of the oil sample after it is held at a constant temperature of 0°C for a specified period.
3.16
smoking point
The temperature at which the oil sample begins to emit a continuous bluish smoke when heated.
4 Classification
GB/T 1535-2026 Soya bean oil 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 1535-2026
Replaces GB/T 1535-2017
Soya bean oil
大豆油
Issue date: 2026-01-28 Implementation date: 2027-02-01
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 Classification
5 Relative Density and Fatty Acid Composition
6 Quality Requirements
7 Test Methods
8 Inspection Rules
9 Labeling
10 Packaging, Storage, Transportation and Sale
Bibliography
Soya Bean Oil
1 Scope
This document defines the terms and definitions for soya bean oil, specifies its classification, relative density and fatty acid composition, quality requirements, inspection rules, labeling, packaging, storage, transportation, and sale, and describes the corresponding test methods.
This document applies to crude soya bean oil and finished soya bean oil. The quality indicators for crude soya bean oil apply only to the trade of crude soya bean oil.
2 Normative References
The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging – Pictorial marking for handling and storage of goods
GB/T 5009.37 Method for analysis of hygienic standard of edible oils
GB 5009.168 National Food Safety Standard – Determination of fatty acids in foods
GB 5009.227 National Food Safety Standard – Determination of peroxide value in foods
GB 5009.229 National Food Safety Standard – Determination of acid value in foods
GB 5009.236 National Food Safety Standard – Determination of moisture and volatile matter content in animal and vegetable fats and oils
GB 5009.262 National Food Safety Standard – Determination of solvent residue in foods
GB/T 5524 Animal and vegetable fats and oils – Sampling
GB/T 5525 Vegetable oils – Method for identification of transparency, odour and flavour
GB/T 5526 Animal and vegetable fats and oils – Determination of relative density
GB/T 5531 Inspection of grain and oils – Heating test of vegetable oils
GB/T 5533 Inspection of grain and oils – Determination of soap content in vegetable oils
GB/T 15688 Animal and vegetable fats and oils – Determination of insoluble impurities content
GB/T 17374 Packaging for sale of edible vegetable oil
GB/T 20795 Vegetable oils – Determination of smoke point
GB/T 30354 Specification for bulk transportation of edible vegetable oil
GB/T 35877 Inspection of grain and oils – Cold test of animal and vegetable fats and oils
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
soya bean oil
Oil extracted from soya bean seeds.
3.2
crude soya bean oil
Oil extracted from soya bean seeds, not intended for direct human consumption.
Note: Also known as raw soya bean oil.
3.3
finished product of soya bean oil
Oil intended for human consumption, obtained by processing crude soya bean oil (3.2).
3.3.1
pressing soya bean oil
Finished soya bean oil obtained by refining crude soya bean oil (3.2) produced by mechanically pressing soya bean seeds.
3.3.2
solvent extraction soya bean oil
Finished soya bean oil obtained by refining crude soya bean oil (3.2) produced by extracting oil from soya bean material or pressed cake using the property of solvents to dissolve fats.
3.4
relative density
The ratio of the mass of a given volume of oil at 20°C to the mass of an equal volume of distilled water at 20°C.
3.5
fatty acid
A general term for aliphatic monocarboxylic acids.
Note: General formula R-COOH.
3.6
colour
The inherent color of the oil itself.
Note: Mainly derived from oil-soluble pigments in the oilseed.
3.7
transparency
The degree to which oil can transmit light.
3.8
moisture and volatile matter content
The mass fraction of trace amounts of moisture and volatile substances contained in the oil under certain temperature conditions.
3.9
insoluble impurity content
The mass fraction of substances in the oil that are insoluble in organic solvents such as petroleum ether.
3.10
acid value
The number of milligrams of potassium hydroxide required to neutralize the free fatty acids contained in 1 g of oil.
3.11
peroxide value
The mass fraction of peroxides expressed as iodine equivalents.
3.12
residual solvent content in oil
The number of milligrams of solvent residue in 1 kg of oil.
3.13
saponified matter content
The content of saponifiable matter in the oil (calculated as sodium oleate).
3.14
heating test
Observation of whether any precipitate forms and whether the oil color changes when the oil sample is heated to 280°C.
3.15
cold test
Observation of the clarity of the oil sample after it is held at a constant temperature of 0°C for a specified period.
3.16
smoking point
The temperature at which the oil sample begins to emit a continuous bluish smoke when heated.
4 Classification
