GB 5009.229-2025: National food safety standard - Determination of acid value in foods

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Scope

This Standard specifies the determination methods for acid value in food.
The first, second and third methods are applicable to the determination of acid value in
food [except non-dairy cream, powdered oils and fats, margarine, compound seasonings
(mayonnaise, salad dressing, oil-based chili sauce, nut and seed sauce, hot pot base and
other semi-solid seasonings)].
The fourth method is applicable to the determination of acid value in non-dairy cream,
powdered oils and fats, margarine, compound seasonings (mayonnaise, salad dressing,
oil-based chili sauce, nut and seed sauce, hot pot base and other semi-solid seasonings).
First method -- Cold solvent indicator titration method

Basic Data

Standard ID	GB 5009.229-2025 (GB5009.229-2025)
Description (Translated English)	National food safety standard - Determination of acid value in foods
Sector / Industry	National Standard
Classification of Chinese Standard	X09
Word Count Estimation	17,162
Date of Issue	2025-03-16
Date of Implementation	2025-09-16
Issuing agency(ies)	National Health Commission of the People's Republic of China, State Administration for Market Regulation