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GB 15196-2015 English PDF (GB15196-2015)

GB 15196-2015 English PDF (GB15196-2015)

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GB 15196-2015: National Food Safety Standard -- Edible Fat and Oil Products

This standard applies to edible oil products, such as hydrogenated oil, margarine (vegetable butter), shortening, cocoa butter alternatives (cocoa butter equivalent), non-dairy cream, powdered oil, etc.
GB 15196-2015
GB
NATIONAL STANDARD OF THE
PEOPLE REPUBLIC OF CHINA
National food safety standard - Edible fat and oil
products
ISSUED ON: NOVEMBER 13, 2015
IMPLEMENTED ON: NOVEMBER 13, 2016
Issued by: National Health and Family Planning Commission of PRC
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Technical requirements ... 4
4 Others ... 6
National food safety standard -
Edible fat and oil products
1 Scope
This standard applies to edible oil products, such as hydrogenated oil, margarine (vegetable butter), shortening, cocoa butter alternatives (cocoa butter equivalent), non-dairy cream, powdered oil, etc.
2 Terms and definitions
2.1 Edible oil products
The solid, semi-solid or fluid fat and oil products, which have certain properties; are manufactured through emulsification, quenching, kneading (or not) the single product or mixture of animal and vegetable fats and oils, which are processed by one or more methods of refining, hydrogenation,
transesterification, fractionation, with/without adding water and other auxiliary materials. It includes edible hydrogenated oil, margarine (vegetable butter), shortening, cocoa butter alternative (including cocoa butter equivalent), non- dairy cream, powdered fat, etc.
2.2 Edible hydrogenated oil
Raw oil used in the food industry, which uses edible animal and vegetable oils as raw materials AND processes it through hydrogenation and refining, etc. 2.3 Margarine
Vegetable butter
The edible oil and fat products, which have plasticity or fluidity, similar to natural butter characteristics; are manufactured through emulsification, quenching (or not), kneading the edible animal and vegetable fats OR single product or mixture of several fats of the hydrogenated, fractionated, trans-esterified fats, as the main raw materials, with/without adding water and other auxiliary materials.
3 Technical requirements
3.1 Raw material requirements

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