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GB 15680-2009 English PDF (GB15680-2009)

GB 15680-2009 English PDF (GB15680-2009)

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GB 15680-2009: [GB/T 15680-2009] Palm oil

This Standard specifies terms and definitions, classification, quality requirements, inspection methods, inspection rules, labels, packaging, storage and transport of palm oil. This Standard is applicable to palm oil as well as its fractionated products: palm olein, palm super-olein, crude and finished product of palm stearin.
GB 15680-2009 (Renamed to GB/T 15680-2009)
NATIONAL STANDARD OF THE
PEOPLE REPUBLIC OF CHINA
ICS 67.200.10
X 14
GB 15680-2009
Replacing GB/T 15680-1995, GB/T 18008-1999
Palm oil
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ISSUED ON: MARCH 28, 2009
IMPLEMENTED ON: OCTOBER 01, 2009
Issued by: General Administration of Quality Supervision, Inspection and Quarantine;
Standardization Administration of the People's Republic of
China.
According to No.7 Announcement 2017 of Standardization Administration of China, it is renamed as recommendatory standard
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative references ... 5
3 Terms and definitions ... 6
4 Classification ... 8
5 Quality requirements ... 9
6 Inspection methods ... 11
7 Inspection rules ... 13
8 Labels ... 13
9 Packaging, storage and transport ... 14
Bibliography ... 15
Palm oil
1 Scope
This Standard specifies terms and definitions, classification, quality
requirements, inspection methods, inspection rules, labels, packaging, storage and transport of palm oil.
This Standard is applicable to palm oil as well as its fractionated products: palm olein, palm super-olein, crude and finished product of palm stearin.
2 Normative references
The following referenced documents are indispensable for the application 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 2716, Hygienic standard for edible vegetable oil
GB 2760, National Food Safety Standard - Standards for Uses of Food
Additives
GB/T 5009.37, Method for analysis of hygienic standard of edible oils
GB/T 5524, Animal and vegetable fats and oils ?€? Sampling (GB/T 5524-2008, ISO 5555:2001, IDT)
GB/T 5525, Vegetable fats and oils - Method for identification of transparency odor and flavor
GB/T 5526, Inspection of vegetable oils; Methods for determination of
specific gravity
GB/T 5527, Inspection of vegetable oils - Methods for determination of
refractive index
GB/T 5528, Animal and vegetable fats and oils - Determination of moisture and volatile matter content (GB/T 5528-2008, ISO 662:1998, IDT)
GB/T 5530, Animal and vegetable fats and oils - Determination of acid value and acidity (GB/T 5530-2005, ISO 660:1996, IDT)
oil that is extracted from oil palm pulp
3.2 palm olein
palm oil that is liquid at room temperature and that is refined from palm oil through fractionation process
3.3 palm superolein
liquid palm oil that is refined through fractionation process and obtained through crystallization process, of which iodine value exceeds 60
3.4 palm stearin
palm oil of high melting point that is refined through fractionation process 3.5 crude palm oil
palm oil that is only used as raw material and not directly for human
consumption
3.6 finished product of palm oil
palm oil that complies with quality indicators for finished oil of this Standard and hygienic requirements so as to be directly used for human consumption
3.7 relative density
ratio of mass of vegetable oil at a specified temperature to mass of distilled water of same volume at 20??C
3.8 refractive index
ratio of incident angle to sine of refraction angle when light enters grease from air
3.9 melting point
a temperature at which grease is solidified into a liquid state, i.e., a temperature at which solid phase and liquid phase vapor pressures are equal
3.10 iodine value
number of grams of iodine required for addition reaction with 100g of grease under specified conditions
3.11 saponified matter content
number of milligrams of potassium hydroxide required to saponify 1g of grease palm stearin) Place still for 24h. Perform in accordance with GB/T 5525. 6.2 Odor, taste inspections
In accordance with GB/T 5525.
6.3 Color inspection
Place sample at an appropriate temperature to make it complete liquid, in accordance with GB/T 22460.
6.4 Relative density inspection
In accordance with GB/T 5526.
6.5 Refractive index inspection
In accordance with GB/T 5527.
6.6 Inspection of moisture and volatile matter content
In accordance with GB/T 5528.
6.7 Inspection of insoluble impurity
In accordance with GB/T 15688.
6.8 Acid value inspection
In accordance with GB/T 5530.
6.9 Iodine value inspection
In accordance with GB/T 5532.
6.10 Inspection of saponified matter content
In accordance with GB/T 5534.
6.11 Inspection of unsaponifiable matter
In accordance with GB/T 5535.1~5535.2.
6.12 Inspection of peroxide value
In accordance with GB/T 5538.
6.13 Determination of melting point
In accordance with ISO 6321.
6.14 Inspection of fatty acid composition
In accordance with GB/T 17376~17377.
6.15 Preparation of grease sample
In accordance with GB/T 15687.
6.16 Hygiene indicator inspection
In accordance with GB/T 5009.37.
7 Inspection rules
7.1 Sampling
Sampling method of palm oil is in accordance with GB/T 5524.
7.2 Exit-factory inspection
It shall inspect by batches in accordance with 5.2 and issue inspection report. 7.3 Type inspection
When there are great changes in raw material, equipment, technique or
supervisory authority requests, type inspection shall be carried out, in accordance with Clause 5.
7.4 Rules for determination
When one item in quality indicators of various products fails, it shall be determined as rejected.
8 Labels
8.1 Product name
8.1.1 Labelling information such as product name shall comply with regulations and requirements of GB 7718. In addition, it shall also comply with 8.1.2, 8.1.3 and 8.1.4.
8.1.2 Products that are marked with ?€?palm oil?€? shall be labelled with ?€?crude palm oil?€? or ?€?finished product of palm oil?€?.
8.1.3 Products that are marked with ?€?fractionated palm oil?€? shall be labelled with ?€?crude oil?€? or ?€?finished product of oil?€?. When fractionated palm oil uses ?€?palm

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