GB 15680-2009Palm oil (English PDF)

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.

7 Inspection rules

8 Labels