GB 2716-2018National food safety standard -- Vegetable oil (English PDF)

2.1 Vegetable Crude Oil

Vegetable crude oil refers to not directly edible crude oil, which is produced from the

raw material of edible vegetable oil materials for the processing of edible vegetable oil.

2.2 Edible Vegetable Oil

Edible vegetable oil refers to edible grease, which is produced from the raw material

of edible vegetable oil materials or vegetable crude oil.

2.3 Edible Vegetable Blending Oil

Edible vegetable blending oil refers to edible grease, which is produced by blending

two or more than two types of edible vegetable oil.

3.1 Requirements of Raw Materials

3.1.1 Edible vegetable oil materials shall comply with the stipulation in GB 19641.

3.2 Sensory Requirements

Sensory requirements shall comply with the stipulation in Table 1.

3.3 Physical and Chemical Indexes

Physical and chemical indexes shall comply with the stipulation in Table 2.

3.4 Limit of Pollutants and Mycotoxins

3.5 Limit of Pesticide Residue

The limit of pesticide residue shall comply with the stipulation in GB 2763.

3.6 Food Additives and Food Nutrition Enhancers

4.1 A single variety of edible vegetable oil shall not contain other types of grease.

4.2 Edible vegetable blending oil products shall be named as "edible vegetable

blending oil".

4.4 The label of edible vegetable blending oil can indicate the name and content of

components that are more than 2% fatty acid in product (mass fraction in total fatty

acid). The format and requirement shall comply with the operation in Appendix A.

Appendix A

(Informative)

Label Format and Requirement of Edible Vegetable Blending Oil Fatty Acid

Components

A.1 Label Format of Components over 2% Fatty Acid in Edible Vegetable

Blending Oil

A.2 Allowable Error Range of Fatty Acid Components in Edible Vegetable

Blending Oil

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