GB/T 1535-2026Soya bean oil (English PDF)

Foreword

This document was issued on 28 January 2026 by the State Administration for Market Regulation and the Standardization Administration of the People's Republic of China, and has been in force since 1 August 2026.

It replaces GB/T 1535-2017, Soya bean oil.

Classification: ICS 67.200.10, CCS X 14.

1 Scope

This document defines the terms and definitions of soya bean oil, specifies its classification, relative density and fatty acid composition, quality requirements, inspection rules, marking, packaging, storage, transportation and sale, and describes the corresponding inspection methods.

This document applies to crude soya bean oil and to the finished product of soya bean oil. The quality indexes for crude soya bean oil apply only to the trade of crude soya bean oil.

2 Normative references

The provisions of the following documents constitute essential provisions of this document through the normative references in the text. For dated references, only the edition corresponding to that date applies; for undated references, the latest edition, including all amendments, applies.

GB/T 191 Graphical symbols marking for handling and storage of packages; GB/T 5009.37 Method for analysis of hygienic standard of edible oils; GB 5009.168 National food safety standard - Determination of fatty acids in foods; GB 5009.227 National food safety standard - Determination of peroxide value in foods; GB 5009.229 National food safety standard - Determination of acid value in foods.

GB 5009.236 National food safety standard - Determination of moisture and volatile matter in animal and vegetable oils; GB 5009.262 National food safety standard - Determination of residual solvent in foods; GB/T 5524 Animal and vegetable fats and oils - Sampling; GB/T 5525 Vegetable fats and oils - Method for identification of transparency, odour and taste; GB/T 5526 Determination of relative density of animal and vegetable fats and oils.

GB/T 5531 Inspection of grain and oils - Heating test of vegetable fats and oils; GB/T 5533 Inspection of grain and oils - Determination of soap content in vegetable oils; GB/T 15688 Animal and vegetable fats and oils - Determination of insoluble impurities content; GB/T 17374 Sales package of edible vegetable oils; GB/T 20795 Determination of smoking point for vegetable fats and oils; GB/T 30354 Criterion for bulk transportation of edible vegetable oils; GB/T 35877 Inspection of grain and oils - Cold test of animal and vegetable fats and oils.

3 Terms and definitions

For the purposes of this document, the following terms and definitions apply.

3.1 soya bean oil: oil extracted from soya bean seeds. 3.2 crude soya bean oil: oil made from soya bean seeds, not intended for direct human consumption. Note: also known as soya bean crude oil. 3.3 finished product of soya bean oil: edible oil processed from crude soya bean oil (3.2).

3.3.1 pressing soya bean oil: finished product of soya bean oil made by refining crude soya bean oil (3.2) obtained by mechanically pressing soya bean seeds. 3.3.2 solvent extraction soya bean oil: finished product of soya bean oil made by refining crude soya bean oil (3.2) extracted from soya bean blank or press cake, using the property of solvents to dissolve oils.

3.4 relative density: the ratio of the mass of the oil at 20 °C to the mass of an equal volume of distilled water at 20 °C. 3.5 fatty acid: the general term for aliphatic monocarboxylic acids, of general formula R-COOH. 3.6 colour: the colour of the oil itself, derived mainly from the oil-soluble pigments of the oilseed. 3.7 transparency: the degree to which the oil allows light to pass through.

3.8 moisture and volatile matter content: the mass fraction of the trace amounts of water and volatile substances contained in the oil under stated temperature conditions. 3.9 insoluble impurity content: the mass fraction of the substances in the oil that are insoluble in organic solvents such as petroleum ether.

3.10 acid value: the number of milligrams of potassium hydroxide needed to neutralise the free fatty acids in 1 g of oil. 3.11 peroxide value: the mass fraction of iodine liberated from the peroxides. 3.12 residual solvent content: the number of milligrams of solvent remaining in 1 kg of oil. 3.13 saponified matter content: the content of saponified substances, counted as sodium oleate, in the oil.

3.14 heating test: the oil sample is heated to 280 °C and observed for precipitates and for changes in colour. 3.15 cold test: the oil sample is held at a constant temperature of 0 °C for a stated period and its clarity is observed. 3.16 smoking point: the temperature at which the oil sample, on heating, begins to emit continuous blue smoke.

4 Classification

4.1 According to its degree of processing, soya bean oil is classified into crude soya bean oil and finished product of soya bean oil.

4.2 According to the processing technology, the finished product of soya bean oil is classified into pressing soya bean oil and solvent extraction soya bean oil.

5 Relative density and fatty acid composition

The relative density and the fatty acid composition of soya bean oil are given in Table 1. These compositions and parameters represent the basic characteristics of soya bean oil and are for reference only when used for authenticity identification.