GB/T 19111-2026Maize 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 19111-2017, Maize oil.

Classification: ICS 67.200.10, CCS X 14.

1 Scope

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

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

2 Normative references

The contents of the following documents constitute indispensable provisions of this document through the normative references in the text. For dated references, only the edition with the specified 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 acid 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 fats and oils.

GB/T 5524 Animal and vegetable fats and oils - Sampling; GB/T 5525 Vegetable fats and oils - Method for identification of transparency, odor and taste; GB/T 5526 Animal and vegetable fats and oils - Determination of relative density; 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 25223 Animal and vegetable fats and oils - Determination of composition of sterols and total sterols contents - Gas chromatographic method; 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 maize oil: an oil product made from maize germ as the raw material, including maize embryo bud and a small amount of maize bran and maize endosperm. Note: also known as maize germ oil or corn germ oil.

3.2 crude maize oil: an oil product made from maize germ as the raw material, which is not directly suitable for human consumption. Note: also known as crude corn oil.

3.3 finished product of maize oil: crude maize oil (3.2) processed for human consumption.

3.3.1 pressing maize oil: finished product of maize oil produced by refining crude maize oil (3.2) obtained by mechanically pressing maize germ.

3.3.2 solvent extraction maize oil: finished product of maize oil produced by refining crude maize oil (3.2) obtained from maize germ or press cake, using the property of solvents to dissolve fats and oils.

3.4 sterol: 4-desmethylsterol, a hydroxyl-containing cyclopentanoperhydrophenanthrene compound, which exists in organisms in a free state or combined with fatty acids in the form of esters.

4 Classification

4.1 According to the processing degree, maize oil is classified into crude maize oil and finished product of maize oil.

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

5 Relative density and fatty acid composition

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

The total sterol content and its composition in crude maize oil are given in Annex A.

6 Quality requirements

6.1 The quality indexes of crude maize oil are given in Table 2.

6.2 The quality indexes of the finished product of maize oil are given in Table 3.

7 Inspection methods

7.1 Relative density: in accordance with GB/T 5526. 7.2 Fatty acid composition: in accordance with GB 5009.168. 7.3 Transparency, odour and taste: in accordance with GB/T 5525. 7.4 Moisture and volatile matter content: in accordance with GB 5009.236.

7.5 Insoluble impurities content: in accordance with GB/T 15688. 7.6 Acid value: in accordance with GB 5009.229. 7.7 Colour: in accordance with GB/T 5009.37. 7.8 Heating test: in accordance with GB/T 5531.

7.9 Soap content: in accordance with GB/T 5533. 7.10 Cold test: in accordance with GB/T 35877. 7.11 Smoking point: in accordance with GB/T 20795. 7.12 Total sterol content and composition: in accordance with GB/T 25223.

8 Inspection rules

8.1 Sampling is carried out in accordance with the requirements of GB/T 5524.

8.2 Exit-factory inspection: each batch shall be inspected and an inspection report shall be issued. Crude maize oil is inspected against the items given in Table 2 and the finished product of maize oil against the items given in Table 3.

8.3 Type inspection: type inspection shall be carried out when there are relatively significant changes in raw materials, equipment or processes, or when required by the supervisory and administrative departments; the inspection covers all the items given in Table 1, Table 2 and Table 3.