GB/T 21494-2025Low-temperature desolventized edible soybean meal (English PDF)

1 Scope

This document defines the terminology and definitions for low-temperature edible soybean meal, and specifies its quality requirements, inspection rules, labeling, packaging, storage, and other related requirements.

The section on transportation describes the corresponding inspection methods.

This document applies to commercially available low-temperature edible soybean meal.

2 Normative references

The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included.

For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies.

This document.

GB 5009.4 National Food Safety Standard - Determination of Ash Content in Food

GB 5009.5 National Food Safety Standard - Determination of Protein in Food

GB 5009.6 National Food Safety Standard - Determination of Fat in Food

GB/T 5009.10 Determination of crude fiber in plant-based foods

GB/T 5492 Grain and Oil Inspection. Identification of Color, Odor, and Taste of Grains and Oils

GB/T 5508 Grain and Oil Inspection - Determination of Sand Content in Flour Grains

GB/T 10358 Determination of Moisture and Volatile Matter Content in Oilseed Cakes

GB/T 10360 Sampling of oilseed cake and meal

NY/T 1205 Determination of water-soluble protein content in soybeans

3 Terms and Definitions

The following terms and definitions apply to this document.