GB/T 38069-2019Shortening (English PDF)

1 Scope

This standard specifies the terms and definitions, classification, quality requirements, test methods and rules, labeling, packaging, storage, transportation and sale of shortening.

This standard applies to shortening used in food processing.

2 Normative references

The following documents are essential to the application of this document. For the dated documents, only the versions with the dates indicated are applicable to this document; for the undated documents, only the latest version (including all the amendments) is applicable to this standard.

GB 2760 National food safety standard - Food additive usage standard

GB/T 5009.77-2003 Method for analysis of hygienic standard of edible hydrogenated oil

GB 5009.227 National food safety standard - Determination of peroxide value

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 fats

GB/T 5524 Animal and vegetable fats and oils - Sampling

GB 7718 National food safety standard - General rules for the labelling of prepackaged foods

GB/T 10247 Methods of viscosity measurement

GB 14880 National food safety standard - Usage of nutrition enrichment

GB 15196-2015 National food safety standard - Edible oil products

GB/T 15688 Determination of the content of insoluble impurities in animal and vegetable fats and oils

GB/T 24892 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point)

GB 28050 National food safety standard - Rules for nutrition labeling of prepackaged foods

GB/T 31743-2015 Direct method for the determination of solid fat content by pulse nuclear magnetic resonance in animal and vegetable fats and oils

3 Terms and definitions

The following terms and definitions apply to this document.

4 Classification

Shortening is classified into five categories. wide plastic range shortenings, narrow plastic range shortenings, fluid shortening, flake shortening, powdered shortening.

5 Quality requirements

6 Inspection methods

6.1 Color, taste, odor, state. Perform according to Table 1 of GB 15196-2015.

6.5 SFC test. Perform according to test procedure 1D in Article 3.7 of GB/T 31743-2015.

6.6 Viscosity test. Perform according to the capillary method in GB/T 10247.

6.7 Fat content test. Perform according to Article 4.4 of GB/T 5009.77-2003.

6.8 Moisture and volatile matter content test. Perform according to GB 5009.236.

6.12 Gas content test. Performed according to Appendix C

6.11 Peroxide value test. Performed according to GB 5009.227

6.10 Acid value test. Performed according to GB 5009.229

6.9 Insoluble impurity content test. Performed according to GB/T 15688

6.4 Melting point test. Perform according to GB/T 24892

6.3 Overrun test. Perform according to Appendix B

6.2 Plasticity range test. Perform according to Appendix

7 Inspection rules

8 Labeling

8.1 Labeling shall comply with GB 7718, GB 28050, GB 15196-2015, as well as relevant national regulations and requirements.

8.2 The product name shall indicate the product classification name specified in Chapter 4.

8.3 The total saturated fatty acid content and total trans fatty acid content shall be indicated on the accompanying documents or label.

8.4 If the product's shelf life depends on specific packaging, storage, transportation, usage conditions, this shall be indicated on the label.

9 Packaging, storage, transportation, sales