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GB 2716-2018: National food safety standard -- Vegetable oil
GB 2716-2018
GB
NATIONAL STANDARD OF THE
PEOPLE?€?S REPUBLIC OF CHINA
National Food Safety Standard - Vegetable Oil
ISSUED ON. JUNE 21, 2018
IMPLEMENTED ON. DECEMBER 21, 2018
Issued by. National Health Commission of the People?€?s Republic of China;
State Administration for Market Regulation.
Table of Contents
Foreword ... 3??
1 Scope ... 4??
2 Terms and Definitions ... 4??
3 Technical Requirements ... 4??
4 Others ... 7??
Appendix A (Informative) Label Format and Requirement of Edible Vegetable
Blending Oil Fatty Acid Components ... 8??
Foreword
This Standard serves as a replacement of GB 2716-2005 Hygienic Standard for Edible
Vegetable Oil, GB 7102.1-2003 Hygienic Standard for Edible Vegetable Oils Used in
Frying Food.
In comparison with GB 2716-2005 and GB 7102.1-2003, this Standard has the
following main changes.
---The name of this Standard is modified into ?€?National Food Safety Standard -
Vegetable Oil?€?;
---The scope is modified;
---The terms and definitions are modified;
---The physical and chemical indexes are modified;
---The requirements of adopting food nutrition enhancers are added;
---The requirements of label identification are added;
---Appendix A is added.
National Food Safety Standard - Vegetable Oil
1 Scope
This Standard is applicable to vegetable crude oil, edible vegetable oil, edible
vegetable blending oil, and various types of edible vegetable oil during the food frying
process.
This Standard is not applicable to edible grease products.
2 Terms and Definitions
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 Technical Requirements
3.1 Requirements of Raw Materials
3.1.1 Edible vegetable oil materials shall comply with the stipulation in GB 19641.
3.1.2 Other raw materials shall comply with corresponding food standard and relevant
stipulation.
3.1.3 Extraction solvent that is adopted for leaching shall comply with the requirement
and relevant stipulation in GB 1886.52.
3.2 Sensory Requirements
Sensory requirements shall comply with the stipulation in Table 1.
4 Others
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?€?.
4.3 The label of edible vegetable blending oil shall indicate the proportion of various
types of edible vegetable 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.