Some standard content:
GB1535--2003
Part of the indicators in Table 1 and Table 2 in 5.2, 5.4 and Chapter 7 and Chapter 8 of this standard are mandatory, and the rest are recommended. This standard is a revision of GB1535-1986 "Soybean Oil". The main technical differences between this standard and GB1535-1986 are as follows: The structure, technical elements and expression rules of this standard are revised in accordance with GB/T1.1-2000 "Guidelines for Standardization Work Part 1: Structure and Writing Rules of Standards";
--Soybean oil is classified and graded according to its raw materials and processing methods;--The characteristic indicators and quality indicator items in the above standards are adjusted;--The relevant indicator values in the quality indicators are revised. This standard refers to the standards of the Codex Alimentarius Commission and modifies the relevant indicators. This standard replaces GB1535-1986 "Soybean Oil" from the date of implementation. This standard is proposed and managed by the State Administration of Grain. The responsible drafting units of this standard are: Standard Quality Center of State Grain Administration, Xi'an Oil, Food and Feed Quality Supervision, Inspection and Testing Center of State Grain Administration; participating drafting units are: Shanghai Fulinmen Food Co., Ltd., Heilongjiang Jiusan Oil (Group) Co., Ltd., Guangdong Fengyuan Grain and Oil Industry Co., Ltd.
The main drafters of this standard are: Tang Ruiming, Long Lingli, Xue Yalin, Chen Yan, Xu Xia, Xia Qingde, Zhang Xudong. The two versions of the standard replaced by this standard are: GB1535-1986. I
1 Range
Soybean oil
GB 1535--2003
This standard specifies the terms and definitions, classification, quality requirements, inspection methods and rules, labeling, packaging, storage and transportation requirements of soybean oil.
This standard applies to finished soybean oil, saturated finished soybean oil and crude soybean oil. The quality indicators of crude soybean oil are only applicable to the trade of crude soybean oil. 2 Normative references
The clauses in the following standards become the clauses of this standard through reference in this standard. For all referenced documents with dates, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties that reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all referenced documents without dates, the latest versions are applicable to this standard. GB2716 Hygienic standard for edible vegetable oils
GB2760 Hygienic standard for the use of food additives GB/T5009.37 Analytical method for edible vegetable oil hygiene standards GB/T5524 Sampling and sub-sampling method for testing vegetable oils GB/T5525-1985 Identification method for transparency, color, odor and flavor of testing vegetable oils Testing method for specific gravity
GB/T5526
GB/T 5527
Testing of vegetable oils and fats Testing method for refractive index
Testing method for moisture and volatile matter content of vegetable oils and fats GB/T 5528
Testing of vegetable oils and fats Testing method for impurities
GB/T5529
Determination of acid value and acidity of animal and vegetable oils and fats (GB/T5530-1998, eqV1SO660:1983) GB/T 5530
Test of vegetable oils and fats-Heating test
GB/T5531
Test of vegetable oils and fats-Determination of iodine value (GB/T5532-1995, negISO3961:1989) GB/T 5532
Test of vegetable oils and fats-Determination of soap content
GB/T5533
Determination of saponification value of animal and vegetable oils and fats (GB/T5534-1995, idtISO3657:1988) GB/T 5534
GB/T5535
Test of vegetable oils and fats-Determination of unsaponifiable matter
Determination of peroxide value of oils and fats (GB/T5538-1995, eqvISO3960:1977) GB/T 5538
GB/T5539Test of vegetable oils and fats-Qualitative test for oils and fats GB 7718
General standard for food labeling
Sales packaging of edible vegetable oils
GB/T 17374
GB/T 17376
GB/T 17377
Preparation of fatty acid methyl esters from animal and vegetable oils (GB/T17376-1998, eqVISO5509:1978) Gas chromatography analysis of fatty acid methyl (GB/T17377-1998.eqVISO5508: Animal and vegetable oils
GB/T 17756--1999
3 Terms and definitions
General technical conditions for salad oil
The following terms and definitions apply to this standard. 3.1
pressing soya bean oil
GB 1535--2003
Oil obtained by direct pressing of soybeans.
solvent extraction soya bean oil
Oil obtained by extraction of soybeans.
genetically modified organism soya bean oil
Oil obtained from genetically modified soybeans.
crude soya bean oil
Crude soya bean oil
Soybean oil that has not been processed in any way and cannot be directly consumed by humans. 3.5
Finished product of soya bean oilSoybean oil that has been processed to meet the quality indicators and hygienic requirements of finished oils of this standard and is directly consumed by humans. 3.6
Refractive index
The ratio of the incident angle to the sine of the refraction angle when light from the air enters oil. 3.7
Specific gravity
The ratio of the mass of vegetable oil at 20℃ to the mass of the same volume of distilled water at 20℃. 3.8
Iodine value
The number of grams of iodine required to react with 100g of fat under specified conditions. 3.9
Saponification value
Saponification value
The number of milligrams of potassium hydroxide required to saponify 1g of fat. 3.10
Unsaponifiable matter
Unsaponifiable matter
Matter in fat that does not react with alkali, is soluble in ether and is insoluble in water, including sterols, fat-soluble vitamins and pigments. 3.11
Fatty acid
The general term for aliphatic monocarboxylic acids, with the general formula being R-COOH. 3.12
Colour
The colour of the fat itself. Mainly comes from oil-soluble pigments in oil. 3.13
Transparency
The degree to which oil can transmit light.
Moisture and volatile matterMoisture and volatile matterThe trace amount of water and volatile matter contained in oil under certain temperature conditions. 3.15
Insoluble impurityInsoluble impurity
Matter insoluble in organic solvents such as petroleum ether in oil. 2
Acid valueAcid value
The number of milligrams of potassium hydroxide required to neutralize the free fatty acids contained in 1g of oil. 3.17
Peroxide valuePeroxide value
The number of millimoles of peroxide in 1 kg of oil. 3.18
Residual solvent content in oil
The number of milligrams of solvent remaining in 1 kg of oil. 3.19
Heating test
heating test
When the oil sample is heated to 280℃, observe whether there is any precipitation and the change of oil color. 3.20
Refrigeration test
The oil sample is kept at a constant temperature of 0℃ for a certain period of time, and its clarity is observed. 3.21
t saponified matter content
Soap content
The content of saponified matter in the oil after alkali refining (calculated as sodium oleate). 3.22
Smoking point
The temperature at which the oil sample starts to emit blue smoke continuously after being heated. 4 Classification
Soybean oil is divided into three categories: crude soybean oil, pressed finished soybean oil, and leached finished soybean oil. 5. Quality requirements
5.1 Characteristic indicators
Refractive index n:
Relative density d2:
Iodine value (I)/(g/100g):
Saponification value (KOH)/(mg/g):
Unsaponifiable matter/(g/kg):
Fatty acid composition/(%):
Fatty acids below 14 carbon atoms
Myristic acid
Palmitic acid
Palmonenoic acid
+heptadecanoic acid
heptadecanoic acid
Stearic acid
Linoleic acid
Linolenic acid
Ci17 -1
1. 466~~1. 470
0.919~0.925
124~139
189~195
17. 7~~28. 0
GB 1535—2003
GB 1535—2003
Arachidic acid
Arachimonoenoic acid
Arachidienoic acid
Behenic acid
Ligninic acid
C20 : 2
0.1~～0.6
ND～0. 1
ND~～0.7
ND～0. 3
Note 1: The above indicators are consistent with the international food code standard CODEXSTAN 210-1999 "Codex Standard for Designated Vegetable Oils" -~ consistent. Note 2: ND means not detected, defined as 0. 05%. 5.2 Quality grade indicators
5.2.1 See Table 1 for the quality indicators of crude soybean oil. Table 1 Quality indicators of crude soybean oil
Odor, flavor
Water and volatile matter/(%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Peroxide value/(mmol/kg)
Residual solvent/(mg/kg)
Note: The indicators in bold are mandatory.
5.2.2 See Table 2 for the quality indicators of finished soybean oil squeezed and finished soybean oil leached. Quality index
It has the inherent smell and taste of soybean crude oil, no peculiar smell0.20
Table 2 Quality index of pressed finished soybean oil and overflowed finished soybean oilItem
Smell, taste
Transparency
(Lovibond colorimetric trough 25.4mm)
(Lovibond colorimetric trough 133.4mm)
Water and volatile matter/(%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Over Oxidation value/（mmol/kg）
Heating test (280℃)
Yellow 20 Red 2.0
Quality index
Yellow 35 Red 4.0
No odor, good tasteOdor, good tasteClear, transparent
Clear, transparent
Yellow 70 Red 4.0
Yellow 70 Red 6.0
Has the inherent smell and flavor of soybean oil, no peculiar smell
||No precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
color value increases slightly
Odor and taste,
No odor
Trace precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
value increases less than 4.0, blue
color value increases less than 0.5
Soap content/(%)
Smoke point/℃
Freezing test (stored at 0℃ for 5.5h)|| tt||Residual solvent content/（mng/kg）
Overflow oil
Eaves oil
Table 2 (continued)
Clear, transparent
Shall not be detected
Shall not be detected
Quality indicators
Shall not be detected
Shall not be detected
Shall not be detected
GB1535—2003
Shall not be detected
When the residual solvent content of the secondary oil is less than 10mg/kg, it shall be deemed as not detected. Note 1 Those marked with "*" are not tested. Oil pressing and Note 2: The bold part of the index is mandatory.
5.3 Hygiene index
According to GB2716, GB2760 and relevant national regulations. 5.4 Others
Soybean oil shall not be mixed with other edible oils and non-edible oils; no flavors and spices shall be added. 6 Inspection methods
6.1 Transparency, odor, taste inspection: According to Chapter 1 and Chapter 3 of GB/T5525--1985. 6.2 Color inspection: According to Chapter 2 of GB/T5525-1985. 6. 3Relative density test: in accordance with GB/T5526. 6.4Refractive index test: in accordance with GB/T5527. 6.5Water and volatile matter test: in accordance with GB/T5528. 6.6Insoluble impurities test: in accordance with GB/T5529. Acid value test: in accordance with GB/T5530.
6.8Heating test: in accordance with GB/T5531. Iodine value test: in accordance with GB/T5532.
6.10Soap content test: in accordance with GB/T5533. Saponification value test: in accordance with GB/T5534. 6. 11
6.12 Unsaponifiable matter test: in accordance with GB/T5535. 6.13 Peroxide value test: in accordance with GB/T5538. 6.14 Freezing test: in accordance with Appendix A of GB/T17756-1999. Smoke point test: in accordance with Appendix B of GB/T17756-1999. 6.15
Residual solvent test: in accordance with GB/T5009.37. 6. 16
Basis.
Fat qualitative test: in accordance with GB/T5539. Take the fat qualitative test and soybean oil characteristic index (5.1) as comprehensive judgment6.18 Fatty acid composition test: in accordance with GB/T17376~17377. 6.19
Sanitary index test: in accordance with GB/T5009.37. Inspection rules
7.1 Sampling
Soybean oil sampling method is in accordance with the requirements of GB/T5524. 7.2 Factory inspection
GB 15352003
7.2.1 Each batch shall be inspected and an inspection report shall be issued. 7.2.2 Inspection shall be carried out in accordance with the provisions of 5.2 of this standard. 7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment, and processes or when the quality supervision department makes a request, type inspection shall be carried out. 7.3.2 Inspection shall be carried out in accordance with the provisions of Chapter 5 of this standard. 7.4 Judgment rules
: 7.4.1 When the product is not marked with the quality grade, it shall be judged as unqualified. 7.4.2 When one of the indicators of each grade of the product is unqualified, it shall be judged as an unqualified product. 8 Label
In addition to complying with the provisions and requirements of GB7718, there are also the following special clauses: 8.1 Product name
8.1.1 All products labeled "soybean oil" shall comply with this standard. 8.1.2 Genetically modified soybean oil shall be labeled in accordance with relevant national regulations. 8.1.3 The words "pressed" and "extracted" should be marked on the product label respectively. 8.2 Country of origin
The name of the country where the raw materials of the product are produced should be indicated.
9 Packaging, storage and transportation
9.1 Packaging
Should comply with GB/T17374 and relevant national regulations and requirements. 9.2 Storage
Should be stored in a cool, dry and dark place. It should not be stored together with harmful or toxic substances. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic.
References
GB1535-2003
[1] Codex Alimentarius Commission Standard CODEXSTAN 210-1999 "Codex Standard for Designated Vegetable Oils"1 Characteristic indexes
Refractive index n:
Relative density d2:
Iodine value (I)/(g/100g):
Saponification value (KOH)/(mg/g):
Unsaponifiable matter/(g/kg):
Fatty acid composition/(%):
Fatty acids below 14 carbon atoms
Myristic acid
Palmitic acid
Palmonenoic acid
+heptadecanoic acid
heptadecanoic acid
Stearic acid
Linoleic acid
Linolenic acid
Ci17 -1
1. 466~~1. 470
0.919~0.925
124~139
189~195
17. 7~~28. 0
GB 1535—2003
GB 1535—2003
Arachidic acid
Arachimonoenoic acid
Arachidienoic acid
Behenic acid
Ligninic acid
C20 : 2
0.1~～0.6
ND～0. 1
ND~～0.7
ND～0. 3
Note 1: The above indicators are consistent with the international food code standard CODEXSTAN 210-1999 "Codex Standard for Designated Vegetable Oils" -~ consistent. Note 2: ND means not detected, defined as 0. 05%. 5.2 Quality grade indicators
5.2.1 See Table 1 for the quality indicators of crude soybean oil. Table 1 Quality indicators of crude soybean oil
Odor, flavor
Water and volatile matter/(%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Peroxide value/(mmol/kg)
Residual solvent/(mg/kg)
Note: The indicators in bold are mandatory.
5.2.2 See Table 2 for the quality indicators of finished soybean oil squeezed and finished soybean oil leached. Quality index
It has the inherent smell and taste of soybean crude oil, no peculiar smell0.20
Table 2 Quality index of pressed finished soybean oil and overflowed finished soybean oilItem
Smell, taste
Transparency
(Lovibond colorimetric trough 25.4mm)
(Lovibond colorimetric trough 133.4mm)
Water and volatile matter/(%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Over Oxidation value/（mmol/kg）
Heating test (280℃)
Yellow 20 Red 2.0
Quality index
Yellow 35 Red 4.0
No odor, good tasteOdor, good tasteClear, transparent
Clear, transparent
Yellow 70 Red 4.0
Yellow 70 Red 6.0
Has the inherent smell and flavor of soybean oil, no peculiar smell
||No precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
color value increases slightly
Odor and taste,
No odor
Trace precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
value increases less than 4.0, blue
color value increases less than 0.5
Soap content/(%)
Smoke point/℃
Freezing test (stored at 0℃ for 5.5h)|| tt||Residual solvent content/（mng/kg）
Overflow oil
Eaves oil
Table 2 (continued)
Clear, transparent
Shall not be detected
Shall not be detected
Quality indicators
Shall not be detected
Shall not be detected
Shall not be detected
GB1535—2003
Shall not be detected
When the residual solvent content of the secondary oil is less than 10mg/kg, it shall be deemed as not detected. Note 1 Those marked with "*" are not tested. Oil pressing and Note 2: The bold part of the index is mandatory.
5.3 Hygiene index
According to GB2716, GB2760 and relevant national regulations. 5.4 Others
Soybean oil shall not be mixed with other edible oils and non-edible oils; no flavors and spices shall be added. 6 Inspection methods
6.1 Transparency, odor, taste inspection: According to Chapter 1 and Chapter 3 of GB/T5525--1985. 6.2 Color inspection: According to Chapter 2 of GB/T5525-1985. 6. 3Relative density test: in accordance with GB/T5526. 6.4Refractive index test: in accordance with GB/T5527. 6.5Water and volatile matter test: in accordance with GB/T5528. 6.6Insoluble impurities test: in accordance with GB/T5529. Acid value test: in accordance with GB/T5530.
6.8Heating test: in accordance with GB/T5531. Iodine value test: in accordance with GB/T5532.
6.10Soap content test: in accordance with GB/T5533. Saponification value test: in accordance with GB/T5534. 6. 11
6.12 Unsaponifiable matter test: in accordance with GB/T5535. 6.13 Peroxide value test: in accordance with GB/T5538. 6.14 Freezing test: in accordance with Appendix A of GB/T17756-1999. Smoke point test: in accordance with Appendix B of GB/T17756-1999. 6.15
Residual solvent test: in accordance with GB/T5009.37. 6. 16
Basis.
Fat qualitative test: in accordance with GB/T5539. Take the fat qualitative test and soybean oil characteristic index (5.1) as comprehensive judgment6.18 Fatty acid composition test: in accordance with GB/T17376~17377. 6.19
Sanitary index test: in accordance with GB/T5009.37. Inspection rules
7.1 Sampling
Soybean oil sampling method is in accordance with the requirements of GB/T5524. 7.2 Factory inspection
GB 15352003
7.2.1 Each batch shall be inspected and an inspection report shall be issued. 7.2.2 Inspection shall be carried out in accordance with the provisions of 5.2 of this standard. 7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment, and processes or when the quality supervision department makes a request, type inspection shall be carried out. 7.3.2 Inspection shall be carried out in accordance with the provisions of Chapter 5 of this standard. 7.4 Judgment rules
: 7.4.1 When the product is not marked with the quality grade, it shall be judged as unqualified. 7.4.2 When one of the indicators of each grade of the product is unqualified, it shall be judged as an unqualified product. 8 Label
In addition to complying with the provisions and requirements of GB7718, there are also the following special clauses: 8.1 Product name
8.1.1 All products labeled "soybean oil" shall comply with this standard. 8.1.2 Genetically modified soybean oil shall be labeled in accordance with relevant national regulations. 8.1.3 The words "pressed" and "extracted" should be marked on the product label respectively. 8.2 Country of origin
The name of the country where the raw materials of the product are produced should be indicated.
9 Packaging, storage and transportation
9.1 Packaging
Should comply with GB/T17374 and relevant national regulations and requirements. 9.2 Storage
Should be stored in a cool, dry and dark place. It should not be stored together with harmful or toxic substances. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic.
References
GB1535-2003
[1] Codex Alimentarius Commission Standard CODEXSTAN 210-1999 "Codex Standard for Designated Vegetable Oils"1 Characteristic indexes
Refractive index n:
Relative density d2:
Iodine value (I)/(g/100g):
Saponification value (KOH)/(mg/g):
Unsaponifiable matter/(g/kg):
Fatty acid composition/(%):
Fatty acids below 14 carbon atoms
Myristic acid
Palmitic acid
Palmonenoic acid
+heptadecanoic acid
heptadecanoic acid
Stearic acid
Linoleic acid
Linolenic acid
Ci17 -1
1. 466~~1. 470
0.919~0.925
124~139
189~195
17. 7~~28. 0
GB 1535—2003
GB 1535—2003
Arachidic acid
Arachimonoenoic acid
Arachidienoic acid
Behenic acid
Ligninic acid
C20 : 2
0.1~～0.6
ND～0. 1
ND~～0.7
ND～0. 3
Note 1: The above indicators are consistent with the international food code standard CODEXSTAN 210-1999 "Codex Standard for Designated Vegetable Oils" -~ consistent. Note 2: ND means not detected, defined as 0. 05%. 5.2 Quality grade indicators
5.2.1 See Table 1 for the quality indicators of crude soybean oil. Table 1 Quality indicators of crude soybean oil
Odor, flavor
Water and volatile matter/(%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Peroxide value/(mmol/kg)
Residual solvent/(mg/kg)
Note: The indicators in bold are mandatory.
5.2.2 See Table 2 for the quality indicators of finished soybean oil squeezed and finished soybean oil leached. Quality index
It has the inherent smell and taste of soybean crude oil, no peculiar smell0.20
Table 2 Quality index of pressed finished soybean oil and overflowed finished soybean oilItem
Smell, taste
Transparency
(Lovibond colorimetric trough 25.4mm)
(Lovibond colorimetric trough 133.4mm)
Water and volatile matter/(%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Over Oxidation value/（mmol/kg）
Heating test (280℃)
Yellow 20 Red 2.0
Quality index
Yellow 35 Red 4.0
No odor, good tasteOdor, good tasteClear, transparent
Clear, transparent
Yellow 70 Red 4.0
Yellow 70 Red 6.0
Has the inherent smell and flavor of soybean oil, no peculiar smell
||No precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
color value increases slightly
Odor and taste,
No odor
Trace precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
value increases less than 4.0, blue
color value increases less than 0.5
Soap content/(%)
Smoke point/℃
Freezing test (stored at 0℃ for 5.5h)|| tt||Residual solvent content/（mng/kg）
Overflow oil
Eaves oil
Table 2 (continued)
Clear, transparent
Shall not be detected
Shall not be detected
Quality indicators
Shall not be detected
Shall not be detected
Shall not be detected
GB1535—2003
Shall not be detected
When the residual solvent content of the secondary oil is less than 10mg/kg, it shall be deemed as not detected. Note 1 Those marked with "*" are not tested. Oil pressing and Note 2: The bold part of the index is mandatory.
5.3 Hygiene index
According to GB2716, GB2760 and relevant national regulations. 5.4 Others
Soybean oil shall not be mixed with other edible oils and non-edible oils; no flavors and spices shall be added. 6 Inspection methods
6.1 Transparency, odor, taste inspection: According to Chapter 1 and Chapter 3 of GB/T5525--1985. 6.2 Color inspection: According to Chapter 2 of GB/T5525-1985. 6. 3Relative density test: in accordance with GB/T5526. 6.4Refractive index test: in accordance with GB/T5527. 6.5Water and volatile matter test: in accordance with GB/T5528. 6.6Insoluble impurities test: in accordance with GB/T5529. Acid value test: in accordance with GB/T5530.
6.8Heating test: in accordance with GB/T5531. Iodine value test: in accordance with GB/T5532.
6.10Soap content test: in accordance with GB/T5533. Saponification value test: in accordance with GB/T5534. 6. 11
6.12 Unsaponifiable matter test: in accordance with GB/T5535. 6.13 Peroxide value test: in accordance with GB/T5538. 6.14 Freezing test: in accordance with Appendix A of GB/T17756-1999. Smoke point test: in accordance with Appendix B of GB/T17756-1999. 6.15
Residual solvent test: in accordance with GB/T5009.37. 6. 16
Basis.
Fat qualitative test: in accordance with GB/T5539. Take the fat qualitative test and soybean oil characteristic index (5.1) as comprehensive judgment6.18 Fatty acid composition test: in accordance with GB/T17376~17377. 6.19
Sanitary index test: in accordance with GB/T5009.37. Inspection ruleswwW.bzxz.Net
7.1 Sampling
Soybean oil sampling method is in accordance with the requirements of GB/T5524. 7.2 Factory inspection
GB 15352003
7.2.1 Each batch shall be inspected and an inspection report shall be issued. 7.2.2 Inspection shall be carried out in accordance with the provisions of 5.2 of this standard. 7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment, and processes or when the quality supervision department makes a request, type inspection shall be carried out. 7.3.2 Inspection shall be carried out in accordance with the provisions of Chapter 5 of this standard. 7.4 Judgment rules
: 7.4.1 When the product is not marked with the quality grade, it shall be judged as unqualified. 7.4.2 When one of the indicators of each grade of the product is unqualified, it shall be judged as an unqualified product. 8 Label
In addition to complying with the provisions and requirements of GB7718, there are also the following special clauses: 8.1 Product name
8.1.1 All products labeled "soybean oil" shall comply with this standard. 8.1.2 Genetically modified soybean oil shall be labeled in accordance with relevant national regulations. 8.1.3 The words "pressed" and "extracted" should be marked on the product label respectively. 8.2 Country of origin
The name of the country where the raw materials of the product are produced should be indicated.
9 Packaging, storage and transportation
9.1 Packaging
Should comply with GB/T17374 and relevant national regulations and requirements. 9.2 Storage
Should be stored in a cool, dry and dark place. It should not be stored together with harmful or toxic substances. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic.
References
GB1535-2003
[1] Codex Alimentarius Commission Standard CODEXSTAN 210-1999 "Codex Standard for Designated Vegetable Oils"0
GB 1535—2003
GB 1535—2003
Arachidic acid
Arachimonoenoic acid
Arachidienoic acid
Behenic acid
Ligninic acid
C20 : 2
0.1~～0.6
ND～0. 1
ND~～0.7
ND～0. 3
Note 1: The above indicators are consistent with the indicators of the International Food Codex Committee Standard CODEXSTAN 210—1999 "Codex Standard for Designated Vegetable Oils". Note 2: ND means not detected, defined as 0. 05%. 5.2 Quality grade indicators
5.2.1 See Table 1 for the quality indicators of crude soybean oil. Table 1 Quality indexes of crude soybean oil
Odor, flavor
Water and volatile matter/(%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Peroxide value/(mmol/kg）
Residual solvent/(mg/kg)
Note: The indexes in bold are mandatory.
5.2.2 See Table 2 for the quality indexes of finished soybean oil squeezed and finished soybean oil extracted. Quality index
It has the inherent smell and taste of soybean crude oil, no peculiar smell0.20
Table 2 Quality index of pressed finished soybean oil and overflowed finished soybean oilItem
Smell, taste
Transparency
(Lovibond colorimetric trough 25.4mm)
(Lovibond colorimetric trough 133.4mm)
Water and volatile matter/(%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Over Oxidation value/（mmol/kg）
Heating test (280℃)
Yellow 20 Red 2.0
Quality index
Yellow 35 Red 4.0
No odor, good tasteOdor, good tasteClear, transparent
Clear, transparent
Yellow 70 Red 4.0
Yellow 70 Red 6.0
Has the inherent smell and flavor of soybean oil, no peculiar smell
||No precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
color value increases slightly
Odor and taste,
No odor
Trace precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
value increases less than 4.0, blue
color value increases less than 0.5
Soap content/(%)
Smoke point/℃
Freezing test (stored at 0℃ for 5.5h)|| tt||Residual solvent content/（mng/kg）
Overflow oil
Eaves oil
Table 2 (continued)
Clear, transparent
Shall not be detected
Shall not be detected
Quality indicators
Shall not be detected
Shall not be detected
Shall not be detected
GB1535—2003
Shall not be detected
When the residual solvent content of the secondary oil is less than 10mg/kg, it shall be deemed as not detected. Note 1 Those marked with "*" are not tested. Oil pressing and Note 2: The bold part of the index is mandatory.
5.3 Hygiene index
According to GB2716, GB2760 and relevant national regulations. 5.4 Others
Soybean oil shall not be mixed with other edible oils and non-edible oils; no flavors and spices shall be added. 6 Inspection methods
6.1 Transparency, odor, taste inspection: According to Chapter 1 and Chapter 3 of GB/T5525--1985. 6.2 Color inspection: According to Chapter 2 of GB/T5525-1985. 6. 3Relative density test: in accordance with GB/T5526. 6.4Refractive index test: in accordance with GB/T5527. 6.5Water and volatile matter test: in accordance with GB/T5528. 6.6Insoluble impurities test: in accordance with GB/T5529. Acid value test: in accordance with GB/T5530.
6.8Heating test: in accordance with GB/T5531. Iodine value test: in accordance with GB/T5532.
6.10Soap content test: in accordance with GB/T5533. Saponification value test: in accordance with GB/T5534. 6. 11
6.12 Unsaponifiable matter test: in accordance with GB/T5535. 6.13 Peroxide value test: in accordance with GB/T5538. 6.14 Freezing test: in accordance with Appendix A of GB/T17756-1999. Smoke point test: in accordance with Appendix B of GB/T17756-1999. 6.15
Residual solvent test: in accordance with GB/T5009.37. 6. 16
Basis.
Fat qualitative test: in accordance with GB/T5539. Take the fat qualitative test and soybean oil characteristic index (5.1) as comprehensive judgment6.18 Fatty acid composition test: in accordance with GB/T17376~17377. 6.19
Sanitary index test: in accordance with GB/T5009.37. Inspection rules
7.1 Sampling
Soybean oil sampling method is in accordance with the requirements of GB/T5524. 7.2 Factory inspection
GB 15352003
7.2.1 Each batch shall be inspected and an inspection report shall be issued. 7.2.2 Inspection shall be carried out in accordance with the provisions of 5.2 of this standard. 7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment, and processes or when the quality supervision department makes a request, type inspection shall be carried out. 7.3.2 Inspection shall be carried out in accordance with the provisions of Chapter 5 of this standard. 7.4 Judgment rules
: 7.4.1 When the product is not marked with the quality grade, it shall be judged as unqualified. 7.4.2 When one of the indicators of each grade of the product is unqualified, it shall be judged as an unqualified product. 8 Label
In addition to complying with the provisions and requirements of GB7718, there are also the following special clauses: 8.1 Product name
8.1.1 All products labeled "soybean oil" shall comply with this standard. 8.1.2 Genetically modified soybean oil shall be labeled in accordance with relevant national regulations. 8.1.3 The words "pressed" and "extracted" should be marked on the product label respectively. 8.2 Country of origin
The name of the country where the raw materials of the product are produced should be indicated.
9 Packaging, storage and transportation
9.1 Packaging
Should comply with GB/T17374 and relevant national regulations and requirements. 9.2 Storage
Should be stored in a cool, dry and dark place. It should not be stored together with harmful or toxic substances. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic.
References
GB1535-2003
[1] Codex Alimentarius Commission Standard CODEXSTAN 210-1999 "Codex Standard for Designated Vegetable Oils"0
GB 1535—2003
GB 1535—2003
Arachidic acid
Arachimonoenoic acid
Arachidienoic acid
Behenic acid
Ligninic acid
C20 : 2
0.1~～0.6
ND～0. 1
ND~～0.7
ND～0. 3
Note 1: The above indicators are consistent with the indicators of the International Food Codex Committee Standard CODEXSTAN 210—1999 "Codex Standard for Designated Vegetable Oils". Note 2: ND means not detected, defined as 0. 05%. 5.2 Quality grade indicators
5.2.1 See Table 1 for the quality indicators of crude soybean oil. Table 1 Quality indexes of crude soybean oil
Odor, flavor
Water and volatile matter/(%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Peroxide value/(mmol/kg）
Residual solvent/(mg/kg)
Note: The indexes in bold are mandatory.
5.2.2 See Table 2 for the quality indexes of finished soybean oil squeezed and finished soybean oil extracted. Quality index
It has the inherent smell and taste of soybean crude oil, no peculiar smell0.20
Table 2 Quality index of pressed finished soybean oil and overflowed finished soybean oilItem
Smell, taste
Transparency
(Lovibond colorimetric trough 25.4mm)
(Lovibond colorimetric trough 133.4mm)
Water and volatile matter/(%)
Insoluble impurities/(%)
Acid value (KOH)/(mg/g)
Over Oxidation value/（mmol/kg）
Heating test (280℃)
Yellow 20 Red 2.0
Quality index
Yellow 35 Red 4.0
No odor, good tasteOdor, good tasteClear, transparent
Clear, transparent
Yellow 70 Red 4.0
Yellow 70 Red 6.0
Has the inherent smell and flavor of soybean oil, no peculiar smell
||No precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
color value increases slightly
Odor and taste,
No odor
Trace precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
value increases less than 4.0, blue
color value increases less than 0.5
Soap content/(%)
Smoke point/℃
Freezing test (stored at 0℃ for 5.5h)|| tt||Residual solvent content/（mng/kg）
Overflow oil
Eaves oil
Table 2 (continued)
Clear, transparent
Shall not be detected
Shall not be detected
Quality indicators
Shall not be detected
Shall not be detected
Shall not be detected
GB1535—2003
Shall not be detected
When the residual solvent content of the secondary oil is less than 10mg/kg, it shall be deemed as not detected. Note 1 Those marked with "*" are not tested. Oil pressing and Note 2: The bold part of the index is mandatory.
5.3 Hygiene index
According to GB2716, GB2760 and relevant national regulations. 5.4 Others
Soybean oil shall not be mixed with other edible oils and non-edible oils; no flavors and spices shall be added. 6 Inspection methods
6.1 Transparency, odor, taste inspection: According to Chapter 1 and Chapter 3 of GB/T5525--1985. 6.2 Color inspection: According to Chapter 2 of GB/T5525-1985. 6. 3Relative density test: in accordance with GB/T5526. 6.4Refractive index test: in accordance with GB/T5527. 6.5Water and volatile matter test: in accordance with GB/T5528. 6.6Insoluble impurities test: in accordance with GB/T5529. Acid value test: in accordance with GB/T5530.
6.8Heating test: in accordance with GB/T5531. Iodine value test: in accordance with GB/T5532.
6.10Soap content test: in accordance with GB/T5533. Saponification value test: in accordance with GB/T5534. 6. 11
6.12 Unsaponifiable matter test: in accordance with GB/T5535. 6.13 Peroxide value test: in accordance with GB/T5538. 6.14 Freezing test: in accordance with Appendix A of GB/T17756-1999. Smoke point test: in accordance with Appendix B of GB/T17756-1999. 6.15
Residual solvent test: in accordance with GB/T5009.37. 6. 16
Basis.
Fat qualitative test: in accordance with GB/T5539. Take the fat qualitative test and soybean oil characteristic index (5.1) as comprehensive judgment6.18 Fatty acid composition test: in accordance with GB/T17376~17377. 6.19
Sanitary index test: in accordance with GB/T5009.37. Inspection rules
7.1 Sampling
Soybean oil sampling method is in accordance with the requirements of GB/T5524. 7.2 Factory inspection
GB 15352003
7.2.1 Each batch shall be inspected and an inspection report shall be issued. 7.2.2 Inspection shall be carried out in accordance with the provisions of 5.2 of this standard. 7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment, and processes or when the quality supervision department makes a request, type inspection shall be carried out. 7.3.2 Inspection shall be carried out in accordance with the provisions of Chapter 5 of this standard. 7.4 Judgment rules
: 7.4.1 When the product is not marked with the quality grade, it shall be judged as unqualified. 7.4.2 When one of the indicators of each grade of the product is unqualified, it shall be judged as an unqualified product. 8 Label
In addition to complying with the provisions and requirements of GB7718, there are also the following special clauses: 8.1 Product name
8.1.1 All products labeled "soybean oil" shall comply with this standard. 8.1.2 Genetically modified soybean oil shall be labeled in accordance with relevant national regulations. 8.1.3 The words "pressed" and "extracted" should be marked on the product label respectively. 8.2 Country of origin
The name of the country where the raw materials of the product are produced should be indicated.
9 Packaging, storage and transportation
9.1 Packaging
Should comply with GB/T17374 and relevant national regulations and requirements. 9.2 Storage
Should be stored in a cool, dry and dark place. It should not be stored together with harmful or toxic substances. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic.
References
GB1535-2003
[1] Codex Alimentarius Commission Standard CODEXSTAN 210-1999 "Codex Standard for Designated Vegetable Oils"4mm）
Water and volatile matter/（%）
Insoluble impurities/（%）
Acid value (KOH)/(mg/g)
Peroxide value/（mmol/kg）
Heating test (280℃)
Yellow 20 Red 2.0
Quality index
Yellow 35 Red 4.0
No odor, good tasteOdor, good tasteClear, Transparent
Clear, transparent
Yellow 70 Red 4.0
Yellow 70 Red 6.0
Has the inherent smell and taste of soybean oil, no peculiar smell
No precipitate,
Lovibond colorimetric:
The yellow value remains unchanged, and the increase in the red
color value is small
The smell and taste,|| tt||No odor
Trace precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
value increases by less than 4.0, blue
color value increases by less than 0.5
Soap content/（%)
Smoke point/℃
Freezing test (stored at 0℃ for 5.5h）
Residual solvent/（mng/kg）
Oil spillover||t t||Eaves oil
Table 2 (continued)
Clear, transparent
Shall not be detected
Shall not be detected
Quality indicators
Shall not be detected
Shall not be detected
Shall not be detected
GB1535—2003
Shall not be detected
When the residual solvent detection value of the secondary oil is less than 10mg/kg, it is deemed to be undetected. Note 1 Those marked with "*" are not tested. Oil pressing and Note 2: The bold part of the index is mandatory.
5.3 Hygiene index
According to GB2716, GB2760 and relevant national regulations. 5.4 Others
Soybean oil shall not be mixed with other edible oils and non-edible oils; no flavors and spices shall be added. 6 Inspection methods
6.1 Transparency, odor, taste inspection: According to Chapter 1 and Chapter 3 of GB/T5525--1985. 6.2 Color inspection: According to Chapter 2 of GB/T5525-1985. 6. 3Relative density test: in accordance with GB/T5526. 6.4Refractive index test: in accordance with GB/T5527. 6.5Water and volatile matter test: in accordance with GB/T5528. 6.6Insoluble impurities test: in accordance with GB/T5529. Acid value test: in accordance with GB/T5530.
6.8Heating test: in accordance with GB/T5531. Iodine value test: in accordance with GB/T5532.
6.10Soap content test: in accordance with GB/T5533. Saponification value test: in accordance with GB/T5534. 6. 11
6.12 Unsaponifiable matter test: in accordance with GB/T5535. 6.13 Peroxide value test: in accordance with GB/T5538. 6.14 Freezing test: in accordance with Appendix A of GB/T17756-1999. Smoke point test: in accordance with Appendix B of GB/T17756-1999. 6.15
Residual solvent test: in accordance with GB/T5009.37. 6. 16
Basis.
Fat qualitative test: in accordance with GB/T5539. Take the fat qualitative test and soybean oil characteristic index (5.1) as comprehensive judgment6.18 Fatty acid composition test: in accordance with GB/T17376~17377. 6.19
Sanitary index test: in accordance with GB/T5009.37. Inspection rules
7.1 Sampling
Soybean oil sampling method is in accordance with the requirements of GB/T5524. 7.2 Factory inspection
GB 15352003
7.2.1 Each batch shall be inspected and an inspection report shall be issued. 7.2.2 Inspection shall be carried out in accordance with the provisions of 5.2 of this standard. 7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment, and processes or when the quality supervision department makes a request, type inspection shall be carried out. 7.3.2 Inspection shall be carried out in accordance with the provisions of Chapter 5 of this standard. 7.4 Judgment rules
: 7.4.1 When the product is not marked with the quality grade, it shall be judged as unqualified. 7.4.2 When one of the indicators of each grade of the product is unqualified, it shall be judged as an unqualified product. 8 Label
In addition to complying with the provisions and requirements of GB7718, there are also the following special clauses: 8.1 Product name
8.1.1 All products labeled "soybean oil" shall comply with this standard. 8.1.2 Genetically modified soybean oil shall be labeled in accordance with relevant national regulations. 8.1.3 The words "pressed" and "extracted" should be marked on the product label respectively. 8.2 Country of origin
The name of the country where the raw materials of the product are produced should be indicated.
9 Packaging, storage and transportation
9.1 Packaging
Should comply with GB/T17374 and relevant national regulations and requirements. 9.2 Storage
Should be stored in a cool, dry and dark place. It should not be stored together with harmful or toxic substances. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic.
References
GB1535-2003
[1] Codex Alimentarius Commission Standard CODEXSTAN 210-1999 "Codex Standard for Designated Vegetable Oils"4mm）
Water and volatile matter/（%）
Insoluble impurities/（%）
Acid value (KOH)/(mg/g)
Peroxide value/（mmol/kg）
Heating test (280℃)
Yellow 20 Red 2.0
Quality index
Yellow 35 Red 4.0
No odor, good tasteOdor, good tasteClear, Transparent
Clear, transparent
Yellow 70 Red 4.0
Yellow 70 Red 6.0
Has the inherent smell and taste of soybean oil, no peculiar smell
No precipitate,
Lovibond colorimetric:
The yellow value remains unchanged, and the increase in the red
color value is small
The smell and taste,|| tt||No odor
Trace precipitate,
Lovibond colorimetric:
Yellow value remains unchanged, red
value increases by less than 4.0, blue
color value increases by less than 0.5
Soap content/（%)
Smoke point/℃
Freezing test (stored at 0℃ for 5.5h）
Residual solvent/（mng/kg）
Oil spillover||t t||Eaves oil
Table 2 (continued)
Clear, transparent
Shall not be detected
Shall not be detected
Quality indicators
Shall not be detected
Shall not be detected
Shall not be detected
GB1535—2003
Shall not be detected
When the residual solvent detection value of the secondary oil is less than 10mg/kg, it is deemed to be undetected. Note 1 Those marked with "*" are not tested. Oil pressing and Note 2: The bold part of the index is mandatory.
5.3 Hygiene index
According to GB2716, GB2760 and relevant national regulations. 5.4 Others
Soybean oil shall not be mixed with other edible oils and non-edible oils; no flavors and spices shall be added. 6 Inspection methods
6.1 Transparency, odor, taste inspection: According to Chapter 1 and Chapter 3 of GB/T5525--1985. 6.2 Color inspection: According to Chapter 2 of GB/T5525-1985. 6. 3Relative density test: in accordance with GB/T5526. 6.4Refractive index test: in accordance with GB/T5527. 6.5Water and volatile matter test: in accordance with GB/T5528. 6.6Insoluble impurities test: in accordance with GB/T5529. Acid value test: in accordance with GB/T5530.
6.8Heating test: in accordance with GB/T5531. Iodine value test: in accordance with GB/T5532.
6.10Soap content test: in accordance with GB/T5533. Saponification value test: in accordance with GB/T5534. 6. 11
6.12 Unsaponifiable matter test: in accordance with GB/T5535. 6.13 Peroxide value test: in accordance with GB/T5538. 6.14 Freezing test: in accordance with Appendix A of GB/T17756-1999. Smoke point test: in accordance with Appendix B of GB/T17756-1999. 6.15
Residual solvent test: in accordance with GB/T5009.37. 6. 16
Basis.
Fat qualitative test: in accordance with GB/T5539. Take the fat qualitative test and soybean oil characteristic index (5.1) as comprehensive judgment6.18 Fatty acid composition test: in accordance with GB/T17376~17377. 6.19
Sanitary index test: in accordance with GB/T5009.37. Inspection rules
7.1 Sampling
Soybean oil sampling method is in accordance with the requirements of GB/T5524. 7.2 Factory inspection
GB 15352003
7.2.1 Each batch shall be inspected and an inspection report shall be issued. 7.2.2 Inspection shall be carried out in accordance with the provisions of 5.2 of this standard. 7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment, and processes or when the quality supervision department makes a request, type inspection shall be carried out. 7.3.2 Inspection shall be carried out in accordance with the provisions of Chapter 5 of this standard. 7.4 Judgment rules
: 7.4.1 When the product is not marked with the quality grade, it shall be judged as unqualified. 7.4.2 When one of the indicators of each grade of the product is unqualified, it shall be judged as an unqualified product. 8 Label
In addition to complying with the provisions and requirements of GB7718, there are also the following special clauses: 8.1 Product name
8.1.1 All products labeled "soybean oil" shall comply with this standard. 8.1.2 Genetically modified soybean oil shall be labeled in accordance with relevant national regulations. 8.1.3 The words "pressed" and "extracted" should be marked on the product label respectively. 8.2 Country of origin
The name of the country where the raw materials of the product are produced should be indicated.
9 Packaging, storage and transportation
9.1 Packaging
Should comply with GB/T17374 and relevant national regulations and requirements. 9.2 Storage
Should be stored in a cool, dry and dark place. It should not be stored together with harmful or toxic substances. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic.
References
GB1535-2003
[1] Codex Alimentarius Commission Standard CODEXSTAN 210-1999 "Codex Standard for Designated Vegetable Oils"16
Basis.
Fats qualitative test: in accordance with GB/T5539. Take the fat qualitative test and soybean oil characteristic index (5.1) as comprehensive judgment6.18 Fatty acid composition test: in accordance with GB/T17376~17377. 6.19
Sanitary index test: in accordance with GB/T5009.37. Inspection rules
7.1 Sampling
The soybean oil sampling method shall be implemented in accordance with the requirements of GB/T5524. 7.2 Factory inspection
GB 15352003
7.2.1 Each batch shall be inspected and an inspection report shall be issued. 7.2.2 Inspect in accordance with the provisions of 5.2 of this standard. 7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment, and processes or when the quality supervision department makes a request, type inspection should be carried out. 7.3.2 Inspection should be carried out in accordance with the provisions of Chapter 5 of this standard. 7.4 Judgment rules
: 7.4.1 When the product is not marked with the quality grade, it shall be judged as unqualified. 7.4.2 When one of the indicators of each grade of the product is unqualified, it shall be judged as an unqualified product. 8 Label
In addition to complying with the provisions and requirements of GB7718, there are also the following special provisions: 8.1 Product name
8.1.1 All products marked with "soybean oil" shall comply with this standard. 8.1.2 Genetically modified soybean oil shall be labeled in accordance with relevant national regulations. 8.1.3 Pressed soybean oil and extracted soybean oil shall be marked with the words "pressed" and "extracted" respectively on the product label. 8.2 Country of origin
The name of the country where the product raw materials are produced shall be indicated.
9 Packaging, storage and transportation
9.1 Packaging
Should comply with GB/T17374 and relevant national regulations and requirements. 9.2 Storage
Should be stored in a cool, dry and dark place. Do not store with harmful or toxic items. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic.
References
GB1535-2003
[1] International Food Codex Committee Standard CODEX STAN 210-1999 "Codex Standard for Designated Vegetable Oils"16
Basis.
Fats qualitative test: in accordance with GB/T5539. Take the fat qualitative test and soybean oil characteristic index (5.1) as comprehensive judgment6.18 Fatty acid composition test: in accordance with GB/T17376~17377. 6.19
Sanitary index test: in accordance with GB/T5009.37. Inspection rules
7.1 Sampling
The soybean oil sampling method shall be implemented in accordance with the requirements of GB/T5524. 7.2 Factory inspection
GB 15352003
7.2.1 Each batch shall be inspected and an inspection report shall be issued. 7.2.2 Inspect in accordance with the provisions of 5.2 of this standard. 7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment, and processes or when the quality supervision department makes a request, type inspection should be carried out. 7.3.2 Inspection should be carried out in accordance with the provisions of Chapter 5 of this standard. 7.4 Judgment rules
: 7.4.1 When the product is not marked with the quality grade, it shall be judged as unqualified. 7.4.2 When one of the indicators of each grade of the product is unqualified, it shall be judged as an unqualified product. 8 Label
In addition to complying with the provisions and requirements of GB7718, there are also the following special provisions: 8.1 Product name
8.1.1 All products marked with "soybean oil" shall comply with this standard. 8.1.2 Genetically modified soybean oil shall be labeled in accordance with relevant national regulations. 8.1.3 Pressed soybean oil and extracted soybean oil shall be marked with the words "pressed" and "extracted" respectively on the product label. 8.2 Country of origin
The name of the country where the product raw materials are produced shall be indicated.
9 Packaging, storage and transportation
9.1 Packaging
Should comply with GB/T17374 and relevant national regulations and requirements. 9.2 Storage
Should be stored in a cool, dry and dark place. Do not store with harmful or toxic items. 9.3 Transportation
Attention should be paid to safety during transportation to prevent sun exposure, rain, leakage, contamination and label shedding. Bulk transportation must be carried out by a special vehicle and the vehicle must be kept clean and hygienic.
References
GB1535-2003
[1] International Food Codex Committee Standard CODEX STAN 210-1999 "Codex Standard for Designated Vegetable Oils"
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