This standard specifies the index requirements, food additives, hygienic requirements for the production and processing of margarine (margarine), packaging, labeling, storage and transportation requirements and inspection methods. This standard applies to plastic products with natural butter characteristics made from hydrogenated refined edible vegetable oil as the main raw material, adding water and other auxiliary materials, emulsifying and quenching, which can be directly eaten or processed into food. GB 15196-2003 Hygienic Standard for Margarine GB15196-2003 Standard download decompression password: www.bzxz.net

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GB 15196-2003
This standard is not equivalent to the Codex Stan 32:1981 "Standard for Margarine" of the International Food Codex Commission (CAC).
This standard replaces GB15196-1994 "Hygienic Standard for Margarine". Compared with GB15196-1994, this standard has the following major modifications: the standard text format has been modified in accordance with GB/T1.1-2000; the original standard structure has been modified, and the hygienic requirements for raw materials, food additives, production and processing, packaging, labeling, storage and transportation requirements have been added.
Appendix A of this standard is a normative appendix.
From the date of implementation of this standard, GB15196-1994 will be abolished at the same time. This standard is proposed and managed by the Ministry of Health of the People's Republic of China. The drafting units of this standard are: Liaoning Provincial Health Supervision Institute, Tianjin Municipal Health Bureau Public Health Supervision Institute, Shanghai Health and Epidemic Prevention Station, Guangxi Autonomous Region Health and Epidemic Prevention Station.
The main drafters of this standard are: Wang Xutai, Cui Chunming, Chen Baochun, Shen Wen, Fang Yi, Zhou Aizhen, and Lv Yanbai. The previous versions of the standards replaced by this standard are as follows: This standard was first issued in 1994.
1 Scope
Hygiene standard for margarine
GB 15196--2003
This standard specifies the index requirements, food paint additives, hygienic requirements for the production and processing process, packaging, labeling, storage and transportation requirements and inspection methods for margarine (margarine). This standard is applicable to plastic products with natural butter characteristics made from hydrogenated refined edible vegetable oil as the main raw material, adding water and other auxiliary materials, emulsifying, and quenching, which can be directly eaten or processed into food. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated referenced documents, 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 undated referenced documents, the latest versions are applicable to this standard. GB2760 Hygienic standard for the use of food additives GB/T4789.2 Microbiological examination of food hygiene-Determination of total colony count
GB/T4789.3 Microbiological examination of food hygiene-Determination of coliform group GB/T 4789.4
GB/T 4789. 5
GB/T 4789. 10
Microbiological examination of food hygiene
Test for Salmonella
Microbiological examination of food hygiene-Test for Shigella
Microbiological examination of food hygiene-Test for Staphylococcus aureus
Microbiological examination of food hygiene
GB/T 4789. 15
Count of mold and yeast
GB/T 5009. 11
GB/T 5009. 12
GB/T 5009. 13
GB/T 5009. 37
GB/T 5009.77
Determination of total and inorganic substances in food
Determination of lead in food
Determination of copper in food
Analysis method for hygienic standard of edible vegetable oils New method for hygienic standard of edible hydrogenated oils and artificial milks GB/T 5009. 138
Determination of nickel in food
GB8955 Hygienic specification for edible vegetable oil factories
3 Index requirements
3.1 Raw material requirements
Should meet the corresponding standards and relevant regulations. 3.2 Sensory requirements
Appearance is milky white or light yellow semi-solid, with a smooth and fine texture, with the unique flavor of natural cream, no mildew, no odor, no foreign matter and no impurities.
3.3Physical and chemical indicators
Physical and chemical indicators shall meet the requirements of Table 1.
Table 1 Physical and chemical indicators
Moisture/(g/100 g)
Fat/(g/100g）
GB 15196-2003
Acid value (KOH)/(mg/g）
Peroxide value/(g/100%)
Copper (Cu)/(mg/kg)
Nickel (Ni)/(mg/kg)
Total arsenic (as As)/(mg/kg)
Aluminum (Pb)/(m&/kg)
3.4Microbiological indicators
Microbiological indicators shall meet the requirements of Table 2.
Total bacteria count/(cfu/g)
E. coli/(MPN/100g)
Mold (cfu/g)
Pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus) Food additives
Table 1 (continued)
Table 2 Microbiological indicators
The quality of food additives shall comply with the relevant standards and relevant regulations. The variety and usage of food additives shall comply with the provisions of GB2760. 4.2wwW.bzxz.Net
Hygiene requirements for the production and processing process
Should comply with the provisions of GB8955.
6 Packaging
Packaging containers and materials shall comply with the relevant hygiene standards and relevant regulations. 7 Labeling
The labeling requirements for standardized packaging shall comply with relevant regulations. 8 Storage and transportation
No detection
The product should be stored in a dry and well-ventilated place. It shall not be stored together with toxic, harmful, odorous, volatile and corrosive items.
8.2 Transportation
When transporting products, avoid sun exposure and rain. It shall not be packed and transported together with toxic, harmful, odorous or items that affect product quality. 9 Inspection methods
9.1 Sensory index
Operate according to Appendix A of this standard.
Physical and chemical indexes
9.2.1 Moisture and fat
Determine according to the method specified in GB/T5009.77. 9.2.2 Acid value and peroxide value
Determine according to the methods specified in 4.1 and 4.2 of GB/T 5009.37-
-2003 9.2.3
Determine according to the atomic absorption spectrophotometry in GB/T5009.13. 9.2.4 Nickel
Determine according to the method specified in GB/T5009.138 9.2.5 Lead
Determine according to the method specified in GB/T5009.12 9.2.6 Total arsenic
Determine according to the method specified in GB/T5009.11 9.3
Microbiological indicators
GB 15196—2003
Total colony count, coliform group, mold test, pathogenic bacteria shall be tested according to the methods specified in GB/T4789.2, GB/T4789.3, GB/T4789.15, GB/T4789.4, GB/T4789.5, GB/T4789.10. GB 15196--2003
A.1 Color
A.1.1 Apparatus
Culture medium: diameter 50mm
A1.2 Operation method
Appendix A
(Normative Appendix)
Inspection
Use a clean glass rod to pick up a small piece of sample (about 1 cm) and place it in the center of culture medium 1. Observe it carefully under natural light or place it in front of a white background to observe it by reflecting light, and describe it according to the following words: white, grayish white, milky white, lemon, light yellow, yellow, orange, etc. A.2 Appearance
A.2.1 Operation method
Use a clean glass rod to gently move the sample in the above culture medium III to judge its hardness and hardness, and record it according to the following words: hard solid, solid, semi-solid, thick colloid, semi-fluid, etc.
Use a clean glass rod to pick up a small piece of sample and place it on the clean index finger. Rub it with the thumb and index finger, carefully feel the feeling of the fingers, and then describe it with words such as rough, small particles, and delicate. A.3 Smell and taste
A.3.1 Instrument
a) 50mL beaker;
b) Water bath.
A.3.2 Operation method
Use a clean glass rod to pick up a small piece of sample and place it in a 50rmL beaker. Heat it to 50℃ on a water bath, stir it quickly with a glass rod, smell it, and use the glass rod to dip a small amount of sample and place it on the tip of the tongue to identify its taste and smell. The smell is described with words such as burnt, rancid, strange, grip, milky, and creamy. The taste is described with words such as sweet, sour, bitter, spicy, powerful, bland, and delicious.
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