Testing parameters for edible oil, fats and their products

The scope of application of the standard

The standard is applicable to vegetable crude oil, edible vegetable oil, edible vegetable blended oil, and various edible vegetable oils used in food frying processes, and is not applicable to edible oil products

Terminology and Definitions

The definition of vegetable crude oil has been modified to include the definition of edible vegetable blended oil.

Vegetable crude oil: A non edible raw oil made from edible vegetable oil as raw material for processing edible vegetable oil. To clarify the purpose of vegetable crude oil as the raw material for processing edible vegetable oil and not for direct consumption, and to avoid using raw material oil as product oil

Edible vegetable blended oil: An edible oil made by blending two or more types of edible vegetable oils

Changes in physicochemical indicators

The acid value of plant crude oil is finely divided according to the different raw materials, and the acid value indicators of rice bran oil, palm (kernel) oil, corn oil, olive oil, cottonseed oil, and coconut oil are separately specified.

The indicator requirement for the carbonyl value of edible vegetable oil during the frying process has been removed

Revise the "solvent residue in extracted oil" in the solvent residue to "solvent residue", and change the limit of solvent residue in vegetable crude oil from 100mg/kg to no requirement; The solvent residue limit (leaching) in edible vegetable oil has been changed from 50mg/kg to 20mg/kg. The corresponding detection method standards have been updated, which are executed in accordance with GB 5009.262

The limit of free gossypol in cottonseed oil during frying has been increased to 200mg/kg, and the limit of free gossypol in edible vegetable oil has been changed from 0.02% to 200mg/kg. The detection method standard has been changed from GB/T 5009.37 to GB 5009.148

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