1 Scope
This standard specifies the terms and definitions, classification, quality requirements, inspection methods, inspection rules, labeling, packaging, storage and transportation, etc. of palm oil.
This standard is applicable to the crude oil and finished oil of palm oil and its fractionated products, i.e. palm olein, palm superolein and palm stearin.
2 Normative References
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections), or revisions, of any of these publications do not apply to this standard. However parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document referred to applies.
GB 2716 Hygienic Standard for Edible Vegetable Oil
GB 2760 Hygienic Standards for Uses of Food Additives
GB/T 5009.37 Method for Analysis of Hygienic Standard of Edible Oils
GB/T 5524 Animal and Vegetable Fats and Oils - Sampling (GB/T 5524-2008, ISO 5555:2001, IDT)
GB/T 5525 Vegetable Fats and Oils - Method for Identification of Transparency, Odor and Flavor
GB/T 5526 Inspection of Vegetable Oils; Methods for Determination of Specific Gravity
GB/T 5527 Inspection of vegetable oils; Methods for Determination of Refractive Index
GB/T 5528 Animal and Vegetable Fats and Oils - Determination of Moisture and Volatile Matter Content (GB/T 5528-2008, ISO 662:1998, IDT)
GB/T 5530 Animal and Vegetable Fats and Oils - Determination of Acid Value and of Acidity (GB/T 5530-2005, ISO 660:1996, IDT)
GB/T 5532 Animal and Vegetable Fats and Oils - Determination of Iodine Value (GB/T 5532-2008, ISO 3961:1996, MOD)
GB/T 5534 Animal and Vegetable Fats and Oils - Determination of Saponification Value (GB/T 5534-2008, idt ISO 3657:2002, MOD)
GB/T 5535.1 Animal and Vegetable Fats and Oils - Determination of Unsaponifiable Matter - Part 1: Method Using Diethyl Ether Extraction (GB/T 5535.1-2008, ISO 3596:2000, IDT)
GB/T 5535.2 Animal and Vegetable Fats and Oils - Determination of Unsaponifiable Matter - Part 2: Method Using Hexane Extraction (GB/T 5535.2-2008, ISO 18609:2000, IDT)
GB/T 5538 Animal and Vegetable Fats and Oils - Determination of Peroxide Value (GB/T 5538-2005, ISO 3960:2001, IDT)
GB 7718 General Standard for the Labeling of Prepackaged Foods
GB/T 15687 Animal and Vegetable Fats and Oils - Preparation of Test Sample (GB/T 15687-2008, ISO 661:2003, IDT)
GB/T 15688 Animal and Vegetable Fats and Oils - Determination Insoluble Impurities Content (GB/T 15688-2008, ISO 663:2007, MOD)
GB/T 17374 Sales Package of Edible Vegetable Oil
GB/T 17376 Animal and Vegetable Fats and Oils - Preparation of Methyl Esters of Fatty Acids (GB/T 17376-2008, ISO 5509:2000, IDT)
GB/T 17377 Animal and Vegetable Fats and Oils - Analysis by Gas Chromatography of Methyl Esters of Fatty Acids (GB/T 17377-2008, ISO 5508:1990, IDT)
GB/T 22460 Animal and Vegetable Fats and Oils - Determination of Lovibond Colour (GB/T 22460-2008, ISO 15305:1998, IDT)
ISO 6321:2002 Animal and Vegetable Fats and Oils - Determination of Melting Point in Open Capillary Tubes (Slip Point)
3 Terms and Definitions
For the purposes of this document, the following terms and definitions apply
3.1
palm oil
oil processed from oil palm pulp
3.2
palm olein
liquid palm oil under normal temperature which is refined from palm oil through fractionation procedure
3.3
palm superolein
liquid palm oil with iodine value exceeding 60 which is refined from palm oil through fractionation and crystallization procedures
3.4
palm stearin
high-melting-point palm oil which is refined from palm oil through fractionation procedure
3.5
crude palm oil
palm oil that can only be used as raw material and cannot be directly edible for human
3.6
finished product of palm oil
processed palm oil directly edible for human that meets quality indexes and hygienic requirements of finished oil in this standard
Foreword i
1 Scope
2 Normative References
3 Terms and Definitions
4 Classification
5 Quality Requirements
6 Inspection Methods
7 Inspection Rules
8 Labeling
9 Packaging, Storage and Transportation
Bibliography
