This standard is developed in accordance with the rules given in GB/T 1.1-2009.
It replaces GB/T 10464-2003 Sunflowerseed Oil. The following main technical changes have been made with respect to GB/T 10464-2003:
——The classification and definition, etc. are modified;
——Parts of the terms and definitions are modified;
——The quality requirements are adjusted, the chapter (Chapter 5) of basic composition and main physical parameters is set;
——The quality indexes are revised;
——Sales requirements are added (see 10.4).
This standard was proposed by the State Administration of Grain.
This standard is under the jurisdiction of SAC/TC 270 National Technical Committee on Grain and Oils of Standardization Administration of China.
Drafting organizations of this standard: Academy of State Administration of Grain, National Food Administration Standards Quality Center of State Administration of Grain, Cofco Food Sales & Distribution Co., Ltd., Shanghai Jiage Food Co., Ltd., Jiangnan University and Chinatex Grains and Oils Imp.&Exp. Co., Ltd.
Drafters of this standard: Xue Yalin, Zhang Rui, Li Yue, Tang Xiaoke, Chi Huazhong, Wang Xingguo, Murong Zheng, Pan Junsheng and Zhu Lin.
The previous editions of this standard are as follows:
——GB 10464-1989 and GB/T 10464-2003.
Safflower seed oil
1 Scope
This standard specifies such requirements for sunflowerseed oil as terms and definitions, classification, quality requirements, inspection methods and rules as well as labelling, packaging, storage, transportation and sale of sunflowerseed oil.
It is applicable to finished product of sunflowerseed oil and crude sunflowerseed oil.
Quality index of crude sunflowerseed oil is only applicable to trade of crude sunflowerseed oil.
2 Normative references
The following documents are indispensable for the application of this standard. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including all the amendments) applies.
GB 2716 Hygienic Standard for Edible Vegetable Oil
GB 2760 National Food Safety Standard - Application Standard of Food Additives
GB 2761 National Food Safety Standard Maximum Levels of Mycotoxins in Foods
GB 2762 National Food Safety Standard - Maximum Levels of Contaminants in Foods
GB 2763 National Food Safety Standard - Maximum Residue Limits of Pesticides in Food
GB/T 5009.37-2003 Method for Analysis of Hygienic Standard of Edible Oils
GB 5009.168 National Food Safety Standard - Determination of Fatty Acid in Food
GB 5009.227 National Food Safety Standard - Determination of Peroxide Value in Foods
GB 5009.229 National Food Safety Standard - Determination of Acid Value in Foods
GB 5009.236 National Food Safety Standard - Animal and Vegetable Fats and Oils - Determination of Moisture and Volatile Matter
GB 5009.262 National Food Safety Standard - Determination of Residual Solvent Content in Foods
GB/T 5524 Animal and Vegetable Fats and Oils - Sampling
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 5531 Inspection of Grain and Oils - Heating Test of Vegetable Fats and Oils
GB/T 5533 Inspection of Grain and Oils - Determination of Soap Content in Vegetable Oils
GB 7718 National Food Safety Standard - General Standard for the Labelling of Prepackaged Foods
GB/T 15688 Animal and Vegetable Fats and Oils - Determination of Insoluble Impurities Content
GB/T 17374 Sales Package of Edible Vegetable Oil
GB/T 20795 Determination of Smoking Point for Vegetable Fats and Oils
GB 28050 National Food Safety Standard - General Standard for the Nutrition Labelling of Prepackaged Foods
GB/T 35877 Inspection of grain and oils - Cold Test of Animal and Vegetable Fats and Oils
3 Terms and definitions
For the purposes of this standard, the following terms and definitions apply.
3.1
crude sunflowerseed oil
oil products made of sunflower seed and meet the crude oil quality index of this standard but not edible for human
Note: Also known as raw sunflowerseed oil.
3.2
finished product sunflowerseed oil
sunflowerseed oil products subjecting to processing and edible for human that meet finished oil's quality indexes of this standard and national food safety standards
3.3
pressing sunflowerseed oil
general terms for oil products which meet the quality indexes of this standard and prepared by pressing the processed sunflowerseed (after cooking or roasting) with mechanical pressure or carrying out further refining
Note: If the sunflower kernes are subjected to decrustation and color sorting and processed by cooking or roasting and the like, the oil product prepared by pressing is referred to as sunflowerseed kerne oil.
3.4
solvent extraction sunflowerseed oil
oil products meet the quality indexes of this standard obtained from billet or pre-pressed cake of crude sunflowerseed oil and subjected to refining by adopting the characteristic that fat and oil can dissolve in the solvent
4 Classification
Sunflowerseed oil is classified into two categories, i.e. crude sunflowerseed oil and finished product of sunflowerseed oil.
5 Basic composition and main physical parameters
Basic composition and main physical parameters of sunflowerseed oil are detailed in Table 1, these compositions and parameters represent the basic characteristics of sunflowerseed oil and are only for reference when they are applied to factuality judgment.
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Classification
5 Basic composition and main physical parameters
6 Quality requirements
7 Inspection methods
8 Inspection rules
9 Labelling
10 Packaging, storage, transportation and sale
Bibliography
