GB/T 1535-2017 in English

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This standard is developed in accordance with the rules given in GB/T 1.1-2009.

This standard replaces GB/T 1535-2003 Soya bean oil. The following technical changes have been made with respect to GB/T 1535-2005 (the previous edition):

- modifications are made to the classification and definition;

- modifications are made to some of the terms and definitions;

- adjustments are made to the quality requirements, and a chapter (Chapter 5) is added on basic composition and main physical parameters;

- the quality indexes are revised;

- sales requirements are added (see 10.4).

This standard was proposed by the State Administration of Grain of the People's Republic of China.

This standard is under the jurisdiction of SAC/TC 270 National Technical Committee on Grain and Oils of Standardization Administration of China.

The previous editions of this standard are as follows:

- GB 1535-1986 and GB/T 1535-2003.




Soya bean oil

1 Scope

This standard specifies terms and definitions, classification, quality requirements, inspection methods and rules, as well as requirements for labeling, packaging, storage, transport and sale of soya bean oil.

This standard is applicable to finished product of soya bean oil and crude soya bean oil.

Quality indexes of crude soya bean oil are only applicable to the trade of crude soya bean oil.

2 Normative references

The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any 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 for 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 foods
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 labeling 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 labeling 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 document, the following terms and definitions apply.

3.1

crude soya bean oil

oil products made of soya beans and meeting the crude oil quality indexes, but not directly edible

Note: also known as soy bean crude oil.

3.2

finished product of soya bean oil

edible soya bean oil products that meet finished oil quality indexes in this standard and national food safety standards

3.3

relative density

ratio of the mass of soya bean oil at 20℃ to that of distilled water of the same volume at 20℃

3.4

fatty acid

generic term of monocarboxylic acid in fatty group, expressed in the general formula R-COOH.

3.5

color

the color intrinsic of the oil, mainly from the oil soluble pigment in the oil seeds

3.6

transparency

degree of being pervious to light of oil

3.7

moisture and volatile matter content

trace amount of moisture and volatile matter in oil at certain temperature

3.8

insoluble impurity

substances in oil that are insoluble in organic solvents such as petroleum ether

3.9

acid value

quantity of potassium hydroxide (in milligram) needed to neutralize the free fatty acid in 1g of oil

3.10

peroxide value

quantity of peroxide (in millimole) in 1kg oil

3.11

residual solvent content in oil

quantity of solvent (in milligram) residual in 1 kg of oil

3.12

saponified matter content

content of saponified matter in oil (in sodium oleic acid)

3.13

heating test

to heat the oil sample to 280 ℃ and observe whether there is precipitate and change of oil color

3.14

cold test

to leave the oil sample stand for a period at 0℃ (homothermal condition) and observe its transparency

3.15

smoking point

the temperature at which oil sample starts to continuously give out blue smoke

4 Classification

Soya bean oil is classified into crude soya bean oil and finished product of soya bean oil.

5 Basic composition and main physical parameters

See Table 1 for basic composition and main physical parameters of soya bean oil. The basic composition and main physical parameters represent the basic characteristics of soya bean oil and serve only for reference when used for authenticity 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 Labeling
10 Packaging, storage, transport and sale
Bibliography