1. Main contents of standard formulation and revision
1.1 standard terms
According to the chemical industry standard terms, the professional terms are standardized, defined and expressed uniformly. The terms in the text are explained one by one.
1.2 clear mandatory provisions
The revised standards mainly take the form of mandatory provisions. The main contents of compulsion are as follows:
1.2.1 limit the acid value, peroxide value, solvent residue and other indicators in edible oil
Acid value, peroxide value and solvent residue are not only the quality control indicators in the process of processing, but also the health and safety limit indicators of products. Their level not only reflects the control of processing technology and product quality, but also reflects the decomposition speed, oxidation and deterioration of oil. If the above indexes are too high, they will be harmful to human health.
1.2.2 the basic grade index of edible oil quality is limited
The indexes of the fourth grade of pressed product oil and the fourth grade of leached product oil were forced. This is the minimum quality requirement for edible vegetable oil products. It is not only to safeguard the fundamental interests of consumers, but also to avoid the adverse impact of low-quality products on the health of consumers.
1.2.3 added the provisions to protect consumers' right to know and choice
According to the relevant regulations of the state, in order to protect consumers' right to know and choose, crude oil, product oil, pressed oil processed with genetically modified oil, crude oil, product oil processed by leaching and the country of origin of raw materials must be marked in the label with the words of "genetically modified", "pressed", "leached" and "country of origin" of raw materials respectively.
1.3 redefine the level of product classification
According to the different uses, processing technology and quality requirements of products, oil products are divided into crude oil and refined oil, and refined oil is divided into pressed refined oil and leached refined oil.
Crude oil refers to the oil (also known as crude oil) that has not been refined. It can not be directly used for human consumption and can only be used as the raw material of refined oil. Increase the category of crude oil, so that crude oil trade rules to follow, but also to prevent crude oil directly on the market, seriously endangering the health of consumers. Refined oil is a kind of oil product which has reached the edible standard after refining. Pressed product oil refers to the product oil extracted from crude oil by mechanical extrusion; Leached product oil refers to the product oil processed from crude oil extracted by leach method with solvent meeting the hygiene requirements.
The product oil is divided into four quality grades: Grade 1, grade 2, grade 3 and grade 4, which are respectively equivalent to the original salad oil, high-grade cooking oil, grade 1 oil and grade 2 oil.
1.4 some quality indexes have been adjusted
The quality requirements of oil include four aspects: characteristic index, quality index, hygiene index and others (adulteration test).
1.4.1 characteristic index
The setting of characteristic index items and index values is equivalent to the adoption of the international Codex Alimentarius Commission (CAC) standard, which is not only conducive to the integration with international standards, but also provides a reference for the adulteration test of vegetable oil.
1.4.2 quality index
The "peroxide value" and "residual amount of solvent" were added. These two indicators are not only health indicators but also quality control indicators. They are also important parameters to measure oil processing technology and equipment, which can more comprehensively reflect the quality of oil products.
There are six items in the "quality index" of crude oil, including odor, taste, moisture and volatile matter, insoluble impurities, acid value, peroxide value and residual solvent; The product oil is divided into four grades. There are 12 items in the "quality index", including color, smell, taste, transparency, moisture and volatile matter, insoluble impurities, acid value, peroxide value, heating test, soap content, smoke point, freezing test and solvent residue.
1.4.3 health indicators
Implement gb2716 "Hygienic standard for edible vegetable oil" and GB2760 "Hygienic standard for use of food additives".
1.4.4 others
It is indicated that no other edible oils or non edible oils must be mixed, nor any flavors and spices added.
1.5 label
This standard emphasizes the importance of labeling. In addition to complying with the provisions of GB7718, it specially stipulates that genetically modified, pressed and leached products and raw materials must be marked in the countries where they are produced, so as to safeguard consumers' right to know and choose.
2 quality index content
Note: 1. When the detection value of residual solvent in press oil and primary and secondary leaching oil is less than 10mg / kg, it is considered that no solvent is detected. 2. Some indicators in bold are mandatory.
2.5 rice bran oil GB 19112-2003
