GB/T 23347-2021 PDF English
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Olive oil and olive-pomace oil
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| GB 23347-2009 | English | 105 |
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GB/T 23347-2021: Olive oil and olive-pomace oil---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT23347-2021
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.200.10
CCS X 14
Replacing GB/T 23347-2009
Olive oil and olive-pomace oil
Issued on. OCTOBER 11, 2021
Implemented on. MAY 01, 2022
Issued by. State Administration for Market Regulation;
Standardization Administration of the People's Republic of China.
Table of Contents
Foreword... 3
1 Scope... 5
2 Normative references... 5
3 Terms and definitions... 6
4 Classification... 9
5 Basic composition... 9
6 Quality requirements... 12
7 Inspection methods... 13
8 Inspection rules... 14
9 Labeling... 15
10 Packaging, storage, transportation... 16
Annex A (normative) Supplementary rules for determination of methylsterol-free
composition in olive oil and olive-pomace oil... 17
Bibliography... 19
Foreword
GB/T 1.1-2020 “Directives for standardization - Part 1.Rules for the structure and
drafting of standardizing documents”.
This Standard replaces GB/T 23347-2009 “Olive oil and olive-pomace oil”. Compared
with GB/T 23347-2009, in addition to structural adjustment and editorial modifications,
the main technical changes are as follows.
-- Change relevant terms and definitions (see 3.1.1, 3.1.2, 3.1.3 of this Edition; 3.1.1,
3.1.2, 3.1.3 of Edition 2009);
-- Delete some terms and definitions (see 3.1.1.1~3.1.1.3, 3.3, 3.8 of Edition 2009);
-- Delete the requirements for unsaponifiable substance indicator, triglyceride-2
saturated fatty acid content (the sum of palmitic acid and stearic acid) (see 5.1.3,
5.1.8 of Edition 2009) in technical quality requirements and authenticity
requirements (see 5.4 of Edition 2009);
-- Change the range of fatty acid composition of olive oil and olive-pomace oil (see
Table 1 of Edition 2009);
-- Change the limits of trans fatty acids for lampante virgin olive oil, blended olive
oil and crude olive-pomace oil (see Table 2 of Edition 2009);
-- Add the limits of erythrodiol and uvaol in olive-pomace oil (see Table 5 of this
Edition);
-- Change the limits for the wax content, the difference between actual and
theoretical ECN 42 triglyceride content (see Table 6, Table 7 of this Edition; Table
7, Table 8 of Edition 2009);
-- Change the limit of stigmastadienes in virgin olive oil (see Table 8 of this Edition;
5.1.7 of Edition 2009);
-- Add the limit of fatty acid ethyl ester content indicator (see Table 9 this Edition);
-- Change the range of median of defect, acid value, UV absorbance and peroxide
value in quality indicators (see Table 9, Table 10 of this Edition; Table 10, Table
11 of Edition 2009);
-- Change the type inspection (see 8.3.2 of this Edition; 7.3.2 of Edition 2009);
-- Change the determination rules (see 8.4 of this Edition; 7.4 of Edition 2009);
-- Change the requirements for labelling (see Chapter 9 of this Edition; Chapter 8 of
Edition 2009);
-- Change the requirements for transportation (see 10.3 of this Edition; 9.3 of Edition
2009);
-- Add the requirements for sales (see 10.4 of this Edition);
-- Add the supplementary determination rules for methylsterol-free composition in
olive oil and olive-pomace oil (see Annex A of this Edition).
This Standard was proposed by National Food and Strategic Reserves Administration.
This Standard shall be under the jurisdiction of National Technical Committee on Grain
and Oil of Standardization Administration of China (SAC/TC 270).
Main drafting organizations of this Standard. National Grain and Material Reserve
Bureau Scientific Research Institute; National Grain and Material Reserve Bureau
Standard and Quality Center; Sino-Europe Natural Foods Co., Ltd.; Olive Oil Industry
Development Office of Wudu District, Longnan City, Gansu Province; China Food
Products Marketing Co., Ltd.; Longnan City Xiangyu Olive Oil Development Co., Ltd.;
Sichuan Tianyuan Olive Oil Co., Ltd.; Guizhou Grain and Oil Product Quality
Supervision and Inspection Station; Beijing Pingli Food Co., Ltd.; Hubei Xinlanyuan
Olive Oil Technology Co., Ltd.; and China Textile Grain and Oil Import and Export Co.,
Ltd.
Main drafters of this Standard. Xue Yalin, Xu Guangchao, Zhang Rui, Li Juzhen, Zhu
Lin, Li Yue, Wang Lirong, Lin Jinfeng, Ma Pengfei, Chen Gang, Liu Yuhong, He Shiqin,
Jiang Yan, Xu Songli, Murong Zheng, Zhu Jinyan, Zhang Dong, Pan Junsheng.
Versions of standard substituted by this Standard are.
-- GB 23347-2009 was issued in 2009 for the first time. In 2017, the nature of the
standard was adjusted from a mandatory national standard to a recommended
national standard GB/T 23347-2009;
-- This is the first revision.
Olive oil and olive-pomace oil
1 Scope
This Standard specifies the terms and definitions, classification, basic composition,
quality requirements, inspection methods, inspection rules, labeling, packaging, storage,
transportation and sales requirements of olive oil and olive-pomace oil.
This Standard applies to the production, sale and import and export of commercial olive
oil and olive-pomace oil.
2 Normative references
The provisions in following documents become the provisions of this Standard through
reference in this Standard. For dated references, the subsequent amendments (excluding
corrigendum) or revisions do not apply to this Standard, however, parties who reach an
agreement based on this Standard are encouraged to study if the latest versions of these
documents are applicable. For undated references, the latest edition of the referenced
document applies.
GB/T 5009.37, 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
food
GB 5009.229, National Food Safety Standard - Determination of Acid Value in food
GB 5009.236, National Food Safety Standard - Animal and Vegetable Fats and Oils
- Determination of Moisture and Volatile Matter
GB 5009.257, National Food Safety Standard - Foodstuffs - Determination of trans-
fatty acids in foodstuffs
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 15688, Animal and vegetable fats and oils - Determination of insoluble
impurities content
GB/T 17374, Sales package of edible vegetable oil
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1 olive oil
The oil made from fresh fruit of olive (Olea europaea L.).
NOTE. Except for oils obtained by solvent extraction or heavy esterification, other types of oils
and fats shall not be blended.
3.1.1 virgin olive oil
The oil without any additives is directly obtained from the fresh olive fruit by physical
methods such as mechanical pressing.
3.1.2 refined olive oil
The oil that lampante virgin olive oil is produced by refining, the glyceride structure of
lampante virgin olive oil does not change during the refining process, and only α-
tocopherol is allowed to be added in line with the food indicator regulations.
3.1.3 blended olive oil
The oil for human consumption made from a mixture of refined olive oil and virgin
olive oil ready for consumption.
3.2 olive-pomace oil
The oil obtained from olive pomace by solvent extraction or other physical methods.
3.2.1 crude olive-pomace oil
The crude olive-pomace oil that is mainly used as raw material for refining olive-
pomace oil, that uses olive pomace as raw material, the untreated ones are extracted by
leaching process, and does not meet the requirements of edible indicators
3.6 median of the fruity attribute
During the sensory discrimination process of olive oil's normal taste and smell, the
value that is ranked among all the data.
4 Classification
4.1 According to the processing technology, olive oil is divided into.
5 Basic composition
5.1 The fatty acid composition of olive oil and olive-pomace oil is shown in Table 1.
5.2 The trans fatty acid content in olive oil and olive-pomace oil is shown in Table 2.
5.6 Table 8 shows the stigmastadienes content in virgin olive oil.
6 Quality requirements
6.1 The quality requirements of olive oil shall comply with the provisions of Table 9.
6.2 The quality requirements for olive-pomace oil shall meet the requirements of Table
10.
7 Inspection methods
7.1 Smell and taste inspection. according to COI/T.20/Doc. No 15 (among which, the
oil sample evaluation glass shall comply with COI/T.20/Doc. No 5).
7.8 Fatty acid composition test. according to GB 5009.168.
7.9 Ultraviolet absorbency, ΔE value inspection. according to GB/T 22500.
7.10 Inspection of trans fatty acids. according to GB 5009.257.
7.11 Inspection of sterol composition and total amount of sterol. according to GB/T
25223.
7.12 Inspection of stigmastadienes. according to GB/T 25224.2.
7.13 Inspection of difference between actual and theoretical ECN42 triglyceride content.
according to GB/T 37512.
7.19 Inspection of halogenated solvents. according to COI/T.20/Doc. No 8.
8 Inspection rules
8.1 Sampling
Sampling method is according to GB/T 5524.
8.2 Exit-factory inspection
8.3 Type inspection
8.4 Determination rules
8.4.1 Olive oil products
8.4.1.1 When the names of olive oil products are not marked with virgin olive oil
(including extra virgin olive oil, excellent virgin olive oil and lampante virgin olive oil),
refined olive oil and blended olive oil, they shall be rejected.
8.4.2 Olive-pomace oil products
8.4.2.1 When the name of the olive-pomace oil product is not marked as crude olive-
pomace oil, refined olive-pomace oil and blended olive-pomace oil, it shall be
determined as rejected.
9 Labeling
9.1 Label olive oil and olive-pomace oil product names according to the terms and
definitions.
9.3 The virgin olive oils fit for consumption shall be marked with the harvest period of
the fresh olive fruit (such as October 2019 to February 2020).
9.4 Sub-packaged products shall be marked with the date of sub-package.
10 Packaging, storage, transportation
10.1 Packaging
It shall comply with GB/T 17374 and relevant national regulations and requirements.
10.2 Storage
It shall be stored in a hygienic, cool, dry, dark place. It shall not be stored with harmful
and toxic substances. Items with unusual odors shall be avoided.
10.4 Sale
Prepackaged olive oil and olive-pomace oil shall not be sold in bulk from the original
packaging at retail terminals.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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