GB/T 38069-2019 English PDF

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GB/T 38069-2019: Shortening
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 38069-2019	279	Add to Cart	3 days	Shortening	Valid

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Basic data

Standard ID: GB/T 38069-2019 (GB/T38069-2019)
Description (Translated English): Shortening
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X14
Classification of International Standard: 67.200.10
Word Count Estimation: 14,185
Date of Issue: 2019-10-18
Date of Implementation: 2020-05-01
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 38069-2019: Shortening

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Shortening ICS 67.200.10 X14 National Standards of People's Republic of China Shortening Published on.2019-10-17 2020-05-01 implementation State market supervision and administration China National Standardization Administration issued

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the National Grain and Material Reserve Bureau. This standard is under the jurisdiction of the National Grain and Oil Standardization Technical Committee (SAC/TC270). This standard was drafted. Jiangnan University, the National Food and Material Reserve Bureau Standard Quality Center, the National Grain and Material Reserve Bureau scientific research Research Institute, Wuhan Light Industry University, Henan University of Technology, Ningbo Food Inspection and Testing Institute, COFCO Donghai Grain and Oil Industry (Zhangjiagang) Co., Ltd. Division, Fengyi (Shanghai) Biotechnology R&D Center Co., Ltd. The main drafters of this standard. Wang Xingguo, Zheng Ruixing, Yang Weimin, Jin Qingzhe, Zhao Chenwei, Meng Zong, Xue Yalin, Qi Ce, He Dongping, Liu Yulan, Hu Peng, Lu Qingyan, Zhou Shengli. Shortening

1 Scope

This standard specifies the terms and definitions, classification, quality requirements, inspection methods and rules, labeling, packaging, storage, transportation and sales of shortening. Sale and so on. This standard applies to shortening for food processing.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 2760 food safety national standard food additive use standard GB/T 5009.77-2003 Analytical method for hygienic standard of edible hydrogenated oil and margarine GB 5009.227 National Food Safety Standard Determination of Peroxide Value in Foods GB 5009.229 Determination of acid value in foods GB 5009.236 National standard for food safety - Determination of moisture and volatiles of animal and vegetable oils GB/T 5524 animal and vegetable oils GB 7718 National Food Safety Standards for Prepackaged Food Labels GB/T 10247 viscosity measurement method GB 14880 food safety national standard food nutrition enhancer use standard GB 15196-2015 National Food Safety Standard Edible Oil Products GB/T 15688 Determination of insoluble impurities in animal and vegetable oils GB/T 24892 Determination of melting point (slip point) of animal and vegetable oils in open capillary GB 28050 Food Safety National Standard Prepackaged Food Nutrition Labelling General GB/T 31743-2015 Animal and vegetable fat pulse NMR method for the determination of solid fat content

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Edible animal or vegetable oil and its hydrogenation, fractionation, transesterification oil or a mixture of the above-mentioned oils and fats, after quenching or kneading Solid, semi-solid or fluid with good crispness without chilling and kneading, with or without the addition of food additives and nutritional supplements Ableous oil products. 3.2 A shortening having a flat solid fat curve and a wide plastic range. 3.3 A shortening having high oxidative stability and/or rapid melting characteristics. ......

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