GB 15196-2015 PDF in English
GB 15196-2015 (GB15196-2015) PDF English
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Name of Chinese Standard | Status |
| GB 15196-2015 | English | 80 |
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National Food Safety Standard -- Edible Fat and Oil Products
| Valid |
| GB 15196-2003 | English | 199 |
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Hygienic standard for margarine
| Obsolete |
| GB 15196-1994 | English | 279 |
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Hygienic standard of margarine
| Obsolete |
Standards related to (historical): GB 15196-2015
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GB 15196-2015: PDF in English GB 15196-2015
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard - Edible fat and oil
products
ISSUED ON: NOVEMBER 13, 2015
IMPLEMENTED ON: NOVEMBER 13, 2016
Issued by: National Health and Family Planning Commission of PRC
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Technical requirements ... 4
4 Others ... 6
National food safety standard -
Edible fat and oil products
1 Scope
This standard applies to edible oil products, such as hydrogenated oil,
margarine (vegetable butter), shortening, cocoa butter alternatives (cocoa
butter equivalent), non-dairy cream, powdered oil, etc.
2 Terms and definitions
2.1 Edible oil products
The solid, semi-solid or fluid fat and oil products, which have certain properties;
are manufactured through emulsification, quenching, kneading (or not) the
single product or mixture of animal and vegetable fats and oils, which are
processed by one or more methods of refining, hydrogenation,
transesterification, fractionation, with/without adding water and other auxiliary
materials. It includes edible hydrogenated oil, margarine (vegetable butter),
shortening, cocoa butter alternative (including cocoa butter equivalent), non-
dairy cream, powdered fat, etc.
2.2 Edible hydrogenated oil
Raw oil used in the food industry, which uses edible animal and vegetable oils
as raw materials AND processes it through hydrogenation and refining, etc.
2.3 Margarine
Vegetable butter
The edible oil and fat products, which have plasticity or fluidity, similar to natural
butter characteristics; are manufactured through emulsification, quenching (or
not), kneading the edible animal and vegetable fats OR single product or
mixture of several fats of the hydrogenated, fractionated, trans-esterified fats,
as the main raw materials, with/without adding water and other auxiliary
materials.
3 Technical requirements
3.1 Raw material requirements
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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