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GB 23347-2009 PDF in English


GB 23347-2009 (GB23347-2009) PDF English
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GB 23347-2009: PDF in English

GB 23347-2009
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.200.10
X 14
Olive oil and olive-pomace oil
橄榄油, 油橄榄果渣油
ISSUED ON: MARCH 28, 2009
IMPLEMENTED ON: OCTOBER 01, 2009
Issued by: General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration of the People's Republic of China.
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Normative references ... 4 
3 Terms and definitions... 6 
4 Classification ... 8 
5 Technical quality requirements ... 9 
6 Inspection methods ... 14 
7 Inspection rules ... 15 
8 Labelling ... 15 
9 Packaging, storage, transportation ... 16 
Bibliography... 17 
Olive oil and olive-pomace oil
1 Scope
This Standard specifies the terms and definitions, classification, technical quality
requirements, inspection methods, inspection rules, labeling, packaging, storage and
transportation requirements of olive oil and olive-pomace oil.
This Standard applies to all kinds of 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 2716, National Food Safety Standard - Vegetable Oil
GB/T 5009.13, Determination of copper in foods
GB/T 5009.37, Method for analysis of hygienic standard of edible oils
GB/T 5009.90, Determination of iron, magnesium and manganese in foods
GB/T 5524, Animal and vegetable fats and oils - Sampling (GB/T 5524-2008, ISO
5555:2001, IDT)
GB/T 5525, Vegetable fats and oils - Method for identification of transparency odor
and flavor
GB/T 5528, Animal and vegetable fats and oils - Determination of moisture and
volatile matter content (GB/T 5528-2008, ISO 662:1998, IDT)
GB/T 5530, Animal and vegetable fats and oils - Determination of acid value and
acidity (GB/T 5530-2005, ISO 660:1996, IDT)
GB/T 5535.1, Animal and vegetable fats and oils - Determination of unsaponifiable
matter - Part 1: Method using diethyl ether extraction (GB/T 5535.1-2008, ISO
3596:2000, IDT)
COI/T. 20/Doc. no.20, Determination of the difference between actual and
theoretical content of triacylglycerols with ECN42
IUPAC 2.431, Determination of the erythrodiol content
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1 olive oil
Oil made from the fruit of the olive tree (Olea europara L). 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
Oil product directly obtained from olive tree fruits by physical methods such as
mechanical pressing. In the process of oil extraction, external factors such as
temperature shall not cause changes in oil composition. Raw materials shall only be
processed by washing, decantation, centrifugation or filtration.
3.1.1.1 extra virgin olive oil
Its free fatty acid content (calculated as oleic acid) is not more than 0.8g per 100g of
oil, that is, its acid value (calculated as potassium hydroxide) is less than or equal to
1.6mg/g. Other indicators meet the requirements of the scope of application of this
Standard.
3.1.1.2 medium-grade virgin olive oil
Its free fatty acid content (calculated as oleic acid) is not more than 2g per 100g of oil.
Its acid value (calculated as potassium hydroxide) is less than or equal to 4.0 mg/g.
Other indicators meet the requirements of the scope of application of this standard.
3.1.1.3 lampante virgin olive oil
Its free fatty acid content (calculated as oleic acid) is more than 2g per 100g of oil. Its
acid value (calculated as potassium hydroxide) is greater than 4.0mg/g. Other indicators
meet the requirements of the scope of application of this Standard. The oil is not edible
and is mainly used for refining or other purposes.
3.1.2 refined olive oil
Oil product obtained from virgin olive oil by refining process (without changing its
glyceride structure). Its free fatty acid content (calculated as oleic acid) is not more than
0.3g per 100g of oil, that is, the acid value (calculated as potassium hydroxide) is less
than or equal to 0.6mg/g. Other indicators meet the requirements of the scope of
application of this Standard.
3.1.3 blended olive oil
Blended oil of refined and virgin olive oil (other than lampante virgin olive oil). Its free
fatty acid content (calculated as oleic acid) is not more than 1g per 100g of oil, that is,
the acid value (calculated as potassium hydroxide) is less than or equal to 2.0mg/g.
Other indicators meet the requirements of the scope of application of this Standard.
3.2 olive-pomace oil
Fats and oils obtained from olive-pomace by solvent or other physical methods,
excluding oils and fats obtained by heavy esterification. Other kinds of grease must not
be adulterated. Such oils cannot be called "olive oil" under any circumstances.
3.2.1 crude olive-pomace oil
Untreated olive-pomace oil, which shall not be eaten directly.
3.2.2 refined olive-pomace oil
Crude olive-pomace oil that is produced by refining process (without changing its
glyceride structure).
3.2.3 blended olive-pomace oil
Blend of refined olive-pomace oil and virgin olive oil (other than lampante virgin olive
oil).
3.3 unsaponifiable matter
Substances in oils and fats that do not interact with alkalis, but are soluble in ether and
insoluble in water, including sterols, fat-soluble vitamins and pigments and so on.
3.4 ultraviolet absorbency
The absorbance of a sample at a specific UV wavelength.
3.5 delta K
Variation in the absorbance of a sample at a specific UV wavelength.
3.6 median of the fruity attribute
Fruity taste refers to the normal taste and smell of olive oil, which is derived from intact,
fresh, ripe or immature olive fruit of different varieties.
The median value refers to the value arranged in the middle of all the data in the process
NOTE: The indicators and data in 5.3 and 5.5 are consistent with the indicators and data of the
International Codex Alimentarius Commission Standard CODEX STAN33-1981 (Rev.2-2003).
6 Inspection methods
6.1 Smell, taste, color inspection: according to COI/T. 20/Doc. no. 15 Implementation
(wherein the oil sample evaluation glass shall comply with the provisions of
COI/T.20/Doc. no.5).
6.2 Transparency inspection: according to GB/T 5525.
6.3 Moisture and volatile matter inspection: according to GB/T 5528.
6.4 Inspection of insoluble impurities: according to GB/T 15688.
6.5 Acid value or acidity inspection: according to GB/T 5530.
6.6 Unsaponifiable matter inspection: according to GB/T 5535.1 and GB/T 5535.2.
6.7 Peroxide value inspection: according to GB/T 5538.
6.8 Fatty acid composition inspection: according to GB/T 17376 and GB/T 17377.
6.9 Ultraviolet absorbance, ΔK value inspection: according to ISO 3656.
6.10 Composition inspection of 2-position of the triglyceride molecules: according to
ISO 6800.
6.11 α-tocopherol inspection: according to ISO 9936.
6.12 Inspection of trans fatty acids: according to ISO 15304.
6.13 Inspection of sterol composition and total amount of sterol: according to ISO
12228.
6.14 Inspection of stigmastadienes: according to ISO 15788.2.
6.15 Inspection of the maximum difference between actual and theoretical ECN42
triacylglycerols content: according to COI/T. 20/Doc. no. 20.
6.16 Inspection of the content of erythrodiol and uvaol: according to IUPAC 2.431.
6.17 Inspection of wax content: according to COI/T. 20/Doc. no. 18.
6.18 Solvent residue inspection: according to GB/T 5009.37.
6.19 Copper content inspection: according to GB/T 5009.13.
6.20 Iron content inspection: according to GB/T 5009.90.
6.21 Hygiene indicator inspection: according to GB/T 5009.37.
6.22 Inspection of halogenated solvents: according to COI/T. 20/Doc. no. 8.
7 Inspection rules
7.1 Sampling
The sampling method shall be implemented in accordance with the requirements of
GB/T 5524.
7.2 Exit-factory inspection
7.2.1 The inspection shall be carried out batch by batch. The inspection report shall be
issued.
7.2.2 Inspect according to the provisions of 5.2.
7.3 Type inspection
7.3.1 When there are major changes in raw materials, equipment and processes, type
inspection shall be carried out.
7.3.2 Inspect according to the provisions of Chapter 5.
7.4 Determination rules
7.4.1 When the product is inspected and complies with the provisions of Chapter 5, it
shall be accepted. When one item does not meet the requirements of this Standard, it
shall be rejected.
7.4.2 If the product is not marked with the product name in accordance with the
provisions of Chapter 4, it shall be rejected.
7.4.3 After the product has been inspected, if the products of each category in Chapter
4 do not conform to the values specified in 5.1, it shall be judged as adulteration.
7.4.4 If the trans fatty acid content of the product is not marked, the product shall be
rejected.
8 Labelling
8.1 The label shall meet the requirements of GB 7718.
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.