GB 31664-2025 English PDFUS$79.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB 31664-2025: National food safety standard - Code for contamination control of 3-chloropropanol ester and glycidyl ester in food Status: Valid
Basic dataStandard ID: GB 31664-2025 (GB31664-2025)Description (Translated English): National food safety standard - Code for contamination control of 3-chloropropanol ester and glycidyl ester in food Sector / Industry: National Standard Classification of Chinese Standard: C53 Word Count Estimation: 4,459 Date of Issue: 2025-09-02 Issuing agency(ies): National Health Commission; State Administration for Market Regulation GB 31664-2025: National food safety standard - Code for contamination control of 3-chloropropanol ester and glycidyl ester in food---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/GB31664-2025 National Standards of the People's Republic of China National Food Safety Standards 3-Chloropropanol esters and gluconate in food Glyceryl ester contamination control standards Published on 2025-09-02 Implemented on 2026-09-02 National Health Commission of the People's Republic of China State Administration for Market Regulation issued National Food Safety Standards 3-Chloropropanol esters and gluconate in food Glyceryl ester contamination control standards 1.Scope This standard specifies the control of 3-chloropropanol esters and glycidol during the production of refined edible oils and the processing of food using them as raw materials. Basic requirements and management guidelines for esters. This standard applies to the use of 3-chloropropanol esters and glycidol in the production and use of refined edible oils (including edible vegetable oils and fish oils). Ester pollution control. 2.Refined Edible Oil Production 2.1 Raw Materials 2.1.1 Edible vegetable oils shall meet the requirements of GB 19641. 2.1.2 Edible vegetable oils should be stored at low temperatures (e.g., < 25℃) and in dry conditions, and processed as soon as possible. 2.1.3 It is advisable to test for chlorine-containing compounds in edible vegetable oils and fish oil raw materials, and to select raw materials with lower chloride ion content as much as possible. 2.2 Oil Extraction 2.2.1 Edible vegetable oils should be pretreated in a timely manner according to appropriate processing methods based on their characteristics. Temperature and time should be controlled during steaming and frying. Conditions such as time. 2.2.2 The introduction of chlorine-containing compounds should be avoided during the pressing and leaching processes. For example, chlorine-containing compounds should be avoided when using sedimentation to remove oilseed meal from crude oil. brine. 2.2.3 Negative pressure evaporation and stripping can be used in oil extraction to reduce the treatment temperature of mixed oil. 2.3 Refining 2.3.1 It is advisable to evaluate precursors (such as diglycerides and chlorinated compounds) in crude vegetable oil or fish oil, and select precursors and free fatty acids. Lower content of vegetable crude oil or fish oil. 2.3.2 It is advisable to monitor chloride ions introduced by water, acids, alkalis, adsorbents, etc., and reduce or avoid the introduction of chlorine-containing compounds in each refining stage to reduce the risk of chloride ions. The chloride ion content in oils and fats. 2.3.3 Degumming should be carried out under weakly acidic conditions to reduce the presence of 3-chloropropanol esters in vegetable or fish oils. Direct hydration degumming or enzymatic degumming can be used as alternative methods. For degumming, low-concentration phosphoric acid or citric acid is recommended. The degumming temperature should be controlled to minimize the release of 3-chloropropanol ester precursors during the degumming process. form. 2.3.4 During deacidification, appropriate methods should be selected to remove the precursor substances mentioned in 2.3.1, reduce the content of free fatty acids, and thus reduce the content of vegetable oils or... The deodorization temperature of fish oil can be achieved using chemical methods (such as alkali refining), biological methods (such as enzymatic methods), and physical methods (such as steam distillation, molecular distillation, etc.). (e.g., distillation). 2.3.5 During deodorization, temperature and time should be controlled, and it should be done at a relatively low temperature (e.g., not exceeding 240℃ for vegetable oil and not exceeding 190℃ for fish oil). Deodorization is performed to reduce the formation of glycidyl esters. This can be achieved by increasing the steam volume, improving the vacuum level, and accelerating the evaporation of volatile compounds. To reduce the deodorization temperature, a combination of low-temperature, long-duration and high-temperature, short-duration processes should be used to shorten the high-temperature deodorization time. 2.3.6 Processing aids that comply with national food safety standards should be used to reduce glycidyl esters, and the chloride ion content in processing aids should be controlled where necessary. content. 2.3.7 For vegetable oils or fish oils with high content of 3-chloropropanol esters and glycidyl esters, molecular distillation can be used to remove them. 2.3.8 After removing glycidyl esters from crude vegetable oil or fish oil using adsorbents, further deodorization treatment should be carried out if necessary. 3.Use of edible vegetable oils and fish oils in food processing 3.1 For food processing, it is advisable to choose edible vegetable oils and fish oils with low content of 3-chloropropanol esters and glycidyl esters. 3.2 Manufacturers of infant formula products using edible vegetable oils and fish oils should verify the content of 3-chloropropanol esters and glycidyl esters. Report. 3.3 The frying temperature during food processing should be controlled to avoid excessive frying time. Frying oil should be changed regularly to avoid repeated use. 3.4 When processing grilled or fried foods, it is advisable to reduce the use of salt or salted foods, such as using low-sodium ingredients. Salt should be added after cooking or heating is complete. With salt. ...... Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB 31664-2025_English be delivered?Answer: Upon your order, we will start to translate GB 31664-2025_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB 31664-2025_English with my colleagues?Answer: Yes. 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