GB 31664-2025 PDF English
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GB 31664-2025: National food safety standard - Code for contamination control of 3-chloropropanol ester and glycidyl ester in food
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GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National food safety standard - Specification for contamination control of 3-chloropropanol ester and glycidyl ester in food Issued on: SEPTEMBER 02, 2025 Implemented on: MARCH 02, 2026 Issued by. National Health Commission of the People’s Republic of China; State Administration for Market Regulation.
Table of Contents
1 Scope... 3 2 Production of refined edible oils... 3 3 Use of edible vegetable oils and fish oils in food processing... 4 National food safety standard Specification for contamination control 3-chloropropanol ester and glycidyl ester in food1 Scope
This Standard specifies the basic requirements and management guidelines for the control of 3-chloropropanol ester and glycidyl ester during the production of refined edible oils and the processing of food using them as raw materials. This Standard applies to the contamination control of 3-chloropropanol ester and glycidyl ester during the production and use of refined edible oils (including edible vegetable oils and fish oils).2 Production of refined edible oils
2.1 Raw materials 2.1.1 Edible vegetable oilseeds shall comply with the requirements of GB 19641. 2.1.2 Edible vegetable oilseeds shall be stored at relatively low temperatures (e.g., < 25 ℃) and under dry conditions, and processed as soon as possible. 2.1.3 It should test for chlorinated compounds in edible vegetable oilseeds and fish oil raw materials, and to select raw materials with lower chloride ion content whenever possible. 2.2 Oil extraction 2.2.1 Edible vegetable oilseeds shall be pretreated in a timely manner according to appropriate processing methods based on their characteristics. Temperature, time, and other conditions shall be controlled during steaming and frying. 2.2.2 It shall avoid the introduction of chlorinated compounds during pressing and leaching. For example, chlorinated brine shall be avoided when removing oilseed meal from crude oil using sedimentation. 2.3 Refining 2.3.1 It should assess the precursors (such as diglycerides and chlorinated compounds) in crude vegetable oils or fish oils, and select crude vegetable oils or fish oils with lower levels of precursors and free fatty acids. 2.3.2 It should monitor chloride ions introduced by water, acids, alkalis, adsorbents, etc., and reduce or avoid the introduction of chlorine-containing compounds in each refining stage, thereby lowering the chloride ion content in oils. 2.3.3 Degumming shall be carried out under weakly acidic conditions to reduce the presence of 3-chloropropanol ester in vegetable oils or fish oils. If direct hydration degumming or enzymatic degumming is used, low-concentration phosphoric acid or citric acid degumming is preferable, and the degumming temperature should be controlled to reduce the formation of 3-chloropropanol ester precursors during the degumming process. 2.3.4 During deacidification, appropriate methods shall be selected to remove the precursors mentioned in 2.3.1, reducing the free fatty acid content and thus lowering the deodorization temperature of vegetable oils or fish oils. Chemical methods (such as alkali refining), biological methods (such as enzymatic methods), and physical methods (such as steam distillation and molecular distillation) can be used. 2.3.5 During deodorization, temperature and time shall be controlled. Deodorization shall be carried out at relatively low temperatures (e.g., not exceeding 240 ℃ for vegetable oils and not exceeding 190 ℃ for fish oils) to reduce the formation of glycidyl ester. The deodorization temperature can be lowered by increasing the steam volume, improving the vacuum level, and accelerating the evaporation of volatile compounds. A combination of low-temperature, long-time and high-temperature, short-time processes is recommended to reduce the high-temperature deodorization time.3 Use of edible vegetable oils and fish oils in food processing
3.1 Edible vegetable oils and fish oils with low 3-chloropropanol ester and glycidyl ester content should be selected for food processing. 3.2 Infant formula manufacturers using edible vegetable oils and fish oils shall verify the test reports on the 3-chloropropanol ester and glycidyl ester content. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
