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US$70.00 · In stock · Download in 9 secondsGB 31664-2025: National food safety standard - Code for contamination control of 3-chloropropanol ester and glycidyl ester in food
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 31664-2025 | English | 70 |
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National food safety standard - Code for contamination control of 3-chloropropanol ester and glycidyl ester in food
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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
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 food
1 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.
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