GB/T 23347-2021_English: PDF (GB/T23347-2021)
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| Standard ID | GB/T 23347-2021 (GB/T23347-2021) | | Description (Translated English) | Olive oil and olive-pomace oil | | Sector / Industry | National Standard (Recommended) | | Word Count Estimation | 14,178 | | Date of Issue | 2021-10-11 | | Date of Implementation | 2022-05-01 | | Older Standard (superseded by this standard) | GB/T 23347-2009 | | Standard ID | GB 23347-2009 (GB23347-2009) | | Description (Translated English) | [GB/T 23347-2009] Olive oil and olive-pomace oil | | Sector / Industry | National Standard | | Classification of Chinese Standard | X14 | | Classification of International Standard | 67.200.10 | | Word Count Estimation | 13,178 | | Date of Issue | 2009-03-28 | | Date of Implementation | 2009-10-01 | | Quoted Standard | GB 2716; GB/T 5009.13; GB/T 5009.37; GB/T 5009.90; GB/T 5524; GB/T 5525; GB/T 5528; GB/T 5530; GB/T 5535.1; GB/T 5535.2; GB/T 5538; GB 7718; GB/T 15688; GB/T 17374; GB/T 17376; GB/T 17377; ISO 3656; ISO 6800; ISO 9936; ISO 15304; ISO 12228; ISO 15788.2; COI/T.20/DOC.NO.5; COI/T.20/DOC.NO.8; COI/T.20/DOC.NO.15; COI/T.20/DOC.NO.18; COI/T.20/DOC. NO.20; IUPAC 2.431 | | Drafting Organization | Forestry Research Institute of Chinese Academy of Forestry | | Administrative Organization | Standardization Technical Committee of the National Cereals | | Regulation (derived from) | Announcement of Newly Approved National Standards No. 3, 2009 (No. 143 overall) | | Proposing organization | State Forestry Administration | | Issuing agency(ies) | Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China; Standardization Administration of China | | Summary | This Chinese standard specifies the olive oil, olive-pomace terms and definitions, classifications, technical quality requirements, test methods, inspection rules, labeling, packaging, storage and transportation requirements. This standard applies to all kinds of goods olive oil, olive pomace oil. |
GB/T 23347-2021
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.200.10
CCS X 14
Replacing GB/T 23347-2009
Olive oil and olive-pomace oil
橄榄油, 油橄榄果渣油
ISSUED ON: OCTOBER 11, 2021
IMPLEMENTED ON: MAY 01, 2022
Issued by: State Administration for Market Regulation;
Standardization Administration of the People's Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative references ... 5
3 Terms and definitions... 6
4 Classification ... 9
5 Basic composition ... 9
6 Quality requirements ... 12
7 Inspection methods ... 13
8 Inspection rules ... 14
9 Labeling ... 15
10 Packaging, storage, transportation ... 16
Annex A (normative) Supplementary rules for determination of methylsterol-free
composition in olive oil and olive-pomace oil ... 17
Bibliography... 19
Olive oil and olive-pomace oil
1 Scope
This Standard specifies the terms and definitions, classification, basic composition,
quality requirements, inspection methods, inspection rules, labeling, packaging, storage,
transportation and sales requirements of olive oil and olive-pomace oil.
This Standard applies to the production, sale and import and export of commercial 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/T 5009.37, Method for analysis of hygienic standard of edible oils
GB 5009.168, National Food Safety Standard - Determination of Fatty Acid in
Foods
GB 5009.227, National Food Safety Standard - Determination of peroxide value in
food
GB 5009.229, National Food Safety Standard - Determination of Acid Value in food
GB 5009.236, National Food Safety Standard - Animal and Vegetable Fats and Oils
- Determination of Moisture and Volatile Matter
GB 5009.257, National Food Safety Standard - Foodstuffs - Determination of trans-
fatty acids in foodstuffs
GB/T 5524, Animal and vegetable fats and oils - Sampling
GB/T 5525, Vegetable fats and oils - Method for identification of transparency odor
and flavor
GB/T 15688, Animal and vegetable fats and oils - Determination of insoluble
impurities content
The oil without any additives is directly obtained from the fresh olive fruit by physical
methods such as mechanical pressing.
3.1.1.1 virgin olive oils fit for consumption
In the process of oil extraction of fresh olive fruit, the oil obtained by processing raw
materials by washing, decantation, centrifugation or filtration to avoid changes in oil
composition caused by external factors such as temperature.
NOTE: Include extra virgin olive oil, excellent virgin olive oil.
3.1.1.2 inedible virgin olive oil
The virgin olive oil produced from the fresh olive fruit that does not meet the
requirements of edible indicators.
NOTE: Lampante virgin olive oil, also known as crude virgin olive oil, is mainly used as raw
material for refining olive oil, but also for other purposes.
3.1.2 refined olive oil
The oil that lampante virgin olive oil is produced by refining, the glyceride structure of
lampante virgin olive oil does not change during the refining process, and only α-
tocopherol is allowed to be added in line with the food indicator regulations.
3.1.3 blended olive oil
The oil for human consumption made from a mixture of refined olive oil and virgin
olive oil ready for consumption.
3.2 olive-pomace oil
The oil obtained from olive pomace by solvent extraction or other physical methods.
NOTE: Olive-pomace oil does not include oil products obtained by heavy esterification of olive
pomace.
3.2.1 crude olive-pomace oil
The crude olive-pomace oil that is mainly used as raw material for refining olive-
pomace oil, that uses olive pomace as raw material, the untreated ones are extracted by
leaching process, and does not meet the requirements of edible indicators
3.2.2 refined olive-pomace oil
The oil that uses crude olive-pomace oil as the raw material and is produced by the
refining process, and only α-tocopherol is allowed to be added.
3.2.3 blended olive-pomace oil
The oil that is made by mixing refined olive-pomace oil and virgin olive oil that can be
eaten directly and meet the edible indicators.
3.3 ultraviolet absorbency
The absorbance of a sample at a specific UV wavelength.
3.4 delta E
Variation in the absorbance of a sample at a specific UV wavelength.
3.5 fruity attribute
The normal taste and smell of olive oil produced from intact, fresh, ripe or immature
olive fruits of different varieties.
3.6 median of the fruity attribute
During the sensory discrimination process of olive oil's normal taste and smell, the
value that is ranked among all the data.
NOTE: If the number of numbers in the set is odd, the value of the middle number is the median
value. If the number of numbers in the set is even, the average of the two numbers in the middle is
the median.
3.7 defect
Abnormal taste and smell of olive oil produced from dry, insect-eating, long-term
anaerobic fermentation, mixed with soil or not cleaned, preserved in brine, etc.; Or the
taste of olive fruit in prolonged contact with metal surfaces during crushing, mixing,
pressing or storage, the taste of oxidized olive oil.
3.8 median of defect
The value that is ranked in the middle of all the data during the sensory discrimination
process of abnormal taste, smell and taste of olive oil.
3.9 wax
The synthesized ester of higher monohydric alcohols and higher fatty acids.
3.10 sterol
The hydroxyl-containing cyclopentanoperhydrophenanthrene compound that exists in
the body in the free state or in the state of being combined with fatty acids to form esters.
3.11 equivalent carbon number; ECN
The sum of the carbon numbers of the three fatty acids in a triglyceride minus twice the
7.7 Peroxide value inspection: according to GB 5009.227.
7.8 Fatty acid composition test: according to GB 5009.168.
7.9 Ultraviolet absorbency, ΔE value inspection: according to GB/T 22500.
7.10 Inspection of trans fatty acids: according to GB 5009.257.
7.11 Inspection of sterol composition and total amount of sterol: according to GB/T
25223.
7.12 Inspection of stigmastadienes: according to GB/T 25224.2.
7.13 Inspection of difference between actual and theoretical ECN42 triglyceride content:
according to GB/T 37512.
7.14 Inspection of erythrodiol and uvaol contents: according to COI/T.20/Doc. No 26.
7.15 Fatty acid ethyl ester inspection: according to COI/T.20/Doc.No28/Rev.2.
7.16 Wax content inspection: according to GB/T 22501.
7.17 Iron content inspection: according to GB/T 31576.
7.18 Copper content inspection: according to GB/T 31576.
7.19 Inspection of halogenated solvents: according to COI/T.20/Doc. No 8.
8 Inspection rules
8.1 Sampling
Sampling method is according to GB/T 5524.
8.2 Exit-factory inspection
8.2.1 It shall inspect in batches. Issue the inspection report.
8.2.2 In addition to iron and copper indicators, olive oil shall be inspected according to
the items specified in Table 9, and olive-pomace oil shall be inspected according to the
items specified in Table 10.
8.3 Type inspection
8.3.1 When there are major changes in raw materials, equipment, and processes, or
when the supervision and management department puts forward requirements, type
inspection shall be carried out.
8.3.2 Inspect according to the provisions of Chapter 5 and Chapter 6.
8.4 Determination rules
8.4.1 Olive oil products
8.4.1.1 When the names of olive oil products are not marked with virgin olive oil
(including extra virgin olive oil, excellent virgin olive oil and lampante virgin olive oil),
refined olive oil and blended olive oil, they shall be rejected.
8.4.1.2 When the olive oil product is inspected and there is one item that does not meet
the provisions of Chapter 5 and Chapter 6, it will be rejected. When 4.0% < campesterol
content ≤4.5%, it shall be determined according to A.1 in Annex A. When 0.5%< δ-7-
stigmasterol≤0.8%, it shall be determined according to A.2.1 in Annex A. When the
wax content is 300mg/kg~350mg/kg, the content of erythrodiol or uvaol is ≤3.5%, and
other indicators meet the requirements of virgin olive oil in this document, it is
determined as lampante virgin olive oil.
8.4.2 Olive-pomace oil products
8.4.2.1 When the name of the olive-pomace oil product is not marked as crude olive-
pomace oil, refined olive-pomace oil and blended olive-pomace oil, it shall be
determined as rejected.
8.4.2.2 When the olive-pomace oil product is inspected and there is one item that does
not meet the provisions of Chapter 5 and Chapter 6, it is determined as rejected. When
0.5%< δ-7-stigmasterol≤0.7%, it shall be determined according to A.2.2 in Annex A.
When the wax content is 300mg/kg~350mg/kg, the content of erythrodiol or uvaol
is >3.5%, and other indicators meet the requirements of crude olive-pomace oil in this
document, it is determined as crude olive-pomace oil.
9 Labeling
9.1 Label olive oil and olive-pomace oil product names according to the terms and
definitions.
NOTE: Olive-pomace oil is not called as "olive oil".
9.2 Non-prepackaged products shall be marked with the classification name on the
accompanying documents.
9.3 The virgin olive oils fit for consumption shall be marked with the harvest period of
the fresh olive fruit (such as October 2019 to February 2020).
9.4 Sub-packaged products shall be marked with the date of sub-package.
......
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.
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