GB 15196-2015 PDF EnglishUS$80.00 · In stock · Download in 9 seconds
GB 15196-2015: National Food Safety Standard -- Edible Fat and Oil Products Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB 15196: Historical versions
Similar standardsGB 15196-2015: National Food Safety Standard -- Edible Fat and Oil Products---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/GB15196-2015GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National food safety standard - Edible fat and oil products Issued on. NOVEMBER 13, 2015 Implemented on. NOVEMBER 13, 2016 Issued by. National Health and Family Planning Commission of PRC Table of ContentsForeword... 3 1 Scope... 4 2 Terms and definitions... 4 3 Technical requirements... 4 4 Others... 6ForewordThis standard replaces GB 17402-2003 "Hygienic standard for edible hydrogenated oil" and GB 15196-2003 "Hygienic standard for margarine". Compared with GB 17402-2003 and GB 15196-2003, the main changes of this standard are as follows. - CHANGE the standard name into "National food safety standard - Edible fat and oil products"; - MODIFY the scope; - MODIFY the terms and definitions; - MODIFY the sensory requirements; - MODIFY the physical and chemical indicators; - ADD the requirements for the use of nutrition fortifiers; - ADD the requirements on the marking of trans fatty acids. National food safety standard - Edible fat and oil products1 ScopeThis standard applies to edible oil products, such as hydrogenated oil, margarine (vegetable butter), shortening, cocoa butter alternatives (cocoa butter equivalent), non-dairy cream, powdered oil, etc.2 Terms and definitions2.1 Edible oil products The solid, semi-solid or fluid fat and oil products, which have certain properties; are manufactured through emulsification, quenching, kneading (or not) the single product or mixture of animal and vegetable fats and oils, which are processed by one or more methods of refining, hydrogenation, 2.2 Edible hydrogenated oil Raw oil used in the food industry, which uses edible animal and vegetable oils as raw materials AND processes it through hydrogenation and refining, etc. 2.3 Margarine Vegetable butter The edible oil and fat products, which have plasticity or fluidity, similar to natural butter characteristics; are manufactured through emulsification, quenching (or not),3 Technical requirements3.1 Raw material requirements 3.2 Sensory requirements Sensory requirements shall meet the requirements of Table 1. 3.3 Physical and chemical indicators The physical and chemical indicators shall meet the requirements of Table 2. 3.6 Food additives and food nutrition fortifiers 3.6.1 The use of food additives shall comply with the provisions of GBv2760.4 OthersFor the edible fat and oil products, which are processed by the hydrogenation process, they be marked with the content of trans fatty acids. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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