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Similar standardsGB/T 23347-2021: Olive oil and olive-pomace oil---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/GBT23347-2021NATIONAL 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 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 ContentsForeword... 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... 19ForewordGB/T 1.1-2020 “Directives for standardization - Part 1.Rules for the structure and drafting of standardizing documents”. This Standard replaces GB/T 23347-2009 “Olive oil and olive-pomace oil”. Compared with GB/T 23347-2009, in addition to structural adjustment and editorial modifications, the main technical changes are as follows. -- Change relevant terms and definitions (see 3.1.1, 3.1.2, 3.1.3 of this Edition; 3.1.1, 3.1.2, 3.1.3 of Edition 2009); -- Delete some terms and definitions (see 3.1.1.1~3.1.1.3, 3.3, 3.8 of Edition 2009); -- Delete the requirements for unsaponifiable substance indicator, triglyceride-2 saturated fatty acid content (the sum of palmitic acid and stearic acid) (see 5.1.3, 5.1.8 of Edition 2009) in technical quality requirements and authenticity requirements (see 5.4 of Edition 2009); -- Change the range of fatty acid composition of olive oil and olive-pomace oil (see Table 1 of Edition 2009); -- Change the limits of trans fatty acids for lampante virgin olive oil, blended olive oil and crude olive-pomace oil (see Table 2 of Edition 2009); -- Add the limits of erythrodiol and uvaol in olive-pomace oil (see Table 5 of this Edition); -- Change the limits for the wax content, the difference between actual and theoretical ECN 42 triglyceride content (see Table 6, Table 7 of this Edition; Table 7, Table 8 of Edition 2009); -- Change the limit of stigmastadienes in virgin olive oil (see Table 8 of this Edition; 5.1.7 of Edition 2009); -- Add the limit of fatty acid ethyl ester content indicator (see Table 9 this Edition); -- Change the range of median of defect, acid value, UV absorbance and peroxide value in quality indicators (see Table 9, Table 10 of this Edition; Table 10, Table 11 of Edition 2009); -- Change the type inspection (see 8.3.2 of this Edition; 7.3.2 of Edition 2009); -- Change the determination rules (see 8.4 of this Edition; 7.4 of Edition 2009); -- Change the requirements for labelling (see Chapter 9 of this Edition; Chapter 8 of Edition 2009); -- Change the requirements for transportation (see 10.3 of this Edition; 9.3 of Edition 2009); -- Add the requirements for sales (see 10.4 of this Edition); -- Add the supplementary determination rules for methylsterol-free composition in olive oil and olive-pomace oil (see Annex A of this Edition). This Standard was proposed by National Food and Strategic Reserves Administration. This Standard shall be under the jurisdiction of National Technical Committee on Grain and Oil of Standardization Administration of China (SAC/TC 270). Main drafting organizations of this Standard. National Grain and Material Reserve Bureau Scientific Research Institute; National Grain and Material Reserve Bureau Standard and Quality Center; Sino-Europe Natural Foods Co., Ltd.; Olive Oil Industry Development Office of Wudu District, Longnan City, Gansu Province; China Food Products Marketing Co., Ltd.; Longnan City Xiangyu Olive Oil Development Co., Ltd.; Sichuan Tianyuan Olive Oil Co., Ltd.; Guizhou Grain and Oil Product Quality Supervision and Inspection Station; Beijing Pingli Food Co., Ltd.; Hubei Xinlanyuan Olive Oil Technology Co., Ltd.; and China Textile Grain and Oil Import and Export Co., Ltd. Main drafters of this Standard. Xue Yalin, Xu Guangchao, Zhang Rui, Li Juzhen, Zhu Lin, Li Yue, Wang Lirong, Lin Jinfeng, Ma Pengfei, Chen Gang, Liu Yuhong, He Shiqin, Jiang Yan, Xu Songli, Murong Zheng, Zhu Jinyan, Zhang Dong, Pan Junsheng. Versions of standard substituted by this Standard are. -- GB 23347-2009 was issued in 2009 for the first time. In 2017, the nature of the standard was adjusted from a mandatory national standard to a recommended national standard GB/T 23347-2009; -- This is the first revision. Olive oil and olive-pomace oil1 ScopeThis 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 referencesThe 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 GB/T 17374, Sales package of edible vegetable oil3 Terms and definitionsFor the purposes of this document, the following terms and definitions apply. 3.1 olive oil The oil made from fresh fruit of olive (Olea europaea L.). NOTE. 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 The oil without any additives is directly obtained from the fresh olive fruit by physical methods such as mechanical pressing. 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. 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 3.6 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.4 Classification4.1 According to the processing technology, olive oil is divided into.5 Basic composition5.1 The fatty acid composition of olive oil and olive-pomace oil is shown in Table 1. 5.2 The trans fatty acid content in olive oil and olive-pomace oil is shown in Table 2. 5.6 Table 8 shows the stigmastadienes content in virgin olive oil.6 Quality requirements6.1 The quality requirements of olive oil shall comply with the provisions of Table 9. 6.2 The quality requirements for olive-pomace oil shall meet the requirements of Table 10.7 Inspection methods7.1 Smell and taste inspection. according to COI/T.20/Doc. No 15 (among which, the oil sample evaluation glass shall comply with COI/T.20/Doc. No 5). 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. 7.19 Inspection of halogenated solvents. according to COI/T.20/Doc. No 8.8 Inspection rules8.1 Sampling Sampling method is according to GB/T 5524. 8.2 Exit-factory inspection 8.3 Type inspection 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. 8.4.2 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.9 Labeling9.1 Label olive oil and olive-pomace oil product names according to the terms and definitions. 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.10 Packaging, storage, transportation10.1 Packaging It shall comply with GB/T 17374 and relevant national regulations and requirements. 10.2 Storage It shall be stored in a hygienic, cool, dry, dark place. It shall not be stored with harmful and toxic substances. Items with unusual odors shall be avoided. 10.4 Sale Prepackaged olive oil and olive-pomace oil shall not be sold in bulk from the original packaging at retail terminals. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of English version of GB/T 23347-2021 be delivered?Answer: The full copy PDF of English version of GB/T 23347-2021 can be downloaded in 9 seconds, and it will also be emailed to you in 9 seconds (double mechanisms to ensure the delivery reliably), with PDF-invoice.Question 2: Can I share the purchased PDF of GB/T 23347-2021_English with my colleagues?Answer: Yes. 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