GB/T 18009-2025 PDF English
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GB/T 18009: Historical versions
| Standard ID | USD | BUY PDF | Delivery | Standard Title (Description) | Status |
| GB/T 18009-2025 | 170 | Add to Cart | Auto, 9 seconds. | Palm kernel oil | Valid |
| GB/T 18009-1999 | 90 | Add to Cart | Auto, 9 seconds. | Palm kernel oil |
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GB/T 18009-2025: Palm kernel 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/GBT18009-2025GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 67.200.10 CCS X 14 Replacing GB/T 18009-1999 Palm Kernel Oil 棕榈仁油 Issued on: AUGUST 29, 2025 Implemented on: MARCH 1, 2026 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... 6 5 Quality Requirements... 6 6 Inspection Methods... 8 7 Inspection Rules... 9 8 Label Identification... 10 9 Packaging, Storage and Transportation... 10 Bibliography... 11Foreword
This document was drafted in accordance with the rules provided in GB/T 1.1-2020 Directives for Standardization - Part 1.Rules for the Structure and Drafting of Standardizing Documents. This document serves as a replacement for GB/T 18009-1999 Palm Kernel Oil. In comparison with GB/T 18009-1999, apart from structural adjustments and editorial modifications, the main technical changes are as follows. ---The “Scope” is modified (see Chapter 1; Chapter 1 of Version 1999); ---The “Terms and Definitions” is modified (see Chapter 3; Chapter 3 of Version 1999); ---The “Classification” is added (see Chapter 4); ---The characteristic indicators are deleted, and “basic composition and main physical parameters” are added (see 5.1; 4.1 of Version 1999); ---The Lovibond chromaticity index is deleted, the free fatty acid index for secondary crude palm kernel oil is modified, and a color index is added for finished product of palm kernel oil (see 5.2; 4.2 of Version 1999); ---The “Inspection Rules” is modified (see Chapter 7; Chapter 5 of Version 1999); ---The “Label Identification” is modified (see Chapter 8; 7.1 of Version 1999); ---The “Packaging, Storage and Transportation” is modified (see Chapter 9; 7.2, 7.3 and 7.4 of Version 1999); ---The determination of volatile fatty acid content is deleted (see Appendix A of Version 1999). Please be noted that certain content of this document may involve patents. The issuing institution of this document does not undertake the responsibility of identifying these patents. This document was proposed by National Food and Strategic Reserves Administration. This document shall be under the jurisdiction of National Technical Committee 270 on Grains and Oils of Standardization Administration of China (SAC/TC 270). The drafting organizations of this document. Agricultural Products Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences; Sanya Research Institute of Chinese Academy of Tropical Agricultural Sciences; Jinan University; Wuhan Polytechnic University; South Subtropical Crop Research Institute of Chinese Academy of Tropical Agricultural Sciences; Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences; Wilmar (Shanghai) Biotechnology R&D Center Co., Ltd.; Cargill Investment (China) Co., Ltd.; Yihai Kerry Arawana Holdings Co., Ltd.; Analysis and Testing Center of Chinese Palm Kernel Oil1 Scope
This document defines the terms and definitions for palm kernel oil, provides its classification, specifies the quality requirements, inspection rules, label identification, and packaging, storage, and transportation requirements, and describes the corresponding inspection methods. This document applies to the production, sale and inspection of palm kernel oil.2 Normative References
The contents of the following documents constitute indispensable clauses of this document through the normative references in the text. In terms of references with a specified date, only versions with a specified date are applicable to this document. In terms of references without a specified date, the latest version (including all the modifications) is applicable to this document. GB/T 191 Packaging - Pictorial Marking for Handling of Goods 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 Foods GB 5009.229 National Food Safety Standard - Determination of Acid Value in Foods GB 5009.236 National Food Safety Standard - Animal and Vegetable Fats and Oils - Determination of Moisture and Volatile Matter GB/T 5490 Inspection of Grain and Oils - General Rules 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 5526 Animal and Vegetable Fats and Oils - Determination of Relative Density GB/T 5532 Animal and Vegetable Fats and Oils - Determination of Iodine Value GB/T 15688 Animal and Vegetable Fats and Oils - Determination of Insoluble Impurities Content GB/T 17374 Sales Package of Edible Vegetable Oils GB/T 30354 Criterion for Bulk Transportation of Edible Vegetable Oils3 Terms and Definitions
The following terms and definitions are applicable to this document. 3.1 palm kernel oil Oil produced from the kernels of the oil palm (Elaeis guineensis). 3.2 crude palm kernel oil Palm kernel oil produced from the kernels of the oil palm through pressing and leaching, etc., and is not directly edible. 3.3 finished product of palm kernel oil Palm kernel oil processed from the kernels of the oil palm or crude palm kernel oil, intended for human consumption.4 Classification
Based on the degree of processing, palm kernel oil is classified into two categories. crude palm kernel oil and finished product of palm kernel oil.5 Quality Requirements
5.1 Basic Composition and Main Physical Parameters The basic composition and main physical parameters of palm kernel oil are shown in Table 1. The composition and parameters represent the basic characteristics of palm kernel oil and are for reference only when used for authenticity determination. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
