Standard No.:	GB 1535-2003
English Name:	Soya bean oil
Chinese Name:	大豆油
Chinese Classification:	X14    Grease and oil processing and products
Professional Classification:	GB    National Standard
ICS Classification:	67.200.10 67.200.10    Animal and vegetable fats and oils 67.200.10
Source Content Issued by:	AQSIQ
Issued on:	2003-11-11
Implemented on:	2004-5-1
Status:	superseded
Superseded by:	GB/T 1535-2017 Soya bean oil
Superseded on:	2018-7-1
Superseding:	GB 1535-1986 Soybean oil
Target Language:	English
File Format:	PDF
Word Count:	3000 words
Translation Price(USD):	254.0
Delivery:	via email in 1 business day

1 Scope This standard specifies terms and definitions, classification, quality requirements, inspection methods and rules, labeling, packaging, storage and transportation of soya bean oil. This standard is applicable to finished product of pressing soya bean oil, finished product of solvent extraction soya bean oil and crude soya bean oil. The quality indexes of crude soya bean oil are applicable to the trade of crude soya bean oil only. 2 Normative References The following standards contain provisions which, through reference in this text, constitute provisions of this standard. For dated reference, subsequent amendments to (excluding corrections to), or revisions of, any of these publications do not apply. However, the parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards. For undated references, the latest edition of the normative document referred to applies. GB 2716 Hygienic Standard for Edible Vegetable Oil GB 2760 Hygienic Standards for Uses of Food Additives GB/T 5009.37 Method for Analysis of Hygienic Standard of Edible Oils GB/T 5524 Inspection of Vegetable Oils; Methods for Sampling and Sample Reduction GB/T 5525-1985 Inspection of Vegetable Oils; Methods for Identification of Transparency, Colour, Odour and Taste GB/T 5526 Inspection of Vegetable Oils; Methods for Determination of Specific Gravity GB/T 5527 Inspection of Vegetable Oils; Methods for Determination of Refractive Index GB/T 5528 Method for Determination of Moisture and Volatile Matter in Vegetable Oil and Fat GB/T 5529 Inspection of Vegetable Oils; Methods for Determination of foreign Matter GB/T 5530 Animal and Vegetable Fats and Oils - Determination of Acid Value and Acidity (GB/T 5530-1998, eqv ISO 660: 1983) GB/T 5531 Inspection of Vegetable Oils; Heating Test GB/T 5532 Vegetable Oils - Determination of Iodine Value (GB/T 5532-1995, neq ISO 3961: 1989) GB/T 5533 Inspection of Vegetable Oils; Methods for Determination of Saponified Matter Content GB/T 5534 Animal and Vegetable Fats and Oils - Determination of Saponification Value (GB/T 5534-1995, Idt ISO 3657: 1988) GB/T 5535 Inspection of Vegetable Oils - Determination of Unsaponifiable Matter GB/T 5538 Oils and Fats - Determination of Peroxide Value (GB/T 5538-1995, eqv ISO 3960: 1977) GB/T 5539 Inspection of Vegetable Oils; Qualitative Test of Oils GB 7718 General Standard for the Labelling of Foods GB/T 17374 Sales Package of Edible Vegetable Oil GB/T 17376 Animal and Vegetable Fats and Oils - Preparation of Methyl Esters of Fatty Acids (GB/T 17376-1998, eqv ISO 5509: 1978) GB/T 17377 Animal and Vegetable Fats and Oils - Analysis by Gas Chromatography of Methyl Esters of Fatty Acids (GB/T 17377-1998, eqv ISO 5508: 1990) GB/T 17756-1999 General Technical Requirements of Salad Oil 3 Terms and Definitions For the purpose of this standard, the following terms and definitions apply. 3.1 Pressing soya bean oil Oil made by directly pressing the soya bean. 3.2 Solvent extraction soya bean oil Oil made from soya bean by solvent extraction. 3.3 Genetically modified organism soya bean oil Oil made from the genetically modified organism soya bean. 3.4 Crude soya bean oil Soya bean oil that has not been subject to any process and is not directly edible for human. 3.5 Finished product of soya bean oil Soya bean oil that meets the quality indexes and sanitary requirements of finished oil stated in this standard and also is directly edible for human. 3.6 Refractive index Sine ratio of incidence angle to refraction angle when light rays go into grease from air. 3.7 Specific gravity Ratio of mass of vegetable oil at 20℃ to mass of the same volume of distilled water at 20℃. 3.8 Iodine value Quantity of iodine (in grams) needed for additive reaction with 100 g grease under specified conditions. 3.9 Saponification value Quantity of potassium hydroxide (in milligrams) needed for saponifying 1 g grease. 3.10 Unsaponifiable matter Matters in grease, not reacting with alkali, soluble in ether while insoluble in water, including sterol, liposoluble vitamin and pigment, etc.. 3.11 Fatty acid Generic term of monocarboxylic acids in fatty group, and the general formula is R-COOH.

Foreword I 1 Scope 2 Normative References 3 Terms and Definitions 4 Classification 5 Quality Requirements 6 Inspection Methods 7 Inspection Rules 8 Labeling 9 Packaging, Storage and Transportation Bibliography