Standard No.:	GB 2716-2005
English Name:	Hygienic standard for edible vegetable oil
Chinese Name:	食用植物油卫生标准
Chinese Classification:	C35    Orthopedic devices
Professional Classification:	GB    National Standard
Source Content Issued by:	MOH; SAC
Issued on:	2005-1-25
Implemented on:	2005-10-1
Status:	superseded
Superseded by:	GB 2716-2018 National Food Safety Standard - Vegetable Oil
Superseded on:	2018-12-21
Superseding:	GB 2716-1988 Hygienic standard of edible vegetable oil GB/T 13103-1991 GB 15197-1994 Hygienic standard of refined oil GB 13103-1991 Hygienic standard of salad oil
Target Language:	English
File Format:	PDF
Word Count:	3000 words
Translation Price(USD):	60.0
Delivery:	via email in 1 business day

1 Scope This standard specifies sanitation index and inspection method for virgin vegetable oil and edible vegetable oil as well as hygienic requirements on food additives, packaging, marking, storage and transportation. This standard is applicable to virgin vegetable oil and edible vegetable oil, but not applicable to hydrogenated oil and margarine. 2. Normative References The provisions contains in the following normative documents which, through reference in this text, shall constitute provisions of this Standard. For dated references, all subsequent modifications (excluding correction contents) or revisions are not applicable to this standard. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest editions of these documents are applicable. For undated references, the latest editions of the normative documents are applicable to this standard. GB 2760 "Hygienic Standards for Uses of Food Additives" GB 2763 Maximum residue limits for pesticides in food GB/T 5009.11 "Determination of Total Arsenic and Abio-arsenic in Food" GB/T 5009.12 Determination of lead in foods GB/T 5009.22 "Determination of aflatoxin B1 in foods" GB/T 5009.27 Determination of benzo (a) pyrene in foods GB/T 5009.37 Method for analysis of hygienic standard of edible oils GB 8955 Hygienic specifications of edible vegetable oils factory GB 16629 No.6 Solvent-Extracted oil GB/T 17374 Sales package of edible vegetable oil GB 19641 Hygienic standard for oil seeds 3 Terms and Definitions For the purposes of this standard, the following terms and definitions apply. 3.1 Virgin vegetable oil It refers to the raw oil made of vegetable oil material as raw material. 3.2 Edible vegetable oil It refers to edible vegetable fat made of vegetable oil material or virgin vegetable oil. 4 Index Requirements 4.1 Requirements on raw materials and auxiliary materials 4.1.1 Raw materials shall meet those specified in GB 19641. 4.1.2 Extraction solvent for leaching shall meet those specified in GB 16629 and other requirements. 4.2 Appearance requirements Products shall have normal color and luster, transparency, odor and flavor free from empyreuma, rancidity and other peculiar smell. 4.3 Physical and chemical indexes Physical and chemical indexes shall meet those specified in Table 1.

Foreword I 1 Scope 2. Normative References 3 Terms and Definitions 4 Index Requirements 5 Food Additives 6 Production Process 7 Packaging 8 Marking 9 Storage and transportation 10 Inspection Methods