Standard No.:	GB/T 5525-2008
English Name:	Vegetable fats and oils - Method for identification of transparency odor and flavor
Chinese Name:	植物油脂 透明度、气味、滋味鉴定法
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:	2008-03-06
Implemented on:	2008-8-1
Status:	to be superseded
Superseded by:	GB/T 5525-2025 Vegetable fats and oils - Method for identification of transparency;odour and taste
Superseded on:	2026-5-1
Superseding:	GB/T 5525-1985 Inspection of vegetable oils; Methods for identification of transparency,colour,odour and taste
Target Language:	English
File Format:	PDF
Word Count:	2000 words
Translation Price(USD):	40.0
Delivery:	via email in 1 business day

1. Scope This standard specifies the methods for identification of transparency, odor and flavor of vegetable fats and oils. This standard is applicable to the identification of transparency, odor and flavor of vegetable fats and oils. 2. Normative References The following documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding corrections to), or revisions of, any of these publications do not apply. 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 referred to apply. GB/T 15687 Preparation of Test Sample 3. Term and Definition For the purpose of this standard, the following term and definition applies.

Foreword i 1. Scope 1 2. Normative References 1 3. Term and Definition 1 4. Preparation of Test Sample 2 5. Identification of Transparency 2 6. Identification of Odor and Flavor 2