T/ZZFSA 004-2021 Edible Flavored Oil

Scope

Main Technical Content: 4.1 Raw Material Requirements The raw materials shall comply with the corresponding food standards and relevant regulations. 4.2 Sensory Requirements The sensory requirements shall comply with Table 1. Table 1: Sensory Requirements **Item** **Requirements** **Test Methods** **Appearance** Oily Take an appropriate sample and place it in a clean white dish (porcelain dish or similar container). For products that are liquid at room temperature, observe them under natural light; for products that are not liquid at room temperature, heat them to a liquid state in a water bath and then observe them under natural light. **Color** Have the color characteristic of the product. **Impurities** No foreign matter visible to the naked eye. **Odor and Taste** Have the odor and taste characteristic of the product, with no abnormal odors. Take an appropriate sample and place it in a 150ml beaker. Heat it to 50°C in a water bath, stir it rapidly with a glass rod, and then smell its odor and taste it. 4.3 Physical and Chemical Indicators The physical and chemical indicators shall comply with Table 2. Table 2: Physical and Chemical Indicators **Item** **Indicator** **Test Methods** **Acid Value (KOH)** (calculated as fat)/(mg/g) ≤ 5 2.5 GB 5009.229 **Peroxide Value (calculated as fat)** /(g/100g) ≤ 0.25 0.20 GB 5009.227 **Methylglyoxal/(mg/100g)** ≤ - 0.25 GB 5009.181 **Moisture and Volatile Matter/(g/100g)** ≤ 3.0 GB 5009.236 **Aflatoxin B1/(μg/kg)** ≤ 10 GB 5009.22 **Benzo(a)pyrene/(μg/kg)** ≤ 10 GB 5009.27 4.4 Limits for Fungal Toxins and Contaminants 4.4.1 The limits for fungal toxins shall comply with the provisions for other seasonings in GB 2761. 4.4.2 The limits for contaminants shall comply with the provisions for other seasonings in GB 2762. 4.5 Food Additives and Nutritional Enhancers 4.5.1 The use of food additives shall comply with the provisions for

Development Information

Related Standards