T/XJBSLH 010-2025 Edible vegetable oil (seed) safflower seed oil

Scope

Main technical content: The sensory requirements shall comply with Table 1. **Table 1: Sensory Requirements** **Item** | **Requirements** - **Color** | The color should be consistent with the product's expected color. - **Taste** | The taste should be consistent with the product's expected taste, without burnt or other abnormal odors. - **Smell** | The smell should be consistent with the product's expected smell, without rancid or other abnormal odors. - **Fatty Acid Composition** | The fatty acid composition shall comply with Table 2. **Table 2: Fatty Acid Composition of Safflower Seed Oil** **Fatty Acid** | **Content (%)** - **Cuminic Acid (C14:0)** | ND–0.2 - **Palmitic Acid (C16:0)** | 5.3–8.0 - **Palmitoleic Acid (C16:1)** | ND–0.2 - **Heptadecanoic Acid (C17:0)** | ND–0.1 - **Stearic Acid (C17:1)** | ND–0.1 - **Oleic Acid (C18:0)** | 1.9–2.9 - **Linoleic Acid (C18:1)** | 8.4–21.3 - **Linolenic Acid (C18:2)** | 67.8–83.2 - **Arachidic Acid (C18:3)** | ND–0.1 - **Eicosapentaenoic Acid (C20:0)** | 0.02–0.4 - **Palmitoleic Acid (C20:1)** | ND–1.8 - **Oxalic Acid (C22:0)** | ND–1.0 - **Methyl Heptadecanoate (C22:1)** | ND–1.8 **Note**: ND indicates "not detected" and is defined as ≤0.05%. **Quality Requirements** The quality requirements shall comply with Table 3. **Table 3: Quality Requirements** **Item** | **Quality Indicator** - **Water and Volatile Matter** | ≤0.20% - **Insoluble Impurities** | ≤0.20% - **Acid Value (KOH)** | ≤4.0 mg/g - **Peroxide Value** | ≤7.5 mmol/kg - **Solvent Residue** | ≤100 mg/kg **Hygiene Requirements** They shall comply with GB 2716 and relevant national standards and regulations. **Additive Requirements** They shall comply with GB 2760 and relevant national standards and regulations, but no fragrances or flavors shall be added.

Development Information

Related Standards