T/SDCA 046-2023 "Tai Mountain Quality Squeezed Peanut Oil"

Scope

Scope: This document specifies the terms and definitions of extruded peanut oil, and stipulates the quality requirements, hygiene requirements for the production and processing process, inspection methods, inspection rules, labeling, marking, packaging, storage, transportation, and sales. This document is applicable to extruded peanut oil; Main technical content: The standard's quality indicators, such as the peroxide value, are stricter than those required by national standards; the food safety indicators, such as the limit of benzo[a]pyrene, are set at half of the national standard limit, and the limit of aflatoxin B1 is set at one-tenth of the national standard, meeting the EU limit requirements. Regarding hazardous substances, compared with national standards, additional indicators for trans fatty acids, polycyclic aromatic hydrocarbons, total aflatoxin, and 3-chloropropanol ester have been added. Among them, the limits of polycyclic aromatic hydrocarbons and total aflatoxin are set in accordance with EU limits, while the limit of 3-chloropropanol ester is set at half of the EU limit. The limit of trans fatty acids is set at "0" in accordance with the limit value specified in GB 28050. Additionally, two nutritional co-factors, vitamin E and squalene, have been added to meet consumers' demand for nutritional indicators and prevent excessive processing from causing nutrient loss. Sensory indicators require the product to maintain a rich flavor, ensuring that the product is complete in terms of color, aroma, taste, and health. The heating test indicators differ from those currently required by national standards, mainly because the national standard for peanut oil contains unreasonable requirements for this indicator. It is reported that the national standard for peanut oil will be revised to address this issue.

Development Information

Related Standards