T/NSFST 002-2022 Edible vegetable blend oil

Scope

Main Technical Content: 3 Terms and Definitions The terms and definitions defined in GB 2716 apply to this document. 4 Technical Requirements 4.1 Raw Material Requirements 4.1.1 Edible vegetable oils shall comply with the provisions of GB 2716. 4.1.2 Products such as small-milled sesame oil shall comply with the relevant regulations and requirements for food safety. 4.2 Sensory Requirements They shall comply with the sensory requirements specified in Table 1. Table 1 Sensory Requirements Item Standard Color Have the unique color of edible vegetable blending oil, and the color shall be normal. Organizational form Oily liquid. Taste and odor Have the unique taste and odor of edible vegetable blending oil, without any abnormal odor or impurities. No foreign impurities visible to the naked eye under normal vision. 4.3 Physical and Chemical Indicators They shall comply with the physical and chemical indicators specified in Table 2. Table 2 Physical and Chemical Indicators Item Standard Water and volatile matter/ (g/100g) ≤ 0.20 Acid value (KOH)/ (mg/g) ≤ 3.0 Peroxide value/ (g/100g) ≤ 0.25 Total arsenic (as As) / (mg/kg) ≤ 0.1 Lead (as Pb) / (mg/kg) ≤ 0.09 Benzo(a)pyrene / (ug/kg) ≤ 10 Solvent residue / (mg/kg) ≤ 20 The solvent residue in pressed oil shall not be detected (if the detected value is less than 10 mg/kg, it shall be deemed undetected). 4.4 Net Content It shall comply with the provisions of Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China on the Supervision and Management of Measurement of Quantitative Packaged Commodities. The inspection method shall follow the method specified in JJF 1070. 4.5 Limits of Pollutants The limits of pollutants shall comply with the provisions of GB 2762. 4.6 Food Additives The use of food additives shall comply with the provisions of GB 2760. 5 Hygiene Requirement

Development Information

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