T/HBLS 0005-2024 Jingchu Grain and Oil: High-quality Rice Oil

Scope

Scope: This document defines the terms and definitions of Jingchu Grain and Oil's high-quality rice bran oil, and stipulates the quality requirements, testing methods and rules, labeling, packaging, storage, and transportation requirements. This document applies to high-quality edible commodity oil processed from rice bran (rice skin, germ) locally grown in Hubei Province, through pressing and extraction processes. Main technical content: 3 Terms and definitions: GB/T 19112 defines the following terms and definitions applicable to this document. 3.1 High-quality rice bran oil: High-quality edible commodity oil processed from rice bran (rice skin, germ) locally grown in Hubei Province, through pressing and extraction processes, also known as Jingchu Grain and Oil's high-quality rice bran oil. 4 Quality requirements: 4.1 Basic composition and main physical parameters are shown in Table 1. These compositions represent the basic characteristics of rice bran oil. When used for authenticity determination, they are for reference only. Table 1: Main fatty acid composition and physical parameters Name Range Relative density (d2200) 0.914-0.925 Main fatty acid composition / (%) Myristic acid C14:0 0.4~1.0 Palmitic acid C16:0 12~18 Palmitoleic acid C16:1 0.2~0.4 Stearic acid C18:0 1.0~3.0 Oleic acid C18:1 40~50 Linoleic acid C18:2 29~42 Linolenic acid C18:3 ＜1.0 Arachidic acid C20:0 ＜1.0 Unsaturated fatty acids ≥77.4 4.2 Quality indicators shall comply with the requirements of Table 2. Table 2: Quality indicators Item Quality indicator Color Pale yellow to brownish red Transparency (20°C) Clear and transparent Odor and taste With the inherent odor and taste of rice bran oil, no abnormal odor Water and volatile matter content / (%) ≤ 0.10 Insoluble impurities content / (%) ≤ 0.05 Acid value (calculated as KOH) / (mg/g) ≤ 1.0 Peroxide value / (g/100g) ≤ 0.17 Heating test (280°C) Permis

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