Issued By: General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China (AQSIQ)

Foreword

 The indices highlighted bold in Tables 10 and 11 of Subsection 5.1.2, as well as in Subsections 5.3, 5.4, 5.5, 7.4 and Clause 8 of this Standard are mandatory whilst the rest are recommended.

This Standard was formulated after referring to the contents of the related standards of Codex Alimentarius Commission (CAC) and International Olive Oil Council (IOOC), and considering the situation in this country.

This Standard was proposed by the State Forestry Administration and the People’s Republic of China.

This Standard is under the jurisdiction of the National Cooking Oil Standardisation Technical Committee.

The units responsible for drafting this Standard are: the Research Institute of Forestry under Chinese Academy of Forestry and the Academy of State Administration of Grain.

The units involving in drafting this Standard are: Ganshu Province Longnan City Xiangyu Olive Oil Development Co., Ltd., Shenzhen Kuwan Sunshine Food Co., Ltd., and Beijing Pinli Food Co., Ltd.

The main drafters of this Standard are: Yimin Xue, Yalin Xue, Rui Zhang, Yuhong Liu, Bofeng Lin, and Songli Xu.

Olive oils and olive pomace oils

Scope

This Standard specifies the terms and definitions, classifications, technical quality requirements, inspection methods, inspection rules, labelling, packaging, storage and transportation requirements of olive oils and olive pomace oils.

This Standard applies to all the different kinds of olive oil and olive pomace oil products.

Normative references

The provisions of the following documents become provisions of this Standard after being referenced. For dated reference documents, all later amendments (excluding corrigenda) and revised versions do not apply to this Standard. However, the parties to the agreement are encouraged to study whether the latest version of these documents applies. For undated reference documents, the latest versions apply.

GB 2716 Hygiene standard for edible vegetable oil

GB/T 5009.13 Determination of copper in food

       GB/T 5009.90 Determination of iron, magnesium and manganese in food

       GB/T 5009.37 Method for analysis of hygienic standard of edible vegetable oils

       GB/T 5524 Vegetable fats and oils –– Methods for sampling and sample splitting

       GB/T 5525 Vegetable fats and oils –– Methods for identification of transparency, odour and flavour

       GB/T 5528 Method for determination of moisture and volatile matter in vegetable fats and oils

       GB/T 5530 Animal and vegetable fats and oils –– Determination of acid value and acidity (GB/T 5530-2005, ISO 660: 1996, IDT)

 GB/T 5535.1 Animal and vegetable fats and oils — Determination of unsaponifiable matter — Part 1: Method using diethyl ether extraction (Reference method) (GB/T 5535.1•1998•eqv. ISO 3596-1: 1988)

       GB/T 5535.2 Animal and vegetable fats and oils — Determination of unsaponifiable matter — Part 2: Rapid method using hexane extraction (GB/T 5535.2－2008, ISO 18609: 2000,IDT)

       GB/T 5538 Oils and fats –– Determination of peroxide value (GB/T 5538-2005, ISO 3960: 2001, IDT)

       GB 7718 General standard for the labelling of pre-packaged foods

       GB 14880 Hygiene Standard for the use of nutritional fortification substances in foods

       GB/T 15688 Animal and vegetable fats and oils –– Determination of insoluble impurities content

       GB/T 17374 Distribution and sales packaging of edible vegetable oils

GB/T 17376 Animal and vegetable fats and oils –– Preparation of fatty acid methyl esters (GB/T 17376-1998, eqv. ISO 5509: 1978)

       GB/T 17377 Animal and vegetable fats and oils –– Analysis by gas chromatography of fatty acid methyl esters (GB/T 17377-1998, eqv. ISO 5508: 1990)

       ISO 3656 Animal and vegetable fats and oils –– Determination of ultraviolet absorbance

       COI/T.20/Doc.no.101) Determination of sterol ingredient and total sterol content –– Capillary column gas chromatography

       COI/T.20/Doc.no.151)  Analysis method of olive oil sensory assessment

       COI/T.20/Doc.no.171)  Determination of non-saturated trans fatty acid –– Capillary column gas chromatography

       COI/T.20/Doc.no.181)  Determination of wax content –– Capillary column gas chromatography

More information about Chinese Standard of the Olive oils, please click:. 01, 02, 03, 04, 05, 06, 07, 08, 09