1 revision background
This standard is based on People's Republic of China (PRC).
The Food Safety Law and its implementing regulations, and the Notice of the General Office of the State Council on Printing and Distributing the Work Plan for Special Food Safety Remediation, the former Ministry of Health issued the Work Arrangement for Cleaning and Perfecting the National Food Safety Standards in 20 10, the Hygienic Standard for Edible Vegetable Oils (GB 27 16-2005) and the Hygienic Standard for Fried Edible Plants (GB 7/kloc-0).
This standard was revised by Shanghai Center for Disease Control and Prevention, National Grain Bureau Standard Quality Center, National Grain Bureau Scientific Research Institute, Shanghai American Food and Drug Administration, Jiangnan University, and National Food Safety Risk Assessment Center, and the opinions of the national health, food and drug administration, agriculture, quality supervision, industry and commerce, entry-exit inspection and quarantine and other regulatory departments, oil production and processing enterprises, industry associations, universities and scientific research institutes were solicited, and finally GB 271was formed.
2 major changes
2. 1 Scope of application
Added "edible plant blending oil" and "various edible vegetable oils in the process of food frying".
2.2 Terms and definitions
The definition of crude vegetable oil was modified, and the definition of edible vegetable blended oil was added.
Vegetable crude oil: raw oil made from edible vegetable oil, which is not directly edible and used for processing edible vegetable oil. In order to clarify the fact that crude vegetable oil is used to process edible vegetable oil instead of directly eating it, it is necessary to avoid filling refined oil with raw oil.
Edible plant blending oil: edible oil blended with two or more edible vegetable oils.
2.3 sensory requirements
The requirement of oil state in sensory requirements has been added, and the sensory requirements have been changed from the reference standard GB/T 5009.37 to the description of specific inspection methods, as shown in the following table.
2.4 Physical and chemical indicators
The acid value of crude vegetable oil is subdivided according to different raw materials, and the acid value indexes of rice bran oil, palm kernel oil, corn oil, olive oil, cottonseed oil and coconut oil are specified respectively.
The index requirement of carbonyl value of edible vegetable oil during frying was deleted.
Change "solvent residue in extracted oil" to "solvent residue", change the limit of solvent residue in crude vegetable oil from 100mg/kg to no requirement, change the limit of solvent residue in edible vegetable oil from 50mg/kg to 20mg/kg, and update the corresponding detection method standard, that is, according to GB 5009.
During frying cottonseed oil, the limit of free gossypol was increased to 200mg/kg, and the limit of free gossypol in edible vegetable oil was changed from 0.02% to 200mg/kg. The standard of detection method was changed from GB/T 5009.37 to GB 5009. 148.
The standard of determination method of polar components was updated.
The national standard of food safety GB 2762 was directly cited for the limit of pollutants, and GB 276 1 national standard of food safety was directly cited for the limit of mycotoxins, which updated the detection method standard.
2.5 Food additives and nutritional fortifiers
The direct reference of food additives to GB 2760 adds the expression of food nutrition fortifier directly quoted from GB 14880.
2.6 Others
The naming and labeling requirements of edible plant blending oil are added, and the edible plant blending oil product should be named "edible plant blending oil"; The label of edible plant blending oil should indicate the proportion of various edible vegetable oils; The label of edible plant blending oil can indicate the name and content of more than 2% fatty acids (mass fraction of total fatty acids) in the product, and the format and requirements are clear.
2.7 Production, processing, packaging, storage and transportation
There are no relevant regulations on the production and processing technology, packaging, storage and transportation of vegetable oil, and the vegetable oil should meet the general and special production specifications.
3 the impact on enterprises and related suggestions
According to the specific changes of the old and new standards mentioned above, Food Companion Network suggested that all relevant production enterprises should optimize the production and processing flow in time according to the new standards, adjust the quality control system of enterprises, revise the work instructions and inspection manuals, and train the operating skills of personnel at the same time to make all preparations for the implementation of the new standards.
The new standard has not yet been implemented, and enterprises still have time to make up for the existing shortcomings. Edible blending oil producers and business units need to pay special attention: the new standard clearly stipulates that the label should indicate the proportion of various edible vegetable oils. In addition, the announcement of the National Health Committee of the Ministry of Agriculture and Rural Affairs of the State Administration of Market Supervision (No.16,20 18) stipulates that enterprises should label edible vegetable oil 20 18+2 12. The new standard has not yet been implemented, but the blended oil produced by some enterprises such as China Grain Reserve and COFCO has been made public one after another, which is a great progress in the industry and shows the sense of responsibility of enterprises. At present, there is no standard for testing the proportion of various formulations of blending oil. How to eliminate the problem of false labeling? There are only individual standards such as Identification of Palm Oil in Vegetable Oil (NY/T 1526-2007) and Qualitative Identification of Adulterated Camellia Oil by Gas Chromatography (DB33/T 735-20 16). As for whether the proportion of blended oil in the final product can really be achieved according to the marked formula, it is still hoped that the enterprise will operate in good faith.
In addition, the new standards are mandatory. If the recommended standard is implemented in production, enterprises should pay attention to the different requirements between the new standard and other currently effective recommended petroleum-related standards, so as to meet the requirements of both the new standard and the recommended standard. The food partner network gives you an example:
Acid price requirements: GB/T 23347-2009 requires intermediate virgin olive oil ≤ 4.0 mg/g, GB 27 16-20 18 requires ≤ 3 mg/g, and the new standard requires more stringent acid price.
Solvent residue requirements: GB/T 1534-20 17 Peanut crude oil requirements ≤ 100mg/kg, and extracted peanut oil shall not be detected as Grade I, II and III ≤ 50 mg/kg, GB/T1535-20.
Peroxide value requirements: Grade I peanut oil in peanut crude oil is ≤ 6.0 mmol/kg in GB/T 1534-20 17, palm crude oil is not required in GB/T 15680-2009, and plant crude oil is in GB 2712009.