GB 17402-2003 Hygienic standard for edible hydrogenated oil

This standard specifies the index requirements, food additives, hygienic requirements for production and processing, packaging, labeling, storage and transportation requirements and inspection methods for edible hydrogenated oil. This standard applies to edible hydrogenated oil. GB 17402-2003 Hygienic Standard for Edible Hydrogenated Oil GB17402-2003 Standard download decompression password: www.bzxz.net

This standard is mandatory,
source edible oil
This standard book (3740
wooden cup confirmed and 1432-18: to be modified as follows:
according to the standard format
GR17402-20C3
added raw materials, food additives, production and process requirements, including some requirements, certification, and must-have requirements...cancelled the previous instructions;www.bzxz.net
the measurement unit of chemical efficiency is / more.
The appendix of this standard is the current model appendix
|This standard is valid from 1998-171m2. This standard is issued by the Chinese Ministry of Health and is affiliated to the following units: Shanghai Municipal Health and Epidemic Prevention Station, Beijing Municipal Health and Public Health Bureau, Tianjin Municipal Health Bureau Public Security Bureau, and the main authors of this standard are: Yang Wuzuo, Guan Ruiyu, Zhang Yang, Gan Huatai Ou Cui. This standard represents the version issued in: Wood Standard-313.
1 Standard for Edible Hydrogenated Oil
G[I 17402—2003
This standard specifies the requirements for the indicators of food additives, food additives, production process hygiene, packaging, labeling, storage and transportation requirements and inspection methods:
Regional standard for food additives.
2 Normative references
The clauses in the following documents shall become the clauses of this standard through the use of this standard: All applicable documents of the current period, all subsequent amendments (not included in parentheses) or revised versions shall not be applicable to this standard. However, the parties who have reached an agreement on the validity of this standard shall investigate whether the validity of the document is valid. This document is the latest version, the date of the reference document, the latest version of which shall apply. GB2761 Food Additives
H/9.12 Determination of Food Additives
6, BT9,27 Analysis Methods of Food Additive Hygiene Standards G595 Edible Culture Standards 1 Heat Generation
3 Terms and Definitions
The following terms and definitions apply to this standard.
Edible Oil
Food Industry Raw Material Oil Made from Edible Culture Oils, After Hydrogenation and Refining, Index Requirements
4. ：Raw material requirements
Should meet the corresponding standards and relevant regulations. 4.2 Sensory requirements
Appearance: milky white plastic solid, uniform texture, no taste. 4.3 Physical and chemical indicators
Physical and chemical indicators should meet the requirements of Table [Table 1 Physical and chemical indicators
Risk/kH)/(m/g
Real chemical reaction/rg:10n g
Fb/tR/e
5 Food additives
5.1 The quality of food additives should meet the relevant standards and relevant regulations. 5.2 The variety and use of food additives should meet the requirements of 6B2763. #
CB17402-2003
Hygiene requirements for the production and processing process
Hygiene requirements for the production and processing process should meet the requirements of 9355. 7 Packaging costs
The packaging container and material composition shall comply with the relevant standards. 8 Labeling
The labeling requirements of the packaging shall comply with the relevant environment: Purchase and storage
9.1 Storage
The product shall be kept in a dry and well-ventilated place. It shall not be stored together with toxic, harmful, toxic, easily toxic, and easily volatile items. 9.2 When transporting the product, avoid exposure to sunlight and rain. It shall not be stored together with toxic, harmful, odorous or items that affect the quality of the product. 10 Inspection method
Sensory index
Follow the standard Appendix A.
10.2 Physical and chemical indexes
10.2.1 Acid value
Determine according to the method specified in B5005. 10.2.2 Transformation value Determine by the method specified in GB/E005,12. 4.1 Color 4.1.1 Female organ: Diameter 50mm, A. 1. 2 Operation method (Normative Appendix) GB17402-2003 Take a small piece of the sample (about 1 meter) and place it on the surface of the sample. Place it on a table or on a concave color table under natural light to reflect the color of the sample. Note the following colors: natural color, pale blue, milky blue, lemon yellow, yellow kernel, orange, etc. A.2 Appearance
A.2.1 Operation method
Use a clean glass sampler to gently stir the sample in the incubator to determine its quality and record it according to the following: hard solid, solid, viscous colloid, free fluid, etc.,
Put it on the clean index finger, use the finger to touch the sample, and use the clean glass sampler to press the sample into the bottle. It should be recorded whether it has small particles, fine particles, etc. 4.3 Odor and selection
A.3.1 Apparatus
A.3.1.1 Beaker 5uL
A.3. .2 Water bath,
A, 3.> Operation method
Use a clean glass sampler to stir the sample in the incubator to determine its quality and record it according to the following: hard solid, solid, viscous colloid, free fluid, etc.,
Put it on the clean index finger, use the finger to touch the sample, and use the clean glass sampler to press the sample into the bottle. It should be recorded whether it has small particles, fine particles, etc. Add 2% tantalum and stir the gas with a glass rod, and take a small sample with a glass sample container and put it over the fire to identify its taste and smell. Then the taste can be described by the following words: mild taste, astringent taste, natural taste, sweet taste, milky taste, creamy taste, slightly sweet, sour, spicy, spicy, neutral, delicious, etc.
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