GB 15196 - 2015 (RRC Edible Oil Standard)

THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY
USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT

POLICY
Voluntary - Public
Date: 2/29/2016
GAIN Report Number: CH16012
China - Peoples Republic of

Post: Beijing
China Released Final Standard for Edible Oil Products

Report Categories:
FAIRS Subject Report
Approved By:
Jennifer Clever
Prepared By:
Jennifer Clever and Ma Jie
Report Highlights:
On November 13, 2015, China’s National Health and Family Planning Commission (NHFPC) released
the National Food Safety Standard for Edible Oil Products (GB 15196-2015). This standard will be
implemented on November 13, 2016. It prescribes edible oil products, including hydrogenated oil,
margarine, shortening and cocoa butter substitute etc. A draft of the standard was notified to the WTO
as SPS CHN 647 in March 2014. Please note that the comment process has ended and that this standard
is considered final. The following report contains an unofficial translation of the final standard.
General Information:
BEGIN TRANSLATION
National Food Safety Standard Edible Oil Products
Preface
This standard replaces GB 17402-2003 "Hygiene Standard for Edible Hydrogenated Oil" and GB
15196-2003 "Hygiene Standard for Butterine".
In comparison with GB 17402-2003 and GB 15196-2003, the standard present the following major
changes: changes of this standard are as follows:
‒ Name of this standard was changed to "National Food Safety Standard - Edible Oils and Fats
Products ";
‒ Modified the scope;
‒ Modified the terms and definitions;
‒ Modified the sensory requirements;
‒ Modified the physical and chemical indexes;
‒ Added requirements for use of fortifier;
‒ Added provisions for labeling of trans fatty acids.
National Food Safety Standard Edible Oils Products
1 Scope
This standard applies to edible hydrogenated oil, margarine (butterine), shortening, cocoa butter
replacer, whipped cream, powdered oil and other edible oils and fats products.
2 Terms and Definitions
2.1 Edible oil products
Solid, semi-solid or flowing oil or fat products having some performances with (or without)
emulsified quenching and kneading manufacturing made from pure product or mixtures of animal fats or
vegetable oils produced by one or several processing methods of refining, hydrogenation,
transesterification, fractionation, with (or without) water or other supplementing materials, including
edible hydrogenated oil, butterine (margarine), shortening, cocoa butter replacer, whipped cream,
powdered oils and fats.
2.2 Edible hydrogenated oil
2
Raw oil in food industry produced by hydrogenation and refining and other processes with edible
animal fats and vegetable oils as raw materials
2.3 Margarine and butterine
Plastic or fluid edible oil and fat products with natural cream like characteristics with or without
water and other supplementing materials produced by emulsifying, quenching or kneading without
quenching with mixtures of one or several kinds of edible animal fats or vegetable oils and
hydrogenated, fractionated, transesterificated fats and oils as the raw materials.
3 Technical Requirements
3.1 Ingredient Requirements
3.1.1 Edible vegetable oil shall comply with the provisions of GB 2716.
3.1.2 Edible animal fats shall comply with the provisions of GB 10146.
3.1.3 Others shall comply with the relevant food standards and regulations.
3.2 Organoleptic Requirements
The organoleptic requirements shall conform to the provisions of Table 1.
Table 1 Organoleptic Requirements
Items Requirements Analysis Method

Luster Has the luster specific for this Take an appropriate amount of sample, place in white
kind of product. porcelain dish, and observe color and appearance
Taste Has the smell and taste specific under natural light. Place the sample in a 50mL beaker,
and to this kind of product, without heat in a water bath to 50°C, stir rapidly with a glass
smell burnt odor, rancidity, and other rod, smell and taste it
kinds of stink.
State Has the shape specific to this
kind product, which is uniform
and without visible foreign
matter.
3.3 Physical and Chemical Indexes
Physical and chemical indexes shall conform to the provisions of Table 2.
3
Table 2 Physical and Chemical Indexes
Item Index Analysis Method

Acid value (in fat) (KOH)/(mg/g) ≤ 1 GB 5009.229
Peroxide value (in fat)/(g/100g)
Edible hydrogenated oil ≤ 0.10 GB 5009.227
Other ≤ 0.13
3.4 Maximum Contaminant
The limits of contaminants shall comply with the provisions of GB 2762.
3.5 Microbiological limit
Microbial limit in margarine (butterine) shall comply with the provisions in Table 3.
Table 3 Microbiological limit
Sampling programs a and its limit

Items Analysis Method
n c m M
Coliform colonies /(CFU/g) 5 2 10 102 Plate count method in GB 4789.3
Mildew/(CFU/g)≤ 50 GB 4789.15
a
Sampling and processing shall be performed in accordance with GB/T4789.1.
3.6 Food additives and food nutrition fortifier
3.6.1 The food additives shall be used in accordance with the regulations as specified in GB 2760.
3.6.2 The food nutrition fortifier shall be used in accordance with the provisions in GB 14880.
4 Others
Edible oil products produced by hydrogenation processing technology shall be marked with content
of trans fatty acids, and the test method shall be in accordance with GB/T 22507.
END OF TRANSLATION

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THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY

USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT

China - Peoples Republic of

China Released Final Standard for Edible Oil Products

National Food Safety Standard Edible Oil Products

National Food Safety Standard Edible Oils Products

2 Terms and Definitions

2.1 Edible oil products

2.2 Edible hydrogenated oil

2.3 Margarine and butterine

3.1 Ingredient Requirements

3.2 Organoleptic Requirements

The organoleptic requirements shall conform to the provisions of Table 1.

Table 1 Organoleptic Requirements

Items Requirements Analysis Method

3.3 Physical and Chemical Indexes

Physical and chemical indexes shall conform to the provisions of Table 2.

Item Index Analysis Method

3.4 Maximum Contaminant

The limits of contaminants shall comply with the provisions of GB 2762.

3.5 Microbiological limit

Table 3 Microbiological limit

Sampling programs a and its limit

3.6 Food additives and food nutrition fortifier

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