GB/T 20795-2025

Active

Determination of smoking point for vegetable fats and oils

植物油脂烟点测定

Standard Type

GBT

ICS

67.200.10

CCS

X14

Status

Active

Issue Date

2025-10-31

Implementation

2026-05-01

Centralized Committee

国家粮食和储备局

Issuing Authority

国家市场监督管理总局国家标准化管理委员会

Application Summary AI generated

This standard specifies the method for determining the smoking point of vegetable fats and oils, which is the temperature at which visible bluish smoke first appears under controlled heating conditions. It is applied in the food industry for quality control of cooking oils, particularly for deep-frying and high-temperature processing, to ensure product stability and safety. The standard is used by manufacturers, testing laboratories, and regulatory bodies to evaluate oil degradation and suitability for specific culinary applications.

Related Standards

NY/T 1273--2007 Low Erucic Acid Rapeseed Salad Oil NY/T 601-2002 Sunflower seed for oil processing GB/T 1535-2003 Soya bean oil GB/T 1534-2003 Peanut oil GB/T 1536-2004 Rapeseed oil GB/T 19112-2003 Rice bran oil GB/T 19111-2003 Maize oil GB/T 1537-2003 Cottonseed oil

Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.