GB/T 38069-2019

Active

Shortening

起酥油

Standard Type

GBT

ICS

67.200.10

CCS

X14

Status

Active

Issue Date

2019-10-18

Implementation

2020-05-01

Centralized Committee

国家粮食和储备局

Issuing Authority

国家市场监督管理总局、中国国家标准化管理委员会

Application Summary AI generated

GB/T 38069-2019 specifies the classification, technical requirements, test methods, inspection rules, and labeling for shortening products used in food manufacturing. It applies to shortening intended for industrial baking, frying, and pastry production, ensuring consistent fat content, melting point, and oxidative stability. This standard is critical for quality control in food processing facilities and regulatory compliance for edible oil products.

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.