GB/T 5009.77-2003
ActiveMethod for analysis of hygienicstandard of edible hydrogenated oil
食用氢化油、人造奶油卫生标准的分析方法
Application Summary AI generated
This standard specifies the analytical methods for determining the hygienic quality of edible hydrogenated oils and margarine, including tests for acid value, peroxide value, and carbonyl value. It is applied in food safety laboratories and quality control settings to verify compliance with Chinese hygiene standards for these fat-based products. The methods are used during production, import, and market surveillance to ensure consumer safety.
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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.