GB/T 5525-2008

Abolished

Vegetable fats and oils - Method for identification of transparency, odor and flavor

植物油脂透明度、气味、滋味鉴定法

Standard Type

GBT

ICS

67.200.10

CCS

X14

Status

Abolished

Issue Date

2008-03-06

Implementation

2008-08-01

Centralized Committee

国家粮食和储备局

Issuing Authority

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会

Application Summary AI generated

This standard specifies the sensory evaluation methods for determining the transparency, odor, and flavor of vegetable fats and oils. It is applied in the food industry for quality control and inspection of edible oils, such as soybean oil, rapeseed oil, and palm oil, during production, storage, and trade. The standard ensures that oils meet consumer expectations for appearance and sensory characteristics before entering the market.

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.