GB/T 5525-2025

Active

Vegetable fats and oils—Method for identification of transparency, odour and taste

植物油脂透明度、气味、滋味鉴定法

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 sensory evaluation procedures for assessing the transparency, odour, and taste of vegetable fats and oils. It is applied in the food industry for quality control and inspection of edible oils, ensuring they meet consumer expectations for appearance and flavour. The method is used by manufacturers, testing laboratories, and regulatory bodies to verify product purity and detect off-flavours or cloudiness.

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.