GB/T 5531-2008
AbolishedInspection of grain and oils - Heating test of vegetable fats and oils
粮油检验 植物油脂加热试验
Application Summary AI generated
This standard specifies a method for evaluating the thermal stability of vegetable oils by measuring the color change and the formation of precipitate after heating. It is applied in the grain and oil industry for quality control of edible vegetable oils, particularly to detect the presence of impurities or adulteration that cause darkening or sediment during cooking. The test is used by manufacturers, inspection agencies, and laboratories to ensure oil meets safety and quality requirements for frying and high-temperature food processing.
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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.