GB/T 5531-2018
ActiveInspection 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 heating test method to evaluate the thermal stability and quality of vegetable fats and oils by observing color changes and sediment formation after heating. It is applied in the grain and oil industry for quality control during production, storage, and inspection of edible vegetable oils. The test helps detect adulteration, refining defects, or deterioration, ensuring oils meet safety and sensory standards for food use.
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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.