GB/T 5536-1985

Abolished

Inspection of vegetable oils--Methods for determination of melting point

植物油脂检验熔点测定法

Standard Type

GBT

ICS

67.200.10

CCS

X14

Status

Abolished

Issue Date

1985-11-02

Implementation

1986-07-01

Centralized Committee

国家粮食和储备局

Issuing Authority

国家标准局

Application Summary AI generated

This standard specifies the method for determining the melting point of vegetable oils, which is critical for assessing their purity and quality. It is applied in the food industry, particularly during the inspection and quality control of oils used in cooking, margarine production, and other edible fat products. The test is conducted in laboratory settings to ensure compliance with product specifications and to detect adulteration.

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.