GB/T 5536-2025

Active

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

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 method for determining the melting point of vegetable oils, including sample preparation and testing procedures. It is applied in the quality inspection of edible oils, such as palm oil, coconut oil, and other solid or semi-solid fats, to assess purity, processing control, and adulteration. The standard is used by food testing laboratories, oil refineries, and regulatory bodies in China for compliance with food safety and trade specifications.

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.