What are the items that need to be inspected for edible vegetable oil?

The items that need to be inspected for edible vegetable oil mainly include the following aspects:

1.Appearance: The appearance of the oil should be transparent and clear, without impurities, suspended solids, sediments, etc., and there should be no turbidity, precipitation and stratification. Visual inspection can be done by observation and visual inspection.

2.Color: The color of the oil should be uniform, generally pale yellow to light brown, and there should be no obvious discoloration. Color inspection can be performed using both visual and colorimetric methods.

3.Smell and taste: The smell and taste of the oil should be pure and fragrant, without moisture, sourness, odor and other problems. It can be detected by artificial olfactory and instrumental assays.

4.Acid value: The acid value can reflect the content of free fatty acids in the oil, and a high acid value means that the quality of the oil is not good. The acid value can be measured by acid-base titration and potentiometric titration.

5.Peroxide value: Peroxide value is an indicator of the degree of oxidation of oils and fats. If the peroxide value is too high, it means that the oil is susceptible to spoilage. Peroxide value can be detected by absorption spectroscopy or iodine titration.

6.Moisture and volatile substances: High levels of moisture and volatile substances may cause the oil to become damp and deteriorate, which is also not good for the human body. Moisture and volatile substances can be detected by physicochemical property method, titration method, etc.

7.Insoluble impurities and sediments: Insoluble impurities and sediments in oil can affect the appearance and quality of the oil. The detection of insoluble impurities and precipitates can be carried out by centrifugation, precipitation, etc.

8.Viscosity and viscosity: The viscosity and viscosity of an oil affect its lubricity, consistency, and ease of flow. Viscosity and viscosity can be detected by viscometer and viscometer.

The specific testing items also need to be determined according to the type of oil and the relevant local testing standards.

Summary. Bureau of Quality and Technical Supervision.

Edible oil to the Bureau of Quality and Technical Supervision for testing, the Bureau of Quality and Technical Supervision to undertake the responsibility of quality and safety supervision and management of food, food-related products production and processing, the organization of the implementation of relevant production licenses, compulsory inspection and other food safety market access systems, the organization of investigation and punishment of food and related products production and processing of quality violations. ”

Which institution should the edible oil be tested to?

The Bureau of Quality and Technical Supervision assumes the responsibility for the quality and safety supervision and management of the production and processing of food and food-related products, organizes the implementation of relevant production licenses, compulsory inspections and other food safety market access systems, and organizes the investigation and punishment of quality violations in the production and processing of food and related products. ”

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Vegetable oil testing items: lead, total arsenic, smoke point, label, color, acid value.

Melting point, acid value.

Moisture, BHA, BHT, soap content, transparency, inorganic arsenic, freezing test, peroxide value.

Heating test, free gossypol, odor, taste, insoluble impurities, solvent residue, moisture and volatiles, aflatoxin B1, insoluble impurities (impurities), heating test (280), tert-butyl hydroxyanisole

bha
.6-di-tert-butyl-p-cresol (BHT), etc.

100 inspection vegetable oil testing standards.

ASTM D6871-2003 (2008) Specification for natural (vegetable oil) ester solution for electrical equipment.

ASTM E1346-1990 (2010) Bulk Sampling, Handling and Preparation Procedures for Edible Vegetable Oils for Sensory Evaluation.

ASTM E2881-2013E1 for gas chromatography-mass spectrometry.

Test methods for extraction and derivatization of vegetable oils and oils from fire residues and liquid samples.

BS 684-2-20-1977 Methods for the Analysis of Fats and Oils. Other methods. Vegetable oil carotene.

Determination of . BS 684-2-20-1977 (R2009) Methods for the analysis of fats and fats. Other methods. Determination of vegetable oil carotene.

BS EN ISO 6320-2000 Animal and vegetable fats and fats Refractive index determination is also numbered BS:2000; Alternative bs: 1996

BS EN ISO 6321-2002 Animal and vegetable fats and oils Determination of melting point (sliding point) of open capillaries Calibration 13911: May 10, 2002; bs :2002

BS EN ISO 10539-2002 Animal and vegetable fats and oils Alkalinity.

Assay Alternative Bs: 1989

BS EN ISO 12193-2004 Animal and vegetable fats and fats Determination of lead using direct graphite furnace atomic absorption spectrometry.

BS EN ISO 15301-2001 Animal and vegetable fats and fats Determination of raw fats and deposits in the centrifuge method also known as BS: 2001

1. The main items and instruments used are as follows:

1.Acid value: no instrument is required, it can be measured by acid-base titration.

2.Peroxide value: no instrument is required, it can be measured by acid-base titration.

3.Color: measured with a Rovipon comparator.

4.Iodine value: no instrument is required, it can be measured by acid-base titration.

5.Melting Point: Measured by temperature.

6.Moisture: measured in a drying oven.

2. Other items can be tested according to the requirements, such as:

1.Fatty acid content: measured by meteorological chromatograph.

2.Solid fatty acid content: measured by SFC thermostat system and nuclear magnetic resonance instrument.

According to the Law of the People's Republic of China on the Prevention and Control of Environmental Pollution by Solid Wastes, hazardous wastes refer to solid wastes with hazardous characteristics that are included in the National Hazardous Waste List or identified according to the national hazardous waste identification standards and identification methods.

The main testing items of vegetable oil are:

Impurities, solvent residues, moisture and volatiles, transparency, smoke point, freezing test, refractive index, relative density, iodine value, saponification value, unsaponifiable substances, heating test, soap content, total arsenic, acid value, peroxide value, free gossypol, etc.

Edible oil to the Bureau of Quality and Technical Supervision for testing, the Bureau of Quality and Technical Supervision to undertake the responsibility of quality and safety supervision and management of food, food-related products production and processing, the organization of the implementation of relevant production licenses, compulsory inspection and other food safety market access systems, the organization of investigation and punishment of food and related products production and processing of quality violations.

Responsible for quality and technical supervision and administrative law enforcement. Organize the investigation and punishment of product quality, standards and measurement violations in accordance with the law. Accept consumer complaints and reports, accept the product quality problems found in the circulation field handed over by the industrial and commercial departments, and organize investigation and punishment in accordance with the law.

Handling administrative reconsideration cases. Undertake the daily work of the city's "anti-counterfeiting office", organize and coordinate the city's "anti-counterfeiting" work, and complete the special market rectification tasks led by the city's first authorization.

I have a barrel of vegetable oil that I want to test for what ingredients are in it, and whether there are harmful substances to the human body, which department do I need to test and test?

If you want to get a legally recognized inspection report, go to the Quality Supervision Bureau, if you just want to know the data, you can find a company with inspection capabilities to do it for you

Summary. That's a lot, acid value, peroxide value, solvent residue, free gossypol, total arsenic, lead, aflatoxin B1, benzopyrene, microorganisms, etc.

What are the items that need to be inspected for edible vegetable oil?

That's a lot, acid value, peroxide value, solvent residue, free gossypol, total arsenic, lead, aflatoxin B1, benzopyrene, microorganisms, etc.

I make fried dry food, recently into a batch of oil, fried products for 10 days and half a month, there is a pungent smell, bitter to eat? Is there something wrong with this batch of oil? What items need to be tested for testing?

It's a matter of oil.

Conventional testing items include brand identification, flash point, kinematic viscosity, acid number, mechanical impurities, freezing point, etc.

I entered Bangqi cottonseed oil, found a third-party testing agency to test, people suggested that I test the peroxide value and acid value, the agency and Bangqi oil factory also have a cooperative relationship, they according to the cottonseed oil national implementation standard testing, the results show qualified, is there a fraud problem?

This shouldn't be because it's a legal offense after all.

So what should I do next? I have investigated all the causes, and among all the products, the products that have changed their flavor are from this batch of oil.

Pro: You can change the survey.

Detect. Do you still need to change the testing items?

Then you just ask the testing agency.

Summary. Expanding on the following information: Edible oil, also known as "cooking oil", refers to animal or vegetable fats and fats used in the preparation of food.

It is liquid at room temperature. Due to the raw materials, processing technology and quality, the common edible oils are mostly vegetable oils, including rapeseed oil, peanut oil, hemp oil, corn oil, olive oil, camellia oil, palm oil, sunflower oil, soybean oil, sesame oil, flaxseed oil (flax oil), grape seed oil, walnut oil, peony seed oil and so on.

Which institution should the edible oil be tested to?

For you to inquire which institution to test edible oil to test edible oil to the Bureau of Quality and Technical Supervision for testing, the Bureau of Quality and Technical Supervision bears the responsibility for the quality and safety supervision and management of the production and processing of food and food-related products, organizes the implementation of relevant production licenses, compulsory inspections and other food safety market access systems, and organizes the investigation and punishment of quality violations in the production and processing of food and related products.

Responsible for quality and technical supervision and administrative law enforcement. Organize the investigation and punishment of product quality, standards and measurement violations in accordance with the law. Accept consumer complaints and reports, accept the product quality problems found in the circulation field handed over by the industrial and commercial departments, and organize investigation and punishment in accordance with the law.

Handling administrative reconsideration cases. Undertake the daily work of the city's "anti-counterfeiting office", organize and coordinate the city's "anti-counterfeiting" work, and complete the special market rectification tasks led by the city's first authorization.

There are many laws and regulations on quality supervision, such as Product Quality Law, Metrology Law, Standardization Law, Special Equipment Safety Law, Industrial Product Production License Management Regulations, and Certification and Accreditation Regulations. There are many important things that the Quality Supervision Bureau is concerned about by the first and enterprises, and there is no legal basis. Organizational structure**, geographical indication products, origin protection products, regional origin products, brand-name products, in fact, there is no direct basis for laws and regulations, and the General Administration of Quality Supervision, Inspection and Quarantine derives from its functions to formulate departmental rules.

Expanding on the following information: Edible oil, also known as "cooking oil", refers to animal or vegetable fats and fats used in the preparation of food. It is liquid at room temperature.

Due to the raw materials, processing technology and quality, the common edible oils are mostly vegetable oils, including rapeseed oil, peanut oil, hemp oil, corn oil, olive oil, camellia oil, palm oil, sunflower oil, soybean oil, sesame oil, flaxseed oil (flax oil), grape seed oil, walnut oil, peony seed oil and so on.

The CCGF edible vegetable oil has a detailed description, acid value, peroxide value, solvent residue, free gossypol, total arsenic, lead, aflatoxin B1 and benzopyrene, these are mandatory test items, please refer to the attachment for details.

Semi-refined edible vegetable oil:

1. Color.

2. Smell and taste.

3. Acid value.

4. Water and volatiles.

5. Impurities.

6. Heating test (280).

7. Soap content.

8. Peroxide value.

9. Carbonyl price.

10. Arsenic.

11. Aflatoxin B1

12. Residual amount of leaching oil solvent.

13. Free gossypol in cottonseed oil.

14. Labels.

15. Food additives.

Fully Refined Edible Vegetable Oil:

1. Color. 2. Transparency.

3. Taste.

4. Acid value.

5. Moisture and volatiles.

6. Impurities.

7. Smoke point.

8. Unsaponifiable substances.

9. Freezing test.

10. Peroxide value.

11. Carbonyl price.

12. Arsenic.

13. Aflatoxin B1

14. Labels.

15. Food additives.