Edible oil, also known as cooking oil, refers to animal or vegetable fats used in the process of making food, which are liquid at room temperature. Common edible oils are mostly vegetable oils, including rapeseed oil, peanut oil, soybean oil, and sesame oil
Edible oil detection range
Soybean oil, peanut oil, corn oil, sesame oil, palm oil, palm kernel oil, rapeseed oil, cottonseed oil, sunflower seed oil, corn germ oil, rice bran oil, walnut oil, safflower seed oil, grape seed oil, pepper seed oil, coconut oil, lard, butter, edible blended oil, etc
Edible oil testing items
Odor, taste, color, moisture and volatile matter, transparency, insoluble impurities, perchlorination value, solvent residue, acid value (acid value), heating experiment, soap content, freezing test (storage at 0 ℃ for 5.5 hours), smoke point, fatty acid composition, ethyl maltol, solvent residue, total phosphorus (calculated as ASi), TBHQ, BHA, BHT, lead (calculated as Pb), total arsenic (calculated as As), benzo a pyrene Aflatoxin B1, phthalate esters, etc
Testing Standard Product Name Testing Item Testing Standard Edible Oils - Practical Practice for Sensory Evaluation of Edible Oils and Fats ASTM E152 0173 3840-2011 National Standard for Food Safety of Edible Oils - Determination of Polar Components (PC) in Edible Oils GB 5009.202-2016 Mixtures of Edible Oils, Oils, and Olive Oil 21CFR 102.37-2013 National Standard for Food Safety of Edible Oils - Edible Oil Products GB 15196-2015 Edible Rape, Fruit The content of the above article is a partial list. For more testing needs and details, please consult the online consultant of the free consultation institution: 15201733840 (phone and WeChat). Testing can be done on the website of over a hundred inspection websites, and issuing authoritative testing reports has legal effect1. Project bidding: Issue authoritative third-party CMA/CNAS qualification report
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