Cooking fats, requirements for the quality of cooking fats. Fats for cooking, confectionery and baking industries Is the product healthy?
GOST 25292-2017
INTERSTATE STANDARD
RENDERED ANIMAL FOOD FATS
Specifications
Food-grade rendered animal fats. Specifications
MKS 67.120.10
Date of introduction 2019-01-01
Preface
Preface
The goals, basic principles and basic procedure for carrying out work on interstate standardization are established in GOST 1.0-2015 "Interstate standardization system. Basic provisions" and GOST 1.2-2015 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption, updating and cancellation "
Information about the standard
1DEVELOPED by the Federal State Budgetary Scientific Institution "All-Russian Research Institute of the Meat Industry named after V.M. Gorbatov" (FGBNU "VNIIMPim.V.M.Gorbatov")
2INTRODUCED by the Federal Agency for Technical Regulation and Metrology
3ADOPTED by the Interstate Council for Standardization, Metrology and Certification (protocol dated September 25, 2017 N 103-P)
4 By Order of the Federal Agency for Technical Regulation and Metrology dated October 10, 2017 N 1391-st, the interstate standard GOST 25292-2017 was put into effect as the national standard of the Russian Federation on January 1, 2019.
5INstead of GOST25292-82
Information on changes to this standard is published in the annual information index "National Standards", and the text of changes and amendments is published in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the monthly information index "National Standards". The corresponding information, notice and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet (www.gost. ru)
1 area of use
This standard applies to edible rendered animal fats (beef, lamb, pork, horse, bone and combined fats) (hereinafter referred to as edible rendered animal fats) intended for use in the production of food products, sale in trade and public catering networks.
2Normative references
This standard uses normative references to the following interstate standards:
GOST 8.579-2002 State system for ensuring uniformity of measurements. Requirements for the quantity of packaged goods in packages of any type during their production, packaging, sale and import
GOST 745-2014 Aluminum foil for packaging. Technical specifications
GOST 1341-97 Vegetable parchment. Specifications
GOST 5717.1-2014 Glass containers for canned food products. Are common technical specifications
GOST 5717.2-2003 Glass jars for canned food. Main parameters and dimensions
GOST 5981-2011 Metal cans and lids for canned food. Technical conditions
GOST 8285-91 Rendered animal fats. Acceptance rules and test methods
GOST 8777-80 Wooden aspic and dry barrels. Technical specifications
GOST 10131-93 Boxes made of wood and wood materials for products from the food industry, agriculture and matches. Specifications
GOST 11254-85 Rendered animal fats and feed flour of animal origin. Methods for determining antioxidants
GOST 13358-84 Wooden boxes for canned food. Specifications
GOST 13513-86* Corrugated cardboard boxes for meat and dairy products. Specifications
GOST 13515-91* Boxes made of container flat glued cardboard for butter and margarine. Specifications
GOST 13516-86* Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications
_______________
*GOST R54463-2011 “Containers made of cardboard and combined materials for food products. Technical conditions” is in force in the Russian Federation.
GOST 13534-2015 Canned meat and meat-containing products. Packaging, labeling and transportation
GOST EN14083-2013 Food products. Determination of trace elements. Determination of lead, cadmium, chromium and molybdenum using atomic absorption spectrometry with atomization in a graphite furnace and preliminary mineralization of the sample at elevated pressure
GOST 14192-96 Marking of cargo
GOST 15846-2002 Products sent to the Far North and similar areas. Packaging, labeling, transportation and storage
GOST 16147-88 Bone. Specifications
GOST 17065-94 Cardboard winding drums. Specifications
GOST 19360-74 Film liner bags. General technical conditions
GOST 21650-76 Means of fastening packaged cargo in transport packages. General requirements
GOST24597-81 Packages of packaged piece goods. Main parameters and dimensions
GOST25951-83 Polyethylene shrink film. Technical specifications
GOST26663-85 Transport packages. Formation using packaging means. General technical requirements
GOST 26927-86 Raw materials and food products. Methods for determining mercury
GOST 26928-86 Food products. Iron determination method
GOST 26929-94 Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements
GOST26930-86 Raw materials and food products. Arsenic determination method
GOST26931-86 Raw materials and food products. Methods for determining copper
GOST 26932-86 Raw materials and food products. Lead determination methods
GOST 26933-86 Raw materials and food products. Methods for determining cadmium
GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements
GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method
GOST 31266-2004 Raw materials and food products. Atomic absorption method for determination of arsenic
GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic
GOST 31671-2012 Food products. Determination of trace elements. Preparation of samples using the mineralization method at elevated pressure
GOST 33746-2016 Polymer reusable boxes. General technical conditions
Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "National Standards", which was published as of January 1 of the current year, and according to the release of the monthly information index "National Standards" for the current year. If the reference standard is replaced (modified), then the use of this standard should be guided by the replacing (modified) standard. If the reference standard is canceled without replacement, then the provision in which a reference to it is given is applied in the part that does not affect this reference.
3Technical requirements
3.1 General requirements
3.1.1 Edible rendered animal fats, depending on the raw materials processed and the quality of the product, are divided into types and grades: beef, lamb, pork, horse, bone, prefabricated (not divided into grades).
3.1.2 Edible rendered animal fats must comply with the requirements of this standard and must be manufactured according to technological instructions * in compliance with the requirements or established by regulatory legal acts in force in the territory of the state that has adopted the standard.
_______________
*As a standard technological instruction, the instruction for the production of edible rendered animal fats, approved by the V.M. Gorbatov VNIIMP, can be used.
3.2Characteristics
3.2.1 In terms of organoleptic and physico-chemical indicators, edible rendered animal fats must meet the requirements specified in Table 1.
Table 1
Characteristics and value of the indicator for edible rendered animal fats |
|||||||||||||
beef | lamb | horse | bone | ||||||||||
first-class | first-class | ||||||||||||
From pale yellow to yellow | From white to pale yellow | White. A yellowish or grayish tint is allowed |
Put into effect by order of the Federal Agency for Technical Regulation and Metrology dated October 10, 2017 N 1391-st
Interstate standard GOST 25292-2017
"Rendered FOOD ANIMAL FATS. TECHNICAL CONDITIONS"
Food-grade rendered animal fats. Specifications
MKS 67.120.10
Instead of GOST 25292-82
Preface
The goals, basic principles and basic procedure for carrying out work on interstate standardization are established in GOST 1.0-2015 "Interstate standardization system. Basic provisions" and GOST 1.2-2015 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption , updates and cancellations"
Standard information
1 Developed by the Federal State Budgetary Scientific Institution "All-Russian Scientific Research Institute meat industry named after V.M. Gorbatov" (FGBNU "VNIIMP named after V.M. Gorbatov")
2 Introduced by the Federal Agency for Technical Regulation and Metrology
3 Adopted by the Interstate Council for Standardization, Metrology and Certification (protocol dated September 25, 2017 N 103-P)
4 By Order of the Federal Agency for Technical Regulation and Metrology dated October 10, 2017 N 1391-st, the interstate standard GOST 25292-2017 was put into effect as a national standard of the Russian Federation on January 1, 2019.
5 Instead of GOST 25292-82
1 area of use
This standard applies to edible rendered animal fats (beef, lamb, pork, horse, bone and combined fats) (hereinafter referred to as edible rendered animal fats) intended for use in the production of food products, sale in trade and public relations.
2 Normative references
This standard uses normative references to the following interstate standards:
GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any type during their production, packaging, sale and import
GOST 745-2014 Aluminum foil for packaging. Specifications
GOST 1341-97 Vegetable parchment. Specifications
GOST 5717.1-2014 Glass containers for canned food products. General technical conditions
GOST 5717.2-2003 Glass jars for canned food. Main parameters and dimensions
GOST 5981-2011 Metal cans and lids for canned food. Specifications
GOST 8285-91 Rendered animal fats. Acceptance rules and test methods
GOST 8777-80 Wooden jellied and dry barrels. Specifications
GOST 10131-93 Boxes made of wood and wood materials for products from the food industry, agriculture and matches. Specifications
GOST 11254-85 Rendered animal fats and feed flour of animal origin. Methods for determining antioxidants
GOST 13358-84 Wooden boxes for canned food. Specifications
GOST 13513-86* Corrugated cardboard boxes for meat and dairy products. Specifications
GOST 13515-91*Boxes made of container flat glued cardboard for butter and margarine. Specifications
GOST 13516-86* Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications
* In the Russian Federation, GOST R 54463-2011 “Containers made of cardboard and combined materials for food products. Technical conditions” is in force.
GOST 13534-2015 Canned meat and meat-containing products. Packaging, labeling and transportation
GOST EN 14083-2013 Food products. Determination of trace elements. Determination of lead, cadmium, chromium and molybdenum using atomic absorption spectrometry with atomization in a graphite furnace with preliminary mineralization of the sample at elevated pressure
GOST 14192-96 Marking of cargo
GOST 15846-2002 Products sent to the Far North and equivalent areas. Packaging, labeling, transportation and storage
GOST 16147-88 Bone. Specifications
GOST 17065-94 Cardboard wound drums. Specifications
GOST 19360-74 Film liner bags. General technical conditions
GOST 21650-76 Means for fastening packaged cargo in transport packages. General requirements
GOST 24597-81 Packages of packaged piece goods. Main parameters and dimensions
GOST 25951-83 Polyethylene shrink film. Specifications
GOST 26663-85 Transport packages. Formation using packaging tools. General technical requirements
GOST 26927-86 Raw materials and food products. Methods for determining mercury
GOST 26928-86 Food products. Iron determination method
GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements
GOST 26930-86 Raw materials and food products. Arsenic determination method
GOST 26931-86 Raw materials and food products. Methods for determining copper
GOST 26932-86 Raw materials and food products. Lead determination methods
GOST 26933-86 Raw materials and food products. Methods for determining cadmium
GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements
GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method
GOST 31266-2004 Raw materials and food products. Atomic absorption method for determination of arsenic
GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic
GOST 31671-2012 Food products. Determination of trace elements. Sample preparation using mineralization at elevated pressure
GOST 33746-2016 Polymer reversible boxes. General technical conditions
Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or using the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.
3 Technical requirements
3.1 General requirements
3.1.1 Edible rendered animal fats, depending on the raw materials processed and the quality of the product, are divided into types and grades: beef, lamb, pork, horse, bone, prefabricated (not divided into grades).
3.1.2 Edible rendered animal fats must comply with the requirements of this standard and must be manufactured according to technological instructions* in compliance with the requirements, or established by regulatory legal acts in force in the territory of the state that has adopted the standard.
──────────────────────────────
* The instructions for the production of edible rendered animal fats, approved by the V.M. Gorbatov VNIIMP, can be used as a standard technological instruction.
3.2 Characteristics
3.2.1 In terms of organoleptic and physico-chemical indicators, edible rendered animal fats must meet the requirements specified in Table 1.
Table 1
|
Indicator name |
Characteristics and significance of the indicator for edible rendered animal fats |
||||||||||
|
beef |
lamb |
horse |
bone |
prefabricated |
|||||||
|
first class |
premium |
first class |
premium |
first class |
premium |
first class |
premium |
first class |
|||
|
Color at temperature 15 °C - 20 °C |
Pale yellow to yellow |
White to pale yellow |
White. Pale blue tint allowed |
White. A yellowish or grayish tint is allowed |
Yellow-orange |
Yellow-orange. Grayish tint allowed |
From white to yellow |
From white to yellow. Grayish tint allowed |
White to dark yellow |
||
|
Greenish tint allowed |
Grayish tint allowed |
||||||||||
|
Smell and taste |
Characteristic for this type of fat rendered from fresh raw materials |
Characteristic of animal fat. Roasted smell and taste, greaves are allowed |
|||||||||
|
Without a stranger |
Without a stranger |
Pleasantly crispy is allowed |
Without a stranger |
Pleasantly crispy is allowed |
Without a stranger |
Pleasantly crispy is allowed |
Without a stranger |
Pleasantly crispy is allowed |
|||
|
Transparency when molten |
Transparent |
Cloudiness is acceptable |
|||||||||
|
Transparency in photoelectrocolorimeter scale units, no more | |||||||||||
|
Consistency at 15 °C - 20 °C |
Dense or hard |
Dense or hard. For fat tail fat, ointment-like |
Pasty, grainy or dense |
Pasty or dense |
Liquid, pasty or thick |
||||||
|
Mass fraction of moisture, %, no more | |||||||||||
|
Acid number, mg KOH/g, no more | |||||||||||
|
Mass fraction of antioxidants, %, no more | |||||||||||
3.2.3 Edible rendered animal fats intended for long-term storage (more than 1 month) may be produced with butylated hydroxytoluene (E321), butylated hydroxyanisole (E320) or other antioxidants that meet the requirements, as well as the requirements of regulatory legal acts in force in the territory of the state that has adopted the standard .
3.2.4 When using antioxidants together, their total amount in edible rendered animal fat should not exceed the norm specified in Table 1.
3.3 Requirements for raw materials and materials
3.3.1 For the production of edible rendered animal fats, the following is used:
Raw fat of slaughtered animals;
Food bone according to GOST 16147;
Antioxidants.
3.3.2 For the production of combined edible rendered animal fat, it is allowed to use fat obtained during the cooking of raw meat, offal, as well as in the production of pork, beef and lamb products.
3.3.3 Raw materials of animal origin used in the production of edible rendered animal fats must be obtained from healthy animals, in slaughter and carcass cutting shops, offal, intestinal shops of meat processing plants, canning and meat processing plants, and cold storage facilities.
3.3.4 Raw materials of animal origin used in the production of edible rendered animal fats must comply with the requirements and, or requirements of regulatory legal acts in force in the territory of the state that has adopted the standard.
3.3.5 The use of raw fat from uncastrated adult males of all types of slaughter (productive) animals is not allowed: flesh fat from the skins of boars, raw fat of changed color, removed from canned intestines and twice frozen.
3.4 Marking
3.4.1 Labeling of consumer packaging - according to, or regulatory legal acts in force in the territory of the state that has adopted the standard, indicating the following additional information:
Type of edible rendered animal fat and its grade (for prefabricated fat - without specifying the grade);
Symbols of this standard.
Information on the nutritional value of 100 g of edible rendered animal fat is given in Appendix A.
3.4.2 Marking of metal and glass jars, cups made of polymer and combined materials - in accordance with GOST 13534.
3.4.3 Marking of transport packaging - according to GOST 14192 or regulatory legal acts in force in the territory of the state that has adopted the standard.
3.4.4 Labeling of edible rendered animal fats sent to the Far North and equivalent areas - in accordance with GOST 15846.
3.5 Packaging
3.5.1 Consumer and transport packaging, packaging materials and fastening agents must comply with the requirements or regulations in force in the territory of the state that has adopted the standard, and must ensure the safety and quality of edible rendered animal fats during transportation and storage throughout the shelf life.
3.5.2 Edible rendered animal fats are produced packaged.
3.5.3 Use as packaging for edible rendered animal fats intended for industrial processing.
Jellied barrels - according to GOST 8777;
Cardboard winding drums - according to GOST 17065;
Plywood boxes - according to GOST 10131;
Boxes made of corrugated cardboard - according to GOST 13513;
Cardboard boxes - according to GOST 13515.
3.5.4 Before filling with edible rendered fat, barrels, boxes and drums must be filled with liner bags made of polymer film materials in accordance with GOST 19360, or they must be lined on the inside with parchment in accordance with GOST 1341 or polymer materials that meet the requirements or regulations , valid in the territory of the state that has adopted the standard.
3.5.5 The following is used as consumer packaging for edible rendered animal fats intended for sale:
Parchment - according to GOST 1341, packaged in packs;
Aluminum foil - according to GOST 745. Packaging in packs;
Cups made of polymer and combined materials that meet the requirements or regulations in force in the territory of the state that has adopted the standard;
Metal cans - according to GOST 5981;
Glass jars - according to GOST 5717.1, GOST 5717.2.
It is allowed to use packaging with similar safety and quality characteristics that meets the requirements established by regulatory legal acts in force in the territory of the state that has adopted the standard.
3.5.6 Packs and cups with edible rendered animal fat are packed in cardboard boxes in accordance with GOST 13515, and glass and metal cans with edible rendered animal fat - in plank boxes in accordance with GOST 13358 or corrugated cardboard boxes in accordance with GOST 13516.
3.5.7 Edible rendered animal fats in consumer packaging are placed in transport packaging - corrugated cardboard boxes in accordance with GOST 13513, GOST 13516, shrink film in accordance with GOST 25951 or reusable polymer boxes in accordance with GOST 33746.
3.5.8 Each unit of transport packaging contains edible rendered animal fats of the same type, the same production date and the same type of consumer packaging.
3.5.9 The net weight of edible rendered animal fats in one consumer packaging unit must correspond to the nominal weight indicated in the product labeling in the consumer packaging, taking into account permissible deviations.
The limits of permissible negative deviations of the net weight of one packaging unit from the nominal one are in accordance with GOST 8.579.
3.5.10 Packaging of edible rendered animal fats sent to the Far North and equivalent areas - in accordance with GOST 15846.
4 Acceptance rules
4.1 Acceptance of edible rendered animal fats is carried out in accordance with this standard.
4.2 Edible rendered animal fats are taken in batches. A batch is considered to be a certain amount of fat of the same type, identically packaged, produced (manufactured) by one manufacturer in a certain period of time, accompanied by shipping documentation that ensures the traceability of edible rendered animal fat.
4.3 Indicators of the mass fraction of moisture, acid number, organoleptic indicators are determined in each batch, as well as at the request of the regulatory organization or consumer.
4.4 The manufacturer determines transparency in photoelectrocolorimeter scale units and the mass fraction of antioxidants only in the event of disagreement, as well as at the request of a regulatory organization or consumer.
4.5 The procedure and frequency of monitoring the content of toxic elements is established by the product manufacturer in the production control program.
4.6 Monitoring of dioxin content is carried out in cases of deterioration of the environmental situation associated with accidents, man-made and natural disasters leading to the formation and release of dioxins into the environment, in the case of a reasonable assumption of their possible presence in food raw materials.
4.7 If unsatisfactory results are obtained for at least one of the quality indicators, repeat tests are carried out on a double sample taken from the same batch. If unsatisfactory results are received again, the batch will not be accepted.
5 Control methods
5.1 Sampling and preparation for testing - in accordance with GOST 8285.
5.2 Sample preparation and mineralization to determine the content of toxic elements (including trace elements) - according to GOST 26929, GOST 31671.
5.3 Determination of acid number - according to GOST 8285.
5.4 Determination of the mass fraction of moisture - according to GOST 8285.
5.5 Determination of the mass fraction of antioxidants (E320, E321) - according to GOST 11254.
5.6 Determination of toxic elements:
Mercury - according to GOST 26927;
Iron - according to GOST 26928, GOST 30178;
Arsenic - according to GOST 26930, GOST 30538, GOST 31266, GOST 31628;
Copper - according to GOST 26931;
Lead - according to GOST 26932, GOST 30178, GOST 30538, GOST EN 14083;
Cadmium - according to GOST 26933, GOST 30178, GOST 30538, GOST EN 14083.
5.7 Determination of organoleptic characteristics (taste, smell, consistency, color, transparency) - according to GOST 8285.
5.8 Determination of dioxins and antioxidants (except for E320 and E321) - according to regulatory documents in force in the territory of the state that has adopted the standard.
6 Transportation and storage
6.1 Edible rendered animal fats are transported by all means of transport in accordance with the rules of cargo transportation. They are transported in packaged form in accordance with GOST 26663. Fastening means in transport packages in accordance with GOST 21650 with the main parameters and dimensions in accordance with GOST 24597.
6.2 Transportation of edible rendered animal fats sent to the regions of the Far North and similar areas - in accordance with GOST 15846.
6.3 Edible rendered animal fats are stored in compliance with the regimes and recommended shelf life established in Table 2.
table 2
|
Type of food rendered animal world | ||||
|
Not higher than 25 |
From minus 5 to minus 8 |
From minus 12 and below |
||
|
Beef, lamb, pork in boxes or barrels and cardboard winding drums | ||||
|
Bone, horse in boxes or barrels and cardboard winding drums | ||||
|
Prefabricated in barrels and cardboard winding drums | ||||
|
Beef, lamb, pork: | ||||
|
in metal cans | ||||
|
in glass jars | ||||
|
in other consumer packaging (packs, cups) | ||||
|
Edible rendered animal fats with antioxidants: | ||||
|
in boxes, barrels and cardboard coiled drums | ||||
|
in consumer packaging (packs, cups) | ||||
6.4 It is allowed to store edible rendered animal fats in storage containers in compliance with the regimes specified in Table 3.
Table 3
|
Type of edible rendered fat | ||
|
Beef lamb | ||
|
Pork, bone, horse | ||
|
Beef, lamb | ||
|
Pork, bone, horse | ||
|
Beef, lamb, pork, bone, horse |
From minus 5 to minus 8 |
6.5 The shelf life is set by the manufacturer depending on the packaging materials used and storage conditions in the manner established by regulatory legal acts in force in the territory of the state that has adopted the standard.
Appendix A
(informative)
Information details
about the nutritional value of 100 g of edible rendered animal fat*
A.1 Information on the limit values of nutritional value indicators for 100 g of edible rendered fat is given in Table A.1.
Table A.1
* The nutritional value of edible rendered fat, established by the manufacturer and indicated in the labeling, must ensure the standards given in Table A.1.
Bibliography
GOST 28414-89
Group H61
STATE STANDARD OF THE USSR UNION
FATS FOR COOKING, PASTRY AND
BAKERY INDUSTRY
General technical conditions
Fats for cookery, confectionary and
bakery General specifications
Valid from 01/01/91
until 01.01.96*
________________________________
* Validity limit removed
according to Protocol No. 5-94 of the Interstate Council
on standardization, metrology and certification
(IUS N 11-12, 1994). - Note.
INFORMATION DATA
1. DEVELOPED AND INTRODUCED by the All-Union Industrial Association of the Margarine Industry "Soyuzmargarinprom"
DEVELOPERS
A.V. Stetsenko, Ph.D. tech. sciences; A.B. Belova, Ph.D. tech. sciences; A.A. Begunov, Ph.D. tech. sciences; M.A.Velikorostova, N.M.Kuznetsova, I.N.Medvedeva, F.B.Estrina
2. APPROVED AND ENTERED INTO EFFECT by Resolution of the USSR State Committee for Product Quality Management and Standards dated December 27, 1989 N 4171
3. The date of the first inspection is 1994.
Inspection frequency - 5 years
4. INTRODUCED FOR THE FIRST TIME
5. REFERENCE REGULATIVE AND TECHNICAL DOCUMENTS
|
Item number, application |
|
|
GOST 976-81* |
3.1 and 4.1, Appendix 3 |
|
________________ |
|
|
GOST 1341-84 |
|
|
Appendix 3 |
|
|
Appendix 3 |
|
|
Appendix 3 |
|
|
Appendix 3 |
|
|
Appendix 3 |
|
|
Appendix 3 |
|
|
GOST 5037-78* |
|
|
_________________ |
|
|
GOST 5476-80* |
|
|
_________________ |
|
|
GOST 5828-77 |
Appendix 3 |
|
Appendix 3 |
|
|
GOST 5958-79 |
|
|
Appendix 3 |
|
|
_________________ |
|
|
GOST 7981-68 |
|
|
GOST 8808-73* |
|
|
__________________ |
|
|
__________________ |
|
|
Appendix 3 |
|
|
GOST 13360-84 |
|
|
Appendix 3 |
|
|
__________________ |
|
|
Appendix 3 |
|
|
GOST 20292-74 |
Appendix 3 |
|
GOST 21929-76 |
|
|
GOST 22477-77 |
|
|
Appendix 3 |
|
|
____________________ |
|
|
GOST 25292-82 |
|
|
Appendix 3 |
|
This standard applies to fats for the culinary, confectionery and baking industries, which are various mixtures of fats.
1. CLASSIFICATION
1.1. Depending on their purpose, fats are divided into types: culinary, confectionery, and baking. Depending on the type, the names of fat indicated in Table 1 are established.
Table 1
|
Type of fat |
Name |
|
|
Culinary |
"Fryer" |
|
|
"Vegetable lard" |
||
|
"Ukrainian" |
||
|
"Belorussian" |
||
|
"Prima" |
||
|
"New" |
||
|
"Oriental" |
||
|
"Margaguselin" |
||
|
Confectionery |
For waffle and cooling fillings |
|
|
For chocolate products, sweets and food concentrates |
||
|
Solid |
||
|
Bakery |
Liquid |
2. TECHNICAL REQUIREMENTS
2.1. Characteristics
2.1.1. Fats must be manufactured in accordance with the requirements of this standard according to technological regulations and recipes approved in the prescribed manner.
2.1.2. In terms of organoleptic indicators, fats must meet the requirements specified in Table 2.
table 2
|
Indicator name |
Characteristics of fats |
|||||
|
culinary |
confectionery |
bakery |
||||
|
"Fryer", "Vegetable lard", "Prima", "New" |
"Ukrainian", "Belarusian", "Eastern", "Margaguselin" |
for chocolate products, candies and food concentrates |
||||
|
Taste and smell |
Pure taste with a characteristic taste of added animal fat, without extraneous taste; "Margaguselina" is characterized by the taste of fried onions |
Pure taste characteristic of depersonalized fat, without foreign taste or odor |
When adding flavorings - a pronounced aroma caused by the introduced flavoring |
|||
|
White to light yellow |
From white to light yellow. A grayish or creamy tint is allowed when using lard made from cottonseed oil. |
From white to light yellow. Grayish or creamy shades are allowed when using lard from cottonseed and soybean oils |
White to cream |
Light yellow to yellow |
||
|
Uniform throughout the mass |
||||||
|
Consistency at 18 °C |
Homogeneous, hard, plastic or pasty |
Homogeneous, hard. Plastic allowed |
Homogeneous, hard, prickly |
Homogeneous, mobile |
||
|
Transparency |
Transparent when molten |
|||||
Notes:
1. For uncongealed confectionery and baking fats, the “Color” and “Consistency” indicators must be:
"Color" - from light yellow to light brown;
"Consistency" - homogeneous, mobile.
2. The consistency of liquid baking fat is determined at a temperature of 16 °C.
2.1.3. In terms of physical and chemical parameters, fats must meet the requirements specified in Table 3.
Table 3
|
Indicator name |
Norm for fats |
|||||||
|
culinary |
confectionery |
bakery |
||||||
|
"Fryer" |
"Vegetable lard" |
"New", "Prima" |
“Ukrainian”, “Belarusian”, “Eastern”, “Margaguselin” |
for chocolate products, candies and food concentrates |
for waffle and cooling fillings |
solid |
||
|
Mass fraction of fat, %, not less |
||||||||
|
Mass fraction of moisture and volatile substances, %, no more |
||||||||
|
Acid number, mg KOH/g, no more |
||||||||
|
Melting point, °C |
Based on salomas - no higher than 17; based on transester- |
|||||||
|
Pour point, °C |
Not lower than 29 |
At least 21 |
Not lower than 30 |
Not higher than 15 |
||||
|
Hardness according to Kaminsky, g/cm |
At 15 °C: not less than 550 |
At 15 °C: 150-250 |
At 20 °C: not less than 850 |
|||||
|
Mass fraction of nickel, million (mg/kg) |
||||||||
Notes:
1. The hardness of confectionery fat intended for food concentrates is allowed to be at least 450 g/cm.
2. It is allowed to increase the melting point of cooking fats “Ukrainian”, “Belarusian” and “Vostochny” to 38 °C when they are manufactured with the addition of animal fats in an amount of 20% or more, as well as with the introduction of palm stearin and lard using palm oil.
3. By agreement with the consumer, the melting temperature for confectionery fat for chocolate products is allowed to be 35-37 °C.
2.1.4. Energy and nutritional values are given in Appendix 2.
2.1.5. The residual amount of pesticides in fats should not exceed the maximum permissible levels approved by the USSR Ministry of Health (see Appendix 1).
2.1.6. The temperature of unfrozen confectionery fats and liquid baking fat when poured into tank trucks should not exceed 55 °C.
2.2. Requirements for raw materials
2.2.1. The following raw materials are used for the production of cooking fats:
Vegetable oils suitable for processing into food products:
GOST 1128;
GOST 7825 and soybean unrefined oil according to the current normative and technical documentation;
Allowed input:
Antioxidants approved by the USSR Ministry of Health;
Vitamin A - highly concentrated preparations (concentrations not lower than 300,000 IU per 1 g of preparation) according to the State Pharmacopoeia and other vitamins in quantities approved by the USSR Ministry of Health.
2.2.2. For the production of confectionery fats, the following raw materials are used:
2.2.2.1. For confectionery fat for chocolate products, sweets and food concentrates:
Unrefined salomas for the margarine industry, grade 3;
Refined deodorized salomas for the margarine industry, grade 3;
It is allowed to introduce antioxidants approved by the USSR Ministry of Health.
2.2.2.2. The following raw materials are used for confectionery fat for waffle and cooling fillings:
Unrefined salomas for the margarine industry, grade 1;
Refined deodorized salomas for the margarine industry, grade 1;
Refined soybean oil according to GOST 7825;
Refined cottonseed oil according to GOST 1128;
2.3.4. Packaged cooking fats are packaged in:
Non-separable plank boxes according to GOST 13360 N 2;
GOST 13511;
Boxes made of corrugated cardboard in accordance with GOST 13516 (fats packaged in metal cans) N 1, 8, 9, 30, 31, 32, 39, 41, 49;
Boxes made of container cardboard according to GOST 13515;
Imported cardboard boxes.
The net weight of fats must be the same in all boxes of a given batch and range from 10 to 22 kg.
For local sales, it is allowed to pack fats in polymer reusable boxes for the meat and dairy industries and in packaging equipment in accordance with GOST 24831.
2.3.5. Unpackaged fats are packaged in:
The boxes listed above, with the exception of boxes made of corrugated cardboard in accordance with GOST 13516;
Stamped plywood barrels in accordance with GOST 5958;
Cardboard winding drums according to GOST 17065.
The net weight of fats must be the same in all packaging units of a given batch and be:
When packed in board, plywood and cardboard boxes from 10 to 22 kg;
When packed in drums and barrels no more than 50 kg.
By agreement with the consumer, it is allowed to pack fats for industrial processing into barrels with a net weight of up to 100 kg.
2.3.6. The permissible deviations in the net mass of a packaging unit of fat are, in percentage, no more than:
±1.5 from 200 to 250 g incl.
±1.0 light 250 to 10000 g incl.
±0.5 light 10000 to 100000 g incl.
2.3.7. Before packing bulk fats, boxes, drums and barrels must be lined with parchment in accordance with GOST 1341, parchment and sub-parchment weighing 1 m (50±3) g or polymer films (polyvinyl chloride "Poviden" grade U-1; polyethylene-cellophane, grade PTs-2 and PC-4, polyethylene for packaging food products according to GOST 10354 and other polymer films approved by the USSR Ministry of Health for contact with fats) or an insert bag made of polymer materials approved by the Ministry of Health for contact with fats must be placed in the specified container.
Boxes made of corrugated cardboard for packaging bulk fats can be supplemented with liners in accordance with GOST 9142, the type of connection of valves and pasting of cardboard boxes is carried out in accordance with GOST 9142.
2.3.8. Unfrozen confectionery fats and liquid fats are packaged in steel barrels in accordance with GOST 13950, in flasks in accordance with GOST 5037, as well as in wooden barrels in accordance with GOST 8777 with a net weight of no more than 50 kg, with a net weight of up to 100 kg - as agreed with the consumer.
Wooden barrels must have an insert bag made of polymer materials approved by the USSR Ministry of Health for contact with fats.
2.3.9. The use of returnable wooden containers is allowed.
2.3.10. When transported by water or mixed modes of transport, fats must be packed in planks, plywood boxes, barrels and drums.
2.3.11. Fats intended for the Far North and equivalent regions must be packaged and transported in accordance with GOST 15846.
2.4. Marking
2.4.1. Consumer containers of cooking fats must be marked with:
Trademark, name of the manufacturer and its subordination;
Name of product;
Net weight;
Temperature and shelf life;
The energy value of 100 g of product is 897 kcal;
The markings on the parchment or foil of each bar and on the label of each jar are applied with a special quick-drying paint, previously tested to ensure that there is no imprint on the inner surface of the parchment and on the surface of the fat.
It is allowed to mark the date of fat production with a clear composter or any other method that ensures its clear indication.
The label must be artistically designed.
2.4.2. Each packaging unit containing fat is additionally marked with a label characterizing the product:
Trademark, name of the manufacturer, its address and subordination;
Name of product;
Net weight of a packaging unit;
Net weight and number of packing units for packaged fat;
Net weight for bulk fat;
Production date (day, month, year);
Batch number and (or) serial number of the packaging unit;
Temperature and shelf life;
Designation of this standard.
The marking is applied typographically on a paper label or using a clear stamp directly on the end of the cardboard box.
It is permissible to affix the production date, batch number, and packaging unit number on a paper label with a clear stamp or a clear stamp.
2.4.3. Marking of transport containers is carried out in accordance with GOST 14192 with the application of a manipulation sign “Afraid of heating”.
3. ACCEPTANCE
3.1. Acceptance rules - according to GOST 976.
3.2. The indicators “Residual amount of pesticides” and “Mass fraction of nickel” are determined periodically by the manufacturer at least once a month.
If the results of periodic tests are unsatisfactory, they are transferred to acceptance tests until positive results are obtained for three batches in a row.
4. TEST METHODS
4.1. Sampling of fats and methods for determining organoleptic parameters, mass fraction of fat, moisture and volatile substances, melting point, pour point, hardness - according to GOST 976.
4.2. Determination of acid number - according to GOST 5476.
4.3. Determination of the mass fraction of nickel - according to Appendix 3.
4.4. Determination of residual amounts of pesticides - according to methods approved by the USSR Ministry of Health.
5. TRANSPORTATION AND STORAGE
5.1. Fats are transported by all modes of transport in covered vehicles in accordance with the rules for the transportation of perishable goods in force for the relevant mode of transport.
Unfrozen and liquid fats are transported in assigned specialized railway tanks and tank trucks in accordance with GOST 9218.
It is allowed to transport fats in open vehicles by motor transport with the obligatory covering of them with a clean tarpaulin or other materials.
Transportation of fats in packages must be carried out in accordance with the requirements of GOST 21650, GOST 21929, GOST 22477 and GOST 23285.
5.2. Fats should be stored in warehouses or refrigerators at temperatures from minus 20 to plus 15 ° C (solid confectionery fat - from minus 20 to plus 20 ° C), constant circulation and air flow and relative air humidity not exceeding 80%. It is not allowed to store fats in general warehouses along with products that have a strong specific odor.
5.3. Boxes, drums and barrels with fats during storage must be stacked using mechanized palletizing; for non-mechanized installations - on slats or gratings (pods) in stacks with gaps between the stacks for free air circulation at a distance of 0.5 m from the walls.
When storing fats in corrugated cardboard boxes on pallets, no more than 5 boxes should be stacked in height, the height of the stack should be no more than 10 boxes (two pallets); with non-mechanized laying in no more than 6 tiers.
6. MANUFACTURER WARRANTY
6.1. The manufacturer guarantees that fats comply with the requirements of this standard subject to the conditions of transportation and storage.
6.2. The guaranteed shelf life of culinary and confectionery fats shipped in frozen form from the date of manufacture is indicated in Table 4.
Table 4
|
Guaranteed shelf life, months |
|||
|
Storage temperature, °C |
Cooking fats, as well as confectionery fat for waffle and cooling fillings |
Confectionery fat for chocolate products, sweets and food concentrates |
Solid confectionery fat |
|
From minus 20 to 0 |
|||
|
St. 1 to 4 inclusive. |
|||
Note. When adding antioxidants, the shelf life increases by 1.5 times.
The guaranteed shelf life from the date of manufacture of unfrozen confectionery fats for chocolate products, sweets and food concentrates, as well as for wafer and refreshing fillings at temperatures up to 40 °C is 5 days, liquid baking fat at a temperature of 15-20 °C is 10 days.
ANNEX 1
Information
MAXIMUM ALLOWABLE LEVELS
pesticide content in fats for direct food consumption and for use in the confectionery and baking industry
Table 5
|
Pesticide name |
Maximum permissible levels, |
|
Hexachlorocyclohexane - HCH (sum of isomers) |
|
|
Heptachlor - GPC (heptachlor epoxide) |
|
|
DDT (sum of isomers and metabolites) |
APPENDIX 2
Information
The energy value of all types of culinary, confectionery and baking fats (with a mass fraction of fat of at least 99.7%) is 897 kcal per 100 g of product.
Nutritional value of 100 g of fat - 99.7 g.
APPENDIX 3
Mandatory
DETERMINATION OF THE MASS FRACTION OF NICKEL BY COLORIMETRIC METHOD
The method is intended for the determination of nickel in culinary, confectionery and baking fats in factory laboratories and during scientific research.
The range of measured values of the mass fraction of nickel is 0.5-20 million (mg/kg).
The method is based on the formation of a soluble, reddish-brown complex by the interaction of nickel with dimethylglyoxime in the presence of oxidizing agents in an alkaline medium.
1. Sampling - according to GOST 976.
2. Equipment, reagents
Equal-arm laboratory scales in accordance with GOST 24104, 2nd accuracy class and the highest weighing limit of 200 g and 3rd accuracy class scales with the highest weighing limit of 500 g or other scales with similar metrological characteristics.
Weights of the 2nd accuracy class according to GOST 7328.
Volumetric flasks 2-25-2, 2-50-2, 2-100-2, 2-500-2, 2-1000-2 according to GOST 1770.
Pipettes 4-1-0.01, 5-1-0.01, 4-2-0.02, 5-2-0.02, 6-5-0.05, 7-5-0.05 according to GOST 20292.
Dissolve 4.7860 g of nickel sulfate in double-distilled water in a 1000 ml volumetric flask, mix, add 1 ml of concentrated sulfuric acid and adjust the volume of the solution with water to the mark. The solution contains 1 mg/cm of nickel and can be stored in an airtight container for up to 1 year.
3.1.2. Preparation of intermediate standard solution
An intermediate standard solution with a nickel concentration of 10 μg/cm is prepared by diluting the main standard solution with bidistilled water in a ratio of 1:100. The solution is prepared before use.
3.1.3. Preparation of standard solutions for constructing a calibration curve
Standard solutions for constructing a calibration curve are prepared as follows.
0, 1, 2, 4, 6, 8 and 10 cm of the intermediate standard solution are taken using a burette into 50 cm volumetric flasks. To each flask add 2 cm of Rochelle salt solution, 5 cm of sodium hydroxide solution, 2 cm of ammonium persulfate solution and 2 cm of a solution of dimethylglyoxime in a 5% solution of sodium hydroxide, the volume of the solution in a volumetric flask is adjusted to the mark with double-distilled water.
The concentrations of the prepared standard nickel solutions will be, respectively: 0.0; 0.2; 0.4; 0.8; 1.2; 1.6 and 2.0 μg/cm. The optical densities of standard solutions should be measured 10 minutes after the appearance of color on a photocolorimeter at = (540 ± 10) nm in relation to a control sample, for the preparation of which all the specified reagents are used, with the exception of nickel salts. The optical density of standard solutions is measured at solution layer thicknesses of 1.2 and 5 cm.
Based on the obtained optical density values, calibration graphs are constructed for each cuvette thickness, plotting the optical density values on the ordinate axis, and the concentration of the nickel solution in μg/cm along the abscissa axis.
A calibration curve is constructed for each type of device and checked when using a new batch of reagents and after repairing the device by determining the optical density of three or four standard solutions of a certain concentration.
3.2. Sample mineralization
A sample of fat of 1-5 g, weighed with the result recorded to the fourth decimal place, is placed in a quartz or porcelain cup or crucible and burned on an electric stove until the emission of smoke stops. Then it is placed in a muffle furnace at a temperature of about 400 ° C with the muffle door open until the smoke stops. Then close the muffle door and increase the temperature to 450-500 °C. Mineralization is continued under these conditions for 5-6 hours until gray ash is obtained. The cup or crucible with ash is removed from the electric furnace, cooled to room temperature and gray ash is moistened with 0.5-1.0 cm of nitric acid. Then the acid is evaporated to dryness on an electric stove with low heat and the cup with the sample is again placed in a muffle furnace at a temperature of 450-500 ° C and kept for 1 hour. Mineralization is considered complete when the ash becomes white or slightly colored, without charred particles. If there are charred particles, repeat the treatment of ash with nitric acid solutions.
,
where is the concentration of nickel solution in the test solution, found from the calibration curve, μg/cm;
Volume of the analyzed solution, cm;
Mass of fat taken for testing, g.
Calculations are carried out to the second decimal place, followed by rounding the result to the first decimal place.
The permissible relative discrepancy between the results of two parallel determinations in the range of 0.5-2.0 mg/kg is no more than 30%, in the range of 2.0-20.0 mg/kg - no more than 15% (relative).
The text of the document is verified according to:
official publication
M.: Standards Publishing House, 1990
Appendix 3
Appendix 3
Appendix 3
Appendix 3
Appendix 3
TU 10.10739-88*
________________
* Specifications mentioned here and further in the text are the author’s development. For more information please follow the link. - Database manufacturer's note.
5. The validity period was lifted according to Protocol N 5-94 of the Interstate Council for Standardization, Metrology and Certification (IUS 11-12-94)
6. REPUBLICATION. December 2009
This standard applies to fats for the culinary, confectionery and baking industries, which are various mixtures of fats.
1. CLASSIFICATION
1. CLASSIFICATION
1.1. Depending on their purpose, fats are divided into types: culinary, confectionery, and baking. Depending on the type, the names of fat indicated in Table 1 are established.
Table 1
Type of fat | Name | |
Culinary | "Fryer" | |
"Vegetable lard" | ||
"Ukrainian" | ||
"Belorussian" | ||
"Prima" | ||
"New" | ||
"Oriental" | ||
"Margaguselin" | ||
Confectionery | For waffle and cooling fillings | |
For chocolate products, candies and food concentrates | ||
Solid | ||
Bakery | Liquid |
2. TECHNICAL REQUIREMENTS
2.1. Characteristics
2.1.1. Fats must be manufactured in accordance with the requirements of this standard according to technological regulations and recipes approved in the prescribed manner.
2.1.2. In terms of organoleptic indicators, fats must meet the requirements specified in Table 2.
table 2
Characteristics of fats |
||||||
culinary | confectionery | bread- |
||||
Name- | "Fryer", "Vegetable lard", "Prima", "New" | "Ukrainian", "Belarusian", "Eastern", "Margaguselin" | for chocolate products, candies and food concentrates | For | ||
Taste and smell | Pure taste with a characteristic taste of added animal fat, without extraneous taste; "Margaguselina" is characterized by the taste of fried onions | Pure taste characteristic of depersonalized fat, without foreign taste or odor | When introducing flavoring - |
|||
White to light yellow | From white to light yellow. A grayish or creamy tint is allowed when using cottonseed oil. | From white to light yellow. Grayish or creamy shades are allowed when using lard made from cottonseed and soybean oils | White to cream | From light |
||
Uniform throughout the mass |
||||||
Consistency at 18 °C | Homogeneous, hard, plastic or pasty | Homogeneous, hard. Plastic allowed | Homogeneous, hard, prickly | Homogeneous, mobile |
||
Transparency | Transparent when molten |
|||||
Notes:
1. For uncongealed confectionery and baking fats, the “Color” and “Consistency” indicators must be:
"Color" - from light yellow to light brown;
"Consistency" - homogeneous, mobile.
2. The consistency of liquid baking fat is determined at a temperature of 16 °C.
2.1.3. In terms of physical and chemical parameters, fats must meet the requirements specified in Table 3.
Table 3
Indicator name | Norm for fats |
|||||||
culinary | confectionery | bakery |
||||||
"Fryer" | "Lard vegetable- | "Novin- | “Ukrainian”, “Belarusian”, “Eastern”, “Margaguselin” | for chocolate products, candies and food concentrates | for waffle and cooling fillings | solid | ||
Mass fraction of fat, %, not less | ||||||||
Mass fraction of moisture and volatile substances, %, | ||||||||
Acid number, mg KOH/g, no more | ||||||||
Melting point, °C | Based on salomas - |
|||||||
Pour point, °C | Not lower than 29 | At least 21 | Not lower than 30 | Not higher than 15 |
||||
Hardness according to Kaminsky, g/cm | At 15 °C: not less than 550 | At 15 °C: 150-250 | At 20 °C: not less than 850 | |||||
Mass fraction of nickel, million (mg/kg) | ||||||||
Notes:
1. The hardness of confectionery fat intended for food concentrates is allowed to be at least 450 g/cm.
2. It is allowed to increase the melting point of cooking fats “Ukrainian”, “Belarusian” and “Vostochny” to 38 °C when they are manufactured with the addition of animal fats in an amount of 20% or more, as well as with the introduction of palm stearin and lard using palm oil.
3. By agreement with the consumer, the melting temperature for confectionery fat for chocolate products is allowed to be 35-37 °C.
2.1.4. Energy and nutritional values are given in Appendix 2.
2.1.5. Residues of pesticides in fats should not exceed the maximum permissible levels approved by the Ministry of Health (see Appendix 1).
2.1.6. The temperature of unfrozen confectionery fats and liquid baking fat when poured into tank trucks should not exceed 55 °C.
2.2. Requirements to raw materials
2.2.1. The following raw materials are used for the production of cooking fats:
sunflower oil according to GOST 1129*;
________________
GOST R 52465-2005 (hereinafter).
GOST 1128;
GOST 7825 * and unrefined soybean oil according to the current NTD;
______________
GOST R 53510-2009
corn oil according to GOST 8808;
rapeseed oil according to GOST 8988 *, hydrated rapeseed oil;
______________
* The document is not valid on the territory of the Russian Federation. GOST R 53457-2009 is valid, hereinafter in the text. - Database manufacturer's note.
peanut oil according to GOST 7981;
palm oil and other edibles vegetable oils, suitable after processing for the production of fats;
palm stearin;
cotton palmitine;
interesterified fat grades 1 and 2;
unrefined lard for the margarine industry, grades 1 and 2;
refined lard for the margarine industry, grades 1 and 2;
rendered edible animal fats of the highest grade (beef, pork, lamb) according to GOST 25292;
dried onions (for “Margaguselina”) according to GOST 7587*.
________________
* GOST R 52622-2006 is in force on the territory of the Russian Federation.
Allowed input:
antioxidants approved by the USSR Ministry of Health;
vitamin A - highly concentrated preparations (concentrations not lower than 300,000 IU per 1 g of preparation) according to the State Pharmacopoeia and other vitamins in quantities approved by the USSR Ministry of Health.
2.2.2. For the production of confectionery fats, the following raw materials are used:
2.2.2.1. For confectionery fat for chocolate products, candies and food concentrates:
unrefined lard for the margarine industry, grade 3;
refined deodorized lard for the margarine industry, grade 3;
2.2.2.2. The following raw materials are used for confectionery fat for waffle and cooling fillings:
unrefined lard for the margarine industry, grade 1;
refined deodorized lard for the margarine industry, grade 1;
coconut oil according to GOST 10766 or palm kernel oil;
It is allowed to introduce antioxidants approved by the USSR Ministry of Health.
2.2.2.3. The following raw materials are used for solid confectionery fat:
interesterified fat;
It is allowed to introduce antioxidants approved by the USSR Ministry of Health.
2.2.3. The following raw materials are used for the production of liquid baking fat:
Vegetable oils suitable for processing into food products:
sunflower oil according to GOST 1129;
Refined soybean oil according to GOST 7825;
Refined cottonseed oil according to GOST 1128;
corn oil according to GOST 8808;
rapeseed oil according to GOST 8988, hydrated rapeseed oil;
peanut oil according to GOST 7981;
unrefined lard for the margarine industry, grades 1 and 3;
refined deodorized lard for the margarine industry, grades 1 and 3;
interesterified fat grade 1;
food phosphatide concentrate;
emulsifier MHD.
It is allowed to introduce flavorings approved by the USSR Ministry of Health.
2.2.4. All vegetable oils, cotton palmitine, palm stearin, interesterified fat and lard must first be subjected to complete refining, including deodorization, and have the taste of impersonal fat without foreign odors and tastes and meet the requirements of the USSR Ministry of Health for permissible levels of pesticide contamination provided for deodorized food oils (see Appendix 1).
2.3. Package
2.3.1. Cooking fats are produced packaged and unpackaged.
2.3.2. Confectionery and baking fats are produced in bulk form.
2.3.3. Cooking fats are packaged in the form of bars with a net weight of 200 to 500 g, wrapped in parchment according to GOST 1341, parchment weighing 1 m (50 ± 3) g and laminated foil.
It is allowed, by agreement with the consumer, to pack fats in metal cans for canning in accordance with GOST 5981 with subsequent sealing, with a net weight of 500 to 7500 g. It is allowed to use cans made of tinplate with electrolytic tinning EZhK - in accordance with GOST 13345.
2.3.4. Packaged cooking fats are packaged in:
non-dismountable plank boxes according to GOST 10131 N 2;
wooden boxes in accordance with GOST 13358 (fats packaged in metal cans) N 8, 13, 17;
plywood boxes according to GOST 10131 N 7;
GOST 13511;
boxes made of corrugated cardboard according to GOST 13516 (fats packaged in metal cans) N 1, 8, 9, 30, 31, 32, 39, 41, 49;
boxes made of container cardboard according to GOST 13515;
Imported cardboard boxes.
The net weight of fats must be the same in all boxes of a given batch and range from 10 to 22 kg.
For local sales, it is allowed to pack fats in polymer reusable boxes for the meat and dairy industries and in packaging equipment in accordance with GOST 24831.
2.3.5. Unpackaged fats are packaged in:
the boxes indicated above, with the exception of boxes made of corrugated cardboard in accordance with GOST 13516;
wooden barrels according to GOST 8777;
plywood stamped barrels according to TU 10.10739;
plywood drums according to GOST 9338;
cardboard wound drums according to GOST 17065.
The net weight of fats must be the same in all packaging units of a given batch and be:
when packed in board, plywood and cardboard boxes from 10 to 22 kg;
when packed in drums and barrels no more than 50 kg.
By agreement with the consumer, it is allowed to pack fats for industrial processing into barrels with a net weight of up to 100 kg.
2.3.6. The permissible deviations in the net mass of a packaging unit of fat are, in percentage, no more than:
±1.5 - from 200 to 250 g inclusive;
±1.0 - St. 250 to 10000 g inclusive;
±0.5 - St. 10000 to 100000 g incl.
2.3.7. Before packing bulk fats, boxes, drums and barrels must be lined with parchment in accordance with GOST 1341, parchment and sub-parchment weighing 1 m (50±3) g or polymer films (polyvinyl chloride "Poviden" grade U-1; polyethylene-cellophane grades PC-2 and PC-4, polyethylene for packaging food products in accordance with GOST 10354 and other polymer films approved by the Ministry of Health for contact with fats) or an insert bag made of polymer materials approved by the Ministry of Health for contact with fats must be placed in the specified container.
Boxes made of corrugated cardboard for packaging bulk fats can be supplemented with liners in accordance with GOST 9142, the type of connection of valves and pasting of cardboard boxes is carried out in accordance with GOST 9142.
2.3.8. Unfrozen confectionery fats and liquid fats are packaged in steel barrels in accordance with GOST 13950, in flasks in accordance with GOST 5037, as well as in wooden barrels in accordance with GOST 8777 with a net weight of no more than 50 kg, with a net weight of up to 100 kg - as agreed with the consumer.
Wooden barrels must have an insert bag made of polymer materials approved by the USSR Ministry of Health for contact with fats.
2.3.9. The use of returnable wooden containers is allowed.
2.3.10. When transported by water or mixed modes of transport, fats must be packed in planks, plywood boxes, barrels and drums.
2.3.11. Fats intended for the Far North and equivalent areas must be packaged and transported in accordance with GOST 15846.
2.4. Marking
2.4.1. Consumer containers of cooking fats must be marked with:
trademark, name of the manufacturer and its subordination;
Name of product;
net weight;
temperature and shelf life;
energy value of 100 g of product - 897 kcal;
The markings on the parchment or foil of each bar and on the label of each jar are applied with a special quick-drying paint, previously tested to ensure that there is no imprint on the inner surface of the parchment and on the surface of the fat.
It is allowed to mark the date of fat production with a clear composter or any other method that ensures its clear indication.
The label must be artistically designed.
2.4.2. Each packaging unit containing fat is additionally marked with a label characterizing the product:
trademark, name of the manufacturer, its address and subordination;
Name of product;
content of antioxidant and vitamin A (in case of input);
net weight of a packaging unit;
net weight and number of packing units for packaged fat;
net weight for bulk fat;
production date (day, month, year);
batch number and (or) serial number of the packaging unit;
temperature and shelf life;
designation of this standard.
The marking is applied typographically on a paper label or using a clear stamp directly on the end of the cardboard box.
It is permissible to affix the production date, batch number, and packaging unit number on a paper label with a clear stamp or a clear stamp.
2.4.3. Marking of transport containers is carried out in accordance with GOST 14192 with the application of the handling sign “Keep away from sunlight”.
3. ACCEPTANCE
3.1. Acceptance rules - according to GOST 976 *.
________________
* GOST R 52179-2003 is in force on the territory of the Russian Federation (hereinafter).
3.2. The indicators “Residual amount of pesticides” and “Mass fraction of nickel” are determined by the manufacturer periodically, at least once a month.
If unsatisfactory results of periodic tests are obtained, they are transferred to acceptance tests until positive results are obtained in three batches in a row.
4. TEST METHODS
4.1. Sampling of fats and methods for determining organoleptic indicators, mass fraction of fat, moisture and volatile substances, melting point, pour point, hardness - according to GOST 976.
4.2. Determination of acid number - according to GOST 5476*.
________________
* GOST R 52110-2003 is in force on the territory of the Russian Federation.
4.3. Determination of the mass fraction of nickel - according to Appendix 3.
4.4. Determination of residual amounts of pesticides - according to methods approved by the Ministry of Health.
5. TRANSPORTATION AND STORAGE
5.1. Fats are transported by all modes of transport in covered vehicles in accordance with the rules for the transportation of perishable goods in force for the relevant mode of transport.
Unfrozen and liquid fats are transported in assigned specialized railway tanks and tank trucks in accordance with GOST 9218.
It is allowed to transport fats in open vehicles by motor transport with the obligatory covering of them with a clean tarpaulin or other materials.
Transportation of fats in packages must be carried out in accordance with the requirements of GOST 21650, GOST 22477 and GOST 23285.
5.2. Fats should be stored in warehouses or refrigerators at temperatures from minus 20 to plus 15 ° C (solid confectionery fat - from minus 20 to plus 20 ° C), constant circulation and air flow and relative air humidity not exceeding 80%. It is not allowed to store fats in general warehouses along with products that have a strong specific odor.
5.3. Boxes, drums and barrels with fats during storage must be stacked using mechanized palletizing; for non-mechanized installations - on slats or gratings (pods) in stacks with gaps between the stacks for free air circulation at a distance of 0.5 m from the walls.
When storing fats in corrugated cardboard boxes on pallets, no more than 5 boxes should be stacked in height, the height of the stack should be no more than 10 boxes (two pallets); with non-mechanized laying in no more than 6 tiers.
6. MANUFACTURER WARRANTY
6.1. The manufacturer guarantees that fats comply with the requirements of this standard subject to the conditions of transportation and storage.
6.2. The guaranteed shelf life of culinary and confectionery fats shipped in frozen form from the date of manufacture is indicated in Table 4.
Table 4
Guaranteed shelf life, months |
|||
Storage temperature, °C | Cooking fats, as well as confectionery fat for waffle and cooling fillings | Confectionery fat for chocolate products, sweets and food concentrates | Solid confectionery fat |
From minus 20 to 0 | |||
St. 1 to 4 inclusive. | |||
Note. When adding antioxidants, the shelf life increases by 1.5 times.
The guaranteed shelf life from the date of manufacture of unfrozen confectionery fats for chocolate products, sweets and food concentrates, as well as for wafer and refreshing fillings at temperatures up to 40 °C is 5 days, liquid baking fat at a temperature of 15-20 °C is 10 days.
APPENDIX 1 (for reference). Maximum permissible levels of pesticides in fats for direct food consumption and for use in the confectionery and baking industries
ANNEX 1
Information
Table 5
Pesticide name | Maximum permissible levels, |
Hexachlorocyclohexane - HCH (sum of isomers) | |
Heptachlor - GPC (heptachlor epoxide) | |
DDT (sum of isomers and metabolites) |
APPENDIX 2 (for reference)
APPENDIX 2
Information
The energy value of all types of culinary, confectionery and baking fats (with a mass fraction of fat of at least 99.7%) is 897 kcal per 100 g of product.
Nutritional value of 100 g of fat - 99.7 g.
APPENDIX 3 (mandatory). Determination of the mass fraction of nickel using the colorimetric method
APPENDIX 3
Mandatory
The method is intended for the determination of nickel in culinary, confectionery and baking fats in factory laboratories and during scientific research.
The range of measured values of the mass fraction of nickel is 0.5-20 million (mg/kg).
The method is based on the formation of a soluble, reddish-brown complex when nickel reacts with dimethylglyoxime in the presence of oxidizing agents in an alkaline medium.
1. Sampling - according to GOST 976 *.
________________
* GOST R 52179-2003 is in force on the territory of the Russian Federation.
2. Equipment, reagents
Equal-arm laboratory scales in accordance with GOST 24104 *, 2nd accuracy class and the highest weighing limit of 200 g and 3rd accuracy class scales with the highest weighing limit of 500 g or other scales with similar metrological characteristics.
________________Photocolorimeter FEK, KFK-2 or similar, having a light filter with an effective wavelength of (540±10) nm. Sulfuric acid according to GOST 4328, aqueous solution with a mass fraction of 5%.
Ammonium persulfate according to GOST 20478, aqueous solution with a mass fraction of 3%.
Dimethylglyoxime according to GOST 5828, solution with a mass fraction of 1% in an aqueous solution of sodium hydroxide with a mass fraction of 5%.
3. Preparation for the test
3.1. Construction of a calibration graph
3.1.1. Preparation of the basic standard solution
Dissolve 4.7860 g of nickel sulfate in double-distilled water in a 1000 ml volumetric flask, mix, add 1 ml of concentrated sulfuric acid and adjust the volume of the solution with water to the mark. The solution contains 1 mg/cm of nickel and can be stored in an airtight container for up to 1 year.
3.1.2. Preparation of intermediate standard solution
An intermediate standard solution with a nickel concentration of 10 μg/cm is prepared by diluting the main standard solution with bidistilled water in a ratio of 1:100. The solution is prepared before use.
3.1.3. Preparation of standard solutions for constructing a calibration curve
Standard solutions for constructing a calibration curve are prepared as follows.
0, 1, 2, 4, 6, 8 and 10 cm of the intermediate standard solution are taken using a burette into 50 cm volumetric flasks. To each flask add 2 cm of Rochelle salt solution, 5 cm of sodium hydroxide solution, 2 cm of ammonium persulfate solution and 2 cm of a solution of dimethylglyoxime in a 5% solution of sodium hydroxide, the volume of the solution in a volumetric flask is adjusted to the mark with double-distilled water.
The concentrations of the prepared standard nickel solutions will be, respectively: 0.0; 0.2; 0.4; 0.8; 1.2; 1.6 and 2.0 μg/cm. The optical densities of standard solutions should be measured 10 minutes after the appearance of color on a photocolorimeter at = (540 ± 10) nm in relation to a control sample, for the preparation of which all the specified reagents are used, with the exception of nickel salts. The optical density of standard solutions is measured at solution layer thicknesses of 1.2 and 5 cm.
Based on the obtained optical density values, calibration graphs are constructed for each cuvette thickness, plotting the optical density values on the ordinate axis, and the concentration of the nickel solution in μg/cm along the abscissa axis.
A calibration curve is constructed for each type of device and checked when using a new batch of reagents and after repairing the device by determining the optical density of three or four standard solutions of a certain concentration.
3.2. Sample mineralization
A sample of fat of 1-5 g, weighed with the result recorded to the fourth decimal place, is placed in a quartz or porcelain cup or crucible and burned on an electric stove until the emission of smoke stops. Then it is placed in a muffle furnace at a temperature of about 400 ° C with the muffle door open until the smoke stops. Then close the muffle door and increase the temperature to 450-500 °C. Mineralization is continued under these conditions for 5-6 hours until gray ash is obtained. The cup or crucible with ash is removed from the electric furnace, cooled to room temperature and the gray ash is moistened with 0.5-1.0 cm of nitric acid. Then the acid is evaporated to dryness on an electric stove with low heat and the cup with the sample is again placed in a muffle furnace at a temperature of 450-500 ° C and kept for 1 hour. Mineralization is considered complete when the ash becomes white or slightly colored, without charred particles. If there are charred particles, repeat the treatment of the ash with a solution of nitric acid.
4. Conducting the test
1 cm of hydrochloric acid solution and 6 cm of bidistilled water are added to the dry sediment, completely dissolving the ash.
The solution is transferred quantitatively into a 25 cm volumetric flask, washing off the remaining solution in the crucible with bidistilled water into the volumetric flask. Then, 2 cm of Rochelle salt, 5 cm of sodium hydroxide, 2 cm of ammonium persulfate and 2 cm of dimethylglyoxime are successively added to the resulting solution. The volume of the solution is adjusted to 25 cm with bidistilled water.
Measurement of the optical density of samples is carried out under the same conditions as standard solutions.
5. Processing of results
The mass fraction of nickel () in million (mg/kg) is calculated using the formula
where is the concentration of nickel solution in the test solution, found from the calibration curve, μg/cm;
- volume of the analyzed solution, cm;
- mass of fat taken for testing, g.
Calculations are carried out to the second decimal place, followed by rounding the result to the first decimal place.
The permissible relative discrepancy between the results of two parallel determinations in the range of 0.5-2.0 mg/kg is no more than 30%, in the range of 2.0-20.0 mg/kg - no more than 15% (relative).
Electronic document text
prepared by Kodeks JSC and verified against:
official publication
Margarines, fats for cooking, confectionery
and baking industry: Sat. GOST. -
M.: Standartinform, 2010
This standard applies to vegetable oils and animal fats, as well as to their processed products (hydrogenated, interesterified, fractionated fats and oils, spreads, baked mixtures, margarines, etc.), and establishes the following methods for determining the mass fraction of trans isomers of fatty acids:
- infrared spectrometry method (IR spectrometry);
- gas chromatography method with a capillary column;
- method of infrared spectrometry attenuated total internal reflection (ATR IR spectrometry)
| Title of the document: | GOST 31754-2012 |
| Document type: | standard |
| Document status: | current |
| Russian name: | Vegetable oils, animal fats and products of their processing. Methods for determining the mass fraction of trans isomers of fatty acids |
| English name: | Vegetable oils, animal fats and products of their processing. Methods for determination of the content of trans fatty acid isomers |
| Date of text update: | 01.08.2013 |
| Date of introduction: | 01.07.2013 |
| Description update date: | 01.08.2013 |
| Number of pages in the main text of the document: | 37 pcs. |
| Publication date: | 02.07.2013 |
| Reissue: | |
| Last modified date: | 16.07.2013 |
| Is located in: | OKS All-Russian classifier of standards 67 FOOD PRODUCTION 67.200 Edible oils and fats. Oilseeds 67.200.10 Animal and vegetable oils and fats (Oil see: 67.100.20) |
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