The new standard is the “pure” distribution of olive oil must be marked

Source: China Consumer News

Reporter Meng Gang

The State Administration of Market Supervision recently approved the release of GB/T23347-2021 “Olive Oil, Olive Fruit Standard Oil” (hereinafter referred to as the new standard). On the basis of the old standards (GB23347-2009), the new standards are modified in terms of level, name, identification packaging, transportation, etc. in accordance with the principles of both international standards and the principles of international conditions. What changes will the release and implementation of the new standards bring to the market? Which brands will be affected by the implementation of new standards? The reporter conducted an investigation and interview.

It is understood that GB23347 was first released in 2009, and the standard nature of 2017 was adjusted from mandatory national standards to a recommended national standard. The new standard will be implemented on May 1, 2022.

Change the virgin olive oil classification

Olive oil refers to the oil products obtained from olive fresh fruits as raw materials, except for oil products obtained by solvent immersion or heavy ester.

“The preparation of olive oil requires a series of processes. You need to quickly send the fresh olives picked to the factories of olive oil processing. If the distance is long, it will affect the quality of olive oil. Cut into mud -shaped, then squeeze olive oil out of the way or squeeze, or separate olive oil in a centrifugation method. In order to squeeze out more oil as much as possible, some solvents may be used to use some solvents to even more olive fruits even more. Different levels of oil are dissolved. According to the order of production and the differences in quality, there are different levels. “Ruan Guangfeng, director of the business department of the Kexin Food and Nutrition Information Exchange Center, said in an interview with the China Consumer News reporter.

According to the processing process, olive oil can be divided into virgin olive oil, refined olive oil and mixed olive oil. The new standard stipulates that virgin olive oil refers to the use of mechanical pressing and other methods to make oil from olive fresh fruits, without any additive oil, including premium virgin olive oil, high -quality virgin olive oil, and virgin olives that cannot be eaten directly. kerosene. Compared with the classification of old standards, the previous “intermediate virgin olive oil” became a “high -quality virgin olive oil” in the new standard.

In recent years, extra virgin olive oil has been welcomed by consumers. Domestic statistics show that the current annual consumption of the domestic olive oil market is about 60,000 tons, of which high -quality extra virgin olive oil is about 6,000 tons, accounting for 10%.

The place of origin has a great impact on the price and quality of olive oil. The reporter recently visited some supermarkets in Beijing and found that the common main pre -packaged olive oil brands are Olivilan and Betis. In addition, there are Anda Lesi, Ibaster, Bai Duoli, profit, Ao Ruo, etc. Most of these products are marked as “premium virgin olive oil”, and most of them are packed in dark glass bottle. Most of the nations are Spain, and a small part comes from Italy. On the e -commerce platform, there are more visible brands of olive oil. In addition to the above brands, there are Luhua, Roland, olive time, Jiu San, Tonna, Grandpa’s farm.

Shen Lirong, a professor at the School of Biological System Engineering and Food Sciences of Zhejiang University, said that the most important thing for olive oil squeezing is fresh, the more delicious oil, the more delicious, the more nutrients such as olive polyphenols, horn shark, vitamin E, etc. Sick olive oil should be packed in dark glass bottle to avoid unsaturated fatty acids and nutritional ingredients.

It is understood that, in addition to the premium and high -quality virgin olive oil, the new standard stipulates that the virgin olive oil also includes virgin olive lamp oil, also known as virgin olive hair oil, which is mainly used as raw materials for refined olive oil. Refined olive oil is obtained by refining the virgin olive lamp oil. During the refining process, the glycerin structure of the virgin olive lamp oil does not change, and only oils that are added with α-nicanols are allowed to add α-nicanol. Hybrid olive oil is a blended oil from mixed refined olive oil and virgin olive oil that can be edible.

Strictly specify quality indicators

The domestic olive oil market has been developing short and rapidly. At present, the general public has insufficient ability to identify olive oil quality, and it is still limited to the level of olive oil classification and product nutritional components.

The new standard has changed the limited edition of virgin olive lamp oil, mixed olive oil, and coarse olive fructic oils.

The new standard also provides quality indicators such as odor and taste, transparency, acid prices, and peroxide. Among them, olive oil is a attractive indicator. Data show that acid prices (acid values) are also called acidity. They are the proportion of free fatty acids in 100 grams of oil (the market is mostly marked as%). It is an indicator value used to consider the quality of vegetable oil. From the perspective of pure natural acid, if the acidity of olive oil is too high, it is very easy to be oxidized by air, causing vegetable oil to lose its effect. However, if the acid value is too low, it is likely to be artificially controlled refined olive oil.

The new standard stipulates that the acid prices of special -grade virgin olive oil, high -quality virgin olive oil, refined olive oil, and mixed olive oil are ≤1.6mg/g, ≤3.0mg/g, ≤0.6mg/g, ≤2.0mg// g. In the old standard, the acid price of intermediate virgin olive oil is ≤4.0mg/g.

In terms of acidity marking, the reporter found that the brands are different, and most of the identification value meets the requirements of the new standards. Taking the extra virgin olive oil as an example, Orevilan, Betis, profit, and Anda Lucy’s products are notes ≤0.5%. In addition, there are some brands that are labeled lower, such as Bai Duoli ≤0.4%, and Ibest ≤0.3%. The acidity of a mixed olive oil of Olivilan was marked at ≤0.5%. In terms of price, the price labeled “premium virgin olive oil” is relatively high. Just like the special -grade virgin olive oil marked with 500 ml, Bai Duoli, which is less acidic, is priced at 49 yuan, which is lower than the 59.9 yuan in the discount promotion.

Specific requirements label labeling method

Tags are an important basis for consumers to buy olive oil. The new standard also specifies the label name of olive oil products. For example, it is stipulated that it is not stipulated that the virgin olive oil (including special virgin olive oil, high -quality virgin olive oil and virgin olive lamp oil), refined olive oil and mixed olives The correct labeling method of the oil is marked, and the product is determined by unqualified.

In addition, after inspection of olive oil products, if there is a basic composition and quality requirements for olive oil, it is judged as unqualified products. The new standard also stipulates the criteria for judging some special circumstances, such as when the content of vegetable oil is alcohol> 4.0%and ≤4.5%. When other indicators meet the limited value specified in the relevant indicators olive oil. Wax is a ester that is synthesized by high -grade one -level alcohol and advanced fatty acids. When the wax content is between 300mg/kg and 350mg/kg, the content of high root glycol or bears is ≤3.5%, and other indicators meet the requirements stipulated in the new standard in the new standard. kerosene.

The reporter found that most product names on the market are relatively standardized. Common edible virgin olive oils are marked with “extra virgin olive oil” in large fonts, but one 750 ml of Olivilan and another 5 The lift -mixed olive oil is marked with “Olivilan olive oil”. According to the new standard, such a labeling method will be judged as unqualified products.

The new standard also stipulates that the virgin olive oil that can be eaten directly should be marked with the harvest period of oil olive fresh fruits (such as October 2019 to February 2020). The packaging of the packaging should be indicated. The reporter found that most products currently meet the requirements of new standards. However, most brands have not directly marked the harvesting period of oil olive fresh fruits on the label. Similar forms. This brings inconvenience to consumers. For example, a gift box that labeled the “premium virgin olive oil” in Anda Lucy. If you want to see the date, you need to open the outer packaging carton, but it is obviously unrealistic before buying.

In addition, the new standard stipulates that olive fruit residue oil is an oil produced by an olive fruit residue by solvent or other physical methods. If the name of olive fruit residue products is not marked if it is not marked with coarse oil olive fruct oil, refined olive fruit residue oil, and mixed olive fruit residue oil, it is determined by unqualified products. The new standard also stipulates that olive fruit residue oil cannot be called “olive oil”.

Li Ganghai, general manager of olive time, said that the fructic oil was extracted from the oil -containing olive residue after oil squeezing oil, which was extracted after adding chemical solvents. In some countries, such oils are usually used for daily chemicals and cosmetics raw materials for non -foods, and the packaging needs to clearly marked fruit residue oil.

Ruan Guangfeng said that in the process of buying olive oil, although different names of different levels are cumbersome, we still cannot be confused by its name. You can choose olive oil that suits your needs according to different levels of preparation technology and quality characteristics. Essence

In addition, in terms of storage, the new standards stipulate that pre -packaged olive oil and olive fructic oil should not be sold out of the original packaging at the retail terminal.

Author: ArticleManager