ICS 67.200.

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National Standard of the People’s Republic of China

GB/T 38069-2019

Shortening

Issued on 2019-10-18 Implemented on 2020-05-01

State Administration for Market Regulation

Issued by
Standardization Administration of China
 GB/T 38069-2019

Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by National Food and Strategic Reserves Administration.
This standard is under the jurisdiction of the National Technical Committee 270 on Grains and Oils of
Standardization Administration of China (SAC/TC 270).
This standard is drafted by: Jiangnan University, Standard Quality Center of National Food and Strategic
Reserves Administration, Academy of National Food and Strategic Reserves Administration, Wuhan
Polytechnic University, Henan University of Technology, Ningbo Food Inspection and Testing Research
Institute, COFCO Donghai Grains and Oils Industry (Zhangjiagang) Co., Ltd., and Wilmar (Shanghai)
Biotechnology R&D Center Co., Ltd.
The main drafters of this standard are as follows: Wang Xingguo, Zheng Ruihang, Yang Weimin, Jin
Qingzhe, Zhao Chenwei, Meng Zong, Xue Yalin, Qi Ce, He Dongping, Liu Yulan, Hu Peng, Lu Qingyan,
and Zhou Shengli.

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 GB/T 38069-2019

Shortening
1 Scope
This standard specifies the terms and definitions, classification, quality requirements, inspection methods and
rules, labeling, packaging, storage, transportation and sales of shortenings.
This standard applies to shortenings for food processing.
2 Normative References
The following referenced documents are indispensable for the application of this document. For dated
references, only the edition cited applies to this standard. For undated references, the latest edition of the
referenced document (including any amendments) applies to this standard.
GB 2760 National food safety standard Standard for uses of food additives
GB/T 5009.77-2003 Method for analysis of hygienic standard of edible hydrogenated oil
GB 5009.227 National food safety standard Determination of peroxide value in foods
GB 5009.229 National food safety standard Determination of acid value in foods
GB 5009.236 National food safety standard Determination of moisture and volatile matter in animal and
vegetable oils and fats
GB/T 5524 Animal and vegetable oils and fats - Sampling
GB 7718 National food safety standard General standard for the labeling of prepackaged foods
GB/T 10247 Methods of viscosity measurement
GB 14880 National food safety standard Standard for the use of food nutritional fortification substances in
foods
GB 15196-2015 National food safety standard Edible oil and fat products
GB/T 15688 Animal and vegetable oils and fats - Determination of insoluble impurities content
GB/T 24892 Animal and vegetable oils and fats - Determination of melting point (slip point) in open capillary
tubes
GB 28050 National food safety standard General rules for nutrition labeling of prepackaged foods
GB/T 31743-2015 Animal and vegetable oils and fats - Determination of solid fat content by pulsed NMR -
Direct method
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1 Shortening
It refers to the solid, semi-solid or fluid oil and fat products that have a good shortening performance, which
are prepared by the process where one or more edible animal and vegetable oils and fats and hydrogenated,
fractionated, transesterified oils and fats thereof are or are not subject to quenching kneading, with or without
food additives and nutritional fortification substances added.
3.2 Wide plastic range shortenings
It refers to the shortenings with a flat solid fat curve and a wide plastic range.
3.3 Narrow plastic range shortenings
It refers to the shortenings with high oxidation stability and/or rapid melting characteristic.
3.4 Fluid (opaque) shortenings
It refers to the fluid shortenings with solid fats or emulsifiers suspending and dispersing in liquid oils.
3.5 Shortening flakes and chips

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 GB/T 38069-2019

It refers to the solidified flaky shortenings with a higher melting point.

3.6 Powdered shortenings
It refers to the carrier-free shortening powder or beads prepared through cooling by a spray tower or a roller .
3.7 Solid fat content (SFC)
It refers to the percentage of the number of protons in the solid phase to the total number of protons in the
solid-liquid phases at a given temperature.
3.8 Plastic range
It refers to the temperature range where the shortening is plastic.
3.9 Overrun
It refers to the ability of the unit mass of oils and fats to complex and maintain the gas after being whipped
under the specified conditions.
3.10 Melting point
It refers to the temperature at which the fat column in a two-end-open capillary tube starts to rise under the
specified conditions.
3.11 Viscosity
It refers to the shear stress on a flowing fluid shortening to produce the unit velocity gradient in the direction
perpendicular to the flow direction.
3.12 Gas content
It refers to the volume of nitrogen filled in the shortening prepared by quenching kneading.
4 Classification
Shortening is classified into wide plastic range shortenings, narrow plastic shortenings, fluid shortenings,
shortening flakes and chips, and powdered shortenings.
5 Quality Requirements
5.1 Raw and auxiliary material requirements
5.1.1 The raw materials of edible oils and fats shall comply with the provisions of GB 15196-2015.
5.1.2 The use of food additives shall comply with the provisions of GB 2760.
5.1.3 The use of nutritional fortification substances shall comply with the provisions of GB 14880.
5.2 Characteristic indicators
The characteristic indicators of shortenings are shown in Table 1.
Table 1 Characteristic indicators of shortenings
Characteristic indicators
Wide plastic Narrow Fluid Shortening
Items Powdered
range plastic range (opaque) flakes and
shortenings
shortenings shortenings shortenings chips
Flakes and
Forms Solid Solid Fluid Powder
chips
Plastic range/℃ (10.0%≤SFC≤37.5%) ≥12 ≤9 - - -
Overrun/(mL/g) ≥1.6 - - - -
Melting point range/℃ - <42 - <57 <57
SFC/% (15 ℃) - - <15 - -
Viscosity/(mm2/s) (15.5 ℃~32.2 ℃) - - ≥100 - -
Note: “-” indicates not required.

5.3 Quality indicators

The quality indicators of shortenings are shown in Table 2.

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 GB/T 38069-2019

Table 2 Quality indicators

Items Quality indicators
Color White, milky white, light yellow or yellow
Taste & odor Good, no peculiar flavor and smell
Fat content/% ≥ 99.0
Moisture and volatile matter content/% ≤ 0.50
Insoluble impurity content/% ≤ 0.05
Acid value (as fat) (KOH)/(mg/g) ≤ 1.0
Peroxide value (as fat)/(g/100 g) ≤ 0.13
Gas content*/(mL/100 g) ≤ 20.0
Within the range of product characteristic indicators, be
Melting point/℃
confirmed according to user requirements
*The gas content is not acted as a judgment indicator.

5.4 Food safety requirements

The provisions specified in the food safety standards and laws & regulations shall be followed.
Note: e.g. GB 15196 and other national food safety standards.

6 Test Methods
6.1 Color, taste, odor and state: be tested according to Table 1 of GB 15196-2015.
6.2 Test of plastic range: be performed according to Annex A.
6.3 Test of overrun: be performed according to Annex B.
6.4 Test of melting point: be performed according to GB/T 24892.
6.5 Test of SFC: be performed according to 3.7 test procedure 1D in GB/T 31743-2015.
6.6 Test of viscosity: be performed according to the capillary method in GB/T 10247.
6.7 Test of fat content: be performed according to 4.4 of GB/T 5009.77-2003.
6.8 Test of moisture and volatile matter content: be performed according to GB 5009.236.
6.9 Test of insoluble impurity content: be performed according to GB/T 15688.
6.10 Test of acid value: be performed according to GB 5009.229.
6.11 Test of peroxide value: be performed according to GB 5009.227.
6.12 Test of gas content: be performed according to Annex C.
7 Inspection Rules
7.1 Sampling
Sampling shall be performed according to GB/T 5524.
7.2 Delivery inspection
7.2.1 Inspection shall be carried out batch by batch, and an inspection report shall be issued.
7.2.2 Inspection shall be carried out according to 5.3 (excluding fat).
7.3 Type inspection
7.3.1 Type inspection shall be conducted when there are major changes in raw materials, equipment,
processes or the supervisory management department makes a request.
7.3.2 Inspection shall be conducted according to the provisions of Chapter 5.
7.4 Judgment rules
7.4.1 When the product is not marked with the classification name, it shall be judged as unqualified.
7.4.2 After inspection, if there is an indicator that does not meet the requirements of 5.2, 5.3, and 5.4, the
product shall be judged as unqualified.
8 Labeling

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 GB/T 38069-2019

8.1 Labeling shall comply with GB 7718, GB 28050 and GB 15196-2015 and relevant national regulations
and requirements.
8.2 The product name shall indicate the product classification name specified in Chapter 4.
8.3 The total content of saturated fatty acids and total content of trans fatty acids shall be marked on the
accompanying documents or labels.
8.4 If the shelf life of the product depends on some special packaging, storage, transportation and use
conditions, such conditions shall be indicated on the label.
9 Packaging, Storage, Transportation and Sales
9.1 Packaging
The packaging shall comply with relevant national regulations and requirements.
9.2 Storage
This product shall be stored in a sanitary, cool, dry, and dark place. It shall not be stored together with
harmful or toxic substances, especially those with abnormal odors.
9.3 Transportation
Attention shall be paid to safety during transportation and this product shall be protected from sunlight, rain,
leakage, pollution and label peeling off. Special tank trucks shall be used for bulk transportation and the
vehicle and the inside and outside of oil tank shall be kept clean and hygienic. Vehicles that have transported
toxic or hazardous substances shall not be used.
9.4 Sales
Pre-packaged products shall not be sold in bulk without the original packaging at the retail terminal.

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 GB/T 38069-2019

Annex A
(Normative)
Determination of plastic range
A.1 Principle
The temperature range corresponding to the SFC of oil sample ranging from 10.0% to 37.5% under the
specified conditions is determined.
A.2 Operation Method
According to GB/T 31743-2015, respectively determine the SFC value of oil sample at temperature points (T)
of 5 ℃, 10 ℃, 15 ℃, 20 ℃, 25 ℃, 27.5 ℃, 30 ℃, 32.5 ℃, 35 ℃ and 40 ℃, and plot the SFC-T relationship
curve of the oil sample.
A.3 Result Calculation
On the SFC-T relationship curve chart of oil sample, draw two parallel lines at SFC of 10.0% and 37.5%,
which intersect the SFC-T relationship curve at two points T1, and T2 respectively. See Figure A.1 for the
schematic diagram.
Then the plastic range of the oil sample: ΔT=T2-T1.
The determination result shall be retained to the integer according to the principle of “rounding-off”. As
shown in Figure A.1, if T2-T1=31.10 ℃-12.90 ℃=18.20 ℃, then the plastic range of oil sample ΔT=18 ℃.

Figure A.1 Plastic range of shortenings

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 GB/T 38069-2019

Annex B
(Normative)
Determination of overrun
B.1 Principle
The oil sample is mixed with white granulated sugar at a certain ratio, and then is subjected to whipping at
20 ℃~25 ℃ for a certain period of time at a certain mixing speed, and finally the volume of the oil sample
per unit mass is determined.
B.2 Apparatus and Appliances
B.2.1 Model-50 whipping machine1.
B.2.2 Electronic balance: with the sensitivity of 0.01 g.
B.2.3 Sample cup: a beaker or other container of known capacity and mass.
B.2.4 Thermostat.
B.2.5 Thermometer: with the precision of 0.1 ℃.
B.2.6 White granulated sugar: refined grade, fine-grained.
B.3 Sample Pretreatment
Place the sample in a thermostat (at 20 ℃ in winter, 25 ℃ in summer) at a constant temperature for 24 h and
then determine the sample.
B.4 Operation Method
B.4.1 Record the indoor temperature and the temperature of oil sample. The ambient temperature for test
shall be 20 ℃~25 ℃.
B.4.2 Weigh the mass m0 of the empty sample cup and the mass m1 after full of water and calculate the
volume V of the sample cup.
B.4.3 Weigh 500 g of the oil sample to be tested and 500 g of white granulated sugar, pour into a whipping
machine, and mix well the oil and white granulated sugar with a mixing spoon.
B.4.4 Set the speed of the whipping machine to the middle gear, and stop the machine after continuous
whipping for 5 min, and insert the thermometer into the oil to measure the oil temperature.
B.4.5 Then fill the sample cup of known volume with the aerated oil as full and solid as possible with the
mixing spoon and scrape the surface of the oil in the mouth of the sample cup with a mixing spoon, weigh the
mass of the sample cup at this time, and then pour the oil sample in the sample cup back into the mixing tank.
B.4.6 Repeat the above steps, stop the machine after each 5-min whipping, measure the mass m and the
temperature of the oil sample at that time; the total whipping time shall not exceed 30 min, and the maximum
mass m value shall be taken.
B.5 Result Calculation
Overrun SV shall be calculated according to Formula (B.1):
V
SV                                                   (B.1)
m  m0
Where,

1 The main indicators of the Model-50 whipping machine: (1) Mixing tank: with the volume of 5 L, inner diameter of 202 mm and height of 175 mm;
(2) D-type mixing ball (lantern ball): with a diameter of 127 mm at its widest point and a height of 201 mm, with the gap between the bottom of the
mixing ball and the bottom of the mixing tank of 1.6 mm, and the gap between the edge of the mixing ball and the side of the mixing tank of 8.3 mm, the
number of lines of 11, and the line diameter of 2.0 mm; (3) Detection speed: medium speed, with rotating speed of 281 r/min. This information is given
for the convenience of users of this standard.

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 GB/T 38069-2019

V——the volume of the sample cup, mL;

m——the maximum mass in the whipping process, g;
m0——the mass of the empty sample cup, g.
The allowable error of the double test results shall not exceed 0.07 mL/g, and the average value shall be
taken as the determination result. The determination result shall be rounded to the first decimal place.

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 GB/T 38069-2019

Annex C
(Normative)
Determination of gas content
C.1 Principle
The gasometer added with the test sample is heated at a certain temperature to enable the test sample to be
completely melted and all the gas in the test sample to be driven out, and the volume (mL) of gas contained
in each 100 g of test sample is calculated.
C.2 Apparatus and Appliances
C.2.1 Constant temperature water bath.
C.2.2 Electronic balance: with the sensitivity of 0.05 g.
C.2.3 Thermometer: 0 ℃~100 ℃.
C.2.4 Sampler: see Figure C.1 for the schematic diagram.
C.2.5 Gasometer: see Figure C.2 for the schematic diagram.
C.2.6 Time clock.

Unit: mm Unit: mm

Standard ground

Cork

Figure C.2 Gasometer

Figure C.1 Sampler

C.3 Operation Method

C.3.1 Put the lower part C of the gasometer on the balance to weigh and record the mass of C.

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 GB/T 38069-2019

C.3.2 Cut the solid shortening into the test samples of not less than 10 cm in length, width, and height.
C.3.3 Place the outer sleeve A of sampler on the diagonal center of test sample and press it vertically into the
test sample to obtain the continuous and smooth cylindrical test sample.
C.3.4 Add the continuous and smooth cylindrical test sample at a length of 5 cm~6 cm into the gasometer C
of known mass with the sliding piston B of sampler and weigh the sample mass m.
C.3.5 Put on the upper part D of the gasometer, and fasten the glass corners of the upper and lower parts of
the gasometer with the rubber band.
C.3.6 Add refined edible oil at room temperature from the top of D. In order to avoid determination being
affected by the volume of oil arising from temperature changes, the oil level shall be added to the scale of 0
~1.0.
C.3.7 Put the gasometer in a constant temperature water bath at 30 ℃±1 ℃, let it stand still for 30 min (for
the first time), and then read the mark a.
C.3.8 Put the gasometer in a drying oven at 60 ℃ to enable the shortening test sample therein to be melt
completely and all bubbles to be removed until the solution is clear and transparent.
C.3.9 Put the gasometer in which gas has been removed off into the constant temperature water bath at
30 ℃±1 ℃, let it stand still for 30 min (for the second time), and then read the mark b.
C.4 Result Calculation
The gas content GC per 100 g of test sample shall be calculated according to Formula (C.1):
ba
GC   100                                                  (C.1)
m
Where,
GC——the gas content per 100 g of test sample, mL;
b——the mark reading after the second still-standing, mL;
a——the mark reading after the first still-standing, mL;
m——the mass of the sample, g.
The allowable error of the double test results shall not exceed 1.5 mL, and the average value shall be taken as
the determination result. The determination result shall be rounded to the first decimal place.