GOST 32189-2013

ГОСТ 32189-2013

Margarines, cooking fats, fats for confectionery, baking and dairy industry. Sampling rules and methods of control

Маргарины, жиры для кулинарии, кондитерской, хлебопекарной и молочной промышленности. Правила приемки и методы контроля

Status: Effective - Introduced for the first time. IUS 2-2014

This standard applies to margarines, spreads, baked mixes, fats intended for the cooking, confectionery, bakery and dairy industries, and sets the acceptance rules and methods: - color, smell and taste; consistency determination; determine the transparency of solid fat; - determine the mass fraction of moisture and volatile substances; determine the acid number of fat; determine the acidity of margarine; determine the mass fraction of fat; measuring the melting point of fat; measuring the pour point of fat; measuring the hardness of fat; determination of the mass fraction of table salt in margarine; determine the mass fraction of linoleic acid in margarine; determination of the mass fraction of trans isomers of oleic acid; determine the mass fraction of vitamins in margarine; determine the mass fraction of preservatives in margarine; determine the mass fraction of solid triglycerides; determination of peroxide value; determine the mass concentration of nickel; pH measurement of margarine

Настоящий стандарт распространяется на маргарины, спреды, топленые смеси, жиры, предназначенные для кулинарии, кондитерской, хлебопекарной и молочной промышленности, и устанавливает правила приемки и методы: - определения цвета, запаха и вкуса; определения консистенции; определения прозрачности твердого жира; - определения массовой доли влаги и летучих веществ; определения кислотного числа жира; определения кислотности маргарина; определения массовой доли жира; измерения температуры плавления жира; измерения температуры застывания жира; измерения твердости жира; определе-ния массовой доли поваренной соли в маргарине; определения массовой доли линолевой кислоты в маргарине; определения массовой доли трансизомеров олеиновой кислоты; определения массовой доли витаминов в маргарине; определения массовой доли консервантов в маргарине; определения массовой доли твердых триглицеридов; определения перекисного числа; определения массовой концентрации никеля; измерения рН маргарина

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Format: Electronic (pdf/doc)
Page Count: 40

Approved: Federal Agency for Technical Regulation and Metrology, 10/28/2013

SKU: RUSS71669

Price: $513.00




The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 024/2011 TR CU. Technical regulations for oil and fat products » Regulations and standards (for TR CU 024/2011) »

Evidence base (TR CU, Technical Regulation of the Customs Union) » 033/2013 TR CU. On safety of milk and dairy products » Regulations and standards (to 033/2013 TR CU) »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.4 Oil and fat industry products »

ISO classifier » 67 PRODUCTION OF FOOD » 67.200 Edible oils and fats. Oilseeds » 2006.200.10 Animal and vegetable oils and fats »

National standards » 67 PRODUCTION OF FOOD » 67.200 Edible oils and fats. Oilseeds » 2006.200.10 Animal and vegetable oils and fats »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N6 Oil and fat products » N69 Test methods. Packaging. Marking »


The Document References:

GOST 10733-98: Mechanical hand and pocket watches. General specifications

GOST 12.1.007-76: Noxious substances. Classification and general safety requirements

GOST 12.1.018-93: Fire and explosion safety of static electricity. General requirements.

GOST 12.1.019-79: Occupational safety standards system. Electric safety. General requirements and nomenclature of kinds of protection

GOST 12026-76: Filter paper for laboratory application

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GOST 14261-77: Hydrochloric acid super pure. Specifications

GOST 14919-83: Household electric ranges, electric plates and electric frying ovens

GOST 16299-78: Packaging. Terms and definitions

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

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GOST 19213-73: Technical synthetic carbon bisulphide. Specifications

GOST 20288-74: Reagents. Carbon tetrachloride. Specifications

GOST 22524-77: Glass density bottles. Specifications

GOST 24104-2001: Laboratory scales. General technical requirements

GOST 24363-80: Reagents. Potassium hydroxide. Specifications

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 25794.1-83: Reagents. Methods of preparation of standard volumetric solutions for acid-base titration

GOST 25794.3-83: Reagents. Methods of preparation of standard volumetric solutions for precipitation titration, non-aqueous titration and other titrimetric methods

GOST 26593-85: Vegetable oils. Method for determination of peroxide value

GOST 28414-89: Cookery, confectionery and bakery fats

GOST 28498-90: Liquid-in-glass thermometers

GOST 29169-91: Laboratory glassware. One-mark pipettes

GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements

GOST 29251-91: Laboratory glassware. Burettes. Part 1. General requirements

GOST 30178-96: Raw material and food-stuffs. Atomic absorption method for determination of toxic elements

GOST 30417-96: Vegetable oils. Methods for determination of vitamin A and vitamin E mass fractions

GOST 30418-96: Vegetable oils. Method for determination of fatty acid content

GOST 30623-98: Vegetable oils and margarine. Detection of falsification

GOST 3118-77: Reagents. Hydrochloric acid. Specifications

GOST 31757-2012: Animal and vegetable fats and oils and their derivates. Determination of solid fat content. Pulsed nuclear magnetic resonance method

GOST 31933-2012: Vegetable oils. Methods for determination of acid value

GOST 400-80: Glass thermometers for testing of petroleum products. Specifications

GOST 4166-76: Reagents. Sodium sulphate. Specifications

GOST 4204-77: Reagents. Sulphuric acid. Specifications

GOST 4207-75: Reagents. Potassium ferrocyanide. Specifications

GOST 4220-75: Reagents. Potassium bichromate. Specifications

GOST 4234-77: Reagents. Potassium chloride. Specifications

GOST 4328-77: Reagents. Sodium hydroxide. Specifications

GOST 4459-75: Reagents. Potassium chromate. Specifications

GOST 5471-83: Vegetable oils. Reception rules and methods of sampling

GOST 5541-2002: Cork means of closing. General specifications

GOST 6709-72: Distilled water. Specifications

GOST 6824-96: Distilled glycerin

GOST 8.135-2004: State system for ensuring the uniformity of measurements. Weight amounts of the standard materials for preparation of the buffer solutions - operational pH standards of 2-nd and 3-rd classes. The technical and the metrological characteristics. Methods of them determination

GOST 9147-80: Laboratory porcelain ware and apparatus. Specifications

The Document is Referenced By:

Decision 236: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, through the application of which on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On food safety" (TR CU 021/2011), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurements, including rules from

Decision 53: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, through the application of which on a voluntary basis compliance with the requirements of the technical regulations of the Customs Union "Technical regulation on oil products" (TR CU 024/2011), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurements, including

GOST 30623-2018: Vegetable oils and products with a mixed composition of the fat phase. Method of detecting fraud

GOST 31761-2012: Мayonnaises and mayonnais sauces. General specifications

GOST 32188-2013: Margarines. General specifications

GOST 34178-2017: Spreads and mixtures melted. General technical conditions

GOST 34815-2021: Food Products. Accelerated oxidation test using an oxidation test reactor

GOST R 53512-2009: Cheese products. General specifications

GOST R 54634-2011: Functional food products. Method of vitamin E determination

GOST R 54652-2011: Cocoa butter equivalents, cocoa butter improvers of SOS-type, cocoa butter extenders of POP-type. Method for determination of solidification point

GOST R 54654-2011: Cocoa butter equivalents, cocoa butter improvers of SOS-type, cocoa butter extenders of POP-type. Method of determination of melting point

GOST R 54657-2011: Cocoa butter equivalents, cocoa butter improvers of SOS-type, cocoa butter extenders of POP-type. Determination of solid fat content

GOST R 54658-2011: Cocoa butter extenders of POP-type. Specifications

GOST R 56931-2016: Foodstuffs and food raw materials. Voltammetric method of mercury determination

GOST R 57989-2017: Specialized food products. Methods for the detection of foodborne pathogens based on polymerase chain reaction

GOST R 58340-2019: Milk and dairy products. Method of sampling from a sales shelf and delivering samples to a laboratory

PNST 355-2019: Palm oil and its fractions. General specifications

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