GOST R 52179-2003

ГОСТ Р 52179-2003

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: Not effective - Canceled. Registration information 1249-st dated 10.28.2013 (Rosstandart official website)

The standard applies to margarine, fat, intended for the cooking, confectionery, bakery and dairy industries, and sets the rules for acceptance and methods: - determine the color, smell and taste; 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; determine the mass fraction of salt in margarine; determine the mass fraction of linoleic acid in margarine; determine 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 fraction of nickel concentration; measure the pH of margarine.

Стандарт распространяется на маргарины, жиры, предназначенные для кулинарии, кондитерской, хлебопекарной и молочной промышленности, и устанавливает правила приемки и методы: - определения цвета, запаха и вкуса; 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; определения массовой доли поваренной соли в маргарине; определения массовой доли линолевой кислоты в маргарине; определения массовой доли транс-изомеров олеиновой кислоты; определения массовой доли витаминов в маргарине; определения массовой доли консервантов в маргарине; определения массовой доли твердых триглицеридов; определение перекисного числа; определения массовой доли концентрации никеля; измерения рН маргарина.

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Format: Electronic (pdf/doc)

Approved: Gosstandart of Russia, 12/29/2003

SKU: RUSS72030

Price: $551.00




The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 021/2011 TR CU. About food safety » Regulations and standards (to ТР ТС ТС 021/2011) »

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 »

National Standards for OKSTU » FOOD INDUSTRY PRODUCTS » Rules for acceptance, use, operation and repair. Safety engineering »

National Standards for OKSTU » FOOD INDUSTRY PRODUCTS » Control methods (testing, analysis, measurements) »


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

GOST 1277-75: Reagents. Silver nitrate. Specifications

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

GOST 18300-87: Technical rectified ethyl alcohol. Specifications

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 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 5541-2002: Cork means of closing. General specifications

GOST 6709-72: Distilled water. Specifications

GOST 6824-76: Distilled glycerine. 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

GOST R 50779.10-2000: Statistical methods. Probability and general statistical terms. Terms and definitions

GOST R 52062-2003: Vegetable oils. Acceptance rules and methods of sampling

GOST R 52110-2003: Vegetable oils. Methods for determination of acid value

The Document is Referenced By:

GOST 28931-91: Cocoa butter substitutes. Specifications

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

GOST 31660-2012: Foods. Anodic stripping voltammetric method of iodine mass concentration determination

GOST R 51301-99: Food-stuffs and food raw materials. Anodic stripping voltammetric methods of toxic traces elements determination (cadmium, lead, copper and zinc)

GOST R 51921-2002: Food products. Methods for detection and determination of Listeria monocytogenes bacteria

GOST R 52100-2003: Spreads and melted blends. General specifications

GOST R 52178-2003: Margarines. General specifications

GOST R 52677-2006: Vegetable oils, animals fats and products of their processing. Methods for determination of the content of trans fatty acid isomers

GOST R 52685-2006: Process(еd) cheeses. General specifications

GOST R 52686-2006: Chesses. General specifications

GOST R 52689-2006: Foods. Anodic stripping voltammetric method of iodine mass concentration determination

GOST R 52811-2007: Fried bread products. General specifications

GOST R 52969-2008: Butter. Specifications

GOST R 52970-2008: Butter with flavouring components. Specifications

GOST R 52972-2008: Semihard cheeses. Specifications

GOST R 53158-2008: Animal and vegetable fats and oils and their derivates. Determination of solid fat content. Pulsed nuclear magnetic resonance method

GOST R 53421-2009: Salted cheeses. Specifications

GOST R 53502-2009: Process(ed) cheese food. General specifications

GOST R 53512-2009: Cheese products. General specifications

GOST R 53590-2009: Mayonnaises and mayonnaise sauces. General specifications

GOST R 53776-2010: Refined deodorized palm oil for food industry. General specifications

GOST R 53796-2010: Milk fat replacer. Specifications

GOST R 54054-2010: Equivalents of cocoa butter and improvers of SOS-type cocoa butter. Specifications

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

GOST R 54635-2011: Functional food products. Method of vitamin А determination

GOST R 54637-2011: Functional food products. Method of vitamin D3 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 55361-2012: Milk fat, butter and butter paste made from cow milk. The rules of tests acceptance, sampling and control methods

KMS 738:2007: Cakes and pastries. General technical conditions

KMS 882:2013: Cottage cheese products. Technical conditions

KMS 916:2003: Sweets national flour. General technical conditions

MUK 4.2.2872-11: Methods for identifying and identifying pathogenic bacteria that cause infectious diseases with food by transmission in PCR-based food products with hybridization-fluorescence detection. Methodical instructions

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