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Requirements for the quality of margarine. General specifications GOST table milk margarine

GOST R 52178-2003

Group H61

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

MARGARINES

Are common specifications

Margarines. General specifications

OKS 67.200.10
OKP 91 4210

Introduction date 2005-01-01

Foreword

1 DEVELOPED by the State Scientific Institution "All-Russian Research Institute of Fats" (VNIIZH) and the Moscow Branch of VNIIZH

INTRODUCED by the Technical Committee for Standardization TC 238 "Vegetable oils and processed products"

2 APPROVED AND PUT INTO EFFECT by Decree of the State Standard of Russia dated December 29, 2003 N 408-st

3 INTRODUCED FOR THE FIRST TIME

1 area of use

This standard applies to margarines intended for direct consumption, home cooking and in the system. Catering, as well as raw materials for baking, confectionery, food concentrate, canning and other industries Food Industry.

The standard is suitable for certification purposes.

GOST 7981-68 Peanut oil. Specifications

GOST 10626-76 Vitamin A in fat. Specifications

GOST 22477-77 Means of fastening transport packages in covered wagons. Are common technical requirements

GOST 25292-82 Rendered edible animal fats. Specifications

3 Definitions

In this standard, the following terms are used with their respective definitions:

3.1 margarine: Emulsion fat product with a mass fraction of total fat of at least 39%, having a plastic, dense or soft or liquid consistency, produced from natural and / or fractionated and / or interesterified and / or hydrogenated vegetable oils, hydrogenated fish oils and marine mammals or compositions thereof. It is allowed to add animal fats, dairy products, flavoring and aromatic additives.

Note 1 to entry: "soft butter" and "spread" including trade names.

3.2 hard margarine: Margarine having a plastic dense texture and retaining its shape at a temperature of (20 ± 2) °C.

3.3 soft margarine

3.4 liquid margarine: Margarine that has a liquid consistency and retains the properties of a homogeneous emulsion at temperatures provided for the control of liquid margarine of a particular name.

3.5 brand of margarine: Classification unit allocated on the basis of the purpose of margarine.

4 Classification

4.1 Depending on the purpose, margarines are divided into brands (table 1).

Table 1

Margarine brand	Purpose of margarine
Solid:
	Use in bakery, confectionery and culinary production, in home cooking
	Use in the production of puff pastry
	Preparation of creams, fillings in flour confectionery, soufflé, "Bird's milk" sweets and other sugary and flour confectionery
Soft:
	Direct consumption, use in home cooking, in the food service chain and in the food industry
Liquid:
	Frying and baking in home cooking, catering, industrial processing
	Industrial production of bakery and baked confectionery products, as well as frying products in the catering network
Note - The additional use of margarines of the listed brands may be determined by the manufacturer or consumer.

5 General technical requirements

5.1 Margarines are produced in accordance with the requirements of this standard according to regulatory and technical documents (RD and TD), agreed and approved in the prescribed manner.

5.2 Characteristics

5.2.1 The content of toxic elements, mycotoxins and polychlorinated biphenyls in margarines should not exceed the standards established for vegetable oil processing products; the content of radionuclides - the norms established for vegetable oils, and the content of pesticides - the norms established for refined deodorized vegetable oils.

5.2.3 Microbiological indicators for margarines should not exceed the allowable levels established.

5.2.4 In terms of organoleptic and physico-chemical parameters, margarines must comply with the requirements specified in tables 2 and 3, as well as the requirements of regulatory and technical documents for specific margarines.

table 2

Margarine brand	Taste and smell	Consistency and appearance
MT, MTS, MTK	The taste and smell are clean, with a taste and smell of the introduced food flavoring and aromatic additives in accordance with the TD for margarine of a specific name. Foreign tastes and odors are not allowed	At a temperature of (20±2) °C The consistency is plastic, dense, homogeneous; with the introduction of food additives, smearing is allowed.	From light yellow to yellow, uniform throughout the mass or due to the introduced additives, in accordance with the RD or TD for margarine of a specific name
		At a temperature of (10±2) °С The consistency is plastic, soft, fusible, homogeneous; with the introduction of food flavoring additives, heterogeneity is allowed. The cut surface is shiny or slightly shiny, dry in appearance; with the introduction of food flavoring additives, a matte finish is allowed
MZhK, MZHP		The consistency is homogeneous, liquid

Table 3

	Norm for margarine brands
Name of indicator	solid	soft	liquid

Mass fraction of fat, %
Mass fraction of moisture, %, no more
Melting point of fat isolated from margarine, °С
Mass fraction of salt, %
Acidity of margarine, °K, no more
Peroxide value in fat extracted from margarine, mmol active oxygen/kg, not more than:
When leaving the enterprise
At the end of the expiration date
Mass fraction of preservatives, mg/kg, not more than:
Benzoic acid and / or its salts of benzoates (in terms of benzoic acid)
Sorbic acid and / or its salts of sorbates (in terms of sorbic acid)
Mass fraction of antioxidants, mg/kg, in terms of product fat, not more than:
Butylated hydroxyanisole
Butylated hydroxytoluene
tertbutylhydroquinone
Gallates (propyl gallate, octyl gallate, dodecyl gallate)
Mass fraction of trans-isomers of oleic acid in the fat isolated from the product, in terms of methyl elaidate, %, not more than	not defined		not defined
At the request of the consumer, it is allowed to lower the lower limit to 25 °C. For margarine with food flavoring and aromatic additives and margarine for puff pastry - 3.5 °K. For margarines manufactured with the introduction of preservatives; for the combined use of benzoic and sorbic acids or their salts - no more than 2000 mg / kg, including benzoic acid or sodium benzoate - no more than 1000 mg / kg. They are used only in the manufacture of margarine brands intended for use in the production of food products using high temperature(deep frying, culinary, confectionery). At combined use maximum levels of individual antioxidants should be reduced; the total mass, expressed as a percentage of the maximum levels of individual antioxidants, should not exceed 100%.

5.2.5 For the manufacture of margarine grades MTK and MM, the use of the following antioxidants is not allowed: butyl hydroxyanisole, butyl hydroxytoluene, tert-butyl hydroquinone and gallates.

5.2.6 Margarines for retail can be produced with or without the addition of vitamins.

5.2.7 It is allowed to sell hard margarines in the form of an uncooled emulsion (in liquid form) for industrial processing upon agreement with the consumer.

5.2.8 The nutritional value of margarines must be indicated in the RD or TD for margarines of specific denominations.

5.2.9 Reference indicators: "pH of the aqueous or water-milk phase", "hardness of fat isolated from margarine", "hardness of margarine", "mass fraction of solid triglycerides by NMR method" and their norms are given in Appendix A.

5.3 Requirements for raw materials

5.3.1 A specific list and ratio of raw materials components for all brands and names of margarines is established by recipes approved in the prescribed manner.

5.3.2 For the production of margarines, the following basic raw materials should be used:

Cottonseed oil refined according to GOST 1128;

Peanut oil according to GOST 7981;

Cocoa butter approved by the authorized body for food use;

Palm kernel oil, approved by the authorized body for food use;

Palm oil permitted by the authorized body for use for food purposes, and other edible vegetable oils suitable after processing for the production of margarine and permitted by the authorized body;

Olein palm, permitted by the authorized body for use in food purposes;

Cotton palmitin, approved by the authorized body for food use;

Palm stearin, approved by the authorized body for food use;

Fats of fish and marine mammals, hydrogenated, permitted by the authorized body for use in food purposes;

Salomas unrefined for margarine products according to;

Unrefined frame salomas for margarine products according to;

Refined deodorized salomas for margarine products according to ;

Hydrogenated vegetable oils approved by the authorized body for food use;

Fat interesterified by ;

Animal fats, melted food according to GOST 25292;

Milk fat, approved by the authorized body for food use.

All unrefined fatty vegetable raw materials should be used only in a refined deodorized form.

The norm of the indicator "acid number" for unrefined vegetable oils should not exceed 4 mg KOH / g (except for coconut oil).

It is allowed to use other fatty raw materials, permitted by the authorized body, in terms of quality not lower than the requirements specified in the ND given in this standard.

5.3.3 The norm of the indicator "peroxide number" for vegetable oils used for the production of margarines of all brands should not exceed the standards.

5.3.4 Auxiliary raw materials are used for the production of margarine:

Pasteurized cow's milk according to GOST 13277;

Whole dry cow's milk, spray-dried according to GOST 4495;

Skimmed dry cow's milk, spray-dried according to GOST 10970;

Starter cultures bacterial;

Dry milk whey for cheese;

Whey protein concentrate according to;

Pasteurized cream according to the current ND;

Edible table salt according to GOST R 51574 grades "Extra", the highest;

Food citric acid according to GOST 908;

Food lactic acid according to GOST 490 of the highest and first grades;

Food emulsifiers according to , and others permitted by the authorized body for use in the production of margarine (mono- and diglycerides of fatty acids, as well as their esters with acetic, acetyltartaric, citric, lactic, tartaric acids and sodium and calcium salts of these esters; lecithins; polyglycerol esters and fatty acids; esters of polyglycerol and ricinolic acids and others);

Phosphatide food concentrate according to;

Vitamin A in accordance with GOST 10626 and other vitamins permitted by the authorized body; solution of retinol palmitate 55% in oil po , solution of retinol acetate 86% in oil po , retinol palmitate po , retinol acetate po, -tocopherol-acetate (vitamin E) po, solution of -tocopherol-acetate (vitamin E) po ;

Food grade sodium alginate and other stabilizers approved by the authorized body for use in the production of margarines;

Food dyes: microbiological carotene (provitamin A) in oil and other dyes approved by the authorized body for use in the production of margarine (carotenes, annatto, curcumin or turmeric extracts, apocarotene aldehyde, methyl or ethyl esters of apocarotenic acid, etc.);

Preservatives: benzoic acid according to the current ND, sorbic acid according to and other preservatives approved by the authorized body for use in the production of margarine (sodium, potassium and calcium benzoates, sodium, potassium and calcium sorbates);

Flavors for margarine according to and other flavors permitted by the authorized body for use in the production of margarine;

Antioxidants approved by the authorized body for use in the production of margarine (gallates, butyloxyanisole, butyloxytoluene and mixtures thereof, tert-butylhydroquinone, natural and synthetic tocopherols, ascorbyl palmitate, ascorbyl stearate, etc.);

Sweeteners according to, and others permitted by the authorized body for use in the production of margarine;

5.3.5 It is allowed to use other auxiliary raw materials, permitted by the authorized body, in terms of quality not lower than the requirements specified in the ND given in this standard.

5.4 Marking

5.4.1 On each packaging unit of margarine in consumer packaging, a label is attached or a typographic marking is applied containing:

Product name, product brand (brand name abbreviation), company name in quotation marks (if any), excluding the words "oil" or "spread" directly, in phrases, at the root of the name;

Mass fraction of fat;

Name and location ( legal address, including the country, and, if not the same as the legal address, the address of production) of the manufacturer and organization in Russian Federation authorized by the manufacturer to accept claims from consumers on its territory (if any);

Net weight;

Composition of the product;

Food additives, flavors, biologically active food additives, ingredients of non-traditional products, genetically modified sources (if present);

Information about the nutritional value of margarines;

Best before date;

storage temperature;

Date of manufacture and date of packaging;

When packing margarine in a container of polymer materials it is allowed to transfer certification information to the labeling of packaging units.

The date of manufacture may be applied in any way that provides a clear indication of it.

The marking on the parchment or foil of each bar and on the label of each can is applied with a special fast-drying paint, previously tested for the absence of an imprint on the inner surface of the parchment and on the surface of the product.

5.4.2 Each unit of transport container with margarine is marked with a label characterizing the product:

Name, location (legal address) of the manufacturer;

Trademark of the manufacturer (if any);

Product name, product brand (brand name abbreviation), company name (if any), excluding the words "oil" or "spread" directly, in phrases, at the root of the name;

Net weight and number of packaging units for packaged margarine;

Net weight of the packaging unit;

Net weight for bulk margarine;

Product composition (for bulk margarine);

Date of manufacture (day, month, year);

Lot number and (or) packing unit number;

Shelf life and storage conditions;

The designation of this standard;

Compliance information.

The marking is applied by printing on a paper label or with a clear stamp directly on the end of the cardboard box, or in any other way that ensures its clear reading.

For margarine in a monolith, instead of marking the shipping container, only the marking of consumer packaging according to 5.4.1 is applied.

5.4.3 Handling symbols "Keep away from sun rays", "Keep away from moisture" is applied in accordance with GOST 14192.

5.4.4 Transport marking during transport by rail- according to GOST 14192.

5.4.5 When delivering products for export, the marking must comply with the requirements of foreign trade organizations.

5.5 Packaging

5.5.1 Margarines are produced in packaged and bulk form.

5.5.2 Hard margarines are packed:

In the form of bars with a net weight of 10 to 1000 g, wrapped in parchment according to GOST 1341, laminated foil

In the form of bars or plates with a net weight of 1000 to 5000 g, wrapped in parchment according to GOST 1341 or other packaging materials approved by the authorized body for packaging fatty products;

In the form of bars or plates stacked in a block with a net weight of 5000 to 25000 g without prior packaging;

In the form of a block with a net weight of 10,000 to 25,000 g, wrapped in parchment according to GOST 1341 or other packaging materials approved by the authorized body for packaging fatty products.

5.5.3 Soft and liquid margarines are packed:

Net weight from 10 to 1000 g in consumer packaging made of polymeric or other materials permitted by the authorized body for packaging fatty products; the container is brewed aluminum foil approved by the notified body, covered with a heat-sealable layer, or covered with covers or films made of polyvinyl chloride or similar materials authorized by the notified body;

Net weight from 100 to 3000 g in cans made of polymeric materials permitted by the authorized body for packaging fatty products;

Net weight from 500 to 10000 g in metal cans for canned food according to GOST 5981. It is allowed to use other packaging materials that meet the requirements of regulatory and technical documents and approved by the authorized body for packaging fatty products.

5.5.4 Packaged margarines are packed in:

GOST 13511, N 1 (for local sale), N 7;

Corrugated cardboard boxes according to GOST 13516, N 52-1;

GOST 10131, N 18;

It is possible to use other types of containers and packaging materials that meet the requirements of regulatory and technical documents and are permitted by the authorized body, as well as ensuring the safety of products during transportation and storage.

When packing a block of margarine with a net weight of 1000 to 25000 g, consisting of bars or plates without preliminary packaging, the boxes must be lined with parchment in accordance with GOST 1341 or other packaging materials permitted by the authorized body for packaging fatty products.

5.5.5 Bulk margarine is packed in:

Corrugated cardboard boxes in accordance with GOST 13516, N 12 (for local sales);

Corrugated cardboard boxes in accordance with GOST 13511, N 7;

Cardboard boxes for butter according to GOST 13515;

Wooden boxes, non-separable according to GOST 10131, N 18;

Barrels plywood-stamped according to;

Drums made of cardboard, wound according to GOST 17065.

The net weight of margarine in all packaging units must be the same and be, kg, not more than:

25 - when packing in plank, plywood and cardboard boxes;

50 - when packing in drums and barrels; for industrial processing - into wooden barrels according to GOST 8777 with a net weight of up to 100 kg.

5.5.6 Plank, plywood boxes, cardboard boxes according to GOST 13515, drums and barrels are used when packing margarine on non-automated filling and packaging lines, as well as for transportation by mixed modes of transport and when shipped to the Far North and equivalent areas.

5.5.7 Liquid margarines are packed in flasks for milk in accordance with GOST 5037 and other types of containers approved by the authorized body for packaging fatty products.

5.5.8 Limits of permissible negative deviations of the net weight of packaged margarine from the nominal quantity - according to GOST 8.579.

5.5.9 The limits of permissible negative deviations of the net mass of bulk margarine from the nominal quantity shall not exceed 0.5%.

5.5.10 Before packaging bulk margarine, boxes, drums and barrels must be lined with parchment in accordance with GOST 1341, plastic wrap for packaging food grades M and H according to GOST 10354, as well as other polymer films and bag-liners made of polymeric materials in accordance with current normative documents, permitted by the authorized body for packaging fatty products.

For lining wooden containers, it is allowed to use subparchment according to GOST 1760; for packaging bulk margarine in corrugated cardboard boxes - corrugated cardboard inserts of grade T according to GOST 7376.

5.5.11 Valves of cardboard boxes are sealed with paper-based adhesive tape according to GOST 18251 or polyethylene adhesive tape approved by the authorized body for contact with food products, or without tape.

It is allowed to stitch the bottom flaps of the drawer steel wire according to GOST 3282 with a diameter of 0.8-1.0 mm.

5.5.12 Margarine intended for shipment to the Far North and equivalent areas is packaged in accordance with GOST 15846.

6 Acceptance rules

6.2 Indicators "mass fraction of preservatives", "content of vitamins" are determined periodically in accordance with the procedure established by the manufacturer of products in agreement with the authorized body.

6.3 The procedure and frequency of control over the content of pesticides, radionuclides, polychlorinated biphenyls, toxic elements and mycotoxins, as well as control of microbiological indicators in margarine, is established by the manufacturer in the program production control approved by the authorized body in the prescribed manner.

6.4 The indicator "peroxide number" is guaranteed and determined by the manufacturer periodically, but at least once every ten days.

6.5 Indicators "mass fraction of sugar", "mass fraction of dye" and "mass fraction of cocoa powder" the manufacturer guarantees and determines on the tab.

6.6 The indicator "mass fraction of trans-isomers of oleic acid" is determined periodically, at least once every three months.

7 Control methods

7.1 Sampling, determination organoleptic indicators, measurement of mass fractions of fat, moisture and volatile substances, salt, melting point, acidity, content of preservatives - according to GOST R 52179.

It is allowed to determine preservatives according to GOST 26181, GOST 28467 and GOST R 50476.

7.2 Preparation of samples for the determination of toxic elements - according to GOST 26929.

7.3 Determination of toxic elements - according to GOST 26927, GOST 26930, GOST 26932, GOST 26933, GOST 30178, GOST R 51301, GOST R 51766.

7.4 Sampling and preparation for microbiological analysis - according to GOST 9225, GOST 26668 and GOST 26669.

7.5 Determination of microorganisms - according to GOST 9225, GOST 10444.12, GOST 30518, GOST 30519.

7.6 Determination of pesticides, mycotoxins and pathogens, and mass fraction antioxidants in terms of product fat - according to the methods approved by the authorized body.

7.7 Determination of the content of vitamins A and E - according to GOST 30417.

7.8 Determination of radionuclides - by and .

7.9 Determination of peroxide value in fat isolated from margarine - according to GOST 26593 with the following addition.

Sample preparation - separation of fat from margarine (two options).

First option. A sample of margarine weighing 40-50 g is melted in a beaker in a water bath or in an oven at a temperature of (60 ± 5) ° C, kept at this temperature until complete separation. The fat layer is filtered through a pleated filter. If the filtered fat is transparent, then proceed to the measurement. If there is turbidity in the fat, it is filtered again.

A sample is taken from the isolated fat for measurements.

Second option. A sample of margarine weighing 40-50 g is melted in a beaker in a microwave oven at (40 ± 5) ° C, kept at this temperature until complete separation. To accelerate the destruction of the emulsion, it is allowed to add a little table salt to the sample. Then the beaker with the sample is placed in the refrigerator until the fat solidifies completely. The solidified fat is removed, dried between two layers of filter paper, and samples are taken from it for measurements.

7.10 Determination of the mass fraction of trans-isomers of oleic acid - according to GOST R 52100 and GOST R 52179.

8 Transport and storage

8.1 Margarine is transported by all means of transport in accordance with the rules for the carriage of goods in force for the corresponding mode of transport.

It is allowed to use motor vehicles without special equipment for cooling during transportation for local sale.

It is allowed for local sale to transport margarine in open vehicles in agreement with the consumer with the obligatory covering of boxes (barrels) with tarpaulin or other materials.

8.2 Liquid margarines are transported in tank trucks for food liquids in accordance with GOST 9218.

Tank trucks must be sanitized, taps and hatches must be sealed.

8.3 Transportation of margarine in packages should be carried out in accordance with GOST 21650, GOST 22477, GOST 23285, GOST 26663, GOST 24597.

8.4 Transportation and storage of margarines intended for shipment to the regions of the Far North and equivalent areas - in accordance with GOST 15846.

8.5 Margarines are stored in warehouses or refrigerators at temperatures from minus 20 °C to plus 15 °C with constant air circulation.

It is not allowed to store margarine together with products with a sharp specific smell.

8.6 Boxes, drums and barrels with margarine during storage should be stacked: with mechanized stacking - on pallets, with non-mechanized stacking - on slats and gratings (pillars) in stacks with gaps between the stacks for free air circulation at a distance of at least 0.5 m from the walls .

Barrels and drums are stacked in a vertical position.

8.7 The manufacturer guarantees the compliance of margarine with the requirements of this standard, subject to the conditions of transportation and storage.

8.8 The shelf life of margarine (from the date of production) and storage conditions are set by the manufacturer depending on the storage temperature, the availability of consumer packaging and the type of packaging material.

The expiration date and storage conditions for margarine of a specific name are given in regulatory and technical documents.

APPENDIX A
(reference)

Reference indicators and norms for margarines

Table A.1

Norm for margarine brands

Name of indicator

solid

soft

Method of determination

B.1 Method for determining the hardness of margarine in the range of values from 30 to 70 g/cm

The boundaries of the absolute error of the results of measurements of hardness - ± 5 g / cm (abs.) (= 0.80)

B.2 Measuring instruments, auxiliary equipment and reagents - according to GOST R 52179.

B.3 Instrument calibration - according to GOST R 52179.

B.4 Preparation for measurement

The margarine bar is kept in the refrigerator until it reaches a temperature of plus 15 °C. Then two numbered capsules are pressed into the bar, removed and their outer walls are carefully cleaned with a knife from adhering margarine particles. Filled capsules are placed for 30 minutes in water at a temperature of (15±2) °C.

B.5 Measurement - according to GOST R 52179.

B.6 Processing results

The final measurement result is taken as the arithmetic mean of the results of two parallel measurements, the discrepancy between which should not exceed 10 g/cm at a confidence level = 0.80.

The measurement result is recorded with an accuracy of 10 g/cm.

APPENDIX B
(reference)

Bibliography

		Hygienic requirements for the safety and nutritional value of food products
	TU 9145-181-00334534-95	Unrefined salomas for margarine products
	TU 9145-009-00335065-93	Skeleton unrefined salomas for margarine products
	TU 9145-182-00334534-95	Refined deodorized salomas for margarine products
	TU 9145-183-00334534-95	Fat interesterified
	TU 10-02-02-789-65-91	Bacterial starter cultures, yeast and test cultures
	TU 10.02.927-91	Dry milk whey
	TU 10-02-02-44-87	Whey protein concentrate
	TU 9145-073-00008064-96	Monoglycerides soft
	TU 10-1197-95	Distilled monoglycerides (MGD)
	TU 9146-203-00334534-97	Phosphatide concentrates
	FS 42-1875-95	Solution of retinol palmitate 55% in oil
	State Pharmacopoeia, X ed., Article 5	Solution of retinol acetate 86% in oil
	FS 42-2229-84	Retinol palmitate
	State Pharmacopoeia, X ed., St. 578	Retinol acetate
	TU 64-5-68-88 Microbiological carotene
	TU 6-14-358-76	Sorbic acid
	TU 9145-178-00334534-95	Flavors for food products
	TU 9199-003-34618600-94	Sweetener "Sweetly"
	TU 9325-001-29320398-97	Composition of sweeteners "Megasvit"
		Drinking water. Hygienic requirements for water quality centralized systems drinking water supply. Quality control
	TU 17.17.739-88	Barrels plywood stamped
	MU 5778-91	Strontium-90. Definition in foods
	MU 5779-91	Cesium-137. Definition in foods

The text of the document is verified by:
official publication
Moscow: IPK Standards Publishing House, 2004

Boxes made of wood and wood-based materials for food industry, agriculture and matches. Specifications

GOST 10444.12-88 Food products. Method for the determination of yeasts and molds. Replaced by GOST 10444.12-2013.

GOST 10626-76 Vitamin A in fat. Specifications

GOST 10766-64 Coconut oil. Specifications

GOST 108-76 Cocoa powder. Specifications. Replaced by GOST 108-2014.

GOST 1128-75 Refined cottonseed oil. Specifications

GOST 1129-93 Sunflower oil. Specifications

GOST 1341-97 Vegetable parchment. Specifications

GOST 1349-85 Canned milk. Cream is dry. Specifications

GOST 13515-91 Boxes made of container flat glued cardboard for butter and margarine. Specifications

GOST 13516-86 Corrugated cardboard boxes for preserves, preserves and food liquids. Specifications

GOST 13830-97 Food table salt. General specifications

GOST 16299-78 Packaging. Terms and Definitions

GOST 16599-71 Vanillin. Specifications

GOST 17065-94 Drums cardboard winding. Specifications

GOST 1760-86 Subparchment. Specifications. Replaced by GOST 1760-2014.

GOST 18251-87 Adhesive tape on a paper basis. Specifications

GOST 21-94 Sugar sand. Specifications

GOST 22477-77 Means of securing transport packages in covered wagons. General technical requirements

GOST 23285-78 Transport packages for foodstuffs and glass containers. Specifications

GOST 25292-82 Animal fats, melted edible. Specifications. Replaced by GOST 25292-2017.

GOST 26181-84 Processed fruits and vegetables. Methods for the determination of sorbic acid

GOST 26593-85 Vegetable oils. Method for measuring peroxide value

GOST 26668-85 Food and flavor products. Sampling methods for microbiological analyzes

GOST 26669-85 Food and flavor products. Sample preparation for microbiological analysis

GOST 26927-86

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 26932-86 Raw materials and food products. Lead determination methods

GOST 26933-86 Raw materials and food products. Methods for the determination of cadmium

GOST 28467-90 Processed fruits and vegetables. Method for the determination of benzoic acid

GOST 30178-96 Raw materials and food products. Atomic absorption method for the determination of toxic elements

GOST 37-91 Butter cow. Specifications

GOST 4495-87 Whole milk powder. Specifications

GOST 5037-97 Metal flasks for milk and dairy products. Specifications

GOST 7699-78 Potato starch. Specifications

GOST 7981-68 Peanut butter. Specifications

GOST 8777-80 Wooden jellied and dry barrels. Specifications

GOST 9218-86 Tanks for food liquids installed on motor vehicles. General specifications . Replaced by GOST 9218-2015.

GOST 9225-84 Milk and dairy products. Methods of microbiological analysis

GOST 9338-80 Plywood drums. Specifications

GOST 976-81 Margarine, fats for cooking, confectionery and baking industry. Acceptance rules and test methods

GOST 15846-2002 Products sent to the regions of the Far North and areas equated to them. Packaging, marking, transportation and storage

GOST 8808-2000 Corn oil. Specifications

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import

GOST 908-2004 Citric acid monohydrate food. Specifications

GOST 490-2006 Food additives. Lactic acid E270. Specifications

GOST 13511-2006 Corrugated cardboard boxes for foodstuffs, matches, tobacco products and detergents. Specifications

GOST R ISO 7218-2008 Microbiology of food and animal feed. General requirements and recommendations for microbiological studies

005/2011 for Solution 769

Technical regulation of the customs union 024/2011 for Decision 883

Technical regulation of the customs union 021/2011 for Solution 880

Technical regulation of the customs union 022/2011 for Decision 881

GOST 31648-2012 Milk fat substitutes. Specifications

GOST 5981-2011 Banks and covers to them metal for canned food. Specifications

GOST 31659-2012 Food products. Method for detection of bacteria of the genus Salmonella

GOST 31747-2012 Food products. Methods for detecting and determining the number of bacteria of the Escherichia coli group (coliform bacteria)

GOST 31760-2012 Soybean oil. Specifications

GOST 31757-2012 Vegetable oils, animal fats and products of their processing. Determination of solid fat content by pulsed nuclear magnetic resonance

GOST 31759-2012 Rapeseed oil. Specifications

GOST 31754-2012 Vegetable oils, animal fats and products of their processing. Methods for determining the mass fraction of trans-fatty acids

GOST 31450-2013 Drinking milk. Specifications

GOST 32159-2013 Corn starch. General specifications

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INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION

INTERSTATE

STANDARD

MARGARINES

General specifications

Official edition

Standartinform

Foreword

About the standard

1 PREPARED by the State Scientific Institution "All-Russian Research Institute of Fats" of the Russian Academy of Agricultural Sciences (GNU "VNIIZH" of the Russian Agricultural Academy)

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology (Rosstandart)

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes of June 7, 2013 No. 43)

4 By order of the Federal Agency for Technical Regulation and Metrology of October 28, 2013 No. 1252-st, the interstate standard GOST 32188-2013 was put into effect as the national standard of the Russian Federation from July 1, 2014.

5 This standard has been prepared based on the application of GOST R 52178-2003

6 INTRODUCED FOR THE FIRST TIME

Information about changes to this standard is published in the annual information index "National Standards", and the text of changes and amendments - in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly information index "National Standards". Relevant information, notification and texts are also placed in information system general use - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet

In Russian federation present standard cannot be reproduced, replicated and distributed as an official publication without the permission of the Federal Agency for Technical Regulation and Metrology

6.3 The procedure and frequency of control of safety indicators and microbiological indicators is established by the manufacturer in the production control program approved in accordance with

6.4 The norm of the indicator "mass fraction of trans-isomers" is guaranteed by the manufacturer on the basis of periodic analyzes performed in accordance with the production control program approved in accordance with.

7 Control methods

7.1 Sampling, determination of organoleptic indicators, measurement of mass fractions of fat, moisture and volatile substances, melting point, acidity, content of preservatives - according to the regulatory document in force on the territory of the state that adopted the standard.

It is allowed to determine preservatives according to GOST 26181, GOST 28467.

7.2 Preparation of samples for the determination of toxic elements - according to GOST 26929.

7.3 Determination of toxic elements - according to GOST 26927, GOST 26930, GOST 26932, GOST 26933, GOST 30178.

7.4 Sampling and preparation for microbiological analysis - according to GOST ISO 7218, GOST 26668 and GOST 26669.

7.5 Determination of microorganisms - according to GOST 9225, GOST 10444.12, GOST 31659, GOST 31747.

7.6 Determination of pesticides, mycotoxins and pathogenic microorganisms, as well as the mass fraction of antioxidants in terms of product fat - a regulatory document in force in the territory of the state that adopted the standard.

7.7 Determination of the content of vitamins A and E - according to GOST 30417.

7.8 Determination of radionuclides - according to the regulatory document in force on the territory of the state that adopted the standard.

7.9 Determination of peroxide value in fat isolated from margarine - according to GOST 26593, with the following addition.

Sample preparation - separation of fat from margarine (two options).

First option. A sample of margarine weighing 40-50 g is melted in a beaker in a water bath or in an oven at a temperature of (60 + 5) ° C, kept at this temperature until complete separation. The fat layer is filtered through a pleated filter. If the filtered fat is transparent, then proceed to the measurement. If there is turbidity in the fat, it is filtered again.

A sample is taken from the isolated fat for measurements.

Second option. A sample of margarine weighing 40-50 g is melted in a beaker in a microwave oven at (40 + 5) ° C, kept at this temperature until complete separation. To accelerate the destruction of the emulsion, it is allowed to add a little table salt to the sample. Then the beaker with the sample is placed in the refrigerator until the fat solidifies completely. The solidified fat is removed, dried between two layers of filter paper, and samples are taken from it for measurements.

7.10 Determination of the mass fraction of trans-isomers - according to GOST 31754 or according to the regulatory document in force on the territory of the state that adopted the standard.

7.11 Determination of the presence of genetically modified organisms (GMOs) - according to the regulatory document in force in the territory of the state that adopted the standard.

8 Transport and storage

It is allowed to use motor vehicles without special equipment for cooling during transportation for local sale.

It is allowed for local sale to transport margarine in open vehicles in agreement with the consumer with the obligatory covering of boxes (barrels) with tarpaulin or other materials.

8.2 Liquid margarines are transported in tank trucks for food liquids according to GOST 9218.

Tank trucks must be sanitized, taps and manholes must be

sealed.

8.3 Transportation of margarine in packages should be carried out in accordance with GOST 21650, GOST 22477, GOST 23285, GOST 26663, GOST 24597.

8.3a Storage of margarines is carried out in accordance with the requirements.

8.4 Transportation and storage of margarines intended for shipment to the regions of the Far North and equivalent areas - according to GOST 15846.

8.5 Margarines are stored in warehouses or refrigerators at temperatures from minus 20 °C to plus 15 °C with constant air circulation.

It is not allowed to store margarine together with products with a sharp specific smell.

Barrels and drums are stacked in a vertical position.

8.7 The manufacturer guarantees the compliance of margarine with the requirements of this standard, subject to the conditions of transportation and storage.

The expiration date and storage conditions for margarine of a specific name are established in the technical documents.

Annex A (informative)

Reference indicators and norms for margarines

Table A.1

Name of indicator	Norm for margarine brands	Control method


pH of the aqueous or aqueous milky phase		According to the regulatory document in force in the territory of the state that adopted the standard
Mass fraction of solid triglycerides in fat isolated from margarine, according to the NMR method, %, at 20 °C
Margarine hardness, g/cm, at 15 °С 2)	Not standardized	According to Appendix B of this standard

^ For margarine with food flavoring and aromatic additives and margarine for puff pastry - from 3.5-5.5.

2) Determination of the hardness index is mandatory when shipping margarine by rail in accordance with the rules for the carriage of goods.

Annex B (informative)

Method for determining the hardness of margarine

B.1 Method for determining the hardness of margarine in the range of values from 30 to 70 g/cm

The limits of the absolute error of the results of measurements of hardness - ± 5 g / cm (abs.) (Р = 0.80).

B.2 Measuring instruments, auxiliary equipment and reagents - according to the regulatory document in force on the territory of the state that adopted the standard.

B.3 Graduation of the device - according to the normative document in force on the territory of the state that adopted the standard.

B.4 Preparation for measurement

B.5 Carrying out measurements - according to the regulatory document in force on the territory of the state that adopted the standard.

B.6 Processing results

The final measurement result is taken as the arithmetic mean of the results of two parallel measurements, the discrepancy between which should not exceed 10 g/cm at a confidence level P = 0.80.

The measurement result is recorded with an accuracy of 10 g/cm.

INTERSTATE STANDARD

MARGARINES General specifications

Margarines. General specifications

Introduction date - 2014-07-01

1 area of use

This standard applies to margarines intended for direct consumption, cooking at home and in the public catering system, as well as raw materials for baking, confectionery, food concentrate, canning and other food industries.

The standard is suitable for certification purposes.

2 Normative references

This standard uses normative references to the following standards:

4 Classification

4.1 Margarines, depending on the consistency, are divided into hard, soft, liquid.

4.2 Depending on the purpose, margarines are divided into brands (table 1).

Table 1

Margarine brand	Purpose of margarine
	Use in bakery, confectionery and culinary production, in home cooking
	Use in the production of puff pastry
	Preparation of creams, fillings in flour confectionery, soufflé, Ptichye Moloko sweets and other sugary and flour confectionery products
	Direct consumption, use in home cooking, in the food service chain and in the food industry
	Frying and baking in home cooking, catering, industrial processing
	Industrial production of bakery and baked confectionery products, as well as frying products in the catering network
Note - The additional use of margarines of the listed brands may be determined by the manufacturer or consumer.

5 General technical requirements

5.1 Margarines are produced in accordance with the requirements of this standard. Requirements for a product of a specific name are established in the recipes and / or technological instructions, or standards of organizations, or technical specifications (hereinafter referred to as technical documents).

5.2 Characteristics

5.2.2 The maximum allowable content of toxic elements and radionuclides in margarines containing cocoa powder and / or sugar is given in technical documents, taking into account the requirements, regulatory legal acts operating in the territory of the state that has adopted the standard established by regulatory legal acts.

5.2.3 Microbiological indicators for margarines should not exceed the allowable levels established or by regulatory legal acts in force on the territory of the state that adopted the standard.

5.2.4 In terms of organoleptic and physico-chemical parameters, margarines must comply with the requirements specified in tables 2 and 3, as well as the requirements of technical documents for margarines of specific names.

table 2

margarine	Taste and smell	Consistency and appearance
	The taste and smell are clean, with a taste and smell of the introduced food flavoring and aromatic additives in accordance with the TD for margarine of a specific name. Foreign tastes and odors are not allowed	At a temperature of (20 ± 2) °С Consistency plastic, dense, homogeneous; with the introduction of food additives, smearing is allowed.	From light yellow to yellow, uniform throughout the mass or due to the introduced additives, in accordance with the RD or TD for margarine of a specific name
		At a temperature of (10 ± 2) ° The consistency is plastic, soft, fusible, homogeneous; with the introduction of food flavoring additives, heterogeneity is allowed. The cut surface is shiny or slightly shiny, dry in appearance; with the introduction of food flavoring additives, a matte finish is allowed
		The consistency is homogeneous, liquid

Table 3

Name of indicator	Norm for margarine brands


Mass fraction of fat, %, not less	In accordance with the requirements of technical documents for margarines of specific names, but not less than 20%
Mass fraction of moisture, %, no more	In accordance with the requirements of technical documents for margarines of specific names
Melting point of fat isolated from margarine, °С

End of table 3

	Norm for margarine brands
Name of indicator

Acidity of margarine, °K, no more
Mass fraction of trans-isomers from co-
fat content in the product, %, no more
* Introduced from 01.01.2015
** Entered from 01/01/2018

5.2.5 In the production of margarines, it is allowed to use food additives and food flavorings in accordance with the regulatory legal acts in force in the territory of the state that adopted the standard.

5.2.6 Margarines may be produced with vitamins A, D, E, as well as others permitted by the authorized body for use in the food industry, in quantities that take into account the values of the physiological need established by regulatory legal acts in force on the territory of the state that adopted the standard.

5.2.7 It is allowed to sell hard margarines in the form of an uncooled emulsion (in liquid form) for industrial processing upon agreement with the consumer.

5.2.8 The nutritional value of margarines must be indicated in the technical documents for margarines of specific names.

5.2.9 Reference indicators: "pH of the water or water-milk phase", "hardness of fat isolated from margarine", "hardness of margarine", "mass fraction of solid triglycerides according to the NMR method" and their norms are given in Appendix A.

5.3 Requirements for raw materials

5.3.1 A specific list and ratio of raw materials components for all brands and names of margarines is established by recipes approved in the prescribed manner.

5.3.2 For the manufacture of margarines, the following raw materials are used:

Olive oil according to or according to the regulatory document in force in the territory of the state that adopted the standard;

Cocoa butter according to or according to the regulatory document in force in the territory of the state that adopted the standard;

Palm kernel oil according to or according to the regulatory document in force in the territory of the state that adopted the standard;

Palm oil according to or according to the regulatory document in force in the territory of the state that adopted the standard;

Olein palm according to or according to the regulatory document in force in the territory of the state that adopted the standard;

Cotton palmitine according to or according to the regulatory document in force in the territory of the state that adopted the standard;

Palm stearin according to or according to the regulatory document in force in the territory of the state that adopted the standard;

Fats of fish and marine mammals, hydrogenated according to the regulatory document in force in the territory of the state that adopted the standard document in accordance with which they are manufactured;

Hydrogenated refined deodorized oil (refined deodorized salomas) for margarine products according to the regulatory document in force in the territory of the state that adopted the standard;

Fat interesterified according to the regulatory document in force in the territory of the state that adopted the standard;

Milk fat substitutes according to GOST 31648;

Mixtures of vegetable fats according to the regulatory document in force in the territory of the state that adopted the standard;

Fat obtained by the method of fractionation of vegetable oils and hydrogenated oils (lards), according to the regulatory document in force on the territory of the state that adopted the standard;

;

Food citric acid according to GOST 908;

Food lactic acid according to GOST 490 of the highest and first grades;

Emulsifiers (mono- and diglycerides of fatty acids, lecithins and others) according to the regulatory document in force in the territory of the state that adopted the standard;

Vitamins, multivitamin premixes according to the regulatory document in force in the territory of the state that adopted the standard;

Thickeners and consistency stabilizers according to the regulatory document in force in the territory of the state that adopted the standard;

Food dyes according to the normative document in force on the territory of the state that adopted the standard;

Sorbic acid and its salts (sodium, potassium and calcium) according to the regulatory document in force on the territory of the state that adopted the standard;

Benzoic acid and its salts (sodium, potassium and calcium) according to the regulatory document in force on the territory of the state that adopted the standard;

Food flavorings according to the normative document in force on the territory of the state that adopted the standard;

Antioxidants according to the regulatory document in force in the territory of the state that adopted the standard;

Sweeteners according to a regulatory document in force in the territory of the state that adopted the standard;

Drinking water in accordance with the hygienic requirements for water quality of centralized drinking water supply systems in force in the territory of the state that adopted the standard.

It is allowed to use other domestic and imported food raw materials and food additives of a similar purpose in terms of quality not lower than the specified requirements and requirements established, or according to the regulatory document in force on the territory of the state that adopted the standard.

Requirements for raw materials can be established in contracts of sale in the form of a reference to a national standard or indication of specific indicators.

A specific list and ratio of components of raw materials for margarine is established by recipes for a specific type of product.

5.3.4 The values of safety indicators and the norms of microbiological indicators in the components of raw materials should not exceed the standards established or according to the regulatory document in force on the territory of the state that adopted the standard.

5.4 Marking

5.4.1 Labeling of each unit of consumer packaging of margarine must be carried out in accordance with the requirements established by and.

The energy value is given in the technical documents for a specific type of margarine.

The date of manufacture may be applied in any way that ensures its clear designation.

5.4.2 Marking of margarine transport packaging must be carried out in accordance with the requirements established.

The marking is applied by printing on a paper label, or with a clear stamp directly on the end of the cardboard box, or in any other way that ensures its clear reading.

5.4.3 Handling signs “Keep away from sunlight”, “Keep away from moisture”, “Fragile. Caution" (for products packed in containers made of polymeric materials) are applied in accordance with GOST 14192.

Additional requirements transport marking must comply with the terms of the contract of sale.

5.5 Packaging

5.5.1 Margarines are produced in packaged and bulk form.

5.5.2 Hard margarines are packed:

In the form of bars with a net weight of 10 to 1000 g, wrapped in parchment according to GOST 1341, cached foil

In the form of bars or plates stacked in a block with a net weight of 5000 to 25000 g without prior packaging;

In the form of a block with a net weight of 10,000 to 25,000 g, wrapped in parchment according to GOST 1341 or other packaging materials approved by the authorized body for packaging fatty products.

5.5.3 Soft and liquid margarines are packed:

Net weight from 10 to 1000 g in consumer packaging made of polymeric or other materials permitted by the authorized body for packaging fatty products; the container is sealed with aluminum foil approved by the authorized body, covered with a heat-sealing layer, or covered with lids or films made of polyvinyl chloride or similar materials authorized by the authorized body;

Net weight from 100 to 3000 g in cans made of polymeric materials permitted by the authorized body for packaging fatty products;

Net weight from 500 to 10000 g in metal cans for canned food according to GOST 5981.

It is allowed to use other packaging materials that meet the requirements of regulatory and technical documents and approved by the authorized body for packaging fatty products.

5.5.4 Packaged margarines are packed in:

GOST 13511, No. 1 (for local sale), No. 7;

Corrugated cardboard boxes in accordance with GOST 13516, No. 52-1;

Wooden boxes, non-separable according to GOST 10131, No. 18;

It is allowed to use other types of containers and packaging materials that meet the requirements of regulatory and technical documents and are permitted by the authorized body, as well as ensuring the safety of products during transportation and storage.

Drums made of cardboard, wound according to GOST 17065.

The net weight of margarine in all packaging units must be the same and be, kg, not more than:

25 - when packing in plank, plywood and cardboard boxes;

50 - when packing in drums and barrels; for industrial processing - into wooden barrels according to GOST 8777 with a net weight of up to 100 kg.

5.5.7 Liquid margarines are packed in flasks for milk in accordance with GOST 5037 and other types of containers approved by the authorized body for packaging fatty products.

5.5.8 Limits of permissible negative deviations of the net weight of packaged margarine from the nominal quantity - according to GOST 8.579.

5.5.9 The limits of permissible negative deviations of the net mass of bulk margarine from the nominal quantity shall not exceed 0.5%.

It is allowed to stitch the lower flaps of the drawer with steel wire according to GOST 3282 with a diameter of 0.8-1.0 mm.

5.5.12 Margarine intended for shipment to the Far North and equivalent areas is packaged in accordance with GOST 15846.

6 Acceptance rules

6.2 The procedure and frequency of monitoring the indicators “mass fraction of preservatives” and “vitamin content” are established by the manufacturer in the production control program approved in accordance with.

Baker's yeast GOST 171-81

Yeast is delivered to enterprises in packs weighing 1.0 kg. Yeast is fed into the refrigerator, where the air temperature should be 0-4o C. It is allowed to store a replaceable or daily supply of pressed yeast at the production site, as well as to store the yeast in a frozen state. The duration of storage of yeast is up to 12 days from the date of production.

After the expiration of the storage period, it is necessary to determine lifting force yeast. If the value of the indicator is higher than the norm specified in normative documentation, then it is better to activate them. Pressed yeast is used in the form of a yeast suspension, which is prepared at a ratio of yeast and water at a temperature of 30-350C 1:3.

Food table salt GOST R 51574-2000

Edible salt is supplied to enterprises in bags. It is prepared in the XSR 3/2 salt solvent, into which salt is first poured, then water is poured. In the salt solvent, the salt dissolves until a solution close to saturated with a density of 1.19-1.20 is obtained. To ensure the correct dosing of salt, it is recommended to use a solution with a constant density. Salt supplied to factories in bulk is usually contaminated. When filtering the salt solution through a sieve with a mesh size of 1.5 mm, foreign impurities settle to the bottom, therefore, as the sediment accumulates, the salt solvent should be periodically cleaned.

Sugar-sand GOST 21-94

Sugar is delivered to enterprises in labeled containers with weight indication. Granulated sugar is stored separately from strong-smelling products that can degrade its quality. Bags of sugar in warehouses with cement floors should be stacked on pallets covered with clean tarpaulin, matting, burlap or paper.

Packaged granulated sugar must be stored at a temperature not exceeding 40°C and relative air humidity not exceeding 70% at the level of the surface of the bottom row of packaged sugar.

When accepting sugar, it is necessary to monitor the condition of the packaging. In case of violation of the packaging, organoleptic indicators of the quality of sugar are determined: color, flowability, smell. For kneading, it is dosed with a measuring device.

Table margarine with a fat content of at least 82% GOST 52173-2003

Margarine enters the enterprise in boxes, drums and barrels, which are lined with vegetable parchment or polymer films inside. Margarine is stored in refrigerated warehouses or refrigerators with constant air circulation at t not higher than 100C. After unpacking, inspect and clean the surface. Before serving for production, melted margarine is passed through a sieve with a mesh size of not more than 3 mm. Then the margarine is dosed into the Standard dough mixer (Appendix 3) using a dispenser.

Chicken eggs GOST 52121-2003

The category of eggs (I and II) is established by the mass of one egg, the condition of the shell, the visibility of the yolk, and its mobility. Weight of eggs of category I - 54g., II category - not less than 40g. Eggs packed in boxes or boxes are stored at a temperature of -1 to +2 C and a relative humidity of 85 ... 88% for no more than 30 days.

On a special table, the eggs are broken on a reinforced knife and poured into plastic jars of 25 liters. Melange is produced here and the whites are separated from the yolks. To prevent spoiled eggs from getting into the entire egg mass, it is recommended to break and pour no more than 5 eggs into a separate bowl. After checking this egg mass for smell and appearance, it is poured into a production container. Egg grease is prepared by whipping the yolks and proteins into a homogeneous mass with the addition of water. Storage of lubricant from eggs - no more than 8 hours. in workshop conditions.

Drinking water GOST 2784-82

Water for technological and economic needs is used from the city drinking water supply. For uninterrupted water supply, special tanks with cold and hot water are installed. The supply of cold water should be such as to ensure uninterrupted operation of the enterprise for 8 hours, the supply of hot water is calculated for 5-6 hours. The temperature of hot water in this tank should be 70 ° C.

Drinking water used to prepare the dough must meet the "sanitary rules and regulations" (SanPin 2.1.4. 559-96). It should be transparent, colorless, should not have foreign smell and taste, contain toxic substances and pathogenic microorganisms. The safety of water in an epidemic sense is determined by the total number of microorganisms and the number of bacteria of the Escherichia coli group. The number of microorganisms in 1 mm of water should be no more than 100, the number of bacteria of the Escherichia coli group in 1 liter of water should be no more than 3. The total hardness should not exceed 7 mg-eq / l.

Dried grapes GOST 6882-88

It arrives at the enterprise in boxes weighing 12.5 kg. Raisins are carefully sorted, twigs and impurities are removed, then washed manually under running water. Raisins are weighed on a table scale.

GOST 32188-2013

Group H61

INTERSTATE STANDARD

MARGARINES

General specifications

Margarines. General specifications

ISS 67.200.10

Introduction date 2014-07-01

Foreword

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for the development, adoption, application, renewal and cancellation

About the standard

1 PREPARED by the State Scientific Institution "All-Russian Research Institute of Fats" of the Russian Academy of Agricultural Sciences (GNU "VNIIZH" of the Russian Agricultural Academy)

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology (Rosstandart)

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes of June 7, 2013 N 43)

Voted to accept:


Short name of the country according to MK (ISO 3166) 004-97		Abbreviated name of the national standards body
Armenia		Ministry of Economic Development of the Republic of Armenia
Kyrgyzstan		Kyrgyzstandart
		Rosstandart
Tajikistan		Tajikstandart
Uzbekistan		Uzstandard

(Amendment. IUS N 6-2019).

4 By order of the Federal Agency for Technical Regulation and Metrology dated October 28, 2013 N 1252-st, the interstate standard GOST 32188-2013 was put into effect as the national standard of the Russian Federation from July 1, 2014.

5 This standard has been prepared based on the application of GOST R 52178-2003

6 INTRODUCED FOR THE FIRST TIME

Information about changes to this standard is published in the annual information index "National Standards", and the text of changes and amendments - in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly information index "National Standards". Relevant information, notification 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

AMENDED, published in IUS N 6, 2019

Amended by database manufacturer

1 area of use

2 Normative references

This standard uses normative references to the following standards:

GOST 8.579-2002 State system ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import

GOST 21-94 Sugar-sand. Specifications

GOST 37-91 * Cow butter. Specifications
________________
GOST R 52969-2008 , GOST R 52971-2008

GOST 108-76 Cocoa powder. Specifications

GOST 490-2006 Food lactic acid. Specifications

GOST 908-2004 Food grade citric acid monohydrate. Specifications

GOST 976-81* Margarines, fats for cooking, confectionery and bakery industry. Acceptance rules and test methods
________________
GOST R 52179-2003, hereinafter in the text. - Database manufacturer's note

GOST 1128-75 Refined cottonseed oil. Specifications

GOST 1129-93 * Sunflower oil. Specifications
________________
* The document is not valid on the territory of the Russian Federation. GOST R 52465-2005 is valid, hereinafter in the text. - Database manufacturer's note.

GOST 1341-97 Vegetable parchment. Specifications

GOST 1349-85 * Canned milk. Cream is dry. Specifications
________________
* The document is not valid on the territory of the Russian Federation. GOST R 54661-2011 is valid, hereinafter in the text. - Database manufacturer's note.

GOST 1760-86 Subparchment. Specifications

GOST 3282-74 Low-carbon steel wire general purpose. Specifications

GOST 4495-87 * Whole milk powder. Specifications
________________
* The document is not valid on the territory of the Russian Federation. GOST R 53946-2010, GOST R 52791-2007 are valid, hereinafter in the text. - Database manufacturer's note.

GOST 5037-97 Metal flasks for milk and dairy products. Specifications

GOST 5981-2011 (ISO 1361-83, ISO 3004-1-86) Metal cans and lids for canned food. Specifications

GOST ISO 7218-2008 Microbiology of food and animal feed. General requirements and recommendations for microbiological studies
________________
* On the territory of the Russian Federation, GOST ISO 7218-2011 applies, hereinafter in the text. - Database manufacturer's note.

GOST 7376-89 * Corrugated cardboard. General specifications
________________
* The document is not valid on the territory of the Russian Federation. GOST R 52901-2007 is valid, hereinafter in the text. - Database manufacturer's note.

GOST 7699-78 * Potato starch. Specifications
________________
* The document is not valid on the territory of the Russian Federation. GOST R 53876-2010 is valid. - Database manufacturer's note.

GOST 7981-68 Peanut oil. Specifications

GOST 8777-80 Wooden jellied and dry barrels. Specifications

GOST 8808-2000 Corn oil. Specifications

GOST 9218-86 Tanks for food liquids installed on motor vehicles. General specifications

GOST 9225-84 * Milk and dairy products. Methods of microbiological analysis
________________
* The document is not valid on the territory of the Russian Federation. GOST R 53430-2009 is valid, hereinafter in the text. - Database manufacturer's note.

GOST 9338-80 Plywood drums. Specifications

GOST 10131-93 Boxes made of wood and wood materials for food industry products, Agriculture and matches. Specifications

GOST 10354-82 Polyethylene film. Specifications

GOST 10444.12-88 Food products. Method for the determination of yeasts and molds

GOST 10626-76 Vitamin A in fat. Specifications

GOST 10766-64 Coconut oil. Specifications

GOST 13511-2006 Corrugated cardboard boxes for foodstuffs, matches, tobacco products and detergents. Specifications

GOST 13515-91 * Boxes made of container flat glued cardboard for butter and margarine. Specifications
________________
* The document is not valid on the territory of the Russian Federation. GOST R 54463-2011 applies, hereinafter in the text. - Database manufacturer's note.

GOST 13516-86 * Corrugated cardboard boxes for canned goods, preserves and food liquids. Specifications
________________
* The document is not valid on the territory of the Russian Federation. GOST R 54463-2011 applies, hereinafter in the text. - Database manufacturer's note.

GOST 13830-97 * Edible table salt. General specifications
________________
* The document is not valid on the territory of the Russian Federation. GOST R 51574-2000 applies, hereinafter in the text. - Database manufacturer's note.

GOST 14192-96 Marking of goods

GOST 15846-2002 Products shipped to the Far North and equivalent areas. Packaging, marking, transportation and storage

GOST 16299-78 Packing. Terms and Definitions

GOST 16599-71 Vanillin. Specifications

GOST 17065-94 Winding cardboard drums. Specifications

GOST 18251-87 Paper based adhesive tape. Specifications

GOST 21650-76 Means of fastening packaged cargoes in overpacks. General technical requirements

GOST 22477-77 Means of fastening transport packages in covered wagons. General technical requirements

GOST 23285-78 Transport bags for foodstuffs and glass containers. Specifications

GOST 24597-81 Packages of packaged goods. Main parameters and dimensions

GOST 25292-82 Rendered edible animal fats. Specifications

GOST 26181-84 Fruit and vegetable processing products. Methods for the determination of sorbic acid

GOST 26593-85 Vegetable oils. Method for measuring peroxide value

GOST 26663-85 Transport packages. Formation using packaging tools. General technical requirements

GOST 26668-85 * Food and flavor products. Sampling methods for microbiological analyzes
________________
* The document is not valid on the territory of the Russian Federation. GOST R 54004-2010 is valid, hereinafter in the text. - Database manufacturer's note.

GOST 26669-85 Food and flavor products. Sample preparation for microbiological analysis

GOST 26927-86 Food raw materials and products. Methods for the determination of mercury

GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86 Food raw materials and products. Arsenic determination method

GOST 26932-86 Food raw materials and products. Lead determination methods

GOST 26933-86 Food raw materials and products. Methods for the determination of cadmium

GOST 28467-90 Processed products of fruits and vegetables. Method for the determination of benzoic acid

GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements

GOST 30417-96 Vegetable oils. Methods for determining the mass fractions of vitamins A and E

GOST 31450-2013 Drinking milk. Specifications

GOST 31648-2012 Milk fat substitutes. Specifications

GOST 31659-2012 (ISO 6579:2002) Food products. Method for detection of bacteria of the genus Salmonella

GOST 31747-2012 Food products. Methods for detecting and determining the number of bacteria of the Escherichia coli group (coliform bacteria)

GOST 31754-2012 Vegetable oils, animal fats and products of their processing. Methods for determining the mass fraction of trans-fatty acids

GOST 31757-2012 Vegetable oils, animal fats and products of their processing. Determination of solid fat content by pulsed nuclear magnetic resonance

GOST 31759-2012 Rapeseed oil. Specifications

GOST 31760-2012 Soybean oil. Specifications

GOST 32159-2013 Corn starch. General specifications

Note - When using this standard, it is advisable to check the validity of 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 on issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (modified), then when using this standard, you should be guided by the replacing (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.

3 Terms and definitions

In this standard, the following terms are used with their respective definitions:

3.1 margarine: An emulsifiable fat product with a fat content of at least 20%, consisting of unmodified and/or modified vegetable oils with or without animal fats, with or without fish and marine mammal oils, water with or without added milk, and (or) products of its processing, food additives and other food ingredients.

Note - Ndp. "soft butter" and "spread", including brand names.

3.2 hard margarine: Margarine having a plastic dense texture and retaining its shape at a temperature of (20±2) °C.

3.3 soft margarine: Margarine having a plastic soft texture at a temperature of (10±2) °C.

3.4 liquid margarine: Margarine that has a liquid consistency and retains the properties of a homogeneous emulsion at temperatures provided for liquid margarine for a particular purpose.

3.5 brand of margarine: Classification unit allocated according to the purpose of margarine.

3.6 packing unit: According to GOST 16299.

4 Classification

4.1 Margarines, depending on the consistency, are divided into hard, soft, liquid.

4.2 Depending on the purpose, margarines are divided into brands (table 1).

Table 1


Margarine brand	Purpose of margarine
Solid:
	Use in bakery, confectionery and culinary production, in home cooking
	Use in the production of puff pastry
	Preparation of creams, fillings in flour confectionery, soufflé, "Bird's milk" sweets and other sugary and flour confectionery products
Soft:
	Direct consumption, use in home cooking, in the food service chain and in the food industry
Liquid:
	Frying and baking in home cooking, catering, industrial processing
	Industrial production of bakery and baked confectionery products, as well as frying products in the catering network
Note - The additional use of margarines of the listed brands may be determined by the manufacturer or consumer.

5 General technical requirements

5.1 Margarines are produced in accordance with the requirements of this standard. Requirements for a product of a specific name are established in the recipes and / or technological instructions, or standards of organizations, or technical conditions (hereinafter referred to as technical documents).

5.2 Characteristics

5.2.2 The maximum allowable content of toxic elements and radionuclides in margarines containing cocoa powder and/or sugar is given in the technical documents, taking into account the requirements, regulatory legal acts in force on the territory of the state that adopted the standard, established by regulatory legal acts.

5.2.3 Microbiological indicators for margarines should not exceed the allowable levels established or by regulatory legal acts in force on the territory of the state that adopted the standard.


Margarine brand	Taste and smell	Consistency and appearance
MT, MTS, MTK	The taste and smell are clean, with a taste and smell of the introduced food flavoring and aromatic additives in accordance with the TD for margarine of a specific name. Foreign tastes and odors are not allowed	At a temperature of (20±2) °C The consistency is plastic, dense, homogeneous; with the introduction of food additives, smearing is allowed.	From light yellow to yellow, uniform throughout the mass or due to the introduced additives, in accordance with the RD or TD for margarine of a specific name
		At a temperature of (10±2) °С The consistency is plastic, soft, fusible, homogeneous; with the introduction of food flavoring additives, heterogeneity is allowed. The cut surface is shiny or slightly shiny, dry in appearance; with the introduction of food flavoring additives, a matte finish is allowed
		The consistency is homogeneous, liquid

Table 3


Name of indicator	Norm for margarine brands
	solid
	MT, MTK
Mass fraction of fat, %, not less	In accordance with the requirements of technical documents for specific margarines, but not less than 20%
Mass fraction of moisture, %, no more	In accordance with the requirements of technical documents for margarines of specific names
Melting point of fat extracted from margarine, °C
Acidity of margarine, °K, no more
Mass fraction of trans-isomers from the fat content in the product,%, no more

* Introduced from 01.01.2015 ** Entered from 01/01/2018

5.2.7 It is allowed to sell hard margarines in the form of an uncooled emulsion (in liquid form) for industrial processing upon agreement with the consumer.

5.2.8 The nutritional value of margarines must be indicated in the technical documents for margarines of specific names.

5.3 Requirements for raw materials

5.3.1 A specific list and ratio of raw materials components for all brands and names of margarines is established by recipes approved in the prescribed manner.

5.3.2 For the manufacture of margarines, the following raw materials are used:

- sunflower oil according to GOST 1129;

- cottonseed oil according to GOST 1128;

- soybean oil according to GOST 31760;

- peanut butter according to GOST 7981;

- corn oil according to GOST 8808;

- rapeseed oil according to GOST 31759;

- coconut oil according to GOST 10766;

- olive oil according to or according to the regulatory document in force in the territory of the state that adopted the standard;

- cocoa butter according to or according to the regulatory document in force in the territory of the state that adopted the standard;

- palm kernel oil according to or according to the normative document in force in the territory of the state that adopted the standard;

- palm oil according to or according to the regulatory document in force in the territory of the state that adopted the standard;

Olein palm according to or according to the regulatory document in force in the territory of the state that adopted the standard;

- cotton palmitin according to or according to the regulatory document in force in the territory of the state that adopted the standard;

- palm stearin according to or according to the regulatory document in force on the territory of the state that adopted the standard;

- fats of fish and marine mammals hydrogenated according to the regulatory document in force in the territory of the state that adopted the standard document in accordance with which they are manufactured;

- hydrogenated refined deodorized oil (refined deodorized salomas) for margarine products according to the regulatory document in force on the territory of the state that adopted the standard;

- fat interesterified according to the regulatory document in force in the territory of the state that adopted the standard;

- milk fat substitutes according to GOST 31648;

- mixtures of vegetable fats according to the normative document in force on the territory of the state that adopted the standard;

- fat obtained by the method of fractionation of vegetable oils and hydrogenated oils (lards), according to the regulatory document in force on the territory of the state that adopted the standard;

- melted edible animal fats according to GOST 25292;

- cow butter according to GOST 37;

- milk fat according to the regulatory document in force on the territory of the state that adopted the standard;

- pasteurized cow's milk according to GOST 31450;

- skimmed and whole milk powder according to GOST 4495;

- bacterial starter;

- dry milk whey according to the regulatory document in force on the territory of the state that adopted the standard;

- milk protein and / or whey protein concentrates according to the document in accordance with which they are made;

- dry cream according to GOST 1349;

- food table salt according to GOST 13830 grades "Extra", the highest;

- granulated sugar according to GOST 21;

Cocoa powder according to GOST 108;

- vanillin according to GOST 16599;

- food citric acid according to GOST 908;

- food lactic acid according to GOST 490 of the highest and first grades;

- emulsifiers (mono- and diglycerides of fatty acids, lecithins and others) according to the regulatory document in force in the territory of the state that adopted the standard;

- vitamins, multivitamin premixes according to the regulatory document in force in the territory of the state that adopted the standard;

- thickeners and consistency stabilizers according to the normative document in force on the territory of the state that adopted the standard;

- food dyes according to the normative document in force in the territory of the state that adopted the standard;

- sorbic acid and its salts (sodium, potassium and calcium) according to the regulatory document in force on the territory of the state that adopted the standard;

- benzoic acid and its salts (sodium, potassium and calcium) according to the regulatory document in force on the territory of the state that adopted the standard;

- food flavorings according to the regulatory document in force on the territory of the state that adopted the standard;

- antioxidants according to the regulatory document in force on the territory of the state that adopted the standard;

- sweeteners according to the regulatory document in force in the territory of the state that adopted the standard;

- drinking water in accordance with the hygienic requirements for water quality of centralized drinking water supply systems in force on the territory of the state that adopted the standard.

5.3.3 All fatty vegetable raw materials should be used in a refined deodorized form, with the exception of oils introduced as flavoring additives, provided that they comply with the requirements of the document for the corresponding edible oils, and the safety requirements established by, or according to the regulatory document in force on the territory of the state that adopted the standard.

It is allowed to use other domestic and imported food raw materials and food additives of a similar purpose in terms of quality not lower than the specified requirements and requirements established, or according to the regulatory document in force on the territory of the state that adopted the standard.

Requirements for raw materials can be established in contracts of sale in the form of a reference to a national standard or indication of specific indicators.

A specific list and ratio of components of raw materials for margarine is established by recipes for a specific type of product.

5.3.4 The values of safety indicators and the norms of microbiological indicators in the components of raw materials should not exceed the standards established by, or according to the regulatory document in force on the territory of the state that adopted the standard.

5.4 Marking

5.4.1 Labeling of each unit of consumer packaging of margarine must be carried out in accordance with the requirements established by and.

The energy value is given in the technical documents for a specific type of margarine.

The date of manufacture may be applied in any way that ensures its clear designation.

The marking on the parchment or foil of each bar and on the label of each can is applied with a special fast-drying paint, previously tested for the absence of an imprint on the inner surface of the parchment and on the surface of the product.

5.4.2 Marking of margarine transport packaging must be carried out in accordance with the requirements established.

The marking is applied by printing on a paper label, or with a clear stamp directly on the end of the cardboard box, or in any other way that ensures its clear reading.

5.4.3 Handling signs "Keep away from sunlight", "Keep away from moisture", "Fragile. Caution" (for products packed in containers made of polymeric materials) are applied in accordance with GOST 14192.

Additional requirements for transport marking must comply with the terms of the sales contract.

5.5 Packaging

5.5.1 Margarines are produced in packaged and bulk form.

5.5.2 Hard margarines are packed:

- in the form of bars with a net weight of 10 to 1000 g, wrapped in parchment according to GOST 1341, laminated foil

- in the form of bars or plates with a net weight of 1000 to 5000 g, wrapped in parchment according to GOST 1341 or other packaging materials approved by the authorized body for packaging fatty products;

In the form of bars or plates laid in a block with a net weight of 5000 to 25000 g, wrapped in parchment according to GOST 1341 or other packaging materials approved by the authorized body for packaging fatty products;

- in the form of bars or plates laid in a block with a net weight of 5000 to 25000 g without prior packaging;

- in the form of a block with a net weight of 10,000 to 25,000 g, wrapped in parchment according to GOST 1341 or other packaging materials approved by the authorized body for packaging fatty products.

5.5.3 Soft and liquid margarines are packed:

- net weight from 10 to 1000 g in consumer packaging made of polymeric or other materials permitted by the authorized body for packaging fatty products; the container is sealed with aluminum foil approved by the authorized body, covered with a heat-sealing layer, or covered with lids or films made of polyvinyl chloride or similar materials authorized by the authorized body;

- with a net weight of 100 to 3000 g in cans made of polymeric materials approved by the authorized body for packaging fatty products;

- net weight from 500 to 10000 g in metal cans for canned food according to GOST 5981.

It is allowed to use other packaging materials that meet the requirements of regulatory and technical documents and approved by the authorized body for packaging fatty products.

5.5.4 Packaged margarines are packed in:

GOST 13511, N 1 (for local sale), N 7;

- corrugated cardboard boxes in accordance with GOST 13516, N 52-1;

GOST 10131, N 18;

- plywood boxes according to GOST 10131, N 67.

It is allowed to use other types of containers and packaging materials that meet the requirements of regulatory and technical documents and are permitted by the authorized body, as well as ensuring the safety of products during transportation and storage.

When packing a block of margarine with a net weight of 1000 to 25000 g, consisting of bars or plates without pre-packing, the boxes must be lined with parchment in accordance with GOST 1341 or other packaging materials permitted for packaging fatty products.

5.5.5 Bulk margarine is packed in:

- corrugated cardboard boxes in accordance with GOST 13516, N 12 (for local sale);

- corrugated cardboard boxes in accordance with GOST 13511, N 7;

- cardboard boxes for butter according to GOST 13515;

- non-separable plank boxes according to GOST 10131, N 18;

- plywood boxes according to GOST 10131, N 67;

- wooden barrels according to GOST 8777;

- plywood-stamped barrels;

- plywood drums according to GOST 9338;

- cardboard winding drums according to GOST 17065.

The net weight of margarine in all packaging units must be the same and be, kg, not more than:

- 25 - when packing in plank, plywood and cardboard boxes;

- 50 - when packing in drums and barrels; for industrial processing - into wooden barrels according to GOST 8777 with a net weight of up to 100 kg.

5.5.7 Liquid margarines are packed in flasks for milk in accordance with GOST 5037 and other types of containers approved by the authorized body for packaging fatty products.

5.5.8 Limits of permissible negative deviations of the net weight of packaged margarine from the nominal quantity - according to GOST 8.579.

5.5.9 The limits of permissible negative deviations of the net mass of bulk margarine from the nominal quantity shall not exceed 0.5%.

5.5.10 Before packing bulk margarine, boxes, drums and barrels must be lined with parchment in accordance with GOST 1341, polyethylene film for packaging food grades M and H in accordance with GOST 10354, as well as other polymer films and bag-liners made of polymer materials in accordance with current ND, authorized by the competent authority for the packaging of fatty products.

For lining wooden containers, it is allowed to use subparchment according to GOST 1760; for packaging bulk margarine in corrugated cardboard boxes - corrugated cardboard inserts of grade T according to GOST 7376.

5.5.11 Valves of cardboard boxes are sealed with paper-based adhesive tape in accordance with GOST 18251 or polyethylene adhesive tape approved by the authorized body for contact with food products, or without the use of tape.

It is allowed to stitch the lower flaps of the drawer with steel wire according to GOST 3282 with a diameter of 0.8-1.0 mm.

5.5.12 Margarine intended for shipment to the Far North and equivalent areas is packaged in accordance with GOST 15846.

6 Acceptance rules

6.1 Acceptance rules - according to GOST 976.

6.2 The procedure and frequency of monitoring the indicators "mass fraction of preservatives" and "vitamin content" are established by the manufacturer in the production control program approved in accordance with.

6.3 The procedure and frequency for monitoring safety indicators and microbiological indicators is established by the manufacturer in the production control program approved in accordance with.

7 Control methods

7.7 Determination of the content of vitamins A and E - according to GOST 30417.

7.8 Determination of radionuclides - according to the regulatory document in force on the territory of the state that adopted the standard.

7.9 Determination of peroxide value in fat isolated from margarine - according to GOST 26593, with the following addition.

Sample preparation - separation of fat from margarine (two options).

First option. A sample of margarine weighing 40-50 g is melted in a beaker in a water bath or in an oven at a temperature of (60 ± 5) ° C, kept at this temperature until complete separation. The fat layer is filtered through a pleated filter. If the filtered fat is transparent, then proceed to the measurement. If there is turbidity in the fat, it is filtered again.

A sample is taken from the isolated fat for measurements.

Second option. A sample of margarine weighing 40-50 g is melted in a beaker in a microwave oven at (40 ± 5) ° C, kept at this temperature until complete separation. To accelerate the destruction of the emulsion, it is allowed to add a little table salt to the sample. Then the beaker with the sample is placed in the refrigerator until the fat solidifies completely. The solidified fat is removed, dried between two layers of filter paper, and samples are taken from it for measurements.

7.10 Determination of the mass fraction of trans-isomers - according to GOST 31754 or according to the regulatory document in force on the territory of the state that adopted the standard.

7.11 Determination of the presence of genetically modified organisms (GMOs) - according to the regulatory document in force in the territory of the state that adopted the standard.

8 Transport and storage

8.1 Margarine is transported by all modes of transport in accordance with the requirements, as well as the requirements of the rules for the carriage of goods in force on the corresponding mode of transport.

It is allowed to use motor vehicles without special equipment for cooling during transportation for local sale.

It is allowed for local sale to transport margarine in open vehicles in agreement with the consumer with the obligatory covering of boxes (barrels) with tarpaulin or other materials.

8.2 Liquid margarines are transported in tank trucks for food liquids in accordance with GOST 9218.

Tank trucks must be sanitized, taps and hatches must be sealed.

8.5 Margarines are stored in warehouses or refrigerators at temperatures from minus 20 °C to plus 15 °C with constant air circulation.

It is not allowed to store margarine together with products with a sharp specific smell.

8.7 The manufacturer guarantees the compliance of margarine with the requirements of this standard, subject to the conditions of transportation and storage.

8.8 The shelf life of margarine (from the date of production) and storage conditions are set by the manufacturer, taking into account that during storage during this period the product meets the requirements.

The expiration date and storage conditions for margarine of a specific name are established in the technical documents.

Annex A (informative). Reference indicators and norms for margarines

Annex A
(reference)

Table A.1


Name of indicator	Norm for margarine brands		Control method
	solid
	MT, MTK
pH of the aqueous or aqueous milk phase			According to the regulatory document in force in the territory of the state that adopted the standard
Mass fraction of solid triglycerides in fat isolated from margarine, according to the NMR method, %, at 20 °C		30-45According to Appendix B of this standard
For margarine with food flavoring and aromatic additives and margarine for puff pastry - from 3.5-5.5. Determination of the hardness index is mandatory when margarine is shipped by rail in accordance with the rules for the carriage of goods.

Appendix B (informative). Method for determining the hardness of margarine

Annex B
(reference)

B.1 Method for determining the hardness of margarine in the range of values from 30 to 70 g/cm

The limits of the absolute error of the results of measurements of hardness - ± 5 g / cm (abs.) (= 0.80).

B.2 Measuring instruments, auxiliary equipment and reagents - according to the regulatory document in force on the territory of the state that adopted the standard.

B.3 Graduation of the device - according to the normative document in force on the territory of the state that adopted the standard.

B.4 Preparation for measurement

The margarine bar is kept in the refrigerator until it reaches a temperature of plus 15 °C. Then two numbered capsules are pressed into the bar, removed and their outer walls are carefully cleaned with a knife from adhering margarine particles. The filled capsules are placed for 30 minutes in water at a temperature of (15±2) °C.

B.5 Carrying out measurements - according to the regulatory document in force on the territory of the state that adopted the standard.

B.6 Processing results

The final measurement result is taken as the arithmetic mean of the results of two parallel measurements, the discrepancy between which should not exceed 10 g/cm at a confidence level = 0.80.

The measurement result is recorded with an accuracy of 10 g/cm.

Bibliography



________________

________________ * Valid on the territory Customs Union.

________________
* Valid on the territory of the Customs Union.

Revision of the document, taking into account
changes and additions prepared
JSC "Kodeks"

INTERSTATE COUNCIL FOR STANDARDIZATION. METROLOGY AND CERTIFICATION

INTERSTATE

STANDARD

MARGARINES

General specifications

Official edition

Standard inform 2014

GOST 32188-2013

Foreword

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 “Interstate standardization system. Basic Provisions” and GOST 1.2-2009 “Interstate Standardization System. Interstate standards, rules and recommendations for interstate standardization. Development rules. acceptance, application, renewal and cancellation"

About the standard

1 PREPARED by the State Scientific Institution "All-Russian Research Institute of Fats" of the Russian Academy of Agricultural Sciences (GNU "8NIIZH" of the Russian Agricultural Academy)

2 INTRODUCED by the Federal Agency for Technical Regulation of Metrology (Rosstandart)

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes of June 7, 2013 Ns 43)

5 This standard has been prepared on the basis of the application of GOST R 52178-2003 in INTRODUCED FOR THE FIRST TIME

Information about changes to this standard is published in the annual information index and National Standards. and the text of the changes in the Ilopraeok is 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". Relevant information, notification 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

In the Russian Federation, this standard cannot be reproduced, replicated and distributed as an official publication without the permission of the Federal Agency for Technical Regulation and Metrology

GOST 32188-2013

INTERSTATE STANDARD

MARGARINES

General specifications

Margarines. General specifications

Introduction date - 2014-07-01

1 area of use

This standard applies to margarines intended for direct consumption and food, cooking at home and in the system of public litany, as well as raw materials for baking, confectionery, food concentrate. canning and other branches of the food industry.

The standard is suitable for certification purposes.

8 of this standard uses normative references to the following standards:

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during their production, packaging, sale and import

GOST 21-94 Sugar-sand. Specifications GOST 37-91 Cow butter. Specifications GOST 108-76 Cocoa powder. Specifications GOST 490-2006 Food lactic acid. Specifications GOST 908-2004 Edible citric acid monohydrate. Specifications GOST 97S-81 Margarines, fats for cooking, confectionery and baking industrial * ty. Acceptance rules and test methods

GOST 1128-75 Refined cottonseed oil. Specifications Sunflower oil. Specifications Vegetable parchment. Specifications Canned milk. Cream is dry. Specifications Subparchment. Specifications

General purpose low carbon steel wire. Specifications Whole milk powder. Specifications GOST 5037-97 Metal flasks for milk and dairy products. Specifications GOST 5981-2011 (IS0 1361-83. ISO 3004*1-88) Metal cans and lids for them for canned food. Specifications

GOST ISO 7218-2008 Microbiology of food and animal feed. General requirements and recommendations for microbiological studies

GOST 7376-89 Corrugated cardboard. General specifications

GOST 7699-78 Potato starch. Specifications

GOST 7981-68 Peanut oil. Specifications

GOST 8777-80 Wooden jellied and dry barrels. Specifications

GOST 8808-2000 Corn oil. Specifications

GOST 9218-86 Tanks for food liquids installed on motor vehicles. General specifications

GOST 1129-93 GOST 1341-97 GOST 1349-85 GOST 1760-86 GOST 3282-74 GOST 4495-87

Official edition

GOST 32188-2013

GOST 9225-84 Milk and dairy products. Microbiological analysis methods GOST 9338-80 Plywood drums. Specifications

GOST 10131-93 Boxes made of wood and wood-based materials for the production of hardwood industries, agriculture and matches. Specifications GOST 10354-82 Polyethylene film. Specifications

GOST 10444.12-88 Food products. Method for determination of yeasts and molds GOST 10626-76 Vitamin A in fat. Specifications GOST 10766-64 Coconut oil. Specifications

GOST 13511-2006 Corrugated cardboard boxes for foodstuffs, matches, tobacco products and detergents. 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 13830-97 Edible table salt. General specifications GOST 14192-96 Cargo marking

GOST 15846-2002 Products shipped to the Far North and equivalent areas. Packaging, marking, transportation and storage GOST 16299-78 Packaging. Terms and definitions Vanillin. Specifications Rolling cardboard drums. Specifications Adhesive tape on a paper basis. Specifications Means of fastening packaged cargoes in transport packages. General TV

GOST 16599-71 GOST 17065-94 GOST 18251-87 GOST 21650-76 Technical requirements GOST 22477-77 Technical requirements

GOST 23285-78 conditions

GOST 24597-81 GOST 25292-82 GOST 26181-84

Means of securing transport packages in covered wagons. General technical

Transport packages for foodstuffs and glass containers. Technical

Packages of packaged goods. Main parameters and dimensions

Animal fats, melted edible. Specifications

Processed fruits and vegetables. Methods for determining sorbic acid

GOST 265EZ-85 Vegetable oils. Method for measuring lerex number GOST 26663-85 Transport packages. Formation using packaging tools. General technical requirements

GOST 26668-85 Food and flavor products. Sampling methods for microbiological analyzes

GOST 26669-85 Food and flavor products. Sample preparation for microbiological analysis

GOST 26927-86 Food raw materials and products. Methods for determination of mercury GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements

GOST 26930-86 Food raw materials and products. Method for determination of arsenic GOST 26932-86 Raw materials and food products. Lead determination methods GOST 26933-86 Food raw materials and products. Methods for the determination of cadmium GOST 28467-90 Processed products of fruits and vegetables. Atomic absorption method for the determination of toxic elements

GOST 30417-96 Vegetable oils. Methods for determining the mass fractions of vitamins A and E

GOST 31450-2013 Cast milk. Specifications

GOST 31648-2012 Milk fat substitutes. Specifications

GOST 31659-2012 (ISO 6579:2002) Food products. Method for detection of bacteria of the genus Salmonella

GOST 31747-2012 Food products. Methods for detecting and determining the number of bacteria of the Escherichia coli group (coliform bacteria)

GOST 31754-2012 Vegetable oils, animal fats and products of their processing. Methods for determining the mass fraction of trans-fatty acids

GOST 32188-2013

GOST 31757-2012 Vegetable oils, animal fats and products of their processing. Determination of solid fat content by pulsed nuclear magnetic resonance

GOST 31759-2012 Rapeseed oil. Specifications

GOST 31760-2012 Soybean oil. Specifications

GOST 32159-2013 Corn starch. General specifications

Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - not 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 on issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (modified), then when using this standard, you should be guided by the replacing (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.

3 Terms and definitions

8 of this standard, the following terms are used with their respective definitions:

3.1 margarine: An emulsion fat product with a mass fraction of fat of at least 20%, consisting of unmodified and (or) modified vegetable oils with (or without) animal fats. with (or without) fats of fish and marine mammals, water with or without the addition of milk and (or) products of its processing, food additives and other food ingredients.

Note - Ndp. "soft butter" and "spread", including brand names.

3.2 hard margarine

3.3 soft margarine

3.4 liquid margarine: Margarine that has a liquid consistency and retains the properties of a homogeneous emulsion at temperatures provided for liquid margarine for a particular purpose.

3.5 brand of margarine: Classification unit allocated on the basis of the purpose of margarine.

3.6 packing unit: According to GOST 16299.

4 Classification

4.1 Margarines, depending on the consistency, are divided into hard, soft, liquid.

4.2 Depending on the purpose, margarines are divided into brands (table 1).

Table 1

Margarine brand	Purpose of margarine
	Use in bakery, confectionery and culinary production, in home cooking
	Use in the production of puff pastry
	Preparation of creams, fillings in flour confectionery, soufflé, Ptichye Moloko sweets and other sugary and flour confectionery products
	Direct consumption, use in home cooking, catering networks and in the food industry
	Baking and preparing baked goods in home cooking, catering, industrial processing
	Industrial production of bakery and baked confectionery products, as well as frying products in the catering network
Note - The additional use of margarines of the listed brands may be determined by the manufacturer or consumer.

GOST 32188-2013

5 General technical requirements

5.1 Margarines are produced in accordance with the requirements of (1) and this standard. Requirements for a product of a specific name are established in the recipes and / or technological instructions, or standards of organizations, or technical conditions (hereinafter referred to as technical documents).

5.2 Characteristics

5.2.2 The maximum allowable content of toxic elements and radionuclides in margarines containing cocoa powder and/or sugar is given in the technical documents, taking into account the requirements, regulatory legal acts in force on the territory of the state that has adopted the standard established by regulatory legal acts.

5.2.3 Microbiological parameters for margarines should not exceed acceptable levels. established (1) or regulatory legal acts in force in the territory of the state. adopted the standard.

Table 2

margarine	Taste and halls	Consistency and appearance
	The taste and smell are clean, with a taste and smell of the introduced food flavoring and aromatic additives in accordance with the TD for margarine of a specific name. Foreign tastes and odors are not allowed	At a temperature (20: 2) *С The consistency is pastic. dense, uniform. with the introduction of food and flavoring additives, smearing is allowed.	From light yellow to yellow, homogeneous throughout the mass or due to the introduced additives. in accordance with ND or TD for margarine of a specific name
		At temperature (10 s 2) * The consistency is plastic, soft, fusible. homogeneous; with the introduction of food flavoring additives, heterogeneity is allowed. The cut surface is shiny or slightly shiny. dry looking; with the introduction of food flavoring additives, a matte finish is allowed
		The consistency is homogeneous, liquid

Table 3

GOST 32188-2013

ending tvbpii 3

5.2.5 In the production of margarines, it is allowed to use food additives and food flavorings in accordance with the regulatory legal acts in force on the territory of the state. adopted the standard.

5.2.6 Margarines are allowed to be produced with vitamins A. D. E., as well as others permitted by the authorized body for use in the food industry, in quantities that take into account the values of the physiological need established by regulatory legal acts in force on the territory of the state that adopted the standard.

5.2.7 It is allowed to sell hard margarines in the form of an uncooled emulsion (in liquid form) for industrial processing upon agreement with the consumer.

5.2.8 The nutritional value of margarines must be indicated in the technical documents for margarines of specific denominations.

5.3 Requirements for raw materials

5.3.1 A specific list and ratio of raw materials components for all brands and names of margarines is established by recipes approved in the prescribed manner.

5.3.2 For the manufacture of margarines, the following raw materials are used:

Sunflower oil according to GOST 1129;

Cottonseed oil according to GOST 1128:

Soybean oil according to GOST 31760:

Peanut oil according to GOST 7981;

Corn oil according to GOST 8808;

Rapeseed oil according to GOST 31759;

Coconut oil according to GOST 10766;

Olive oil according to or according to the regulatory document in force on the territory of the state. adopted the standard;

Cocoa butter according to or according to the regulatory document in force in the territory of the state that adopted the standard;

Palm kernel oil according to (1) or according to a regulatory document. operating on the territory of the state. adopted the standard;

Palm oil according to or according to a regulatory document in force on the territory of the state. adopted the standard;

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Requirements for the quality of margarine. General specifications GOST table milk margarine

MARGARINES

General specifications

Foreword

7 Control methods

8 Transport and storage

Reference indicators and norms for margarines

Method for determining the hardness of margarine

1 area of ​​use

2 Normative references

4 Classification

5 General technical requirements

6 Acceptance rules

Baker's yeast GOST 171-81

Food table salt GOST R 51574-2000

Sugar-sand GOST 21-94

Table margarine with a fat content of at least 82% GOST 52173-2003

Chicken eggs GOST 52121-2003

Drinking water GOST 2784-82

Dried grapes GOST 6882-88

1 area of ​​use

2 Normative references

3 Terms and definitions

4 Classification

5 General technical requirements

6 Acceptance rules

7 Control methods

8 Transport and storage

Annex A (informative). Reference indicators and norms for margarines

Appendix B (informative). Method for determining the hardness of margarine

Bibliography

MARGARINES

General specifications

Popular

1 area of use

1 area of use