CGSB 32 75M-1989 Shortening《简写 代替32-GP-75M》.pdf

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1、CGSB 32-75M 89 m 1874650 0015393 3T0 m CGSB SPCIFICATION SPECIFICATION de IONGC Shortening Shortening 32.75M March/Mars 1989 Canada Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGS

2、B 32-75M 89 m 1874650 0035394 237 9 The CANADIAN GENERAL STANDARDS BOARD (CGSB), under whose auspices this specification has been developed, produces voluntary standards and specifications in many subject areas, at the request of sources in both the private and public sectors. The CGSB has been accr

3、edited by the Standards Council of Canada as a national standards-writin organization. The standards that it develops and offers as Nationaf Standards of Canada conform to the criteria and procedures established for this purpose by. the Standards Council of Canada. In addition to standards it publis

4、hes as national standards, the CGSB produces standards and specifications to meet particular needs, in response to requests from a variety of sources in both the public and private sectors. CGSB standards and specifications, and national standards developed by the CGSB, are developed in conformance

5、with the licies described in the Policy Manual for the Development and E aintenance of Standards by CGSB. CGSB specifications are developed to state the particular requirements of a government or an industry for a material, a product, or a service. A specification also states the procedures to deter

6、mine if the requirements have been met. Unlike a CGSB standard, a CGSB specification may lack any one or any combination of the following factors: broad application, committee balance, representation of all vital interests or consensus approval. CGSB specifications are subject to review and revision

7、 at any time, so as to ensure that they keep abreast of technological progress. Suggestions for their improvement, which are always welcome, should be brought to the notice of the committee concerned. Changes to specifications are issued either as separate amendment sheets or in new editions of spec

8、ifications. An up-to-date listing of CGSB specifications, including details on latest issues and smendments, and ordering instructions, will be found in the Catalogue of Standards and Qualified Products Lists which is published annually and is available without charge upon request. Although the inte

9、nded primary application of this specification is stated in its Scope, it is important to note that it remains the responsibility of the users of the specification to judge its suitability for their particular purpose. Many tests required by CCSB specifications are inherently hazardous. The CGSB nei

10、ther assumes nor accepts any responsibility for any injury or damage that may occur during or as the result of tests, wherever performed. The CGSB takes no position respecting the validity of any patent rights asserted with any item connected with this specification. Users of this specification are

11、expressly advised that determination of the validity of any such patent rights are entirely their own responsibility. Further information on the CGSB and its services may be obtained from: The Secretary Canadian General Standards Board Ottawa. Canada K1A id6 La prsente Spcification q * labore sous l

12、es aus ices de lOFFICE DES NORMES GENERALES DU CANADA CO&O qui rdige des normes facultatives et des spcifications sap liquant plusieurs domaines, la demande dorganismes tant tu secteur priv que du secteur public. Le Conseil canadien des normes (i confr IONCC le titre dorganisme rdacteur de normes na

13、tionales. En consquence, les normes ue lOffice labore et soumet titre de Normes nationales du Canaln se conforment aux critres et procdures tablis cette fin par le Conseil canadien des normes. Outre la publication de normes nationales, lONGC rdige galement des normes et des “y”. ifications visant de

14、s besoins particuliers, la demande de p usieurs organismes tant du secteur priv ue du secteur public. Les normes et les spcifications de IONGC etles normes nationales tablies par cet organisme sont conformes aux politiques nonces dans le Manuel des litiques pour llaboration et la mise jour des norme

15、s de 1ONGr Les spcifications de IONCC sont tablies afin de prciser les exigences particulires dun gouvernement ou dune industrie qui sappliquent a un matriau, un produit ou un service. Une spcification prcise galement les regles observer pour dterminer si les exigences ont t satisfaites. Contraireme

16、nt une norme de IONGC, une spcification de IONCC peut ne pas tenir compte dun ou de plusieurs des facteurs suivants: application gnrale. comit quilibr reprsentant tous les groupes dintirt importants ou approbation par voie de consensus. tant donn lvolution technique, les s cifications de IONCC font

17、lobjet de rvisions priodiques. Eutes les suggestions susceptibles den amliorer la teneur sont accueillies avec grand intrt et portes lattention des comits concerns. Les changements apports aux spcifications font lobjet de modificatifs distincts ou sont incorpors dans les nouvelles ditions des spcifi

18、cations. Une liste jour des spcifications de IONGC com renant des renseignements sur les spcifications rcentes et !es derniers modificatifs parus, et sur la faon de se les procurer figure au Catalogue des normes et des listes des produits homologus publi chaque anne. Cette publication peut galement

19、tre obtenue sur demande, sans frais. Mme si lobjet de la prsente s ification prcise lapplication premiere que lon peut en faire, iKut cependant remarquer quil incombe lutilisateur, au tout premier chef, de dcider si la spcification peut servir aux fins quil envisage. Plusieurs des tests requis aux t

20、ermes des spcifications de IONGC sont danpereux. LONGC nassume ni naccepte aucune responsabi ite pour les blessures ou les dommages qui pourraient survenir pendant les essais, peu importe lendroit o ceux-ci sont effectus. LONCC ne se prononce pas quant la validit de la proprit industrielle de chaque

21、 article assujetti la prsente spcification. Les utilisateurs de la spcification sont informs de f on personnelle quil leur revient entierement de dterminer la val& de la proprit industrielle. Pour de plus amples renseignements sur IONCC et ses services, prire de communiquer avec: Le Secrtaire Office

22、 des normes gnrales du Canada Ottawa, Canada KA 1G6 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-a e . . a CGSB 32.7511 89 = 1874b50 0035395 173 Canadian General Standards Board Of

23、fice des normes generales du Canada This CGSB specification supersedes former standard 32-GP-75M of October 1980, which is now withdrawn. Supersedes 32-GP-75M October 1980 Shortening Published by the Canadian General Standards Board Ottawa, Canada K1 A 1 G6 OMinister of Suppiy and Services Canada -

24、1989 La presente specification de I?ONGC remplace l?ancienne norme 32-GP-75M d?octobre 1980, qui est maintenant retire. Shortening 32.75M Match/Mars 1989 No part of this publication may be reproduced in any form without the prior permission of the publisher. Remplace 32-GP-75M Octobre 1980 Publie pa

25、r I?fice des normes generales du Canada Ottawa, Canada K1 A 1 G6 OMinistre des Approvisionnements et Services Canada - 1989 Aucune partie de cette publication ne peut tre reproduite d?aucune maniere sans la permission prealable de I?diieur. B Copyright Canadian General Standards Board Provided by IH

26、S under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-75fl 89 m LB74650 0035396 OOT m CANADIAN GENERAL STANDARDS BOARD OFFICE DES NORMES GNRALES DU CANADA COMMITTEE ON EDIBLE FATS AND OILS COMIT DES GRAISSES ET HUILES COMESTIBLES (Members

27、hip at date of approval) (Composition la date dapprobation) Department of Supply and Services Canada Packers Inc. CSP Foods Ltd. Department of Agriculture Canbra Foods Ltd. Alberta Food Products Maple Leaf Monarch Department of National Health and Welfare Narp Processors Ltd. Best Foods Canada Inc.

28、Department of Consumer and Corporate Department of National Defence United Oilseed Products Ltd. Nabisco Brands Canada Ltd. Proctor and Gamble Inc. Canadian General Standards Board Affairs Doust, W.H. Duff, H.G. Dyck, J. Erridge, P. Knox, G. Loutas, P. McNamara, J. Mercer, J. Patel, N. Steele, D. Th

29、ibodeau, P.L. Trpanier, Lt J. Ms./Mme Unger, E. Ward, J. Weber, W.A. Siikanen, E. Ms./Mme SecretarySecrtaire Ministre des Approvisionnements et Canada Packers Inc. CSP Foods Ltd. Ministre de lAgriculture Canbra Foods Ltd. Alberta Food Products Maple Leaf Monarch Ministre de la Sante nationale et du

30、Bien-tre social Narp Processors Ltd. Best Foods Canada Inc. Ministre de la Consommation et des Ministre de la Dfense nationale Services Corporations United Oilseed Products Ltd. Nabisco Brands Canada Lte Proctor and Gamble Inc. Office des normes gnrales du Canada Acknowledgment is made for the Frenc

31、h translation of this Canadian General Standards Board specification by the Translation Bureau of the Department of the Cecretaiy of State. Nous remercions le Bureau des traductions du Secrtariat dtat de ia traduction franaise de la prsente spcification de loffice des normes gnrales du Canada 327511

32、11 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-YGSB 32-75M 89.- LB74650 0035377 T4b . 1. 1.1 1.2 a 2* 2.1 2.1.1 2.1.2 2.1.3 b 2.2 3. 3.1 3.1.1 a CANADIAN GENERAL STANDARDS BOARD S

33、HORTENING SCOPE This specification applies to shortening compounds, other than butter, margarine or lard, prepared from edible vegetable, animal or marine fats and oils. It is intended for use by food services in the procurement of food. The test methods referred to in this specification may require

34、 the use of materials and/or equipment that could be hazardous. This document does not purport to address all the safety aspects associated with its use. Anyone using this specification has the responsibility to consult the appropriate authorities and to establish appropriate health and safety pract

35、ices in conjunction with any existing applicable regulatory requirements prior to its use. APPLICABLE PUBLICATIONS The following publications are applicable to this specification: Department of Agriculture Meat Inspection Act and Regulations. Department of National Health and Welfare Food and Drugs

36、Act and Regulations General Principles of Food Hygiene for Use by the Food Industry in Canada. American Oil Chemists Society (AOCS) Official and Tentative Methods of Analysis of the Reference to the above publications is to the latest issues. The sources for these publications are shown in the Notes

37、 section. AOCS. CLASSIFICATION Shortening to this specification shall be supplied in the following types, as specified (par. 8.1 and 8.2): fYWS Type 1 - General-Purpose Shortening 32.75M Mafch/Mars 1989 SupersedeslRernplace 32-GP-75M OctoberiOctobre 1980 OFFICE DES NORMES GNRALES DU CANADA SHORTENIN

38、G OBJET La prsente spcification sapplique aux composs de shortening, autres que le beurre, la margarine ou le saindoux, base de matires grasses et dhuiles comestibles dorigine vgtale, animale ou tires danimaux marins. Elle est destine a tre utilise par les services procdant a lachat de denres alimen

39、taires. Les mthodes dessai mentionnes dans la prsente spcification peuvent ncessiter lemploi de matriaux ou dquipement dangereux. Le prsent document nentend pas traiter de tous les aspects lis la scurit de son utilisation. II appartient lusager de la spcification de se renseigner auprs des autorits

40、comptentes et dadopter des pratiques dhygine et de scurit conformes aux rglements en vigueur avant de lutiliser. PUBLICATIONS APPLICABLES Les publications suivantes sappliquent la prsente spcification: Ministre de lAgriculture Loi et Reglement sur linspection des viandes. Ministre de la Sant nationa

41、le et du Bien-tre social Loi et Rglement des aliments et drogues Principes gnraux dhygine alimentaire devant servir a American Oil Chemists Society (AOCS) Official and Tentative Methods of Analysis of the AOCS. lindustrie alimentaire canadienne. Les publications susmentionnes sentendent de ldition l

42、a plus rcente. La source de diffusion est indique dans la section intitule Remarques. CLASSIFICATION Le shortening fourni sur rfrence la prsente spcification doit appartenir aux types suivants, selon les prescriptions (par. 8.1 et 8.2): fYPes Type 1 - Shortening dusage gnral 1 Copyright Canadian Gen

43、eral Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-4. 4.1 4.2 4.3 5. 5.1 5.2 6. 6.1 6.2 7. 7.1 7.2 2 Type 2 - All-Vegetable, General-Purpose Shortening Type 3 - General-Purpose Frying Shortening Type 4 - All-

44、Vegetable Frying Shortening Type 5 - Puff Pastry Shortening. GENERAL REQUIREMENTS Shortening shall be edible fat, other than butter, margarine or lard, prepared from fully refined vegetable, animal or marine fats or oils or combinations thereof. All-vegetable shortenings shall be made solely of fats

45、 and oils of vegetable origin and may include palm, palm kernel and coconut oils. The oils and fats may be fractionated, hydrogenated, interesterified and blended, and may contain food additives. The shortening shall comply with the relevant regulations listed in par. 2.1.1 and 2.1.2. Shortening sha

46、ll be processed and packed under sanitary conditions in accordance with the general principles of food hygiene as given in par. 2.1.2. Animal fats or oils used shall be produced in a plant that is registered under the Meat Inspection Regulations (par. 2.1.1). Shortening shall have good body, texture

47、 and flavour and it shall be free from objectionable flavour or odour of any kind. DETAIL REQUIREMENTS The various types of shortening shall meet the quality requirements given in Table 1, when analyzed according to an AOCS method given in the same table. Antifoaming agents may be added only to fryi

48、ng shortening (Types 3 and 4). Emulsifying agents shall not be added to frying shortening or puff pastry shortening (Types 3, 4 or 5). PREPARATION FOR DELIVERY Unless otherwise specified (par. 8.1 )I normal commercial packaging, labelling, packing and marking shall be aceptable. Shortening shall be supplied in the package size of 20 kg, unless other sizes have been specified (par. 8.1). INSPECTION Sampling - Sampling for inspection and testing shall be at the discretion of the inspection authority, unless a spec