This standard specifies the terminologies and definitions, classification, quality requirements, inspection methods and rules, packaging, storage and transportation of lacquer wax.
This standard is applicable to the lacquer wax using lacquer tree fruits as raw material and obtained through processing (namely the solid grease obtained from the epicarp and mesocarp of the lacquer tree fruits).
2 Normative References
The following documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated reference, subsequent amendments to (excluding any corrigendum), or revisions of, any of these publications do not apply. However, parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below. For any undated references, the latest edition of the document referred to applies.
GB 2716 Hygienic Standard for Edible Vegetable Oil
GB/T 5009.11 Determination of Total Arsenic and Abio-Arsenic in Foods
GB/T 5009.12 Determination of Lead in Foods
GB/T 5009.37 Method for Analysis of Hygienic Standard of Edible Oils
GB/T 5525-2008 Vegetable Fats and Oils - Method for Identification of Transparency, Odor and Flavor
GB/T 5528 Method for Determination of Moisture and Volatile Matter in Vegetable Oil and Fat
GB/T 5529 Inspection of Vegetable Oils - Methods for Determination of Foreign Matter
GB/T 5530 Animal and Vegetable Fats and Oils - Determination of Acid Value and Acidity (GB/T 5530-2005, ISO 660:1996, IDT)
GB/T 5532 Vegetable oils - Determination of Iodine Value
GB/T 5534 Animal and Vegetable Oils and Fats - Determination of Saponification Value (GB/T 5534-1995, idt ISO 3657:1988)
GB/T 5536 Inspection of Vegetable Oils - Methods for Determination of Melting Point
