GB 2760-2024 National food safety standard for uses of food additives 
| Chinese Name | 羟基硬脂精（又名氧化硬脂精） |
|---|---|
| English Name | oxystearin |
| CNS | 00.017 |
| INS | 387 |
| Function | antioxidant |
| Quality specification | |
| JECFA specification information |
| Food Category No. | Food Name | Maximum usage level(g/kg) | Remarks |
|---|---|---|---|
| 02.01 | Fat and oil essentially free from water | 0.5 | |
| 02.01.01 | Vegetable oil and fat | 0.5 | |
| 02.01.01.01 | Vegetable oil | 0.5 | |
| 02.01.01.02 | Hydrogenated vegetable oil | 0.5 | |
| 02.01.02 | Animal fat (including lard, tallow, fish oil, and other animal fat, etc.) | 0.5 | |
| 02.01.03 | Anhydrous butter, anhydrous milk fat | 0.5 |