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Administrative Order No. 230 s. 1974 on B-4 Definitions and Standards for Food (B-4.15 Fats and Oils; B-4.15-01 Shortening).

Country/Territory
Philippines
Document type
Regulation
Date
1974
Source
FAO, FAOLEX
Subject
Food & nutrition
Keyword
Food quality control/food safety Procedural matters Oils/oilseeds/fats Standards Food additives
Geographical area
Asia, Asia and the Pacific, East Asian Seas, North Pacific, South-Eastern Asia
Entry into force notes
This Regulation enters into force 30 days after its publication in the Official Gazette.
Abstract

This Administrative Order establishes that shortening other than butter or lard shall be the plastic food prepared from fats, oils or a combination of fats and oils and may be processed by hydrogenation. Shortening may contain the following preservatives: 1. a) ascorbyl palmitate, citric, tartaric or ascorbic acid, lecithin and vegetable oils containing tocopherols - sufficient for purpose; b) butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in an amount not more than 0.02% of fat or oil content; c) propyl gallate in an amount not more than 0.02% of fat or oil content d) gum guiacum in an amount not more than 0.1%. 2) Monoglycerides or combination of monoglycerides and diglycerides, the weight of the monoglycerides being not more than 10% and the total weight of the monoglycerides and diglycerides being not more than 20% of the weight of the shortening. 3) Shortening may contain not more than 1% of the substances other than monoglycerides, diglycerides, fatty acids and fat.

Full text
English
Website
ww2.fda.gov.ph