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