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Administrative Order No. 243 s. 1975 on B-4 Definitions and Standards for Food (B-4.18 Margarine).

Country/Territory
Philippines
Document type
Regulation
Date
1975
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
Abstract

This Administrative Order approves Regulations on B-4 Definition and Standards of Food (B-4.18 Margarine). Margarine is defined as the plastic food prepared principally from edible fats and oils such as rendered fat or oil stearin and any vegetable oils or fats or a combination of both. It seems butter in consistency, appearance and flavour. The Order establishes food sanitary requirements to be met as follows: Margarine shall contain food additives, such as: edible fats and oils or mixtures of these, water and/or milk and/or milk products. It shall contain not less than 80% fat and not more than 16.5% moisture. Margarine may contain specific optional ingredients as specified in the text. The Label Declaration must specify: a) Fat ingredients first in the ingredient statement by the name of the specific fat or oil stearin used. Where combination of fat ingredients are used, the names shall be arranged in order of decreasing predominance. If any fat ingredient is hydrogenated, the ingredient statement shall include the word "hydrogenated" or "Hardened" at such place or places in the list of fats as to indicated which fats are hydrogenated; for example, "corn oil, hardened soybean oil."

Full text
English
Website
ww2.fda.gov.ph