Administrative Order No. 243 s. 1975 on B-4 Definitions and Standards for Food (B-4.18 Margarine). País/Territorio Filipinas Tipo de documento Reglamento Fecha 1975 Fuente FAO, FAOLEX Materia Alimentación y nutrición Palabra clave Control de calidad de los alimentos/inocuidad de los alimentos Cuestiones de procedimiento Aceites/semillas oleaginosas/grasas Normas Aditivos alimentarios Área geográphica Asia, Asia y Pacifico, Mares del Asia Oriental, Pacífico Norte, Asia Sudoriental Resumen 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." Texto completo Inglés Página web ww2.fda.gov.ph