91. Margarine

Margarine shall be the food which is an emulsion of edible animal or vegetable fats or oils with water or milk products or both and is capable of being used for the same purposes as butter. Margarine shall contain not more than 16% (w/w) moisture and shall conform to the general standard as laid down in this Part for edible fats and oils. It shall contain no other substance except salt and permitted colouring matter, anti-oxidant, emulsifier, flavouring agent, chemical preservative and sequestrant.

Despite regulation 11(4), margarine or table margarine shall be margarine that has added vitamins and shall contain in each 1 kg —

vitamin A of an amount not less than 8.5 mg of retinol activity; and

vitamin D of an amount not less than 55 mcg of cholecalciferol.

Polyunsaturated margarine is table margarine which has not less than 40% cis-methylene interrupted polyunsaturated fatty acids and not more than 20% saturated fatty acids of the total fat present.

Margarine shall be the food which is an emulsion of edible animal or vegetable fats or oils with water or milk products or both and is capable of being used for the same purposes as butter. Margarine shall contain not more than 16% (w/w) moisture and shall conform to the general standard as laid down in this Part for edible fats and oils. It shall contain no other substance except salt and permitted colouring matter, anti-oxidant, emulsifier, flavouring agent, chemical preservative and sequestrant.

Despite regulation 11(4), margarine or table margarine shall be margarine that has added vitamins and shall contain in each 1 kg —

vitamin A of an amount not less than 8.5 mg of retinol activity; and

vitamin D of an amount not less than 55 mcg of cholecalciferol.

Polyunsaturated margarine is table margarine which has not less than 40% cis-methylene interrupted polyunsaturated fatty acids and not more than 20% saturated fatty acids of the total fat present.