(At Step 5 of the Procedure)
1. SCOPE
This Standard applies to fat products, containing not less than 10% and not more than 90% fat, intended primarily for use as spreads. However, this Standard does not apply to fat spreads derived exclusively from milk and/or milk products to which only other substances necessary for their manufacture have been added. It only includes margarine and products used for similar purposes and excludes products with a fat content of less than 2/3 of the dry matter (excluding salt). Butter and dairy spreads are not covered by this Standard.
2. DESCRIPTION
2.1 Fat Spreads and Blended Spreads
The products covered by this Standard are foods that are plastic or fluid emulsions, principally of water and edible fats and oils.
2.2 Edible Fats and Oils
“Edible fats and oils” means foodstuffs composed mainly of triglycerides of fatty acids. They are of vegetable or animal (including milk) or marine origin. They may contain small amounts of other lipids such as partial glycerides or phosphatides, of unsaponifiable constituents and of free fatty acids naturally present in fat or oil. Fats of animal origin must, if originating from slaughtered animals, be obtained from animals in good health at the time of slaughter and fit for human consumption as determined by a competent authority recognised in national legislation. Fats and oils that have been subjected to processes of physical or chemical modification including fractionation, interesterification or hydrogenation are included.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Composition
3.1.1 Fat Spreads
3.1.1.1 For these products, any milk fat content must be no more than 3% of the total fat content.
3.1.1.2 The fat content shall be as follows:
|
(a) | Margarine |
³ 80% |
|
(d) | Fat spreads1 |
< 80% |
1 The term “margarine” may, in some cases, be used in the name of the food as provided for in section 7.1.1.3.1.2 Blended Spreads
3.1.2.1 These are blended spreads containing more than 3% milk fat. However a higher minimum percentage of milk fat may be specified in accordance with the requirements of the country of the retail sale.
3.1.2.2 The fat content shall be as follows:
| (a) |
Blend | ³
80-90% |
| (b) |
Three-quarter fat blend | 59-61% |
| (c) |
Half fat blend | 39-41% |
| (d) |
Blended spread | any other product
which meets the specifications in 3.1.2.1., |
|
| |
subject to a minimum fat content of 10%. |
4.1 Colours
|
| |
Maximum level |
|
100 | (i) Curcumin |
GMP |
| 160a |
(i) Beta-carotene | 25 mg/kg |
| 160a |
(ii) Natural carotenes | GMP |
| 160b |
Annatto extracts | 10 mg/kg
(calculated as total bixin or norbixin) |
|
160e | Beta-apo-carotenal |
25 mg/kg |
|
160f | Beta-apo-8’-carotenoic
acid, methyl or ethyl ester | 25
mg/kg |
Natural flavours and their identical synthetic equivalents and other synthetic flavours, except those which are known to present a toxic hazard.
4.3 Emulsifiers
| |
| |
Maximum level |
|
322 | Lecithins |
) | GMP |
| |
Polyoxyethylene (20) sorbitan: |
) | |
| 432 |
Monolaurate | ) |
|
| 433 |
Mono-oleate | ) |
10 g/kg singly or in combination |
|
434 | Monopalmitate |
) | for baking purposes only |
| 435 |
Monostearate | ) |
|
| 436 |
Tristearate | ) |
|
| 471 |
Mono- and di-glycerides of fatty acids |
| GMP |
| 472(a) |
Acetic and fatty acid esters of glycerol |
) | |
| 472(b) |
Lactic and fatty acid esters of glycerol |
) | |
| 472(c) |
Citric and fatty acid esters of glycerol |
) | |
| 472(d) |
Tartaric acid esters of mono- and di-glycerides of fatty acids |
) | GMP |
| 472(e) |
Diacetyltartaric and fatty acid esters of glycerol |
) | |
| 472(f) |
Mixed tartaric, acetic and fatty acid esters of glycerol |
) | |
| 473 |
Sucrose esters of fatty acids |
| 10 g/kg for baking
purposes only |
|
474 | Sucroglycerides |
| 10 g/kg |
| 475 |
Polyglycerol esters of fatty acids |
| 5 g/kg |
| 476 |
Polyglycerol polyricinoleate |
| 4 g/kg (for products containing
< 41% fat only) |
|
477 | Propylene glycol esters
of fatty acids | |
10g/kg for baking purposes only |
|
479 | Thermally oxidised soya
bean oil interacted with mono and diglycerides of fatty acids |
| 5g/kg |
| 481 |
Sodium lactylates | ) |
|
| |
(i) sodium stearoyl lactylate |
) | 10 g/kg singly or in combination |
| 482 |
Calcium lactylates | ) |
|
| |
(i) calcium stearoyl lactylate |
) | |
| 491 |
Sorbitan monostearate | ) |
|
| 492 |
Sorbitan tristearate | ) |
|
| 493 |
Sorbitan monolaurate | ) |
10 g/kg singly or in combination |
|
494 | Sorbitan monooleate |
) | |
| 495 |
Sorbitan monopalmitate | ) |
|
| |
| |
Maximum level |
|
200 | Sorbic acid |
) | 2,000 mg/kg singly or in
combination |
|
202 | Potassium sorbate |
) | (as sorbic acid) for fat
contents < 60%, |
|
203 | Calcium sorbate |
) | 1,000mg/kg singly or in
combination (as sorbic acid) for fat contents > 60% |
| 210 |
Benzoic acid | ) |
|
| 211 |
Sodium benzoate | ) |
1,000 mg/kg singly or in combination |
|
212 | Potassium benzoate |
) | (as benzoic acid) |
| 213 |
Calcium benzoate | ) |
|
| |
| |
Maximum level |
|
339 | Na orthophosphate |
) | |
| 400 |
Alginic acid | ) |
|
| 401 |
Sodium alginate | ) |
|
| 402 |
Potassium alginate | ) |
|
| 403 |
Ammonium alginate | ) |
|
| 404 |
Calcium alginate | ) |
|
| 405 |
Propylene glycol alginate | ) |
|
| 406 |
Agar | ) |
|
| 407
(i) | Carrageenan and its Na, K,
NH4 salts (including furcellaran) |
) | |
| 410 |
Carob bean gum | ) |
|
| 412 |
Guar Gum | ) |
|
| 413 |
Tragacanth gum | ) |
|
| 414 |
Gum arabic | ) |
|
| 415 |
Xanthan gum | ) |
|
| 418 |
Gellan gum | ) |
|
| 422 |
Glycerol | ) |
|
| 440 |
Pectins | ) |
|
| 450
(i) | Disodium diphosphate |
) | |
| 460 (i) |
Mycrocrystalline cellulose | |
|
| 460
(ii) | Cellulose |
| |
| 461 |
Methyl cellulose | ) |
|
| 463 |
Hydroxypropyl cellulose | ) |
|
| 464 |
Hydroxypropyl methyl cellulose |
) | |
| 465 |
Methyl ethyl cellulose | ) |
|
| 466 |
Sodium carboxymethyl cellulose |
) | |
| 500 (i) |
Sodium carbonates | ) |
|
| 500(iii) |
Sodium sesquicarbonate | ) |
|
| 1400 |
Dextrine roasted starch | ) |
GMP |
| 1401 |
Acid treated starch | ) |
|
| 1402 |
Alkaline treated starch | ) |
|
| 1403 |
Bleached starch | ) |
|
| 1404 |
Oxidised starch | ) |
|
| 1405 |
Enzyme treated starch | ) |
|
| 1410 |
Monostarch phosphate | ) |
|
| 1412 |
Distarch phosphate | ) |
|
| 1413 |
Phosphated distarch phosphate |
) | |
| 1414 |
Acetylated distarch phosphate |
) | |
| 1420 |
Starch acetate ester. Acetic anhydride |
) | |
| 1421 |
Starch acetate ester. Vinyl acetate |
) | |
| 1422 |
Acetylated distarch adipate | ) |
|
| 1440 |
Hydroxypropyl starch | ) |
|
| 1442 |
Hydroxypropyl distarch phosphate |
) | |
| |
Starch acetate | ) |
GMP |
| |
Cellulose and microcrystalline cellulose |
) | |
|
| |
| Maximum level |
| 260 |
Acetic acid | ) |
|
| 261 |
Potassium acetate | ) |
|
| 262
(i) | Sodium acetate |
) | |
| 263 |
Calcium acetate | ) |
|
| 270 |
Lactic acid (L-, D- and DL-) |
) | |
| 325 |
Sodium lactate | ) |
|
| 326 |
Potassium lactate | ) |
|
| 327 |
Calcium lactate | ) |
|
| 330 |
Citric acid | ) |
|
| 331 |
Sodium citrates | ) |
|
| |
(i) Sodium dihydrogen citrate |
) | |
| |
(iii) Trisodium citrate | ) |
|
| 332 |
Potassium citrate | ) |
GMP |
| 333 |
Calcium citrate | ) |
|
| 334 |
Tartaric acid | ) |
|
| 335 |
Sodium tartrates | ) |
|
| |
(i) Monosodium tartrate | ) |
|
| |
(ii) Disodium tartrate | ) |
|
| 336 |
Potassium tartrate | ) |
|
| 337 |
Sodium potassium tartrate | ) |
|
| 338 |
Ortho-Phosphoric acid | ) |
|
| 339 |
Sodium phosphates | ) |
[GMP] |
|
340 | Potassium phosphates |
) | |
| 341 |
Calcium orthophosphate | ) |
|
| 500(i) |
Sodium carbonate | ) |
|
| 500(ii) |
Sodium hydrogen carbonate | ) |
|
| 524 |
Sodium hydroxide | ) |
GMP |
| 526 |
Calcium hydroxide | ) |
|
| 575 |
Glucono delta lactone | ) |
|
| |
| |
Maximum level |
|
300 | Ascorbic acid (L-) |
) | |
| 301 |
Sodium ascorbate |
) | |
| 302 |
Calcium ascorbate | ) |
GMP |
| 304 |
Ascorbyl palmitate | ) |
|
| 305 |
Ascorbyl stearate | ) |
500mg/kg |
|
306 | Mixed tocopherols concentrate |
) | |
| 307 |
Alpha-tocopherol | ) |
|
| 310 |
Propyl gallate | |
100 mg/kg |
|
319 | Tertiary butyl hydroquinone
(TBHQ) | ) |
200 mg/kg singly or in combination |
|
320 | Butylated hydroxyanisole
(BHA) | ) |
|
| 321 |
Butylated hydroxytoluene (BHT) |
| 75 mg/kg |
| 389 |
Diluaryl thioproprionate | |
200 mg/kg |
|
| Any combination of gallates,
BHA and BHT | |
Limits for individual compounds are not exceeded. |
|
| |
Maximum level |
|
384 | Iso propyl citrates |
100 mg/kg |
|
385 | Calcium disodium EDTA |
75 mg/kg |
| |
| Maximum level |
| 900a |
Polydimethylsiloxane | 10 mg/kg
(for frying purposes only) |
| |
| |
Maximum level |
|
508 | Potassium chloride |
) | |
| 509 |
Calcium chloride | ) |
GMP |
| 510 |
Ammonium chloride | ) |
|
| 511 |
Magnesium chloride | ) |
|
| 620 |
Glutamic acid | ) |
|
| 621 |
Monosodium glutamate | ) |
|
| 622 |
Monopotassium glutamate | ) |
10 g/kg singly or in combination |
|
623 | Calcium diglutamate |
) | (as glutamic acid) |
| 624 |
Monoammonium glutamate | ) |
|
| 625 |
Magnesium diglutamate | ) |
|
| 626 |
Guanylic acid | ) |
|
| 627 |
Sodium guanylate | ) |
|
| 628 |
Potassium guanylate | ) |
|
| 629 |
Calcium guanylate | ) |
|
| 630 |
Inosinic acid | ) |
500 mg/kg singly or in combination |
|
631 | Disodium inosinate |
) | (expressed as guanylic acid) |
| 632 |
Dipotassium inosinate | ) |
|
| 633 |
Calcium inosinate | ) |
|
| 634 |
Calcium 5’-ribonucleotides |
) | |
| 635 |
Disodium 5’-ribonucleotides |
) | |
|
| |
Maximum level |
|
420 | Sorbitol and sorbitol
syrup | GMP |
| 421 |
Mannitol | GMP |
| 953 |
Isomalt | GMP |
| 965 |
Maltitol | GMP |
| 966 |
Lactitol | GMP |
| 967 |
Xylitol | GMP |
|
| |
Maximum level |
|
290 | Carbon dioxide |
GMP |
| 338 |
Orthophosphoric acid | GMP |
| 1520 |
Propylene glycol | GMP |
| 551 |
Silicon dioxide amorphous | 500
mg/kg |
| 941 |
Nitrogen | GMP |
| 942 |
Nitrous oxide | GMP |
5.1 Heavy metals
The products covered by the provisions of this Standard shall comply with maximum limits being established by the
Codex Alimentarius Commission but in the meantime the following limits will apply:
|
| Maximum
permissible concentration |
|
Lead (Pb) | 0.1 mg/kg |
| Arsenic (As) |
0.1 mg/kg |
The products covered by the provisions of this Standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these commodities.
6. HYGIENE
6.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
6.2 The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
7. LABELLING
The product shall be labelled in accordance with the Codex General Standard for the Labelling of Pre-packaged Foods (Ref. CODEX STAN 1-1985, Rev. 1-1991; Codex Alimentarius, Volume 1A), Codex Guidelines on the Use of Nutrition Claims (CAC/GL 23-1997) and other relevant food labelling guidelines (Codex Alimentarius, Volume 1A). The product designations should be translated into other languages in a meaningful way and not strictly word by word.
7.1 Name of the Food
The name of the food to be declared on the label shall be as specified in Sections 3.1.1 and 3.1.2.
7.1.1 In accordance with requirements acceptable in the country of retail sale, fat spreads defined in section 3.1.1.2 with a fat content of less than 80% may incorporate the term “margarine” in the name of the food, provided that the term is qualified to make clear the lower fat content. Fat spreads with a fat content of 39 to 41% may be designated as “Minarine” and “Halvarine”
7.2 Labelling of Non-Retail Containers
Information on the above labelling requirements shall be given either on the container or in accompanying documents, except that the name of the food, lot identification and the name and address of the manufacturer or packer shall appear on the container.
However, lot identification, and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.
7.3 Declaration of Fat Content
7.3.1 The product shall be labelled to indicate average fat content in a manner found acceptable in the country of sale.
7.3.2 The milk fat content of blended spreads (3.1.2) shall be indicated in a manner that is clear and not misleading to the consumer.
8. METHODS OF ANALYSIS AND SAMPLING
8.1 Determination of lead
According to IUPAC 2.632, AOAC 994.02 or ISO 12193: 1994 or AOCS Ca 18c-91.
8.2 Determination of arsenic
According to AOAC 952.13, IUPAC 3.136, AOAC 942.17, or AOAC 985.16.
8.3 Determination of water, solids-non-fat and fat content
According to ISO 3727: 1977, AOAC 920.116 or IDF 80: 1977.
8.4 Determination of milk fat content
According to IUPAC 2.310, AOAC 990.27 or AOCS Ca 5c-87 (97).
[8.5 Determination of salt content
According to IDF 12B: 1988, ISO CD 1738 or AOAC 960.29.]
8.6 Determination of vitamin A content
According to AOAC 985.30.
8.7 Determination of vitamin D content
According to AOAC 981.17.
8.8 Determination of vitamin E content
According to IUPAC 2.432 or ISO 9936: 1997.
