Standard 2.4.2 Edible Oil Spreads
Purpose
This Standard defines edible oil spreads and margarine and sets compositional requirements for these products. Butter is standardised in Standard 2.5.5and is not covered by this Standard.
Table of Provisions
1 Interpretation
2 Composition of edible oil spreads and margarine
Clauses
1 Interpretation
In this Code –
edible oil spreads means a spreadable food composed of edible oils and water in the form of an emulsion of the type water-in-oil.
margarinemeans an edible oil spread containing no less than 800g/kg of edible oils.
2 Composition of edible oil spreads and margarine
(1) Edible oil spreads and margarine may contain –
(a) water; and
(b) edible proteins; and
(c) salt; and
(d) lactic acid producing microorganisms; and
(e) flavour producing microorganisms; and
(f) milk products; and
(g) no more than 82 g/kg of total plant sterol equivalents content.
(2) Subclause (3) does not apply to table edible oil spreads and table margarine produced in, or imported into, New Zealand.
(3) Table edible oil spreads and table margarine, must contain no less than 55 mg/kg of vitamin D.
