SECTION 4. Codex Standards for Fats and Oils Derived from Edible Fats and Oils

Codex Standard for Margarine (CODEX STAN 32-1981)
Codex Standard for Minarine (CODEX STAN 135-1981)

Codex Standard for Margarine (CODEX STAN 32-1981)[13]

1. SCOPE

This Standard will not apply to any product which contains less than 80% fat and is not labelled in any manner which implies, either directly or indirectly, that the product is margarine.

2. DESCRIPTION

2.1 Product definition

Margarine is a food in the form of a plastic or fluid emulsion, which is mainly of the type water/oil, produced principally from edible fats and oils, which are not mainly derived from milk.

2.2 Other definitions

2.2.1 Edible fats and oils means foodstuffs composed of glycerides of fatty acids of vegetable, animal or marine origin. Fats of animal origin must be produced from animals in good health at the time of slaughter and be fit for human consumption as determined by a competent authority recognized in national legislation. They may contain small amounts of other lipids such as phosphatides, of unsaponifiable constituents and of free fatty acids naturally present in the fat or oil.

2.2.2 Prepacked means packed or made up in advance, ready for retail sale in a container.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Raw materials

3.1.1 Edible fats and/or oils, or mixtures of these, whether or not they have been subjected to a process of modification.

3.1.2 Water and/or milk and/or milk products.

3.2 Minimum fat content

80% m/m of the product

3.3 Maximum water content

16% m/m of the product

3.4 Additions

The following substances may be added to margarine:

3.4.1 Vitamins:

Vitamin A and its esters
Vitamin D
Vitamin E and its esters
Other vitamins

3.4.2 Sodium chloride

3.4.3 Sugars[14]

3.4.4 Suitable edible proteins

4. FOOD ADDITIVES

4.1 Colours

		Maximum level
4.1.1	Beta-carotene	25 mg/kg
4.1.2	Annatto extracts	20 mg/kg (calculated as total bixin or norbixin)
4.1.3	Curcumin or Turmeric	5 mg/kg (calculated as total curcumin)
4.1.4	Beta-apo-carotenal	25 mg/kg
4.1.5	Methyl and ethyl esters of beta-apo-8’ carotenoic acid	25 mg/kg

4.2 Flavours

Natural flavours and their identical synthetic equivalents, except those which are known to represent a toxic hazard, and other synthetic flavours approved by the Codex Alimentarius Commission are permitted for the purpose of restoring natural flavour lost in processing or for the purpose of standardizing flavour, as long as the added flavour does not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value.

4.3 Emulsifiers

4.3.1	Mono-and diglycerides of fatty acids	Limited by GMP
4.3.2	Mono-and diglycerides of fatty acids esterified with the following acids: acetic; acetyltartaric; citric; lactic; tartaric, and their sodium and calcium salts	10 g/kg
4.3.3	Lecithins and components of commercial lecithin	Limited by GMP
4.3.4	Polyglycerol esters of fatty acids	5 g/kg
4.3.5	1,2-propylene glycol esters of fatty acids	20 g/kg
4.3.6	Esters of fatty acids with polyalcohols other than glycerol: Sorbitan monopalmitate Sorbitan monostearate Sorbitan tristearate	10 g/kg
4.3.7	Sucrose esters of fatty acids (including sucroglycerides)	10 g/kg

4.4 Preservatives

4.4.1	Sorbic acid and its sodium, potassium and calcium salts	)	1000 mg/kg individually or in combination expressed as the acids
4.4.2	Benzoic acid and its sodium and potassium salts	)

4.5 Antioxidants

4.5.1	Propyl gallate		100 mg/kg
4.5.2	Butylated hydroxytoluene (BHT)		75 mg/kg
4.5.3	Butylated hydroxyanisole (BHA)		175 mg/kg
4.5.4	Any combination of propyl gallate, BHA, BHT		200 mg/kg, but limits in 4.5.1-4.5.3 not to be exceeded
4.5.5	Natural and synthetic tocopherols		500 mg/kg
4.5.6	Ascorbyl palmitate	)	500 mg/kg individually or in combination
4.5.7	Ascorbyl stearate	)
4.5.8	Dilauryl thiodipropionate		200 mg/kg

4.6 Antioxidant synergists

4.6.1	Citric acid		Limited by GMP
4.6.2	Sodium citrate		Limited by GMP
4.6.5	Isopropyl citrate mixture	)	100 mg/kg individually or in combination
4.6.4	Phosphoric acid	)
4.6.5	Monoglyceride citrate	)

4.7 Acidity regulators

4.7.1	Citric and lactic acids and their potassium and sodium salts	Limited by GMP
4.7.2	L-tartaric acid and its sodium and sodium/potassium salts	Limited by GMP
4.7.3	Sodium hydrogen carbonate, sodium carbonate, sodium hydroxide	Limited by GMP

4.8 Anti-foaming agent

Dimethyl polysiloxane (dimethyl silicone) singly or in combination with silicon dioxide

10 mg/kg

5. CONTAMINANTS

5.1	Iron (Fe)	1.5 mg/kg
5.2	Copper (Cu)	0.1 mg/kg
5.3	Lead (Pb)	0.1 mg/kg
5.4	Arsenic (As)	0.1 mg/kg

6. HYGIENE

It is recommended that the product covered by the provisions of this Standard be prepared in accordance with the appropriate Sections of the General Principles of Food Hygiene recommended by the Codex Alimentarius Commission (CAC/RCP 1-1969, Rev. 3-1997).

7. PACKAGING

Margarine when sold by retail shall be prepacked and may be sold in pack of any shape.

8. LABELLING

The provisions of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991) shall apply.

8.1 Name of the food

8.1.1 The name of the food to be declared on the label shall be “Margarine”.

8.2 Labelling of non-Retail containers

In addition to the provisions of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991), the following provisions shall apply to outer containers of a number of prepackaged containers of the products covered by the Standard.

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.

9. METHODS OF ANALYSIS AND SAMPLING

9.1 Estimation of Milk Fat Content[15] (CAC/RM 15-1969)

Milk fat content in margarine is estimated by the determination of the following values which are obtained by specifically defined empirical methods:

- Reichert-Meissl-Wollny value (R)
- Polenske value (P)
- Kirschner value (K)

According to the IUPAC (1964) method (IUPAC Standards Methods for the Analysis of Oils, Fats and Soaps, 5th Edition, 1966, II.D.9, Determination of Soluble and Insoluble Volatile Acids) and the AOAC (1965) method (Official Methods of Analysis of the AOAC, 1965, 26.032-26.033).

Note I: Both the methods of IUPAC and AOAC are necessary because of the extremely empirical nature of the methods depending on regional deviations.

Note II: Determination of (R) and (P) values are not sufficient for the evaluation of milk fat content in margarine, which also involves the determination of (K) values as in 2.

Principle of the method

The Reichert Value (R) is the number of ml of 0.1 N aqueous alkali solution required to neutralize the water-soluble volatile fatty acids distilled from 5 g of the oil or fat under the precise conditions specified in the method.

The Polenske Value (P) is the number of ml of 0.1 N aqueous alkali solution required to neutralize the water-insoluble volatile fatty acids distilled from 5 g of the oil or fat under the precise conditions specified in the method.

The Kirschner Value (K) is the number of ml of 0.1 N aqueous alkali solution required to neutralize the water-soluble volatile fatty acids which form water-soluble silver salts distilled from 5 g of the oil or fat under the precise conditions specified in the method.

Margarine fat is saponified. The fatty acids are then liberated from the soap and distilled in a standard apparatus under specified conditions. The water-insoluble fatty acids are filtered off, dissolved in ethanol and titrated. (P) is calculated from the amount of alkali required. The water-soluble fatty acids are then titrated with barium hydroxide solution, and (R) is calculated from the amount of the solution required in the titration. The neutralized solution is then treated with silver sulphate. After separation of the insoluble silver salts by filtration, the filtrate containing the water-soluble silver salts is acidified, distilled in the standard apparatus under the same specified conditions and titrated to determine (K). The percentage of milk fat in margarine fat is then calculated according to a formula based on (K) and (P). This process does not determine the total quantities of volatile fatty acids, soluble and insoluble in water, present in combination in the fat. The amounts of these acids actually determined by the process are dependent on strict adherence to the dimensions of the apparatus and the details of procedure.

Reagents

The reagents used shall be of recognized analytical reagent quality.

- Glycerol

- Sodium hydroxide, 50% m/m solution. Dissolve sodium hydroxide in an equal mass of water and store the solution in a bottle protected from carbon dioxide. Use the clear portion free from deposit.

- Sulphuric acid, dilute. Dilute approximately 25 ml of concentrated sulphuric acid to 1 litre and adjust until 40 ml neutralize 2 ml of the 50% sodium hydroxide solution.

- Pumice powder ground, passing through a 60 mesh British Standard (B.S.) test sieve and remaining on a l20 mesh B. S. test sieve[16] or equivalent[17].

- Phenolphthalein indicator, 0.5% solution in 95% (v/v) ethanol.

- Ethanol, 95% (v /v), neutralized to phenolphthalein immediately before use.

- Sodium hydroxide, approximately 0.1 N solution, accurately standardized.

- Barium hydroxide, approximately 0.1 N solution, accurately standardized.

-Silver sulphate, powdered.

- Graduated cylinder of 100 ml capacity, complying with B. S. 604, or equivalent.

- Pipette of 50 ml capacity, complying with B. S. 1583 (“one-mark bulb pipettes”) Class B, or equivalent.

- Distillation apparatus, as shown in Figure 1. The constituent parts are as follows:

- Flat-bottomed boiling flask (Polenske) of borosilicate glass. The volume contained to the bottom of the neck is 310 ± 10 ml.

- Still-head, of glass tubing of wall thickness 1.25 ± 0.25 mm and conforming to the shape and dimensions shown in Fig. 2. A rubber stopper, fitted below the bulb of the longer arm of the still-head, and used for connecting it to the flask, shall have its lower surface 10 mm above the centre of the side hole of the still-head.

- Condenser of glass tubing. The wall thickness of the inner tube shall be 1.0 ± 0.2 mm and that of the outer jacket and of the wider part at the top 1.25 ± 0. 25 mm.

- Receiver, consisting of a flask complying with B.S. 675 (“Sugar flasks”) or equivalent carrying two graduation marks on the neck, one at 100 ml and the other at 110 ml.

- Asbestos board. An asbestos board, 120 mm in diameter and 6 mm in thickness, with a circular hole about 65 mm in diameter, used to support the flask over the burner. During distillation the Polenske flask shall fit snugly into the hole in the board so as to prevent the flame from impinging on the surface of the flask above the hole. A new asbestos board may be conveniently prepared by levelling the edge of the hole, soaking in water, moulding the edge with a flask, and drying.

- Bunsen burner. The burner should be sufficiently large to allow the distillation to be completed in the time specified. The apparatus is supported on a retort stand, not shown in the diagramme.

Hydrolysis and distillation

Weigh 5 + 0.01 g of the fat into a Polenske flask. Add 20 g of glycerol and 2 ml of the 50% sodium hydroxide solution. Protect the burette containing the latter from carbon dioxide, and wipe its nozzle clean from carbonate deposit before withdrawing solution for the tests; reject the first few drops withdrawn from the burette. Heat the flask over a naked flame, with continuous mixing, until the fat, including any drops adhering to the upper parts of the flask, is saponified, and the liquid becomes perfectly clear; avoid over-heating during this saponification. Cover the flask with a watch glass.

Make a blank test without fat, but using the same quantities of reagents and following the same procedure, again avoiding over-heating during the heating with sodium hydroxide; such over-heating would be indicated by darkening of the solution.

Measure 93 ml of boiling distilled water, which has been vigorously boiled for 15 minutes, into a 100 ml graduated cylinder. When the soap is sufficiently cool to permit addition of the water without loss, but before the soap has solidified, add the water, draining the cylinder for 5 seconds, and dissolve the soap. If the solution is not clear (indicating incomplete saponification) or is darker than light yellow (indicating over-heating) repeat the saponification with a fresh sample of the fat.

Add 0.1 g of powdered pumice, followed by 50 ml of the dilute sulphuric acid, and connect the flask at once with the distillation apparatus. Heat the flask without boiling its contents, until the insoluble acids are completely melted, then increase the flame and distil 110 ml in between 19 and 21 minutes. Keep the water flowing in the condenser at a sufficient speed to maintain the temperature of the issuing distillate between 18ºC and 21ºC.

When the distillate reaches the 110 ml mark, remove the flame and replace the 110 ml flask by a cylinder of about 25 ml capacity, to catch drainings. Close the 110 ml flask with its stopper, and without mixing the contents place it in water at 15ºC for 10 minutes so as to immerse the 110 ml mark. Remove the flask from the water, dry the outside and invert the flask carefully, avoiding wetting the stopper with the insoluble acids. Mix the distillate by four or five double inversions, without violent shaking. Filter through a dry 9 cm open-texture filter paper (a Whatman No. 4 or 41 or a Barcham Green No. 801 paper or equivalent is suitable) which fits snugly into a funnel. Reject the first runnings and collect 100 ml in a dry flask, cork the flask and retain the filtrate for titration as under Determination (a). The filtrate should be free from insoluble fatty acids.

Where liquid, insoluble fatty acids pass through the filter, receive the filtrate in a separating funnel, and after separation draw off the lower (aqueous) layer, leaving behind insoluble acids which have risen to the surface. Add these to the main bulk of the insoluble acids.

Detach the still-head and wash the condenser with three successive 15 ml portions of cold distilled water, passing each washing separately through the cylinder, the 110 ml flask, the filter and the separating funnel, nearly filling the paper each time and draining each washing before filtering the next. Discard the washings.

Dissolve the insoluble acids by three similar washings of the condenser, the cylinder, and the filter with 15 ml of neutralized ethanol, collecting the solution in the 110 ml flask and draining the ethanol after each washing. Cork the flask, and retain the solution for titration, as under Determination (b).

Determinations[18] (*)

(a) Reichert, or Soluble Volatile Acid, Value (R)

Pour 100 ml of the filtrate containing the soluble volatile acids into a previously dried titration flask, add 0.1 ml of phenolphthalein indicator and titrate with the barium hydroxide solution until the liquid becomes pink, rinsing the 110 ml flask with the nearly neutralized liquid towards the end of the titration. Note the actual volume of barium hydroxide solution used; drain the 100 ml flask into the titration flask, close with a cork and continue as under Determination (c).

(b) Polenske, or Insoluble Volatile Acid, Value (P)

Titrate the alcoholic solution of the insoluble volatile acids after addition of 0.25 ml of phenolphthalein indicator with the 0.1 N barium hydroxide solution until the solution becomes pink.

(c) Kirschner Value (K)

Add 0.5 g of finely powdered silver sulphate to the neutralized solution from (a) above. Allow the flask to stand in the dark for one hour with occasional shaking and filter the contents in the dark through a dry filter. Transfer 100 ml of the filtrate to a dry Polenske flask, add 35 ml of cold distilled water, recently boiled for 15 minutes, 10 ml of the dilute sulphuric acid and a loosely wound 5 mm coil of 30 cm of aluminium wire (about 1 mm thick or 18 to 20 Standard Wire Gauge) or 0.1 g of pumice powder.

Connect the flask with the standard apparatus and repeat the process as described above, i.e. the distillation of 110 ml in from 19 to 21 minutes, the mixing (but without the cooling for 10 minutes), and the filtration and the titration of 100 ml of the filtrate with the barium hydroxide solution.

Calculation and expression of results

Reichert Value (R) = 1.10 (T₁ - T₂)

Polenske Value (P) = T₃ - T₄

where

T₁ = ml of 0.1 N barium hydroxide solution used for sample under (a)
T₂ = ml of 0. 1 N barium hydroxide solution used for blank under (a)
T₃ = ml of 0. I N barium hydroxide solution used for sample under (b)
T₄ = ml of 0.1 N barium hydroxide solution used for blank under (b)
T₅ = ml of 0. I N barium hydroxide solution used for sample under (c)
T₆ = ml of 0.1 N barium hydroxide solution used for blank under (c)

where

K = Kirschner Value
P = Polenske value

Note 1: Correction factors are to be used, if necessary, for the Reichert and Polenske values due to the fact that both values have been found to be low when determined at low barometric pressures of ñ mm Hg, such as may occur at high altitudes. The following factors may be applied to values determined at a barometric pressure of ñ mm Hg, to convert them to the values determined at normal pressure (2).

Note 2: The referee methods of determining (P) values are those indicated under 9.1.1. In the case of discrepancies between (P) values determined according to the above Calculation and those determined according to 9.1.1, these latter values are to be used in the calculation of butter fat content.

Note 3: Tables and graphs relating to Polenske values with palm kernel oil and coconut oil contents and Kirschner values with butter fat contents were reported by K. A. Williams.

(1) British Standard 684: 1958, Methods of Analysis of Oils and Fats, pages 65-71.

(2) Kirkham (1920) Analyst, 44, 293.

(3) Williams, K.A. (1949) Analyst, 74, 508.

Figure 1: Polenske distillation apparatus - Dimensions in millimetres

Figure 2: Still-head for Polenske distillation apparatus - Dimensions in millimetres

9.2 Determination of Fat Content

According to IUPAC 2.801.

9.3 Determination of Water Content - Loss on Drying (CAC/RM 15-1969)

Scope: This method is an empirical reference method for the determination of the water content of margarine.

Definition: The water content of margarine is defined as the loss of mass, expressed as percentage by mass, as determined by the procedure described under Determination of water content.

Principle of Method: The water content is determined gravimetrical1y by drying a known quantity of margarine at 103ºC ± 2º C in the presence of sand.

Apparatus

- Analytical Balance

- Drying oven, well ventilated, capable of being thermostatically controlled to within 20ºC and adjusted to operate at 103ºC.

- Flat bottomed corrosion-proof metal dishes in diameter 60-80 mm and at least 25 mm high.

- A glass rod of such a length as to prevent it from falling into the sand and melted margarine.

- Desiccator: provided with efficient drying agent (e.g. silica gel with hygrometric indicator).

- Sand: Quartz sand or sea sand which passes through a sieve with 10 openings per cm but not through a sieve with 40 openings per cm (e.g. woven wire cloth test sieve with nominal size of aperture of 500 ìm and of 180 ìm respectively; see ISO Recommendation R 565); if necessary washed with hot concentrated hydrochloric acid and water, dried and ignited.

Preparation of the sample. Mix a representative sample of at least 100 g by means of a stirrer as quickly as possible, preferably at a temperature between 18 and 24ºC, but under no circumstances exceeding 35ºC.

Determination of water content

Weigh into the dish about 25 to 30 g sea sand or quartz sand and place the glass rod in the dish. Dry the dish in the oven at 103ºC C ± 2º C until constant mass.

Allow the dish to cool to the temperature of the balance room (30-35 minutes) and weigh to the nearest 1 mg.

Weigh in to the dish between 5 and 7 g of the sample to an accuracy of 1 mg. Do not stir.

Place the dish in the oven for one and a half hours at 103ºC C ± 2º C.

Allow the dish to cool in the desiccator to the temperature of the balance room (30-35 minutes) and weigh to the nearest 1 mg.

Stir the mass and repeat the drying by placing the dish in the oven for 30 minutes at 103ºC ± 2º C. Allow to cool in the desiccator and weigh. Repeat the process to constant mass (within 1.5 mg). In the event of an increase in mass, the lowest mass is taken for the calculation.

Expression of Results

Method of calculation of the water content as defined under Definition. The percentage by mass of water content is equal to:

where

m₁ = mass in grammes of test portion
m = mass in grammes of test portion after drying

The numerical difference between the results of two determinations of the percentage by mass of water content, carried out simultaneously or in rapid succession by the same analyst, should not exceed 0.1.

9.4 Determination of Vitamin A Content

According to AOAC 960.45.

9.5 Determination of Vitamin D Content

According to AOAC 936.14.

9.6 Determination of Vitamin E (Tocopherols) Content

According to IUPAC 2.411.

9.7 Determination of Sodium Chloride Content

AOAC 971.27 (Codex General Method).

Codex Standard for Minarine (CODEX STAN 135-1981)

1. SCOPE

This Standard applies to any prepackaged product for direct consumption which complies with the provisions of this standard.

2. DESCRIPTION

2.1 Product Definition

Minarine is a food in the form of a spreadable emulsion, which is mainly of the type water/oil, produced principally from water and edible fats and oils which are not solely derived from milk, and in which the fat content is not less than 39% m/m and not more than 41% m/m.

2.2 Other Definitions

2.2.1 Edible fats and oils means foodstuffs composed of glycerides of fatty acids. They are of vegetable, animal or marine origin. They may contain small amounts of other lipids such as phosphatides, unsaponifiable constituents and free fatty acids naturally present in fat or oil. Fats of animal origin must be obtained from animals in good health, and if originating from slaughtered animals, such animals should have been in good health at the time of slaughter and the fats fit for human consumption as determined by a competent authority recognized in national legislation.

2.2.2 Prepackaged means packed or made up in advance, ready for retail sale in a container.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Raw Materials

3.1.1 Water and/or milk and/or milk products.

3.1.2 Edible fats and/or oils, or mixtures of these, whether or not they have been subjected to a process of modification.

3.2 Fat Content

Not less than 39% m/m and not more than 41% m/m.

3.3 Water Content

Not less than 50% m/m, as determined by loss of mass on drying.

3.4 Optional Ingredients

The following substances may be added:

3.4.1 Vitamins:

Vitamin A and its esters
Vitamin D
Vitamin E and its esters
Other vitamins

3.4.2 Egg yolk

3.4.3 Sodium chloride

3.4.4 Sugars[19]

3.4.5 Suitable edible proteins

3.4.6 Gelatine

3.4.7 Natural starches

4. FOOD ADDITIVES

4.1 Colours

The following colours are permitted for the purpose of restoring natural colour lost in processing or for the purpose of standardizing colour, as long as the added colour does not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value:

		Maximum level
4.1.1	Beta-carotene	25 mg/kg
4.1.2	Annatto extracts	20 mg/kg (calculated as total bixin or norbixin)
4.1.3	Curcumin or Turmeric	5 mg/kg (calculated as total curcumin)
4.1.4	Beta-apo-carotenal	25 mg/kg
4.1.5	Methyl and ethyl esters of beta-apo-8’ carotenoic acid	25 mg/kg

4.2 Flavours

Natural flavours and their identical synthetic equivalents, except those which are known to represent a toxic hazard, and other synthetic flavours approved by the Codex Alimentarius Commission are permitted for the purpose of restoring natural flavour lost in processing or for the purpose of standardizing flavour, as long as the added flavour does not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value.

4.3 Antioxidants

			Maximum level
4.3.1	Propyl gallate		100 mg/kg
4.3.2	Butylated hydroxytoluene (BHT)		75 mg/kg
4.3.3	Butylated hydroxyanisole (BHA)		175 mg/kg
4.3.4	Tertiary butyl hydroquinone (TBHQ)		120 mg/kg
4.3.5	Any combination of propyl gallate, BHA, BHT and/or TBHQ		200 mg/kg, but limits in 4.3.1-4.3.4 not to be exceeded
4.3.6	Natural and synthetic tocopherols		500 mg/kg
4.3.7	Ascorbyl palmitate	)	500 mg/kg individually or in combination
4.3.8	Ascorbyl stearate	)
4.3.9	Dilauryl thiodipropionate		200 mg/kg

4.4 Antioxidant Synergists

		Maximum level
4.4.1	Citric acid	Limited by GMP
4.4.2	Sodium Citrate	Limited by GMP

4.5 Thickening/Stabilizing Agents

			Maximum level
4.5.1	Agar	)	10 g/kg individually or in combination
4.5.2	Ammonium alginate	)
4.5.3	Carboxy methyl cellulose	)
4.5.4	Carrageenan (including furcelleran)	)
4.5.5	Guar Gum	)
4.5.6	Methyl cellulose	)
4.5.7	Pectin (amidated and non-amidated)	)
4.5.8	Alginate (K,Ca,Na salts)	)
4.5.9	Locust bean gum	)
4.5.10	Propylene glycol alginate	)
4.5.11	Sodium carboxy-methyl cellulose	)
4.5.12	Xanthan gum		5 g/kg maximum

4.6 Emulsifiers

			Maximum level
4.6.1	Lecithin		Limited by GMP
4.6.2	Mono-and diglycerides		Limited by GMP
4.6.3	Polglycerol esters of interesterified ricinoleic acid		5 g/kg singly or in combination with other emulsifiers
4.6.4	Polyglycerol esters of fatty acids		10 g/kg singly or in combination with other emulsifiers
4.6.5	Polyoxyethylene (20) sorbitan:
		mono-oleate	10 g/kg singly or in combination with other emulsifiers
		mono-palmitate
		mono-stearate	5 g/kg singly or in combination with other emulsifiers
		tri-stearate

4.7 Preservatives

4.7.1	Sorbic acid and its sodium, potassium and calcium salts	2000 mg/kg
4.7.2	Benzoic acid and its potassium and sodium salts	1000 mg/kg

If used in combination, the combined use shall not exceed 2000 mg/kg of which the benzoic acid portion shall not exceed 1000 mg/kg.

4.8 Acidity Regulators

4.8.1	Lactic acid and its sodium and potassium salts	Limited by GMP
4.8.2	Citric acid and its sodium salt	Limited by GMP
4.8.3	Sodium hydroxide	Limited by GMP
	Sodium carbonate	Limited by GMP
	Sodium phosphate	Limited by GMP
	Sodium tartrate	Limited by GMP

5. CONTAMINANTS

5.1	Soap content	0.005% m/m
5.2	Iron (Fe)	1.5 mg/kg
5.3	Copper (Cu)	0.1 mg/kg
5.4	Lead (Pb)	0.1 mg/kg
5.5	Arsenic (As)	0.1 mg/kg

6. HYGIENE

It is recommended that the product covered by the provisions of this Standard be prepared in accordance with the appropriate Sections of the General Principles of Food Hygiene recommended by the Codex Alimentarius Commission (CAC/RCP 1-1969, Rev. 3-1997).

7. LABELLING

The provisions of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991) shall apply.

7.1 Name of the Food

7.1.1 The name of the food to be declared on the label shall be “Minarine”.

7.2 Labelling of Non-Retail Containers

In addition to the provisions of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991), the following provisions shall apply to outer containers of a number of prepackaged containers of the products covered by the Standard.

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.

8. METHODS OF ANALYSIS AND SAMPLING

8.1 Estimation of Milk Fat Content (CAC/RM 15-1969)

See Section 9.1 of the Codex Standard for Margarine for the description of the method.

8.2 Determination of Fat Content

According to IUPAC 2.801.

8.3 Determination of Water Content - Loss on Drying (CAC/RM 17-1969)

See Section 9.3 of the Codex Standard for Margarine for the description of the method.

8.4 Determination of Vitamin A Content

According to AOAC 960.45.

8.5 Determination of Vitamin D Content

According to AOAC 936.14.

8.6 Determination of Vitamin E (Tocopherols) Content

According to IUPAC 2.411.

8.7 Determination of Sodium Chloride Content

AOAC 971.27 (Codex General Method).