APPENDIX VI
PROPOSED DRAFT STANDARD FOR FAT SPREADS AND BLENDED SPREADS

(At Step 3 of the Procedure)

The Appendix to this Standard contains provisions which are not intended to be applied within the meaning of the acceptance provisions of Section 4.A (I)(b) of the General Principles of the Codex Alimentarius.

1. SCOPE

This Standard applies to fat products, [containing no more than 95% 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 mayonnaise and cheese spreads. Butter and dairy spreads are covered by other Standards.

2. DESCRIPTION

2.1 Fat spreads and Blended Spreads

The products covered by this Standard are foods in the form of an emulsion, principally of water and edible fats and oils, and that is firm and spreadable at 20°C.

2.2 Edible Fats and Oils

“Edible fats and oils” means foodstuffs composed mainly of glycerides of fatty acids. They may contain small amounts of other lipids such as 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 modification including 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:

3.1.2 Blended Spreads

3.1.2.1 The milk fat content of a blended spread must be more than 3% of the total fat content.

3.1.2.2 The fat content shall be as follows:

3.2 Permitted Ingredients

The following substances and products derived from them are permitted in the products covered by this standard, in addition to the basic constituents.

• Starter cultures of harmless lactic acid and/or flavour producing bacteria
• Vitamins (Maximum and minimum levels for vitamins A, D and other vitamins, where appropriate, should be laid down by national legislation in accordance with the needs of each individual country including, where appropriate, the prohibition of the use of particular vitamins.)
• Sodium chloride
• Egg yolk
• Edible proteins
• Sugars (i.e. any carbohydrate sweetening material)
• Gelatine
• Natural starches
• Milk and its constituents
• Mono-, di and oligosaccharides (including inulin) and malto-dextrins

4. FOOD ADDITIVES

4.1 COLOURS

4.2 FLAVOURS

Natural flavours and their identical synthetic equivalents and other synthetic flavours, except those which are known to present a toxic hazard.

4.3 EMULSIFIERS

4.4 PRESERVATIVES

4.5 THICKENING AND STABILISING AGENTS

4.6 ACIDITY REGULATORS

4.7 ANTIOXIDANTS

4.8 ANTIOXIDANT SYNERGISTS

4.9 ANTI-FOAMING AGENTS

4.9 FLAVOUR ENHANCERS

4.10 MISCELLANEOUS

5. CONTAMINANTS

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:

5.2 Pesticide Residues

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. 2-1985), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to the products.

6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.

6.3 When tested by appropriate methods of sampling and examination, the product:

• shall be free from micro-organisms in amounts which may represent a hazard to health;
• shall be free from parasites which may represent a hazard to health; and
• shall not contain any substance originating from micro-organisms in amounts which may represent a hazard to health.

7. LABELLING

The product shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985). 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. Where Codex Guidelines for the use of nutrition claims permit claims concerning the fat content of products covered by this Standard, these may be used, where appropriate, as alternatives to the terms, “three quarter” and “half”.

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 typical 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.

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 AOAC Ca 5c-87

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 974.29

8.7 Determination of Vitamin D Content

According to AOAC 936.14.

8.8 Determination of Vitamin E Content

According to IUPAC 2.432 or ISO 9936: 1997.