CODEX STAN 256-2007 Standard for Fat Spreads and Blended Spreads
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 of glycerides of fatty acids. They are of vegetable or animal (including milk) or marine origin. 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 physical or chemical modification including fractionation, inter-esterification or hydrogenation are included.
