1/18/2017 SECTION4.

CodexStandardsforFatsandOilsDerivedfromEdibleFatsandOils

Producedby:Agricultureand
ConsumerProtection
Title:Fats,OilsandRelatedProducts...
Moredetails

SECTION4.CodexStandardsforFatsandOilsDerived
fromEdibleFatsandOils

CodexStandardforMargarine(CODEXSTAN321981)
CodexStandardforMinarine(CODEXSTAN1351981)

CodexStandardforMargarine(CODEXSTAN321981)[13]
1.SCOPE

ThisStandardwillnotapplytoanyproductwhichcontainslessthan80%fatandisnot
labelledinanymannerwhichimplies,eitherdirectlyorindirectly,thattheproductis
margarine.

2.DESCRIPTION

2.1Productdefinition

Margarineisafoodintheformofaplasticorfluidemulsion,whichismainlyofthetype
water/oil,producedprincipallyfromediblefatsandoils,whicharenotmainlyderivedfrom
milk.

2.2Otherdefinitions

2.2.1Ediblefatsandoilsmeansfoodstuffscomposedofglyceridesoffattyacidsof
vegetable,animalormarineorigin.Fatsofanimaloriginmustbeproducedfromanimalsin
goodhealthatthetimeofslaughterandbefitforhumanconsumptionasdeterminedbya
competentauthorityrecognizedinnationallegislation.Theymaycontainsmallamountsof
otherlipidssuchasphosphatides,ofunsaponifiableconstituentsandoffreefattyacids
naturallypresentinthefatoroil.

2.2.2Prepackedmeanspackedormadeupinadvance,readyforretailsaleinacontainer.

3.ESSENTIALCOMPOSITIONANDQUALITYFACTORS

3.1Rawmaterials

3.1.1Ediblefatsand/oroils,ormixturesofthese,whetherornottheyhavebeensubjectedto
aprocessofmodification.

3.1.2Waterand/ormilkand/ormilkproducts.

3.2Minimumfatcontent

80%m/moftheproduct

3.3Maximumwatercontent
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16%m/moftheproduct

3.4Additions

Thefollowingsubstancesmaybeaddedtomargarine:

3.4.1Vitamins:

VitaminAanditsesters
VitaminD
VitaminEanditsesters
Othervitamins

MaximumandminimumlevelsforvitaminsA,DandEandothervitaminsshouldbelaid
downbynationallegislationinaccordancewiththeneedsofeachindividualcountry
including,whereappropriate,theprohibitionoftheuseofparticularvitamins.

3.4.2Sodiumchloride

3.4.3Sugars[14]

3.4.4Suitableedibleproteins

4.FOODADDITIVES

4.1Colours

Maximumlevel
4.1.1 Betacarotene 25mg/kg
4.1.2 Annattoextracts 20mg/kg(calculatedastotalbixinor
norbixin)
4.1.3 CurcuminorTurmeric 5mg/kg(calculatedastotalcurcumin)
4.1.4 Betaapocarotenal 25mg/kg
4.1.5 Methylandethylestersofbetaapo8carotenoic 25mg/kg
acid

4.2Flavours

Naturalflavoursandtheiridenticalsyntheticequivalents,exceptthosewhichareknownto
representatoxichazard,andothersyntheticflavoursapprovedbytheCodexAlimentarius
Commissionarepermittedforthepurposeofrestoringnaturalflavourlostinprocessingor
forthepurposeofstandardizingflavour,aslongastheaddedflavourdoesnotdeceiveor
misleadtheconsumerbyconcealingdamageorinferiorityorbymakingtheproductappear
tobeofgreaterthanactualvalue.

4.3Emulsifiers

4.3.1 Monoanddiglyceridesoffattyacids Limited

byGMP
4.3.2 Monoanddiglyceridesoffattyacidsesterifiedwiththefollowingacids:acetic 10g/kg
acetyltartariccitriclactictartaric,andtheirsodiumandcalciumsalts
4.3.3 Lecithinsandcomponentsofcommerciallecithin Limited
byGMP
4.3.4 Polyglycerolestersoffattyacids 5g/kg
4.3.5 1,2propyleneglycolestersoffattyacids 20g/kg
4.3.6 Estersoffattyacidswithpolyalcoholsotherthanglycerol:Sorbitanmonopalmitate 10g/kg
SorbitanmonostearateSorbitantristearate
4.3.7 Sucroseestersoffattyacids(includingsucroglycerides) 10g/kg
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4.4Preservatives

4.4.1 Sorbicacidanditssodium,potassiumand )
calciumsalts 1000mg/kgindividuallyorincombination
4.4.2 Benzoicacidanditssodiumand ) expressedastheacids
potassiumsalts

4.5Antioxidants

4.5.1 Propylgallate 100mg/kg

4.5.2 Butylatedhydroxytoluene(BHT) 75mg/kg
4.5.3 Butylatedhydroxyanisole(BHA) 175mg/kg
4.5.4 Anycombinationofpropylgallate,BHA, 200mg/kg,butlimitsin4.5.14.5.3nottobe
BHT exceeded
4.5.5 Naturalandsynthetictocopherols 500mg/kg
4.5.6 Ascorbylpalmitate )
500mg/kgindividuallyorincombination
4.5.7 Ascorbylstearate )
4.5.8 Dilaurylthiodipropionate 200mg/kg

4.6Antioxidantsynergists

4.6.1 Citricacid LimitedbyGMP

4.6.2 Sodiumcitrate LimitedbyGMP
4.6.5 Isopropylcitratemixture )
4.6.4 Phosphoricacid ) 100mg/kgindividuallyorincombination
4.6.5 Monoglyceridecitrate )

4.7Acidityregulators

4.7.1 Citricandlacticacidsandtheirpotassiumandsodiumsalts LimitedbyGMP

4.7.2 Ltartaricacidanditssodiumandsodium/potassiumsalts LimitedbyGMP
4.7.3 Sodiumhydrogencarbonate,sodiumcarbonate,sodiumhydroxide LimitedbyGMP

4.8Antifoamingagent

Dimethylpolysiloxane(dimethylsilicone)singlyorincombinationwithsilicondioxide 10mg/kg

5.CONTAMINANTS

5.1 Iron(Fe) 1.5mg/kg

5.2 Copper(Cu) 0.1mg/kg
5.3 Lead(Pb) 0.1mg/kg
5.4 Arsenic(As) 0.1mg/kg

6.HYGIENE

ItisrecommendedthattheproductcoveredbytheprovisionsofthisStandardbepreparedin
accordancewiththeappropriateSectionsoftheGeneralPrinciplesofFoodHygiene
recommendedbytheCodexAlimentariusCommission(CAC/RCP11969,Rev.31997).

7.PACKAGING

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Margarinewhensoldbyretailshallbeprepackedandmaybesoldinpackofanyshape.

8.LABELLING

TheprovisionsoftheGeneralStandardfortheLabellingofPrepackagedFoods(CODEX
STAN11985,Rev.11991)shallapply.

8.1Nameofthefood

8.1.1ThenameofthefoodtobedeclaredonthelabelshallbeMargarine.

8.2LabellingofnonRetailcontainers

InadditiontotheprovisionsoftheGeneralStandardfortheLabellingofPrepackagedFoods
(CODEXSTAN11985,Rev.11991),thefollowingprovisionsshallapplytooutercontainers
ofanumberofprepackagedcontainersoftheproductscoveredbytheStandard.

Informationontheabovelabellingrequirementsshallbegiveneitheronthecontainerorin
accompanyingdocuments,exceptthatthenameofthefood,lotidentificationandthename
andaddressofthemanufacturerorpackershallappearonthecontainer.

However,lotidentificationandthenameandaddressofthemanufacturerorpackermaybe
replacedbyanidentificationmark,providedthatsuchamarkisclearlyidentifiablewiththe
accompanyingdocuments.

9.METHODSOFANALYSISANDSAMPLING

9.1EstimationofMilkFatContent[15](CAC/RM151969)

Milkfatcontentinmargarineisestimatedbythedeterminationofthefollowingvalueswhich
areobtainedbyspecificallydefinedempiricalmethods:

ReichertMeisslWollnyvalue(R)
Polenskevalue(P)
Kirschnervalue(K)

9.1.1Determinationof(R)and(P)Values

AccordingtotheIUPAC(1964)method(IUPACStandardsMethodsfortheAnalysisofOils,
FatsandSoaps,5thEdition,1966,II.D.9,DeterminationofSolubleandInsolubleVolatile
Acids)andtheAOAC(1965)method(OfficialMethodsofAnalysisoftheAOAC,1965,
26.03226.033).

NoteI:BoththemethodsofIUPACandAOACarenecessarybecauseofthe
extremelyempiricalnatureofthemethodsdependingonregionaldeviations.

NoteII:Determinationof(R)and(P)valuesarenotsufficientfortheevaluation
ofmilkfatcontentinmargarine,whichalsoinvolvesthedeterminationof(K)
valuesasin2.

9.1.2Determinationof(K)Value(BasedonBritishStandardsInstitutionMethod)

Principleofthemethod

TheReichertValue(R)isthenumberofmlof0.1Naqueousalkalisolutionrequiredto
neutralizethewatersolublevolatilefattyacidsdistilledfrom5goftheoilorfatunderthe
preciseconditionsspecifiedinthemethod.

ThePolenskeValue(P)isthenumberofmlof0.1Naqueousalkalisolutionrequiredto
neutralizethewaterinsolublevolatilefattyacidsdistilledfrom5goftheoilorfatunderthe
preciseconditionsspecifiedinthemethod.

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TheKirschnerValue(K)isthenumberofmlof0.1Naqueousalkalisolutionrequiredto
neutralizethewatersolublevolatilefattyacidswhichformwatersolublesilversaltsdistilled
from5goftheoilorfatunderthepreciseconditionsspecifiedinthemethod.

Margarinefatissaponified.Thefattyacidsarethenliberatedfromthesoapanddistilledina
standardapparatusunderspecifiedconditions.Thewaterinsolublefattyacidsarefilteredoff,
dissolvedinethanolandtitrated.(P)iscalculatedfromtheamountofalkalirequired.The
watersolublefattyacidsarethentitratedwithbariumhydroxidesolution,and(R)is
calculatedfromtheamountofthesolutionrequiredinthetitration.Theneutralizedsolutionis
thentreatedwithsilversulphate.Afterseparationoftheinsolublesilversaltsbyfiltration,the
filtratecontainingthewatersolublesilversaltsisacidified,distilledinthestandardapparatus
underthesamespecifiedconditionsandtitratedtodetermine(K).Thepercentageofmilkfat
inmargarinefatisthencalculatedaccordingtoaformulabasedon(K)and(P).Thisprocess
doesnotdeterminethetotalquantitiesofvolatilefattyacids,solubleandinsolubleinwater,
presentincombinationinthefat.Theamountsoftheseacidsactuallydeterminedbythe
processaredependentonstrictadherencetothedimensionsoftheapparatusandthe
detailsofprocedure.

Reagents

Thereagentsusedshallbeofrecognizedanalyticalreagentquality.

Glycerol

Sodiumhydroxide,50%m/msolution.Dissolvesodiumhydroxideinanequal
massofwaterandstorethesolutioninabottleprotectedfromcarbondioxide.
Usetheclearportionfreefromdeposit.

Sulphuricacid,dilute.Diluteapproximately25mlofconcentratedsulphuric
acidto1litreandadjustuntil40mlneutralize2mlofthe50%sodiumhydroxide
solution.

Pumicepowderground,passingthrougha60meshBritishStandard(B.S.)
testsieveandremainingonal20meshB.S.testsieve[16]orequivalent[17].

Phenolphthaleinindicator,0.5%solutionin95%(v/v)ethanol.

Ethanol,95%(v/v),neutralizedtophenolphthaleinimmediatelybeforeuse.

Sodiumhydroxide,approximately0.1Nsolution,accuratelystandardized.

Bariumhydroxide,approximately0.1Nsolution,accuratelystandardized.

Silversulphate,powdered.

Apparatus

Graduatedcylinderof100mlcapacity,complyingwithB.S.604,orequivalent.

Pipetteof50mlcapacity,complyingwithB.S.1583(onemarkbulbpipettes)ClassB,or
equivalent.

Distillationapparatus,asshowninFigure1.Theconstituentpartsareasfollows:

Flatbottomedboilingflask(Polenske)ofborosilicateglass.Thevolume
containedtothebottomoftheneckis31010ml.

Stillhead,ofglasstubingofwallthickness1.250.25mmandconformingto
theshapeanddimensionsshowninFig.2.Arubberstopper,fittedbelowthe
bulbofthelongerarmofthestillhead,andusedforconnectingittotheflask,
shallhaveitslowersurface10mmabovethecentreofthesideholeofthestill
head.
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Condenserofglasstubing.Thewallthicknessoftheinnertubeshallbe1.0
0.2mmandthatoftheouterjacketandofthewiderpartatthetop1.250.25
mm.

Receiver,consistingofaflaskcomplyingwithB.S.675(Sugarflasks)or
equivalentcarryingtwograduationmarksontheneck,oneat100mlandthe
otherat110ml.

Asbestosboard.Anasbestosboard,120mmindiameterand6mmin
thickness,withacircularholeabout65mmindiameter,usedtosupportthe
flaskovertheburner.DuringdistillationthePolenskeflaskshallfitsnuglyintothe
holeintheboardsoastopreventtheflamefromimpingingonthesurfaceofthe
flaskabovethehole.Anewasbestosboardmaybeconvenientlypreparedby
levellingtheedgeofthehole,soakinginwater,mouldingtheedgewithaflask,
anddrying.

Bunsenburner.Theburnershouldbesufficientlylargetoallowthedistillation
tobecompletedinthetimespecified.Theapparatusissupportedonaretort
stand,notshowninthediagramme.

Procedure

Hydrolysisanddistillation

Weigh5+0.01gofthefatintoaPolenskeflask.Add20gofglyceroland2mlofthe50%
sodiumhydroxidesolution.Protecttheburettecontainingthelatterfromcarbondioxide,and
wipeitsnozzlecleanfromcarbonatedepositbeforewithdrawingsolutionforthetestsreject
thefirstfewdropswithdrawnfromtheburette.Heattheflaskoveranakedflame,with
continuousmixing,untilthefat,includinganydropsadheringtotheupperpartsoftheflask,is
saponified,andtheliquidbecomesperfectlyclearavoidoverheatingduringthis
saponification.Covertheflaskwithawatchglass.

Makeablanktestwithoutfat,butusingthesamequantitiesofreagentsandfollowingthe
sameprocedure,againavoidingoverheatingduringtheheatingwithsodiumhydroxidesuch
overheatingwouldbeindicatedbydarkeningofthesolution.

Measure93mlofboilingdistilledwater,whichhasbeenvigorouslyboiledfor15minutes,into
a100mlgraduatedcylinder.Whenthesoapissufficientlycooltopermitadditionofthewater
withoutloss,butbeforethesoaphassolidified,addthewater,drainingthecylinderfor5
seconds,anddissolvethesoap.Ifthesolutionisnotclear(indicatingincomplete
saponification)orisdarkerthanlightyellow(indicatingoverheating)repeatthe
saponificationwithafreshsampleofthefat.

Add0.1gofpowderedpumice,followedby50mlofthedilutesulphuricacid,andconnect
theflaskatoncewiththedistillationapparatus.Heattheflaskwithoutboilingitscontents,
untiltheinsolubleacidsarecompletelymelted,thenincreasetheflameanddistil110mlin
between19and21minutes.Keepthewaterflowinginthecondenseratasufficientspeedto
maintainthetemperatureoftheissuingdistillatebetween18Cand21C.

Whenthedistillatereachesthe110mlmark,removetheflameandreplacethe110mlflask
byacylinderofabout25mlcapacity,tocatchdrainings.Closethe110mlflaskwithits
stopper,andwithoutmixingthecontentsplaceitinwaterat15Cfor10minutessoasto
immersethe110mlmark.Removetheflaskfromthewater,drytheoutsideandinvertthe
flaskcarefully,avoidingwettingthestopperwiththeinsolubleacids.Mixthedistillatebyfour
orfivedoubleinversions,withoutviolentshaking.Filterthroughadry9cmopentexturefilter
paper(aWhatmanNo.4or41oraBarchamGreenNo.801paperorequivalentissuitable)
whichfitssnuglyintoafunnel.Rejectthefirstrunningsandcollect100mlinadryflask,cork
theflaskandretainthefiltratefortitrationasunderDetermination(a).Thefiltrateshouldbe
freefrominsolublefattyacids.

Whereliquid,insolublefattyacidspassthroughthefilter,receivethefiltrateinaseparating
funnel,andafterseparationdrawoffthelower(aqueous)layer,leavingbehindinsoluble
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acidswhichhaverisentothesurface.Addthesetothemainbulkoftheinsolubleacids.

Detachthestillheadandwashthecondenserwiththreesuccessive15mlportionsofcold
distilledwater,passingeachwashingseparatelythroughthecylinder,the110mlflask,the
filterandtheseparatingfunnel,nearlyfillingthepapereachtimeanddrainingeachwashing
beforefilteringthenext.Discardthewashings.

Dissolvetheinsolubleacidsbythreesimilarwashingsofthecondenser,thecylinder,andthe
filterwith15mlofneutralizedethanol,collectingthesolutioninthe110mlflaskanddraining
theethanolaftereachwashing.Corktheflask,andretainthesolutionfortitration,asunder
Determination(b).

Determinations[18](*)

(a)Reichert,orSolubleVolatileAcid,Value(R)

Pour100mlofthefiltratecontainingthesolublevolatileacidsintoapreviouslydriedtitration
flask,add0.1mlofphenolphthaleinindicatorandtitratewiththebariumhydroxidesolution
untiltheliquidbecomespink,rinsingthe110mlflaskwiththenearlyneutralizedliquid
towardstheendofthetitration.Notetheactualvolumeofbariumhydroxidesolutionused
drainthe100mlflaskintothetitrationflask,closewithacorkandcontinueasunder
Determination(c).

(b)Polenske,orInsolubleVolatileAcid,Value(P)

Titratethealcoholicsolutionoftheinsolublevolatileacidsafteradditionof0.25mlof
phenolphthaleinindicatorwiththe0.1Nbariumhydroxidesolutionuntilthesolutionbecomes
pink.

(c)KirschnerValue(K)

Add0.5goffinelypowderedsilversulphatetotheneutralizedsolutionfrom(a)above.Allow
theflasktostandinthedarkforonehourwithoccasionalshakingandfilterthecontentsin
thedarkthroughadryfilter.Transfer100mlofthefiltratetoadryPolenskeflask,add35ml
ofcolddistilledwater,recentlyboiledfor15minutes,10mlofthedilutesulphuricacidanda
looselywound5mmcoilof30cmofaluminiumwire(about1mmthickor18to20Standard
WireGauge)or0.1gofpumicepowder.

Connecttheflaskwiththestandardapparatusandrepeattheprocessasdescribedabove,
i.e.thedistillationof110mlinfrom19to21minutes,themixing(butwithoutthecoolingfor
10minutes),andthefiltrationandthetitrationof100mlofthefiltratewiththebarium
hydroxidesolution.

Calculationandexpressionofresults

ReichertValue(R)=1.10(T1T2)

PolenskeValue(P)=T3T4

where

T1=mlof0.1Nbariumhydroxidesolutionusedforsampleunder(a)
T2=mlof0.1Nbariumhydroxidesolutionusedforblankunder(a)
T3=mlof0.INbariumhydroxidesolutionusedforsampleunder(b)
T4=mlof0.1Nbariumhydroxidesolutionusedforblankunder(b)

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T5=mlof0.INbariumhydroxidesolutionusedforsampleunder(c)
T6=mlof0.1Nbariumhydroxidesolutionusedforblankunder(c)

Milkfatcontentinmargarineisestimatedaccordingtothefollowingformula:

where

K=KirschnerValue
P=Polenskevalue

Note1:Correctionfactorsaretobeused,ifnecessary,fortheReichertand
Polenskevaluesduetothefactthatbothvalueshavebeenfoundtobelow
whendeterminedatlowbarometricpressuresofmmHg,suchasmayoccur
athighaltitudes.Thefollowingfactorsmaybeappliedtovaluesdeterminedata
barometricpressureofmmHg,toconvertthemtothevaluesdeterminedat
normalpressure(2).

Note2:Therefereemethodsofdetermining(P)valuesarethoseindicated
under9.1.1.Inthecaseofdiscrepanciesbetween(P)valuesdetermined
accordingtotheaboveCalculationandthosedeterminedaccordingto9.1.1,
theselattervaluesaretobeusedinthecalculationofbutterfatcontent.

Note3:TablesandgraphsrelatingtoPolenskevalueswithpalmkerneloiland
coconutoilcontentsandKirschnervalueswithbutterfatcontentswerereported
byK.A.Williams.

Literaturereferences

(1)BritishStandard684:1958,MethodsofAnalysisofOilsandFats,pages6571.

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

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

Figure1:PolenskedistillationapparatusDimensionsinmillimetres

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Figure2:StillheadforPolenskedistillationapparatusDimensionsinmillimetres

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9.2DeterminationofFatContent

AccordingtoIUPAC2.801.

9.3DeterminationofWaterContentLossonDrying(CAC/RM151969)

Scope:Thismethodisanempiricalreferencemethodforthedeterminationofthewater
contentofmargarine.

Definition:Thewatercontentofmargarineisdefinedasthelossofmass,expressedas
percentagebymass,asdeterminedbytheproceduredescribedunderDeterminationof
watercontent.

PrincipleofMethod:Thewatercontentisdeterminedgravimetrical1ybydryingaknown
quantityofmargarineat103C2Cinthepresenceofsand.

Apparatus

AnalyticalBalance
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Dryingoven,wellventilated,capableofbeingthermostaticallycontrolledto
within20Candadjustedtooperateat103C.

Flatbottomedcorrosionproofmetaldishesindiameter6080mmandatleast
25mmhigh.

Aglassrodofsuchalengthastopreventitfromfallingintothesandand
meltedmargarine.

Desiccator:providedwithefficientdryingagent(e.g.silicagelwithhygrometric
indicator).

Sand:Quartzsandorseasandwhichpassesthroughasievewith10
openingspercmbutnotthroughasievewith40openingspercm(e.g.woven
wireclothtestsievewithnominalsizeofapertureof500mandof180m
respectivelyseeISORecommendationR565)ifnecessarywashedwithhot
concentratedhydrochloricacidandwater,driedandignited.

Procedure

Preparationofthesample.Mixarepresentativesampleofatleast100gbymeansofa
stirrerasquicklyaspossible,preferablyatatemperaturebetween18and24C,butunder
nocircumstancesexceeding35C.

Determinationofwatercontent

Weighintothedishabout25to30gseasandorquartzsandandplacetheglassrodinthe
dish.Drythedishintheovenat103CC2Cuntilconstantmass.

Allowthedishtocooltothetemperatureofthebalanceroom(3035minutes)andweighto
thenearest1mg.

Weighintothedishbetween5and7gofthesampletoanaccuracyof1mg.Donotstir.

Placethedishintheovenforoneandahalfhoursat103CC2C.

Allowthedishtocoolinthedesiccatortothetemperatureofthebalanceroom(3035
minutes)andweightothenearest1mg.

Stirthemassandrepeatthedryingbyplacingthedishintheovenfor30minutesat103C
2C.Allowtocoolinthedesiccatorandweigh.Repeattheprocesstoconstantmass(within
1.5mg).Intheeventofanincreaseinmass,thelowestmassistakenforthecalculation.

ExpressionofResults

MethodofcalculationofthewatercontentasdefinedunderDefinition.Thepercentageby
massofwatercontentisequalto:

where

m1=massingrammesoftestportion
m=massingrammesoftestportionafterdrying

Repeatability

Thenumericaldifferencebetweentheresultsoftwodeterminationsofthepercentageby
massofwatercontent,carriedoutsimultaneouslyorinrapidsuccessionbythesame
analyst,shouldnotexceed0.1.
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9.4DeterminationofVitaminAContent

AccordingtoAOAC960.45.

9.5DeterminationofVitaminDContent

AccordingtoAOAC936.14.

9.6DeterminationofVitaminE(Tocopherols)Content

AccordingtoIUPAC2.411.

9.7DeterminationofSodiumChlorideContent

AOAC971.27(CodexGeneralMethod).

CodexStandardforMinarine(CODEXSTAN1351981)
1.SCOPE

ThisStandardappliestoanyprepackagedproductfordirectconsumptionwhichcomplies
withtheprovisionsofthisstandard.

2.DESCRIPTION

2.1ProductDefinition

Minarineisafoodintheformofaspreadableemulsion,whichismainlyofthetypewater/oil,
producedprincipallyfromwaterandediblefatsandoilswhicharenotsolelyderivedfrom
milk,andinwhichthefatcontentisnotlessthan39%m/mandnotmorethan41%m/m.

2.2OtherDefinitions

2.2.1Ediblefatsandoilsmeansfoodstuffscomposedofglyceridesoffattyacids.Theyare
ofvegetable,animalormarineorigin.Theymaycontainsmallamountsofotherlipidssuchas
phosphatides,unsaponifiableconstituentsandfreefattyacidsnaturallypresentinfatoroil.
Fatsofanimaloriginmustbeobtainedfromanimalsingoodhealth,andiforiginatingfrom
slaughteredanimals,suchanimalsshouldhavebeeningoodhealthatthetimeofslaughter
andthefatsfitforhumanconsumptionasdeterminedbyacompetentauthorityrecognizedin
nationallegislation.

2.2.2Prepackagedmeanspackedormadeupinadvance,readyforretailsaleina
container.

3.ESSENTIALCOMPOSITIONANDQUALITYFACTORS

3.1RawMaterials

3.1.1Waterand/ormilkand/ormilkproducts.

3.1.2Ediblefatsand/oroils,ormixturesofthese,whetherornottheyhavebeensubjectedto
aprocessofmodification.

3.2FatContent

Notlessthan39%m/mandnotmorethan41%m/m.

3.3WaterContent

Notlessthan50%m/m,asdeterminedbylossofmassondrying.

3.4OptionalIngredients

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Thefollowingsubstancesmaybeadded:

3.4.1Vitamins:

VitaminAanditsesters
VitaminD
VitaminEanditsesters
Othervitamins

MaximumandminimumlevelsforvitaminsA,DandEandothervitaminsshouldbelaid
downbynationallegislationinaccordancewiththeneedsofeachindividualcountry
including,whereappropriate,theprohibitionoftheuseofparticularvitamins.

3.4.2Eggyolk

3.4.3Sodiumchloride

3.4.4Sugars[19]

3.4.5Suitableedibleproteins

3.4.6Gelatine

3.4.7Naturalstarches

4.FOODADDITIVES

4.1Colours

Thefollowingcoloursarepermittedforthepurposeofrestoringnaturalcolourlostin
processingorforthepurposeofstandardizingcolour,aslongastheaddedcolourdoesnot
deceiveormisleadtheconsumerbyconcealingdamageorinferiorityorbymakingthe
productappeartobeofgreaterthanactualvalue:

Maximumlevel
4.1.1 Betacarotene 25mg/kg
4.1.2 Annattoextracts 20mg/kg(calculatedastotalbixinor
norbixin)
4.1.3 CurcuminorTurmeric 5mg/kg(calculatedastotalcurcumin)
4.1.4 Betaapocarotenal 25mg/kg
4.1.5 Methylandethylestersofbetaapo8carotenoic 25mg/kg
acid

4.2Flavours

Naturalflavoursandtheiridenticalsyntheticequivalents,exceptthosewhichareknownto
representatoxichazard,andothersyntheticflavoursapprovedbytheCodexAlimentarius
Commissionarepermittedforthepurposeofrestoringnaturalflavourlostinprocessingor
forthepurposeofstandardizingflavour,aslongastheaddedflavourdoesnotdeceiveor
misleadtheconsumerbyconcealingdamageorinferiorityorbymakingtheproductappear
tobeofgreaterthanactualvalue.

4.3Antioxidants

Maximumlevel
4.3.1 Propylgallate 100mg/kg
4.3.2 Butylatedhydroxytoluene(BHT) 75mg/kg
4.3.3 Butylatedhydroxyanisole(BHA) 175mg/kg

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4.3.4 Tertiarybutylhydroquinone(TBHQ) 120mg/kg

4.3.5 Anycombinationofpropylgallate,BHA,BHT 200mg/kg,butlimitsin4.3.14.3.4notto
and/orTBHQ beexceeded
4.3.6 Naturalandsynthetictocopherols 500mg/kg
4.3.7 Ascorbylpalmitate )
500mg/kgindividuallyorincombination
4.3.8 Ascorbylstearate )
4.3.9 Dilaurylthiodipropionate 200mg/kg

4.4AntioxidantSynergists

Maximumlevel
4.4.1 Citricacid LimitedbyGMP
4.4.2 SodiumCitrate LimitedbyGMP

4.5Thickening/StabilizingAgents

Maximumlevel
4.5.1 Agar )
4.5.2 Ammoniumalginate )
4.5.3 Carboxymethylcellulose )
4.5.4 Carrageenan(includingfurcelleran) )
4.5.5 GuarGum )
4.5.6 Methylcellulose ) 10g/kgindividuallyorincombination
4.5.7 Pectin(amidatedandnonamidated) )
4.5.8 Alginate(K,Ca,Nasalts) )
4.5.9 Locustbeangum )
4.5.10 Propyleneglycolalginate )
4.5.11 Sodiumcarboxymethylcellulose )
4.5.12 Xanthangum 5g/kgmaximum

4.6Emulsifiers

Maximumlevel
4.6.1 Lecithin LimitedbyGMP
4.6.2 Monoanddiglycerides LimitedbyGMP
4.6.3 Polglycerolestersofinteresterifiedricinoleic 5g/kgsinglyorincombinationwithother
acid emulsifiers
4.6.4 Polyglycerolestersoffattyacids 10g/kgsinglyorincombinationwithother
emulsifiers
4.6.5 Polyoxyethylene(20)sorbitan:
monooleate 10g/kgsinglyorincombinationwithother
monopalmitate emulsifiers
monostearate 5g/kgsinglyorincombinationwithother
tristearate emulsifiers

4.7Preservatives

4.7.1 Sorbicacidanditssodium,potassiumandcalciumsalts 2000mg/kg

4.7.2 Benzoicacidanditspotassiumandsodiumsalts 1000mg/kg

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Ifusedincombination,thecombineduseshallnotexceed2000mg/kgofwhichthebenzoic
acidportionshallnotexceed1000mg/kg.

4.8AcidityRegulators

4.8.1 Lacticacidanditssodiumandpotassiumsalts LimitedbyGMP

4.8.2 Citricacidanditssodiumsalt LimitedbyGMP
4.8.3 Sodiumhydroxide LimitedbyGMP
Sodiumcarbonate LimitedbyGMP
Sodiumphosphate LimitedbyGMP
Sodiumtartrate LimitedbyGMP

5.CONTAMINANTS

5.1 Soapcontent 0.005%m/m

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

6.HYGIENE

ItisrecommendedthattheproductcoveredbytheprovisionsofthisStandardbepreparedin
accordancewiththeappropriateSectionsoftheGeneralPrinciplesofFoodHygiene
recommendedbytheCodexAlimentariusCommission(CAC/RCP11969,Rev.31997).

7.LABELLING

TheprovisionsoftheGeneralStandardfortheLabellingofPrepackagedFoods(CODEX
STAN11985,Rev.11991)shallapply.

7.1NameoftheFood

7.1.1ThenameofthefoodtobedeclaredonthelabelshallbeMinarine.

7.2LabellingofNonRetailContainers

InadditiontotheprovisionsoftheGeneralStandardfortheLabellingofPrepackagedFoods
(CODEXSTAN11985,Rev.11991),thefollowingprovisionsshallapplytooutercontainers
ofanumberofprepackagedcontainersoftheproductscoveredbytheStandard.

Informationontheabovelabellingrequirementsshallbegiveneitheronthecontainerorin
accompanyingdocuments,exceptthatthenameofthefood,lotidentificationandthename
andaddressofthemanufacturerorpackershallappearonthecontainer.

However,lotidentificationandthenameandaddressofthemanufacturerorpackermaybe
replacedbyanidentificationmark,providedthatsuchamarkisclearlyidentifiablewiththe
accompanyingdocuments.

8.METHODSOFANALYSISANDSAMPLING

8.1EstimationofMilkFatContent(CAC/RM151969)

SeeSection9.1oftheCodexStandardforMargarineforthedescriptionofthemethod.

8.2DeterminationofFatContent

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AccordingtoIUPAC2.801.

8.3DeterminationofWaterContentLossonDrying(CAC/RM171969)

SeeSection9.3oftheCodexStandardforMargarineforthedescriptionofthemethod.

8.4DeterminationofVitaminAContent

AccordingtoAOAC960.45.

8.5DeterminationofVitaminDContent

AccordingtoAOAC936.14.

8.6DeterminationofVitaminE(Tocopherols)Content

AccordingtoIUPAC2.411.

8.7DeterminationofSodiumChlorideContent

AOAC971.27(CodexGeneralMethod).

[13]FormerlyCAC/RS321969.
[14]Sugarsmeansanycarbohydratesweeteningmatter.
[15]Itisintendedtoreplacethemethodsdescribedbelowbygaschromatographicmethods
inthenearfuture.
[16]BritishStandard410,Testsieves
[17]ThesesievescorrespondrespectivelytolSOsieves,themeshesofwhicharemadeby
soweavingwireastoformsquareopeningsof250mmx250mmandof125mmx125mm
(ISORecommendationR565).
[18]SeeNoteIIunder9.1.1
[19]"Sugar"meansanycarbohydratesweeteningmatter.

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