Commonwealth legislation

Australia New Zealand Food Standards Code - Standard 2.4.2 - Edible Oil Spreads

RepealedCTH

This Act has been repealed and is no longer in force. It is retained for historical reference.

Jurisdiction

Commonwealth

Collection

legislative instrument

Plain English Summary

2/10 complexity

This standard sets labeling and composition rules for edible oil spreads (water-in-oil emulsions) sold in Australia and New Zealand, defining "margarine" as spreads with at least 80% edible oil and excluding butter, which is regulated separately. It lists permitted ingredients (water, proteins, milk, salt, certain microbes) and caps plant sterols at 82 g/kg. Table spreads sold in Australia must contain ≥55 μg vitamin D/kg; that requirement doesn’t apply in New Zealand.

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Current sections

Direct links to the current provisions in Australia New Zealand Food Standards Code - Standard 2.4.2 - Edible Oil Spreads.

Australia New Zealand Food Standards Code - Standard 2.4.2 - Edible Oil Spreads

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 2.5.5 and 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.

margarine means 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 g/kg of vitamin D.

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Source text

Sourced from the Federal Register of Legislation (legislation.gov.au), CC BY 4.0.

1 Australia New Zealand Food Standards Code - Standard 2.4.2 - Edible Oil Spreads

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 2.5.5 and 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.

margarine means 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 g/kg of vitamin D.

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