'Half fat margarine' and the new margarine legislation
Wessels, H.
Fette, Seifen, Anstrichmittel 76(9): 409-411
1974
ISSN/ISBN: 0015-038X Accession: 000000267
The new Federal German margarine law permitting the sale of a low-calorie vegetable fat spread is discussed. Half-fat margarine is defined as a water-in-oil emulsion of vegetable fat with 39-41% total fat (including emulsifying agents e.g. mono- and diglycerides, lecithin), less than or equal to 2% non-vegetable fat and less than or equal to 1% milk fat, less than or equal to 6.5% total protein, less than or equal to 2% milk protein. No indication of plasticity, spreadability and flavour is given. Margarine is defined as a water-in-oil emulsion of edible fat with more than or equal to 80% total fat (including emulsifying agents), less than or equal to 1% milk fat, less than or equal to 1% protein.