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澳新食品标准法典-2.4.2-食用涂抹?Edible Oil Spreads)

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放大字体缩小字体2013-07-26 10:42:19 来源9a href="http://www.comlaw.gov.au/Details/F2011C00574" target="_blank" rel="nofollow">comlaw浏览次数9span id="hits">2778
核心提示:该标准规定了食用涂抹油及人造黄油的定义及组分要求。黄油标准见2.5.5、/div>
发布单位
Department of Health and Ageing
Department of Health and Ageing
发布文号 Standard 2.4.2
发布日期 2000-12-20 生效日期 暂无
有效性状?/th> 废止日期 暂无
备注 该标准规定了食用涂抹油及人造黄油的定义及组分要求。黄油标准见2.5.5、/td>
Purpose
This Standard defines edible oil spreads and margarine and sets compositional requirements for these products. Butter is standardised in Standard 2.5.5and 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 C
edible oil spreadsmeans a spreadable food composed of edible oils and water in the form of an emulsion of the type water-in-oil.
margarinemeans 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 C
(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 mg/kg of vitamin D.

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