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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Overview
The Edible Oil Spreads and Margarine Code, which was enacted in 2008, addresses the need for clear compositional standards for edible oil spreads and margarine within the Australian food industry. This legislative instrument aims to ensure consistency, safety, and consumer protection by defining what constitutes edible oil spreads and margarine, as well as specifying the allowable ingredients and their permissible quantities. The policy objective is to provide a regulatory framework that ensures these products are safe for consumption while maintaining their intended nutritional and sensory qualities. This code was established by the Australian Parliament to fill a regulatory gap in the food standards landscape, ensuring that products marketed as edible oil spreads and margarine meet specific criteria that benefit public health and consumer confidence.
Scope and Application
The F2008B00640 legislative instrument, which sets the Standard 2.4.2 for Edible Oil Spreads, is specifically tailored to define edible oil spreads and margarine, as well as to establish their compositional requirements. This standard applies to products classified as edible oil spreads and margarine, which must adhere to the specified compositional rules to ensure consumer safety and product consistency. Notably, butter is governed by a separate standard, Standard 2.5.5, and thus falls outside the purview of this particular legislation. The geographic scope of this Standard encompasses products produced or imported into Australia, with a particular exemption for table edible oil spreads and table margarine produced in, or imported into, New Zealand, which are exempt from the vitamin D requirement stipulated in the standard. The Standard ensures that edible oil spreads and margarine contain specified ingredients, including water, edible proteins, salt, lactic acid producing microorganisms, flavour producing microorganisms, and milk products, while also limiting the content of total plant sterol equivalents. Additionally, table varieties of these products must contain a minimum level of vitamin D, except for those produced in or imported into New Zealand.
Key Provisions
The key provisions of the legislation, specifically Standard 2.4.2 on Edible Oil Spreads, start with the definition and interpretation of terms. In Clause 1, edible oil spreads are defined as a spreadable food composed of edible oils and water in the form of a water-in-oil emulsion. Margarine is defined as an edible oil spread containing no less than 800 g/kg of edible oils. These definitions are crucial for understanding the scope and application of the Standard.
Clause 2 sets out the composition requirements for edible oil spreads and margarine. It specifies that these products may contain water, edible proteins, salt, lactic acid producing microorganisms, flavour producing microorganisms, and milk products. However, it is important to note that the total plant sterol equivalents content must not exceed 82 g/kg. There is an exception for table edible oil spreads and table margarine produced in or imported into New Zealand, which are not subject to the requirement of containing at least 55 μg/kg of vitamin D.
The Standard imposes specific obligations on parties producing or importing edible oil spreads and margarine. Producers and importers must ensure that their products meet the compositional requirements outlined in Clause 2. This includes maintaining the specified levels of edible oils, plant sterol equivalents, and other ingredients. For table edible oil spreads and table margarine, an additional requirement is to include at least 55 μg/kg of vitamin D, unless they are produced in or imported into New Zealand.
Regarding consequences for non-compliance, the Standard does not explicitly state penalties or offences for breaches. However, non-compliance with food standards in Australia can result in legal action under the Australia New Zealand Food Standards Code. Potential outcomes may include fines, product recalls, and other regulatory measures to ensure consumer safety and compliance with food standards.