Margarine, food product made principally from one or more vegetable or animal fats or oils in which is dispersed an aqueous portion containing milk products, either solid or fluid, salt, and such other ingredients as flavouring agents, yellow food pigments, emulsifiers, preservatives, vitamins A and D, and butter. It is used in cooking and as a spread.


FFA (as Palmitic)     0.25% max
IV (Wijs)     35-45
Color (5 Lovibond cell)     8 Red max
SMPT (AOCS Cc 3-25)     38-43
M&I     16% max
Permitted Antioxidant     200 ppm max