Category Archives: MSB/TC 4

Scope:This Mauritian Standard specifies requirements for sunflowerseed oil*, sunflowerseed oil – high oleic acid and sunflowerseed oil – mid oleic acid presented in a state for human consumption

Scope:This standard specifies requirements for margarine. It applies to vegetable fat products, containing not less than 80 % fat and not more than 16% water. This standard covers Table and Industrial margarine. The products covered by this standard are foods … Read More »

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Scope:This Mauritian Standard specifies requirements for oils and fats and blends thereof in a state for human consumption. It includes oils and fats that have been subjected to processes of modification (such as trans-esterification or hydrogenation) or fractionation.

Scope:This Mauritian Standard specifies requirements for raw chicken (Gallus sp) carcasses and cuts (or parts). This standard also caters for the inspection of the processing of raw chicken. Products with added ingredients or “chicken preparations” (processed chicken) are excluded.

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Scope:This standard applies to salt used as an ingredient of food, both for direct sale to the consumer and for food manufacture. It applies also to salt used as a carrier of food additives and/or nutrients. Subject to the provisions … Read More »

Scope:This Mauritian Standard applies to a class of fruit products commonly known as jams, (fruit preserves or fruit conserves), jellies and marmalades, which ,may be prepared from single fruit, or from two or more fruits, with the addition of carbohydrate … Read More »

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Scope:This standard applies to fermented milks, that is Fermented Milk including, Heat Treated FermentedMilks, Concentrated Fermented Milks and composite milk products based on these products, for direct consumption or further processing in conformity with the descriptions in Clause 3 of … Read More »