MS 26:2011 Standard for margarine

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 that remain solid at a temperature of 20 oC. Butter, dairy spreads, fat spreads and blended spreads are not covered by this standard.