Food (Amendment) Regulations 2004 (G.N. 171 of 2004)

Food (Amendment) Regulations 2004 GN No. 171 of 2004 THE FOOD ACT Regulations made by the Minister under section 18 of the Food Act 1. These Regulations may be cited as the Food (Amendment) Regulations 2004. 2. In these regulations "principal regulations" means the Food Regulations 1999; 3. The Fifty-eighth Schedule to the principal regulations is repealed and replaced by the Schedule to these regulations. Made by the Minister on 13 October, 2004. SCHEDULE (regulation 3) FIFTY-EIGHTH SCHEDULE (regulation 206) PERMITTED LEVEL OF SATURATED FATTY ACIDS PART A Food Maximum Permissible Level 1. Hydrogenated oils and fats for industrial purpose Not more than 85% saturated fatty acids on the fat weight basis 2. Industrial margarine Not more than 75% saturated fatty acids on the fat weight basis 3. Margarine rich in polyunsaturates Not less than 45% of polyunsaturated not more than 25% of saturated fats on the fat weight basis 4. Other margarine (a) Not more than 60% saturated fats on the fat weight basis; and (b) Not more than 25% of palm oil 5. Edible mixtures or preparations of animal or vegetable fat or oil or of fractions of different fats or oil (a) Not more than 23% of saturated fatty acids; and (b) Not more than 25% of palm oil 6. Vegetable fats (Vanaspati) Not more than 30% saturated fatty acids on the fat weight basis PART B Maximum Permissible Level of Saturated fatty acids per 100g of edible portion 1. Pasta, breakfast cereals, malted instant drink powder 5% 2. Snacks, cakes, fried cakes, chips, fried chicken, twisties and noodles 10% 3. Chocolate other than dark chocolate, coffee whiteners and confectioneries 25% 4. Imitation cream, cooking chocolate and dark chocolate 35% 5. Biscuits, wafers, pastry, filled milk not including other types of milk and milk products 15% 6. Any other food product 15%