Margarine Regulations, 1988.

These Regulations are here setting the complete food safety rules as regards the composition, ingredients and related practices and labelling issues for human consumption edible margarine (here described and defined as plasticised emulsion of edible oils and fats with water or skimmed milk, with or without the addition of vitamins A and D, sodium chloride, sugars and other minor ingredients and permitted additives).
Contents of this text are divided into 12 sections, as follows: Title and Commencement (1); Interpretation (2); Exemptions (3); Composition of margarine (4); Vitamin content of margarine (5); General requirements as to composition and description (6); Labelling and advertising of margarine (7); Labelling and advertisement of margarine (8); No person shall (9); Penalties (10); Defences (11); Application of various sections of the Act (12).
Schedules 1 and 2 are also part of this publication (Schedule 1 containing the list of national legislation that is involved in rules here stipulated, as follows: The Colouring Matter in Food Regulations 1980, The Antioxidant in Food Regulations 1987, The Emulsifiers and Stabilisers in Food Regulations 1990, The Preservatives in Food Regulations 1987, The Solvents in Food Regulations 1987; and Schedule 2 offers the list of requirements as to marking on labels on containers, on tickets and notices and in advertisements).