Salad Cream Regulations, 1988.

These Regulations are here setting the complete food safety related rules and provisions as regards the salad cream or similar types of foodstuff (here described as any smooth, thick, stable emulsion of vegetable oil, water, whole egg or egg yolk and an acidifying agent, with or without the addition of one or more of the following substances, namely vinegar, lemon juice, salt, spices, sugar, milk, milk products, mustard, edible starch whether modified or not, edible gums and other minor ingredients and permitted additives, and the expression includes mayonnaise, but does not include horse-radish sauce, horse-radish cream, ice cream, imitation cream or mustard sauce sold as such).
Contents of this text are divided into 10 sections as follows: Title and Commencement (1); Interpretation (2); Exemptions (3); Composition of salad cream (4); General requirements as to composition and description (5); Labelling and advertisement of salad cream (6); Regulation of use of description ‘salad dressing’ (7); Penalties (8); Defences (9); Application of various sections of the Act (10).
The Schedules is also part of this publication (list of national Regulations involved and respected through the provisions of this text).