1.1
This specification applies to margarine, a plastic or fluid emulsion of water
in fat and/or oil. Margarine shall contain at least 80% fat and added vitamins
A and D. The edible fat/oil may be of vegetable, animal or marine origin
except milk fat, and may have been hydrogenated, fractionated or modified.
Margarine is intended for substantially the same uses as butter. This
specifiction is intended to be used by food services in procurement of food.

1.2
This specification does not apply to special margarines, such as
calorie-reduced, baker's or whipped margarine.