Table margarine means an emulsion of edible oils and fats with water. It shall be free from rancidity, mineral oil and animal body fats. It may contain common salt not exceeding 2.5 per cent, skimmed milk powder not exceeding 2 per cent; it may contain food additives permitted in these Regulations and Appendices. It shall conform to the following specifications, namely:—Fat – Not less than 80 per cent mass/mass
Moisture – Not less than 12 per cent and not more than 16 per cent mass/ mass.
Vitamin A – Not less than 30 I.U. per gram of the product at the time of sale
Melting point of extracted fat (Capillary Slip Method) – 31oC to 37oC
Unsaponifiable matter of extracted fat – Not more than 1.5 per cent by weight extracted
Free fatty acids (as oleic acid) of extracted fat – Not more than 0.25 per cent by weight
Acid Value – Not more than 0.5
It shall contain not less than 5.0 percent of its weight of Til oil but sufficient to ensure that when separated fat is mixed with refined groundnut oil in the proportion of 20:80 the red colour produced by the Baudouin test shall not be lighter than 2.5 red units in 1 cm cell on a lovibond scale.
Provided that such coloured and flavoured margarine shall also contain starch not less than 100 ppm and not more than 150 ppm
Provided further that such coloured and flavoured margarine shall only be sold in sealed packages weighing not more than 500gms
Test for Argemone oil shall be negative

Bakery and Industrial Margarine- means an emulsion of vegetable oil product with water. It shall be free from added colour and flavour, rancidity, mineral oil and animal body fats. It may contain common salt not exceeding 2.5 percent. However, it may contain food additives permitted in these Regulations and Appendices. It shall conform to the following standards, namely:— Fat – Not less than 80 per cent m/m Moisture – Not less than 12 per cent and Not more than 16 per cent m/m The separated fat of the products shall conform to the following :—

Vitamin A	Not less than 30 IU per gram at the time of packaging and shall show a positive test for Vitamin 'A' when tested by Antimony trichloride (carrprice) reagents (as per IS 5886-1970).
Trans fatty acids	Trans fatty acids, not more than ten percent by weight “Provided that maximum limit of trans fatty acids shall not be more than 5% by weight, on and from the 27th of August, 2016”
Unsaponifiable matter	Not exceeding 2.0 per cent but in case of the products where proportion of Rice bran oil is more than 30 per cent by wt. the unsaponifiable matter shall be not more than 2.5 per cent by wt. provided quantity of Rice bran oil is declared on the label of such product as laid down in Regulation 2.4.5 (34) of Food Safety and Standards (Food Products Standards and Food Additive) Regulations, 2011.
Free Fatty Acid calculated as Oleic acid or Acid value	Not more than 0.25 per cent. Not more than 0.5.

It shall contain raw or refined sesame oil (Til oil) in sufficient quantity so that when the product is mixed with refined groundnut oil in the proportion of 20 : 80, the colour produced by the Boudouin test shall not be lighter than 2.0 red unit in a 1 cm. cell on a Lovibond scale. Test for argemone oil shall be negative.

Fat spread means a product in the form of water in oil emulsion, of an aquous phase and a fat phase of edible oils and fats excluding animal body fats. The individual oil and fat used in the spread shall conform to the respective standards prescribed by these regulations. Fat spread shall be classified into the following three groups:—

Milk fat spread	Fat content will be exclusively milk fat
Mixed fat spread	Fat content will be a mixture of milk fat with any one or more of hydrogenated, unhydrogenated refined edible vegetable Oils or interesterified fat
Vegetable fat spread	Fat content will be a mixture of any two or more of hydrogenated, unhydrogenated refined vegetable oils or interesterfied fat.

The fat content shall be declared on the label. In mixed fat spread, the milk fat content shall also be declared on the label alongwith the total fat content. The word ‘butter’ will not be associated while labelling the product. It may ‘contain’ edible common salt not exceeding 2 per cent by weight in aqueous phase; milk solid not fat: It may contain food additives permitted in these Regulations and Appendices. It shall be free from animal body fat, mineral oil and wax. Vegetable fat spread shall contain raw or refined Sesame oil (Til oil) in sufficient quantity so that when separated fat is mixed with refined groundnut oil in the proportion of 20:80 the red colour produced by Baudouin test shall not be lighter than 2.5 red units in 1 cm cell on a Lovibond scale. It shall also conform to the following standards, namely:—

Fat	Not more than 80 per cent and not less than 40 per cent by weight.
Moisture	Not more than 56 per cent and not less than 16 per cent by weight.
Melting point of Extracted fat (capillary slip method) in case of vegetable fat spread	Not more than 37oC
Unsaponifiable matter of extracted fat
In case of milk fat and mixed fat spread	Not more than 1 per cent by
In case of vegetable fat spread	weight Not more than 1.5 per cent
Acid value of extracted fat	Not more than 0.5
The vegetable fat spread shall contain	Not less than 25 IU synthetic vitamin 'A' per gram at the time of packing and shall show a positive test for vitamin 'A' when tested by Antimony Trichloride (Carr-Price) reagents (as per I.S. 5886 - 1970)".
It shall contain Starch	Not less than 100 ppm and Not more than 150 ppm

It shall be compulsorily sold in sealed packages weighing not more than 500g. under Agmark certificate mark.