United States

Department of

Agriculture

Agricultural 

Marketing

Service

Dairy

Division

USDA Specifications

for Vegetable Oil Margarine

Effective August 28, 1996
1 August 28, 1996

USDA Specifications for Vegetable Oil Margarine

1.0 Plant Requirements.

Margarine shall be manufactured and packaged in accordance with the applicable

requirements contained in 7 CFR Part 58, Grading and Inspection, General Specifications

for Approved Plants and Standards for Grades of Dairy Products and inspected by the

AMS, Dairy Grading Branch. 

2.0 Product Temperature Requirements.

Margarine shall be cooled and maintained between 350 F. to 400 F. (1.60 C. to 4.40 C.)

prior to inspection, then tempered to 450 F. to 550 F. (7.20 C. to 12.70 C.) for product

evaluation.

3.0 Regulatory.

3.1 Margarine shall comply with all applicable Federal regulations including those contained in

the Food and Drug Standard of Identity for Margarine (21 CFR Part 166).

4.0 Composition Requirements.

4.1 Margarine.

C Fat -- Not less than 80.0 percent.

C Salt -- Not more than 2.0 percent.

Note: The margarine shall be made from one or more of the following vegetable oils;

canola, safflower, sunflower, corn, soybean, or peanut oil.

5.0 Dairy Ingredients.

Dry dairy products used as ingredients for which there are U.S. grades established (nonfat

dry milk, dry whole milk, and dry whey) shall meet the criteria of U.S. Extra Grade. Dairy

products for which there are no USDA grades established shall meet the applicable

requirements of 7 CFR Part 58. The plants which produce dairy ingredients for use in the

margarine shall be approved by the Dairy Grading Branch, Dairy Division, Agricultural

Marketing Service, U.S. Department of Agriculture.
2 August 28, 1996

6.0 Nondairy Ingredients.

6.1 Vitamins.

Margarine shall contain a minimum of 15,000 IU of Vitamin A per pound and may contain

Vitamin D. When added, margarine shall contain 1,500 IU of Vitamin D.

6.2 Stabilizers and emulsifiers.

Shall be clean and wholesome, and shall be accepted by the U.S. Food and Drug

Administration 21 CFR Part 166.110 (b)(4) and (5), and Part 166.110 (b)(6).

6.3 Food colors.

Shall be certified by the U.S. Food and Drug Administration as safe for human

consumption 21 CFR Part 166.110 (b)(6).

6.4 Salt.

Shall be free flowing, refined sodium chloride, and shall meet the requirements of the Food

Chemical Codex.

7.0 Quality Requirements.

7.1 Flavor.

Shall possess a fine and pleasing buttery flavor. May possess acid, bitter, coarse, flat or oil

flavors to a slight degree. A safe and suitable bacterial culture may be added for flavoring.

7.2 Body and texture.

Shall possess a smooth, firm and homogeneous texture. Margarine may possess the

following body characteristics to a slight degree: ragged boring, chewy, and waxy; or to a

definite degree; grainy, gummy, short, sticky, or weak. The margarine shall be free from

droplets of moisture.

7.3 Color and appearance.

The product shall have a uniform, light to medium yellow color when compared to the

USDA Butter Color Standards, except that it may possess mottled, wavy, or streaked to a

slight degree.

7.4 Salt.
3 August 28, 1996

The margarine may be salted or unsalted. Salted margarine may be slightly sharp.

8.0 Microbial Requirements.

Microbial determinations shall be made in accordance with the methods described in the

latest edition of Standard Methods for the Examination of Dairy Products, published by

the American Public Health Association. Samples shall be taken as often as necessary to

insure microbial control.

C Coliform -- Less than 10 per gram.

C E. Coli. -- Negative.

C Yeast and Mold -- Not more than 10 per gram.

C Standard Plate Count -- Not more than 1,000 per gram.

8.1 Analytical testing.

Laboratory analysis procedures shall be made in accordance with procedures published in

accordance with the Dairy Division, Agricultural Marketing Service, U.S. Department of

Agriculture, DA INSTRUCTION 918-RL:

Test Method

Fat D.1.i. (Kohman)

Salt D.1.i. (Kohman)

9.0 Official Identification.

Products officially inspected and found to meet these requirements may be identified with

the official USDA Quality Approved Inspection Shield.