TS 2812 Spreadable Oils and Margarine

In the TS 2812 standard published by the Turkish Standards Institute (TSE), the requirements for spreadable oils and margarine are explained. This standard does not cover liquid margarine, heavy oil and anhydrous oil.

This standard, excluding those for industrial use, describes the properties of the lubricants used in the lubrication of all luminaires operating in a flammable gas environment and therefore in contact with gas, and the auxiliary equipment mounted on or required to be mounted on these luminaires, and defines the test methods used to determine these properties.

For the purposes of this standard, the expression of animal margarine is melting of butchery animal fat other than pork, cleaning it from tissues, organs and foreign elements, refining the obtained oil, then separating it according to the freezing points suitable for the type of margarine to be produced, and the different phases of oils to be obtained and these oils each other. It refers to a food product that contains water or skimmed milk, pasteurized fresh milk, milk powder and whey powder in accordance with the margarine technique, prepared by mixing the oils obtained from the reaction of the oil with refined edible vegetable oils. The expression additives refers to the additives in the types and amounts allowed in the food additives regulation.

Margarines are classified as follows according to their area of ​​use: breakfast (table) margarine, kitchen (edible) margarine and food industry margarine.

Breakfast and kitchen margarine are uniform in terms of the amount of fat they contain. Food industry margarine, on the other hand, is of two types according to the amount of fat it contains: Type I containing at least 99 percent fat and Type II containing at least 82 percent fat.

Sensory properties of spreadable oil and margarine should comply with the following values ​​according to the standard:

• It should have a unique taste and smell, and should not contain foreign taste and odor due to bitterness, mold, putrefaction or deterioration.
• Color and appearance should be white or yellowish, homogeneous
• Kitchen margarine should look like clarified butter
• Breakfast margarine should look like butter
• Should not contain foreign matter

Our organization also provides testing services for spreadable oils and margarine within the scope of TS 2812 standard, with its trained and expert staff and advanced technological equipment, among the numerous test, measurement, analysis and evaluation studies it provides for businesses in various sectors.