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Classification of Fat Spread

In general, spreads are classified on the basis of the origin or type of fat and level of fat. The European Community Commission (ECC) classified fat spreads into different categories on the basis of fat level as shown in (Table 10.1). ECC permits the use of animal body fats as wells as marine oils, and designates 3 types of spreads with 6 different fat levels. Codex specifications for fat spreads are under revision along these lines. AGMARK identifies two grades of fat spreads (milk-fat spreads, mixed-fat spreads and vegetable-fat spreads): ‘Medium-fat’ (60.1 – 80.0% fat and 16.0 – 36.0% moisture) and ‘Low-fat’ (40.0 – 60.0% fat and 36.1 – 56.0% moisture).

ECC classification of fat spreads (Tentative)
ECC classification of fat spreads (Tentative)

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