Standard for Salad Dressings
- Salad Dressing shall be a semisolid emulsion of:
- Edible Vegetable oil
- Whole egg or eggyolk in liquid, frozen or dried form
- Vinegar, lemon or lime juice
- Salad dressing may contain one or more of the following:
- Sweetening Agent
- Spice or other harmless food seasoning except turmeric or saffron.
- Citric, tartaric or lactic acid
- Monosodium glutamate
- An emulsifying agent
- Salad Dressing shall contain not less than 30% by weight of edible vegetable oil.
- Salad Dressing may contain calcium disodium EDTA (calcium disodium ethylenediaminetetraacetate) or disodium EDTA (disodium ethylenediaminetetraacetate) singly or in combination. The quantity of such added ingredient or combination does not exceed 75 ppm by weight of the finished product.
- If salad dressing contains calcium disodium EDTA or disodium EDTA or both, the label shall bear the statement “_______ added as preservative” or “______ added to protect flavor”, the blank being filled in with the words “calcium disodium EDTA” or “disodium EDTA”
- When the additional acidifying ingredient citric, tartaric of lactic acid is used, the label shall bear the statement “______ added” or “with added _______” as a preservative.
- When one or more of the optional emulsifying ingredient is used, the label shall bear the statement “_____ added” or “with added ______,” the blank being filled in with the common name or names of the emulsifying ingredients or mixture of emulsifying ingredients used.
- Label statement for declaring the presence of optional ingredients maybe combined as for example “with added citric acid and sodium carboxymethylcellulose.”
This regulation shall take effect 30 days after publication in the Official Gazette.
DEPARTMENT OF HEALTH
No. 236 s. 1975
(Sgd.) L. M. PESIGAN
Food and Drug Administrator
(Sgd.) CLEMENTE S. GATMAITAN, M.D., M.P.H
Secretary of Health