Philippine Standard Specifications for Shortenings

Shortening other than butter or lard shall be the plastic food prepared from fats, oils or a combination of fats and oils and may be processed by hydrogenation.

1. Shortening may contain the following preservatives:

  • ascorbyl palmitate, citric, tartaric or ascorbic acid, lecithin and vegetable oils containing tocopherols – sufficient for purpose.
  • butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in an amount not more than 0.02% of fat or oil content.
  • propyl gallate in an amount not more than 0.02% of fat or oil content
  • gum guiacum in an amount not more than 0.1%

2. Monoglycerides or combination of monoglycerides and diglycerides, the weight of the monoglycerides being not more than 10 per cent and the total weight of the monoglycerides and diglycerides being not more than 20 per cent of the weight of the shortening.

3. Shortening may contain not more than 1 per cent of the substances other than monoglycerides, diglycerides, fatty acids and fat. This regulation shall take effect thirty (30) days after publication in the Official Gazette.

No. 230 s. 1974
Recommended by:
Food and Drug Administrator
Acting Secretary of Health

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