Standard Specifications for Chicken / Table Eggs

table egg

How many of you don’t eat eggs? I guessed very few persons are not eating this very popular and nutritious egg. Those are the vegans and people who are advised by doctor not eat such.

Here are the basic standards for table eggs or the chicken egg. However, this does not apply to our Philippine native chickens.

Minimum Requirements

In all classes subject to special provisions for each class and tolerances allowed, the table egg must meet the following requirements:

1. It must be fresh
2. It must be clean and free from visible cracks;
3. It must be practically normal in shape; and
4. It must be free from foreign odors.

Classification and grading

Chicken eggs shall be grouped into two based on the color of shell. Each group shall be described as follows:

1. Whites – All eggs must be of the standard chalky white tolerating the very light cream tints.
2. Browns – All eggs must be apparently brown including the dark cream tints and any variation in the shade of brown eggshell.

Each group shall be divided into seven Classes Based on Weight (grams per egg) of each egg in group. Its different from US weight classes.

Jumbo = 70 and up
Extra large = 65-70
Large = 60-65
Medium = 55-60
Small = 50-55
Pullets = 45-50
Pewee = 40-45

The information was sourced from Philippine National Standard – Table Egg Specifications.

table egg

Philippine Standard Specifications for Margarine

  1. Margarine shall be the plastic food prepared principally from edible fats and oils such as rendered fat or oil stearin and any vegetable oils or fats or a combination of both. The optional fats maybe hydrogenated. It resembles butter in consistency, appearance and flavor.
  2. Margarine shall contain edible fats and oils or mixtures of these, water and/or milk and/or milk products. It shall contain not less than 80% fat and not more than 16.5% moisture.
  3. Margarine may contain the following optional ingredients:
    • Citric, tartaric and lactic acid (sodium and potassium salts), isopropyl citrates in an amount not to exceed 0.025% by weight of the finished margarine and stearyl citrate in an amount not to exceed 0.15% by weight of the finished product.
    • Antioxidants like propyl, octyl, dodecyl gallates, butylated hydroxytoluene (BHT) at 0.02% maximum level of use individually or in combination by weight of the fat in the finished margarine, tocopherols not limited, ascorbyl palmitate and stearate at 0.02% individually or in combination by weight of the finished product.
    • Calcium disodium EDTA in an amount not to exceed 75 ppm by weight of the finished product.
    • Sodium benzoate or benzoic acid or a combination of them, and potassium sorbate in an amount not to exceed 0.1% by weight of the finished product.
    • Emulsifiers such as lecithin, monoglycerides or diblycerides or fat-forming fatty acids or combination of these in an amount not to exceed 0.5% of the weight of the finished product and sucrose esters of fatty acids in an amount not to exceed 1.0% by weight of the finished product.
    • Vitamin A in such quantity that the finished margarine contains not less than 15,000 I.U. per 454 grams, for the optional addition of Vitamin D in such quantity that the finished margarine contains not less than 1,500 I.U. per 454 grams, Vitamin B1 in such quantity that the finished margarine contains not less than 40 mg. Per 454 grams.
    • Colors like Beta-carotene, annatto, curcumin, canthaxanthine, Beta-apo-8- carotenoic acid.
    • Flavors like natural flavors and their identical synthetic equivalents, except those which are known to represent a toxic hazard.
    • Sodium chloride, monosodium glutamate, sugars and suitable edible protein.
  4. Label Declaration.
    1. Fat ingredients shall be declared first in the ingredient statement by the name of the specific fat or oil stearin used. Where combination of fat ingredients are used, the names shall be arranged in order of decreasing predominance. If any fat ingredient is hydrogenated, the ingredient statement shall include the word “hydrogenated” or “Hardened” at such place or places in the list of fats as to indicated which fats arehydrogenated; for example, “corn oil, hardened soybean oil.”
    2. Immediately following the listing of fat ingredients, other optional ingredients used shall be named in the order of decreasing predominance.
    3. The optional ingredients butter, salt, water, cream, milk, skim milk, sweet cream buttermilk, dried sweet cream buttermilk and water, condensed sweet cream buttermilk and water, nonfat dry milk and water, ground soybeans and water, lecithin, mono-or diglycerides, sodium sulfu-acetate derivatives of mono-or diglycerides shall each be declared by those terms.
      • Margarine that contains artificial coloring or artificial flavoring shall be declared by the statement “artificial coloring added” or “artificial flavoring added”.
      • Preservatives and antioxidants shall be declared and qualified.
      • Vitamin A shall be declared by the statement “Vitamin A added” or “with added Vitamin A”. Vitamin D shall be declared by the statement.
      • “Vitamin D added” or “with added Vitamin B”. Vitamin D shall be declared by the statement “Vitamin B1 added” or “with added Vitamin B1”.

Labeling Prohibition. No reference shall be made to the presence of milk fat or butter in margarine except in a complete list of ingredients.

ADMINISTRATIVE ORDER
No. 243 s. 1975
Regulations: Standards for Margarine
Recommended by:
(Sgd.) L. M. PESIGAN
Food and Drug Administrator
Approved:
(Sgd.) CLEMENTE S. GATMAITAN, M.D., M.P.H
Secretary of Health

margarine standard

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.

ADMINISTRATIVE ORDER
No. 230 s. 1974
Recommended by:
(Sgd) L.M. PESIGAN
Food and Drug Administrator
(Sgd) CLEMENTE S. GATMAITAN, M.D. M.P.H.
Acting Secretary of Health

Philippine Standard Specifications for Salad Dressings

lettuce and ketchup

Standard for Salad Dressings

  1. Salad Dressing shall be a semisolid emulsion of:
    1. Edible Vegetable oil
    2. Whole egg or eggyolk in liquid, frozen or dried form
    3. Vinegar, lemon or lime juice
    4. Starch
  2. Salad dressing may contain one or more of the following:
    1. Salt
    2. Sweetening Agent
    3. Spice or other harmless food seasoning except turmeric or saffron.
    4. Citric, tartaric or lactic acid
    5. Monosodium glutamate
    6. An emulsifying agent
  3. Salad Dressing shall contain not less than 30% by weight of edible vegetable oil.
  4. 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.
    1. 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”
  5. 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.
  6. 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.
  7. 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
ADMINISTRATIVE ORDER
No. 236 s. 1975
Recommended by:
(Sgd.) L. M. PESIGAN
Food and Drug Administrator
Approved:
(Sgd.) CLEMENTE S. GATMAITAN, M.D., M.P.H
Secretary of Health

lettuce and ketchup

Philippine Standard Specifications for Vinegar

This is the standard specifications for vinegar. The regulation was published by Department of Health under ADMINISTRATIVE ORDER NO. 134 s. 1970 with the subject “Regulation Prescribing the Standard of Identity and Quality of Vinegar”

1. Identity

a) Vinegar is the liquid produced by alcoholic and/or acetous fermentations of one or more of the following: malt, spirit, wine, cider, alcoholic liquors, fruits, grain, vegetables, honey, glucose, sugar (including unrefined crystal sugar and refinery syrups) or molasses.

1. Sugar vinegar is the product made by the alcoholic and subsequent acetous fermentations of sugar cane juice, sucrose, molasses or refiner’s sugar.
2. Malt vinegar is the product made by the alcoholic and subsequent acetous fermentation of barley malt, or cereals whose starch has been converted to malt.
3. Coco vinegar is the product made by the alcoholic and subsequent acetous fermentations of the sap of coconut palm.
4. Pineapple vinegar is the product made by the alcoholic and subsequent acetous fermentations of pineapple juice.
5. Nipa-sap vinegar (sucang puti, native vinegar) is the product made by the alcoholic and subsequent acetous fermentations of the sap of nipa palm (Nipa fruticans Worm)

b) Distilled vinegar is the liquid produced by acetous fermentation of dilute distilled alcohol or by the distillation of vinegar.

2. Optional ingredients

a) Caramel may be used as a coloring in any variety of vinegar without declaration on the label.
b) Flavoring may be used in any variety of vinegar, provided its nature is declared on the label.

3. Standard of Quality

a) All vinegar shall have an acidity of not less than 4% by weight of absolute acetic acid except nipa sap vinegar which shall have an acidity of not less than 3%.
b) All vinegar shall contain not less than 1.5% w/v of total solids and 0.18% of ash, except nipa-sap
vinegar which shall contain not less than 2.2% of solids and not less than 0.4% of ash.
c) All vinegar shall contain foreign substances, drugs, sulfuric acid or other mineral acids.
d) All vinegar shall contain not more than 18 parts per million of lead, 66 parts per million of copper and 1.5 parts per million of arsenic.
e) Malt vinegar shall have at least 0.05% of phosphorous pentoxide (P2O5) and 0.4% of nitrogen.
f) Vinegar containing any artificial matter such as synthetic acetic acid, or cloudifying agent shall be
deemed to be adulterated and its sale is thereby prohibited.