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

BFAD Guidelines – Naming of Fruit Beverages


To avoid confusing and misleading presentation of fruit beverages, BFAD provided the following definitions as the guidelines of naming of fruit beverages.


1. Fruit Juice – consists of fermentable but unfermented juice obtained:

a. from the fruit by a mechanical process which shall cause the removal of seeds and excess pulp, the finished product having the characteristic color, flavor and aroma of the juice of the fruit from which it was obtained; or

b. from concentrated fruit juice by the replacement of water in the amount necessary to obtain the organoleptic (sensory) and chemical properties of the juice obtained by the same mechanical process mentioned above. It may contain added sugar, provided that, when more than 4% (w/w) sugar has been added the word “sweetened” or “with added sugar” shall appear conspicuously on the main panel of the label.

2. Concentrated Fruit Juice – contains only juice as defined above, from which water has been removed by physical means reducing the volume of the juice by about 50%.

3. Fruit Juice Drink – is a ready to drink beverage prepared by mixing water with fruit juice concentrate and into which sugar and citric acid may be added to adjust the soluble solids content and acidity of the product. The main ingredient which is the fruit juice concentrate is composed of fruit juice, essential oils, essences or extracts, with or without added sugar.

4. Fruit Drink Concentrate – is a blend of fruit beverage base and syrup. The fruit beverage base is mixture of fruit flavors, essences and coloring material. Citric acid and preservatives may be present in the base or may be present in the base or may be added during the preparation of the concentrate. Each part of the oncentrate shall be diluted with not less than one part of water to produce a ready drink beverage.

5. Fruit Nectar – is a fermentable but unfermented product obtained by the addition of water and sugar to concentrated fruit juice or fruit puree or a mixture of these products, with or without added citric acid. It varies from a nearly clear liquid to a mixture high in suspended solid and commonly refers to pulpy fruit beverages derived from fruits other that citrus fruits.

6. Fruit Drink Mix – is a mixture of dry or almost dry ingredients (fruit flavors, sugar, citric acid, other additives) that are readily soluble in water. It may contain dehydrated fruit juice. Fruit beverages with label claims that do not conform with the definitions stated herein shall be considered misbranded under Section 15 (g) of R.A. 3720.