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Food Standards Agency Codes

Entry: Traditional margarine

Notation:
A039D

Fat-based emulsion resembling in the aspect butter but normally not including significant amounts dairy fat. The fat sources are usually vegetable fats, though historically animal fats including dairy fats have been used. The basic process is emulsifying a blend of vegetable oils and fats, which can be modified using fractionation, interesterification, and/or hydrogenation._x000D_ The term traditional margarine refers here to the types more solid, most often used for cooking, baking or frying.

Facets

Part-nature Margarine (as part-nature)
Create code:

Hierarchies

Hierarchy Master Broader Margarines and similar Narrower
Hierarchy Reporting Broader Margarines and similar Narrower
Hierarchy Exposure Broader Margarines and similar Narrower
Hierarchy Bio monitoring Broader Margarines and similar Narrower
Hierarchy Ingredient Broader Margarines and similar Narrower

Full Details

allFacets
Part-nature Margarine (as part-nature)

broader Margarines and similar
broader_biomo Margarines and similar
broader_expo Margarines and similar
broader_ingred Margarines and similar
broader_report Margarines and similar
definition Fat-based emulsion resembling in the aspect butter but normally not including significant amounts dairy fat. The fat sources are usually vegetable fats, though historically animal fats including dairy fats have been used. The basic process is emulsifying a blend of vegetable oils and fats, which can be modified using fractionation, interesterification, and/or hydrogenation._x000D_ The term traditional margarine refers here to the types more solid, most often used for cooking, baking or frying.
foodExOldCode A.01.001389
gemsCode XX0003
hierarchyCode_biomo Z0028.0001.0002.0002.0001
hierarchyCode_expo Z0011.0002.0002.0001
hierarchyCode_ingred Z0033.0002.0002.0001
hierarchyCode_master Z0001.0001.0010.0001.0002.0002.0001
hierarchyCode_report Z0001.0028.0001.0002.0002.0001
implicitFacets
Part-nature Margarine (as part-nature)

in scheme Exposure hierarchy | Reporting hierarchy | Food type Identifiers | Ingredient | Zoonoses hierarchy
lastVersion 01.04.049
matrixCode P0400000
notation A039D
pref label Traditional margarine
scope note Fat-based emulsion resembling in the aspect butter but normally not including significant amounts dairy fat. The fat sources are usually vegetable fats, though historically animal fats including dairy fats have been used. The basic process is emulsifying a blend of vegetable oils and fats, which can be modified using fractionation, interesterification, and/or hydrogenation._x000D_ The term traditional margarine refers here to the types more solid, most often used for cooking, baking or frying.
state RPC Derivatives/ ingredients
termType Extended term
type Food-type | Concept
validFrom 1 Jan 2010 00:00:00.000