Table 6.

Compositional standards in blends and blended spreads in EUROPEAN UNION [33].

Fat group	Type (sale description)	Definition
Mixed milk fat and vegetable/animal fat product		Products in the form of a solid, malleable emulsion principally of the water-in-oil type, derived from solid and/or liquid vegetable and/or animals fats suitable for human consumption, with a fat content of between 10% and 90%.
	1. Blend	The product obtained from a mixture of vegetable and/or animal fats with a fat content of not less than 80% but less than 90%.
	2. Three-quarter-fat blend	The product obtained from a mixture of vegetable and/or animal fats with a fat content of not less than 60% but not more than 62%.
	3. Half-fat blend.	The product obtained from a mixture of vegetable and/or animal fats with a fat content of not less than 39% but not more than 41%
	4. Blended spread X %	The product obtained from a mixture of vegetable and/or animal fats with the following fat contents: — Less than 39%, — More than 41% but less than 60%, — More than 62% but less than 80%.
Vegetable/animal fat product		Products in the form of a solid, malleable emulsion, principally of the water-in-oil type, derived from solid and/or liquid vegetable and/or animal fats suitable for human consumption, with a milk-fat content of not more than 3% of the fat content.
	1. Margarine	The product obtained from vegetable and/or animal fats with a fat content of not less than 80% but less than 90%.
	2. Three-quarter-fat margarine	The product obtained from vegetable and/or animal fats with a fat content of not less than 60% but not more than 62%.
	3. Half-fat margarine	The product obtained from vegetable and/or animal fats with a fat content of not less than 39% but not more than 41%.
	4. Fat spreads X %	The product obtained from vegetable and/or animal fats with the following fat contents: — Less than 39%, — More than 41% but less than 60%, — More than 62% but less than 80%.