65-638. Oleomargarine and margarine; definition.
65-638
65-638. Oleomargarine and margarine; definition.For the purposes of this act, certain manufactured substances,certain extracts and certain mixtures and compounds, including suchmixtures and compounds with butter, shall be known and designated as"oleomargarine," or "margarine" namely: All substances heretofore knownas oleomargarine, margarine, oleo, oleomargarine oil, butterine,lardine, suine, and neutral; all mixtures and compounds ofoleomargarine, or margarine, oleo, oleomargarine oil, butterine,lardine, suine, and neutral; all lard extracts and tallow extracts; andall mixtures and compounds of tallow, beef fat, suet, lard, lard oil,fish oil, fish fat, vegetable oil, annotto, and other coloring matter,intestinal fat, and offal fat if
(1) made in imitation or semblance of butter, or
(2) calculated or intended to be sold as butter or for butter, or
(3) churned, emulsified, or mixed in cream, milk, water, or otherliquid, and containing moisture in excess of one percent (1%) andintended to be used for human food.
This section shall not apply to puff pastry shortening not churned oremulsified in milk or cream, and having a melting point of one hundredeighteen (118) degrees Fahrenheit or more, nor to any of the followingcontaining condiments or spices: Salad dressing, mayonnaise dressing, ormayonnaise products.
History: L. 1929, ch. 219, § 1; L. 1968, ch. 284, § 1; July 1.