The standards for the classes of Mayonnaise, Salad Cream, Salad Dressing and Salad Oil Dressing shall be as follows:
| (i) | at least 52 per cent edible vegetable oil; |
| (ii) | acidifying agent; and |
| (iii) | either egg, milk, pea, soya and/or other suitable vegetable-based protein; and |
| (b) | may contain the following permitted ingredients singly or in combinations thereof: |
| (ii) | salt and/or permitted salt substitutes; |
| (iv) | spices, seasonings and other flavourings; |
| (vi) | tomato paste or tomato purée; |
| (ix) | food colourants and preservatives; |
| (x) | stabilisers and/or thickeners; and |
| (xi) | other foodstuffs: Provided that if the added foodstuff is a dairy product(s) the fat content of the added dairy product(s) shall be in addition to the prescribed edible vegetable oil content of the product and not in replacement thereof |
| (2) | Reduced oil mayonnaise— |
| (a) | shall contain not more than 39 per cent and not less than 22 per cent edible vegetable oil; and |
| (b) | may, subject to the provisions of paragraph (a), contain any of the ingredients as prescribed in subregulation (1)(b). |
| (i) | at least 25 per cent edible vegetable oil; |
| (ii) | acidifying agent; and |
| (iii) | either egg, milk, pea, soya and/or other suitable vegetable-based protein. |
| (b) | may, subject to the provisions of paragraph (a), contain any of the ingredients as prescribed in subregulation (1)(b). |
| (4) | Reduced oil salad cream shall— |
| (a) | contain not more than 18 per cent and not less than 13 per cent edible vegetable oil; and |
| (b) | subject to the provisions of paragraph (a), comply with all the quality standards prescribed in subregulation (3). |
| (a) | shall contain more than 12 per cent but not more than 50 per cent edible vegetable oil; and |
| (b) | may contain the following permitted ingredients singly or in combinations thereof— |
| (iii) | salt and/or permitted salt substitutes; |
| (v) | spices, seasonings and other flavourings; |
| (vii) | tomato paste or tomato purée; |
| (viii) | flavour enhancers; |
| (x) | food colourants and preservatives; |
| (xi) | stabilisers and/or thickeners; |
| (xii) | egg, milk, pea and soya protein/modified protein; |
| (xiv) | other foodstuffs: Provided that if the added foodstuff is a dairy product(s) the fat content of the added dairy product(s) shall be in addition to the prescribed edible vegetable oil content of the product and not in replacement thereof. |
| (6) | Reduced oil salad dressing— |
| (a) | shall contain more than 0,5 per cent but not more than 12 per cent edible vegetable oil; and |
| (b) | may, subject to the provisions of paragraph (a), contain any of the ingredients as prescribed in subregulation (5)(b). |
| (7) | Oil-free salad dressing— |
| (a) | shall contain not more than 0,5 per cent edible vegetable oil; and |
| (b) | may contain any of the ingredients as prescribed in subregulation (5)(b). |
| (a) | shall contain not more than 95 per cent and not less than 60 per cent edible vegetable oil; |
| (b) | shall not contain any emulsified vegetable oil; and |
| (c) | may contain the following permitted ingredients singly or in combinations thereof— |
| (iii) | salt and/or permitted salt substitutes; |
| (v) | spices, seasonings and other flavourings; |
| (ix) | food colourants and preservatives; |
