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Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)

Regulations

2026 Regulations

Regulations relating to the Classification, Packing and Marking of Mayonnaise, Salad Cream, Salad Dressing and Salad Oil Dressing intended for Sale in the Republic of South Africa: Effective 24 April 2027

Part II : Classes and Standards for Classes

5. Standards for the classes of Mayonnaise, Salad Cream, Salad Dressing and Salad Oil Dressing

 

The standards for the classes of Mayonnaise, Salad Cream, Salad Dressing and Salad Oil Dressing shall be as follows:

 

(1) Mayonnaise—
(a) shall contain—
(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:
(i) water;
(ii) salt and/or permitted salt substitutes;
(iii) mustard;
(iv) spices, seasonings and other flavourings;
(v) herbs;
(vi) tomato paste or tomato purée;
(vii) flavour enhancers;
(viii) sweeteners;
(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).

 

(3) Salad cream—
(a) shall contain—
(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).

 

(5) Salad dressing—
(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—
(i) acidifying agent;
(ii) water;
(iii) salt and/or permitted salt substitutes;
(iv) mustard;
(v) spices, seasonings and other flavourings;
(vi) herbs;
(vii) tomato paste or tomato purée;
(viii) flavour enhancers;
(ix) sweeteners;
(x) food colourants and preservatives;
(xi) stabilisers and/or thickeners;
(xii) egg, milk, pea and soya protein/modified protein;
(xiii) milk solids; and
(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).

 

(8) Salad oil Dressing—
(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—
(i) acidifying agent;
(ii) water;
(iii) salt and/or permitted salt substitutes;
(iv) mustard;
(v) spices, seasonings and other flavourings;
(vi) herbs;
(vii) flavour enhancers;
(viii) sweeteners;
(ix) food colourants and preservatives;
(x) other foodstuffs.