2006 Kansas Code - 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 such mixtures and compounds with butter, shall be known and designated as "oleomargarine," or "margarine" namely: All substances heretofore known as oleomargarine, margarine, oleo, oleomargarine oil, butterine, lardine, suine, and neutral; all mixtures and compounds of oleomargarine, or margarine, oleo, oleomargarine oil, butterine, lardine, suine, and neutral; all lard extracts and tallow extracts; and all 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 other liquid, and containing moisture in excess of one percent (1%) and intended to be used for human food.

      This section shall not apply to puff pastry shortening not churned or emulsified in milk or cream, and having a melting point of one hundred eighteen (118) degrees Fahrenheit or more, nor to any of the following containing condiments or spices: Salad dressing, mayonnaise dressing, or mayonnaise products.

      History:   L. 1929, ch. 219, § 1; L. 1968, ch. 284, § 1; July 1.