# Commission Delegated Regulation (EU) 2016/1238 of 18 May 2016 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council with regard to public intervention and aid for private storage (Text with EEA relevance), Division PART II: Compositional requirements and quality characteristics

Extent: E+W+S+N.I.

Butter is a solid emulsion, mainly of the water-in-oil type, with the following compositional and quality characteristics:
Parameters
Content and quality characteristics
Fat
Minimum 82 %
Water
Maximum 16 %
Non-fat solids
Maximum 2 %
Fat acidity
Maximum 1,2 mmole/100 g fat
Peroxide value
Maximum 0,3 meq oxygen/ 1 000 g fat
Non-milk fat
Not detectable by triglyceride analysis
Sensory characteristics
At least four out of five points for appearance, flavour and consistency

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Source: https://www.legislation.gov.uk/eur/2016/1238/annex/IV/part/II (the official version)
Page: https://openlegislation.uk/eu-regulation-2016-1238/annex-IV/part-II
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.