This Regulation of the Minister of Agriculture, Forestry and Food lays down minimum quality requirements for edible vegetable oil, edible vegetable fats and mayonnaise. For the purposes of these provisions edible vegetable oils mean foodstuffs which are composed of glycerides of fatty acids derived exclusively from plants. They may contain little amount of other fats. This Regulation provides conditions for individual groups of edible vegetable oils classified as: edible refined vegetable oil, unrefined edible vegetable oils and cold-pressed edible vegetable oils. Edible vegetable fat is defined as pre-packed product derived from edible vegetable oils and fats of vegetable origin during refining, hydrogenation or other appropriate procedures. Mayonnaise is the product prepared by emulsifying one or more types of edible vegetable oils. Mayonnaise can be added to mustard, sugar, spices, spice extracts and other authorized products. Mayonnaise must contain at least 70 percent fat and at least 5 percent egg yolk. This Regulation is composed of 22 articles divided into the following Sections: General provisions (Sec. 1); Special provisions: edible vegetable oils, edible vegetable fats, mayonnaise (Sec. 2); Final provisions (Sec. 3).