| 101 | Whey Asam | 01.8.1 |
| 102 | Bubuk Whey | 01.8.2 |
| 103 | Bubuk Whey yang Telah Didemineralisasi | 01.8.2 |
| 104 | Lemak Susu Anhidrat (AMF), Minyak Mentega Anhidrat dan Minyak Mentega | 02.1.1 |
| 105 | Ghee | 02.1.1 |
| 106 | Lemak dan Minyak Nabati | 02.1.2 |
| 107 | Virgin Oil | 02.1.2 |
| 108 | Extra virgin olive oil | 02.1.2 |
| 109 | Virgin olive oil | 02.1.2 |
| 110 | Ordinary virgin olive oil | 02.1.2 |
| 111 | Cold Pressed Oils | 02.1.2 |
| 112 | Minyak Goreng (Frying oil) | 02.1.2 |
| 113 | Minyak goreng padat (Frying Fat) | 02.1.2 |
| 114 | Minyak Masak atau Minyak Sayur (Cooking Oil) | 02.1.2 |
| 115 | Minyak Salad (Salad Oil) | 02.1.2 |
| 116 | Serbuk Lemak (Fat Powder) | 02.1.2 |
| 117 | Vanaspati atau Minyak Samin (Vegetable Ghee) | 02.1.2 |
| 118 | Lemak Reroti (Shortening) | 02.1.2 |
| 119 | Pengganti Minyak Mentega (Butter Oil Substitute) | 02.1.2 |
| 120 | Minyak Inti Kelapa Sawit Mentah (Crude Palm Kernel Oil/CPKO) | 02.1.2 |