In its press release the SSA said that it understands that the “cappuccino” effect is allegedly due to the presence of entrained air, which may cause the bunker fuel to froth, causing manual measurements to be unreliable. After a period of several days, the froth reportedly subsides, which may result in the apparent “loss” of bunkers. The SSA is of the view, however, that a significant number of reported instances of “frothed” bunker are overly exaggerated and unsubstantiated by hard evidence at the time of loading. The SSA’s Executive Director, Mr Daniel Tan said, “There are stringent regulations in place in Singapore for the delivery of bunkers to ships. All deliveries in the port must follow SS 600 imposed by the MPA and any non-compliance is subject to sanctions by the MPA.