COUNCIL DIRECTIVE

of 19 December 1985

RAADETS DIREKTIV

laying down the list of simulants to be used for testing migration of constituents of plastic materials and articles intended to come into contact with foodstuffs

af 19 . december 1985

( 85/572/EEC )

om fastsaettelse af listen over simulatorer , der skal anvendes ved kontrol med migration af bestanddele fra plastmaterialer og -genstande , der er bestemt til at komme i beroering med levnedsmidler

THE COUNCIL OF THE EUROPEAN COMMUNITIES ,

( 85/572/EOEF )

Having regard to the Treaty establishing the European Economic Community ,

RAADET FOR DE EUROPAEISKE FAELLESSKABER HAR -

Having regard to Council Directive 82/711/EEC of 18 October 1982 laying down the basic rules necessary for testing migration of the constituents of plastic materials and articles intended to come into contact with foodstuffs (1) , and in particular Article 2 ( 3 ) thereof ,

under henvisning til traktaten om oprettelse af Det europaeiske oekonomiske Faellesskab ,

Having regard to the proposal from the Commission (2) ,

under henvisning til Raadets direktiv 82/711/EOEF af 18 . oktober 1982 om de noedvendige grundregler for kontrol med overfoering af bestanddele fra plastmaterialer og -genstande , der er bestemt til at komme i beroering med levnedsmidler (1) , saerlig artikel 2 , stk. 3 ,

Having regard to the opinion of the European Parliament (3) ,

under henvisning til forslag fra Kommissionen (2) ,

Having regard to the opinion of the Economic and Social Committee (4) ,

under henvisning til udtalelse fra Europa-Parlamentet (3) ,

Whereas , by virtue of Article 2 ( 3 ) of , together with the first indent of Chapter 1 ( 2 ) of the Annex to Directive 82/711/EEC , appropriate simulants to carry out migration tests should be indicated for plastic materials and articles intended to come into contact with a single foodstuff or a specific group of foodstuffs ;

under henvisning til udtalelse fra Det oekonomiske og sociale Udvalg (4) , og

Whereas the possibility should not be excluded , where necessary , of making use of methods for testing migration other than those laid down in this Directive ;

ud fra foelgende betragtninger :

Whereas , in determining appropriate simulants , account must be taken in particular of the chemical composition of the foodstuff and its physical properties ;

I henhold til artikel 2 , stk. 3 , og bilaget , kapitel I , punkt 2 , foerste led , i direktiv 82/711/EOEF boer de simulatorer angives , der er egnede til migrationsundersoegelser for saa vidt angaar plastmaterialer og -genstande , der er bestemt til at komme i kontakt med et enkelt levnedsmiddel eller med en afgraenset gruppe levnedsmidler ;

Whereas , for some foodstuffs containing fat , the result obtained in migration tests with the simulant is higher than that obtained in migration tests with the foodstuff itself and whereas therefore the result should be corrected by applying a " reduction factor " appropriate to the particular situation ; whereas in certain specific cases , particularly that of materials and objects in contact with foodstuffs with fatty substances on the surface , the existence of appropriate methods of analysis is essential for implementation of this Directive ;

muligheden for om fornoedent at anvende andre metoder til kontrol med migration end de i dette direktiv fastsatte boer ikke udelukkes ;

Whereas the adaptation of this Directive to technical progress constitutes an implementing measure , the adoption of which , in order to simplify and accelerate the procedure , should in principle be the responsibility of the Commission ;

ved valget af egnede simulatorer boer der tages hensyn til levnedsmidlets kemiske sammensaetning og dets tilstandsform ;

Whereas in all cases in which the Council confers on the Commission authority to implement the provisions relating to plastic materials and articles intended to come into contact with foodstuffs , a procedure should be laid down establishing close cooperation between Member States and the Commission within the Standing Committee for Foodstuffs , set up under Decision 69/414/EEC (5) ,

for visse fedtholdige levnedsmidler er det opnaaede resultat ved migrationsundersoegelserne med simulatoren hoejere , end det resultat , der er opnaaet ved migrationsundersoegelserne med selve levnedsmidlet , og det er derfor hensigtsmaessigt at korrigere resultatet med en passende « reduktionsfaktor » ; i visse specifikke tilfaelde og saerlig i forbindelse med materialer og genstande , der er i kontakt med levnedsmidler med fedtholdige stoffer paa overfladen , er det med henblik paa gennemfoerelsen af dette direktiv af vaesentlig betydning , at der foreligger passende analysemetoder ;

HAS ADOPTED THIS DIRECTIVE :

tilpasning af dette direktiv til den tekniske udvikling er en gennemfoerelsesforanstaltning , som principielt boer vedtages af Kommissionen med henblik paa at forenkle og fremskynde proceduren ;

Article 1

i alle tilfaelde , hvor Raadet tillaegger Kommissionen befoejelser med henblik paa gennemfoerelse af forskrifter vedroerende plastmaterialer og -genstande , der er bestemt til at komme i beroering med levnedsmidler , boer der fastsaettes en fremgangsmaade for et snaevert samarbejde mellem medlemsstaterne og Kommissionen inden for rammerne af Den staaende Levnedsmiddelkomité , som blev oprettot ved afgoerelse 69/414/EOEF (5) -

Pursuant to Article 2 ( 3 ) of Directive 82/711/EEC , the simulants to be used for testing migration of the constituents of plastic materials and articles intended to come into contact with a single foodstuff or specific group of foodstuffs and the concentration of these simulants shall be those indicated in the Annex .

UDSTEDT FOELGENDE DIREKTIV :

Article 2

Artikel 1

Notwithstanding Article 1 , the list of substances or materials whose use is authorized to the exclusion of all others may lay down procedures testing migration of particular constituents of plastic materials and articles which differ from those laid down in the Annex where this is appropriate .

De simulatorer , der skal anvendes ved kontrol med migration af bestanddele fra plastmaterialer og -genstande , der er bestemt til at komme i beroering med et bestemt levnedsmiddel eller med en afgraenset gruppe af levnedsmidler og disse simulatorers koncentration , er anfoert i bilaget , jf. artikel 2 , stk. 3 , i direktiv 82/711/EOEF .

Article 3

Artikel 2

Adaptations to be made to the Annex to this Directive in the light of progress in scientific and technical knowledge shall be adopted in accordance with the procedure laid down in Article 10 of Directive 76/893/EEC (6) .

Med forbehold af artikel 1 kan der i listerne over de stoffer og materialer , der som de eneste tillades anvendt , efter behov fastlaegges andre fremgangsmaader for kontrol med migration af visse bestanddele fra plastmaterialer og -genstande end dem , der omhandles i bilaget til dette direktiv .

Article 4

Artikel 3

Member States shall take all measures necessary to comply with this Directive not later than such time as they take the measures to implement Directive 82/711/EEC .

Tilpasning af bilaget som foelge af den videnskabelige og tekniske udvikling foretages efter fremgangsmaaden i artikel 10 i direktiv 76/893/EOEF (6) .

Article 5

Artikel 4

This Directive is addressed to the Member States .

Medlemsstaterne traeffer de noedvendige foranstaltninger for at efterkomme dette direktiv senest paa tidspunktet for gennemfoerelsen af forholdsreglerne i direktiv 82/711/EOEF .

Done at Brussels , 19 December 1985 .

Artikel 5

For the Council

Dette direktiv er rettet til medlemsstaterne .

The President

Udfaerdiget i Bruxelles , den 19 . december 1985 .

M. FISCHBACH

Paa Raadets vegne

(1) OJ No L 297 , 23 . 10 . 1982 , p. 26 .

M. FICHBACH

(2) OJ No C 102 , 14 . 4 . 1984 , p. 4 .

Formand

(3) OJ No C 175 , 15 . 7 . 1985 , p. 299 .

(1) EFT nr. L 297 af 23 . 10 . 1982 , s. 26 .

(4) OJ No C 25 , 28 . 1 . 1985 , p. 6 .

(2) EFT nr. C 102 af 14 . 4 . 1984 , s. 4 .

(5) OJ No L 291 , 19 . 11 . 1969 , p. 9 .

(3) EFT nr. C 175 af 15 . 7 . 1985 , s. 299 .

(6) OJ No L 340 , 9 . 12 . 1976 , p. 19 .

(4) EFT nr. C 25 af 28 . 1 . 1985 , s. 6 .

ANNEX

(5) EFT nr. L 291 af 19 . 11 . 1969 , s. 9 .

LIST OF SIMULANTS

(6) EFT nr. L 340 af 9 . 12 . 1976 , s. 19 .

1 . In the following tables , which make up a non-exhaustive list of foodstuffs , the simulants to be used in migration tests with a particular foodstuff or group of foodstuffs are identified by the letters shown :

BILAG

Simulant A :

LISTE OVER SIMULATORER

distilled water or water of equivalent quality ;

1 . I nedenfor anfoerte tabel , som indeholder en ikke-udtoemmende liste over levnedsmidler , er de simulatorer , der skal anvendes i migrationsundersoegelserne for et givet levnedsmiddel eller en given levnedsmiddelgruppe , angivet med foelgende forkortelser :

Simulant B :

simulator A :

3 % acetic acid ( w/v ) in aqueous solution ;

destilleret vand eller vand af tilsvarende kvalitet ;

Simulant C :

simulator B :

15 % ethanol ( v/v ) in aqueous solution ;

3 % ( w/v ) eddikesyre i vandig oploesning ;

Simulant D :

simulator C :

rectified olive oil (1) ; if for technical reasons connected with the method of analysis it is necessary to use different simulants , olive oil must be replaced by a mixture of synthetic triglycerides (2) , or by sunflower oil (3) .

15 % ( v/v ) ethanol i vandig oploesning ;

2 . For each foodstuff or group of foodstuffs , only the simulant(s) indicated by an " X " is ( are ) to be used , using for each simulant , a new sample of the materials and subject concerned . Where no " X " appears , no migration test is required for the heading or subheading concerned .

simulator D :

3 . When " X " is followed by an oblique stroke and a figure , the result of the migration tests should be divided by the number indicated . In the case of certain types of fatty foodstuffs this figure , known as the " reduction factor " , is conventionally used to take account of the greater extractive capacity of the simulant for such foodstuffs .

rektificeret olivenolie (1) ; saafremt det af tekniske aarsager i tilknytning til analysemetoden viser sig noedvendigt at anvende andre simulatorer , skal olivenolie erstattes af en blanding af syntetiske triglycerider (2) eller solsikkeolie (3) .

4 . Where the letter " a " is shown in brackets after the " X " , only one of the two simulants given should be used :

2 . For hvert levnedsmiddel eller hver levnedsmiddelgruppe maa kun anvendes den simulator ( de simulatorer ) , der er angivet med tegnet « X » , idet der for hver simulator anvendes en ny proeve af de paagaeldende materialer og genstande . Hvor der ikke er angivet noget « X » , kraeves der ingen migrationsundersoegelse for den paagaeldende gruppe eller undergruppe .

- if the pH value of the foodstuff is higher than 4,5 , simulant A should be used ,

3 . Hvor tegnet « X » er efterfulgt af en skraastreg og et tal , skal resultatet af migrationsundersoegelserne divideres med det angivne tal . Dette tal , betegnet « reduktionsfaktoren » , kan anvendes ved visse fedtholdige levnedsmidler for at tage hensyn til , at simulatoren for fedtholdige levnedsmilder har stoerre ekstraktionsevne end visse typer fedtholdige levnedsmidler .

- if the pH value of the foodstuff is 4,5 , or less , simulant B should be used .

4 . Naar der efter tegnet « X » er anfoert « ( a ) » , anvendes kun én af de to anfoerte simulatorer :

5 . Where a foodstuff is listed under both a specific and a general heading , only the simulant(s) indicated under the specific heading is ( are ) to be used .

- hvis levnedsmidlets pH-vaerdi er stoerre end 4,5 , anvendes simulator A ,

(1) Characteristics of rectified olive oil

- hvis levnedsmidlets pH-vaerdi er mindre end eller lig med 4,5 , anvendes simulator B .

Iodine value ( Wijs ) = 80 to 88

5 . Hvis et levnedsmiddel er anfoert paa listen baade med en specifik betegnelse og en generel betegnelse , anvendes kun den simulator ( de simulatorer ) , der er fastsat for den specifikke betegnelse .

Refractive index at 25 ° C = 1,4665 to 1,4679

(1) Saerlige egenskaber ved rektificeret olivenolie

Acidity ( expressed as % oleic acid ) = 0,5 % maximum

Jodtal ( Wijs ) = 80-88

Peroxide number ( expressed as oxygen milliequivalents per kg of oil ) = 10 maximum

Brydningsindeks ved 25 ° C = 1,4665-1,4679

(2) Composition of the synthetic triglycerides mixture

Surhed ( udtrykt i % oleinsyre ) = hoejst 0,5 %

Fatty acid distribution

Peroxidtal ( udtrykt i milliaekvivalenter ilt pr. kg olie ) = hoejst 10

Number of C-atoms in fatty acid residue * 6 * 8 * 10 * 12 * 14 * 16 * 18 * others *

(2) Sammensaetningen af en blanding af syntetiske triglycerider

GLC area [ % ] * ~ 1 * 6 to 9 * 8 to 11 * 45 to 52 * 12 to 15 * 8 to 10 * 8 to 12 * * 1 *

Fedtsyrefordeling

Purity

Antal C-atomer i fedtsyreresten GLC-omraadet ( % ) * 6 * 8 * 10 * 12 * 14 * 16 * 18 * *

Content of monoglycerides ( enzymatically ) * 0,2 %

* ~ 1 * 6-9 * 8-11 * 45-52 * 12-15 * 8-10 * 8-12 * * 1 *

Content of diglycerides ( enzymatically ) * 2,0 %

Renhed

Unsaponifiable matter * 0,2 %

Indhold af monoglycerider ( enzymatisk bestemt ) * * 0,2 % *

Iodine value ( Wijs ) * 0,1 %

Indhold af diglycerider ( enzymatisk bestemt ) * * 2,0 % *

Acid value * 0,1 %

Stof , som ikke kan omdannes til saebe * * 0,2 % *

Water content ( K. Fischer ) * 0,1 %

Jodtal ( Wijs ) * * 0,1 % *

Melting point 28 ± 2 ° C

Syretal * * 0,1 % *

Typical absorption spectrum ( thickness of layer : d = 1 cm ; reference : water = 35 ° C )

Vandindhold ( K. Fischer ) * * 0,1 % *

Wavelength ( nm ) * 290 * 310 * 330 * 350 * 370 * 390 * 430 * 470 * 510 *

Smeltepunkt * 28 ± 2 ° C *

Transmittance ( % ) * ~ 2 * ~ 15 * ~ 37 * ~ 64 * ~ 80 * ~ 88 * ~ 95 * ~ 97 * ~ 98 *

Typisk absorptionsspektrum ( tykkelse af lag d = 1 cm , reference : vand , 35 ° C )

At least 10 % light transmittance at 310 nm ( cell of 1 cm , reference : water 35 ° C )

Boelgelaengde ( nm ) * 290 * 310 * 330 * 350 * 370 * 390 * 430 * 470 * 510 *

(3) Characteristics of sunflower oil

Transmission ( % ) * ~ 2 * ~ 15 * ~ 37 * ~ 64 * ~ 80 * ~ 88 * ~ 95 * ~ 97 * ~ 98 *

Iodine value ( Wijs ) = 120 to 145

mindst 10 % lystransmission ved 310 nm ( euvette paa 1 cm , reference : vand , 35 ° C )

Refractive index at 20 ° C = 1,474 to 1,476

(3) Saerlige egenskaber ved solsikkeolie

Saponification number = 188 to 193

Jodtal ( Wijs ) = 120-145

Relative density at 20 ° C = 0,918 to 0,925

Brydningsindeks ved 20 ° C = 1,474-1,476

Unsaponifiable matter = 0,5 % to 1,5 %

Forsaebningsindeks = 188-193

TABLE

Vaegtfylde ved 20 ° C = 0,918-0,925

Reference number * Description of foodstuffs * Simulants to be used *

Stof , der ikke kan omdannes til saebe = 0,5 % - 1,5 %

* * A * B * C * D *

TABEL

01 * Beverages * * * * *

Referencenummer * Beskrivelse af levnedsmidlet * Simulatorer , som skal anvendes *

01.01 * Non-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than 5 % vol. : * * * * *

* * A * B * C * D *

* Waters , ciders , fruit or vegetable juices of normal strength or concentrated , musts , fruit nectars , lemonades and mineral waters , syrups , bitters , infusions , coffee , tea , liquid chocolate , beers and other * X (a) * X (a) * * *

01 . * Drikkevarer * * * * *

01.02 * Alcoholic beverages of an alcoholic strength equal to or exceeding 5 % vol. : * * * * *

01.01 * Alkoholfri drikkevarer og alkoholholdige drikkevarer med et alkoholindhold paa under 5 % vol : * * * * *

* Beverages shown under heading 01.01 but with an alcoholic strength equal to or exceeding 5 % vol. : * * * * *

* Vand , cider , frugt- eller groensagssaft af normal styrke eller koncentreret , most , frugtnektar , limonade og mineralvand , soedet frugtsaft , bitter , urtete , kaffe , te , flydende chokolade , oel og andet * X (a) * X (a) * * *

* Wines , spirits and liqueurs * * X (1) * X (2) * *

01.02 * Drikkevarer med et alkoholindhold paa 5 % vol eller derover : * * * * *

01.03 * Miscellaneous : undenatured ethyl aclcohol * * X (1) * X (2) * *

* Drikkevarer anfoert under gruppe 01.01 , men med et alkoholindhold paa 5 % vol eller derover : * * * * *

02 * Cereals , cereal products , pastry , biscuits , cakes and other bakers' wares * * * * *

* Vin , spiritus , likoer og koncentrater * * X (*) * X (**) * *

02.01 * Starches * * * * *

01.03 * Diverse : ikke denatureret ethanol ( ethylalkohol ) * * X (*) * X (**) * *

02.02 * Cereals , unprocessed , puffed , in flakes , ( including popcorn , corn flakes and the like ) * * * * *

02 . * Korn , kornprodukter , bagvaerk * * * * *

02.03 * Cereal flour and meal * * * * *

02.01 * Stivelse * * * * *

02.04 * Macaroni , spaghetti and similar products * * * * *

02.02 * Korn , uforarbejdet , i flager ( herunder popcorn , cornflakes o.lign. ) * * * * *

02.05 * Pastry , biscuits , cakes and , other bakers' wares , dry : * * * * *

02.03 * Mel og gryn * * * * *

* A . With fatty substances on the surface * * * * X/5 *

02.04 * Makaroni , spaghetti o.lign. * * * * *

* B . Other * * * * *

02.05 * Bagvaerk ( toerre produkter ) : * * * * *

02.06 * Pastry , cakes and other bakers' wares , fresh : * * * * *

* A . Med fedtholdige stoffer paa overfladen * * * * X/5 *

* A . With fatty substances on the surface * * * * X/5 *

* B . Andre varer * * * * *

* B . Other * X * * * *

02.06 * Frisk bagvaerk ( konditorkager ) : * * * * *

03 * Chocolate , sugar and products thereof Confectionery products * * * * *

* A . Med fedtholdige stoffer paa overfladen * * * * X/5 *

03.01 * Chocolate , chocolate-coated products , substitutes and products coated with substitutes * * * * X/5 *

* B . Andere varer * X * * * *

03.02 * Confectionery products : * * * * *

03 . * Chokolade og sukker samt produkter heraf * * * * *

* A . In solid form : * * * * *

03.01 * Chokolade , varer med chokoladeovertraek , chokoladeerstatninger og varer overtrukket hermed * * * * X/5 *

* I . With fatty substances on the surface * * * * X/5 *

03.02 * Konfekt : * * * * *

* II . Other * * * * *

* A . I fast form : * * * * *

Reference number * Description of foodstuffs * Simulants to be used *

* I . Med fedtholdige stoffer paa overfladen * * * * X/5 *

* * A * B * C * D *

* II . Andre * * * * *

03.02 ( continued ) * B . In paste form : * * * * *

(*) Denne undersoegelse foretages kun , hvis pH-vaerdien er mindre end eller lig med 4,5 .

* I . With fatty substances on the surface * * * * X/3 *

(**) Denne undersoegelse kan foretages i forbindelse med vaesker eller drikkevarer med et alkoholindhold paa over 15 % vol med ethanol i vandig oploesning af samme styrke .

* II . Moist * X * * * *

Referencenummer * Beskrivelse af levnedsmidlet * Simulatorer , som skal anvendes *

03.03 * Sugar and sugar products : * * * * *

* * A * B * C * D *

* A . In solid form * * * *

03.02 ( fortsat ) * B . I halvfast form : * * * * *

* B . Honey and the like * X * * * *

* I . Med fedtholdige stoffer paa overfladen * * * * X/3 *

* C . Molasses and sugar syrups * X * * * *

* II . Fugtig * X * * * *

04 * Fruit , vegetables and products thereof * * * * *

03.03 * Sukker og sukkervarer : * * * * *

04.01 * Whole fruit , fresh or chilled * * * * *

* A . I fast form * * * * *

04.02 * Processed fruit : * * * * *

* B . Honning o. lign. * X * * * *

* A . Dried or dehydrated fruit , whole or in the form of flour or powder * * * * *

* C . Melasse og sirup * X * * * *

* B . Fruit in the form of chunks , purée or paste * X (a) * X (a) * * *

04 . * Frugt og groensager samt varer deraf * * * * *

* C . Fruit preserves ( jams and similar products - whole fruit or chunks or in the form of flour or powder , preserved in a liquid medium ) : * * * * *

04.01 * Hele frugter , friske eller koelede * * * * *

* I . In an aqueous medium * X (a) * X (a) * * *

04.02 * Forarbejdet frugt : * * * * *

* II . In an oily medium * X (a) * X (a) * * X *

* A . Toerret eller dehydreret frugt , hel eller i skiver , som mel eller pulver * * * * *

* III . In an alcoholic medium ( * 5 % vol. ) * * X (3) * X * *

* B . Frugt i stykker , puré , pasta , kompot eller mos * X (a) * X (a) * * *

04.03 * Nuts ( peanuts , chestnuts , almonds , hazelnuts , walnuts , pine kernels and other ) : * * * * *

* C . Konserveret frugt ( syltetoej og lignende produkter - hel frugt eller i stykker , som mel eller pulver , konserveret i en vaeske ) : * * * * *

* A . Shelled , dried * * * * *

* I . I vand * X (a) * X (a) * * *

* B . Shelled and roasted * * * * X/5 (4) *

* II . I olie * X (a) * X (a) * * X *

* C . In paste or cream form X * * * X/3 (4) *

* III . I alkohol ( * 5 % vol ) * * X (*) * X * *

04.04 * Whole vegetables , fresh or chilled * * * * *

04.03 * Noedder ( jordnoedder , kastanjer , mandler , hasselnoedder , valnoedder , pinjenoedder og andre ) : * * * * *

04.05 * Processed vegetables : * * * * *

* A . Afskallede , toerrede * * * * *

* A . Dried or dehydrated vegetables whole or in the form of flour or powder * * * * *

* B . Afskallede og ristede * * * * X/5 (**) *

* B . Vegetables , cut , in the form of purées * X (a) * X (a) * * *

* C . I pasta- eller cremeform * X * * * X/3 (**) *

* C . Preserved vegetables : * * * * *

04.04 * Hele groensager , friske eller koelede * * * * *

* I . In an aqueous medium * X (a) * X (a) * * *

04.05 * Forarbejdede groensager : * * * * *

* II . In an oily medium * X (a) * X (a) * * X *

* A . Toerrede eller dehydrerede groensager , hele eller i skiver , eller som pulver eller mel * * * * *

* III . In an alcoholic medium ( * 5 % vol. ) * * X (3) * X * *

* B . Groensager , i stykker eller som puré * X (a) * X (a) * * *

05 * Fats and oils * * * * *

* C . Konserverede groensager : * * * * *

05.01 * Animals and vegetable fats and oils , whether natural or treated ( including cocoa butter , lard , resolidified butter ) * * * * X *

* I . I vand * X (a) * X (a) * * *

05.02 * Margarine , butter and other fats and oils made from water emulsions in oil * * * * X/2 *

* II . I olie * X (a) * X (a) * * X *

Reference number * Description of foodstuffs * Simulants to be used *

* III . I alkohol ( * 5 % vol ) * * X (*) * X * *

* * A * B * C * D *

05 . Fedtstoffer og olier * * * * *

06 * Animal products and eggs * * * * *

05.01 * Animalske og vegetabilske fedtstoffer og olier , naturlige eller behandlede ( herunder cacaosmoer , fedt , smeltet smoer ) * * * * X *

06.01 * Fish : * * * * *

05.02 * Smoer , margarine og andre o/v-emulsioner * * * * X/2 *

* A . Fresh , chilled , salted , smoked * X * * * X/3 (5) *

(*) Denne undersoegelse foretages kun , hvis pH-vaerdien er mindre end eller lig med 4,5 .

* B . In the form of paste * X * * * X/3 (5) *

(**) Saafremt det ved en passende undersoegelse kan paavises , at der ikke er « fedtet beroering » med plasten , kan proeven med simulator D udelades .

06.02 * Crustaceans and molluscs ( including oysters , mussels , snails ) not naturally protected by their shells * X * * * *

Referencenummer * Beskrivelse af levnedsmidlet * Simulatorer , som skal anvendes *

06.03 * Meat of all zoological species ( including poultry and game ) : * * * * *

* * A * B * C * D *

* A . Fresh , chilled , salted , smoked * X * * * X/4 *

06 . * Animalske produkter og aeg * * * * *

* B . In the form of paste , creams * X * * * X/4 *

06.01 * Fisk : * * * * *

06.04 * Processed meat products ( ham , salami , bacon and other ) * X * * * X/4 *

* A . Fersk , koelet , saltet , roeget * X * * * X/3 (*) *

06.05 * Preserved and part-preserved meat and fish : * * * * *

* B . I pastaform * X * * * X/3 (*) *

* A . In an aqueous medium * X (a) * X (a) * * *

06.02 * Krebsdyr og bloeddyr ( herunder oesters , muslinger , snegle ) som er uden skal * X * * * *

* B . In an oily medium * X (a) * X (a) * * X *

06.03 * Koed fra alle zoologiske arter ( herunder fjerkrae og vildt ) : * * * * *

06.06 * Eggs not in shell : * * * * *

* A . Fersk , koelet , saltet , roeget * X * * X/4 *

* A . Powdered or dried * * * * *

* B . Som pasta * X * * * X/4 *

* B . Other * X * * * *

06.04 * Forarbejdede koedprodukter ( skinke , poelse , flaesk og andet ) * X * * * X/4 *

06.07 * Egg yolks : * * * * *

06.05 * Konserveret og delvis konserveret koed og fisk : * * * * *

* A . Liquid * X * * * *

* A . I vand * X (a) * X (a) * * *

* B . Powdered or frozen * * * * *

* B . I olie * X (a) * X (a) * * X *

06.08 * Dried white of egg * * * * *

06.06 * AEg uden skal : * * * * *

07 * Milk products * * * * *

* A . Pulveriseret eller toerret * * * * *

07.01 * Milk : * * * * *

* B . Andet * X * * * *

* A . Whole * X * * * *

06.07 * AEggeblommer : * * * * *

* B . Partly dried * X * * * *

* A . Flydende * X * * * *

* C . Skimmed or partly skimmed * X * * * *

* B . Pulveriseret eller frosne * * * * *

* D . Dried * * * * *

06.08 * Toerret aeggehvide * * * * *

07.02 * Fermented milk such as yoghourt , buttermilk and such products in association with fruit and fruit products * * X * * *

07 . * Maelkeprodukter * * * * *

07.03 * Cream and sour cream * X (a) * X (a) * * *

07.01 * Maelk : * * * * *

07.04 * Cheeses : * * * * *

* A . Soedmaelk * X * * * *

* A . Whole , with rind * * * * *

* B . Kondenseret maelk , toemaelk * X * * * *

* B . Processed cheeses * X (a) * X (a) * * *

* C . Skummetmaelk , letmaelk * X * * * *

* C . All others * X (a) * X (a) * * X/3 (5) *

* D . Toermaelk * * * * *

Reference number * Description of foodstuffs * Simulants to be used *

07.02 * Syrnet maelk saasom yoghurt og kaernemaelk , og saadanne produkter sammen med frugt og frugtprodukter * * X * * *

* * A * B * C * D *

07.03 * Floede og syrnet floede * X (a) * X (a) * * *

07.05 * Rennet : * * * * *

07.04 Ost : * * * * *

* A . In liquid or viscous form * X (a) * X (a) * * *

* A . Hel og med skorpe * * * * *

* B . Powdered or dried * * * * *

* B . Smelteost * X (a) * X (a) * * *

08 * Miscellaneous products * * * * *

* C . Alle andre * X (a) * X (a) * * X/3 (*) *

08.01 * Vinegar * * X * * *

(*) Saafremt det ved en passende undersoegelse kan paavises , at der ikke er « fedtet beroering » med plasten , kan undersoegelse med simulator D udelades .

08.02 * Fried or roasted foods : * * * * *

Referencenummer * Beskrivelse af levnedsmidlet * Simulatorer , som skal anvendes *

* A . Fried potatoes , fritters and the like * * * * X/5 *

* * A * B * C * D *

* B . Of animal origin * * * * X/4 *

07.05 * Osteloebe : * * * * *

08.03 * Preparations for soups , broths , in liquid , solid or powder form ( extracts , concentrates ) ; homogenized composite food preparations , prepared dishes : * * * * *

* A . Flydende eller tyktflydende * X (a) * X (a) * * *

* A . Powdered or dried : * * * * *

* B . Pulveriseret eller toerret * * * * *

* I . With fatty substances on the surface * * * * X/5 *

08 . * Diverse produkter * * * * *

* II . Other * * * * *

08.01 * Eddike * * X * * *

* B . Liquid or paste : * * * * *

08.02 * Stegte levnedsmidler : * * * * *

* I . With fatty substances on the surface * X (a) * X (a) * * X/3 *

* A . Friturestegte kartofler o.lign. * * * * X/5 *

* II . Other * X (a) * X (a) * * *

* B . Af animalsk oprindelse * * * * X/4 *

08.04 * Yeasts and raising agents : * * * * *

08.03 * Suppe og bouillon samt terninger , pulvere , ekstrakter o.lign. til fremstilling deraf , homogeniserede sammensatte levnedsmidler , faerdigretter : * * * * *

* A . In paste form * X (a) * X (a) * * *

* A . Pulveriseret , toerret : * * * * *

* B . Dried * * * * *

* I . Med fedtholdige stoffer paa overfladen * * * * X/5 *

08.05 * Salt * * * * *

* II . Andre varer * * * * *

08.06 * Sauces : * * * * *

* B . Flydende eller tyktflydende * * * * *

* A . Without fatty substances on the surface * X (a) * X (a) * * *

* I . Med fedtholdige stoffer paa overfladen * X (a) * X (a) * * X/3 *

* B . Mayonnaise , sauces derived from mayonnaise , salad creams and other oil in water emulsions * X (a) * X (a) * * X/3 *

* II . Andre varer * X (a) * X (a) * * *

* C . Sauce containing oil and water forming two distinct layers * X (a) * X (a) * * X *

08.04 * Gaer og andre haevemidler : * * * * *

08.07 * Mustard ( except powdered mustard under heading 08.17 ) * X (a) * X (a) * * X/3 (6) *

* A . I pastaform * X (a) * X (a) * * *

08.08 * Sandwiches , toasted bread and the like containing any kind of foodstuff : * * * * *

* B . Toerret * * * * *

* A . With fatty substances on the surface * * * * X/5 *

08.05 * Kogesalt * * * * *

* B . Other * * * * *

08.06 * Saucer : * * * * *

08.09 * Ice-creams * X * * * *

* A . Uden fedtholdige stoffer paa overfladen * X (a) * X (a) * * *

08.10 * Dried foods : * * * * *

* B . Mayonnaise , saucer paa grundlag af mayonnaise , salatdressing og andre o/v-emulsioner * X (a) * X (a) * * X/3 *

* A . With fatty substances on the surface * * * * X/5 *

* C . Ikke-emulgerede saucer * X (a) * X (a) * * X *

* B . Other * * * * *

08.07 * Sennep ( undtagen sennepspulver under nr. 08.17 ) * X (a) * X (a) * * X/3 (*) *

Reference number * Description of foodstuffs * Simulants to be used *

08.08 * Smoerrebroed , sandwiches , ristet broed o.lign. , med paalaeg * * * * *

* * A * B * C * D *

* A . Med fedtholdige stoffer paa overfladen * * * * *

08.11 * Frozen or deep-frozen foods * * * * *

* B . Andet * * * * X/5 *

08.12 * Concentrated extracts of an alcoholic strength equal to or exceeding 5 % vol * * X (8) * X * *

08.09 * Is * X * * * *

08.13 * Cocoa : * * * * *

08.10 * Toerrede levnedsmidler : * * * * *

* A . Cocoa powder * * * * X/5 (7) *

* A . Med fedtholdige stoffer paa overfladen * * * * X/5 *

* B . Cocoa paste * * * * X/3 (7) *

* B . Andet * * * * *

08.14 * Coffee , whether or not roasted , decaffeinated or soluble , coffee substitutes , granulated or powdered * * * * *

(*) Saafremt det ved en passende undersoegelse kan paavises , at der ikke er « fedtet beroering » med plasten , kan undersoegelse med simulator D udelades .

08.15 * Liquid coffee extracts * X * * * *

Referencenummer * Beskrivelse af levnedsmidlet * Simulatorer , som skal anvendes *

08.16 * Aromatic herbs and other herbs : * * * * *

* * A * B * C * D *

* camomile , mallow , mint , tea , lime blossom and others * * * * *

08.11 * Dybfrosne levnedsmidler * * * * *

08.17 * Spices and seasonings in the natural state : * * * * *

08.12 * Vandigt alkoholisk koncentrat med et alkoholindhold paa 5 % vol eller derover * * X (**) * X * *

* cinnamon , cloves , powdered mustard , pepper , vanilla , saffron and other * * * * *

08.13 * Cacao : * * * * *

(1) This test shall be carried out only in cases where the pH is 4,5 or less .

* A . Cacaopulver * * * * X/5 (*) *

(2) This test may be carried out in the case of liquids or beverages of an alcoholic strength exceeding 15 % vol. with aqueous solutions of ethanol of a similar strength .

* B . Cacaopasta * * * * X/3 (*) *

(3) This test is to be used only where the pH is 4,5 or less .

08.14 * Kaffe , ristet eller uristet , coffeinfri eller oploeselig , kaffeerstatning , granuleret eller pulveriseret * * * * *

(4) If it can be demonstrated by means of an appropriate test that there is no " fatty contact " with the plastic , the test with simulant D may be dispensed with .

08.15 * Flydende kaffeekstrakter * X * * * *

(5) If it can be demonstrated by means of an appropriate test that there is no " fatty contact " with the plastic , the test with simulant D may be dispensed with .

08.16 * Krydderurter og andre urter : * * * * *

(6) If it can be demonstrated by means of an appropriate test that there is no " fatty contact " with the plastic , the test with simulant D may be dispensed with .

* Kamille , katost , mynte , te , lindeblomster og andre lignende varer * * * * *

(7) If it can be demonstrated by means of an appropriate test that there is no " fatty contact " with the plastic , the test with simulant D may be dispensed with .

08.17 * Krydderier og krydderiblandinger i naturlig form : * * * * *

(8) This test is to be used only where the pH is 4,5 or less .

* Kanel , nellike , sennepspulver , peber , vanille , safran og andre lignende varer * * * * *

(*) Saafremt det ved en passende undersoegelse kan paavises , at der ikke er « fedtet beroering » med plasten , kan undersoegelse med simulator D udelades .

(**) Denne undersoegelse foretages kun , hvis pH-vaerdien er mindre end eller lig med 4,5 .