Annexes to COM(2006)427 - Flavourings and certain food ingredients with flavouring properties for use in and on foods - Main contents
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| dossier | COM(2006)427 - Flavourings and certain food ingredients with flavouring properties for use in and on foods. |
|---|---|
| document | COM(2006)427  |
| date | December 16, 2008 |
Community list of flavourings and source materials approved for use in and on foods
ANNEX II
List of traditional food preparation processes
| Chopping | Coating |
| Heating, cooking, baking, frying (up to 240 °C at atmospheric pressure) and pressure cooking (up to 120 °C) | Cooling |
| Cutting | Distillation/rectification |
| Drying | Emulsification |
| Evaporation | Extraction, incl. solvent extraction in accordance with Directive 88/344/EEC |
| Fermentation | Filtration |
| Grinding | |
| Infusion | Maceration |
| Microbiological processes | Mixing |
| Peeling | Percolation |
| Pressing | Refrigeration/Freezing |
| Roasting/Grilling | Squeezing |
| Steeping |
ANNEX III
Presence of certain substances
Part A: Substances which shall not be added as such to food
Agaric acid
Aloin
Capsaicin
1,2-Benzopyrone, coumarin
Hypericine
Beta-asarone
1-Allyl-4-methoxybenzene, estragole
Hydrocyanic acid
Menthofuran
4-Allyl-1,2-dimethoxybenzene, methyleugenol
Pulegone
Quassin
1-Allyl-3,4-methylene dioxy benzene, safrole
Teucrin A
Thujone (alpha and beta)
Part B: Maximum levels of certain substances, naturally present in flavourings and food ingredients with flavouring properties, in certain compound food as consumed to which flavourings and/or food ingredients with flavouring properties have been added
| Name of the substance | Compound food in which the presence of the substance is restricted | Maximum level mg/kg |
| Beta-asarone | Alcoholic beverages | 1,0 |
| 1-Allyl-4-methoxybenzene, Estragol (1) | Dairy products | 50 |
| Processed fruits, vegetables (incl. mushrooms, fungi, roots, tubers, pulses and legumes), nuts and seeds | 50 | |
| Fish products | 50 | |
| Non-alcoholic beverages | 10 | |
| Hydrocyanic acid | Nougat, marzipan or its substitutes or similar products | 50 |
| Canned stone fruits | 5 | |
| Alcoholic beverages | 35 | |
| Menthofuran | Mint/peppermint containing confectionery, except micro breath freshening confectionery | 500 |
| Micro breath freshening confectionery | 3 000 | |
| Chewing gum | 1 000 | |
| Mint/peppermint containing alcoholic beverages | 200 | |
| 4-Allyl-1,2-dimethoxy-benzene, Methyleugenol (1) | Dairy products | 20 |
| Meat preparations and meat products, including poultry and game | 15 | |
| Fish preparations and fish products | 10 | |
| Soups and sauces | 60 | |
| Ready-to-eat savouries | 20 | |
| Non-alcoholic beverages | 1 | |
| Pulegone | Mint/peppermint containing confectionery, except micro breath freshening confectionery | 250 |
| Micro breath freshening confectionery | 2 000 | |
| Chewing gum | 350 | |
| Mint/peppermint containing non-alcoholic beverages | 20 | |
| Mint/peppermint containing alcoholic beverages | 100 | |
| Quassin | Non-alcoholic beverages | 0,5 |
| Bakery wares | 1 | |
| Alcoholic beverages | 1,5 | |
| 1-Allyl-3,4-methylene dioxy benzene, safrole (1) | Meat preparations and meat products, including poultry and game | 15 |
| Fish preparations and fish products | 15 | |
| Soups and sauces | 25 | |
| Non-alcoholic beverages | 1 | |
| Teucrin A | Bitter-tasting spirit drinks or bitter (2) | 5 |
| Liqueurs (3) with a bitter taste | 5 | |
| Other alcoholic beverages | 2 | |
| Thujone (alpha and beta) | Alcoholic beverages, except those produced from Artemisia species | 10 |
| Alcoholic beverages produced from Artemisia species | 35 | |
| Non-alcoholic beverages produced from Artemisia species | 0,5 | |
| Coumarin | Traditional and/or seasonal bakery ware containing a reference to cinnamon in the labelling | 50 |
| Breakfast cereals including muesli | 20 | |
| Fine bakery ware, with the exception of traditional and/or seasonal bakery ware containing a reference to cinnamon in the labelling | 15 | |
| Desserts | 5 |
(1) The maximum levels shall not apply where a compound food contains no added flavourings and the only food ingredients with flavouring properties which have been added are fresh, dried or frozen herbs and spices. After consultation with the Member States and the Authority, based on data made available by the Member States and on the newest scientific information, and taking into account the use of herbs and spices and natural flavouring preparations, the Commission, if appropriate, proposes amendments to this derogation.
(2) As defined in Annex II, paragraph 30 of Regulation (EC) No 110/2008.
(3) As defined in Annex II, paragraph 32 of Regulation (EC) No 110/2008.
ANNEX IV
List of source materials to which restrictions apply for their use in the production of flavourings and food ingredients with flavouring properties
Part A: Source materials which shall not be used for the production of flavourings and food ingredients with flavouring properties
| Source material | |
| Latin name | Common name |
| Tetraploid form of Acorus calamus L. | Tetraploid form of Calamus |
Part B: Conditions of use for flavourings and food ingredients with flavouring properties produced from certain source materials
| Source material | Conditions of use | |
| Latin name | Common name | |
| Quassia amara L. and Picrasma excelsa (Sw) | Quassia | Flavourings and food ingredients with flavouring properties produced from the source material may only be used for the production of beverages and bakery wares |
| Laricifomes officinales (Vill.: Fr) Kotl. et Pouz or Fomes officinalis | White agaric mushroom | Flavourings and food ingredients with flavouring properties produced from the source material may only be used for the production of alcoholic beverages |
| Hypericum perforatum L. | St John’s wort | |
| Teucrium chamaedrys L. | Wall germander |
ANNEX V
Conditions for the production of thermal process flavourings and maximum levels for certain substances in thermal process flavourings
Part A: Conditions for the production
| (a) | The temperature of the products during processing shall not exceed 180 °C. |
| (b) | The duration of the thermal processing shall not exceed 15 minutes at 180 °C with correspondingly longer times at lower temperatures, i.e. a doubling of the heating time for each decrease of temperature by 10 °C, up to a maximum of 12 hours. |
| (c) | The pH during processing should not exceed the value of 8,0. |
Part B: Maximum levels for certain substances
| Substance | Maximum levels µg/kg |
| 2-amino-3.4,8-trimethylimidazo [4,5-f] quinoxaline (4,8-DiMeIQx) | 50 |
| 2-amino-1-methyl-6-phenylimidazol [4,5-b]pyridine (PhIP) | 50 |