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dossier	COM(2007)671 - Flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation ...
document	COM(2007)671
date	October 24, 2007

ANNEX I

Community list of flavourings and source materials approved for use in and on foods

ANNEX II

List of traditional food preparation processes by which natural flavouring substances and natural flavouring preparations are obtained

Chopping | Coating |

Cooking, baking, frying (up to 240°C) | Cooling |

Cutting | Distillation / rectification |

Drying | Emulsification |

Evaporation | Extraction, incl. solvent extraction |

Fermentation | Filtration |

Grinding | Heating |

Infusion | Maceration |

Microbiological processes | Mixing |

Peeling | Percolation |

Pressing | Refrigeration/Freezing |

Roasting / Grilling | Squeezing |

Steeping |

ANNEX III

Presence of certain substances

Part A: Substances which may not be added as such to food

Agaric acid

Capsaicin

Hypericine

Beta-asarone

1-Allyl-4-methoxybenzene

Hydrocyanic acid

Menthofuran

4-Allyl-1,2-dimethoxybenzene

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 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 | Dairy products Processed fruits, vegetables (incl. mushrooms, fungi, roots, tubers, pulses and legumes), nuts and seeds Fish products Non-alcoholic beverages | 50 50 50 10 |

Hydrocyanic acid | Nougat, marzipan or its substitutes or similar products Canned stone fruits Alcoholic beverages | 50 5 35 |

Menthofuran | Mint/peppermint containing confectionery, except micro breath freshening confectionery Micro breath freshening confectionery[18] Chewing gum Mint/peppermint containing alcoholic beverages | 500 3000 1000 200 |

4-Allyl-1,2-dimethoxybenzene, | Dairy products Meat and meat products, including poultry and game Fish and fish products Soups and sauces Ready-to-eat savouries Non-alcoholic beverages | 20 15 10 60 20 1 |

Pulegone | Mint/peppermint containing confectionery, except micro breath freshening confectionery Micro breath freshening confectionery18 Chewing gum Mint/peppermint containing non-alcoholic beverages Mint/peppermint containing alcoholic beverages | 250 2000 350 20 100 |

Quassin | Non-alcoholic beverages Bakery wares Alcoholic beverages | 0,5 1 1.5 |

1-Allyl-3,4-methylene dioxy benzene, safrole | Meat and meat products, including poultry and game Fish and fish products Soups and sauces Non-alcoholic beverages | 15 15 25 1 |

Teucrin A | Alcoholic beverages | 2 |

Thujone (alpha and beta) | Alcoholic beverages, except those produced from Artemisia species Alcoholic beverages produced from Artemisia species | 10 35 |

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 | 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 | St Johns wort |

Teucrium chamaedrys | 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 |

[1] OJ C […], […], p. […].

[2] OJ C 168, 20.7.2007, p 34.

[3] OJ L 184, 15.7.1988, p. 61. Directive as last amended by Regulation (EC) No 1882/2003 of the European Parliament and of the Council (OJ L 284, 31.10.2003, p. 1).

[4] OJ L 184, 15.7.1988, p. 67.

[5] OJ L 42, 15.2.1991, p. 25.

[6] http://europa.eu.int/comm/food/food/chemicalsafety/flavouring/scientificadvice_en.htm

[7] OJ L 31, 1.2.2002, p. 1. Regulation as last amended by Regulation (EC) No 1642/2003 (OJ L 245, 29.9.2003, p. 4).

[8] OJ L […], […], p […].

[9] OJ L 299, 23.11.1996, p. 1. Regulation as last amended by Regulation (EC) No 1882/2003 (OJ L 284, 31.10.2003, p. 1).

[10] OJ L 309, 26.11.2003, p. 1.

[11] OJ L 268, 18.10.2003, p. 1.

[12] OJ L 109, 6.5.2000, p. 29. Directive as last amended by Directive 2003/89/EC (OJ L 308, 25.11.2003, p. 15).

[13] OJ L 184, 17.7.1999, p. 23. Decision as amended by Decisions 2006/512/EC (OJ L 200, 22.7.2006, p.11).

[14] OJ L 165, 30.4.2004, p. 1. Corrected version (OJ L 191, 28.5.2004, p. 1).

[15] OJ L 160, 12.6.1989, p. 1. Regulation as last amended by the 2003 Act of Accession.

[16] OJ L 149, 14.6.1991, p. 1. Regulation as last amended by Regulation (EC) No 1882/2003.

[17] OJ C […], […], p. […].

[18] Candies with intensive taste; weight per candy not more than 1 g.