FrancophonIA/DGT-Translation_Memory huggingface dataset:
English: Fats and oils
French: Graisses et huiles
German: Fette und Öle
Italian: Grassi ed oli
Portuguese: Gorduras e óleos
Dutch: Oliën en vetten
Danish: Fedtstoffer og olier
Swedish: Fetter och olja
Finnish: Rasvat ja öljyt
Czech: Tuky a oleje
Slovak: Tuky a oleje
Polish: Tłuszcze i oleje
Hungarian: Zsírok és olajok
Slovenian: Maščobe in olja
Estonian: Rasvad ja õlid
Latvian: Tauki un eļļas
Lithuanian: Riebalai ir aliejai
Maltese: Xaħmijiet u żjut
English: Powdered or dried:
French: en poudre ou séchés:
German: In Pulverform oder getrocknet:
Spanish: En polvo o secos:
Italian: In polvere o secchi:
Portuguese: Em pó ou secos:
Dutch: in poedervorm of gedroogd:
Danish: Pulveriseret eller tørret:
Swedish: I pulverform eller torkade:
Finnish: Jauhemainen tai kuivattu:
Czech: v prášku nebo sušené:
Slovak: Práškové alebo sušené:
Polish: Sproszkowane lub wysuszone:
Hungarian: por formában vagy szárítva:
Slovenian: v prahu ali sušeni
Romanian: Praf sau uscate:
Estonian: pulbrina või kuivatatult:
Latvian: pulverveida vai kaltēti
Lithuanian: Malti arba sausi
Maltese: Fl-għamla ta’ trab jew imnixxfa:
English: I. With fatty character
French: I. à caractère gras
German: I. Von fettiger Beschaffenheit
Spanish: I. De tipo graso
Italian: I. Dal carattere grasso
Portuguese: I. De carácter gorduroso
Dutch: I. vettige producten
Danish: I. Varer af særlig fedtbeskaffenhed
Swedish: I. Med fet karaktär
Finnish: I. Tuotteet, jotka ovat rasvapitoisia
Czech: I. tučné
Slovak: I. Mastnej povahy
Polish: I. O właściwościach tłuszczu
Hungarian: I. zsíros jelleggel
Slovenian: I. z maščobo
Romanian: I. Cu caracter gras
Estonian: I. rasvapõhised
Latvian: I. ar taukvielu īpašībām
Lithuanian: I. Riebalinio pobūdžio
Maltese: I. B’karattru xaħmi
English: any other form than powdered or dried:
French: sous toute autre forme:
German: In jeglicher anderen Form als in Pulverform oder getrocknet:
Spanish: En otras formas distintas de en polvo o secos:
Italian: In qualsiasi altra forma esclusi in polvere o secchi:
Portuguese: Em qualquer outra forma que não em pó ou secos:
Dutch: niet in poedervorm of gedroogd:
Danish: Enhver anden form end som pulver/tørret:
Swedish: Andra former än pulverform eller torkade:
Finnish: Kaikki muut kuin jauheena tai kuivattuna:
Czech: v jakékoli jiné formě než v prášku nebo sušené:
Slovak: V akejkoľvek forme okrem práškové a sušenej:
Polish: W każdej postaci innej niż sproszkowane
Hungarian: a por vagy szárított formától különböző bármely más forma:
Slovenian: kakršna koli druga oblika razen v praškasti ali sušeni obliki
Romanian: sub orice altă formă decât praf sau uscate:
Estonian: muul kujul kui pulbrina või kuivatatult:
Latvian: jebkura cita veida, izņemot pulverveida vai kaltētus:
Lithuanian: bet kokio kito pavidalo, išskyrus maltus ar sausus
Maltese: kwalunkwe għamla oħra li mhijiex fi trab jew imnixxfa:
English: Sauces:
German: Soßen:
Italian: Salse:
Portuguese: Molhos:
Dutch: Sauzen:
Danish: Saucer:
Swedish: Såser:
Finnish: Kastikkeet:
Czech: omáčky:
Slovak: Omáčky:
Polish: Sosy:
Hungarian: Mártások:
Slovenian: Omake:
Romanian: Sosuri:
Estonian: Kastmed:
Latvian: Mērces:
Lithuanian: Padažai
Maltese: Zlazi:
English: Mustard (except powdered mustard under heading 08.14)
French: Moutardes (à l’exception des moutardes en poudre de la position 08.14)
German: Senf (ausgenommen Senf in Pulverform der Nummer 08.14)
Italian: Mostarde (ad eccezione di quelle in polvere comprese nella voce 08.14)
Portuguese: Mostardas (com exclusão das mostardas em pó da posição 08.14)
Dutch: Mosterd (met uitzondering van mosterdpoeder bedoeld onder nummer 08.14)
Danish: Sennep (undtagen sennepspulver under nr. 08.14)
Swedish: Senap (utom senap i pulverform i punkt 08.14)
Finnish: Sinappi (lukuun ottamatta nimikkeeseen 08.14 kuuluvaa jauhemaista sinappia)
Greek: κάθε άλλης μορφής εκτός από τα κονιοποιημένα ή αποξηραμένα Ι. Λιπαρού χαρακτήρα
Czech: hořčice (kromě hořčice v prášku pod položkou 08.14)
Slovak: Horčica (s výnimkou sušenej horčice v položke 08.14)
Polish: Musztarda (z wyjątkiem gorczycy w proszku z pozycji 08.14)
Hungarian: Mustár (kivéve a 08.14. számhoz tartozó mustár, por formában)
Slovenian: Gorčica (razen gorčice v prahu iz postavke 08.14)
Romanian: Muștar (cu excepția prafului de muștar de la poziția 08.14)
Estonian: Sinep (välja arvatud pulbriline sinep viitenumbriga 08.14)
Latvian: Sinepes (izņemot sinepju pulveri, kas iekļauts pozīcijā 08.14)
Lithuanian: Garstyčios (išskyrus maltas garstyčias, nurodytas 08.14 numeriu)
Maltese: Mustarda (minbarra mustarda fl-għamla ta’ trab li taqa’ taħt l-intestatura 08.14)
English: Ice-creams
French: Glaces
German: Speiseeis
Italian: Gelati
Portuguese: Gelados
Dutch: Consumptie-ijs
Danish: Konsumis
Swedish: Glass
Finnish: Jäätelöt
Czech: zmrzliny
Slovak: Zmrzliny
Polish: Lody
Hungarian: Fagylaltok
Slovenian: Sladoledi
Romanian: Înghețată
Estonian: Jäätised
Latvian: Saldējums
Lithuanian: Ledai
Maltese: Ġelati
English: Dried foods:
French: Aliments secs:
German: Getrocknete Lebensmittel:
Spanish: Helados X
Italian: Alimenti secchi:
Portuguese: Alimentos secos:
Dutch: Gedroogde levensmiddelen:
Danish: Tørrede fødevarer:
Swedish: Torkade livsmedel:
Finnish: Kuivatut elintarvikkeet:
Greek: Σάντουιτς, φέτες ψωμιού, πίτσα και παρεμφερή που περιέχουν κάθε είδους τρόφιμα
Czech: sušené potraviny:
Slovak: Sušené potraviny:
Polish: Żywność wysuszona:
Hungarian: Szárított élelmiszerek:
Slovenian: Posušena živila:
Romanian: Produse alimentare deshidratate:
Estonian: Kuivatatud toidud:
Latvian: Sausā pārtika:
Lithuanian: Sausieji maisto produktai
Maltese: Ikel imnixxef:
English: Test time
German: Prüfungsbedingungen Berührungstemperatur Prüfungstemperatur T ≤ 5 °C
Spanish: Duración del ensayo
Italian: Durata della prova
Portuguese: Tempo de ensaio
Dutch: Duur van de test
Danish: Testvarighed
Swedish: Testtid
Finnish: Testiaika
Czech: Délka zkoušky
Slovak: Doba trvania skúšky
Polish: Czas badania
Hungarian: Vizsgálati idő
Slovenian: Preskusni čas
Estonian: Katseaeg
Latvian: Testa ilgums
Lithuanian: Bandymo laikas
Maltese: Żmien tat-test
English: t ≤ 5 min
French: S’il est constaté que l’application des conditions d’essai prévues dans les tableaux 1 et 2 provoque dans l’échantillon d’essai des modifications physiques ou autres qui ne se produisent pas dans les pires conditions prévisibles d’utilisation du matériau ou de l’objet à l’étude, il convient d’appliquer aux essais de migration les pires conditions prévisibles d’utilisation dans lesquelles ces modifications physiques ou autres ne se produisent pas. Tableau 1 Durée de contact Durée de contact dans les pires conditions d’emploi prévisibles Durée d’essai
Greek: Χρόνος δοκιμής
Czech: t ≤ 5 min.
Slovak: t ≤ 5 min.
Polish: t ≤ 5 min.
Hungarian: t ≤ 5 perc
Slovenian: t ≤ 5 minut
Romanian: Durata de testare
Latvian: t ≤ 5 min.
Lithuanian: t ≤ 5min.
English: Test temperature
French: Température d’essai
Spanish: Temperatura de ensayo
Italian: Temperatura della prova
Portuguese: Temperatura de ensaio
Dutch: Testtemperatuur
Danish: Testtemperatur
Swedish: Testtemperatur
Finnish: Testilämpötila
Czech: Teplota při zkoušce
Slovak: Teplota počas skúšky
Polish: Temperatura badania
Hungarian: Vizsgálati hőmérséklet
Slovenian: Preskusna temperatura
Estonian: Katsetemperatuur
Latvian: Testa temperatūra
Lithuanian: Bandymo temperatūra
Maltese: Temperatura tat-test
English: 20 °C < T ≤ 40 °C
Czech: 20 °C < T ≤ 40 °C
Slovak: 20 °C < T ≤ 40 °C
Polish: 20 °C < T ≤ 40 °C
Slovenian: 20 °C < T ≤ 40 °C
Lithuanian: 20 °C < T ≤ 40 °C
English: 40 °C < T ≤ 70 °C
Czech: 40 °C < T ≤ 70 °C
Slovak: 40 °C < T ≤ 70 °C
Polish: 40 °C < T ≤ 70 °C
Slovenian: 40 °C < T ≤ 70 °C
English: 70 °C < T ≤ 100 °C
Czech: 70 °C < T ≤ 100 °C
Slovak: 70 °C < T ≤ 100 °C
Polish: 70 °C < T ≤ 100 °C
Slovenian: 70 °C < T ≤ 100 °C
English: 100 °C < T ≤ 121 °C
Czech: 100 °C < T ≤ 121 °C
Slovak: 100 °C < T ≤ 121 °C
Polish: 100 °C < T ≤ 121 °C
Slovenian: 100 °C < T ≤ 121 °C
English: 121 °C < T ≤ 130 °C
Czech: 121 °C < T ≤ 130 °C
Slovak: 121 °C < T ≤ 130 °C
Polish: 121 °C < T ≤ 130 °C
Slovenian: 121 °C < T ≤ 130 °C
English: 130 °C < T ≤ 150 °C
Czech: 130 °C < T ≤ 150 °C
Slovak: 130 °C < T ≤ 150 °C
Polish: 130 °C < T ≤ 150 °C
Slovenian: 130 °C < T ≤ 150 °C
English: 150 °C < T < 175 °C
Czech: 150 °C < T < 175 °C
Slovak: 150 °C < T < 175 °C
Polish: 150 °C < T < 175 °C
Slovenian: 150 °C < T < 175 °C
English: Food simulant B shall be used for those foods which have a pH below 4.5. Food simulant C shall be used for alcoholic foods with an alcohol content of up to 20 % and those foods which contain a relevant amount of organic ingredients that render the food more lipophilic.
Danish: Til fødevarer med en pH-værdi på under 4,5 anvendes fødevaresimulator B. Fødevaresimulator C anvendes til alkoholholdige fødevarer med et alkoholindhold på op til 20 % og til fødevarer, der indeholder en vis mængde organiske ingredienser, som gør fødevaren mere lipofil.
Finnish: Kun elintarvikkeen pH on alle 4,5, on käytettävä elintarvikesimulanttia B. Elintarvikesimulanttia C on käytettävä alkoholipitoisiin elintarvikkeisiin, joiden alkoholipitoisuus on enintään 20 prosenttia, ja elintarvikkeisiin, jotka sisältävät merkittävän määrän orgaanisia ainesosia, jotka tekevät elintarvikkeesta lipofiilisemmän.
English: Exp -9627 * (1/T1-1/T2)
Spanish: Exp -9627 * (1/T1-1/T2).
Italian: Exp-9627 * (1/T1-1/T2)
Dutch: Exp -9627 * (1/T1-1/T2),
Danish: Exp -9627 * (1/T1-1/T2).
Slovenian: Exp –9627 * (1/T1–1/T2);
Estonian: exp –9627 * (1/T1–1/T2)
Latvian: Exp -9627 * (1/T1-1/T2),
Lithuanian: Exp -9627 * (1/T1–1/T2)
English: CHAPTER V COMPLIANCE
German: KONFORMITÄT
Portuguese: CONFORMIDADE
English: 5 min 5 min < t ≤ 0,5 hour 0,5 hour 0,5 hours < t ≤ 1 hour 1 hour 1 hour < t ≤ 2 hours 2 hours 2 hours < t ≤ 6 hours 6 hours 6 hours < t ≤ 24 hours 24 hours 1 day < t ≤ 3 days 3 days 3 days < t ≤ 30 days 10 days Above 30 days See specific conditions Table 2 Contact temperature Conditions of contact in worst foreseeable use Test conditions Contact temperature Test temperature T ≤ 5 °C 5 °C 5 °C < T ≤ 20 °C
German: 5 °C < T ≤ 20 °C
English: 3-aminopropyltriethoxysilane no
Greek: 3-αμινοπροπυλοτριαιθοξυσιλάνιο
English: yes no
Greek: Ναι
English: 1,3,5-benzenetricarboxylic acid trichloride no
Greek: Τριχλωρο-1,3,5-βενζολοτρικαρβοξυλικό οξύ
English: 3,3′-dimethyl-4,4′-diaminodicyclohexylmethane no
Greek: 3,3’-Διμεθυλο-4,4’ -διαμινοδικυκλοεξυλομεθάνιο
English: yes 5
Greek: Ναι
English: 3-methyl-1,5-pentanediol no
Greek: 3-Μεθυλο-πεντανοδιόλη-1,5
English: Compliance testing when there is a fat contact should be performed using isooctane as substitute of simulant D2 (unstable). (6) Migration limit might be exceeded at very high temperature. (7)
Greek: Σε περίπτωση επαφής με λίπος, η δοκιμή συμμόρφωσης πρέπει να εκτελείται με τη χρησιμοποίηση προσομοιωτών κεκορεσμένων λιπαρών τροφίμων ως προσομοιωτή Δ.
Romanian: Testul de conformitate, în cazul contactului cu materii grase, trebuie efectuat utilizând simulanți alimentari grași saturați, precum simulantul D.
English: Animals and vegetable fats and oils, whether natural or treated (including cocoa butter, lard, resolidified butter) X
Greek: Λίπη και έλαια
English: Fried potatoes, fritters and the like X X/5 B. Of animal origin X X/4 08.03
Greek: Τηγανητά ή καβουρδισμένα τρόφιμα:
English: any other form than powdered or dried: I. With fatty character
Greek: Ζωικής προέλευσης
English: Sandwiches, toasted bread pizza and the like containing any kind of foodstuff A. With fatty substances on the surface
Greek: Λιπαρού χαρακτήρα, π.χ. μαγιονέζα, σάλτσες από μαγιονέζα, κρέμες σαλάτας και άλλα μείγματα ελαίου/νερού, π.χ. σάλτσες με βάση την καρύδα X
English: Contact time in worst foreseeable use Test time
Greek: Χρόνος επαφής κατά τη χειρότερη προβλέψιμη χρήση
Romanian: Durata de contact în cele mai defavorabile condiții previzibile de utilizare
English: Water, ciders, clear fruit or vegetable juices of normal strength or concentrated, fruit nectars, lemonades, syrups, bitters, infusions, coffee, tea, beers, soft drinks, energy drinks and the like, flavoured water, liquid coffee extract X(*)
Spanish: Aguas, sidras, zumos de frutas o de hortalizas claros, simples o concentrados, néctares de frutas, limonadas, jarabes, bíter, infusiones, café, té, cervezas, bebidas sin alcohol, bebidas energéticas y similares, aguas aromatizada, extracto de café líquido
English: X 01.04 Miscellaneous: undenaturated ethyl alcohol
Spanish: Bebidas alcohólicas de grado alcohólico superior a 20 % y todos los licores cremosos
English: X 03 Chocolate, sugar and products thereof Confectionery products 03.01 Chocolate, chocolate-coated products, substitutes and products coated with substitutes
Spanish: Otros
English: Fruit in the form of purée, preserves, pastes or in its own juice or in sugar syrup (jams, compote, and similar products) X(*)
Spanish: Frutas en purés, conservas, pastas, en su jugo o en almíbar (mermeladas, compotas y similares)
English: X 05 Fats and oils 05.01 Animals and vegetable fats and oils, whether natural or treated (including cocoa butter, lard, resolidified butter)
Spanish: En un medio alcohólico
English: X 07 Milk products
Spanish: Líquidos o cocidos
English: X 07.02 Fermented milk such as yoghurt, buttermilk and similar products
Spanish: Leche en polvo, incluidos los preparados para lactantes (a base de leche entera en polvo)
English: Processed cheese (soft cheese, cottage cheese and similar) X(*)
Spanish: Quesos transformados (queso fresco, queso cottage y similares)
English: I. With fatty character X
Spanish: I. De tipo graso
English: X 08.07 Ice-creams
Spanish: Otros
English: X/3 08.12 Coffee, whether or not roasted, decaffeinated or soluble, coffee substitutes, granulated or powdered
Spanish: Pasta de cacao
English: For test OM5 the test can be performed either for 2 hours at 100 °C (food simulant D2) or at reflux (food simulant A, B, C, D1) or for 1 hour at 121 °C. The food simulant shall be chosen in accordance with Annex III.
Spanish: El ensayo de migración global OM5 podrá efectuarse bien durante 2 horas a 100 °C (simulante alimentario D2) o a temperatura de reflujo (simulantes A, B, C o D1), o bien durante 1 hora a 121 °C.
Hungarian: Az OM5 számú vizsgálat esetében a vizsgálat időtartama 100 °C hőmérsékleten („D2” élelmiszer-utánzó modellanyaggal) vagy reflux hőmérsékleten („A”, „B”, „C”, „D1” élelmiszer-utánzó modellanyaggal) 2 óra, illetve 121 °C hőmérsékleten 1 óra.
English: 0087826-41 – 30069158-41 – 40054686-97 – 40081541-12-0
Swedish: 0087826-41-30069158–41-40054686-97–40081541-12-0
Finnish: 0087826-41-30069158–41-40054686-97–40081541-12-0
Lithuanian: 0087826–41–30069158–41–40054686–97–40081541–12–0
English: Only to be used in PET bottles up to 20 mg/kg. In the PET, the agglomerates have a diameter of 100 – 500 nm consisting of primary titanium nitride nanoparticles; primary particles have a diameter of approximately 20 nm.
Finnish: PET:ssä kasaumien halkaisija on 100–500 nm ja ne koostuvat primaarisista titaaninitridinanohiukkasista; primaarihiukkasten halkaisija on noin 20 nm.
English: Article 7 Annex II (4) and Annex III (4) Article 8 Article 3(1) and Article 4(1) Article 9 Article 6 Article 10 Article 5a(1) and Annex I (8) Article 11 Article 2 Article 12 Article 7a
Finnish: 7 a artikla
English: However, a person ingests at most 200 g of fat on a daily basis. For lipophilic substances that only migrate into fat this should be taken into consideration.
French: Cependant, la consommation quotidienne de matières grasses ne dépasse pas 200 g. Il y a lieu d’en tenir compte pour les substances lipophiles qui ne migrent que dans les matières grasses.
Italian: Tuttavia l’ingestione giornaliera di grassi è al massimo di 200 g. Ciò deve essere preso in considerazione per le sostanze lipofiliche che migrano soltanto nei grassi.
Dutch: De dagelijkse vetinname is echter niet meer dan 200 g. Voor lipofiele stoffen die alleen naar vet migreren, moet hier rekening mee worden gehouden.
English: Column 1 (FCM substance No): contains the unique identification number of the substances referred to in Column 1 in Table 1 of Annex I to which the specification applies. Column 2 (Detailed specification on the substance): contains the specification on the substance. Table 4 (1)
French: Colonne 1 (No de la substance MCDA): le numéro d’identification unique de la substance à laquelle la spécification s’applique, mentionné dans la colonne 1 du tableau 1 de l’annexe I.
English: Specific assignment of food simulants to foods for migration testing of materials and articles not yet in contact with food For testing migration from materials and articles not yet in contact with food the food simulants that corresponds to a certain food category shall be chosen according Table 2 below. For testing overall migration from materials and articles intended to come into contact with different food categories or a combination of food categories the food simulant assignment in point 4 is applicable.
French: Affectation spécifique des simulants à des denrées alimentaires en vue des essais de migration à partir de matériaux et d’objets qui ne sont pas encore en contact avec des denrées alimentaires
English: Column 2 (Description of food): contains a description of the foods covered by the food category Column 3 (Food simulants): contains sub-columns for each of the food simulants
French: Le tableau 2 contient les informations suivantes:
English: The food simulant for which a cross is contained in the respective sub-column of column 3 shall be used when testing migration of materials and articles not yet in contact with food. For food categories where in sub-column D2 the cross is followed by an oblique stroke and a figure, the migration test result shall be divided by this figure before comparing the result with the migration limit.
French: Colonne 1 (Numéro de référence): le numéro de référence de la catégorie de denrées alimentaires.
English: For food categories where in sub-column B the cross is followed by (*) the testing in food simulant B can be omitted if the food has a pH of more than 4.5. For food categories where in sub-column D2 the cross is followed by (**) the testing in food simulant D2 can be omitted if it can be demonstrated by means of an appropriate test that there is no ‘fatty contact’ with the plastic food contact material.
French: Pour la catégorie de denrées alimentaires 01.04., le simulant D2 est remplacé par de l’éthanol à 95 %.
English: food category specific assignment of food simulants (1)
French: Pour les catégories de denrées alimentaires pour lesquelles la sous-colonne D2 contient un X suivi du signe (**), l’essai dans le simulant D2 peut être omis s’il est possible, par un essai approprié, de démontrer qu’aucun «contact gras» ne s’établit avec la matière plastique en contact avec les denrées alimentaires.
English: Substitute 95 % ethanol 02 Cereals, cereal products, pastry, biscuits, cakes and other bakers’ wares
French: Remplacer par de l’éthanol à 95 %
English: Starches X
French: Céréales, dérivés de céréales, produits de la biscuiterie, de la boulangerie et de la pâtisserie
English: Verification of compliance of migration into food simulants with the migration limits shall be carried out using conventional migration tests according to the rules set out in paragraphs 2.1.1 to 2.1.7. 2.1.1. Sample preparation The material or article shall be treated as described by accompanying instructions or by provisions given in the declaration of compliance. Migration is determined on the material or article or, if this is impractical, on a specimen taken from the material or article, or a specimen representative of this material or article. For each food simulant or food type, a new test specimen is used. Only those parts of the sample which are intended to come into contact with foods in actual use shall be placed in contact with the food simulant or the food. 2.1.2. Choice of food simulant Materials and articles intended for contact with all types of food shall be tested with food simulant A, B and D2. However, if substances that may react with acidic food simulant or foods are not present testing in food simulant B can be omitted.
French: Le contrôle de la conformité aux limites de migration dans les simulants de denrées alimentaires est effectué à l’aide d’essais de migration conventionnels, conformément aux règles énoncées aux points 2.1.1 à 2.1.7.
English: If it is found that carrying out the tests under the combination of contact conditions specified in Tables 1 and 2 causes physical or other changes in the test specimen which do not occur under worst foreseeable conditions of use of the material or article under examination, the migration tests shall be carried out under the worst foreseeable conditions of use in which these physical or other changes do not take place. Table 1 Contact time Contact time in worst foreseeable use Test time
French: L’échantillon est mis en contact avec le simulant de manière à reproduire les pires conditions d’emploi prévisibles quant à la durée de contact (tableau 1) et à la température de contact (tableau 2).
English: Any long term storage at room temperature or below, including heating up to 70 °C for up to 2 hours, or heating up to 100 °C for up to 15 minutes. OM3
French: Tout entreposage de longue durée à température ambiante ou à une température inférieure, y compris le chauffage à 70 °C au maximum pendant 2 heures au maximum ou le chauffage à 100 °C au maximum pendant 15 minutes au maximum.
English: Any food contact conditions with food simulants A, B or C, at temperature exceeding 40 °C. OM7 2 h at 175 °C
French: Toute condition de contact avec les simulants A, B ou C à une température supérieure à 40 °C.
English: Test OM 6 covers also food contact conditions described for OM1, OM2, OM3, OM4 and OM5. It represents worst case conditions for food simulants A, B and C in contact with non-polyolefins.
French: L’essai MG7 couvre également les conditions de contact avec des denrées alimentaires décrites pour les essais MG1, MG2, MG3, MG4 et MG5.
English: Test OM 5 covers also food contact conditions described for OM1, OM2, OM3, OM4. It represents the worst case conditions for all food simulants in contact with polyolefins.
French: Il représente les pires conditions pour les simulants de denrées alimentaires grasses en contact avec des matériaux non polyoléfiniques.
English: OJ L 372, 31.12.1985, p. 14. -------------------------------------------------- ANNEX I
Hungarian: HL L 372., 1985.12.31., 14. o.
English: Column 5 (Use as additive or polymer production aid (PPA) (yes/no)): an indication if the substance is authorised to be used as additive or polymer production aid (yes) or if the substance is not authorised to be used as additive or polymer production aid (no). If the substance is only authorised as PPA it is indicated (yes) and in the specifications the use is restricted to PPA.
Polish: kolumna 5 (Stosowanie jako dodatek lub substancja pomocnicza w produkcji polimerów (PPA) (tak/nie)): wskazanie, czy stosowanie substancji jako dodatku lub substancji pomocniczej w produkcji polimerów jest dozwolone (tak) lub czy stosowanie substancji jako dodatku lub substancji pomocniczej w produkcji polimerów jest niedozwolone (nie); jeżeli dozwolone jest jedynie stosowanie substancji jako PPA, wskazuje się ten fakt (tak), a w wymaganiach zastosowanie ograniczone jest do PPA;
Hungarian: oszlop (Adalékanyagként vagy polimerizációsegítő anyagként használva (igen/nem)): annak jelzése, hogy az anyag adalékanyagként vagy polimerizációsegítő anyagként való felhasználása engedélyezett (igen), vagy hogy az anyag adalékanyagként vagy polimerizációsegítő anyagként való felhasználása nem engedélyezett (nem).
English: Column 8 (SML [mg/kg]): the specific migration limit applicable for the substance. It is expressed in mg substance per kg food.
Hungarian: oszlop (Zsírredukciós faktor: (FRF) alkalmazandó (igen/nem)): annak jelzése, hogy az anyag esetében a kioldódási eredmények a zsírredukciós faktorral (FRF) korrigálhatók (igen), vagy nem korrigálhatók (nem).