ARCHIVESHISTORIQUES
DELACOMMISSION
COLLECTION RELIEEDES
DOCUMENTS "COM"
COM(75)552
Vol.1975/0206

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p.1),telquemodifiéparlerèglement(CE,Euratom)n°1700/2003du22septembre2003
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COMMISSION OFTHEEUROPEAN COMMUNITIES
ν
COM(75)552 final .
Brussels ,12November 1975
/' ■•
/ 1Amended proposal for
ADIRECTIVE C?THE COUNCIL ,'■
^ '
relative totheapproximation ofMember States i
legislation concerning mayonnaise ,sauces derived
from mayonnaise and the other emulsified condiment
sauces
Τ1χ
.\
(Presented bytheCommission totheCouncil pursuant '
tothesecond paragraph ofarticle 149oftheEECTreaty .)
\
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ι"i7
COI..(75 )552final »

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J~OS>Gfosfvi^B sm:eoaBal&sd&ts>ESWKGK&SS?S-tofcoscad
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Z4»a0^0^t,ocu&apropesola&?/àsuiiaIloGsKdalaeh50crfca'Saaassfc$0■fchsSus?opciasi
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.Jbotvlooo?Goieopoa?heada?thepopulctioaof-Slio0alG2»£adCaasuaityo

Prea îr-demeraulsified rr-.uoes
Atthis time there canbenotrado inemulsified saucec unions thoy
eoaply with thenational lawofthemember Stateinwhich thoy aretobecold «
Theobject efthis directive istoprovide forawider rrv.go ofsauces to
beavailable totheCommunity consumer without affecting theovp .ilability of
sauces which ,while woll established andnccepted intheir country oforigin ,
Pifefcroneraison oranother not r>ccept.~ble inother member States#
\
Theproposal hastherefore been amended EOastoensure that a
member State need not fjnend itslegislation concerning emulsified sauces
uh&c.h donot ,03?donetclaim tocomply with thocomposition !,processing
andlabelling requirement softhedirect ive»
Inthis wayexisting consumer choice ineach member State will not
berestricted inanywaybythedirective .Onthecontrary itchould bo
enlarged bythescope offered tora.-yvufacturer3 torationalize production and ,
freely toexport allover theCommunity products which conform tothe direc­
tive ,andwhich must therefore beadmitted byevery member State®
This GOcalled 'optional *approximation ofthelaws ofmember States
means that when member State have ,asthey must ,amended their legislation
togive effect tothedirective ,themanufacturer will have ^third 'option®
inaddition tothetwothey already have ,namely
(i)Tomanufacture their products inaccordance with their ©vm .
national legislation .
(ii)Tomanufacture their products inaccordance with thelegis­
lation ofthe State inwhich itistobesold
and
(iii)Tomanufacture their products inaccordance with their own
national legislation ,giving effect tothedirective ,for
'sale intheir ownterritory ,andinthoterritory ofany
other member State®

Thistypeofapproximation oflrvwsc-.nonlyboeffectiveifit
iapossiblefor©oafepolauthoritieswithinthememberStatesraidefcthe
f.?on'.;iorctodistinguishbetweenproduceswhishclaimtobeinfireacircula­
tionir.theCoronvordtyr.3awhole?ndthesewhicholnimonlytocomplyvith
t/ialeg?,slat,ionoftheStateinwhichtheyaretobeBold#Provision
foracentralmaskwhichat'thesanetimelimitsthefialdofapplication
of.tJii)o.ireotivshssbe^nmadeinthotext.
0^h$r G
Ν
Asaresultoftheenergycrisistheuseofsyntheticnoeticas
aaubevitutofes*fcmoircedvinegariBalesseconomicallyattractivepropo-
ra...ao.'ithanitr:aswhenthooriginalproposalwastnede0Inanycaseitrppcj^rs
../i-tsynthetic -icaiicacidisnotusedinanyverylargequantityintho
\'.c.?.ur®oferralsifindsauces0Itisrocognisedthatthetwoproduct2
.33.gf,ifgfromthohealthviewpointendprovisionismadefosrtheinformation
01"ii<3consume?oThequestionisthereforeaneconomiconeandforthinreason
pjo\..£.ioiihn.'SbeanmodetopemitthosememberStateswhichforbidthouc-eof
f.Ootifsacidinemulsifiedsaucestocontinuetodoso0'Thisisasituation
*i-.^hV7illbereviewedv/nenthegeneraleoonomioproblemsurroundingthese
vW0Productshasbeenrosolv6d0 •!,j!
. 'Recentlyther«hasbeenp.tendencytomarketemulsifiedsauces
nlewfar,content,Thissituationhasbeentakenintoaccountinthe
^oviEodprono;;al„
AlistOireserveddescriptionsinthedirectiveisnotnowproposed#
iCr"e<"^P'-'°?0?salr;ivesminimumstandardsforcertaintypesofsauces*nd
»dic..t03t^eooitmonnameusuallygiventothem»Thesenamesdohowever
-exia£;,o,imemberStateandithasbeenlefttoeachmemberStateto
ex-signaparticularnameornamestoeachtypeofsaucs.aslisted.Itis
pronooeatopublishthecompletelintofnamedinthe"C"editionofthe
°"~X W'?'0J'3^hcyhaveallbeennotifiedtotheConniesiono

«»fiC9
ot-oawwvloeaImportanttextualckceisssvjiiidlitokoasocunfcot
inthaCeCT&zdtyciE«»firtrfcpsropoealwaaproaaatGd
thoC<5U"ri5llo
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c?nsasflasdbyoverticallimlatboraos?^na_
i

RECPGSALremADIRECTr.n:o?TinCQ-ETCIL
0?
relativetothoapproximation ofmemberfitalenlegislation
concerning mr>yonnaiGO,saucesderived .frommayonnaise
andthootheremulsified condimentsauces
TIFuC0U3CILOFEESEUROPEANCOrjUIJITIES ,
Havingro^ra°dtotheIVentyestablishing theEuropemITconcra.loCciasunii--^r.d
inparticularArticle100
HavingregardtothoproposaloftheCocraission, ♦
HavingjrogpjrdtotheooinionoftheTLUropeanPerlions:it»
•»'*
t
Havin."FagatfdtothoopinionoftheEconomicandSocialCcoraittee,
\
i
Vlhoroosthecorapositioj^sisnnfocturo ,wei^.t,pnekafjin.'*,labellingrnd ,■
denominationofcertainemulsifiedsaucesrindtheeubr.tnneoswhichm,?yba
usedintheirmanufacture precontrolledbylav/incertainmembernt^te-3:
4
VXhoreaotheselawsdifferfromoneraonberStatetoencthor;
Whereasthedifferences intheoolawsconstituteabarriertotradeinthe
said6iu"*lBifi9dsaucesbecausemanufacturers intheneaterStatesroustaonply
withthelax*ofthonecfoorStatetowhichtheproducteereconsignedfo?sale
Whereasthos^iddifferences ,inthelawsthereforehavsadireateffectupon
theestablishment andfunctioningoftheCcnrccnJlarkct .;•

Vharena Ocrar .unA«:yicuXoci flavoring «hoeosapoBitioa nnmjraotura ,,woi.$it 9paeSsaEingj
labelling axAdanemimtion ofarKulaifiad ea&eas a?onoc©Geary 0ifthaeffect
oftfcoca cliff©j7gzk?®g inthalawsofEoBbor •States upon thoestabliGhiaent aad "
funotioa iagoftheCocmoa Ka»k©t is "to "bo©cuato^odj
5
JhzvoaB inestablishing suefaCcasaiaity ruloo Itisdaoireabl© toenla^ga e»d
wottovosfeiot thaaxistiag *aao»ofsnob products avallabia tothoCoosnuotf
iatheCcasittui tyjandwhereas iaordar toachieve tliioobjective itio
aecassayy to©new© thatAagiving offoct tothis Biroctiva iler.bar States
aoodnoteraoad their existias Isolation a®**s*p^oEaat *applies to ''
aoitloiSlcd rcaeca available toooostaaaro withia thai*tarz-itoffias which''
a^aou'inido theGcepa of 'this Dii-eotivoj
Whereas itistharofora necessary .todistinguish thaaauiaified sauces to
whiab ■■this,Siroctiv© applies fromthose emulsinod eQwsea t?bich toiE£Jouters '•:
thoseopa ofthisDirective nevertheless oenply v^tb*hQ«>l«vaat raqtiis-oinenta of
thaNational legislation ^aHeoabar States cad tothisenditiomoeMwry
toiatrcdaeo specific Ccaraoa rule® attholevel ofthoCecity coacaraias Is-'
belling ,
VtooiM ,itiotMmbl *tom««»orcation of*»!„„ j04be^0.lPK1iatioa
ofesaalalfiGd eauoas innatters eoncamaiag footyiiyglon® labaUiag offood asa4 ■
notarial aincontact with foodstuffs }
l&sraao itianeoossary todetara «.nsmethods ofanalysis aadepjapliag fop
thocontrol ofthorasEftfaotura andcomposition ofthosaidcsnalaified C3UOSC
endwher-oas itisnooossary thatthoCceaaiesioa should boeuthoriead inacoordaaoa -
withestablished procedures tosecure thaedoptioa ofemohmethods ascoonas
•possible ; t
Wlieroaa inthoea canos anwhich thoCouncil oathorioos thoCenaiisaion to'incite
regulation .©oncoming foodstuffs itianaooscary thataprcoedwgi baestablished
toeaoaro andmaintain close coaperatioa between thoKezribar Statoa andthaC«a-
taiosioa within thasteading Corsaittoa forfcplotuffs oatupbythaCouncil en

HAS ADOPTED THIS HTBECTIVE - I
ARTICLE 1 S–––- / |
Κ
•Λ .
Forthepurposes ofthis directive emulsified sauces means those
whose characteristics areindicated inAnnex I.Only these sauces may
"bear the (E)mark described inAnnex IIIandthen only when they fulfil
theconditions laid down bythis directive .
Article 2
The emulsified sauces mentioned inthis directive must bemanu­
factured from rawmaterials ofsound merchantable quality .
Such rawmaterials shall bestored andhandled under conditions which
chemically andbacteriologically maintain thesaid characteristics .
Eggs andeggproducts used inthemanufacture oftheemulsified sauces
shall behens' eggs orhens' eggproducts .
9
Article 3 .
Additives ,other than those listed inAnnex IIwithin thelimits of
userespectively presented foreach ofthem ,shall notbeused inthemanu­
facture oftheemulsified sauces towhich this directive applies *
Article 4
Theemulsified sauces mentioned inthis directive must comply with
thefollowing bacteriological characteristics *
-pathogenic micro-organisms andtoxins :absence in25g
-coliforms :absence in1g
-anaerobic sulfite-reducing agentss maximum 10/g
-pathogenic staphylococci (positive andnegative coagulase ):absence in1g
-fungi :maximum $00/g
–salmonella :absence in25g.

Article5
e
Onlymaterialorsubstancesneitherlikelytoimpairtheorganoleptic
orchemicalcharacteristics oftheemulsifiedsaucesmentionedinthisdirective
norlikelytoconstituteanydangertohumanhealthshallbeusedinpackaging
theemulsifiedsauces.
Article6
WithoutprejudicetoCommunitypositionstobeadoptedinthisfield,
thereshallbesecurelyattachedtoeverycontainerinwilicharepackedthg
emulsifiedsaucestowhichthisdirectiveapplies,andinaprominentposition,
alabelbearinginclearlyvisible,easilylegibleandindelifciecharacters:
(a)Anameattributed,asthecasemaybe,byeaehMember
State,inaccordancewiththeprovisionsofArticle7,
(b)Inthecaseoftheemulsifiedsauceswhosefatcontentiat^
exclusivelybyedibleoilsorfatsofvegetableoriginp*
oramixtureofsuchproducts,adeclarationofthetotalfatcQn_
tentexpressedasapercentageofthewei^itofthefinishedp*oduot

(c)withregardto§bhereovcr9inthecr.oeofthecnulcGfia.lcr^.ceo
whonefatcontentif?madeupofoitheredibleciloorfr>tnof
r.nlmnlorigin ,nndvoj%ediblooilsandfatsofvegotibloorigin,
adoclrapptionoffotcontentfor.eacht.yp*offatexpsfoessclrsa
percentageofthev;eiahtofthefinishedproducts
(d)adoelarn.tionofthenetweightoftheemulsifiedfsauooHft^preoscd
ingram3opkilcfp*njTi3 ;provided .v.lwr<ir3thatuntiltheandofthe
transitional periodduringwhichtheimperialunitsofm«a»urtm«nt
containedinAnnexIItoCouncilDirective7l/354/EEC/of18Oct»b«r
1971relatingtounitsofmeasurement whichmaybeusedinthe
Community,MemberStatesmayrequirethattheweightshouldalso
beexpressedinimperialunitsofmeasurement .
(e)(i)inthecaseoftheonuleifiedsr-aicemcontainingoneo-£-more
ofthesubntonooslistedinAnnexIITrbl*?sA,DcC#DendF
.thofollowingwordsasappropriate :
-withpermittedcolouringmatter.
-withpermittedprocervatives ■•
-withpermittednntiojddnnts
-withpermittedsrnuloifiero nndgellingng«nts
-withpermittedflavours !!
I.v'
(ii)inthecrisaofthe©mulcifiedg-uogssent.raninsniHz/vog-*/tavj
proteinthisindicationshallr-ppenrasanintegralportof
thonaaoofthecausein.charactersofthebc/i©Gizcand
colourastheoaidnams«
(f)inthocaseoftheeaiulsifiodsaucescontainingnoeticc.oidtk«
.words-containssyntheticccetieacido'
Cg)thoname,crregisterednameendp.dresoorregisteredofficeof
therasnufacttsargpackerorvendoroftheemulsifiedsauces(
providedalwaysthattheinformation godeclaredph^llinclude
thesaiddetailsinreopectofoneornoreofsuchpersons
establishedintheCommunity 0
(1)QJNoL243,29.lO.i97ip.29

Thedeclarations required inparagraph 1(b)and (c)above chall appear
immediately after or "below theappropriate designation oftheemulsified
sauces incharacters uniform astosize and colour with thesaid appropriate
designation .
Paragraph 1above shall hotapply totheemulsified sauces packed in
containers having adeclared netweight inexcess of10kgwhich arenot
sold orintended forsale byretail insuch quantity ,provided always that
theindications required tobegiven bysubparagraph 1(d)to'(g)shall
begiven ininvoices ,consignment notes orother such transit documents
relating tothe sale oftheemulsified sauces packed insuch containers .
Member States shall notbylegislation ,regulation ,administrative action
orotherwise require inrespect oftheemulsified sauces thedeclaration
ofinformation additional toordiffering inanyparticular wayfrom the
requirements ofparagraph 1and 2ofthis article .
Article 7 '
9
Each Member State shall attribute aname initsownlanguage orinanother
language oftheCommunity ,toevery emulsified sauce forwhich compositional
standards aresetoutinAnnex Ichapter 2. <■>
However ,nothing inthis Directive shall betaken toprohibit theuseofthe
name soattributed foremulsified sauces which comply only with .anyrelevant na­
tional legislation andwhose labelling consequently does notinclude themark E•
Within oneyear ofthenotification ofthis directive ,theKember States
will transmit totheCommission thesaid list ofthedenominations .This list will
bepublished bytheCommission intheOfficial Journal oftheCommunities .
Article 8
Nothing likely tomislead orconfuse apurchaser orconsumer shall hepermitted
toappear onanylabel packaging advertisement orpublicity concerning the
emulsified sauces inparticular - . ••.

(a)Nopictural graphic ,artistic orother allusion ofanysort tothe
presence intheemulsified sauces ofeggs oreggyolks shall "be
permitted unless theemulsifed sauces contain atleast 2percent
ofpure eggyolk onthebasis ofthetotal netwei^it ofthepro­
duct ,except when ecrual prominence isgiven toaprecise statement
ofthe percentage ofpure egg yolk actually used ,
(b)Noreference shall "bemade inthelabelling oftheemulsified sauces
Itosavoury oraromatic edible substances unless such substances have
'been used inquantities sufficient tocharacterise them .
I
ι
(c)Noderivatives ofthenames given totheemulsified sauces bythe
!Member States shall bepermitted inanydescription oftheemulsified
sauces which claim tocomply with this directive ifthey donot
meet thecompositional standards setoutinAnnex Ichapter 2.
Article 9
Iftheemulsified sauces correspond tothecompositional ,manufacturing ,,
packaging ,labelling andpublic health provisions ofthis directive andbear
the (e|mark ,each Member State shall permit their unhindred entry into ,and
sale within their respective territories .Provided always that each Member
State may "v '
V s • *
(a)require that thedeclarations tobemade under Article 6(lj»
paragraphs (a)to(f)appear initsownNational language .
(b)maintain theprovisions ofanyexisting domestic legislation ,
regulation ,oradministrative action prohibiting theuseof
synthetic acetic acid intheemulsified sauces ,until such
time asthequestion oftheuseofsynthetic acetic acid in
foodstuffs isthesubject offurther Community decision .
Theprovisions ofparagraph 1shall notprevent eachMember
State from retaining such provisions ofitsnational legisla­
tion ,regulations oradministrative actions which maybeapplicable tothe
emulsified sauces andwhich relate totheprotection ofindustrial and
commercial property ,andthesuppression ofunfair competition *subject to
their compatibility with theTreaty .

Article 10
Therules forsampling andmethods ofanalysis required tocontrol the
ingredients andmanufacturing processes oftheemulsified sauces covered "by
this directive shall hedetermined inaccordance with theprocedure laid
down inArticle 11.
Following thesaid procedure andonthetinis oftheresults ofscientific
andtechnical research additions oramendments may "bemade toAnnex II.
Article 11
When references aremade under theprocedure setoutinthis Article they
shall bereferences totheStanding Committee onFoodstuffs (herinafter
called "theCommittee ")made bytheChairman oftheCommittee either onhis
owninitiative orattherequest ofaMember State .
TheCommission representative shall submit totheCommittee adraft ofthe
measure tobeadopted .TheCommittee shall give itsopinion onthesaid draft
within suchtime limit astheChairman oftheCommittee maydetermine having
regard totieurgency ofthematter inquestion .Anyresolution oftheCommittee
shall bedeamed tobecarried ifthere isamajority ofatleast 41votes in
favour oftheresolution .Thevotes ofeachMember State shall beweighted as
provided inArticle I48 (2)oftheTreaty ,TheChairman shall nottake part
inthevote .

\
4
\
»
(a)TheCommission shall adopt such measures asaccord ,with the
decision ofthe Committee ,
(b)When ameasure isnotapproved "bytheCommittee ,orifthe
Committee does notwithin theprescribed time limit express its
view infavour oforagainst themeasure ,theCommission shall
forthwith submit totheCouncil aproposal relating tothe
measures tobetaken .TheCouncil shall reach adecision bya
qualified majority under Article 148 (2)oftheTreaty .
(c)If,ontheexpiry ofaperiod ofthree months from thedate the
matter wasreferred totheCouncil bytheCommission ,theCouncil
hasnotdecided theissue ,themeasure proposed shall forthwith ;
beadopted bytheCommission .
■f
\ '■

-10-
Article12
1.Withinoneyearofthenotification ofthisdirective,MemberStates
shallwherenecessaryamendtheirlegislationtocomplywiththeprovi­
sionsofthisdirectiveandshallimmediately informtheCommissionthat
theyhavedoneso.Legislationgivingeffecttotheprovisionsofthis
directiveshallcomeintoeffectby acthelatest.
2.MemberStatesshallensurethatthetextsofthemainprovisionsofnational
lawwhichtheyadoptinthefieldgovernedbythisDirectivearecommuni­
catedtotheCommission.
Article13
ThisDirectoveshallbeaddressedtotheMemberStates.

-11-
l
ΑΪΤ?ΓΓΧΤ ;
ClIAPl'FR1
SI),DT?:OT???Oïï AHPCUSSIFTCATOf 0?SftlKTSS
riO"3TCHïTÎÎBPIRgCTIVS APPMTS
suitableforhuman
consumption
Wto00J&G-3ZrofosrotXtoinArtiel-2shallbocondimentpsfep.-a-^tions/
o\vir:5bythoonnxlEioti .o2edibleoilsraidfatsderivedfromvecetoblou,
ridir.lcoyfi^hinonaqueouscubctancomadeupbyasolutionofalimentary
rtsiclr..cri5('«'^fcraontedvinegar*
Unlessiliac-ontoirf;otherwiseexpresslyrequiresallreferencesin^Jiia
vetotha^UDXVoityofaaubstanceprossntinosauceexpressedar.
apoiheritage,Ehallbet.akentoboareferencetotheweightofthotsubslmce
erqprosL-edaa-apercenta.;j3ofthoweightofthafinishedproduct*...-
9
I't'ij'thep&rpoceaOithisdirectivetheeausosdefinedinthisAnna;:
chc.llb-sRcpnrate.dintothroecategoriesasfollows:
C'nto/roryASauceswhosetotnlediblooilrxdfatcontentisnotlossthan•ib'Mvflrit•*
80per©'jnt„ *
G^g^oy^BRaucosv;no3-3totaledibleoilendfatcontentis50rtorcentOX?
morsendlossthan80percent*
y
22ti£.v3:3L.£Epv.cosuiioeototaledibleoilandfatcontentisleesthan
50P0?<S"2lt
X:idctsKminintftheparticularCategoryintowhichasancefallsand
fcr"iliapurpcresofCIv.ptov2ofthisAnnextholipidclementofanyeC2
yolk\y~u~cortofencheavi.eeshallbedeemedtobeparicfthetotglcd^bio
oiljn'ifatcontentofeu.chsauce*
ΙΟβ/960/000
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S:ro-.so~Ine^chofihaabove&tt630H.esfcoy,eab,1enttothepjoviniona
oofArmox2h'.».*coftCfOtsfeninediblesubstr.ncenintendedtocivafactejfioo
1h'-;:o r

•*13
CÏJAFTTSÏ2
PA'^-JCUIAT ?D:-il?nTjTXO?TSOPSAUC3STOIfKICTTEACH
Vir:^SgfflESHALLATTRIBUTEANAME
Ar.vanccrr.-lr-ifiodonv-.oausuallycrlledMmsfconaaiB© M. :
{a}Thisici'U©.TailioninvrMch •
(i)thefat'v.yphaseison&eupsolelyo?ediblevesetoilc ,ol'i■■(:
(j.i.)ihaa:\rjow3phaaeiotaadeupbyasolutionofalimentarya$i&a$
generallyfomentedvinegar
(iii)©egyolkaarousedintheemulsifyingprocess
(''.Phoe.er-.pc-BitS.OKcfthisemulsionshallcomplywithth©
Efcenc/ard '. * .
■"."J';'■■""Y'
i'•lainiiïavjcontent.•
oilssildfats |;j60percent.
".oc'cvtiií-an-'pxu-espgyolk !••795Pei°eeiY(''©2ps"®f33í2<*
'aoape^eearíte^se -
tivûtotalfavsonce
<*
BeTa>'ien^lidfisdsauceusuallycallod"aioli"shallcomplywithtJaa
rtsiidat'dinpare^yeph10A<>aboveandshallcontainsufficientgallic
ic thesauce.
TheC-Hiilcifiodsaucesusuallyreferredtoaswocuceforsalnd"1souee
for-friedpotutoes"»"ealadcreamorsaladdressing"o

-14-
1
(v)Thisianilemulsioninwhich
o . „
(i)Thefrttyph.?.socontainsnoedibleoilo?r.dfeteotherthe
vosoti'.blooil
(a)thopfjtjeouaplxrooiamadeupbyasolutionofrlincntoir ,7
atids,Generallyfer-aentedvinegar
(ili)yolkoz»milkproteinorvegetableproteinnreusodin
thoeimilnifying proeocoo
*
(b)Tb.ocanpositionofthisemulsion6halla>mplywiththefollowing
etrndrtrd
> rtlnirnimcCntoat
10percorit
7,5percentcxprnzcea .
p.gapercentnrp°i"
thetot.'ilfatCent
,GoSo
Q«S«
y»\eemulsifiedsauceucuallycalled"EearrjaiseEsauce"
é
(ci)ïhinierjicm;ilsioninvhieh
(i)thefattypbecacontainsnoedibleoiicpudfatsotherthrn
vogotablqoils,orbutter,sinrjlyopinccmbinatiViwith
eachether
(ii)tho3/iUooitr)phaseioraadeupby•?-solutionofalisa&.'vrjy
aoids^ener5llyfermentedvinec-*^
(ill)yoliosereuoedintheemulsifyingprottosreaoilsandfnta
toclinicallypupaeggyolk
or
vegetableprotein
or
Eil>protein

–15–
(Vcoitionofthisemulsionchnllcomplywiththefollowir-j
minjïïT-jrapontent
oilsor;dfrits SOpex'cent
techr.icaT.lypure©S3yolk 7,5po*oontoxprcecec .
noap?r«cntacoof
thetotalfr.taontmt
crA.}TcQcn .Q0So
I
4o-aíi:e.i.ulrJ.i'í-cdea«cosur.u~.llyealled"tartSTcause","rmat^ydsnuee",
ci*"-.-cakt.pi1nattOs"»
(a)Thesenav.eeDMCOemulsionsinwhich
(i)thofa'ityphasecontainsnoedibleoileendfateotheyth.ar»
ve^otableoil
(tl.)thotqii30"jQphaseismadeupbyasolutionofalimentary
asidegenerallyfermentedvinegar
(iJi)yolksareU3edinthoemulsifyingproooosa '
t
(b)Tlv.;compositionoftheseerauleionschallcomplyviththefollowing
etradaràr;
(i)Cocaohtoallofthua
cininn.cQcontant
oilsandfats 50',J
technicallypureeggyoll: 7»5P®**oentexr^eeseu
asapercentageof
thetotalf-\tcontent
(iii)laadditioneachoftheseetiulsioiiseha.llcoivcaintisufficient
QUf-.nti.tyoftheingredientindicatedincolumn2toebaratfieris -*
theemy.lsion
Col»1 Col.2•
*Taltarsauce" Capers
"Rc-mou-v^dr'"pieru^nt"or''elvrpoauoe"TTustcx-d-fin»h:s*£'3
"oocktailsauce" ■Tcroatoamroe

-16-
ATTTÇIX
PSfHITTHO ADT)TTTTT >
T/J3!iTA
Colou.rin?rovtter
■mMIyiilI–ww*t–iitinnii
XnCate-osyAetweesendinCafcogoify3enucseufellinguithxn
Anne*IChr.pter2(2)ocnt-'viningmilkorvegetableprotein
theonlypermittedcoloufrin.^rattierohallbeZ160Caro'iarioidr ,
asp:roncij.'ibodbytheCouncilDirective23October\%2ontheappro::iJS?tioii
oftulcp.concerningcolouringcubcteneeowhichnaybousedinfoodsintjaded
forfctvnmcmsunptionassubsequentlymended(hereinnftorreferredtons
"theCouncilDirectiveoncolouringmatter")o .•
otherInCategoryBGPUCCB,thooogentioasdinPRRR.-jraphIC.bovo,
9
ONDC^XC^O'J-J0cr;ucet;»allthecolouringmatterlicitedin"theCouncil
Directiveoncolouringra.ittor"undertheconditionslaiddowninthat
DirectiveCZQoextnitoed, •»Ii':

-17
TABLH 3
■Tr^j-raum pcminsi b;
content fx}
(sAc )
C^te /royy A
■:201
ϊϋ201
ΐ20!f-offbit :rerid
fje&' an;r,ojbr;to (sodili calt of
coreiri<sp.cr.d )
Pot&scit' /acombat *(notasBiùni
tali ofcorbio acid )
Colpiva ooi'baM© (caloium ealt
ofconcie c.cid )CrtP.Torriorv 3nr <C
(oontcsit )(aontontexprosrïeà
exprescod n.s ) p.eeorbie ac-à )
Gorbie aeid ))
E210
D211
Ε212
13213
132M]?-3nr.oic aoid )
ViW.T>7 o//ÎA/I'îurnSocLíud btazcato (dodíum ealt of
b?ní;oie ac.iã )
rTtcoeiy ^benroate
(pcriaficsiufc salt of
benzoic atsid )
CrltTlviTi benzoate (caicium
ealt ofbenzolo acid )
c:t p-hydjro :ybsnaop.t&
(ethyl s3-'ost of
p-hj ,dro^yboa zoioacid )(oontont
exparossod as
bensoie aeid )(content oxproaued
aebenzoic acid )
0.5 •
(content )(content expressed
oxpsMSBod ao )asbenzoic acid )
benzoic aeid ))
0«0/·<
(x)T.X'So preservatives naybooraployed alono oinftly orincombination «Tlieir
UvC ^incombination isauthorised only incfanntities
s.\on ills siffiior!thopereentsges ofthse© preservatives vslr.ted %o
i-lfjnasirrru'n content pencil oaiblo foreach ofthsa dose notexceed 100 *,

lu
Hn:rirnt?rnpormlr>rtil)lo
contcut\i:j
(sAs)
Cr.torios-yACr.xerx>rlc,n Brr.d
S215f;odj.waeil\yl ) y
p~J\7c:ii',o:.^ibcnaoc,to )ne <v,
)(ecìitent .)(oontent
)expressedna)-expreooedr.a
)bc-nzoioacid))benzoicneid)
E2.1oFropy3.iviv/fil'orr/brnaoc-to } )
(propylou-ier»of ) <
p~-Aycl.L:'0:-ç,-bevizoior.c:ld)j \
-21'/Sodiiv.tm'opyl \ \
P~hyt\?C::yÎK-isor.te ) \.
ot
000/000
(x)Cf*footnote(K)onj-racadinspage.

-19-
TAnWJWo
Ántioxicrtfrte
S300
13301
3302
E303
Ξ30Λ
E305
E307
E303
E309
E311
E312
E320
E321
00*"
(œ)
(xxz)L-cacoïbici&o:id(x) j
Sodlv-jB1–p.seoipfacfc©(x)(eodivaBait
c-fl~osoci,*bi<9aoid)
C".loivrn«orbato(;:)(oaleiwnGctltj
oCl.-mcoi-bicaoid) /
' •
Aeo'iieestesTofl-ascorM©r.oid(x)
(asoosbylr..QQuoxc)
r'olmtieestorof1-acoor'bicaoid
{o.ecor'aylpalmi/tate)(>:)
Tocopfc3«o3-jpichexrtxr^Gofnaturalorigin(:■:)
Dl-f!.lpAio,-tociophei''ol(x)
Dl-fCTWa-tocophorol(x)
Dl-clolta-toGophevol(x)
Octylgallate
Dodotiylgallata
Sratyla-iedhr/dyoxjraniQOl© (DILI)
Butylatodhydrozytoluono (BIiT);<*irîVïl;3J*jftwji3^■]01f?
!(sA-s)
Η,
/icBC
0vr>Ur.)
(eorciontoirpy^c-.TO-.i
ar,aosorbioreíi)
5(:oc)(x.tx;
0#1(x.x}(xxx/
ΛQOO/OOO
Urocfthoooraticx&dante dc*onotparaltor-refea-cneotot.hcs
pyoGetvj©ofvitamincintheprcdueteoncafned.
ContentesstciTjA&Cilisd .foy*th©3©v#?jpio,usp£,oc]L,.xGtj$caiplcyociBinr*ly
oyíneoTVbinafcion .
wofltenoGal&ulaucdinrelationtoth©fatcomcentofthep?©cluctf;

TA3L3D
-XC'TB,nt.nVjjIicorn,.thickpitC"srepndpollinr*p/rerrto
AVJ)&?emiSEHr
47A'TosoRR.O.d/i^.yeoHdooof
ocn^u.-ncblefnt'ïyacido
E472:IoaoandcU^lyc?,of
-eoonunsftLe£rMyacids
oDtovifie'dbyonoofthe
followingnert.dtj:
eeo'crlce.oirl,lacticacid,,
a'o'i<l,tnKarioacid,
oi'diaeelyl^tr.s'ta.H.c ecsid
k475Cuoroastoro tostg:poof
Be.oc.ria^-'OBo ?j?.doí"ocíinurnabla
Fnítyacida
E4(4Rttcss'ojlyfioi'iIEUSmixturesof
OS5CQ&3C£CIÛAQJVZPOQS FULDOF
noaoanadi,glycosidesof
consumablei'&fSyaaids
&:^^^P.G--r{,.LI?rRATITTTS
£400AlMnieaaxd
E4C.XScclivjaalr>i:i-y!;a
4Ö2Pcrto»£-oiui5e,T.ßiiia*fcö
E404Caleinmp.lfdnato
E405
S40/C-aravjhoen,cairo^heGmina
E410Carobs;3Cdflous»
F412c*«*coodflQ..u%guay
2413CuratrusMÊatà,t^aoaiithCategoryA
2(s)'
fî
I!
Qrto^r A
»;
1(χ)Ιώ.":ίΓ2Ξ/'^'Γ^^-^ΙίΐΙί :
(gAC)
-Gvtfvw-ico 3pnd0
10(χ)
J'
Caterwicra BondC
20(ζ).
•oo/<0A0
(x)Coijtaif.oo.-rtabliahedfopthosovaidousppoduotoenroloycdoinglyos-incombination# - *

-21-
S414musnr?Mo
E4^'-Iicti\'/\eoÂlulo«oCM'.rrr^jy^'fA 7i
4l'i-uwnorò»;3.0 ) )
440poetino s■1(-)\20(x)
)S4C'-rt'iOjr.Tnsvho'l ecllulcs®
(aorlii?.;;:e^ltofor.rboj.^yraotlvli c<
etbavofeallulo-ae) \
5tí£/\Sfyd.fo.-cj/pyopylüe'tra.yleellulooe) )
E4^5"ei-Uylsthjdeollalooojj
;h!
•f:/.οο9/οοο
(x)Coiitontaocrfcrvbliohedfoptheseva^J'mapjoducAs
orincombination# ?i;edQin.>y

ΦΛΒΙΏΕ
-Asianrnrlthoirp^.ltra
prjjy^irgiblo
contwfc
(aAc).
C'tcroricr ?*B-rjd0
il.£<!'!IVcseoia-anootntc
I?202HodìuTincGtM,e
E?o3Cr.leiivnpcetrte
V.210Lncti».ioid
E32?Godiumlottate(codiumeo.ltof
1netleacid)
1?32$Potaneivolistate(potncniuncalt
oflosticacid)
'!.'y?.j>Calolu'iiluciate(caiciurasaltof
lactioacid)
E330Citricaoid (
F.331Sodiumcitrateo(sodiumsaltsof}
citric,ceid) )
R332Potaccivwcitrates(potassiumcaltc
ofaxtyieaoid)
K333C?loiiuncitrates(oaloiiwb:Hgof
eitrioatid)
S324Tartarioaoid
E335Sr>;liunitcrtrr.tea(sodìumcaltaof
tarfcnrioacid)
K tnxtr!vtGD(potassium
so.ltsoftartaricacid)
E33'-.Doubléeodìvuanndpotaosiumtartrataintho rioceau^ryto
obtainthedceinedtcohnoio-
gioaleffect
j
'

-23-
TAr>Lr.F
PInvcuru"ndfi-.vowr
L«'uLVJJ-i.t< t.ÀV/J.
CO:itrr.j,
C.-te-'r.rte-;A,3'Mf
I•Flnv'n»:»3
-Jvrnúo:;?flr.vouia
-hssn'laeGnynthclicorcrtifici.-.l
flc.voo-vsthonir.incomponentcof
v/hioh,irsidont.iOf.1tothoDGof
naturalfl^vouro)inth?.n<co-.r\r■to
)obtainthecler-iredtr-f.-hr.o"i
)offoct
2»Plr.vct^*j:.nh^nsevs
Clutp.nicrtcidwitìitasodiun&nd)
potoesiuusalto •)
5{*)■Incsliui -ecidnrditssodiumend:
.potoesiuriorltc ^q^(r)
Gu^nylicr»sid.raidito-eodiuamd)'singlyorin-.ccrahin.iticn)
povaosil;!,' .C«U8 \ «
cmsr-.vulp.'fcGtl,r.ecordis*;tothotree,~.s^iuTiric,intKinio5u.?nyiir .-raid.

AMEX III
Description oftheMmark
The [kJmark shall appear asnear asconveniently possible tothe
topright hand corner ofanylabel attached totheemulsified sauces and
shall conform tothefollowing design .
< 6mm
3mm
JmmA
6mm
VActual size
m
Themark must beclearly legible andindelible .