CELEX: 51975PC0552
Language: en
Date: 1975-11-12
Title: Amended proposal for A DIRECTIVE OF THE COUNCIL, relative to the approximation of Member States legislation concerning mayonnaise, sauces derived from mayonnaise and the other emulsified condiment sauces (Presented by the Commission to the Council pursuant to the second paragraph of article 149 of the EEC Treaty.)

ARCHIVES HISTORIQUES
DE LA COMMISSION
COLLECTION RELIEE DES
DOCUMENTS "COM"
COM (75) 552
Vol. 1975/0206
 ---pagebreak--- Disclaimer
Conformément au règlement (CEE, Euratom) n° 354/83 du Conseil du 1er février 1983
concernant l'ouverture au public des archives historiques de la Communauté économique
européenne et de la Communauté européenne de l'énergie atomique (JO L 43 du 15.2.1983,
p. 1), tel que modifié par le règlement (CE, Euratom) n° 1700/2003 du 22 septembre 2003
(JO L 243 du 27.9.2003, p. 1), ce dossier est ouvert au public. Le cas échéant, les documents
classifiés présents dans ce dossier ont été déclassifiés conformément à l'article 5 dudit
règlement.
In accordance with Council Regulation (EEC, Euratom) No 354/83 of 1 February 1983
concerning the opening to the public of the historical archives of the European Economic
Community and the European Atomic Energy Community (OJ L 43, 15.2.1983, p. 1), as
amended by Regulation (EC, Euratom) No 1700/2003 of 22 September 2003 (OJ L 243,
27.9.2003, p. 1), this file is open to the public. Where necessary, classified documents in this
file have been declassified in conformity with Article 5 of the aforementioned regulation.
In Übereinstimmung mit der Verordnung (EWG, Euratom) Nr. 354/83 des Rates vom 1.
Februar 1983 über die Freigabe der historischen Archive der Europäischen
Wirtschaftsgemeinschaft und der Europäischen Atomgemeinschaft (ABI. L 43 vom 15.2.1983,
S. 1), geändert durch die Verordnung (EG, Euratom) Nr. 1700/2003 vom 22. September 2003
(ABI. L 243 vom 27.9.2003, S. 1), ist diese Datei der Öffentlichkeit zugänglich. Soweit
erforderlich, wurden die Verschlusssachen in dieser Datei in Übereinstimmung mit Artikel 5
der genannten Verordnung freigegeben.
 ---pagebreak---            COMMISSION OF THE EUROPEAN COMMUNITIES
                                                               ν
                                                           COM(75)552 final.
                                                           Brussels , 12 November 1975
                                                                                 /' ■ •
                                   / 1  Amended proposal for
                                       A DIRECTIVE C? THE COUNCIL        ,'■
                                                                          ^'
                          relative to the approximation of Member States                i
                          legislation concerning mayonnaise , sauces derived
                          from mayonnaise and the other emulsified condiment
                                                   sauces
                                                                             1 χ
                                                       Τ
                                  . \
                     (Presented by the Commission to the Council pursuant                      '
                       to the second paragraph of article 149 of the EEC Treaty .)
                                     \
                                                                                          " i7
                              • ι
                        ι
COI..(75 ) 552 final »
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        tfoadff&ioia S'i^jajtQsg (supplie4 by tko is&uots'y ebona that in 1972 abiu'c
2350O00 tons c£ ecailGificd ard ©2&©5» casaeoo uspq nm^aetus^d ia 1&® Cocmaityo
 * tlds qur^ity 0? CQiss3 wata put Iz&o 200 g bollaci 14 u&uid mmr.Lda aboat;
 .J botvloo o? Goieo poa? head a? the populctioa of -Slio 0alG2»£ad Caasuaityo
 ---pagebreak--- Prea îr - de m eraulsified rr-.uoes
            At this time there can be no trado in emulsified saucec unions thoy
eoaply with the national law of the member St at e in which thoy are to be cold «
The object ef this directive is to provide for a wider rrv.go of sauces to
be available to the Community consumer without affecting the ovp. il ability of
sauces which , while woll established and nccepted in their country of origin ,
Pife fcr one raison or another not r>ccept.~ble in other member States#
                                                                         \
            The proposal has therefore been amended EO as to ensure that a
member State need not fjnend its legislation concerning emulsified sauces
uh&c.h do not , 03? do net claim to comply with tho composition!, processing
and labelling requirement s of the direct ive »
            In this way existing consumer choice in each member State will not
be restricted in any way by the directive . On the contrary it chould bo
enlarged by the scope offered to ra.-yvufacturer3 to rationalize production and ,
freely to export all over the Community products which conform to the direc­
tive , and which must therefore be admitted by every member State®
            This GO called 'optional * approximation of the laws of member States
means that when member State have , as they must , amended their legislation
to give effect to the directive , the manufacturer will have ^ third 'option®
in addition to the two they already have , namely
            (i)    To manufacture their products in accordance with their ©vm .
                   national legislation .
            (ii) To manufacture their products in accordance with the legis­
                   lation of the State in which it is to be sold
                   and
            (iii) To manufacture their products in accordance with their own
                   national legislation, giving effect to the directive, for
                 ' sale in their own territory, and in tho territory of any
                   other member State®
 ---pagebreak---                        This type of approximation of lrvws c-.n only bo effective if it
    ia possible for ©oafepol authorities within the member States raid efc the
    f.?on'.;iorc to distinguish between produces whi sh claim to be in fire a circula­
    tion ir. the Coronvordty r.3 a whole ?nd these which olnim only to comply vith
    t /ia                   leg?, slat, ion of the State in which they are to be Bold# Provision
    for a central mask which at 'the sane time limits the fiald of application
    of. tJii) o.ireot ivs hss be^n made in tho text .
   0^h$r                      G
                                                                          Ν
                      As a result of the energy crisis the use of synthetic noetic as
   a aubevituto fes* fcmoirced vinegar iB a less economically attractive propo-
   ra.. ao.'i than it r:as when tho original proposal was tnede 0 In any case it rppc j^rs
   ../i-t synthetic -icaiic acid is not used in any very large quantity in tho
             \'.c.?.ur® of erralsi find sauces 0 It is rocognised that the two product 2
. 33. g f, ifg from tho health view point end provision is made fosr the information
  01 "ii<3 consume? o The question is therefore an economic one and for thin reason
    pjo\..£.ioii hn.'S bean mode to pemit those member States which forbid tho uc-e of
  f.Ootifs acid in emulsified sauces to continue to do so 0 'This is a situation
   * i-.^h V7ill be reviewed v/nen the general eoonomio problem surrounding these
  vW0 Products has been rosolv6d0                                •! , j !
                                            .                         '
                      Recently ther« has been p. tendency to market emulsified sauces
            n lew far, content , This situation has been taken into account in the
  ^oviEod prono;;al „
                     A list Oi reserved descriptions in the directive is not now proposed#
    iCr"e< "^           P'-'°?0?sal r;ives minimum standards for certain types of sauces *nd
    »dic.. t03 t^e ooitmon name usually given to them» These names do however
        - ex ia £;,o,i member State and it has been left to each member State to
 ex-sign a particular name or names to each type of saucs . as listed. It is
 pronooea to publish the complete lint of named in the "C" edition of the
         °"~X                  W'?' 0J'3 ^hcy have all been notified to the Conniesiono
 ---pagebreak---                                        «» fi C9
             ot-o awwv loea Important textual ckceisss vjiiidli toko asocunfc ot
                 in tha CeCT&zdty ciE«»        firtrfc psropoeal waa proaaatGd
tho C<5U"ri5llo
     Al¿ "Sao cs&üvsGz&a t.o ^k© «ss?igieal propocsal bava boaa ©i^lis? vindc^linod
c? nsasflasd by o vertical lim la tbo raos?^na _
    i
 ---pagebreak---                     RE CPGSAL rem A DIRECT r.n: o? Tin CQ - ETCIL
                                  0?
          relative to tho approximation of member fital en legislation
              concerning mr>yonnaiGO , sauces derived. from mayonnaise
                   and tho other emulsified condiment sauces
TIFu C0U3CIL OF EES EUROPEAN COrjUIJITIES ,
Having ro^ra°d to the IVenty establishing the Europem ITconcra.lo Cciasunii -- ^r.d
in particular Article 100
Having regard to tho proposal of the Cocraission,                             ♦
Having jrogpjrd to the ooinion of the TLUropean Perl ions:it »
                                                                                   • »' *
                                                     t
Havin." Fagatfd to tho opinion of the Economic and Social Ccoraittee ,
                                    \
                                                           i
Vlhoroos the corapositioj^ sisnnfocturo , wei^.t , pnekafjin.'*, labelling rnd , ■
denomination of certain emulsified sauces rind the eubr.tnneos which m,?y ba
used in their manufacture pre controlled by lav/ in certain member nt^te-3 :
                                                                     4
VXhoreao these laws differ from one raonber State to encthor ;
Whereas the differences in theoo laws constitute a barrier to trade in the
said 6iu"*lBifi9d sauces because manufacturers in the neater States roust aonply
with the lax* of tho necfoor State to which the product e ere consigned fo? sale
Whereas tho s^id differences , in the laws therefore havs a direat effect upon
the establishment and functioning of the Ccnrccn Jlarkct . ;•
 ---pagebreak---     Vharena Ocrar.unA «:y icuXoci flavoring «ho eosapoBitioa nnmjraotura,, woi.$it 9 paeSsaEingj
     labelling axA danemimtion of arKulaifiad ea&eas a?o noc©Geary0 if tha effect
    of tfcoca cliff©j7gzk?®g in tha laws of EoBbor • States upon tho establiGhiaent aad "
    funotioaiag of the Cocmoa Ka»k©t is "to "bo ©cuato^odj
                                  5
    JhzvoaB in establishing suefa Ccasaiaity ruloo It is daoireabl© to enla^ga e»d
    wot to vosfeiot tha axistiag *aao» of snob products avallabia to tho Coosnuotf
    ia the Ccasittuityj and whereas ia ordar to achieve tliio objective it io
    aecassayy to ©new© that Aa giving offoct to this Biroctiva iler.bar States
    aood not eraoad their existias Isolation a® ** s* p^oEaat *applies to ' '
    aoitloiSlcd rcaeca available to ooostaaaro withia thai* tarz-itoffias which''
    a^a ou'inido the Gcepa of ' this Dii-eotivoj
   Whereas it is tharofora necessary. to distinguish tha aauiaified sauces to
   whiab ■ this, Siroctiv© applies from those emulsinod eQwsea t?bich toiE£J outers' •:
   tho seopa of this Directive nevertheless oenply v^tb *hQ «>l«vaat raqtiis-oinenta of
   tha National legislation ^ a Heoabar States cad                  to this end it io moeMwry
   to iatrcdaeo specific Ccaraoa rule® at tho level of tho Cecity coacaraias Is-'
   belling              ,
  VtooiM, it io tMmbl* to m« «» orcation of *»!„„ j0 4be ^ 0.lPK1iatioa
   of esaalalfiGd eauoas in natters eoncamaiag footyiiyglon® labaUiag of food asa4 ■
  notarial a in contact with foodstuffs }
  l&sraao it ia neoossary to detara«. ns methods of analysis aad epjapliag fop
  tho control of tho rasEftfaotura and composition of tho said csnalaified C3UOSC
  end wher-oas it is nooossary that tho Cceaaiesioa should bo euthoriead in acoordaaoa-
  with established procedures to secure tha edoptioa of emoh methods as coon as
• possible ;                                   t
  Wlieroaa in thoea canos an which tho Council oathorioos tho Cenaiisaion to 'incite
  regulation. ©oncoming foodstuffs it ia naooscary that a prcoedwgi ba established
  to eaoaro and maintain close coaperatioa between tho Kezribar Statoa and tha C«a-
 taiosioa within tha steading Corsaittoa for fcplotuffs oat up by tha Council en
 ---pagebreak--- HAS ADOPTED THIS HTBECTIVE -                               I
                                  ARTICLE 1                  S
                                  –––-                        /           |
                                                               Κ
                                                              •Λ            .
        For the purposes of this directive emulsified sauces means those
 whose characteristics are indicated in Annex I. Only these sauces may
 "bear the (E) mark described in Annex III and then only when they fulfil
  the conditions laid down by this directive .
                                  Article 2
        The emulsified sauces mentioned in this directive must be manu­
 factured from raw materials of sound merchantable quality.
        Such raw materials shall be stored and handled under conditions which
  chemically and bacteriologically maintain the said characteristics .
        Eggs and egg products used in the manufacture of the emulsified sauces
  shall be hens' eggs or hens' egg products .
                                                                 9
                                  Article 3     .
        Additives , other than those listed in Annex II within the limits of
  use respectively presented for each of them , shall not be used in the manu­
  facture of the emulsified sauces to which this directive applies *
                                  Article 4
        The emulsified sauces mentioned in this directive must comply with
  the following bacteriological characteristics *
        - pathogenic micro-organisms and toxins : absence in 25 g
        - coliforms : absence in 1 g
        - anaerobic sulfite-reducing agentss maximum 10/g
        - pathogenic staphylococci (positive and negative coagulase): absence in 1 g
        - fungi : maximum $00/g
        – salmonella : absence in 25 g.
 ---pagebreak---                                    Article 5
                            e
        Only material or substances neither likely to impair the organoleptic
 or chemical characteristics of the emulsified sauces mentioned in this directive
 nor likely to constitute any danger to human health shall be used in packaging
 the emulsified sauces .
                                   Article 6
       Without prejudice to Community positions to be adopted in this field,
there shall be securely attached to every container in wilich are packed thg
emulsified sauces to which this directive applies, and in a prominent position,
a label bearing in clearly visible , easily legible and indelifcie characters :
       (a) A name             attributed, as the case may be , by eaeh Member
            State , in accordance with the provisions of Article 7 ,
       (b) In the case of the emulsified sauces whose fat content iat         ^
           exclusively by edible oils or fats of vegetable origin p*
           or a mixture of such products, a declaration of the total fat cQn_
           tent expressed as a percentage of the wei^it of the finished p*oduot
 ---pagebreak---  ( c) with regard to § b hereovcr9 in the cr.oe of the cnulcGfia.l cr^. ceo
         whone fat content if? made up of oither edible cilo or fr>tn of
         r.nlmnl origin, nnd v oj% ediblo oils and fats of vegotiblo origin ,
         a doclrapption of fot content for . each t.yp* of fat expsfoesscl rs a
         percentage of the v;ei aht of the finished products
(d) a doelarn.tion of the net weight of the emulsified fsauooH ft^preoscd
         in gram3 op kilcfp*njTi3 ; provided .v.lwr<ir3 that until the and of the
         transitional period during which the imperial units of m«a»urtm«nt
         contained in Annex II to Council Directive 7l/354/EEC /of 18 Oct»b«r
         1971 relating to units of measurement which may be used in the
         Community, Member States may require that the weight should also
        be expressed in imperial units of measurement .
( e) ( i )        in the case of the onuleified sr-aicem containing one o-£- more
                  of the subntonoos listed in Annex II Trbl*?s A , Dc C # D end F
                . tho following words as appropriate :
                  - with permitted colouring matter .
                  - with permitted procervatives         ■   •
                  - with permitted nnti ojddnnts
                  - with permitted srnuloifiero nnd gelling ng«nts
                  - with permitted flavours          ! !
                                                     I     . v '
         ( ii )   in the crisa of the ©mulcified g-uogs sent.ranins niHz/vo g-*/t avj
                  protein this indication shall r-ppenr as an integral port of
                  tho naao of the cause in . characters of the bc/i © Gizc and
                  colour as the oaid nams «
(f ) in tho case of the eaiulsifiod sauces containing noetic c.oid tk«
     . words - contains synthetic ccetie acido '
Cg) tho name , cr registered name end p.dreso or registered office of
        the rasnufacttsar g packer or vendor of the emulsified sauces (
        provided always that the information go declared ph^ll include
        the said details in reopect of one or nore of such persons
        established in the Community0
   ( 1 ) QJ No L 243, 29.lO.i97i p. 29
 ---pagebreak--- The declarations required in paragraph 1 (b) and ( c) above chall appear
immediately after or "below the appropriate designation of the emulsified
sauces in characters uniform as to size and colour with the said appropriate
designation .
Paragraph 1 above shall hot apply to the emulsified sauces packed in
containers having a declared net weight in excess of 10 kg which are not
sold or intended for sale by retail in such quantity, provided always that
the indications required to be given by sub paragraph 1 (d) to' ( g) shall
be given in invoices , consignment notes or other such transit documents
relating to the sale of the emulsified sauces packed in such containers .
Member States shall not by legislation, regulation, administrative action
or otherwise require in respect of the emulsified sauces the declaration
of information additional to or differing in any particular way from the
requirements of paragraph 1 and 2 of this article .
                                Article 7                                         '
                                                              9
Each Member State shall attribute a name in its own language or in another
language of the Community, to every emulsified sauce for which compositional
standards are set out in Annex I chapter 2 .     <■>
However , nothing in this Directive shall be taken to prohibit the use of the
name so attributed for emulsified sauces which comply only with .any relevant na­
tional legislation and whose labelling consequently does not include the mark E •
Within one year of the notification of this directive , the Kember States
will transmit to the Commission the said list of the denominations . This list will
be published by the Commission in the Official Journal of the Communities .
                                 Article 8
Nothing likely to mislead or confuse a purchaser or consumer shall he permitted
to appear on any label packaging advertisement or publicity concerning the
emulsified sauces in particular -                               .  • •.
 ---pagebreak--- ( a) No pictural graphic , artistic or other allusion of any sort to the
        presence in the emulsified sauces of eggs or egg yolks shall "be
        permitted unless the emulsifed sauces contain at least 2 per cent
        of pure egg yolk on the basis of the total net wei^it of the pro­
        duct , except when ecrual prominence is given to a precise statement
        of the percentage of pure egg yolk actually used ,
(b ) No reference shall "be made in the labelling of the emulsified sauces
      I to savoury or aromatic edible substances unless such substances have
     '  been used in quantities sufficient to characterise them .
   Iι
( c ) No derivatives of the names given to the emulsified sauces by the
    ! Member States shall be permitted in any description of the emulsified
        sauces which claim to comply with this directive if they do not
        meet the compositional standards set out in Annex I chapter 2 .
                                    Article 9
If the emulsified sauces correspond to the compositional , manufacturing,,
packaging, labelling and public health provisions of this directive and bear
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 the declarations to be made under Article 6 ( lj »
        paragraphs ( a) to (f ) appear in its own National language .
(b) maintain the provisions of any existing domestic legislation,
        regulation , or administrative action prohibiting the use of
        synthetic acetic acid in the emulsified sauces , until such
        time as the question of the use of synthetic acetic acid in
        foodstuffs is the subject of further Community decision .
 The provisions of paragraph 1 shall not prevent each Member
 State from retaining             such provisions of its national legisla­
tion, regulations or administrative actions which may be applicable to the
emulsified sauces and which relate to the protection of industrial and
commercial property, and the suppression of unfair competition* subject to
their compatibility with the Treaty.
 ---pagebreak---                                 Article 10
The rules for sampling and methods of analysis required to control the
ingredients and manufacturing processes of the emulsified sauces covered "by
this directive shall he determined in accordance with the procedure laid
down in Article 11 .
Following the said procedure and on the tinis of the results of scientific
and technical research additions or amendments may "be made to Annex II .
                                 Article 11
When references are made under the procedure set out in this Article they
shall be references to the Standing Committee on Foodstuffs (herinafter
called " the Committee") made by the Chairman of the Committee either on his
own initiative or at the request of a Member State .
The Commission representative shall submit to the Committee a draft of the
measure to be adopted . The Committee shall give its opinion on the said draft
within such time limit as the Chairman of the Committee may determine having
regard to tie urgency of the matter in question. Any resolution of the Committee
shall be deamed to be carried if there is a majority of at least 41 votes in
favour of the resolution. The votes of each Member State shall be weighted as
provided in Article I48 ( 2 ) of the Treaty, The Chairman shall not take part
in the vote .
 ---pagebreak---                                                              \
                                                               4
                                                               \ »
( a) The Commission shall adopt such measures as accord, with the
     decision of the Committee ,
(b ) When a measure is not approved "by the Committee , or if the
     Committee does not within the prescribed time limit express its
     view in favour of or against the measure , the Commission shall
     forthwith submit to the Council a proposal relating to the
     measures to be taken . The Council shall reach a decision by a
     qualified majority under Article 148 ( 2 ) of the Treaty.
(c ) If, on the expiry of a period of three months from the date the
     matter was referred to the Council by the Commission , the Council
     has not decided the issue , the measure proposed shall forthwith ;
     be adopted by the Commission .
                                                           ■ f
                                                      \ '■
 ---pagebreak---                                 - 10 -
                          Article 12
1. Within one year of the notification of this directive , Member States
   shall where necessary amend their legislation to comply with the provi­
   sions of this directive and shall immediately inform the Commission that
   they have done so . Legislation giving effect to the provisions of this
   directive shall come into effect by                      ac the latest .
2. Member States shall ensure that the texts of the main provisions of national
   law which they adopt in the field governed by this Directive are communi­
   cated to the Commission .
                          Article 13
   This Directove shall be addressed to the Member States .
 ---pagebreak---                                                    - 11 -
                                                                                      l
                                                ΑΪΤ?ΓΓΧ Τ                               ;
                                               ClIAPl'FR 1
                              SI), DT?:OT???Oïï AHP CUSSIFTCATOf 0? SftlKTSS
                              riO "3TCH ïTÎÎB PIRgCTIVS APPMTS
                                                                             suitable for human
                                                                                          consumption
            Wto 00J&G-3Z rofosrotX to in Artiel - 2 shall bo condiment psfep.-a-^ti ons/
o\vir:5             by tho onnxlEioti .o2 edible oils raid fats derived from vecetoblou ,
rid ir.lc oy fi^h in on aqueous cubctanco made up by a solution of alimentary
rtsiclr.. c ri5('«'^         fcraonted vinegar*
           Unless ilia c-ontoirf; otherwise expressly requires all references in^Jiia
                 ve to tha ^UDXVoity of a aubstance prossnt in o sauce expressed ar.
a poiheritage , Ehall be t.aken to bo a reference to the weight of thot subsl mce
erqprosL-ed aa -a percent a.;j3 of tho weight of tha finished product *                        ... -
                                                                       9
            I't'ij' the p&rpocea Oi this directive the eausos defined in this Anna;:
chc.ll b-s Rcpnrate.d into throe categories as follows :
C'nto/rory A
•ib'Mvflri t •*
                       Sauces whose totnl ediblo oil rxd fat content is not loss than
                       80 per ©'jnt „                                      *
G^g^oy^B                Raucos v;no3-3 total edible oil end fat content is 50 rtor cent OX?
                       mors end loss than 80 per cent *
                                                                    y
22ti£.v3:3L.£ Epv.cos uiioeo total edible oil and fat content is lees than
                        50 P0? <S"2lt
             X:i dctsKminintf the particular Category into which a sance falls and
 fcr "ilia purpcres of CIv.pt ov 2 of this Annex tho lipid clement of any eC2
yolk \y~u~cort of ench eavi.ee shall be deemed to be pari cf the totgl cd^bio
 oil jn'i fat content of eu.ch sauce *
                                                                               ΙΟ β /
                                                                              960 / 0 0 0
                 I
 ---pagebreak---                                           - Ï2 -
           S:ro-.so~ In e^ch of iha above &tt 630H.es fcoy , eab,1ent to the pjoviniona
                            o
of Arm ox 2 h'.».*cof t CfOtsfenin edible substr.ncen intended to civafactejfioo
1 h'-;:o r
 ---pagebreak---                                            •* 13
                                        CÏJAFTTSÏ 2
            PA'^-JCUIAT? D:-il?nTjTXO?TS OP SAUC3S TO IfKICTT EACH
                Vir:^ Sg fflE SHALL ATTRIBUTE A NAME
Ar. van ccrr.- lr-ifiod onv-.oa usually crlled MmsfconaaiB©M            .                  :
    { a} This ic i'U ©.Tail ion in vrMch                                                             •
           ( i ) the fat'v.y phase is on&e up solely o? edible vesetoilc, ol'i ■ ■ ( :
           ( j.i.) iha a:\rjow3 phaae io taade up by a solution of alimentary a$i&a$
                   generally fomented vinegar
          (iii ) ©eg yolka aro used in the emulsifying process
    ('    '.Pho e.er-.pc-BitS.OK cf this emulsion shall comply with th©
          Efcenc /ard                                    ' .         *                           .
                                    ■" . "             J      ';           ' ■■ ""Y                  '
                                                        i'•   lainiiïavj content. •
           oils sild fat s                                   | ; j 60 per cent .
       ".oc'cvtiií-an-' pxu-e spg yolk                       ! ••   7 9 5 Pei° eeiY(' '©2ps"®f33í2<*
                                                          '               ao a pe^eearíte^se-
                                                                          tivû total fav son ce
                                                                                             <*
Be Ta>'i en^lidfisd sauce usually callod "aioli " shall comply with tJaa
    rtsiidat'd in pare^yeph 1 0A <> above and shall contain sufficient gallic
    ic                        the sauce .
The C-Hiilcifiod sauces usually referred to as wocuce for salnd" 1 souee
for- fried pot ut oes" » "ealad cream or salad dressing" o
 ---pagebreak---                                      - 14 -
                                                                              1
( v ) This ia nil emulsion in which
                    o                                                       .   „
       (i)     The frtty ph.?. so contains no edible oilo ?r.d fete other the
               vosoti'.blo oil
       ( a ) tho pfjtjeoua plxroo ia made up by a solution of rlincntoir,7
               atids , Generally fer-aent ed vinegar
       ( ili )      yolk oz» milk protein or vegetable protein nre usod in
               tho eimilnifying proeocoo
                                                                  *
( b ) Tb.o canposition of this emulsion 6halla>mply with the following
       etrndrtrd
                                           >              rtln irnim c Cnt o at
       oils and fnta                                         10 per corit
       to clinically pupa egg yolk                            7,5 per cent cxprnzcea.
                   or
                                                                    p.g a percent nrp °i"
                                                                    the tot.'il fat Cent
       vegetable protein                                        ,   GoSo
                   or
       Eil> protein                                                 Q«S «
y»\e emulsified sauce ucually called "Eearrjaise Esauce"
                                                                       é
( ci ) ïhin ie rji cm;il s ion in vhieh
       (i )    the fatty pbeca contains no edible oiic pud fats other thrn
               vogot abl q oils , or butter , sinrjly op in ccmbinati Vi with
                each ether
        ( ii) tho 3/iUooitr) phase io raade up by •?- solution of alisa&.'vrjy
               aoids ^ener 5 lly fermented vinec-*^
       ( ill )      yolios ere uoed in the emulsifying prottosrea
 ---pagebreak---                                                 – 15 –
        (V                  coition of this emulsion chnll comply with the followir-j
                                                                      minj ïïT-jra pontent
                oils or;d frits                                           SO pex' cent
                techr.icaT.ly pure ©S3 yolk                                7,5 po* oont oxprcecec.
                                                                                    no a p?r«cntaco of
                                                                                    the total fr.t aont mt
                crA.}TcQcn                                                         . Q0So
                                                       I
4o- aíi : e.i.ulrJ.i' í-cd ea«cos ur.u~.lly ealled "t art ST cause", "rmat^yd snuee ",
    ci* " - .- cakt.pi 1    nattOs "»
        ( a ) These nav.eeD MCO emulsions in which
                (i)      tho fa'ity phase contains no edible oile end fate othey th.ar»
                         ve^o table oil
                ( tl.) tho tqii30"jQ phase is made up by a solution of alimentary
                         aside generally fermented vinegar
                ( iJi )        yolks are U3ed in tho emulsifying proooosa                              '
                                                                            t
        (b) Tlv.; composition of these erauleions chall comply vith the following
                et radaràr;
                ( i)     Cocaoh to all of thua
                                                                      cininn.cQ contant
                         oils and fats                                      50 ', J
                         technically pure egg yoll:                           7 » 5 P®** oent exr^eeseu
                                                                                      as a percentage of
                                                                                      the total f-\t content
                ( iii )  la addition each of these etiulsioiis eha.ll coivc ai n ti sufficient
                         QUf-.nt i.ty of the ingredient indicated in column 2 to ebaratfieris-*
                         the emy.lsion
                                     Col » 1                                         Col . 2 •
                        *Taltar sauce "                                     Capers
                         "Rc -mou-v^dr' "pieru^nt " or ''elvrp oauoe "      TTustcx-d - fin » h:s*£'3
                         " oocktail sauce"                          ■       Tcroatoa       mroe
 ---pagebreak---                                              - 16 -
                                        ATTTÇ IX
                              PSfHITTHO ADT)TTTTT>
                                        T /J3!iT A
                               Colou.rin ? rovtter
                               ■ m MI y i il I –ww*t – iitinnii
        Xn Cate-osy A etwees end in Cafcogoify 3 enucseu felling uithxn
Anne * I Chr.pter 2(2) ocnt-'vining milk or vegetable protein
           the only permitted coloufrin.^ rattier ohall be Z 160 Caro'iarioidr,
as p:roncij.'ibod by the Council Directive 23 October \%2 on the appro::iJS?tioii
of tulcp. concerning colouring cubcteneeo which nay bo used in foods int jaded
for fctvnm cmsunpti on as subsequently mended (here innftor referred to ns
"the Council Directive on colouring matter") o                                             . •
                              other
        In Category B GPUCCB ,                  thooo gentioasd in PRRR .-jraph I C.bovo ,
                                                                        9
OND C^XC^O'J-J 0 cr;ucet;»all the colouring matter licit ed in "the Council
Directive on colouring ra.ittor" under the conditions laid down in that
Directive CZQ oextnitoed ,                                      • » I i ':
 ---pagebreak---                                                      - 17
                                                   TABLH 3
                                                                          ■ Tr^j-raum pcminsi b ;
                                                                                    content fx}
                                                                                     (sAc)
                                                          C^te/royy A         CrtP.Torriorv 3 nr< C
           f-offbit: rerid
 ■: 201    fje&' an; r,oj br;to ( sodili calt of
            corei ri<s p.cr.d)
ϊϋ 201      Pot&scit'/a combat * (notasBiùni              ( oontcsit      )     ( aont ont exprosrïeà
           tali of corbio acid)                             exprescod n.s )       p.e eorbie ac-à)
                                                            Gorbie aeid) )
 ΐ 20 !    Colpiva ooi'baM© ( caloium ealt
           of concie c.cid)
E 210      ]?-3nr.oic aoid                             )
D 211      SocLíud btazcato (dodíum ealt of
                       Vi W.T >7  o  / /ÎA/I'î urn
           b?ní;oie ac.iã)
Ε 212      rTtcoeiy^ benroate
           (pcriaficsiufc salt of                         (oontont              ( content oxproaued
           benzoic atsid)                                   exparossod as         ae benzoic acid)
                                                           ben soie aeid)
13 213     CrltTlviTi benzoate ( caicium
           ealt of benzolo acid)
13 2M      c:t        p-hydjro: yb snaop.t &                    0.5  •
            ( ethyl s3-'ost of                            (content         ) ( content expressed
           p-hj, dro^yboa zoio acid)                        oxpsMSBod ao )        as benzoic acid)
                                                           benzoic aeid) )
                                                                                     0 « 0/ · <
(x) T.X'So preservatives nay bo oraployed alono oinftly or in combination « Tlieir
      UvC^ in combination                                    is authorised only in cfanntities
      s.\on            ills siffii or! tho pereentsges of thse© preservatives vslr.ted %o
      i-lfj nasirrru'n content pencil oaiblo for each of thsa dose not exceed 100*,
 ---pagebreak---                                                lu
                                                              Hn:rirnt?rn porml r>rtil)l o
                                                                    cont cut \ i:j
                                                                        (sAs)
                                                Cr.torios-y A               Cr.xerx>rlc,n B rr.d
 S 215 f;odj.wa eil\yl                       )                           y
        p~J\7c:ii',o:.^ibcnaoc,to            )      n e                  <v               ,
                                            )   ( ecìitent            . )       ( oontent
                                            )     expressed na           )       - expreooed r.a
                                            )    bc-nzoio acid)          )        benzoic neid)
 E 2.1o Fropy3. iviv/fil'orr/brnaoc-to      }                            )
        (propyl ou-ier» of                  )                            <
        p~-Aycl.L:'0:-ç,-bevi zoio r.c:ld)
 - 21'/ Sodiiv.t m'opyl
                                           j\                            \
                                                                         \
        P~hyt\?C::yÎK-isor.te              )                             \.
                                                                          t
                                                        o
                                                                               0 0 0 / 000
(x) Cf* footnote (K) on j-racadins page.
 ---pagebreak---                                                - 19 -
                                             TAnWJW o
                                           Ántioxicrtfrte
                                                                   ;<*i rîVïl;3 J*j ftwj i 3 ^ ■] 0 1 f?
                                                                    !          (sA-s)
                                                                     Η,
                                                                                       /i c B            C
 S 300
          L-cacoïbici &o:id (x)                         j
 13 301   Sodlv-jB 1–p.seoipfacfc© ( x) ( eodiva Bait
          c-f l~osoci,*bi<9 aoid)
 3 302   C".loivrn        «orbato (;:) (oaleiwn Gctltj
         oC l.-mcoi-bic aoid)                           /                       0v r> Ur.)
                                                                      (eorciont oirpy^c- .TO-.i
                        '                           •
                                                                        ar, aosorbio reíi )
 E 303   Aeo'iie estesT of l-ascorM© r.oid ( x)
         ( asoosbyl r..QQuoxc )
 Ξ 30Λ   r'olmtie est or of 1-acoor'bic aoid
         { o.ecor'ayl palmi/tate) (>:)
 E 305   Tocopfc3«o3 -jpich exrtxr^G of natural
         origin (:■:)
E 307 Dl-f!.lpAio,-tociophei''ol ( x)                                           5 (:oc) ( x.tx;
E 303 Dl-fCTWa-tocophorol ( x)
E 309 Dl-clolta-toGophevol (x)
E 311   Octyl gal late                                                          0 # 1 (x.x} (xxx/
E 312   Dodo tiyl gal lata
E 320   Sratyla-ied hr/dyoxjraniQOl© ( DILI)
E 321   Butylatod hydrozytoluono (BIiT)
                                                                                                   Λ
                                                                                             QOO / OOO
00 *"   Uro cf thooo raticx&dante dc*o not paralt or- refea-cneo to t.hcs
        pyoGetvj© of vitaminc in the prcduet eoncafned .
(œ)     Contente sst ciTjA&Cilisd. foy* th©3© v#?jpio,us p£,oc]L,.xGtj$ caiplcyoci Binr*ly
        oy ín eoTVbinafcion .
(xxz)
        woflteno Gal&ulaucd in relation to th© fat comcent of the p?©cluctf;
 ---pagebreak---                                                         TA3L3 D
                               - XC'TB , nt. nVjj I i corn ,. thickpit C"sre pnd pollinr* p/rerrto
                                                                                     Ιώ.":ίΓ2Ξ /'^'Γ^^-^ΙίΐΙί:
                   AVJ) &?emiSEHr                                                               ( gAC)
                                                               Category A                   - Gvtfvw-ico 3 pnd 0
    47A 'Toso RR.O. d/i^.yeoHdoo of
           ocn^u.-ncble fnt'ïy acido
  E 472 : Ioao and cU^lyc?,                    of
         - eoonunsftLe £rMy acids
           oDtovifie'd by ono of the
          following nert.dtj :                                    2 ( s)'                           10 ( χ)
          eeo'crlc e.oirl , lactic acid ,
                      a'o'i<l , tnKario acid ,
          oi' diaeelyl^tr.s'ta.H.c ecsid
 k 475 Cuoroastoro t ost g:po of
          Be.oc.ria^-'OBo ?j?.d oí" ocíinurnabla
         Fníty acida
 E 4(4 Rttcss'ojlyfioi'i IEU S mixtures of
         OS5CQ&3 C£ CIÛAQJVZPOQS FULD OF
         noao ana di,glycosides of                                                      '
                                                                                          J
         consumable i'&fSy aaids
                                                                               fI î!
 &:^^^P.G--r{,.LI?rR ATITTTS
                                                              Qrto^r A                        Caterwicra B ond C
 £ 400 AlMnie aaxd
E 4C.X Scclivja alr>i:i-y!;a
   4Ö2 Pcrto»£-oiui5 e,T.ßiiia*fcö
                                                                         »   ;
E 404 Caleinm p.lfdnat o
E 405
S 40/ C-aravjhoen, cairo^heGmina                                  1 ( χ)                           20 ( ζ) .
E 410 Carob s;3Cd flous»
F 412 c*«* cood flQ..u% guay
2 413 Cura trusMÊatà, t^aoaiith
                                                                                                     • o o/<0 A 0
(x) os-
     Coijtaif.o   o.-rtabliahed fop thoso vaidous
        in combination#                                  -
                                                                   ppoduoto enroloycd *
                                                                                                 oingly
 ---pagebreak---                                                - 21 -
                                                       CM'.r rr^jy^'f A                      7i
S 4414
    l'i- mus orò»;
         uwn     nr?Mo  3.0                          )                      )
  440 poetino                                        s ■ 1 (-)              \       20 (x)
E 4^'-   I ict i\'/\ eoÂlulo«o
                                                                            )
S 4      C'-rt'iOjr.Tnsvho'l ecllulcs®
          ( aorlii?.;;: e^lt of or.rboj.^yraotlvli c <
         etbav of eallulo-ae )                       \
5 tí£/\ Sfyd.fo.-cj/pyopylüe'tra.yl eellulooe )                             )
E 4^5 "ei-Uylsthjd eollalooo                        j                       j
                                                                 ; h !
                                                                 •      f :
                                                                                        /.
                                                                                   ο ο 9/ ο ο ο
(x) Coiit ont a ocrfcrvbliohed fop these va^J 'ma pjoducAs                    ;ed Qin.>y
      or in combination#                                           ?  i
 ---pagebreak---                                                ΦΛΒΙΏ Ε
                                     -  Asian rnrl thoir p^.ltra
                                                                      prjjy ^ i r gibl o
                                                                  cont wfc
                                                                    (aAc) .
                                                             C'tcroricr? *       B -rjd 0
 il . £<!' !  IVcseoia-a nootntc
I? 202        HodìuTi ncGtM,e
E ?o3         Cr.leiivn pcetrte
V. 210        Lncti » .ioid
E 32? Godium lottate ( codium eo.lt of
              1 net le acid)
1? 32$ Pota ne ivo listate ( potncniun calt
              of lostic acid)
'!.' y?.j> Calolu'ii luciate ( cai ciura salt of
              lactio acid)
E 330         Citric aoid                               (    in tho                 rioceau^ry to
F. 331        Sodium citrateo ( sodium salts of         }    obtain the dceined tcohnoio-
              citric, ceid )                            )    gioal effect
R 332 Potaccivw citrates (potassium caltc
              of axtyie aoid)
K 333         C?loiiun citrates ( oaloiiw b:Hg of
              eitrio atid)
S 324        Tartario aoid
E 335 Sr>;liuni tcrtrr.tea ( sodìum calta of
             tarfcnrio acid)
K                         tnxtr!vtGD ( potassium
             so.lt s of tartaric acid)
                                                        j
E 33'-       .Doublé eodìvua nnd potaosium            '
             t art rat a
 ---pagebreak---                                                - 23 -
                                              TAr>L r . F
                                  PI nvcuru "nd fi -.vowr
                                                                 L«'u LVJJ- i .t <         t. À V/ J.
                                                                           CO:it rr.j,
                                                                C.-te - 'r.rte -; A , 3 'M f
I • Flnv'n»:»3
    - Jv rnúo :;? flr.vouia
    - hssn'laeG nynthclic or crti fici.-.l                ) in th ?.                   n < co-.r \r ■ to
       flc.voo-vs tho nir.in component c of               ) obtain the cler-ired tr- f.-hr.o             "i
       v/hioh ,irs idont.iOf.1 to thoDG of                ) offoct
       natural fl^vouro
2 » Plr.vct^* j:. nh^n sevs
    Clutp.nic rtcid witì ita sodiun &nd                   )
    potoesiuu salto                               •)
                                                                                 5 {*)■
    Incsliui- ecid nrd its sodium end                     :
  . potoesiuri orltc                                      ^                      q ^ (r)
    Gu^nylic r»sid. raid ito- eodiua md                   ) 'singly or in-.ccrahin.it icn )
    povaosil;!,'. C«U8                                    \                            «
           cm sr-.vulp.'fcGtl , r.e cordis*; to tho tree , ~.s ^iuTiric , intKinio
     5u.?nyiir.- raid .
 ---pagebreak---                                  AMEX   III
                       Description of the M mark
      The [ kJ mark shall appear as near as conveniently possible to the
top right hand corner of any label attached to the emulsified sauces and
shall conform to the following design .
               <   6 mm
                   3mm        A
                          Jmm 6 mm
                                               Actual size
                              V                    m
      The mark must be clearly legible and indelible .