natgillin/translations-raw huggingface dataset:
Enkeltvis eller sammen med FL 14.011 og/eller FL 14.152, udtrykt som quininbase
Individually or in combination with FL 14.011 and/or FL 14.152 expressed as quinine base
6,7-dihydro-2,5-dimethyl-5H-cyclopentapyrazin
6,7-Dihydro-2,5-dimethyl-5H-cyclopentapyrazine
ethylpyrrol-2-carboxaldehyd
ethylpyrrole-2-carboxaldehyde
ropionylpyrrolin, 1 %-opløsning i vegetabilsk olie-triglycerider
ropionyl pyrroline 1 % vegetable oil triglycerides
thyl-2-pyrrolcarboxaldehyd
thyl-2-pyrrolecarboxaldehyde
ercaptothiophen
ercaptothiophene
ethyl-2-thiophencarbaldehyd
ethyl-2-thiophenecarbaldehyde
spiro(2,4-dithia-1-methyl-8-oxabicyclo[3.3.0]octan-3,3′-(1′-oxa-2′-methyl)cyclopentan) og spiro(2,4-dithia-6-methyl-7-oxa-bicyclo[3.3.0]octan-3,3′-(1′-oxa-2′-methyl)cyclopentan
Spiro(2,4-dithia-1-methyl-8-oxabicyclo[3.3.0]octane-3,3′-(1′-oxa-2′-methyl)-cyclopentane) and Spiro(2,4-dithia-6-methyl-7-oxabicyclo[3.3.0]octane-3,3′-(1′-oxa-2′- methyl)-cyclopentane)
hienyldisulfid
hienyl disulfide
4,5-dihydrothiophen-3(2H)-on
4,5-Dihydrothiophen-3(2H)-one
2-(sec-butyl)thiazol
2-(sec-Butyl)thiazole
4,5-dihydro-2-methylthiophen-3(2H)-on
4,5-Dihydro-2-methylthiophene-3(2H)-one
cetyl-2,5-dimethylthiophen
cetyl-2,5-dimethylthiophene
2-(sec-butyl)-4,5-dimethyl-3-thiazolin
2-(sec-Butyl)-4,5-dimethyl-3-thiazoline
cetylthiophen
cetylthiophene
utylthiophen
utylthiophene
3,5-diisobutyl-1,2,4-trithiolan
3,5-Di-isobutyl-1,2,4-trithiolane
3,5-diisopropyl-1,2,4-trithiolan
3,5-Di-isopropyl-1,2,4-trithiolane
Mindst 44 % isopropyl-4,6-dimethyl og 27 % 4-isopropyl-2,6-dimethyl; sekundære bestanddele: mindst 24 % 2,4,6-trimethyldihydro-1,3,5-dithiazin, 6-methyl-2,4-diisopropyl-1,3,5-dithiazin, 4-methyl-2,6-diisopropyl-1,3,5-dithiazin og 2,4,6-triisopropyl-dihydro-1,3,5-dithiazin
At least 44 % isopropyl-4,6-dimethyl and 27 % 4-isopropyl-2,6-dimethyl; secondary components at least 24 % 2,4,6-trimethyldihydro-1,3,5-dithiazine; 6-methyl-2,4-diisopropyl-1,3,5-dithiazine; 4-methyl-2,6-diisopropyl-1,3,5-dithiazine; 2,4,6-triisopropyl-dihydro-1,3,5-dithiazine
2,5-dimethylthiophen
2,5-Dimethylthiophene
thylthiophen
thylthiophene
thylthiophen-2-carbaldehyd
thylthiophene-2-carbaldehyde
exylthiophen
exylthiophene
Mindst 64 % 2-isobutyl-4,6-dimethyl og 18 % 4-isopropyl-2,6-dimethyl; sekundære bestanddele: mindst 13 % 2,4,6-trimethyl-1,3,5-dithiazin; 2,4-diisobutyl-6-methyl-1,3,5-dithiazin; 2,6-dimethyl-4-butyldihydro-1,3,5-dithiazin; substitueret 1,3,5-thiadiazin
At least 64 % 2-isobutyl-4,6-dimethyl and 18 % 4-isobutyl-2,6-dimethyl; secondary components at least 13 % 2,4,6-trimethyl-1,3,5-dithiazine; 2,4-diisobutyl-6-methyl-1,3,5-dithiazine; 2,6-dimethyl-4-butyldihydro-1,3,5-dithiazine; substituted 1,3,5-thiadiazine
ethyl-2-propionylthiazol
ethyl-2-propionylthiazole
ethyl-3-mercaptothiophen
ethyl-3-mercaptothiophene
ethylthiophen
ethylthiophene
ctylthiophen
ctylthiophene
entylthiophen
entylthiophene
ropionylthiophen
ropionylthiophene
hiophenmethanthiol
hiophenemethanethiol
5,6-dihydro-2,4,6-tris(2-methylpropyl)4H-1,3,5-dithiazin
5,6-Dihydro-2,4,6-tris(2-methylpropyl)4H-1,3,5-dithiazine
3-(methylthio)methylthiophen
3-(Methylthio)-methylthiophen
thyl-4-methyl-2-(2-methylpropyl)thiazolin
thyl-4-methyl-2-(2-methylpropyl)-thiazoline
thyl-4-methyl-2-(2-butyl)thiazolin
thyl-4-methyl-2-(2-butyl)-thiazoline
ethylthialdin
Ethyl thialdine
Mindst 90 %; sekundære bestanddele: under 5 % 3,5-diethyl-1,2,4-trithiolan, under 2 % thialdin og under 3 % andre urenheder
At least 90 %, secondary components less than 5 % 3,5-diethyl-1,2,4-trithiolane, less than 2 % thialdine, less than 3 % other impurities
ammoniumisovalerat
Ammonium isovalerate
diammoniumsulfid
Diammonium sulphide
hydrogensulfid
Hydrogen sulfide
I kategori 1 og 3 — højst 375 mg/kg
In categories 1 and 3 — not more than 375 mg/kg
I kategori 5 — højst 1500 mg/kg
In category 5 — not more than 1500 mg/kg
I kategori 5.3 — højst 5000 mg/kg
In category 5.3 — not more than 5000 mg/kg
I kategori 7 — højst 200 mg/kg
In category 7 — not more than 200 mg/kg
I kategori 8 — højst 25 mg/kg
In category 8 — not more than 25 mg/kg
I kategori 9 — højst 20 mg/kg
In category 9 — not more than 20 mg/kg
I kategori 14.1 — højst 50 mg/kg
In category 14.1 — not more than 50 mg/kg
I kategori 14.2 — højst 550 mg/kg
In category 14.2 — not more than 550 mg/kg
N-ethyl-2-isopropyl-5-methylcyclohexancarboxamid
N-Ethyl-2-isopropyl-5-methylcyclohexane carboxamide
ethylmethylphenylglycidat
Ethyl methylphenylglycidate
Restriktioner med hensyn til anvendelse som aromastof:
Restrictions for use as a flavouring substance:
I kategori 1 — højst 70 mg/kg
In category 1 — not more than 70 mg/kg
I kategori 3 — højst 70 mg/kg
In category 3 — not more than 70 mg/kg
I kategori 5 — højst 100 mg/kg
In category 5 — not more than 100 mg/kg
I kategori 14.1 — højst 150 mg/kg
In category 14.1 — not more than 150 mg/kg
ethyl-3-phenyl-2,3-epoxypropionat
Ethyl 3-phenyl-2,3-epoxypropionate
I kategori 14.1 — højst 100 mg/kg
In category 14.1 — not more than 100 mg/kg
kalium-2-(1'-ethoxy)ethoxypropanoat
Potassium 2-(1′-ethoxy)ethoxypropanoate
ethyl-2,3-epoxy-3-methyl-3-p-tolylpropionat
Ethyl 2,3-epoxy-3-methyl-3-p-tolylpropionate
natrium-2-(4-methoxyphenoxy)propionat
Sodium 2-(4-methoxyphenoxy)propionate
beta-caryophyllenepoxid
beta-Caryophyllene epoxide
I kategori 1, 8, 9 og 15 — højst 3 g/kg
In categories 1, 8, 9, and 15 — not more than 3 g/kg
I kategori 5 — quantum satis
In category 5 — quantum satis
I kategori 12 — højst 3 g/kg, dog 40 g/kg for salterstatninger
In category 12 — not more than 3g/kg except for salt substitutes 40g/kg
I kategori 14.2 — højst 25 g/l
In category 14.2 — not more than 25 g/l
(+)-sclareolid
(+)-Sclareolide
ammoniumhydrogensulfid
Ammonium hydrogen sulphide
glycyrrhizinsyre, ammonieret
Glycyrrhizic acid, ammoniated
I kategori 1 — højst 40 mg/kg
In category 1 — not more than 40 mg/kg
I kategori 3 — højst 90 mg/kg
In category 3 — not more than 90 mg/kg
I kategori 6 — højst 45 mg/kg
In category 6 — not more than 45 mg/kg
I kategori 7 og 13 — højst 60 mg/kg
In categories 7 and 13 — not more than 60 mg/kg
I kategori 9 — højst 300 mg/kg
In category 9 — not more than 300 mg/kg
I kategori 11 — højst 100 mg/kg
In category 11 — not more than 100 mg/kg
I kategori 12 — højst 50 mg/kg
In category 12 — not more than 50 mg/kg
I kategori 14.1 og 14.2 — højst 200 mg/kg
In categories 14.1 and 14.2 — not more than 200 mg/kg
I kategori 15 — højst 150 mg/kg
In category 15 — not more than 150 mg/kg
neohesperidindihydrochalcon
Neohesperidin dihydrochalcone
I kategori 1, 3, 4.2, 6, 8, 9, 10, 12 og 14 — højst 3 mg/kg
In categories 1, 3, 4.2, 6, 8, 9, 10, 12 and 14 — not more than 3 mg/kg
I kategori 2, 5 og 7 — højst 4 mg/kg
In categories 2, 5 and 7 — not more than 4 mg/kg
I kategori 15 — højst 5 mg/kg
In category 15 — not more than 5 mg/kg
4,5-epoxydec-2-trans-enal
4,5-Epoxydec-2(trans)-enal
Mindst 87 %; sekundær bestanddel: 8-9 % 4,5-epoxydec-2-cis-enal
At least 87 %; secondary component 8-9 % 4,5-epoxydec-2(cis)-enal
natriumdiacetat
Sodium diacetate
ethylvanillin-beta-D-glucopyranosid
Ethyl vanillin beta-D-glucopyranoside
garvesyre
Tannic acid
sucroseoctaacetat
Sucrose octaacetate
natriumsalt af 5,7-dihydroxy-2-(4-hydroxy-3-methoxyphenyl)-2,3-dihydro-4H-chromen-4-on
5,7-dihydroxy-2-(4-hydroxy-3-methoxyphenyl)-2,3-dihydro-4H-chromen-4-one sodium salt
ferriammoniumcitrat
Ferric ammonium citrate
3-(3,4-dimethoxyphenyl)-N-[2-(3,4-dimethoxyphenyl)ethyl]-acrylamid
3-(3,4-Dimethoxyphenyl)-N-[2-(3,4-dimethoxyphenyl)-ethyl]-acrylamide
deca-(2E,4E)-diensyreisobutylamid
Deca-(2E,4E)-dienoic acid isobutyl-amide
,2S,5R)-N,N-dimethylmenthylsuccinamid
,2S,5R)-N,N-Dimethyl menthyl succinamide
N-ethyl-(2E,6Z)-nonadienamid
N-Ethyl (2E,6Z)-nonadienamide
cyclopropancarboxamid, N-[(2E)-3,7-dimethyl-2,6-octadien-1-yl]-
Cyclopropanecarboxamide, N-[(2E)-3,7-dimethyl-2,6-octadien-1-yl]-
ferrolactat
Ferrous lactate
N-(1-propylbutyl)-1,3-benzodioxol-5-carboxamid
N-(1-Propylbutyl)-1,3-benzodioxole-5-carboxamide
N-(2,4-dimethoxybenzyl)-N′-(2-pyridin-2-yl-ethyl)oxalamid
N-(2,4-Dimethoxy-benzyl)-N′-(2-pyridin-2-yl-ethyl)-oxalamide
N1-(2-methoxy-4-methylbenzyl)-N2-[2-(5-methylpyridin-2-yl)ethyl]oxalamid
N1-(2-Methoxy-4-methylbenzyl)-N2-(2-(5-methylpyridin-2-yl)ethyl)oxalamide
N1-(2-methoxy-4-methylbenzyl)-N2-[2-(pyridin-2-yl)ethyl]oxalamid
N1-(2-Methoxy-4-methylbenzyl)-N2-(2-(pyridin-2-yl)ethyl)oxalamide
propanamid, 2-hydroxy-N-(2-hydroxyethyl)
Propanamide, 2-hydroxy-N-(2-hydroxyethyl)-.
2-[(2-hydroxypropanoyl)amino]ethyldihydrogenphosphat
2-[(2-Hydroxypropanoyl)amino]ethyl dihydrogen phosphate
,3S,4S,5R)-2-[(2,3,4,5,6-pentahydroxyhexanoyl)amino]ethyldihydrogenphosphat
,3S,4S,5R)-2-[(2,3,4,5,6-Pentahydroxyhexanoyl)amino]ethyl dihydrogen phosphate
ydroxy-N-[2-(4-hydroxyphenyl)ethyl]-propionamid
ydroxy-N-[2-(4-hydroxyphenyl)ethyl]-propionamide
3-(4-hydroxyphenyl)-1-(2,4,6-trihydroxyphenyl)propan-1-on
3-(4-Hydroxyphenyl)-1-(2,4,6-trihydroxyphenyl)propan-1-one
naringindihydrochalcon
Naringin dihydrochalcone
glycin, N-[[(1R,2S,5R)-5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]-, ethylester
Glycine, N-[[(1R,2S,5R)-5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]-, ethyl ester.
I kategori 1, 3, 4.2, 5, 6, 12, 14.1 og 14.2 — højst 10 mg/kg
In categories 1, 3, 4.2, 5, 6, 12, 14.1 and 14.2 — not more than 10 mg/kg
cyclopropancarboxylsyre-(2-isopropyl-5-methyl-cyclohexyl)amid
Cyclopropanecarboxylic acid (2-isopropyl-5-methyl-cyclohexyl)-amide
N-p-benzenacetonitrilmenthancarboxamid
N-p-Benzeneacetonitrile-menthanecarboxamide
N-[2-(pyridin-2-yl)ethyl]-3-p-menthancarboxamid
N-(2-(Pyridine-2-yl)ethyl)-3-p-menthanecarboxamide
N-(2-methylcyclohexyl)-2,3,4,5,6-pentafluorbenzamid
N-(2-Methylcyclohexyl)-2,3,4,5,6-pentafluorobenzamide
mino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-on-hydrochlorid
mino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one hydrochloride
Blanding af isomerer af (2E,6Z,8E)-N-(2-methylpropyl)-2,6,8-decatrienamid:
Mixture of isomers of (2E,6Z,8E)-N-(2-methylpropyl)-2,6,8-decatrienamide:
74 % (2E,6Z,8E)-, 17 % (2E,6E,8E)-, 6 % (2E,6E,8Z)-, 1 % (2Z,6Z,8E)-, 0,5 % (2E,6E,8E)-, 1 % (2Z,6Z,8Z)-isomer, 1,5 % andre isomerer
74 % (2E,6Z,8E)-, 17 % (2E,6E,8E)-, 6 % (2E,6E,8Z)-, 1 % (2Z,6Z,8E)-, 0,5 % (2E,6E,8E)-, 1 % (2Z,6Z,8Z)-isomer, 1,5 % other isomers
ethyl-2-propyl, 1,3-oxathian
ethyl, 2-propyl, 1-3-oxathiane
,2S,5R)-N-(4-methoxyphenyl)-5-methyl-2-(1-methylethyl)cyclohexancarboxamid
,2S,5R)-N-(4-Methoxyphenyl)-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide
,2S,5R)-N-cyclopropyl-5-methyl-2-isopropylcyclohexancarboxamid
,2S,5R)-N-cyclopropyl-5-methyl-2-isopropyl cyclohexanecarboxamide
,5R)-N-[4-(2-amino-2-oxoethyl)phenyl]-5-methyl-2-(propan-2-yl)cyclohexancarboxamid
,5R)-N-[4-(2-amino-2-oxoethyl)phenyl]-5-methyl-2-(propan-2-yl)cyclohexanecarboxamide
beta-alanin
beta-Alanine
S-methylmethioninsulphoniumchlorid
S-Methylmethioninesulphonium chloride
D,L-phenylalanin
D,L-Phenylalanine
L-phenylalanin
L-Phenylalanine
D,L-threonin
D,L-Threonine
L-(+)-lysinmonohydrochlorid
L-(+)-Lysine monohydrochloride
L-cysteinhydrochlorid
L-Cysteine hydrochloride
minosmørsyre
mino-butyric acid
Aromapræparater
Flavouring preparations
Reaktionsaromaer
Thermal process flavourings
Aromaforstadier
Flavour precursors
Andre aromaer
Other flavourings
Udgangsmaterialer
Source materials
Autoriteten vurderede glycyrrhizinsyre og dets ammoniumform i sin udtalelse af den 22. maj 2008 [17].
The Authority considered glycyrrhizic acid and its ammoniated form in the opinion adopted 22 May 2008 [17].
Autoriteten tilsluttede sig vurderingen fra SCF [18], som skønnede, at indtaget på op til 100 mg/person pr. dag ikke ville give anledning til sikkerhedsmæssige betænkeligheder.
The Authority agreed with the evaluation by the SCF [18], which considered that the intake up to 100 mg/person/day would not give rise to safety concerns.
Forordning (EF) nr. 1565/2000 ophæves med virkning fra den 27. marts 2013.
Regulation (EC) No 1565/2000 is hereby repealed with effect from 27 March 2013.
Den finder dog fortsat anvendelse på aromastoffer under evaluering.
However it shall continue to apply to flavouring substances under evaluation.
Europa-Kommissionen, Generaldirektoratet for Sundhed og Forbrugerbeskyttelse (dav.).
European Commission, Health and Consumer Protection Directorate-General.
Forarbejdede fødevarer, der ikke er omfattet af kategori 1-17, undtagen fødevarer til spædbørn og småbørn
Processed food not covered by categories 1-17, excluding foods for infants and young children
I henhold til artikel 2, stk. 1, i forordning (EF) nr. 1565/2000 behøver stoffer, der er opført på listen, og som allerede er blevet klassificeret af Den Videnskabelige Komité for Levnedsmidler (i det følgende benævnt »SCF«) i kategori 1 [6] eller af Europarådet i kategori A [7] eller af Det Fælles FAO-WHO-ekspertudvalg for Fødevaretilsætningsstoffer (i det følgende benævnt »JECFA«) som ikke udgørende nogen sundhedsmæssig risiko, jf. rapporterne fra udvalgets 46., 49., 51. og 53. møde [8], ikke at blive genevalueret inden for rammerne af evalueringsprogrammet. Disse stoffer bør optages på den i forordning (EF) nr. 2232/96 omhandlede liste.
Pursuant to Article 2(1) of Regulation (EC) No 1565/2000 substances that are contained in the register and have already been classified by the Scientific Committee on Food (hereinafter referred to as ‘the SCF’) in Category 1 [6] or by the Council of Europe in Category A [7] or by Joint FAO/WHO Expert Committee on Food Additives (hereinafter referred to as ‘JECFA’), so as to present no safety concern, as laid down in the reports of its 46th, 49th, 51st and 53rd meeting [8] need not be re-evaluated within the evaluation programme. These substances should be included in the list referred to in Regulation (EC) No 2232/96.
10. april 2003.
10 April, 2003.
Kolonne 8 (Fodnoter): Aromastoffer, for hvilke autoriteten endnu ikke har afsluttet evalueringen, er tildelt fodnote 1.
Column 8 (Footnotes): The footnote ‘1’ is allocated to the flavouring substances for which the evaluation has to be completed by the Authority.
Kommissionens forordning (EU) nr. 794/2012
Commission Regulation (EU) No 794/2012
om overgangsforanstaltninger vedrørende EU-listen over aromaer og udgangsmaterialer i bilag I til Europa-Parlamentets og Rådets forordning (EF) nr. 1334/2008
on transitional measures concerning the Union list of flavourings and source materials set out in Annex I to Regulation (EC) No 1334/2008 of the European Parliament and of the Council
under henvisning til Europa-Parlamentets og Rådets forordning (EF) nr. 1334/2008 af 16. december 2008 om aromaer og visse fødevareingredienser med aromagivende egenskaber til anvendelse i og på fødevarer og om ændring af Rådets forordning (EØF) nr. 1601/91, forordning (EF) nr. 2232/96, forordning (EF) nr. 110/2008 og direktiv 2000/13/EF [1], særlig artikel 25, stk. 3, og
Having regard to Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC [1] and in particular Article 25(3) thereof,
Det er i artikel 9 i forordning (EF) nr. 1334/2008 fastsat, hvilke typer aromaer og udgangsmaterialer der kræver en evaluering og godkendelse.
Article 9 of Regulation (EC) No 1334/2008 lays down the type of flavourings and source materials for which an evaluation and approval is required.
Det følger af artikel 10 i forordning (EF) nr. 1334/2008, at blandt de aromaer og udgangsmaterialer, der er omhandlet i artikel 9, må kun de, der er optaget på EU-listen, markedsføres som sådanne og anvendes i eller på fødevarer, i givet fald på de anvendelsesbetingelser, der er fastsat deri.
Article 10 of Regulation (EC) No 1334/2008 provides that, of the flavourings and source materials referred to in Article 9, only those included in the Union list may be placed on the market as such and used in or on foods under the conditions of use specified therein, where applicable.
Det fastsættes i artikel 30 i forordning (EF) nr. 1334/2008, at artikel 10 skal anvendes fra 18 måneder efter EU-listens anvendelsesdato.
Article 30 of Regulation (EC) No 1334/2008 specifies that Article 10 is to apply from 18 months after the date of application of the Union list.
Der bør derfor fastsættes en dato for anvendelse af EU-listen, jf. artikel 30, stk. 3, i forordning (EF) nr. 1334/2008.
It is therefore appropriate to fix that date of application of the Union list for the purposes of third paragraph of Article 30 of Regulation (EC) No 1334/2008.
Som et første skridt blev der ved Kommissionens forordning (EU) nr. 793/2012 [2] udarbejdet en EU-liste over aromastoffer som omhandlet i artikel 9, litra a), i forordning (EF) nr. 1334/2008, idet listen over aromastoffer, der er omhandlet i Europa-Parlamentets og Rådets forordning (EF) nr. 2232/96 [3], er blevet indsat i bilag I til forordning (EF) nr. 1334/2008, samtidig med at datoerne for anvendelse af listen blev fastsat.
As a first step, a Union list of flavouring substances referred to in point (a) of Article 9 of Regulation (EC) No 1334/2008 has been established by Commission Regulation (EU) No 793/2012 [2] by introducing the list of flavouring substances referred to in Regulation (EC) No 2232/96 of the European Parliament and of the Council [3] into Annex I to Regulation (EC) No 1334/2008 and by fixing the dates of application of that list.
I henhold til forordning (EF) nr. 1334/2008 kan aromastoffer, der ikke er optaget på EU-listen, markedsføres som sådanne og anvendes i eller på fødevarer indtil 18 måneder efter anvendelsesdatoen for EU-listen.
Pursuant to Regulation (EC) No 1334/2008 flavouring substances not included in the Union list may be placed on the market as such and used in or on food until 18 months after the date of application of the Union list.
Eftersom der allerede er aromastoffer på markedet i medlemsstaterne, bør der fastsættes bestemmelser til sikring af, at overgangen til en EU-godkendelsesprocedure sker gnidningsløst.
Since flavouring substances are already on the market in the Member States, provision should be made to ensure that the transition to a Union authorisation procedure is smooth.
For at øge retssikkerheden bør der også fastsættes en overgangsperiode for fødevarer, der indeholder de pågældende aromastoffer.
To increase legal certainty, a transitional period should be provided also for food containing those flavouring substances.
Som et næste skridt skal de aromaer og udgangsmaterialer, der er omhandlet i artikel 9, litra b)-f), evalueres.
As a second step, the flavourings and source materials referred to in Article 9(b) to (f) must be evaluated.
Når interesserede parter ønsker at få tilføjet et stof til EU-listen, skal de indgive ansøgning om opdatering af listen i henhold til Europa-Parlamentets og Rådets forordning (EF) nr. 1331/2008 [4], ligesom de skal opfylde kravene i Kommissionens forordning (EU) nr. 234/2011 af 10. marts 2011 om gennemførelse af Europa-Parlamentets og Rådets forordning (EF) nr. 1331/2008 om en fælles godkendelsesprocedure for fødevaretilsætningsstoffer, fødevareenzymer og fødevarearomaer [5] for så vidt angår de påkrævne data samt indholdet, udarbejdelsen og indgivelsen af ansøgning om godkendelse af aromaer og udgangsmaterialer, der er omhandlet i artikel 9, litra b)-f), i forordning (EF) nr. 1334/2008.
The interested parties are to submit applications for updating the Union list by adding a substance to the list pursuant to Regulation (EC) No 1331/2008 of the European Parliament and of the Council [4] and are to follow Commission Regulation (EU) No 234/2011 of 10 March 2011 implementing Regulation (EC) No 1331/2008 of the European Parliament and of the Council establishing a common authorisation procedure for food additives, food enzymes and food flavourings [5] as to the data required and as to the content, drafting and presentation of the applications for authorisation of flavourings and source materials listed in Article 9(b) to (f) of Regulation (EC) No 1334/2008.
I overensstemmelse med målsætningerne for forordning (EF) nr. 1334/2008 bør der, for at øge retssikkerheden og undgå forskelsbehandling, vedtages overgangsforanstaltninger, der giver tilstrækkelig tid til evaluering og godkendelse af de pågældende aromaer og udgangsmaterialer.
In accordance with the objectives of Regulation (EC) No 1334/2008, in order to enhance legal certainty and non-discrimination it is appropriate to adopt transitional measures to allow the time for evaluation and authorisation of those flavourings and source materials.
Datoen for anvendelse af del B til F i bilag I til forordning (EF) nr. 1334/2008 vedrørende aromaer og udgangsmaterialer, der er omhandlet i nævnte forordnings artikel 9, litra b)-f), bør udsættes, så der er tilstrækkelig tid til evaluering og godkendelse af de pågældende aromaer og udgangsmaterialer.
The date of application of Parts B to F of Annex I to Regulation (EC) No 1334/2008, concerning flavourings and source materials listed in Article 9(b) to (f) of that Regulation, should be postponed to allow the time for evaluation and authorisation of those flavourings and source materials.
Interesserede parter bør inden for en nærmere bestemt frist indgive ansøgning om godkendelse af aromaer og udgangsmaterialer, der er omhandlet i artikel 9, litra b)-f), i forordning (EF) nr. 1334/2008, og som markedsføres for øjeblikket.
The interested parties should submit applications for authorisations within a set time limit as regards flavourings and source materials listed in Article 9(b) to (f) of Regulation (EC) No 1334/2008 that are currently placed on the market.
I henhold til forordning (EF) nr. 1334/2008 kan aromaer og udgangsmaterialer, der er omhandlet i artikel 9, litra b)-f), men ikke optaget på EU-listen, markedsføres som sådanne og anvendes i eller på fødevarer indtil 18 måneder efter anvendelsesdatoen for EU-listen.
Pursuant to Regulation (EC) No 1334/2008 flavourings and source materials listed in Article 9(b) to (f) not included in the Union list may be placed on the market as such and used in or on food until 18 months after the date of application of the Union list.
Da aromaer og udgangsmaterialer, der er omhandlet i artikel 9, litra b)-f), i forordning (EF) nr. 1334/2008, allerede er på markedet i medlemsstaterne, bør der fastsættes bestemmelser til sikring af, at overgangen til EU-godkendelsesproceduren sker gnidningsløst.
Since flavourings and source materials listed in Article 9(b) to (f) of Regulation (EC) No 1334/2008 are already on the market in the Member States, provision should be made to ensure that the transition to a Union authorisation procedure is smooth.
For at øge retssikkerheden bør der også fastsættes en overgangsperiode for fødevarer, der indeholder de pågældende aromaer og udgangsmaterialer.
To increase legal certainty, a transitional period should be provided also for food containing those flavourings and source materials.
Det fastsættes i artikel 30 i forordning (EF) nr. 1334/2008, at artikel 26 og 28 i forordning (EF) nr. 1334/2008 vedrørende ændringer af Rådets forordning (EØF) nr. 1601/91 af 10. juni 1991 om almindelige regler for definition, betegnelse og præsentation af aromatiserede vine, aromatiserede vinbaserede drikkevarer og aromatiserede cocktails af vinprodukter [6] og af Europa-Parlamentets og Rådets forordning (EF) nr. 110/2008 af 15. januar 2008 om definition, betegnelse, præsentation og mærkning af samt beskyttelse af geografiske betegnelser for spiritus [7] skal anvendes fra datoen for anvendelse af EU-listen.
Article 30 of Regulation (EC) No 1334/2008 specifies that Articles 26 and 28 of Regulation (EC) No 1334/2008 concerning amendments to Council Regulation (EEC) No 1601/91 of 10 June 1991 laying down general rules on the definition, description and presentation of aromatised wines, aromatised wine-based drinks and aromatised wine-product cocktails [6] and to Regulation (EC) No 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks [7] are to apply from the date of application of the Union list.