5. Where a food is listed in the Table to this Part under both a specific and a general heading, the simulant relating to the specific heading is the simulant which falls to be used for the migration test.
TABLE
| Reference Number | Description of food | Simulants to be used | |||
|---|---|---|---|---|---|
| A | B | C | D | ||
(*) Simulant B shall not be used where the pH is more than 4·5. | |||||
(**) This test shall be carried out in the case of liquids or beverages of an alcoholic strength exceeding 10% vol. with aqueous solutions of ethanol of a similar strength | |||||
(***) If it can be demonstrated under regulation 11 or proved by means of an appropriate test that there is to be no fatty contact with the plastic material or article, simulant D shall not be used. | |||||
| 01 | Beverages | ||||
| 01.01 | Non-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than 5% vol.:
| X(a) | X(a) | ||
| 01.02 | Alcoholic beverages of an alcohol strength equal to or exceeding 5% vol.:
| ||||
| X(*) | X(**) | |||
| 01.03 | Miscellaneous: undenaturated ethyl alcohol | X(*) | X(**) | ||
| 02 | Cereals, cereal products, pastry biscuits, cakes and other bakers' wares | ||||
| 02.01 | Starches | ||||
| 02.02 | Cereals, unprocessed, puffed, in flakes (including popcorn, cornflakes and the like) | ||||
| 02.03 | Cereal flour and meal | ||||
| 02.04 | Macaroni, spaghetti and similar products | ||||
| 02.05 | Pastry, biscuits, cakes and other bakers' wares, dry: A. With fatty substances on the surface | X/5 | |||
B. Other | |||||
| 02.06 | Pastry, cakes and other bakers' ware, fresh: A. With fatty substances on the surface | X/5 | |||
B. Other | X | ||||
| 03 | Chocolate, sugar and products thereof Confectionery products | ||||
| 03.01 | Chocolate, chocolate-coated products, substitutes and products coated with substitutes | X/5 | |||
| 03.02 | Confectionery products: A. In solid form: I. With fatty substances on the surface | X/5 | |||
II. Other | |||||
B. In paste form: I. With fatty substances on the surface | X/3 | ||||
II. Moist | X | ||||
| 03.03 | Sugar and sugar products: A. In solid form: | ||||
B. Honey and the like | X | ||||
C. Molasses and sugar syrups | X | ||||
| 04 | Fruit, vegetables and products thereof | ||||
| 04.01 | Whole fruit, fresh or chilled | ||||
| 04.02 | Processed fruit: A. Dried or dehydrated fruit, whole or in the form of flour or powder | ||||
B. Fruit in the form of chunks, purée or paste | X(a) | X(a) | |||
C. Fruit preserves (jams and similar products—whole fruit or chunks or in the form of flour or powder, preserved in a liquid medium): I. In an aqueous medium | X(a) | X(a) | |||
II. In an oily medium | X(a) | X(a) | X | ||
III. In an alcoholic medium (≥5% vol.) | X(*) | X | |||
| 04.03 | Nuts (peanuts, chestnuts, almonds, hazelnuts, walnuts, pine kernels and others): A. Shelled, dried | ||||
B. Shelled and roasted | X/5(***) | ||||
C. In paste or cream form | X | X/3(***) | |||
| 04.04 | Whole vegetables, fresh or chilled | ||||
| 04.05 | Processed vegetables: A. Dried or dehydrated vegetables whole or in the form of flour or powder | ||||
B. Vegetables, cut, in the form of purees | X(a) | X(a) | |||
C. Preserved vegetables: I. In an aqueous medium | X(a) | X(a) | |||
II. In an oily medium | X(a) | X(a) | X | ||
III. In an alcoholic medium (≥5% vol.) | X(*) | X | |||
| 05 | Fats and oils | ||||
| 05.01 | Animal and vegetable fats and oils, whether natural or treated (including cocoa butter, lard, resolidified butter) | X | |||
| 05.02 | Margarine, butter and other fats and oils made from water emulsions in oil | X/2 | |||
| 06 | Animal products and eggs | ||||
| 06.01 | Fish: A. Fresh, chilled, salted, smoked | X | X/3(***) | ||
B. In the form of paste | X | X/3(***) | |||
| 06.02 | Crustaceans and molluscs (including oysters, mussels, snails) not naturally protected by their shells | X | |||
| 06.03 | Meat of all zoological species (including poultry and game): A. Fresh, chilled, salted, smoked | X | X/4 | ||
B. In the form of paste, creams | X | X/4 | |||
| 06.04 | Processed meat products (ham, salami, bacon and other) | X | X/4 | ||
| 06.05 | Preserved and part-preserved meat and fish: A. In an aqueous medium | X(a) | X(a) | ||
B. In an oily medium | X(a) | X(a) | X | ||
| 06.06 | Eggs not in shell: A. Liquid | ||||
B. Other | X | ||||
| 06.07 | Egg yolks: A. Liquid | X | |||
B. Powdered or frozen | |||||
| 06.08 | Dried white of egg | ||||
| 07 | Milk products | ||||
| 07.01 | Milk: A. Whole | X | |||
B. Partly dried | X | ||||
C. Skimmed or partly skimmed | X | ||||
D. Dried | |||||
| 07.02 | Fermented milk such as yoghurt, buttermilk and such products in association with fruit and fruit products | X | |||
| 07.03 | Cream and sour cream | X(a) | X(a) | ||
| 07.04 | Cheeses: A. Whole, with rind | ||||
B. Processed cheeses | X(a) | X(a) | |||
C. All others | X(a) | X(a) | X/3(***) | ||
| 07.05 | Rennet: A. In liquid or viscous form | X(a) | X(a) | ||
B. Powdered or dried | |||||
| 08 | Miscellaneous products | ||||
| 08.01 | Vinegar | X | |||
| 08.02 | Fried or roasted foods: A. Fried potatoes, fritters and the like | X/5 | |||
B. Of animal origin | X/4 | ||||
| 08.03 | Preparations for soups, broths in liquid, solid or powder form (extracts, concentrates); homogenized composite food preparations, prepared dishes: A. Powdered or dried: I. With fatty substances on the surface | X/5 | |||
II. Other | |||||
B. Liquid or paste: I. With fatty substances on the surface | X(a) | X(a) | X/3 | ||
II. Other | X(a) | X(a) | |||
| 08.04 | Yeast and raising agents: A. In paste form | X(a) | X(a) | ||
B. Dried | |||||
| 08.05 | Salt | ||||
| 08.06 | Sauces: A. Without fatty substances on the surface | X(a) | X(a) | ||
B. Mayonnaise, sauces derived from mayonnaise, salad creams and other oil in water emulsions | X(a) | X(a) | X/3 | ||
C. Sauce containing oil and water forming two distinct layers | X(a) | X(a) | X | ||
| 08.07 | Mustard (except powdered mustard under heading 08.17) | X(a) | X(a) | X/3(***) | |
| 08.08 | Sandwiches, toasted bread and the like containing any kind of foodstuff: A. With fatty substances on the surface | X/5 | |||
B. Other | |||||
| 08.09 | Ice creams | X | |||
| 08.10 | Dried foods: A. With fatty substances on the surface | X/5 | |||
B. Other | |||||
| 08.11 | Frozen or deep-frozen foods | ||||
| 08.12 | Concentrated extracts of an alcoholic strength equal to or exceeding 5% vol | X(*) | X | ||
| 08.13 | Cocoa: A. Cocoa powder | X/5(***) | |||
B. Cocoa paste | X/3(***) | ||||
| 08.14 | Coffee, whether or not roasted, decaffeinated or soluble, coffee substitutes, granulated or powdered | ||||
| 08.15 | Liquid coffee extracts | X | |||
| 08.16 | Aromatic herbs and other herbs: Camomile, mallow, mint, tea, lime blossom and others | ||||
| 08.17 | Spices and seasonings in the natural state: | ||||
| Cinnamon, cloves, powdered mustard, pepper, vanilla, saffron and others | |||||