1. “Y” flavour curd is an emulsion of edible fat or oil (or both), sugar, whole egg or egg yolk (or both), and flavouring material with or without other edible ingredients.
2. The quantity of fat and oil used for the manufacture of every 1,000 grams of the finished product must not be less than 40 grams.
3. The quantity of whole egg and egg yolk used must be such that every 1,000 grams of the finished product contains not less than 6.5 grams of egg yolk solids.
4. The quantity of flavouring material used must be sufficient to characterise the product.
5. The product must have a soluble dry matter content of 65% or more as determined by refractometer at 20°C except for—
(a)those products in respect of which sugars have been wholly or partially replaced by permitted sweeteners; and
(b)those products in respect of which a “reduced sugar” claim is made in accordance with the conditions laid down in Regulation (EC) No 1924/2006.
6. References to “Y” in this Schedule must be read as if for “Y” there was substituted—
(a)the name of a particular kind of fruit; or
(b)the words “mixed fruit”.