Commission Regulation (EC) No 900/2008Show full title

Article 2

In accordance with the definitions set out in Annex III to Regulation (EC) No 1460/96 concerning starch/glucose content, and sucrose/invert sugar/isoglucose content, and for the purpose of applying Annexes II and III to that Regulation, the following formulae, procedures and methods shall be used for starch/glucose and sucrose/invert sugar/isoglucose content:

1.

Starch/glucose content:

(expressed as 100 % anhydrous starch content of the goods as presented)

(a)

(Z – F) × 0,9,

if the glucose content is not less than the fructose content; or

(b)

(Z – G) × 0,9,

if the glucose content is less than the fructose content

where:

Z

=

is the glucose content determined by the method set out in Annex I to this Regulation;

F

=

is the fructose content determined by HPLC (high performance liquid chromatography);

G

=

is the glucose content determined by HPLC.

In the case of point (a), where the presence of a lactose hydrolysate is declared and/or quantities of lactose and galactose are detected, a glucose content equivalent to the galactose content (determined by HPLC) shall be deducted from the glucose content (Z) before any other calculation is made.

2.

Sucrose/invert sugar/isoglucose content:

(expressed as sucrose content of the goods as presented)

(a)

S + (2F) × 0,95,

if the glucose content is not less than the fructose content;

(b)

S + (G + F) × 0,95,

if the glucose content is less than the fructose content

where:

S

=

is the sucrose content determined by HPLC;

F

=

is the fructose content determined by HPLC;

G

=

is the glucose content determined by HPLC.

Where the presence of a lactose hydrolysate is declared and/or quantities of lactose and galactose are detected, a glucose content equivalent to the galactose content (determined by HPLC) shall be deducted from the glucose (G) content before any other calculation is made.

3.

Milk fat content:

(a)

Save as otherwise provided in point (b), the milk fat content by weight of the goods as presented shall be determined by extraction with light petroleum after hydrolysis with hydrochloric acid;

(b)

Where fats other than milk fats are also declared in the composition of the goods, the following procedure shall be applied:

• the percentage of weight of the total fats in the goods shall be determined as mentioned in point (a),

• for the purposes of determining the milk fat content, a method based on extraction with light petroleum, preceded by hydrolysis with hydrochloric acid and followed by gas chromatography of the methyl esters of the fatty acids shall be used. If the presence of milk fats is detected, the percentage proportion thereof shall be calculated by multiplying the percentage concentration of methyl butyrate by 25, multiplying the product by the total percentage fat content by weight of the goods and dividing by 100.

4.

Milk protein content:

(a)

Save as otherwise provided in point (b), the milk protein content of the goods shall be calculated by multiplying the nitrogen content (determined by the Kjeldahl method) by the factor 6,38;

(b)

Where components containing proteins other than milk proteins are also declared in the composition of the goods:

• the total percentage nitrogen content by weight shall be determined by the Kjeldahl method,

• the milk protein content shall be calculated as indicated in point (a) by subtracting from the total percentage nitrogen content the nitrogen content corresponding to the non-milk proteins.