SCHEDULE 3Regulated products
PART 11“Y” flavour curd
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”.