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The Plastic Materials and Articles in Contact with Food Regulations 1998

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5.  Where a food is listed in the Table to this Part of this Schedule 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.


Simulants to be used
Reference NumberDescription of foodABCD



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.


Non-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than 5% vol.:

  • Waters, ciders, fruit or vegetable juices of normal strength or concentrated, musts, fruit nectars, lemonades and mineral waters, syrups, bitters, infusions, coffee, tea, liquid chocolate, beers and other


Alcoholic beverages of an alcoholic strength equal to or exceeding 5% vol.:

  • Beverages shown under heading 01.01 but with an alcoholic strength equal to or exceeding 5% vol.:

    • Wines, spirits and liqueurs

01.03Miscellaneous: undenatured ethyl alcoholX(*)X(**)
02Cereals, cereal products, pastry, biscuits, cakes and other bakers' wares
02.02Cereals, unprocessed, puffed, in flakes (including popcorn, cornflakes and the like)
02.03Cereal flour and meal
02.04Macaroni, spaghetti and similar products
02.05Pastry, biscuits, cakes and other bakers' wares, dry:
A. With fatty substances on the surfaceX/5
B. Other
02.06Pastry, cakes and other bakers' wares, fresh:
A. With fatty substances on the surfaceX/5
B. OtherX
03Chocolate, sugar and products thereof Confectionery products
03.01Chocolate, chocolate-coated products, substitutes and products coated with substitutesX/5
03.02Confectionery products:
A. In solid form:
I. With fatty substances on the surfaceX/5
II. Other
B. In paste form
I. With fatty substances on the surfaceX/3
II. MoistX
03.03Sugar and sugar products
A. In solid form
B. Honey and the likeX
C. Molasses and sugar syrupsX
04Fruit, vegetables and products thereof
04.01Whole fruit, fresh or chilled
04.02Processed fruit:
A. Dried or dehydrated fruit, whole or in the form of flour or powder
B. Fruit in the form of chunks, puree or pasteX(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 mediumX(a)X(a)
II. In an oily mediumX(a)X(a)X
III. In an alcoholic medium (>=5% vol.)X(*)X
04.03Nuts (peanuts, chestnuts, almonds, hazelnuts, walnuts, pine kernels and others)
A. Shelled, dried
B. Shelled and roastedX/5(***)
C. In paste or cream formXX/3(***)
04.04Whole vegetables, fresh or chilled
04.05Processed vegetables:
A. Dried or dehydrated vegetables whole or in the form of flour or powder
B. Vegetables, cut, in the form of puréesX(a)X(a)
C. Preserved vegetables:
I. In an aqueous mediumX(a)X(a)
II. In an oily mediumX(a)X(a)X
III. In an alcoholic medium (>=5% vol.)X(*)X
05Fats and oils
05.01Animal and vegetable fats and oils, whether natural or treated (including cocoa butter, lard, resolidified butter)X
05.02Margarine, butter and other fats and oils made from water emulsions in oilX/2
06Animal products and eggs
A. Fresh, chilled, salted, smokedXX/3(***)
B. In the form of pasteXX/3(***)
06.02Crustaceans and molluscs (including oysters, mussels, snails) not naturally protected by their shellsX
06.03Meat of all zoological species (including poultry and game):
A. Fresh, chilled, salted, smokedXX/4
B. In the form of paste, creamsXX/4
06.04Processed meat products (ham, salami, bacon and other)XX/4
06.05Preserved and part-preserved meat and fish:
A. In an aqueous mediumX(a)X(a)
B. In an oily mediumX(a)X(a)X
06.06Eggs not in shell:
A. Liquid
B. OtherX
06.07Egg yolks:
A. LiquidX
B. Powdered or frozen
06.08Dried white of egg
07Milk products
A. WholeX
B. Partly driedX
C. Skimmed or partly skimmedX
D. Dried
07.02Fermented milk such as yoghurt, buttermilk and such products in association with fruit and fruit productsX
07.03Cream and sour creamX(a)X(a)
A. Whole, with rind
B. Processed cheesesX(a)X(a)
C. All othersX(a)X(a)X/3(***)
A. In liquid or viscous formX(a)X(a)
B. Powdered or dried
08Miscellaneous products
08.02Fried or roasted foods:
A. Fried potatoes, fritters and the likeX/5
B. Of animal originX/4
08.03Preparations 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 surfaceX/5
II. Other
B. Liquid or paste:
I. With fatty substances on the surfaceX(a)X(a)X/3
II. OtherX(a)X(a)
08.04Yeasts and raising agents
A. In paste formX(a)X(a)
B. Dried
A. Without fatty substances on the surfaceX(a)X(a)
B. Mayonnaise, sauces derived from mayonnaise, salad creams and other oil in water emulsionsX(a)X(a)X/3
C. Sauce containing oil and water forming two distinct layersX(a)X(a)X
08.07Mustard (except powdered mustard under heading 08.17)X(a)X(a)X/3(***)
08.08Sandwiches, toasted bread and the like containing any kind of foodstuff:
A. With fatty substances on the surfaceX/5
B. Other
08.10Dried foods:
A. With fatty substances on the surfaceX/5
B. Other
08.11Frozen or deep-fozen foods
08.12Concentrated extracts of an alcoholic strength equal to or exceeding 5% vol.X(*)X
A. Cocoa powderX/5(***)
B. Cocoa pasteX/3(***)
08.14Coffee, whether or not roasted, decaffeinated or soluble, coffee substitutes, granulated or powdered
08.15Liquid coffee extractsX

Aromatic herbs and other herbs:

  • Camomile, mallow, mint, tea, lime blossom and others


Spices and seasonings in the natural state:

  • Cinnamon, cloves, powdered mustard, pepper, vanilla, saffron and other

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