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The Jam and Similar Products (Wales) Regulations 2018

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PART 11“Y” flavour curd

55.  “Y” flavour curd is an emulsion of—

(a)edible fat or oil (or both);

(b)sugar;

(c)whole egg or egg yolk (or both); and

(d)flavouring material added in order to impart the taste or odour (or both the taste and odour) of a fruit.

56.  Notwithstanding paragraph 55(b), a permitted sweetener may be used in the manufacture of “Y” flavour curd either wholly or partially as a replacement for sugar.

57.  As well as the ingredients mentioned in paragraphs 55 and 56, the product may contain any other edible ingredients.

58.  The quantity of fat or oil (or both) used for every 1,000 grams of the finished product must not be less than 40 grams.

59.  Not less than 6.5 grams of egg yolk solids (whether derived from a whole egg ingredient, an egg yolk or both) must be used for every 1,000 grams of the finished product.

60.  The quantity of flavouring material used must be sufficient to characterise the finished product.

61.  The product must have a soluble dry matter content of 65% or more as determined by refractometer at 20°C except for—

(a)a product in respect of which sugar has been wholly or partially replaced by a permitted sweetener; and

(b)a product in respect of which a reduced sugar claim is made in accordance with the conditions laid down in Regulation (EC) No 1924/2006.

62.  This Part is to be read as if for “Y” there were substituted—

(a)the name of a particular kind or kinds of fruit in the case of a product in which the flavouring material used in its preparation in accordance with paragraph 55(d) has been added to impart the taste or odour (or both the taste and odour) of that kind or kinds of fruit; or

(b)the words “mixed fruit” in the case of a product in which the flavouring material used in its preparation in accordance with paragraph 55(d) has been added to impart the taste or odour (or both the taste and odour) of more than one kind of fruit.

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