Simulant A:,Distilled water or water of equivalent quality,
Simulant B:,3% Acetic acid (w/v) in aqueous solution,
Simulant C:,10% Ethanol (v/v) in aqueous solution except that the concentration of ethanol solution shall be adjusted to the actual alcoholic strength of the food if it exceeds 10% (v/v),
Simulant D:,Rectified olive oil having the characteristics specified in paragraph 3 or, subject to paragraph 5, any of the fatty food simulants specified in paragraph 4,
No of C-atoms in fatty acid residue,6,8,10,12,14,16,18,others,
GLC area (%),~1,6–9,8–11,45–52,12–15,8–10,8–12,1,
Content of monoglycerides (enzymatically),≤0.2%,
Content of diglycerides (enzymatically),≤2.0%,
Unsaponifiable matter,≤0.2%,
Iodine value(Wijs),≤0.1%,
Acid value,≤0.1%,
Water content (K Fischer),≤0.1%,
Melting point,28 ± 2°C,
Wavelength (nm),290,310,330,350,370,390,430,470,510,
Transmittance (%),~2,~15,~37,~64,~80,~88,~95,~97,~98,
,,,,,,,,,,
At least 10% light transmittance at 310 nm,

Aqueous foods having a pH > 4.5,Foods in relation to which stimulant A only is specified in the Table to Part 4,
Acidic foods having a pH < 4.5,Foods in relation to which stimulant B only is specified in the Table to Part 4,
Alcoholic foods,Foods in relation to which stimulant C only is specified in the Table to Part 4,
Fatty foods,Foods in relation to which stimulant D only is specified in the Table to Part 4,
Dry Foods,Foods in relation to which no simulant is specified in the Table to Part 4,

Only aqueous foods,Simulant A,
Only acidic foods,Simulant B,
Only alcoholic foods,Simulant C,
Only fatty foods,Simulant D,
All aqueous and acidic foods,Simulant B,
All alcoholic and aqueous foods,Simulant C,
All alcoholic and acidic foods,Simulant C and B,
All fatty and aqueous foods,Simulants D and A,
All fatty and acidic foods,Simulants D and B,
All fatty, alcoholic and aqueous foods,Simulants D and C,
All fatty, alcoholic and acidic foods,Simulants D, C and B,


 (1)    Simulant B shall not be used where the pH is more than 4.5.    ,
 (2)    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.    ,
 (3)    If it can be demonstrated under regulation 13(2) 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.    ,
01,Beverages,,,,,
01.01,Non alcoholic beverages or alcoholic beverages of an alcoholic strength lower than 5% vol:,X(a),X(a),,,
,– 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,,,,,
01.02,Alcoholic beverages of an alcoholic strength equal to or exceeding 5% vol.,,X,X,,
,– Beverages shown under heading 01.01 but with an alcoholic strength equal to or exceeding 5% vol.– Wines, spirits and liqueurs,,,,,
01.03,Miscellaneous: undenatured ethyl alcohol,,X,X,,
02,Cereals, cereal products, pastry, biscuits, cakes and other bakers' wares,,,,,
02.01,Starches,,,,,
02.02,Cereals, unprocessed, puffed, in flakes (including popcorn, cornflakes and the like),,,,,
02.03,Cereal flour and meal,,,,,
02.04,Macaroni, spaghetti and similar products,,,,,
02.05,Pastry, biscuits, cakes and other bakers' wares, dry:,,,,,
,A With fatty substances on the surface,,,,X/5,
,B Other,,,,,
02.06,Pastry, biscuits, cakes and other bakers' wares, fresh:,,,,,
,A With fatty substances on the surface,,,,X/5,
,B Other,X,,,,
03,Chocolate, sugar and products thereof Confectionery products,,,,,
03.01,Chocolate, chocolate coated products, substitutes and products coated with substitutes,,,,X/5,
03.02,Confectionery products:,,,,,
,A in solid form:,,,,,
,– with fatty substances on the surface,,,,X/5,
,– Other,,,,,
,B in paste form:,,,,,
,– with fatty substances on the surface,,,,X/3,
,– moist,X,,,,
03.03,Sugar and sugar products,,,,,
,A In solid form,,,,,
,B Honey and the like,X,,,,
,C Molasses and sugar syrups,X,,,,
04,Fruit, vegetable and products thereof,,,,,
04.01,Whole fruit, fresh or chilled,,,,,
04.02,Processed fruit:,,,,,
,A Dried or dehydrated fruit, whole or in the form of flour or powder,,,,,
,B Fruit in the form of chunks, puree or paste,X(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 medium,X(a),X(a),,,
,– ii) In an oily medium,X(a),X(a),,X,
,– iii) In an alcoholic medium > 5% vol,,X,X,,
04.03,Nuts (peanuts, chestnuts, almonds, hazelnuts, walnuts, pine kernels and others),,,,,
,A Shelled, dried,,,,,
,B Shelled and roasted,,,,X/5,
,C In paste or cream form,X,,,X/3,
04.04,Whole vegetables, fresh or chilled,,,,,
04.05,Processed vegetables:,,,,,
,A Dried or dehydrated vegetables whole or in the form of flour or powder,,,,,
,B Vegetables, cut, in the form of purees,X(a),X(a),,,
,C Preserved vegetables:,,,,,
,– i) In an aqueous medium,X(a),X(a),,,
,– ii) In an oily medium,X(a),X(a),,X,
,– iii) In an alcoholic medium (> 5% vol),,X,X,,
05,Fats and oils,,,,,
05.01,Animal and vegetable fats and oils, whether natural or treated (including cocoa butter, lard, resolidified butter),,,,X,
05.02,Margarine, butter and other fats and oils made from water emulsions in oil,,,,X/2,
06,Animal products and eggs,,,,,
06.01,Fish:,,,,,
,A Fresh, chilled, salted, smoked,X,,,X/3,
,B In the form of paste,X,,,X/3,
06.02,Crustaceans and molluscs (including oysters, mussels, snails) not naturally protected by their shells,X,,,,
06.03,Meat of all zoological species (including poultry and game):,,,,,
,A Fresh, chilled, salted, smoked,X,,,X/4,
,B In the form of paste, creams,X,,X/4,
06.04,Processed meat products (ham, salami, bacon and other),X,,,X/4,
06.05,Preserved and part preserved meat and fish:,,,,,
,A In an aqueous medium,X(a),X(a),,,
,B In an oily medium,X(a),X(a),,X,
06.06,Eggs not in shell:,,,,,
,A Powdered or dried,,,,,
,B Other,X,,,,
06.07,Egg yolks:,,,,,
,A Liquid,X,,,,
,B Powdered or frozen,,,,,
06.08,Dried white of egg,,,,,
07,Milk products,,,,,
07.01,Milk:,,,,,
,A Whole,,,,X(b),
,B Partly dried,,,,X(b),
07.01,C Skimmed or partly skimmed,,,,X(b),
,D Dried,,,,,
07.02,Fermented milk such as yoghurt, buttermilk and similar products,,X,,X(b),
07.03,Cream and sour cream,,X(a),,X(b),
07:04,Cheeses:,,,,,
,A Whole, with non-edible rind,,,,,
,B All others,X(a),X(a),,X/3,
07:05,Rennet:,,,,,
,A In liquid or viscous form,X(a),X(a),,,
,B Powdered or dried,,,,,
08,Miscellaneous products,,,,,
08.01,Vinegar,,X,,,
08.02,Fried or roasted foods:,,,,,
,A Fried potatoes, fritters and the like,,,,X/5,
,B Of animal origin,,,,X/4,
08.03,Preparations 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 surface,,,,X/5,
,– ii) Other,,,,,
,B Liquid or paste:,,,,,
,– i) With fatty substances on the surface,X(a),X(a),,X/3,
,– ii) Other,X(a),X(a),,,
08.04,Yeasts and raising agents:,,,,,
,A In paste form,X(a),X(a),,,
,B Dried,,,,,
08.05,Salt,,,,,
08.06,Sauces:,,,,,
,A Without fatty substances on the surface,X(a),X(a),,,
,B Mayonnaise, sauces derived from mayonnaise, salad creams and other oil in water emulsions,X(a),X(a),,X/3,
,C Sauce containing oil and water forming two distinct layers,X(a),X(a),,X,
08.07,Mustard (except powdered mustard under heading 08.17),X(a),X(a),,X/3,
08.08,Sandwiches, toasted bread and the like containing any kind of foodstuff:,,,,,
,A With fatty substances on the surface,,,,X/5,
,B Other,,,,,
08.09,Ice creams,X,,,,
08.10,Dried foods:,,,,,
,A With fatty substances on the surface,,,,X/5,
,B Other,,,,,
08.11,Frozen or deep frozen foods,,,,,
08.12,Concentrated extracts of an alcoholic strength equal to or exceeding 5% vol,,X,X,,
08.13,Cocoa:,,,,,
,A Cocoa powder,,,,X/5,
,B Cocoa paste,,,,X/3,
08.14,Coffee, whether or not roasted, decaffeinated or soluble, coffee substitutes, granulated or powdered,,,,,
08.15,Liquid coffee extracts,X,,,,
08.16,Aromatic herbs and other herbs:,,,,,
,Camomile, mallow, mint, tea, lime blossom and others,,,,,
08.17,Spices and seasonings in the natural state: Cinnamon, cloves, powdered mustard, pepper, vanilla, saffron and other,,,,,

 (1)    The period of time which represents the worst foreseeable conditions of contact.    ,
 (2)    This temperature shall be used only for simulant D. For simulant A, B or C the test may be replaced by a test at 100°C or at reflux temperature for a duration of four times the time selected in accordance with paragraph 1 of this Part.    ,
Contact time:,Test time:,
less than or equal to 5 minutes,,
>5 minutes but less than or equal to 0.5 hours,0.5 hours,
>0.5 hours but less than or equal to 1 hour,1 hour,
>1 hour but less than or equal to 2 hours,2 hours,
>2 hours but less than or equal to 4 hours,4 hours,
>4 hours but less than or equal to 24 hours,24 hours,
>24 hours,10 days,
Contact temperature:,Test temperature:,
less than or equal to 5°C,5°C,
>5°C but less than or equal to 20°C,20°C,
>20°C but less than or equal to 40°C,40°C,
>40°C but less than or equal to 70°C,70°C,
>70°C but less than or equal to 100°C,100°C or reflux temperature,
>100°C but less than or equal to 121°C,121°C,
>121°C but less than or equal to 130°C,130°C,
>130°C but less than 150°C>150°C,150°C,
>150°C,175°C,


 (1)    MPPO = Modified polyphenylene oxide    ,
 (2)    The volatile test media are used up to a maximum temperature of 60°C. A precondition of using these tests is that the material or article will withstand the test conditions that would otherwise be used with simulant D. Immerse a test specimen in olive oil under the appropriate conditions. If the physical properties are changed (eg melting, deformation) then the material is considered unsuitable for use at that temperature. If the physical properties are not changed then proceed with the substitute tests using new specimens.    ,
10 days at 5°C,0.5 days at 5°C,10 days at 5°C,–,
10 days at 20°C,1 day at 20°C,10 days at 20°C,–,
10 days at 40°C,2 days at 20°C,10 days at 40°C,–,
2 hours at 70°C,0.5 hours at 40°C,2 hours at 60°C,–,
0.5 hours at 100°C,0.5 hours at 60°C,2.5 hours at 60°C,0.5 hours at 100°C,
1 hour at 100°C,1 hour at 60°C,3 hours at 60°C,1 hour at 100°C,
2 hours at 100°C,1.5 hours at 60°C,3.5 hours at 60°C,2 hours at 100°C,
0.5 hours at 121°C,1.5 hours at 60°C,3.5 hours at 60°C,0.5 hours at 121°C,
1 hour at 121°C,2 hours at 60°C,4 hours at 60°C,1 hour at 121°C,
2 hours at 121°C,2.5 hours at 60°C,4.5 hours at 60°C,2 hours at 121°C,
0.5 hours at 130°C,2 hours at 60°C,4 hours at 60°C,0.5 hours at 130°C,
1 hour at 130°C,2.5 hours at 60°C,4.5 hours at 60°C,1 hour at 130°C,
2 hours at 150°C,3 hours at 60°C,5 hours at 60°C,2 hours at 150°C,
2 hours at 175°C,4 hours at 60°C,6 hours at 60° C,2 hours at 175°C,