S.L. 449.21 Art. 2Interpretation.

In these regulations, unless the context otherwise requires -

(a) "flavouring" means flavouring substances, flavouring preparations, process flavourings, smoke flavourings or mixtures thereof;

(b) "flavouring substance" means a defined chemical substance with flavouring properties which is obtained -

(i) by appropriate physical processes, including distillation and solvent extraction, or by enzymatic or microbiological processes from material of vegetable or animal origin either in the raw state or after processing for human consumption by traditional food-preparation processes, including drying, torrefaction and fermentation,

(ii) by chemical synthesis or isolated by chemical processes and which is chemically identical to a substance naturally present in material of vegetable or animal origin as described in subparagraph (i),

(iii) by chemical synthesis but which is not chemically identical to a substance naturally present in material present in material of vegetable or animal origin as described in subparagraph (i);

(c) "flavouring preparation" means a product, other than the substances defined in paragraph (b)(i), whether concentrated or not, with flavouring properties, which is obtained by appropriate physical processes, including distillation and solvent extraction, or by enzymatic or microbiological processes from material of vegetable or animal origin, either in the raw state or after processing for human consumption by traditional food preparation processes, including drying, torrefaction and fermentation;

(d) "process flavouring" means a product which is obtained according to good manufacturing practices by heating to a temperature not exceeding 180 degrees Celsius for a period not exceeding fifteen minutes a mixture of ingredients, not necessarily themselves having flavouring properties, of which at least one contains nitrogen (amino) and another is a reducing sugar;

(e) "smoke flavouring" means a smoke extract used in traditional foodstuffs smoking processes.