OpenLegislation

Article 1

United Kingdom

Original text. Later amendments are not shown.

The product consisting of paprika extract having the following characteristics:

  • appearance: highly viscous liquid, deep red, high colouring strength,

  • odour and taste: aromatic, similar to paprika, not pungent,

  • ash: 0,49 % by weight,

  • essential oils: 0,15 ml/100 g,

  • capsaicin: not detectable,

  • glucose: 0,01 % by weight,

  • sucrose: not detectable,

  • triglycerides: positive test,

  • capsanthin: about 2,2 g/kg (about 60 000 colour units EOA (Essential Oil Association),

shall be classified in the Common Customs Tariff under subheading:

32.04

Colouring matter of vegetable origin (including dyewood extract and other vegetable dyeing extracts, but excluding indigo) or of animal origin:

  1. A..

    Colouring matter of vegetable origin:

    1. IV..

      Other.