{
  "url": "https://openlegislation.uk/eu-regulation-1992-1533/annex",
  "json_url": "https://openlegislation.uk/eu-regulation-1992-1533/annex.json",
  "legislation": "eur/1992/1533",
  "legislation_title": "Commission Regulation (EEC) No 1533/92 of 12 June 1992 concerning the classification of certain goods in the combined nomenclature",
  "legislation_url": "https://openlegislation.uk/eu-regulation-1992-1533",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "Description of goods\nClassification CN code\nReasons\n1.\nPale yellow powder, with the taste of dried milk, having the following analytical characteristics (percentage by weight):\nMilkfat\n11,4\nLowfat milk solids\n85,9\nWater\n2,7\nProteins (N x 6,38)\n30,6\nLactose\n42,9\nPhosphorlipides (P x 26)\n(as percentage of fat content)\n17\nThe product is traded with the name of ‘sweet buttermilk powder enriched with milk fat’.\n0403 90 13\nThe classification is determined by the provisions of general rules 1 and 6 on the interpretation of the combined nomenclature and by the wording of CN codes 0403, 0403 90 and 0403 90 13.\nClassification under headings 0402 and 0404 is excluded because, on the basis of its analytical characteristics (in particular its phospholipides content) the product has the characteristics of buttermilk powder.\n2.\nCooked preparation of pig meat consisting of a pinkish/brown meat mass containing pieces of meat up to 6 cm in size, pieces of fat and gelatine.\nThe meat and fat content measured in accordance with Regulation (EEC) No 226/89 exceeds 80 % by weight.\nIt is not possible, on the basis of the size and the characteristics of the muscle tissue, to identify whether the pieces of meat come from hams, shoulders, loins or collars of domestic swine.\nThe preparation is put up in cans of a net weight of less than 500 gms.\n1602 49 19\nThe classification is determined by the provisions of general rules 1 and 6 on the interpretation of the combined nomenclature, additional note 2 to Chapter 16 and by the wording of CN codes 1602, 1602 49 and 1602 49 19.\n3.\nFood preparation in the form of a water in milk fat emulsion consisting of:\n—\nmilk fats\n38,5 %\n—\nwater\n52,4 %\n—\nsodium caseinate\n5,0 %\n—\ngelatine\n2,0 %\n—\nsalt\n1,5%\n—\nemulsifiers\n0,6 %\nThe product which resembles butter in consistency, colour, appearance and taste is used as a low-fat spread.\n2106 90 99\nThe classification is determined by the provisions of general rules 1 and 6 on the interpretation of the combined nomenclature and by the wording of CN codes 2106, 2106 90 and 2106 90 99.\nHaving regard to the reduction in content of milk fats and the presence of substances which are not natural constituents of milk, the preparation cannot be considered as a product of CN code 0405 00 10.\n4.\nPreparation consisting mainly of a mixture of approximately 60 % hexacalcium trisodium pentakis (ortho-phosphate), by weight, and approximately 40 % tricalcium bis (orthophospate), by weight, used in animal feed\n2309 90 99\nClassification is determined by the provisions of general rules 1 and 6 for the interpretation of the combined nomenclature and by the wording of CN codes 2309, 2309 90 and 2309 90 99 (see also the Explanatory Notes to the HS, heading 23.09, part II.C).\nThe product does not answer to the descriptions given in Note 3 (A) to Chapter 31.\n5.\nPrimidon (INN)\n2933 79 00\nClassification is determined by the provisions of general rules 1 and 6 for the interpretation of the combined nomenclature, by Note 3 to Chapter 29 and by the wording of CN codes 2933 and 2933 79 00.\nThis product is to be classified as a lactam.\n6.\nSolid extract of the residual material insoluble in aliphatic solvents obtained during the extraction of rosin from wood, having the following characteristics:\na resin acid content by weight not exceeding 30 %,\nan acid number not exceeding 110, and\na melting point of not less than 100 o C.\n3823 90 98\nClassification is determined by the provisions of general rules 1 and 6 for the interpretation of the combined nomenclature and by the wording of CN codes 3823, 3823 90 and 3823 90 98.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [
    {
      "type": "amendment",
      "affecting": "eur/2013/441",
      "affecting_title": "Commission Implementing Regulation (EU) No 441/2013 of 7 May 2013 amending or repealing certain regulations on the classification of goods in the Combined Nomenclature"
    },
    {
      "type": "amendment",
      "affecting": "eur/1999/936",
      "affecting_title": "Commission Regulation (EC) No 936/1999 of 27 April 1999 amending or repealing certain regulations on the classification of goods in the Combined Nomenclature"
    },
    {
      "type": "amendment",
      "affecting": "eur/2005/705",
      "affecting_title": "Commission Regulation (EC) No 705/2005 of 4 May 2005 amending or repealing certain regulations on the classification of goods in the Combined Nomenclature"
    },
    {
      "type": "amendment",
      "affecting": "eur/2009/1179",
      "affecting_title": "Commission Regulation (EC) No 1179/2009 of 26 November 2009 amending or repealing certain regulations on the classification of goods in the Combined Nomenclature"
    }
  ],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/1992/1533/annex",
    "retrieved_at": "2026-11-01T15:01:23.532232+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}