{
  "url": "https://openlegislation.uk/eu-regulation-2004-1810/annex-I/part-THREE/division-4/section-IV/division-2",
  "json_url": "https://openlegislation.uk/eu-regulation-2004-1810/annex-I/part-THREE/division-4/section-IV/division-2.json",
  "legislation": "eur/2004/1810",
  "legislation_title": "Commission Regulation (EC) No 1810/2004 of 7 September 2004 amending Annex I to Council Regulation (EEC) No 2658/87 on the tariff and statistical nomenclature and on the Common Customs Tariff",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2004-1810",
  "path": "annex/I/part/THREE/division/4/section/IV/division/2",
  "kind": "division",
  "number": null,
  "heading": "ANNEX 8",
  "text": "Denaturation of goods unfit, rendered unfit or denatured under a CN code making reference to the present provisions shall be done by means of one of the denaturants referred to in column 4, used in the quantities indicated in column 5.\nOrder No\nCN code\nDescription\nDenaturant\nName\nMinimum quantity to be used (in g) per 100 kg of denatured product\n(1)\n(2)\n(3)\n(4)\n(5)\n1\n0408\nBirds' eggs, not in shell, and egg yolks, fresh, dried, cooked by steaming or by boiling in water, moulded, frozen or otherwise preserved, whether or not containing added sugar or other sweetening matter\nSpirit of turpentine\n500\nEssence of lavender\n100\nOil of rosemary\n150\nBirch oil\n100\n– Egg yolks:\n0408 11\n– – Dried:\nFish meal of subheading 2301 20 00 of the Combined Nomenclature, having a characteristic odour and containing by weight in the dry matter at least:\n62,5 % crude protein and\n6 % crude lipids (fatty matter)\n5 000\n0408 11 20\n– – – Unfit for human consumption\n0408 19\n– – Other:\n0408 19 20\n– – – Unfit for human consumption\n– Other:\n0408 91\n– – Dried:\n0408 91 20\n– – – Unfit for human consumption\n0408 99\n– – Other:\n0408 99 20\n– – – Unfit for human consumption\n2\n1106\nFlour, meal and powder of the dried leguminous vegetables of heading 0713, of sago or of roots or tubers of heading 0714, or of the products of Chapter 8:\nFish oil or fish liver oil, filtered but not deodorised or decolorised, with no additives\n1 000\n1106 20\n– Of sago or of roots or tubers of heading 0714:\nFish meal of subheading 2301 20 00, having a characteristic odour and containing by weight in the dry matter at least:\n5 000\n1106 20 10\n– – Denatured\n62,5 % crude protein and\n6 % crude lipids (fatty matter)\nThis column contains the numbers corresponding to the Rewe Colour Index, third edition 1971, Bradford, England.\nOrder No\nCN code\nDescription\nDenaturant\nName\nMinimum quantity to be used (in g) per 100 kg of denatured product\nChemical name or description\nCommon name\nColour index\n(1)\n(2)\n(3)\n(4)\n(4)\n(4)\n(5)\n3\n2501 00\nSalt (including table salt and denatured salt) and pure sodium chloride, whether or not in aqueous solution or containing added anti-caking or free-flowing agents; sea water:\nSodium salt of 4-sulphobenzeneazo-resorcinol, or 2.4-dihydroxyazobenzene-4-sulphonic acid (colour: yellow)\nChrysoine S\n14270\n6\n– Common salt (including table salt and denatured salt) and pure sodium chloride, whether or not in aqueous solution or containing added anti-caking or free-flowing agents:\nDisodium salt of 1-(4-sulph-1-phenylazo)-4-aminobenzene-5-sulphonic acid (colour: yellow)\nFast yellow AB\n13015\n6\n– – Other:\n2501 00 51\n– – – Denatured or for industrial uses (including refining) other than the preservation or preparation of foodstuffs for human or animal consumption\nTetrasodium salt of 1-(4-sulpho-1-naphthylazo)-2-naphtol-3,6,8-trisulphonic acid (colour: red)\nPonceau 6 R\n16290\n1\nTetrabromofluorescein (colour: fluorescent yellow)\nEosine\n45380\n0,5\nNaphthalene\nNaphthalene\n—\n250\nPowdered soap\nPowdered soap\n—\n1 000\nSodium or potassium dichromate\nSodium or potassium dichromate\n—\n30\nIron oxide containing not less than 50 % of Fe2O3 by weight. The iron oxide should be dark red to brown and should take the form of a fine powder of which at least 90 % passes through a sieve having a mesh of 0,10 mm\nIron oxide\n—\n250\nSodium hypochlorite\nSodium hypochlorite\n3 000\nOrder No\nCN code\nDescription\nDenaturant\nName\nMinimum quantity to be used (in g) per 100 kg of denatured product\n(1)\n(2)\n(3)\n(4)\n(5)\n4\n3 502\nAlbumins (including concentrates of two or more whey proteins, containing by weight more than 80 % whey proteins, calculated on the dry matter), albuminates and other albumin derivatives:\nOil of rosemary (for liquid albumins only)\n150\nCrude oil of camphor (for liquid and solid albumins)\n2 000\nWhite oil of camphor (for liquid and solid albumins)\n2 000\nSodium azide (for liquid and solid albumins)\n100\nDiethanolamine (for solid albumins only)\n6 000\n– Egg albumin:\n3502 11\n– – Dried:\n3502 11 10\n– – – Unfit, or to be rendered unfit, for human consumption\n3502 19\n– – Other:\n3502 19 10\n– – – Unfit, or to be rendered unfit, for human consumption\n3502 20\n– Milk albumin, including concentrates of two or more whey proteins:\n3502 20 10\n– – Unfit, or to be rendered unfit, for human consumption\n3502 90\n– Other:\n– – Albumins, other than egg albumin and milk albumin (lactalbumin)\n3502 90 20\n– – – Unfit, or to be rendered unfit, for human consumption",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "This column contains the numbers corresponding to the Rewe Colour Index, third edition 1971, Bradford, England."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2004/1810/annex/I/part/THREE/division/4/section/IV/division/2",
    "retrieved_at": "2026-11-01T14:55:11.916781+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."
}