# Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC (Text with EEA relevance), Part A:: Conditions for the production

Extent: E+W+S+N.I.

(a) The temperature of the products during processing shall not exceed 180 °C.
(b) The duration of the thermal processing shall not exceed 15 minutes at 180 °C with correspondingly longer times at lower temperatures, i.e. a doubling of the heating time for each decrease of temperature by 10 °C, up to a maximum of 12 hours.
(c) The pH during processing should not exceed the value of 8,0.

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Source: https://www.legislation.gov.uk/eur/2008/1334/annex/V/part/A (the official version)
Page: https://openlegislation.uk/eu-regulation-2008-1334/annex-V/part-A
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.