{
  "url": "https://openlegislation.uk/eu-regulation-2017-2158/annex-I/division-I/division-b/division-1/division-6",
  "json_url": "https://openlegislation.uk/eu-regulation-2017-2158/annex-I/division-I/division-b/division-1/division-6.json",
  "legislation": "eur/2017/2158",
  "legislation_title": "Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2017-2158",
  "path": "annex/I/division/I/division/b/division/1/division/6",
  "kind": "division",
  "number": "6",
  "heading": null,
  "text": "FBOs shall prevent (enzymatic) discolouration and after cooking darkening of potato products. This can be done by applying disodium diphosphate (E450), which also lowers the pH level of the washing water and inhibits the browning reaction.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2017/2158/annex/I/division/I/division/b/division/1/division/6",
    "retrieved_at": "2026-11-01T14:44:25.850272+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."
}