{
  "url": "https://openlegislation.uk/miscellaneous-food-additives-amendment-england-regulations-2005/regulation-3",
  "json_url": "https://openlegislation.uk/miscellaneous-food-additives-amendment-england-regulations-2005/regulation-3.json",
  "legislation": "uksi/2005/1099",
  "legislation_title": "The Miscellaneous Food Additives (Amendment) (England) Regulations 2005",
  "legislation_url": "https://openlegislation.uk/miscellaneous-food-additives-amendment-england-regulations-2005",
  "path": "regulation/3",
  "kind": "regulation",
  "number": "3",
  "heading": "Amendment of the Miscellaneous Food Additives Regulations 1995",
  "text": "In paragraph (1) of regulation 2 (interpretation)—\n(a) after the definition of “colour”, there shall be inserted the following definition—\n“Directive 88/388 EC means Council Directive 88/388/EEC on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production”;\n(b) in the definition of “Directive 95/2/EC” for the words “and European Parliament and Council Directive 2001/5/EC” there shall be substituted the following words—\n“, European Parliament and Council Directive 2001/5/EC and European Parliament and Council Directive 2003/114/EC;”;\n(c) after the definition of flavour enhancer, there shall be inserted the following definition—\n““flavouring” bears the same meaning as in Article 1.2 of Directive 88/388/EEC;”;\n(d) for the definition of “stabiliser”, there shall be substituted the following definition—\n““stabiliser” means any substance which makes it possible to maintain the physico-chemical state of a foodstuff; including any substance which enables the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify an existing colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of cross-links between proteins enabling the binding of food pieces into re-constituted food;”.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "OJ No. L184, 15.7.1988, p.61."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "OJ No. L55, 24.2.2001, p.59."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "OJ No. L24, 29.1.2004, p.58."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "OJ No. L184, 15.7.1988, p.61."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/2005/1099/regulation/3",
    "retrieved_at": "2026-10-29T04:59:51.897953+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."
}