{
  "url": "https://openlegislation.uk/plastic-materials-and-articles-in-contact-with-food-regulations-1998/schedule-4/part-IV/paragraph-5",
  "json_url": "https://openlegislation.uk/plastic-materials-and-articles-in-contact-with-food-regulations-1998/schedule-4/part-IV/paragraph-5.json",
  "legislation": "uksi/1998/1376",
  "legislation_title": "The Plastic Materials and Articles in Contact with Food Regulations 1998",
  "legislation_url": "https://openlegislation.uk/plastic-materials-and-articles-in-contact-with-food-regulations-1998",
  "path": "schedule/4/part/IV/paragraph/5",
  "kind": "paragraph",
  "number": "5",
  "heading": null,
  "text": "Where a food is listed in the Table to this Part of this Schedule under both a specific and a general heading, the simulant relating to the specific heading is the simulant which falls to be used for the migration test.\nTable\nSimulants to be used\nReference Number\nDescription of food\nA\nB\nC\nD\nNOTES:\n(*) Simulant B shall not be used where the pH is more than 4.5.\n(**) This test shall be carried out in the case of liquids or beverages of an alcoholic strength exceeding 10% vol. with aqueous solutions of ethanol of a similar strength.\n(***) If it can be demonstrated under regulation 11 or proved by means of an appropriate test that there is to be no fatty contact with the plastic material or article, simulant D shall not be used.\n01\nBeverages\n01.01\nNon-alcoholic beverages or alcoholic beverages of an alcoholic strength lower than 5% vol.:\nWaters, ciders, fruit or vegetable juices of normal strength or concentrated, musts, fruit nectars, lemonades and mineral waters, syrups, bitters, infusions, coffee, tea, liquid chocolate, beers and other\nX(a)\nX(a)\n01.02\nAlcoholic beverages of an alcoholic strength equal to or exceeding 5% vol.:\nBeverages shown under heading 01.01 but with an alcoholic strength equal to or exceeding 5% vol.:\nWines, spirits and liqueurs\nX\nX\n01.03\nMiscellaneous: undenatured ethyl alcohol\nX\nX\n02\nCereals, cereal products, pastry, biscuits, cakes and other bakers' wares\n02.01\nStarches\n02.02\nCereals, unprocessed, puffed, in flakes (including popcorn, cornflakes and the like)\n02.03\nCereal flour and meal\n02.04\nMacaroni, spaghetti and similar products\n02.05\nPastry, biscuits, cakes and other bakers' wares, dry:\nA. With fatty substances on the surface\nX/5\nB. Other\n02.06\nPastry, cakes and other bakers' wares, fresh:\nA. With fatty substances on the surface\nX/5\nB. Other\nX\n03\nChocolate, sugar and products thereof Confectionery products\n03.01\nChocolate, chocolate-coated products, substitutes and products coated with substitutes\nX/5\n03.02\nConfectionery products:\nA. In solid form:\nI. With fatty substances on the surface\nX/5\nII. Other\nB. In paste form\nI. With fatty substances on the surface\nX/3\nII. Moist\nX\n03.03\nSugar and sugar products\nA. In solid form\nB. Honey and the like\nX\nC. Molasses and sugar syrups\nX\n04\nFruit, vegetables and products thereof\n04.01\nWhole fruit, fresh or chilled\n04.02\nProcessed fruit:\nA. Dried or dehydrated fruit, whole or in the form of flour or powder\nB. Fruit in the form of chunks, puree or paste\nX(a)\nX(a)\nC. Fruit preserves (jams and similar products—whole fruit or chunks or in the form of flour or powder, preserved in a liquid medium):\nI. In an aqueous medium\nX(a)\nX(a)\nII. In an oily medium\nX(a)\nX(a)\nX\nIII. In an alcoholic medium (>=5% vol.)\nX\nX\n04.03\nNuts (peanuts, chestnuts, almonds, hazelnuts, walnuts, pine kernels and others)\nA. Shelled, dried\nB. Shelled and roasted\nX/5\nC. In paste or cream form\nX\nX/3\n04.04\nWhole vegetables, fresh or chilled\n04.05\nProcessed vegetables:\nA. Dried or dehydrated vegetables whole or in the form of flour or powder\nB. Vegetables, cut, in the form of purées\nX(a)\nX(a)\nC. Preserved vegetables:\nI. In an aqueous medium\nX(a)\nX(a)\nII. In an oily medium\nX(a)\nX(a)\nX\nIII. In an alcoholic medium (>=5% vol.)\nX\nX\n05\nFats and oils\n05.01\nAnimal and vegetable fats and oils, whether natural or treated (including cocoa butter, lard, resolidified butter)\nX\n05.02\nMargarine, butter and other fats and oils made from water emulsions in oil\nX/2\n06\nAnimal products and eggs\n06.01\nFish:\nA. Fresh, chilled, salted, smoked\nX\nX/3\nB. In the form of paste\nX\nX/3\n06.02\nCrustaceans and molluscs (including oysters, mussels, snails) not naturally protected by their shells\nX\n06.03\nMeat of all zoological species (including poultry and game):\nA. Fresh, chilled, salted, smoked\nX\nX/4\nB. In the form of paste, creams\nX\nX/4\n06.04\nProcessed meat products (ham, salami, bacon and other)\nX\nX/4\n06.05\nPreserved and part-preserved meat and fish:\nA. In an aqueous medium\nX(a)\nX(a)\nB. In an oily medium\nX(a)\nX(a)\nX\n06.06\nEggs not in shell:\nA. Liquid\nB. Other\nX\n06.07\nEgg yolks:\nA. Liquid\nX\nB. Powdered or frozen\n06.08\nDried white of egg\n07\nMilk products\n07.01\nMilk:\nA. Whole\nX\nB. Partly dried\nX\nC. Skimmed or partly skimmed\nX\nD. Dried\n07.02\nFermented milk such as yoghurt, buttermilk and such products in association with fruit and fruit products\nX\n07.03\nCream and sour cream\nX(a)\nX(a)\n07.04\nCheeses:\nA. Whole, with rind\nB. Processed cheeses\nX(a)\nX(a)\nC. All others\nX(a)\nX(a)\nX/3\n07.05\nRennet:\nA. In liquid or viscous form\nX(a)\nX(a)\nB. Powdered or dried\n08\nMiscellaneous products\n08.01\nVinegar\nX\n08.02\nFried or roasted foods:\nA. Fried potatoes, fritters and the like\nX/5\nB. Of animal origin\nX/4\n08.03\nPreparations for soups, broths in liquid, solid or powder form (extracts, concentrates); homogenized composite food preparations, prepared dishes:\nA. Powdered or dried\nI. With fatty substances on the surface\nX/5\nII. Other\nB. Liquid or paste:\nI. With fatty substances on the surface\nX(a)\nX(a)\nX/3\nII. Other\nX(a)\nX(a)\n08.04\nYeasts and raising agents\nA. In paste form\nX(a)\nX(a)\nB. Dried\n08.05\nSalt\n08.06\nSauces:\nA. Without fatty substances on the surface\nX(a)\nX(a)\nB. Mayonnaise, sauces derived from mayonnaise, salad creams and other oil in water emulsions\nX(a)\nX(a)\nX/3\nC. Sauce containing oil and water forming two distinct layers\nX(a)\nX(a)\nX\n08.07\nMustard (except powdered mustard under heading 08.17)\nX(a)\nX(a)\nX/3\n08.08\nSandwiches, toasted bread and the like containing any kind of foodstuff:\nA. With fatty substances on the surface\nX/5\nB. Other\n08.09\nIce-creams\nX\n08.10\nDried foods:\nA. With fatty substances on the surface\nX/5\nB. Other\n08.11\nFrozen or deep-fozen foods\n08.12\nConcentrated extracts of an alcoholic strength equal to or exceeding 5% vol.\nX\nX\n08.13\nCocoa:\nA. Cocoa powder\nX/5\nB. Cocoa paste\nX/3\n08.14\nCoffee, whether or not roasted, decaffeinated or soluble, coffee substitutes, granulated or powdered\n08.15\nLiquid coffee extracts\nX\n08.16\nAromatic herbs and other herbs:\nCamomile, mallow, mint, tea, lime blossom and others\n08.17\nSpices and seasonings in the natural state:\nCinnamon, cloves, powdered mustard, pepper, vanilla, saffron and other",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "(*) Simulant B shall not be used where the pH is more than 4.5."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "(**) This test shall be carried out in the case of liquids or beverages of an alcoholic strength exceeding 10% vol. with aqueous solutions of ethanol of a similar strength."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "(***) If it can be demonstrated under regulation 11 or proved by means of an appropriate test that there is to be no fatty contact with the plastic material or article, simulant D shall not be used."
    }
  ],
  "outstanding_effects": [
    {
      "type": "am (E)",
      "affecting": "uksi/2005/325",
      "affecting_title": "The Plastic Materials and Articles in Contact with Food (Amendment) (England) Regulations 2005"
    },
    {
      "type": "am (W)",
      "affecting": "wsi/2005/1649",
      "affecting_title": "The Plastic Materials and Articles in Contact with Food (Amendment) (No. 2) (Wales) Regulations 2005"
    },
    {
      "type": "am (S)",
      "affecting": "ssi/2005/92",
      "affecting_title": "The Plastic Materials and Articles in Contact with Food Amendment (Scotland) Regulations 2005"
    }
  ],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1998/1376/schedule/4/part/IV/paragraph/5",
    "retrieved_at": "2026-10-29T11:28:07.252534+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."
}