{
  "url": "https://openlegislation.uk/preservatives-in-food-regulations-1989/schedule-5/part-III/paragraph-2",
  "json_url": "https://openlegislation.uk/preservatives-in-food-regulations-1989/schedule-5/part-III/paragraph-2.json",
  "legislation": "uksi/1989/533",
  "legislation_title": "The Preservatives in Food Regulations 1989",
  "legislation_url": "https://openlegislation.uk/preservatives-in-food-regulations-1989",
  "path": "schedule/5/part/III/paragraph/2",
  "kind": "paragraph",
  "number": "2",
  "heading": "Principle",
  "text": "After distillation in an acid medium and extraction by di-isopentyl ether, the extract is purified and treated with a solution of 4-aminophenazone. A red colour develops, the intensity of which is measured spectrophotometrically at 510 nm.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1989/533/schedule/5/part/III/paragraph/2",
    "retrieved_at": "2026-10-29T15:46:33.935266+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."
}