【法规名称】
【法规编号】 44446 什么是编号？
【正 文】
第8页 CAP 132W FOOD AND DRUGS (COMPOSITION AND LABELLING) REGULATIONS
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[接上页] (4A) Without prejudice to sub-paragraph (4B), where a food consists of, or contains, mixed fruits, nuts, vegetables, spices or herbs and no particular fruit, nut, vegetable, spice or herb predominates significantly by weight, those ingredients may be listed otherwise than in descending order of weight if- (a) in the case of a food which consists entirely of such a mixture, the heading of the list of ingredients includes or is accompanied by the words "in variable proportion" or other words indicating the nature of the order in which the ingredients are listed; or (b) in the case of a food which contains such a mixture, that part of the list where the names of those ingredients appear is accompanied by the words "in variable proportion" (可变比例) or other words indicating the nature of the order in which those ingredients are listed. (L.N. 80 of 1996)(4B) Subject to sub-paragraph (4D), where a food is characterized by- (a) the presence of a particular ingredient, the labelling of the food shall not place special emphasis on the presence of that ingredient, unless the labelling includes a declaration of either the minimum percentage by weight of that ingredient in the food or the actual amount of that ingredient in the food, determined as at the time of its use in the preparation of the food; (b) the low content of a particular ingredient, the labelling of the food shall not place special emphasis on the low content of that ingredient, unless the labelling includes a declaration of either the maximum percentage by weight of that ingredient in the food or the actual amount of that ingredient in the food, determined as at the time of its use in the preparation of the food. (L.N. 80 of 1996)(4C) (a) Any declaration required by sub-paragraph (4B) shall appear either- (i) next to the name of the food; or (ii) in the list of ingredients in close proximity to the name of the ingredient in question. (b) The actual amount of an ingredient in a food referred to in sub-paragraph (4B) shall be indicated by reference to the numerical count of the contents or to the net weight or net volume of that ingredient and such indication shall conform with paragraph 7(2). (L.N. 80 of 1996)(4D) For the purposes of sub-paragraph (4B)- (a) a reference in the name of a food to a particular ingredient shall not of itself constitute the placing of special emphasis on the presence or low content of that ingredient; (b) a reference in the labelling of a food to an ingredient which is used in a small quantity and only as a flavouring shall not of itself constitute the placing of special emphasis on the presence or low content of that ingredient. (L.N. 80 of 1996)(4E) (a) If a food consists of or contains any of the following substances- (i) cereals containing gluten (namely wheat, rye, barley, oats, spelt, their hybridized strains and their products); (ii) crustacea and crustacean products; (iii) eggs and egg products; (iv) fish and fish products; (v) peanuts, soyabeans and their products; (vi) milk and milk products (including lactose); (vii) tree nuts and nut products, the name of the substance shall be specified in the list of ingredients. (b) If a food consists of or contains sulphite in a concentration of 10 parts per million or more, the functional class of the sulphite and its name shall be specified in the list of ingredients. (L.N. 85 of 2004)(5) Subject to section 58 of the Ordinance and unless the Authority otherwise allows in any particular case, an additive (except an additive specified in sub-paragraph (7)) constituting one of the ingredients of a food shall be listed by its functional class and- (L.N. 85 of 2004) (a) its specific name; or (b) its identification number under the International Numbering System for Food Additives; or (c) its identification number under the International Numbering System for Food Additives with the prefix "E" or "e". (L.N. 85 of 2004)(6) The functional classes of additive for the purpose of sub-paragraph (5) are- (L.N. 85 of 2004) Acid (酸味剂) Acidity regulator (酸度调节剂) Anti-caking agent (抗结剂) Anti-foaming agent (消泡剂) Antioxidant (抗氧化剂) Bulking agent (增体剂) Colour retention agent (护色剂) Colour (色素) Emulsifier (乳化剂) Emulsifying salt (乳化盐) Firming agent (固化剂) Flavour enhancer (增味剂) Flour treatment agent (面粉处理剂) Foaming agent (发泡剂) Gelling agent (胶凝剂) Glazing agent (上光剂) Humectant (水分保持剂) Preservative (防腐剂) Propellant (推进剂) Raising agent (膨胀剂) Stabilizer (稳定剂) Sweetener (甜味剂) Thickener (增稠剂) (L.N. 226 of 2003; L.N. 85 of 2004) (7) An additive which constitutes one of the ingredients of a food and falls in any of the following classes shall be listed by the appropriate class title- (a) flavour and flavouring (调味料及调味剂); (b) modified starch (改性淀粉),and the expression "flavour" may be qualified by "natural", "natural identical", "artificial" or a combination of these words as appropriate. (L.N. 85 of 2004) |
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