ANNEX 1Supplementary provisions
Products referred to in Article 1 Yellow fat spreads, as defined by Council Regulation (EC) No 2991/94(1), excluding cooking and frying fats and spreads based on butter or other animal fat. Salad dressings including mayonnaise. Milk type products such as semi skimmed and skimmed milk type products, possibly with the addition of fruits and/or cereals, fermented milk type products such as yoghurt, soya drinks, and cheese type products (fat content <= 12 g per 100 g), where the milk fat and/or protein has been partly or fully replaced by vegetable fat or protein. (1) OJ L 316, 9.12.1994, p. 2. ANNEX 2 Specifications of phytosterols and phytostanols for the addition to foods and food ingredients Definition: Phytosterols and phytostanols are sterols and stanols that are extracted from plants and may be presented as free sterols and stanols or esterified with food grade fatty acids. Composition (with GC-FID or equivalent method): < 80 % â-sitosterol < 15 % â-sitostanol < 40 % campesterol < 5 % campestanol < 30 % stigmasterol < 3 % brassicasterol < 3 % other sterols/stanols Contamination/Purity (GC-FID or equivalent method) Phytosterols and phytostanols extracted from sources other than vegetable oil suitable for food have to be free of contaminants, best ensured by a purity of more than 99 % of the phytosterol/phytostanol ingredient.