ANNEX 1Supplementary provisions
Products referred to in Article 1 Milk type products, such as semi-skimmed and skimmed milk type products, yoghurt type products, and milk/yoghurt type products where the milk fat has been partly or fully replaced by vegetable fat. 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.