Solvents in Food (Scotland) Regulations 1968
| Jurisdiction | UK Non-devolved |
| Citation | SI 1968/263 |
| Year | 1968 |
1968 No. 263 (S. 23)
FOOD AND DRUGS
COMPOSITION AND LABELLING—SCOTLAND
The Solvents in Food (Scotland) Regulations 196821stFebruary 1968
4thMarch 1968
3rdNovember 1969
In exercise of the powers conferred upon me by sections 4, 7 and 56 of the Food and Drugs (Scotland) Act 1956(a), and of all other powers enabling me in that behalf, and after consultation with such organisations as appear to me to be representative of interests substantially affected by these regulations and after reference to the Scottish Food Hygiene Council under section 25 of the said Act (in so far as the regulations relate to the labelling, marking or advertising of food), I hereby make the following regulations:—
Citation and commencement
1. These regulations may be cited as the Solvents in Food (Scotland) Regulations 1968 and shall come into operation on 3rd November 1969.
Interpretation
2.—(1) In these regulations, unless the context otherwise requires—
"the Act" means the Food and Drugs (Scotland) Act 1956;
"container" includes any form of packaging of food for sale as a single item, whether by way of wholly or partly enclosing the food or by way of attaching the food to some other article, and in particular includes a wrapper or confining band;
"flavouring" includes flavouring essence and flavouring extract and means any product consisting of a flavouring agent and such other substances, if any, the use of which in food is not forbidden and which are reasonably necessary to produce a solid, a solution or an emulsion, but no other ingredient or ingredients;
"flavouring agent" means any sapid or odorous substance capable of imparting and primarily intended to impart a specific and distinctive taste or odour to food, but does not include herbs, spices, onions, garlic, salt, fruit juices, soft drinks, fruit acids, acetic acid, any carbohydrate material, any purine derivative, any preparation of yeast, coffee, chicory, or any substances prepared by the hydrolysis of protein-containing materials;
"food" means food intended for sale for human consumption and includes drink, chewing gum and other products of a like nature and use, and articles and substances used as ingredients in the preparation of food or drink or of such products;
"human consumption" includes use in the preparation of food for human consumption;
(a) 1956 c. 30.
"natural food substance" means any substance, suitable for use as food and commonly used as food, which is wholly a natural product, whether or not that substance has been subjected to any process or treatment;
"permitted antioxidant" means any antioxidant inasmuch as its use is permitted by the Antioxidant in Food (Scotland) Regulations 1967(a);
"permitted artificial sweetener" means any artificial sweetener inasmuch as its use is permitted by the Artificial Sweeteners in Food (Scotland) Regulations 1967(b);
"permitted bleaching agent" means any bleaching agent inasmuch as its use is permitted by the Bread and Flour (Scotland) Regulations 1963(c);
"permitted colouring matter" means any colouring matter inasmuch as its use is permitted by the Colouring Matter in Food (Scotland) Regulations 1966(d);
"permitted emulsifier" means any emulsifier inasmuch as its use is permitted by the Emulsifiers and Stabilisers in Food (Scotland) Regulations 1962(e);
"permitted improving agent" means any improving agent inasmuch as its use is permitted by the Bread and Flour (Scotland) Regulations 1963;
"permitted preservative" means any preservative inasmuch as its use is permitted by the Preservatives in Food (Scotland) Regulations 1962(f), as amended (b);
"permitted solvent" means any solvent described in schedule 1 to these regulations which complies with the specification specified in relation thereto in that schedule and includes any such solvent when it has been subsequently diluted with water;
"permitted stabiliser" means any stabiliser inasmuch as its use is permitted by the Emulsifiers and Stabilisers in Food (Scotland) Regulations 1962;
"propellent" means carbon dioxide or any inert gas or low boiling point liquid which, when added to food in a suitable container, is capable of expelling the food from the container without the application of external pressure to the food;
"sell" includes offer or expose for sale or have in...
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