Scansmoke SEF 7525
Product details
- Unique code
- SF-004
- Original application
- RP-1613
- Smoke flavouring name
- Scansmoke SEF 7525
- Source material
- 35 % red oak (Quercus rubra), 35 % white oak (Quercus alba), 10 % maple (Acer saccharum), 10 % beech (Fagus grandifolia) and 10 % hickory (Carya ovata)
- Purity
-
- Arsenic: < 3.0 mg/kg
- Cadmium: < 1.0 mg/kg
- Lead: < 5.0 mg/kg
- Mercury: < 1.0 mg/kg
- Specification
-
- Phenols: 8 - 12 wt. %
- Carbonyl compounds: 1.2 - 3.0 wt. %
- Water: 0.3 - 0.9 wt. %
- Acid (expressed as acetic acid): 0.09 - 0.25 meq/g
Status
- Status
- Authorised
- Applies in
- England, Scotland, Wales
- Status change date
-
The date the status was last changed.
Terms of authorisation
- Conditions of use
-
Food category Maximum level 1 Dairy products and analogue 0.16 g/kg 2 Fats and oils and fat and oil emulsions 0.05 g/kg 4.2 Processed fruits and vegetables 0.05 g/kg 5 Confectionery 0.08 g/kg 6 Cereals and cereal products 0.05 g/kg 7.1 Breads and rolls 0.08 g/kg 7.2 Fine bakery wares 0.08 g/kg 8 Meat 0.16 g/kg 9.2 Processed fish and fishery products including crustaceans and molluscs 0.16 g/kg 9.3 Fish roe 0.16 g/kg 10.2 Processed eggs and egg products 0.05 g/kg 12.2 Herbs, spices, seasonings 0.18 g/kg 12.5 Soups and broths 0.05 g/kg 12.6 Sauces 0.05 g/kg 12.7 Salads and savoury based sandwich spreads 0.05 g/kg 12.9 Protein products, excluding products covered in category 1.8 0.05 g/kg 14.1 Non-alcoholic beverages 0.05 g/kg 14.2 Alcoholic beverages, including alcohol-free and low-alcohol counterparts 0.05 g/kg 15 Ready-to-eat savouries and snacks 0.08 g/kg
- Notes
-
-
Maximum levels refer to levels in or on food as marketed. By way of derogation from this principle, for dried and/or concentrated foods which need to be reconstituted the maximum levels shall apply to the food as reconstituted according to the instructions on the label taking into account the minimum dilution factor. If primary products are used for the production of the derived smoke flavourings, the maximum levels shall be adjusted accordingly.
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When combinations of smoke flavourings are used in or on foodstuffs, the individual levels shall be reduced proportionally.
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In case smoke flavourings are permitted to be used in processed meat (food category 8.2) or in processed fish and fishery products (food category 9.2) and these foods are smoked in a smoking chamber by regenerating smoke by using these permitted smoke flavourings, the use shall be in accordance with good manufacturing practices.
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The presence of a smoke flavouring shall be permitted: (a) in a compound food other than as referred to in an authorisation for the primary product concerned, where the primary product is permitted in one of the ingredients of the compound food. (b) in a food which is to be used solely in the preparation of a compound food and provided that the compound food complies with the authorisation for the primary product. This shall not apply to infant formulae, follow-on formulae, processed cereal-based foods and baby foods and dietary foods for special medical purposes intended for infants and young children.
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- Legislation links
-
England, Scotland, Wales: Assimilated Regulation (EC) No. 2065/2003
Updates
- Last updated
- The date the item authorisation was last modified.