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- Practical Guide -
Page 139 of 153
Fully hydrogenated or dehydrated fatty acids derived from natural sources are
classified in list 3 with the annotation "identical with or similar to constituents of
natural fats".
All edible oils (including castor oil, which has an ADI), fats and triglycerides
with saturated monocarboxylic fatty acids with an even number of carbon atoms
are classified in list 3, with the annotation "natural fats".
All fully hydrogenated and dehydrated oils and fats are classified in list 3, with
the annotation "similar to natural fats".
Dimers of the materials described under b) are classified in list 8.
The SCF-WG decided that the minor fatty acids in natural edible oils should be
dealt with as impurities and form part of the specification of the individually
listed major components.
All SCF reports specify: "Whenever acids, phenols or alcohols have been evaluated,
the assessment also includes aluminium, ammonium, calcium, iron, magnesium,
potassium, sodium and zinc salts."
Foodstuffs and food ingredients
Foodstuffs or food ingredients, used either as monomers and starting substances or as
additives to plastics, will be included in list 0 after the data requested by SCFI
(Sections 1 and 3 of the SCF guidelines) have been supplied.
Food additives
Food additives listed in EC Directives or Reports of the SCF will be added to list 1
after the data requested by SCF (Sections 1, 3 and 6 of the SCF guideline) have been
supplied. Migration data is still needed, because there are restrictions in terms of
concentration in foods and types of food. Migration from plastic packaging must not
lead to any infringement of these restrictions.
(short extract from SCF-WG Explanatory Guidance of SCF Guidelines, see the full text in Note for
Guidance in the same website (
"This section focuses on the use of biocides incorporated into food contact materials.
......The additional information to be provided by applicants relates particularly to
documentation of the public health implications of the use of a biocide to be
incorporated into food contact materials. The information to be supplied should enable
an evaluation of the safety, efficacy, and the microbiological implications of the use of
the biocide."