synthetic flavoring agent that occurs naturally in apples (and that is used) in fruit and rum flavorings for beverages, ice cream, candy, and baked goods
Where fats other than milk fats are also declared in the composition of the goods, the following procedure shall be applied: —
the percentage of weight of the total fats in the goods shall be determined as mentioned in point (a), — for the purposes of determining the milk fat content, a method based on extraction with light petroleum, preceded by hydrolysis with hydrochloric acid and followed by gas chromatography of the methyl esters of the fatty acids shall be used. If the presence of milk fats is detected, the percentage proportion thereof shall be calculated by multiplying the percentage concentration of methyl butyrate by 25, multiplying the product by the total percentage fat content by weight of the goods and dividing by 100.
