| Column 1 | Column 2 |
|---|---|
| Substances | Conditions and restrictions |
1. Regenerated cellulose | Not less than 72% |
2. Additives | |
| Softeners | Not more than 27% in total |
— 1,3-butanediol — glycerol — 1,2-propanediol [=1,2-propylene glycol] | |
| — polyethylene oxide [=polyethylene glycol] | Average molecular weight between 250 and 1,200 |
— 1,2-polypropylene oxide [=1,2-polypropylene glycol] — sorbitol — triethylene glycol — urea | Average molecular weight shall not exceed 400, free 1,3-propanediol content shall not exceed 1% |
| Other additives | Not more than 1% in total |
| First class | The quantity of the substance or group of substances in each entry shall not exceed 2 mg/dm2 |
— acetic acid and its NH4, Ca, Mg, K and Na salts — ascorbic acid and its NH4, Ca, Mg, K and Na salts — benzoic acid and sodium benzoate — formic acid and its NH4, Ca, Mg, K and Na salts — linear fatty acids, saturated or unsaturated, with an even number of carbon atoms from 8 to 20 inclusive and also behenic and ricinoleic acids and the NH4, Ca, Mg, K, Na, Al, Zn salts of these acids — citric, dl-lactic, maleic, tartaric acids and their Na and K salts — sorbic acid and its NH4, Ca, Mg, K and Na salts — amides of linear fatty acids, saturated or unsaturated, with an even number of carbon atoms from 8 to 20 inclusive and also the amides of behenic acid and ricinoleic acid — natural edible starches and flours — edible starches and flours modified by chemical treatment — amylose — calcium and magnesium carbonates and chlorides — esters of glycerol with linear fatty acids, saturated or unsaturated, with an even number of carbon atoms from 8 to 20 inclusive and/or with adipic, citric, 12-hydroxystearic (oxystearin) and ricinoleic acid — esters of polyoxyethylene (8—14 oxyethylene groups) with linear fatty acids, saturated or unsaturated, with an even number of carbon atoms from 8 to 20 inclusive — esters of sorbitol with linear fatty acids, saturated or unsaturated, with an even number of carbon atoms from 8 to 20 inclusive — mono-and/or di-esters of stearic acid with ethanediol and/or bis(2-hydroxyethyl) ether and/or triethylene glycol — oxides and hydroxides of aluminium, calcium, magnesium and silicon and silicates and hydrated silicates of aluminium, calcium, magnesium and potassium | |
— polyethylene oxide [=polyethylene glycol] | Average molecular weight between 1,200 and 4,000 |
| — sodium propionate | |
| Second class | Not more than 1 mg/dm2 in total; the quantity of the substance or group of substances in each entry shall not exceed 0.2 mg/dm2 (or a lower limit where one is specified) |
— sodium alkyl (C8 to C18) benzene sulphonate — sodium isopropyl naphthalene sulphonate — sodium alkyl (C8 to C18) sulphate — sodium alkyl (C8 to C18) sulphonate — sodium dioctylsulphosuccinate | |
— distearate of dihydroxyethyldiethylene-triamine monoacetate | Not more than 0.05 mg/dm2 in total on the side for contact with food |
— ammonium, magnesium and potassium lauryl sulphates — N,N'-distearoyl diaminoethane [=N,N'-distearoyl ethylenediamine] and N,N'-dipalmitoyl diaminoethane [=N,N'-dipalmitoyl ethylenediamine] and N,N'-dioleoyl diaminoethane [=N,N'-dioleoyl ethylenediamine]-2-heptadecyl-4,4'-bis-(methylenestearate) oxazoline | |
— polyethylene aminostearamide ethyl sulphate | Not more than 0.1 mg/dm2 in total on the side for contact with food |
| Third class—Anchoring Agents | Not more than 1 mg/dm2 in total |
— condensation product of melamine-formaldehyde unmodified, or modified with one or more of the following products:
| Free formaldehyde content on the side for contact with food shall not exceed 0.5 mg/dm2; free melamine content on the side for contact with food shall not exceed 0.3 mg/dm2 |
| — condensation product of melamine-urea-formaldehyde modified with tris(2-hydroxyethyl)amine | Free formaldehyde content on the side for contact with food shall not exceed 0.5 mg/dm2; free melamine content on the side for contact with food shall not exceed 0.3 mg/dm2 |
— cross-linked cationic polyalkyleneamines: (a) olyamide-epichlorohydrin resin based on diaminopropylmethylamine and epichlorohydrin (b) olyamide-epichlorohydrin resin based on epichlorohydrin, adipic acid, caprolactam, diethylenetriamine and/or ethylenediamine (c) olyamide-epichlorohydrin resin based on adipic acid, diethylenetriamine and epichlorohydrin, or a mixture of epichlorohydrin and ammonia (d) olyamide-polyamine-epichlorohydrin resin based on epichlorohydrin, dimethyl adipate and diethylenetriamine (e) olyamide-polyamine-epichlorohydrin resin based on epichlorohydrin, adipamide and diaminopropylmethylamine | |
| — polyethyleneamines and polyethyleneimines | Not more than 0.75 mg/dm2 in total |
— condensation product of urea-formaldehyde unmodified, or modified with one or more of the following products:
| Free formaldehyde content on the side for contact with food shall not exceed 0.5 mg/dm2 |
| Fourth class | Not more than 0.01 mg/dm2 in total |
— products resulting from the reaction of the amines of edible oils with polyethylene oxide — monoethanolamine lauryl sulphate | |
3. Adhesives and colourants | In accordance with regulation 6(4) |