1.Preparation in powder form for the manufacture of confectionery.Composition:84,4 % by weight dehydrated egg white (total protein content: 69,1 % by weight),14,6 % by weight maltodextrin (expressed in starch: 9,3 % by weight),1 % by weight gelatine. | 21069099 | Classification is determined by the provisions of General Rules 1 and 6 for the interpretation of the Combined Nomenclature, by additional note 1 to chapter 21 and by the texts of CN codes 2106, 210690 and 21069099.The product is not a protein concentrate of code 21061090. |
2.Artificial iron oxide containing approximately 95 % Fe2O3 and approximately 4 % alumina and silica, resulting from the manufacturing process. | 28211000 | Classification is determined by the provisions of General Rules 1 and 6 for the interpretation of the Combined Nomenclature, note 1 a) to Chapter 28 and by the texts of CN codes 2821 and 28211000 (see also the Explanatory Notes to the HS, heading 28.21, part A). |