CN2106

21 Miscellaneous Edible Preparations

2106 (01/1988-..) Food Preparations, N.e.s.

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21061010 (01/1988-12/1994) Protein Concentrates and Textured Protein Substances, not Containing or Containing < 1.5 % Milkfats, < 2.5 % Milk Proteins, < 5 % Sucrose or Isoglucose, Glucose or Starch

21061020 (01/1995-..) Protein Concentrates and Textured Protein Substances, not Containing Milkfats, Sucrose, Isoglucose Starch or Glucose or Containing, by Weight, < 1,5% Milkfat, < 5% Sucrose or Isoglucose, < 5% Glucose or < 5% Starch

21061080 (01/1995-..) Protein Concentrates and Textured Protein Substances, Containing, by Weight, >= 1,5% Milkfat, >= 5% Sucrose or Isoglucose, >= 5% Glucose or >= 5% Starch

21061090 (01/1988-12/1994) Protein Concentrates and Textured Protein Substances Containing >= 1.5 % Milkfats, >= 2.5 % Milk Proteins, >= 5 % Sucrose or Isoglucose, Glucose or Starch

21069010 (01/1988-12/2006) Cheese Fondues

21069020 (01/1996-..) Compound Alcoholic Preparations of a Kind Used for the Manufacture of Beverages and of an Actual Alcoholic Strength of by Volume of > 0,5% vol (Excl. Those Based on Odoriferous Substances)

21069030 (01/1988-..) Flavoured or Coloured Isoglucose Syrups

21069051 (01/1988-..) Flavoured or Coloured Lactose Syrups

21069055 (01/1988-..) Flavoured or Coloured Glucose and Maltodextrine Syrups

21069059 (01/1988-..) Flavoured or Coloured Sugar Syrups (Excl. Isoglucose, Lactose, Glucose and Maltodextrine Syrups)

21069091 (01/1988-12/1994) Food Preparations N.e.s. not Containing or Containing < 1.5 % Milkfats, < 2.5 % Milk Proteins, < 5 % Sucrose or Isoglucose, Glucose or Starch

21069092 (01/1996-..) Food Preparations, N.e.s., not Containing Milkfats, Sucrose, Isoglucose Starch or Glucose or Containing, by Weight, < 1,5% Milkfat, < 5% Sucrose or Isoglucose, < 5% Glucose or < 5% Starch

21069098 (01/2007-..) Food Preparations, N.e.s., Containing, by Weight, >= 1,5% Milkfat, >= 5% Sucrose or Isoglucose, >= 5% Glucose or >= 5% Starch

21069099 (01/1988-12/1994) Food Preparations N.e.s. Containing >= 1.5 % Milkfats, >= 2.5 % Milk Proteins, >= 5 % Sucrose or Isoglucose, Glucose or Starch