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1.4162 - X2CrMnNiN 21-5-1

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Part BStainless steels identified with the chemical analysis of casting, in the absence of acronyms required
by the European or international standards referred to in part A Provided that the migration limits referred
to inart. 36 of Ministerial Decree 21.3.1973, other unintentionally added elements may be present in the
final casting, for which a percentage limit is not stated in the table.

Guy C. Yup Mn% P% S% N% Cr% Cu% Mo% Nb Ni% You % Other

% % % eleme
nti%
to 0.05 1.0 2.0 0.045 0.030 0.08- 22.0- - 2.5- - 4.5-6.5 . -
max max max max max 0.20 25.0 3.5
b 0.08 1.0 3.8- 0.045 0.015 0.05- 17.0- 1.5- - - 3.5-5.5 . -
max max 7.5 max max 0.25 18.0 3.5
c 0.03 1.0 1.0 0.05 0.05 - 19- 0.5 0.5 1.0 * 0.5 max 1.0 * To the

max max max max max 22 max max max max 0.05
max
d 0.03 1.0 1.0 0.05 0.05 - 22- 0.5 0.5 1.0 * 0.5 max 1.0 * To the

max max max max max 25 max max max max 0.05
max
And 0.1 1 5.50- 0.07 0.01 0.15 16.5- 1-2.5 - - 4.5-5.5 . .
max max 9.50 max max max 18.5
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* Ti, Nb are considered in a minimum quantity such as to respect the stabilization criterion (Ti + Nb) ≥ 0.2 +
4 (C + N)
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ANNEX III - SIMULANTS TO BE USED FOR THE VERIFICATION OF THE

MIGRATION OF THE CONSTITUENTS OF MATERIALS AND OBJECTS

1. In the following table, which contains an exemplary list of food products, the
simulants to be used in the migration tests in correspondence with the food
product or food product group are indicated with the following abbreviations:
simulant A:
distilled water or water of equivalent quality;
simulant B:
3% (w / v) acetic acid in aqueous solution;
simulant C:
15% (v / v) ethanol in aqueous solution;
simulant D:
rectified olive oil; if for technical reasons connected with the method of analysis it is necessary to use
other simulants, the olive oil must be replaced by a mixture of synthetic triglycerides or sunflower oil.

Characteristics of rectified olive oil

Iodine number (Wijs) = 80-88
Refractive index at 25 ° C = 1.4665-1.4679
Acidity (expressed in% oleic acid) = 0.5% max
Number of peroxides (expressed in milliequivalents of oxygen per kg of oil) = 10 max

Composition of a mixture of synthetic triglycerides

Distribution of fatty acid

Number of C atoms in the fatty 6 8 10 12 14 16 18 other

acid residue
GLC area (%) 1 6-9 8-11 45-52 12-15 8-10 8-12 -1

Purity:
Monoglyceride content (determined via 0.2%
enzymes)
Diglyceride content (determined by 2.0%
enzymes)
Unsaponifiable substances 0.2%
Iodine number (Wijs) 0.1
%
Acidity 0.1%
Moisture content (K. Fischer) 0.1%
Fusion point 28 ±
2°C

Typical absorption spectrum (layer thickness: d = 1 cm; reference: water at 35 ° C)

Wavelength (nm) 290 310 330 350 370 390 430 470 510
Transmittance (%) 2 15 37 64 80 88 95 97 98

Minimum 10% light transmittance at 310 nm (1 cm cell, reference: water at 35 ° C)

(3) Characteristics of sunflower oil

Iodine number (Wijs) =
120-
145
Refractive index at 20 ° C =
1,474-
1.476
Saponification index =
188-
193
Relative density at 20 ° C =
 0.918-
0.925
Unsaponifiable matter =
0.5% -
1.5%

2. for each food product or for each group of food products only the simulant or simulants
indicated with the sign X are used, using for each simulant a new sample of the materials and
articles in question. The absence of the X sign indicates that no proof of migration is required
for that item or sub-item.
3. When the sign "X" is followed by a slash and a number, divide the result of the
migration tests by that number. In the case of some types of fatty foods, this
conventional number, known as the 'reduction coefficient for simulant D (DRF)', is used
to take into account the simulant's higher extracting power than the food.
4. When the letter a appears in brackets next to the X sign, use only one of the two
simulants indicated:
- if the pH of the food product is higher than 4.5, use simulant A,
- if the pH of the food product is less than or equal to 4.5, use simulant B.
4 bis. If the letter "b" appears in brackets after the "X" sign, the test must be carried out with 50% (v / v)
ethanol
5. If the food is indicated in the list with both a specific entry and a general entry,
use only the simulant (s) foreseen under the specific entry.

TABLE
. Simulants from
use
Number of Name of the food TO B. C. D.
reference
0.1 Drinks
01.01 Non-alcoholic beverages or beverages with an alcohol X (to) X (to)
content of less than 5% vol: Waters, ciders, simple or
concentrated fruit or vegetable juices, musts, fruit
creams, lemonades, soda, syrups, bitters, vegetable
infusions, coffee, tea, chocolate liquid, beers and
others
01.02 Drinks with an alcohol content equal to or
greater than 5% vol:
Beverages indicated in item 01.01 but with an alcoholic
strength equal to or greater than 5% vol:

. Wines, brandy, liqueurs X X

(*) (**)
01.03 Others: undenatured ethyl alcohol X X
(*) (**)
02. Cereals, cereal derivatives, biscuit
products, bakery and pastry products
02.01 Starches and starches

02.02 Cereals in their original state, in flakes, in

 straws (including popcorn, corn flakes and the like)
02.03 Flours of cereals and groats

02.04 Pasta
02.05 Dry bakery products, biscuits and dry
pastries
. A. having fatty substances on the surface X/5

. B others

2.06 Fresh bakery and pastry products

. A. having fatty substances on the surface X/5

. B others X
03. Chocolate, sugar and their derivatives, confectionery

03.01 Chocolate, chocolate-coated products, X/5

substitutes and substitutes-coated products
03.02 Confectionery:

. A. in solid form
. I. having fatty substances on the surface X/5

. II others

. B in the form of a paste

. I. having fatty substances on the surface X/3

. II. humid X
03.03 Sugar and sugar-based products
. A. In solid form
. B. Honey and the like X
. C. Molasses and sugar syrups X
04. Fruit, vegetables and derivatives

04.01 Whole fruit, fresh or chilled

04.02 Processed fruit
. A. Dried or dehydrated fruit, whole or in the form
of flour or powder
. B. Fruit in pieces or in the form of puree or paste X (a) X (a)
. C. Preserved fruit (jam and similar products -
whole fruit or in pieces, or in the form of flour
or powder, preserved in a liquid medium):

. I. in aqueous medium X (a) X (a)

. II. in the oily medium X (a) X (a) X
. III. in alcoholic medium (> 5% vol) X (*) X
04.03 Nuts (peanuts, chestnuts, almonds, chestnuts,
hazelnuts, common walnuts, pine nuts and the like):
. A. peeled, dry
. B. peeled and toasted X/5
(***)
. C in the form of paste or cream X X/3
(***)
04.04 Whole, fresh or chilled vegetables
04.05 Processed vegetables

. A. Dried or dehydrated vegetables, whole or in the

form of flour or powder
. B. Vegetables in pieces, in the form of puree X (a) X (a)
. C. Preserved vegetables:

. I. in aqueous medium X (a) X (a)

. II. in the oily medium X (a) X (a) X
. III in alcoholic medium (> 5% vol) X X
(*)
05 Fats and oils

05.01 Animal and vegetable fats and oils, natural or X

processed (including cocoa butter, lard, melted
butter)
05.02 Margarine, butter and other fats consisting X/2
of water-in-oil emulsions
06. Animal products and eggs

06.01 Fish:
. A. fresh, chilled, salted, smoked X X/3
(***)
. B. in the form of a paste X X/3
(***)
06.02 Crustaceans and molluscs (including oysters, X
mussels, snails), not naturally protected by
their shell
06.03 Meat of all zoological species (including birds
and game)
. A. fresh, chilled, salted, smoked X X/4

. B. in the form of paste, cream X X/4

06.04 Processed meat products (ham, salami, X X/4

bacon and others)
06.05 Preserved and semi-preserved meat and fish:
. A. in aqueous medium X X
(to) (to)
. B. in the oily medium X X X
(to) (to)
06.06 Eggs without shell
. A. powdered or dried
. B. other X
06.07 Egg yellow:
. A. liquid X
. B. powdered or frozen
06.08 Dry egg white
07. Dairy products
07.01 Milk: . . . .
. A. whole . . . X (b)
. B. partially dehydrated . . . X (b)
. C..partially or totally skimmed . . . X (b)
. D. dehydrated . . . .
Fermented milk, such as buttermilk yogurt and similar
07.02 . X . X (b)
products

07.03 Cream and sour cream . X (a) . X (b)

07.04 Cheeses: . . . .
. A. whole, with inedible rind . . . .
. B. all the others X (a) X (a) . X/3*

07.05 Rennet . . . .
. A. liquid or pasty X (a) X (a) . .
. B. powdered or dry . . . .
08. Various products

08.01 Vinegar X
08.02 Fried or roasted foods:
. A. Fried potatoes, pancakes and the like X/5

. B. of animal origin X/4

08.03 Preparations for soups, broths or broths, soups,

broths or prepared broths (extracts, concentrates);
homogenized compound food preparations, ready
meals:
. A. powdered or dried
. I. having fatty substances on the surface X/5

. II. other

. B. liquid or pasty:
. I. having fatty substances on the surface X (a) X (a) X/3

. II. other X (a) X (a)

08.04 Yeasts and fermenting substances:

. A. in paste X (a) X (a)

. B. dried
08.05 Food salt
08.06 Sauces:

. A. not having fatty substances on the surface X (a) X (a)

. B. Mayonnaise, mayonnaise-derived sauces, X (a) X (a) X/3
salad creams and other dressing sauces
emulsified (oil-in-water emulsions)
. C. Sauces that contain oil and water in two layers X (a) X (a) X
08.07 Mustards (with the exception of those in X (a) X (a) X/3
powder form included in 08.17) (***)
08.08 Canapes, sandwiches, toasts and the like that
contain all kinds of foods:
. A. having fatty substances on the surface X/5

. B. others

08.09 Ice creams X

08.10 Dry food:
. A. having fatty substances on the surface X/5

. B. others

08.11 Frozen and deep-frozen foods

08.12 Concentrated hydrolacolic extract with an alcohol X (*) X
content equal to or greater than 5% vol

08.13 Cocoa:
. A. Cocoa powder X/5
(***)
. B. Cocoa in paste X/3
(***)
08.14 Coffee also roasted or decaffeinated or soluble,
substitutes for coffee beans or powder
08.15 Liquid coffee extract X
08.16 Aromatic plants and other plants: chamomile,
mallow, mint, tea, lime and others

08.17 Spices and flavors in their natural state: cinnamon,

cloves, powdered mustard, pepper, vanilla, saffron
and others

______________________________

(*) This test is performed only if the pH is less than or equal to 4.5
(**) This test can be carried out in the case of liquids or beverages with an alcohol content greater
than 15% vol with ethanol in aqueous solution of similar concentration
(***) The test with simulant D can be omitted if it can be demonstrated, with an appropriate test, that
there is no "greasy contact" with the plastic material
______________________________