2106 Food preparations, n.e.s.

2106 (01/1988-..) Food preparations, n.e.s. 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 (01/2022-..) 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