Ecological Agriculture Projects Logo

EAP Publications | Virtual Library | Magazine Rack | Search | What's new

new2.gif (111 bytes) Join the Ecological  Solutions Roundtable new2.gif (111 bytes)


DRAFT GUIDELINES FOR THE PRODUCTION, PROCESSING, LABELLING AND MARKETING OF ORGANICALLY PRODUCED FOODS (AT STEP 7 OF THE PROCEDURE)

 

 

 

TABLE 3: INGREDIENTS OF NON AGRICULTURAL ORIGIN REFERRED TO IN SECTION 3 OF THESE GUIDELINES

3.1 Food additives, induding carriers

INS Name Specific conditions
170 Calcium carbonates ________
220 Sulphur dioxide wine products
270 Lactic acid ________
290 Carbon dioxide ________
296 Malic acid ________
300 Ascorbic acid if not available in natural form
306 Tocopherols, mixed natural concentrates ________
322 Lecithin obtained without the use of bleaches and organic solvents
330 Citric acid concentrated fruit and vegetable juice, jam and fermented vegetable products
331 Sodium citrates meat products
332 Potassium citrates meat products
333 Calcium citrates meat products
335 Sodium tartrate cakes/confectionary
336 Potassium tartrate cereals/cakes/confectionary
341 Mono calcium phosphate only for raising flour
400 alginic acid ________
401 sodium alginate ________
402 Potassium alginate ________
406 Agar ________
407 Carageenan ________
410 Locust bean gum ________
412 Guar gum ________
413 Tragacanth gum ________
414 Arabic gum Milk, fat and confectionary products
415 Xanthan gum fat products, fruit and vegetables, cakes & biscuits, salads
416 Karaya gum ________
440 Pectins (unmodified) ________
500 Sodium carbonates caakes & biscuits, confectionary
501 Potassium carbonates cereals/cakes & biscuits/confectionary
503 Ammonium carbonates ________
504 Magnesium carbonates ________
508 Potassium chloride frozen fruit and vegetables/canned fruit and vegetables, vegetable sauces/ketchup and mustard
509 Calcium chloride milk products/fat products/fruit & vegetables/soy bean products
511 Magnesium chloride soy bean products
516 Calcium sulphate cakes & biscuits/soy bean products/bakers yeast Carrier
524 Sodium hydroxide cereal products
938 Argon ________
941 Nitrogen ________
948 Oxygen ________

 

3.2 F1avourings

Substances and products labelled as natural flavouring substances or natural flavouring preparations as defined in Codex Alimentarious 1A - 1995, Section 5.7.

______________________________________________________________________________________________________________________________________________

3.3 Water and salts

Drinking water

Salts (with sodium chloride or potassium chloride as basic components generally used in food processing).


3.4 Preparations of Microorganisms and Enzymes

(a) Any preparations of microorganisms and enzymes normally used in food processing, with the exception of microorganisms genetically engineered (modified) or enzymes derived from genetic engineering;


3.5 Minerals (including trace elements), vitamins, essential fatty and amino acids, and other nitrogen compounds. Only approved in so far as their use is legally required in the food products in which they are incorporated.

 

Codex Alimentarius Working Group, May 27th, 1998. (Draft copy)


Important Note

Text that appears in bold and underlined letters indicates new text relative to the last document of the "Codex Alimentarius Working Group".

Text that appears in red italics letters indicates eliminated text.

Text that appears in green will be discussed next year.


Info Request | Services | Become EAP Member | Site Map

Give us your comments about the EAP site


Ecological Agriculture Projects, McGill University (Macdonald Campus)
Ste-Anne-de-Bellevue, QC,  H9X 3V9 Canada
Telephone:          (514)-398-7771
Fax:                     (514)-398-7621

Email: info@eap.mcgill.ca

To report problems or otherwise comment on the structure of this site, send mail to the Webmaster