List of Approved Additives and Processing Aids of Non-Organic Origin
Where the substances listed in this annex can be found in nature, natural
sources are preferred. Substances of agricultural origin should preferably be
of organic origin.
1. Food Additives, processing aids and carriers
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INS 170 | Calcium carbonate |
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INS 270 | Lactic acid |
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INS 290 | Carbon dioxide |
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INS 300 | Ascorbic acid |
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INS 306 | Tocopherols, mixed natural concentrates |
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INS 322 | Lecithin |
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INS 330 | Citric acid |
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INS 331 | Sodium citrates |
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INS 332 | Potassium citrates |
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INS 333 | Calcium citrates |
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INS 335 | Sodium tartrate |
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INS 336 | Potassium tartrate |
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INS 400 | Alginic acid |
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INS 406 | Agar |
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INS 407 | Carrageenan |
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INS 410 | Locust bean gum |
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INS 412 | Guar gum |
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INS 413 | Tragacanth gum |
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INS 414 | Arabic gum |
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Only for milk products, fat products,� confectionaries, sweets, eggs. |
INS 415 | Xanthan gum |
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Only fat, fruit and vegetable products and cakes and biscuits |
INS 440 | Pectin |
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Unmodified |
INS 500 | Sodium carbonates |
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INS 501 | Potassium carbonates |
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INS 503 | Ammonium carbonates |
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Only for cereal products, confectionery, cakes and biscuits |
INS 504 | Magnesium carbonates |
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INS 508 | Potassium chloride |
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INS 509 | Calcium chloride |
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INS 511 | Magnesium chloride |
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Only for soybean products |
INS 513 | Sulphuric acid������ |
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pH adjustment of water during sugar processing |
INS 516 | Calcium sulphate |
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For soybean products, confectionery and in bakers' yeast |
INS 524 | Sodium hydroxide |
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For sugar processing and for the surface treatment of traditional bakery products. |
INS 525 | Potassium hydroxide |
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For sugar processing |
INS 526 | Calcium hydroxide |
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For sugar processing |
INS 551 | Silicon dioxide (amorphous) |
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For wine, fruit and vegetable processing |
INS 553 | Talc |
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INS 901 | Beeswax |
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Only if organic beeswax is not available |
INS 903 | Carnauba wax |
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INS 938 | Argon |
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INS 941 | Nitrogen |
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INS 948 | Oxygen |
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Activated carbon |
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Bentonite |
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Only for fruit and vegetable products | |
Diatomaceous earth |
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Only for sugar and wine | |
Ethanol |
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Gelatine |
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Only for wine, fruit and vegetable� | |
Kaolin |
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Perlite |
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Preparations of bark |
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Only for sugar |
2. Flavouring Agents
3. Coloring agents
Natural coloring agents can be used as ingredients with approval based on the
IFOAM Procedure to Evaluate Additives and Processing Aids for Organic Food Products.
4. Ingredients
Source: IFOAM Draft Basic Standards 2002 (2).