ANNEXURE VII: 

INGREDIENTS OF NON-AGRICULTURAL ORIGIN

Food additives, including carriers

INS

NAME

SPECIFIC CONDITIONS

170

Calcium carbonates

All authorised functions except colouring.

270

Lactic acid

Fermented vegetable products.

290

Carbon dioxide

-

296

Malic acid

-

300

Ascorbic acid

If not available in natural form.

306

Tocopherols, mixed natural concentrates

Anti oxidant in fats and oils.

322

Lecithin

Obtained without the use of bleaches and organic solvents.

330

Citric acid

Fruit and vegetable products.

335

Sodium tartrate

Cakes/Confectionary.

336

Potassium tartrate

Cereals/Cakes/Confectionary.

341i

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 and biscuits.

440

Pectins (Unmodified)

-

500

Sodium carbonates

Cakes and biscuits, confectionary.

501

Potassium carbonates

Cereals, cakes, biscuits and confectionary.

503

Ammonium carbonates

Only for cereal products. Confectionery, cakes and biscuits.

504

Magnesium carbonates

-

516

Calcium sulphate

For soybean products, confectionery and in bakers’ yeast.

551

Silicon dioxide (amorphous)

For wine, fruit and vegetable processing.

938

Argon

-

941

Nitrogen

-

948

Oxygen

-

Flavourings

Substances and products labelled as natural flavouring substances or natural flavouring preparations allowed under the Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act No. 54 of 1972), as applied by the Department of Health.

Water and Salts

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

Preparations of Micro-organisms and Enzymes

Any organically certified micro-organisms, preparations of micro-organisms, enzymes and enzyme preparations normally used in food processing, with the excep­tion of GMO micro-organisms or enzymes derived from GMOs.
Processors shall use micro-organisms grown on substrates that consist entirely of organic ingredients and substances listed in this Annexure if available.  This includes cultures that are prepared or multiplied in-house.

Minerals and other substances

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.