New Draft Regulations on Organic Production (October 2001)
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, salads. |
|
416 |
Karaya
gum |
- |
|
422 |
Glycerol |
Plant
extracts |
|
440 |
Pectins
(Unmodified) |
- |
|
500 |
Sodium
carbonates |
Cakes
and biscuits, confectionary. |
|
501 |
Potassium
carbonates |
Cereals/cakes
and biscuits/confectionary. |
|
503 |
Ammonium
carbonates |
- |
|
504 |
Magnesium
carbonates |
- |
|
516 |
Calcium
sulphate |
Carrier. |
|
524 |
Sodium
hydroxide |
Cereal
products. |
|
551 |
Isopropanol
(propan-2-ol) |
In
the crystallisation process in sugar preparation |
|
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 preparations of micro-organisms and enzymes normally used in food
processing, with the exception of micro-organisms genetically modified or
enzymes derived from genetic modification.
Minerals
Minerals (including trace elements), vitamins, essential fatty and amino acids, and other nitrogen compounds. Only approved in so far as their used is legally required in the food products in which they are incorporated.