New Draft Regulations on Organic Production (October 2001)
ANNEXURE VIII: Processing aids which may be used for the preparation of products
|
SPECIFIC
CONDITIONS |
|
|
Water |
- |
|
Calcium
chloride |
Coagulation
agent. |
|
Calcium
carbonate |
- |
|
Calcium
hydroxide |
- |
|
Calcium
sulphate |
Coagulation
agent. |
|
Magnesium
chloride (or Nigari) |
Coagulation
agent. |
|
Potassium
carbonate |
Drying
of grape raisins. |
|
Carbon
dioxide |
- |
|
Nitrogen |
- |
|
Ethanol |
Solvent. |
|
Tannic
acid |
Filtration
aid. |
|
Egg
white albumin |
- |
|
Casein |
- |
|
Gelatin |
- |
|
Isinglass |
- |
|
Vegetable
oils |
Greasing
or releasing agent. |
|
Silicon
dioxide |
As
gel or colloidal solution. |
|
Activated
carbon |
- |
|
Talc |
- |
|
Bentonite |
- |
|
Kaolin |
- |
|
Diatomaceous
earth |
- |
|
Perlite |
- |
|
Hazelnut
shells |
- |
|
Beeswax |
Releasing
agent. |
|
Carnauba
wax |
Releasing
agent. |
|
Sulphuric
acid |
pH
adjustment of extraction water in sugar production. |
|
Sodium
hydroxide |
pH
adjustment in sugar production. |
|
Sodium
carbonate |
Sugar
production. |
|
Citric
Acid |
pH
adjustment. |
Preparations of micro-organisms and enzymes
Any preparations of micro-organisms and enzymes normally used as processing aids in food processing, with the exception of genetically modified organisms and enzymes derived from genetically modified organisms.