ANNEXURE VIII:
PROCESSING AIDS WHICH MAY BE USED FOR THE PREPARATION OF PRODUCTS
SUBSTANCE |
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 |
Only for wine |
Casein |
Only for wine |
Gelatin |
Only for wine, fruit, vegetables |
Isinglass |
Only for wine |
Vegetable oils |
Greasing or releasing agent. |
Silicon dioxide |
As gel or colloidal solution. |
Activated carbon |
- |
Talc |
- |
Bentonite |
Only for fruit and vegetable products |
Kaolin |
- |
Diatomaceous earth |
Only for sweetners and wine. |
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. |
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.