Processing Aids

Processing aids which may be used for the preparation of products of agricultural origin referred to in Section 3 of this standard.

TABLE 4

INS	NAME	Specific conditions
170	Calcium Carbonate
184	Tannic Acid	Filtration aid for wine. Prohibited for US
270	Lactic Acid	Milk product: coagulation agent, pH regulation of salt bath for cheeses
290	Carbon Dioxide
330	Citric Acid	Oil production and hydrolysis of starch
500	Sodium Carbonates	Sugar production, anti-caking agent, milk products: neutralising substance
501	Potassium Carbonates
509	Calcium chloride	Coagulation agent
511	Magnesium chloride (nigari)	Only for soybean products Coagulation agent
513	Sulphuric acid	PH adjustment of water during sugar processing. Prohibited for US
516	Calcium sulphate	Coagulation agent. For soybean products, confectionery and in bakers' yeast
524	Sodium hydroxide	- sugar production - oil production from rape seed (Brassica spp)
526	Calcium hydroxide	Food additive for maize tortilla flour Processing aid for sugar
551	Silicon dioxide (amorphous)
553	Talc	Prohibited for US
901	Beeswax	Releasing agent
903	Carnauba wax	Releasing agent
938	Argon	Prohibited for US
941	Nitrogen
948	Oxygen
	Activated carbon	Prohibited for US
	Water
	Bentonite	Only for fruit and vegetable products
	Casein	Only for wine. Prohibited for US
	Diatomaceous earth	Only for sweeteners and wine
	Egg white albumen	Only for wine. Prohibited for US
	Ethanol	Solvent, prohibited for US
	Gelatin	Only for wine, fruit and vegetable
	Isinglass	Only for wine. Prohibited for US
	Kaolin
	Perlite

Organic Certification