(i) Sorbitol

(ii) Sorbitol syrup

(i) Pectin

(ii) Amidated pectin

(i) diSodium dihydrogen diphosphate or sodium acid salt of pyrophosphoric acid

(ii) triSodium diphosphate or sodium pyrophosphate

(iii) TetraSodium diphosphate or tetraSodium pyrophosphate

(iv) tetraPotassium diphosphate or potassium pyrophosphate

(i) pentaSodium triphosphate or sodium tripelyphosphate

(ii) pentaPotassium triphosphate

(i) sodium polyphosphate

(ii) potassium polyphosphate

(i) Microcrystalline cellulose

(ii) Powdered cellulose

Lecithins are mixtures or fractions of phosphatides obtained by physical procedures from animal or vegetable foodstuffs. The lecithins may be slightly bleached in aqueous medium by means of hydrogen peroxide. This oxidation must not chemically modify the lecithin phosphatides.

Brown liquid or viscous semi-liquid or powder.

Not less than 60 per cent substances insoluble in acetone.

Not more than 2 per cent determined by drying at 105°C for 1 hour.

Not more than 0.3 per cent.

Not more than 35mg potassium hydroxide per gramme.

Equal to or less than 10, expressed as milliequivalents per kg.

Monopotassium monophosphate; acid monopotassium monophosphate; KH₂PO₄.

Colourless crystals or white granular or crystalline powder, hydroscopic.

Not less than 98 per cent KH₂PO₄ on a volatile matter-free basis.

Not more than 2 per cent determined by drying at 105°C for 4 hours.

Not more than 0.2 per cent of the volatile matter-free substance.

Not more than 10 mg/kg expressed as flourine.

Dipotassium monophosphate; secondary potassium phosphate; acid dipotassium orthophosphate; dipotassium phosphate; K₂H PO₄.

Colourless or white granular deliquescent substance.

Not less than 98 per cent K₂H PO₄on a volatile matter-free basis.

Not more than 2 per cent determined by drying at 105°C for 4 hours.

Not more than 0.2 per cent of the volatile matter-free substance.

Not more than 10 mg/kg expressed as flourine.

Tripotassium monophosphate; tripotassium orthophosphate; K₃PO₄; the substance is available commercially in anhydrous form or hydrated form, the most common being that with 1 molecule of water of crystallization.

White hygroscopic crystals or granules.

Not less than 97 per cent K₃PO₄ on a volatile matter-free basis.

Determined by drying at 105°C for 1 hour followed by calcination at 800°C + 25°C for 30 minutes, --anhydrous: not more than 3 per cent --with one molecule of water: not more than 20 per cent.

Not more than 0.2 per cent of the volatile matter-free substance.

Not more than 10 mg/kg expressed as flourine.

Monocalcium phosphate; CaH₄(PO₄)₂; available commercially in anhydrous form or as the monohydrate.

Granular powder or white, deliquescent crystals or granules.

Anhydrous: not less than 23 per cent and not more than 25 per cent expressed as CaO. with one molecule of water: not less than 22.2 per cent and not more than 24.7 per cent expressed as CaO.

Anhydrous: not less than 14 per cent and not more than 15.5 per cent determined after calcination at 800°C + 25°C for 30 minutes. With one molecule of water: not more than 0.6 per cent determined by drying at 60°C for 3 hours.

Not more than 30 mg/kg expressed as flourine.

Diabasic calcium phosphate Dicalcium phosphate; CaHPO₄ available commercially in anhydrous and dihydrate form.

Impalpable white powder.

Anhydrous: not less than 39 per cent and not more than 42 per cent expressed as CaO.

With two molecules of water: not less than 31.9 per cent and not more than 33.5 per cent expressed as CaO.

Determined by calcination at 800°C + 25°C to constant weight.

Anhydrous: not less than 7 per cent and not more than 8.5 per cent.

Dihydrate: not less than 24.5 per cent and not more than 26.5 per cent.

Not more than 50 mg/kg expressed as flourine.

Linear glycuronoglycan consisting mainly of beta (1-4) linked D-mannuronic and alpha (1-4) linked L-glucuronic acid units in pyranose ring form. Hydrophillic colloidal carbohydrate extracted by the use of dilute alkali from various species of brown seaweeds.

A nearly odourless, tasteless white to yellowish fibrous powder.

Yields, on a volatile matter-free basis, not less than 20 per cent and not more than 23 per cent of carbon dioxide corresponding to not less than 91.0 per cent and not more than 104.5 per cent of alginic acid (equivalent weight 200).

Not more than 4 per cent on a volatile matter-free basis determined at 600°C after drying at 105°C for 4 hours.

Not more than 15 per cent determined by drying at 105°C for 4 hours.

Acid-insoluble ash (insoluble in approx. 3N hydrochloric acid)

Not more than 2 per cent.

Sodium salt of alginic acid.

Nearly odourless, tasteless white to yellowish fibrous or granular powder.

Yields, on a volatile matter-free basis, not less than 18 per cent and not more than 21 per cent of carbon dioxide corresponding to not less than 90.8 per cent and not more than 106.0 per cent of sodium alginate (equivalent weight 222).

Not less than 18.0 per cent and not more than 27.0 per cent on a volatile matter-free basis determined at 600°C after drying at 105°C for 4 hours.

Not more than 15 per cent determined by drying at 105°C for 4 hours.

Acid-insoluble ash (insoluble in approx. 3N hydrochloric acid)

Not more than 2 per cent.

Potassium salt of alginic acid.

Nearly odourless, tasteless white to yellowish fibrous or granular powder.

Yields, on a volatile matter-free basis, not less than 16.5 per cent and not more than 19.5 per cent of carbon dioxide corresponding to not less than 89.2 per cent and not more than 105.5 per cent of potassium alginate (equivalent weight 238).

Not less than 23 per cent and not more than 32 per cent on a volatile matter free basis determined at 600°C after drying at 105°C for 4 hours.

Not more than 15 per cent determined by drying at 105°C for 4 hours.

Acid-insoluble ash (insoluble in approx. 3N hydrochloric acid)

Not more than 2 per cent.

Ammonium salt of alginic acid.

White to yellowish fibrous or granular powder.

Yields, on a volatile matter-free basis, not less than 18 per cent and not more than 21 per cent of carbon dioxide corresponding to not less than 88.7 per cent and not more than 103.6 per cent of ammonium alginate (equivalent weight 217).

Not more than 4 per cent on a volatile matter-free basis determined at 600°C after drying at 105°C for 4 hours.

Not more than 15 per cent when dried for 4 hours at 105°C.

Acid-insoluble ash (insoluble in approx. 3N hydrochloric acid)

Not more than 2 per cent.

Calcium salt of alginic acid.

Nearly odourless, tasteless fibrous or granular powder.

Yields, on a volatile matter-free basis, not less than 18 per cent and not more then 21 per cent of carbon dioxide corresponding to not less than 89.6 per cent and not more than 104.5 per cent of calcium alginate (equivalent weight 219).

Not less than 15 per cent and not more than 24 per cent on a volatile matter-free basis determined at 600°C after drying at 105°C for 4 hours.

Not more than 15 per cent when dried for 4 hours at 105°C.

Acid-insoluble ash (insoluble in approx. 3N hydrochloric acid)

Not more than 2 per cent.

Propane-1,2-diol ester of alginic acid varies in composition according to its degree of esterification and the percentages of free and neutralized carboxyl groups in the molecule.

Nearly odourless and tasteless white to yellowish fibrous or granular powder.

Yields, on a volatile matter-free basis, not less than 16 per cent and not more than 20 per cent of carbon dioxide.

Not more than 10 per cent on a volatile matter-free basis determined at 600°C after drying at 105°C for 4 hours.

Not less than 15 per cent and not more than 20 per cent.

Not more than 12 per cent.

Not more than 20 per cent when dried for 4 hours at 105°C.

Acid insoluble ash (insoluble in approx. 3N hydrochloric acid)

Not more than 2 per cent.

A hydrophillic colloidal polygalactoside, about 90 per cent of the galactose molecules being of the D-form and 10 per cent of the L-form. On about every tenth D-galactopyranose unit one of the hydroxyl groups is esterified with sulphuric acid which is neutralised by calcium, magnesium, potassium or sodium. It is extracted from certain marine algae of the families Gelidiaceae and Sphaerococcaceae and related red algae of the class Rhodophyceae.

White to pale yellow powder, fibres or flakes which are either odourless, or have a slight characteristic odour and a mucilaginous taste.

Not more than 6.5 per cent determined at 550°C on a volatile matter-free basis.

Acid insoluble ash (insoluble in approx. 3N hydrochloric acid).

Not more than 0.5 per cent determined at 550°C on a volatile matter-free basis.

Dissolve about 1g agar in 100ml of boiling water and allow to cool to about 50°C. To 5ml of the solution add 5ml of trinitrophenol solution (l g of anhydrous trinitrophenol/100 ml hot water). No turbidity appears within 10 minutes.

Not more than 1 per cent.

Not more than 20 per cent when dried for 5 hours at 105°C.

Boil 100 mg agar in 100ml of water. Cool and add a few drops of iodine solution prepared by dissolving 14g I₂ in a solution of 36g KI in 100ml H₂0. Add 3 drops HCL and dilute to 1,000ml. No blue or red colour is produced.

Place 5g agar in a 100ml graduated cylindner, fill to the mark with water, mix and allow to stand at about 25°C for 24 hours. Pour the contents of the cylinder through moistened glass wool, allowing the water to drain into a second 100ml graduated cylinder. Not more than 75ml water is obtained.

Consists mainly of a high molecular weight hydrocolloidal polysaccharide composed of galactopyranose and mannopyranose units combined through glycosidic linkages, which may be described chemically as galactomannan.

The ground endosperm of the seeds of the carob tree, Ceratonia siliqua (L.) Taub. (Fam. Leguminosae). A white to yellowish-white nearly odourless powder.

Not less than 75 per cent.

Not more than 4 per cent after digestion for 6 hours.

Not more than 1.2 per cent determined at 800°C.

Not more than 14 per cent when dried to constant weight at 102°-105°C (3-5 hours).

Not more than 7 per cent.

Consists mainly of a high molecular weight hydrocolloidal polysaccharide, composed of galactopyranose and mannopyranose units combined through glycoside linkages, which may be described chemically as galactomannan.

The ground endosperm of the seeds of the guar plant, Cyamopsis tetragonolobus (L) Taub. (Fam Leguminosae). A white to yellowish-white nearly odourless powder.

Not less than 75 per cent.

Not more than 4 per cent after digestion for 6 hours.

Not more than 1.5 per cent determined at 800°C.

Not more than 14 per cent when dried to constant weight at 102°-105°C. (3-5 hours).

Not more than 7 per cent.

Consists mainly of high molecular weigh polysaccharides composed of galactoarabans and acidic polysaccharides containing galacturonic acid groups.

A dried gummy exudate obtained from Astragalus gummifer Labillardiere, or other Asiatic species of Astragulus (Fam. Leguminosae).

Unground tragacanth occurs as flattened lamellated, frequently curbed fragments or straight or spirally twisted linear pieces from 0.5 to 2.3 mm in thickness which are white to pale yellow in colour. It is odourless and has an insipid, mucilaginous taste.

Powdered tragacanth is white to yellowish white in colour.

Not less than 250 centipoises.

Not more than 3.5 per cent at 550°C.

Acid insoluble ash (insoluble in approx. 3N hydrochloric acid)

Not more than 0.5 per cent at 550°C.

Boil 1g with 20ml of water until a mucilage is formed. Add 5ml of hydrochloric acid and again boil the mixture for 5 minutes. No permanent pink or red colour develops.

Consists mainly of high molecular weight polysaccharides and their calcium, potassium and magnesium salts, which on hydrolysis yield arabinose, galactose, rhamnose and glucuronic acid. It is obtained as a dried gummy exudate from the stems and branches of Acacia senegal (L) Willd or of related species of Acacia (Fam. Leguminosae).

Unground acacia occurs as white, yellowish-white or pale pinkish spheroidal tears of varying size or in angular fragments. It is also available commercially in the form of white or yellowish-white flakes, granules or powder.

Not more than 4 per cent at 550°C.

Not more than 1 per cent.

Not more than 15 per cent determined by drying at 105°C for 5 hours.

Boil a 1 in 50 solution of the gum and cool. To 5ml add one drop of iodine solution (14 g iodine in a solution of 36 g potassium iodine in 100ml water, add 3 drops hydrochloric acid and dilute to 1000ml). No bluish or reddish colour is produced.

To 10ml of a 1 in 50 solution add about 0.1ml of ferric chloride solution (9g FeCl₃6H20 made up to 100ml with water). No blackish colouration or blackish precipitate is formed.

Xanthan gum is a high molecular weight polysaccharide gum produced by pure-culture fermentation of a carbohydrate with Xanthomonas campestris, purified by recovery with ethanol or isopropanol, dried and milled. It contains D-glucose and D-mannose as the dominant hexose units, along with D-glucuronic acid and pyruvic acid and is prepared as the sodium, potassium or calcium salt. Its solutions are neutral.

Cream-coloured powder.

Xanthan gum yields, on a volatile matter-free basis, not less than 4.2 per cent and not more than 5.0 per cent of carbon dioxide.

Not more than 15 per cent determined by drying at 105°C for 2½ hours.

Not more than 16 per cent on a volatile matter-free basis determined at 600°C after drying at 105°C for 4 hours.

Not less than 1.5 per cent.

Not more than 1.5 per cent.

Not more than 750mg/kg.

Viable cells of Xanthomonas campestris shall be absent.

D-sorbitol.

White hydroscopic crystalline powder, flakes or granules, having a sweet taste.

Sorbitol contains not less than 98 per cent of glycitols and not less than 91 per cent of D-sorbitol, on a dry matter basis in each case. Glycitols are compounds with the structural formula CH2OH (CHOH) nCH2OH where 'n' is an integer. That part of the product which is not D-Sorbitol is composed mainly of mannitol together with small quantities of other glycitols, n

Not more than 10 per cent [Karl Fischer].

Not more than 0.3 per cent on a dry-weight basis, expressed as dextrose.

Not more than 1 per cent on a dry-weight basis, expressed as dextrose.

Not more than 0.1 per cent at 800+25°C on a dry-weight basis.

Not more 0.01 per cent on a dry-weight basis.

Not more than 0.005 per cent on a dry-weight basis, expressed as C1.

Not more than 2 mg/kg, expressed as Ni.

Clear colourless and sweet-tasting aqueous solution of sorbitol and hydrogenated oligosaccharides. That part of the product which is not D-sorbitol is composed mainly of hydrogenated oligosaccharides formed by the hydrogenation of glucose syrup used as raw material (in which case the syrup is non-crystallising) or mannitol. Minor quantities of other glycitols where n

Not less than 69 per cent total solids and not less than 50 per cent of D-Sorbitol.

Not more than 0.1 per cent on a dry-weight basis.

Not more than 0.01 per cent on a dry-weight basis.

Not more than 0.005 per cent on a dry-weight basis.

Not more than 2 mg/kg.

Not more than 0.3 per cent on a dry-weight basis, expressed as dextrose.

D-mannitol.

White crystalline solid which is odourless and has a sweet taste.

Not less than 98 per cent of D-mannitol (C6H14O6) on a volatile matter-free basis.

165°C-168°C.

Not less than + 23.0° and not more than + 24,3°.

Not more than 0.3 per cent determined by drying at 105°C for 4 hours.

Not more than 0.05 per cent expressed as dextrose.

Not more than 0.007 per cent, expressed as C1.

Not more than 0.01 per cent, expressed as SO4.

Not more than 0.1 per cent determined at 800 + 25°C.

Not more than 2 mg/kg, expressed as Ni.

Glycerol.

Clear, colourless hygroscopic syrupy liquid with a sweet taste accompanied by a sensation of heat to the tongue.

Not less than 98 per cent of glycerol (C₃H₈O₃).

Not less than 1.25 per cent.

1.471-1.474.

Heat a mixture of 5ml glycerol and 5ml potassium hydroxide solution (1 in 10) at 60°C for 5 minutes. It neither becomes yellow nor emits an odour of ammonia.

Not more than 0.2 per cent.

Not more than 0.003 per cent.

Not more than 1 per cent calculated as butyric acid.

Not more than 0.01 per cent determined at 800 + 25°C.

Pectin consists mainly of the partial methyl esters of polygalacturonic acid and their sodium, potassium, calcium and ammonium salts. Pectin is obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apples. No organic precipitants shall be used other than methanol, ethanol and isopropanol.

White, light yellow, light grey or light brown powder.

Not less than 65 per cent calculated on an ash and volatile matter-free basis after washing with acid and alcohol.

Not more than 12 per cent after drying at 105°C for 2 hours.

Acid-insoluble ash (insoluble in approx. 3N hydrochloric acid)

Not more than 1 per cent.

Not more than 1 per cent singly or in combination on a volatile matter-free basis.

Not more than 50 mg/kg on a volatile matter-free basis.

Not more than 0.5 per cent determined after washing with acid and alcohol [Kjeldahl].

Amidated pectin consists mainly of the partial methyl esters and amides of polygalacturonic acid and their ammonium sodium, potassium and calcium salts. It is obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apples and treatment with ammonia under alkaline conditions. No organic precipitants shall be used other than methanol, ethanol and isopropanol.

White, light yellow, light grey or light brown powder.

Not more than 25 per cent of total carboxyl groups.

Not less than 65 per cent calculated on an ash and volatile matter-free basis determined after washing with acid and alcohol.

Not more than 12 per cent after drying at 105°C for 2 hours.

Acid-insoluble ash (insoluble in approx. 3N hydrochloric acid)

Not more than 1 per cent.

Not more than 1 per cent singly or in combination on a volatile matter-free basis.

Not more than 50 mg/kg on a volatile matter-free basis.

Not more than 2.5 per cent after washing with acid and alcohol [Kjeldahl].

An unctuous semi-solid (at 25°C.) and consisting essentially of a mixture of the ammonium salts of phosphatidic acids derived from partially hardened rapeseed oil together with unreacted partially hardened rapeseed oil.

Total: Not more than 2.5 per cent Inorganic matter: not more than 0.2 per cent.

pH of an aqueous extract of melted ammonium phosphatides

Not less than 6.0 and not more than 8.0.

Not less than 3.0 per cent and not more than 3.4 per cent.

Not less than 1.2 per cent and not more than 1.5 per cent.

Not more than 5 mg/kg.

White powder or grains.

Not less than 95 per cent of Na₂H₂P₂O₇.

Not less than 63.0 per cent and not more than 64.0 per cent.

Not more than 0.5 per cent after drying for 4 hours at 105°C.

Not less than 2.7 and not more than 4.4.

Not more than 0.6 per cent.

Not more than 10 mg/kg, expressed as flourine.

White powder or grains. Occurs anhydrous or as a monohydrate.

Not less than 95 per cent of Na₃HP₂O₇ or of Na₃HP₂O₇H₂O.

Not less than 57.5 per cent and not more than 58.5 per cent for the anhydrous salt. Not less than 53.6 per cent and not more than 54.6 per cent for the monohydrate.

Not less than 6.7 and not more than 7.3.

Not more than 0.5 per cent determined by drying at 105°C for 4 hours.

Not more than 0.2 per cent.

Not more than 10 mg/kg, expressed as flourine.

White, crystalline or granular powder. Occurs anhydrous or as a decahydrate.

Not less than 95 per cent of Na₄P₂O₇, or Na₄P₂O₇.10H₂O.

Not less than 52.5 per cent and not more than 54.0 per cent for the anhydrous salt.

Not less than 31.5 per cent and not more than 32.5 per cent for the decahydrate.

Not more than 0.5 per cent for the anhydrous salt, not less than 38 per cent and not more than 42 per cent for the decahydrate, in both cases determined after drying at 105°C for 4 hours, followed by ignition at 550°C for 30 minutes.

Not less than 9.9 and not more than 10.7.

Not more than 0.2 per cent.

Not more than 10 mg/kg, expressed as flourine.

Colourless crystals or white, very hygroscopic powder.

Not less than 95 per cent of K₄P₂O₇.

Not less than 42.0 per cent and not more than 43.7 per cent.

Not more than 2 per cent after drying for 4 hours at 105°C followed by ignition at 550°C for 30 minutes.

Not less than 10.0 and not more than 10.7.

Not more than 0.2 per cent.

Not more than 10 mg/kg, expressed as flourine.

White, slightly hygroscopic granules or powder. Occurs anhydrous or as an hexahydrate.

Not less than 85.0 per cent of Na₅P₃O₁₀ or of Na₅P₃O₁₀6H₂O remainder being principally other sodium phosphates (E450).

Not less than 56.0 per cent and not more than 58.0 per cent for the anhydrous salt. Not less than 43.0 per cent and not more than 45.0 per cent for the hexahydrate.

For the anhydrous salt not more than 0.5 per cent and for the hexahydrate not more than 23.2 per cent in both cases determined after drying for 4 hours at 105°C followed by ignition at 550°C for 30 minutes.

Not less than 9.3 and not more than 10.1.

Not more than 0.2 per cent.

Not more than 10 mg/kg, expressed as flourine.

White, very hygroscopic powder.

Not less than 85 per cent of K₅P₃O₁₀ after ignition at 550°C for 30 minutes, the remainder being principally other potassium phosphates (E450).

Not less than 46.5 per cent and not more than 48.0 per cent.

Not less than 9.3 and not more than 10.1.

Not more than 0.2 per cent.

Not more than 10 mg/kg, expressed as flourine.

Heterogenous mixtures of sodium salts of linear condensed polyphosphoric acids of general formula H_(n-2)PO_(3n+1) where 'n' is not less than 2.

Fine white powders or crystals or colourless glassy platelets.

Not less than 59.5 per cent not more than 70.0 per cent calculated on the ignited basis.

Not more than 0.5 per cent after drying at 105°C for 4 hours followed by ignition at 550°C for 30 minutes.

Not less than 3.6 and not more than 9.0.

Not more than 0.2 per cent.

Not more than 10 mg/kg, expressed as flourine.

Not more than 8 per cent.

Heterogenous mixtures of potassium salts of linear condensed polyphosphoric acids of general formula H_{(n + 2)}PnO_{(3n + 1)} where 'n' is not less than 2.

Fine white powders or crystals or colourless glassy platelets.

Not less than 53.5 per cent and not more than 61.5 per cent on the ignited basis.

Not more than 2 per cent after drying for 4 hours at 105°C followed by ignition at 550°C for 30 minutes.

Not more than 7.8.

Not more than 0.2 per cent.

Not more than 10 mg/kg, expressed as fluorine.

Not more than 8 per cent.

Purified partially depolymerised cellulose prepared by acid hydrolysis of alpha-cellulose obtained directly from fibrous plant material. It has a molecular weight of about 36,000.

A fine white or almost white odourless powder.

Not more than 5 per cent determined by drying to constant weight at 105°C.

Shake about 5g with 40ml of carbon dioxide free water for 20 minutes and centrifuge. The pH of the supernatant liquid is between 5.5 and 7.0.

Not more than 0.1 per cent determined at 800 + 25°C.

Not more than 0.16 per cent.

Not more than 200 mg/kg.

Not more than 350 mg/kg expressed as Cl.

Not more than 600 mg/kg expressed as SO₄

Powdered cellulose is purified mechanically disintegrated cellulose prepared by processing alpha-cellulose obtained directly from fibrous plant material. It has a molecular weight of 1.6 x 10⁵ or greater.

A white, odourless powder.

Not less than 92 per cent (C₁₂H₂₀O₁₀) n.

Not more than 7 per cent determined by drying at 105°C for three hours.

Shake about 5g with 40ml of carbondioxide-free water for 20 minutes and centrifuge. The pH of the supernatant liquid is between 5.0 and 7.5.

Not more than 0.3 per cent determined at 800 + 25°C.

Not more than 1 per cent.

Obtained directly from fibrous plant material and partially etherified with methyl groups.

A slightly hygroscopic white or slightly yellowish or greyish odourless and tasteless granular or fibrous powder.

The polymers contain substituted glucose units with the following general formula: C₆H₇O₂ (OR₁) (OR₂) (OR₃).

where R₁, R₂ and R₃ each may be -H or -CH₃ or -CH2CH₂OH.

From about 20,000 to 380,000.

Not less than 25 per cent and not more than 33 per cent of methoxyl groups (-OCH₃), No more than 5 per cent of hydroxyethoxyl groups (-OCH₂CH₂CH).

Not more than 10 per cent determined by drying to constant weight at 105°C.

Not more than 1.5 per cent determined at 800 + 25°C.

Not less than 5 and not more than 8

Obtained directly from fibrous plant material and partially etherified with hydroxypropyl group.

Slightly hygroscopic white or slightly yellowish or greyish odourless and tasteless, granular or fibrous powder.

The polymers contain substituted glucosidic units with the following general formula:

C₆H₇O₂ (OR₁) (OR₂) (OR₃).

--CH₂ CHO [CH₂CHO (CH₂ CHOHCH₃)CH₃]CH_3-

From about 30,000 to 1,000,000.

Not more than 80.5 per cent of hydroxypropoxyl groups (-OCH₂CHOHCH₃) on a volatile matter-free basis, equivalent to not more than 4.6 hydroxyparopyl groups per anhydroglucose unit.

Not less than 5.0 and not more than 8.0.

Not more than 10 per cent determined by drying to constant weight at 105°C.

Not more than 0.5 per cent determined at 800 + 25°C.

Obtained directly from fibrous plant material and partially etherified with methyl groups and containing a small degree of hydroxypropyl substitution.

Slightly hygroscopic white or slightly yellowish or greyish odourless and tasteless, granular or fibrous powder.

The polymers contain substituted anhydroglucose units with the following general formula:

C₆H₇O₂ (OR₁) (OR₂) (OR₃)

--CH₂ CHO [CH₂CHO (CH₂ CHOHCH₃)CH₃] CH₃

From about 13,000 to 200,000.

Not less than 19 per cent and not more than 30 per cent of methoxyl groups (OCH₃) and not less than 3 per cent and not more than 12 per cent hydroxypropoxyl groups (OCH₂CHOHCH₃) on a volatile matter-free basis.

Not less than 5.0 and not more than 8.0.

Not more than 10 per cent after drying to constant weight at 105°C.

Not more than 1.5 per cent for products with viscosities greater than 50cP and not more than 3.0 per cent for products with viscosities of 50cP or less, determined at 800 ± 25°C.

Obtained directly from fibrous plant material and partially etherified with methyl and ethyl groups.

Slightly hygroscopic white or slightly yellowish or greyish odourless and tasteless granular of fibrous powder.

The polymers contain substituted anhydroglucose units with the following general formula:

C₆H₇O₂ (OR₁) (OR₂) (OR₃).

--CH₂ CH₃)

From about 30,000 to 40,000.

Not less than 14.5 per cent and not more than 19 per cent of ethoxyl groups (-OCH₂H₅) and not less than 3.5 per cent and not more than 6.5 per cent of methoxyl groups (-OCH₃) on a volatile matter-free basis.

Fibrous form: Not more than 15 per cent. Powdered form: not more than 10 per cent. Determined by drying to constant weight at 105°C in each case.

Not more than 0.6 per cent determined at 800 ± 25°C.

Not less than 5 and not more than 8.

The partial sodium salt of a carboxymethyl ether of cellulose, the cellulose being obtained directly from fibrous plant material.

Slightly hygroscopic white or slightly yellowish or greyish, odourless and tasteless, granular or fibrous powder.

The polymers contain substituted glucosidic units with the following general formula:

C6H₇O₂ (OR₁) (OR₂) (OR₃).

--CH₁ COOH

Higher than approximately 17,000 (degree of polymerisation approximately 100).

Not less than 99.5 per cent of carboxymethylcellulose calculated on a volatile matter-free basis.

Not more than 0.5 per cent total and not more than 0.4 per cent of sodium glycolate.

Not less than 0.2 and not more than 1.0 carboxymethyl groups (CH₂ COOH) per anhydroglucose unit.

Not more than 9.7 per cent on a volatile matter-free basis.

Not more than 12 per cent determined by drying to constant weight at 105°C.

Not less than 6 and not more than 8.5.

Sodium, potassium and calcium salts of fatty acids occurring in food oils and fats, these salts being obtained either from edible fats or from distilled food fatty acids.

White or creamy white light powders, flakes or semi-solids.

Not more than 2 per cent.

Not more than 3 per cent estimated as oleic acid.

Not more than 0.1 per cent expressed as NaOH.

Not more than 1 per cent.

Not more than 0.2 per cent (sodium and potassium salts only).

Not more than 3 per cent.

Sodium: 9 per cent to 14 per cent expressed as Na₂O.

Potassium: 13 per cent to 21.5 per cent expressed as K₂O.

Calcium: 8.5 per cent to 13 per cent expressed as CaO.

Mixtures of glycerol mono-, di - and tri-esters of fatty acids occurring in food fats. They may contain amounts of free fatty acids and glycerol.

The product varies from a pale straw to brown oily liquid to a white or slightly off-white hard waxy solid. These solids may be in the form of flakes, powders or small beads.

Not less than 70 per cent.

Not more than 3 per cent estimated as oleic acid.

Not more than 7 per cent.

Not less than 16 per cent and not more than 33 per cent.

Not more than 4 per cent diglycerol and not more than 1 per cent higher polyglycerols both based on total glycerol content.

Not more than 2 per cent [Karl Fischer].

Not more than 0.5 per cent determined at 800 ± 25°C.

Esters of glycerol with acetic acid and fatty acids occurring in food fats. They may contain small amounts of free glycerol, free fatty acids, free acetic acid, and free glycerides.

Clear, mobile liquids to solids and white to pale yellow in colour.

Not less than 9 per cent and not more than 32 per cent.

Not more than 3 per cent estimated as oleic acid.

Not more than 2 per cent.

Not less than 14 per cent and not more than 31 per cent.

Not more than 0.5 per cent determined at 800 ± 25°C.

Esters of glycerol with lactic acid and forming fatty acids occurring in food fats. They may contain small amounts of free glycerol, free fatty acids, free lactic acid, and free glycerides.

Soft to hard waxy solids.

Not less than 13 per cent and not more than 45 per cent.

Not more than 3 per cent estimated as oleic acid. Not more than 2 per cent.

Not less than 13 per cent and not more than 30 per cent.

Not more than 0.5 per cent determined at 800 ± 25°C.

Esters of glycerol with citric acid and fatty acids occurring in food fats. They may contain small amounts of free glycerol, free fatty acids, free citric acid, and free glycerides. They may be partially or wholly neutralised with sodium hydroxide or with potassium hydroxide.

Yellowish or light brown liquids to waxy solids or semi-solids.

Not less than 13 per cent and not more than 50 per cent.

Not more than 3 per cent estimated as oleic acid. Not more than 2 per cent.

Not less than 11 per cent and not more than 29 per cent.

Not more than 0.5 per cent for the non-neutralised products and not more than 10.0 per cent for the partially or wholly neutralised products determined at 800 ± 25°C.

Not less than 3 and not more than 7.3.

Esters of glycerol with tartaric acid (E 334) and fatty acids occurring in food fats. They may contain small amounts of free glycerol, free fatty acids, free tartaric acid, and free glycerides.

Sticky viscous yellowish liquids to hard yellow waxes.

Not less than 15 per cent and not more than 50 per cent.

Not more than 3 per cent estimated as oleic acid. Not more than 2 per cent.

Not less than 12 per cent and not more than 29 per cent.

Not more than 0.5 per cent determined at 800 ± 25°C.

Esters of glycerol with mono- and diacetyl tartaric acids (obtained from E 334 tartaric acid) and fatty acids occurring in food fats. They may contain small amounts of free glycerol, free fatty acids, free tartaric and acetic acid and their combinations, and free glycerides.

Sticky viscous liquids through to fat-like consistency to yellow waxes which hydrolyse in moist air to liberate acetic acid.

Not less than 10 per cent and not more than 40 per cent.

Not less than 8 per cent and not more than 32 per cent.

Not more than 3 per cent estimated as oleic acid.

Not more than 2 per cent.

Not less than 11 per cent and not more than 28 per cent.

Not more than 0.5 per cent determined at 800 ± 25°C.

Esters of glycerol with acetic and tartaric acids (E 334) and fatty acids occurring in food fats. They may contain small amounts of free glycerol, free fatty acids, free acetic and tartaric acid, and free glycerides.

Clear mobile liquids to solids and from white to pale yellow in colour.

Not less than 10 per cent and not more than 20 per cent.

Not less than 20 per cent and not more than 40 per cent.

Not less than 5.5 per cent and not more than 8.5 per cent.

Not more than 1 per cent.

Not more than 3 per cent estimated as oleic acid.

Not more than 2 per cent.

Not less than 12 per cent and not more than 27 per cent.

Not more than 0.5 per cent determined at 800 ± 25°C.

Essentially the mono- and di-esters of sucrose with fatty acids occurring in food fats. They may be prepared from sucrose and the methyl and ethyl esters of food fatty acids or by extraction from sucroglycerides. No organic solvent other than dimethylsulphoxide, dimethylformamide, ethyl acetate, isopropanol, isobutanol and methylethylketon may be used in their preparation.

Soft solids, stiff gels or white to greyish-white powders.

Not less than 80 per cent.

Not more than 20 per cent.

Not more than 5 per cent.

Not more than 3 per cent estimated as oleic acid.

Not more than 2 per cent determined at 800 ± 25°C.

Not more than 2 mg/kg.

Not more than 10 mg/kg.

Not more than 10 mg/kg.

Not more than 10 mg/kg.

Not more than 1 mg/kg.

Not more than 350 mg/kg singly or in combination.

Consists chiefly of mixtures of propane-1, 2-diol mono- and di-esters of fatty acids occurring in food fats. The alcohol moiety is exclusively propane-1, 2-diol together with dimer and traces of trimer. Organic acids other than food fatty acids are absent.

Waxy white flakes, beads or solids.

Not less than 85 per cent.

Not more than 5 per cent.

Not more than 0.5 per cent.

Not more than 6 per cent estimated as oleic acid.

Not more than 0.5 per cent determined at 800 ± 25°C.

Not less than 11 per cent and not more than 31 per cent.

A highly viscous liquid at 25°C obtained by blowing air into edible soya bean oil at a temperature not exceeding 250°C.

Not more than 30 per cent.

Urea non-adduct content of total fatty acid methyl esters.

Not more than 42 per cent.

Not less than 1.475 and not more than 1.485.

Not more than 220.

Not less than 75 and not more than 85 [Wijs].

Not less than 30 and not more than 70.

Not more than 6mg KOH per g.

A viscous oil obtained by the inter-esterification of polyglycerol with refined soya bean oil thermally polymerised in vacuo. The polyglycerol moiety is predominantly di-, tri- and tetra-glycerol and contains not more than 10 per centum of polyglycerols equal to or higher than heptaglycerol.

Urea non-adduct content of total fatty acid methyl esters

Not more than 65 per cent.

Not less than 15 per cent and not more than 175.

Not less than 78 and not more than 82 [Wijs].

Not less than 60 and not more than 70.

Not more than 6mg KOH per g.

A mixture of the sodium salts of stearoyl lactylic acids and minor amounts of sodium salts of other related acids, manufactured by the reaction of stearic acid and lactic acid. Other food fatty acids may also be present free or esterified due to their presence in the stearic acid used.

Cream coloured powder or brittle solid with a characteristic odour.

Not less than 2.5 per cent and not more than 5 per cent.

Not less than 90 and not more than 190mg KOH/g.

Not less than 15 per cent and not more than 40 per cent.

Not less than 60 and not more than 130mg KOH/g.

A mixture of calcium salts of stearoyl lactylic acids with minor amounts of calcium salts of other related acids manufactured by the reaction of stearic acid and lactic acid. Other food fatty acids may also be present, free or esterified, due to their presence in the stearic acid used.

White or slightly yellowish powder or brittle solid with a characteristic odour.

Not less than 1.0 per cent and not more than 5.2 per cent.

Not less than 125 and not more than 190mg K_oH/g.

Not less than 15 per cent and not more than 40 per cent.

Not less than 50 and not more than 130 mg/KOH/g.

Produced by the esterification of tartaric acid (E 334) with stearyl alcohol, consisting chiefly of the di-ester with minor amounts of mono-ester, tartaric acid and free stearyl alcohol. Other esters may also be present due to the presence in the stearyl alcohol used of alcohols derived from food fatty acids other than stearic acid.

A cream coloured unctuous solid (at 25°C).

Not less than 90 per cent.

Not less than 18 per cent and not more than 35 per cent.

Not less than 77 per cent and not more than 83 per cent.

67°C-77°C.

Not less than 163 and not more than 180 mg KOH/G.

Not more than 4 (Wijs).

Not more than 6 mg KOH/g.

Not more than 0.5 per cent determined at 800 ± 25°C.

(a) Dutch type rusks

Sodium, potassium and calcium salts of fatty acids

15,000 (calculated as sodium oleate, C₁₈H₃₃NaO₂, and on the weight of the flour)

(b) The permitted emulsifiers or permitted stabilisers:--

Sodium, potassium and calcium salts of fatty acids

60.000 (calculated as sodium oleate C₁₈H₃₃NaO₂)

Mono- and diglycerides of fatty acids; lactic acid esters of mono- and diglycerides of fatty acids; sucrose esters of fatty acids;

sucroglycerides polyglycerol esters of fatty acids;

propane -1,2-diol esters of fatty acids

(c) tin-greasing emulsions

(a) Bread

Mono- and diglycerides of fatty acids

Lactic acid esters of mono- and diglycerides of fatty acids

Citric acid esters of mono- and diglycerides of fatty acids

Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

Stearyl tartrate

Sodium stearoyl 2-lactylate

Calcium stearoyl-2-lactylate

(c) Cream which contains not less than 35 per cent milk-fat and which is sold as whipping cream or whipped cream