SECTION 4.1 OF THESE GUIDELINES FOR AT LEAST ONE GENERATION OR, IN THE...

01. - TÀI LIỆU GUIDELINES FOR THE PRODUCTION PROCESSING LABELLING AND MARKETING OF ORGANICALLY PRODUCED FOODS DOCX 01. - TÀI LIỆU GUIDELINES FOR THE PRODUCTION PROCESSING LABELLING AND MARKETING OF ORGANICALLY PRODUCED FOODS DOCX
TÀI LIỆU GUIDELINES FOR THE PRODUCTION PROCESSING LABELLING AND MARKETING OF ORGANICALLY PRODUCED FOODS DOCX

01.0 Dairy products and analogues,

All 05.0 Confectionery07.0 Bakery

500ii

carbonateSodium

500ii

Wares

excluding products of food category 02.0

i

Sesquicarbonate

Not permitted.

501i Potassium

All 05.0 Confectionery06.0 Cereals and

Carbonate

cereal products, derived from cereal

grains, from roots and tubers, pulses

and legumes, excluding bakery

wares of food category 07.007.2

Fine Bakery wares (sweet, salty,

savoury) and mixes

Acidity

Permitted, although exclusions of the

503i

Ammonium

503ii

GSFA still apply.

carbonateAmmoni

RegulatorRaisin

g Agent

um Hydrogen

Carbonate

504i

Magnesium

All Permitted, although exclusions of the

504ii

CarbonateMagnesi

INS

Permitted for use in food categories

Additive name Functional use

no.

allowed in

organic

production

Food of plant origin Food of animal origin

508 Potassium

All 04.0 Fruits and vegetables

(including mushrooms and fungi,

Chloride

roots and tubers, pulses and

legumes, and aloe vera), seaweeds,

and nuts and seeds12.4

Mustards12.6.2 Non-emulsified

sauces (e.g. ketchup, cheese

sauces, cream sauces, brown gravy)