Defining the term ‘natural’ in the context of food products - Natural Food Additives, Ingredients and Flavourings - page 11

Lyophilisation X X

Maceration X

Microbiological processes X X

Mixing X X X

Osmosis (Note 4) X X

Peeling X

Percolation X

Precipitation X X

Pressing X X

Refrigeration/freezing X X

Roasting/grilling X X

Salting out X

Squeezing X X

Steeping X

Sublimation X X

Ultrasonic treatment X X

Notes:
1. Adsorption is restricted to removing impurities or to standardise the colour of essential oils through, for example, the use of activated charcoal.
2. Extrusion can only be used within the conditions of pressure and temperature appropriate for processing conventional foods (expanded snacks, etc.).
3. Ion exchange should be limited to the sole purpose of pH adjustment during the isolation of acids and bases.
4. EFFA only considers reverse osmosis as relevant to the fl avour Industry.