Agriculture Reference
In-Depth Information
extractives, distillates, or products of roasting, heating or enzymatic transformations
of spices, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark,
bud, root, leaf or similar plant material, meat, seafood, poultry, eggs and other
animal products, dairy products, or fermentation products thereof.
1.4.2 Isolation techniques
All physical processes may be used for the isolation of natural fl avouring
complexes or natural fl avouring substances. pH adjustment may be used for the
isolation of acidic and basic materials.
1.4.3
Biochemical processes for natural fl avouring complexes,
concentrates and natural fl avouring substances
Organisms and enzymes
Biological entities capable of self-replication or resulting from biological
reproduction such as bacteria, yeast, fungi, plants and animals, in whole or in part,
and enzymes derived thereof, are permitted for producing natural fl avourings.
Substrates
If the substrates used to produce natural fl avourings by biochemical processes are
natural then the end products isolated from such processes are considered natural
fl avourings.
Co-factors, nutrients, vitamins, hormones and pH-adjusting agents
Materials added to the substrate necessary for the growth and function of the
organism(s) such as co-factors, minerals, nutrients, vitamins, hormones, pH
adjusting agents and electromagnetic radiation are not restricted in origin, but
they may not exceed the levels required for the purpose of maintaining the growth
and function of the organism(s) or parts thereof.
Carrier system
The carrier system may be aqueous or non-aqueous. Natural substrates can be
used as carriers. Non-natural carriers can only be used if they do not react
irreversibly and do not serve as a substrate. Carriers may remain in the fi nal
mixture provided they are permitted as carrier solvents for natural fl avourings.
IOFI also supports class naming and agrees that categories such as 'natural'
and 'synthetic' may be an effective way of informing the consumer. The word
synthetic has been adopted by the MERCOSUR countries of South America in
their legislation (see Section 1.5.3). The use of singlet oxygen or ozone is not
allowed during the processing of natural ingredients but the salts of natural
fl avouring substances with cations that are ammonium, sodium, potassium and
ferric iron or anions that are chloride, sulphate and carbonate are classifi ed as
natural fl avouring substances. pH adjustments to isolate these salts are permitted
as outlined in Section 1.4.2.
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