4.7.2022
EN
Official Journal of the European Union
L 177/69
13.1.17
Fruit Syrup
Products from the fruit syrup industry obtained from the manufacture of fruit syrup for human consumption
Total sugars, calculated as sucrose Moisture if > 30 %
13.1.18
Sweet flavored syrup
Products from the sweet flavored syrup industry obtained from the production of syrup or from unpacked non-marketable syrup
Total sugars, calculated as sucrose.
Moisture if > 30 %
13.1.19
Used food factory vegetable oils
Vegetable oils having been used by food business operators in accordance with Regulation (EC) No 852/2004 for cooking purposes and which have not been in contact with meat, animal fats, fish or aquatic animals
Moisture, if > 1 %
13.2.1
Caramelised sugars
Product obtained by the controlled heating of any sugar
Total sugars, calculated as sucrose
13.2.2
Dextrose
Dextrose is obtained after hydrolysis of starch and consists of purified, crystallised glucose, with or without crystal water
13.2.3
Fructose
Fructose as purified crystalline powder.
It is obtained from glucose in glucose syrup by the use of glucose isomerase and from sucrose inversion
13.2.4
Glucose syrup
Glucose syrup is a purified and concentrated aqueous solution of nutritive saccharides obtained through hydrolysis from starch
Moisture if > 30 %
13.2.5
Glucose molasses
Product produced during refining process of glucose syrups
Total sugars, calculated as sucrose
13.2.6
Xylose
Sugar extracted from wood
13.2.7
Lactulose
Semi-synthetic disaccharide (4-O-DGalactopyranosyl-D-fructose) obtained from lactose through the isomerisation of glucose to fructose.
Present in heat treated milk and milk products
13.2.8
Glucosamine (Chitosamine) (2)
Amino sugar (monosaccharide) being part of the structure of the polysaccharides chitosan and chitin.
Produced by the hydrolysis of crustacean and other arthropod exoskeletons or by fermentation of grain such as corn or wheat
Sodium or Potassium, as applicable
13.2.9
Xylo-oligosaccharide
Chains of xylose molecules linked with β1–4 bonds with degree of polymerization ranging from 2 to 10 and produced from enzymatic hydrolysis of various feedstocks rich in hemicellulose
Moisture if > 5 %
13.2.10
Gluco-oligosaccharide
Product obtained by either fermentation or hydrolysis and/or physical thermal treatment of glucose polymers, glucose, sucrose and maltose
Moisture if > 28 %