CELEX: 51977PC0344
Language: en
Date: 1977-07-20
Title: Proposal for council Directive laying down specific criteria of purity for emulsifiers, stabilizers, thickeners and gelling agents for use in foodstuffs. (presented by the Commission to the Council)

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COM (77) 344
Vol. 1977/0116
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 ---pagebreak--- COMMISSION OF THE EUROPEAN COMMUNITIES
                                                                 COM(77)344 Final
                                                                 Brussels , 20 July 1977
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 Proposal for . council Directive laying down specific criteria
 of purity for emulsifiers, stabilizers, thickeners and gelling
 agents fop vs« <n foodstuffs .
         (presented by the Commission to the Council)
                             \
  COM ( 77 ) 344 Final
 ---pagebreak---                           Explanatory note
The Council Directive ( 74/ 329/ EEC ) of 18 June 1974 on the approximation
of the laws of the Member States relating to ensulsif iers , stabilizers ,
thickeners and gelling agents for use in foodstuffs ( 1 ) as amended <2 )
 lays down a single list of such substances which may be authorized by the
Member States for the treatment of foodstuffs .
The Directive lays down the general purity criteria which the Substances
must satisfy and requires that the Commission should propose specific
criteria for each substance ( Article 7 ).    The present proposal implements
the provisions of the Directive in this respect .
During the elaboration of these purity criteria it fcss fc^ccme evident the
some substances, nominally permitted by the basic Directive are not cease
ciaLLy available. It has also become apparent 'hat there are certain
uncertainties in the text of the MLreottve . These are the subject of a
proposio modification to the text of Directive 74/ 329/ EEC which has beerv
submitted .to the Council .
 ---pagebreak---  p - orosal for a Councv Directive laying down specific' criteria of purity for
                                                                               1
 emuf sif iors , stabilizers , thickeners and gelling agents for use in foodstuffs .
THE COUNCIL OF THE EUROPEAN COMMUNITIES ,
Having regard to the Treaty establishing the European Economic Community ,
Having regard to Council Directive 74/ 329/ EEC of 18 June 1974 on the appro­
ximation of the laws of the Member States relating to e.v.ulsifiers , stabilizers ,
thickeners and.^elling agents for - use in foodstuffs CD as amended by.
Directive 77/       / EEC ( 2 ), and in particular Article 7.1 thereof ;
Having regard to the proposal' from the Commission ;
Whereas under Article 6 of the Directive 74/ 329/ EEC the emulsifiers,
stabilizers , thickeners and gelling agents must satisfy specific criteria
of purity established in accordance with Article 7.1 of that Directive,
HAS ADOPTED THIS DIRECTIVE :
                                          Article 1
The specific criteria of purity referred to in Article 6.1 ( b ) of the
Directive 74/ 329/ EEC are given in the Annex to this Directive .
                                          Article 2
Within eighteen months of receipt of notification of this Directive , Member
States shall put into effect the regulations and administrative measures
necessary, to comply with the provisions of this Directive and shall inform
the Commission thereof without delay .
                                          Article 3
This Directive is addressed to the Member States .
Done at Brussels,                                      For t   Council ,
                                                      The President
< 1 > OJ NO 18 ' , 12/ 7/ 1974 p. 1   • '
( 2 ) Written procedure lOSl/ ;,'
 ---pagebreak---                                ANNEX
Specific criteria of purity for emulsifiers , stabilizers , thickeners and
gelling agents for use in foodstuffs .
General observations
Where interpretation of the criteria set out below requires the definition of
certain technical details, reference should be made to the methods of analysis
established pursuant to Article 7.2 of Directive 74/ 329/ EEC .
 ---pagebreak---                                          2 -
                                E 400 Alqinic aeid
  CHEMICAL . DESCRIPTION    Linear glycuronoglycan consisting mainly of beta <1 –> 4 )
                            linked D-mannuronic and alpha (1 –> 4 ) linked L-guloroniq
                           acid units ir pyranose ring form . Hydrophilic colloidal
                           carbohydrate extracted by the use of dilute alkali from
                           various species of brown seaweeds .
 r f'PCRIPTIOM
                           Nearly odourless , tasteless white to yellowish fibrous
                           powder .
 CONTENT î
                           Yields , on a volatile matter-free basis , not less than 20%
                           and not more than 23% of carbon dioxide corresponding to
                           not less than 91.0% and not more than 104.5% of alginic acid
                           ( equivalent weight 200 ).
ASH •;
                           Not more than 4% on a volatile matter–free basis determined
                           at 600° C after drying at 105° C for 4 hours .
INSOLUBLE MATTER ;         Not more than 0.5% .
( usinq dilute NaOH )
VOLATILE MATTER :          Not more than 15% determined by drying at 105° C for 4 hours .
ACID INSOLUBLE ASH :       Not more than 0.5% .
( ' nsolub t'e in approx .
3 v hydrochloric acid )
 ---pagebreak---                                          - 3 -
                               E 401 Sodium alqinate
                                                                                       t
                                                                                        ν
       CHEMICAL NAME s         Sodium salt of algimc acid .
       DrSCRIPTION i           Nearly odourless , tasteless white to yellowish fibrous
                               or granular powder .
       CONTENT î               Yields , on a volati le' matter-free basis , not less than
                               18% and not more1 than 21% of carbon dioxide correspond­
                               ing to not less than 90.8% and not more than 106.0%
                               of sodium alginate ( equivalent weight 222 ).
  •• " ASH  :                  Not less than 18.0% and not more than 27.0% on a
                               volatile matter-free basis determined at 600° C after
                               drying at 105° C for 4 hours .
       INSOLUBLE MATTER :      Not more than 0.5%
       ( in dilute NaOH )
       VOLATILE MATTER :       Not more than 15% deterrained by drying at 105° C for
                               4 hours .
       ACI[>-INSOLUBLE ASH :   Not more than 0.5% .                   –
       ( insoluble in approx .
       3 N hydrochloric acid )
Q
 ---pagebreak---                                         4 -
                        £ AO ? Potassium alcinate
 CHEMICAL NAME          Potassium salt of alginic acid .
 DESCRIPTION 2          Nearly odourless , tasteless white to yellowish fibrous
                        or granular powder . "
 CONTENT î              Yie*.dc / oh a volatile matter-free basis , not less than
                        16.3% and not more than 19.5% of carbon dioxide
                        corresponding to not less than 89.2% and not more than
                        105.5% of potassium alginate ( equivalent weight 238).
                        Not less than 23% and not more than 32% on a volatile
                        matter-free basis determined at 600° C after drying at
                        105° C for 4 hours .
II " OLUBLE MATTER :    Not more than 0.5% »
( in dilute NaOH )
VOLATILE MATTER :       Not more than 15% determined by drying at 105° C for
                        4 hours .
A C:lb^NgSLt3BL€-~"AS H Not more than 0.5% .
C insoluble in approx .
 ---pagebreak---                              E -» 03 Ammonium alqmate
  CHEMICAL NAME :            Ammonium salt of alginic acid.
  DESCRIPTION :              White to yellowish fibrous or granular powder .
  CONTENT :!                 Yields , on a volatile matter-free basis , not less fijo-'i
                             18% and not more than 21% of carbon dioxide correspon-
                             ing to not less than 88.7% and not more than 103.6% o i
                             ammonium alginate ( equivalent weight 217 ).
  ASH :                      Not more than 4% on a volatile matter-free basis detv
                             mined at 600° C after drying at 105° C for 4 hours .
  INSOLUBLE MATTER :      ; Not more than 0.5% .
  ( in dilute NaOH )
  VOLATILE MATTER :          Not more than 15% determined by drying at 105° C for
                            •4 hours .
  ACID INSOLUBLE ASH :       Not more than 0.5% .
  ( insoluble in approx .
  3 N hydrochloric acid                        i
0
 ---pagebreak---                                        ó -
                                                                                     i.
                         E 404 Calci ut' a Lg 'nate
ChhiliaL NAM '           Calcini satt of a'ginic acid .
D frp " TPTTOi^ ï        Nearly sdoutfless ,. tasteless white to yellowish fibrous
                         or -ïrarvjlar powder »                                    ■
MONTENT î                Yields , on a volatile matter-free basis , not less than
                         18% and not more than 21% of carbon dioxide correspond­
                         ing to not less than 89.6% and not more than 104.5% of
                         calcium alginate ( equivalent weight 219 ).
Λ«'ί   ;                 !"ot less than 15% and not more t.-. - r. 24% on a volatile
                         matter-free has ?? determined at 600° C after drying at
                         105® C for 4 hours .
IN SOLUBLE MATTER :      Not more than 0.5% .
(•'n dilu'cc? NaCH using
sodium polyphosphate 9
E 450     c>
V0L.ATTL " MAÏTFS :      Mot more than 15<£ determined by drying at 105® C for
                         4 hours .
ACID-ÏNSOUJBLE ASH ?     Mot more than 0.5% «
( insoluble in apprcx „
3 N hydrochloric scid )
 ---pagebreak---                                 E 405 Propar) 0- 1i.2-cHol alginate
    CHEMICAL DESCRIPTION :      Propane-1,2-diol ester of alginic acid; varies in com­
                                position according "to its degree of esterification and
                            .   the percentages of free and neutralized carboxyl groups
                                in the molecule .
    DESCRIPTION :               Nearly odourless , and tasteless , white to yellowish
                                fibrous or granular powder .
    CONTENT :                   Yields , on a volatile natter-free basis , not less than
                              . 16% and not more than 20% of carbon dioxide .
    ASH :                       Not more than 10% on a volatile matter-free basis detei
  0                             mined at 600° C after drying at 105° C for 4 hours .
    PR0PANE- 1,2- DI0L CON­
    TENT :                      Not less than 15% and not more than 20% .
    INSOLUBLE MATTER :          Not more than 0.5% .
    ( in dilute NaOH )
    VOLATILE MATTER :           Not more than 20% determined by drying at 105° C for
                                4 hours .
    ACID INSOLUBLE ASH :        Not more than 0.5% .
    ( insoluble in approx .
    3 N hydrochloric acid )
  0
I
 ---pagebreak---     CHcj'*¿CAL DESCRIPTION ?     A hydropbilic colloidal polyga lactoside, about 90%
                                 of the galactose molecules being of the 0-forrn and
                                  10% of the L ~forr,i . On about every tenth D-galacto- .
                                 py-anose unit one of the hydroxyl groups is esterified
                               • with sulphuric acid which is neutralized by calcium ,
                                 magnesium , potassium or sodium .      It is extracted from
                                 certain marine algae of the families GeLidiaceae and
                                 Sphaerococcsceae and related red algae of the class
                                 Rhodophyceae . ■
   DESCRIPTION :                 It occurs as white to pale yellow powder , fibres or
                                 flakes and is either odourless , or has a slight character
                                 istic odour and a mucilaginous taste .
  ASM •                          Not more than 6.5% determined at 550° C on a volatile
                                 matter-free basis .
  ACID-INSOLUBLE ASH :           Not more than 0.5% determined at 550° C on a volatile
   ( insoluble in approx .      matter-free basis .
  3 N hydrochloric acid )
  GELATIN AND OTHER
  GELATIN AND OTHER              Dissolve about 1 g agar in 100 ml of boiling uat         ±nd
  PROTEINS ::
  PROTEINS                      allow to cool to about 50° C.
                                To 5 ml of the solution add 5 ml of trinitrophenol solu­
                                tion <1 g of anhydrous trinitrophenol / 100 ml hot water ).
                                No turbidity appears within 10 minutes *
' INSOLUBLE WAITER
               MATTES ;         Not more than 1% .
  ( in hot water )
  VOLATILE MATTER :             Not more than 20% determined by drying at 105° C for
                                5 hours .
  STARCH AND DEXTRINS           Soi I 100 mg agar in 100 ml of water .
                                - oc *. and add a few drops of iodine solution ( 14 g       \n
                                a solution of 36 g KI in 100 ml K,0, add 3 drops HC *.
                             .  ane» ci Lute to 1000 ml ).
                                           o ? red coiour is produced .
 ---pagebreak---          - 9 -
Place 5 g agar In a 100 ml graduated cylinder , fill
to the mark with water , mix and allow to stand at about
25° C for 24 hours . Pour the contents of the cylinder
                                                      f
through moistened glass wool , allowing the water to dra'rj
into a second 100 ml graduated cylinder .  Not more tn-u ;
75 ml water is obtained.
 ---pagebreak---                                           10 -
                                     Carraqcerisn
 CHEMICAL DESCRIPTION :      Carrageenan is obtained by aqueous extraction of sea­
                             weeds of GIGARTINACEAE , SOLIERIACEAE, HYPNEACEAE and
                             FURCEL l ARIACEAE f aoi i Lies of the class RHODOPHYCEAE ( red
                             seaueeds ).    No organic precipitants shall be used other
                             than methanol ,, efchanol and isopropanol .    Carrageenan
                             consists chiefly of the potassium , sodium , magnesium
                             and - calcium salts of polysaccharide sulphate esters
                             which , on hydrolysis , yie'.u Galactose and 3,6-anhydro-
                             galactose .    Carrageenan snail not be hydrolysed or other
                             wise chemically degraded .
 DESCRIPTION :               Yellowish to colourless , coarse to fine powder which is
                             practically odourless and has a mucilaginous taste .
 VOLATILE MATTER             Not more than 12% determined by drying at 105° C for
                             4 hours .
 SULPHATE :                  Not less than 15/i and not more than 40% on a volat \
 ( expressed as S0^ )        matter-free basis .
 ACID-INSOLUBLE ASH :        Not more than 2% on a volatile matter-free basis .
 ( insoluble in approx .
 1% v / v sulphuric acid )
 ASH  :                      Not less than 15% and not more than 40% determined at
                             550° C on a volatile matter-free basis .
  V2SC0SITY of a   -
  1.5 % solution et 75® C. : Not less than 5 cent ipoi ses
f ~
 METHANOL , ETHAN0L .,
 ISOPROPANOL CONTENT %     . Not " more than 1% singly 'or in combination .
 ---pagebreak---                             E 408 Furcellaran
  Note : ' Deleted in proposal for 1st Modification "to basic Picettive 74/329,
0
                                    4
 ---pagebreak---                                     12
                      E 410 Locust bean qum
 CHEMICAL DESCRIt'ï   Connsts mainly o~ a high molecular weight
                     hydrocolloidal pot ysaccharide, composed of galact-
                     opy - anose and mannopyranose units combined through
                     glycosidic linkages , which may be described chemi­
                     cally as galactomannan .
 DESCRIPTION î       Locust bean gum is the ground endosperm of the seeds
                     of thecarob tree , Ceratonia siliqua ( L ) Taub .
                     ( Fam . Leguminosae ) .
                     It is a white to yellowish white nearly odourless
                                             »
                     powder .
GALACTOMANNAN
CONTENT :            Not less than 75 % .
INSOLUBLE MATTER :   Not more than 4 V. after digestion for 6 hours*
( In 0.4 N sulphuric
acid )
ASH       • ,  .     Not more than 1.2 % determined at 800° C.
VOLATILE MATTFR :    Not more than 14 % determined by drying to constant
                     weight at 102° - 105° C <3 - 5 hours ).
PROTEIN (N X 6.25 )  Not more than 7 % . '
 ---pagebreak---                                   - 13-
                         E 411 Tamarind seed flour
Note • - Deleted in proposed 1st modification to the basic Directive 74/ 329/ EEC .
 ---pagebreak---                                        14 -
                                 E 412 Sua r gum
 CHr.*!lCAL DESCRIPTION :   Consists mainly of a high molecular weight
                            hydrocolloidal polysaccharide , composed of
                            galactopyranose and mannopyranose units combined
                            through glycosidic linkages , which may be des­
                            cribed chemically as galactomannan .
DF.S RIPTION :              Guar gum is the ground endosperm of the seeds of
                            the guar plant , Cyamopsis tetragono lobus ( L )
                            Taub . ( Fam . Leguminosae ) . It is a white to
                            yellowish-white nearly odourless powder .
GA'.ACTOMANNAN
C ONTEMT :    "       • " v Not less than 75 % .
INSOLUBLE NATTER :          Not more than 4 % after digestion for 6 hours.
( In 0.4 N sulpbuHc acid )
AS H :                      Not more than 1.5 % ••determined at 800° C.
VOLATILE MATTER :           Not more than 14 % determined by drying to
                            constant weight at 102° - 105° C (3 - 5 hours ).
PROTEIN (N X 6.2 *) :       Not more than 7 %.
 ---pagebreak---                              E 413 Traqacanth
CHEMICAL DESCRIPTION : • Consists mainly of high molecular weight polysacchqrk
                          • composed of galacto-arabans and acidic polysaccharides
                        '^containing galacturonic acid groups .
DESCRIPTION :                Tragacanth is a dried gummy exudate obtained from
                             Astragalus gummifer Labi I lardiere , or other Asiatic
                             species of Astragalus ( Fam . Leguminosae ) .
                             Unground Tragacanth occurs as flattened , latnellated ,
                             frequently curved fragments or straight or spirally
                             twisted linear pieces from 0.5 to 2.5 mm in thickness .
                             It is white to pale yellow in colour .    It is odourless
                             and has an insipid , mucilaginous taste .
                             Powdered Tragacanth is white to yellowish white IT col
VISCOSITY 0F A 1%
SOLUTION AT 25° C :          Not less than 250 centipolse -,
ASH :                        Not more than 3.5% determined at 550° C.
ACID-INSOLUBLE ASH :       • Not more than 0.5% determined aS 530® C.
( insoluble in approx .
3 N hydrochloric acid )
KARAYA 5UM :                 Boil 1 g with 20 ml of water until a sucH^e is forroc.
                             Add 5 ml of hydrochloric acid and eg * in boil- tHe afxtu
                             for 5 minutes .  K'o persvsn^Vt pink          colour d?veU
 ---pagebreak---                                   - 16
                        £ 414 Acacia
CHEMICAL DESCRIPTION s  Consists mainly of high molecular weight polysaccharides
                        and their calcium , potassium and magnesium salts , which
                        on hydrolysis yield ar£binose, galactose, rhamnose and
                        glucuronic acid .   It is obtained as a dried gummy
                        exudate from the stems and branches of Acacia Senegal ( L )
                        Wi4.ld.-or of related species of Acacia ( Fam . Leguminosae )
DESCRIPTION :           Ungrourid acacia occurs as white , yellowish white or
                        pale pinkish spheroidal tears of varying sizes or in
                        angular fragments .   It is also available commercially
                        in the form of white or yellowish white flakes , granules
                        or powder .
ASH ;                   Not more than 4% determined at 550° C.
artr»
ACID twçnnittrp
        INSOLUBLE asu :
                  ASH   Not more than 0.5% determined at 550° C.
( insoluble in approx .
3 N hydrochloric acid )
                                                   I
INSOLUBLE MATTER :■     Not more than 17. .
( in approx . 3 N
hydrochloric acid )
VOLATILE MATTER :       Not more than 15% determined by drying at 105° C for
                        5 hours .
STARCH OR DEXTRIN :     Boil a 1 in 50 solution of the gum    and cool .   To 5 jr.*
                        add one drop of iodine solution ( 14 g iodine in a soluti'
                      /                                          ,
                        of 36 g potassium iodide in 100 ml water , add 3 drops
                        hydrochloric acid and dilute to 1000 ml ).   No bluish or
                        reddish colour is produced.
TANNIN :                To 10 ml of a 1 in 50 solution add abdut 0.1 ml of
   :           '        ferric chloride solution (9 g FeC1,.6H_0 made up to
                        100 ml with water ).
    i >        "
                        No blackish colouration or blackish precipitate is
                                                                         - .
                        formed .
 ---pagebreak---                               E 420 Sorbl toi i  "
 CHEMICAL NAME î              D-sorbitoL .
 DESCRIPTION :                White hygroscopic crystalline powder , flakes or granules ,
                      .       having a sweet taste .
 CONTENT :                    Sorbitol contains not less than 98% of glycitols and
                              not less than 91% of D-sorbitol , on a dry-matter basi'»
                              in each case .    Glycitols are compounds with the
                              structural formula CH-.0HCCH0H
                                                      i
                                                              ) n CH.,0H
                                                                    d
                                                                         where 'n' is an
               ■              integer .
                              That part of the product which is not D-sorbitol is com­
                              posed mainly of mannitol , together with small Quantities
                              of other glycitols , where n      4, and minor quantities
                              of hydrogenated oligosaccharides .
 WATER :                      Not more than 1% ( Karl Fischer ).
  REDUCING SUGARS ;           Not more than 0.3% on a dryweight basis , expressed a .
                              dextrosed .
 TOTAL SUGARS j               Not more than 0.7% on a dryweight basis ,, expressed as
                              dextrose .
" SULPHATfD ASH s   . • • • • No*        than Q»1% at SCO + 25     C on a. dryweight bai '•
 ---pagebreak---                                             - 18 -
          SULPHATE :               Not more than 0.01% on a Cry-weight basis .
          ( expressed as BO^)
          CHLORIDE :               Not more thah 0.005% on a dryweight basis .
          ( expressed as Ct ?
          NICKEL :                 Not more than 2 mg / kg .
          ( expressed as Ni )                      N
  • - '   SORBITOL SYRUP           .   - ;
                                            ■                             *
          DESCRIPTION :            Sweet-tasting , clear , col ourles 3 Hçuid .
          CONTENT ;              • Sorbitol solution is sn açueous solution conta imrvg rvot
                                   less than 69% W / U total solids and not less than 5G2
                                   W / W of D-sorbitol . That part of the product which is
                                   not D-sorbitol is composed mainly of hyoro^snatcd
                                   oligosaccharides formed by the h^drogenation of any
                                   glucose syrup used as raw material ; cannitol tcgcther
                                   with minor quantities of other glycitols where ft <^ 4 .
          SULPHATES ASH :          Not more than 0.1% on s dryucicht basis .
          SULPHATE :               Not more than 0.01% on a dpyw.oight hisis .
           ( expressed as S0^)
          CHLORIDE :               Not more than 0.005% on a , dry&Qigh$ bas'js .
           ( expressed as CD                                              . ■ ./
.       •                      h
          NICKEL :                 Not more than 2 mg / kg .       ■<
           ( expressed as Ni )
 ---pagebreak---                                       - 19 -
                          E A -. i frjnnitol
    CHEMICAL NAME : .     D-mannitoL •-      i        :
    DESCRIPTION :         White crystalline solid which is odourless and has a
                          sweet taste .
- . CONTENT :             Not less than-98% of D-mannitol               on a volatile
                          matter-free basis after drying at 105° C for 4 hours .
    MELTING RANGE  :      165° C - 169° C.
    SPECIFIC ROTATION :   Not less than       23.0° and not more than 24.3° .
    VOLATILE MATTER :     Not more than 0.3% determined , by drying at 105° C for
0                         A hours .                             ■   »
    REDUCING SUGARS :     Not more than - 0.05% ( as dextrose ).
    SULPHATE :            Not more than 0.01% .          • .
    ( expressed as SO , )
    CHLORIDE :            Not more than 0.007% .
    ( expressed as Cl )
    ASH  :                Not more than 0.1 ^ determined at 800° C + 25° C.
                                         I
    NICKEL : .            Not more than 2 mg / kg .
    ( expressed as Ni )
0
 ---pagebreak---                                  - 20
                        E 422 Glycerol .
DESCRIPTION             Clear , colourless hygroscopic syrupy liquid with a
                        sweet taste accompanied by a sensation of heat to the
                        tongue .
CONTENT :               Not less than 98% of glycerol ( C^HgOj) on a w/ w basi *.
SPECIFIC GRAVITY :      Not less than 1.257 .
( 25 / 25° C )
REFRACTIVE INDEX :      1.471 - 1.474    .
      -j 20
I n– D
ACROLEIN , GLUCOSE AND
AMMONI UM C0MP0UNDS :   Heat a mixture of 5 nil glycerol and 5 ral of potassium
                        hydroxide solution (1 in 10 ) at 60° C for 5 »inutes .
                        It neither becomes yellow nor eiaits an c^our of eoaonia *
                                              ι
BUTANETRIOLS ï          Not more than 0.2% .
CHLORINATED COMPOUNDS : Not more than 0.003% .
( expressed as CI )
FATTY ACIDS AND ESTERS  Not more than 0.1% calculated as butyric acid .
SULFHATED ASH s          Hot more than 0.01% determined at 80C31 + 25® C.
 ---pagebreak---                                  - 21 -
                        E 440 ( a )  Pectin
CHEMICAL DESCRIPTION :  Pectins consist mainly of the partial methyl esters
                        of polygalacturonic acid end their sodium , potassium ,
                        calcium or ammonium salts produced at a pH not greater
                        than 5 .    Pectins are 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 .
DESCRIPTION :           White , light yellow , light grey or light brown powder .
GALACTURONIC ACID :     Not less than 65% calculated on an ash and volatile
                        matter-free basis .
VOLATILE MATTER :       Not more than 12% after drying at 105° C for 2 hours .
ACID-INSOLUBLE ASH :    Not more than 1% .
( insoluble in approx .
3 N hydrochloric acid )
FREE METHANOL , ETHANOL
AMD ISOPROPANOL
CONTENT :               Not more than 1% singly or in combination on a volatil
                        matter-free basis .
SULPHUR DIOXIDE
RESIDUE :               Not more than 50 mg / kg on a volatile matter-free basis
COPPER :                Not more than 60 mg / kg on a volatile matter-free basii
( expressed as Cu >
 ---pagebreak---                                    22 -
                        H 44u Va} Anpdatea ?ectïn .
CHEMICAL DESCRIPTION :  Amidated pectins consist mainly of the partial methyl
                        esters and amides of polygalacturonic acid and their
                        ammonium , sodium , potassium and calcium salts -  They
                        are 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
                        ethanol and isopropar.ol .
DESCRIPTION :           White , light yellow , light grey or light brown powder .
DEGREE OF AMIDATION :   Not more than 25% of total carboxyl groups .
GALACTURONIC ACID :     Not less than 65% calculated on an ash and volatile
                        matter-free basis .
VOLATILE MATTER   :     Not more than 12% after drying at 105° C for 2 hours .
ACID-INSOLUBLE ASH :    Not more than 1% .
( insoluble in approx .
3 N hydrochloric acid )
FREE METHANOL , ETHANOL
AND ISOPROPANOL     v
CONTENT :               Not more than 1% singly or in combination on a volatile
                        matter-free basis .
SULPHUR DIOXIDE
RESIDUE :               Not more than 50 rng / kg on a volatile matter-free basis .
C0PPER :                Not more than 60 mq / kq on a volatile matter-free basis .
( expressed as Cu )
 ---pagebreak---                                         23 -
E 450 (?) Ci ) di Sodium di hyriroqer?
DESCRIPTION :               Whîte powder or grams .
CONTENT :                   Not Less . than 95.0% or Na 2^2P2 7
CONTENT IN P„0 C :          Not less than 63.0% and not more than 64.0% .
              c–j
VOLATILE MATTER :           Not more than 0.5% determined by drying at 105° C for
                            4 hours .
pH Of 1% SOLUTION .ï        Not Less than 3.7 and not more than 4.4 .
MATER INSOLUBLE i.
MATTER :                    Not more than 0.64 .
NEUTRALIZING VALUE          Not less than 72 .
 FLUORIDE :                 Not more than 10 mg / kg .
 ( expressed as F )
 ---pagebreak---                                     24 -
                          E4xl(a ) < ií ) tr -'Soc:?:a-i diphosohat© ( Na..HP_G„)
                                                           *- ,   ,    . jr™2~7
 DESC'-:.Tp TI0fv' :     White powder or grains .
                         Occurs anhydrous or as a monohydrate .
 CONTENT :
 CONTENT :
                         Not Less than 95.0% of Na2HP20^ after ignition at
                         550° C for 30 minutes .
 C0NTFMT IN P.O.- :
 CQNTF NT IN P-,0^ :     Not less than 57.5% and not more than - 58.5% for the
                         anhydrous salt .
                         Not less than 53.6% and not mo re than 54.6% for the
                         monohydrate .
p H OF A 1% SOLUTION :   Not less than 6.7 and not more than 7.3 .
VO LATILE MATTER :       Not more than 0.5% determined by drying at 105° C for
                         4 hours .
WATER INSOLUBLE MATTER : Not more than 0.2% .
c LU0RID E :             Not more than 10 mg / kg .
( expcessed as F )
 ---pagebreak---                                     - 25
                           A 50 a (i il ? tctraSodi urn dlphosoliatg ( Na , P - 0 -,>
DESCRIPTION :              Whit ?, crystalline' or granular powaer .
                           Occurs anhydrous or as a decahydrate .
CONTENT :                  Not less
                                ----
                                      than 95.0% of
                                                  -
                                                       Na,Po0v
                                                           (d (
                                                                after ignition at 550° C
                           for 30 minutes .
CONTENT IN P^0 r           Not Less than 52.5% and not more than 54.0/i for the
y              C– 3
                           anhydrous salt .
                           Not less than 31.5% and not more than 32.5% for the
                           decahydrate .
LOSS ON IGNITION           Not more than 0.5% for the anhydrous salt , not less
                           than 38% and not more than 427. for the decahydrate
                           after drying at 105° C for 4 hours , followed by ignitio
                           at 550° C for 30 minutes .
 dH OF A 1% SOLUTION : ■    Not less than 9.9 and not more than 10.7 .
 WATER INSOLUBLE MATTER : 'Not more than 0.2% .
  FLUORIDE :                Not more than 10 mg / kg .
  ( expressed as F >
 ---pagebreak---                         C 450 ( a )      t?'- -^ Potassium diohosohate < K.P_0..>
                                                                          (f–à–7
DESCRIPTION :           Colourless crystals or white , very hygroscopic powder .
COUTENT :
                        Net- - ess than 95.0% of K^P^O^ after ignition at 55CP C
                        for 30 minutes .                                        ! *
CONSENT IN P-,0 r :
■" ■ " ' """ "" " C"!!)
                        Net less than 42.0% and not more than 43.7% .
LOSS ON IGNITION :      Not more than 2% after drying at 105° C for 4 hours
                        followed by ignition at 550° C for 30 minutes .
pH OF A 1% SOLUTION :   Not less than 10.0 and not more than 10.7 .
WATER INSOLUBLE MATTER  Not more than 0.2% .
FLUORIDE :              Not more than 10 mg / kg .
'.expressed as F )
 ---pagebreak---                                     - 27 -
                       E 450 ( b ) ( i ) pentaSochum triphosphate (Na^P^O ,. «2.
DESCRIPTION ï          White , slightly hygroscopic granules cr powder .
                       Occurs anhydrous or as a hexahydrate .
CONTENT :
                       Not less than 85.0 % of NagP^O^g after ignition at
                       550° C for 30 minutes , the remainder being principally
                       other sodium phosphates ( E450 ).    '
CONTENT IN P=0; :      Not less than 56.0 % and not more than 58.0 % for the
                       anhydrous salt .
                       Not less than 43.0 % and not more than 45.0 % for the
                       hexahydrate .
LOSS ON IGNITION :     Not more than 0.5 % for the anhydrous salt /-
                       Hot more than 23.2 % for the hexahydrate after drying
                       at 105° C for 4 hours followed by ignition at 550° C
                       for 30 minutes .
pH of a 1 % SOLUTION : Not less than 9.3 and not more than 10.1
WATER INSOLUBLE MATTER Not more than 0.2 %
FLUORIDE :             Not more than 10 mg / kg
( expressed as F ) :
 ---pagebreak---                                             - 28
                  E 450 ( b) ( ii ) pentaPotassium triphosohate ( K,-P,0„„)
                                                                   ^-5^10
  DESCRIPTION : '              White very hygroscopic powder
  CONTENT î
                               Not (. ess Shan 85 % of        after ignition at 550° C
                               for 30 minutes , the remainder being principally other
                              potassium phosphates (E 450).
 CONTENT in P„0 ,. :
–––––                         Not less than 46.5 and not more than 48.0
 LOSS ON I6MITI0N
                              Not more than 0.5 % calculated an the P-,0,- content
                              after drying at 105° C for 4 hours            ,
                                                                         followed ....
                                                                                  by
                            ■ ignition at 550° C for 30 minutes . '
pH of a 1 % SOLUTION ;        Not less than 9.3 and not more than 10.1 .
WATER INSOLUBLE MATTER : Not more than 0.2 7.
FLUORIDE :                    Not more than 10 mg / kg
( expressed as F )
 ---pagebreak---                                       - 29 . - •
                       E 450 ( c ) ( i ) sodium polyphosphates
CHEMICAL DESCRIPTION : Heterogenous mixtures of sodium salts of linear con­
            •          densed polyphosphoric acids of general formula
                         / _ +. ->2 \) P n 0 /-y
                       H (n                  (3 Än _»+ 1 )
                       where 'n * is not less than 2 .
 DESCRIPTION :         Fine white powders off crystals op colourless glassy
                       platelets .
CONTENT IN P^O . :
              c– J
                       Not less than 59.5% and not more than 70.0% , calculated
                       on the ignited basis .
LOSS ON IGNITION :     Not more than 0.5% after drying at 105° C for A hours
                       followed by ignition at 550° C for 30 minutes .
pH OF A 1% SOLUTION :  Not less than 3.6 and not more than 9.0 .
WATER INSOLUBLE MATTER Not more than 0.2% .
FLUORIDE :             Not more than 10 mg / kg .
( expressed as F >
 ---pagebreak---                                  - 30 -
                        E 450 < c ) ( n' ) potassium polyphosphates
CHEMICAL DESCRIPTION :  Heterogenous mixtures of potassium salts of linear
                        condensed polyphosphoric acids of general formula
                        H (n + 2) Pn °<3n * 1 ) •
                        where 'n' is not less than 2 .
DESCRIPTION :           Fine white powders or crystals or colourless glassy
                        platelets .
CONTENT IN P„0 r ï •    Not less than 53.5% and not more 'than 61.5% , calculated
                        on the ignited basis .
LOSS ON IGNITION :      Not more than 2.% after drying at 105° C for 4 hours
                        followed by ignition at 550° C for 30 minutes .
pH OF A 1% SOLUTION î " Not more than 7.8 .
WATER INSOLUBLE MATTER  Not more than 0.2% .
FLUORIDE :              Not more than 10 mg / kg .
 ( expressed as F )
 ---pagebreak---                                     il -
                      G 460 mi crocrystaU. inc celus'.or.e
CHEMICAL DESCRIPTION  Microcrystalline cetLulose is purified partially
                      depol /;r>eri sed cellulose prepared by acid hydrolysis
                      of alpha cellulose obtained directly from fibrous plant
                      material .     It has a molecular weight of about 36,003 .
DESCRIPTION :         A fine white or almost white odourless powder .
VOLATILE MATTER :     Not more than 5Z determined by. drying to constant
                      weight at 105° C.
pH   :                Shake about 5 g with 40 ml of carbon dioxide-free
                      water for 20 minutes and centrifuge .     The pH of the
                      supernatant liquid isbetween 5.5 and 7.0 .
SULPHATED ASH  :      Not more than 0.1% determined at 800 ,+ 25° C.
WATER SOLUBLE   •
SUBSTANCES  :         Not more than 0.16% .
DIETHYL ETHER
EXTRACTABLE MATTER    Not more than 200 mg / kg .
CHLORIDE :            Not more than 350 mg / kg .
( expressed as Cl )
SULPHATE :            Not more than 600 mg / kg .
( expressed as SO . )
 ---pagebreak---                                            - 32 -
                            £ <+*-1 Methyl celi.uLo.se
CHEMICAL DESCRIFTXOM :      Methyl eel lulose is cellulose obtained directly from
                            fibrous plant material and partially etherified with
                            tret : vl croups . " .           .• . • .          •
DESCRIPTION :               Slightly hygroscopi c " white or slightly'yellowish or
                            greyish' odourless and tasteless granular , or fibrous
                            powder .
CHEMICAL FORMULA ;          The polymers contain substituted glucosidic units with
                            the following general formula :
                            Cró,HY70 2O ( 0R «)
                                             1
                                                ( 0R ¿_) COR ó..)
                            where                  anc' R3 eac h may ke "H or "CH^ or -CH^CH^OH .
MOLECULAR WEIGHT :           From about 20,000 to 380,000 .
CONTENT 0F SUBSTITUTED
GROUPS :                     Not less than 25% and not more than 33% of methoxyl
                            groups C-OCH^). Not more than 5% of hydroxyethoxyl
                             groups (-OCH2CH2OH ) .
VOLATILE MATTER :            Not more than 10% determined by drying to constant
                             weight at 105° C.                                            *
SULPHATED - ASH          .   Not more than 1.5% determined at 800 _+ 25° C.
pH of a 1 % solution - :   . Not less than 5 and not more than 8.
 ---pagebreak---                                    33 -
                        £ 462 Ethyl cellulose
                                 <
                                                  f * *.
Note : Deleted by the proposed 1st modification to tha basic Directive 74/ 32S? / E£r *
 ---pagebreak---                                  - 34 -
                       E 463 Hydroxyprop / l cellulose
CHEMICAL DESCRIPTION : Hydrcxypropylcel lulose is cellulose obtained directly
                       fr m fibrous- plant material'and partially etherified
                       with hydroxypropyl groups .
DESCRIPTION            Slightly hygroscopic white or slightly yellowish or
                                                    Λ
                       greyish odourless and tasteless , granular or fibrous
                       powder .
CHEMICAL FORMULA       The polymers contain substituted glucosidic units with
                       the following general formula :
                       C6H7°2( 0Rr C0R2) C0R3)
                       where' R *, and R^. each may be any on« of the following
                       -  Η
                       - ch2chohck3
                       - CH2CH0(CH_CH0HCH ) CH3
                       -  CH-CHO
                             2-2   / CH oCH0(CH-CH0HCH,)CH,
                                               E' ".-–3' –3 -/ CH_
                                                               " 3
MOLECULAR WEIGHT :     From about 30,000 to 1,000,000 .
CONTENT OF SUBSTïTUTED
6R0UPS :
                       Not more than 80.5% of hydroxypropoxyl groups (OCH ^CHOWCttj) :
                       on a volatile matter-free basis , equivalent to not more .
                       than 4.6, hydroxypropyl groups per anhydfoglucose unit#'-
pH OF A 17. SOLUTION   Not less than 5.0 and not more than 8.Q.                   :,xT' ;
VOLATILE MATTER s      Not more than 10% determined by drying to constant
                       weight at 105° C.
SULPHATED ASH :        Not more than 0.5% determined at 800 + 25° C.
 ---pagebreak---                        E 464 Hydroxypropylmethylcpl luloss
CHEMICAL DESCRIPTION : Hydroxypropylmethylcel lulose is an ether of methyl­
                       cellulose <E 461 ) containing a smalt degree of
                       hydroxypropyl substitution .
DESCRIPTION î          Slightly hygroscopic white or slightly yellowish or
                       greyish odourless and tasteless , granular or fibrous
                       powder .
CHEMICAL FORMULA ï     The polymers contain subistituted glucosidic units with
                       the following general formula :
                       C 6H..O2 ( or1 >( OR2>( OR3)
                       where R -, R ^ and         each may be any one of the following
                       -   H
                       -   CH -,
                           CH 2CHOHCH3
                           CH2CHO(CH2CHOHCH3) CH3
                           CH2CHO /TH2 CH 0(CH2CH0HCH3) CH3 _JCH3
MOLECULAR WEIGHT :     From about 13,000 to 200,000 .
CONTENT OF SUBSTITUTED
GROUPS î               Not less than 19%- and not more than 30% of methoxyl        i
                       groups C-OCHj) and not less than 3% and not more than
                       12% hydroxypropoxyl groups (-0CH2CH0HCK3 ) on a volatile
                       matter-free basis .
pH OF A 1% SOLUTION :  Not less than 5.0 not more than 8.0 .
VOLATILE MATTER :      Not more than 10% determined by drying to constant
                       weight at 105° C.
SULPHATED ASH J        Not more than 1.5% for products with viscosities greater
                       than 50 cP and not more than 3.0% for products with
                       viscosities of 50 cP or below , determined at 800 + 25° C
 ---pagebreak---                                                     - 36
                         LLi-'..' . £'465 ttethylethylcellutase
' CMEWICAL' OtSî^îPTIC'N' ; ' r      M-rfc hyl ethyl eel 1 : J lose is'"' cellulose obtained directly
      : • '• 1    : ; '"      v"- ::
                                     from 'fib roc s .olarst material and partially etherified
                                     with methyl and' ethyl' groups .
  DESCRIPTION                        Slightly hygroscopic white or slightly yellowish or              '
                                     greyish odourless and tasteless , granular or fibrous
                                     powder .
  CHEMICAL FORMULA s                 The polymers contain substituted glucosidic units with
                                     the followine general formula :
                                     C 6H702 < 0R 1 )< CR2> CÛR3>
                                     where R , R ,, and R , each may be any one ©f the following
                                     -    H
                                     ~    CH „
                                     -    CH ., Cri ,
                                             l     à
 MOLECULAR WEIGHT •;                 From about 30,000 to 40,000 .
 CONTENT OF SUBSITUTED
 GROUPS                              Not less than 14,5% and not. more t . an 19,0% of ethoxyl
                                     groups C-OC^H ^) and not less then 3.5% and not more than
                                     6,5% of methoxyl groups (-OCH^) on a . volatile aatter-
                                     free basis .                      "
 VOLATILE MATTER :                   Fibrous form : Not more than 15% .
                                                                                                        ο
                                     Powdered form : Not more than 10% .
                                     Determined by drying to constant weight at 105® C.
 SULPHATES ASH ■:                    Not more than 0.6% determined at 800                25° C.
             9
                                        •              •         •                                 %
 0H Of a 1 % SOLUTION                Not less than 5''and not more than 8 .
 ---pagebreak--- CHEMICAL DESCRIPTION :   Sodium carboxymethylcellulose is the sodium salt of a
                         carboxymethyl ether of cellulose;^th» cellulose being
                         obtained directly from fibrous plant material .
DESCRIPTION :            Slightly hygroscopic white or slightly yellowish or .
                         greyish odourless and tasteless , granular or fibrous
                         powder .
CHEMICAL FORMULA :       The polymers contain substituted glucosidic units with
                         the following general formula :
                         C6H7O2< OR1 )( OR2> COR3)
                         where R ,, R - and R, each may be any ana of       foil&wisj t
                         -  H
                         -  CH COONa
                         -  CH-C00H
HOLSCULAR UEIGHT s •     From about 17,000 to 500,000.
CONTENT :                Not less than 99.5% of sodium carboxyrnethylcellulose
                         calculated on a volatile matter-free basis. The accuracy
                         of the determination of the content by the "direct methods
                         is about 0.5%, therefore the content should be verified
                         by substracting from "100% the sum of the percentages of
                         sodium chloride and sodium glycolate ( free glycolate ).
SODIUM CHLORIDE AND
SODIUM GLYCOLATE : .     Not more than 0.5% total, and not more than 0-4% of .
                         sodium glycolate .
DEGREE OF SUBSTITUTION : Not less than 0.2 and not more than 1.0 carboxymethyl
                         groups ( CH_C00H ) per anhydrogliicose Unit . *
SODIUM :                 Not more than 9.7% on a volatile matter'-Vf'ree basis .
                            .                  *                 ■ *
VOLATILE MATTER :        Not more than 12% determined- by drying to constant wef&bt .
                         at 105° G.                                       ■      .
                                                          i
pHOF A Vi SOLUTION ï     Not less than 6 and not 'rno^e than 8«5 .      ;
 ---pagebreak---                            E 470 So dium , potassium - and calcium salts of food
                           fatty acids
CHEHICAL DESCRIPTION       S <* iiuin , potassium and calcium salts of fatty acids
                           occurring in food fats .
DESCRIPTION ;              White or creamy white light powders , flakes , or semi-
                           solids .
                                                »
UNSAPONI FIABLE MATTER s   Not more than 2%-
FR EE FATTY ACID S "s      Not more than 3% estimated as oleic acid .
FREE ALKALI  ;             Not more thran 0*1%' expressed as NaQtt .
TOTAL GLYCEROL :           Not more than 1% .
( combined and free )
MATTER INSOLUBLE IN
ALCOHOL :                  Not more than 0 o 2% ( sodium and potassium salts only ).
VOLATILE MATTER :          Not more than 3% .
CONTENT OF SODIUM , OR   .
POTASSIUM - OR CALCIUM S   SODIUM Not less than 9.0% and not mar ? than 14.0%
                                                   »  * . t
                           expressed as Na^O.
                           POTASSIUM Not less than 13.0% and not more than 21.5%
                           expressed as K^O.            •
                           CALCIUM Not less than 8.5% and not more than 13.0%
                           expressed as CaO .
 ---pagebreak---                                      - 39 -
                             E 471 Mono- and di-olycen'des of food fatty acids
   CHEMICAL DESCRIPTION      Mono- and di-glycerides consist of mixtures of glyceryl-
                             mono-, di - and tiri-esters of fatty acids occurring in
                             food fats .  They may contain small amounts of free fatty
                             acids and glycerol .
   DESCRIPTION :             The product varies from a pale straw to brown oily
                             liquid to a white or slightly off-white hard waxy solid.'
                             The solids may be in the form of f lakes , powders or small
                             beads .
   MONO - AND PI - ESTER
   CONTENT :                 Not less than 70% .
   FREE FATTY ACIDS :        Not more than 3% estimated as oleic acid .
   FREE GLYCEROL :           Not more than 7% .
   TOTAL GLYCEROL            Not less than 16% and not more than 33% .
   POLYGLYCEROLS :           Not more than 4% diglycerol and not more than 1% higher
                             polyglycerols both based on total glycerol content .
   WATER :                   Not more than 2% ( Karl Fischer ).
   SULPHATED ASH :           Not more than 0.5% determined at 800 + 25° C.
   NOTE :   These criteria are based on the product without added E 470 .
/•
             , i .}
 ---pagebreak---                                         40 -
F 472 ( e ? Ac e^ia acid esters of none - and di-glyc&ridos of food fatty acirf3
                                                            ·<·  · ·            .   ι
CHEMICAL DESCRIPTION        Esters of glycerol with acetic acid and fatty aci^s
                            occurring in food fats.'   They may contain small amounts
                                                                                  i
                             >1 f»ee glycerol"/ free'fatty acids / free acetic acid
                            and free glycerides .
DESCRIPTION                 Clear, mobile liquids to solids from white to pale yellow
                            in colour .
TOTAL ACETIC ACID
CONTENT :                   Not less than 9% and not more than 32% .
FREE FATTY ACIDS    ;       Not more than 3% estimated as oleic acid .
( and ACETIC ACID )
FREE GLYCEROL :             Not more than 2% .
TOTAL GLYCEROL :            Not less than 14% and not more than 3*5% .
SULPHATED ASH s             Not more than 0.5% determined at 800:- + 25° C.
 ---pagebreak---          E 472 <B Lactic acid esters of mono and diglycaridos of food fatty acids
         CHEMICAL DESCRIPTION :    Esters of glycerol with lactic acid and fatty acids
                                   occurring in food fats . ■ They may contain small amounts
                                   of free glycerol , free fatty acids , free lactic acid
                                   and free glycerides .
         DESCRIPTION :             Soft to hard waxy solids .
         TOTAL LACTIC ACID
       • CONTENT :                 Not less than 13% and not more than 45% .
         FREE FATTY ACIDS :        Not more than 3% estimated as oleic acid .
         FREE GLYCEROL :           Not more than 2% .
         TOTAL GLYCEROL :          Not less than 13% and not more than 30% .
         SULPHATED ASH
         SULPHATED  ASH ::         Not more than 0.5% determined at 800° ± 25° C.
         NOTE     These criteria are based on the product without added E 470 .
    *»
O •
  t
  «
 ---pagebreak---                                         - 42
E -i 72 (c5 Citric ac*d esters of mono' « rtd d-iclycerides of food fatty acids
CHEMICAL DESCRIPTION           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
                               neutralized with sodium hydroxide or with potassium
                               hydroxide ^ '
DESCRIPTION :                  Yellowish or light brown liquids to waxy solids or
                               semi-solids .
TOTAL CITRIC ACID !
CONTENT :                    • Not less than 13% and not more than 50% .
FREE FATTY ACIDS :             Not more than 3% estimated as oleic acid .
FREE GLYCEROL     :            Not more than 2% .
TOTAL GLYCEROL :               Not less than 11% and- not more than 29% .
SULPHATED ASH :                Not more than 0.5% for the non-neutralized products and
                              not more than 10.0% for the partially or wholly neutral­
                            ized products determined at 800° + 25° C.
pH 0F A 1% SOLUTION            Not less than 3 and not more than 7.3 .
                                                                                            Ν
                                                                                          \
 ---pagebreak---                                  - 43 -
E' 472  Tartaric acid esters of mono- and rii-glycerides of foodfatty acids
CHEMICAL DESCRIPTION     Esters of glycerol with tartaric acid and fatty acids
                         occurring in food fats .  They may contain small amoupts
                         of free glycerol , free fatty acids , free tartaric acid
                         and free glycerides .
DESCRIPTION :            Sticky viscous yellowish liquids to hard yellow waxes .
TOTAL TARTARIC ACID
CONTENT :                Not less than 15% and not more than 50% .
FREE FATTY ACIDS :       Not more than 3% estimated as oleic acid .
FREE GLYCEROL :          Not more than 2% .                                .
TOTAL GLYCEROL r         Not less than 12% and not more than 29Z .
SULPHATED ASH :          Not more than '0.5% determined at 800 + 25° C.
 ---pagebreak---                                   - 44 -
E 472(e)Mono and diacetyl tartaric sci-i esters of mono and diqlyceridgs of "food
fatty acids
CHEMICAL DESCRIPTION     Enters of glycerol with mono- and di acetyl tartaric
                         acids and fatty acids occurring in food fats .   They may
                         contain small amounts of free glycerol , free fatty acids ,
                         free tartaric and acetic acids and their combinations ,
                                                 I »
                         and, free glycerides . They hydrolyse in moist air giving
                         off' acetic acid .
DESCRIPTION :            Sticky viscous liquids through a fat-like consistency
                         to yellow waxes which hydrolyse in moist air to liberate
                         acetic acid .
                                                                                   /
TOTAL TARTARIC ACID
CONTENT :                Not less than 10% and . not more than 40% .
TOTAL ACETIC ACID
CONTENT :                Not less than 8% and not more than 32% .
FREE FATTY ACIDS :       Not more than 3% estimated as oleic acid .
FREE GLYCEROL :          Not more than 2% .
TOTAL GLYCEROL : I       Not less than 11% and not more than 28% .
SULPHATED ASH :          Not more than 0.5% determined at 800° + 25° C.
 ---pagebreak---                                        - 45 -
E 472 ( f ) Mixed acetic / tartaric acid esters Cf mono - and di-qLycerides of food
fatty acids
CHEMICAL DESCRIPTION          Esters of glycerol with acetic and tartaric acids and
                              fatty acidsooccurring in food fats .  They may contain
                              small amounts of free glycerol , free fatty acids , free
                              acetic and tartaric acids , and free glycerides .
                                          »
DESCRIPTION :                 Clear mobile- liquids to solids from white to pale
                              yellow in colour .
TOTAL ACETIC ACID             Not less than 10% and not more than 20% .
TOTAL TARTARIC ACID           Mot less than 20% and not more than 40% .
FREE ACETIC ACID              Not more than 8.5% . ,     ,
FREE TARTARIC ACID           'Not more than 1% .
FREE FATTY ACIDS              Not more than 3% estimated as oleic acid .
FREE GLYCEROL : '             Not more than 2% .
TOTAL GLYCEROL :              Not less than 12% and not more than 27% .
SULPHATED ASH :               Not more than 0.5% determined at 800° +_ 25° C.
NOTE î                        Number . included in proposed 1st modification to basic
                               Directive ( 74/ 329/ EEC ). '
                                9
 ---pagebreak---                            E .'.73 Sucrose? oa^aro of food fatty acids
CHEMICAL DESCRIPTION       Essentially the mono- and di-esters of sucrose with
                           fatty acids occurring in food fats . ■ They may be pre­
                           pared from sucrose and the methyl and ethyl esters of
                           food fatty acids or by extraction from sucroglycerides .
                           No organic solvents shall be used in their preparation
                           other than dimethylformamide,. ethyl acetate and
                           isopropanol .
DESCRIPTION :              Soft solids , stiff gels or white to greyish white
                           powders .    •     '
TOTAL SUCROSE FATTY
ACID ESTER CONTENT :       Not leSs than 80% . '
TOTAL GLYCERIDE
CONTENT :                  Not more than 20% .
FREE SUCROSE CONTENT        Not more than 5% .
 FREE FATTY ACID
CONTENT :                   Not more than 3% estimated as oleic acid . (
SULPHATED ASH :             Not more than 2% determined at 800° + 25° C.
                                                      r
METHANOL CONTENT :          Not more than 10 mkg/g.'-
 DIM ETHYL FORMAL IDE >; u
 CONTENT :                  Not more than 1 mg / kg . '
                                                    t
 TOTAL ETHYL ACETATE
 AND ISOPROPANOL
 CONTENT :                  Not more than 350 mg / kg singly or in combination .
 NOTE : These criteria are based on the product without added E 470.
 ---pagebreak--- CHEMICAL DESCRIPTION :     Sucroglycerides are produced by reacting sucrose with
                         . an edible fat or oil to produce a mixture of essential
                           mono- and di-esters of sucrose and fatty acids togethe
                           with residual mono-, di - and tri-glycerides from that
                           fat or oil . No organic solvents shall be used in the-'
                           preparation other than dimethylformamide, ethyl
                           acetate and isopropanol .
DESCRIPTION :              Soft solid masses', stiff gels, or white to off-whita
                           powders .
TOTAL SUCROSE FATTY
ACID ESTER CONTENT :       Not less than 40% and not more than 60% .
TOTAL GLYCERIDE
CONTENT :                  Not less than 40% and not tnc°e than 60% .
FREE SUCROSE CONTENT ;     Not more than 5% .
FREE FATTY ACID   "
CONTENT :            '     Not more than 3% estimated as oleic acid .
SULPHATED ASH :        .   Not more than 2% determined at 800° _+ 25° C.
DIMETHYLFORMAMIDE
CONTENT :                  Not more than 1 mg / kg .
TOTAL ETHYL 'ACETATE
AND IS0PR0PAN0L
CONTENT :                  Not more than 350 mg / kg singly or in combination .
NOTE :  These criteria are based on the product without added E 47C
 ---pagebreak---                                    - 48 -
 c 675 Polyalycerc testers of non -poVymerized. food fatty acids
CHEMICAL DESCRIPTION :   Polygly.:erol' esters of ' fatty " acids are produced by the
                         esterif ication of pclyglycerol with food fats or with
                         fatty acids occurring in food fats . The polyglycerol
                         moiety is predominantly di -, tri - and tetra-glycerol
                         and contains not more than 10% of polyglycerols equal to
                         or higher than heptaglycerol .
DESCRIPTION ;            Yellow or light brown liquids or semi-solids .
TOTAL  FATTY ACID ESTER
CONTENT :                Not less than 90% .
FREE FATTY ACIDS :       Not more than 6% estimated as oleic acid .
TOTAL GLYCEROLS :        Not less than 18% and not more than 60% .
FREE GLYCEROLS :   .     Not more than 7% .
SULPHATED ASH :          0.5% determined at 800° ' + 25° C.
NOTE :   These criteria are based on the product without added E 470 .
 ---pagebreak---                                      - 49 -
             E 477 Propylene glycol esters of food fatty acids
DESCRIPTION :            Propylene glycol < ie propane-
                                                propane-11,2-   diol ) esters of
                                                            , 2-diol
                         fatty acids consist chiefly of mixtures of propane- 1,2
                         diol mono - and dv-esters of fatty acids occurring in
                         food fats .. The arlcohol -woiety is exclusively propcne
                         1,2 - diet' tonether with dimer and traces^rimer .
                                                                        Λ - .
»                        Organic acids-other than food fatty acids are absent .
                                      «              •    .     .
DESCRIPTION :            Waxy white flakes , beads or sofsds .
TOTAL FATTY ACID
ESTER CONTENT :          Not less than 85 % .
FREE PROPANE - 1,2 -
DIOL :                   Not more than 5% .
DIMER AND TRIMER
OF PROPANE 1,2 - DIOL :  Not more than 4 % .
FREE FATTY ACIDS :       Not more than 6 % estimated qg oleic acid
SULPHATED ASH :           Not more than 0.5 % determined at 800° + 25° C.
TOTAL PROPANE - 1,2 -
 DIOL CONTENT :           Not less than 11% and not more than 31 A ,
 NOTE :  These criteria are based on the product without added E 470 .
                *
 ---pagebreak---                               - 50 -
                 r: *? 80 Stearovl - lactylic acid
This substance v is '-e>n deleted by .the proposed 1st "modification
                         ––                                          *
to the basis Directive 74/ 329/ EEC . '
 ---pagebreak---                       . E 481 Sodium stea'royl - 2- Lactylat«
CHEMICAL DESCRIPTION    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 , fre >:
                        or esterified, due to their presence in the stearic acid
                        used .            "
DESCRIPTION'            Cream c6loured powder or brittle solid with a character­
                        istic odour .
SODIUM CONTENT          Not less than 2.5% and not more than 5Z »
ESTER VALUE             Not less than 90 and not more than 190.
TOTAL LACTIC ACID
( FREE AND COMBINED )   Not less than 15% and not more than ACS .
ACID VALUE              Not less than 60 and not more than 130 mg K£>H/g .
 ---pagebreak---                                  - 52-
                       E £52 Catciurn sta aroyi. - 2- lactyl ata
CHSM'ICAL "" SCRiPTIOW A mixture cf ca' cium salts of stearoyl lactylic acids
                       with minor amounts of calcium salts of other related
                       arids, nanufactured by the reaction of stearic acicj
                       and lactic acid . ; Other food fatty acids may also be
                       present , free or esterified, due to their presence in
                       the stearic acid used ..
DESCRIPTION            White or slightly yellowish powder or brittle solid
                       with a characteristic odour .
CALCIUM CONTENT : ■    Not less th&n 1.0% and not more than 5.2% .
ESTER VALUE :          Not less than 125 and not more than 190 .
TOTAL LACTIC ACID :    Not less than 15% and not more than 40% .
( FREE AND COMBINED )
ACID VALUE :           Not less than 50 and not more than 130 mg KOH/ g .
 ---pagebreak---                                 - 53 -
                       E 483 Stearyl tartrate
CHEMICAL DESCRIPTION ï Stearyl tartrate is produced by the estenfi cation of
                       tartaric acid with stearyl alcohol .  It consists 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 ste^ry !
                       alcohol used of alcohols derived from food fatty acic
                       other than stearic acid .
DESCRIPTION :          Cream coloured unctuous solid ( at 25°C ).
TOTAL ESTER CONTENT :  Not less than 90% .
TOTAL TARTARIC ACID
CONTENT :              Not less than 18% and not more than 35% .
UNSAPONIFIABLE MATTER  Not less than 77% and not more than 83% .
                V
MELTING RANGE J        67° C - 77° C.
ESTER VALUE :          Not less than 163 and not more than 180 .
IODINE VALUE :         Not more than 4 CWijs ).
ACID VALUE :           Not more than 6 mg KOH/ g .
Sulphated ASH :        Not more than'0.5 % determined ,at 800° *+ 25° C.