Search Results for: Inedible vegetable fats mixtures
achieved by the previously stated ripening procedure. emmental intended for further processing need not exhibit the same degree of ripening, when justified through technical and/or trade needs. 3. essential composition and quality factors 3.1 raw materials cows' milk or buffaloes' milk, or their mixtures
not technologically justified. ins no. name of additive maximum level colours 160a(i) carotene, beta-, synthetic 35 mg/kg singly or in combination 160a(iii) carotene, beta-, blakeslea trispora 160e carotenal, beta-apo-8'- 160f carotenoic acid, ethyl esters, beta-apo-8'- 160a(ii) carotenes,beta-, vegetable...
http://www.eucolait.eu/userfiles/files/Position%20papers/Annex%201%20-%20Codex%20standard%20for%20Emmental.pdf
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