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Commission Regulation (EC) No 889/2008Show full title
Commission Regulation (EC) No 889/2008 of 5 September 2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control
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- Regulations originating from the EU
- 2008 No. 889
- ANNEX VIII
- SECTION B — PROCESSING AIDS AND OTHER PRODUCTS, WHICH MAY BE USED FOR PROCESSING OF INGREDIENTS OF AGRICULTURAL ORIGIN FROM ORGANIC PRODUCTION
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This is a legislation item that originated from the EU
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SECTION B — PROCESSING AIDS AND OTHER PRODUCTS, WHICH MAY BE USED FOR PROCESSING OF INGREDIENTS OF AGRICULTURAL ORIGIN FROM ORGANIC PRODUCTION
Note:
A
:
authorised under Regulation (EEC) No 2092/91 and carried over by Article 21(2) of Regulation (EC) No 834/2007
B
:
authorised under Regulation (EC) No 834/2007
| a The restriction concerns only animal products. | ||||
| b The restriction concerns only plant products. | ||||
| Authorisation | Name | Preparation of foodstuffs of plant origin | Preparation of foodstuffs of animal origin | Specific conditions |
|---|---|---|---|---|
| A | Water | X | X | Drinking water within the meaning of Council Directive 98/83/EC |
| A | Calcium chloride | X | Coagulation agent | |
| A | Calcium carbonate | X | ||
| Calcium hydroxide | X | |||
| A | Calcium sulphate | X | Coagulation agent | |
| A | Magnesium chloride (or nigari) | X | Coagulation agent | |
| A | Potassium carbonate | X | Drying of grapes | |
| A | Sodium carbonate | X | Sugar(s) production | |
| A | Lactic acid | X | For the regulation of the pH of the brine bath in cheese productiona | |
| A | Citric acid | X | X | For the regulation of the pH of the brine bath in cheese productiona Oil production and hydrolysis of starchb |
| A | Sodium hydroxide | X | Sugar(s) production Oil production from rape seed (Brassica spp) | |
| A | Sulphuric acid | X | X | Gelatine productiona Sugar(s) productionb |
| A | Hydrochloric acid | X | Gelatine production For the regulation of the pH of the brine bath in the processing of Gouda-, Edam and Maasdammer cheeses, Boerenkaas, Friese and Leidse Nagelkaas | |
| A | Ammonium hydroxide | X | Gelatine production | |
| A | Hydrogen peroxide | X | Gelatine production | |
| A | Carbon dioxide | X | X | |
| A | Nitrogen | X | X | |
| A | Ethanol | X | X | Solvent |
| A | Tannic acid | X | Filtration aid | |
| A | ||||
| A | Egg white albumen | X | ||
| A | Casein | X | ||
| A | Gelatin | X | ||
| A | Isinglass | X | ||
| A | Vegetable oils | X | X | Greasing, releasing or anti-foaming agent |
| A | Silicon dioxide gel or colloidal solution | X | ||
| A | Activated carbon | X | ||
| A | Talc | X | In compliance with the specific purity criteria for food additive E 553b | |
| A | Bentonite | X | X | Sticking agent for meada In compliance with the specific purity criteria for food additive E 558 |
| A | Kaolin | X | X | Propolisa In compliance with the specific purity criteria for food additive E 559 |
| A | Celluose | X | X | Gelatine productiona |
| A | Diatomaceous earth | X | X | Gelatine productiona |
| A | Perlite | X | X | Gelatine productiona |
| A | Hazelnut shells | X | ||
| A | Rice meal | X | ||
| A | Beeswax | X | Releasing agent | |
| A | Carnauba wax | X | Releasing agent | |
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