Handbook of Food Additives, Third Edition

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Handbook of

Food Additives Third Edition Compiled by Michael and Irene Ash

Synapse Information Resources

Contents

Preface Abbreviations Part I Part II Part III Part IV Appendix

...........................................................................................................................5 ...........................................................................................................................8 Trade Name Reference ......................................................................................16 Chemical Component Cross-Reference ..........................................................780 Functional/Application Index ........................................................................2103 Manufacturers Directory ...............................................................................2646 .....................................................................................................................2789 CAS Number Index........................................................................................2790 EINECS/ELINCS Number Index .....................................................................2901 FEMA Number Index .....................................................................................2978 FDA Regulatory Number Index ......................................................................3008 E Number Index ............................................................................................3081 INS Index ......................................................................................................3100 Japanese Regulations of Food Additives with Standards of Use ...................3132 Glossary .......................................................................................................3149 Bibliography .................................................................................................3159

© Synapse Information Resources, Inc. 2008 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by an means, electronic, mechanical, photocopying, recording, or otherwise without the prior permission of Synapse Information Resources, Inc.

Published by Synapse Information Resources, Inc. 1247 Taft Ave. Endicott, NY 13760

Library of Congress Control Number: 2008900013 ISBN-13: 978-1-934764-00-8 ISBN-10: 1-934764-00-0

Printed in the U.S.A.

Preface Handbook of Food Additives, Third Edition has been extensively updated and expanded in this new edition. It describes more than 5500 trade names, and more than 4000 generic chemicals and materials, available from worldwide manufacturers, that function as direct additives in foods available for consumption. Food additives are defined here as substances that are (1) intentionally added to a food to affect its overall quality or (2) expected or reasonably expected to become a part of the food as a result of any aspect of production, processing, storage, or packaging. Entries for both trade names and chemicals contain extensive information that comprehensively profiles each product. This reference is unique in that it functions as a single source for information on both the trade name products and the chemicals that are used as food additives throughout the world. It includes summaries of regulatory information for the United States, Europe, and Japan. The products described in this Handbook are cross-referenced in multiple ways: chemical composition, function/application, CAS numbers, EINECS numbers, FEMA numbers, and EEC E numbers, INS number, and US CFR regulatory numbers. Handbook of Food Additives contains the following sections: Trade Name Reference contains over 5500 alphabetical entries of trade name food additive chemicals and materials. Each entry provides information on its manufacturer, chemical composition, CAS, EINECS/ELINCS identifying numbers, general properties, applications and functions, toxicology, compliance, and regulatory information as provided by the manufacturer and other sources. All entries containing references that are described in greater detail in another section are linked with hypertext, e.g., in the Trade Name Products section, A-C® 316A is described with links to other parts of the reference and the Internet: A-C® 316A [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Oxidized HDPE homopolymer See Polyethylene, oxidized CAS 68441-17-8; EINECS/ELINCS 200-815-3 Uses: Protective coating for fruits, vegetables Regulatory: FDA 21CFR §172.260, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1620, 177.2600, 177.2800, 178.3570, 178.3850; DOT nonregulated; SARA §311/313 nonreportable; Canada DSL, EU, Australia, Japan listed Properties: Wh. waxy gran., powd.; waxy odor; negligible sol. in water; dens. 0.98 g/cc; visc. 8500 cps (150 C); drop pt. 140 C; acid no. 16; flash pt. (OC) > 255 C; hardness < 0.5 dmm; ≈ 100% act. Toxicology: LD50 (oral, rat) > 2500 mg/kg; ACGIH TLV 10 mg/m3 total particulates (powd.); negligible skin irritant; nonirritating to eyes, particulates may cause mech. irritation; nuisance dust by inh. (powd.); low toxicity by ing.; TSCA listed Environmental: Not considered biodeg. Precaution: Combustible; powd. may form explosive mixts. in air; static charges may ignite combustible atmospheres; melts in proximity to fires causing slippery floors/stairs; spillages may be slippery; incompat. with strong oxidizers, amines Hazardous Decomp. Prods.: CO, CO2, combustible gases may be generated in fire conditions Storage: Keep away from excessive heat, strong oxidizing agents, amines "Honeywell Spec. Chems." and "Polyethylene, oxidized" and the other chemicals are linked to the manufacturer and generic chemical sections.

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Preface You can jump to linked entries by clicking your mouse on the hyperlink, e.g., "Honeywell Spec. Chems.". Additionally, Internet links (http://www.honeywell.com/sites/sm/index.jsp) are provided for instant transition to corporate and division web sites. Generic Products, Synonyms, Trade Name Cross-Reference contains contains an alphabetical listing of food chemicals and materials. Each food chemical entry includes, wherever possible, its synonyms, CAS number, EINECS/ELINCS number, FEMA number, and E number, INS number, molecular formula, chemical properties, function and application, toxicology, precautions, usage level, and regulatory information, as well as the manufacturers of the chemicals/materials. The trade name products from Part I that are equivalent to the chemical or contain that chemical compound as the trade name product's major chemical constituent are cross-referenced. Synonyms for these chemical entries are comprehensively cross-referenced back to the main entry. Functional/Application Cross-Reference is a powerful tool for locating the trade names and chemicals based on their function and/or industrial application area. By searching for key functional words related to Food Additives such as anticaking agent, texturizer, aerating agent within a food application area such as desserts, health foods, etc., the user is directed to the trade names and/or chemicals that have that specific functional/application attribute.. Manufacturers Directory contains detailed contact information for all manufacturers of the trade name products and generic chemicals that are referenced in this Handbook. Wherever possible, telephone, telefax, toll-free 800 numbers, e-mail and Internet addresses, and complete mailing addresses are included for each manufacturer. Click on the internet address and access the manufacturers website or click on the email address and send them a message. CAS Cross-Reference contains CAS number entries followed by a listing of their generic chemical and trade name product equivalents in alphabetical order. All entries are hyperlinked to the appropriate products. EINECS/ELINCS Cross-Reference contains EINECS/ELINCS number entries followed by a listing of its generic chemical and trade name product equivalents in alphabetical order. All entries are hyperlinked to the appropriate products. FEMA Number Index orders chemicals (that have assigned FEMA numbers) contained in this reference by these numbers. These numbers have been assigned by the Flavor and Extract Manufacturers Association). E Number Table orders the chemicals by the European Union designation for food additives. INS Table orders the chemicals by an international numbering system prepared by the Codex Committee on Food Additives and Contaminants (CCFAC) for the purpose of providing a method for identifying food additives by number as an alternative to the declaration of the specific chemical name. It is based on the E number system. FDA 21CFR Regulatory Number Cross-Reference orders the trade names and chemicals by their FDA CFR regulation numbers. Each section# is linked to the FDA's web site so that full viewing of that regulation is just a mouse-click away. Japanese Regulations contains an alphabetical listing of food chemicals along with use, usage level, and limitation guidelines. Glossary contains definitions of terminology associated with associated with the food additive industry.

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Preface This reference is the culmination of many years of research, investigation of product sources acquired through personal contacts and correspondences with major chemical manufacturers worldwide, as well as toxicological databases, chemical references, and internet research.

Michael and Irene Ash

NOTE The information contained in this reference is accurate to the best of our knowledge; however, no liability will be assumed by the publisher or the authors for the correctness or comprehensiveness of such information. The determination of the suitability of these products for prospective use is the responsibility of the user. It is herewith recommended that those who plan to use any of the products referenced seek the manufacturers instructions for the handling of that chemical. Regulations and standards are complicated and are dependent on both the chemistry and the application involved. Variation in laws and standards exist from country to country. The ultimate decision on compliance must be made by the user with full understanding of the application as well as working with the producer or distributor of the ingredients used in the formulation.

The Editors

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Abbreviations abs. ABS absorp. ACGIH

absolute acrylonitrile-butadiene-styrene absorption American Conference of Governmental Industrial Hygienists ACN acrylonitrile act. active ADI acceptable daily intake (FAO/WHO) ADR adverse drug reactions AEL acceptable exposure limit adsorp. adsorption agric. agricultural agrochem. agrochemical a.i. active ingredient AIHA American Industrial Hygiene Association alc. alcohol Am., Amer American amts. amounts anhyd. anhydrous ANSI American National Standards Institute AOC assimilable organic carbon APHA American Public Health Association API Active Pharmceutical Ingredients applic(s). application(s) aq. aqueous AS acrylonitrile-butadiene-styrene ASA acrylic-styrene-acrylonitrile ASBC Am. Society of Brewing Chemists ASTM American Society for Testing and Materials ATH alumina trihydrate atm atmosphere at.wt. atomic weight autoignit. autoignition aux(s). auxiliary, auxililaries avail. available avg. average a.w. atomic weight BAC biological activated carbon BATF Bureau of Alcohol, Tobacco, and Firearms (U.S.) BDG butyl diglycol BDOC biodegradable dissolved organic carbon BfArM Bundesinstitut für Arzneimittel und Medizinprodukte (Federal Institute for Drugs and Medical Devices, Germany) BGA Federal Republic of Germany Health Dept. certification

Handbook of Food Additives, Third Edition

BgVV

Bundesinsititut für Gesundheitlichen Verbraucherschutz und Veterinärmedizin (Federal Institute for Consumer Health Protection and Veterinary Medicine) (Germany) BHA butylated hydroxyanisole BHT butylated hydroxytoluene biochem. biochemical biodeg. biodegradable bldg. building blk. black BMC bulk molding compound BOD biochemical oxygen demand BP British Pharmacopoeia b.p. boiling point BR butadiene rubbers, polybutadienes B&R Ball & Ring br., brn. brown brnsh. brownish BS British Standards B/S butadiene/styrene BSI British Standards Institute BSS British Standard Sieve Btu British thermal unit B.U. Brabender units (viscosity) BVC British Veterinary Codex BVO brominated vegetable oil byprod. byproduct(s) C degrees Centigrade CAA Clean Air Act CAB cellulose acetate butyrate calcd. calculated cap. capillary CAS Chemical Abstracts Service CC closed cup cc cubic centimeter(s) CCFAC Codex Committee on Food Additives and Contaminants CCl4 carbon tetrachloride CD completely denatured CDA completely denatured alcohol CEL corporate exposure limit CERCLA Comprehensive Environmental Response, Compensation, & Liability Act (U.S.) CFC chlorofluorocarbon CFN Council on Food & Nutrition (Am. Medical Assoc.) CFR Code of Federal Regulations (U.S.) 8

Abbreviations cfu cGMP

colony-forming units current good manufacturing practice (U.S. FDA) ch. Chapter char. characteristic, characterized chel. chelation chem(s). chemical(s) CI Color Index CIIR chlorobutyl rubber CIR Cosmetic Ingredient Review cks centistoke(s) cl clear CL ceiling concentration cm centimeter(s) cubic centimeter(s) cm3 CMC carboxymethylcellulose CMC critical Micelle concentration c.m.p. capillary melting point CNS central nervous system CO carbon monoxide COC Cleveland Open Cup COD chemical oxygen demand coeff. coefficient COF coefficient of friction compat. compatible compd(s). compound(s) compr. compression conc(s). concentrated, concentration(s) conduct. Conductive, conductivity const. constant contg. containing cosolv. cosolvent CP Canadian Pharmacopoeia cp centipoise(s) CPE chlorinated polyethylene cps centipoise(s) CPVC chlorinated polyvinyl chloride CR chloroprene rubber, polychloroprene cryst. crystalline, crystallization cs centistoke(s) cSt centistoke(s) CTFA Cosmetic, Toiletry and Fragrance Association ctks centistoke(s) CWA Clean Water Act cwt hundred weight DAB Deutsche. Arzneibuch (German Pharmacopoeia) DAC Deutscher Arneimittel Codex (German Pharmacopoeia Codex) D&C Drugs & Cosmetics dc direct current Handbook of Food Additives, Third Edition

DE dextrose equivalent DEA diethanolamide, diethanolamine dec. decomposes decomp. decomposition DEG diethylene glycol deliq. deliquescent dens. density deriv(s). derivative(s) descrip. description dg decigram(s) DI deionized diam. diameter dielec. dielectric dil. dilute DIN Deutsches Institut fuer Normung (German Standards Organization) disp. dispersible, dispersion dissip. dissipation dist. distilled distort. distortion distrib. distributor dk. dark DMF dimethyl formamide DMF Drug Master Files DO dissolved oxygen D.O. dissolved oxygen DOC dissolved organic carbon DOM dissolved organic matter DOP dioctyl phthalate DOT Department of Transportation (U.S.) DPG diphenyl guanidine, dipropylene glycol DSB dry solids basis DSI Canadian Provisional Domestic Substance list DTUL deflection temperature under load DVB divinylbenzene DW distilled water, deionized water DWV drainage, waste and vent eb, EB electron beam EC European Community EC50 environmental concentration, 50% EDTA ethylenediamine tetraacetic acid EE epoxy equivalent EEC European Economic Community EED environmental endocrine disrupter EEW epoxide equivalent weight e.g. for example EGC Epoxide Group Content EINECS European Inventory of Existing Commercial Chemical Substances elec. electrical

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Abbreviations ELINCS

European List of Notified Chemical Substances elong. elongation EMI electromagnetic interference EMS electromagnetic shielding ENB 5-ethylidene-2-norbornene EO ethylene oxide EP European Pharmacopoeia EP extreme pressure EPA Environmental Protection Agency (U.S.) EPDM ethylene-propylene-diene rubber, ethylene-propylene terpolymer EPR ethylene-propylene rubber EPS expandable polystyrene equip. equipment equiv. equivalent ESCR environmental stress crack resistance ESD electrostatic discharge ESO epoxidized soybean oil ESP electrostatic protection esp. especially EU European Union Eur.Ph. European Pharmacopoeia EVA ethylene vinyl acetate evap. Evaporation exc. excellent F degrees Fahrenheit FA fatty acid FAO Food and Agriculture Organization (United Nations) FAP Food Additive Petition (U.S.) FCC Food Chemicals Codex FCC fluorochlorocarbon FDA Food and Drug Administration (U.S.) FD&C Foods, Drugs, and Cosmetics FEMA Flavor and Extract Manufacturers’ Association (U.S.) FEP fluorinated ethylene propylene FFA free fatty acid FFDCA Federal Food, Drug, and Cosmetic Act FG food grade FIFRA Federal Insecticide, Fungicide, and Rodenticide Act (U.S. EPA) FKM fluoroelastomer fl fluid flamm. flammable, flammability flex. flexural FNB Food and Nutrition Board f.p. freezing point FP French Pharmacopoeia FR flame retardant FR-ABS flame retardant ABS Handbook of Food Additives, Third Edition

FRP fiberglass-reinforced plastics F-T Fischer-Tropsch ft foot, feet f.w. formula weight G giga g gram(s) gal gallon(s) g/d gram/dyne GFRP glass fiber-reinforced plastic G-H Gardner-Holdt GI gastro-intestinal glac. glacial GLP good laboratory practice GLY glycine GMP good manufacturing practice gpd gallons per day gpm gallons per minute GPPS general purpose polystyrene gpt gallons per ton gr. gravity gran. granules, granular GRAS generally recognized as safe grn(sh). green. greenish GRP glass-reinforced plastics, glassreinforced polyester GVS Gardner varnish scale (color) GWP Global warming potential h hour(s) HAF high abrasion furnace carbon black HALS hindered amine light stabilizer HAP hazardous air pollutant HAPS hazardous air pollutants HAP's hazardous air pollutants HB horizontal burning HC hydrocarbon HCFC hydrochlorofluorocarbon HCl hydrochloride, hydrochloric acid HDPE high-density polyethylene HDT heat distortion (deflection) temp. HFC hydrofluorocarbon Hg mercury HIPS high-impact polystyrene HLB hydrophilic lipophilic balance HMIS Hazardous Material Identification System hr hour(s) HTST high temperature short-time pasteurization HEUR hydrophobically modified ethoxylate urethane HVAC heating, ventilation, air conditioning HVP hydrolyzed vegetable protein 10

Abbreviations hyd. hydrog. Hz IARC

hydroxyl hydrogenated hertz International Agency for Research on Cancer (United Nations) i.b.p. initial boiling point IDLH immediately dangerous to life and health I&I industrial and institutional IIR isobutylene-isoprene rubber IM intramuscular immisc. immiscible IMP inosine monophosphate in. inch(es) Inc. Incorporated inc. increases, increased INCI International Nomenclature Cosmetic Ingredient incl. including incompat. incompatible incorp. Incorporated, incorporation indent. indentation ing. ingestion ingred(s). ingredient(s) inh. inhalation inj. injection inorg. inorganic INS International Numbering System for Food Additives insol. insoluble Int’l. International IOFI International Organization of the Flavor Industry IP intraperitoneal IPA isopropyl alcohol IPM isopropyl myristate IPP isopropyl palmitate IR isoprene rubber (synthetic), polyisoprene irreg. irregular IU International Unit IV intravenous J joule JCIC Japanese Cosmetic Ingredients Codex JCID Japanese Cosmetic Ingredients Dictionary JECFA Joint Expert Committee on Food Additives JP Japanese Pharmacopoeia JSCI Japanese Standard of Cosmetic Ingredients JSFA Japan Standards for Food Additives k kilo KB Kauri-Butanol Handbook of Food Additives, Third Edition

kg kilogram(s) KTPP potassium tripolyphosphate KU Krebs units l liter(s) LAB linear alkylbenzene LAS linear alkylbenzene sulfonate LAO linear alpha olefins lb pound(s) LC50 lethal concentration 50% LCLo lethal concentration low LD0 lethal dose 0% LD50 lethal dose 50% LDLo lowest published lethal dose LDPE low-density polyethylene LED light-emitting diode lel lower explosive level lg. large liq. liquid LLDPE linear low-density polyethylene LMDPE linear medium-density polyethylene LOEL lowest observed effect level lt. light Ltd. Limited LVP low vapor pressure M mega M mole m milli m meter(s) mmeta manuf. manufacturer max. maximum mbar millibar MCF methyl chloroform MCL maximum contaminant level MCT medium chain triglycerides MD machine direction, mold direction MEA monoethanolamine, monoethanolamide mech. mechanial med. medium MEK methyl ethyl ketone mfg. manufacture mg milligram(s) mgd million gallons/day MIBK methyl isobutyl ketone microcryst. microcrystalline microgran. microgranules, microgranular MID Meat Inspection Division (USDA) MIL Military Specifications mil 0.001 inch min minute(s) min. mineral min. minimum 11

Abbreviations MIPA

monoisopropanolamine, monoisopropanolamide misc. miscible, miscellaneous MITI Japanese Inventory of Chemical Substances (list) mixt(s). mixture(s) ml milliliter(s) MLD minimum lethal dose mm millimeter(s) MMAP modified mixed aniline point MMW-HDPE medium molecular weight high density polyethylene mN millinewton(s) mo, mos month(s) mod. moderately mod. modulus monocl. monoclinic m.p. melting point mPa•s millipascal-second(s) mppcf million particles per cubic foot MRL maximum residual limits MSDS Material Safety Data Sheet MT medium thermal mus mouse MVTR moisture vapor transmission rate m.w. molecular weight N normal nat. natural NB nonbreaking N/B nitrile-butadiene NBR nitrile rubber, nitrile-butadiene rubber NC nitrocellulose NCI National Cancer Institute need. needles neg. negative neut. neutral, neutralized NF National Formulary NFPA National Fire Protection Association ng nanogram NIOSH National Institute for Occupational Safety and Health (U.S.) nm nanometer no. number N 2O nitrous oxide NOx nitrogen oxides NOEL no observed effect level NOI not otherwise indexed (U.S. DOT) nonalc. nonalcoholic nonaq. nonaqueous nonbiodeg. nonbiodegradable nonflamm. nonflammable nonyel. nonyellowing Handbook of Food Additives, Third Edition

N.O.S. NPRI NR NSF NTP NV o- ortho OBPA OC ODC ODP OEL OEM OMS org. orig. OSHA OTC o/w oz p- para Pa PBT pbw PC PCB pcf PCMX PCP PCTFE PDIS PE PEEK PEG PEIS PEK PEL perc percut. PES PET petrol. PFPE PG pH Ph. Ph.Eur.

not otherwise specified (transport regulations) National Pollutant Release Inventory (Canada) natural rubber, isoprene rubber (natural) National Sanitation Foundation, National Standards Foundation National Toxicology Program (U.S.) nonvolatiles oxybisphenoxarsine open cup ozone-depleting compound ozone-depletion potential occupational exposure limit original equipment manufacturer odorless mineral spirits organic original Occupational Safety and Health Administration (U.S.) over-the-counter oil-in-water ounce Pascal polybutylene terephthalate parts by weight polycarbonate polychlorinated biphenyl pounds per cubic foot p-chloro-m-xylenol Pest Control Product Act, 1972 (Canada) polychlorotrifluoroethylene primary dermal irritation score polyethylene polyetheretherketone polyethylene glycol primary eye irritation score polyetherketone permissible exposure level perchloroethylene percutaneous polyether sulfone polyethylene terephthalate petroleum perfluoropolyether propylene glycol hydrogen-ion concentration Pharmacopoeia European Pharmacopoeia 12

Abbreviations PHA phosphonohyroxyacetic acid pharm. pharmaceutical Ph.Eur. European Pharmacopoeia phr parts per hundred of rubber or resin PIB polyisobutylene PIN product identification number PIR polyisocyanurate Pk peak concentration pkg. packaging PM, P-M Pensky-Martens PMCC Pensky-Martens closed cup PMMA polymethyl methacrylate PMOC Pensky-Martens open cup PO propylene oxide POC particulate organic carbon POE polyoxyethylene, polyoxyethylated polyunsat. polyunsaturated PoM prescription-only medicine POM polyoxymethylene POP polyoxypropylene, polyoxypropylated POP's persistant organic pollutants powd. powder PP polypropylene ppb parts per billion PPE polyphenylene ether PPG polypropylene glycol pph parts per hundred (percent) ppm parts per million PPO polyphenylene oxide PPS polyphenylene sulfide ppt parts per trillion pract. practically prep(s). preparation(s) prod. product(s), production props. properties PS polystyrene ps poise psi pounds per square inch psia pounds per square inch absolute psig pounds per square inch gauge pt. point Pt-Co platinum-cobalt PTFE polytetrafluoroethylene PTMEG polytetramethylene ether glycol PU polyurethane PUF polyurethane foam PUR polyurethane PVA polyvinyl alcohol PVAc polyvinyl acetate PVAL polyvinyl alcohol PVB polyvinyl butyral PVC polyvinyl chloride Handbook of Food Additives, Third Edition

PVC-P plasticized polyvinyl chloride PVC-U unplasticized polyvinyl chloride PVDC, PVdC polyvinylidene chloride PVDF polyvinylidene fluoride PVM polyvinyl methyl ether PVM/MA polyvinyl methyl ether/maleic anhydride PVP polyvinylpyrrolidone PWB partial weight bearing qt quart quat. quaternary R&B Ring & Ball rbt rabbit RCRA Resource Conservation and Recovery Act (U.S. EPA 40CFR §261) R&D research and development RDA recommended daily allowances rdsh. reddish rec. recommended ref. refractive reg. registry regs. regulations REL recommended exposure limit rep. represents resist. resistance, resistant, resistivity resp. respectively RFI radio frequency interference r.h. relative humidity rhomb. rhombic RIM reaction injection molded/molding RO reverse osmosis rpm revolutions per minute RQ reportable quantity R.T. room temperature RTECS Registry of Toxic Effects of Chemical Substances (U.S.) RTM resin transfer molding RTV room temperature vulcanizing RV recreational vehicle s second(s) s- secondary SADT self accelerating decomposition temp. SAN styrene-acrylonitrile sapon. saponification SARA Superfund Amendments & Reauthorization Act (U.S.) sat. saturated S/B styrene/butadiene SBR styrene/butadiene rubber SBS styrene-butadiene-styrene SD specially denatured SDA specially denatured alcohol SE self-emulsifying 13

Abbreviations SEBS styrene-ethylene/butylene-styrene sec. secondary semicryst. semicrystalline semiliq. semiliquid semisyn. semisynthetic sl. slight, slightly sm. small SMA styrene maleic anhydride SMC sheet molding compound SMG succinylated monoglycerides SNAP Significant New Alternative Policy (U.S. EPA) soften. softening sol. soluble, solubility solid. solidification sol’n. solution solv(s). solvent(s) sp. specific spec. specification, specialty SPF sun protection factor spp. non-specified species SRF semireiniforced furnace SS stainless steel SSU Saybolt Universal Seconds std. standard STEL short term exposure limit Stod. Stoddard solvent STP standard temperature and pressure str. strength subcut. subcutaneous subl. sublimes surf. surface SUS Saybolt Universal Seconds susp. suspension syn. synthetic t tertiary TAPPI Technical Association of the Pulp & Paper Industry TBHQ tert-butyl hydroquinone TCC Tag closed cup TCLo toxic concentration low TDI toluene diisocyanate TDLo toxic dose low TDS total dissolved solids TEA triethanolamine, triethanolamide tech. technical temp. temperature tens. tensile, tension tert tertiary THF tetrahydrofuran THMs trihalomethanes TIPA triisopropanolamine Handbook of Food Additives, Third Edition

TKPP tetrapotassium pyrophosphate TLV Threshold Limit Value TLV-CL Threshold Limit Value/ceiling limit TLV-STEL Threshold Limit Value/short therm exposure limit TLV-TWA Threshold Limit Value/time weighted average TMC thick molding compound TOC Tag open cup, total organic carbon tox. toxicity TPE thermoplastic elastomer TPU thermoplastic polyurethane TRI Toxic Release Inventory TSCA Toxic Substances Control Act tsp teaspoon TSS total suspended solids TWA time weighted average TWC time weighted concentration typ. typical uel upper explosive limits UF urea formaldehyde UF ultra filtration UHF ultra high frequency UHMW ultra high molecular weight UHMWPE ultra high molecular weight polyethylene UHT ultra high temperature UL Underwriter’s Laboratory UN No. United Nations Substance Identification Number (for transport purposes) unsat. unsaturated UPVC unplasticized polyvinyl chloride USDA U.S. Department of Agriculture USFA United States Food Additives USP United States Pharmacopeia uv, UV ultraviolet V volt VA vinyl acetate VAE vinyl acetate ethylene VC vinyl chloride VCA vinyl chloride-acrylic VdC, VDC vinylidene chloride veg(s). vegetable, vegetables visc. viscous, viscosity VM&P Varnish Makers and Painters VOC volatile organic compounds vol. volume v/v volume by volume wh. white WEEL Workplace Environmental Exposure Level (U.S.) WFC World Food Council

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Abbreviations WHMIS WHO wks w/o wt. w/v w/w XLPE X-PE yel. ylsh. yr # %

Workplace Hazardous Materials Information System (Canada) World Health Organization (United Nations) weeks water-in-oil weight weight by volume weight by weight crosslinked polyethylene crosslinked polyethylene yellow yellowish year number percent

Handbook of Food Additives, Third Edition

< > ≤ ± ≥ @ α β δ, Δ ε γ ω µ µg ≈

less than greater than less than or equal to plus or minus greater than or equal to at alpha beta delta epsilon gamma omega micron, micrometer microgram approximately equal to

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Part I: Trade Name Reference AP™ 25 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Fully-refined Paraffin wax See Paraffin wax (petroleum), clay-treated CAS 64742-43-4; EINECS/ELINCS 265-145-6 Uses: Lubricant, mold release agent, moisture resistance/retention aid, thickener in food Regulatory: 21CFR 172.886, 178.3710 Properties: Wh. waxy translucent solid; tasteless; odorless; m.p. 126 F AP™ 35 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Fully-refined Paraffin wax See Paraffin wax (petroleum), clay-treated CAS 64742-43-4; EINECS/ELINCS 265-145-6 Uses: Lubricant, mold release agent, moisture resistance/retention aid, thickener in food Regulatory: 21CFR 172.886, 178.3710 Properties: Wh. waxy translucent solid; tasteless; odorless; m.p. 135 F AP™ 45 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Fully-refined Paraffin wax See Paraffin wax (petroleum), clay-treated CAS 64742-43-4; EINECS/ELINCS 265-145-6 Uses: Lubricant, mold release agent, moisture resistance/retention aid, thickener in food Regulatory: 21CFR 172.886, 178.3710 Properties: Wh. waxy translucent solid; tasteless; odorless; m.p. 150 F AA USP [Vertellus Perf. Material http://www.vertellus.com] Chem. Descrip.: Castor oil See Castor (Ricinus communis) oil CAS 8001-79-4; EINECS/ELINCS 232-293-8 Uses: Lubricant for food processing; lubricant, release agent, protective coatings for vitamins, tableting Regulatory: FDA approval Properties: Sol. in alcohols, esters, ethers, ketone, and aromatic solvs.; visc. 7.3 stokes; acid no. 2; iodine no. (Wijs) 86; sapon. no. 180 A.B.C. #7 [Brolite Prods. http://www.bakewithbrolite.com] Uses: Buttercream stabilizer that also increases yields while eliminating grit and shortening taste. Ablunol S-20 [Taiwan Surf. Handbook of Food Additives, Third Edition

http://www.taiwansurfactant.com.tw/] Chem. Descrip.: Sorbitan laurate CAS 1338-39-2; EINECS/ELINCS 215-663-3 Uses: Emulsifier, emulsion stabilizer, thickener for foods Properties: Oily liq.; oil-sol.; water-disp.; HLB 8.6; nonionic; 100% act. Ablunol S-60 [Taiwan Surf. http://www.taiwansurfactant.com.tw/] Chem. Descrip.: Sorbitan stearate CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier, emulsion stabilizer, thickener for foods Properties: Waxy flake; HLB 4.7; nonionic; 100% act. Ablunol S-80 [Taiwan Surf. http://www.taiwansurfactant.com.tw/] Chem. Descrip.: Sorbitan oleate CAS 1338-43-8; EINECS/ELINCS 215-665-4 Uses: Emulsifier, emulsion stabilizer, thickener for foods Properties: Oily liq.; HLB 4.3; nonionic; 100% act. Ablunol S-85 [Taiwan Surf. http://www.taiwansurfactant.com.tw/] Chem. Descrip.: Sorbitan trioleate CAS 26266-58-0; EINECS/ELINCS 247-569-3 Uses: Emulsifier, emulsion stabilizer, thickener for foods Properties: Oily liq.; HLB 1.8; nonionic; 100% act. Ablunol T-20 [Taiwan Surf. http://www.taiwansurfactant.com.tw/] Chem. Descrip.: POE sorbitan laurate Uses: O/w emulsifier for foods Properties: Oily liq.; water-sol.; HLB 16.7; nonionic; 100% solids Ablunol T-60 [Taiwan Surf. http://www.taiwansurfactant.com.tw/] Chem. Descrip.: POE sorbitan stearate Uses: O/w emulsifier for foods Properties: Oily liq.; water-sol.; HLB 14.9; nonionic; 100% conc. Ablunol T-80 [Taiwan Surf. http://www.taiwansurfactant.com.tw/] Chem. Descrip.: POE sorbitan oleate Uses: O/w emulsifier for foods Properties: Oily liq.; water-sol.; HLB 15.0; 16

Part I: Trade Name Reference nonionic; 100% conc. Abscents® 3000 [UOP http://www.uop.com] Chem. Descrip.: Organophilic molecular sieve (sodium aluminosilicate) See Zeolite CAS 1318-02-1; EINECS/ELINCS 215-283-8 Uses: Adsorbent for foods Features: Food-grade; polymer additive for adsorbing low m.w. organics such as aliphatics, alcohols, aldehydes, ketones, chlorinated hydrocarbons, org. acids, and aromatics; rec. for use with reactive compds. Regulatory: FDA GRAS; DOT nonregulated; SARA §313 nonreportable Properties: Wh. dry powd.; odorless; 3 µ avg. particle size; insol. in water or org. solvs.; surf. area > 400 m2/g; pH 9-10 (10%) Toxicology: TSCA listed Environmental: nonbiodeg. HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Store tightly closed A-C® 6 [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp; Baerlocher France] Chem. Descrip.: Polyethylene homopolymer CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1520, 177.2600, 177.2800, 178.3570, 178.3850, 179.45; DOT not regulated; Canada DSL; Europe EINECS; Australian Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese Properties: Wh. waxy prills, powd., char. waxy odor; negligible sol. in water; dens. 0.92 g/cc; visc. 375 cps (140 C); drop pt. 106 C; acid no. nil; flash pt. (COC) 307 C; hardness 4.0 dmm Toxicology: LD50 (oral, rat) > 2000 mg/kg; LDLo (oral, mouse) 5 g/kg; mild skin irritant; dust may cause mech. eye and respiratory tract irritation; OSHA TWA 5 mg/m3 (respirable dust), 15 mg/m3 (total dust) recommended; TSCA listed Precaution: Combustible solid; incompat. with strong oxidizing agents Hazardous Decomp. Prods.: CO, CO2, oxidized and nonoxidized hydrocarbons HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry area away from direct heat, sunlight A-C® 6A [Honeywell Spec. Chems. Handbook of Food Additives, Third Edition

http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Polyethylene homopolymer CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1520, 177.2600, 177.2800, 178.3570, 178.3850, 179.45; DOT not regulated; Canada DSL; Europe EINECS; Australian Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese Properties: Wh. waxy prills, powd., char. waxy odor; negligible sol. in water; dens. 0.92 g/cc; visc. 375 cps (140 C); drop pt. 106 C; acid no. nil; flash pt. > 231 C; hardness 4.0 dmm Toxicology: LD50 (oral, rat) > 2 g/kg; LDLo (oral, mouse) 5 g/kg; mild skin irritant; dust may cause mech. eye and respiratory tract irritation; OSHA TWA 5 mg/m3 (respirable dust), 15 mg/m3 (total dust) recommended; TSCA listed Precaution: Combustible solid; incompat. with strong oxidizing agents Hazardous Decomp. Prods.: Oxides of carbon, various oxidized and nonoxidized hydrocarbons HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry area away from direct heat, sunlight A-C® 7 [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Polyethylene homopolymer wax See Polyethylene wax CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1520, 177.2600, 177.2800, 178.3570, 178.3850, 179.45; DOT not regulated; Canada DSL; Europe EINECS; Australian Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese Properties: Prills, powd.; char. waxy odor; sol. in hot min. oil and fatty esters; dens. 0.92 g/cc; visc. 450 cps (140 C); drop pt. 109 C; acid no. nil; flash pt. (COC) 304 C; hardness 2.5 dmm Toxicology: LD50 (oral, rat) > 2 g/kg; LDLo (oral, mouse) 5 g/kg; TSCA listed Precaution: Combustible solid Hazardous Decomp. Prods.: CO, CO2, oxidized 17

Part I: Trade Name Reference and nonoxidized hydrocarbons HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry area away from direct heat, sunlight

and nonoxidized hydrocarbons HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry area away from direct heat, sunlight

A-C® 7A [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Polyethylene homopolymer wax See Polyethylene wax CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1520, 177.2600, 177.2800, 178.3570, 178.3850, 179.45; DOT not regulated; Canada DSL; Europe EINECS; Australian Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese Properties: Prills, powd.; char. waxy odor; sol. in hot min. oil and fatty esters; dens. 0.92 g/cc; visc. 450 cps (140 C); drop pt. 109 C; acid no. nil; hardness 2.5 dmm Toxicology: LD50 (oral, rat) > 2 g/kg; LDLo (oral, mouse) 5 g/kg; TSCA listed Precaution: Combustible solid Hazardous Decomp. Prods.: CO, CO2, oxidized and nonoxidized hydrocarbons HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry area away from direct heat, sunlight

A-C® 8A [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Polyethylene homopolymer CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1520, 177.2600, 177.2800, 178.3570, 178.3850, 179.45; DOT not regulated; Canada DSL; Europe EINECS; Australian Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese Properties: Powd.; char. waxy odor; dens. 0.93 g/cc; visc. 450 cps (140 C); drop pt. 113 C (Mettler); acid no. nil; hardness 1.0 dmm Toxicology: LD50 (oral, rat) > 2 g/kg; LDLo (oral, mouse) 5 g/kg; TSCA listed Precaution: Combustible solid Hazardous Decomp. Prods.: CO, CO2, oxidized and nonoxidized hydrocarbons HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry area away from direct heat, sunlight

A-C® 8 [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp; Baerlocher France] Chem. Descrip.: Polyethylene homopolymer CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1520, 177.2600, 177.2800, 178.3570, 178.3850, 179.45; DOT not regulated; Canada DSL; Europe EINECS; Australian Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese Properties: Prills, powd.; char. waxy odor; dens. 0.93 g/cc; visc. 400 cps (140 C); drop. pt. 116 C; acid no. nil; flash pt. (COC) 307 C; hardness 1.0 dmm Toxicology: LD50 (oral, rat) > 2 g/kg; LDLo (oral, mouse) 5 g/kg; TSCA listed Precaution: Combustible solid Hazardous Decomp. Prods.: CO, CO2, oxidized Handbook of Food Additives, Third Edition

A-C® 9 [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp; Baerlocher France] Chem. Descrip.: Polyethylene homopolymer CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1520, 177.2600, 177.2800, 178.3570, 178.3850, 179.45; DOT not regulated; Canada DSL; Europe EINECS; Australian Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese Properties: Prills, powd.; char. waxy odor; dens. 0.94 g/cc; visc. 450 cps (140 C); drop. pt. 117 C; acid no. nil; flash pt. (COC) 318 C; hardness 0.5 dmm Toxicology: LD50 (oral, rat) > 2 g/kg; LDLo (oral, mouse) 5 g/kg; TSCA listed Precaution: Combustible solid Hazardous Decomp. Prods.: CO, CO2, oxidized and nonoxidized hydrocarbons HMIS: Health 0, Flammability 1, Reactivity 0 18

Part I: Trade Name Reference Storage: Store in cool, dry area away from direct heat, sunlight A-C® 9A [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Polyethylene homopolymer CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1520, 177.2600, 177.2800, 178.3570, 178.3850, 179.45; DOT not regulated; Canada DSL; Europe EINECS; Australian Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese Properties: Powd.; char. waxy odor; avg. particle size 220 µ; dens. 0.94 g/cc; visc. 450 cps (140 C); drop. pt. 117 C; acid no. nil; hardness 0.5 dmm Toxicology: LD50 (oral, rat) > 2 g/kg; LDLo (oral, mouse) 5 g/kg; TSCA listed Precaution: Combustible solid Hazardous Decomp. Prods.: CO, CO2, oxidized and nonoxidized hydrocarbons HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry area away from direct heat, sunlight A-C® 9CF [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Polyethylene homopolymer CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: DOT not regulated; RCRA, SARA §311/313 nonreportable; Canada DSL; Europe EINECS; Australian Chemical Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese inventory (draft); OSHA combustible solid Properties: Solid; char. waxy odor; negligible sol. in water; sp.gr. 0.88-0.97; m.p. 92-122 C; flash pt. (OC) > 230 C; fire pt. > 313 C Toxicology: LD50 (oral, rat) > 2 g/kg; LDLo (oral, mouse) 5 g/kg; mild skin irritant; TSCA listed Environmental: not considered biodeg. Precaution: Combustible solid; wear protective gloves with long sleeves, chemical goggles, respirator if dusty conditions prevail; incompat. with strong oxidizers Hazardous Decomp. Prods.: CO, CO2, combustible gases Handbook of Food Additives, Third Edition

HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry area away from direct heat, sunlight A-C® 9F [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Polyethylene homopolymer CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1520, 177.2600, 177.2800, 178.3570, 178.3850, 179.45; DOT not regulated; Canada DSL; Europe EINECS; Australian Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese Properties: Fine powd.; char. waxy odor; avg. particle size 110 µ; dens. 0.94 g/cc; visc. 450 cps (140 C); drop. pt. 117 C; acid no. nil; hardness 0.5 dmm Toxicology: LD50 (oral, rat) > 2 g/kg; LDLo (oral, mouse) 5 g/kg; TSCA listed Precaution: Combustible solid Hazardous Decomp. Prods.: CO, CO2, oxidized and nonoxidized hydrocarbons HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry area away from direct heat, sunlight A-C® 16A [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Polyethylene homopolymer CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: DOT not regulated; RCRA, SARA §311/313 nonreportable; Canada DSL; Europe EINECS; Australian Chemical Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese inventory (draft); OSHA combustible solid Properties: Solid; char. waxy odor; negligible sol. in water; sp.gr. 0.88-0.97; m.p. 92-122 C; flash pt. (OC) > 230 C; fire pt. > 313 C Toxicology: LD50 (oral, rat) > 2 g/kg; LDLo (oral, mouse) 5 g/kg; mild skin irritant; TSCA listed Environmental: not considered biodeg. Precaution: Combustible solid; wear protective gloves with long sleeves, chemical goggles, respirator if dusty conditions prevail; incompat. with strong oxidizers Hazardous Decomp. Prods.: CO, CO2, 19

Part I: Trade Name Reference combustible gases Storage: Store in cool, dry area away from direct heat, sunlight AC-130 [Am. Casein http://www.americancasein.com] Chem. Descrip.: Milk protein Chem. Analysis: 8% moisture; 1.5% fat CAS 9000-71-9; EINECS/ELINCS 232-555-1 Uses: Protein supplement in food Features: Precipitated from fresh skim milk Regulatory: Kosher Properties: Wh. to lt. cream fine free-flowing powd.; clean odor/flavor; particle size 30 mesh; pH 3.7-5.2; 97.2% (dry basis) protein Storage: Keep in a cool, dry place AC-180 [Am. Casein http://www.americancasein.com] Chem. Descrip.: Milk protein Chem. Analysis: 8% mositure; 1.5% fat CAS 9000-71-9; EINECS/ELINCS 232-555-1 Uses: Protein supplement in food Features: Precipitated from fresh skim milk Regulatory: Kosher Properties: Wh. to lt. cream fine free-flowing powd.; clean odor; bland flavor; particle size 80 mesh; pH 3.7-5.2; 97.2% (dry basis) protein Storage: Keep in a cool, dry place A-C® 316 [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Oxidized HDPE homopolymer See Polyethylene, oxidized CAS 68441-17-8; EINECS/ELINCS 200-815-3 Uses: Protective coating for fruits, vegetables Regulatory: FDA 21CFR §172.260, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1620, 177.2600, 177.2800, 178.3570, 178.3850; DOT nonregulated; SARA §311/313 nonreportable; Canada DSL, EU, Australia, Japan listed Properties: Wh. waxy gran., powd.; waxy odor; negligible sol. in water; dens. 0.98 g/cc; visc. 8500 cps (150 C); drop pt. 140 C; acid no. 16; flash pt. (OC) > 255 C; hardness < 0.5 dmm; ≈ 100% act. Toxicology: LD50 (oral, rat) > 2500 mg/kg; ACGIH TLV 10 mg/m3 total particulates (powd.); negligible skin irritant; nonirritating to eyes, particulates may cause mech. irritation; nuisance dust by inh. (powd.); low toxicity by ing.; TSCA listed Handbook of Food Additives, Third Edition

Environmental: not considered biodeg. Precaution: Combustible; powd. may form explosive mixts. in air; static charges may ignite combustible atmospheres; melts in proximity to fires causing slippery floors/stairs; spillages may be slippery; incompat. with strong oxidizers, amines Hazardous Decomp. Prods.: CO, CO2, combustible gases may be generated in fire conditions Storage: Keep away from excessive heat, strong oxidizing agents, amines A-C® 316A [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Oxidized HDPE homopolymer See Polyethylene, oxidized CAS 68441-17-8; EINECS/ELINCS 200-815-3 Uses: Protective coating for fruits, vegetables Regulatory: FDA 21CFR §172.260, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1620, 177.2600, 177.2800, 178.3570, 178.3850; DOT nonregulated; SARA §311/313 nonreportable; Canada DSL, EU, Australia, Japan listed Properties: Wh. waxy gran., powd.; waxy odor; negligible sol. in water; dens. 0.98 g/cc; visc. 8500 cps (150 C); drop pt. 140 C; acid no. 16; flash pt. (OC) > 255 C; hardness < 0.5 dmm; ≈ 100% act. Toxicology: LD50 (oral, rat) > 2500 mg/kg; ACGIH TLV 10 mg/m3 total particulates (powd.); negligible skin irritant; nonirritating to eyes, particulates may cause mech. irritation; nuisance dust by inh. (powd.); low toxicity by ing.; TSCA listed Environmental: not considered biodeg. Precaution: Combustible; powd. may form explosive mixts. in air; static charges may ignite combustible atmospheres; melts in proximity to fires causing slippery floors/stairs; spillages may be slippery; incompat. with strong oxidizers, amines Hazardous Decomp. Prods.: CO, CO2, combustible gases may be generated in fire conditions Storage: Keep away from excessive heat, strong oxidizing agents, amines A-C® 617G [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Polyethylene homopolymer 20

Part I: Trade Name Reference CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: DOT not regulated; RCRA, SARA §311/313 nonreportable; Canada DSL; Europe EINECS; Australian Chemical Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese inventory (draft); OSHA combustible solid Properties: Solid; char. waxy odor; negligible sol. in water; dens. 0.91 g/cc; visc. 200 cps (140 C); drop. pt. 102 C; flash pt. (OC) > 230 C; fire pt. > 313 C; acid no. nil; hardness 7.0 dmm Toxicology: LD50 (oral, rat) > 2 g/kg; LDLo (oral, mouse) 5 g/kg; mild skin irritant; TSCA listed Environmental: not considered biodeg. Precaution: Combustible solid; wear protective gloves with long sleeves, chemical goggles, respirator if dusty conditions prevail; incompat. with strong oxidizers Hazardous Decomp. Prods.: CO, CO2, combustible gases HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry area away from direct heat, sunlight A-C® 629 [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Oxidized polyethylene homopolymer See Polyethylene, oxidized CAS 68441-17-8; EINECS/ELINCS 200-815-3 Uses: Protective coating for fruits, vegetables Regulatory: FDA 21CFR §172.260, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1620, 177.2600, 177.2800, 178.3570, 178.3850; DOT nonregulated; SARA §311/313 nonreportable; Canada DSL, EU, Australia, Japan listed Properties: Wh. waxy prills, powd., char. waxy odor; negligible sol. in water; dens. 0.93 g/cc; visc. 200 cps (140 C); drop pt. 101 C; acid no. 15; flash pt. (COC) 274 C; hardness 5.5 dmm; ≈ 100% act. Toxicology: LD50 (oral, rat) > 2500 mg/kg; nonirritating to skin and eyes; dust may cause mech. irritation; OSHA TWA 5 mg/m3 (respirable dust), 15 mg/m3 (total dust) recommended; TSCA listed Environmental: not considered biodeg. Precaution: Combustible; powd. may form explosive mixts. in air; static charges may ignite combustible atmospheres; melts in Handbook of Food Additives, Third Edition

proximity to fires causing slippery floors/stairs; spillages may be slippery; incompat. with strong oxidizers, amines Hazardous Decomp. Prods.: CO, CO2, combustible gases may be generated in fire conditions Storage: Keep away from excessive heat, strong oxidizing agents, amines A-C® 629A [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Oxidized polyethylene homopolymer See Polyethylene, oxidized CAS 68441-17-8; EINECS/ELINCS 200-815-3 Uses: Protective coating for fruits, vegetables Regulatory: FDA 21CFR §172.260, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1620, 177.2600, 177.2800, 178.3570, 178.3850; DOT nonregulated; SARA §311/313 nonreportable; Canada DSL, EU, Australia, Japan listed Properties: Wh. waxy prills, powd.; char. waxy odor; negligible sol. in water; dens. 0.93 g/cc; visc. 200 cps (140 C); drop pt. 101 C; acid no. 15; flash pt. (OC) > 255 C; hardness 5.5 dmm; ≈ 100% act. Toxicology: LD50 (oral, rat) > 2500 mg/kg; ACGIH TLV 10 mg/m3 total particulates (powd.); negligible skin irritant; nonirritating to eyes, particulates may cause mech. irritation; nuisance dust by inh. (powd.); low toxicity by ing.; TSCA listed Environmental: not considered biodeg. Precaution: Combustible; powd. may form explosive mixts. in air; static charges may ignite combustible atmospheres; melts in proximity to fires causing slippery floors/stairs; spillages may be slippery; incompat. with strong oxidizers, amines Hazardous Decomp. Prods.: CO, CO2, combustible gases may be generated in fire conditions Storage: Keep away from excessive heat, strong oxidizing agents, amines A-C® 655 [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Oxidized polyethylene homopolymer See Polyethylene, oxidized CAS 68441-17-8; EINECS/ELINCS 200-815-3 Uses: Protective coating for fruits, vegetables Regulatory: FDA 21CFR §172.260, 175.105, 21

Part I: Trade Name Reference 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1620, 177.2600, 177.2800, 178.3570, 178.3850; DOT nonregulated; SARA §311/313 nonreportable; Canada DSL, EU, Australia, Japan listed Properties: Wh. waxy prills; char. waxy odor; negligible sol. in water; dens. 0.93 g/cc; visc. 210 cps (140 C); drop pt. 107 C; acid no. 16; flash pt. (COC) 274 C; hardness 2.5 dmm; ≈ 100% act. Toxicology: LD50 (oral, rat) > 2500 mg/kg; ACGIH TLV 10 mg/m3 total particulates (powd.); negligible skin irritant; nonirritating to eyes, particulates may cause mech. irritation; nuisance dust by inh. (powd.); low toxicity by ing.; TSCA listed Environmental: not considered biodeg. Precaution: Combustible; powd. may form explosive mixts. in air; static charges may ignite combustible atmospheres; melts in proximity to fires causing slippery floors/stairs; spillages may be slippery; incompat. with strong oxidizers, amines Hazardous Decomp. Prods.: CO, CO2, combustible gases may be generated in fire conditions Storage: Keep away from excessive heat, strong oxidizing agents, amines A-C® 680 [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Oxidized polyethylene homopolymer See Polyethylene, oxidized CAS 68441-17-8; EINECS/ELINCS 200-815-3 Uses: Protective coating for fruits, vegetables Features: Emulsifiable Regulatory: FDA 21CFR §172.260, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1620, 177.2600, 177.2800, 178.3570, 178.3850; DOT nonregulated; SARA §311/313 nonreportable; Canada DSL, EU, Australia, Japan listed Properties: Wh. waxy prills; char. waxy odor; negligible sol. in water; dens. 0.93 g/cc; visc. 250 cps (140 C); drop pt. 108 C; acid no. 16; flash pt. (COC) 277 C; hardness 1.5 dmm; ≈ 100% act. Toxicology: LD50 (oral, rat) > 2500 mg/kg; ACGIH TLV 10 mg/m3 total particulates (powd.); negligible skin irritant; Handbook of Food Additives, Third Edition

nonirritating to eyes, particulates may cause mech. irritation; nuisance dust by inh. (powd.); low toxicity by ing.; TSCA listed Environmental: not considered biodeg. Precaution: Combustible; powd. may form explosive mixts. in air; static charges may ignite combustible atmospheres; melts in proximity to fires causing slippery floors/stairs; spillages may be slippery; incompat. with strong oxidizers, amines Hazardous Decomp. Prods.: CO, CO2, combustible gases may be generated in fire conditions Storage: Keep away from excessive heat, strong oxidizing agents, amines A-C® 715 [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Polyethylene homopolymer See Polyethylene CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1520, 177.2600, 177.2800, 178.3570, 178.3850, 179.45; DOT not regulated; Canada DSL; Europe EINECS; Australian Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese Properties: Diced form; char. waxy odor; sp.gr. 0.92; visc. 4000 cps (140 C); drop pt. 109 C; acid no. nil; flash pt. (COC) 302 C; hardness 2.5 dmm Toxicology: LD50 (oral, rat) > 2 g/kg; LDLo (oral, mouse) 5 g/kg; TSCA listed Precaution: Combustible solid Hazardous Decomp. Prods.: CO, CO2, oxidized and nonoxidized hydrocarbons HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry area away from direct heat, sunlight A-C® 735 [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Polyethylene homopolymer See Polyethylene CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1520, 177.2600, 177.2800, 178.3570, 22

Part I: Trade Name Reference 178.3850, 179.45; DOT not regulated; Canada DSL; Europe EINECS; Australian Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese Properties: Diced form; char. waxy odor; sp.gr. 0.92; visc. 6000 cps (140 C); drop pt. 110 C; acid no. nil; hardness 2.5 dmm Toxicology: LD50 (oral, rat) > 2 g/kg; LDLo (oral, mouse) 5 g/kg; TSCA listed Precaution: Combustible solid Hazardous Decomp. Prods.: CO, CO2, oxidized and nonoxidized hydrocarbons HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry area away from direct heat, sunlight A-C® 810A [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Polyethylene homopolymer CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: DOT not regulated; RCRA, SARA §311/313 nonreportable; Canada DSL; Europe EINECS; Australian Chemical Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese inventory (draft); OSHA combustible solid Properties: Solid; char. waxy odor; negligible sol. in water; sp.gr. 0.88-0.97; m.p. 92-122 C; flash pt. (OC) > 230 C; fire pt. > 313 C Toxicology: LD50 (oral, rat) > 2 g/kg; mild skin irritant; TSCA listed Environmental: not considered biodeg. Precaution: Wear protective gloves with long sleeves, chemical goggles, respirator if dusty conditions prevail; incompat. with strong oxidizers Hazardous Decomp. Prods.: CO, CO2, combustible gases Storage: Avoid excessive heat A-C® 820A [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Polyethylene homopolymer CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: DOT not regulated; RCRA, SARA §311/313 nonreportable; Canada DSL; Europe EINECS; Australian Chemical Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese inventory (draft); OSHA combustible solid Properties: Solid; char. waxy odor; negligible sol. in water; sp.gr. 0.88-0.97; m.p. 92-122 C; flash Handbook of Food Additives, Third Edition

pt. (OC) > 230 C; fire pt. > 313 C Toxicology: LD50 (oral, rat) > 2 g/kg; mild skin irritant; TSCA listed Environmental: not considered biodeg. Precaution: Wear protective gloves with long sleeves, chemical goggles, respirator if dusty conditions prevail; incompat. with strong oxidizers Hazardous Decomp. Prods.: CO, CO2, combustible gases Storage: Avoid excessive heat A-C® 1702 [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp] Chem. Descrip.: Polyethylene homopolymer CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: DOT not regulated; RCRA, SARA §311/313 nonreportable; Canada DSL; Europe EINECS; Australian Chemical Inventory; Japan ENCS; Korean inventory; Philippines PICCS; Chinese inventory (draft); OSHA combustible solid Properties: Grease-like solid; char. waxy odor; negligible sol. in water; dens. 0.88 g/cc; visc. 40 cps (140 C); drop. pt. 92 C; acid no. nil; flash pt. (COC) 232 C; fire pt. > 313 C; hardness 90.0 dmm (D1321) Toxicology: LD50 (oral, rat) > 2 g/kg; LDLo (oral, mouse) 5 g/kg; mild skin irritant; TSCA listed Environmental: not considered biodeg. Precaution: Combustible solid; wear protective gloves with long sleeves, chemical goggles, respirator if dusty conditions prevail; incompat. with strong oxidizers Hazardous Decomp. Prods.: Oxides of carbon, various oxidized and nonoxidized hydrocarbons HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry area; avoid excessive heat, direct sunlight Accoline [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Mixt. of food grade phosphates with various degrees of polymerization Uses: Binder, color enhancer, texturizer for prep. of all comminuted meat prods. subject to heat treatment, e.g., cooked sausages Features: Avail. in visc., nonvisc., and instant sol. types 23

Part I: Trade Name Reference Regulatory: FAO/WHO, EU compliance Use Level: 3-5 g/kg final prod. Accoline-Mix [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Mixt. of food grade phosphates with proteins, carbohydrates, antioxidants, spices, flavor enhancers, etc. Uses: Binder, color enhancer, texturizer for comminuted meat prods., e.g., cooked sausages Use Level: 10-30 g/kg final prod. AccuCoat® 05520 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Unmodified, bleached Corn starch with added mineral oil See Corn (Zea mays) starch Chem. Analysis: 11% moisture; 0.35% protein CAS 9005-25-8; 8012-95-1; EINECS/ELINCS 232-679-6; 232-384-2 Uses: Confectionery processing aid and whitener used for making impressions (molds) into which fluid confections are deposited for shaping and drying used in donut sugars, dusting starch, gummy bears, jelly beans, jelly slices, shaped candies, and sugar coatings Regulatory: FDA 21CFR §172.892 Properties: 2%. thru 100 mesh; bulk dens. (packed) 46 lb/ft3; pH (1:5) 5.5 Precaution: Excessive dusting is flammable and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity AccuFlo 05602 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: common Corn starch See Corn (Zea mays) starch Chem. Analysis: 11% moisture; 50 ppm max. SO2 CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Dusting powder, dry flow aid, and whitener in bakery goods, chewing gum, donut coatings, marshmallows, and sheeted doughs Regulatory: FDA 21CFR §172.892 Properties: 2%. thru 100 mesh; bulk dens. (packed) 57lb/ft3; pH (1:5) 5.5 Precaution: Excessive dusting is flammable and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and Handbook of Food Additives, Third Edition

humidity Acid Blocker - 1, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Suppresses astringency of tea, cranberry, lemonade Features: Lowers perceived acidity of citrus, high-acid beverages, fat-free dressing and yogurt Regulatory: GRAS; CFR §172.510; 21 CFR §101.22; kosher Properties: Colorless to lt. yel. liq.; bland taste; sol. in PG, alcohol, flavor oils Use Level: 0.1-3 ppm Acidified Aseptic Banana Puree Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: Cavendish bananas (99.499.5%) and ascorbic acid (0.5-0.6%) See LAscorbic acid Chem. Analysis: 2125% sol. solids Uses: Banana flavor for fruit preparations, nectars, juices, cakes, muffins, pies, bread, baby food, ice cream, yogurt and other frozen desserts and soft food diets Features: Produced by ripening, hand peeling, pulping, sieving and deaerating banana pulp Regulatory: Halal, kosher certified; GMO complaint Properties: Ripe banana flavor/odor; pH 4.2-4.5 Storage: 12 mos. when stored @ 15-30 C in sealed containers Acid Proof Caramel Powder [MLG Enterprises] Chem. Descrip.: Double strength acid proof-type caramel CAS 8028-89-5; EINECS/ELINCS 232-435-9 Uses: Colorant Features: High intensity natural colorant Properties: Free-flowing powd.; 100% min. through 40 mesh, 90% min. through 100 mesh; pH 3.0-4.0 (1%); 4% max. moisture Storage: Unlimited shelf life under normal storage conditions Acid Protease DS [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Protease from Aspergillus niger CAS 9014-01-1; EINECS/ELINCS 232-752-2 Uses: Enzyme for dietary supplement use Properties: Off-wh. to brn. powd.; sl. odor; sol. in water; proteinase act. ≥ 35,000 u/g Toxicology: Eye and skin irritant; dust may cause sensitization or allergic reaction in sensitized individuals when inhaled; nontoxic 24

Part I: Trade Name Reference Environmental: biodegradable Precaution: Wear respirator approved for this type dust, protective glasses or eye shield, impermeable gloves, and overalls Hazardous Decomp. Prods.: None Storage: Store in cool, dry area Aclame™ [Danisco Sweeteners http://www.daniscosweeteners.com] Chem. Descrip.: Alitame Uses: Sweetener for foods, beverages, fruit juices Act II 200 USP [Luzenac Am. http://www.luzenac.com] Chem. Descrip.: Talc USP/FCC See Talc CAS 14807-96-6; EINECS/ELINCS 238-877-9 Uses: Glidant, anticaking agent, colorant, lubricant in foods Act II 400 USP [Luzenac Am. http://www.luzenac.com] Chem. Descrip.: Talc USP/FCC See Talc CAS 14807-96-6; EINECS/ELINCS 238-877-9 Uses: Dusting agent, antitackifier in foods Properties: Very fine powd.; 4 µ median particle size; 99.9% min. through 325 mesh; bulk dens. 10-15 lb/ft3 (loose); brightness (GE) 89 min. Acticarbone® [Ceca SA http://www.ceca.fr] Chem. Descrip.: Activated carbon See Carbon, activated CAS 7440-44-0; EINECS/ELINCS 231-153-3 Uses: Adsorbent for foods (decolorization/purification of sugar/glucose syrups, citric/tartaric/lactic acids, edible oils, food flavors, wines) Features: Inert Properties: Solid blk. powd. or pellets; no odor; insol. in water; sp. gr. 0.18-0.6; not flamm. Toxicology: Sl. irritant to eyes and skin; chronic exposure to dust may cause pneumoconiosis Precaution: Avoid dispersion of dust into air to reduce the potential explosion hazard; avoid accumulation of static electricity Hazardous Decomp. Prods.: COx Storage: Keep in closed, labeled containers in a ventilated area Actif-8® [Innophos http://www.innophos.com] Chem. Descrip.: Formulated mixture of sodium aluminum phosphate (60-100%) and calcium phosphate monobasic anhydrous (15-40%) See Sodium aluminum phosphate acidic Handbook of Food Additives, Third Edition

CAS 7785-88-8; 7758-23-8; EINECS/ELINCS 232-090-4; 231-837-1 Uses: Leavening agent in self-rising flour, self-rising corn meal mixes, pancake flour, prepared mixes, and other baking preps. Features: Food grade Regulatory: FDA 21CFR §182.1217 (calcium phosphate) and 21CFR §182.1781 (sodium aluminum phosphate) Properties: Wh. free-flowing, odorless powd.; 1% max. on 60 mesh, 6% max. on 100 mesh, 15% max. on 140 mesh; sl. sol. in water; dens. 0.45 g/ml ; 3.decomp. remp. 600 C; pH 3.8 (1 wt/wt%); 98-105% assay; 7-8.5% loss on ignition; 29.1% Ca; 22.6% P Toxicology: OSHA TWA 15 mg/m3 (total dust); mild irritant to eyes and skin; TSCA listed NFPA: Health 1, Flammability 0, Reactivity 0 Storage: 1 yr. shelf life; store in an area that is cool and dry, isolated from all toxic and harmful substances Actiphyte® of Queen-of-the-Meadow Concentrate [Active Organics http://www.activeorganics.com] Chem. Descrip.: Meadowsweet extract See Meadowsweet (Spiraea ulmaria) extract CAS 84775-57-5; EINECS/ELINCS 283-886-3 Uses: Used in herbal beers Properties: Lt. to med. amber liq.; char. odor; sol. in water; sp.gr. 1.00-1.05; ref. index 1.4440-1.4540 ActiStar™ RT 75330 [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Food starch, dietary fiber containing high levels of resistant starch used in breads, rolls, and buns, pizza and tortillas, pancakes and biscuits, cookies, cakes, muffins, sweet breads, and crackers; used as a replacement for flour in baked goods Features: Not digested within small intestine; high dietary fiber; low water binding capacity; process-tolerant in all food systems; low glycemic response Regulatory: FDA 21CFR §172.892 Properties: Bland taste; 54% resistant starch, 36% digestible starch, 8% moisture Activa™ TG-RM [Ajinomoto USA http://www.ajinomoto-usa.com; http://www.ajichem.com] Chem. Descrip.: Sodium caseinate, 25

Part I: Trade Name Reference maltodextrin, and transglutaminase Uses: Enzyme for protein crosslinking, specifically to restructure muscle foods such as red meat, poultry, and seafood Features: Active over fairly wide pH range and broad temp. range (except during high temp. cooking) Regulatory: US FDA and GRAS acceptance Activa™ TG-SF [Ajinomoto USA http://www.ajinomoto-usa.com; http://www.ajichem.com] Chem. Descrip.: Maltodextrin, starch, sodium phosphate, and transglutaminase Uses: Enzyme for protein crosslinking, esp. for seafood applics. such as block-surimi, meat substitutes/analogs, natural cheese, processed cheese, yogurt, cream cheese, frozen desserts Features: Active over fairly wide pH range and broad temp. range (except during high temp. cooking) Regulatory: US FDA and GRAS acceptance Use Level: 25 ppm in meat substitutes/analogs; 100 ppm in natural cheese; 250 ppm inprocessed cheese; 70 ppm in cream cheese; 30 ppm in yogurt, 20ppm in frozen desserts Activa™ TG-TI [Ajinomoto USA http://www.ajinomoto-usa.com; http://www.ajichem.com] Chem. Descrip.: Maltodextrin and transglutaminase Uses: Enzyme for protein crosslinking to improve texture in protein systems Features: Active over fairly wide pH range and broad temp. range (except during high temp. cooking) Regulatory: US FDA and GRAS acceptance Activera™ 10X [Active Organics http://www.activeorganics.com] Chem. Descrip.: Aloe barbadensis gel CAS 94349-62-9; EINECS/ELINCS 305-181-2 Uses: Full range of prods. for ingestible use Properties: Cl. colorless to pale yel. liq.; completely sol. in water; sp. gr. 1.02 +/- 0.03; b.p. 212 F Precaution: Avoid strong oxidizing agents, acids and alkalis Hazardous Decomp. Prods.: None Activera™ 1-1FA (Filtered) [Active Organics http://www.activeorganics.com] Chem. Descrip.: Aloe barbadensis gel CAS 94349-62-9; EINECS/ELINCS 305-181-2 Handbook of Food Additives, Third Edition

Uses: Vegetable drink and juice enhancer Features: Rec. where consistent quality and color stability are important Properties: Colorless cloudy liq.; sl. veg. odor; completely sol. in water; sp. gr. 1.003 +/- 0.005 Precaution: Avoid strong oxidizing agents, acids and alkalis Hazardous Decomp. Prods.: None Storage: Keep containers closed until use; store away from heat and direct sunlight Activera™ 1-1 UA (Unfiltered) [Active Organics http://www.activeorganics.com] Chem. Descrip.: Aloe barbadensis gel Uses: Vegetable drink for the health food industry; flavor enhancer for juices Features: Mixable with vegetable and fruit juices Properties: Colorless cloudy liq., almost neutral taste Activera™ 1-200 A [Active Organics http://www.activeorganics.com] Chem. Descrip.: Aloe barbadensis gel See Aloe barbadensis gel Uses: Used in veg. drinks; reconstitute by adding 199 parts of deionized water to 1 part powd. by wt. Properties: Eggshell-wh. free-flowing powd. Actobind® 3900 [Advanced Food Systems http://www.afsnj.com/] Uses: Provides quick cold viscosity, freeze/thaw stability, and bake stability Features: Can be incorporated without lumping under minimal agitation Properties: Cold water soluble Actogel 1315 [Advanced Food Systems http://www.afsnj.com/] Uses: Stabilizer, thickener for glossy, high brix syrups such as caramel Actoloid® 303 [Advanced Food Systems http://www.afsnj.com/] Uses: Stabilizer, viscosifier in various sauces, dips, dressings Features: Synergistic blend of food stabilizers; smoother flow characteristic than xanthan gum Actoloid® 665 [Advanced Food Systems http://www.afsnj.com/] Uses: Stabilizer, thickener for frozen sauces, fillings, gravy; controls water migration of pizza sauce to crust Actoloid® 2210 [Advanced Food Systems http://www.afsnj.com/] Uses: Stabilizer, emulsifier, viscosifier in 26

Part I: Trade Name Reference various sauces Acumer® 1000 [Rohm & Haas http://www.rohmhaas.com; http://www.acusol.com] Chem. Descrip.: Partial sodium salt of polyacrylic acid, 20% neutralized See Sodium polyacrylate CAS 9003-04-7 Uses: Scale inhibitor for boiler water (food contact) Features: Inhibits deposition of calcium carbonate, calcium sulfate, barium sulfate, etc.; effective over wide range of pH, water hardness, and temps.; exc. freeze-thaw stability Regulatory: FDA 21CFR §173.310, 175.105, 176.170, 176.180 Properties: Colorless to straw-colored cl. to sl. hazy homogeneous sol'n.; sol. in brine sol'ns.; m.w. 2000 (avg.); dens. 10.3 lb/gal; visc. 100400 cps; pH 3.2-4.0; 47-49% total solids Toxicology: Sl. eye and skin irritant Storage: Can develop sl. hazy appearance after long-term cold storage, and cause separation; does not impair performance, but recommend that prod. not freeze in order to avoid remixing Acumer® 1510 [Rohm & Haas http://www.rohmhaas.com; http://www.acusol.com] Chem. Descrip.: Polyacrylic acid homopolymer colloidal sol'n. CAS 9003-01-4 Uses: Dispersant for boiler water (food contact) Regulatory: FDA 21CFR §173.310, 175.105, 176.170 Properties: Colorless cl. visc. liq.; infinite dilutability with water; m.w. ≈ 60,000; visc. 160 cps; pH ≈ 2 (5% aq.); 25% solids Toxicology: LD50 (oral, rat) > 5 g/kg, (dermal, rabbit) > 3 g/kg; causes eye damage and sl. skin irritation; vapors may be irritating to eyes and respiratory tract, and cause headache and nausea in poorly ventilated areas Acumer® 1850 [Rohm & Haas http://www.rohmhaas.com; http://www.acusol.com] Chem. Descrip.: Sodium salt of polycarboxylate See Sodium polycarboxylate CAS 37199-81-8 Handbook of Food Additives, Third Edition

Uses: Scale inhibitor for boiler water (food contact) Regulatory: FDA 21CFR §173.310, 175.105, 175.300, 176.170 Properties: M.w. 30,000; pH 9-10.8; 23% act. Acumer® 9300 [Rohm & Haas http://www.rohmhaas.com; http://www.acusol.com] Chem. Descrip.: Sodium polyacrylate CAS 9003-04-7 Uses: Scale inhibitor for boiler water (food contact) Features: Inhibits deposition of calcium carbonate, calcium sulfate, barium sulfate, etc.; effective over wide range of pH, water hardness, and temps.; exc. freeze-thaw stability Regulatory: FDA 21CFR §173.310, 176.170, 176.180 Properties: Colorless to straw-colored cl. to sl. hazy homogeneous sol'n.; sol. in brine sol'ns.; m.w. 4500; dens. 11.1 lb/gal; visc. 500-1200 cps; pH 6.5-8.0; 44-46% total solids Toxicology: LD50 (oral, rat) > 5 g/kg, (skin, rabbit) > 5 g/kg; sl. eye irritant; nonirritating to skin Environmental: LC50 (daphnia, 48 h) > 1000 ppm, (trout, 96 h) 700 ppm, (sunfish, 96 h) > 1000 ppm ADA Tablets [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Azodicarbonamide plus other edible excipients Uses: Oxidizing agent, dough conditioner for foods Features: Increases loaf volume and improves crumb structure Properties: Yel. tablets Use Level: 5-25 ppm; each tablet provides 20 ppm azodicarbonamide/100 lb flour Storage: 12 mos. shelf life, best when used before 6 mos; store in cool, dry location; keep containers well closed when not in use Adekanol B-3009A [Adeka Fine Chem. http://www.adk.co.jp] Chem. Descrip.: Nonsilicone Uses: Antifoam in food Adeka Propylene Glycol (P) [Adeka Fine Chem. http://www.adk.co.jp] Chem. Descrip.: Propylene glycol CAS 57-55-6; EINECS/ELINCS 200-338-0 Uses: Pharmaceutical grade for food additives 27

Part I: Trade Name Reference Properties: APHA > 10 color; sp.gr. 1.037-1.039 Adi-pure® [Invista http://www.invista.com] Chem. Descrip.: High purity adipic acid CAS 124-04-9; EINECS/ELINCS 204-673-3 Uses: Acidulant for foods Regulatory: FDA 21CFR §184.1009 Properties: Wh. free-flowing cryst. powd.; sol. 2.5% in water; m.w. 146.14; dens. 1.34 (18 C); bulk dens. 40-45 lb/ft3 (loose); melt visc. 4.54 cP (160 C); vapor pressure 0.106 mm Hg; m.p. 152-153 C; b.p. 337 C with decomp.; flash pt. (TCC) 196 C; pH 3.2 (1 g/l in water); > 99.9% assay Toxicology: LD50 (oral, mice) 1900 mg/kg; sl. acute toxicity; eye and upper respiratory tract irritant; mild skin irritant Environmental: aquatic toxicity LC50 (fathead minnows, 96 h) 88 mg/l Precaution: Combustible; under severe dusting conditions may form explosive mixts. in air; incompat. with strong oxidants; slowly decomp. above b.p. Storage: Store in well ventilated area in tightly closed container; keep away from heat, sparks, flames; avoid dust generation Adjuzyme® [Enzyme Development http://www.enzymedevelopment.com] Uses: Brewing enzyme for low-calorie beer Properties: Liq. ADM Clintose® A [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Dextrose See Glucose Chem. Analysis: 8.5% moisture; ash 100 ppm CAS 50-99-7; EINECS/ELINCS 200-075-1 Uses: Sweetener for use in baking, canning,beverages, and dry mixes Features: High fermentability, high osmotic pressure, natural flavor enhancement Properties: Wh. particles; mild sweet taste; particle size 85% thru #50 screen, 20% thru #200 screen; 99.7% dextrose ADM Clintose® CR 10 [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Maltodextrin Chem. Analysis: Moisture 5% CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Binder, solubilizer, crystal growth inhibitor, viscosifier, bodying agent, film former in food applics. Features: Nonhygroscopic; nonsweet, nutritive Handbook of Food Additives, Third Edition

saccharide Regulatory: USP, FCC, GRAS, FDA 21 CFR 184.1444 Properties: Wh. powd.., odorless, bland taste; 90% min. through #60 mesh sieve; 80% min. through #100 mesh sieve; dens. 34.0 lbs/ft3; pH 4.7 (20% sol'n.); 96.5% tri-, tetra-, and higher saccharides Toxicology: Inh. may cause irritation Precaution: Wear safety glasses; flammable dust when finely divided and suspended in air; keep away from sources of ignition; avoid strong oxidizers Hazardous Decomp. Prods.: None ADM Clintose® CR 15 [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Maltodextrin Chem. Analysis: Moisture 5% CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Binder, solubilizer, crystal growth inhibitor, viscosifier, bodying agent, film former in food applics. Features: Nonhygroscopic; nonsweet, nutritive saccharide Regulatory: USP, FCC, GRAS, FDA 21 CFR 184.1444 Properties: Wh. powd.., odorless, bland taste; 90% min. through #60 mesh sieve; 80% min. through #100 mesh sieve; dens. 35.0 lbs/ft3; pH 4.7 (20% sol'n.); 99.7% act., 8.5% moisture Toxicology: Inh. may cause irritation Precaution: Wear safety glasses; flammable dust when finely divided and suspended in air; keep away from sources of ignition; avoid strong oxidizers Hazardous Decomp. Prods.: None ADM Clintose® CR 18 [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Maltodextrin Chem. Analysis: Moisture 5% CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Binder, solubilizer, crystal growth inhibitor, viscosifier, bodying agent, film former in food applics. Features: Nonhygroscopic; nonsweet, nutritive saccharide Regulatory: USP, FCC, GRAS, FDA 21 CFR 184.1444 Properties: Wh. powd.., odorless, bland taste; 90% min. through #60 mesh sieve; 80% min. 28

Part I: Trade Name Reference through #100 mesh sieve; dens. 37.0 lbs/ft3; pH 4.7 (20% sol'n.); 99.7% act., 8.5% moisture Toxicology: Inh. may cause irritation Precaution: Wear safety glasses; flammable dust when finely divided and suspended in air; keep away from sources of ignition; avoid strong oxidizers Hazardous Decomp. Prods.: None ADM Clintose CR 24 [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Maltodextrin, maltose (7.0%), dextrose (7.0%) See Glucose Chem. Analysis: 5% max. moisture CAS 9050-36-6; 69-79-4; 50-99-7; EINECS/ELINCS 232-940-4; 200-716-5; 200075-1 Uses: F.p. depressant, sweetness adjuster, binder, crystal growth inhibitor, bodying agent, film-former in instant beverage mixes, sports drinks, soft and flavored drinks, meat, dairy prods., baked goods, frozen foods, salad dressings, sauces, confections Features: Exceptionally bland flavor and color profile; excellent clarity and stability, neutral color and flavor; low browning tendency Properties: Water-wh., neutral taste; bulk dens. 37.0 lb/ft.3;pH (20%sol'n.) 4.5; 86% tri-, tetra-, and higher saccharides ADM Clintose® Dextrose A [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Refined dextrose See Glucose Chem. Analysis: Moisture 8.5%; sulfated ash 0.02% CAS 50-99-7; EINECS/ELINCS 200-075-1 Uses: Sweetener, flavoring agent, flavor enhancer for foods, baking, confections, canning Features: Features mild sweetness, high fermentability, negative heat of sol'n., high osmotic pressure Regulatory: USP, FCC, FDA 21 CFR 168.110, 168.111 Properties: Wh. free-flowing cryst., odorless, bland sweet taste; 99% min. through #16 screen; dens. 34.0 lbs/ft3; 99.7% act., 8.5% moisture Toxicology: Inh. may cause irritation Precaution: Avoid ignition sources where fine Handbook of Food Additives, Third Edition

dusts are generated ADM Clintose® Dextrose C [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Refined dextrose See Glucose Chem. Analysis: Moisture 8.5%; sulfated ash 0.02% CAS 50-99-7; EINECS/ELINCS 200-075-1 Uses: Sweetener, flavoring agent, flavor enhancer for foods, baking, confections, canning Features: Features mild sweetness, high fermentability, negative heat of sol'n., high osmotic pressure Regulatory: USP, FCC, FDA 21 CFR 168.110, 168.111 Properties: Wh. free-flowing cryst., odorless, bland sweet taste; 99% min. through #16 screen; 25% min. through #200 screen; 50% sol. in water @ R.T.; dens. 34.0 lbs/ft3; m.p. 83 C; 8.5% moisture Toxicology: Inh. may cause irritation Precaution: Avoid ignition sources where fine dusts are generated Hazardous Decomp. Prods.: CO vapors Storage: Store @ R.T. ADM Clintose® Dextrose F [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Refined dextrose See Glucose Chem. Analysis: Moisture 8.5%; sulfated ash 0.02% CAS 50-99-7; EINECS/ELINCS 200-075-1 Uses: Sweetener, flavoring agent, flavor enhancer for foods, baking, confections, canning Features: Features mild sweetness, high fermentability, negative heat of sol'n., high osmotic pressure Regulatory: USP, FCC, FDA 21 CFR 168.110, 168.111 Properties: Wh. free-flowing cryst., odorless, bland sweet taste; 98% min. through #60 screen; 50% min. through #200 screen; 50% sol. in water @ R.T.; dens. 34.0 lbs/ft3; m.p. 83 C; 8.5% moisture Toxicology: Inh. may cause irritation Precaution: Wear dust mask if dust is nuisance; 29

Part I: Trade Name Reference avoid ignition sources where fine dusts are generated Hazardous Decomp. Prods.: CO vapors Storage: Store @ R.T. ADM Clintose® Dextrose Greens [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Glucose syrup See Glucose, liquid Chem. Analysis: Dry substance 83.6%; sulfated ash 0.02% CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in production of caramel color, food applications, and in fermentations Features: Economical source of dextrose affording the advantages of liq. handling Regulatory: USP, FCC, FDA 21 CFR 184.1866 GRAS Properties: Water-wh. to cl. yel. liq. characteristic odor; sweet taste; sol. in water; sp. gr. 1.35; pH 4.2 Toxicology: Nontoxic Hazardous Decomp. Prods.: None Storage: Store @ 130 F to avoid crystallizations ADM Clintose® Dextrose VF [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Refined dextrose See Glucose Chem. Analysis: Moisture 8.5%; sulfated ash 0.02% CAS 50-99-7; EINECS/ELINCS 200-075-1 Uses: Sweetener, flavoring agent, flavor enhancer for foods, baking, confections, canning Features: Where fine particle size is required; features mild sweetness, high fermentability, negative heat of sol'n., high osmotic pressure Regulatory: USP, FCC, FDA 21 CFR 168.110, 168.111 Properties: Wh. free-flowing cryst., odorless, bland sweet taste; 95% min. through #100 screen; 60-90% min. through #200 screen; 50% sol. in water @ R.T.; dens. 34.0 lbs/ft3; m.p. 83 C; 8.5% moisture Toxicology: Inh. may cause irritation Precaution: Wear dust mask if dust is nuisance; avoid ignition sources where fine dusts are generated Handbook of Food Additives, Third Edition

Hazardous Decomp. Prods.: CO vapors Storage: Store @ R.T. ADM Clintose F [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Dextrose See Glucose Chem. Analysis: 8.5% moisture; ash 100 ppm CAS 50-99-7; EINECS/ELINCS 200-075-1 Uses: Sweetener for use in baking, canning, beverages, and dry mixes Features: High fermentability, high osmotic pressure, natural flavor enhancement Properties: Wh.fine particles; mild sweet taste; particle size 98% thru #50 screen, 60% thru #100 screen; 99.7% dextrose ADM Clintose® VF [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Dextrose See Glucose Chem. Analysis: Moisture 8.5%; sulfated ash 0.02% CAS 50-99-7; EINECS/ELINCS 200-075-1 Uses: Sweetener featuring mild sweetness, natural flavor enhancement, high fermentability, high osmotic pressure; for baking, confections, canning Regulatory: FDA 21 CFR 168.110, 168.111 Properties: Wh., crystalline powd.; 99% through 100 mesh, 75% through 200 mesh; bland, sweet taste; odorless; 50% sol. in water @ 68 F; m.p. 83 C Toxicology: Inh. may cause irritation Precaution: Avoid ignition sources where fine dusts are generated Storage: Store @ R.T. with 50% relative humidity ADM Cream Acid Salt [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Sodium acid pyrophosphate, corn starch, monocalcium phosphate, and calcium sulfate See Calcium phosphate monobasic anhydrous; Corn (Zea mays) starch Uses: Leavening agent for baking Features: Can be combined with baking soda to produce a complete baking powd. Storage: 18 mos. shelf life, best when used before 12mos; store in cool, dry location; keep containers well closed when not in use ADM Invert Blend 90% Invert/76.7% Solids [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing 30

Part I: Trade Name Reference .asp] Chem. Descrip.: Glucose syrup and Fructose See Glucose, liquid Chem. Analysis: Moisture ≈ 23%; solids ≈ 76.7% CAS 8029-43-4; 57-48-7; EINECS/ELINCS 232436-4; 200-333-3 Uses: Sweetener, humectant, crystallization control agent, viscosity reducer, flavor enhancer, flavor and color development aid, texture softener, water activity reducer, and freeze point depressant in foods; infant foods, sweet-meat, chocolates, condensed milk, jams and jellies Properties: Cl. lt. straw-colored liq. characteristic odor; sweet taste; completely misc. in water; sp. gr. 1.35; visc. 1100 cps;b.p. 226 F; pH 4.04.9 Toxicology: Nontoxic Hazardous Decomp. Prods.: None Storage: Store @ 95-105 F Admul CSL 2010 [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Calcium stearoyl lactylate CAS 5793-94-2; EINECS/ELINCS 227-335-7 Uses: Bread improver, antistaling agent, dough conditioner Properties: Powd.; anionic; 100% conc. Admul Datem 1005 [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Monoglyceride diacetylated tartaric acid esters See Diacetyl tartaric acid esters of mono- and diglycerides CAS 91052-81-2 Uses: Emulsifier, dough conditioner for foods, baked prods. Properties: Paste, powd., microbead; HLB 8.0; anionic; 100% conc. Admul Emulsponge 5306 [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Monoglycerides blend See Mono- and diglycerides of fatty acids Uses: Emulsifier, aerating agent for foods, sponge cakes, ice cream mixes Properties: Powd.; HLB 4.0; nonionic; 100% conc. Admul GLP 2033 [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Lactic acid ester of monoglycerides See Lactic acid esters of mono- and diglycerides of fatty acids Uses: Emulsifier for foods, shortenings, Handbook of Food Additives, Third Edition

toppings, and desserts Properties: Flake.; nonionic; 100% conc. Admul MG 40-04 [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Monoglycerides See Monoand diglycerides of fatty acids Uses: Emulsifier for foods, bakery prods., margarine, shortenings, creams, desserts, ice cream Properties: Microbead; HLB 4.0; nonionic; 100% conc. Admul MG 42-04 [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Monoglycerides See Monoand diglycerides of fatty acids Uses: Emulsifier for foods, bakery prods., margarine, shortenings, creams, desserts, ice cream Properties: Microbead; HLB 4.0; nonionic; 100% conc. Admul MG 44-04 [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Monoglycerides See Monoand diglycerides of fatty acids Uses: Food emulsifier used in bakery prods., margarines, shortenings, creams, desserts, ice cream Properties: Microbead; HLB 4.0; nonionic; 100% conc. Admul MG 60-04 [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Monodiglycerides See Monoand diglycerides of fatty acids Uses: Emulsifier for foods, bakery prods., margarine, shortenings, creams, desserts, ice cream Properties: Microbead; HLB 4.0; nonionic; 100% conc. Admul PGE 1405 [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Polyglyceryl ester Uses: Emulsifier and aerating agent for foods, syn. creams Features: Strong w/o props. and good aerating props. Properties: Microbead; HLB 5.0-6.0; nonionic; 100% conc. Admul PGE 1410 [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Polyglyceryl ester Uses: Emulsifier and aerating agent for 31

Part I: Trade Name Reference foods, syn. creams Features: Strong w/o props. and good aerating props. Properties: Paste; HLB 6.9; nonionic; 100% conc. Admul SSL 1078 [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Sodium stearoyl lactylate CAS 25383-99-7; EINECS/ELINCS 246-929-7 Uses: O/w emulsifier for foods; bread improver, antistaling agent Properties: Free-flowing powd.; anionic; 100% conc. Admul SSL 2012 [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Sodium stearoyl lactylate CAS 25383-99-7; EINECS/ELINCS 246-929-7 Uses: O/w emulsifier for foods; bread improver Properties: Flake; anionic; 100% conc. Admul WOL 1403 [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Polyglycerol polyricinoleate See Polyglyceryl polyricinoleate Uses: Visc. modifier in chocolate; pan release agent Properties: Liq.; nonionic; 100% conc. Adocloud N-100 [Adumim Food Ingreds. http://www.adumim.co.il] Chem. Descrip.: Citrus water extract, vegetable oil Uses: Clouding agent for beverages, natural juices Features: All natural; general purpose; produces stable cloudy emulsions; dilutable; thermodynamically stable; high cloud; no bitterness or off-flavors Adocream AP-66 [Adumim Food Ingreds. http://www.adumim.co.il] Uses: Emulsifier, stabilizer for low-fat ice cream and sherbets Features: Partially integrated Adocream KS-56P [Adumim Food Ingreds. http://www.adumim.co.il] Uses: Emulsifier, stabilizer for ice cream Features: Rec. for premium grade ice cream with > 12% veg. fat or butterfat; gives smooth creamy texture, exc. overrun stability, and freeze/thaw stability

Handbook of Food Additives, Third Edition

Adocream Z-86 [Adumim Food Ingreds. http://www.adumim.co.il] Uses: Emulsifier, stabilizer for ice cream Features: Rec. for med. grade ice cream prepared from 6-10% veg. fat or butterfat Adox® 3125 [Int'l. Dioxcide http://www.idiclo2.com] Chem. Descrip.: Sodium chlorite aq. sol'n. CAS 7758-19-2; EINECS/ELINCS 231-836-6 UN 1908 Uses: In mech. generation of chlorine dioxide for biological control in food processing; ClO2 used as disinfectant and oxidant in bleaching flour, sanitizing of food processing equip., poultry chiller water and meat processing plants Regulatory: EPA reg. no. 9150-7; GRAS; ANSI/NSF 60 certified Properties: Pale yel. cl. liq.; faint bleach-like odor; misc. in water; m.w. 90.45; sp.gr. 1.23 (20 C); dens. 10.2 lb/gal; f.p. -4.5 C; b.p. 103.6 C; pH 12.5-13; 25% conc. in water Toxicology: LD50 (oral, rat) 165 mg/kg; skin irritant; severe eye irritant; possible permanent eye damage; inh. irritates nose and throat; ing. irritates GI tract; may cause vomiting, nausea, diarrhea, pain, liver/kidney/blood cell damage Precaution: Corrosive; does not burn but combustibles wetted with prod. and subsequently dried are easily ignited and burn vigorously; incompat. with reducing agents, sulfur-contg. materials, powd. metals, ammonium compds., acids Hazardous Ingredients: Sodium chlorite (25%) Hazardous Decomp. Prods.: Reacts on mixing with acids to give toxic chlorine dioxide and chlorine gas; residues will give off oxygen on being heated strongly HMIS: Health 3, Flammability 1, Reactivity 1 Storage: Store in cool, dry, fireproof building; keep away from combustibles and acids Adox® 8125 [Int'l. Dioxcide http://www.idiclo2.com] Chem. Descrip.: Sodium chlorite CAS 7758-19-2; EINECS/ELINCS 231-836-6 UN 1908 Uses: Antimicrobial for food processing Regulatory: EPA reg. no. 9150-7; GRAS; ANSI/NSF 60 certified Properties: Pale grn. cl. liq.; faint bleach-like odor; misc. in water; m.w. 90.45; sp.gr. 1.24 32

Part I: Trade Name Reference (20 C); f.p. -9 C; b.p. 106 C; pH 12.5-13; 25% conc. in water Toxicology: LD50 (oral, rat) 165 mg/kg; skin irritant; severe eye irritant; possible permanent eye damage; inh. irritates nose and throat; ing. irritates GI tract; may cause vomiting, nausea, diarrhea, pain, liver/kidney/blood cell damage Precaution: Corrosive; does not burn but combustibles wetted with prod. and subsequently dried are easily ignited and burn vigorously; incompat. with reducing agents, sulfur-contg. materials, powd. metals, ammonium compds., acids Hazardous Ingredients: Sodium chlorite (25%) Hazardous Decomp. Prods.: Reacts on mixing with acids to give toxic chlorine dioxide and chlorine gas; residues will give off oxygen on being heated strongly HMIS: Health 3, Flammability 1, Reactivity 1 Storage: Store in cool, dry, fireproof building; keep away from combustibles and acids Advanta-GEL™ P75 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: pregelatinized potato-based functional native starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Viscosifier, texturizer in instant pie fillings, various baked goods Features: Exc. moisture retention Regulatory: FDA 21 CFR §182.1 Properties: Wh. powd.; starch odor; sol. in water; sp. gr. 1.5 Environmental: readily biodeg. Precaution: Wear safety glasses, gloves; nuisance dust with dust explosion possibilities Hazardous Decomp. Prods.: CO, CO2, nitrogen, unidentified org. compds., water Storage: Store @ ambient temps. in clean, dry, well-ventilated area Aerion BV 50 [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Milk-based Uses: Instant topping base used for products such as decoration cream, mousse, instant ice cream, milk shake and cake filling, neutral ready-to-eat desserts, e.g., chocolate mousse and bavaroise Features: Economical; label-friendly and Enumber free Handbook of Food Additives, Third Edition

Storage: Storage @ > 22 C negatively influences whipping properties Aerion DP 40 [DMV Int'l. http://www.dmvinternational.com] Uses: Instant topping base for prods. such as decoration cream, mousse, instant ice cream, milk shake and cake filling, neutral ready-to-eat desserts, e.g., chocolate mousse and bavaroise Features: Exc. whipping properties, even at lower dosages; cannot be overwhipped; whipping with water or milk up to 18 C is possible; moisture uptake hardly influences the whipping props. Properties: Neutral flavor Storage: Storage at temperatures > 22 C negatively influences the whipping props. Aerion DP 41 [DMV Int'l. http://www.dmvinternational.com] Uses: Instant topping base for prods. such as decoration cream, mousse, instant ice cream, milk shake and cake filling Features: Exc. whipping props., even at lower dosages; cannot be overwhipped; whipping with water or milk up to 18 C is possible; moisture uptake hardly influences the whipping props.; in crème chantilly has short texture, firm consistency, and optimal taste Properties: Neutral flavor Storage: Not sensitive to extreme storage temps. (10-30 C), provided that the product is tempered at 20 C before use Aerion DP 73 [DMV Int'l. http://www.dmvinternational.com] Uses: Instant topping base for prods. such as decoration cream, mousse, instant ice cream, milk shake and cake filling, yogurt mousse, and yogurt or cheese cake fillings, vegetarian prods. Features: Exc. whipping props., even at lower dosages; cannot be overwhipped; whipping with water, yogurt, or milk up to 35 C is possible; moisture uptake hardly influences the whipping props.; recommended for a wide variety of neutral and low pH applics. Properties: Dissolves in milk Storage: Not sensitive to extreme storage temps. (10-30 C), provided that the product is tempered at 20 C before use Aerobake® M19 [Albright & Wilson Australia http://www.albright.com.au] Chem. Descrip.: Specially formulated, 33

Part I: Trade Name Reference concentrated, double-acting baking powd. based on phosphate aerators, sodium bicarbonate, and flour CAS 144-55-8; EINECS/ELINCS 205-633-8 Uses: Baking powder for use by flour millers in self-raising flour Features: Conc., double-acting Aerobake® P17 [Albright & Wilson Australia http://www.albright.com.au] Chem. Descrip.: baking powder Uses: Single-acting baking powder for use for commercial pastry Features: Conc.; high levels of CO2 yield Aeromix® G [Albright & Wilson Australia http://www.albright.com.au] Chem. Descrip.: Blend of food-grade phosphate aerators based on sodium acid pyrophosphate CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: Aerator specifically designed for doughnuts Features: Used where medium dough rate of reaction is required; reaction rate adjusted to suit donut mechanical production. Aeromix® M [Albright & Wilson Australia http://www.albright.com.au] Chem. Descrip.: Blend of food-grade phosphate aerators based on sodium acid pyrophosphate CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: Aerator specifically designed for packet mixes and flours Features: Gives the correct aerating performance and controls the pH of the product; forms the basis of self-raising flour when combined with sodium bicarbonate in the flour Aeroperl® 300 Pharma [Degussa/Aerosil & Silanes http://www.aerosil.com; http://www.sivento-silanes.com; Degussa AG/Aerosil & Silanes; Eigenmann & Veronelli http://www.eigver.it] Chem. Descrip.: Fumed silica See Silica, fumed Chem. Analysis: SiO2 (> 99.8%), CAS 112945-52-5; EINECS/ELINCS 231-545-4 Uses: Anticaking agent, flow aid for foods Features: High absorp. capacity Regulatory: USP/NF, EP Properties: Wh. powd.; odorless; 30 nm avg. particle size; hardly sol. in water; dens., tapped ≈ 280 g/l surf. area ≈ 300 m2/g; m.p. ≈ 1700 C; Handbook of Food Additives, Third Edition

pH 3.5-5.5 (40 g/l suspension) Toxicology: LD50 (oral, rat) > 10,000 mg/kg, (dermal, rabbit) > 5000 mg/kg; noncarcinogenic; nonmutagenic Environmental: EC50 (daphnia magna, 24 h) > 10,000 mg/l Precaution: Wear safety goggles Hazardous Decomp. Prods.: None Storage: 2 yr shelf life; store in closed containers under dry conditions protected from volatile substances Aerophos® P [Albright & Wilson Australia http://www.albright.com.au] Chem. Descrip.: Sodium acid pyrophosphate CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: Chemical aerator used when a slow reaction is required, e.g., for baking powd., self-raising flour, and prepared mixes Features: Aids in extending shelf life in dry mixes and gives controlled release of carbon dioxide in doughs Properties: Wh. free-flowing powd.; 0.2% +250 µm particle size, 1% +150 µm; m.w. 221.94; pH 4.1 (1%); 98% acidity, 4% orthophosphate Toxicology: Avoid inhaling dust, prolonged skin contact Storage: Store in cool, dry place Aerophos XA [Albright & Wilson Australia http://www.albright.com.au] Chem. Descrip.: Calcium phosphate monobasic See Calcium phosphate monobasic anhydrous; Calcium phosphate monobasic anhydrous; Calcium phosphate monobasic monohydrate CAS 7758-23-8; EINECS/ELINCS 231-837-1 Uses: Chemical aerator, esp. for crumpets and biscuits, where very fast dough rate of reaction is required; nutrient Regulatory: FCC, Australian compliance Properties: Wh. free-flowing powd. Toxicology: Avoid inhaling dust, prolonged skin contact Storage: Store in cool, dry place Aerophos® XA [Albright & Wilson Australia http://www.albright.com.au] Chem. Descrip.: Calcium phosphate monobasic, anhydrous See Calcium phosphate monobasic anhydrous CAS 7758-23-8; EINECS/ELINCS 231-837-1 Uses: Chemical aerator and leavening agent used when a fast reaction is required, e.g., quick-cook applics. 34

Part I: Trade Name Reference Features: Used in conjunction with slower-acting aerators to give an optimum leavening agent Aerosil® 380 [Degussa/Aerosil & Silanes http://www.aerosil.com; http://www.siventosilanes.com; Degussa AG/Aerosil & Silanes; Eigenmann & Veronelli http://www.eigver.it] Chem. Descrip.: Fumed silica See Silica, fumed Chem. Analysis: SiO2 (> 99.8%), Al2O3 (< 0.05%), TiO2 (< 0.03%) CAS 112945-52-5; EINECS/ELINCS 231-545-4 Uses: Filler for direct and indirect food applics. Regulatory: FDA 21CFR §133.146(b), 160.105(a)(d), 172.230(a), 172.480, 173.340(a), 175, 176, 177, 573.940 Properties: Wh. fluffy powd.; 7 nm avg. particle size; sp.gr. 2.2; dens. ≈ 120 g/l (densed); surf. area 380±30 m2/g; pH 3.6-4.3 (4% aq. susp.) Toxicology: TLV 10 mg/m3 total dust; LD50 > 20,000 mg/kg; may cause eye, skin, or respiratory tract irritation on overexposure Precaution: Incompat. with strong bases and hydrofluoric acid AeroWhip® Foam Stabilizer [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Hydroxypropylcellulose Chem. Analysis: 5.0 max. moisture (as packed); 0.5% max. ash CAS 9004-64-2 Uses: Foam stabilizer and syneresis control agent for use in dairy and nondairy whipped toppings Features: Increased overrun; improved body and mouthfeel; processing efficiency Regulatory: FDA 21 CFR §172.870; E463 Properties: Wh. to off-wh. granular solid;sol. in most polar organic solvents; sol. in water < 38 C; insol. in water > 45C; sp. gr. 1.010; pH 5.08.0 (in water) AF 10 FG [Harcros http://www.harcroschem.com] Chem. Descrip.: Polydimethylsiloxane CAS 9016-00-6 Uses: Antifoam for foods, poultry, and meat processing Regulatory: FDA 21CFR §173.340, 40CFR §180.1001c,d; kosher Properties: Wh. liq.; disp. in water; sp.gr. 1.00; dens. 8.3 lb/gal; flash pt. > 212 F (PMCC); pH 4-5 (1% aq.); nonionic; 10% act. AF 30 FG [Harcros Handbook of Food Additives, Third Edition

http://www.harcroschem.com] Chem. Descrip.: Polydimethylsiloxane CAS 9016-00-6 Uses: Antifoam for foods, poultry, and meat processing Regulatory: FDA 21CFR §173.340, 40CFR §180.1001c,d; kosher Properties: Wh. liq.; water-disp.; sp.gr. 1.01; dens. 8.4 lb/gal; flash pt. (PMCC) > 212 F; pH 4-5 (1% aq.); nonionic; 30% act. AF 100 FG [Harcros http://www.harcroschem.com] Chem. Descrip.: Silicone antifoam Uses: Antifoam for foods, edible oils, meat and poultry processing Regulatory: FDA 21CFR §173.340, 40CFR §180.1001c,d; kosher Properties: Translucent liq.; sol. in aliphatic, aromatic, and chlorinated solvs.; insol. in water; sp.gr. 1.01; dens. 8.4 lb/gal; pour pt. < 0 F; flash pt. (PMCC) > 600 F; 100% conc. AF 8805 FG [Harcros http://www.harcroschem.com] Chem. Descrip.: Silicone antifoam Uses: Antifoam for foods, poultry, and meat processing Regulatory: FDA 21CFR §173.340, 40CFR §180.1001c,d; kosher Properties: Wh. liq.; water-disp.; sp.gr. 1.00; dens. 8.3 lb/gal; flash pt. (PMCC) > 212 F; pH 4-5 (1% aq.); nonionic; 5% act. AF 8810 FG [Harcros http://www.harcroschem.com] Chem. Descrip.: Silicone antifoam Uses: Antifoam for foods, poultry, and meat processing Regulatory: FDA 21CFR §173.340, 40CFR §180.1001c,d; kosher Properties: Wh. liq.; sp.gr. 1.00; dens. 8.3 lb/gal; flash pt. (PMCC) > 212 F; pH 4-5 (1% aq.); nonionic; 10% act. AF 8820 FG [Harcros http://www.harcroschem.com] Chem. Descrip.: Silicone antifoam Uses: Antifoam for foods, poultry, and meat processing Features: Dilutable Regulatory: FDA 21CFR §173.340, 40CFR §180.1001c,d; kosher Properties: Wh. liq.; water-disp.; sp.gr. 1.00; dens. 8.3 lb/gal; flash pt. (PMCC) > 212 F; pH 4-5 (1% aq.); nonionic; 20% act. 35

Part I: Trade Name Reference AF 8830 FG [Harcros http://www.harcroschem.com] Chem. Descrip.: Silicone antifoam Uses: Antifoam for foods, poultry, and meat processing Regulatory: FDA §173.340, 40CFR §180.1001c,d; kosher Properties: Wh. liq.; water-disp.; sp.gr. 1.00; dens. 8.3 lb/gal; flash pt. (PMCC) > 212 F; pH 4-5 (1% aq.); nonionic; 30% act. AF 9000 [GE Silicones http://www.gesilicones.com; HallStar http://www.cphall.com; Harwick Std. Distrib. http://www.harwickstandard.com] Chem. Descrip.: Dimethicone and silica Uses: Defoamer in nonaq. direct and indirect food additives (corn oil mfg., deep-fat frying, esterification of veg. oils) Regulatory: FDA, USDA compliance; kosher Properties: Gray; sol. in aliphatic, aromatic, and chlorinated solvs.; sp.gr. 1.01; dens. 8.4 lb/gal; visc. 2500 cps; flash pt. (OC) 315 C; 100% Si Storage: 12 mos. storage life when stored in original unopened containers @ 16-23 C; use mild agitation prior to use to disperse solids uniformly AF 9010 [GE Silicones http://www.gesilicones.com; HallStar http://www.cphall.com; Harwick Std. Distrib. http://www.harwickstandard.com] Chem. Descrip.: Dimethicone, PEG stearate, sorbitan stearate, and silica emulsion Uses: Defoamer for aq. systems, food applics. (fruit and vegetable processing, jam and jelly making, wine prod., fermentation processes), Features: Easy disp., dilutable with water, exc. foam control Regulatory: FDA, USDA, kosher compliance; EPA approved Properties: Wh. emulsion; sp.gr. 1.01; visc. 1500 cps; nonionic; 10% act. silicone solids Storage: 1 yr. shelf life in original container above 4-27 C AF 9020 [GE Silicones http://www.gesilicones.com; HallStar http://www.cphall.com; Harwick Std. Distrib. http://www.harwickstandard.com] Chem. Descrip.: Dimethicone, PEG stearate, sorbitan stearate, and silica aq. emulsion Uses: Defoamer for food processing (fermentation, brine systems, wine, yeast, Handbook of Food Additives, Third Edition

etc.) Regulatory: FDA, USDA compliance; kosher; EPA 40CFR §180.1001(d) exempt Properties: Wh. emulsion; disp. in warm or cold water with mild agitation; sp.gr. 1.01; dens. 8.4 lb/gal; visc. 3500 cps; fermentation, brine systems, chewing gum base, fruit processing, instant coffee, cheese whey, jelly, pickle, potato, rice, sauce, soft drink, veg., yeast, and wine processing, sugar refining, syrups; nonionic; 20% silicone, 28.75% solids Storage: 12 mos. storage life when stored in original unopened container at 4-27 C AF 9030 [GE Silicones http://www.gesilicones.com; HallStar http://www.cphall.com; Harwick Std. Distrib. http://www.harwickstandard.com] Chem. Descrip.: Dimethicone, PEG stearate, sorbitan stearate, and silica emulsion Uses: Defoamer for aq. systems, food applics. (fruit and vegetable processing, jam and jelly making, wine prod., fermentation processes) Features: Easy disp., dilutable with water, exc. foam control Regulatory: FDA, USDA, kosher compliance; EPA approved Properties: Wh. emulsion; sp.gr. 1.01; visc. 5000 cps; nonionic; 30% act. silicone solids Storage: 1 yr. shelf life in original container above 4-27 C AF HL-36 [Harcros http://www.harcroschem.com] Uses: Antifoam for fermentation, processing beet sugar and yeast, distillation Features: Nonsilicone Regulatory: FDA §173.340(a)(3); kosher Properties: Cl. liq.; water-disp.; sp.gr. 1.00; dens. 8.3 lb/gal; flash pt. (PMCC) > 300 F; 100% act. AFC AS 300 P [Danisco http://www.danisco.com] Chem. Descrip.: Modified food starch,and Norbixin See Food starch, modified Uses: Colorant in baked goods and low-pH beverages to achieve yellow to orange-red colors Features: Acid-stable Properties: Orange fine powd.; sol. in aq. systems @ pH 2-14 AFC AS 920 [Danisco http://www.danisco.com] Chem. Descrip.: Annatto tree extract (Bixa orellana) in a carrier of polysorbate 80, 36

Part I: Trade Name Reference propylene glycol, and potassium hydroxide See Annatto (Bixa orellana) extract Uses: Antiprecipitant, colorant in cheese prods., beverages, and confections Properties: Liq. AFC OS 460 [Danisco http://www.danisco.com] Chem. Descrip.: Annatto tree extract (Bixa orellana) in soybean oil, propylene glycol, and potassium hydroxide See Annatto (Bixa orellana) extract; Potassium hydroxide; Soybean (Glycine soja) oil Uses: Colorant for cheese prods., snack foods, beverages, and confections AFC OWS 550 [Danisco http://www.danisco.com] Chem. Descrip.: Annatto tree extract (Bixa orellana), in propylene glycol, vegetable oil, glyceryl oleate, and potassium hydroxide See Annatto (Bixa orellana) extract Uses: Colorant for baked goods, process cheese and cheese prods., and confections Regulatory: FDA 21CFR §73.30; DOT nonregulated; SARA acute health hazard; Canada DSL, Australia AICS, Japan MITI listed or exempt Properties: Brn. visc. liq.; char. odor; sol. in oil; disp. in water; sp.gr. 1.0; b.p. 187-229 C; flash pt. (CC) > 93 C Toxicology: Can cause irritation to eyes, skin; inh. of mists may cause upper respiratory tract irritation; ing. may cause nausea, abdominal pain; may cause allergic reactions; TSCA listed Precaution: Will burn Hazardous Decomp. Prods.: Combustion: COx NFPA: Health 2, Flammability 1, Reactivity 0 Storage: Store in a sanitary, dry, cool area in tightly closed containers; avoid freezing AFC WOS 550 [Danisco http://www.danisco.com] Chem. Descrip.: Annatto tree extract (Bixa orellana), propylene glycol, glyceryl oleate, potassium hydroxide See Annatto (Bixa orellana) extract Uses: Colorant for baked goods, process cheese and cheese prods., ice cream, and confections Properties: Water-sol. AFC WS 445 [Danisco http://www.danisco.com] Chem. Descrip.: Annatto tree extract (Bixa orellana), water, potassium hydroxide, Handbook of Food Additives, Third Edition

castor oil (≤ 0.55%) See Annatto (Bixa orellana) extract; Castor (Ricinus communis) oil Uses: Colorant for baked goods, cheeses and cheese prods., cereals, snack foods, coffee creamers, sausage casings, seasoning, and ice cream Properties: Water-sol. AFC WS 890 [Danisco http://www.danisco.com] Chem. Descrip.: Annatto tree extract (Bixa orellana), water, potassium hydroxide, castor oil (≤ 0.5%) See Annatto (Bixa orellana) extract; Castor (Ricinus communis) oil Uses: Colorant for baked goods, cheeses and cheese prods., cereals, snack foods, coffee creamers, sausage casings, seasoning, and ice cream Properties: Sol. in water AFC WS 4600P [Danisco http://www.danisco.com] Chem. Descrip.: Annatto tree extract (Bixa orellana), potassium carbonate, potassium hydroxide See Annatto (Bixa orellana) extract Uses: Colorant for baked goods, cereals, snack foods, seasonings Properties: Powd.; sol. in water Agar Agar NF MK-80-B Powdered [Frutarom http://www.frutarom.com] Chem. Descrip.: Agar agar See Agar CAS 9002-18-0; EINECS/ELINCS 232-658-1 Uses: Emulsifier, stabilizer, gellant for chiffon pies, meringues, pie fillings, icings, toppings, cookies, Neufchatel cream cheeses, yogurt, chocolate milk drinks, sherbets, jelly candies, sweets, poultry/meat canning, jams; antistaling agent for breads Properties: Water-sol. Agar Agar NF S-100 Powdered [Frutarom http://www.frutarom.com] Chem. Descrip.: Agar agar See Agar CAS 9002-18-0; EINECS/ELINCS 232-658-1 Uses: Emulsifier, stabilizer, gellant for chiffon pies, meringues, pie fillings, icings, toppings, cookies, Neufchatel cream cheeses, yogurt, chocolate milk drinks, sherbets, jelly candies, sweets, poultry/meat canning, jams; antistaling agent for breads 37

Part I: Trade Name Reference Properties: Water-sol. Agar Agar NF S-150-B Powdered [Frutarom http://www.frutarom.com] Chem. Descrip.: Agar agar See Agar CAS 9002-18-0; EINECS/ELINCS 232-658-1 Uses: Emulsifier, stabilizer, gellant for chiffon pies, meringues, pie fillings, icings, toppings, cookies, Neufchatel cream cheeses, yogurt, chocolate milk drinks, sherbets, jelly candies, sweets, poultry/meat canning, jams; antistaling agent for breads Properties: Water-sol. Agar Agar S-100 [Frutarom http://www.frutarom.com] Chem. Descrip.: Agar agar See Agar CAS 9002-18-0; EINECS/ELINCS 232-658-1 Uses: Emulsifier, stabilizer, gellant for chiffon pies, meringues, pie fillings, icings, toppings, cookies, Neufchatel cream cheeses, yogurt, chocolate milk drinks, sherbets, jelly candies, sweets, poultry/meat canning, jams; antistaling agent for breads Properties: Water-sol. Agnique FOH SA-20 [Cognis/Chems. Group http://www.cognis-us.com] Chem. Descrip.: Steareth-20 CAS 9005-00-9 Uses: Emulsifier for fruit coatings Regulatory: EPA exempt Properties: Gardner 1 solid; sol. in water, xylene; HLB 15.3; m.p. 40 C; cloud pt. 91 C (5% saline); flash pt. 460 F; nonionic Agnique GLY 96 [Cognis/Chems. Group http://www.cognis-us.com] Chem. Descrip.: Glycerin CP/USP CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Visc. modifier, flavor enhancer, solvent, humectant, thickener, and solubilizer in foods Regulatory: EPA-exempt; SARA nonreportable Properties: Water-wh. visc. liq.; odorless; sol. in water; sp.gr. 1.2517; m.p. 18 C; b.p. 171 C; pour pt. 18 C; flash pt. (CC) 199 C; 96.0% min. glycerol Toxicology: TLV:TWA 10 mg/m3 (mist); LD50 (oral, rat) 12.6 g/kg; mild eye irritant, moderate skin irritant; inhalation of mist may cause respiratory irritation; TSCA listed Storage: Store in cool, dry, well-ventilated area; avoid excessive heat, open flames; incompat. Handbook of Food Additives, Third Edition

with strong acids and oxidizers Agnique GLY 99-U [Cognis/Chems. Group http://www.cognis-us.com] Chem. Descrip.: Glycerin CP/USP CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Visc. modifier, flavor enhancer, solvent, humectant, thickener, and solubilizer in foods Regulatory: EPA exempt Properties: Water-wh. visc. liq.; odorless; sol. in water; sp.gr. 1.2607; m.p. 18 C; b.p. 171 C; pour pt. 18 C; flash pt. (CC) 199 C; 99.5% min. glycerol Toxicology: TLV:TWA 10 mg/m3 (mist); LD50 (oral, rat) 12.6 g/kg; mild eye irritant, moderate skin irritant; inhalation of mist may cause respiratory irritation Storage: Store in cool, dry area; avoid excessive heat, open flames; incompat. with strong acids and oxidizers Ajax® [Innophos http://www.innophos.com] Chem. Descrip.: Monocalcium phosphate monohydrate FCC See Calcium phosphate monobasic monohydrate CAS 10031-30-8; EINECS/ELINCS 231-837-1 Uses: Leavening agent for baking powd., selfrising flour, pancake flour, prepared mixes; ingred. in bread improvers, mfg. of cookies, crackers; acidulant in bread; acidulant and buffer in dry beverage mixes Regulatory: FDA 21CFR §182.1217 Properties: Brilliant wh. free-flowing cryst.; 93% through 100 mesh, 12% through 200 mesh; m.w. 252.2; bulk dens. 71 lb/ft3; neutralizing value 80; pH 3.7 (1%); 15.9-17% assay (Ca) Toxicology: LD50 (oral, rat) 17500 mg/kg; TSCA listed NFPA: Health 1, Flammability 0, Reactivity 0 Storage: 2 yr. shelf life; store in cool, dry place in closed containers Ajitide™ GMP [Ajinomoto USA http://www.ajinomoto-usa.com; http://www.ajichem.com] Chem. Descrip.: Disodium 5' guanlyate See Disodium guanylate Chem. Analysis: Arsenic ≤ 1 mg/kg; heavy metals < 10 mg/kg; lead < 10 mg/kg Uses: Flavor enhancer for foods Properties: Colorless to wh. crystals or powd.; odorless; char. taste; m.w. 147.19; pH 7.0-8.5 Ajitide™ I+G [Ajinomoto USA http://www.ajinomoto-usa.com; 38

Part I: Trade Name Reference http://www.ajichem.com] Chem. Descrip.: Disodium 5' inosinate and Disodium 5' guanlyate See Disodium guanylate; Disodium inosinate Chem. Analysis: Arsenic < 1 mg/kg; heavy metals < 10 mg/kg; lead < 10 mg/kg Uses: Flavor enhancer for foods Properties: Colorless to wh. crystals or powd.; odorless; char. taste; pH 7.0-8.5 (1 in 20 sol'n) Ajitide™ IMP [Ajinomoto USA http://www.ajinomoto-usa.com; http://www.ajichem.com] Chem. Descrip.: Disodium 5' inosinate See Disodium inosinate Chem. Analysis: Heavy metals 10 mg/kg max.; lead 10 mg/kg max.; barium 0.015% max.; arsenic 1 mg/kg max. Uses: Flavor enhancer for foods Features: Suppresses harsh flavors; synergistic with glutamates Properties: Colorless or wh. crystals or powd.; odorless; char. taste; m.w. 392.17; pH 7.0-8.5 (1:20 sol'n) Akorex C [Aarhus Karlshamn A/S http://www.aak.com/] Chem. Descrip.: Partially hydrogenated canola oils See Hydrogenated canola oil CAS 68334-28-1 Uses: Used as spray oil, in bakery prods., nutritional snacks Properties: Iodine no. 84 Akucell® AF 0305 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Purified sodium carboxymethyl cellulose See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Stabilizer, thickener, crystallization retarder, moisture binder, fat absorp. reducer for foodstuffs (dairy prods., ice cream, frozen desserts, sauces, bakery prods., beverages, deep-frozen and fried prods.) Regulatory: DOT not regulated; E-466 compliance; FDA 21 CFR GRAS; Canada DSL Properties: Off-wh. free-flowing powd.; odorless; 99.5% min. through 35 mesh; 60% max. through 100 mesh; sol. in water; bulk dens. 500-800 g/l; visc. 300-600 mPa·s; pH 6.5-8.5 (1% sol'n.); 99.5% min. act.; 5% conc. Toxicology: LD50 (oral, rat) 15,000-27,000 mg/kg; TSCA listed Handbook of Food Additives, Third Edition

Hazardous Decomp. Prods.: Burning produces NOx Storage: Keep closed, cool, and dry in orig. package Akucell® AF 0705 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Purified sodium carboxymethyl cellulose See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Stabilizer, thickener, crystallization retarder, moisture binder, fat absorp. reducer for foodstuffs (dairy prods., ice cream, frozen desserts, sauces, bakery prods., beverages, deep-frozen and fried prods.) Regulatory: DOT not regulated; E-466 compliance; FDA 21 CFR GRAS; Canada DSL Properties: Off-wh. free-flowing powd.; 99.5% min. through 35 mesh; 60% max. through 100 mesh; sol. in water; sp.gr. 1.5; bulk dens. 500800 g/l; visc. 500-2500 mPa·s; pH 6.5-8.5 (1% sol'n.); 99.5% min. act.; 4% conc. Toxicology: LD50 (oral, rat) 15,000-27,000 mg/kg; TSCA listed Hazardous Decomp. Prods.: Burning produces NOx Storage: Keep closed, cool, and dry in orig. package Akucell® AF 1505 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Purified sodium carboxymethyl cellulose See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Stabilizer, thickener, crystallization retarder, moisture binder, fat absorp. reducer for foodstuffs (dairy prods., ice cream, frozen desserts, sauces, bakery prods., beverages, deep-frozen and fried prods.) Regulatory: DOT not regulated; E-466 compliance; FDA 21 CFR GRAS; Canada DSL Properties: Off-wh. free-flowing powd.; 99.5% min. through 35 mesh; 60% max. through 100 mesh; sol. in water; sp.gr. 1.5; bulk dens. 500800 g/l; visc. 1000-4000 mPa·s; pH 6.5-8.5 (1% sol'n.); 99.5% min. act.; 3% conc. Toxicology: LD50 (oral, rat) 15,000-27,000 mg/kg; TSCA listed Hazardous Decomp. Prods.: Burning produces NOx 39

Part I: Trade Name Reference Storage: Keep closed, cool, and dry in orig. package Akucell® AF 1605 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Purified sodium carboxymethyl cellulose See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Stabilizer, thickener, crystallization retarder, moisture binder, fat absorp. reducer for foodstuffs (dairy prods., ice cream, frozen desserts, sauces, bakery prods., beverages, deep-frozen and fried prods.) Regulatory: DOT not regulated; E-466 compliance; FDA 21 CFR GRAS; Canada DSL Properties: Off-wh. free-flowing powd.; 99.5% min. through 35 mesh; 60% max. through 100 mesh; sol. in water; sp.gr. 1.5; bulk dens. 500800 g/l; visc. 1800-5000 mPa·s; pH 6.5-8.5 (1% sol'n.); 99.5% min. act.; 3% conc. Toxicology: LD50 (oral, rat) 15,000-27,000 mg/kg; TSCA listed Hazardous Decomp. Prods.: Burning produces NOx Storage: Keep closed, cool, and dry in orig. package Akucell® AF 1705 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Purified sodium carboxymethyl cellulose See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Stabilizer, thickener, crystallization retarder, moisture binder, fat absorp. reducer for foodstuffs (dairy prods., ice cream, frozen desserts, sauces, bakery prods., beverages, deep-frozen and fried prods.) Regulatory: DOT not regulated; E-466 compliance; FDA 21 CFR GRAS; Canada DSL Properties: Off-wh. free-flowing powd.; 99.5% min. through 35 mesh; 60% max. through 100 mesh; sol. in water; sp.gr. 1.5; bulk dens. 500800 g/l; visc. 500-800 mPa·s; pH 6.5-8.5 (1% sol'n.); 99.5% min. act.; 2% conc. Toxicology: LD50 (oral, rat) 15,000-27,000 mg/kg; TSCA listed Hazardous Decomp. Prods.: Burning produces NOx Storage: Keep closed, cool, and dry in orig. package Handbook of Food Additives, Third Edition

Akucell® AF 1985 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Purified sodium carboxymethyl cellulose See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Stabilizer, thickener, crystallization retarder, moisture binder, fat absorp. reducer for foodstuffs (dairy prods., ice cream, frozen desserts, sauces, bakery prods., beverages, deep-frozen and fried prods.) Regulatory: DOT not regulated; E-466 compliance; FDA 21 CFR GRAS; Canada DSL Properties: Off-wh. free-flowing powd.; 99.5% min. through 35 mesh; 60% max. through 100 mesh; sol. in water; sp.gr. 1.5; bulk dens. 500800 g/l; visc. 800-1600 mPa·s; pH 6.5-8.5 (1% sol'n.); 99.5% min. act.; 2% conc. Toxicology: LD50 (oral, rat) 15,000-27,000 mg/kg; TSCA listed Hazardous Decomp. Prods.: Burning produces NOx Storage: Keep closed, cool, and dry in orig. package Akucell® AF 2085 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Purified sodium carboxymethyl cellulose See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Stabilizer, thickener, crystallization retarder, moisture binder, fat absorp. reducer for foodstuffs (dairy prods., ice cream, frozen desserts, sauces, bakery prods., beverages, deep-frozen and fried prods.) Regulatory: DOT not regulated; E-466 compliance; FDA 21 CFR GRAS; Canada DSL Properties: Off-wh. free-flowing powd.; 99.5% min. through 35 mesh; 60% max. through 100 mesh; sol. in water; sp.gr. 1.5; bulk dens. 500800 g/l; visc. 1600-3200 mPa·s; pH 6.5-8.5 (1% sol'n.); 99.5% min. act.; 2% conc. Toxicology: LD50 (oral, rat) 15,000-27,000 mg/kg; TSCA listed Hazardous Decomp. Prods.: Burning produces NOx Storage: Keep closed, cool, and dry in orig. package

40

Part I: Trade Name Reference Akucell® AF 2085F [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Purified sodium carboxymethyl cellulose See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Stabilizer, thickener, crystallization retarder, moisture binder, fat absorp. reducer for foodstuffs (dairy prods., ice cream, frozen desserts, sauces, bakery prods., beverages, deep-frozen and fried prods.) Properties: Off-wh. free-flowing powd.; 99.5% min. through 35 mesh; 60% max. through 100 mesh; sol. in water; sp.gr. 1.5; bulk dens. 500800 g/l; visc. 1600-3200 mPa·s; pH 6.5-8.5 (1% sol'n.) Use Level: 0.5-0.7% (yogurt drinks) Toxicology: LD50 (oral, rat) 15,000-27,000 mg/kg Hazardous Decomp. Prods.: Burning produces NOx Storage: Keep closed, cool, and dry in orig. package Akucell® AF 2205 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Purified sodium carboxymethyl cellulose See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Stabilizer, thickener, crystallization retarder, moisture binder, fat absorp. reducer for foodstuffs (dairy prods., ice cream, frozen desserts, sauces, bakery prods., beverages, deep-frozen and fried prods.) Regulatory: DOT not regulated; E-466 compliance; FDA 21 CFR GRAS; Canada DSL Properties: Off-wh. free-flowing powd.; 99.5% min. through 35 mesh; 60% max. through 100 mesh; sol. in water; sp.gr. 1.5; bulk dens. 500800 g/l; visc. 2500-4500 mPa·s; pH 6.5-8.5 (1% sol'n.); 99.5% min. act.; 2% conc. Toxicology: LD50 (oral, rat) 15,000-27,000 mg/kg; TSCA listed Hazardous Decomp. Prods.: Burning produces NOx Storage: Keep closed, cool, and dry in orig. package Akucell® AF 2405 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Purified sodium Handbook of Food Additives, Third Edition

carboxymethyl cellulose See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Stabilizer, thickener, crystallization retarder, moisture binder, fat absorp. reducer for foodstuffs (dairy prods., ice cream, frozen desserts, sauces, bakery prods., beverages, deep-frozen and fried prods.) Regulatory: DOT not regulated; E-466 compliance; FDA 21 CFR GRAS; Canada DSL Properties: Off-wh. free-flowing powd.; 99.5% min. through 35 mesh; 60% max. through 100 mesh; sol. in water; sp.gr. 1.5; bulk dens. 500800 g/l; visc. 6500-11,000 mPa·s; pH 6.5-8.5 (1% sol'n.); 99.5% min. act.; 2% conc. Toxicology: LD50 (oral, rat) 15,000-27,000 mg/kg; TSCA listed Hazardous Decomp. Prods.: Burning produces NOx Storage: Keep closed, cool, and dry in orig. package Akucell® AF 2782 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Purified sodium carboxymethyl cellulose See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Stabilizer, thickener, crystallization retarder, moisture binder, fat absorp. reducer for foodstuffs (dairy prods., ice cream, frozen desserts, sauces, bakery prods., beverages, deep-frozen and fried prods.) Regulatory: DOT not regulated; E-466 compliance; FDA 21 CFR GRAS; Canada DSL Properties: Off-wh. free-flowing powd.; 98% min. through 60 mesh; sol. in water; sp.gr. 1.5; bulk dens. 500-800 g/l; visc. 1600-3200 mPa·s; pH 6.5-8.5 (1% sol'n.) Toxicology: LD50 (oral, rat) 15,000-27,000 mg/kg; TSCA listed Hazardous Decomp. Prods.: Burning produces NOx Storage: Keep closed, cool, and dry in orig. package Akucell® AF 2785 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Purified sodium carboxymethyl cellulose See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 41

Part I: Trade Name Reference Uses: Stabilizer, thickener, crystallization retarder, moisture binder, fat absorp. reducer for foodstuffs (dairy prods., ice cream, frozen desserts, sauces, bakery prods., beverages, deep-frozen and fried prods.) Regulatory: DOT not regulated; E-466 compliance; FDA 21 CFR GRAS; Canada DSL Properties: Off-wh. free-flowing powd.; 99.5% min. through 35 mesh; 60% max. through 100 mesh; sol. in water; sp.gr. 1.5; bulk dens. 500800 g/l; visc. 1500-2500 mPa·s (1%); pH 6.58.5 (1% sol'n.); 99.5% min. act.; 1% conc. Use Level: 0.25% (soft ice cream); 0.10-0.30% (bakery prods.); 0.4-0.6% (deep frozen and fried prods.); 0.35% (creamy soups, sauces) Toxicology: LD50 (oral, rat) 15,000-27,000 mg/kg; TSCA listed Hazardous Decomp. Prods.: Burning produces NOx Storage: Keep closed, cool, and dry in orig. package Akucell® AF 2805 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Purified sodium carboxymethyl cellulose See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Stabilizer, thickener, crystallization retarder, moisture binder, fat absorp. reducer for foodstuffs (dairy prods., ice cream, frozen desserts, sauces, bakery prods., beverages, deep-frozen and fried prods.) Regulatory: DOT not regulated; E-466 compliance; FDA 21 CFR GRAS; Canada DSL Properties: Off-wh. free-flowing powd.; 99.5% min. through 35 mesh; 60% max. through 100 mesh; sol. in water; sp.gr. 1.5; bulk dens. 500800 g/l; visc. 2500-4500 mPa·s (1%); pH 6.58.5 (1% sol'n.); 99.5% min. act.; 1% conc. Use Level: 0.10-0.30% (bakery prods.); 0.40.6% (deep frozen and fried prods.) Toxicology: LD50 (oral, rat) 15,000-27,000 mg/kg; TSCA listed Hazardous Decomp. Prods.: Burning produces NOx Storage: Keep closed, cool, and dry in orig. package Akucell® AF 2982 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Purified sodium Handbook of Food Additives, Third Edition

carboxymethyl cellulose (99.5-100%) See Carboxymethylcellulose sodium Chem. Analysis: Moisture 8% max.; lead 3 ppm max.; sodium chloride 0.15% max.; heavy metals 10 ppm max. CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Stabilizer, thickener, crystallization retarder, moisture binder, fat absorp. reducer for foodstuffs (dairy prods., ice cream, frozen desserts, sauces, bakery prods., beverages, deep-frozen and fried prods.) Regulatory: DOT not regulated; E-466 compliance; FDA 21 CFR GRAS; Canada DSL Properties: Off-wh. free-flowing powd.; 98% min. through 60 mesh; sol. in water; sp.gr. 1.5; bulk dens. 500-800 g/l; visc. 5000-8000 mPa·s; autoignition temp. ≈ 250 C; pH 6.5-8.5 (1% sol'n.) Toxicology: LD50 (oral, rat) 15,000-27,000 mg/kg; TSCA listed Akucell® AF 2985 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Purified sodium carboxymethyl cellulose See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Stabilizer, thickener, crystallization retarder, moisture binder, fat absorp. reducer for foodstuffs (dairy prods., ice cream, frozen desserts, sauces, bakery prods., beverages, deep-frozen and fried prods.) Regulatory: DOT not regulated; E-466 compliance; FDA 21 CFR GRAS; Canada DSL Properties: Off-wh. free-flowing powd.; 99.5% min. through 35 mesh; 60% max. through 100 mesh; sol. in water; sp.gr. 1.5; bulk dens. 500800 g/l; visc. 5000-8000 mPa·s (1%); pH 6.58.5 (1% sol'n.); 99.5% min. act.; 1% conc. Toxicology: LD50 (oral, rat) 15,000-27,000 mg/kg; TSCA listed Hazardous Decomp. Prods.: Burning produces NOx Storage: Keep closed, cool, and dry in orig. package Akucell® AF 3085 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Purified sodium carboxymethyl cellulose See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 42

Part I: Trade Name Reference Uses: Stabilizer, thickener, crystallization retarder, moisture binder, fat absorp. reducer for foodstuffs (dairy prods., ice cream, frozen desserts, sauces, bakery prods., beverages, deep-frozen and fried prods.) Regulatory: DOT not regulated; E-466 compliance; FDA 21 CFR GRAS; Canada DSL Properties: Off-wh. free-flowing powd.; 99.5% min. through 35 mesh; 60% max. through 100 mesh; sol. in water; sp.gr. 1.5; bulk dens. 500800 g/l; visc. 8000-12,000 mPa·s (1%); pH 6.58.5 (1% sol'n.); 99.5% min. act.; 1% conc. Toxicology: LD50 (oral, rat) 15,000-27,000 mg/kg; TSCA listed Hazardous Decomp. Prods.: Burning produces NOx Storage: Keep closed, cool, and dry in orig. package Akucell® AF 3295 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: cellulose gum See Carboxymethylcellulose sodium Uses: Improves yield/bite, reduces syneresis in process meat; stabilizes proteins, release flavor, texturizer in fruit preparations; visc. control agent, volume increaser, moisture retention agent, freeze/thaw stabilizer in bakery prods.; body/mouthfeel,/flavor enhancer in beverages; mouthfeel enhancer, thickener, protein stabilizer, syneresis reducer in desserts; mouthfeel/body enhancer, suspension aid, temp. stabilizer in salad dressings, condiments, soups, sauces Regulatory: DOT not regulated; E-466 compliance; FDA 21 CFR GRAS; Canada DSL Properties: Sol. in water; visc. 6000-12,000 mPa·s Toxicology: TSCA listed Akwilox 133 [Am. Chem. Services] Chem. Descrip.: Brominated soybean oil CAS 68952-98-7 Uses: Visc. modifier in soft drinks Properties: Lt. amber liq.; bland odor, taste; sp.gr. 1.33; 100% act. Alanate Sodium Caseinate [Fonterra NZ Ingreds. http://www.fonterra.com] Chem. Descrip.: Sodium caseinate CAS 9005-46-3 Uses: Emulsifier, stabilizer for nutritional applics. Handbook of Food Additives, Third Edition

Albrite® Dicalcium Phosphate [Rhodia/Phosphorus Perf. Derivs.] Chem. Descrip.: Dicalcium phosphate anhyd. USP, FCC See Calcium phosphate dibasic CAS 7757-93-9; EINECS/ELINCS 231-826-1 Uses: Calcium and phosphorus source in foods for infants, invalids, and geriatric patients and in animal feeds Features: Noncombustible Regulatory: FDA 21CFR §182.1217, 182.8217; DOT nonregulated; SARA nonreportable; EU, UK compliance Properties: Wh. fine powd.; 3% on 325 mesh; odorless; tasteless; insol. in water; m.w. 136.06; 97-105% assay; 7-8.5% loss on ignition; 28.5-30.8% calcium as CaO Toxicology: LD50 (oral, rat) > 10,000 mg/kg; may cause eye irritation; may cause sl. transient skin irritation on prolonged contact; dusts may cause upper respiratory tract irritation; ing. of lg. amts. may cause abdominal cramps, nausea, vomiting, diarrhea; TSCA listed Hazardous Decomp. Prods.: None known HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Store in closed containers in cool, dry, sanitary area; protect packages from water and contamination Albrite® SAPP Food Grade [Albright & Wilson Australia http://www.albright.com.au] Chem. Descrip.: Sodium acid pyrophosphate See Sodium acid pyrophosphate CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: For nonleavening applics., e.g., potato processing, general purpose buffering and acidifying agent, meat processing, cheese emulsifying salt Properties: Wh. free-flowing powd.; 0.2% +250 µm particle size, 1% +150 µm; m.w. 221.94; pH 4.1 (1%); 98% acidity, 5% orthophosphate Toxicology: Avoid inhaling dust, prolonged skin contact Storage: Store in cool, dry place Albrite® STPP-F [Albright & Wilson Australia http://www.albright.com.au] Chem. Descrip.: Sodium tripolyphosphate, food grade See Pentasodium triphosphate CAS 7758-29-4; EINECS/ELINCS 231-694-5 Uses: Buffer, texturizer for processed meat, fish, and cheese; dispersant for fats; color retention aid Regulatory: FCC, Australian compliance 43

Part I: Trade Name Reference Properties: Wh. free-flowing powd.; 3% +210 µm particle size, 39% +75 µm; m.w. 367.86; dens. 1.0 g/ml; pH 9.7 (1%); 94% act. Toxicology: Avoid inhaling dust, prolonged contact with skin Storage: Store in cool, dry place to avoid caking Albrite® STPP-FC [Albright & Wilson Australia http://www.albright.com.au] Chem. Descrip.: Sodium tripolyphosphate, food grade See Pentasodium triphosphate CAS 7758-29-4; EINECS/ELINCS 231-694-5 Uses: Buffer, texturizer for processed meat, fish, and cheese; dispersant for fats; color retention aid Regulatory: FCC, Australian compliance Properties: Wh. coarse free-flowing powd.; 1% +500 µm particle size, 65% +75 µm; m.w. 367.86; dens. 0.55 g/ml; pH 9.7 (1%); 92% act. Toxicology: Avoid inhaling dust, prolonged contact with skin Storage: Store in cool, dry place to avoid caking Alcalase® [Novozymes A/S http://www.novozymes.com] Chem. Descrip.: Bacterial protease CAS 9014-01-1; EINECS/ELINCS 232-752-2 Uses: Enzyme used in foods to improve functional, nutritional, and flavoring props. of proteins (milk protein modification) Alcohol Surfin Plus [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Grain alcohol See Alcohol CAS 64-17-5; EINECS/ELINCS 200-578-6 Uses: Alcohol ingred. in beverages Features: Purest chemical and organoleptic props.; triple distilled Alcohol Warming - 3, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor enhancer for beverages Features: Makes 10 proof taste like 20 proof; gives the mouth warming and mouth presence of higher proof beverages; blends well with flavors Regulatory: GRAS; CFR §172.510; 21 CFR §101.22; kosher Properties: Colorless liq.; bland taste; sol. in PG, alcohol, flavor oils, water Use Level: 0.01% Alcohol Warming - 4, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor enhancer for beverages Features: Makes 10 proof taste like 20 proof; Handbook of Food Additives, Third Edition

gives the mouth warming and mouth presence of higher proof beverages Regulatory: GRAS; CFR §172.510; 21 CFR §101.22; kosher Properties: Colorless liq.; bland taste; sol. in PG, alcohol, flavor oils, water Use Level: 0.01% Alcohol Warming - 5, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor enhancer for beverages Features: Makes 10 proof taste like 20 proof; gives the mouth warming and mouth presence of higher proof beverages Regulatory: GRAS; CFR §172.510; 21 CFR §101.22; kosher Properties: Colorless to lt. yel. liq.; bland taste; sol. in PG, alcohol, flavor oils, water Use Level: 0.01% Alcohol Warming - 6, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor enhancer for beverages Features: Makes low proof alcohol taste like higher proof alcohol; gives the bite and mouth warming of higher proof beverages Regulatory: GRAS; CFR §172.510; 21 CFR §101.22; kosher Properties: Colorless to lt. yel. liq.; bland taste; sol. in PG, alcohol, flavor oils, water Use Level: 0.01% Alcolec® 30-A [Am. Lecithin http://www.americanlecithin.com] Chem. Descrip.: Lecithin with corn flour carrier See Corn (Zea mays) flour Uses: Emulsifier, conditioner, antisticking agent, shelf life extender, mixing aid for baked goods, yeast buns, pie crusts, cakes, cookies Features: Facilitates dough handling, improves blending and mixing Regulatory: Kosher approved Alcolec® BS [Am. Lecithin http://www.americanlecithin.com] Chem. Descrip.: Single bleached lecithin FCC CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: W/o emulsifier, wetting agent, dispersant, stabilizer, release agent, lubricant, foam suppressant, solubilizer for foods; choline source Regulatory: FDA 21CFR §184.1400, GRAS; kosher approved Properties: Gardner 14 max. liq.; acid no. 32 max.; HLB 4.0; nonionic; 1% max. moisture 44

Part I: Trade Name Reference Storage: 1 yr. shelf life in original unopened container Alcolec® F-100 [Am. Lecithin http://www.americanlecithin.com] Chem. Descrip.: De-oiled lecithin FCC CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier for foods; instantizing agent for milk powd., cocoa beverage powds., dessert powds., protein powds., gravy mixes, cake mixes, etc.; choline source Regulatory: FDA 21CFR §184.1400, GRAS; kosher approved Properties: Lt. tan/yel. powd., bland odor and taste; acid no. 36 max.; HLB 8.0; 1% max. moisture Use Level: 0.2-0.9% (as instantizer) Storage: Store below 25 C; 1 yr. shelf life in original, unopened container Alcolec® FF-100 [Am. Lecithin http://www.americanlecithin.com] Chem. Descrip.: De-oiled lecithin FCC CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier for foods; instantizing agent for milk powd., cocoa beverage powds., dessert powds., protein powds., gravy mixes, cake mixes, etc.; choline source Regulatory: FDA 21CFR §184.1400, GRAS; kosher approved Properties: Lt. tan/yel. fine powd., bland odor and taste; acid no. 36 max.; HLB 8.0; 1% max. moisture Use Level: 0.2-0.9% as instantizer Storage: Store below 25 C; 1 yr. shelf life in original, unopened container Alcolec® Granules [Am. Lecithin http://www.americanlecithin.com] Chem. Descrip.: Lecithin FCC CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Wetting agent, release agent, o/w emulsifier, stabilizer, diet supplement in foods; instantizing agent for milk powd., cocoa beverage powds., protein powds., gravy mixes, cake mixes, etc.; choline source Regulatory: FDA 21CFR §184.1400, GRAS; kosher approved Properties: Lt. tan/yel. gran., bland odor and taste; disp. in water; sp.gr. 0.5; acid no. 36 max.; HLB 8.0; nonionic; 97% act., 1% max. moisture Environmental: biodegradable Precaution: Avoid sources of heat Handbook of Food Additives, Third Edition

Hazardous Decomp. Prods.: None Storage: Store below 25 C; 1 yr. shelf life in original, unopened container Alcolec® HWS [Am. Lecithin http://www.americanlecithin.com] Chem. Descrip.: Hydroxylated lecithin in a wheat starch carrier See Wheat (Triticum vulgare) starch Uses: Improves pie crust, cakes, cake mixes, yeast-raised doughs; gluten conditioner; antisticking agent in prod. of biscuits, cookies, sugar wafers, cones Regulatory: Kosher approved Properties: Tan powd.; 1.2-1.5% oil content Use Level: 0.5-2.0% Storage: Store at 60-90 F; 1 yr. shelf life in original, unopened container Alcolec® PG [Am. Lecithin http://www.americanlecithin.com] Chem. Descrip.: Oil-free lecithin containing 97% phospholipids CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier for foods Features: Virtually oil-free Regulatory: FDA 21CFR §184.1400, GRAS; kosher approval Properties: Sl. yel. waxy gran.; 1% max. moisture Storage: Store below 25 C; protect from light and moisture; 1 yr. shelf life in original, unopened container Alcolec® PS 20 P [Am. Lecithin http://www.americanlecithin.com] Chem. Descrip.: powdered soybean Lecithin with Tricalciumphosphate (0.5% max.) as a flow agent See Calcium phosphate tribasic Chem. Analysis: 20% min. phosphatidylserine; 1.5% max. moisture CAS 8030-76-0; 7758-87-4; EINECS/ELINCS 310-129-7; 231-840-8 Uses: Wetting agent, release agent, o/w emulsifier, stabilizer, nutritional supplements Regulatory: FDA §21 CFR 184.1400 GRAS Properties: Lt. tan/yel. powd.; disp. in water and paraffin (50 g/l); mild typical odor; dens. 300 C; 100% act. Toxicology: Prolonged contact with skin, eyes may cause some irritation Storage: 1 yr. when stored @ < 35 C in unopened container Antifoam C100K [Basildon Chem. Co. Ltd. http://www.baschem.co.uk] Chem. Analysis: Silica content 6% Uses: Antifoam for wide variety of food processes including adhesives, deep fat frying, edible oil processing, molasses, paper coating, soft drink manufacturing, sugar refining Regulatory: Kosher Properties: Translucent grey liq.; tasteless; sl. odor; sp.gr. 1.0; flash pt. > 300 C; 100% act. Toxicology: Prolonged contact with skin, eyes may cause some irritation Storage: 1 yr. when stored @ < 35 C in unopened container Antifoam C100N [Basildon Chem. Co. Ltd. http://www.baschem.co.uk] Uses: Antifoam for food Regulatory: Acceptable under the food regulations of UK, USA, an many other countries Properties: Translucent liq.; tasteless; sl. odor; sp.gr. 1.0; visc. 600 cP; flash pt. > 315 C; 100% act. Toxicology: Prolonged contact with skin, eyes may cause some irritation Storage: 1 yr. when stored @ < 35 C in unopened container Antifoam E 100 conc. [Bayer http://www.bayerus.com] Chem. Descrip.: Monoglycerides and diglycerides of fatty acids 60

Part I: Trade Name Reference Chem. Analysis: Ash 0.5% max. Uses: Antifoam for extraction of sugar, feeding yeast beer yeast, confectionery mfg., fruit processing Properties: Yellowish liq.; weak odor; not misc. in water; dens. 0.93-0.96; visc. 235 mPa·s min.; vapor pressure 100 mbar max.; b.p. 190 C; setting pt. ≈ 3 C; flash pt. 200 C; ignition pt. ≈ 400 C; pH 5-6 (1% in water); iodine no. 7383; sapon. no. 154-162; peroxide no. 6 max.; acid no. 2 max. Antifoam F5 [Basildon Chem. Co. Ltd. http://www.baschem.co.uk] Chem. Analysis: Silica content 5% Uses: Antifoam for aq. food processing applics. including fermentation processes, jam mfg.; low-foam washing formulations, paper coating, pickle processing, potato chip mfg., soft drink mfg., sugar molasses, vinegar mfg., wine mfg. Features: Outstanding reliability, versatility; highly effective in foam control; acceptable under UK, USA and many other countries food regulations; available in emulsion form Properties: Off-wh. visc. emulsion; sp.gr. 1.0 Toxicology: Prolonged contact with skin, eyes may cause some irritation Storage: 1 yr. when stored @ < 35 C in unopened container Antifoam FD20P [Basildon Chem. Co. Ltd. http://www.baschem.co.uk] Chem. Analysis: Silicone 20% Uses: Antifoam for brewing, food processing applics. Features: Outstanding reliability, versatility; highly effective; acceptable under UK, USA and many other countries' food regulations; available in emulsion form; easily extracted from beer by filtration Properties: Off-wh. emulsion; sp.gr. 1.0 Toxicology: Prolonged contact with skin, eyes may cause some irritation Storage: 1 yr. when stored @ < 35 C in unopened container Antifoam FD30 [Basildon Chem. Co. Ltd. http://www.baschem.co.uk] Chem. Analysis: Silicone 30% Uses: Antifoam for brewing, food processing applics. Features: Outstanding reliability, versatility; highly effective; acceptable under UK, USA and many other countries' food regulations; Handbook of Food Additives, Third Edition

available in emulsion form Properties: Off-wh. emulsion; sp.gr. 1.0 Toxicology: Prolonged contact with skin, eyes may cause some irritation Storage: 1 yr. when stored @ < 35 C in unopened container Antifoam FD30K [Basildon Chem. Co. Ltd. http://www.baschem.co.uk] Chem. Analysis: Silicone 30% Uses: Antifoam for aq. food processing applics. including fermentation processes, jam mfg., potato chip mfg., soft drink mfg., sugar molasses, vinegar mfg. wine mfg. Features: Outstanding reliability, versatility; highly effective in foam control; acceptable under UK, USA and many other countries food regulations; available in emulsion form Properties: Off-wh. emulsion; sp.gr. 1.0 Toxicology: Prolonged contact with skin, eyes may cause some irritation Storage: 1 yr. when stored @ < 35 C in unopened container Antifoam FD30P [Basildon Chem. Co. Ltd. http://www.baschem.co.uk] Chem. Analysis: Silicone 30% Uses: Antifoam for food processing applics. Features: Outstanding reliability, versatility; highly effective; acceptable under UK, USA and many other countries' food regulations; available in emulsion form Properties: Off-wh. emulsion; sp.gr. 1.0 Toxicology: Prolonged contact with skin, eyes may cause some irritation Storage: 1 yr. when stored @ < 35 C in unopened container Antifoam FD50 [Basildon Chem. Co. Ltd. http://www.baschem.co.uk] Chem. Analysis: Silicone 50% Uses: Antifoam for bottle washing, brewing, fermentation processes, jam mfg., potato chip mfg., sugar beet processing, sugar molasses, vegetable processing, wine mfg. Features: Outstanding reliability, versatility; highly effective; acceptable under UK, USA and many other countries' food regulations; available in emulsion form Properties: Off-wh. emulsion; sp.gr. 1.0 Toxicology: Prolonged contact with skin, eyes may cause some irritation Storage: 1 yr. when stored @ < 35 C in unopened container; do not allow to freeze Antifoam FDK [Basildon Chem. Co. Ltd. 61

Part I: Trade Name Reference http://www.baschem.co.uk] Chem. Analysis: Silicone 10% Uses: Antifoam for aq. food processing applics. including animal feeds, fermentation processes, jam mfg.; low-foam washing formulations, paper coating, pet food mfg., potato chip mfg., soft drink mfg., sugar molasses, vinegar mfg. wine mfg. Features: Outstanding reliability, versatility; highly effective in foam control; acceptable under UK, USA and many other countries food regulations; available in emulsion form Properties: Off-wh. emulsion; sp.gr. 1.0 Toxicology: Prolonged contact with skin, eyes may cause some irritation Storage: 1 yr. when stored @ < 35 C in unopened container Antifoam FDP [Basildon Chem. Co. Ltd. http://www.baschem.co.uk] Uses: Antifoam for food Features: Designed for durability; stable to high shear; outstanding reliability, versatility; highly effective; acceptable under UK, USA and many other countries' food regulations Properties: Off-wh. emulsion; sp.gr. 1.0 Toxicology: Prolonged contact with skin, eyes may cause some irritation Storage: 1 yr. when stored @ < 35 C in unopened container Antifoam FG10 [Basildon Chem. Co. Ltd. http://www.baschem.co.uk] Chem. Analysis: Silicone 10% Uses: Antifoam for food Features: Designed for durability; stable to high shear; outstanding reliability, versatility; highly effective; acceptable under UK, USA and many other countries' food regulations Properties: Off-wh. emulsion; sp.gr. 1.0 Toxicology: Prolonged contact with skin, eyes may cause some irritation Storage: 1 yr. when stored @ < 35 C in unopened container Antifoam FG50 [Basildon Chem. Co. Ltd. http://www.baschem.co.uk] Chem. Analysis: Silicone 50% Uses: Antifoam for food processing applics. Features: Outstanding efficiency, versatility; economical; available in emulsion form; alkali resistant Properties: Off-wh. emulsion; sp.gr. 1.0 Toxicology: Prolonged contact with skin, eyes may cause some irritation Handbook of Food Additives, Third Edition

Storage: 1 yr. when stored @ < 35 C in unopened container Antispumin® ZU [Stockhausen http://www.stockhausen-inc.com/] Chem. Descrip.: Ethoxylated/propoxylated fatty alcohols Uses: Defoamer for cheese factory effluent, dairy effluent, pectin prod. effluent, beet sugar extraction Properties: Yel. sl. cloudy oily visc. liq., typ. odor; forms unstable emulsion in water; sp.gr. 0.92; visc. 100 cp; b.p. 412 F; pour pt. -30 C; flash pt. 323 F; pH 5.5 (10%); nonionic; 100% act. Toxicology: Skin irritant on prolonged contact Antrancine® 14 [Jan Dekker BV http://www.jandekker.com/] Chem. Descrip.: BHT and sunflower oil See Sunflower (Helianthus annuus) seed oil CAS 128-37-0; 8001-21-6; EINECS/ELINCS 204881-4; 232-273-9 Uses: Antioxidant in chewing gum Antrancine® 19 [Jan Dekker BV http://www.jandekker.com/] Chem. Descrip.: Propyl gallate, citric acid and propylene glycol CAS 121-79-9; 77-92-9; 57-55-6; EINECS/ELINCS 204-498-2; 201-069-1; 200338-0 Uses: Antioxidant for use in food Antrancine® 20 CH-P [Jan Dekker BV http://www.jandekker.com/] Chem. Descrip.: BHA, propylgallate, citric acid and propylene glycol See Propyl gallate CAS 25013-16-5; 121-79-9; 77-92-9; 57-55-6; EINECS/ELINCS 246-563-8; 204-498-2; 201069-1; 200-338-0 Uses: Antioxidant for fish oils Antrancine® 25 [Jan Dekker BV http://www.jandekker.com/] Chem. Descrip.: BHA and sunflower oil See Sunflower (Helianthus annuus) seed oil CAS 25013-16-5; 8001-21-6; EINECS/ELINCS 246-563-8; 232-273-9 Uses: Antioxidant in chewing gum Antrancine® 52 [Jan Dekker BV http://www.jandekker.com/] Chem. Descrip.: BHA, BHT and sunflower oil See Sunflower (Helianthus annuus) seed oil CAS 25013-16-5; 128-37-0; 8001-21-6; EINECS/ELINCS 246-563-8; 204-881-4; 232273-9 62

Part I: Trade Name Reference Uses: Antioxidant for use in foods Antrancine® 55 [Jan Dekker BV http://www.jandekker.com/] Chem. Descrip.: BHA, BHT and sunflower oil See Sunflower (Helianthus annuus) seed oil CAS 25013-16-5; 128-37-0; 8001-21-6; EINECS/ELINCS 246-563-8; 204-881-4; 232273-9 Uses: Antioxidant for mayonnaise and dressings Antrancine® 220 [Jan Dekker BV http://www.jandekker.com/] Chem. Descrip.: TBHQ, citric acid and propylene glycol See t-Butyl hydroquinone CAS 1948-33-0; 77-92-9; 57-55-6; EINECS/ELINCS 217-752-2; 201-069-1; 200338-0 Uses: Antioxidant in biscuits, frying oils, shortenings, and vegetable oils Regulatory: Not approved for use within the EU Antrancine® 342 Plus [Jan Dekker BV http://www.jandekker.com/] Chem. Descrip.: Tocopherol, ascorbyl palmitate, lecithin and sunflower oil See Sunflower (Helianthus annuus) seed oil CAS 1406-18-4; 137-66-6; 8002-43-5; 8001-216; EINECS/ELINCS 215-798-8; 205-305-4; 232-307-2; 232-273-9 Uses: Antioxidant for use in foods AP™ 125 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Fully-refined paraffin wax See Paraffin wax (petroleum), clay-treated CAS 64742-43-4; EINECS/ELINCS 265-145-6 Uses: Lubricant, mold release, moisture resistance aid, retention aid, and thickener for foods Regulatory: 21CFR 172.886, 178.3710 Properties: Wh. waxy solid; m.p. 126 F AP™ 135 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Fully-refined paraffin wax See Paraffin wax (petroleum), clay-treated CAS 64742-43-4; EINECS/ELINCS 265-145-6 Uses: Lubricant, mold release, moisture resistance aid, retention aid, and thickener for foods Regulatory: 21CFR 172.886, 178.3710 Properties: Wh. waxy solid; m.p. 135 F AP™ 145 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Fully-refined paraffin wax See Paraffin wax (petroleum), clay-treated CAS 64742-43-4; EINECS/ELINCS 265-145-6 Handbook of Food Additives, Third Edition

Uses: Lubricant, mold release, moisture resistance aid, retention aid, and thickener for foods Regulatory: 21CFR 172.886, 178.3710 Properties: Wh. waxy solid; m.p. 145 F AP™ 150 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Fully-refined paraffin wax See Paraffin wax (petroleum), clay-treated CAS 64742-43-4; EINECS/ELINCS 265-145-6 Uses: Lubricant, mold release, moisture resistance aid, retention aid, and thickener for foods Regulatory: 21CFR 172.886, 178.3710 Properties: Wh. waxy solid; m.p. 150 F Apple esters - 1, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Nat. flavor in baked goods, beverages, sweet goods Regulatory: FDA GRAS; 21 CFR §172.510; 21 CFR §101.22; kosher Properties: Cl., colorless liq.; apple taste; sol. in PG, alcohol, oil, water Use Level: 0.01% Aquacoat® CPD [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Cellulose acetate phthalate aq. disp. USP/NF, Eur.Ph., JP CAS 9004-38-0 Uses: Enteric coating for nutritional prods. Features: Allows acid-sensitive substances to pass thru the stomach unaffected or to keep stomach-upsetting substances from releasing in the stomach; low visc.; nontacky Regulatory: GRAS; kosher Properties: Odorless; tasteless; visc. < 50 cp; pH 2-3; 19-27% CAP; 29-32% total solids Storage: 18 mos. shelf life when stored refrigerated @ 5 C; 9 mos. shelf life when stored @ ambient temps. Aquagel MP™ [Marcel Carrageenan http://www.marcel.com.ph] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Binder, appearance enhancer, texture improver, and fat-protein emulsion stabilzer for meat Features: Increases production yield; Improves texture, sliceability and mouthfeel of finished prod.; increases ability of meat to retain water during and after processing 63

Part I: Trade Name Reference Aquagel WD™ [Marcel Carrageenan http://www.marcel.com.ph] Chem. Descrip.: carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Gellant in crystal cl. and fruit pulp water dessert gels Features: Provides enzyme stability to gels; provides a complete range of texture from soft to elastic to brittle gels Aqualon® 7H0F [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Improves mouthfeel, body, and texture, controls ice crystal formation in sherbet, frozen breakfast drinks; thickener inhibiting syneresis, preventing shrinkage in pie fillings; thickener, suspending aid in reduced-calorie beverages Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol. Use Level: 0.05-0.2% (beverages), 0.1-0.5% (sherbet), 0.1-0.5% (pie fillings), 0.1-0.3% (frozen breakfast drinks) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 7H0XF [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener for eggnog Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol. Use Level: 0.1-0.3% (eggnog) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 7H3SF [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener for barbecue sauces, pickle relish; mouthfeel enhancer, bodying agent, texturizer, ice crystal control agent in sherbet, frozen breakfast drinks; thickener inhibiting syneresis, preventing shrinkage in pie fillings; stabilizer in jams/jellies Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol.; bulk dens. 0.65-0.95 Handbook of Food Additives, Third Edition

g/ml; visc. 1000-2800 cps; pH 6.5-8.5 (1%) Use Level: 0.05-0.1% (dietetic beverages), 0.10.5% (sherbet, pie fillings, barbecue sauces), 0.1-0.4% (jams), 0.1-0.7% (variegated syrup), 0.03-0.5% (instant hot cereal), 0.1-0.25% (sweet goods), 0.1-0.3% (breakfast drinks), 0.1-0.5% (meringues) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 7H3SXF [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Controls texture and sugar crystal size in frostings and icings; inhibits syneresis in puddings; thickener, improves mouthfeel, body in reduced-calorie cocoa mixes Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol. Use Level: 0.05-0.5% (frostings), 0.1-0.3% (puddings), 0.2-0.5% (cocoa mixes) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 7H4F [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Mouthfeel enhancer, bodying agent, texturizer, ice crystal control agent in ice cream; gravy thickener, processing aid in canned pet foods Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol.; bulk dens. 0.65-0.95 g/ml; visc. 3000-6000 cps; pH 6.5-8.5 (1%) Use Level: 0.1-0.25% (ice cream), 0.2-0.5% (canned pet food) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 7H4XF [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Improves mouthfeel, body, and texture, controls ice crystal formation in soft serve; gravy thickener, extrusion aid in dry pet foods Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol. Use Level: 0.1-0.5% (soft serve), 0.3-0.5% (pet 64

Part I: Trade Name Reference food) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 7HC4F [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Improves mouthfeel, body, and texture, controls ice crystal formation in ice cream, ice milk Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol. Use Level: 0.1-0.25% (ice cream), 0.1-0.5% (ice milk) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 7HCF [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Improves mouthfeel, body, and texture, controls ice crystal formation in ice cream, ice milk Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol. Use Level: 0.1-0.25% (ice cream), 0.1-0.5% (ice milk) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 7HF [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Mouthfeel enhancer, bodying agent, texturizer, ice crystal control agent in ice cream, soft serve; syneresis inhibitor in puddings; bodying agent in reduced-calorie spreads; suspending aid in syrups, fruit drinks; stabilizer; binder, oil/fat barrier Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol.; bulk dens. 0.65-0.95 g/ml; visc. 1500-3000 cps; pH 6.5-8.5 (1%) Use Level: 0.1-0.25% (ice cream), 0.1-0.5% (soft serve), 0.1-0.3% (puddings), 0.1-0.3% (spreads), 0.1-0.7% (variegated syrup), 0.10.3% (marshmallow topping), 0.1-0.4% (batters), 0.1-0.3% (cake dry mix), 0.1-0.25% (sweet goods), 0.1-0.4% (tortillas) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye Handbook of Food Additives, Third Edition

irritant; nonirritating to skin Aqualon® 7HXF [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Improves mouthfeel, body, and texture, controls ice crystal formation in ice cream; improves mouthfeel and body in bar mixes, breakfast drinks, fruit drink mix Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol. Use Level: 0.1-0.25% (ice cream), 0.1-0.3% (bar mixes), 0.2-0.8% (breakfast drinks, fruit drink mix) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 7LF [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener for table syrup; moisture retention aid, crystal size control agent in icings; binder and lubricant for animal feed pellets; mouthfeel enhancer, bodying agent in bar mixes, hot chocolate mix Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol.; bulk dens. 0.65-0.95 g/ml; visc. 50-200 cps; pH 6.5-8.5 (1%) Use Level: 0.05-0.5% (icings), 0.1-1.0% (syrup), 0.1-0.3% (bar mixes), 0.1-0.4% (hot chocolate mix), 0.05-0.1% (animal feed) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 7LXF [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Improves mouthfeel, body, flavor perception in breakfast drinks Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol. Use Level: 0.2-0.8% (breakfast drinks) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 7M8SF [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium 65

Part I: Trade Name Reference CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Moisture retention aid, texturizer, crystal size control agent in donuts and sweet goods icings Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol.; bulk dens. 0.65-0.95 g/ml; visc. 200-800 cps; pH 6.5-8.5 (1%) Use Level: 0.05-0.5% (icings) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 7MF [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener, stabilizer for marshmallow toppings; moisture retention aid, texturizer, crystal size control agent in icings; protein stabilizer in acidified milk; suspending aid, mouthfeel enhancer, bodying agent in frozen breakfast drinks Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol.; bulk dens. 0.65-0.95 g/ml; visc. 400-800 cps; pH 6.5-8.5 (1%) Use Level: 0.05-0.5% (icings), 0.1-0.3% (marshmallow topping), 0.2-0.3% (acidified milk), 0.1-0.3% (breakfast drinks) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 9H4F [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener for chocolate toppings Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol.; bulk dens. 0.65-0.95 g/ml; visc. 2500-6000 cps; pH 6.5-8.5 (1%) Use Level: 0.2-0.4% (chocolate topping) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 9H4XF [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener, suspending aid providing rapid visc. build in salad dressing mixes; moisture retention, extrusion aid in semimoist pet foods; improves flavor in breakfast drinks, fruit drink mix Regulatory: FDA 21CFR §182.1745, GRAS Handbook of Food Additives, Third Edition

Properties: Water-sol. Use Level: 0.05-0.2% (salad dressing mix), 0.20.4% (pet food), 0.1-0.3% (dry cake mixes), 0.2-0.8% (breakfast drinks, fruit drink mix) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 9M8F [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener for table syrup; binder, fat and oil barrier, suspending aid, visc. control agent for batter for deep-fat frying Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol.; bulk dens. 0.65-0.95 g/ml; visc. 400-800 cps; pH 6.5-8.5 (1%) Use Level: 0.1-1.0% (syrup), 0.1-0.4% (batter) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 9M8XF [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener improving mouthfeel in reduced-calorie cocoa mixes Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol. Use Level: 0.2-0.5% (cocoa mixes) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 9M31F [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener for syrups; mouthfeel enhancer, bodying agent, suspending agent in reduced-calorie beverages Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol.; bulk dens. 0.65-0.95 g/ml; visc. 1500-3100 cps; pH 6.5-8.5 (1%) Use Level: 0.05-0.2% (beverages), 0.1-1.0% (syrups) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin Aqualon® 9M31XF [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Cellulose gum See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 66

Part I: Trade Name Reference Uses: Thickener, suspending aid providing rapid visc. build in salad dressing mixes; improves mouthfeel in reduced-calorie cocoa mixes, fruit drink mix; binder, fat/oil barrier, suspending aid in batters for deep frying Regulatory: FDA 21CFR §182.1745, GRAS Properties: Water-sol. Use Level: 0.02-0.5% (cocoa mixes), 0.2-0.8% (fruit drink mix), 0.05-0.2% (salad dressing mix), 0.1-0.4% (batters) Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; nonirritating to skin

Uses: Migrating from cotton/cotton fabrics in dry food pkg. Regulatory: FDA 21CFR §175.105, 175.300, 176.170, 176.180, 182.70; OSHA hazardous; DOT not regulated; Canada DSL; SARA §302/304/313 nonreportable, §311/312 Fire Hazard; CERCLA, RCRA nonreportable Properties: Wh. to off-wh. powd.; odorless; water sol.; sp.gr. 1.59, 1.0068 (2%); bulk dens. 0.75 g/ml; visc. 15-30 cps (CMC-7L3T, 2%), 25-50 (CMC-7LT, 2%, CMC-7L1T, 4%), 80-200 cps (CMC-7L2T, 4%), 300-600 cps (CMC-7MT, 2%), 1600-3100 cps (CMC-7M31T, 2%); surf. tens. 71 dynes/cm (1%); ref. index 1.3355 (2%); pH 6.5-8.5 (1%); autoignition temp. > 698 F (dust); browning temp. 440 F Toxicology: May cause mild eye irritation; may cause skin irritation by abrasion; inh. may cause respiratory irritation; prolonged, repeated skin contact may cause sensitization; TSCA listed Environmental: biodeg. Precaution: Flamm. dust potential; wear safety glasses, impervious gloves, protective clothing; spills may be slippery; avoid generating dust Hazardous Decomp. Prods.: CO, CO2, smoke HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in cool, dry, well-ventilated area in closed container

Aqualon® Cellulose Gum [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Sodium carboxymethylcellulose, standard, food, and pharmaceutical grades See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Suspending agent for foods Regulatory: FDA 21CFR §182.1745, GRAS; DOT nonregulated; SARA §302/304/311/312/313 nonreportable Properties: Wh. to off-wh. gran. powd.; odorless; water-sol.; sp.gr. 1.59; 8% max. moisture Toxicology: LD50 (oral, rat) 27 g/kg; sl. eye irritant; may cause skin irritation by mech. abrasion; inh. of dust may cause respiratory tract irritation; repeated ing., skin contact may cause allergic reaction in susceptible individuals; TSCA listed Environmental: LC50 (rainbow trout or bluegill sunfish, 96 h) 100-1000 mg/l, pract. nontoxic Precaution: Flamm. dust; may cause flamm. dust-air mixts.; static charges may cause flash fire; avoid conditions that generate dust; spills may be slippery; keep away from heat, flame, sparks Hazardous Decomp. Prods.: CO, CO2, smoke HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in cool, dry, well-ventilated area; keep container closed when not in use; do not store indirect sunlight, or expose to UV radiation

Aqualon® N-7 [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Ethylcellulose NF, FCC CAS 9004-57-3 Uses: Color stabilizer for easily oxidizable substances; diluent in colorants and inks for marking foods; binder, filler in dry vitamin preps. and animal feed; flavor fixing agent Regulatory: FDA 21CFR §73.1(b), 73.1001, 172.868, 573.420 Properties: Sol. in various org. solvs. incl. alcohols, hydrocarbons, chlorinated hydrocarbons, esters, ketones; visc. 5.6-8 cps (5% in 80 parts toluene, 20 parts ethanol); 3% max. moisture

Aqualon® CMC-T [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Sodium CMC, tech. grades See Carboxymethylcellulose sodium Chem. Analysis: Moisture 8% max. CAS 9004-32-4; EINECS/ELINCS 265-995-8

Aqualon® N-10 [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Ethylcellulose NF, FCC CAS 9004-57-3 Uses: Color stabilizer for easily oxidizable substances; diluent in colorants and inks

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Part I: Trade Name Reference for marking foods; binder, filler in dry vitamin preps. and animal feed; flavor fixing agent Regulatory: FDA 21CFR §73.1(b), 73.1001, 172.868, 573.420 Properties: Sol. in various org. solvs. incl. alcohols, hydrocarbons, chlorinated hydrocarbons, esters, ketones; visc. 8-11 cps (5% in 80 parts toluene, 20 parts ethanol); 3% max. moisture Aqualon® N-14 [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Ethylcellulose NF, FCC CAS 9004-57-3 Uses: Color stabilizer for easily oxidizable substances; diluent in colorants and inks for marking foods; binder, filler in dry vitamin preps. and animal feed; flavor fixing agent Regulatory: FDA 21CFR §73.1(b), 73.1001, 172.868, 573.420 Properties: Sol. in various org. solvs. incl. alcohols, hydrocarbons, chlorinated hydrocarbons, esters, ketones; visc. 12-16 cps (5% in 80 parts toluene, 20 parts ethanol); 3% max. moisture Aqualon® N-22 [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Ethylcellulose NF, FCC CAS 9004-57-3 Uses: Color stabilizer for easily oxidizable substances; diluent in colorants and inks for marking foods; binder, filler in dry vitamin preps. and animal feed; flavor fixing agent Regulatory: FDA 21CFR §73.1(b), 73.1001, 172.868, 573.420 Properties: Sol. in various org. solvs. incl. alcohols, hydrocarbons, chlorinated hydrocarbons, esters, ketones; visc. 18-24 cps (5% in 80 parts toluene, 20 parts ethanol); 3% max. moisture Aqualon® N-50 [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Ethylcellulose NF, FCC CAS 9004-57-3 Uses: Color stabilizer for easily oxidizable substances; diluent in colorants and inks for marking foods; binder, filler in dry vitamin preps. and animal feed; flavor fixing agent Regulatory: FDA 21CFR §73.1(b), 73.1001, Handbook of Food Additives, Third Edition

172.868, 573.420 Properties: Sol. in various org. solvs. incl. alcohols, hydrocarbons, chlorinated hydrocarbons, esters, ketones; visc. 40-52 cps (5% in 80 parts toluene, 20 parts ethanol); 3% max. moisture Aqualon® N-100 [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Ethylcellulose NF, FCC CAS 9004-57-3 Uses: Color stabilizer for easily oxidizable substances; diluent in colorants and inks for marking foods; binder, filler in dry vitamin preps. and animal feed; flavor fixing agent Regulatory: FDA 21CFR §73.1(b), 73.1001, 172.868, 573.420 Properties: Sol. in various org. solvs. incl. alcohols, hydrocarbons, chlorinated hydrocarbons, esters, ketones; visc. 80-105 cps (5% in 80 parts toluene, 20 parts ethanol); 3% max. moisture Arasco® [Martek Biosciences http://www.martekbio.com] Chem. Descrip.: Arachidonic acid (40%) CAS 506-32-1; EINECS/ELINCS 208-033-4 Uses: Vegetable oil from fungi to supplement infant formula (in conjunction with RBDDhasco®) Regulatory: GRAS Properties: Yel. cl. liq. Archer Soybean Oil 86-070-0 [ADM Refined Oils http://www.admworld.com] Chem. Descrip.: Soybean oil See Soybean (Glycine soja) oil CAS 8001-22-7; EINECS/ELINCS 232-274-4 Uses: Veg. oil for mayonnaise, salad dressings, spreads, canned foods, sauces, bakery goods Features: Refined, bleached, deoderized Properties: Cl. brilliant oil, bland flavor; iodine no. 125±4; peroxide no. 1 Arco B [Am. Ingreds./Patco http://www.patcoadditives.com] Chem. Descrip.: Flour, monocalcium phosphate, salt, ammonium sulfate, potassium bromate, potassium iodate See Calcium phosphate monobasic anhydrous; Sodium chloride Uses: Yeast food for yeast-raised baked goods Properties: Wh. free-flowing powd.; 0.23-0.27% total oxidant 68

Part I: Trade Name Reference Arco B NB [Am. Ingreds./Patco http://www.patco-additives.com] Chem. Descrip.: Calcium sulfate, salt, wheat flour, ascorbic acid, ammonium sulfate, ADA and amylolytic enzyme See LAscorbic acid; Sodium chloride; Wheat (Triticum vulgare) flour Uses: Bromate replacer in bread, buns, and rolls Properties: Off-wh. free-flowing powd.; 9.511.5% moisture; 70-72% ash Arcon® F [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Soy protein conc. See Soybean (Glycine soja) protein Chem. Analysis: 9% max. moisture; 19% total dietary fiber; 290 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein supplement for specialty foods Features: Soluble sugars and anti-nutritional factors removed, bland flavor Regulatory: Kosher Properties: Free-flowing powd.; 69% min. protein Storage: 1 yr. shelf life; store < 75 F and 60% relatve humidity Arcon® G [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Soy protein conc. See Soybean (Glycine soja) protein Chem. Analysis: 9% max. moisture; 19% total dietary fiber; 290 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein supplement for specialty foods; meets requirements for military ground beef applications Features: Soluble sugars and anti-nutritional factors removed, bland flavor Regulatory: Kosher Properties: Granules; 69% min. protein Storage: 1 yr. shelf life; store < 75 F and 60% relatve humidity Arcon® Plus 411 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Soy protein conc. and isolated soy protein See Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 12% total dietary fiber; 320 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein supplement, water binder, emulsifier for use in processed meat prods., bakery prods., and nutritional Handbook of Food Additives, Third Edition

powder drink bases Features: Water-washed, high protein solubility, low flavor profile, good dispersibility Regulatory: Kosher Properties: Fine powd.; water-dispersible; pH (10% disp. in water) 7.0-7.4; 77% min. protein Storage: 1 yr. shelf life; store < 75 F and 60% relatve humidity Arcon® S [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Soy protein conc. See Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 20% total dietary fiber; 290 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein supplement, water binder, fat emulsifier for use in meat prods., creambased soups and sauces, bakery products, and nutritional powder drink bases Features: Low flavor profile, high protein solubility, dispersible Regulatory: Kosher Properties: Fine powd.; pH (10% disp. in water) 7.0-7.4; 72% min. protein Storage: 1 yr. shelf life; store < 75 F and 60% relatve humidity Arcon® SF [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Soy protein conc., sodium acid pyrophosphate, and carrageenan See Carrageenan (Chondrus crispus); Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 290 calories/100 g CAS 68153-28-6; 7758-16-9; 9000-07-1; EINECS/ELINCS 232-720-8; 231-835-0; 232524-2 Uses: Protein supplement specially developed for dry addition applics. in emulsified meat systems Regulatory: Kosher Properties: 90% through #100 U.S. Standard; pH (10% disp. in water) 6.0-6.5; 65% min. protein Storage: 1 yr. shelf life; store < 75 F and 60% relatve humidity Arcon® SH [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein, sodium acid pyrophosphate, and corn starch See Corn (Zea mays) starch; Soybean (Glycine soja) protein 69

Part I: Trade Name Reference Chem. Analysis: 9% max. moisture; 320 calories/100 g CAS 68153-28-6; 7758-16-9; 9005-25-8; EINECS/ELINCS 232-720-8; 231-835-0; 232679-6 Uses: Protein supplement specially developed for use in whole muscle injection and restructured meat applics. Regulatory: Kosher Properties: 90% through #100 U.S. Standard; pH (10% disp. in water) 6.0-6.5; 52% min. protein Storage: 1 yr. shelf life; store < 75 F and 60% relatve humidity Arcon® SJ [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Soy protein conc. See Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 19% total dietary fiber; 290 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein supplement, water binder, emulsifier for use in emulsified meat prods., surimi analogs, coarse ground meat systems, etc. Regulatory: Kosher Properties: Fine powd.; 68% min. protein Storage: 1 yr. shelf life; store < 75 F and 60% relatve humidity Arcon® SK Fortified [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Soy protein conc., zinc oxide, niacinamide, ferrous sulfate, copper gluconate, vitamin A palmitate, calcium pantothenate,; thiamine mononitrate, pyridoxine hydrochloride, riboflavin, and cyanocobalamin See Calcium Dpantothenate; Copper gluconate (ic); Ferrous sulfate anhydrous; Pyridoxine HCl; Retinyl palmitate; Soybean (Glycine soja) protein; Thiamine nitrate Chem. Analysis: 6% max. moisture; 20% total dietary fiber; 290 calories/100 g CAS 68153-28-6; 1314-13-2; 98-92-0; 7720-787; 527-09-3; 79-81-2; 137-08-6; 532-43-4; 5856-0; 83-88-5; 68-19-9; EINECS/ELINCS 232720-8; 215-222-5; 202-713-4; 231-753-5; 208408-2; 201-228-5; 205-278-9; 208-537-4; 200386-2; 201-507-1; 200-680-0 Uses: Protein supplement, water binder, fat emulsifier for use in emulsified meat and bakery prods., nutritional powd. drink Handbook of Food Additives, Third Edition

bases Features: Low flavor profile, high protein solubility, good dispersibility Regulatory: Kosher Properties: Fine powd.; pH (10% disp. in water) 6.8-7.2; 70% min. protein Storage: 1 yr. shelf life; store < 75 F and 60% relatve humidity Arcon® SM [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Soy protein conc. See Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 20% total dietary fiber; 290 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein supplement, water binder, emulsifier for use in processed meat prods., bakery prods., and nutritional powder drink bases Features: Water-washed, high protein solubility, low flavor profile, good dispersibility Regulatory: Kosher Properties: Fine powd.; pH (10% disp. in water) 7.0-7.4; 70% min. protein Storage: 1 yr. shelf life; store < 75 F and 60% relatve humidity Arcon® T, Fortified Arcon T [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Textured soy protein conc. See Soybean (Glycine soja) protein CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein for ground meats, fish, poultry; 21% total dietary fiber; 290 calories/100 g Properties: Variety of textures, sizes, colors; 69% min. protein, 9% max. moisture Arcon® VF [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Soy protein conc. See Soybean (Glycine soja) protein Chem. Analysis: 19% dietary fiber; 9% max. moisture,;290 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein source for protein supplement in meat system Features: Bland taste Properties: Free-flowing very fine powd.; 69% min. protein, 9% max. moisture Arcon® VF [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Soy protein conc. See Soybean (Glycine soja) protein Chem. Analysis: 9% max. moisture; 19% total 70

Part I: Trade Name Reference dietary fiber; 290 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein supplement for specialty foods Features: Soluble sugars and anti-nutritional factors removed, bland flavor Regulatory: Kosher Properties: Fine powd.; 69% min. protein Storage: 1 yr. shelf life; store < 75 F and 60% relatve humidity Ardex® F [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated soy protein See Soybean (Glycine soja) protein Chem. Analysis: 6.5% max. moisture; 380 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein supplement for specialty food applics.; emulsifier and emulsion stabilizer; combined with sweet dairy whey for use as a non-fat dry milk replacer in margarine, batters, and confections; used in imitation dairy-type products, nutritional applications, baby foods, and sauces Features: Low viscosity, highly soluble, low flavor and odor profile Properties: 90% through #100 U.S. Standard; pH 6.8-7.3; 90% min. protein Storage: 1 yr. shelf life; store < 75 F and 60% relatve humidity Ardex® F Dispersible [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated soy protein See Soybean (Glycine soja) protein Chem. Analysis: 6.5% max. moisture; 380 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein supplement for specialty food applics.; emulsifier and emulsion stabilizer; combined with sweet dairy whey for use as a non-fat dry milk replacer in margarine, batters, and confections Features: Readily dispersible, low viscosity, highly soluble, low flavor and odor profile Properties: 90% through #100 U.S. Standard; pH 6.8-7.3; 90% min. protein Storage: 1 yr. shelf life; store < 75 F and 60% relatve humidity Ardex F® [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Soy protein See Soybean (Glycine soja) protein Chem. Analysis: 6.5% max. moisture Handbook of Food Additives, Third Edition

CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein supplement for infant formulas, processed dairy foods, milk replacer Features: Readily dispersible, low viscosity, highly soluble, low flavor, low odor Properties: pH 6.8-7.2; 90% min. protein, Arise 5000™ [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Wheat protein isolate See Wheat (Triticum vulgare) protein Uses: Film-former, water migration control agent, shelf life extender for frozen and refrigerated dough, frozen bread dough, par-baked dough, par-baked pizza crust, pocket sandwiches, dry mixes like breads and cakes Features: Enhances crispness; reduced mix time, increased water absorption and increased processing tolerance for improved volume, symmetry, and cell structure Properties: Pale cream, clean fresh odor; sol. in water Storage: Store under cool, dry and sanitary conditions Arise 6000™ [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Wheat protein isolate See Wheat (Triticum vulgare) protein Uses: Protein supplement, rheology modifier, texturizer, water binder for foods, panbaked bread, frozen bread doughs Features: Improves texture and firmness of prod.; excellent water absorption and binding capacity Properties: Pale cream color; clean, fresh odor Use Level: 3-8% Storage: Store under cool, dry and sanitary conditions Arise 8000™ [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Wheat protein isolate See Wheat (Triticum vulgare) protein Uses: Protein supplement for breads, rolls, bakery mixes, breakfast cereals, breadings and snack foods Features: Where strength, elasticity, exceptional functionality and high protein content are required Properties: Pale cream color; clean, fresh odor Storage: Store under cool, dry and sanitary conditions Arlac P® [ADM Specialty Ingreds. 71

Part I: Trade Name Reference http://www.admworld.com] Chem. Descrip.: Potassium lactate FCC Chem. Analysis: Heavy metals 5 ppm max.; methanol and methyl esters 250 ppm max.; chloride 500 ppm max. CAS 996-31-6; EINECS/ELINCS 213-631-3 Uses: Antimicrobial, shelf life extender for meat, poultry, and seafood prods.; preservative, humectant, flavor, buffer in foods Regulatory: GRAS; FCC, JECFA, E326 compliance; FDA 21CFR §184.1639 Properties: Colorless, transparent liq.; sl. saline taste; m.w. 128.18; sp.gr. 1.310-1.340; dens. 12 lb/gal; pH 6.5-7.5; 58-62% lactate Environmental: biodeg. Storage: Store in tightly closed container Arlac S® [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Sodium lactate Chem. Analysis: Heavy metals 5 ppm max.; methanol and methyl esters 250 ppm max.; chloride 500 ppm max. CAS 72-17-3; EINECS/ELINCS 200-772-0 Uses: Antimicrobial, shelf life extender for meat, poultry, and seafood prods.; preservative, humectant, flavor, buffer in foods Regulatory: GRAS; USP, FCC, JECFA, E325 compliance; FDA 21CFR §184.1768 Properties: Colorless, transparent liq.; sl. saline taste; m.w. 112.06; sp.gr. 1.310-1.340; dens. 12 lb/gal; pH 6.5-7.5; 58-62% lactate Environmental: biodeg. Storage: Store in tightly closed container Arlacel® 186 [Uniqema http://www.uniqema.com; Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Glyceryl oleate, propylene glycol See Glyceryl oleate; Propylene glycol CAS 67701-32-0; 57-55-6 Uses: Surfactant, emulsifier Regulatory: SARA §302/313 nonreportable Properties: Pale yel. cl. liq.; sol. in ethanol, IPA, cottonseed and min. oils; sp.gr. 1; visc. 150 cps; HLB 2.8; flash pt. (COC) > 300 F; nonionic; 100% act. Toxicology: Nonirritant by ing., inh., or skin contact Precaution: Wear safety glasses with side shields and impervious gloves Hazardous Decomp. Prods.: COx Handbook of Food Additives, Third Edition

HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store @ 50-90 F in original closed containers Aromahop® [John I. Hass http://www.barthhaasgroup.com/] Chem. Descrip.: Beta-acid hop oil fraction isolated from Pfico2-Hop, hops extract See Hops (Humulus lupulus) extract Uses: Brewery additive providing consistent bitter-free source of hop aroma and flavor in beer brewed for light stability Features: For brewkettle addition Regulatory: GRAS; FDA 21 CFR §182.20 Properties: Semi-solid Storage: Store at R.T. or under refrigeration Aromahop® OE [John I. Hass http://www.barthhaasgroup.com/] Chem. Descrip.: Beta-acid hop oil fraction of CO2 hop extract See Hops (Humulus lupulus) extract Chem. Analysis: 25-35% hop oils Uses: Brewery additive providing hop aroma without bitterness in beer brewed for light stability Features: For brew kettle addition Regulatory: FDA GRAS; FDA 21 CFR §182.20 Properties: Dk. yel.-brn. to dk. grn. or blk. paste; dens. 0.9-1.1 g/ml Storage: 24 mos. shelf life; store at 15-25 C in full, closed containers Aromild® [Mitsubishi Int'l. Food http://www.mifiusa.com] Chem. Descrip.: yeast extract Chem. Analysis: Total nitrogen > 6%; NaCl < 10%; heavy metals < 20 ppm; arsenic < 2 ppm CAS 8013-01-2; EINECS/ELINCS 232-387-9 Uses: Flavor in meats, poultry, fish, seafood, vegetables, condiments, soups, snack foods, gravies, sauces, seasonings, sweets, baby foods Features: Very strong taste, 10 times stronger than MSG; reduced salty, sour taste; does not contain MCP, DCP Properties: Lt. yel. powd.; weak yeast odor Arovas [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Complete curing compd. with reduced phosphate content Uses: Curing agent for cooked hams, pork loins, bacon, poultry prods. Ascend™ Trehalose [Cargill Foods 72

Part I: Trade Name Reference http://www.cargillfoods.com/] Chem. Descrip.: Trehalose CAS 99-20-7; EINECS/ELINCS 202-739-6 Uses: Mild sweetener, preservative in baked goods, beverages, confectionery, frozen food, fruit preparations, ice cream, desserts, surimi, frozen fish, tablets Features: Nonhygroscopic; high sol.; moisture barrier; low pH stability; high glass transition temp.; non-browning Regulatory: GRAS; approved in Japan, Taiwan, Korea; kosher Properties: Wh. cryst. powd.; pH 4.5-6.5; > 98% Trehalose Ascorbic Acid Tablets 120 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Ascorbic acid; inert edible excipients See L-Ascorbic acid Uses: Dough conditioner Features: Increases loaf volume; improves crumb structure Properties: Wh. to lt. beige tablets; 5.45 g ascorbic acid/tablet Use Level: 0.5-2 tablets per 100 lbs of flour Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 6 mos. Ascorbic Acid USP, FCC [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Ascorbic acid USP, FCC, EP See L-Ascorbic acid CAS 50-81-7; EINECS/ELINCS 200-066-2 Uses: Vitamin C source, antioxidant in foods (gelatin prods.); flavoring agent Features: Used where mesh range is critical in providing uniformity in granular foods, e.g., gelatin prods. Regulatory: FDA GRAS Properties: Wh. or sl. yel. cryst. powd., pract. odorless, pleasantly tart taste; sol. 1 g/3 ml water, 30 ml alcohol; m.w. 176.13; bulk dens. 0.8-1.1 (tapped); m.p. 190 C; pH 1.9-2.4 (10% aq.); 99-100.5% assay Precaution: May deteriorate on exposure to atmospheric moisture, oxidizes readily in aq. sol'n.; avoid contact with iron, copper, or nickel salts Storage: Store in tight, light-resist. containers, optimally @ ≤ 72 F; avoid exposure to moisture and excessive heat Ascorbo-120 [MLG Enterprises] Chem. Descrip.: Coated ascorbic acid and other edible excipients See L-Ascorbic acid Handbook of Food Additives, Third Edition

CAS 50-81-7; EINECS/ELINCS 200-066-2 Uses: Dough conditioner, intermediate oxidizer providing machine tolerance and dough strength to bread flours Features: For high usage level applics.; esp. effective in whole grain prods. Properties: Tablets supplying 120 ppm ascorbic acid to each cwt of flour Storage: 6 mos. shelf life stored under cool, dry conditions Ascorbo-160-2 Powder [MLG Enterprises] Chem. Descrip.: Coated ascorbic acid, calcium sulfate, and tricalcium phosphate See LAscorbic acid; Calcium phosphate tribasic Uses: Dough conditioner, intermediate oxidizer providing machine tolerance and dough strength to dry mixes and bases, esp. for whole grain variety breads Properties: Powd.; 1 oz supplies 60 ppm ascorbic acid/cwt of flour Use Level: 0.5-3 oz/cwt flour Storage: 6 mos. shelf life stored under cool, dry conditions; close poly liner when not in use Ascorbo-C Tablets [MLG Enterprises] Chem. Descrip.: Coated ascorbic acid and other edible excipients See L-Ascorbic acid CAS 50-81-7; EINECS/ELINCS 200-066-2 Uses: Dough conditioner, intermediate oxidizer providing machine tolerance and dough strength to bread flours Features: Used with bromate, azodicarbonamide, and iodates Properties: Tablets supplying 30 ppm ascorbic acid to each cwt of flour Use Level: 200 ppm max. ascorbic acid/cwt flour Asset [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Wheat flour; enzymes; ascorbic acid; calcium peroxide; azodicarbonamide See L-Ascorbic acid; Wheat (Triticum vulgare) flour Uses: Dough conditioner for yeast-raised baked goods Features: Potassium bromate substitute; oxidizing agents improve dough elasticity and gas retention for better oven spring and greater loaf volume Use Level: 1 oz per 100 lbs of flour Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos.

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Part I: Trade Name Reference Assist LC-5 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Calcium carbonate, Lcysteine, tricalcium phosphate, silicon dioxide, corn starch See Calcium phosphate tribasic; Corn (Zea mays) starch; Silica Uses: Dough relaxer in pan breads, hearth breads, buns, and rolls Properties: Wh. free-flowing powd.; < 3% moisture; 5.5-5.75% L-cysteine Astor™ OK 6080 [Honeywell Spec. Wax & Addit. http://www.acwax.com] Chem. Descrip.: Microcrystalline wax CAS 64742-42-3; EINECS/ELINCS 264-038-1 Uses: Wax for food coatings; chewing gum base Regulatory: FDA 21CFR §172.886, 178.3710; DOT nonregulated; SARA §311/313 nonreportable; Canada DSL, EINECS, Australia, Korea listed Properties: Wh. to brn. waxy solid (prill, pellet or slab form); waxy odor; insol. in water (1%); sp.gr. 0.83-0.87; visc. 18-23 cst (100 C); m.p. 65-90 C; congeal pt. 183-188 F; flash pt. (COC) > 260 C; ref. index 1.427-1.441 (100 C); 100% act. Toxicology: Exposure to fumes from melting may cause irritation to eyes, respiratory system; contact with molten material will cause thermal burns; contact with powd. may cause mech. irritation to eyes; TSCA listed Precaution: Spillages may be slippery; melts in proximity to fire causing slippery floors; does not ignite readily, but will burn; incompat. with strong oxidizing agents Hazardous Decomp. Prods.: Fire may produce dense smoke and irritating or poisonous gases incl. CO, CO2 Storage: Avoid excess heat A-TAB® [Innophos http://www.innophos.com] Chem. Descrip.: Calcium phosphate dibasic CAS 7757-93-9; EINECS/ELINCS 231-826-1 Uses: Calcium source, phosphorus source for nutritional supplements Regulatory: USP, FCC, EP, DMF 8145, kosher Properties: Wh. free-flowing powd.; 1% max. on 20 mesh, 40% min. on 100 mesh; sl. sol in water (0.08 wt/wt% @100 C); insol. in alcohol; pH 5; hygroscopic; 98-105% assay; 7-8.5% loss on ignition; 29.1% Ca; 22.6% P Toxicology: OSHA TWA 15 mg/m3; LD50 (oral, Handbook of Food Additives, Third Edition

rat) > 10000 mg/kg Storage: Store in an area that is cool, dry, sanitary, isolated from all toxic and harmful substances Atlas® 1500 [Uniqema http://www.uniqema.com] Chem. Descrip.: Glyceryl stearate CAS 123-94-4 Uses: Food emulsifier; emulsion stabilizer and film-former in caramels; retards starch crystallization in starch jellies; inhibits oil separation in peanut butter; in dehydrated potatoes Regulatory: FDA 21CFR GRAS, 184.1505; Canada compliance Properties: Ivory wh. flakes, bland odor and taste; sol. above its m.p. in IPA, veg., min. oils; m.p. 140 F; HLB 3.5; iodine no. < 5; flash pt. > 300 F; nonionic; 52% min. alpha monoglyceride Use Level: 0.5-1% (caramel), 0.25-0.5% on starch (starch jellies), 0.5-4% on fat (peanut butter), 0.5-1% (dehydrated potatoes), 0.250.5% on starch (starch jellies) Toxicology: Nonirritating to skin, noncorrosive Atlas® 5520 [Uniqema http://www.uniqema.com] Chem. Descrip.: Mono- and diglycerides, polysorbate 60 with BHA, citric acid See Mono- and diglycerides of fatty acids Uses: Food emulsifier, conditioner/softener for yeast-raised baked goods, e.g., bread, rolls; pan-release agent; when sprayed on buns, functions as pan release and minimzes seed loss; extends shelf life in doughnuts Regulatory: FDA 21CFR §184.1505, 172.836 Properties: Golden cl. liq.; sol. in veg. oils; disp. in water; m.p. 45 F; HLB 8.1; iodine no. 41; flash pt. > 300 F; 29% alpha monoglyceride Use Level: 0.6-0.8% on flour (bread), 1.25% on flour (doughnuts) Atmos® 150 [Uniqema http://www.uniqema.com; Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Glyceryl stearate See Glyceryl stearate CAS 123-94-4 Uses: Food emulsifier for puddings, frozen desserts; emulsion stabilizer for icings; provides lubrication for taco shells; extrusion aid for pasta; also for coffee 74

Part I: Trade Name Reference whiteners, whipped toppings Regulatory: FDA 21CFR GRAS, §184.1505; Canada compliance Properties: Ivory wh. powd., bland odor and taste; sol. above its m.p. in veg. oils, min. oil, IPA; insol. in water, cottonseed oil; m.p. 140 F; HLB 3.2; iodine no. ≤ 5; flash pt. > 300 F; nonionic; 52% min. alpha monoglyceride Use Level: 4-6% in shortening (icings), 0.2-1% (puddings), 0.2-1% (tacos), 0.1-0.2% (frozen desserts) Toxicology: Nonirritating to skin, noncorrosive Atmos® 300 K [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono- and diglycerides See Mono- and diglycerides of fatty acids Uses: Food emulsifier; provides dispersibility in coffee whiteners, flavors; defoamer for sugar-protein syrup systems Regulatory: FDA 21CFR §184.1505, kosher Properties: Lt. amber liq.; m.p. 71 F; HLB 2.8; iodine no. 68±3; nonionic; 46% min. alpha monoglyceride Use Level: 0.4% (coffee whiteners), 0.02-0.05% (defoaming) Atmos® 378 K [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Hydrated blend of mono- and diglycerides, polysorbate 60, and sodium stearoyl lactylate See Mono- and diglycerides of fatty acids Uses: Emulsifier blend for cakes permitting use of vegetable oil in certain formulations; provides aeration and volume Regulatory: FDA 21CFR §184.1505, 172.846 Properties: Ivory wh. plastic solid; HLB 5.5; iodine no. 5; 19% alpha monoglyceride Use Level: 1-2.75% on flour (cake) Atmul® 695 K [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono- and diglycerides See Mono- and diglycerides of fatty acids Uses: Emulsifier for foods Regulatory: FDA 21CFR §184.1505 Properties: Amber semiliq.; m.p. 77 F; HLB 3.0; iodine no. 76±3; nonionic; 52% min. alpha monoglyceride Atmul® 1003 K [Am. Ingreds. http://www.americaningredients.com] Chem. Descrip.: Mono- and diglycerides See Mono- and diglycerides of fatty acids Handbook of Food Additives, Third Edition

Uses: Emulsifier for foods Regulatory: FDA 21CFR §184.1505 Properties: Ivory wh. plastic solid; m.p. 119 F; HLB 2.8; iodine no. 85±3; nonionic; 40% min. alpha monoglyceride Atomite® [IMERYS http://www.imerys.com] Chem. Descrip.: Calcium carbonate Chem. Analysis: CaCO3 (97.6%), MgCO3 (1.5%), moisture (0.2% max.) CAS 1317-65-3; EINECS/ELINCS 207-439-9 Uses: Pigment, filler, reinforcing agent for foods Features: High brightness, controlled particle size, easy dispersing grade Regulatory: NSF compliance Properties: Wh. powd., odorless; 3.0 µ mean particle size; fineness (Hegman) 6.0; negligible sol. in water; sp.gr. 2.71; bulk dens. 45 lb/ft3 (loose); surf. area 2.8 m2/g; oil absorp. 15; pH 9.5 (5% slurry); nonflamm. Toxicology: TLV/TWA 10 mg/m3, considered nuisance dust Precaution: Incompat. with acids Atsurf® 456K [Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Polyglycerol ester Uses: Surfactant for food industry Regulatory: FDA 21CFR §172.854 Properties: Liq. Atsurf® 596K [Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Glyceryl oleate CAS 111-03-5; EINECS/ELINCS 203-827-7 Uses: Surfactant for food industry Regulatory: FDA 21CFR §184.1505, GRAS Properties: Yel. cl. liq.; visc. 130 cps; HLB 2.8 Atsurf® HPLS [Uniqema http://www.uniqema.com] Chem. Descrip.: Fatty glyceride ester Uses: Bakery emulsifier Regulatory: Kosher Properties: Yel. cl. liq.; sp.gr. ≈ 0.96; visc. 70 cps (40 C), 9 cps (100 C); acid no. 2.0 max.; flash pt. > 149 C; 65% min. fatty glyceride; 1.0% max. water Storage: Good storage stability Avagel™ 520 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Moisturizer, moisture barrier, lubricant, 75

Part I: Trade Name Reference conditioner for foods Regulatory: FDA 21CFR 172.880, 173.340, 175.105, 175.125, 175.300, 176.170, 176.200, 176.210, 177.2600, 177.2800, 178.3570. 178.3700, 178.3910, 573.720 Properties: Opaque, white semi-solid; consistency 370 dmm Avagel™ 525 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Conditioner, lubricant, moisturizer, moisture barrier for foods Regulatory: FDA 21CFR §172.880, 173.340, 175.105, 175.125, 175.300, 176.170 Properties: Lovibond 1.0Y max. color (2´´); odorless; tasteless; consistency 305 dmm Avagel™ 530 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Blend of petrolatum, min. oils, and waxes See Mineral oil Uses: Release agent, lubricant for foods Regulatory: FDA 21CFR §172.880 Properties: Lovibond 1.0Y max. color (2´´); odorless; tasteless Avagel™ 560 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Conditioner, lubricant, moisturizer, moisture barrier for foods Regulatory: FDA 21CFR §172.880, 173.340, 175.105, 175.125, 175.300, 176.170 Properties: Wh., opaque, semisolid; consistency 305 dmm Avanel® S-74 [BASF/Perf. Chems. http://www.basf.com/static/988804217008.htm l] Chem. Descrip.: Sodium alkyl ether sulfonate Uses: Boil-out surfactant for sugar beet and sugar cane processing Features: Mild; stable in presence of hypochlorite and over entire pH range Properties: Cl. liq., odorless; sol. in water and various inorg. sol'ns.; m.w. 260; sp.gr. 1.10; visc. 30 cps; solid. pt. -8 C; flash pt. 200 F; anionic; 35% conc. Environmental: biodeg. Avapol™ 20 [Avatar http://www.avatarcorp.com] Chem. Descrip.: POE (20) sorbitan Handbook of Food Additives, Third Edition

monolaurate See Polysorbate 20 CAS 9005-64-5 Uses: Emulsifier, solubilizer, wetting agent Regulatory: FDA 21CFR §172.515, 175.105, 175.300, 178.3400; CERCLA nonreportable Properties: Yel. to amber liq.; sol. in water; sp.gr. 1.05; vapor pressure < 1.0 mm Hg; vapor dens. > 1; flash pt. (COC) 266 C Toxicology: LD50 (oral, rat) > 64 ml/kg; may cause skin, eye irritation; TSCA listed Precaution: Incompat. with fluorine, chlorine, strong oxidizers, strong acids Hazardous Decomp. Prods.: CO, CO2, other toxic gases HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in a cool, well-ventilated area in sealed, labeled containers Avapol™ 20K [Avatar http://www.avatarcorp.com] Chem. Descrip.: POE (20) sorbitan monolaurate See Polysorbate 20 CAS 9005-64-5 Uses: Emulsifier, solubilizer, wetting agent Regulatory: FDA 21CFR §172.515, 175.105, 175.300, 178.3400; CERCLA nonreportable; kosher Properties: Yel. to amber liq.; sol. in water; sp.gr. 1.05; vapor pressure < 1.0 mm Hg; vapor dens. > 1; flash pt. (COC) 266 C Toxicology: LD50 (oral, rat) > 64 ml/kg; may cause skin, eye irritation; TSCA listed Precaution: Incompat. with fluorine, chlorine, strong oxidizers, strong acids Hazardous Decomp. Prods.: CO, CO2, other toxic gases HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in a cool, well-ventilated area in sealed, labeled containers Avapol™ 60 [Avatar http://www.avatarcorp.com] Chem. Descrip.: POE (20) sorbitan monostearate See Polysorbate 60 CAS 9005-67-8 Uses: Syn. flavoring agent, defoamer, emulsifier, dispersant, solubilizer, wetting agent, dough conditioner Regulatory: FDA 21CFR §172.515, 172.836, 173.340, 178.3400; CERCLA nonreportable Properties: Yel. soft solid; sol. in water; sp.gr. 1.10; vapor pressure < 1.0 mm Hg; vapor dens. > 1; m.p. 25 C; b.p. > 200 C; flash pt. (COC) 285 C 76

Part I: Trade Name Reference Toxicology: LD50 (oral, rat) > 64 ml/kg; primary skin irritation index (rabbit) 0.72; may cause eye irritation; TSCA listed Precaution: Incompat. with fluorine, chlorine, strong oxidizers, strong acids Hazardous Decomp. Prods.: CO, CO2, other toxic gases HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in a cool, well-ventilated area in sealed, labeled containers Avapol™ 60K [Avatar http://www.avatarcorp.com] Chem. Descrip.: POE (20) sorbitan monostearate See Polysorbate 60 CAS 9005-67-8 Uses: Defoamer, emulsifier, dispersant, solubilizer, wetting agent, dough conditioner Regulatory: FDA 21CFR §172.515, 172.836, 173.340, 178.3400; CERCLA nonreportable; kosher Properties: Yel. soft solid; sol. in water; sp.gr. 1.10; vapor pressure < 1.0 mm Hg; vapor dens. > 1; m.p. 25 C; b.p. > 200 C; flash pt. (COC) 285 C Toxicology: LD50 (oral, rat) > 64 ml/kg; primary skin irritation index (rabbit) 0.72; may cause eye irritation; TSCA listed Precaution: Incompat. with fluorine, chlorine, strong oxidizers, strong acids Hazardous Decomp. Prods.: CO, CO2, other toxic gases HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in a cool, well-ventilated area in sealed, labeled containers Avapol™ 65 [Avatar http://www.avatarcorp.com] Chem. Descrip.: POE (20) sorbitan tristearate See Polysorbate 65 CAS 9005-71-4 Uses: Emulsifier, defoamer, dispersant, solubilizer, wetting agent in food Regulatory: FDA 21CFR §172.838, 173.340, 178.3400 Properties: Tan solid Avapol™ 80 [Avatar http://www.avatarcorp.com] Chem. Descrip.: POE (20) sorbitan monooleate See Polysorbate 80 CAS 9005-65-6 Uses: Defoamer, emulsifier, dispersant, solubilizer, wetting agent in food Handbook of Food Additives, Third Edition

Regulatory: FDA 21CFR §172.515, 172.840, 173.340, 175.105, 178.3400; CERCLA nonreportable Properties: Yel to amber liq.; bland odor; sol. in water; sp.gr. 1.06-1.09; vapor pressure < 1.0 mm Hg; vapor dens. > 1; m.p. -12 C; b.p. > 350 C; flash pt. (COC) 288 C Toxicology: LD50 (oral, rat) > 64 ml/kg; primary skin irritation index (rabbit) 0.13; may cause eye irritation; TSCA listed Precaution: Incompat. with fluorine, chlorine, strong oxidizers, strong acids Hazardous Decomp. Prods.: CO, CO2, other toxic gases HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in a cool, well-ventilated area in sealed, labeled containers Avapol™ 80K [Avatar http://www.avatarcorp.com] Chem. Descrip.: POE (20) sorbitan monooleate See Polysorbate 80 CAS 9005-65-6 Uses: Defoamer, emulsifier, dispersant, solubilizer, wetting agent in food Regulatory: FDA 21CFR §172.515, 172.840, 173.340, 175.105, 178.3400; kosher, CERCLA nonreportable Properties: Yel to amber liq.; bland odor; sol. in water; sp.gr. 1.06-1.09; vapor pressure < 1.0 mm Hg; vapor dens. > 1; m.p. -12 C; b.p. > 350 C; flash pt. (COC) 288 C Toxicology: LD50 (oral, rat) > 64 ml/kg; primary skin irritation index (rabbit) 0.13; may cause eye irritation; TSCA listed Precaution: Incompat. with fluorine, chlorine, strong oxidizers, strong acids Hazardous Decomp. Prods.: CO, CO2, other toxic gases HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in a cool, well-ventilated area in sealed, labeled containers Avapol™ EMD [Avatar http://www.avatarcorp.com] Chem. Descrip.: Ethoxylated mono/diglycerides See Ethoxylated mono- and diglycerides CAS 61163-33-5 Uses: Emulsifier, crystal modifier, aeration enhancer in foods Regulatory: FDA 21CFR §172.834, kosher Properties: Pale yellow, semi-solid Toxicology: LD50 (oral, rat) > 64 ml/kg; primary 77

Part I: Trade Name Reference skin irritation index (rabbit) 0.13; may cause eye irritation; TSCA listed Precaution: Incompat. with fluorine, chlorine, strong oxidizers, strong acids Hazardous Decomp. Prods.: CO, CO2, other toxic gases HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in a cool, well-ventilated area in sealed, labeled containers Avatar® Amber Petrolatum [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Processing aid, softener, internal/external lubricant, release agent for foods Regulatory: FDA 21CFR §172.880, 178.3700, 573.720 Properties: Lovibond 35Y/8R max. color (2´´); odorless; tasteless Avatar® Petrolatum SS [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Processing aid, softener, internal/external lubricant, release agent for foods Regulatory: FDA 21CFR §172.880, 178.3700, 573.720 Properties: Lovibond 35Y/8R max. color (2´´); odorless; tasteless Avatar® Snow White™ [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Processing aid, softener, internal/external lubricant, release agent for foods Regulatory: FDA 21CFR §172.880, 178.3700, 573.720; USDA H-1 and/or 3-H certified Properties: Lovibond 1.0Y max. color (2´´); odorless; tasteless Avatar® Soft White™ [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Processing aid, softener, internal/external lubricant, release agent for foods Regulatory: FDA 21CFR §172.880, 178.3700, 573.720; USDA H-1 and/or 3-H certified Handbook of Food Additives, Third Edition

Properties: Lovibond 1.7Y max. color (2´´); odorless; tasteless Avatar® Yellow Petrolatum [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Processing aid, softener, internal/external lubricant, release agent for foods Regulatory: FDA 21CFR §172.880, 178.3700, 573.720 Properties: Lovibond 35Y/3R max. color (2´´); odorless; tasteless Avebe MD 20 [Avebe http://www.avebe.com] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Bodying agent, carrier, and dispersant in bakery prods. and instant desserts such as cookies, biscuits, and crackers Properties: Grans.; salty taste Avebe SPG 20 [Avebe http://www.avebe.com] Chem. Descrip.: Spray-driedglucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Bodying agent, carrier, and dispersant in bakery prods. and instant desserts such as cookies biscuits and crackers Avebe SPG 30 [Avebe http://www.avebe.com] Chem. Descrip.: Spray-driedglucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Filler and carrier for infant, diet and health foods Avester™ SMS sobitan ester [Avatar http://www.avatarcorp.com] Chem. Descrip.: Sorbitan monostearate See Sorbitan stearate CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier, defoamer, dispersant, solubilizer, wetting agent in food Regulatory: FDA 21CFR §172.515, 172.842, 173.340, 175.105, 178.3400 Properties: Waxy, cream-colored solid AvGard TSP [Danisco http://www.danisco.com] Chem. Descrip.: Trisodium phosphate dodecahydrate See Sodium phosphate tribasic dodecahydrate CAS 10101-89-0; EINECS/ELINCS 231-509-8 UN 3077 Uses: Processing aid for salmonella reduction in poultry 78

Part I: Trade Name Reference Regulatory: FDA 21CFR §182.1778; SARA acute health hazard; Canada DSL, Australia AICS, Japan MITI listed Properties: White, free-flowing granular solid; 100% through 10 mesh, 10% through 80 mesh; odorless; sol. 30% in water; m.w. 1560; bulk dens. 55 lb/ft3; m.p. 75 C; pH 11.8 (1%); noncombustible; 100% act. Toxicology: LD50 (oral, rat) 7400 mg/kg; causes eye burns, skin irritation; inh. may cause coughing, chest pain, shortness of breath, upper respiratory tract irritation; ing. may cause irritation, corrosion, burns to mouth/esophagus; TSCA listed Environmental: EC50 (daphnia magna, 96 h) 126 mg/l; pract. nontoxic Precaution: DOT environmental hazard; avoid moisture, strong acids, magnesium; potentially fatal CO gas can form in enclosed areas when alkaline prods. contact materials contg. sugars Hazardous Decomp. Prods.: NaOx, POx NFPA: Health 2, Flammability 0, Reactivity 0 Storage: 6 mos. shelf life when stored in a cool, dry, well ventilated area, away from foodstuffs or animal feed; store in tightly closed containers Avicel® CL-611 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Microcrystalline cellulose and cellulose gum USP/NF See Carboxymethylcellulose sodium CAS 9004-34-6; 9004-32-4; EINECS/ELINCS 232-674-9 Uses: Fat replacement, mouthfeel enhancer in foods; stabilizer in low-fat emulsions; foam stabilizer, ice crystal growth control agent, syneresis inhibitor, visc. builder, opacifier, particulate suspending agent for dressings, frozen desserts, whipped toppings Features: Imparts creamy mouthfeel; heat and freeze-thaw stable; stable @ pH 4-11 Regulatory: GRAS; kosher; CERCLA nonreportable; Australia AICS; China; Japan ENCS (8-568/8-203); Philippines PICCS Properties: Off-wh. free-flowing powd.; odorless; bulk dens. 0.6; pH 6-8 (2% solids disp.); volatiles ≈ 4% Toxicology: LD50 (oral, rat) > 5 g/kg, (dermal, rabbit) > 2 g/kg; LC50 (inh., rat, 4 h) > 5.82 mg/l Precaution: Slippery when wet Handbook of Food Additives, Third Edition

NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Long shelf-life stability; hygroscopic; 2 yr. shelf life when stored in cool, dry place; avoid excessive heat and moisture Avicel® RC-501 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Cellulose gel in colloidal disp. See Microcrystalline cellulose CAS 9004-34-6 Uses: Fat replacement system imparting short creamy mouthfeel; stabilizer in low-fat emulsions; provides foam stability, controls ice crystal growth and syneresis, adds visc. and opacity, suspends particulates Regulatory: FDA GRAS Avicel® RC-581 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Microcrystalline cellulose and cellulose gum USP/NF See Carboxymethylcellulose sodium CAS 9004-34-6; 9004-32-4; EINECS/ELINCS 232-674-9 Uses: Fat replacement, mouthfeel enhancer in foods; stabilizer in low-fat emulsions; foam stabilizer, ice crystal growth control agent, syneresis inhibitor, visc. builder, opacifier, particulate suspending agent in frozen desserts, whipped toppings Features: Imparts short creamy mouthfeel; heat and freeze-thaw stable; stable @ pH 4-11 Regulatory: FDA GRAS; CERCLA nonreportable; Australia AICS; China; Japan ENCS (8-568/8-203); Philippines PICCS Properties: Off-wh., free-flowing powd.; odorless; tasteless; insol. in water; bulk dens. 0.6; ignition temp. 420 C min.; pH 6-8 (2% solids disp.); volatiles ≈ 4% Toxicology: LD50 (oral, rat) > 5 g/kg, (dermal, rabbit) > 2 g/kg; LC50 (inh., rat, 4 h) > 5.82 mg/l Precaution: Slippery when wet NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Long shelf-life stability; hygroscopic; 2 yr. shelf life when stored in cool, dry place; avoid excessive heat and moisture Avicel® RC-591F [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Microcrystalline cellulose and Sodium carboxymethylcellulose See Carboxymethylcellulose sodium CAS 9004-34-6; 9004-32-4; EINECS/ELINCS 232-674-9; 265-995-8 79

Part I: Trade Name Reference Uses: Fat replacement system imparting creamy mouthfeel; stabilizer in low-fat emulsions; provides foam stability, controls ice crystal growth/syneresis, adds visc. and opacity, suspends particulates; for baked goods, sour cream, mayonnaise, frozen yogurt Regulatory: FDA GRAS Properties: Off-wh., free-flowing, odorless powd.; disp. in water; density, bulk 0.6 g/cc; pH 6.08.0 (2% solids dispersion) Precaution: Accumulation of overhead settled dust may form explosive concs. in air when disturbed and dispersed; slippery when wet NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in tightly closed containers away from excessive heat Avonlac™ 134 [Glanbia Nutritional http://www.glanbianutritionals.com] Chem. Descrip.: Conc. whey protein Chem. Analysis: 34% protein; 4.0% moisture; < 4.0% fat CAS 84082-51-9; EINECS/ELINCS 281-998-7 Uses: Nutritional supplement for bakery applics., beverage and dry mixes, ice cream, infant nutrition formulas, UHT milk, and processed cheeses Features: Good sol.; high water retention capacity Regulatory: Kosher and Halal approved Properties: pH 6.0-7.0 (10% sol'n.) Storage: 2 yr. shelflife; store in a cool, dry, clean environment @ R.T. away from strong odors and other contaminants Avonlac™ 170 [Glanbia Nutritional http://www.glanbianutritionals.com] Chem. Descrip.: Conc. whey protein Chem. Analysis: 72% protein; 4.0% moisture; 15.0% fat CAS 84082-51-9; EINECS/ELINCS 281-998-7 Uses: Nutritional supplement and emulsifier for bakery applics., beverage and dry mixes, ice cream, infant nutrition formulas, UHT milk, and processed cheeses Features: Good sol.; high water retention capacity; reduced lactose Regulatory: Kosher and Halal approved Properties: pH 6.5 (10% sol'n.) Storage: 2 yr. shelflife; store in a cool, dry, clean environment @ R.T. away from strong odors and other contaminants

Handbook of Food Additives, Third Edition

Avonlac™ 180 [Glanbia Nutritional http://www.glanbianutritionals.com] Chem. Descrip.: Conc. whey protein Chem. Analysis: 78% protein; 4.0% moisture; 9.5% fat CAS 84082-51-9; EINECS/ELINCS 281-998-7 Uses: Nutritional supplement and emulsifier for bakery applics., beverage and dry mixes, ice cream, infant nutrition formulas, UHT milk, and processed cheeses Features: Good sol.; high water retention capacity; reduced lactose Regulatory: Kosher and Halal approved Properties: pH 6.5 (10% sol'n.) Storage: 2 yr. shelflife; store in a cool, dry, clean environment @ R.T. away from strong odors and other contaminants Avox™ 2 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Blend of Avox™ BHA (BHA)/Avox™ Propyl Gallate (propyl Gallate)/citric acid in propylene glycol Uses: Antioxidant for mixed nuts, margarine, and chewing gum Regulatory: FDA 21CFR §164.110, 166.110, 172.615; FDA 9CFR §318.7, 381.147; kosher Properties: Pale yel. liq. Avox™ 4 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Blend of Avox™ BHA (BHA), Avox™ BHT (BHT) in vegetable oil CAS 25013-16-5; 128-37-0; 68956-68-3; EINECS/ELINCS 246-563-8; 204-881-4; 273313-5 Uses: Antioxidant for mixed nuts, margarine, and frozen raw breaded shrimp Features: Aids the preservation of taste, odor and color integrity Regulatory: FDA 21CFR §161.175, 164.110, 166.110, 172.110, 172.115; FDA 9CFR §318.7, 381.147; kosher Properties: Pale yel. liq. Avox™ 4B [Avatar http://www.avatarcorp.com] Chem. Descrip.: Avox™ BHA (BHA) in vegetable oil CAS 25013-16-5; 68956-68-3; EINECS/ELINCS 246-563-8; 273-313-5 Uses: Antioxidant for mixed nuts, margarine, frozen raw breaded shrimp, syn. flavoring substances and adjuvants; flavor adjuvant Features: Aids the preservation of taste, odor and color integrity Regulatory: FDA 21CFR §161.175, 164.110, 166.110, 172.110, 172.115, 172.515, 172.615, 80

Part I: Trade Name Reference 182.3169; FDA 9CFR §318.7, 381.147; kosher Properties: Pale yel. liq. Avox™ 6 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Blend of Avox™ BHA (BHA, Avox™ BHT (BHT), Avox™ Propyl gallate (propyl gallate), citric acid in vegetable oil/propylene glycol/mono-diglycerides See Mono- and diglycerides of fatty acids CAS 25013-16-5; 128-37-0; 121-79-9; 77-929,5949-29-1; 68956-68-3; 57-55-6; EINECS/ELINCS 246-563-8; 204-881-4; 204498-2; 201-069-1; 273-313-5; 200-338-0 Uses: Antioxidant for mixed nuts, margarine, and chewing gum Features: Aids the preservation of taste, odor and color integrity Regulatory: FDA 21CFR §164.110, 166.110, 172.615; FDA 9CFR §318.7, 381.147; kosher; SARA §311/312 acute health hazard Properties: Cl. amber liq.; sol. in water; sp. gr. 1.008; visc. 333 mPa.sm.p. < 0 C; b.p. > 482 F; flash pt. (COO) 113 C Toxicology: Sl. irritating to eyes and skin; TSCA listed Environmental: prevent runoff from entering drains, sewers, or streams Precaution: Wear chemical safety goggles, rubber gloves, impervious clothing, safety shoes; avoid strong oxidizers Hazardous Decomp. Prods.: None HMIS: Health 2, Flammability 1, Reactivity 0 Storage: Store at a minimum of 25 C to prevent crystallization or separation; contact with metals such as mild steel, black iron, brass or copper will result in color formation Avox™ 7 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Blend of Avox™ BHA (BHA)/Avox™ Avox™ Propyl gallate (propyl gallate)/citric acid in propylene glycol/mono-diglycerides See Mono- and diglycerides of fatty acids CAS 25013-16-5; 121-79-9; 77-92-9; 57-55-6; 67254-73-3; EINECS/ELINCS 246-563-8; 204498-2; 201-069-1; 200-338-0 Uses: Antioxidant for mixed nuts, margarine, and chewing gum Features: Aids the preservation of taste, odor and color integrity Regulatory: FDA 21CFR §164.110, 166.110, 172.615; FDA 9CFR §318.7, 381.147; kosher Properties: Lt. brn. liq.

Handbook of Food Additives, Third Edition

Avox™ 8 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Avox™ BHT (BHT) (20%) in vegetable oil (80%) CAS 128-37-0; 68956-68-3; EINECS/ELINCS 204-881-4; 273-313-5 Uses: Antioxidant for mixed nuts, margarine, chewing gum, enriched rice and frozen raw breaded shrimp Features: Aids the preservation of taste, odor and color integrity Regulatory: FDA 21CFR §137.350, 161.175, 164.110, 166.110, 172.110, 172.115, 172.615, 182.3173; FDA 9CFR §318.7, 381.147; kosherSARA §311/312 acute health hazard Properties: Cl. golden liq.; sl. odor; negligibly sol. in water; sp. gr. 0.925; b.p. > 204 F; flash pt. (PMCC) 139 C Toxicology: Sl. irritating to eyes and skin; TSCA listed Environmental: prevent runoff from entering drains, sewers, or streams Precaution: Wear chemical safety goggles, rubber gloves, impervious clothing, safety shoes Hazardous Decomp. Prods.: None HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store at a minimum of 25 C to prevent crystallization or separation; contact with metals such as mild steel, black iron, brass or copper will result in color formation Avox™ 20 [Avatar http://www.avatarcorp.com] Chem. Descrip.: TBHQ (20%), citric acid (10%), propylene glycol (70%) See t-Butyl hydroquinone Uses: Antioxidant for mixed nuts and margarine Regulatory: FDA 21CFR §164.110, 166.110, 172.185; FDA 9CFR §318.7, 381.147; kosher; DOT nonregulated; SARA §311/312 acute health hazard Properties: Yel. cl. liq., mild odor; sol. in water; sp.gr. 1.19; visc. 5.6 cst; m.p. 20 C; b.p. 100 C; pH 9 Toxicology: LD50 (rat) > 5 g/kg (pract. nontoxic); may cause eye/sl. skin irritation; inh. of spray-generated, conc. vapors or mist, may cause nose and throat irritation, headache, nausea and/or drowsiness; ing. of more than several mouthfuls may cause abdominal discomfort, nausea and diarrhea; aspiration may occur during swallowing or vomiting resulting in lung damage; TSCA listed 81

Part I: Trade Name Reference Precaution: OSHA hazardous; sl. reactive to metals Hazardous Decomp. Prods.: CO, CO2 and SOx from heating HMIS: Health 2, Flammability 1, Reactivity 0 Storage: Store at ≥ 25 C to prevent crystallization; do not store in open or unlabelled containers Avox™ 20A [Avatar http://www.avatarcorp.com] Chem. Descrip.: TBHQ (32%), citric acid (3%), vegetable oil (30%), propylene glycol (15%), glyceryl monooleate (32%) See t-Butyl hydroquinone; Glyceryl oleate Uses: Antioxidant for mixed nuts and margarine Regulatory: FDA 21CFR §164.110, 166.110, 172.185; FDA 9CFR §318.7, 381.147; kosher; DOT nonregulated; SARA §311/312 acute health hazard Properties: Lt. amber visc. liq., mild odor; sol. in water; sp.gr. 1.19; visc. 369 mPa·s; flash pt. ≈ 126 C Toxicology: LD50 (rat) > 5 g/kg (pract. nontoxic); may cause eye/sl. skin irritation; inh. of spray-generated, conc. vapors or mist, may cause nose and throat irritation, headache, nausea and/or drowsiness; ing. of more than several mouthfuls may cause abdominal discomfort, nausea and diarrhea; aspiration may occur during swallowing or vomiting resulting in lung damage; TSCA listed Precaution: OSHA hazardous; sl. reactive to metals Hazardous Decomp. Prods.: CO, CO2 and SOx from heating HMIS: Health 2, Flammability 1, Reactivity 0 Storage: Store between 10-32 C to avoid separation; do not store in open or unlabelled containers Avox™ 20B [Avatar http://www.avatarcorp.com] Chem. Descrip.: Blend of Avox™ TBHQ (TBHQ), citric acid in propylene glycol See t-Butyl hydroquinone CAS 1948-33-0; 77-92-9; 57-55-6; EINECS/ELINCS 217-752-2; 201-069-1; 200338-0 Uses: Antioxidant for mixed nuts and margarine Features: Aids the preservation of taste, odor Handbook of Food Additives, Third Edition

and color integrity Regulatory: FDA 21CFR §164.110, 166.110, 172.185; FDA 9CFR §318.7, 381.147; kosher Properties: Amber liq. Avox™ 21 [Avatar http://www.avatarcorp.com] Chem. Descrip.: TBHQ (20%), citric acid (1%), vegetable oil (32%), propylene glycol (15%), glyceryl monooleate (32%) See t-Butyl hydroquinone; t-Butyl hydroquinone Uses: Antioxidant for mixed nuts and margarine Regulatory: FDA 21CFR §164.110, 166.110, 172.185; FDA 9CFR §318.7, 381.147; kosher; DOT nonregulated; SARA §311/312 acute health hazard Properties: Lt. amber liq., mild odor; sol. in water; sp.gr. 1.19; visc. 5.6 cst; b.p. 205 C; flash pt. ≈ 112 C; autoignition temp. 423 C Toxicology: LD50 (rat) > 5 g/kg (pract. nontoxic); may cause eye/sl. skin irritation; inh. of spray-generated, conc. vapors or mist, may cause nose and throat irritation, headache, nausea and/or drowsiness; ing. of more than several mouthfuls may cause abdominal discomfort, nausea and diarrhea; aspiration may occur during swallowing or vomiting resulting in lung damage; TSCA listed Precaution: OSHA hazardous; sl. reactive to metals Hazardous Decomp. Prods.: CO, CO2 and SOx from heating HMIS: Health 2, Flammability 1, Reactivity 0 Storage: Store between 10-32 C to avoid separation; do not store in open or unlabelled containers Avox™ 22 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Blend of Avox™ BHA (BHA), Avox™ TBHQ (TBHQ), citric acid in propylene glycol See BHA; t-Butyl hydroquinone CAS 25013-16-5; 1948-33-0; 77-92-9,5949-29-1; 57-55-6; EINECS/ELINCS 246-563-8; 217752-2; 201-069-1; 200-338-0 Uses: Antioxidant for mixed nuts and margarine Features: Aids the preservation of taste, odor and color integrity Regulatory: FDA 21CFR §164.110, 166.110; FDA 9CFR §318.7, 381.147; kosher Properties: Amber liq.

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Part I: Trade Name Reference Avox™ 25 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Blend of Avox™ BHT (BHT, Avox™ TBHQ (TBHQ), citric acid in vegetable oil/propylene glycol/monodiglycerides See t-Butyl hydroquinone; Mono- and diglycerides of fatty acids CAS 128-37-0; 1948-33-0; 77-92-9; 68956-68-3; 57-55-6; 67254-73-3; EINECS/ELINCS 204881-4; 217-752-2; 201-069-1; 273-313-5; 200338-0 Uses: Antioxidant for mixed nuts and margarine Features: Aids the preservation of taste, odor and color integrity Regulatory: FDA 21CFR §164.110, 166.110; FDA 9CFR §318.7, 381.147; kosher Properties: Golden brn. liq. Avox™ 26 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Blend of Avox™ BHA (BHA), Avox™ BHT (BHT), citric acid in vegetable oil/propylene glycol/mono-diglycerides See Mono- and diglycerides of fatty acids CAS 25013-16-5; 128-37-0; 77-92-9; 68956-683; 57-55-6; 67254-73-3; EINECS/ELINCS 246563-8; 204-881-4; 201-069-1; 273-313-5; 200338-0 Uses: Antioxidant for mixed nuts and margarine Features: Aids the preservation of taste, odor and color integrity Regulatory: FDA 21CFR §164.110, 166.110; FDA 9CFR §318.7, 381.147; kosher Properties: Golden brn. liq. Avox™ 27 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Blend of Avox™ BHA (BHA), Avox™ TBHQ (TBHQ), citric acid in propylene glycol/mono-diglycerides See tButyl hydroquinone; Mono- and diglycerides of fatty acids CAS 25013-16-5; 1948-33-0; 77-92-9, 57-55-6; 67254-73-3; EINECS/ELINCS 246-563-8; 217752-2; 201-069-1; 200-338-0 Uses: Antioxidant for mixed nuts and margarine Features: Aids the preservation of taste, odor and color integrity Regulatory: FDA 21CFR §164.110, 166.110; FDA 9CFR §318.7, 381.147; kosher Properties: Golden brn. liq. Avox™ A [Avatar http://www.avatarcorp.com] Chem. Descrip.: Blend of Avox™ BHA (BHA), citric acid in propylene glycol Handbook of Food Additives, Third Edition

CAS 25013-16-5; 77-92-9; 57-55-6; EINECS/ELINCS 246-563-8; 201-069-1; 200338-0 Uses: Antioxidant for mixed nuts, margarine, chewing gum, enriched rice and frozen raw breaded shrimp; flavor adjuvant Features: Aids the preservation of taste, odor and color integrity Regulatory: FDA 21CFR §161.175, 164.110, 166.110, 172.110, 172.115, 172.515, 172.615, 182.3169; FDA 9CFR §318.7, 381.147; kosher Properties: Pale yel. liq. Avox™ BHA [Avatar http://www.avatarcorp.com] Chem. Descrip.: BHA CAS 25013-16-5; EINECS/ELINCS 246-563-8 Uses: Antioxidant for mixed nuts, margarine, chewing gum, enriched rice and frozen raw breaded shrimp Regulatory: FDA 21CFR §137.350, 161.175, 164.110, 166.110, 172.110, 172.115, 172.615, 182.3173; FDA 9CFR §318.7, 381.147; kosher Properties: Wh., waxy flake Avox™ BHT [Avatar http://www.avatarcorp.com] Chem. Descrip.: BHT CAS 128-37-0; EINECS/ELINCS 204-881-4 Uses: Antioxidant for mixed nuts, margarine, chewing gum, personal care, pet care, enriched rice and frozen raw breaded shrimp Regulatory: FDA 21CFR §137.350, 161.175, 164.110, 166.110, 172.110, 172.115, 172.615, 182.3173; FDA 9CFR §318.7, 381.147; kosher Properties: Wh. crystalline solid Avox™ Propyl Gallate [Avatar http://www.avatarcorp.com] Chem. Descrip.: 3,4,5-Trihydroxybenzoic acid, propyl ester See Propyl gallate CAS 121-79-9; EINECS/ELINCS 204-498-2 Uses: Antioxidant for mixed nuts, margarine, and chewing gum Regulatory: FDA 21CFR §164.110, 166.110, 172.615, 184.1660; FDA 9CFR §318.7, 381.147; kosher Properties: Wh. cryst. powd. Avox™ R [Avatar http://www.avatarcorp.com] Chem. Descrip.: Blend of Avox™ BHA (BHA), citric acid in propylene glycol CAS 25013-16-5; 77-92-9; 57-55-6; EINECS/ELINCS 246-563-8; 201-069-1; 20083

Part I: Trade Name Reference 338-0 Uses: Antioxidant for food Regulatory: Kosher Properties: Pale yel. liq. Storage: * Avox™ S-1 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Blend of Avox™ Propyl gallate (propyl gallate), citric acid in propylene glycol CAS 121-79-9; 77-92-9; 57-55-6; EINECS/ELINCS 204-498-2; 201-069-1; 200338-0 Uses: Antioxidant for mixed nuts, margarine, and chewing gum Features: Aids the preservation of taste, odor and color integrity Regulatory: FDA 21CFR §164.110, 166.110, 172.615, 184.1660; FDA 9CFR §318.7, 381.147; kosher Properties: Lt. amber liq. Avox™ S-2 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Blend of Avox™ Propyl gallate (propyl gallate), citric acid in propylene glycol CAS 121-79-9; 77-92-9; 57-55-6; EINECS/ELINCS 204-498-2; 201-069-1; 200338-0 Uses: Antioxidant for mixed nuts, margarine, and chewing gum Features: Aids the preservation of taste, odor and color integrity Regulatory: FDA 21CFR §164.110, 166.110, 172.615, 184.1660; FDA 9CFR §318.7, 381.147; kosher Properties: Lt. amber liq. Axol® C 62 [Evonik Goldschmidt GmbH http://www.goldschmidt.com] Chem. Descrip.: Citric acid ester of glycerol mono/distearates See Citric acid esters of mono- and diglycerides of fatty acids CAS 68990-05-6 Uses: Food emulsifier, surfactant Regulatory: EU E472c, German food compliance Properties: Wh.-ivory powd., char. odor; disp. in water, warm essential oils; insol. in veg. oils; sp.gr. 0.900; m.p. 58-64 C; HLB 10.0±1; iodine no. 3 max.; sapon. no. 215-265; flash pt. > 100 C; pH 6.0 (50 g/l water); anionic; 100% conc. Toxicology: Nonhazardous; avoid formation of dusts

Handbook of Food Additives, Third Edition

Aytex®-P [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Wheat starch, highly refined, unmodified See Wheat (Triticum vulgare) starch Chem. Analysis: 11% moisture, 0.4% protein CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Ingred. for breakfast cereals, bakery mixes, soups, sauces Features: Delicate texture, flavor, and light color; cooked pastes are resist. to overmixing and tolerant to reheating Properties: Brilliant wh. powd.; pH 6.0 Storage: 1 yr. max. shelf life; store in cool, dry location; keep container closed when not in use B-45 [Brolite Prods. http://www.bakewithbrolite.com] Uses: A no-time dough accelerant and conditioner for all breads Properties: Powd. BGL™ 355 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Propylene glycol dicaprylate/dicaprate CAS 58748-27-9; EINECS/ELINCS 271-516-3 Uses: Solvent and carrier for flavors; energy source in nutritional foods and beverages Regulatory: 21CFR §170.30, 172.856, 173.340, 175.300, 176.170, 176.210, 177.2800 Properties: Clear liq. BP Pyro [Innophos http://www.innophos.com] Chem. Descrip.: Sodium acid pyrophosphate CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: Leavening agent for baking powds., baking creams, and prepared doughnut and cake mixes Regulatory: FDA 21CFR §182.1087 Properties: Wh. crystalline powd. or solid; odorless; sol. in water; m.w. 222.15; dens. 0.61 g/ml ; m.p. > 900 C; pH 2.8-4.5 (1 wt/wt%); hygroscopic; 100% Toxicology: OSHA:TWA 2.5 mg/m3 (total dust); LD50 (oral, mouse) 2650 mg/kg, (dermal, rabbit) > 300 mg/kg; acute eye irritant; low acute irritant to skin and on inh. and ing.; TSCA listed Precaution: Avoid dusting conditions, heat, open flame, sparks, static electricty, strong oxidizing agents and bases Hazardous Decomp. Prods.: POx NFPA: Health 2, Flammability 0, Reactivity 0 Storage: 12 mos. shelf life; store in a sanitary, 84

Part I: Trade Name Reference dry, cool, isolated area away from all toxic and harmful substances Bacom [British Bakels http://www.bakels.com] Chem. Descrip.: Mono- and diglycerides of fatty acids, acetylated tartaric acid esters of mono- and diglycerides of fatty acids, potassium hydroxide CAS 67254-73-3; 977093-27-8; 1310-58-3; EINECS/ELINCS 215-181-3 Uses: Softener and shelf-life extender for bread, morning goods, bun doughs and cake Properties: Liq. Use Level: 1-2% to bread, morning goods, buns doughs and cake Toxicology: May cause eye and skin irritation; prolonged skin contact may cause dermatitis Environmental: readily biodeg. Storage: Store in orig. pkg. in cool, dry place 21825 Bacom [British Bakels http://www.bakels.com] Chem. Descrip.: Water, mono- and diglycerides of fatty acids, diacetyltartaric and fatty acid esters of glycerol See Diacetyl tartaric acid esters of mono- and diglycerides; Mono- and diglycerides of fatty acids Uses: Emulsifier for foods; color enhancer, texturizer for crumbs Use Level: 1-2% calc. on flour wt. Storage: 12 mos. shelf life when stored in cool and dry conditions Bagel Base [MLG Enterprises] Chem. Descrip.: Calcium sulfate, ascorbic acid, potassium bromate, L-cysteine hydrochloride See L-Ascorbic acid; Cysteine hydrochloride anhydrous Uses: Dough conditioner for bagels Features: Conc. Properties: Free-flowing powd. Use Level: 0.50-1.0%/cwt flour Storage: 6 mos. shelf life stored under cool, dry conditions Baka-Snak® [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from waxy maize See Food starch, modified CAS 53124-00-8 Uses: Texturizer, shelf life extender, volume control agent, crisping agent for baked or fried puffed snacks, cookies, crackers, breading mixes, other baked goods, pet Handbook of Food Additives, Third Edition

foods, confectionery intermediates, instant puddings Features: Pregelatinized; contributes to uniform cell structure and reduces breakage in prods. Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. fine powd.; starch odor; sol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%); ≈ 8% moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity Bakels Thickener [British Bakels http://www.bakels.com] Chem. Descrip.: Acetylated distarch adipate CAS 63798-35-6 Uses: Thickener for foods Properties: Powd. Toxicology: Contains substances, which may cause sensitization, allergic, or irritant response; may cause irritation of the resp. tract Environmental: readily biodeg. Precaution: Wear eye, skin, and resp. protection; avoid dust formation Hazardous Decomp. Prods.: None Storage: 12 mos. shelf life when stored in cool and dry conditions Bakery Enrichment Blend with Folic Acid [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Wheat starch; ferrous sulfate; niacin; thiamine hydrochloride; riboflavin; tricalcium phosphate; folic acid See Calcium phosphate tribasic; Ferrous sulfate anhydrous; Nicotinic acid; Thiamine HCl; Wheat (Triticum vulgare) starch Uses: Vitamin source, iron source for bread, buns, rolls Features: Meets std. for enriched bread, rolls, and buns Regulatory: 21 CFR 136.115 Properties: Free-flowing powd. 85

Part I: Trade Name Reference Use Level: ½ oz/100 lb flour Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos; keep container closed when not in use Bakery Enrichment Blend R with Folic Acid [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Wheat starch; niacin; reduced iron; thiamine hydrochloride; riboflavin; folic acid; tricalcium phosphate See Calcium phosphate tribasic; Nicotinic acid; Thiamine HCl; Wheat (Triticum vulgare) starch Uses: Vitamin source, iron source for bread, buns, rolls Features: Meets std. for enriched bread, rolls, and buns Use Level: ¼ oz/100 lb flour Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos; keep container closed when not in use BakeSmart® [Advanced Ingreds. http://www.advancedingredients.com] Chem. Descrip.: Glucose syrup, dextrose, and fiber See Glucose; Glucose, liquid CAS 8027-56-3; 50-99-7; EINECS/ELINCS 200075-1 Uses: Moisture control agent in baked goods, fillings for pies, donuts and pastries, dough, pretzels, tortilla, etc. Features: Cuts total ingredient costs, increases production yields and increases shelf life, which reduces spoils and returns Properties: Cream-gold powd., odorless, sweetpowdery taste; completely sol. in water; dens. 26 lb/ft3 Toxicology: Noncarcinogenic; not harmful Environmental: biodeg. Precaution: Avoid powerful oxidizing agents such as perchloric acid Storage: 12 mos. shelf life if stored inunopened containers; store @ ≤ 85 F; after opening, use the remaining contents within two weeks Bake Soft [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Wheat flour, calcium sulfate, salt, calcium carbonate, and enzyme See Sodium chloride; Wheat (Triticum vulgare) flour Uses: Product line of enzymatic softeners for wh. bread, hamburger buns, sweet rolls, donuts Handbook of Food Additives, Third Edition

Properties: Wh. free-flowing powd.; 11.5-14% moisture; 3.4-4.5% salt Bake-Well 52 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Soy oil, coconut oil, mineral oil (25%), and lecithin See Coconut (Cocos nucifera) oil; Soybean (Glycine soja) oil Uses: Release agent, antisticking agent for baking pans, molds, and conveyor belts Properties: Amber liq.; iodine no. 50-60; smoke pt. 325 F Bake-Well 80/20 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Soy oil, white mineral oil USP (20%), and lecithin (1.75-2.25%) See Soybean (Glycine soja) oil Uses: Release agent, antisticking agent for baking pans, molds, and conveyor belts Properties: Amber liq.; i.v. 100-110; smoke pt. 325 F Bake-Well Bun Release [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono-diglycerides, polysorbate 60 (35-37%), water, and propylene glycol See Mono- and diglycerides of fatty acids Uses: Bun pan release agent Properties: Amber liq.; i.v. 39-44; 24% min. mono Bake-Well Divider Oil [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mineral oil USP EINECS/ELINCS 232-384-2 Uses: Lubricant for use in dough dividers Properties: Cl. liq.; sp.gr. 0.86-0.89; visc. 63-72 cps; flash pt. 445 F Bake-Well All Vegetable High Stability Pan Oil [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Soy oil, white mineral oil (25%), and lecithin (0.5%) See Soybean (Glycine soja) oil Uses: Pan/mold release agent Properties: Amber liq.; i.v. 80-92; smoke pt. 330 F min. Bake-Well K Machine Oil [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mineral oil USP EINECS/ELINCS 232-384-2 Uses: Lubricant for use in dough dividers Properties: Cl. liq.; visc. 38-43 cps; flash pt. 400 86

Part I: Trade Name Reference F BAN 800 MG [Novozymes A/S http://www.novozymes.com] Chem. Descrip.: Bacterial amylase CAS 9000-92-4; EINECS/ELINCS 232-567-7 Uses: Bread softening agent Features: Used where elasticity of the bread is not an important criteria Storage: 3 mos. shelf life when stored at 25 C; longer shelf life when stored at 5 C; store under dry and cold condition preferable under refrigeration Banana Essence - 1000 Fold Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: fresh bananas Uses: Banana flavoring agent in water based aroma system is used to impart a banana flavour, esp. in refrigerated beverages and in refrigerated and frozen dairy prods.; used in combination with banana puree and other ingredients to enhance the banana aroma of a product Features: No solvents, processing aids or stabilizers have been added; characteristic esters, aldehydes, ketones and other components give strength and character to the banana essence Regulatory: Halal, kosher certified; GMO compliant Properties: Cl., colorless liq.; intense banana odor; sol. in water, ethanol, propylene glycol; insol. in vegetable oils Use Level: 1% by weight and then adjusted up or down Storage: 12 mos. when stored @ < 7 C in sealed containers away from air, light; do not freeze Banana Essence 1000 Fold Natural [Confoco http://www.confoco.com] Chem. Descrip.: Banana essence contg. acetaldehyde, ethanol, diacetyl, butyrate, butyl acetate, ethyl-2-methyl butyrate, 2hexenal, isoamyl acetate, methyl amylketone, isoamyl alcohol, etc. Uses: Banana flavoring agent in foods Features: Produces natural fresh banana effect comprising top and body notes of ripe banana fruit for water-based flavor systems; also in combination with other fruit extracts for tropical or exotic fruit effect Regulatory: Halal, kosher certified Properties: Colorless cl. liq., intense odor and taste of fresh bananas of the Cavendish Handbook of Food Additives, Third Edition

variety; sol. in water, ethanol, propylene glycol; insol. in veg. oils; sp.gr. 1.0; m.p. 0 C; b.p. 99100 C; flash pt. > 80 C Use Level: 0.5-1% (fruit drinks, Italian ices), 1% (ice cream), 1-1.5% (sparkling waters), 1-2% (yogurt) Toxicology: Possible dizziness, light-headed feeling Storage: > 12 mos. stability stored below 7 C in sealed containers away from air and light; avoid freezing Banana Flakes Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: fresh bananas Chem. Analysis: 2.5% moisture; protein 3.7%; fat 0.5%; 80% carbohydrates Uses: Flavoring agent for dry fruit preparations, powdered drinks, cake mixes, fruit preps., nectars, juices, cakes, muffins, pies, bread, baby food, ice cream, yogurt and other frozen desserts and soft food diets Features: Flakes reconstituted 1:3 with water is used in the same traditional uses as fresh mashed bananas; no additives or carriers are used Regulatory: Halal, kosher certified, GMO compliant Properties: Creamy ylsh. flakes; ripe banana odor; acidity 1-2% Storage: 18 mos. when stored @ 21 C in sealed, high dens. PE containers Banana Powder - Trofi Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: Cavendish bananas Chem. Analysis: Moisture 3.0% max.; fat 0.5%; protein 3.7%; 80% carbohydrates; 350 cal/ 100 g Uses: Flavoring agent in foods such as fruit preparations, nectars, juices, cakes, muffins, pies, bread, baby food, ice cream, yogurt, frozen desserts, and soft food diets Features: Puree made by reconstituting one part powd. with three parts water; carriers and additives are not used Regulatory: Halal, kosher certified; GMO complaint Properties: Creamy ylsh. powd.; mashed banana odor; dens. 600-680 g/l; acidity 1-2% Storage: 18 mos. when stored @ 21 C in sealed containers Banana Treattarome 9730 [R.C. Treatt & Co. Ltd 87

Part I: Trade Name Reference http://www.rctreatt.com] Chem. Descrip.: Isoamyl acetate, butyl acetate, pentan-2-yl acetate, pentan-2-yl butyrate See s-Amyl acetate; n-Butyl acetate; 2-Pentyl butyrate CAS 123-92-2; 123-86-4; 626-38-0; 60415-61-4; EINECS/ELINCS 204-662-3; 204-658-1 Uses: Banana flavor for food Features: Intense banana, fruity and estery Properties: Banana flavor Use Level: < 0.05% Bareco® C-1035 [Baker Petrolite/Polymers http://www.bakerhughes.com/bakerpetrolite/p olymers] Chem. Descrip.: Hard microcrystalline wax consisting of n-paraffinic, branched paraffinic, and naphthenic hydrocarbons CAS 63231-60-7; EINECS/ELINCS 264-038-1 Uses: Chewing gum base; microcapsules for flavoring substances Regulatory: Incl. FDA §172.230, 172.615, 175.105, 175.300, 176.170, 176.180, 176.200, 177.1200, 178.3710, 179.45 Properties: Color 0.5 (D1500) wax; very low sol. in org. solvs.; sp.gr. 0.93; visc. 80-110 SUS (99 C); m.p. 94 C Bareco® C-4040 [Baker Petrolite/Polymers http://www.bakerhughes.com/bakerpetrolite/p olymers] Chem. Descrip.: Synthetic wax CAS 8002-74-2; EINECS/ELINCS 232-315-6 Uses: Chewing gum base; protective coating on fruits and vegetables; defoamer Regulatory: FDA 21CFR §172.888, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.2600, 177.2800, 178.3720, 178.3850, 179.45 Properties: Visc. 4.5-8.3 cP (149 C); m.p. 100106.5 C Bareco® PX-100 [Baker Petrolite/Polymers http://www.bakerhughes.com/bakerpetrolite/p olymers] Chem. Descrip.: Synthetic wax CAS 8002-74-2; EINECS/ELINCS 232-315-6 Uses: Chewing gum base; food applics. Regulatory: FDA 21CFR §175.250 Properties: Visc. 8.6-11.7 cP (120 C); congeal pt. 97-99 C Bareco® SP-200 [Baker Petrolite/Polymers http://www.bakerhughes.com/bakerpetrolite/p Handbook of Food Additives, Third Edition

olymers] Chem. Descrip.: Synthetic wax copolymer CAS 8002-74-2; EINECS/ELINCS 232-315-6 Uses: Chewing gum base; protective coating on fruits and vegetables; defoamer Regulatory: FDA 21CFR §172.888, 178.3720 Properties: Visc. 9.7-13.5 cP (99 C); m.p. 9398.5 C Bar ENRICH™ 040 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Wheat gluten See Wheat (Triticum vulgare) gluten CAS 8002-80-0; EINECS/ELINCS 232-317-7 Uses: Cereal bar binding system; source of fiber, protein, and vitamins for breakfast bars, bakery prods., and snacks Features: Helps people to feel fuller for longer and reduce snacking between meals; contains 50% less available carbohydrates than a pure sugar / glucose syrup based binder Properties: Fine, sl. yelsh. powd.; wheat taste; insol. in water BarFlex® 171 [Glanbia Nutritional http://www.glanbianutritionals.com] Chem. Descrip.: Conc. whey protein isolate Chem. Analysis: 72% protein; 4.0% moisture; < 15.0% fat CAS 84082-51-9; EINECS/ELINCS 281-998-7 Uses: Nutritional supplement, emulsifier, texturizer, shelf-life extender, and flavor enhancer in fortified beverages, nutrition and food bars, bakery applics., and confectionery Features: Good sol.; high water retention capacity Regulatory: Kosher and Halal approved Properties: Bland taste; pH 6.5 (10% sol'n.) Storage: 2 yr. shelflife; store in a cool, dry, clean environment @ R.T. away from strong odors and other contaminants Barmax™ [Glanbia Nutritional http://www.glanbianutritionals.com] Chem. Descrip.: Milk protein isolate Chem. Analysis: 90% protein; 10.0% moisture; < 1.0% fat CAS 9000-71-9; EINECS/ELINCS 232-555-1 Uses: Nutritional supplement for bakery applics. and cookies Features: Soft texture, extended shelf life; low fat Regulatory: Kosher and Halal approved Properties: Bland taste 88

Part I: Trade Name Reference Storage: 2 yr. shelflife; store in a cool, dry, clean environment @ R.T. away from strong odors and other contaminants Barpro™ [Glanbia Nutritional http://www.glanbianutritionals.com] Chem. Descrip.: partially hydrolyzed milk protein Chem. Analysis: 90% protein; 6.0% moisture; < 1.0% fat CAS 8049-98-7; EINECS/ELINCS 296-575-2 Uses: Nutritional supplement for bakery applics. and cookies Features: Soft texture, extended shelf life; low fat Regulatory: Kosher and Halal approved Properties: Bland taste; pH 5.5 (10% sol'n.) Storage: 2 yr. shelflife; store in a cool, dry, clean environment @ R.T. away from strong odors and other contaminants Basic Natural™ TM [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Calcium sulfate and vegetable powd. See Vegetable powder Uses: Dough conditioner, gluten modifier for breads, bun, English muffins, puff pastry Features: Patented; natural; produces doughs with superior machining qualities; gentle reducing action, more tolerance to mixing and dosage level; produces drier doughs Properties: Free-flowing Use Level: 1-4 oz/100 lb flour (breads, buns), 16 oz/100 lb flour (English muffins), 1-5 oz/100 lb flour (puff pastry) Storage: 6 mos. shelf life stored in cool, dry conditions; keep plastic bags sealed when not in use Batter Bind® S [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from corn See Food starch, modified Uses: Gellant, film-former for batters to provide good adhesion of the coating to meat, poultry, or seafood prods. Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; readily disp. in cold water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%); 11% moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA Handbook of Food Additives, Third Edition

10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity BatterCrisp™ 05530 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Food starch, modified Chem. Analysis: 12% moisture; 0.3% ash CAS 53124-00-8 Uses: Viscosifier and coating agent in high starch batters and coated food products such as fish fillets, shrimp, scallops, poultry, meats, onion rings, and vegetables Features: Maximum adhesion in battered and breaded food items; consistent viscosity under processing conditions; continuous, uniform coating; improved color and texture in a variety of fried foods Regulatory: FDA 21CFR §172.892 Properties: Bulk dens. (packed) 51 lbs/ft3; pH 5.5 Precaution: Excessive dust is flamm. and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity BatterCrisp™ 90240 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Food starch, modified Chem. Analysis: 11% moisture; 0.1% ash CAS 53124-00-8 Uses: Film former, protective barrier in coatings; batter starch and coating agent for food prods. such as fish fillets, shrimp, poultry, meats (marinated), onion rings, and vegetables; improves the texture and structure of extruded food prods. (such as potato, meat and vegetable products) by increasing the internal bonding strength to improve forming and cutting. Features: Provides a crisp texture in battered foods, esp. in french fries; significantly reduces oil pick-up in fried foods; provides structural integrity in battered and formed prods.; improves batter adhesion; reduces batter "blow Regulatory: FDA 21CFR §172.892 Properties: Bulk dens. (packed) 45 lbs/ft3; pH 5.5 89

Part I: Trade Name Reference Precaution: Excessive dust is flamm. and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Batter Up® F [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified derived from dent corn See Food starch, modified Uses: Starch for batters and breading applics. for seafood (fillets, sticks, shrimp, scallops), poultry prods., onion rings; provides exc. adhesion; withstands freezing, deep fat frying, steam table conditions Features: Withstands freezing, deep fat frying and steam table conditions Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; pH 5.0-7.0; 10-12% moisture Bayer Butyl 101-3 [Bayer/Rubber Bus. Grp. http://www.bayerrubber.com] Chem. Descrip.: Isobutylene/isoprene copolymer rubber; no antioxidant CAS 9010-85-9 Uses: Chewing gum base Features: Butyl rubber Properties: Bales; sp.gr. 0.92; Mooney visc. 4460 (ML1+8, 125 C) Bayer Butyl 402 [Bayer/Rubber Bus. Grp. http://www.bayerrubber.com] Chem. Descrip.: Isobutylene/isoprene copolymer rubber; nonstaining stabilizer CAS 9010-85-9 Uses: Food applics. Features: Butyl rubber; vulcanized with sulfur, quinoid, resin; fast curing Properties: Amber bales; sp.gr. 0.92; Mooney visc. 47 (ML1+8, 100 C) Baysical® KN [Lanxess http://www.lanxess.com] Chem. Descrip.: Calcium silicate CAS 1344-95-2; EINECS/ELINCS 215-710-8 Uses: Flow aid in foods (table salt, instant powds.) Properties: Wh. free-flowing powd.; odorless; surf. area ≈ 35; brightness 97; pH ≈ 10.5 B&C Caramel Powder [MLG Enterprises] Chem. Descrip.: Caramel color See Caramel CAS 8028-89-5; EINECS/ELINCS 232-435-9 Uses: Colorant for foods, dry mixes, soups, gravies, frozen foods, specialties Handbook of Food Additives, Third Edition

Features: Natural Properties: Free-flowing powd.; 100% min. through 40 mesh, 90% min. through 100 mesh; pH 6.7-7.7 (1%); 4% max. moisture Storage: Unlimited shelf life under normal storage conditions BCF™ [Cargill Flavor Systems http://www.cargillflavorsystems.com/] Uses: Blue cheese flavor in food Features: White mold mutant used in production of these products Properties: Liq. Use Level: 0.25-1.0% of formulas (1.0-2.0% in processed cheese) Beakin LV1 [ADM Lecithin http://www.admworld.com] Chem. Descrip.: Complexed lecithin Chem. Analysis: 0.8% max. moisture CAS 8030-76-0; EINECS/ELINCS 232-307-2 Uses: Instantizer, mold release agent for foods, spray oils; emulsifier for w/o food emulsions; wetting agent in instant foods and beverages Properties: Translucent fluid; visc. 10 stokes; HLB 2.0; acid no. 25 max. Storage: 18 mos. min shelf liife when stored in orig., unopened containers; store @50-95 F; exposure to freezing or near-freezing temperatures may promote separation of oil from the phospholipids Beakin LV2 [ADM Lecithin http://www.admworld.com] Chem. Descrip.: Complexed lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier for w/o food emulsions, instantized mixes; pan/mold release agent Properties: Translucent fluid; visc. 10 stokes; HLB 2.0; acid no. 30 max. Beakin LV3 [ADM Lecithin http://www.admworld.com] Chem. Descrip.: Complexed lecithin with vegetable oil Uses: Emulsifier for w/o food emulsions, processed cheese, instantized foods, dry mixes; release agent Properties: Translucent fluid; visc. 5 stokes; HLB 2.0; acid no. 25 max. Beakin LV4 [ADM Lecithin http://www.admworld.com] Chem. Descrip.: Complexed lecithin with vegetable oil 90

Part I: Trade Name Reference Uses: Dispersant, dust control agent, pan/mold release agent for foods; food emulsifier for w/o emulsions Properties: Translucent fluid; visc.5 stokes; HLB 2.0; acid no. 25 max. Beakin LV30 [ADM Lecithin http://www.admworld.com] Chem. Descrip.: Complexed lecithin with vegetable oil Uses: Emulsifier for foods, w/o emulsions, drink mixes; instantizing agent; pan/mold release agent Properties: Translucent fluid; water-disp.; visc. 5 stokes; HLB 4.0; acid no. 30 max. Bealite™ 650 [Kerry Ingreds. http://www.kerrygroup.com; http://www.kerryingredients.com] Chem. Descrip.: sorbitan monostearate, polysorbate 60, mono and diglycerides See Sorbitan stearate CAS 1338-41-6; 9005-67-8; EINECS/ELINCS 215-664-9 Uses: Emulsifier for low-fat cakes, icings, breads Bealite™ 2315 [Kerry Ingreds. http://www.kerrygroup.com; http://www.kerryingredients.com] Chem. Descrip.: Polysorbate 60 CAS 9005-67-8 Uses: Emulsifier for frosting, whipped topping; improves cake crumb Bealite™ 3401L [Kerry Ingreds. http://www.kerrygroup.com; http://www.kerryingredients.com] Chem. Descrip.: Propylene glycol mono and diesters of fatty acids, mono and diglycerides Uses: Emulsifier for layer cakes Bealite™ 3558 [Kerry Ingreds. http://www.kerrygroup.com; http://www.kerryingredients.com] Chem. Descrip.: Propylene glycol monostearate, DATEM, mono and diglycerides, See Diacetyl tartaric acid esters of mono- and diglycerides; Propylene glycol stearate CAS 1323-39-3; 91052-81-2; EINECS/ELINCS 215-354-3 Uses: Emulsifier for aerating sponge cakes

Handbook of Food Additives, Third Edition

Bealite™ 3561 [Kerry Ingreds. http://www.kerrygroup.com; http://www.kerryingredients.com] Chem. Descrip.: mono and diglycerides Uses: Emulsifier for cakes, muffins, brownies, sauces Bealite™ EV [Kerry Ingreds. http://www.kerrygroup.com; http://www.kerryingredients.com] Chem. Descrip.: mono and diglycerides and wheat starch See Wheat (Triticum vulgare) starch CAS 9005-25-8 Bealite™ [Kerry Ingreds. http://www.kerrygroup.com; http://www.kerryingredients.com] Uses: Emulsifier for foods Properties: Free-flowing spray-dried prod. Beef Booster, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor in beef, savory, fish, shellfish, chicken Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Thick, dk. brown liq.; beefy, roasted, tuna fish taste; sol. in alcohol, oil, water Use Level: 10 ppm as consumed in finished prods. Beeswax SP 6 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Beeswax, USP/NF CAS 8012-89-3; EINECS/ELINCS 232-383-7 Uses: Flavoring agent, adjuvant, lubricant, surf. finishing agent for foods Regulatory: FDA 21CFR §184.1973, and CTFA listed Properties: Yel. slabs, cakes, or pellets; m.p. 6265 C; acid no. 17-24; sapon. no. 89-103 Toxicology: TSCA listed Beeswax SP 11 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Beeswax, USP/NF CAS 8012-89-3; EINECS/ELINCS 232-383-7 Uses: Flavoring agent, adjuvant, lubricant, surf. finishing agent for foods Regulatory: FDA 21CFR §184.1973; CTFA listed Properties: Yel. slabs, cakes, or pellets; m.p. 6265 C; acid no. 17-24; sapon. no. 89-103 Toxicology: TSCA listed

91

Part I: Trade Name Reference Beeswax SP 44 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Beeswax CAS 8006-40-4; EINECS/ELINCS 232-383-7 Uses: Flavoring agent, adjuvant, lubricant, surface-finishing agent for foods Regulatory: FDA 21CFR §184.1973, GRAS; CTFA listed Properties: Wh. slabs, cakes, or pellets; m.p. 6065 C; acid no. 17-24; sapon. no. 89-103 Beeswax SP 45 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Beeswax CAS 8006-40-4; EINECS/ELINCS 232-383-7 Uses: Flavoring agent, adjuvant, lubricant, surf. finishing agent for foods Regulatory: FDA 21CFR §184.1973, GRAS; CTFA listed Properties: Wh. slabs, cakes, or pellets; m.p. 6065 C; acid no. 17-24; sapon. no. 89-103 Beeswax SP 139W [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Beeswax CAS 8006-40-4; EINECS/ELINCS 232-383-7 Uses: Flavoring agent, adjuvant, lubricant, surf. finishing agent for foods Regulatory: FDA 21CFR §184.1973, GRAS; CTFA listed Properties: Wh. slabs, cakes, or pellets; m.p. 6065 C; acid no. 17-24; sapon. no. 89-103 Beeswax SP 139Y [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Beeswax CAS 8012-89-3; EINECS/ELINCS 232-383-7 Uses: Flavoring agent, adjuvant, lubricant, surf. finishing agent for foods Regulatory: FDA 21CFR §184.1973, GRAS; CTFA listed Properties: Yel. slabs, cakes, or pellets; m.p. 6065 C; acid no. 17-24; sapon. no. 89-103 Beeswax SP 154 ISO Beeswax® [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Beeswax CAS 8012-89-3; EINECS/ELINCS 232-383-7 Uses: Flavoring agent, adjuvant, lubricant, surf. finishing agent for foods Regulatory: FDA 21CFR §184.1973, GRAS; CTFA listed Properties: Amber slabs, cakes, or pellets; m.p. 60-65 C; acid no. 17-24; sapon. no. 89-103 Beeswax SP 420 [Strahl & Pitsch Handbook of Food Additives, Third Edition

http://www.strahlpitsch.com] Chem. Descrip.: Beeswax, USP/NF CAS 8012-89-3; EINECS/ELINCS 232-383-7 Uses: Flavoring agent, adjuvant, lubricant, surf. finishing agent for foods Regulatory: FDA 21CFR §184.1973; CTFA listed Properties: Yel. slabs, cakes, or pellets; m.p. 6265 C; acid no. 17-24; sapon. no. 89-103 Toxicology: TSCA listed Beeswax SP 422 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Beeswax, USP/NF CAS 8012-89-3; EINECS/ELINCS 232-383-7 Uses: Flavoring agent, adjuvant, lubricant, surf. finishing agent for foods Regulatory: FDA 21CFR §184.1973; CTFA listed Properties: Wh. slabs, cakes, or pellets; m.p. 6265 C; acid no. 17-24; sapon. no. 89-103 Toxicology: TSCA listed Beeswax SP 424 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Beeswax, USP/NF CAS 8012-89-3; EINECS/ELINCS 232-383-7 Uses: Flavoring agent, adjuvant, lubricant, surf. finishing agent for foods Regulatory: FDA 21CFR §184.1973; CTFA listed Properties: Wh. slabs, cakes, or pellets; m.p. 6265 C; acid no. 17-24; sapon. no. 89-103 Toxicology: TSCA listed Beeswax SP 426 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Beeswax, USP/NF CAS 8012-89-3; EINECS/ELINCS 232-383-7 Uses: Flavoring agent, adjuvant, lubricant, glazing agent, surface-finishing agent, release agent in foods Regulatory: FDA 21CFR §184.1973; CTFA listed Properties: Wh. slabs, cakes, or pellets; m.p. 6265 C; acid no. 17-24; sapon. no. 89-103 Toxicology: TSCA listed Benecel® Methylcellulose [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Methyl cellulose See Methylcellulose CAS 9004-67-5 Uses: Thickener, stabilizer, rheology control agent, film-former, suspending agent, water-retention aid, binder for foods Regulatory: OSHA hazardous; SARA §302/304/313 nonreportable, §311/312 Fire Hazard; CERCLA, RCRA nonreportable; DOT not regulated; Canada DSL; Korea KECL 92

Part I: Trade Name Reference Properties: Wh. to off-wh. powd.; odorless; water-sol.; sp.gr. 0.25; visc. 10-12,000 mPa·s (2% aq.); pH 5-7 (1% sol'n.); nonionic Toxicology: May cause eye, skin irritation by abrasion; inh. may cause respiratory tract irritation; not mutagenic; TSCA listed Precaution: Wear safety glasses, impervious gloves, protective clothing; may form flamm. dust/air mixts.; spills may be slippery; avoid generating dust; avoid breathing dust; ground all equipment; incompat. with acids, oxidizers, alkalis, strong sunlight, UV light, free radicals Hazardous Decomp. Prods.: CO, CO2, smoke HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in cool, dry, well-ventilated area in closed container; keep away from heat, flame, sparks, ignition sources Benecel® M 042 [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Methyl cellulose See Methylcellulose CAS 9004-67-5 Uses: Thickener for cheese sauces; synergistic with starch, improving prod. cling; moisture retention, thermal gelation for meat patties, structured potato prods.; provides adhesion for microwavable foods Regulatory: FDA 21CFR §182.1480, GRAS; USDA 9CFR §318.7, 381.147 Properties: Nonionic Use Level: 0.5-1.2% (cheese sauces), 0.050.15% (meat patties), 0.25-0.75% (potato prods.), 0.1-2.5% (batters), 20-75% (microwave foods) Benecel® M 043 [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Methyl cellulose See Methylcellulose CAS 9004-67-5 Uses: Thickener, suspending aid, binder; inhibits syneresis; prevents shrinkage in pie fillings; thermal gelation; for barbecue/cheese sauces, salad dressings; reduces oil absorp. during frying of onion rings; moisture retention in meat patties Regulatory: FDA 21CFR §182.1480, GRAS; USDA 9CFR §318.7, 381.147 Properties: Nonionic Use Level: 0.3-0.6% (pie fillings), 0.2-1.0% (barbecue sauces), 0.5-1.2% (cheese sauces), 0.2-0.8% (salad dressings), 0.4-2.5% (onion Handbook of Food Additives, Third Edition

rings), 0.05-0.15% (meat patties), 0.25-0.75% (potato prods.), 20-75% (microwave prods.), 0.1-0.75% (tortillas) Benecel® MP 643 [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Hydroxypropyl methylcellulose CAS 9004-65-3 Uses: Thickener, suspending aid for salad dressings; controls batter visc., improves moisture retention, gas retention during baking, improving volume and texture of dry mix cakes Regulatory: FDA 21CFR §172.874 Properties: Nonionic Use Level: 0.2-0.8% (salad dressings), 0.1-0.5% (cakes) Benecel® MP 824 [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Hydroxypropyl methylcellulose CAS 9004-65-3 Uses: Binder; improves mouthfeel, body, texture; ice crystal control in frozen dairy desserts; thickener, suspending aid for salad dressings; reduces oil absorp. during frying; foam stabilizer for whipped toppings; thickener for low-solids syrup Regulatory: FDA 21CFR §172.874 Properties: Nonionic Use Level: 0.1-0.5% (frozen dairy desserts); 0.20.8% (salad dressings), 0.5-3.0% (seafood prods.), 0.1-0.9% (whipped toppings), 0.20.8% (syrup) Benecel® MP 843 [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Hydroxypropyl methylcellulose CAS 9004-65-3 Uses: Thickener, stabilizer, binder, texturizer, syneresis inhibitor, air entrainment agent, moisture enhancer, mouthfeel enhancer in foods, mousse, frostings, cakes, doughnuts, diet jelly, syrup; ice crystal control agent in frozen dairy prods.; processing aid for tortillas; emulsion stabilizer, gravy thickener in pet foods Regulatory: FDA 21CFR §172.874 Properties: Nonionic Use Level: 0.2-0.6% (mousse, doughnuts), 0.10.2% (frostings), 0.1-0.5% (frozen dairy desserts, dry mix cakes), 0.5-3.0% (seafood 93

Part I: Trade Name Reference prods.), 0.2-0.5% (canned pet foods), 0.050.5% (tortillas), 0.25-0.75% (diet jelly), 0.20.8% (syrup) Benecel® MP 874 [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Hydroxypropyl methylcellulose CAS 9004-65-3 Uses: Binder, thickener, inhibits syneresis, prevents shrinkage in pie fillings; thickener for barbecue sauces; thermal gelation reduces boil-over during baking; thickener, suspending aid for salad dressings; reduces oil absorp. in onion rings, tacos Regulatory: FDA 21CFR §172.874 Properties: Nonionic Use Level: 0.3-0.6% (pie fillings), 0.2-1.0% (barbecue sauces), 0.2-0.8% (salad dressings), 0.4-2.5% (onion rings), 0.2-0.5% (canned pet food), 0.1-2.5% (batters) Benecel® MP 943 [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Hydroxypropyl methylcellulose CAS 9004-65-3 Uses: Thickener, suspending agent for salad dressings Regulatory: FDA 21CFR §172.874 Properties: Nonionic Use Level: 0.2-0.8% (salad dressings) Benefat® [Danisco Cultor http://ingredients.danisco.com] Chem. Descrip.: Short and long-chain triglycerides Uses: Fat and oil replacement in dairy, confectionery, bakery prods., reduced-fat prods. Features: Free of trans fatty acids; highly resist. to oxidation; 5 cal/g fat; gives foods creamy taste, texture, and mouthfeel similar to full-fat prods. Regulatory: Permitted food ingred. in USA, Chile, Colombia, Korea, Japan, Taiwan; complies with fat/oil regulations in Australia, New Zealand; EU approval pending Benefiber® [Novartis Pharma http://www.pharma.us.novartis.com] Chem. Descrip.: Natural dietary vegetable fiber extracted from hydrolyzed guar gum Uses: Stabilizer, foam stabilizer for foods; ice crystal control agent for smooth ice cream Features: Provides low visc., exc. clarity, low Handbook of Food Additives, Third Edition

sweetness, physical, heat, and pH stability; resist. to heat, acid, salt, and digestive enzymes; exc. coating props. Properties: Water-sol.; visc. 10 cps (10%); pH 6.4-7.0; 80% min. dietary fiber Beneo™ ST [ORAFTI Active Food Ingreds. http://www.orafti.com/] Chem. Descrip.: Inulin CAS 9005-80-5; EINECS/ELINCS 232-684-3 Uses: Fat mimetic, mouthfeel and body enhancer, natural sweetener in food; stabilizer for mousses and foams Features: Standard powd. Properties: Wh., odorless powd.; ≈ 92% assay Beneo™ Synergy1 [ORAFTI Active Food Ingreds. http://www.orafti.com/] Chem. Descrip.: Inulin and oligofructose CAS 9005-80-5; EINECS/ELINCS 232-684-3 Uses: Dietary fiber and bone improvement supplement in food Features: Improve digestive health in general and bone health in particular Properties: Wh., odorless powd.; ≈ 92% assay Benol® [Chemtura http://www.chemtura.com] Chem. Descrip.: Wh. mineral oil NF CAS 8042-47-5; EINECS/ELINCS 232-384-2 Uses: Gloss aid, internal lubricant, carrier in foods Regulatory: FDA 21CFR §172.878, §178.3620(a) Properties: Water wh., odorless, tasteless; sp.gr. 0.839-0.855; visc. 18-20 cSt (40 C); pour pt. -7 C; flash pt. 182 C Be Square® 175 [Baker Petrolite/Polymers http://www.bakerhughes.com/bakerpetrolite/p olymers] Chem. Descrip.: Microcrystalline wax CAS 63231-60-7; EINECS/ELINCS 264-038-1 Uses: Plasticizer for chewing gum Features: Plastic wax; offers high ductility, flexibility at very low temps. Regulatory: Incl. FDA §172.230, 172.615, 175.105, 175.300, 176.170, 176.180, 176.200, 177.1200, 178.3710, 179.45 Properties: Amber wax; dens. 0.93 g/cc; visc. 13 cps (99 C); m.p. 83 C; flash pt. 293 C Be Square® 185 [Baker Petrolite/Polymers http://www.bakerhughes.com/bakerpetrolite/p olymers] Chem. Descrip.: Hard microcryst. wax consisting of n-paraffinic, branched paraffinic, 94

Part I: Trade Name Reference and naphthenic hydrocarbons See Microcrystalline wax CAS 63231-60-7; EINECS/ELINCS 264-038-1 Uses: Chewing gum base Regulatory: Incl. FDA §172.230, 172.615, 175.105, 175.300, 176.170, 176.180, 176.200, 177.1200, 178.3710, 179.45 Properties: Amber wax; very low sol. in org. solvs.; sp.gr. 0.93; visc. 15 cps (99 C); m.p. 90.5 C Be Square® 195 [Baker Petrolite/Polymers http://www.bakerhughes.com/bakerpetrolite/p olymers] Chem. Descrip.: Hard microcryst. wax consisting of n-paraffinic, branched paraffinic, and naphthenic hydrocarbons See Microcrystalline wax CAS 63231-60-7; EINECS/ELINCS 264-038-1 Uses: Chewing gum base Regulatory: FDA §172.230, 172.615, 175.105, 175.300, 176.170, 176.180, 176.200, 177.1200, 178.3710, 179.45, etc. Properties: Wh., amber wax; very low sol. in org. solvs.; sp.gr. 0.93; visc. 15.5 cps (99 C); m.p. 93 C Beta Carotene 30% FS [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: β-Carotene in Corn oil with dlα-Tocopherol added as an antioxidant See Carotene; Corn (Zea mays) oil; Dl-αtocopherol CAS 7235-40-7; EINECS/ELINCS 230-636-6 Uses: Colorant or nutrient for food Regulatory: FDA 21CFR §73.95 (food use), 73.1095 (drug use), 73.2095 (cosmetic use) Properties: Terra-cotta red fluid, fresh char. odor;sl sol. in all oils and fats; 30% min. assay Storage: Store in cool, dry place in tightly closed container Beta Carotene 1% CWS [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: β-Carotene with dextrin, gum acacia, partially hydrogenated veg. oil, sucrose and antioxidants (sodium ascorbate, dl-α-tocopherol) See Carotene; Hydrogenated vegetable oil Uses: Colorant for dry foods (beverage powds., cake mixes, instant pudding, icing mixes, dry salad dressings/sauces/gravies), aq. applics. (ice cream, prepared cakes, imitation dairy prods., egg substitutes, Handbook of Food Additives, Third Edition

sauces/gravies) Regulatory: FDA 21CFR §73.95 (food use), 73.1095 (drug use), 73.2095 (cosmetic use), GRAS Properties: Orange fine powd.; 90% min. through 80 mesh; disp. in water; 1% min. assay (β-carotene) Toxicology: Avoid ingestion or direct contact by applying suitable protective measures and personal hygiene Storage: Store in tightly closed container in cool place protected from light and humidity; sensitive to air, heat Beta-Carotene 10% DC/GFP [BASF AG http://www.basf.de] Chem. Descrip.: Beta-carotene See Carotene CAS 7235-40-7; EINECS/ELINCS 230-636-6 Uses: Colorant for foods, feed Regulatory: Kosher and halal certified Properties: Free-flowing, nondusting beadlet powd. Beta-Carotene Dry Powd. 10% DC/GFP [BASF AG http://www.basf.de] Chem. Descrip.: Beta-carotene in a matrix of Modified starch and Sucrose, coated with Native starch with antioxidants and anticaking agents See Carotene; Starch sodium octenyl succinate Chem. Analysis: 10% min. assay CAS 7235-40-7; EINECS/ELINCS 230-636-6 Uses: Dietary supplement in hypoallergenic food products Regulatory: USP, EP Properties: Free-flowing dk. red uniform sperical particles; mild characteristic odor; bulk dens. 0.7 g/ml Storage: Store in tightly sealed original packaging @ R.T. in dry dark place; sensitive to oxygen, light, heat and moisture Beta-Tabs [MLG Enterprises] Chem. Descrip.: Sodium metabisulfite, starch, and other edible excipients Uses: Reducing agent, dough conditioner for pizza, puff pastry, English muffins, pie doughs, bread prods., flour tortillas Features: Produces rapid relaxation Properties: Tablets supplying 30 ppm sodium metabisulfite/cwt flour Use Level: 1-3 tablets/cwt of flour Storage: 6 mos. shelf life stored in cool, dry conditions

95

Part I: Trade Name Reference Betricing [Loders Croklaan Inc] Chem. Descrip.: Partially hydrogenated veg. oil (soybean, cottonseed), mono- and diglycerides, < 0.9% polysorbate 60 See Hydrogenated vegetable oil; Mono- and diglycerides of fatty acids; Polysorbate 60 Uses: Fat/emulsifier system for filler-type, buttercream and flat icings Features: Produces light, high volume icings with good body and texture; outstanding for water-in-oil emulsions Regulatory: FDA GRASkosher Properties: Lovibond 2.0R max. plastic; insol. in water; m.p. 114-120 F; flash pt. 260 C; 2.43.0% mono Toxicology: Dermatitis could result from prolonged residence of oil on skin of allergy sensitive individuals Storage: 6 mos. shelf life; store @ s65-80 F Betrkake [Loders Croklaan Inc] Chem. Descrip.: Partially hydrogenated veg. oil (soybean, cottonseed), mono- and diglycerides See Hydrogenated vegetable oil; Mono- and diglycerides of fatty acids Chem. Analysis: 3.1-3.6% mono Uses: High quality emulsified shortening for cakes, icings, and sweet doughs Regulatory: FDA GRAS; kosher Properties: Wh. to yel. crystalline matrix or oily liq. Toxicology: Dermatitis could result from prolonged residence of oil on skin of allergy sensitive individuals Precaution: Avoid inh. of veg. oil mists and excessive heating BFP 30 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono- and diglycerides See Mono- and diglycerides of fatty acids Uses: Emulsifier for foods, flavor and color dispersions, snacks, high protein foods Properties: Liq.; iodine no. 90-93; 40% min. mono BFP 64K [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono- and diglycerides from hydrogenated soybean oil and glycerin, TBHQ, citric acid See t-Butyl hydroquinone; Mono- and diglycerides of fatty acids Uses: Emulsifier, crumb softener for bread, sweet goods, bakery mixes, shortening, Handbook of Food Additives, Third Edition

margarine Regulatory: Kosher Properties: Lovibond 3R plastic; c.m.p. 48-50 C; iodine no. 65-72; 42% min. alpha monoester BFP 65 PLM [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono- and diglycerides Chem. Analysis: 52% min. αmonoglyceride Uses: Trans-free emulsifier for all food prods. Properties: Solid BFP 65C [Am. Ingreds./Patco http://www.patcoadditives.com] Chem. Descrip.: Mono- and diglycerides See Mono- and diglycerides of fatty acids Uses: Emulsifier for foods, bakery mixes, cakes, sweet goods, icings, margarine, sour cream dips, fillings, tortillas Properties: Votated ivory wh. plastic; c.m.p. 130 F; iodine no. 40-50; 52% min. mono BFP 65K [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono- and diglycerides from veg. lipid source See Mono- and diglycerides of fatty acids Chem. Analysis: 52% min. alpha mono Uses: Emulsifier for foods, bakery mixes, cakes, sweet goods, icings, margarine, sour cream dips, fillings, tortillas; mouthfeel enhancer; stabilizer; fat dispersant Regulatory: FDA GRAS; kosher Properties: Votated ivory wh. plastic; c.m.p. 4850 C; iodine no. 65-75 BFP 74A [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono- and diglycerides from animal lipid source See Mono- and diglycerides of fatty acids Uses: Emulsifier for frozen desserts, ice cream, margarine & margarine spreads, jelly, whipped toppings, caramel, nougats, gum, confectionery coating, sour cream dips Properties: Bead, flake; c.m.p. 60-63 C; iodine no. 3 max.; 42% min. alpha mono BFP 74K [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono- and diglycerides from veg. lipid source See Mono- and diglycerides of fatty acids Uses: Food emulsifier; texturizer; inhibits oil 96

Part I: Trade Name Reference separation Regulatory: Kosher Properties: Bead, flake; c.m.p. 60-63 C; iodine no. 3 max.; 42% min. alpha mono BFP 75K [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono- and diglycerides from hydrogenated soybean oil and glycerin with citric acid See Mono- and diglycerides of fatty acids Uses: Emulsifier for foods, coffee whiteners, whipped toppings, snack food, chewing gum, margarine, frozen dessert, jelly, confectionery coatings, sour cream dips, caramel, nougats Regulatory: FDA GRAS 21CFR §184.1505; E471 Properties: Wh. to cream flake or bead; c.m.p. 140-145 F; HLB 3.2; iodine no. 3 max.; nonionic; 100% conc.; 52% min. alpha mono Use Level: 0.35-10% Storage: Store at 65-95 F BFP 800 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono- and diglycerides See Mono- and diglycerides of fatty acids Uses: Emulsifier for baked prods., bakery mixes, pasta, cereal, sauces, and gravies Properties: Wh. to cream colored powd.; m.p. 57-64 C; iodine no. 32-34; 90% min. mono BFP GLP [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono- and diglycerides See Mono- and diglycerides of fatty acids Uses: Emulsifier for foods, stable aerated prods. and w/o emulsions Properties: Ivory-colored fine flakes; c.m.p. 115130 F; iodine no. 5 max.; nonionic BFP L 100 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono- and diglycerides from canola oil See Mono- and diglycerides of fatty acids Uses: Food emulsifier; emulsion stabilizer; stabilizer for flavors; solubilizer for vitamin oils; fat dispersant Features: For systems requiring liq. monoglyceride Properties: Semisolid-liq.; c.m.p. 80-85 F; iodine no. 95-105; 52% mono BFP L Mono [Caravan Ingreds. Handbook of Food Additives, Third Edition

http://www.americaningredients.com/] Chem. Descrip.: Mono- and diglycerides from veg. lipid source See Mono- and diglycerides of fatty acids Uses: Emulsifier for foods, cakes, bread, sweet goods, shortening Features: Sparging effect Properties: Votated ivory wh. plastic; c.m.p. 4850 C; iodine no. 70-74; 26-28% min. alpha mono BFP RA-15 K [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono- and diglycerides from canola oil See Mono- and diglycerides of fatty acids Uses: Food emulsifier Features: For systems requiring liq. monoglyceride Properties: Semisolid-liq.; c.m.p. 75-80 F; iodine no. 87-114; 42% mono min. BFP White Sour [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Flour, lactic acid, monocalcium phosphate, phosphoric acid, salt, dry yeast, and acetic acid See Calcium phosphate monobasic anhydrous Uses: Sour for French bread, English muffins, snack crackers, and snacks Properties: Free-flowing powd.; pH 3.2-3.4; 6.87.4% protein B.F. Vita Plus 6429 [Brolite Prods. http://www.bakewithbrolite.com] Uses: Dough conditioner and min. yeast food; works up at mixer, during make-up, in oven, and on shelf Features: Bromate-free Binasol™ 15 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from tapioca See Food starch, modified Uses: Binder, moisture retention aid, stabilizer for neutral and highly acidic foods, restructured foods, dry mixes, dips, fruit fillings, relishes, fondants, pulpy textures; visc. control agent in dairy, bakery, snacks; cold processing aid, dispersant, process stability improver, shelf-life improver, freshness improver, stabilizer, visc. control agent in soups, sauces, gravies, dressings Features: Pregelatinized starch; exc. freeze/thaw stability 97

Part I: Trade Name Reference Regulatory: FDA 21CFR §172.892; kosher, Passover certified Properties: Wh. coarse powd.; 30% max. on 50 mesh, 28% max. through 200 mesh; pH 6.0; 5% moisture Binasol™ 81 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from tapioca See Food starch, modified Uses: Thickener, binder, moisture retention aid for pulp texture, relishes, sauces, tomato sauces, meat patties Features: Pregelatinized starch; imparts med. to high visc.; stable to heat, acid, and freeze/thaw conditions Regulatory: FDA 21CFR §172.892 Properties: Coarse powd.; 50% on 100 mesh, 30% through 200 mesh; pH 6.0; 6% moisture Binasol™ 90C [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from tapioca See Food starch, modified Uses: Thickener and freeze-thaw stabilizer for pulpy textures, relishes, sauces Features: Pregelatinized starch Binasol™ 95 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from tapioca See Food starch, modified Uses: Thickener for delicately flavored sauces Features: Pregelatinized starch; easy dispersion into hot or cold liqs.; hydrates to a smooth, creamy texture with excellent steam table stability; complete dispersion with a limited amount of diluents Properties: Coarse particles; bland flavor Bindox-HV-051 [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Sodium caseinate CAS 9005-46-3 Uses: Gellant, emulsifier, water binder for meat prods. Features: Provides homogeneous distribution of fat, prevents fat separation, improves consistency, and increases protein content (nutritional value) Regulatory: FAO/WHO compliance Properties: Visc. 10,000-20,000 cps (15%); pH 6.8-7.2 (2%); 88% min. protein Bindox-LV-050 [Vaessen-Schoemaker Handbook of Food Additives, Third Edition

http://www.vaessen-schoemaker.com] Chem. Descrip.: Sodium caseinate CAS 9005-46-3 Uses: Gellant, emulsifier, water binder for meat prods. Features: Provides homogeneous distribution of fat, prevents fat separation, improves consistency, and increases protein content (nutritional value) Regulatory: FAO/WHO compliance Properties: Visc. 1200 cps (15%); pH 6.4-6.8 (2%); 88% min. protein Bindtex [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch derived from waxy maize See Food starch, modified Uses: Moisture retention aid, low-temp. stabilizer, shelf life extender for injected and/or tumbled meat or poultry, refrigerated and frozen foods Features: Exc. resist. to low temp. storage; low gelatinization temp. Regulatory: Meets Nat'l. Food Processors Assoc. stds. for thermophilic spores Properties: Wh. to off-wh. powd., bland taste; pH ≈ 6; ≈ 11% moisture Bioblend® [ADM Specialty Ingreds. http://www.admworld.com] Uses: Vitamin fortifier, mineral fortifier for foods and beverages, incl. cereal, dietetic, milling, surimi, and structured prods. Bioblend # 7 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Ascorbic acid; vitamin E acetate; dicalcium phosphate; vitamin A palmitate; niacinamide; zinc oxide; reduced iron; copper gluconate; calcium pantothenate; vitamin D-3; pyridoxine hydrochloride; riboflavin; thiamine mononitrate; folic acid; biotin; potassium iodide; vitamin B-12 See L-Ascorbic acid; d-Biotin; Calcium D-pantothenate; Calcium phosphate dibasic; Cholecalciferol; Copper gluconate (ic); Pyridoxine HCl; Retinyl palmitate; Riboflavin; Thiamine nitrate; Tocopheryl acetate Uses: Vitamin min. blend Features: Provides 100% RDI Use Level: 330 mg per serving to deliver 100% RDI Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos; 98

Part I: Trade Name Reference keep container closed when not in use Biodiastase 1000 [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Amylase, protease, and cellulase from Aspergillus oryzae Uses: Enzyme for foods, digestive preps. Properties: Lt. yel. to lt. brown powd.; sl. peculiar odor; freely sol. in water; prac. insol. in ethanol Toxicology: May cause skin irritation; repeated inh. of enzyme dust may induce sensitization and may cause allergic type reactions in sensitized individuals; nontoxic Environmental: biodegradable; not harmful to aquatic and marine organisms when dissolved with copious amounts of water Precaution: Wear protective glasses and impervious gloves; avoid dust formation Hazardous Decomp. Prods.: None Storage: Store container in a cool and dry place Biogluten 130 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Wheat gluten See Wheat (Triticum vulgare) gluten CAS 8002-80-0; EINECS/ELINCS 232-317-7 Uses: Imparts elasticity and extensibility to doughs, improving loaf volume, mixing and proofing tolerance, water absorption, dough consistency, machinability and resistance to freezing.; viscosity builder and water binder in meat and meat replacement prods.; base for soy sauce and savoury prods.; consistency and cooking tolerance improver, stickiness, checking and oil uptake inhibitor in noodles and pasta Features: Extracted from organically grown wheat Properties: Fine, sl. yelsh. powd.; wheat taste; insol. in water Bionature® Amber Liquid Honey [ADM Specialty Ingreds. http://www.admworld.com] Chem. Analysis: Moisture 18.6% max.; ash 0.2% CAS 8028-66-8; EINECS/ELINCS 310-127-6 Uses: Sweetener in food Features: Sweet, free from offensive flavors/odors Properties: Sweet odor/flavor; color 85-114 mm Storage: Store @ 60-70 F; can lose flavor and darken in color when stored for extended times over 130 F; when stored at temps. less than 60 F can crystallize which is reversible by heating Bionature® Extra Light Amber Liquid Honey Handbook of Food Additives, Third Edition

[ADM Specialty Ingreds. http://www.admworld.com] Chem. Analysis: Ash 0.2% max CAS 8028-66-8; EINECS/ELINCS 310-127-6 Uses: Sweetener in food Properties: Sweet odor/flavor; color 34-50 mm Storage: Store @ 60-70 F; can lose flavor and darken in color when stored for extended times over 130 F; when stored at temps. less than 60 F can crystallize which is reversible by heating Bionature® Light Amber Liquid Honey [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Honey Chem. Analysis: 0.2% ash max.; moisture 18.6% max. CAS 8028-66-8; EINECS/ELINCS 310-127-6 Uses: Sweetener, humectant for dairy prods., meats, frozen foods, ice cream, granola bars, peanut butter, sauces, candies Features: All nat.; contains no preservatives; improves keeping quality by improving moisture retention Properties: Liq.; sweet odor Storage: Store at 60-70 F; if stored at temps. > 60 F, honey can crystallize; honey can lose flavor and darken in color when stored at temps. > 130 F Bionature® Light Liquid Molasses [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Molasses See Molasses (Saccharum officinarum) Chem. Analysis: 11% max. ash CAS 68476-78-8 Uses: Sweetener, humectant, shelf life extender, color and flavor enhancer, buffer in baked goods; leavening agent in cookies; antioxidant Features: Nat.; contains no preservatives; sweeter and lighter color than blackstrap molasses Properties: Lt. brown liq.; dens. 11.5 lb/gal.; pH 5.0 (10% slurry) Use Level: 2-6% based on flour (yeast reaised breads), 1-3% based on flour (cookies), >1% based on flour (cakes), 3% on total fat content (shelf life extension) Storage: Store at 60-70 F; ideal loading temps. are 125-130 F; min. pumping temps. are 100110 F Bionature® Medium Liquid Molasses [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Molasses See Molasses 99

Part I: Trade Name Reference (Saccharum officinarum) Chem. Analysis: Ash 11% max. CAS 68476-78-8 Uses: Sweetener in food Features: Typical cane molasses aroma and flavor; food grade Properties: Dk.brn. visc. liq.; sweet, clean odor/flavor; dens. 11.5 lb/gal.; pH 5.0 (10% slurry) Storage: Store at 60-70 F; ideal loading temps. are 125-130 F; min. pumping temps. are 100110 F Biospumex 36K [Cognis http://www.cognis.de] Chem. Descrip.: Polyalkoxyether-based Uses: Defoamer in sugar prod., starch extraction from corn flour, and protein extraction from vegetables Features: Silicone-free; not affected by sterilization; mixes easily in water, aq. media; can be used at temps. 0-100 C Regulatory: FDA 21 CFR §173.340 Properties: Cl. to sl. hazy lt. yel. liq.; dens. 1.001.01; pH (10% sol'n) 5-7; acid value 4-9; nonionic; 100% act. Storage: Store @ R.T. Biospumex 275K [Cognis http://www.cognis.de] Chem. Descrip.: alkyl polyalkoxyether Chem. Analysis: 0.4% mositure Uses: Defoamer in fermentation and food processing for starch extraction from corn flour, protein extraction from vegetables and also biomass, natural flavors and citric acid mfg. Features: Particularly rec. for media containing starch, glucose and/or molasses; silicone-free; does not affect the dissolved oxygen rate; stable to conventional sterilization conditions Regulatory: BGA XXXVI & LMBG 11 paragr. II Properties: Cl., colorless liq.; dens. 1.015-1.025; cloud pt. 27.5-32.5 C; pH (5% sol'n) 5-8; nonionic Environmental: no toxicity towards a wide range of micro-organisms Biospumex 278/89K [Cognis http://www.cognis.de] Chem. Descrip.: Polyalkoxyether-based Chem. Analysis: Water 48-55% Uses: Defoamer in food processing such as the sugar beet industry Features: High defoaming in acidic or alkaline media; particularly efficient in aq. media at Handbook of Food Additives, Third Edition

temps. > 45 C; mixes easily with water, aq. media at temps. 40-150 C; particularly suitable for vacuum conc. evaporation and distillation systems Properties: Cl., colorless to yel. liq.; dens. 1.0321.052 (15 C); pour pt. < -10 C; pH (5% sol'n) 68.5; nonionic Storage: Store @ R.T. Biospumex FDA 165 K [Cognis http://www.cognis.de] Chem. Descrip.: food-grade dimethylpolysiloxane oil Chem. Analysis: 33-39% solids Uses: Defoamer in food processes including potato washing Features: Mixes easily in water, aq. media; can be used at temps. 0-100 C; stable in acidic and alkaline sol'ns; compat. with polymer emulsions Regulatory: FDA 21 CFR §173.340(a)(2), 175.105, 176.170, 176.200 Properties: Milky wh. liq.; dens. ≈ 1 g/ml; pH 3.55.5 Storage: Store @ 0-40 C Biscuitine™ 500 [Loders Croklaan BV http://www.croklaan.com] Chem. Descrip.: Fractionated, nonhydrogenated, refined vegetable oil of nonlauric origin CAS 68956-68-3; EINECS/ELINCS 273-313-5 Uses: Fat for confectionery and bakery fillings, toffees, Muesli bars, shortenings Regulatory: EU Food Law compliant; kosher; non-GMO Properties: Lovibond 3.0 max. liq., powd., semisolid, or solid (depending on temp.); neutral odor; bland taste; almost insol. in water; sol. in lipophyllic solvents Toxicology: May cause eye irritation; not a skin irritant; no hazard from ing. Environmental: biodeg. Precaution: Avoid direct sunlight and strong oxidizing agents Hazardous Decomp. Prods.: CO and acroleine Storage: 9 mos. max. shelf life; store in an odorless, clean, cool and dry place Bitrit-1™ (1% Biotin Trituration) [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Biotin FCC in dicalcium phosphate dihydrate carrier See d-Biotin; Calcium phosphate dibasic CAS 58-85-5 100

Part I: Trade Name Reference Uses: As a source of the micronutrient biotin in pharm., food and special dietary food prods. including multivitamin tablets, capsules, or powd. forms Regulatory: USP, EP, FCC Properties: Wh. free-flowing powd.; odorless; 98% min. through 80 mesh; insol. in water, m.w. 244.31; org. solvs.; bulk dens. 50 lb/ft3; 10 mg min. d-biotin/g Storage: 2 yr shelf life; store @ 59-86 F Bitterness Blocker 1, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor blocker for blocking bitter taste of naringin, potassium, APM, saccharin, sucralose, grapefruit, protein, HVP, caffeine Features: Suppresses astringency or tea, cranberry, lemonade; lowers perceived acidity of citrus, high-acid beverages, fat-free dressing, yogurt Regulatory: FDA GRAS; 21 CFR §172.510, 101.22; kosher Properties: Liq.; faint, nodescript taste; sol. in PG, alcohol, flavor oils Use Level: 0.1-4 ppm as consumed Bitterness Blocker 2, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor blocker for blocking bitter taste of naringin, potassium, APM, saccharin, sucralose, grapefruit, protein, HVP, caffeine Features: Suppresses astringency or tea, cranberry, lemonade; lowers perceived acidity of citrus, high-acid beverages, fat-free dressing, yogurt Regulatory: FDA GRAS; 21 CFR §172.510, 101.22; kosher Properties: Liq.; faint, nodescript taste; sol. in PG, alcohol, flavor oils Use Level: 0.1-4 ppm as consumed Bitterness Blocker 3, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor blocker for blocking bitter taste of naringin, potassium, APM, saccharin, sucralose, grapefruit, protein, HVP, caffeine Features: Suppresses astringency or tea, cranberry, lemonade; lowers perceived acidity of citrus, high-acid beverages, fat-free dressing, yogurt Regulatory: FDA GRAS; 21 CFR §172.510, 101.22; kosher Properties: Liq.; faint, nodescript taste; sol. in PG, alcohol, flavor oils Use Level: 0.1-4 ppm as consumed Handbook of Food Additives, Third Edition

Bitterness Blocker 4, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor blocker for blocking bitter taste of naringin, potassium, APM, saccharin, sucralose, grapefruit, protein, HVP, caffeine Features: Suppresses astringency or tea, cranberry, lemonade; lowers perceived acidity of citrus, high-acid beverages, fat-free dressing, yogurt Regulatory: FDA GRAS; 21 CFR §172.510, 101.22; kosher Properties: Liq.; faint, nodescript taste; sol. in PG, alcohol, flavor oils Use Level: 0.1-4 ppm as consumed Bitterness Blocker 5, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor blocker for blocking bitter taste of naringin, potassium, APM, saccharin, sucralose, grapefruit, protein, HVP, caffeine Features: Suppresses astringency or tea, cranberry, lemonade; lowers perceived acidity of citrus, high-acid beverages, fat-free dressing, yogurt Regulatory: FDA GRAS; 21 CFR §172.510, 101.22; kosher Properties: Liq.; faint, nodescript taste; sol. in PG, alcohol, flavor oils Use Level: 0.1-4 ppm as consumed Bitterness Blocker 6, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor blocker for blocking bitter taste of naringin, potassium, APM, saccharin, sucralose, grapefruit, protein, HVP, caffeine Features: Suppresses astringency or tea, cranberry, lemonade; lowers perceived acidity of citrus, high-acid beverages, fat-free dressing, yogurt Regulatory: FDA GRAS; 21 CFR §172.510, 101.22; kosher Properties: Liq.; faint, nodescript taste; sol. in PG, alcohol, flavor oils Use Level: 0.1-4 ppm as consumed Bitterness Blocker 7, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor blocker for blocking bitter taste of naringin, potassium, APM, saccharin, sucralose, grapefruit, protein, HVP, caffeine Features: Suppresses astringency or tea, cranberry, lemonade; lowers perceived acidity of citrus, high-acid beverages, fat-free dressing, yogurt Regulatory: FDA GRAS; 21 CFR §172.510, 101

Part I: Trade Name Reference 101.22; kosher Properties: Liq.; faint, nodescript taste; sol. in PG, alcohol, flavor oils Use Level: 0.1-4 ppm as consumed Bitterness Blocker 8, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor blocker for blocking bitter taste of naringin, potassium, APM, saccharin, sucralose, grapefruit, protein, HVP, caffeine Features: Suppresses astringency or tea, cranberry, lemonade; lowers perceived acidity of citrus, high-acid beverages, fat-free dressing, yogurt Regulatory: FDA GRAS; 21 CFR §172.510, 101.22; kosher Properties: Liq.; faint, nodescript taste; sol. in PG, alcohol, flavor oils Use Level: 0.1-4 ppm as consumed Bitterness Blocker 9, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor blocker for blocking bitter taste of naringin, potassium, APM, saccharin, sucralose, grapefruit, protein, HVP, caffeine Features: Blends well with other flavors Regulatory: FDA GRAS; 21 CFR §172.510, 101.22; kosher Properties: Liq.; faint, nodescript taste; sol. in PG, alcohol, flavor oils Use Level: 0.2-4 ppm for beverages; 4-10 ppm for pharmaceuticals Bitterness Blocker 10, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor blocker for blocking burn and bite of potassium sorbate and sodium benzoate Features: Blocks soy protein bitterness Regulatory: FDA GRAS; 21 CFR §172.510, 101.22; kosher Properties: Cl., visc. liq.; bland, sl. floral taste; sol. in water, PG, alcohol, oil Use Level: 0.2-4 ppm as consumed BL-60® [Innophos http://www.innophos.com] Chem. Descrip.: Sodium aluminum phosphate acidic with aluminum sulfate anhydrous See Aluminum sulfate CAS 7785-88-8; 10043-01-3; EINECS/ELINCS 232-090-4; 233-135-0 Uses: Leavening agent for baking powds., cereals, cake mixes Features: More sensitive to heat than Levair, releases final acidity at a batter temp. of 120 F; rec. for cake mixes containing highly Handbook of Food Additives, Third Edition

emulsified shortenings Properties: Wh. free-flowing powd.; 1% max. on 60 mesh, 15% max. on 140 mesh; bulk dens. 50 lb/ft3; neutralizing value 100 min.; pH 2.7 (1% susp.) Toxicology: OSHA:TWA 2.5 mg/m3 (total dust); LD50 (oral, rat) > 5000 mg/kg; may cause eye irritation; nonirritating to skin Precaution: Avoid direct or prolonged contact with skin and eyes Storage: 12 mos. shelf life; store in a sanitary, dry, cool, isolated area away from all toxic and harmful substances Blandol® [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Wh. mineral oil NF CAS 8020-83-5; EINECS/ELINCS 232-384-2 Uses: Lubricant, gloss aid, carrier, processing aid for foods Regulatory: FDA 21CFR §172.878, §178.3620(a) Properties: Water-wh., odorless, tasteless; sp.gr. 0.839-0.855; visc. 14-17 cSt (40 C); pour pt. 12 C; flash pt. 185 C Blanver's Best™ Cellulose Gel [Blanver Farmoquimica http://www.blanver.com.br; Opta Food Ingreds. http://www.optafood.com] Chem. Descrip.: Cellulose gel See Microcrystalline cellulose CAS 9004-34-6 Uses: Fat mimetic, thickener, opacifier, texturizer for salad dressings, mayonnaise, processed and reduced fat cheese, frozen desserts, ice cream, whipped toppings, soups and sauces, bakery fillings, puddings; emulsion stabilizer in soups and sauces; opacifier, shelf life extender in whipped toppings; crystallization control agent in frozen desserts, ice cream Features: Process tolerant; shear resist. Regulatory: Kosher Blendmax 322 [Solae http://www.solae.com] Chem. Descrip.: Enzyme-modified lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: O/w emulsifier, wetting agent for instantizing whole milk powds., emulsifying veg. and animal fats in milk replacer prods.; dough conditioner, antistaling agent in baking Features: Enhanced water dispersibility Properties: Amber liq.; oil-sol., water-disp.; sp.gr. 102

Part I: Trade Name Reference 1.04; visc. 8000 cP; HLB 8.0; acid no. 40; 100% conc., 0.4% moisture Blue Cheese Enhancer - 1, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor in salad dressings, dips, sauces Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Oily liq.; blue cheese taste; sol. in oil, PG, triacetin; insol. in water Use Level: 0.01% Bonus Blend [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Ascorbic acid; vitamin E acetate; vitamin A palmitate; zinc oxide; reduced iron; sugar; niacin; vitamin D-3; calcium pantothenate; pyridoxine hydrochloride; folic acid; riboflavin; thiamine mononitrate; biotin; vitamin B-12 See L-Ascorbic acid; d-Biotin; d-Biotin; Calcium D-pantothenate; Cholecalciferol; Nicotinic acid; Pyridoxine HCl; Retinyl palmitate; Sucrose; Thiamine nitrate; Tocopheryl acetate Uses: Enrichment blend for bakery goods Use Level: 250 mg per serving Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos; keep container closed when not in use Borax [U.S. Borax http://www.borax.com/] Chem. Descrip.: Sodium tetraborate decahydrate See Sodium borate decahydrate CAS 1303-96-4; EINECS/ELINCS 215-540-4 Uses: Mfg. of food-contact paper/paperboard Regulatory: FDA 21CFR §175.105, 176.180, 181.30; SARA nonreportable, DOT nonregulated Properties: Wh. cryst. powd., odorless; sol. in water, glycerin; m.w. 381.37; sp.gr. 1.71; vapor pressure negligible; m.p. 62 C; pH 6.1 (0.1%); nonflamm.; > 99% act. Toxicology: OSHA PEL 10 mg/m3 total dust; LD50 (oral, rat) 4500-5000 mg/kg, (dermal, rabbit) > 10,000 mg/kg; low acute oral and dermal toxicity; inh. at levels > 10 mg/m3 may cause mild irritation to nose and throat; ing. of lg. amts. may cause GI symptoms; TSCA listed Environmental: EC50 (daphnia magna, 24 h) 242 mg; lg. amts. can be harmful to plants and other species Precaution: Reacts as weak acid which may Handbook of Food Additives, Third Edition

cause corrosion of base metals; incompat. with strong reducing agents will generates hydrogen gas NFPA: Health 0, Flammability 0, Reactivity 0 Storage: Store indoors in dry area; avoid wide fluctuations in temp. and humidity Borax Decahydrate NF [U.S. Borax http://www.borax.com/] Chem. Descrip.: Sodium tetraborate decahydrate See Sodium borate decahydrate CAS 1303-96-4; EINECS/ELINCS 215-540-4 Uses: Mfg. of food-contact paper/paperboard Regulatory: FDA 21CFR §175.105, 176.180, 181.30; SARA, RCRA nonreportable, DOT nonregulated; Canada DSL; Europe EINECS; South Korea listed; Japan MITI; WHMIS D2A Properties: Wh. cryst. powd. or gran., odorless; sol. in water, glycerin; m.w. 381.37; sp.gr. 1.71; vapor pressure negligible; m.p. 62 C; pH 6.1 (0.1%); nonflamm.; > 99% act. Toxicology: OSHA PEL 10 mg/m3 total dust; LD50 (oral, rat) 4500-5000 mg/kg, (dermal, rabbit) > 10,000 mg/kg; low acute oral and dermal toxicity; inh. at levels > 10 mg/m3 may cause mild irritation to nose and throat; ing. of lg. amts. may cause GI symptoms; TSCA listed Environmental: EC50 (daphnia magna, 24 h) 242 mg; lg. amts. can be harmful to plants and other species Precaution: Reacts as weak acid which may cause corrosion of base metals; incompat. with strong reducing agents will generates hydrogen gas NFPA: Health 0, Flammability 0, Reactivity 0 Storage: Store indoors in dry area; avoid wide fluctuations in temp. and humidity Borax Decahydrate SQ [U.S. Borax http://www.borax.com/] Chem. Descrip.: Sodium tetraborate decahydrate See Sodium borate decahydrate CAS 1303-96-4; EINECS/ELINCS 215-540-4 Uses: Mfg. of food-contact paper/paperboard Regulatory: FDA 21CFR §175.105, 176.180, 181.30; SARA, RCRA nonreportable, DOT nonregulated; Canada DSL; Europe EINECS; South Korea listed; Japan MITI; WHMIS D2A Properties: Wh. cryst. powd. or gran., odorless; sol. in water, glycerin; m.w. 381.37; sp.gr. 1.71; vapor pressure negligible; m.p. 62 C; pH 103

Part I: Trade Name Reference 6.1 (0.1%); nonflamm.; > 99% act. Toxicology: OSHA PEL 10 mg/m3 total dust; LD50 (oral, rat) 4500-5000 mg/kg, (dermal, rabbit) > 10,000 mg/kg; low acute oral and dermal toxicity; inh. at levels > 10 mg/m3 may cause mild irritation to nose and throat; ing. of lg. amts. may cause GI symptoms; TSCA listed Environmental: EC50 (daphnia magna, 24 h) 242 mg; lg. amts. can be harmful to plants and other species Precaution: Reacts as weak acid which may cause corrosion of base metals; incompat. with strong reducing agents will generates hydrogen gas NFPA: Health 0, Flammability 0, Reactivity 0 Storage: Store indoors in dry area; avoid wide fluctuations in temp. and humidity Borax Decahydrate Techinical Grade [U.S. Borax http://www.borax.com/] Chem. Descrip.: Sodium tetraborate decahydrate See Sodium borate decahydrate CAS 1303-96-4; EINECS/ELINCS 215-540-4 Uses: Mfg. of food-contact paper/paperboard Regulatory: FDA 21CFR §175.105, 176.180, 181.30; SARA, RCRA nonreportable, DOT nonregulated; Canada DSL; Europe EINECS; South Korea listed; Japan MITI; WHMIS D2A Properties: Wh. cryst. powd. or gran., odorless; sol. in water, glycerin; m.w. 381.37; sp.gr. 1.71; vapor pressure negligible; m.p. 62 C; pH 6.1 (0.1%); nonflamm.; > 99% act. Toxicology: OSHA PEL 10 mg/m3 total dust; LD50 (oral, rat) 4500-5000 mg/kg, (dermal, rabbit) > 10,000 mg/kg; low acute oral and dermal toxicity; inh. at levels > 10 mg/m3 may cause mild irritation to nose and throat; ing. of lg. amts. may cause GI symptoms; TSCA listed Environmental: EC50 (daphnia magna, 24 h) 242 mg; lg. amts. can be harmful to plants and other species Precaution: Reacts as weak acid which may cause corrosion of base metals; incompat. with strong reducing agents will generates hydrogen gas NFPA: Health 0, Flammability 0, Reactivity 0 Storage: Store indoors in dry area; avoid wide fluctuations in temp. and humidity

Handbook of Food Additives, Third Edition

Brain Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. Bread Crust Note, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor for bread, bread crumbs, biscuits, crackers, cake Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Visc., brown-red liq.; bread crust, toasted bread, cracker, biscuit, cake taste; sol. in water, PG, alcohol Use Level: 200-600 ppm Brew Aid B Without Oxidants [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Calcium sulfate, monocalcium phosphate, flour See Calcium phosphate monobasic anhydrous Chem. Analysis: 14.80% calcium CAS 7778-18-9; 471-34-1; EINECS/ELINCS 231900-3; 207-439-9 Uses: Yeast food, dough conditioner, buffer for dough stage of brew systems, breads Features: Companion prod. for Brew Buffer or Ferment Buffer; contains no potassium bromate or other oxidants Properties: Gran.; 100% through USBS 20 mesh Use Level: 4-8 oz/100 lb flour Storage: 12 mos. shelf life, best when used before 9 mos; store in cool, dry location; keep containers well closed when not in use Brewers Fermex® [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Carbohydrase from Aspergillus sp. and Rhizopus oryzae See Carbohydrase EINECS/ELINCS 232-575-0 Uses: Brewing enzyme to inc. fermentability of wort Properties: Powd. Brewers Mylase® [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Carbohydrase from Aspergillus sp. and Rhizopus oryzae See Carbohydrase EINECS/ELINCS 232-575-0 Uses: Brewing enzyme for mfg. of light beer Features: Inc. degree of fermentation; rec. where inactivation during pasteurization is 104

Part I: Trade Name Reference desired Properties: Powd. Brewloid® [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Calcium sulfate; monocalcium phosphate; starch; potassium bromate; potassium iodate See Calcium phosphate monobasic anhydrous Uses: Yeast food, dough conditioner, buffer for the dough stage of a brew system; bread improver Features: Provides two oxidizing agents to improve dough elasticity and gas retention for greater loaf volume Properties: Powd.; 100% through 20 mesh Use Level: 4-8 oz per 100 lbs Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos. BriesSweet™ Brown Rice Syrup 28DE [Briess Malting http://www.briess.com; Ingred. Innovations http://www.ingredientinnovations.com] Chem. Descrip.: Low conversion Brown rice syrup Uses: Crystallization control agent in ice cream and confections; binder in formed and extruded bars; increases viscosity, gloss and body in dressings Features: Ideal for bulking, coating and spray drying Regulatory: Available as certified organic Storage: Hygroscopic BriesSweet™ Brown Rice Syrup 42DE [Briess Malting http://www.briess.com; Ingred. Innovations http://www.ingredientinnovations.com] Chem. Descrip.: Medium conversion Brown rice syrup Uses: Bodying agent in syrups, dressings and beverages; crystallization control agent in ice cream and confections; maintains softness in jellies and soft cookies; binder in granola and bar products; enhances body, texture, and chewiness in bars Regulatory: Available as certified organic Storage: Hygroscopic BriesSweet™ Brown Rice Syrup 45DE High Maltose [Briess Malting http://www.briess.com; Ingred. Innovations http://www.ingredientinnovations.com] Chem. Descrip.: High maltose Brown rice syrup Handbook of Food Additives, Third Edition

Uses: Sweetener substitute for sucrose in dairy and baking when less sweetness is required; flavor masking agent Features: Highly fermentable; replacement for malt extract when lower flavor and color are desired Regulatory: Available as certified organic Storage: Hygroscopic BriesSweet™ Brown Rice Syrup 60DE [Briess Malting http://www.briess.com; Ingred. Innovations http://www.ingredientinnovations.com] Chem. Descrip.: High conversion Brown rice syrup Uses: Sweetener and texture control agent in frozen dairy prods.; shelf life extender for confectionery; flavor masking agent Features: High degree of sweetness Regulatory: Available as certified organic Storage: Hygroscopic BriesSweet™ Tapioca Syrup 28DE [Briess Malting http://www.briess.com; Ingred. Innovations http://www.ingredientinnovations.com] Chem. Descrip.: Low conversion Tapioca syrup Uses: Improves body, texture and chewiness in candy bars; binder in formed and extruded bars; crystallization control agent in ice cream and confections; increases viscosity, gloss and body in dressings Regulatory: Available as certified organic Storage: Hygroscopic BriesSweet™ Tapioca Syrup 42DE [Briess Malting http://www.briess.com; Ingred. Innovations http://www.ingredientinnovations.com] Chem. Descrip.: Medium conversion Tapioca syrup Uses: Improves body in syrups, dressings and beverages; maintains softness in jellies and soft cookies; enhances body, texture and chewiness in bars Regulatory: Available as certified organic Storage: Hygroscopic BriesSweet™ Tapioca Syrup 45DE High Maltose [Briess Malting http://www.briess.com; Ingred. Innovations http://www.ingredientinnovations.com] Chem. Descrip.: High maltose Tapioca syrup Uses: Sweetener, flavor masking agent, and functional substitute for sucrose in dairy 105

Part I: Trade Name Reference and baking when less sweetness is required Features: Highly fermentable; replacement for malt extract when lower flavor and color are desired Regulatory: Available as certified organic Properties: Free-flowing powd. Storage: Hygroscopic BriesSweet™ Tapioca Syrup 63DE [Briess Malting http://www.briess.com; Ingred. Innovations http://www.ingredientinnovations.com] Chem. Descrip.: High conversion Tapioca syrup Uses: Shelf life extender in confectionery; sweetener and texture control agent in frozen dairy prods. Features: High degree of sweetness Regulatory: Available as certified organic Storage: Hygroscopic Britesorb® [PQ http://www.pqcorp.com] Chem. Descrip.: Silica hydrogel-based composition Uses: Preservative, stabilizer for beer Properties: Wh. powd.; water-insol. Britesorb® A 100 [PQ http://www.pqcorp.com] Chem. Descrip.: Silica, amorphous hydrogel (33%), water (64%) See Silica, amorphous hydrated CAS 7631-86-9; 7732-18-5 Uses: Preservative, stabilizer, chillproofing agent for beer Regulatory: SARA §302/304/313 nonreportable Properties: Damp wh. powd. or lumps; odorless; water-insol.; noncombustible Toxicology: May cause eye irritation/abrasion, skin irritation; inh. causes irritation to lungs and respiratory tract; may cause sneezing, dryness of mucous membranes (inh.), dryness, itching (skin exposure), redness, tearing (eye exposure) Environmental: no adverse effects known or suspected Precaution: Incompat. with water reactive materials, such as metal hydrides; wear loose fitting rubber gloves, safety glasses or chemical goggles Hazardous Decomp. Prods.: None HMIS: Health 1, Flammability 0, Reactivity 0 Britesorb™ C935 [PQ http://www.pqcorp.com] Chem. Descrip.: Silica gel Chem. Analysis: > 94% silicon dioxide (ignited basis); 1.8% magnesium CAS 63231-67-4; EINECS/ELINCS 231-545-4 Handbook of Food Additives, Third Edition

Uses: Shelf-life extender for edible frying oils; quality improver for fried foods; color buildup control agent Properties: Partical diameter (median) 40 μ; surface area 535 m2/g Toxicology: TSCA listed Storage: Keep containers closed; store in original containers of sanitary glass, stainless steel of food-contact containers; separate from non-food chemicals Britesorb® D300 Beer Stabilizer [PQ http://www.pqcorp.com] Chem. Descrip.: Silicon dioxide (94%), water (6%) See Silica, amorphous hydrated CAS 7631-86-9; 7732-18-5 Uses: Preservative, stabilizer, chillproofing agent for beer Regulatory: SARA §302/304/313 nonreportable Properties: Wh. powd. or lumps; odorless; noncombustible Toxicology: May cause eye irritation/abrasion, may cause skin irritation; inh. causes irritation to lungs and respiratory tract; may cause sneezing, dryness of mucous membranes (inh.), dryness, itching (skin exposure), redness, tearing (eye exposure) Precaution: Use NIOSH-approved respirator where dust occurs; loose fitting rubber gloves with separate cotton liners; wear safety glasses or chemical goggles; avoid chlorine trifluoride, fluorine, hydrogen fluoride, oxygen difluoride HMIS: Health 1, Flammability 0, Reactivity 0 Britesorb® D300CE Beer Stabilizer [PQ http://www.pqcorp.com] Chem. Descrip.: Silica, amorphous hydrogel, water See Silica, amorphous; Silica, amorphous hydrated; Water CAS 7631-86-9; 112926-00-86; 7732-18-5 Uses: Preservative, stabilizer, chillproofing agent for beer Regulatory: SARA §302/313 nonreportable; FDA 21CFR §172.230, 172.480, 173.340, 175.105, 177.2260, 177.2420, 182.90 Properties: Wh. powd. or lumps; odorless; very sl. sol.; bulk dens. 0.75 g/cc; noncombustible Toxicology: May cause eye irritation/abrasion, skin irritation; inh. causes irritation to lungs and respiratory tract Precaution: Wear body-covering protective clothing and loose fitting rubber gloves with separate cotton liners; wear safety 106

Part I: Trade Name Reference glasses or chemical goggles; avoid chlorine trifluoride, fluorine, hydrogen fluoride, oxygen difluoride Storage: Keep containers closed; store in original containers of sanitary glass, stainless steel of food-contact containers; separate from non-food chemicals Britol® 6NF [Sonneborn http://www.sonneborn.com] Chem. Descrip.: White mineral oil NF CAS 8020-83-5; EINECS/ELINCS 232-384-2 Uses: Binder, carrier, defoamer, dispersant, extender, lubricant, moisture barrier, plasticizer, protective agent, release agent, softener for foods Properties: Sp.gr. 0.830-0.858; visc. 8.5-10.8 cst (40 C); pour pt. -24 C max.; flash pt. 166 C min. Britol® 7NF [Sonneborn http://www.sonneborn.com] Chem. Descrip.: White mineral oil NF CAS 8020-83-5; EINECS/ELINCS 232-384-2 Uses: Binder, carrier, defoamer, dispersant, extender, lubricant, moisture barrier, plasticizer, protective agent, release agent, softener for foods Properties: Sp.gr. 0.840-0.858; visc. 10.8-13.6 cst (40 C); pour pt. -18 C max.; flash pt. 171 C min. Britol® 9NF [Sonneborn http://www.sonneborn.com] Chem. Descrip.: White mineral oil NF CAS 8020-83-5; EINECS/ELINCS 232-384-2 Uses: Binder, carrier, defoamer, dispersant, extender, lubricant, moisture barrier, plasticizer, protective agent, release agent, softener for foods Properties: Sp.gr. 0.845-0.860; visc. 14.4-16.9 cst (40 C); pour pt. -18 C max.; flash pt. 171 C min. Britol® 20USP [Sonneborn http://www.sonneborn.com] Chem. Descrip.: White mineral oil USP CAS 8020-83-5; EINECS/ELINCS 232-384-2 Uses: Binder, carrier, defoamer, dispersant, extender, lubricant, moisture barrier, plasticizer, protective agent, release agent, softener for foods Properties: Sp.gr. 0.858-0.870; visc. 37.9-40.1 cst (40 C); pour pt. -18 C max.; flash pt. 193 C min. Handbook of Food Additives, Third Edition

Britol® 35USP [Sonneborn http://www.sonneborn.com] Chem. Descrip.: White mineral oil USP CAS 8020-83-5; EINECS/ELINCS 232-384-2 Uses: Binder, carrier, defoamer, dispersant, extender, lubricant, moisture barrier, plasticizer, protective agent, release agent, softener for foods Regulatory: FDA 21CFR §172.878, 178.3620(a) Properties: Colorless liq.; odorless; tasteless; sol. in organic solvents; insol. in water; sp.gr. 0.862-0.880; visc. 65.8-71.0 cst (40 C); pour pt. -15 C max.; flash pt. (COC)> 188 C min. Precaution: Avoid contact with oxidizing agents, sunlight or UV light, and heat or high temp. Hazardous Decomp. Prods.: Combustion prods.: COx and soot HMIS: Health 0, Flammability 1, Reactivity 0 Britol® 50USP [Sonneborn http://www.sonneborn.com] Chem. Descrip.: White mineral oil USP CAS 8020-83-5; EINECS/ELINCS 232-384-2 Uses: Binder, carrier, defoamer, dispersant, extender, lubricant, moisture barrier, plasticizer, protective agent, release agent, softener for foods Properties: Sp.gr. 0.870-0.890; visc. 91-102.4 cst (40 C); pour pt. -12 C max.; flash pt. 249 C min. Bro Action [Brolite Prods. http://www.bakewithbrolite.com] Chem. Descrip.: Combination min. yeast food, dough accelerant, and natural cultured dough conditioner Uses: Dough improver system. Bro-Eze [Brolite Prods. http://www.bakewithbrolite.com] Uses: Release agent for foods Features: Highly conc.; to be used in place of dusting flour; increases number of bakes between glazes while reducing cripples; eliminates all pan oils Bro-Eze III [Brolite Prods. http://www.bakewithbrolite.com] Uses: Release agent for foods Features: To be used in place of dusting flour; increases number of bakes between glazes while reducing cripples; eliminates all pan oils

107

Part I: Trade Name Reference Brolite 1A [Brolite Prods. http://www.bakewithbrolite.com] Uses: Premium cultured butter flavor. Bromitabs [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Potassium bromate and other edible excipients Uses: Oxidizing agent, dough conditioner for foods Features: Increases loaf volume and improves crumb structure Properties: Wh. tablets Use Level: 1 tablet/100 lb flour; each tablet provides 60 ppm potassium bromate Storage: 12 mos. shelf life, best when used before 6 mos; store in cool, dry location; keep containers well closed when not in use Bro Rye Sour [Brolite Prods. http://www.bakewithbrolite.com] Chem. Descrip.: Natural, cultured rye sour Uses: Sour producing richly full-flavored rye breads. Brosoft [Brolite Prods. http://www.bakewithbrolite.com] Chem. Descrip.: Mono- and diglycerides, lecithins See Lecithin; Mono- and diglycerides of fatty acids Uses: Crumb softener and tenderizer for all baked goods; promotes max. absorption rates so that batches have increased yields Properties: Powd. Bro-Spice [Brolite Prods. http://www.bakewithbrolite.com] Uses: Emulsified spice mix that adds tenderness and nat. golden color to baked goods Bro White Sour [Brolite Prods. http://www.bakewithbrolite.com] Chem. Descrip.: Natural sour flavor produced from a natural sour culture and a fermented sponge Uses: Adds zest to any baked prod. by adding natural flavor that is only produced from a sour culture. Brown 'N Serve™ [Avatar http://www.avatarcorp.com] Uses: Release agent, mold inhibitor for baked goods Regulatory: Kosher

Handbook of Food Additives, Third Edition

Buffalo® Corn Starch [Corn Prods. http://www.cornproductsUS.com] Chem. Descrip.: Corn starch See Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Thickener for soups, sauces, gravies, and puddings Features: Exhibits smooth viscosity when hot and forms a gel upon cooling Bulgur Enrichment [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Wheat starch; vitamin A palmitate; reduced iron; thiamine mononitrate; riboflavin; folic acid See Retinyl palmitate; Thiamine nitrate; Wheat (Triticum vulgare) starch CAS 9005-25-8; 79-81-2; 7439-89-6; 532-43-4; 83-88-5; 59-30-3; EINECS/ELINCS 232-679-6; 201-228-5; 231-096-4; 208-537-4; 201-507-1; 200-419-0 Uses: Enrichment blend for bulgur Features: Meets fortification requirements for Bulgur/Soy-Fortified Bulgur (BWSF) Regulatory: Kosher Properties: Powd. Use Level: 0.5 oz per 100 lbs of bulgar Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos; keep container closed when not in use Butter Booster, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor in foods Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Yel. to amber liq.; sweet butter taste; sol. in water, oil, alcohol Use Level: 0.2 ppm as consumed BV 40 [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Skim milk powder; maltodextrin; emulsifiers; stabilizer Uses: Emulsifier, stabilizer for flour mixes like sponge mixes, biscuits, cakes, and Swiss-rolls Properties: Wh. creamy powd.; 100% < 500 µm particle size; pH 6.7 (10%) at 20 C Storage: 6 mos. shelf life when stored under conditions of 10-25 C and max. 60% r.h. BV 46 [DMV Int'l. http://www.dmvinternational.com] Uses: Whipping agent and stabilizer for ready-to-use powder mixes, like sponge 108

Part I: Trade Name Reference cake mix, biscuits, cakes and all other egg batters Features: Outstanding whipping speed, exc. whipping properties and smooth stable batter with low specific gravity; good crumb structure after baking; insensitive to oils or fats Properties: Powd. Byco 1500 [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Hydrolyzed gelatin NF CAS 68410-45-7; EINECS/ELINCS 270-082-2 Uses: Nutritional prods. Features: Deodorized Properties: Sol. in water, propylene glycol; insol. in min. oil, IPA; m.w. 3000 Byco A [Croda Inc http://www.croda.com; http://www.crodausa.com; Croda Colloids Ltd http://www.croda-colloids.co.uk] Chem. Descrip.: Hydrolyzed gelatin Chem. Analysis: 7% max. moisture CAS 68410-45-7; EINECS/ELINCS 295-635-5 Uses: Protein enrichment in protein bars and drinks, meal replacements, and slimming prods., sports recovery prods., clinical nutrition, low calorie and diabetic prods.; viscosity modifier and emulsifier; flavor and aroma protection agent Regulatory: FDA Inactive Ingredients Guide listed; NF Properties: Wh. to pale cream spray-dried powd., char. odor and taste; sol. in water, propylene glycol; insol. in min.oil, IPA; m.w. 4000; bulk dens. 0.25-0.40 g/cc; pH 5.5-6.5 (10% aq.) Storage: Store in cool dry conditions in sealed containers, away from odiferous materials; indefinitely stable Byco C [Croda Inc http://www.croda.com; http://www.crodausa.com; Croda Colloids Ltd http://www.croda-colloids.co.uk] Chem. Descrip.: Hydrolyzed gelatin Chem. Analysis: 7% max. moisture CAS 68410-45-7; EINECS/ELINCS 295-635-5 Uses: Protein enrichment in protein bars and drinks, meal replacements, and slimming prods., sports recovery prods., clinical nutrition, low calorie and diabetic prods.; viscosity modifier and emulsifier; flavor and aroma protection agent Features: Bland taste and aroma; heat stable Regulatory: FDA Inactive Ingredients Guide listed; NF Handbook of Food Additives, Third Edition

Properties: Wh. to pale cream spray-dried powd., char. odor and taste; sol. in water, propylene glycol; insol. in min oil, IPA; m.w. 10,000; bulk dens. 0.15-0.30 g/cc; pH 5.5-6.5 (10% aq.) Toxicology: LD50 (oral, rat) 5 g/kg Storage: Store in cool dry conditions in sealed containers, away from odiferous materials; indefinitely stable Byco M [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Hydrolyzed gelatin CAS 68410-45-7; EINECS/ELINCS 293-481-3 Uses: Protein enrichment in protein bars and drinks, meal replacements, and slimming prods., sports recovery prods., clinical nutrition, low calorie and diabetic prods.; viscosity modifier and emulsifier; flavor and aroma protection agent Features: Bland taste and aroma; heat stable Regulatory: FDA Inactive Ingredients Guide listed; NF Properties: Spray-dried powd.; sol. in cold water; m.w. 25,000 Byco O [Croda Colloids Ltd http://www.crodacolloids.co.uk] Chem. Descrip.: Hydrolyzed gelatin Chem. Analysis: 7% max. moisture CAS 68410-45-7; EINECS/ELINCS 295-635-5 Uses: Protein enrichment in protein bars and drinks, meal replacements, and slimming prods., sports recovery prods., clinical nutrition, low calorie and diabetic prods.; viscosity modifier and emulsifier; flavor and aroma protection agent Features: Bland taste and aroma; heat stable; high purity Regulatory: FDA Inactive Ingredients Guide listed; NF Properties: Wh. to pale cream spray-dried powd., char. odor and taste; sol. in water; m.w. 1000-2000; bulk dens. 0.25-0.40 g/cc; pH 5.56.5 (10% aq.) Toxicology: LD50 (oral, rat) 5 g/kg Storage: Store in cool dry conditions in sealed containers, away from odiferous materials; indefinitely stable C12 Peption [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: hydrolyzed milk protein- based CAS 9000-71-9; EINECS/ELINCS 232-555-1 Uses: Supports a natural blood pressure 109

Part I: Trade Name Reference mechanism and used in tablets, capsules, bars, chewables, beverages, and dairy products Features: Natural, fast action formula Regulatory: FDA GRAS Cab-O-Sil® EH-5 [Cabot/Cab-O-Sil http://www.cabotcorp.com/cabosil/cabosil.nsf] Chem. Descrip.: Untreated fumed silica, undensed See Silica, fumed CAS 112945-52-5; EINECS/ELINCS 231-545-4 Uses: Migrating to food from paper/paperboard Regulatory: FDA 21CFR §175.105, 175.300, 175.350, 175.390, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1350, 177.1400, 177.1460, 177.2420, 177.2600, 182.90 Properties: Wh. powd., odorless; 0.02% 325 mesh residue; sp.gr. 2.2; bulk dens. 2.5 lb/ft3; surf. area 380±30 m2/g; ref. index 1.46; pH 3.74.3 (4% aq. slurry); > 99.8% assay Toxicology: LD50 (oral, rat) > 5 g/kg; inert to mildly irritating to skin; inert to very mildly irritating to eyes Storage: Store in dry environment away from chemical vapors Cab-O-Sil® H-5 [Cabot/Cab-O-Sil http://www.cabotcorp.com/cabosil/cabosil.nsf] Chem. Descrip.: syn., colloidal silicon dioxide See Silica, fumed Uses: Rheology control agent, suspension agent, adsorbent in food Features: Provides exc. fluidization and free-flow properties; high performance at low loading levels Properties: Powd.; avg. particle length 0.2-0.3 microns; sp.gr. 2.2; bulk dens. 3 lbs/ft3; ref. index 1.46; pH 3.7-4.3 (4% aq. slurry) Cab-O-Sil® H-5 [Cabot GmbH; Cabot/Cab-O-Sil http://www.cabotcorp.com/cabosil/cabosil.nsf] Chem. Descrip.: Untreated fumed silica, undensed See Silica, fumed CAS 112945-52-5; EINECS/ELINCS 231-545-4 Uses: Migrating to food from paper/paperboard Regulatory: FDA 21CFR §175.105, 175.300, 175.350, 175.390, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1350, 177.1400, 177.1460, 177.2420, 177.2600, 182.90 Properties: Wh. powd., odorless; 0.02% 325 Handbook of Food Additives, Third Edition

mesh residue; sp.gr. 2.2; bulk dens. 2.5 lb/ft3; surf. area 300±25 m2/g; ref. index 1.46; pH 3.74.3 (4% aq. slurry); > 99.8% assay Toxicology: LD50 (oral, rat) > 5 g/kg; inert to mildly irritating to skin; inert to very mildly irritating to eyes Storage: Store in dry environment away from chemical vapors Cab-O-Sil® HS-5 [Cabot/Cab-O-Sil http://www.cabotcorp.com/cabosil/cabosil.nsf] Chem. Descrip.: Untreated fumed silica, undensed See Silica, fumed CAS 112945-52-5; EINECS/ELINCS 231-545-4 Uses: Rheology control agent, reinforcing agent for foods; migrating to food from paper/paperboard Regulatory: FDA 21CFR §175.105, 175.300, 175.350, 175.390, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1350, 177.1400, 177.1460, 177.2420, 177.2600, 182.90 Properties: 0.02% 325 mesh residue; bulk dens. 2.5 lb/ft3; surf. area 325±25 m2/g; pH 3.7-4.3 (4% aq. slurry); > 99.8% assay Toxicology: LD50 (oral, rat) > 5 g/kg; inert to mildly irritating to skin; inert to very mildly irritating to eyes Storage: Store in dry environment away from chemical vapors Cab-O-Sil® LM-130 [Cabot/Cab-O-Sil http://www.cabotcorp.com/cabosil/cabosil.nsf] Chem. Descrip.: Untreated fumed silica, undensed See Silica, fumed CAS 112945-52-5; EINECS/ELINCS 231-545-4 Uses: Migrating to food from paper/paperboard Regulatory: FDA 21CFR §175.105, 175.300, 175.350, 175.390, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1350, 177.1400, 177.1460, 177.2420, 177.2600, 182.90 Properties: 0.02% 325 mesh residue; sp.gr. 2.2; bulk dens. 3 lb/ft3; surf. area 130±15 m2/g; ref. index 1.46; pH 3.7-4.3 (4% aq. slurry); > 99.8% assay Toxicology: LD50 (oral, rat) > 5 g/kg; inert to mildly irritating to skin; inert to very mildly irritating to eyes Storage: Store in dry environment away from chemical vapors Cab-O-Sil® LM-150 [Cabot/Cab-O-Sil 110

Part I: Trade Name Reference http://www.cabotcorp.com/cabosil/cabosil.nsf] Chem. Descrip.: Untreated fumed silica, undensed See Silica, fumed CAS 112945-52-5; EINECS/ELINCS 231-545-4 Uses: Migrating to food from paper/paperboard Regulatory: FDA 21CFR §175.105, 175.300, 175.350, 175.390, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1350, 177.1400, 177.1460, 177.2420, 177.2600, 182.90 Properties: Wh. powd., odorless; 0.02% 325 mesh residue; sp.gr. 2.2; bulk dens. 2.5 lb/ft3; surf. area 160±15 m2/g; ref. index 1.46; pH 3.74.3 (4% aq. slurry); > 99.8% assay Toxicology: LD50 (oral, rat) > 5 g/kg; inert to mildly irritating to skin; inert to very mildly irritating to eyes Storage: Store in dry environment away from chemical vapors Cab-O-Sil® LM-150D [Cabot/Cab-O-Sil http://www.cabotcorp.com/cabosil/cabosil.nsf] Chem. Descrip.: Untreated fumed silica, densed See Silica, fumed CAS 112945-52-5; EINECS/ELINCS 231-545-4 Uses: Migrating to food from paper/paperboard Regulatory: FDA 21CFR §175.105, 175.300, 175.350, 175.390, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1350, 177.1400, 177.1460, 177.2420, 177.2600, 182.90 Properties: 0.02% 325 mesh residue; sp.gr. 2.2; bulk dens. 5 lb/ft3; surf. area 160±15 m2/g; ref. index 1.46; pH 3.7-4.3 (4% aq. slurry); > 99.8% assay Toxicology: LD50 (oral, rat) > 5 g/kg; inert to mildly irritating to skin; inert to very mildly irritating to eyes Storage: Store in dry environment away from chemical vapors Cab-O-Sil® M-5 [Cabot/Cab-O-Sil http://www.cabotcorp.com/cabosil/cabosil.nsf] Chem. Descrip.: Untreated fumed silica, undensed See Silica, fumed CAS 112945-52-5; EINECS/ELINCS 231-545-4 Uses: Rheology control, flow aid for foods; migrating to food from paper/paperboard Regulatory: FDA 21CFR §175.105, 175.300, 175.350, 175.390, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1350, Handbook of Food Additives, Third Edition

177.1400, 177.1460, 177.2420, 177.2600, 182.90 Properties: Wh. fine powd., odorless; 0.2-0.3 µ avg. particle size; 0.02% 325 mesh residue; insol. in water; sp.gr. 2.2; dens. 18.3 lb/gal; bulk dens. 2.5 lb/ft3; surf. area 200±25 m2/g; ref. index 1.46; pH 3.7-4.3 (40% aq. slurry); > 99.8% assay Toxicology: LD50 (oral, rat) > 5 g/kg; nontoxic by ingestion; inert to mildly irritating to skin; inert to very mildly irritating to eyes Storage: Store in dry environment away from chemical vapors Cab-O-Sil® M-5P [Cabot/Cab-O-Sil http://www.cabotcorp.com/cabosil/cabosil.nsf] Chem. Descrip.: Untreated fumed silica See Silica, fumed CAS 112945-52-5; EINECS/ELINCS 231-545-4 Uses: Rheology control agent, flow control agent for foods; migrating to food from paper/paperboard Regulatory: FDA 21CFR §175.105, 175.300, 175.350, 175.390, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1350, 177.1400, 177.1460, 177.2420, 177.2600, 182.90 Properties: Wh. fine powd., odorless; 0.02% 325 mesh residue; bulk dens. 2.5 lb/ft3; surf. area 200±15 m2/g; pH 3.8-4.2 (4% aq. slurry) Toxicology: LD50 (oral) > 5000 mg/kg Storage: 2 yr. shelf life in clean, dry area away from chem. vapors @ ambient temps. Cab-O-Sil® M-7D [Cabot/Cab-O-Sil http://www.cabotcorp.com/cabosil/cabosil.nsf] Chem. Descrip.: Untreated fumed silica, densed See Silica, fumed CAS 112945-52-5; EINECS/ELINCS 231-545-4 Uses: Migrating to food from paper/paperboard Regulatory: FDA 21CFR §175.105, 175.300, 175.350, 175.390, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1350, 177.1400, 177.1460, 177.2420, 177.2600, 182.90 Properties: 0.02% 325 mesh residue; sp.gr. 2.2; bulk dens. 5 lb/ft3; surf. area 200±25 m2/g; ref. index 1.46; pH 3.7-4.3 (4% aq. slurry); > 99.8% assay Toxicology: LD50 (oral, rat) > 5 g/kg; inert to mildly irritating to skin; inert to very mildly irritating to eyes 111

Part I: Trade Name Reference Storage: Store in dry environment away from chemical vapors Cab-O-Sil® MS-75D [Cabot/Cab-O-Sil http://www.cabotcorp.com/cabosil/cabosil.nsf] Chem. Descrip.: Untreated fumed silica, densed See Silica, fumed CAS 112945-52-5; EINECS/ELINCS 231-545-4 Uses: Migrating to food from paper/paperboard Regulatory: FDA 21CFR §175.105, 175.300, 175.350, 175.390, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1350, 177.1400, 177.1460, 177.2420, 177.2600, 182.90 Properties: 0.02% 325 mesh residue; sp.gr. 2.2 bulk dens. 5 lb/ft3; surf. area 255±25 m2/g; ref. index 1.46; pH 3.7-4.3 (4% aq. slurry); > 99.8% assay Toxicology: LD50 (oral, rat) > 5 g/kg; inert to mildly irritating to skin; inert to very mildly irritating to eyes Storage: Store in dry environment away from chemical vapors Cab-O-Sil® PTG [Cabot/Cab-O-Sil http://www.cabotcorp.com/cabosil/cabosil.nsf] Chem. Descrip.: Untreated fumed silica, undensed See Silica, fumed CAS 112945-52-5; EINECS/ELINCS 231-545-4 Uses: Migrating to food from paper/paperboard Regulatory: FDA 21CFR §175.105, 175.300, 175.350, 175.390, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1350, 177.1400, 177.1460, 177.2420, 177.2600, 182.90 Properties: 0.02% 325 mesh residue; sp.gr. 2.2; bulk dens. 2.5 lb/ft3; surf. area 200±25 m2/g; ref. index 1.46; pH 3.7-4.3 (4% aq. slurry); > 99.8% assay Toxicology: LD50 (oral, rat) > 5 g/kg; inert to mildly irritating to skin; inert to very mildly irritating to eyes Storage: Store in dry environment away from chemical vapors C*ActiStar™ [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Food starch, dietary fiber containing high levels of resistant starch and producing butyrate for intestinal health, diabetic prods., slimming foods, powdered Handbook of Food Additives, Third Edition

drinks and mixes, bakery prods., low-fat fermented milk and flavored milk, cereal bars, instant soups Features: Not digested within small intestine, reaches large intestine where it is fermented and acts as a colonic nutrient; low water binding capacity; low visc.; nonhygroscopic; pleasant, nonsandy mouthfeel Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; bland taste; 54% resistant starch, 36% digestible starch, 8% moisture Cain's PDC (Pizza Dough Conditioner) [MLG Enterprises] Chem. Descrip.: Calcium sulfate, salt, Lcysteine, vegetable powd., tricalcium phosphate, and fungal enzymes See Calcium phosphate tribasic; Sodium chloride; Vegetable powder Uses: Dough conditioner, starch modifier for pizza and tortilla doughs Features: Patented; for use where rapid reduction of flour proteins is required; provides rapid hydration, more extensible doughs with superior machining qualities Properties: Free-flowing powd. Use Level: 4-12 oz/cwt flour Storage: 6 mos. shelf life under cool, dry conditions; keep container closed when not in use Cake D-Lite [Am. Ingreds./Patco http://www.patco-additives.com] Chem. Descrip.: Propylene glycol monoester, distilled monglycerides, sodium stearoyl lactylate, silicon dioxide See Silica Chem. Analysis: Moisture 1.5% max.; alpha monoglyceride content 34-38% Uses: Emulsifier for layer cakes, snack cakes, and muffins Properties: Powd. Cake STA [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Starch, whey protein conc., carboxymethylcellulose, monosodium phosphate See Sodium phosphate Uses: Stabilizer, shelf life extender, antistaling agent, visc. builder for layer cake batters, pancake batters, and waffle batters Features: Improves handling and increases moisture retention Properties: Visc. 1s2,000 cps (10%); pH 5.8 (5% 112

Part I: Trade Name Reference aq.); 6% moisture Use Level: 2-5 oz/100 lb flour Storage: 12 mos. shelf life, best when used before 9 mos; store in cool, dry location; keep containers well closed when not in use Cake Flavor Enhancer [British Bakels http://www.bakels.com] Chem. Descrip.: Propylene glycol, sugar, flavoring, and water See Sucrose Uses: Flavoring agent, flavor enhancer, water reducing agent in cakes Features: Lemon flavor Properties: Cl. liq.; lemon flavor Use Level: 2% on batter wt. Toxicology: May cause eye and skin irritation; prolonged skin contact may cause dermatitis Environmental: readily biodeg. Storage: 6 mos. shelf life when stored in cool and dry conditions Cake Mix 96 [Loders Croklaan Inc] Chem. Descrip.: Partially hydrogenated soybean oil, propylene glycol mono and diesters of fats and fatty acids, mono- and diglycerides, optional lecithin See Monoand diglycerides of fatty acids; Propylene glycol esters of fatty acids Uses: High performance fat for single-stage household cake mixes Regulatory: FDA GRAS, kosher Properties: Lovibond 4.5R-40Y max. plastic; m.p. 108-115 F; 5.5-6.1% mono Calci-Press™ MD [Particle Dynamics http://www.particledynamics.com] Chem. Descrip.: Calcium carbonate and maltodextrin binder Uses: Calcium source for nutritional supplements, food fortification Features: Directly compressible; can be formulated to aid in rapid disintegration Regulatory: FCC compliance Properties: Free-flowing fine powd.; ≤ 2% on 16 mesh, ≤ 75% on 60 mesh, ≤ 20% through 200 mesh; dens. 0.8-1.2 g/ml (tapped); 34-38% assay (elemental Ca); ≤ 500 ppb lead Calcium Carbonate 2927 Extra Heavy [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Precipitated calcium carbonate Chem. Analysis: CaCO3 (98-100.5%) CAS 471-34-1; EINECS/ELINCS 207-439-9 Uses: Calcium source for dietary Handbook of Food Additives, Third Edition

supplements; alkali, nutrient, dietary supplement, dough conditioner, firming agent, yeast nutrient in foods; nutrient, dietary supplement in animal feed Regulatory: USP, FCC, kosher Properties: Wh. powd.; 4.50 µ median particle size; odorless; pract. insol. in water; sp.gr. 2.71; dens. 22.57 lb/solid gal; dens. (tapped) 62 lb/ft3; surf. area 2.4 m2/g; pH 9.7; 0.2% max. moisture Toxicology: ACGIH 10 mg/m3; may cause mech. irritation to eyes, skin, and respiratory tract; TSCA listed Environmental: not expected to be harmful to aqatic life; no bioaccumulation or food chain conc. toxicity potential Precaution: Wear dust goggles and impervious gloves; avoid contact with acids Hazardous Decomp. Prods.: Calcium oxide HMIS: Health 1, Flammability 0, Reactivity 0 Calcium Carbonate 2928 Ultra Heavy [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Precipitated calcium carbonate Chem. Analysis: CaCO3 (98-100.5%) CAS 471-34-1; EINECS/ELINCS 207-439-9 Uses: Calcium source for dietary supplements; alkali, nutrient, dietary supplement, dough conditioner, firming agent, yeast nutrient in foods; nutrient, dietary supplement in animal feed Regulatory: USP, FCC, kosher Properties: Wh. powd.; 12.00 µ median particle size; odorless; pract. insol. in water; sp.gr. 2.71; dens. 22.57 lb/solid gal; dens. (tapped) 94 lb/ft3; surf. area 0.7 m2/g; pH 10.1; 0.2% max. moisture Toxicology: ACGIH 10 mg/m3; may cause mech. irritation to eyes, skin, and respiratory tract; TSCA listed Environmental: not expected to be harmful to aqatic life; no bioaccumulation or food chain conc. toxicity potential Precaution: Wear dust goggles and impervious gloves; avoid contact with acids HMIS: Health 1, Flammability 0, Reactivity 0 Calcium Ascorbate USP FCC [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Calcium ascorbate 113

Part I: Trade Name Reference CAS 5743-27-1; EINECS/ELINCS 227-261-5 Uses: Preservative, antioxidant, vitamin C source for foods, esp. dry preps. Features: Sodium-free, acid-free Regulatory: FDA GRAS, USP, FCC, Ph. Eur. Properties: Wh. to sl. yel. powd., pract. odorless ; freely sol. in water;preac. insol. in alcohol; insol. in ether; m.w. 426.35; pH 6.8-7.4 (10% aq.); 99.0-100.5% assay Hazardous Decomp. Prods.: Calcium oxide Storage: Store in tight light-resist. containers, optimally @ ≤ 72 F; avoid exposure to moisture, excessive heat Calcium Carbonate BC 300 Light [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Precipitated calcium carbonate USP/FCC Chem. Analysis: CaCO3 (98-100.5%) CAS 471-34-1; EINECS/ELINCS 207-439-9 Uses: Calcium source for dietary supplements; alkali, nutrient, dietary supplement, dough conditioner, firming agent, yeast nutrient in foods; nutrient, dietary supplement in animal feed Regulatory: USP, FCC, kosher Properties: Wh. odorless powd.; 1.90 µ median particle size; odorless;pract. insol. in water; sp.gr. 2.71; dens. 22.57 lb/solid gal; compacted dens. 27 lb/ft3; dry brightness 98; nonflamm.; pH 9.8; 0.2% max. moisture; 0% volatiles Toxicology: ACGIH 5 mg/m3 respirable dust, 10 mg/m3 total dust; may cause mech. irritation to eyes and respiratory tract; noncarcinogenic Hazardous Decomp. Prods.: None HMIS: Health 0, Flammability 0, Reactivity 0 Calcium Carbonate BC 2924 Extra Light [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Precipitated calcium carbonate USP/FCC Chem. Analysis: CaCO3 (98-100.5%) CAS 471-34-1; EINECS/ELINCS 207-439-9 Uses: Calcium source for dietary supplements; alkali, nutrient, dietary supplement, dough conditioner, firming agent, yeast nutrient in foods; nutrient, dietary supplement in animal feed Regulatory: USP. FCC, kosher Properties: Wh. powd.; 1.80 µ median particle Handbook of Food Additives, Third Edition

size; odorless;pract. insol. in water; sp.gr. 2.71; dens. 22.57 lb/solid gal; compacted dens. 27 lb/ft3; dry brightness 98; nonflamm.; pH 9.8; 2% max. moisture; 0% volatiles Toxicology: ACGIH 5 mg/m3 respirable dust, 10 mg/m3 total dust; may cause mech. irritation to eyes and respiratory tract HMIS: Health 0, Flammability 0, Reactivity 0 Calcium Carbonate BC 2925 Medium [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Precipitated calcium carbonate USP/FCC Chem. Analysis: CaCO3 (98-100.5%) CAS 471-34-1; EINECS/ELINCS 207-439-9 Uses: Calcium source for dietary supplements; alkali, nutrient, dietary supplement, dough conditioner, firming agent, yeast nutrient in foods; nutrient, dietary supplement in animal feed Regulatory: USP, FCC, kosher Properties: Wh. powd.; 2.60 µ median particle size; odorless; insol. in water; sp.gr. 2.71; dens. 22.57 lb/solid gal; compacted dens. 33 lb/ft3; dry brightness 98; nonflamm.; pH 9.8; 2% max. moisture; 0% volatiles Toxicology: ACGIH 5 mg/m3 respirable dust, 10 mg/m3 total dust; may cause mech. irritation to eyes and respiratory tract HMIS: Health 0, Flammability 0, Reactivity 0 Calcium Carbonate BC 2926 Light [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Precipitated calcium carbonate USP/FCC Chem. Analysis: CaCO3 (98-100.5%) CAS 471-34-1; EINECS/ELINCS 207-439-9 Uses: Calcium source for dietary supplements; alkali, nutrient, dietary supplement, dough conditioner, firming agent, yeast nutrient in foods; nutrient, dietary supplement in animal feed Regulatory: USP, FCC, kosher Properties: Wh. powd.; 0.80 µ median particle size; odorless; insol. in water; sp.gr. 2.71; dens. 22.57 lb/solid gal; compacted dens. 33 lb/ft3; dry brightness 98; nonflamm.; pH 9.5; 2% max. moisture; 0% volatiles Toxicology: ACGIH 5 mg/m3 respirable dust, 10 mg/m3 total dust; may cause mech. irritation to eyes and respiratory tract HMIS: Health 0, Flammability 0, Reactivity 0 114

Part I: Trade Name Reference Calcium Carbonate Purified 2923 Heavy [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Precipitated calcium carbonate USP/FCC Chem. Analysis: 0.2% max. moisture; 0% volatiles; CaCO3 (98-100.5%) CAS 471-34-1; EINECS/ELINCS 207-439-9 Uses: Calcium source for dietary supplements; alkali, nutrient, dietary supplement, dough conditioner, firming agent, yeast nutrient in foods; nutrient, dietary supplement in animal feed Regulatory: Kosher Properties: Wh. powd.; 3.00 µ median particle size; odorless; insol. in water; sp.gr. 2.71; dens. 22.57 lb/solid gal; compacted dens. 53 lb/ft3; dry brightness 97; nonflamm.; pH 9.5 Toxicology: ACGIH 5 mg/m3 respirable dust, 10 mg/m3 total dust; may cause mech. irritation to eyes and respiratory tract HMIS: Health 0, Flammability 0, Reactivity 0 Calcium Caseinate A [DMV Int'l. http://www.dmv-international.com] Chem. Descrip.: Milk protein and Soya lecithin See Lecithin Chem. Analysis: 5% moisture; 90.3% protein; 1% fat; 0.2% lactose; 3.5% ash CAS 9000-71-9; 8002-43-5; EINECS/ELINCS 232-555-1; 232-307-2 Uses: Protein source used in dietetic, sports, and health foods, slimming, and geriatric formulas, mixes for instant drinks and sachet packed high protein formulas Features: Spray-dried, instantized and agglomerated; free-flowing; low dusting; exc. dispersibility; low in lactose Properties: Wh. to cream powd.; bland, neutral odor; particle size 10 g/kg; nontoxic by ing.; LC50 (inh., rat) 64.4 mg/l; pract. nontoxic by inh.; ACGIH TLV 10 mg/m3, OSHA PEL 5 mg/m3 (respirable); may cause eye irritation; dust may be sl. irritating to eyes and respiratory tract Precaution: Potential oxygen depletion hazard; contact with strong oxidizers (e.g., ozone, liq. oxygen, chlorine, permanganate) may result in fire; fire may generate CO Calgon® Carbon Type APC [Calgon Carbon http://www.calgoncarbon.com] Chem. Descrip.: Activated carbon See Carbon, activated CAS 7440-44-0; EINECS/ELINCS 231-153-3 Uses: Decolorizer for foods Properties: Blk.; 12x40 sieve size; negligible sol. in water; sp.gr. 2.3 g/cc Toxicology: LD50 (oral, rat) > 10 g/kg; Handbook of Food Additives, Third Edition

nontoxic by ing.; LC50 (inh., rat) 64.4 mg/l; pract. nontoxic by inh.; ACGIH TLV 10 mg/m3, OSHA PEL 5 mg/m3 (respirable); may cause eye irritation; dust may be sl. irritating to eyes and respiratory tract Precaution: Potential oxygen depletion hazard; contact with strong oxidizers (e.g., ozone, liq. oxygen, chlorine, permanganate) may result in fire; fire may generate CO Calgon® Carbon Type BL® [Calgon Carbon http://www.calgoncarbon.com] Chem. Descrip.: Activated carbon See Carbon, activated CAS 7440-44-0; EINECS/ELINCS 231-153-3 Uses: Decolorizer, purifier for foods Properties: Blk. powd.; 65-75% -325 mesh; negligible sol. in water; sp.gr. 2.3 g/cc; bulk dens. 0.59 g/cc (dense); surf. area 1000-1100 m2/g; iodine no. 1000 min.; sp.heat 0.25 (100 C); 2% max. moisture Toxicology: LD50 (oral, rat) > 10 g/kg; nontoxic by ing.; LC50 (inh., rat) 64.4 mg/l; pract. nontoxic by inh.; ACGIH TLV 10 mg/m3, OSHA PEL 5 mg/m3 (respirable); may cause eye irritation; dust may be sl. irritating to eyes and respiratory tract Precaution: Potential oxygen depletion hazard; contact with strong oxidizers (e.g., ozone, liq. oxygen, chlorine, permanganate) may result in fire; fire may generate CO Calgon® Carbon Type C® [Calgon Carbon http://www.calgoncarbon.com] Chem. Descrip.: Activated carbon See Carbon, activated CAS 7440-44-0; EINECS/ELINCS 231-153-3 Uses: Decolorizer for foods Properties: Blk. powd.; negligible sol. in water; sp.gr. 2.3 g/cc Toxicology: LD50 (oral, rat) > 10 g/kg; nontoxic by ing.; LC50 (inh., rat) 64.4 mg/l; pract. nontoxic by inh.; ACGIH TLV 10 mg/m3, OSHA PEL 5 mg/m3 (respirable); may cause eye irritation; dust may be sl. irritating to eyes and respiratory tract Precaution: Potential oxygen depletion hazard; contact with strong oxidizers (e.g., ozone, liq. oxygen, chlorine, permanganate) may result in fire; fire may generate CO Calgon® Carbon Type CAL® [Calgon Carbon http://www.calgoncarbon.com] Chem. Descrip.: Activated carbon See Carbon, activated 119

Part I: Trade Name Reference CAS 7440-44-0; EINECS/ELINCS 231-153-3 Uses: Decolorizer for foods; sugar refining Properties: Blk. gran.; 12x40 sieve size; 0.9-1.1 mm mean particle diam.; negligible sol. in water; sp.gr. 2.3 g/cc; bulk dens. 0.49 g/cc (dense); surf. area 1000-1100 m2/g; iodine no. 1000 min.; pH 7.5; sp.heat 0.25 (100 C); 2% max. moisture Toxicology: LD50 (oral, rat) > 10 g/kg; nontoxic by ing.; LC50 (inh., rat) 64.4 mg/l; pract. nontoxic by inh.; ACGIH TLV 10 mg/m3, OSHA PEL 5 mg/m3 (respirable); may cause eye irritation; dust may be sl. irritating to eyes and respiratory tract Precaution: Potential oxygen depletion hazard; contact with strong oxidizers (e.g., ozone, liq. oxygen, chlorine, permanganate) may result in fire; fire may generate CO Calgon® Carbon Type Cane Cal® [Calgon Carbon http://www.calgoncarbon.com] Chem. Descrip.: Activated carbon See Carbon, activated CAS 7440-44-0; EINECS/ELINCS 231-153-3 Uses: Decolorizer for foods Properties: Blk.; 12 x 40 sieve size; negligible sol. in water; sp.gr. 2.3 g/cc Toxicology: LD50 (oral, rat) > 10 g/kg; nontoxic by ing.; LC50 (inh., rat) 64.4 mg/l; pract. nontoxic by inh.; ACGIH TLV 10 mg/m3, OSHA PEL 5 mg/m3 (respirable); may cause eye irritation; dust may be sl. irritating to eyes and respiratory tract Precaution: Potential oxygen depletion hazard; contact with strong oxidizers (e.g., ozone, liq. oxygen, chlorine, permanganate) may result in fire; fire may generate CO Calgon® Carbon Type CPG® LF [Calgon Carbon http://www.calgoncarbon.com] Chem. Descrip.: Activated carbon See Carbon, activated CAS 7440-44-0; EINECS/ELINCS 231-153-3 Uses: Decolorizer for foods Properties: Blk.; 8x30, 12x40 sieve sizes; negligible sol. in water; sp.gr. 2.3 g/cc Toxicology: LD50 (oral, rat) > 10 g/kg; nontoxic by ing.; LC50 (inh., rat) 64.4 mg/l; pract. nontoxic by inh.; ACGIH TLV 10 mg/m3, OSHA PEL 5 mg/m3 (respirable); may cause eye irritation; dust may be sl. irritating to eyes and respiratory tract Precaution: Potential oxygen depletion hazard; contact with strong oxidizers (e.g., ozone, Handbook of Food Additives, Third Edition

liq. oxygen, chlorine, permanganate) may result in fire; fire may generate CO Calgon® Carbon Type GW [Calgon Carbon http://www.calgoncarbon.com] Chem. Descrip.: Activated carbon See Carbon, activated CAS 7440-44-0; EINECS/ELINCS 231-153-3 Uses: Decolorizer for foods Properties: Blk. powd.; negligible sol. in water; sp.gr. 2.3 g/cc Toxicology: LD50 (oral, rat) > 10 g/kg; nontoxic by ing.; LC50 (inh., rat) 64.4 mg/l; pract. nontoxic by inh.; ACGIH TLV 10 mg/m3, OSHA PEL 5 mg/m3 (respirable); may cause eye irritation; dust may be sl. irritating to eyes and respiratory tract Precaution: Potential oxygen depletion hazard; contact with strong oxidizers (e.g., ozone, liq. oxygen, chlorine, permanganate) may result in fire; fire may generate CO Calgon® Carbon Type GW 12x40 [Calgon Carbon http://www.calgoncarbon.com] Chem. Descrip.: Activated carbon See Carbon, activated CAS 7440-44-0; EINECS/ELINCS 231-153-3 Uses: Filter medium for dechlorination and removal of trace dissolved organics from water treatment, for food processing and beverage industries Properties: Blk. gran.; 12x40 sieve size; 0.9-1.1 mm mean particle diam.; 5% max. < 40 mesh; negligible sol. in water; sp.gr. 2.3 g/cc; iodine no. 850 min.; 2% max. moisture Toxicology: LD50 (oral, rat) > 10 g/kg; nontoxic by ing.; LC50 (inh., rat) 64.4 mg/l; pract. nontoxic by inh.; ACGIH TLV 10 mg/m3, OSHA PEL 5 mg/m3 (respirable); may cause eye irritation; dust may be sl. irritating to eyes and respiratory tract Precaution: Potential oxygen depletion hazard; contact with strong oxidizers (e.g., ozone, liq. oxygen, chlorine, permanganate) may result in fire; fire may generate CO Calgon® Carbon Type OL® [Calgon Carbon http://www.calgoncarbon.com] Chem. Descrip.: Activated carbon See Carbon, activated CAS 7440-44-0; EINECS/ELINCS 231-153-3 Uses: Decolorizer for foods Properties: Blk. gran.; 20x50 sieve size; 3% > 20 mesh, 1% < 50 mesh; negligible sol. in water; sp.gr. 2.3 g/cc; bulk dens. 0.48 g/cc (dense); 120

Part I: Trade Name Reference surf. area 1000-1100 m2/g; iodine no. 1050 min.; sp. heat 0.25 (100 C) Toxicology: LD50 (oral, rat) > 10 g/kg; nontoxic by ing.; LC50 (inh., rat) 64.4 mg/l; pract. nontoxic by inh.; ACGIH TLV 10 mg/m3, OSHA PEL 5 mg/m3 (respirable); may cause eye irritation; dust may be sl. irritating to eyes and respiratory tract Precaution: Potential oxygen depletion hazard; contact with strong oxidizers (e.g., ozone, liq. oxygen, chlorine, permanganate) may result in fire; fire may generate CO Calgon® Carbon Type PWA® [Calgon Carbon http://www.calgoncarbon.com] Chem. Descrip.: Activated carbon See Carbon, activated CAS 7440-44-0; EINECS/ELINCS 231-153-3 Uses: Decolorizer for foods Features: Rec. where low pH sol'ns. are encountered Properties: Blk. powd.; 65-75% -325 mesh; negligible sol. in water; sp.gr. 2.3 g/cc; bulk dens. 0.51 g/cc (dense); surf. area 900-1000 m2/g; iodine no. 900 min.; pH 6-8; sp. heat 0.25 (100 C) Toxicology: LD50 (oral, rat) > 10 g/kg; nontoxic by ing.; LC50 (inh., rat) 64.4 mg/l; pract. nontoxic by inh.; ACGIH TLV 10 mg/m3, OSHA PEL 5 mg/m3 (respirable); may cause eye irritation; dust may be sl. irritating to eyes and respiratory tract Precaution: Potential oxygen depletion hazard; contact with strong oxidizers (e.g., ozone, liq. oxygen, chlorine, permanganate) may result in fire; fire may generate CO Calgon® Carbon Type RB® [Calgon Carbon http://www.calgoncarbon.com] Chem. Descrip.: Activated carbon See Carbon, activated CAS 7440-44-0; EINECS/ELINCS 231-153-3 Uses: Filter aid, purifier for foods Features: Provides fast filtration, easy wettability, min. dusting chars. Properties: Blk. powd.; 60-75% -325 mesh; negligible sol. in water; sp.gr. 2.3 g/cc; bulk dens. 0.48 g/cc (dense); surf. area 1100-1300 m2/g; iodine no. 1070 min.; sp.heat 0.25 (100 C); 2% max. moisture Toxicology: LD50 (oral, rat) > 10 g/kg; nontoxic by ing.; LC50 (inh., rat) 64.4 mg/l; pract. nontoxic by inh.; ACGIH TLV 10 mg/m3, OSHA PEL 5 mg/m3 (respirable); Handbook of Food Additives, Third Edition

may cause eye irritation; dust may be sl. irritating to eyes and respiratory tract Precaution: Potential oxygen depletion hazard; contact with strong oxidizers (e.g., ozone, liq. oxygen, chlorine, permanganate) may result in fire; fire may generate CO Calgon® Carbon Type SGL® [Calgon Carbon http://www.calgoncarbon.com] Chem. Descrip.: Activated carbon See Carbon, activated CAS 7440-44-0; EINECS/ELINCS 231-153-3 Uses: Decolorizer for foods; purifier for sugar sol'ns. Properties: Blk. gran.; 8 x 30 sieve size; 1.5-1.7 mm mean particle diam.; negligible sol. in water; sp.gr. 2.3 g/cc; bulk dens. 0.52 g/cc (dense); surf. area 900-1000 m2/g; iodine no. 900 min.; sp.heat 0.25 (100 C); 2% max. moisture Toxicology: LD50 (oral, rat) > 10 g/kg; nontoxic by ing.; LC50 (inh., rat) 64.4 mg/l; pract. nontoxic by inh.; ACGIH TLV 10 mg/m3, OSHA PEL 5 mg/m3 (respirable); may cause eye irritation; dust may be sl. irritating to eyes and respiratory tract Precaution: Potential oxygen depletion hazard; contact with strong oxidizers (e.g., ozone, liq. oxygen, chlorine, permanganate) may result in fire; fire may generate CO Calib [MLG Enterprises] Chem. Descrip.: Potassium bromate, calcium iodate, and other edible excipients Uses: Dough conditioner, dough strengthener for continuous mix processing Features: Provides balanced blend of fast and slow acting oxidizers to improve dough strength throughout baking process Properties: Tablet supplying 45 ppm potassium bromate and 15 ppm calcium iodate/cwt flour Use Level: 1 tablet; 75 ppm max. (total bromates and iodates)/cwt flour Storage: 6 mos. shelf life stored under cool, dry conditions Caliment® Dicalcium Phosphate Milled [Innophos http://www.innophos.com] Chem. Descrip.: Dicalcium phosphate dihydrate FCC See Calcium phosphate dibasic dihydrate CAS 7789-77-7; EINECS/ELINCS 231-826-1 Uses: Calcium source, phosphorus source for foods for infants, invalids, and geriatric 121

Part I: Trade Name Reference patients and in animal feeds; gellant with alginates in fruit pulps, desserts, and in pet food Features: Nonflamm. Regulatory: EU, FCC compliance Properties: Wh. fine impalpable powd., odorless, tasteless; insol. in water; m.w. 172.09; 31.933.5% calcium as CaO Toxicology: Nontoxic Storage: 2 yr. shelf life; store in closed pkgs. in cool, dry place; protect from contamination Calsoft® L-60 [Pilot http://www.pilotchemical.com/] Chem. Descrip.: Sodium dodecylbenzene sulfonate See Sodium dodecylbenzenesulfonate CAS 25155-30-0; EINECS/ELINCS 246-680-4 Uses: Surfactant, emulsifier for washing fruits and vegetables Properties: Water-wh. pasty liq.; odorless; dens. 8.7 lb/gal; pH 7.4; anionic; 60% solids Environmental: biodeg. Cameo® Showcase [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Sugar, dextrose, agar, modified food starch, tricalcium phosphate See Calcium phosphate tribasic; Food starch, modified; Glucose; Sucrose Uses: Stabilizer for retail-type icings and glazes Features: Produces semitransparent icing; system is activated in hot tap water Properties: 100% through 20 mesh granulation; 2.5% ash Use Level: 10% on total sugar in formulation Storage: 12 mos. shelf life, best when used before 9 mos; store in cool, dry location; keep containers well closed when not in use; hygroscopic; protect from exposure to air for extended periods Cameo Velvet® [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Sugar, calcium sulfate, dextrose, calcium carbonate, agar, modified food starch, salt, artificial color, and monoand diglycerides See Food starch, modified; Glucose; Mono- and diglycerides of fatty acids; Sodium chloride; Sucrose Uses: Icing stabilizer for wh. glossy icings and coatings for yeast-raised goods, donuts, cakes, fried pies, honeybuns, foods exposed to high humidity or packed in poly Handbook of Food Additives, Third Edition

bags Features: Pumpable; easy processing; prevents weeping or melting of icing inside pkg. Properties: 3% loss on drying; 32% ash Use Level: 10% on powd. sugar wt. (icings); 68% on powd. sugar (glazes) Storage: 12 mos. shelf life, best when used before 9 mos; store in cool, dry location; keep containers well closed when not in use; hygroscopic; protect from exposure to air for extended periods Cameo Velvet WT [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Sugar, calcium sulfate, dextrose, calcium carbonate, agar, modified food starch, salt, mono- and diglycerides See Food starch, modified; Glucose; Monoand diglycerides of fatty acids; Sodium chloride; Sucrose Uses: Icing stabilizer for glossy semitransparent icings and glazes for yeastraised goods, donuts, cakes, fried pies, honeybuns, chocolate or colored icings, foods exposed to high humidity or packed in poly bags Features: Produces quick drying icing or glaze that is ready to be packaged soon after applic.; icings remain pumpable and process easily; prevents weeping or melting of icing inside pkg. Properties: 3% loss on drying; 31% ash Use Level: 10% on powd. sugar wt. (icings); 68% on powd. sugar (glazes) Storage: 12 mos. shelf life, best when used before 9 mos; store in cool, dry location; keep containers well closed when not in use; hygroscopic; protect from exposure to air for extended periods Camphene 46 [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: 2,2-Dimethyl-3methylenebicyclo [2.2.1] heptane See Camphene CAS 79-92-5; EINECS/ELINCS 201-234-8 UN 1325 Uses: Chem. intermediate for flavors Regulatory: DOT regulated; USA, Europe, Canada, Australia, Japan, Philippines, China listed Properties: Wh. semi-solid; APHA color 40 max.; m.w. 136.24; sp.gr. 0.845; dens. 7.05 lb/gal; b.p. 160 C; flash pt. (TCC) 23.3 C Toxicology: TSCA listed 122

Part I: Trade Name Reference Precaution: Flamm. Camphene P&F, FCC [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: 2,2-Dimethyl-3methylenebicyclo [2.2.1] heptane; αFenchene, and Tricyclene See Camphene CAS 79-92-5; 471-84-1; 508-32-7; EINECS/ELINCS 201-234-8; 208-083-7 UN 1325 Uses: Fragrance enhancer in foods; syn. flavoring agent Features: Provides lift to pine, lavender, lavandin, cedar, and citrus fragrances Regulatory: DOT regulated; FCC compliant; GRAS Properties: Wh. solid; mild camphor-like odor; completely sol. in alcohol; m.w. 136.24; sp.gr. 0.839 @ 60 C; dens. 7.00 lb/gal; b.p. 160 C; flash pt. (TCC) 34.4 C Toxicology: Not skin sensitizing; contact with undiluted material is irritating to eyes; TSCA listed Precaution: Flamm. HMIS: Health 1, Flammability 3, Reactivity 1 Canadian Harvest® Oat Fiber [Opta Food Ingreds. http://www.opta-food.com] Chem. Descrip.: Oat hull-based fiber See Oat (Avena sativa) fiber Uses: Dietary fiber, partial flour replacement for baked goods, cereals, beverages, snack foods, pasta, meat prods., sauces, supplements, low fat systems, pharmaceuticals; water holding capacity, fat mimetic, moisturizer in foods; texturizer in ground meat prods.; strengthener in dry foods e.g., taco shells, ice cream cones; texturizer, shelf life extender in cookies, breads, crackers Features: Natural fiber for boosting dietary fiber levels in foods without masking delicate flavors Regulatory: GRAS; USDA approval; kosher Properties: Creamy-wh. color; microfine, med., coarse granulations; neutral odor; bland flavor; pH 5.5-6.5; 5% max. moisture; 90% TDF Canadian Harvest® Oat Fiber 100 [Opta Food Ingreds. http://www.opta-food.com] Chem. Descrip.: Oat fiber See Oat (Avena sativa) fiber Uses: Dietary fiber, texturizer for cookies, crackers, biscuits, nutritional tablets Features: Stable over wide pH and temp. range; lowest water and oil holding capacity Handbook of Food Additives, Third Edition

Regulatory: Kosher; GRAS Properties: Dk. tan natural grain color; coarse grind size; bland flavor; 85% TDF Canadian Harvest® Oat Fiber 200 [Opta Food Ingreds. http://www.opta-food.com] Chem. Descrip.: Oat fiber See Oat (Avena sativa) fiber Uses: Dietary fiber for breads and baked goods, health food formulations, cereals, snack foods, supplements; strengthener in crackers and cookies Features: Low water absorp.; low cost; higher in total dietary fiber than wheat bran; contains 30% hemicellulose, linked to fecal regularity Regulatory: Kosher; GRAS Properties: Lt. tan color; med. and fine grind; neutral odor; bland flavor; bulk dens. 26-40.5 lb/ft3 (packed); pH 5.5-7.5; 7% max. moisture; 90% TDF Canadian Harvest® Oat Fiber 300 [Opta Food Ingreds. http://www.opta-food.com] Chem. Descrip.: Oat fiber See Oat (Avena sativa) fiber Uses: Dietary fiber, shelf life extender, calorie reducer in breads, low-fat baked goods, fried snacks, meat prods., pasta, nutritional bars Features: All purpose; mod. water absorption; virtually noncaloric; smooth mouthfeel and texture; complements gel-type replacers in fatfree foods Regulatory: Kosher; GRAS Properties: Lt. cream color; microfine, ultrafine, fine, and med. grinds; neutral odor; bland flavor; bulk dens. 23-39 lb/ft3; pH 5.5-7.5; 7% max. moisture; 94% TDF Canadian Harvest® Oat Fiber 500 [Opta Food Ingreds. http://www.opta-food.com] Chem. Descrip.: Oat fiber See Oat (Avena sativa) fiber Uses: Dietary fiber, shelf life extender, calorie reducer in breads; visc. builder in nutritional beverages; carrier for flavor systems in seasonings; antisticking agent, texturizer in tortillas Features: High quality; provides moist mouthfeel; mod. high water absorption; virtually noncaloric; smooth mouthfeel and texture; complements gel-type replacers in fatfree foods Regulatory: Kosher; GRAS Properties: Lt. creamy wh. color; microfine and 123

Part I: Trade Name Reference ultrafine grinds; neutral odor; bland flavor; bulk dens. 24.1-27.0 lb/ft3 (packed); pH 5.5-7.5; 7% max. moisture; 95.5% TDF; < 5% sol. fiber Canadian Harvest® Oat Fiber 770 [Opta Food Ingreds. http://www.opta-food.com] Chem. Descrip.: Oat fiber See Oat (Avena sativa) fiber Uses: Texturizer, strengthener, shelf life extender for baked goods, low and no-fat cookies and cakes, taco shells, tortilla chips, ice cream cones, extruded prods., ground meat prods. Features: Highest water and oil holding capacity; stable over wide pH and temp. range; essentially fat and calorie-free Regulatory: Kosher; GRAS Properties: Med. tan color; fine grind; bland flavor; 98-100% through 50 mesh, 85-100% through 100 mesh; bulk dens. 11.5-15 lb/ft3 (packed); pH 6.5-8.5; 7% max. moisture; 91% TDF; < 2% sol. fiber Canadian Harvest® Oat Fiber 780 [Opta Food Ingreds. http://www.opta-food.com] Chem. Descrip.: Oat fiber See Oat (Avena sativa) fiber Uses: Texturizer, strengthener, shelf life extender for baked goods, low and no-fat cookies and cakes, taco shells, tortilla chips, ice cream cones, extruded prods., ground meat prods. Features: Highest water and oil holding capacity; stable over wide pH and temp. range; essentially fat- and calorie-free Regulatory: Kosher; GRAS Properties: Lt. cream or creamy wh. color; fine grind; bland flavor; 98-100% through 50 mesh, 85-100% through 100 mesh; bulk dens. 11.515 lb/ft3 (packed); pH 5.5-7.5; 7% max. moisture; 91% TDF; < 2% sol. fiber Canadian Harvest® Oat Fiber 785 [Opta Food Ingreds. http://www.opta-food.com] Chem. Descrip.: Oat fiber See Oat (Avena sativa) fiber Uses: Texturizer, strengthener, shelf life extender for baked goods, low and no-fat cookies and cakes, taco shells, tortilla chips, ice cream cones, extruded prods., ground meat prods. Features: Highest water and oil holding capacity; stable over wide pH and temp. range; essentially fat- and calorie-free Regulatory: Kosher; GRAS Handbook of Food Additives, Third Edition

Properties: Lt. cream or creamy wh. color; fine grind; bland flavor; > 99% through 50 mesh, > 95% through 100 mesh; bulk dens. 11-14 lb/ft3 (packed); pH 6-7; 7% max. moisture; 91% TDF; < 2% sol. fiber Canadian Harvest® Stabilized Corn Bran [Opta Food Ingreds. http://www.opta-food.com] Chem. Descrip.: Corn bran See Corn (Zea mays) bran Uses: Fiber source for powd. drinks, nutritional bars, cereals Features: Great taste; twice as much dietary fiber as wheat bran; stabilized to reduce microbiological impurities and prevent offflavors Regulatory: Kosher Properties: Lt. tan color; med., fine, ultrafine grinds; sl. corn flavor; 10% max. moisture; 85% TDF Storage: 6 mos. min. shelf life Canadian Harvest® Stabilized Full-Fat Wheat Germ [Opta Food Ingreds. http://www.optafood.com] Chem. Descrip.: Wheat germ See Wheat (Triticum vulgare) germ Uses: Dietary fiber, nutrient, texturizer for baked goods, cereals, snack foods, nutritional bars Features: Stabilized to extend shelf life; lower microbial count; reduced lipolytic enzyme activity Regulatory: Kosher Properties: Golden reddish brn. color; fine, med. coarse grinds; sweet nutty toasted odor and flavor; 10% max. moisture; 15% TDF; 4% sol. fiber Storage: 6 mos. min. shelf life Canadian Harvest® Stabilized Micro-Lite Corn Bran [Opta Food Ingreds. http://www.optafood.com] Chem. Descrip.: Corn bran See Corn (Zea mays) bran Uses: Dietary fiber for high-fiber formulations, baked goods, cereals, beverages, snack foods, pasta, pharmaceuticals Features: Natural; contains higher total dietary fiber than Stabilized Corn Bran, is lighter in color and blander in taste; smooth mouthfeel at low granulation; low microbial count Regulatory: Kosher Properties: Lt. tan color; fine, ultrafine, med. 124

Part I: Trade Name Reference granulations; typ. odor; bland flavor; 10% max. moisture; 85% TDF; 2% sol. fiber Storage: 6 mos. min. shelf life Canadian Harvest® Stabilized Oat Bran [Opta Food Ingreds. http://www.opta-food.com] Chem. Descrip.: Oat bran See Oat (Avena sativa) bran Uses: Dietary fiber for baked goods, drink mixes, nutritional bars, nutraceutical prods. Features: Stabilized to reduce bitter flavor; low microbiological impurities Regulatory: Kosher Properties: Lt. cream color; fine, ultrafine, and med. grinds; typ. odor; sl. sweet oat flavor; 10% max. moisture; 18.4% TDF; 8% sol. fiber comprised of β-glucan Storage: 6 mos. min shelf life Canadian Harvest® Stabilized Oatex® [Opta Food Ingreds. http://www.opta-food.com] Chem. Descrip.: Steel-cut oat groat, high-fiber fraction from oat hulls, and bran fraction of the oat endosperm See Oat (Avena sativa) bran; Oat (Avena sativa) fiber; Whole oat Uses: Dietary fiber for baked goods, cereals, snack foods, meat prods. Features: Stabilized to reduce enzyme activity that causes rancidity; low in fat, sat. fat, and cholesterol; linked to cholesterol reduction in humans Regulatory: Kosher Properties: Lt. tan color; coarse granulation; sweet oat odor and flavor; 47% through 60 mesh, 33% on 35 mesh; 10% max. moisture; 18% TDF, 3.5% sol. fiber consisting of βglucan Storage: 6 mos. min. shelf life Canadian Harvest® Stabilized Red Wheat Bran [Opta Food Ingreds. http://www.optafood.com] Chem. Descrip.: Wheat bran See Wheat (Triticum vulgare) bran Uses: Dietary fiber for baked goods, cereals, snack foods, pasta, supplements, pharmaceuticals Features: Natural; stabilized to protect against flavor degradation and to provide crispness and mouthfeel; low microbial count Regulatory: Kosher Properties: Red brn. color; coarse, med., fine, ultrafine granulations; typ. odor; nutty flavor; 10% max. moisture; 50% TDF; 3% sol. fiber Storage: 6 mos. min. shelf life Handbook of Food Additives, Third Edition

Canadian Harvest® Stabilized White Wheat Bran [Opta Food Ingreds. http://www.optafood.com] Chem. Descrip.: Wheat bran See Wheat (Triticum vulgare) bran Uses: Dietary fiber for foods (baked goods, cereals, snack foods, pasta), supplements, pharmaceuticals Features: Rec. where a creamy colored wheat fiber is desired; softer texture and milder flavor than Stabilized Red Wheat Bran; stabilized for reduced off-flavors; low microbial count; reduced lipolytic enzyme activity Regulatory: Kosher Properties: Tan color; coarse, med., fine, ultrafine granulations; typ. odor; nutty flavor; 10% max. moisture; 38% TDF; 5% sol. fiber Storage: 6 mos. min. shelf life Canarcel 60 [Oxiteno Mexico http://www.oxiteno.com.mx] Chem. Descrip.: Sorbitan stearate CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier for foods, bread, icings, fillings, whipping and toppings, chocolate coatings, shortenings, flavors and dairy systems; gloss aid in chocolate Properties: Cream waxy flakes; HLB 4.7; nonionic Canarcel 65 [Oxiteno Mexico http://www.oxiteno.com.mx] Chem. Descrip.: Sorbitan tristearate CAS 26658-19-5; EINECS/ELINCS 247-891-4 Uses: Oil emulsifier for foods; crystallization accelerator in chocolate Properties: Cream waxy flakes; HLB 2.2; nonionic Canarcel 80 [Oxiteno Mexico http://www.oxiteno.com.mx] Chem. Descrip.: Sorbitan oleate CAS 1338-43-8; EINECS/ELINCS 215-665-4 Uses: Oil emulsifier for foods; emulsifier for crystal modification and bloom retardation Properties: Amber liq.; HLB 4.3; nonionic Canarcel TW 20 [Oxiteno Mexico http://www.oxiteno.com.mx] Chem. Descrip.: PEG-20 sorbitan laurate See Polysorbate 20 CAS 9005-64-5 Uses: Solubilizer for flavors Properties: Yel. liq.; HLB 16.7; nonionic Canarcel TW 60 [Oxiteno Mexico 125

Part I: Trade Name Reference http://www.oxiteno.com.mx] Chem. Descrip.: PEG-20 sorbitan stearate See Polysorbate 60 CAS 9005-67-8 Uses: Emulsifier for icings, frozen desserts, whipped toppings, coatings, and fillings; dough conditioner for bread, cake mixes, rolls, sweet goods; emulsifier for gelatin desserts, salad dressings; foaming agent for nonalcoholic beverages Properties: Yel. visc. liq.; HLB 14.9; nonionic Canarcel TW 80 [Oxiteno Mexico http://www.oxiteno.com.mx] Chem. Descrip.: PEG-20 sorbitan oleate See Polysorbate 80 CAS 9005-65-6 Uses: Emulsifier for foods, frozen desserts, ice creams, shortenings, whipped toppings; flavor and color dispersant for pickles; defoamer for beet sugar and yeast processing Properties: Yel. liq.; HLB 15.0; nonionic Candelilla Wax SP 24A [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Candelilla wax substitute See Candelilla synthetic CAS 136097-95-5 Uses: Chewing gum base Regulatory: FDA 21CFR §175.105, 175.320, 176.180, 184.1976; CTFA listed Properties: Amber crude lumps, refined lumps, flakes, or powd.; m.p. (R & B) 165-175 F; acid no. 2-10; sapon. no. 50-65; 45% max. paraffinic hydrocarbons Candelilla Wax SP 50 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Candelilla wax See Candelilla (Euphorbia cerifera) wax CAS 8006-44-8; EINECS/ELINCS 232-347-0 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.320, 176.180, 184.1976; CTFA listed Properties: Yel. crude lumps, refined lumps, flakes, or powd.; m.p. 68.5-72.5 C; acid no. 1222; sapon. no. 43-65; flash pt. 241 C min.; 45% max. paraffinic hydrocarbons Toxicology: TSCA listed Candelilla Wax SP 75 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Candelilla wax See Candelilla (Euphorbia cerifera) wax Handbook of Food Additives, Third Edition

CAS 8006-44-8; EINECS/ELINCS 232-347-0 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.320, 176.180, 184.1976; CTFA listed Properties: Yel. crude lumps, refined lumps, flakes, or powd.; m.p. 68.5-72.5 C; acid no. 1222; sapon. no. 43-65; flash pt. 241 C min.; 45% max. paraffinic hydrocarbons Toxicology: TSCA listed Candelilla Wax SP 78 Prime Quality Crude [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Candelilla wax See Candelilla (Euphorbia cerifera) wax CAS 8006-44-8; EINECS/ELINCS 232-347-0 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.320, 176.180, 184.1976; CTFA listed Properties: Tan crude lumps, refined lumps, flakes, or powd.; m.p. 68.5-72.5 C; acid no. 1222; sapon. no. 43-65; flash pt. 241 C min.; 45% max. paraffinic hydrocarbons Toxicology: TSCA listed Candelilla Wax SP 99 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Candelilla wax See Candelilla (Euphorbia cerifera) wax CAS 8006-44-8; EINECS/ELINCS 232-347-0 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.320, 176.180, 184.1976; CTFA listed Properties: Yel. crude lumps, refined lumps, flakes, or powd.; m.p. 68.5-72.5 C; acid no. 1222; sapon. no. 43-65; flash pt. 241 C min.; 45% max. paraffinic hydrocarbons Toxicology: TSCA listed Candelilla Wax SP 350 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Candelilla wax See Candelilla (Euphorbia cerifera) wax CAS 8006-44-8; EINECS/ELINCS 232-347-0 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.320, 176.180, 184.1976; CTFA listed Properties: Yel. crude lumps, refined lumps, flakes, or powd.; m.p. 68.5-72.5 C; acid no. 1222; sapon. no. 43-65; flash pt. 241 C min.; 45% max. paraffinic hydrocarbons Toxicology: TSCA listed Candelilla Wax SP 803 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Candelilla wax substitute See Candelilla synthetic 126

Part I: Trade Name Reference CAS 136097-95-5 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.320, 176.180; CTFA listed Properties: Tan crude lumps, refined lumps, flakes, or powd.; m.p. 174-180 F; acid no. 815; sapon. no. 30-40; 45% max. paraffinic hydrocarbons Candelilla Wax Fine [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Candelilla wax See Candelilla (Euphorbia cerifera) wax CAS 8006-44-8; EINECS/ELINCS 232-347-0 Uses: Chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.320, 176.180; CTFA listed Properties: Powd.; 98% min. through 60 mesh, 70% min. through 120 mesh, 30% min. through 200 mesh, 10% min. through 325 mesh; 45% max. paraffinic hydrocarbons Toxicology: TSCA listed Can-Fil® [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Waxy corn starch See Corn starch, waxy CAS 977050-52-4 Uses: Thickener, suspending agent for canned foods, soups, stews, gravies, pet foods, etc. Features: Reduces fat migration during retorting Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 5.5 (1%); ≈ 11% moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity Canners TF [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Unmodified corn starch See Corn (Zea mays) starch Handbook of Food Additives, Third Edition

CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Process stability improver, visc. control agent in soups, sauces, gravies, dressings Features: Meets canning specifications for thermophiles Canocol S-20 [Centro China http://www.centro.ttnet.net] Chem. Descrip.: Sorbitan monolaurate Uses: Emulsifier in food applics. Properties: Liq.; HLB 8.6; nonionic; 100% solids Canocol S-60 [Centro China http://www.centro.ttnet.net] Chem. Descrip.: Sorbitan monostearate Uses: Emulsifier in food applics. Properties: Flake; HLB 4.7; nonionic; 100% solids Canocol S-80 [Centro China http://www.centro.ttnet.net] Chem. Descrip.: Sorbitan monooleate Uses: Emulsifier in food applics. Properties: Lt. yel. liq.; acid no. 7 max; HLB 4.3; flash pt. > 300 F; nonionic; 99% act. Storage: Store in cool, dry area Canocol S-85 [Centro China http://www.centro.ttnet.net] Chem. Descrip.: sorbitan trioleate Uses: Emulsifier in food applics. Properties: Lt. yel. liq.; insol. in water; sol. in mineral oil, fats, oils, and alcohol; acid no. 7 max; HLB 4.3; flash pt. > 300 F; nonionic; 99% act. Storage: Store in cool, dry area Canocol T-20 [Centro China http://www.centro.ttnet.net] Chem. Descrip.: Polyoxyethylene sorbitan monolaurate Chem. Analysis: 3% max. moisture Uses: Emulsifier for fats and oils in whipped veg. oil, imitation dry cream mix, cake mixes, confectionery coatings, cake icing, and pie filling Properties: Visc. yel. liq.; disp. in water, mineral oil, aromatic and aliphatic solvents; dens. 1.1 g/ml; HLB 16.7; acid no. 2 max.; sapon. no. 45-55; hyd. no. 81-96; flash pt. > 300 F; nonionic Canocol T-40 [Centro China http://www.centro.ttnet.net] Chem. Descrip.: Polyoxyethlene sorbitan monolaurate 127

Part I: Trade Name Reference Uses: Emulsifier for food processing applics. Properties: Liq.; HLB 15.6; nonionic Canocol T-60 [Centro China http://www.centro.ttnet.net] Chem. Descrip.: Polyoxyethlene sorbitan monolaurate Uses: Emulsifier for food applics. Properties: Liq.; HLB 14.9; nonionic Canocol T-80 [Centro China http://www.centro.ttnet.net] Chem. Descrip.: Polyoxyethlene sorbitan monolaurate Uses: Emulsifier for food applics. Properties: Liq.; HLB 15.0; nonionic Canocol T-81 [Centro China http://www.centro.ttnet.net] Chem. Descrip.: Polyoxyethlene sorbitan monolaurate Uses: Emulsifier for food applics. Properties: Liq.; HLB 10.0; nonionic Cantaloupe Melon Treattarome 9726 [R.C. Treatt & Co. Ltd http://www.rctreatt.com] Chem. Descrip.: mixt. of esters Uses: Flavor for foods Properties: Melon flavor Use Level: 0.02-0.05 Canthaxanthin 10% CWS/N [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Canthaxanthin finely dispersed in corn starch coated gelatin, sucrose, and corn oil See Canthaxanthine; Corn (Zea mays) oil; Corn (Zea mays) starch CAS 514-78-3; EINECS/ELINCS 208-187-2 Uses: Colorant for surimi and other foods Features: Imparts a orange-red to red color Properties: Violet-brown powd.; 85% min. through sieve No. 40; disp. in water; 10% min. assay (canthaxanthin) Use Level: 300 mg max./lb of solid or semisolid or pint of liq. food Storage: Store in tightly closed container in cool, dry place, optimally below 46 F; avoid moisture Capmul® GMO [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Glyceryl oleate CAS 25496-72-4; EINECS/ELINCS 203-827-7 Uses: Emulsifier, wetting agent, dispersant, defoamer for foods, clinical nutrition, infant formulas, nutritional/sports supplements; flavoring agent Regulatory: FDA 21CFR §184.1323, 184.1505 Handbook of Food Additives, Third Edition

Properties: Lovibond 4R max. semisolid; sol. in org. solvs. and oils; sp.gr. 0.94; visc. 44.8 cs @ 120 F; vapor pressure < 1 mm Hg; vapor dens. > 1; m.p. 25 C max.; HLB 3-4; acid no. 3 max.; flash pt. 495 F (COC); iodine no. 75 max.; sapon. no. 160-170; nonionic; 40% min. mono Precaution: Chemical splash goggles rec. Storage: 12 mos. min. when stored @ 68-77f Capmul® GMO-50, EP/NF [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Glyceryl oleate CAS 25496-72-4; EINECS/ELINCS 203-827-7 Uses: Multifunctional emulsifier for foods Regulatory: USP/NF, EP, FDA 21 CFR § 184.1505, 21 CFR § 184.1323; SARA §311/312, 313 nonreportable Properties: Opaque odorless liq.; insol. in water; sp.gr. 0.94; visc. 44.8 cs @ 120 F; vapor pressure < 1 mm Hg; vapor dens. > 1; m.p. 25 C max.; acid no. 6 max.; iodine no. 65-95; sapon. no. 150-170; flash pt. 200 F; iodine no. 75 max.; sapon. no. 160-170; nonionic; HLB 3.0-4.0; 40% min. mono Toxicology: Sl. eye irritant; no adverse effects from dermal contact or ing.; vapors and/or aerosols which may be formed at elevated temps. may be irritating to eyes and respiratory tract; noncarcinogenic; nonteratogenic; TSCA listed Environmental: biodegradable; avoid runoff into storm sewers and ditches which lead to waterways Precaution: Combustible; chemical splash goggles rec. Hazardous Decomp. Prods.: COx HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Retest and re-qualify 12 mos. from the date of manufacture; store in a dry location in tight containers protected from light Capmul® GMS-50 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Glyceryl stearate CAS 31566-31-1 Uses: Emulsifier, bodying agent, lubricant, visc. modifier for clinical nutrition, infant formulas, nutritional/sports supplements Properties: Lovibond R4.0 max. bead; mild odor; insol. in water; sol. in oil @ elevated temps.; vapor pressure < 1 mm Hg; vapor dens. > 1; m.p. 57-62 C; flash pt 480 F (COC); HLB 3-4; acid no. 3.0; iodine no. 5.0; nonionic 128

Part I: Trade Name Reference Precaution: Incompat. with strong oxidizers Hazardous Decomp. Prods.: CO, CO2 Capmul® MCM [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Glyceryl mono-dicaprylate, deconoic acid monoester with 1,2,3propanetriol See Glyceryl caprate; Glyceryl caprylate CAS 26402-26-6; 26402-22-2; EINECS/ELINCS 252-992-1; 247-667-6 Uses: Solvent, dispersant, emulsifier, solubilizer, vehicle, carrier, penetrant for clinical nutrition, nutritional/sports supplements; solubilizer, solvent, carrier, visc. modifier in flavors, fragrances Properties: Lovibond 4R max. liq. to semisolid; mild fatty or grease odor; sol. in oil and alcohol; HLB 5.5-6.0; acid no. 2.5 max.; iodine no. 2 max.; flash pt. (COC) > 300 F; nonionic; 55% min. alpha mono Hazardous Decomp. Prods.: CO, CO2 NFPA: Health 0, Flammability 1, Reactivity 0 Capmul® MCMC8 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Glyceryl caprylate and 1,2,3Propanetriol See Glycerin CAS 26402-26-6; 56-81-5; EINECS/ELINCS 247668-1; 200-289-5 Uses: Solubilizer, solvent, carrier, visc. modifier in flavors, fragrances Regulatory: FDA GRAS; SARA §311/312, 313 nonreportable Properties: Lovibond 5R max. liq. to semisolid; fatty odor; partly sol. in water; vapor pressure < 1 mmHg; acid no. 2.5 max.; iodine no. 2 max.; nonionic; 55% min. alpha mono Toxicology: LD50 (oral, rat) > 5 mg/kg; sl. eye and skin irritant; ing. may cause GI discomfort; vapors and/or aerosols which may be formed at elevated temps. may be irritating to eyes and respiratory tract Precaution: Wear chemical splash goggles and neoprene or PVC gloves; incompat. with oxidizers Hazardous Decomp. Prods.: COx Storage: Store @ 68-77 F in dry place; requalify after 12 mos.; store away from heat and flame in closed SS storage tanks in a dry area Capmul® MCMC10 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Glyceryl monocaprate See Glyceryl caprate Handbook of Food Additives, Third Edition

CAS 26402-22-2; EINECS/ELINCS 247-667-6 Uses: Solubilizer, solvent, carrier, visc. modifier in flavors, fragrances Regulatory: FDA GRAS Properties: Solid; sol. in propylene glycol, dipropylene glycol, IPM, octyl stearate, octyl palmitate, SDA alcohol, ethoxydiglycol, phenyl trimethicone; vapor dens. > 1; vapor pressure < 1 mm Hg; flash pt. (COC) > 150 C; nonionic Precaution: Incompat. with strong oxidizers Capmul® MCM-L [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Mono/diglycerides of caprylic/capric acid in Glycerol See Glycerin; Glyceryl caprate CAS 26402-22-2; 56-81-5; EINECS/ELINCS 247667-6; 200-289-5 Uses: Bioavailability enhancer, emulsifier, solubilizer in nutritional applics. Regulatory: FDA GRAS; DMF 3700 Properties: Lovibond 4.0 R max. liq.; fatty odor; vapor pressure < 1 mmHg Toxicology: LD50 (oral, rat) > 5 mg/kg; not expected to cause serious irritation to eyes; no adverse effects to skin Precaution: Wear chemical splash goggles and neoprene gloves for hot oil; incompat. with strong oxidizers Hazardous Decomp. Prods.: COx Storage: Store @ 68-77 F in dry place; requalify after 12 mos. Capmul® MCM-L8 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Mono/diglycerides of caprylic/capric acid in Glycerol See Glycerin; Glyceryl caprate CAS 26402-22-2; 56-81-5; EINECS/ELINCS 247667-6; 200-289-5 Uses: Bioavailability enhancer, emulsifier, solubilizer in nutritional applics. Regulatory: FDA GRAS; DMF 3700 Properties: Lovibond 4.0 R max. liq.; fatty odor; partially sol. in water; vapor pressure < 1 mmHg; acid no. 2.5 max.; flash pt. (COC) > 150 C Toxicology: LD50 (oral, rat) > 5 mg/kg; sl. irritant to eyes and skin; may cause GI discomfort if ing. in large quantities; vapors and/or aerosols which may be formed at elevated temps. may be irritating to eyes and respiratory tract; noncarcinogenic; nonmutagenic 129

Part I: Trade Name Reference Precaution: Wear chemical splash goggles and neoprene gloves for hot oil; incompat. with oxidizers Hazardous Decomp. Prods.: COx HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store @ 68-77 F in dry place; requalify after 12 mos.; store away from heat and flame in closed SS storage tanks in a dry area Capmul® PG-8 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Propylene glycol monocaprylate (>90%) and Propylene glycol dicaprylate ( 5 mg/kg; sl. eye and skin irritant; vapors and/or aerosols which may be formed at elevated temps. may be irritating to eyes and respiratory tract; noncarcinogenic; nonmutagenic Environmental: biodegradable; avoid runoff into storm sewers and ditches which lead to waterways Precaution: Wear ANSI-approved goggles and neoprene gloves; incompat. with oxidizers Hazardous Decomp. Prods.: COx HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Retest and requalify 24 mos. from the date of manufacture; store in a dry area away from heat and sparks in closed containers; maintain good ventilation Caprol® 3GO [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Polyglyceryl-3 oleate CAS 33940-98-6; EINECS/ELINCS 251-749-7 Uses: Emulsifier for foods, frozen desserts, veg. dairy prods., diet spreads; dispersant, emulsifier, solubilizer, wetting agent for clinical nutrition, infant formulas, nutritional/sports supplements Regulatory: FDA 21CFR §172.854; SARA §311/312, 313 nonreportable Properties: Gardner 7 max. liq.; sl. caramel odor; sol. in org. solvs. and oils; HLB 6.5; acid no. 6 Handbook of Food Additives, Third Edition

max.; iodine no. 78 max.; sapon. no. 125-150; nonionic; 100% conc. Toxicology: Nonirritant to eyes; not a serious irritant to skin; vapors from heated material sl. irritating by inh.; noncarcinogenic; nonmutagenic Precaution: Combustible; incompat. with oxidizers Hazardous Decomp. Prods.: COx HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in dry area away from heat and sparks; keep containers closed when not in use; maintain good ventilation Caprol® 3GS [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Polyglyceryl-3 stearate CAS 37349-34-1; EINECS/ELINCS 248-403-2 Uses: Emulsifier, stabilizer, whipping agent in foods, frozen desserts, and fat reduction; bodying agent, emulsifier, visc. modifier for clinical nutrition, infant formulas, nutritional/sports supplements Regulatory: FDA 21CFR §172.854 Properties: Gardner 8 max. powd.; fatty odor; sp.gr. 0.96-1.00; HLB 6.25; acid no. 6 max.; iodine no. 3 max.; sapon. no. 120-135; flash pt. (COC) 400 F; nonionic; 100% conc. Precaution: Wear neoprene gloves, chemical splash goggles Caprol® 10G40 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Polyglyceryl-10 tetraoleate CAS 34424-98-1; EINECS/ELINCS 252-011-7 Uses: Emulsifier, visc. control agent, stabilizer for foods; emulsifier, solubilizer, wetting agent for clinical nutrition, infant formulas, nutritional/sports supplements Features: Lipophilic Regulatory: FDA 21CFR §172.854 Properties: Amber to brn., Gardner 7 max. liq.; mild odor; insol. in water; sp.gr. ≈ 1.01; visc. 4432 centistokes; vapor dens. > 1; vapor pressure < 1 mm Hg; HLB 6.2; acid no. 6 max.; iodine no. 60 max.; sapon. no. 125-150; flash pt. (COC) > 425 F; nonionic; 100% conc. Precaution: Incompat. with oxidizers Hazardous Decomp. Prods.: CO, CO2 NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Ambient storage Caprol® 10G10O [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Polyglyceryl-10 decaoleate 130

Part I: Trade Name Reference CAS 11094-60-3; EINECS/ELINCS 234-316-7 Uses: Emulsifier, solubilizer, lubricant, dispersant for foods; dispersant, emulsifier, solubilizer for clinical nutrition, infant formulas, nutritional/sports supplements Regulatory: FDA 21CFR §172.854 Properties: Gardner 9 max. liq.; sol. in oils and org. solvs.; sp.gr. 0.98; vapor pressure < 1 mm Hg; vapor dens. > 1; b.p. > 500 F; flash pt. 290 C (COC); HLB 3.5; acid no. 8 max.; iodine no. 85 max.; sapon. no. 155-185; nonionic; 100% conc. Precaution: Chemical splash goggles rec.; incompat. with strong oxidizers Hazardous Decomp. Prods.: CO, CO2 Caprol® ET [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Polyglyceryl mixed veg. fatty acid esters; conforms to hydrogenated veg. oil NF See Hydrogenated vegetable oil Uses: Emulsifier and crystal inhibitor for foods, vegetable oils; lubricant in clinical nutrition, infant formulas, nutritional/sports supplements Regulatory: FDA 21CFR §172.854(c), FCC, SARA §311/312, 313 nonreportable Properties: Gardner 8 max. liq.; insol. in water; sp. gr. 0.93; m.p. 37-39 C; b.p. 500 F; HLB 2.5; acid no. 8 max.; iodine no. 25 max.; sapon. no. 176-198; nonionic; 100% conc. Toxicology: Sl. eye irritant; no adverse effects to skin; vapors and/or aerosols which may be formed at elevated temps. may be irritating to eyes and respiratory tract; noncarcinogenic; nonmutagenic; nonteratogenic Environmental: avoid runoff into storm sewers and ditches which lead to waterways Precaution: Combustible; incompat. with oxidizers; wear goggles, neoprene gloves for chem. protection, and PVC-lined gloves for thermal protection HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in a dry location in tightly sealed containers @ R.T. away from heat and sparks Caprol® MPGO [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Polyglyceryl-6 dioleate CAS 9007-48-1; EINECS/ELINCS 278-358-4 Uses: Emulsifier for foods, frozen desserts Features: Nongreasy Properties: Nonionic Handbook of Food Additives, Third Edition

Caprol® PGE860 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Polyglyceryl-10 oleate CAS 9007-48-1; EINECS/ELINCS 279-230-0 Uses: Emulsifier for foods; beverage clouding agent; dispersant, emulsifier, solubilizer, visc. modifier, wetting agent for clinical nutrition, infant formulas, nutritional/sports supplements Features: Hydrophilic Regulatory: FDA 21CFR §172.854 Properties: Gardner 10 max. visc. liq.; caramel odor; disp. in water; vapor dens. > 1; vapor pressure < 1 mm Hg; HLB 11.0; acid no. 6 max.; iodine no. 60 max.; sapon. no. 90-105; flash pt. (COC) 250 C; nonionic; 100% conc. Precaution: Incompat. with oxidizers Hazardous Decomp. Prods.: CO, CO2 NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Ambient storage Capryol® PGMC [Gattefosse France http://www.gattefosse.fr] Chem. Descrip.: Propylene glycol monocaprylate See Propylene glycol caprylate CAS 31565-12-5 Uses: Solubilizer, stabilizer for foods Regulatory: FDA 21CFR §172.856; E 477; worldwide food additive status Properties: Oily liq.; faint odor; HLB 5.0; 60% monoesters Capsul® [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from waxy maize See Food starch, modified Uses: Film-former, encapsulant for flavors, clouds, vitamins, and spices in dry beverage mixes, bakery dry mixes (cakes, cookies), breakfast drinks, creams Features: Forms very stable o/w emulsions at higher solids Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. powd.; starch odor; sol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 3.5 (1%); ≈ 5% moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; nontoxic; TSCA listed 131

Part I: Trade Name Reference Environmental: no aquatic toxicity established Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store @ ambient temps.; sensitive to static electricity Capsul® TA [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from tapioca starch See Food starch, modified Uses: Encapsulant for flavors in dry beverage mixes reconstituted by the addition of water, bartender dry mixes, and bakery dry mixes, such as cakes and cookies. Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. powd.; starch odor; disperses in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 3.0 (1%); ≈ 5% moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; nontoxic; TSCA listed Environmental: no aquatic toxicity established Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store @ ambient temps.; sensitive to static electricity Captex® 100 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Propylene glycol dicaprate CAS 53824-77-4; EINECS/ELINCS 258-814-9 Uses: Lubricant, moisturizer, solubilizer, extender, visc. modifier, bioavailability enhancer, vehicle, carrier for vitamins, colors, and flavors for nutritional formulas; pan and mold release agent Features: Nonoily Regulatory: FDA 21CFR §172.856; Kosher Properties: Cl. liq.; bland odor and taste; misc. with most org. solvs.; vapor dens. > 1; vapor pressure < 1 mm Hg; acid no. 0.1 max.; sapon. Handbook of Food Additives, Third Edition

no. 270-295; flash pt. (COC) > 200 C; 0.1% max. moisture Precaution: Incompat. with oxidizers Hazardous Decomp. Prods.: CO, CO2 NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in dry place @ ambient temp. Captex® 200 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Propylene glycol dicaprylate/dicaprate CAS 68583-51-7; EINECS/ELINCS 271-516-3 Uses: Vehicle, carrier, solubilizer, coupling agent, bioavailability enhancer, solvent for flavors, fragrance oil, sol. colorants, vitamins in foods Regulatory: Conforms to hydrogenated veg. oil NF Properties: APHA 100 liq.; odorless; sol. in alcohol, oils, hydrocarbons, ketones; insol. in water; sp.gr. 0.92-0.96; visc. 7-13 mPa·s; vapor dens. > 1; vapor press < 1 mm Hg; acid no. 0.1 max.; iodine no. 1.0 max.; sapon. no. 315-335; cloud pt. < -20 C; flash pt. (COC) 410 F; ref. index 1.4393 Environmental: avoid runoff to waterways Precaution: Wear PVC or neoprene gloves, goggles, suitable boots; incompat. with oxidizers Hazardous Decomp. Prods.: CO, CO2 NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Ambient storage; retest and requalify after 2 yrs. Captex® 200P [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Propylene glycol dicaprylate/dicaprate CAS 68583-51-7; EINECS/ELINCS 271-516-3 Uses: Carrier, vehicle, energy source, bioavailability enhancer, viscosity modifier for nutritional supplements and clinical nutrition Regulatory: USP/NF, EP, DMF 1939, FDA 21 CFR § 172.856; SARA §311/312, 313 nonreportable Properties: APHA 100 liq.; odorless; sol. in fatty oils and lt. petroleum, hydrocarbons, ketones; sl. sol. in anhyd. ethanol; insol. in water; sp.gr. 0.91-0.93; visc. 9-12 cP; vapor dens. > 1; vapor press < 1 mm Hg; acid no. 0.2 max.; iodine no. 1.0 max.; sap; hyd. no. 10.0 max.; peroxide no. 1.0 max.; cloud pt. < -15 C; flash pt. (COC) 410 F; ref. index 1.439-1.442 132

Part I: Trade Name Reference Toxicology: Nonirritant to eyes and skin; nontoxic; noncarcinogenic Environmental: avoid runoff to waterways Precaution: Wear PVC or neoprene gloves, goggles, suitable boots; incompat. with oxidizers Hazardous Decomp. Prods.: CO, CO2 NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in dry place @ ambient temp.; retest and requalify after 2 yr Captex® 300 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Caprylic/capric triglyceride CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Lubricant, moisturizer, diluent, solubilizer, vehicle, carrier, visc. modifier for clinical nutrition, infant formulas Features: Med. chain triglyceride Properties: Gardner 2 max. liq., bland odor and flavor; sol. in alcohol, oils, hydrocarbons, ketones; insol. in water; sp.gr. 0.95; visc. 2430 mPa·s; b.p. > 500 F; acid no. 0.1 max.; iodine no. 0.5; sapon. no. 335-350; cloud pt. < -5 C; ref. index 1.4481; flash pt. (COC) 480 F Toxicology: LD50 (oral, rat) > 34 g/kg, (oral, mouse) > 23.5 g/kg; sl. irritating to eyes Environmental: avoid runoff to waterways; biodeg. Precaution: Wear goggles, gloves, apron when working with hot material; incompat. with oxidizers Hazardous Decomp. Prods.: CO, CO2 NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in dry area; keep container closed when not in use Captex® 300 EP/NF [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Caprylic/capric triglyceride (from food grade, veg. oil raw materials) CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Carrier, vehicle, solubilizer, energy source, visc. modifier in nutritional applics. Features: Fully refined; deodorized Regulatory: NF, EP compliance; DMF # 1939 Properties: Misc. with most org. solvs. incl. 95% ethanol; sp.gr. 0.93-0.96; visc. 25-33 mPa·s; vapor dens. > 1; vapor pressure < 1 mm Hg; acid no. 0.2 max.; iodine no. 1.0 max.; sapon. no. 310-360; flash pt. (COC) 480 F; ref. index 1.440-1.452; 0.2% max. moisture Toxicology: LD50 (oral, rat) > 36 ml/kg; no or sl. irritation potential on skin; nonirritating Handbook of Food Additives, Third Edition

to eyes Precaution: Incompat. with strong oxidizers Hazardous Decomp. Prods.: CO, CO2 Storage: Store in dry place @ ambient temp. Captex® 350 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Caprylic/capric/lauric triglyceride; conforms to hydrogenated veg. oil NF CAS 68991-68-4 Uses: Diluent, moisturizer, solvent, vehicle, carrier, fixing agent, extender for clinical nutrition, infant formulas, nutritional/sports supplements Features: Med. chain triglyceride Regulatory: Kosher Properties: Gardner 2 max. liq., bland odor and flavor; insol. in water; sp.gr. 0.94; visc. 36-42 mPa·s; vapor dens. > 1; vapor pressure < 1 mm Hg; acid no. 0.1 max.; iodine no. 1.52 max.; sapon. no. 290-310; cloud pt. 0 C max.; flash pt. (COC) 520 F; ref. index 1.4582 Toxicology: LD50 (oral, rat) > 36 ml/kg, (oral, mouse) > 25 ml/kg; may cause sl. eye, skin irritation Environmental: avoid runoff to waterways; expected to be biodeg.; not expected to bioaccumulate Hazardous Decomp. Prods.: CO, CO2 NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in dry area at ambient temps. Captex® 355 EP/NF [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Caprylic/capric triglyceride CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Diluent, lubricant, moisturizer, solubilizer, vehicle, carrier, visc. modifier for clinical nutrition Features: Med. chain triglyceride Regulatory: NF, EP, DMF 1939; SARA §311/312, 313 nonreportable Properties: Colorless to lt. liq.; no odor; bland flavor; misc. with most org. solvs. incl. 95% ethanol; insol. in water; sp.gr. 0.95; visc. 25-33 mPa·s; b.p. > 500 F; acid no. 0.2 max.; iodine no. 1.0 max.; sapon. no. 310 - 360; hyd. no. 10.0 max.; ref. index 1.440-1.452; flash pt. (COC) 480 F Toxicology: LD50 (oral, rat) > 36 g/kg, (oral, mouse) 23.5 mg/kg; sl. irritating to eyes; nonirritating to skin; noncarcinogenic; nonmutagenic; nonteratogenic 133

Part I: Trade Name Reference Environmental: avoid runoff to waterways; biodeg. Precaution: Wear goggles, gloves, apron when working with hot material; incompat. with oxidizers Hazardous Decomp. Prods.: COx NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in dry area @ ambient temps. and away from heat and direct sunlight; keep container closed when not in use

Environmental: avoid runoff into storm sewers or ditches that lead to waterways; biodeg.; Precaution: Combustible; wear PVC or neoprene gloves, goggles, suitable boots; incompat. with oxidizers Hazardous Decomp. Prods.: CO, CO2 HMIS: Health 0, Flammability 1, Reactivity 0 Storage: 18 mos.; store in closed container in dry place @ ambient temps.; keep away from heat, flame, sparks

Captex® 355 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Caprylic/capric triglyceride CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Diluent, lubricant, moisturizer, solubilizer, vehicle, carrier, visc. modifier for clinical nutrition, infant formulas, sports supplements; carrier for essential oils, flavors, and fragrances Features: Med. chain triglyceride Properties: Lovibond R1.0 max. cl. liq.; neutral odor; bland flavor; misc. with most org. solvs. incl. 95% ethanol; insol. in water; sp.gr. 0.920.96; visc. 26-32 mPa·s; b.p. 500 F; acid no. 0.1 max.; iodine no. 0.5 max.; sapon. no. 325345; cloud pt. < -5 C; ref. index 1.4486; flash pt. (COC) 480 F Toxicology: LD50 (oral, rat) > 34 g/kg, (oral, mouse) > 23.5 g/kg; sl. irritating to eyes Environmental: avoid runoff to waterways; biodeg. Precaution: Wear goggles, gloves, apron when working with hot material; incompat. with oxidizers Hazardous Decomp. Prods.: CO, CO2 NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in dry area; keep container closed when not in use

Captex® 800 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Propylene glycol diethylhexanoate See Propylene glycol dioctanoate CAS 93981-97-6; EINECS/ELINCS 301-185-3 Uses: Carrier for essential oils, flavors; vehicle for vitamins, nutritional prods. Features: Nonoily Properties: APHA 100 max. cl. liq., neutral odor; bland flavor; misc. with most org. solvs. incl. 95% ethanol; insol. in water; sp.gr. 0.9160.926; visc. 9-13 mPa·s; vapor dens. > 1; vapor pressure < 1 mm Hg; acid no. 1.0 max.; iodine no. 1.0 max.; sapon. no. 320-340; cloud pt. < -20 C Environmental: avoid runoff to waterways Precaution: Incompat. with oxidizers NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Ambient storage

Captex® 500 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Glyceryl triacetate See Triacetin CAS 102-76-1; EINECS/ELINCS 203-051-9 Uses: Solvent, fixing agent for flavors and fragrances in foods; syn. flavoring agent Regulatory: FDA 21CFR §184.1901, GRAS; FCC, USP approved; RCRA not regulated Properties: Colorless liq.; mild vegetable oil odor; insol. in water; sp.gr. 1.16; b.p. ≈ 260 C; flash pt. ≈ 146 C; autoignition temp.≈ 432 C Toxicology: LD50 (oral, rat) 3 g/kg; sl. eye irritant Handbook of Food Additives, Third Edition

Captex® 810D [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Caprylic/capric/linoleic triglyceride Uses: Diluent, moisturizer, solubilizer, solvent, vehicle, carrier, fixing agent, extender in nutritional applics.; carrier for flavors and fragrances Regulatory: SARA §311/312, 313 nonreportable Properties: Gardner 2 max. liq.; mild fatty odor; vapor pressure < 1 mmHg; acid no. 0.1 max.; iodine no. 85; sapon. no. 235-253 Toxicology: Sl. eye irritant; no adverse effect to skin; noncarcinogenic; nonmutagenic Precaution: Avoid mist formation and contact with eyes; wear chemical splash goggles and neoprene-type gloves for hot oil; incompat. with oxidizers Hazardous Decomp. Prods.: COx HMIS: Health 0, Flammability 1, Reactivity 0 Storage: 2 yr min. shelf life; store in dry area in closed, labeled containers; keep away from 134

Part I: Trade Name Reference heat, sparks and flame. Captex® 1000 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Tricaprin CAS 621-71-6; EINECS/ELINCS 210-702-0 Uses: Carrier for flavors, fragrances, colors, and vitamins; diluent, lubricant, moisturizer, solubilizer, vehicle, carrier, visc. modifier for clinical nutrition, infant formulas, nutritional/sports supplements Features: Provides non-greasy water-resist. film Regulatory: Kosher Properties: Pale yel. solid; misc. with most org. solvs.; sp.gr. 0.92; vapor dens. > 1; vapor pressure < 1 mm Hg; m.p. 33 C; b.p. > 500 F; acid no. 0.1 max.; sapon. no. 280-320; 0.1% max. moisture Precaution: Wear chemical splash goggles, neoprene gloves; incompat. with strong oxidizers Storage: Store in dry place @ ambient temp. Captex® 8000 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Tricaprylin CAS 538-23-8; EINECS/ELINCS 208-686-5 Uses: Carrier for essential oils, flavors; vehicle for vitamins, nutritional prods. Features: Nonoily Properties: APHA 150 max. cl. liq.; neutral odor; bland flavor; misc. with most org. solvs. incl. 95% ethanol; visc. 20-28 mPa·s; acid no. 1.0 max.; iodine no. 1.0 max.; sapon. no. 350-365; cloud pt. < -5 C; ref. index 1.4469 Captex® 8227 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Triundecanoin CAS 13552-80-2; EINECS/ELINCS 236-935-8 Uses: Lubricant, moisturizer, visc. modifier, solvent, fixing agent, extender in nutritional applics.; carrier for flavors and fragrances Regulatory: 21 CFR 172.856; SARA §311/312, 313 nonreportable Properties: APHA 150 solid; fatty odor; insol. in water; sp.gr. 0.9; vapor dens. > 1; vapor pressure < 1 mm Hg; m.p. 25-29 C; acid no. 0.5 max.; iodine no. 5 max.; sapon. no. 270290; cloud pt. 21 C; flash pt. (COC) 350 F Toxicology: LD50 (oral, rat) > 5 gm/ kg; slight irritant to eyes; no adverse effects to skin or by ing.; noncarcinogenic; nonmutagenic; nonteratogenic Precaution: Wear chemical splash goggles; Handbook of Food Additives, Third Edition

incompat. with strong oxidizers Hazardous Decomp. Prods.: COx Storage: Retest and requalify 18 months from the date of manufacture; store in a dry area away from heat or sparks; maintain good ventilation around containers. Captex® CA [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Medium chain triglycerides; Starch See Caprylic/capric triglyceride Chem. Analysis: 4.0 max. moisture CAS 65381-09-1; 9005-25-8; EINECS/ELINCS 265-724-3; 232-686-4 Uses: Clouding agent in fruit, juice, and carbonated type beverages Regulatory: SARA §311/312, 313 nonreportable Properties: Wh. free-flowing powd.; clean, sl. sweet taste; vapor pressure < 1 mmHg; acid no. 0.1 max.; iodine no. 85; sapon. no. 235253 Precaution: Avoid mist formation and contact with eyes; wear chemical splash goggles and neoprene-type gloves for hot oil; incompat. with oxidizers Hazardous Decomp. Prods.: COx HMIS: Health 0, Flammability 1, Reactivity 0 Storage: 1 yr shelf life; store @ 60-80° F. Captex® SBE [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Caprylic/Capric/Stearic Triglyceride Chem. Analysis: 0.2 % moisture (max.) CAS 308067-08-5 Uses: Extender for specialty butters such as Shea Butter; improve crystal formation eliminating graininess associated with specialty butters; improves spreadability Features: Does not contain any additives or antioxidants; maintains extremely good oxidative stability Regulatory: Kosher Properties: APHA 250 solid; mild fatty odor; vapor pressure 200 F Toxicology: Not expected to cause serious irritant to eyes; no adverse effects to skin or by ing.; mist classified as nuisance particulates (ACGIH) Precaution: Wear chemical mask or respirator in presence of mist; avoid high temps. near flash pt. Hazardous Decomp. Prods.: COx 135

Part I: Trade Name Reference Storage: Retest and re-qualify 12 months from the date of manufacture; store in a dry place at 68-77 F Carbowax® E300 NF [Dow http://www.dow.com] Chem. Descrip.: PEG-6 NF, FCC CAS 25322-68-3; EINECS/ELINCS 220-045-1 Uses: Defoamer in fermentation, food processing Properties: Cl. visc. liq.; sol. in water; m.w. 300; sp.gr. 1.125; dens. 9.36 lb/gal; f.p. -10 C; visc. 69 cSt; flash pt. (PMCC) > 400 F; ref. index 1.463; sp. heat 0.508 cal/g/°C Toxicology: Extremely low acute oral toxicity; little or no irritation to eyes and skin; not recommended for use on abraded skin; may generate irritating vapors on decomp. Carbowax® E400 NF [Dow http://www.dow.com] Chem. Descrip.: PEG-8 NF, FCC CAS 25322-68-3; EINECS/ELINCS 225-856-4 Uses: Defoamer in fermentation, food processing Properties: Cl. visc. liq.; m.w. 400; sp.gr. 1.125; dens. 9.36 lb/gal; f.p. 6 C; visc. 90 cSt; flash pt. (PMCC) > 450 F; ref. index 1.465; sp. heat 0.498 cal/g/°C Toxicology: Extremely low acute oral toxicity; little or no irritation to eyes and skin; not recommended for use on abraded skin; may generate irritating vapors on decomp. Carbowax® E600 NF [Dow http://www.dow.com] Chem. Descrip.: PEG-12 NF, FCC CAS 25322-68-3; EINECS/ELINCS 229-859-1 Uses: Defoamer in fermentation, food processing Properties: Cl. visc. liq.; sol. in water, ethanol, cyclomethicone, sunscreens, lactic acid; m.w. 600; sp.gr. 1.126; dens. 9.37 lb/gal; f.p. 22 C; visc. 131 cSt; flash pt. (PMCC) > 450 F; ref. index 1.466; sp. heat 0.490 cal/g/°C Toxicology: Extremely low acute oral toxicity; little or no irritation to eyes and skin; not recommended for use on abraded skin; may generate irritating vapors on decomp. Carbowax® E1000 NF [Dow http://www.dow.com] Chem. Descrip.: PEG-20 NF, FCC CAS 25322-68-3; EINECS/ELINCS 203-989-9 Uses: Defoamer in fermentation, food processing Handbook of Food Additives, Third Edition

Properties: Wh. waxy solid; m.w. 1000; sp.gr. 1.214; f.p. 37 C; visc. 18 cSt (210 F); flash pt. (PMCC) > 450 F Toxicology: Extremely low acute oral toxicity; little or no irritation to eyes and skin; not recommended for use on abraded skin; may generate irritating vapors on decomp. Carbowax® E1450 NF [Dow http://www.dow.com] Chem. Descrip.: PEG-32 NF, FCC CAS 25322-68-3; EINECS/ELINCS 203-989-9 Uses: Defoamer in fermentation, food processing Properties: Wh. waxy solid; m.w. 1450; sp.gr. 1.214; f.p. 44 C; visc. 29 cSt (210 F); flash pt. (PMCC) > 450 F Toxicology: Extremely low acute oral toxicity; little or no irritation to eyes and skin; not recommended for use on abraded skin; may generate irritating vapors on decomp. Carbowax® E3350 NF [Dow http://www.dow.com] Chem. Descrip.: PEG-75 NF, FCC CAS 25322-68-3; EINECS/ELINCS 203-989-9 Uses: Defoamer in fermentation, food processing Properties: Wh. waxy solid, pract. odorless; sol. > 100 g/100 g in water; m.w. 3350; sp.gr. 1.224; visc. 93 cSt (210 F); f.p. 54 C; b.p. dec.; flash pt. (PMCC) > 232 C; pH 4.5-7.5 (5% aq.) Toxicology: Single dose oral toxicity believed to be very low; may cause sl. transient eye irritation; avoid prolonged/repeated contact with abraded skin Precaution: Dusts may present explosive hazard; incompat. with oxidizers, conc. min. acids Carbowax® E8000 NF [Dow http://www.dow.com] Chem. Descrip.: PEG-150 NF, FCC CAS 25322-68-3; EINECS/ELINCS 203-989-9 Uses: Defoamer in fermentation, food processing Properties: Wh. waxy solid, cl. liq. above 65 C, pract. odorless; sol. > 100 g/100 g in water; m.w. 8000; sp.gr. 1.224; f.p. 60 C; visc. 800 cSt (210 F); flash pt. (PMCC) > 260 C; pH 4.57.5 (5% aq.); > 99% act. Toxicology: LD50 (oral, rat) > 50 g/kg (low oral toxicity); may cause sl. transient temporary eye irritation; avoid prolonged/repeated exposure on abraded skin 136

Part I: Trade Name Reference Precaution: Dusts may present explosive hazard; incompat. with oxidizers, conc. min. acids Carbowax® PEG 4000 [Dow http://www.dow.com] Chem. Descrip.: PEG-90 CAS 25322-68-3; EINECS/ELINCS 203-989-9 Uses: Food additive Regulatory: FDA 21CFR §175.105, 178.3750, 178.3910; EPA regulated; NF and FCC approved Properties: Wh. opaque hard solid; sol. 66% in water (20 C); m.w. 3600-4400; sp.gr. 1.0926 (60 C); dens. 8.99 lb/gal (80 C); visc. 140.4 cSt (210 F); m.p. 57-59; flash pt. (PMCC) 246 C; nonionic Storage: Store sealed @ < 50 C; for prolonged storage keep under nitrogen atm. Carbowax® Sentry® PEG 300 [Dow http://www.dow.com] Chem. Descrip.: PEG-6 FCC, USP/NF CAS 25322-68-3; EINECS/ELINCS 220-045-1 Uses: Coupling agent, solvent, vehicle, humectant, lubricant, binder, base, bodying agent, dispersant, conditioner, defoamer for food processing; diluent in color additive coatings for fresh citrus fruit Regulatory: USP/NF, FDA 21CFR §172.210, 172.820, 173.310, 173.340 Properties: Water-wh. visc. liq.; sol. in water, alcohols, glycerin, glycols; m.w. 285-315; sp.gr. 1.1250; dens. 9.38 lb/gal; visc. 5.8 cSt (99 C); f.p. -15 to -8 C; hyd. no. 356-394; flash pt. (PMCC) > 180 C; ref. index 1.463; pH 4.57.5 (5% aq.); surf. tens. 44.5 dynes/cm; nonionic Carbowax® Sentry® PEG 400 [Dow http://www.dow.com] Chem. Descrip.: PEG-8 FCC, USP/NF CAS 25322-68-3; EINECS/ELINCS 225-856-4 Uses: Coupling agent, solvent, vehicle, humectant, lubricant, binder, base, bodying agent, dispersant, defoamer for food processing; diluent in color additive coatings for fresh citrus fruit Regulatory: USP/NF, FDA 21CFR §172.210, 172.820, 173.310, 173.340 Properties: Water-wh. visc. liq.; sol. in water, methanol, ethanol, acetone, trichloroethylene, Cellosolve®, Carbitol®, dibutyl phthalate, toluene; m.w. 380-420; sp.gr. 1.1254; dens. 9.39 lb/gal; visc. 7.3 cSt (99 C); f.p. 4-8 C; hyd. Handbook of Food Additives, Third Edition

no. 267-295; flash pt. (PMCC) > 180 C; ref. index 1.465; pH 4.5-7.5 (5% aq.); surf. tens. 44.5 dynes/cm; nonionic Carbowax® Sentry® PEG 540 Blend [Dow http://www.dow.com] Chem. Descrip.: PEG-6 and PEG-32 FCC, USP/NF Uses: Diluent in color additive coatings for fresh citrus fruit; bodying agent, dispersant, defoamer for food processing Regulatory: USP/NF, FDA 21CFR §172.210, 172.820, 173.310, 173.340 Properties: Wh. soft waxy solid; sol. in methylene chloride, 73% in water, 50% in trichloroethylene, 48% in methanol; m.w. 500600; sp.gr. 1.0930; dens. 9.17 lb/gal (55 C); visc. 15.1 cSt (99 C); m.p. 38-41 C; hyd. no. 187-224; flash pt. (PMCC) > 180 C; pH 4.5-7.5 (5% aq.) Carbowax® Sentry® PEG 600 [Dow http://www.dow.com] Chem. Descrip.: PEG-12 FCC, USP/NF CAS 25322-68-3; EINECS/ELINCS 229-859-1 Uses: Diluent in color additive coatings for fresh citrus fruit; bodying agent, dispersant, defoamer for food processing Regulatory: USP/NF, FDA 21CFR §172.210, 172.820, 173.310, 173.340 Properties: Water-wh. visc. liq.; sol. in water, alcohols, glycols; m.w. 570-630; sp.gr. 1.1257; dens. 9.40 lb/gal; visc. 10.8 cSt (99 C); f.p. 2025 C; hyd. no. 178-197; flash pt. (PMCC) > 180 C; ref. index 1.46; pH 4.5-7.5 (5% aq.); surf. tens. 44.5 dynes/cm; nonionic Carbowax® Sentry® PEG 900 [Dow http://www.dow.com] Chem. Descrip.: PEG-20 FCC, USP/NF CAS 25322-68-3; EINECS/ELINCS 203-989-9 Uses: Diluent in color additive coatings for fresh citrus fruit; bodying agent, dispersant, defoamer for food processing Regulatory: USP/NF, FDA 21CFR §172.210, 172.820, 173.310, 173.340 Properties: Wh. soft waxy solid; sol. 86% in water; m.w. 855-945; sp.gr. 1.0927 (60 C); dens. 9.16 lb/gal (55 C); visc. 15.3 cSt (99 C); m.p. 32-36 C; hyd. no. 119-131; flash pt. (PMCC) > 180 C; pH 4.5-7.5 (5% aq.); nonionic Carbowax® Sentry® PEG 1000 [Dow http://www.dow.com] Chem. Descrip.: PEG-20 FCC, USP/NF 137

Part I: Trade Name Reference CAS 25322-68-3; EINECS/ELINCS 203-989-9 Uses: Diluent in color additive coatings for fresh citrus fruit; bodying agent, dispersant, defoamer for food processing Regulatory: USP/NF, FDA 21CFR §172.210, 172.820, 173.310, 173.340 Properties: Wh. soft waxy solid; sol. 80% in water; m.w. 950-1050; sp.gr. 1.0926 (60 C); dens. 9.16 lb/gal (55 C); visc. 17.2 cSt (99 C); m.p. 37-40 C; hyd. no. 107-118; flash pt. (PMCC) > 180 C; pH 4.5-7.5 (5% aq.); nonionic Carbowax® Sentry® PEG 1450 [Dow http://www.dow.com] Chem. Descrip.: PEG-32 FCC, USP/NF CAS 25322-68-3; EINECS/ELINCS 203-989-9 Uses: Diluent in color additive coatings for fresh citrus fruit; bodying agent, dispersant, defoamer for food processing Regulatory: USP/NF, FDA 21CFR §172.210, 172.820, 173.310, 173.340 Properties: Wh. soft waxy solid or flake; sol. 72% in water; m.w. 1300-1600; sp.gr. 1.0919 (60 C); dens. 9.17 lb/gal (55 C); bulk dens. 30 lb/ft3 (flake); visc. 26.5 cSt (99 C); m.p. 43-46 C; hyd. no. 70-86; flash pt. (PMCC) > 180 C; pH 4.5-7.5 (5% aq.); nonionic Carbowax® Sentry® PEG 3350 [Dow http://www.dow.com] Chem. Descrip.: PEG-75 FCC, USP/NF CAS 25322-68-3; EINECS/ELINCS 203-989-9 Uses: Diluent in color additive coatings for fresh citrus fruit; bodying agent, dispersant, defoamer for food processing Regulatory: USP/NF, FDA 21CFR §172.210, 172.820, 173.310, 173.340 Properties: Wh. hard waxy flake or powd.; sol. 67% in water; m.w. 3000-3700; sp.gr. 1.0926 (60 C); dens. 8.94 lb/gal (80 C); bulk dens. 30 lb/ft3 (flake), 40 lb/ft3 (powd.); visc. 90.8 cSt (99 C); m.p. 54-58 C; hyd. no. 30-37; flash pt. (PMCC) > 180 C; pH 4.5-7.5 (5% aq.); nonionic Carbowax® Sentry® PEG 4600 [Dow http://www.dow.com] Chem. Descrip.: PEG-100 FCC, USP/NF CAS 25322-68-3; EINECS/ELINCS 203-989-9 Uses: Diluent in color additive coatings for fresh citrus fruit; bodying agent, dispersant, defoamer for food processing Regulatory: USP/NF, FDA 21CFR §172.210, 172.820, 173.310, 173.340 Handbook of Food Additives, Third Edition

Properties: Wh. hard waxy flake or powd.; sol. 65% in water; m.w. 4400-4800; sp.gr. 1.0926 (60 C); dens. 8.95 lb/gal (80 C); bulk dens. 30 lb/ft3 (flake), 40 lb/ft3 (powd.); visc. 184 cSt (99 C); m.p. 57-61 C; hyd. no. 23-26; flash pt. PMCC) > 180 C; pH 4.5-7.5 (5% aq.); nonionic Carbowax® Sentry® PEG 8000 [Dow http://www.dow.com] Chem. Descrip.: PEG-150 FCC, USP/NF CAS 25322-68-3; EINECS/ELINCS 203-989-9 Uses: Diluent in color additive coatings for fresh citrus fruit; bodying agent, dispersant, defoamer for food processing Regulatory: USP/NF, FDA 21CFR §172.210, 172.820, 173.310, 173.340 Properties: Wh. hard waxy flake or powd.; sol. 63% in water; m.w. 7000-9000; sp.gr. 1.0845 (60 C); dens. 8.96 lb/gal (80 C); bulk dens. 30 lb/ft3 (flake), 40 lb/ft3 (powd.); visc. 822 cSt (99 C); m.p. 60-63 C; hyd. no. 13-16; flash pt. (PMCC) > 180 C; pH 4.5-7.5 (5% aq.); nonionic Carbrea® Tabs [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Azodicarbonamide, carbamide, ascorbic acid, and other edible excipients See L-Ascorbic acid; Urea Uses: Dough conditioner, yeast nutrient, fermentation aid for yeast-raised baked goods Features: Oxidation system provides dough str., gas retention; nitrogen source aids fermentation Regulatory: FDA GRAS Properties: Beige tablets, odorless; disp. in water Use Level: 1-2 tablets/cwt flour Storage: 1 yr. shelf life stored under cool, dry conditions Cardioaid™-M [ADM Nutrition http://www.admworld.com] Chem. Descrip.: Plant sterol-sucrose fatty acid ester complex CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Dietary supplement that helps reduce the absorption of dietary cholesterol used in beverages and other aq. systems Regulatory: Kosher Properties: Wh. to tan gran. solid; sl. taste and odor; insol. in waterm.p. 135-140 C; 95% sterols Cardioaid™-CZ [ADM Nutrition 138

Part I: Trade Name Reference http://www.admworld.com] Chem. Descrip.: Plant sterol-sucrose fatty acid ester complex Chem. Analysis: 1% max. moisture CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Dietary supplement that helps reduce the absorption of dietary cholesterol used in beverages and other aq. systems Regulatory: Kosher Properties: Yel. to off-wh. paste.; sl. taste and odor; m.p. 15-30 C; 56% sterols Use Level: 0.4 gram per serving of plant sterols, eaten twice a day with meals for a daily total intake of at least 0.8 gram Storage: Shelf life of 18 mos. when sotored in unopened containers; store in closed packaging under dry conditions Cardioaid™-S [ADM Nutrition http://www.admworld.com] Chem. Descrip.: Plant sterol-sucrose fatty acid ester complex Chem. Analysis: 0.1% max. moisture CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Dietary supplement that helps reduce the absorption of dietary cholesterol used in beverages and other aq. systems Regulatory: Kosher Properties: Creamy wh. to pale yel solid.; sl. taste and odor; m.p. 25-30 C; acid no. 1.0 mg KOH/g max.; peroxide no. 5.0 meq/kg max.; 56% sterols Cargill Dry GL™ 01920 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltose (8%), maltotriose (10%), dextrose (2%) and higher saccharides See Glucose Chem. Analysis: 5.0% moisture; 21.0 DE CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Sugar crystallization inhibitor, sweetener and binder for sausages, hams and other meat prods., soup and sauce mixes, spices and seasonings, dry mix beverages Features: Relatively low hygroscopicity; good dispersibility; good solubility Regulatory: FDA 21CFR §184.1865 Properties: Neutral taste and low sweetness; bulk dens. (packed) 660 g/l; pH 4.4 Precaution: Excessive dust is flamm. and explosive Handbook of Food Additives, Third Edition

Storage: Shelf life 24 mos. from date of manufacture; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Dry GL™ 01925 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltose (9.5%), maltotriose (11.5%), dextrose (2.5%) and higher saccharides See Glucose Chem. Analysis: 5.0% moisture; 25.0 DE CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Bulking agent for peanut butter, dairy prods., coatings for nuts and snack foods, soup, sauce and gravy mixes, coffee whiteners Features: Low hygroscopicity; can be dissolved in room temperature water at levels up to 70% Regulatory: FDA 21CFR §184.1865 Properties: Bland flavor; sl. sweet taste; bulk dens. (packed) 690 g/l; pH 5.0 Precaution: Excessive dust is flamm. and explosive Storage: Shelf life 24 mos. from date of manufacture; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Dry GL™ 01938 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltose (11%), maltotriose (10%), dextrose (14%) and higher saccharides See Glucose Chem. Analysis: 5.0% moisture; 36.0 DE CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Sweetener used in confections where the addition of water is not desirable such as chewing gum, hard candy, fruit leathers, spices and seasonings, cake and batter mixes Features: Low hygroscopicity; can be dissolved in room temperature water at levels up to 70%; moderate reducing sugars content; reduced tendency to dust Regulatory: FDA 21CFR §184.1865 Properties: Med. coarse grans.; 2% thru on 60 US Mesh; bland flavor; sl. sweet taste; bulk dens. (packed) 900 g/l; pH 5.0 Precaution: Excessive dust is flamm. and explosive Storage: Shelf life 12 mos. from date of manufacture; store in a clean, dry, odor-free 139

Part I: Trade Name Reference area at ambient temperature and humidity Cargill Dry GL™ 01939 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltose (11%), maltotriose (11%), dextrose (13%) and higher saccharides See Glucose Chem. Analysis: 5.0% moisture; 36.0 DE CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Bulking agent, bodying agent, freezing pt. control agent used in foods where the addition of water is not desirable such as chewing gum, hard candy, fruit leathers, spices and seasonings, cake and batter mixes Features: Low hygroscopicity; can be dissolved in room temperature water at levels up to 70%; moderate reducing sugars content; reduced tendency to dust Regulatory: FDA 21CFR §184.1865 Properties: Fine grans.; 98% thru on 8 US Mesh; bland flavor; sl. sweet taste; bulk dens. (packed) 975 g/l; pH 4.7 Precaution: Excessive dust is flamm. and explosive Storage: Shelf life 12 mos. from date of manufacture; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Dry GL™ 01944 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltose (14%), maltotriose (12%), dextrose (19%) and higher saccharides See Glucose Chem. Analysis: 3.5% moisture; 42.0 DE CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Moisture retention aid, sweetener, sugar crystallization retarding and control agent, bodying agent used in foods where the addition of water is not desirable such as jams, jellies, and preserves, syrup and toppings Features: Mod. hygroscopicity; can be dissolved in room temperature water at levels up to 70%; moderate reducing sugars content; reduced tendency to dust Regulatory: FDA 21CFR §184.1865 Properties: Coarse grans.; 5% thru on 40 US Mesh; mod. sweet taste; bulk dens. (packed) 925 g/l; pH 5.0 Handbook of Food Additives, Third Edition

Precaution: Excessive dust is flamm. and explosive Storage: Shelf life 12 mos. from date of manufacture; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Dry GL™ 01946 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltose (14%), maltotriose (12%), dextrose (19%) and higher saccharides See Glucose Chem. Analysis: 3.5% moisture; 42.0 DE CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Sweetener and bodying agent in confectionery prods., jams, jellies and preserves, and syrup and toppings; retards and controls sugar crystallization in foods Features: Retards and controls sugar crystallization in foods; can be dissolved in room temperature water at levels up to 70%; reduced tendency to dust Regulatory: FDA 21CFR §184.1865 Properties: Fine gran. powd.; 98% max. thru 8 US mesh; sweet taste; easily disp. in cold water; bulk dens. 900 g/l; pH 5.0 Precaution: Excessive dust is flamm. and explosive Storage: Shelf life 12 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Dry MD 01913 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltose (4%), maltotriose (6%), dextrose (1%) and higher saccharides See Glucose Chem. Analysis: 5% moisture; 15.0 DE CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Bulking agent, viscosifier, and bodying agent used in beverage, soup, and sauce mixes, dry-mix salad dressing, bakery glazes and icing, nutritional and infant formulas, and spice blends Features: Good solubility, bland flavor and low sweetness, essentially nonhygroscopicity Regulatory: FDA 21CFR §184.1444 Properties: Bland flavor and sweet taste; sol. in water; bulk dens. 625 g/l; pH 4.4 Precaution: Excessive dust is flamm. and explosive 140

Part I: Trade Name Reference Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Dry MD 01918 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltose (6%), maltotriose (8%), dextrose (1.5%) and higher saccharides See Glucose Chem. Analysis: 5% moisture; 18.0 DE CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Bulking agent used in beverage, soup, and sauce mixes, icings, frozen desserts, dietetic and baby foods, and spice blends Features: Very bland flavor; does not cloud; relatively nonhygroscopicity; obtained by enzymatic conversion of common corn starch Regulatory: FDA 21CFR §184.1444 Properties: Sol. in water; bulk dens. 690 g/l; pH 4.5 Precaution: Excessive dust is flamm. and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Dry MD 01956 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltose (1.5%), maltotriose (2.0%), dextrose (0.5%) and higher saccharides See Glucose Chem. Analysis: 5% moisture; 7.5 DE CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Bulking agent, bodying agent, and viscosifier, film-former used in beverage, icing, soup, gravy, and sauce mixes, salad dressings, reduced fat foods, high carbohydrate drinks, and spice blends Features: Very bland flavor; nonhygroscopicity; high solubility, obtained by enzymatic conversion of waxy maize Regulatory: FDA 21CFR §184.1444 Properties: Sol. in water; bulk dens. 545 g/l; pH 4.7 Precaution: Excessive dust is flamm. and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Dry MD 01960 [Cargill Foods Handbook of Food Additives, Third Edition

http://www.cargillfoods.com/] Chem. Descrip.: Maltose (2.5%), maltotriose (3.5%), dextrose (0.5%) and higher saccharides See Glucose Chem. Analysis: 5% moisture; 11.0 DE CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Bulking agent, bodying agent, and viscosifier, film-former, and encapsulating aid used in beverage, icing, soup, gravy, and sauce mixes, salad dressings, spraydried encapsulated flavor oils, and spice blends Features: Very bland flavor; nonhygroscopic; obtained by enzymatic conversion of starch Regulatory: FDA 21CFR §184.1444 Properties: Sol. in water; bulk dens. 640 g/l; pH 4.4 Precaution: Excessive dust is flamm. and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill DrySet™ 07702 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Lightly converted common corndextrin Chem. Analysis: 5% moisture; 0.1% ash CAS 9004-53-9; EINECS/ELINCS 232-675-4 Uses: Crispness enhancer, coating agent for fried food batters, french fry coatings, lowfat coatings for snack food, pastry glazes Features: Facilitates formation of a continuous, uniform coating; helps to maintain crispiness under heat lamps; low solubility; med. to high visc.; light color Regulatory: FDA 21CFR §184.1277 Properties: Mild flavor; bulk dens. (packed) 850 g/l; pH 4.0 Precaution: Excessive dust is flamm. and explosive Storage: Shelf life 12 mos. from date of manufacture; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Gel™ 03420 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn starch See Corn (Zea mays) starch Chem. Analysis: 11% moisture; 0.1% ash; < 10 mg/kg SO2 CAS 9005-25-8; EINECS/ELINCS 232-679-6 141

Part I: Trade Name Reference Uses: Bodying agent, viscosifier, opacifier, texturizer, film former, water binder, and filler for soups, sauces, gravies, meat and poultry, dry mixes, icings, batter and breading mixes, cream and custard fillings Features: Thickens rapidly when cooled to form a firm, opaque gel; short, fluid consistency when hot Properties: pH 5.0 Precaution: Excessive dusting can be flamm. and explosive. Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Gel™ 03428 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn starch See Corn (Zea mays) starch Chem. Analysis: 9.0% moisture; 0.2% ash; < 10 mg/kg SO2 CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Bodying agent and viscosifier for a range of applics. where moisture stability, absorption, and transfer problems exist such as baking powds., icing and dry mixes Features: Short, fluid consistency when hot; thickens rapidly when cooled to form a firm, yet soft gel; good gloss and sheen Properties: Bland flavor; particle size 99.5% thru 200 mesh; pH (1:) 5.0 Precaution: Excessive dusting can be flamm. and explosive. Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Gel™ 03458 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn starch See Corn (Zea mays) starch Chem. Analysis: 10.0% moisture; 50 ppm max. SO2 CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Bodying agent, viscosifier, opacifier, texturizer, film former, water binder, and filler for soups, sauces, gravies, meat and poultry, dry mixes, icings, batter and breading mixes, cream and custard fillings Features: Recommended for use in food systems not requiring stability when subjected to low pH, high shear or excessive heat; thickens rapidly when cooled to form a firm, opaque gel Handbook of Food Additives, Third Edition

Properties: Particle size 2.0% thru on 100 mesh; bulk dens. (packed) 44 lbs/ft3; pH (1:5) 4.7 Precaution: Excessive dusting can be flamm. and explosive. Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Gel-Instant™ 12030 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn starch See Corn (Zea mays) starch Chem. Analysis: 5% moisture CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Moisture retention aid, thickener, and binder for cake mixes, donuts, soup, sauce and gravy mixes, instant puddings and desserts, aerated cream fillings Features: Instant viscosity without cooking; short texture at elevated temps.; gel-type body at R.T. or below Properties: Opaque; 90.0% thru on US 20 mesh; bulk dens. (packed) 44 lbs/ft3; pH 5.5 Precaution: Excessive dusting is flamm. and explosive Storage: Shelf life 12 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Gel-Instant™ 12410 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn starch See Corn (Zea mays) starch Chem. Analysis: 6% moisture; 10 ppm SO2 CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Instant thickener used in baby food, bakery and cake mixes Features: Instant viscosity without cooking; hydrates quickly; high paste clarity; cohesive texture Properties: Grans.; bulk dens. (packed) 600 g/l; pH 6 Precaution: Excessive dusting is flamm. and explosive Storage: Shelf life 12 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Set 05030 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Acid-treated, thinned common Corn starch See Corn (Zea mays) starch Chem. Analysis: 11% moisture; 0.4% ash CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Gelling agent in confectionery prods. 142

Part I: Trade Name Reference such as gum drops, orange slices, and jelly beans Features: Low viscosity permits use at higher solids and improved handling characteristics; cooks out, even in the presence of high sugar concs. Regulatory: FDA 21CFR §172.892 and EC Directive 95/2/EC Properties: Bulk dens. (packed) 48 lbs/ft3; visc. (alkaline fluidity) 72 mls; pH 5.0 Precaution: Excessive dusting is flamm. and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Set 05032 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Acid-treated, thinned common Corn starch See Corn (Zea mays) starch Chem. Analysis: 11% moisture; 0.4% ash CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Gelling agent in confectionery prods. such as gum drops, orange slices, and jelly bean centers Features: Low viscosity permits use at higher solids and improved handling characteristics; cooks out, even in the presence of high sugar concs; good clarity Regulatory: FDA 21CFR §172.892 and EC Directive 95/2/EC Properties: Bulk dens. (packed) 48 lbs/ft3; visc. (alkaline fluidity) 30 mls; pH 5.0 Precaution: Excessive dusting is flamm. and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Set 05033 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Acid-treated, thinned common Corn starch See Corn (Zea mays) starch Chem. Analysis: 11% moisture; 0.4% ash CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Gelling agent in confectionery prods. such as gum drops, orange slices, and jelly beans Features: Low viscosity permits use at higher solids and improved handling characteristics; cooks out, even in the presence of high sugar concs; good clarity Regulatory: FDA 21CFR §172.892 and EC Directive 95/2/EC Properties: Bulk dens. (packed) 48 lbs/ft3; visc. Handbook of Food Additives, Third Edition

(alkaline fluidity) 30 mls; pH 5.0 Precaution: Excessive dusting is flamm. and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Set 05034 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Acid-treated, thinned common Corn starch See Corn (Zea mays) starch Chem. Analysis: 11% moisture CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Thin-boiling starch and gelling agent in hard gum and soft jelly candies Features: Can be cooked by batch process or with continuous cooking systems; quickly sets to a clear gel on cooling; low hot-paste viscosity at hot solids Regulatory: FDA 21CFR §172.892 Properties: 2% thru on 100 meshy; bulk dens. (loose) 32 lbs/ft3; visc. (alkaline fluidity) 70 mL; pH 5.5 Precaution: Excessive dusting is flamm. and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Set 06530 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Oxidized starch See Starch, oxidized Chem. Analysis: 11% moisture; 0.5% ash CAS 65996-62-5; EINECS/ELINCS 232-679-6 Uses: Film former, pan coating agent, glazing agent for confections and gums; gum Arabic replacer or extender Features: Films form with rapid drying, good clarity and flexibility, forms clear solutions Regulatory: FDA 21CFR §172.892 and EC Directive 95/2/EC Properties: Bulk dens. (packed) 50 lbs/ft3; visc. (cool tunnel) 50 ml; pH 5.5 Precaution: Excessive dusting is flamm. and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Set™ 90030 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Food starch, modified Chem. Analysis: 11% moisture CAS 53124-00-8 143

Part I: Trade Name Reference Uses: Gelling agent in jellied candies such as gum drops, orange slices, jelly bean centers Features: Due to thinner viscosity a high usage level can be used without producing tailing effects; fast set to a firm gel; more consistent, stable texture over the shelf life of jelly candy prods.; needs to be cooked @ 310-330 Regulatory: FDA 21CFR §172.892 Properties: Bulk dens. (packed) 48 lbs/ft3; visc. (alkaline fluidity) 50 mls; pH 5.5 Precaution: Excessive dusting is flamm. and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Tex 06201 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Acetylated distarch adipate Chem. Analysis: 11.0% moisture; 0.3% ash CAS 63798-35-6 Uses: Thickener for bakery and fruit fillings (fresh, canned, pail and frozen), soups, sauces and gravies (canned and frozen), frozen entrees, barbecue and tomato sauces, baby food, and pet canned foods Features: Suited for neutral and acid systems; adaptable to both batch and continuous process systems; stable when subjected to prolonged heating; good cold storage and freeze-thaw stability Regulatory: FDA 21CFR §172.892; EC directive 95/2/EC Properties: Bland flavor; bulk dens. (packed) 740 g/l; pH 5.5 Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Tex 06231 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Acetylated distarch adipate Chem. Analysis: 11.0% moisture; 0.5% ash CAS 63798-35-6 Uses: Thickener for baby food, canned soups, sauces, and gravies, dry mix prods., condiments, Oriental food, refrigerated and frozen entrees Features: High viscosity in neutral pH systems; adaptable to most batch systems; cooks easily without prolonged hold times; good cold storage and freeze-thaw stability; good paste clarity Regulatory: FDA 21CFR §172.892 Handbook of Food Additives, Third Edition

Properties: Bland flavor; bulk dens. (packed) 650 g/l; pH 5.5 Precaution: Excessive dusting can be flamm. and explosive. Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cargill Tex-Instant™ 12604 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Pregelatinized, stabilized and crosslinked acetylated distarch adipate Chem. Analysis: 5% moisture CAS 63798-35-6 Uses: Thickener, binder, moisture retention aid, and shelf life extender for fresh and frozen fruit fillings, instant puddings and pie fillings, cake and bakery mixes, soup, sauce and gravy mixes, and batter mixes Features: Resistant to heat, acid, and shear conditions; hydrates quickly; provides high visc. without cooking; good cold storage and freeze-thaw stability; short texture; exc. paste clarity Regulatory: FDA 21CFR §172.892 Properties: Bland flavor; particle size 75 % thru US 200 mesh; bulk dens. (packed) 800 g/l; pH 5.5 Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Carmacid R [MLG Enterprises] Chem. Descrip.: Acid-stable ammonium carminate Uses: Colorant for foods, alcoholic and nonalcoholic beverages Features: Natural; produces red shades Properties: 7.5% carminic acid Carmine PG [MLG Enterprises] Chem. Descrip.: Hydrated aluminum chelate of carminic acid, carmine lake-red powd. See Carmine (Coccus cacti) CAS 1390-65-4; EINECS/ELINCS 215-724-4 Uses: Colorant for foods (meats, ice cream, yogurt, dairy prods., soups, jellies, fruit fillings, beverages, confections, puddings) Features: Natural; produces purple shades Regulatory: FDA 21CFR §73.100, 73.1100, 73.2087; EU E120 Properties: Sol. in alkaline media; insol. in water and alcohol; up to 60% carminic acid Storage: Keep in cool, dark place

144

Part I: Trade Name Reference Carmine XY/UF [MLG Enterprises] Chem. Descrip.: Hydrated aluminum chelate of carminic acid, carmine lake-red powd. See Carmine (Coccus cacti) CAS 1390-65-4; EINECS/ELINCS 215-724-4 Uses: Colorant for foods (meats, ice cream, yogurt, dairy prods., soups, jellies, fruit fillings, beverages, confections, puddings) Features: Natural; produces red-yel. shades; high tinting str. Regulatory: FDA 21CFR §73.100, 73.1100, 73.2087; EU E120 Properties: Sol. in alkaline media; insol. in water and alcohol; up to 60% carminic acid Storage: Keep in cool, dark place Carnation® [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Wh. mineral oil NF CAS 8042-47-5; EINECS/ELINCS 232-384-2 Uses: Lubricant for food processing Features: Highly refined; hydrophobic; does not change color over time Regulatory: FDA 21CFR §172.878, 178.3620(a) Properties: Water-wh., odorless, tasteless; sp.gr. 0.829-0.845; visc. 11-14 cSt (40 C); pour pt. 12 C; flash pt. 185 C Carnauba Wax SP 8 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Carnauba (Copernicia cerifera) wax See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Anticaking agent, formulation aid, lubricant, release agent, surface-finishing agent in foods, fruit coatings, confections Regulatory: FDA 21CFR §175.320, 184.1978; CTFA listed Toxicology: TSCA listed Carnauba Wax SP 59-2 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Carnauba wax substitute See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Anticaking agent, formulation aid, lubricant, release agent, surface-finishing agent in foods, fruit coatings, confections Regulatory: FDA 21CFR §175.320, 184.1978; CTFA listed Properties: Lt. brn. flakes, lumps, or powd.; m.p. 175-187 F; acid no. 8-15; sapon. no. 80-95

Handbook of Food Additives, Third Edition

Carnauba Wax SP 63 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Carnauba wax See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Anticaking agent, formulation aid, lubricant, release agent, surface-finishing agent in foods, fruit coatings, confections Regulatory: FDA 21CFR §175.320, 184.1978; CTFA listed Properties: Yel. flakes, lumps, or powd.; m.p. 83 C min.; acid no. 2-6; sapon. no. 78-88; flash pt. 310 C min.; 2% max. paraffinic hydrocarbons Toxicology: TSCA listed Carnauba Wax SP 63 NF [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Carnauba wax See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Anticaking agent, formulation aid, lubricant, release agent, surface-finishing agent in foods, fruit coatings, confections Regulatory: FDA 21CFR §175.320, 184.1978; CTFA listed Properties: Yel. flakes, lumps, or powd.; m.p. 8086 C min.; acid no. 2-7; sapon. no. 78-95; 0.004% max. heavy metals Toxicology: TSCA listed Carnauba Wax SP 64 (Extra Light) [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Carnauba wax substitute See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Anticaking agent, formulation aid, lubricant, release agent, surface-finishing agent in foods, fruit coatings, confections Regulatory: FDA 21CFR §175.320, 184.1978; CTFA listed Properties: Yel. flakes, lumps, or powd.; m.p. 7580 C; acid no. 8-12; sapon. no. 46-54 Toxicology: TSCA listed Carnauba Wax SP 135 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Carnauba wax substitute See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Anticaking agent, formulation aid, lubricant, release agent, surface-finishing agent in foods, fruit coatings, confections Regulatory: FDA 21CFR §175.320, 184.1978; CTFA listed Properties: Tan flakes, lumps, or powd.; m.p. 145

Part I: Trade Name Reference 169-175 F; acid no. 5 max.; sapon. no. 15-21 Carnauba Wax SP 142 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Carnauba wax See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Anticaking agent, formulation aid, lubricant, release agent, surface-finishing agent in foods, fruit coatings, confections Regulatory: FDA 21CFR §175.320, 184.1978; CTFA listed Properties: Brn. flakes, lumps, or powd.; m.p. 82.5 C min.; acid no. 4-10; sapon. no. 78-88; flash pt. 299 C min.; 2% max. paraffinic hydrocarbons Toxicology: TSCA listed Carnauba Wax SP 200 [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Carnauba wax See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Anticaking agent, formulation aid, lubricant, release agent, surface-finishing agent in foods, fruit coatings, confections Regulatory: FDA 21CFR §175.320, 184.1978; CTFA listed Properties: Tan flakes, lumps, or powd.; m.p. 82.5 C min.; acid no. 4-10; sapon. no. 78-88; flash pt. 299 C min.; 2% max. paraffinic hydrocarbons Toxicology: TSCA listed Carnauba Wax Coarse [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Carnauba wax See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Anticaking agent, formulation aid, lubricant, release agent, surface-finishing agent in foods, fruit coatings, confections Regulatory: FDA 21CFR §175.320, 184.1978; CTFA listed Properties: Powd.; 80% min. through 60 mesh, 60% min. through 120 mesh, 20% min. through 200 mesh, 10% min. through 325 mesh Toxicology: TSCA listed Carnauba Wax Fine [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Carnauba wax See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Anticaking agent, formulation aid, Handbook of Food Additives, Third Edition

lubricant, release agent, surface-finishing agent in foods, fruit coatings, confections Regulatory: FDA 21CFR §175.320, 184.1978; CTFA listed Properties: Powd.; 98% min. through 60 mesh, 75% min. through 120 mesh, 50% min. through 200 mesh, 20% min. through 325 mesh Toxicology: TSCA listed Carnauba Wax Hard [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Carnauba wax See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Anticaking agent, formulation aid, lubricant, release agent, surface-finishing agent in foods, fruit coatings, confections Regulatory: FDA 21CFR §175.320, 184.1978; CTFA listed Properties: Yel. confectioner's powd.; 75% min. through 120 mesh; m.p. 81 C min.; acid no. 410; sapon. no. 78-98 Toxicology: TSCA listed Carnauba Wax Soft [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Carnauba wax See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Anticaking agent, formulation aid, lubricant, release agent, surface-finishing agent in foods, fruit coatings, confections Regulatory: FDA 21CFR §175.320, 184.1978; CTFA listed Properties: Yel. confectioner's powd.; 75% min. through 120 mesh; m.p. 81 C min.; acid no. 612; sapon. no. 80-100 Toxicology: TSCA listed Carnauba Wax Superfine [Strahl & Pitsch http://www.strahlpitsch.com] Chem. Descrip.: Carnauba wax See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Anticaking agent, formulation aid, lubricant, release agent, surface-finishing agent in foods, fruit coatings, confections Regulatory: FDA 21CFR §175.320, 184.1978; CTFA listed Properties: Powd.; 99% min. through 60 mesh, 98% min. through 120 mesh, 65% min. through 200 mesh, 40% min. through 325 mesh Toxicology: TSCA listed 146

Part I: Trade Name Reference CaroCare® Nat. β-Carotene 30% S [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: β-Carotene dispersed in sunflower oil See Carotene; Sunflower (Helianthus annuus) seed oil CAS 7235-40-7; 8001-21-6; EINECS/ELINCS 230-636-6; 232-273-9 Uses: Colorant, nutrient, provitamin A source in food and beverage supplements, nutritional formulations, dietary supplements Regulatory: FCC, FDA CFR 73.95(b) Properties: Red visc. oil; sl. sol. in fats and oils; m.w. 536.85; 30% min. carotene content Toxicology: Can increase risk of lung cancer in heavy smokers and drinkers Caromix® Plus [LycoRed USA http://www.lycored.com] Chem. Descrip.: α-Carotene, β-carotene, lutein, lycopene, astaxanthin, and zeaxanthin See Carotene; Xanthophyll Chem. Analysis: 1% moisture; 178 mg/g (17.8%) carotenoid content CAS 7488-99-5; 7235-40-7; 127-40-2; 502-65-8; 472-61-7; 144-68-3; EINECS/ELINCS 230636-6; 204-840-0; 207-949-1; 207-451-4; 205636-4 Uses: For mfg. of beverages Properties: Reddish brn. visc. liq.; char. odor; 100% through #20 U.S. Std. Sieve; 8% moisture; 4% total carotene Storage: Store @ 4 C for optimum stability CaroPure® Crystals [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: β-Carotene See Carotene CAS 7235-40-7; EINECS/ELINCS 230-636-6 Uses: Colorant, nutrient, provitamin A source in food and beverage supplements, nutritional formulations, dietary supplements CarraBind™ 27 [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Refined carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Gellant for marshmellows Features: Increases production yield CarraBind™ MPF-60B [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Refined carrageenan See Carrageenan (Chondrus crispus) Handbook of Food Additives, Third Edition

CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Gellant for cooked flans or custards CarraBind™ MPF-74I [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Refined carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Visc. builder, shape enhancer for instant flans and puddings CarraBind™ Series [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Refined carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Stabilizer, binder for foods, meat and poultry prods. CarraFat™ [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Carrageenan emulsion with water, salt, and flavoring See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Fat replacement in meat and poultry formulations esp. in ground or emulsified processed meat and poultry prods. Features: Low-calorie and cholesterol-free substitute for animal fat in processed meats; heat stable; microwavable Regulatory: FDA approved; kosher certified Properties: Off-wh. glossy, smooth powd., fatty flavor; 8% max. moisture Use Level: 5-25% (ground beef), 10-30% (breakfast sausage) Storage: Stable for up to 1 yr. when kept dry at ambient temps.; keep container tightly closed CarraJell™ 27 [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Refined carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Gelatin replacement for cakes, baked goods, confectionery prods.; foam control agent for beer CarraJell™ 34M [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Refined carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Gellant for pimento olive stuffing; foam control agent for beer CarraJell™ 46AF [Carrageenan Co. 147

Part I: Trade Name Reference http://www.carrageenanco.com] Chem. Descrip.: Refined carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Foam control agent for beer CarraJell™ 69AF [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Refined carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Foam control agent for beer CarraJell™ 70 SAG [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Refined carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Gelatin replacement for water dessert jelly; foam control agent for beer CarraJell™ Series [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Refined carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Gellant for dessert gels, low calorie jellies CarraLite™ [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Fat flavored carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Fat replacement, stabilizer, gellant, bodying agent for dairy, bakery, confections, dietary and nutritional beverages, dessert mixes Regulatory: FDA approved; kosher certified Properties: Off-wh., fatty flavor; 95% through 80 mesh; swells in cold water; completely sol. in hot water; visc. 40-50 cps; pH 7-9 (1.5%); 8% max. moisture Use Level: 0.8-1.6% Storage: Stable for up to 1 yr. when stored dry at ambient temps.; keep containers tightly closed CarraLizer™ C-1 [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Blend of carrageenan and other nat. gums See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Stabilizer, texturizer, fats/solids separation preventer, ice crystal control agent for premium full-fat and sugar-free Handbook of Food Additives, Third Edition

ice creams Features: Prevents whey-off while unfrozen mix is in storage; protects from heat shock by preventing formation of lg. ice crystals Properties: 10% prod. fat content Use Level: 0.32-0.40% CarraLizer™ C-2 [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Blend of carrageenan and other nat. gums See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Stabilizer, texturizer, fats/solids separation preventer, ice crystal control agent for premium full-fat and sugar-free ice creams Features: Prevents whey-off while unfrozen mix is in storage; protects from heat shock by preventing formation of lg. ice crystals Properties: ≥ 12% prod. fat content Use Level: 0.40% CarraLizer™ C-3 [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Blend of carrageenan and other nat. gums See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Stabilizer, texturizer, fats/solids separation preventer, ice crystal control agent for premium full-fat and sugar-free ice creams Features: Prevents whey-off while unfrozen mix is in storage; protects from heat shock by preventing formation of lg. ice crystals Properties: 10% prod. fat content Use Level: 0.40% CarraLizer™ C-4 [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Blend of carrageenan and other nat. gums See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Stabilizer, texturizer, fats/solids separation preventer, ice crystal control agent for premium full-fat and sugar-free ice creams Features: Prevents whey-off while unfrozen mix is in storage; protects from heat shock by preventing formation of lg. ice crystals Properties: 2-6% prod. fat content Use Level: 0.42-0.50% CarraVis™ 5 [Carrageenan Co. 148

Part I: Trade Name Reference http://www.carrageenanco.com] Chem. Descrip.: Refined carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Visc. builder for salad dressings, mayonnaise; stabilizer for milk prods. CarraVis™ 60CL [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Refined carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Syneresis control, bodying agent for dry mix cooked with milk; stabilizer for instant breakfasts, shakes; bodying agent, fruit suspension aid for yogurt; stabilizer for milk prods. CarraVis™ 80B [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Refined carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Syneresis control, bodying agent, level starch gellation for pudding and pie fillings; stabilizer for milk prods. CarraVis™ 150LC [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Refined carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Thickening gelation for cold prepared custards; stabilizer for milk prods. CarraVis™ 612X [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Refined carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Visc. builder for fruit drinks; stabilizer for milk prods. CarraVis™ Series [Carrageenan Co. http://www.carrageenanco.com] Chem. Descrip.: Hydrocolloid gum blend CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Stabilizer, suspending agent, gellant, emulsifier, thickener for dairy, beverage, and other foods Carrot Flakes Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: carrots and green banana Chem. Analysis: 5% max. moisture Uses: Carrot flavor in dry fruit preparations, drinks, vegetable preparations, baby foods, Handbook of Food Additives, Third Edition

cakes, soups, drinks, and soft food diets Features: Foreign material absent; produced by ripening, blanching, extracting, pulping, dosing green banana as carrier and sieving the mixture, then drum drying it Regulatory: Halal, kosher certified; GMO compliant Properties: Orange yel. flakes; mashed cooked carrot odor/flavor; 20% min. retained thru US 20 mesh; dens. 120-200 g/l Storage: 18 mos. when stored @ 21 C in sealed containers Carrot Powder Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: carrots and green banana starch Chem. Analysis: 5% max. moisture Uses: Carrot flavor in dry fruit preps., drinks, vegetable preparations, baby foods, cakes, soups, drinks, and soft food diets Features: Foreign material absent; produced by ripening, blanching, extracting, pulping, dosing green banana as carrier and sieving the mixture, then drum drying , and milling Regulatory: Halal, kosher certified; GMO compliant Properties: Orange yel. powd.; mashed cooked carrot odor/flavor; 5% max. retained thru US 60 mesh; dens. 520-660 g/l Storage: 18 mos. when stored @ 21 C in sealed original containers Carstab® DLTDP [Struktol http://www.struktol.com/] Chem. Descrip.: Dilauryl thiodipropionate CAS 123-28-4; EINECS/ELINCS 204-614-1 Uses: Preservative for foods; antioxidant migrating to foods from food pkg. Regulatory: FDA 21CFR §175.300, 181.24, 182.3280, GRAS Properties: Wh. cryst. flake; sol. (g/100 g): 65 g toluene, 60 g ethyl acetate, 55 g acetone, 52 g heptane; insol. in water; m.w. 514; sp.gr. 0.896 (80 C); f.p. 40 C; acid no. 0.5; 99% purity Toxicology: LD50 (oral, rat) 10,3 g/kg; low oral and dermal toxicity Carstab® DSTDP [Struktol http://www.struktol.com/] Chem. Descrip.: Distearyl thiodipropionate CAS 693-36-7; EINECS/ELINCS 211-750-5 Uses: Antioxidant migrating to foods from food pkg. Regulatory: FDA 21CFR §175.105, 175.300, 149

Part I: Trade Name Reference 181.24 Properties: Wh. cryst. flake or powd.; sol. (g/100 g): 13 g toluene, 2 g heptane, acetone; insol. in water; m.w. 682; sp.gr. 0.858 (80 C); f.p. 65 C; acid no. 1.0; 98% purity Toxicology: Low oral and dermal toxicity Cassis Ketone, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor in tropical, berry flavors Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Lt. yel., cl. liq.; black currant, dark, sulfury taste; sol. in water, oil, alcohol, PG Use Level: 0.1-4 ppm as consumed Castorwax® NF [Vertellus Perf. Materials http://www.vertellus.com; HallStar http://www.cphall.com] Chem. Descrip.: Hydrogenated castor oil NF CAS 8001-78-3; EINECS/ELINCS 232-292-2 Uses: Wax for foods Regulatory: FDA approval Properties: Flake; tasteless; sol. in hot solvs.; sp.gr. 1.02; m.p. 87 C; acid no. 2; iodine no. (Wijs) 5; sapon. no. 180; hyd. no. 158; penetration hardness 2 Toxicology: Nontoxic Catalase NL Amano [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Catalase from Aspergillus niger CAS 9001-05-2; EINECS/ELINCS 232-577-1 Uses: Enzyme for food processing, decomp. of H2O2 Properties: Lt. to dk. brn. liq.; sl. odor; sol. in water; pH 5.5-7.5 Toxicology: Skin irritant; nontoxic; inh.of aerosols or dust resulting from inappropriate handling may induce sensitization and may cause allergic reactions in sensitive individuals Precaution: Wear respirator approved for aerosols and potential airborne concs., protective eye glasses, and latex gloves; and avoid formation of aerosols Hazardous Decomp. Prods.: None Storage: Store container in cool, dry place with good ventilation Cavamax® W6 [Wacker-Chemie Fine Chemicals GmbH http://www.wacker.com/cms/en/wacker_group /divisions/fine-chemicals/fine-chemicals.jsp; Wacker Fine Chemicals Handbook of Food Additives, Third Edition

http://www.wacker.com/cms/en/wacker_group /divisions/fine-chemicals/fine-chemicals.jsp] Chem. Descrip.: α-Cyclodextrin See Cyclodextrin CAS 10016-20-3; EINECS/ELINCS 233-007-4 Uses: Complex hosting guest molecules, increasing the sol. and bioavailability of other substances, masking flavor, odor, or coloration, stabilizing against light, oxidation, heat, and hydrolysis, turning liqs. or volatiles into stable solid powds., for use in foods Properties: Wh. to sl. ylsh. powd.; sol. 14.5 g/100 ml in water; m.w. 973; bulk dens. 0.4-0.7 g/cm3; 90% min. conc., 11% max. water Storage: 12 mos. shelf life; store @ R.T. in sealed containers under dry conditions Cavamax® W6 Food [Wacker-Chemie Fine Chemicals GmbH http://www.wacker.com/cms/en/wacker_group /divisions/fine-chemicals/fine-chemicals.jsp; Wacker Fine Chemicals http://www.wacker.com/cms/en/wacker_group /divisions/fine-chemicals/fine-chemicals.jsp] Chem. Descrip.: α-Cyclodextrin See Cyclodextrin Chem. Analysis: 14% max. moisture CAS 10016-20-3; EINECS/ELINCS 233-007-4 Uses: Solubilizer, stabilizer, and delivery system for flavor molecules Regulatory: FDA GRAS; kosher; SARA and CERCLA nonreportable; DSL listed Properties: Wh. cryst. powd.; odorless; sol. in water (145 g/l); m.w. 973; bulk dens. 0.4-0.7 g/cc Toxicology: OSHA PEL 15 mg/m3 (inhalable dust); LD50 (oral, rat) > 10000 mg/kg Environmental: EC50 ( Daphnia magna, 48 h) > 100 mg/l; readily biodeg. Precaution: Avoid dust formation and oxidizing agents Hazardous Decomp. Prods.: None Storage: 12 mos. shelf life from date of delivery; store in sealed containers under dry conditions Cavamax® W7 Food [Wacker-Chemie Fine Chemicals GmbH http://www.wacker.com/cms/en/wacker_group /divisions/fine-chemicals/fine-chemicals.jsp; Wacker Fine Chemicals http://www.wacker.com/cms/en/wacker_group /divisions/fine-chemicals/fine-chemicals.jsp] Chem. Descrip.: β-Cyclodextrin See Cyclodextrin 150

Part I: Trade Name Reference CAS 7585-39-9; EINECS/ELINCS 231-493-2 Uses: Flavor protectant in food Regulatory: FDA GRAS; SARA and CERCLA nonreportable; DSL listed Properties: Wh. cryst. powd.; odorless; sol. in water (1.85 g/100 ml); m.w. 1135; bulk dens. 0.4-0.7 g/cc Toxicology: OSHA PEL 15 mg/m3 (inhalable dust); LD50 (oral, rat) > 12000 mg/kg, (dermal, rat) > 2000 mg/kg Environmental: EC50 ( carp, 96 h) 7561 mg/l; 82% biodeg. (28 days) Precaution: Avoid dust formation and oxidizing agents Hazardous Decomp. Prods.: None Storage: 12 mos. shelf life from date of delivery Cavamax® W8 Food [Wacker-Chemie Fine Chemicals GmbH http://www.wacker.com/cms/en/wacker_group /divisions/fine-chemicals/fine-chemicals.jsp; Wacker Fine Chemicals http://www.wacker.com/cms/en/wacker_group /divisions/fine-chemicals/fine-chemicals.jsp] Chem. Descrip.: γ-Cyclodextrin See Cyclodextrin Chem. Analysis: 11% max. moisture CAS 17465-86-0; EINECS/ELINCS 241-482-4 Uses: Flavor protectant in food Regulatory: FDA GRAS; kosher; SARA and CERCLA nonreportable; DSL listed Properties: Wh. cryst. powd.; odorless; sol. in water (23.3 g/100 ml); m.w. 1297; bulk dens. 0.4-0.7 g/cc Toxicology: OSHA PEL 15 mg/m3 (inhalable dust); LD50 (oral, rat) > 9000 mg/kg Environmental: EC50 ( Daphna magna, 48 h) > 100 mg/l; readily biodeg. Precaution: Avoid dust formation and oxidizing agents Hazardous Decomp. Prods.: None Storage: 12 mos. shelf life from date of delivery; store in sealed containers under dry conditions Cavasol® W6 HP TL [Wacker-Chemie Fine Chemicals GmbH http://www.wacker.com/cms/en/wacker_group /divisions/fine-chemicals/fine-chemicals.jsp; Wacker Fine Chemicals http://www.wacker.com/cms/en/wacker_group /divisions/fine-chemicals/fine-chemicals.jsp] Chem. Descrip.: Hydroxypropyl-α-cyclodextrin CAS 128446-33-3 Uses: Complex hosting guest molecules, Handbook of Food Additives, Third Edition

increasing the sol. and bioavailability of other substances, masking flavor, odor, or coloration, stabilizing against light, oxidation, heat, and hydrolysis, turning liqs. or volatiles into stable solid powds., for use in foods Properties: Ylsh. cl. liq.; sol. > 200 g/100 ml water; sol. in methanol, ethanol; m.w. 1184; dens. 1.1-1.2 g/ml; visc. 20-80 mPa·s; 50% aq. Storage: 6 mos. shelf life; store @ R.T. in sealed containers Cavasol® W7 HP [Wacker-Chemie Fine Chemicals GmbH http://www.wacker.com/cms/en/wacker_group /divisions/fine-chemicals/fine-chemicals.jsp; Wacker Fine Chemicals http://www.wacker.com/cms/en/wacker_group /divisions/fine-chemicals/fine-chemicals.jsp] Chem. Descrip.: Hydroxypropyl-β-cyclodextrin CAS 128446-35-5 Uses: Complex hosting guest molecules, increasing the sol. and bioavailability of other substances, masking flavor, odor, or coloration, stabilizing against light, oxidation, heat, and hydrolysis, turning liqs. or volatiles into stable solid powds., for use in foods Features: Low cost, highly sol. Regulatory: SARA and CERCLA nonreportable Properties: Wh. to off-wh. powd.; sol. > 200 g/100 ml water; sol. in methanol, ethanol, pyridine, dimethyl sulfoxide, dimethyl formamide; m.w. 1507; bulk dens. 0.2-0.3 g/ml Toxicology: OSHA PEL 15 mg/m3 (inhalable dust); LD50 (oral, rat) > 2243 mg/kg, (dermal, rat) > 2000 mg/kg Environmental: EC50 (Daphnia magna, 48 h) > 1084 mg/l; not easily biodeg. 6% (28 days) Precaution: Avoid dust formation and oxidizing agents HMIS: Health 0, Flammability 2, Reactivity 0 Storage: 12 mos. shelf life; store @ R.T. in sealed containers Cavasol® W7 M TL [Wacker-Chemie Fine Chemicals GmbH http://www.wacker.com/cms/en/wacker_group /divisions/fine-chemicals/fine-chemicals.jsp; Wacker Fine Chemicals http://www.wacker.com/cms/en/wacker_group /divisions/fine-chemicals/fine-chemicals.jsp] Chem. Descrip.: Methyl-β-cyclodextrin CAS 128446-36-6 Uses: Complex hosting guest molecules, increasing the sol. and bioavailability of other 151

Part I: Trade Name Reference substances, masking flavor, odor, or coloration, stabilizing against light, oxidation, heat, and hydrolysis, turning liqs. or volatiles into stable solid powds., for use in foods Properties: Ylsh. cl. liq.; odorless; sol. > 150 g/100 ml water; sol. in methanol, ethanol, pyridine, dimethyl sulfoxide, dimethyl formamide; m.w. 1311; dens. 1.2 g/ml; visc. 20-80 mPa·s; 50% aq. Storage: 6 mos. shelf life; store @ R.T. in sealed containers Cavasol® W8 HP Pharma [Wacker-Chemie Fine Chemicals GmbH http://www.wacker.com/cms/en/wacker_group /divisions/fine-chemicals/fine-chemicals.jsp; Wacker Fine Chemicals http://www.wacker.com/cms/en/wacker_group /divisions/fine-chemicals/fine-chemicals.jsp] Chem. Descrip.: Hydroxypropyl-γ-cyclodextrin CAS 128446-34-4 Uses: Complex hosting guest molecules, increasing the sol. and bioavailability of other substances, masking flavor, odor, or coloration, stabilizing against light, oxidation, heat, and hydrolysis, turning liqs. or volatiles into stable solid powds., for use in foods Properties: Wh. powd.; sol. > 150 g/100 ml water; sol. in methanol, ethanol, pyridine, dimethyl sulfoxide, dimethyl formamide; m.w. 1580; bulk dens. 0.2-0.3 g/ml Storage: 12 mos. shelf life; store @ R.T. in sealed containers C*BatterCrisp [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Starch modified by oxidation (maize, wheat) or esterification (high amylose) CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Batter starch for meat, seafood, poultry, cheese, vegetables Features: High adhesion, film-forming; good crispiness and deep-freeze stability Regulatory: Kosher, Halal certified CC™-103 [IMERYS http://www.imerys.com] Chem. Descrip.: Calcium carbonate CAS 1317-65-3; EINECS/ELINCS 207-439-9 Uses: Pigment, filler, reinforcing agent for foods Properties: Wh. coarse powd., odorless; 80% through 325 mesh; negligible sol. in water; sp.gr. 2.71; dens. 22.57 lb/gal; bulk dens. 72 lb/ft3 (loose); bulking value 0.044; ref. index 1.59; pH 9.5; nonflamm. Handbook of Food Additives, Third Edition

Toxicology: TLV/TWA 10 mg/m3, considered nuisance dust Precaution: Incompat. with acids CC-901 [Am. Casein http://www.americancasein.com] Chem. Descrip.: Calcium caseinate, spray dried Chem. Analysis: 6% moisture; 1.8% fat CAS 9005-43-0 Uses: Food additive Features: Low visc.; where low viscosity and a bland flavor are required Regulatory: Kosher Properties: Wh. to lt. cream fine free-flowing powd.; clean/bland odor/flavor; pH 6.6-7.3; 95% (dry basis) protein Storage: Store in cool, dry place CC-901 [Am. Casein http://www.americancasein.com] Chem. Descrip.: Calcium caseinate CAS 9005-43-0 Uses: Texturizer for health and nutrition bars Regulatory: Kosher Properties: Wh. to lt. cream fine free-flowing powd.; clean/bland odor/flavor; pH 6.6-7.3; 6% moisture Storage: Store in cool, dry place CC-902I [Am. Casein http://www.americancasein.com] Chem. Descrip.: Calcium caseinate, spray dried, instantized Chem. Analysis: 6% moisture; 2% fat CAS 9005-43-0 Uses: Bodying agent, mouthfeel enhancer for milk-based drinks, foods (imitation cheese, bakery prods., frozen dairy dessert, health foods, nutritional drinks) Features: Readily disp. Regulatory: Kosher Properties: Wh. to lt. cream fine free-flowing powd.; clean/bland odor/flavor; pH 6.6-7.3; 90% protein Storage: Store in cool, dry place C*CleanSet [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Thinned starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Thickener for molding starch Features: Reduced visc. C*ClearCrisp [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Potato or wheat starch modified by dextrinization See Starch 152

Part I: Trade Name Reference CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Batter starch for French fries Features: Clear coating; neutral taste C*ClearSet [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Thinned starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Thickener for high-clarity gums Features: Reduced visc. Regulatory: Kosher, Halal certified CDC-10A [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Wheat flour, diacetyl tartaric acid esters of mono-diglycerides, monodiglycerides, ethoxylated monodiglycerides, soy flour, lecithin, ascorbic acid, potassium bromate, lcysteine, fungal amylase See L-Ascorbic acid; Diacetyl tartaric acid esters of monoand diglycerides; Ethoxylated mono- and diglycerides; Lecithin; Mono- and diglycerides of fatty acids; Soybean (Glycine soja) flour; Wheat (Triticum vulgare) flour Uses: Dough conditioner for breads Features: Rec. for use in string line-produced hearth prods. where extensibility and crispy crust are important Use Level: 0.75-1.25% on flour (no-time doughs) Storage: 6 mos. shelf life stored in cool, dry conditions CDC-10A (NB) [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Wheat flour, diacetyl tartaric acid esters of mono-diglycerides, monodiglycerides, ethoxylated monodiglycerides, soy flour, calcium salts, lecithin, ascorbic acid, l-cysteine, fungal amylase, azodicarbonamide See Amylase; L-Ascorbic acid; Diacetyl tartaric acid esters of mono- and diglycerides; Ethoxylated mono- and diglycerides; Lecithin; Mono- and diglycerides of fatty acids; Soybean (Glycine soja) flour; Wheat (Triticum vulgare) flour Uses: Dough conditioner for breads Features: Bromate-free; rec. for use in string line-produced hearth prods. where extensibility and crispy crust are important Use Level: 0.75-1.25% on flour (no-time doughs) Storage: 6 mos. shelf life stored in cool, dry conditions Handbook of Food Additives, Third Edition

CDC-50 [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Diacetyl tartaric acid esters of mono-diglycerides; mono- and diglycerides See Diacetyl tartaric acid esters of monoand diglycerides; Mono- and diglycerides of fatty acids Uses: Dough conditioner, dough strengthener, softener, volume improver, shelf life extender, texturizer for yeastraised bakery prods. Features: Improves volume, grain, keeping qualities of bread prods.; produces superior crumb texture Regulatory: FDA GRAS Properties: Sl. off-wh. free-flowing powd., sl. acrid odor, char. flavor; m.p. 60 C; acid no. 2757; iodine no. 2.0 max.; sapon. no. 325-350; pH 2.2-2.4 (10% aq. disp.); 100% act. Use Level: 0.5% on flour (bread, buns) Storage: 6 mos. shelf life stored in cool, dry conditions; keep plastic bag sealed when not in use CDC-79 [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Soya flour, wheat flour, lecithin, barley malt, ascorbic acid See LAscorbic acid; Malt; Soybean (Glycine soja) flour; Wheat (Triticum vulgare) flour Uses: Dough conditioner, dough strengthener, volume improver for yeastraised prods. Features: Rec. where claims of natural or health food are made; provides tolerance to mechanical abuse; improves volume, grain; vital wheat gluten replacement Regulatory: FDA GRAS Properties: Dry free-flowing Use Level: 1.5-2.25%/cwt flour (yeast-raised prods.); 1:1 replacement for vital wheat gluten Storage: 6 mos. shelf life stored in cool, dry conditions CDC-2001 [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Wheat flour, dextrose, diacetyl tartaric acid esters of monodiglycerides, mono-diglycerides, soy flour, lecithin, vegetable powd., ascorbic acid, potassium bromate, azodicarbonamide, carbamide, fungal amylase See L-Ascorbic acid; L-Ascorbic acid; Diacetyl tartaric acid esters of mono- and diglycerides; Glucose; 153

Part I: Trade Name Reference Mono- and diglycerides of fatty acids; Soybean (Glycine soja) flour; Urea; Vegetable powder; Wheat (Triticum vulgare) flour Uses: Dough conditioner Regulatory: FDA GRAS Properties: Cream-colored free-flowing powd., char. odor; acid no. 20-25; sapon. no. 140150; ester no. 114-120; pH 3.6-4.0 (10% disp.); 0.3 ± 2% potassium bromate Storage: 6 mos. min. shelf life stored under cool, dry conditions CDC-2500 [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Wheat flour, diacetyl tartaric acid esters of mono-diglycerides, monodiglycerides, dextrose, soy flour, lecithin, ascorbic acid, and fungal enzymes See LAscorbic acid; Diacetyl tartaric acid esters of mono- and diglycerides; Glucose; Monoand diglycerides of fatty acids; Soybean (Glycine soja) flour; Wheat (Triticum vulgare) flour Uses: Dough conditioner, volume improver, texturizer, shelf life extender for yeastraised bakery prods. Features: Improves volume, dough tolerance and absorption, machining of doughs, grain, texture, keeping qualities; accelerates proof times Properties: Free-flowing powd. Use Level: 0.5-0.75% on flour (sponge and dough systems), 0.75-1.25% on flour (straight or no-time doughs), 0.5-1.25% on flour (doughnut, other mixes) Storage: 6 mos. min. shelf life stored under cool, dry conditions CDF™ [Cargill Flavor Systems http://www.cargillflavorsystems.com/] Uses: Dairy flavor of sour cream, cream, condensed milk, milk, buttermilk, yogurt for food prods. Features: Variety of flavor profiles and intensities available Properties: Liq. C*DrySet [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Thinned starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Thickener for batters, coatings, confectionery gums Features: Reduced visc. Handbook of Food Additives, Third Edition

Regulatory: Kosher, Halal certified C-D Stabilizer [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Special gum system Uses: Dough conditioner, texturizer, moisturizer, tenderizer, shelf life extender for cake doughnuts CE 90 GBT [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: predigested Casein-hydrolyzate CAS 9000-71-9; EINECS/ELINCS 232-555-1 Uses: Dietary supplement for sports tablet formulations and to supplement dietary protein sources in instant drink mixes and special diet foods Features: Medium degree of hydrolysis; mixture of poly and short chain peptides; low in free amino acids; improved nitrogen retention; high biological value CE 90 GMM [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: clarified Casein-hydrolyzate Chem. Analysis: 19% casein phospho peptides CAS 9000-71-9; EINECS/ELINCS 232-555-1 Uses: Dietary supplement and emulsifiert for infant formulas, enteral clinical formulas; source of casein phospho peptides (CPP), in health and functional foods Features: Reduced- allergenic; low in free amino acids; good solubility and clarity in solutions; low bitterness Properties: Bland taste; pH neutral CE 90 STL [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Casein-hydrolyzate CAS 9000-71-9; EINECS/ELINCS 232-555-1 Uses: Dietary supplement specifically designed fo therapeutic infant formulas where a max. reduction in antigenic props. is required; used in medical nutritional formulas Features: High percentage of short chain peptides; low level of free amino acids; low bitterness; retort stable emulsions can be prepared with this prod. Properties: Bland taste; pH neutral Ceamgel 1313™ [PL Thomas http://www.plthomas.com/] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Gellant, emulsion and heat stabilizer, 154

Part I: Trade Name Reference texturizer and weepage prevention agent for cooked meat and seafood prods. Properties: Cold-water sol. Ceamgel 3383 [PL Thomas http://www.plthomas.com/] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Mouthfeel enhancer, gellant, texturizer, water retention aid, freeze-thaw stabilizer and yield improver for cooked and sliced meat, poultry and seafood Features: Soft, flexible gelling performance Ceamgel M-9393 [PL Thomas http://www.plthomas.com/] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Texturizer, syneresis control agent, freeze-thaw stabilizer, and water binder for cooked meat and seafood prods. Features: Can be incorporated in a brine solution, which can be added to the meat by multi-needle injection, tumbling or by using both procedures Properties: Cold-water sol.

Properties: Neutral flavor; m.p. 89-93 F Cegemett® [Cognis http://www.cognis.de] Uses: Emulsifier for meat prods., frankfurters, sausages Cegemett® MZ 490 [Cognis http://www.cognis.de] Chem. Descrip.: Mono and diglycerides of edible fatty acids, esterified with citric acid See Citric acid esters of mono- and diglycerides of fatty acids Uses: Emulsifier for liver sausages and fat emulsions; prevents gelation and fat separation in mfg. of boiled and cooked sausages Regulatory: FDA §172.832 Properties: Yel.-wh. powd., neutral odor and taste; m.p. 60-64 C; acid no. 40-60; iodine no. < 2; sapon. no. 220-240; 20-30% monoglyceride Use Level: 0.5-1% (liver sausage) Storage: At least 1 yr. storage life when stored in cool, dry place at temps. ≤ 30 C

Cebes® 21-25 [Aarhus Karlshamn A/S http://www.aak.com/] Chem. Descrip.: Palm kernel oil and partially hydrogenated palm kernel oil See Palm (Elaeis guineensis) kernel oil Uses: Oil for chocolate and pastel compd. coatings Features: Hard, brittle Properties: Neutral flavor; m.p. 92-96 F

Cekol® 30 [Noviant Inc] Chem. Descrip.: Sodium CMC See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Binder, thickener, stabilizer, protective colloid, water retention agent, and filmformer for foods Regulatory: FDA GRAS; FCC; USP/NF, Eur.Ph. and other compliances Properties: Wh. to off-wh. fine powd. or gran., odorless; sol. in water; dens. 1.6 g/cc (20 C); bulk dens. 400-800 kg/m3; visc. 10 mPa·s (1%); decomp. pt. 240 C; pH 6.5-8.0 (1%); 99.5% act.; 10% max. moisture Use Level: JECFA ADI not specified Toxicology: LD50 (oral, rat) 27,000 mg/kg; powd. may dry the skin; dust may irritate eyes; inh. of dust may cause respiratory irritation Environmental: biodeg.; BOD7 ≈ 50-100 g O2/kg Storage: Hygroscopic; store in cool, dry place; avoid dusting

Cebes® 21-29 [Aarhus Karlshamn A/S http://www.aak.com/] Chem. Descrip.: Partially hydrogenated palm kernel oil Uses: Oil for chocolate and pastel compd. coatings Features: Hard, brittle

Cekol 150 [Noviant CMC Oy http://www.noviantgroup.com; Noviant Inc] Chem. Descrip.: Sodium CMC See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Binder, thickener, stabilizer, protective colloid, water retention agent, and film-

Cebes® 21-20 [Aarhus Karlshamn A/S http://www.aak.com/] Chem. Descrip.: Fractionated Palm kernel oil See Palm (Elaeis guineensis) kernel oil CAS 8023-79-8; EINECS/ELINCS 232-425-4 Uses: Oil for chocolate and pastel compd. coatings Features: Hard, brittle Properties: Neutral flavor; m.p. 89-92 F

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Part I: Trade Name Reference former for foods Regulatory: FDA GRAS; FCC; USP/NF, Eur.Ph. and other compliances Properties: Wh. to off-wh. fine powd. or gran., odorless; sol. in water; dens. 1.6 g/cc (20 C); bulk dens. 400-800 kg/m3; visc. 20 mPa·s (1%); decomp. pt. 240 C; pH 6.5-8.0 (1%); 99.5% act.; 10% max. moisture Use Level: JECFA ADI not specified Toxicology: LD50 (oral, rat) 27,000 mg/kg; powd. may dry the skin; dust may irritate eyes; inh. of dust may cause respiratory irritation Environmental: biodeg.; BOD7 ≈ 50-100 g O2/kg Storage: Hygroscopic; store in cool, dry place; avoid dusting Cekol® 300 [Noviant CMC Oy http://www.noviantgroup.com; Noviant Inc] Chem. Descrip.: Sodium CMC See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Binder, thickener, stabilizer, protective colloid, water retention agent, and filmformer for foods Regulatory: FDA GRAS; FCC; USP/NF, Eur.Ph. and other compliances Properties: Wh. to off-wh. fine powd. or gran., odorless; sol. in water; dens. 1.6 g/cc (20 C); bulk dens. 400-800 kg/m3; visc. 45 mPa·s (1%); decomp. pt. 240 C; pH 6.5-8.0 (1%); 99.5% act.; 10% max. moisture Use Level: JECFA ADI not specified Toxicology: LD50 (oral, rat) 27,000 mg/kg; powd. may dry the skin; dust may irritate eyes; inh. of dust may cause respiratory irritation Environmental: biodeg.; BOD7 ≈ 50-100 g O2/kg Storage: Hygroscopic; store in cool, dry place; avoid dusting Cekol® 500 T [Noviant CMC Oy http://www.noviantgroup.com; Noviant Inc] Chem. Descrip.: Sodium CMC (99.5% min.) See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Binder, thickener, stabilizer, protective colloid, water retention agent, and filmformer for foods Regulatory: FDA GRAS; FCC Properties: Wh. to off-wh. powd.; odorless; visc. 350-700 mPa·s; 99.5% act.; 10% max. moisture Cekol® 700 [Noviant CMC Oy Handbook of Food Additives, Third Edition

http://www.noviantgroup.com; Noviant Inc] Chem. Descrip.: Sodium CMC See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Binder, thickener, stabilizer, protective colloid, water retention agent, and filmformer for foods Regulatory: FDA GRAS; FCC; USP/NF, Eur.Ph. and other compliances Properties: Wh. to off-wh. fine powd. or gran., odorless; sol. in water; dens. 1.6 g/cc (20 C); bulk dens. 400-800 kg/m3; visc. 100 mPa·s (1%); decomp. pt. 240 C; pH 6.5-8.0 (1%); 99.5% act.; 10% max. moisture Use Level: JECFA ADI not specified Toxicology: LD50 (oral, rat) 27,000 mg/kg; powd. may dry the skin; dust may irritate eyes; inh. of dust may cause respiratory irritation Environmental: biodeg.; BOD7 ≈ 50-100 g O2/kg Storage: Hygroscopic; store in cool, dry place; avoid dusting Cekol® 2000 [Noviant CMC Oy http://www.noviantgroup.com; Noviant Inc] Chem. Descrip.: Sodium CMC See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Binder, thickener, stabilizer, protective colloid, water retention agent, and filmformer for foods Regulatory: FDA GRAS; FCC; USP/NF, Eur.Ph. and other compliances Properties: Wh. to off-wh. fine powd. or gran., odorless; sol. in water; dens. 1.6 g/cc (20 C); bulk dens. 400-800 kg/m3; visc. 180 mPa·s (1%); decomp. pt. 240 C; pH 6.5-8.0 (1%); 99.5% act.; 10% max. moisture Use Level: JECFA ADI not specified Toxicology: LD50 (oral, rat) 27,000 mg/kg; powd. may dry the skin; dust may irritate eyes; inh. of dust may cause respiratory irritation Environmental: biodeg.; BOD7 ≈ 50-100 g O2/kg Storage: Hygroscopic; store in cool, dry place; avoid dusting Cekol® 2000S [Noviant CMC Oy http://www.noviantgroup.com; Noviant Inc] Chem. Descrip.: Sodium CMC See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Binder, thickener, stabilizer, protective colloid, water retention agent, and film156

Part I: Trade Name Reference former for foods Features: Rec. for severe conditions, formulations with very high electrolyte or peroxide concs., and when an almost instant visc. buildup is required Regulatory: FDA GRAS; FCC; USP/NF, Eur.Ph. and other compliances Properties: Wh. to off-wh. fine powd. or gran., odorless; sol. in water; dens. 1.6 g/cc (20 C); bulk dens. 400-800 kg/m3; visc. 180 mPa·s (1%); decomp. pt. 240 C; pH 6.5-8.0 (1%); 99.5% act.; 10% max. moisture Use Level: JECFA ADI not specified Toxicology: LD50 (oral, rat) 27,000 mg/kg; powd. may dry the skin; dust may irritate eyes; inh. of dust may cause respiratory irritation Environmental: biodeg.; BOD7 ≈ 50-100 gO2/kg Storage: Hygroscopic; store in cool, dry place; avoid dusting Cekol® 4000 [Noviant CMC Oy http://www.noviantgroup.com; Noviant Inc] Chem. Descrip.: Sodium CMC See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Binder, thickener, stabilizer, protective colloid, water retention agent, and filmformer for foods Regulatory: FDA GRAS; FCC; USP/NF, Eur.Ph. and other compliances Properties: Wh. to off-wh. fine powd. or gran., odorless; sol. in water; dens. 1.6 g/cc (20 C); bulk dens. 400-800 kg/m3; visc. 500 mPa·s (1%); decomp. pt. 240 C; pH 6.5-8.0 (1%); 99.5% act.; 10% max. moisture Use Level: JECFA ADI not specified Toxicology: LD50 (oral, rat) 27,000 mg/kg; powd. may dry the skin; dust may irritate eyes; inh. of dust may cause respiratory irritation Environmental: biodeg.; BOD7 ≈ 50-100 g O2/kg Storage: Hygroscopic; store in cool, dry place; avoid dusting Cekol® 10000 [Noviant CMC Oy http://www.noviantgroup.com; Noviant Inc] Chem. Descrip.: Sodium CMC See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Binder, thickener, stabilizer, protective colloid, water retention agent, and filmformer for foods; binder for processing recycled tobacco Handbook of Food Additives, Third Edition

Regulatory: FDA GRAS; FCC; USP/NF, Eur.Ph. and other compliances Properties: Wh. to off-wh. fine powd. or gran., odorless; sol. in water; dens. 1.6 g/cc (20 C); bulk dens. 400-800 kg/m3; visc. 800 mPa·s (1%); decomp. pt. 240 C; pH 6.5-8.0 (1%); 99.5% act.; 10% max. moisture Use Level: JECFA ADI not specified Toxicology: LD50 (oral, rat) 27,000 mg/kg; powd. may dry the skin; dust may irritate eyes; inh. of dust may cause respiratory irritation Environmental: biodeg.; BOD7 ≈ 50-100 g O2/kg Storage: Hygroscopic; store in cool, dry place; avoid dusting Cekol® 10000 I [Noviant CMC Oy http://www.noviantgroup.com; Noviant Inc] Chem. Descrip.: Sodium CMC (99.5% min.) See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Binder, thickener, stabilizer, protective colloid, water retention agent, and filmformer for foods Regulatory: FDA GRAS; FCC Properties: Visc. 400-900 mPa·s; 99.5% act.; 10% max. moisture Cekol® 30000 [Noviant CMC Oy http://www.noviantgroup.com; Noviant Inc] Chem. Descrip.: Sodium CMC See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Binder, thickener, stabilizer, protective colloid, water retention agent, and filmformer for foods; binder for processing recycled tobacco Regulatory: FDA GRAS; FCC; USP/NF, Eur.Ph. and other compliances Properties: Wh. to off-wh. fine powd. or gran., odorless; sol. in water; dens. 1.6 g/cc (20 C); bulk dens. 400-800 kg/m3; visc. 3500 mPa·s (1%); decomp. pt. 240 C; pH 6.5-8.0 (1%); 99.5% act.; 10% max. moisture Use Level: JECFA ADI not specified Toxicology: LD50 (oral, rat) 27,000 mg/kg; powd. may dry the skin; dust may irritate eyes; inh. of dust may cause respiratory irritation Environmental: biodeg.; BOD7 ≈ 50-100 g O2/kg Storage: Hygroscopic; store in cool, dry place; avoid dusting

157

Part I: Trade Name Reference Cekol® 50000 [Noviant CMC Oy http://www.noviantgroup.com; Noviant Inc] Chem. Descrip.: Sodium CMC See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Binder, thickener, stabilizer, protective colloid, water retention agent, and filmformer for foods Regulatory: FDA GRAS; FCC; USP/NF, Eur.Ph. and other compliances Properties: Wh. to off-wh. fine powd. or gran., odorless; sol. in water; dens. 1.6 g/cc (20 C); bulk dens. 400-800 kg/m3; visc. 6000 mPa·s (1%); decomp. pt. 240 C; pH 6.5-8.0 (1%); 99.5% act.; 10% max. moisture Use Level: JECFA ADI not specified Toxicology: LD50 (oral, rat) 27,000 mg/kg; powd. may dry the skin; dust may irritate eyes; inh. of dust may cause respiratory irritation Environmental: biodeg.; BOD7 ≈ 50-100 g O2/kg Storage: Hygroscopic; store in cool, dry place; avoid dusting Cekol® 100000 [Noviant CMC Oy http://www.noviantgroup.com; Noviant Inc] Chem. Descrip.: Sodium CMC See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Binder, thickener, stabilizer, protective colloid, water retention agent, and filmformer for foods Regulatory: FDA GRAS; FCC Properties: Visc. > 9000 mPa·s; 99.5% act.; 10% max. moisture Celish® [Daicel USA] Chem. Descrip.: Microfibrillated cellulose CAS 9004-34-6; EINECS/ELINCS 232-674-9 Uses: Functional food ingred., thickener, fat replacer, thixotrope; water binder for highmoisture, low-fat foods; stabilizer for emulsions and suspensions Cellogen HP-5HS [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener for foods, bakery mixes; dairy stabilizer Features: Moderate hydration; resist. to heat, enzyme, and bacterial decomp.; superb waterholding ability; inert; wide compat. with other anionic and nonionic thickeners Handbook of Food Additives, Third Edition

Regulatory: Kosher Properties: Visc. 2000-3000 cps (1%) Cellogen HP-6HS [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener for foods, bakery mixes; dairy stabilizer Regulatory: Kosher Properties: Visc. 3000-4000 cps (1%) Cellogen HP-6HS.9 [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener for foods, bakery mixes; dairy stabilizer Features: Milk, salt, and sugar sol'n. stability; resist. to heat, enzyme, and bacterial decomp.; superb water-holding ability Regulatory: Kosher Properties: Visc. 3000-4000 cps (1%) Cellogen HP-8A [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Water binder for foods Features: Resist. to heat, enzyme, and bacterial decomp.; superb water-holding ability Regulatory: Kosher Properties: Visc. 25-45 cps (2%) Cellogen HP-12HS [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener for foods, bakery mixes; dairy stabilizer Features: High efficiency; resist. to heat, enzyme, and bacterial decomp.; superb waterholding ability; inert; wide compat. with other anionic and nonionic thickeners Regulatory: Kosher Properties: Visc. 6000-8000 cps (1%) Cellogen HP-SB [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 158

Part I: Trade Name Reference Uses: Thickener for foods, bakery mixes; dairy stabilizer Features: Acid/milk sol'n. stability; minimizes turbidity; resist. to heat, enzyme, and bacterial decomp.; superb water-holding ability Regulatory: Kosher Properties: Visc. 150-250 cps (2%) Cellulase DS [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Cellulase from Aspergillus niger CAS 9012-54-8; EINECS/ELINCS 232-734-4 Uses: Enzyme for dietary supplement use Features: High acti. of CMC-ase Properties: Off-wh. to brn. powd.; sl. odor; sol. in water Toxicology: Eye and skin irritant; may cause sensitization or allergic reaction in sensitized individuals Environmental: biodegradable; not harmful to aquatic and marine organisms when dissolved with copious amounts of water Precaution: Wear respirator, protective glasses, and impervious gloves; avoid dust formation Storage: Store in coo, dry place Cellulase TR [Deerland Enzymes http://www.deerland-enzymes.com] Chem. Descrip.: Cellulase derived from Trichoderma reesei See Cellulase CAS 9012-54-8; EINECS/ELINCS 232-734-4 Uses: Enzyme for treatment of vegetables for decomposition of fiber and an increase in digestibility Properties: Lt. tan to wh. powd., free of offensive odor and taste; water-sol.; 6,000 u/g Storage: 1 yr. shelf life; store sealed containers, under cool, dry conditions Celogen® AZ 120 [Chemtura/Rubber Chems. http://www.cromptoncorp.com] Chem. Descrip.: Azodicarbonamide CAS 123-77-3; EINECS/ELINCS 204-650-8 Uses: Maturing agent for flour Regulatory: FDA 21CFR §172.806 (45 ppm), 175.300, 177.1210 (2% max.), 177.1520, 177.2600 (5% max.) Properties: Yel.-orange fine powd.; 2 µ avg. particle size; char. odor; sol. with decomp. in alkaline sol'ns.; sl. sol. in water; insol. in benzene, ethylene dichloride; sp.gr. 1.66; decomp. pt. 190-220 C; gas yield 220 cc/g STP; gas: 65% N2, 24% CO, 5% CO2, 5% NH3 Handbook of Food Additives, Third Edition

Toxicology: LD50 (oral, rat) 6800 mg/kg, (dermal, rabbit) > 2000 mg/kg; may cause eye irritation; repeated inh. exposure can cause respiratory sensitization and asthma; exposure to decomp. gases can irritate eyes, lungs, mucous membranes Environmental: > 70% biodeg.; LC50 (fathead minnow, 48 h) > 50 mg/l; EC50 (daphnia magna, 48 h) 11 mg/l; sl. toxic to nontoxic in aquatic species Precaution: May form explosive dust-air mixts.; will continue to burn once ignited; incompat. with strong oxidizers, acids, bases, metallic compds. (will reduce decomp. temp.) Hazardous Decomp. Prods.: Thermal decomp. prods.: nitrogen, COx, ammonia, traces of cyanic acid; combustion prods.: COx, NOx, smoke, ash Storage: Store in cool, dry area in closed containers; avoid any heat source close to 180 C Celogen® AZ 130 [Chemtura/Rubber Chems. http://www.cromptoncorp.com] Chem. Descrip.: Azodicarbonamide CAS 123-77-3; EINECS/ELINCS 204-650-8 Uses: Maturing agent for flour Regulatory: FDA 21CFR §172.806 (45 ppm), 175.300, 177.1210 (2% max.), 177.1520, 177.2600 (5% max.) Properties: Yel.-orange fine powd.; 3 µ avg. particle size; char. odor; sol. with decomp. in alkaline sol'ns.; sl. sol. in water; insol. in benzene, ethylene dichloride; sp.gr. 1.66; decomp. pt. 190-220 C; gas yield 220 cc/g STP; gas: 65% N2, 24% CO, 5% CO2, 5% NH3 Toxicology: LD50 (oral, rat) 6.8 g/kg, (dermal, rabbit) > 2 g/kg; sl. eye irritant; repeated min. inh. may cause respiratory sensitization and asthma; decomp. gases may cause irritation to eyes, lungs, mucous membranes Environmental: > 70% biodeg.; LC50 (fathead minnow, 48 h) > 50 mg/l; EC50 (daphnia magna, 48 h) 11 mg/l; sl. toxic to nontoxic in aquatic species Precaution: May form explosive dust-air mixts.; will continue to burn once ignited; incompat. with strong oxidizers, acids, bases, metallic compds. (will reduce decomp. temp.); evolves large vols. of gas during decomp. 159

Part I: Trade Name Reference Hazardous Decomp. Prods.: Thermal decomp. prods.: nitrogen, COx, ammonia, traces of cyanic acid; combustion prods.: COx, NOx, smoke, ash Storage: Store in cool, dry area in closed containers; avoid any heat source close to 180 C Celogen® AZ 150 [Chemtura/Rubber Chems. http://www.cromptoncorp.com] Chem. Descrip.: Azodicarbonamide CAS 123-77-3; EINECS/ELINCS 204-650-8 Uses: Maturing agent for flour Regulatory: FDA 21CFR §172.806 (45 ppm), 175.300, 177.1210 (2% max.), 177.1520, 177.2600 (5% max.) Properties: Yel.-orange powd.; 5 µ avg. particle size; char. odor; sol. with decomp. in alkaline sol'ns.; sl. sol. in water; insol. in benzene, ethylene dichloride; sp.gr. 1.66; decomp. pt. 190-220 C; gas yield 220 cc/g STP; gas: 65% N2, 24% CO, 5% CO2, 5% NH3 Toxicology: LD50 (oral, rat) 6.8 g/kg, (dermal, rabbit) > 2 g/kg; sl. eye irritant; repeated min. inh. may cause respiratory sensitization and asthma; decomp. gases may cause irritation to eyes, lungs, mucous membranes Environmental: > 70% biodeg.; LC50 (fathead minnow, 48 h) > 50 mg/l; EC50 (daphnia magna, 48 h) 11 mg/l; sl. toxic to nontoxic in aquatic species Precaution: May form explosive dust-air mixts.; will continue to burn once ignited; incompat. with strong oxidizers, acids, bases, metallic compds. (will reduce decomp. temp.); evolves large vols. of gas during decomp. Hazardous Decomp. Prods.: Thermal decomp. prods.: nitrogen, COx, ammonia, traces of cyanic acid; combustion prods.: COx, NOx, smoke, ash Storage: Store in cool, dry area in closed containers; avoid any heat source close to 180 C Celogen® AZ 180 [Chemtura/Rubber Chems. http://www.cromptoncorp.com] Chem. Descrip.: Azodicarbonamide CAS 123-77-3; EINECS/ELINCS 204-650-8 Uses: Maturing agent for flour Regulatory: FDA 21CFR §172.806 (45 ppm), 175.300, 177.1210 (2% max.), 177.1520, 177.2600 (5% max.) Handbook of Food Additives, Third Edition

Properties: Yel.-orange powd.; 8 µ avg. particle size; char. odor; sol. with decomp. in alkaline sol'ns.; sl. sol. in water; insol. in benzene, ethylene dichloride; sp.gr. 1.66; decomp. pt. 190-220 C; gas yield 220 cc/g STP; gas: 65% N2, 24% CO, 5% CO2, 5% NH3 Toxicology: LD50 (oral, rat) 6.8 g/kg, (dermal, rabbit) > 2 g/kg; sl. eye irritant; repeated min. inh. may cause respiratory sensitization and asthma; decomp. gases may cause irritation to eyes, lungs, mucous membranes Environmental: > 70% biodeg.; LC50 (fathead minnow, 48 h) > 50 mg/l; EC50 (daphnia magna, 48 h) 11 mg/l; sl. toxic to nontoxic in aquatic species Precaution: May form explosive dust-air mixts.; will continue to burn once ignited; incompat. with strong oxidizers, acids, bases, metallic compds. (will reduce decomp. temp.); evolves large vols. of gas during decomp. Hazardous Decomp. Prods.: Thermal decomp. prods.: nitrogen, COx, ammonia, traces of cyanic acid; combustion prods.: COx, NOx, smoke, ash Storage: Store in cool, dry area in closed containers; avoid any heat source close to 180 C Celogen® AZ 199 [Chemtura/Rubber Chems. http://www.cromptoncorp.com] Chem. Descrip.: Azodicarbonamide CAS 123-77-3; EINECS/ELINCS 204-650-8 Uses: Maturing agent for flour Regulatory: FDA 21CFR §172.806 (45 ppm), 175.300, 177.1210 (2% max.), 177.1520, 177.2600 (5% max.) Properties: Yel.-orange powd.; 10 µ avg. particle size; char. odor; sol. with decomp. in alkaline sol'ns.; sl. sol. in water; insol. in benzene, ethylene dichloride; sp.gr. 1.66; decomp. pt. 190-220 C; gas yield 220 cc/g STP; gas: 65% N2, 24% CO, 5% CO2, 5% NH3 Toxicology: LD50 (oral, rat) 6.8 g/kg, (dermal, rabbit) > 2 g/kg; sl. eye irritant; repeated min. inh. may cause respiratory sensitization and asthma; decomp. gases may cause irritation to eyes, lungs, mucous membranes Environmental: > 70% biodeg.; LC50 (fathead minnow, 48 h) > 50 mg/l; EC50 (daphnia magna, 48 h) 11 mg/l; sl. toxic to nontoxic 160

Part I: Trade Name Reference in aquatic species Precaution: May form explosive dust-air mixts.; will continue to burn once ignited; incompat. with strong oxidizers, acids, bases, metallic compds. (will reduce decomp. temp.); evolves large vols. of gas during decomp. Hazardous Decomp. Prods.: Thermal decomp. prods.: nitrogen, COx, ammonia, traces of cyanic acid; combustion prods.: COx, NOx, smoke, ash Storage: Store in cool, dry area in closed containers; avoid any heat source close to 180 C C*EmCap [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: starch from waxy maize See Corn starch, waxy CAS 977050-52-4 Uses: Emulsifier, stabilizer, encapsulant for flavor emulsions, whitening agents, flavor encapsulation, beverages Regulatory: Kosher, Halal certified C*EmTex [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: starch from waxy maize See Corn starch, waxy CAS 977050-52-4 Uses: Emulsifier, stabilizer, encapsulant for salad dressings, cakes, coffee whiteners, creamers; gum Arabic replacement in flavor applics. Regulatory: Kosher, Halal certified Centrocap® 162US [Solae http://www.solae.com] Chem. Descrip.: Special grade lecithin, highly filtered CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Mixing/blending aid, visc. modifier, w/o emulsifier for foods Features: Designed for encapsulation where clarity and brilliance are required Properties: Amber fluid; oil-sol.; visc. 3500 cP; acid no. 28; 0.3% moisture Centrocap® 273SS [Solae http://www.solae.com] Chem. Descrip.: Special grade lecithin, highly filtered CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Mixing/blending aid, visc. modifier, w/o emulsifier for foods Handbook of Food Additives, Third Edition

Features: Designed for encapsulation where clarity and brilliance are required Regulatory: FDA 21CFR §184.1400, GRAS; kosher approved Properties: Lt. amber low-visc. fluid; oil-sol.; visc. 1500 cP; acid no. 27; 0.3% moisture Storage: Store in closed container @ 16-32 C; 1 yr. shelf life in original, unopened container Centrocap® B [Solae http://www.solae.com] Chem. Descrip.: Special soybean lecithin See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Mixing/blending aid, visc. modifier, emulsifier for foods Features: Highly filtered; fluidized with refined vegetable oil to enable high speed encapsulation; low VOCs; rec. for encapsulation where clarity and brilliance are required Regulatory: FDA 21CFR §184.1400; Kosher; GRAS Properties: Lt. amber liq.; bland to bean-like odor; visc. 3500 max. cps; HLB 4; acid no. 3036; 0.8% max. moisture; 56-60% acetone insolubles Environmental: biodeg. Hazardous Ingredients: None Storage: 1 yr. shelf life in orig. unopened container @ 16-32 C; separation may occur @ < 16 C Centrol® 1P-UB [Solae http://www.solae.com] Chem. Descrip.: Standard food grade lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Mixing/blending aid, visc. modifier, emulsifier for foods, esp. infant formulas and dairy replacement systems Features: Low VOCs Regulatory: FDA 21CFR §184.1400; Kosher; GRAS Properties: Amber liq.; bland to bean-like odor; acid no. 18-24; 1.5% max. moisture; 68-72% acetone insolubles Toxicology: Possible mild irritant to eyes Environmental: biodeg. Hazardous Ingredients: None Storage: 1 yr. shelf life in orig. unopened container @ 16-32 C; separation may occur @ < 16 C Centrol® 3F SB [Solae http://www.solae.com] Chem. Descrip.: Standard grade lecithin, single bleached CAS 8002-43-5; EINECS/ELINCS 232-307-2 161

Part I: Trade Name Reference Uses: Mixing/blending aid, visc. modifier, w/o emulsifier, dispersant for foods, incl. chocolate, margarine, shortenings Features: More highly filtered than 2F type Regulatory: FDA 21CFR §184.1400, GRAS; kosher approved Properties: Lt. amber med. visc. fluid; oil-sol.; visc. 12,000 cP max.; acid no. 32 max.; amphoteric; 0.8% max. moisture Storage: Store in closed container @ 16-32 C; 1 yr. shelf life Centrol® 3F UB [Solae http://www.solae.com] Chem. Descrip.: Standard grade lecithin, unbleached CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Mixing/blending aid, visc. modifier, w/o emulsifier for foods incl. chocolate, margarine, shortenings Features: More highly filtered than 2F type Properties: Amber fluid; oil-sol.; visc. 6000 cP; acid no. 27; amphoteric; 0.3% moisture Centrol® 3F-SB [Solae http://www.solae.com] Chem. Descrip.: Standard food grade lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Mixing/blending aid, visc. modifier, emulsifier for foods, esp. infant formulas and dairy replacement systems Features: Low VOCs Regulatory: FDA 21CFR §184.1400; Kosher; GRAS Properties: Lt. amber liq.; bland to bean-like odor; visc. 12,000 max. cps; acid no. 25-29; 0.8% max. moisture; 62-64% acetone insolubles Toxicology: Possible mild irritant to eyes Environmental: biodeg. Hazardous Ingredients: None Storage: 1 yr. shelf life in orig. unopened container @ 16-32 C; separation may occur @ < 16 C Centrol® 3F-UB [Solae http://www.solae.com] Chem. Descrip.: Food grade lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Mixing/blending aid, visc. modifier, emulsifier for foods, esp. infant formulas and dairy replacement systems Features: Highly filtered; better clarity; low VOCs Regulatory: FDA 21CFR §184.1400; Kosher; GRAS Properties: Amber liq.; bland to bean-like odor; visc. 12,000 max. cps; HLB 4; acid no. 25-29; 0.8% max. moisture; 62-64% acetone Handbook of Food Additives, Third Edition

insolubles Toxicology: Possible mild irritant to eyes Environmental: biodeg. Hazardous Ingredients: None Storage: 1 yr. shelf life in orig. unopened container @ 16-32 C; separation may occur @ < 16 C Centrol® 3F-UB Premium [Solae http://www.solae.com] Chem. Descrip.: Food grade lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Mixing/blending aid, visc. modifier, emulsifier for foods Features: Highly filtered; low VOCs; commonly used in where clarity is important Regulatory: FDA 21CFR §184.1400; Kosher; GRAS Properties: Amber clear, brilliant liq.; bland to bean-like odor; visc. 10,000 max. cps; HLB 4; acid no. 25-29; 0.8% max. moisture; 62-64% acetone insolubles Toxicology: Possible mild irritant to eyes Environmental: biodeg. Hazardous Ingredients: None Storage: 1 yr. shelf life in orig. unopened container @ 16-32 C; separation may occur @ < 16 C Centrolex® R [Solae http://www.solae.com] Chem. Descrip.: Special grade lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: O/w emulsifier, visc. modifier, wetting agent for foods; fat control agent in ground meat prods.; improves dough machinability in baked goods; when solubilized, instantizes dry powds. Regulatory: FDA 21CFR §184.1400, GRAS; kosher approved Properties: Lt. tan or yel. gran., very bland odor and flavor; oil-sol, water-disp.; bulk dens. 0.38 g/cc; HLB 7; acid no. 36 max.; 1% max. moisture Storage: 1 yr. shelf life when stored in dry, closed, original containers below 25 C Centrophase® HR2B [Solae http://www.solae.com] Chem. Descrip.: Special grade lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: O/w emulsifier, release agent, wetting agent for foods, esp. cheese sauces, nondairy creamers, shortening Features: Patented; heat-resist.; will not develop burned odor, color, or taste on heating 162

Part I: Trade Name Reference Regulatory: FDA 21CFR §184.1400; kosher approved Properties: Lt. amber fluid; oil-sol., water-disp.; sp.gr. 1.02; visc. 5000 cP; acid no. 22; pour pt. 10 F; amphoteric; 0.6% moisture Storage: Store in closed container @ 16-32 C; 1 yr. shelf life in original, unopened container Centrophase® HR4B [Solae http://www.solae.com] Chem. Descrip.: Special grade lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: O/w emulsifier, release agent, wetting agent for foods, esp. in deep fat fryer or continuous cooking systems Features: Heat-resist.; suitable for extended high heat cooking; will not develop burned odor, color, or taste Regulatory: FDA 21CFR §184.1400; kosher approved Properties: Amber heavy-bodied sl. hazy fluid; oil-sol., water-disp.; sp.gr. 1.02; visc. 3300 cP; acid no. 24; pour pt. 10 F; amphoteric; 0.6% moisture Storage: Store in closed containers @ 16-32 C; 1 yr. shelf life in original, unopened container Centura A Gelatin [Vyse Gelatin http://www.vyse.com/] Chem. Descrip.: Type A porkskin gelatin, 100 bloom See Gelatin CAS 9000-70-8; EINECS/ELINCS 232-554-6 Uses: Protein supplement in foods; clarifier for juice and wine fining Features: Low visc. Cerabeil White DAB [Baerlocher France; S. Black http://www.sblack.com] Chem. Descrip.: White beeswax EP See Beeswax, white CAS 8006-40-4; EINECS/ELINCS 232-383-7 Uses: Coating agent for gelled confections; anti-adhesive agent in baked goods Regulatory: FDA, EP compliance Properties: Wh. pellets; sol. in chloroform, xylene; sl. sol. in ethyl alcohol; insol. in water; drop pt. 61-65 C; acid no. 17-24; sapon. no. 87-104 Environmental: > 90% biodeg. Ceraphyl® ICA [ISP http://www.ispcorp.com/; S. Black http://www.sblack.com] Chem. Descrip.: Isocetyl alcohol CAS 36311-34-9; EINECS/ELINCS 252-964-9 Uses: Carrier, extender for flavors Features: Nongreasy Handbook of Food Additives, Third Edition

Properties: Colorless cl. liq., low odor; sol. @ 5% in peanut and min. oils, 95% ethanol, IPM, oleyl alcohol, castor oil, cyclomethicone; insol. in water; m.w. 242; sp.gr. 0.830-0.840; HLB 12-14; acid no. 5 max.; iodine no. 10 max.; sapon. no. 10 max.; hyd. no. 195-230 Toxicology: LD50 (oral, rat) > 5 g/kg; mild eye and skin irritant; noncomedogenic Cerelose® Anhydrous Dextrose [Corn Prods. http://www.cornproductsUS.com] Chem. Descrip.: Dextrose See Glucose CAS 50-99-7; EINECS/ELINCS 200-075-1 Uses: Free water control agent in food systems; food grade, recrystallized prod.; very high purity; yields low moisture C*Eridex [Cargill Sweetness Solutions http://www.cargillsweetness.com] Chem. Descrip.: Erythritol CAS 149-32-6; EINECS/ELINCS 205-737-3 Uses: Nutritive bulk sweetener, mouthfeel enhancer, texturizer, shelf life enhancer, processing aid, cooling agent in zero- or low-calorie beverages, chewing gum, fondant; table-top sweetener Features: Noncaloric; nonhygroscopic; masks unwanted flavors; synergistic with intense sweeteners Properties: Crystalline powd.; pleasant cool taste Certified® Confectioners Glaze [Mantrose Bradshaw Zinsser http://www.mbzgroup.com] Uses: Glazing agent for confectionery CFI-10 [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Mono and diglycerides, whey, soya flour, ethoxylated mono and diglycerides See Ethoxylated mono- and diglycerides; Mono- and diglycerides of fatty acids; Soybean (Glycine soja) flour Uses: Dough conditioner, starch complexing agent, softener, texturizer, shelf life extender for bakery prods. (bread, buns, rolls, sweet goods, doughnuts, tortillas) Features: Provides improved crumb texture and resiliency Properties: Sl. off-wh. to cream free-flowing powd., sl. dairy odor; pH 5.9±0.1 (10% aq. disp.); 41% alpha-monodiglycerides, 13.2% protein, 1% max. moisture Use Level: 4-6 oz/cwt of flour Storage: 6 mos. shelf life stored under cool, dry conditions 163

Part I: Trade Name Reference CFM® 190 [Glanbia Nutritional http://www.glanbianutritionals.com] Chem. Descrip.: nonfat whey protein isolate Chem. Analysis: 90% protein; 4.5% moisture; < 1.0% fat CAS 84082-51-9; EINECS/ELINCS 281-998-7 Uses: Nutritional supplement, emulsifier, and foaming agent in fortified beverages, nutrition bars, dietetic prods., sauces, dressings, egg white substitutes, meat prods. Features: Sol. over a wide pH range; highly purified, undenatured form Regulatory: Kosher and Halal approved Properties: Bland taste; pH 6.0 (10% sol'n.) Storage: 2 yr. shelflife; store in a cool, dry, clean environment @ R.T. away from strong odors and other contaminants Cheddar Cheese Enhancer - 1, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor in snack foods, spreads, dips, soups, sauces, gravies, dressings Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Oily liq.; cheddar cheese taste; sol. in oil, PG, triacetin; insol. in water Use Level: 0.01% Chemal OA-9 [Chemax http://www.chemaxperformancesolutions.com ] Chem. Descrip.: Oleth-9 CAS 9004-98-2 Uses: Emulsifier for waxes used in coating citrus fruit Properties: Liq.; HLB 11.9; cloud pt. 52 C (1% aq.); nonionic; 100% conc. Chemstat® G-118/52 [Chemax http://www.chemaxperformancesolutions.com ] Chem. Descrip.: Glyceryl monostearate See Glyceryl stearate CAS 123-94-4 Uses: Dough strengthener, emulsifier, flavoring agent, adjuvant, formulation aid, lubricant, release agent, solvent, vehicle, stabilizer, thickener, surfactant, surf.finishing agent, texturizer in foods Regulatory: FDA 21CFR §174.5, 184.1324, 184.1505, GRAS; SARA §311/312 Immediate Health Hazard; Canada DSL; Europe EINECS; Japan MITI; Australia AICS; Korea ECL; Philippines PICCS Handbook of Food Additives, Third Edition

Properties: Wh. flakes; mild odor; insol. in water; sp.gr. 0.90; flash pt. (COC) > 93 C; volatiles < 1%; 52% min. act. Toxicology: Causes eye, skin, mucous membrane irritation; TSCA listed Precaution: Wear safety glasses with side shields and face shield; incompat. with oxidizers Hazardous Decomp. Prods.: Oxides of carbon, smoke, fumes HMIS: Health 2, Flammability 1, Reactivity 0 Storage: Keep container closed; avoid high temps. Chemstat® G-118/95 [Chemax http://www.chemaxperformancesolutions.com ] Chem. Descrip.: Glyceryl monostearate See Glyceryl stearate CAS 123-94-4 Uses: Food additive Regulatory: FDA 21CFR §174.5, 184.1324 Properties: Beads; 90% min. act. Chemstat® HTSA #18 [Chemax http://www.chemaxperformancesolutions.com ] Chem. Descrip.: Oleamide CAS 301-02-0; EINECS/ELINCS 206-103-9 Uses: Release agent migrating from food pkg. Regulatory: FDA 21CFR §181.28 Properties: Beads Chemstat® HTSA #18S [Chemax http://www.chemaxperformancesolutions.com ] Chem. Descrip.: Stearamide CAS 124-26-5; EINECS/ELINCS 204-693-2 Uses: Release agent migrating from food pkg. Regulatory: FDA 21CFR §181.28 Properties: Beads C*HiForm [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Starch from waxy miaze or tapioca CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Gellant for sauces, microwavable foods, quiche fillings Features: Cold water swelling; smooth texture, high visc., and clean flavor on rehydration; super dispersibility; optimal processing flexibility Regulatory: Kosher, Halal certified C*HiForm 12715 [Cargill-Cerestar BVBA 164

Part I: Trade Name Reference http://www.cargill.com/] Chem. Descrip.: Waxy maize starch See Corn starch, waxy CAS 977050-52-4 Uses: Viscosifier, stabilizer, dispersant for instant pie fillings, quiche fillings, cakes mixes, cheese sauces, cheese preps., fruit preps., instant puddings and desserts, hot instant sauce binders, dressings, microwave foods Regulatory: Kosher, Halal certified C*HiForm 12716 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Waxy maize starch See Corn starch, waxy CAS 977050-52-4 Uses: Viscosifier, stabilizer, dispersant for instant creams fillings, instant pie fillings, quiche fillings, cakes mixes, marmelade, instant puddings and desserts, hot instant sauces and gravies, hot instant soups, hot instant and energy drinks, dressings Regulatory: Kosher, Halal certified C*HiForm 12742 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Waxy maize starch See Corn starch, waxy CAS 977050-52-4 Uses: Viscosifier, stabilizer, dispersant for bakery mixes, fresh cheese, cheese sauces, dry food mixes, instant puddings and desserts, vending soups, vinaigrettes, microwave food Regulatory: Kosher, Halal certified C*HiForm 12747 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Waxy maize starch See Corn starch, waxy CAS 977050-52-4 Uses: Viscosifier, stabilizer, dispersant for instant pie fillings, quiche fillings, indirect extruded snacks, hot instant sauce binders, dressings Regulatory: Kosher, Halal certified C*HiForm 12748 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Waxy maize starch See Corn starch, waxy CAS 977050-52-4 Uses: Viscosifier, stabilizer, dispersant for instant creams fillings, instant pie fillings, quiche fillings, fresh cheese, cheese sauces, cheese preps., marmalades, jams, Handbook of Food Additives, Third Edition

dry food mixes, hot instant sauces/gravies/soups/drinks, dressings Regulatory: Kosher, Halal certified C*HiForm 12791 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Waxy maize starch See Corn starch, waxy CAS 977050-52-4 Uses: Viscosifier, stabilizer, dispersant for cake mixes, sheeted baked snacks, marmalades, jams, hot instant and energy drinks, microwave foods, baby drinks, baby meals Regulatory: Kosher, Halal certified C*HiForm 72345 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: tapioca See Tapioca starch Uses: Viscosifier, stabilizer, dispersant for instant creams fillings, bakery mixes, fresh cheese, marmalades, jams, dry food mixes, instant pudding and desserts, hot instant energy drinks, sauce binders, vending soups, vinaigrettes, microwave foods Regulatory: Kosher, Halal certified Chocotop™ 100 [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Range of fractionated soya lecithins See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier, visc. reducer for confections, esp. for chocolate mfg. Features: Controls yield value Properties: Liq.; amphoteric; 100% conc. Chocotop™ 320 [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Soybean lecithin, fractionated See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier, visc. reducer for chocolate prods. Properties: Fluid Cinnamon Oil 950 [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: Eugenol (1-10%) and Cinnamic aldehyde (> 50%) See Cinnamal CAS 97-53-0; 104-55-2; EINECS/ELINCS 202589-1; 203-213-9 Uses: Flavor for food and beverages Regulatory: SARA §311/312 listed; Canada DSL; Australia AICS; Japan IEC; Philippines PICCS; China SEPA/CICS 165

Part I: Trade Name Reference Properties: Yel. liq.; cinnamon odor and taste; sp.gr. 1.05; vapor dens. ≈ 4.6; b.p. 239 C; flash pt. (TCC) 100 C Toxicology: May cause irritation; TSCA listed Precaution: Wear safety glasses or goggles, rubber gloves, apron Hazardous Decomp. Prods.: CO, CO2, acrid fumes HMIS: Health 2, Flammability 1, Reactivity 1 Storage: Do not store near excessive heat, open flames, strong acids, strong bases; keep container tightly closed C*IsoMaltidex [Cargill Sweetness Solutions http://www.cargillsweetness.com] Chem. Descrip.: Isomalt CAS 64519-82-0 Uses: Protects against moisture pickup in hard candy Properties: Powd. C*IsoMaltidex LQ [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Isomalt and maltitol syrup Uses: Sweetener for hard candy Features: Improved workability; increased visc. Properties: Liq. Citation™ 55 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Wh. mineral oil NF CAS 8020-83-5; EINECS/ELINCS 232-455-8 Uses: Release agent, binder, lubricant for foods Regulatory: FDA 21CFR §172.878, 178.3620, 573.680; USDA H-1 and/or 3H certified Properties: Odorless; tasteless; sp.gr. 0.8270.850; visc. 150-605 SUS (100 F) Toxicology: Nontoxic Citation™ 55S [Avatar http://www.avatarcorp.com] Chem. Descrip.: Wh. mineral oil NF CAS 8020-83-5; EINECS/ELINCS 232-455-8 Uses: Release agent, binder, lubricant for foods Regulatory: FDA 21CFR §172.878, 178.3620, 573.680 Properties: Odorless; tasteless; sp.gr. 0.8270.838; visc. 150-605 SUS (100 F) Toxicology: Nontoxic Citation™ 70 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Wh. mineral oil NF CAS 8020-83-5; EINECS/ELINCS 232-455-8 Handbook of Food Additives, Third Edition

Uses: Divider oil and pan oil for bakery doughs; food grade protective coatings Regulatory: NF, FCC, FDA 21CFR §172.878, 178.3620, 573.680; kosher, USDA H-1 and/or 3H certified; SARA §302, 311/312, 313 nonreportable ; CERCLA nonreportable Properties: Colorless oily liq.; odorless; tasteless; negligibly sol. in water; sol. in hydrocarbons; sp.gr. 0.835-0.854; visc. 165755 SUS (100 F); vapor pressure < 1.0 mm Hg; pour pt. 20 F; flash pt. 280 F Toxicology: ACGIH TLV -TWA 5 mg/m3 (oil mist), OSHA PEL 5 mg/m3 (oil mist); nontoxic Precaution: Avoid excessive heat and open flames, chlorine, fluorine, and other strong oxidizers Hazardous Decomp. Prods.: None NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers and in cool, well-ventilated area away from strong oxidizers and combustible material Citation™ 90 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Wh. mineral oil NF CAS 8020-83-5; EINECS/ELINCS 232-455-8 Uses: Divider oil and pan oil for bakery doughs; food grade protective coatings Regulatory: FDA 21CFR §172.878, 178.3620, 573.680; USDA H-1 and/or 3H certified Properties: Colorless oily liq.; odorless; tasteless; negligibly sol. in water; sol. in hydrocarbons; sp.gr. 0.839-0.859; visc. 185905 SUS (100 F); vapor pressure < 1.0 mm Hg; pour pt. 20 F; flash pt. 280 F Toxicology: ACGIH TLV -TWA 5 mg/m3 (oil mist), OSHA PEL 5 mg/m3 (oil mist); nontoxic Precaution: Avoid excessive heat and open flames, chlorine, fluorine, and other strong oxidizers Hazardous Decomp. Prods.: None NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers and in cool, well-ventilated area away from strong oxidizers and combustible material Citation™ 100 [Avatar http://www.avatarcorp.com] Chem. Descrip.: White mineral oil NF CAS 8020-83-5; EINECS/ELINCS 232-455-8 Uses: Release agent, binder, lubricant for foods 166

Part I: Trade Name Reference Regulatory: USP/NF, FCC, kosher, FDA 21CFR §172.878, 178.3620, 573.680; SARA §302, 311/312, 313 nonreportable ; CERCLA nonreportable Properties: Colorless oily liq.; odorless; tasteless; sp.gr. 0.839-0.859; visc. 195 SUS (100 F); vapor pressure < 1.0 mm Hg; pour pt. 20 F max.; flash pt. ≥ 280 F Toxicology: Nontoxic Hazardous Decomp. Prods.: None Storage: Store in sealed containers and in cool, well-ventilated area away from strong oxidizers and combustible material Citation™ 130 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Wh. mineral oil NF CAS 8020-83-5; EINECS/ELINCS 232-455-8 Uses: Release agent, binder, lubricant for foods Regulatory: FDA 21CFR §172.878, 178.3620, 573.680 Properties: Odorless; tasteless; sp.gr. 0.8480.867; visc. 125-135 SUS (100 F) Toxicology: Nontoxic Citation™ 150 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Wh. mineral oil NF CAS 8020-83-5; EINECS/ELINCS 232-455-8 Uses: Release agent, binder, lubricant for foods Regulatory: FDA 21CFR §172.878, 178.3620, 573.680 Properties: Odorless; tasteless; sp.gr. 0.8500.870; visc. 145-155 SUS (100 F) Toxicology: Nontoxic Citation™ 180 [Avatar http://www.avatarcorp.com] Chem. Descrip.: White mineral oil USP CAS 8020-83-5; EINECS/ELINCS 232-455-8 Uses: Dough divider, confectionery release agent Regulatory: USP, FCC, kosher, FDA 21CFR §172.878, 178.3620, 573.680; SARA §302, 311/312, 313 nonreportable ; CERCLA nonreportable Properties: Colorless; odorless; tasteless; negligibly sol. in water; sol. in hydrocarbons; sp.gr. 0.859-0.875; visc. 180-190 SUS (100 F); vapor pressure < 1.0 mm Hg; pour pt. 20 F; flash pt. (COC) 350 F Toxicology: ACGIH TLV -TWA 5 mg/m3 (oil mist), OSHA PEL 5 mg/m3 (oil mist); Handbook of Food Additives, Third Edition

nontoxic; TSCA listed Precaution: Avoid excessive heat and open flames, chlorine, fluorine, and other strong oxidizers Hazardous Decomp. Prods.: None NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers and in cool, well-ventilated area away from strong oxidizers and combustible material Citation™ 210 [Avatar http://www.avatarcorp.com] Chem. Descrip.: White mineral oil USP CAS 8020-83-5; EINECS/ELINCS 232-455-8 Uses: Release agent, binder, lubricant for foods Regulatory: USP, FCC, kosher, FDA 21CFR §172.878, 178.3620, 573.680; USDA H-1 and/or 3H certified Properties: Odorless; tasteless; negligibly sol. in water; sol. in hydrocarbons; sp.gr. 0.8470.868; visc. 200-215 SUS (100 F); vapor pressure < 1.0 mm Hg; pour pt. 20 F; flash pt. (COC) 350 F Toxicology: ACGIH TLV -TWA 5 mg/m3 (oil mist), OSHA PEL 5 mg/m3 (oil mist); nontoxic Precaution: Avoid excessive heat and open flames, chlorine, fluorine, and other strong oxidizers Hazardous Decomp. Prods.: None NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers and in cool, well-ventilated area away from strong oxidizers and combustible material Citation™ 280 [Avatar http://www.avatarcorp.com] Chem. Descrip.: White mineral oil USP CAS 8020-83-5; EINECS/ELINCS 232-455-8 Uses: Release agent, binder, lubricant for foods Regulatory: FDA 21CFR §172.878, 178.3620, 573.680 Properties: Odorless; tasteless; sp.gr. 0.8480.870; visc. 270-290 SUS (100 F) Toxicology: Nontoxic Citation™ 350 [Avatar http://www.avatarcorp.com] Chem. Descrip.: White mineral oil USP CAS 8020-83-5; EINECS/ELINCS 232-455-8 Uses: Release agent, binder, lubricant for foods Regulatory: USP, FCC, kosher, FDA 21CFR 167

Part I: Trade Name Reference §172.878, 178.3620, 573.680; USDA H-1 and/or 3H certified Properties: Odorless; tasteless; negligibly sol. in water; sol. in hydrocarbons; sp.gr. 0.8500.873; visc. 345-365 SUS (100 F); vapor pressure < 1.0 mm Hg; pour pt. 20 F; flash pt. (COC) 350 F Toxicology: ACGIH TLV -TWA 5 mg/m3 (oil mist), OSHA PEL 5 mg/m3 (oil mist); nontoxic Precaution: Avoid excessive heat and open flames, chlorine, fluorine, and other strong oxidizers Hazardous Decomp. Prods.: None NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers and in cool, well-ventilated area away from strong oxidizers and combustible material Citation™ 550 [Avatar http://www.avatarcorp.com] Chem. Descrip.: White mineral oil USP CAS 8020-83-5; EINECS/ELINCS 232-455-8 Uses: Release agent, binder, lubricant for foods Regulatory: USP, FCC, kosher, FDA 21CFR §172.878, 178.3620, 573.680 Properties: Odorless; tasteless; negligibly sol. in water; sol. in hydrocarbons; sp.gr. 0.8600.880; visc. 475-595 SUS (100 F); vapor pressure < 1.0 mm Hg; pour pt. 20 F; flash pt. (COC) 350 F Toxicology: ACGIH TLV -TWA 5 mg/m3 (oil mist), OSHA PEL 5 mg/m3 (oil mist); nontoxic Precaution: Avoid excessive heat and open flames, chlorine, fluorine, and other strong oxidizers Hazardous Decomp. Prods.: None NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers and in cool, well-ventilated area away from strong oxidizers and combustible material Cithrol GDO N/E [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Glyceryl dioleate CAS 25637-84-7; EINECS/ELINCS 247-144-2 Uses: Emulsifier, coemulsifier, stabilizer, wetting agent, lubricant in foods Properties: Liq.; HLB 2.0; nonionic; 100% conc.

Uses: Emulsifier, coemulsifier, stabilizer, wetting agent, lubricant in foods Properties: Liq.; HLB 2.9; anionic; 100% conc. Cithrol GDS N/E [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Glyceryl distearate CAS 1323-83-7; EINECS/ELINCS 215-359-0 Uses: Emulsifier, coemulsifier, stabilizer, wetting agent, lubricant in foods Properties: Solid; HLB 3.4; nonionic; 100% conc. Cithrol GDS S/E [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Glyceryl distearate SE Uses: Emulsifier, coemulsifier, stabilizer, wetting agent, lubricant in foods Properties: Solid; HLB 4.2; anionic; 100% conc. Cithrol GML S/E [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Glyceryl laurate SE CAS 27215-38-9 Uses: Emulsifier, coemulsifier, stabilizer, wetting agent, lubricant in foods Properties: Liq.; HLB 5.6; anionic; 100% conc. Cithrol GMO N/E [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Glyceryl oleate CAS 111-03-5; EINECS/ELINCS 203-827-7 Uses: Emulsifier, coemulsifier, stabilizer, wetting agent, lubricant Properties: Amber liq./semisolid; HLB 3.3; nonionic; 100% conc. Cithrol GMS 0400 [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Glyceryl monostearate NF See Glyceryl stearate CAS 123-94-4; EINECS/ELINCS 204-664-4 Uses: Stabilizer, emulsifier, lubricant in foods Regulatory: FDA 21CFR §184.1324, GRAS; FDA Inactive Ingredients Guide listed Properties: Off-wh. pastille; disp. in min. oil; insol. in water, IPA, propylene glycol; m.p. 55 C; nonionic

Cithrol GDO S/E [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Glyceryl dioleate SE

Cithrol GMS A/S [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: glyceryl stearate and PEG-100 stearate See Glyceryl stearate SE Uses: Emulsifier, coemulsifier, stabilizer, wetting agent, lubricant in foods Properties: Wh. waxy solid; HLB 10.9; m.p. 52 C; sapon. no. 96; nonionic; 100% conc.

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Part I: Trade Name Reference Cithrol GMS N/E [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Glyceryl stearate CAS 31566-31-1 Uses: Emulsifier, coemulsifier, stabilizer, wetting agent, lubricant in foods Properties: Off-wh. solid; HLB 3.4; nonionic; 100% conc. Cithrol GMS S/E [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Glyceryl stearate SE CAS 31566-31-1 Uses: Emulsifier, coemulsifier, stabilizer, wetting agent, lubricant in foods Properties: Solid; HLB 4.4; anionic; 100% conc. Cithrol PGML S/E [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Propylene glycol laurate SE Uses: Emulsifier, coemulsifier, stabilizer, wetting agent, lubricant in foods Properties: Liq.; HLB 3.6; anionic; 100% conc. Cithrol PGMO S/E [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Propylene glycol oleate SE Uses: Emulsifier, coemulsifier, stabilizer, wetting agent, lubricant in foods Properties: Liq.; HLB 3.9; anionic; 100% conc. Citral FG [BASF AG http://www.basf.de] Chem. Descrip.: 2,6-Octadienal, 3,7-dimethylSee Citral CAS 5392-40-5; EINECS/ELINCS 226-394-6 Uses: Flavor, fragrance Properties: Cl., colorless to pale yellowish liq.; citrus, lemon, agrumic, peely odor; fresh, fruity, citrus-like, candy-like taste; substantivity 24 hrs. Citral Extra [BASF AG http://www.basf.de] Chem. Descrip.: 2,6-Octadienal, 3,7-dimethylSee Citral CAS 5392-40-5; EINECS/ELINCS 226-394-6 Uses: Fresh, lemon-like, green, sl. lime-like fragrance and flavoring Regulatory: FDA 21 CFR 182.60; Canada DSL; Japan ENCS (no. 2-515) Properties: Cl., colorless to pale yellowish liq.; fresh, citrusy-green, lemon peel odor; freshfruity, lemon-like taste; sparingly sol. in water; sol. in in most org. solvs.; m.w. 152.23; sp.gr. 0.878-0.890; b.p. 225 C; flash pt. (CC) 98 C; ref. index 1.4860-1.4900; substantivity 24 hrs. Toxicology: TSCA listed Handbook of Food Additives, Third Edition

Storage: Store in original containers @ R.T.; test for quality after 24 mos. Citraxine [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Phosphate-free curing compd. on citrate basis Uses: Curing agent for traditional-style cooked hams Features: Improved natural flavor Citreatt Lemon 3123 [R.C. Treatt & Co. Ltd http://www.rctreatt.com; Treatt USA http://www.rctreatt.com] Chem. Descrip.: Deterpenated lemon oil See Lemon (Citrus medica limonum) oil CAS 8008-56-8; EINECS/ELINCS 284-515-8 Uses: Flavoring agent for foods Properties: Oil; sol. in 90% ethanol; dens. 0.9010.909; flash pt. > 80 C; ref. index 1.482-1.486 Citreatt Lemon 6122 [R.C. Treatt & Co. Ltd http://www.rctreatt.com; Treatt USA http://www.rctreatt.com] Chem. Descrip.: Partially deterpenated lemon oil See Lemon (Citrus medica limonum) oil CAS 8008-56-8; EINECS/ELINCS 284-515-8 Uses: Flavoring agent for foods Properties: Oil; sol. 1 in 5-10 in 90% ethanol; dens. 0.855-0.865; flash pt. > 51 C; ref. index 1.475-1.478 Citreatt Lime 3135 [R.C. Treatt & Co. Ltd http://www.rctreatt.com; Treatt USA http://www.rctreatt.com] Chem. Descrip.: Deterpenated lime oil See Lime (Citrus aurantifolia) oil CAS 8008-26-2; EINECS/ELINCS 290-010-3 Uses: Flavoring agent for foods Properties: Oil; sol. in 90% ethanol; dens. 0.9110.921; flash pt. > 68 C; ref. index 1.478-1.481 Citreatt Lime 6134 [R.C. Treatt & Co. Ltd http://www.rctreatt.com; Treatt USA http://www.rctreatt.com] Chem. Descrip.: Partially deterpenated lime oil See Lime (Citrus aurantifolia) oil CAS 8008-26-2; EINECS/ELINCS 290-010-3 Uses: Flavoring agent for foods Properties: Oil; sol. in 90% ethanol; dens. 0.8830.890; flash pt. > 54 C; ref. index 1.475-1.478 Citreatt Orange 3111 [R.C. Treatt & Co. Ltd http://www.rctreatt.com; Treatt USA http://www.rctreatt.com] Chem. Descrip.: Deterpenated orange oil See Orange (Citrus aurantium dulcis) oil 169

Part I: Trade Name Reference CAS 8008-57-9 Uses: Flavoring agent for foods Properties: Oil; sol. 1 to 2-10 in 90% ethanol; dens. 0.873-0.883; flash pt. > 71 C; ref. index 1.460-1.466 Citreatt Orange 6110 [R.C. Treatt & Co. Ltd http://www.rctreatt.com; Treatt USA http://www.rctreatt.com] Chem. Descrip.: Partially deterpenated orange oil See Orange (Citrus aurantium dulcis) oil CAS 8008-57-9 Uses: Flavoring agent for foods Properties: Oil; sol. 1 to 8-10 in 90% ethanol; dens. 0.841-0.848; flash pt. > 49 C; ref. index 1.470-1.473 Citric Acid FCC Fine Granular [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Citric acid anhydrous CAS 77-92-9; EINECS/ELINCS 201-069-1 Uses: Taste enhancer, solubilizer, texturizer in food and beverages Properties: Colorless to wh. cryst. powd.; odorless; acetic taste; sl. deliquescent in moist air; sol. in water (1g/0.5 ml) Citric Acid FCC Granular [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Citric acid anhydrous CAS 77-92-9; EINECS/ELINCS 201-069-1 Uses: Taste enhancer, solubilizer, texturizer in food and beverages Properties: Colorless to wh. cryst. powd.; odorless; acetic taste; sl. deliquescent in moist air; sol. in water (1g/0.5 ml) Citric Acid FCC Powder [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Citric acid anhydrous CAS 77-92-9; EINECS/ELINCS 201-069-1 Uses: Taste enhancer, solubilizer, texturizer in food and beverages Properties: Colorless to wh. cryst. powd.; odorless; acetic taste; sl. deliquescent in moist air; sol. in water (1g/0.5 ml) Citric Acid, USP FCC Anhydrous Granular [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Citric acid USP, FCC, EP CAS 77-92-9; EINECS/ELINCS 201-069-1 Uses: Acidulant, flavor enhancer, sequestrant, dispersant in processed foods and beverages Regulatory: GRAS, USP, FCC Handbook of Food Additives, Third Edition

Storage: Store in dry place; avoid excessive exposure to heat and humidity Citric Acid Anhyd.FG [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Citric acid CAS 77-92-9; EINECS/ELINCS 201-069-1 Uses: Acidulant, flavor enhancer, sequestrant, dispersant in processed foods and beverages; used as sequestrant of metal ions to give protection from the development of off-flavors and off-odors in certain foodstuffs Features: Imparts a clean, refreshing tartness Properties: Translucent crystals or wh. cryst. powd.; strong acidic taste; odorless; very sol. in water; freely sol. in alcohol Storage: Store in tight containers; avoid exposure to heat and humidity Citric Acid Anhyd.GR [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Citric acid CAS 77-92-9; EINECS/ELINCS 201-069-1 Uses: Acidulant, flavor enhancer, sequestrant, dispersant in processed foods and beverages Features: Imparts a clean, refreshing tartness Properties: Translucent crystals or wh. cryst. powd.; strong acidic taste; odorless; very sol. in water; freely sol. in alcohol Storage: Store in tight containers; avoid exposure to heat and humidity Citri-Fi® 100 [Fiberstar http://www.fiberstar.net] Chem. Descrip.: Citrus fiber Chem. Analysis: 6.78% moisture; 1.02% fat; 33.3% sol. fiber; 37.6% insol. fiber Uses: Fat replacement, moisture control agent, oil and water binder, and thickener for breads, buns, and rolls, pastry, pies, cakes, and cookies, pizza crust, tortillas, and chips, Italian sausages, nutritional bars Features: All natural Regulatory: FDA GRAS and non-GMO Properties: Lt. yel to beige, free-flowing powd.; > 95% thru < 30 mesh Toxicology: Essentially nonallergenic Storage: 3 yr. shelf life from date of manufacture; store in a clean, cool, dry place Citri-Fi® 100 FG [Fiberstar http://www.fiberstar.net] Chem. Descrip.: Citrus fiber Chem. Analysis: 6.78% moisture; 1.02% fat; 33.3% sol. fiber; 37.6% insol. fiber 170

Part I: Trade Name Reference Uses: Moisturizer in cinnamon rolls, Danish pastry, and bagels; moisture retention aid in fruit fillings; stabilizer in cheese cake; strengthening agent in cereals and crackers; syneresis control in smoothies; fat reduction agent in sauces, gravy, mayonnaise Features: All natural Regulatory: FDA GRAS and non-GMO Properties: Lt. yel to beige, free-flowing fine grans..; > 95% thru < 100 mesh Toxicology: Presents essentially nonallergenic Storage: 3 yr. shelf life from date of manufacture; store in a clean, cool, dry place Citri-Fi® 100 M40 [Fiberstar http://www.fiberstar.net] Chem. Descrip.: Citrus fiber Chem. Analysis: 6.78% moisture; 1.02% fat; 33.3% sol. fiber; 37.6% insol. fiber Uses: Syneresis control agent beef patties, emulsifier and flavor retention aid in marinades Features: All natural Regulatory: FDA GRAS and non-GMO Properties: Lt. yel to beige, free-flowing powd.; > 90% thru < 200 mesh Toxicology: Presents essentially nonallergenic Storage: 3 yr. shelf life from date of manufacture; store in a clean, cool, dry place Citri-Fi® 200 [Fiberstar http://www.fiberstar.net] Chem. Descrip.: Citrus fiber Chem. Analysis: 7.06% moisture; 1.14% fat; 37.6% sol. fiber; 38% insol. fiber Uses: Fat replacement, moisture control agent, oil and water binder, and thickener for pastries, cakes, pies, burrito fillings, sauce/salad fillings, fried chicken and corn dogs, Italian meatballs and sausages Features: All natural Regulatory: FDA GRAS and non-GMO Properties: Lt. yel to beige, free-flowing powd.; > 95% thru < 30 mesh Toxicology: Presents essentially nonallergenic Storage: 3 yr. shelf life from date of manufacture; store in a clean, cool, dry place Citri-Fi® 300 FG [Fiberstar http://www.fiberstar.net] Chem. Descrip.: Citrus fiber Chem. Analysis: 8.29% moisture; 1.38% fat; 75.8% sol. fiber; 40.6% insol. fiber Uses: Moisturizer in biscuits, cake donuts; emulsifier and flavor retention aid in Handbook of Food Additives, Third Edition

marinades Features: All natural Regulatory: FDA GRAS and non-GMO Properties: Lt. yel to beige, free-flowing fine grans..; > 95% thru < 30 mesh Toxicology: Presents essentially nonallergenic Storage: 3 yr. shelf life from date of manufacture; store in a clean, cool, dry place Citrocoat® [Jungbunzlauer Int'l. AG http://www.jungbunzlauer.com/] Chem. Descrip.: encapsulated citric acid CAS 77-92-9; EINECS/ELINCS 201-069-1 Uses: Foam inhibitor in gelling agents and preserving sugar; acidulant in instant drinks; extended/sustained acidulant in sour fruit gums and chewing gums; acidulant in milk products; flour improver Features: Protects against moisture, microorganisms, oxygen, temp., chemical reactions Regulatory: EP compliance Properties: Gran. Citrofol® AI [Jungbunzlauer http://www.jungbunzlauer.com/w; Jungbunzlauer Int'l. AG http://www.jungbunzlauer.com/] Chem. Descrip.: Triethyl citrate FCC, USP/NF, EP CAS 77-93-0; EINECS/ELINCS 201-070-7 Uses: Food additive; flavoring agent, solvent, vehicle in foods; carrier for flavors; whipping aid in dried egg white Features: Stable to light; sweet, plum-like flavor Regulatory: FDA 21CFR §184.1911 GRAS; USP approved; E 1505; DOT nonregulated; CERCLA nonhazardous; SARA nonhazardous Properties: Colorless/translucent sl. oily liq., free of suspended matter; sl. odor; sol. 6.5 g/100 ml in water; m.w. 276.3; sp.gr. 1.137; visc. 35.2 mPa·s; vapor pressure 1.33 hPa (107 C); b.p. 294 C; sapon. no. 609.20; pour pt. -45.5 C; flash pt. 150 C; ref. index 1.440; 99% min. assay Toxicology: LD50 (oral, rat) > 3200 mg/kg, (skin, rabbit) > 5000 mg/kg; LC50 (inh., rat, 6 h) 1300 mg/kg; may cause eye and skin irritation; TSCA listed Environmental: readily biodeg. Precaution: Incompat. with strong bases and oxidizing agents Hazardous Decomp. Prods.: Thermal decomp. may lead to release of irritating gases and vapors 171

Part I: Trade Name Reference HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Unlimited storage when stored @ R.T. in tightly closed original container in cool, dry place Citrofol® BII [Jungbunzlauer http://www.jungbunzlauer.com/w; Jungbunzlauer Int'l. AG http://www.jungbunzlauer.com/] Chem. Descrip.: Acetyltributyl citrate USP/NF See Acetyl tributyl citrate CAS 77-90-7; EINECS/ELINCS 201-067-0 Uses: Flavor, plasticizer for foods Features: High b.p. Regulatory: DOT nonregulated; CERCLA nonhazardous; SARA nonhazardous Properties: Colorless/translucent sl. oily liq., free of suspended matter; sl. odor; insol. in water; m.w. 402.5; sp.gr. 1.045; visc. 33 mPa·s; vapor pressure 1.33 hPa (173 C); b.p. 327 C; sapon. no. 550-558; pour pt. -59 C; flash pt. 204 C; ref. index 1.445; 99% min. assay Toxicology: LD50 (oral, rat) 26,300 mg/kg; may cause eye and skin irritation with susceptible persons; TSCA listed Environmental: readily biodeg. Precaution: Incompat. with strong bases and oxidizing agents Hazardous Decomp. Prods.: Thermal decomp. can lead to release of irritating gases and vapors HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Unlimited storage when stored @ R.T. in tightly closed original container in cool, dry place Citronellal 80 [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: 3,7-Dimethyl-6-octen-1-al See Citronellal CAS 106-23-0; EINECS/ELINCS 203-376-6 UN 1993 Uses: Synthetic flavoring agent in foods; raw material for mfg. of flavor grade citronellal; chem. intermediate for synthesis of other flavor chems. Regulatory: FDA 21CFR §172.515; DOT regulated Properties: Cl. liq.; m.w. 154.25; sp.gr. 0.8500.863; dens. 7.14 lb/gal; b.p. 202.2 C; flash pt. (TCC) 78.9 C; ref. index 1.446-1.456 Toxicology: LD50 (oral, rat) > 5000 mg/kg, (skin, rabbit) > 2500 mg/kg; no skin sensitization or irritation; TSCA listed Handbook of Food Additives, Third Edition

Precaution: Combustible Citronellol 96 FCC [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: Citronellol See β-Citronellol CAS 106-22-9; EINECS/ELINCS 203-375-0 Uses: Synthetic flavoring agent, fragrance in foods Regulatory: FDA 21CFR §172.515; DOT: Chemicals n.o.i. Properties: APHA 20 max. liq.; clean rose floral note; sol. 1 in 2 in 70% alcohol v/v; sp.gr. 0.850-0.860; b.p. 434 F; flash pt. (TCC) 214 F; ref. index 1.454-1.462 (20 C); 96% min. act. Toxicology: LD50 (oral, rat) 3450 mg/kg, (skin, rabbit) 2650 mg/kg; undiluted liq. may cause skin/eye irritation Citronellol AJ FCC [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: Citronellol See β-Citronellol CAS 106-22-9; EINECS/ELINCS 203-375-0 Uses: Synthetic flavoring agent, fragrance in foods Regulatory: FDA 21CFR §172.515; DOT: Chemicals n.o.i. Properties: APHA 20 max. liq.; clean rose floral note; sol. 1 in 2 in 70% alcohol v/v; sp.gr. 0.850-0.860; b.p. 426 F; flash pt. (TCC) 214 F; ref. index 1.454-1.462 (20 C); 94-96% act. Toxicology: LD50 (oral, rat) 3450 mg/kg, (skin, rabbit) 2650 mg/kg; undiluted liq. may cause skin/eye irritation Citrostabil® S [Jungbunzlauer Int'l. AG http://www.jungbunzlauer.com/] Chem. Descrip.: Buffered, highly conc. citric acid aq. sol'n. CAS 77-92-9; EINECS/ELINCS 201-069-1 Uses: Acidulant, pH control agent for mfg. of candy, hard caramels and jelly articles (preventing sugar inversion), and for fish prods. Features: Provides clear, fresh, fruity taste; high buffering capacity; suppresses hydrolytic decomp. of colloids; minimal water content Regulatory: EU compliance as food addit. Properties: Colorless to lt. yel. cl. liq., nearly odorless; completely misc. with water; dens. ≈ 1.30 g/ml; visc. 50-80 mPa·s; b.p. 105 C; pH 2.0-2.2 (10%); ≈ 75% act.; 25-27% water Toxicology: LD50 (oral, rat) 11,700 mg/kg; may cause eye or skin irritation Environmental: readily biodeg. Storage: Store @ R.T. in original container; 172

Part I: Trade Name Reference avoid freezing Citrus Booster, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor in citrus, fruit beverages Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Cl. liq.; citrus taste; sol. in water, oil, alcohol Use Level: 1 ppm as consumed Claigeon® [Zeon http://www.zeon.co.jp] Chem. Descrip.: Methyl dihydrojasmonate CAS 24851-98-7; EINECS/ELINCS 253-379-1 Uses: Citrus flavor for flavoring compounds Features: Tenacious floral, jasmin-like odor Regulatory: GRAS Properties: Colorless to pale yel. liq.; tenacious floral, jasmin-like odor; m.w. 226.3; dens. 0.999-1.007; flash pt. 160 C; ref. index 1.4561.462; acid value ≤ 1 Toxicology: TSCA listed Clarase® Conc. [Genencor Int'l. http://www.genencor.com] Chem. Descrip.: Fungal α-amylase from controlled fermentation of Aspergillus oryzae var.; FCC See Amylase CAS 9000-92-4; EINECS/ELINCS 232-567-7 Uses: Food-grade enzyme for dextrinizing (liquefying) and saccharifying (glucose and maltose liberating) starch; used for baking, brewing, cereal, chocolate syrup, jelly, juice, syrups, and starch modification Properties: Wh. to lt. tan amorphous dry powd., free of offensive odor; readily water-sol. Storage: Activity loss < 10% in 1 yr. stored in sealed containers under cool, dry conditions; 5 C storage extends life Clarit® 100 [Süd-Chemie AG http://www.sudchemie.com] Chem. Descrip.: Calcium bentonite Chem. Analysis: 0.04% Na; 0.62% Ca; 0.14% Mg; 0.12% Fe; 6.0 ppm lead; 1.2 ppm arsenic Uses: Additive/aux., clarifier improving life span, digestibility and appearance of foods, beverages; binder, stabilizer for protein and other impurities in wines, beers, fruit juices, vinegar Features: Good swelling props.; can easily be suspended and stirred right into the beverage Properties: Beige gran.; earthy, clean odor; particle size 0.23-5 mm Clarit® 125 [Süd-Chemie AG http://www.sudHandbook of Food Additives, Third Edition

chemie.com] Chem. Descrip.: Calcium bentonite/sodium bentonite Chem. Analysis: 15% max. mositure; 0.46% Na; 0.52% Ca; 0.15% Mg; 0.11% Fe; 5.0 ppm lead; 1.0 ppm arsenic Uses: Additive/aux., adsorbent, clarifier improving life span, digestibility and appearance of foods, beverages; binder, stabilizer for protein and other impurities in wines, beers, fruit juices, vinegar Properties: Beige gran.; earthy, clean odor; particle size 0.23-5 mm Clarit® 1100 [Süd-Chemie AG http://www.sudchemie.com] Chem. Descrip.: Calcium bentonite/sodium bentonite Chem. Analysis: 15% max. mositure; 0.26% Na; 0.74% Ca; 0.23% Mg; 0.04% Fe; 4.5 ppm lead; 1.1 ppm arsenic Uses: Additive/aux., adsorbent, clarifier improving life span, digestibility and appearance of foods, beverages; binder, stabilizer for protein and other impurities in wines, beers, fruit juices, vinegar Features: Low iron content; easily suspended and stirred into beverage Regulatory: E-Nr. 558 compliant Properties: Lt. beige gran.; earthy, clean odor; particle size 0.23-5 mm Clarity [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Fractionated partially hydrogenated soybean oil CAS 8016-70-4; EINECS/ELINCS 232-410-2 Uses: Specialty oil for salad dressing and light duty cooking; diluent, lubricant, moisturizer for clinical nutrition, nutritional/sports supplements Properties: Lovibond 1.5R liq.; m.p. < 70 F; acid no. 0.1 max.; iodine no. 120 max. Clay BC 347 [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Colloidal kaolin USP Chem. Analysis: SiO2 (44-48%); Al2O3 (39-41%); CaO (0.30%); Fe2O3 (0.70%) CAS 1332-58-7; EINECS/ELINCS 296-473-8 Uses: Anticaking agent for solids and clarifier for liqs. during food processing Regulatory: DOT nonhazardous; SARA §311/312 reportable, §304/313 nonreportable Properties: Wh. to buff powd.; odorless; insol. in water; sp.gr. 2.60; dens. 45-52 lb/ft3 (tapped), 173

Part I: Trade Name Reference 18-24 lb/ft3 (loose); dry brightness 86-90; nonflamm.; pH 7-8; 1% max. moisture Toxicology: ACGIH TLV 10 mg/m3 total dust, 5 mg/m3 respirable dust; long-term overexposure to high concs. of dust may produce x-ray evidence of dust in lungs and may affect respiratory function; TSCA listed Environmental: no harmful effects known other than those associated with suspended inert solids in water Precaution: Slippery when wet Hazardous Ingredients: Inhalable silica not expected to be present in dust at levels exceeding 1%; cryst. silica Hazardous Decomp. Prods.: None HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Store in dry area at ambient temps. Clay BC 638 [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Kaolin USP Chem. Analysis: SiO2 (44-46%); Al2O3 (38-40%); CaO (0.01-0.04%); MgO (0.20-0.30%); Fe2O3 (0.20-0.40%); TiO2 (1.20-1.60%) CAS 1332-58-7; EINECS/ELINCS 296-473-8 Uses: Anticaking agent for solids and clarifier for liqs. during food processing Regulatory: DOT nonhazardous; SARA §311/312 reportable, §304/313 nonreportable Properties: Wh. to buff fine powd.; 4 µ median particle size; 99.7% through 325 mesh, 100% through 200 mesh; odorless; insol. in water; sp.gr. 2.60; dens. 53-58 lb/ft3 (tapped), 21-25 lb/ft3 (loose); oil absorp. 24-30; dry brightness 84-88; nonflamm.; pH 4.3-5.3; 2-4% moisture Toxicology: ACGIH TLV 10 mg/m3 total dust, 5 mg/m3 respirable dust; long-term overexposure to high concs. of dust may produce x-ray evidence of dust in lungs and may affect respiratory function; TSCA listed Environmental: no harmful effects known other than those associated with suspended inert solids in water Precaution: Slippery when wet Hazardous Ingredients: Inhalable silica not expected to be present in dust at levels exceeding 1%; cryst. silica Hazardous Decomp. Prods.: None HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Store in dry area at ambient temps. CleanSet 03730 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: native corn starch blended Handbook of Food Additives, Third Edition

with food grade mineral oil (0.7%) See Corn (Zea mays) starch Chem. Analysis: 10% moisture; 0.1% ash CAS 9005-25-8; 8012-95-1; EINECS/ELINCS 232-679-6; 232-384-2 Uses: Moisture absorbent for cast confections; functional component in mogul mfg. systems for gum and jelly candies, marshmallow, and fondant creams Features: Receives and holds clear, detailed impressions through depositing, drying, cooling, and setting; added oil reduces dust for improved plant sanitation Regulatory: FDA 21CFR §172.878 Properties: Wh. odoless fine powd.; bulk dens. (packed) 46 lbs/ft3; pH 5.0 Precaution: Excessive dusting can be flamm. and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity CleanSet 03736 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: native corn starch blended with food grade mineral oil (0.8%) See Corn (Zea mays) starch Chem. Analysis: 10% moisture CAS 9005-25-8; 8012-95-1; EINECS/ELINCS 232-679-6; 232-384-2 Uses: Moisture absorbent for cast confections; functional component in mogul mfg. systems for gum and jelly candies, marshmallow, and fondant creams Features: Receives and holds clear, detailed impressions through depositing, drying, cooling, and setting; added oil reduces dust for improved plant sanitation Regulatory: FDA 21CFR §172.878 Properties: Wh. odoless fine powd.; pH (1:5) 5.0 Precaution: Excessive dusting can be flamm. and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity CleanSet 03737 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: native corn starch blended with food grade mineral oil (0.2%) See Corn (Zea mays) starch Chem. Analysis: 10.5% moisture CAS 9005-25-8; 8012-95-1; EINECS/ELINCS 232-679-6; 232-384-2 174

Part I: Trade Name Reference Uses: Moisture absorbent for cast confections; functional component in mogul mfg. systems for gum and jelly candies, marshmallow, and fondant creams Features: Receives and holds clear, detailed impressions through depositing, drying, cooling, and setting; added oil reduces dust for improved plant sanitation Regulatory: FDA 21CFR §172.878 Properties: Wh. odoless fine powd.; pH (1:5) 5.0 Precaution: Excessive dusting can be flamm. and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity CleanSet 03738 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: native corn starch blended with food grade mineral oil (0.3%) See Corn (Zea mays) starch Chem. Analysis: 10.5% moisture CAS 9005-25-8; 8012-95-1; EINECS/ELINCS 232-679-6; 232-384-2 Uses: Moisture absorbent for cast confections; functional component in mogul mfg. systems for gum and jelly candies, marshmallow, and fondant creams Features: Receives and holds clear, detailed impressions through depositing, drying, cooling, and setting; added oil reduces dust for improved plant sanitation Regulatory: FDA 21CFR §172.878 Properties: Wh. odoless fine powd.; pH (1:5) 5.0 Precaution: Excessive dusting can be flamm. and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Clearate B-60 [W.A. Cleary Prods. http://www.waclearyproducts.com] Chem. Descrip.: Soya lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: W/o emulsifier for food Properties: Liq.; nonionic; 65% conc. Clearate Special Extra [W.A. Cleary Prods. http://www.waclearyproducts.com] Chem. Descrip.: Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Dispersant in foods Properties: Liq.; nonionic

Handbook of Food Additives, Third Edition

Clearate WDF [W.A. Cleary Prods. http://www.waclearyproducts.com] Chem. Descrip.: Soya lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: O/w emulsifier for foods, icings, cakes, instant cocoa Properties: Liq.; HLB 8.0; nonionic; 60% conc. Clearbrew® 43% IX High Maltose Liquid Adjunct [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltose (43%), maltotriose (20%), dextrose (12%) and higher saccharides See Glucose Chem. Analysis: 80.4-81.6% total extract; 18.419.6% mositure CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Adjunct for brewing Features: Demineralized; low levels of sodium and sulfur dioxide; color-stable Regulatory: FDA 21CFR 184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4198 (100/60 F); dens. 11.84 lb/gal (100 F); visc. 54,000 cps (80 F); ref. index 1.4923-1.4956 (45 C); 73-77% total fermentables Storage: Shelf life ≥ 6 mos.; store @ 110-130 F Clearbrew® 53/44 Liquid Adjunct [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltose (31%), maltotriose (20%), dextrose (24%) and higher saccharides See Glucose Chem. Analysis: 84.5% total extract; 40 ppm max. SO2; 327 cal/100/g CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Adjunct for the brewing industry Features: High conc. of fermentable sugars Regulatory: FDA 21CFR 184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4396 (80 F); dens. 12.00 lb/gal (80 F); visc. 140,000 cps (80 F); ref. index 1.4970-1.5003 (45 C); pH (1:10) 4.5-5.3; 75% total fermentables Storage: Shelf life ≥ 6 mos.; store @ 110-130 F Clearbrew® 60/43 Liquid Adjunct [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltose (36%), maltotriose (10%), dextrose (31%) and higher saccharides See Glucose Chem. Analysis: 81.3-82.5% total extract; 40 175

Part I: Trade Name Reference ppm max. SO2; 326 cal/100/g CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Adjunct for brewing full-bodied beers Features: High conc. of fermentable sugars Regulatory: FDA 21CFR 184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4264 (80 F); dens. 11.89 lb/gal (100 F); visc. 100,000 cps (80 F); ref. index 1.4918-1.4950 (45 C); pH (1:10) 4.5-5.3; 7579% total fermentables Storage: Shelf life ≥ 6 mos.; store @ 110-130 F Clearbrew® 60/44 IX Liquid Adjunct [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltose (36%), maltotriose (10%), dextrose (31%) and higher saccharides See Glucose Chem. Analysis: 83.4-84.6% total extract; 3 ppm max. SO2; 335 cal/100/g CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Adjunct for brewing full-bodied beers Features: Demineralized; color-stable adjunct; low levels of salt and SO2 Regulatory: FDA 21CFR 184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4398 (80 F); dens. 12.00 lb/gal (80 F); visc. 140,000 cps (80 F); ref. index 1.4974-1.5007 (45 C); pH (1:10) 4.0-6.0; 7579% total fermentables Storage: Shelf life ≥ 6 mos.; store @ 110-130 F Clearbrew® 60/44 Liquid Adjunct [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltose (36%), maltotriose (10%), dextrose (31%) and higher saccharides See Glucose Chem. Analysis: 83.3-84.5% total extract; 40 ppm max. SO2; 334 cal/100/g CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Adjunct for brewing full-bodied beers Features: High conc. of fermentable sugars Regulatory: FDA 21CFR 184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4401 (80 F); dens. 12.01 lb/gal (80 F); visc. 100,000 cps (80 F); ref. index 1.4972-1.5005 (45 C); pH (1:10) 4.5-5.3; 7579% total fermentables Storage: Shelf life ≥ 6 mos.; store @ 110-130 F Handbook of Food Additives, Third Edition

Clearbrew® 63/43 Liquid Adjunct [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltose (31%), maltotriose (13%), dextrose (36%) and higher saccharides See Glucose Chem. Analysis: 81.4-82.6% total extract; 40 ppm max. SO2; 327 cal/100/g CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Adjunct for the brewing industry Features: High conc. of fermentable sugars Regulatory: FDA 21CFR 184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4263 (80 F); dens. 11.89 lb/gal (80 F); visc. 25,000 cps (80 F); ref. index 1.4916-1.4948 (45 C); pH (1:10) 4.5-5.3; 7579% total fermentables Storage: Shelf life ≥ 6 mos.; store @ 110-130 F Clearbrew® 63/44 Liquid Adjunct [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltose (31%), maltotriose (13%), dextrose (36%) and higher saccharides See Glucose Chem. Analysis: 83.4-84.6% total extract; 40 ppm max. SO2; 335 cal/100/g CAS 69-79-4; 1109-28-0; 50-99-7; EINECS/ELINCS 200-716-5; 214-174-2; 200075-1 Uses: Adjunct for the brewing industry Features: High conc. of fermentable sugars Regulatory: FDA 21CFR 184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4399 (80 F); dens. 12.01 lb/gal (80 F); visc. 110,000 cps (80 F); ref. index 1.4969-1.5002 (45 C); pH (1:10) 4.5-5.3; 7882% total fermentables Storage: Shelf life ≥ 6 mos.; store @ 110-130 F Cleardex® 25/42 EE Low SO2 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: 77.3-78.5% total solids; 21.522.7% moisture; 23-27 DE CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for infant food; adds body, mouthfeel, and crystallization control in dairy, ice cream, coffee creamers, and meats Features: Low protein and mineral content; low dextrose content Regulatory: FDA 21CFR 184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland 176

Part I: Trade Name Reference taste; sp.gr. 1.4131 (80 F); dens. 11.77 lb/gal (80 F); ref. index 1.4885-1.4918; pH 4-6 (1:1) Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Cleardex® 25/42 IX [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: 77.5-78.7% total solids; 21.322.5% moisture; 23-27 DE; 312 cal/100 g CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener; adds body, mouthfeel, and crystallization control in dairy, ice cream, and meats; also for spray drying, coating, and bulking applics. Features: Demineralized; low dextrose content Regulatory: FDA 21CFR 184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4125 (80 F); dens. 11.78 lb/gal (80 F); visc. 160,000 cP; ref. index 1.48761.4909; pH 4.5-5.3 (1:1) Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Cleardex® 28/42 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: 77.4-78.6% total solids; 21.422.6% moisture; 26-30 DE; 311 cal/100 g CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener; adds body, mouthfeel, and crystallization control in dairy, ice cream, and meats; also for spray drying, coating, and bulking applics. Features: Demineralized; low dextrose content Regulatory: FDA 21CFR 184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4127 (80 F); dens. 11.78 lb/gal (80 F); visc. 160,000 cP; ref. index 1.48761.4909; pH 4.5-5.3 (1:1) Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Cleardex® 36/43 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: 79.8-81.0% total solids; 19.020.2% moisture; 34-38 DE; 320 cal/100 g CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener; adds body and crystallization control in ice cream, frozen novelties, and chips Features: Low dextrose content; heat shock stability Regulatory: FDA 21CFR 184.1865 GRAS Handbook of Food Additives, Third Edition

Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4265 (80 F); dens. 11.89 lb/gal (80 F); visc. 132,000 cP; ref. index 1.49251.4958; pH 4.5-5.3 (1:1) Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearjel® [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from waxy maize See Food starch, modified Uses: Thickener, visc. builder, texturizer for canned foods (cream style corn, pork and beans, soups, sauces, gravies), bakery prods. (fruit pie fillings), specialty items; thickener, clarifier, and gloss aid in retorted foods; shelf life extender for canned foods Features: Offers smooth, short, stable texture and resist. to boil during baking; does not set to gel on cooling; resist. to high temp., acid; not rec. for frozen food applics. Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; bland flavor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%); ≈ 11% moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity Clearjel® S [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from waxy maize See Food starch, modified Uses: Thickener, visc. builder, texturizer, gloss aid for canned foods (cream style corn, soups, sauces, gravies, canned dinner prods.), specialty items Features: Provides smooth, short texture in high pH systems; little or no tendency to gel; remains smooth after extended storage Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; 177

Part I: Trade Name Reference insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%); ≈ 11% moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity Clearsweet® 25/42 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: Total solids 77.4-78.6%; moisture 21.4-22.6%; sulfated ash 0.4% max.; protein 0.05%; sulfur dioxide 40 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener; adds body, mouthfeel, and crystallization control in dairy, ice cream, and meats; for spray drying, coating, and bulking applics. Regulatory: GRAS 21CFR 184.1865 Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4127 (80/60 F); dens. 11.78 lb/gal (80 F); visc. 160,000 cP (80 F), 5000 cP (140 F); ref. index 1.4876-1.4909; pH 4.5-5.3 (1:1); DE 23-27 Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 25/42 IX [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: Total solids 77.5-78.7%; moisture 21.3-22.5%; sulfated ash 0.05% max.; sulfur dioxide 3 ppm max..; 312 cal/g; DE 23-27 CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener; adds body, mouthfeel, and crystallization control in dairy, ice cream, and meats; for spray drying, coating, and bulking applics. Features: Low dextrose content Regulatory: FDA 21CFR 184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4125 (80 F); dens. 11.78 lb/gal (80 F); visc. 160,000 cP (80 F), 5000 cP (140 F); ref. index 1.4880-1.4912; pH 4.0-6.0 (1:1) Handbook of Food Additives, Third Edition

Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 28/42 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: Total solids 77.4-78.6%; moisture 21.4-22.6%; sulfated ash 0.4% max.; protein 0.05%; sulfur dioxide 40 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener; adds body, mouthfeel, and crystallization control in dairy, ice cream, and meats; for spray drying, coating, and bulking applics. Features: Low dextrose content Regulatory: GRAS 21CFR 184.1865 Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4127 (80/60 F); dens. 11.78 lb/gal (80 F); visc. 160,000 cP (80 F), 5000 cP (140 F); ref. index 1.4876-1.4909; pH 4.5-5.3 (1:1); DE 26-30 Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 36/43 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: Total solids 79.8-81.0%; moisture 19.0-20.2%; sulfated ash 0.4% max.; protein 0.05%; sulfur dioxide 40 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for foods; bodying power and crystallization control for ice cream, frozen novelties, and chips Features: Heat shock stability; low dextrose content Regulatory: GRAS 21CFR 184.1865 Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4265 (80/60 F); dens. 11.89 lb/gal (80 F); visc. 132,000 cP (80 F), 3100 cP (140 F); ref. index 1.4926-1.4959; DE 41-45; pH 4.5-5.3 (1:1) Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 43% High Maltose [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: Total solids 80.3-81.5%; moisture 18.5-19.7%; sulfated ash 0.4% max.; protein 0.07%; sulfur dioxide 40 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener; improves flavor, body, and texture at high sucrose replacement levels while imparting resistance to color 178

Part I: Trade Name Reference formation, moisture absorption, and crystallization in finished products such as hard candies Features: Contains maltose as its major carbohydrate constituent Regulatory: GRAS 21CFR 184.1865 Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4262 (80/60 F); dens. 11.89 lb/gal (80 F); visc. 54,000 cP (80 F), 1600 cP (140 F); ref. index 1.4921-1.4954; pH 4.5-5.3 (1:1) Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 43/43 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup, acid-converted Chem. Analysis: Moisture 18.7-18.8%; sulfated ash 0.4% max.; protein 0.05%; sulfur dioxide 40 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for foods (confections, jams, jellies, fountain and table syrups); provides body in sauces, and condiments, and provides protectionfrom crystallization in products such as ice cream and confections Features: Carbon-refined Regulatory: FDA 21 CFR §184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4197 (100/60 F); dens. 11.84 lb/gal (100 F); visc. 81,000 cps (80 F); ref. index 1.4936; DE 43; pH 4.5 (1:1); 80.7% total solids Storage: Store @ 110 -130 F; retest after 6 mos. Clearsweet® 43/43 IX [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup, carbon-refined Chem. Analysis: Total solids 80.2-81.4%; moisture 18.6-19.8%; sulfated ash 0.05% max.; sulfur dioxide 3 ppm max.; sodium 200 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for foods (confections, jams, jellies, fountain and table syrups) Regulatory: FDA 21 CFR §184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4262 (80/60 F); dens. 11.89 lb/gal (80 F); visc. 81,000 cP (80 F), 2500 cP (140 F); ref. index 1.4923-1.4956; DE 41-45; pH 4-6 (1:1) Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 43/43 Low SO2 [Cargill Foods Handbook of Food Additives, Third Edition

http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup, carbon-refined Chem. Analysis: Total solids 80.1-81.3%; moisture 18.7-19.9%; protein 0.05%; sulfated ash 0.4% max.; sulfur dioxide 10 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for foods (confections, jams, jellies, fountain and table syrups); provides body in sauces, and condiments, and provides protection from crystallization in products such as ice cream and confections Features: Mod. sweetness level; carbon-refined; minimal sulfur dioxide content Regulatory: FDA 21 CFR §184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4264 (80/60 F); dens. 11.89 lb/gal (80 F); visc. 81,000 cP (80 F), 2500 cP (140 F); ref. index 1.4920-1.4953; DE 41-45; pH 4.5-5.3 (1:1) Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 43/44 IX [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup, carbon-refined Chem. Analysis: Total solids 82.2-83.4%; moisture 16.6-17.8%; sulfated ash 0.05% max.; sulfur dioxide 3 ppm max.; sodium 200 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for foods (confections, jams, jellies, fountain and table syrups); provides body in sauces, and condiments, and provides protection from crystallization in products such as ice cream and confections Features: Demineralized to contain low levels of salt and SO2 Regulatory: FDA 21 CFR §184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4339 (80/60 F); dens. 12.00 lb/gal (80 F); visc. 220,000 cps (80 F); ref. index 1.4978-1.5011; pH 4-6 (1:1); DE 41-45 Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 43/44.5 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup, carbon-refined Chem. Analysis: Total solids 83.1-84.3%; moisture 15.7-16.9%; sulfated ash 0.4% max.; protein 0.07%; sulfur dioxide 40 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 179

Part I: Trade Name Reference Uses: Sweetener for chewing gum Regulatory: FDA 21 CFR §184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4470 (80/60 F); dens. 12.06 lb/gal (80 F); visc. 700,000 cps (80 F); ref. index 1.5003-1.5037; pH 4.5-5.3 (1:1); DE 4145 Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 43/45 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: Total solids 84.1-85.3%; moisture 14.7-15.9%; sulfated ash 0.4% max.; protein 0.07%; sulfur dioxide 40 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for chewing gum Features: Carbon-refined Regulatory: FDA 21 CFR §184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4540 (80/60 F); dens. 12.12 lb/gal (80 F); visc. 1,200,000 cP (80 F), 12,000 cP (140 F); ref. index 1.5032-1.5065; pH 4.55.3 (1:1); DE 41-45 Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 43/45 IX [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: Total solids 84.2-85.4%; moisture 14.6-15.8%; sulfated ash 0.05% max.; sulfur dioxide 3 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for chewing gum Features: Carbon-refined; contains low levels of salt and SO2 Regulatory: FDA 21 CFR §184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4537 (80/60 F); dens. 12.12 lb/gal (80 F); visc. 1,200,000 cP (80 F), 12,000 cP (140 F); ref. index 1.5034-1.5068; pH 4-6 (1:1); DE 41-45 Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 50% High Maltose [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: Total solids 80.4-81.6%; moisture 18.4-19.6%; sulfated ash 0.4% max.; protein 0.07%; sulfur dioxide 40 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener that improves flavor, body, Handbook of Food Additives, Third Edition

and texture while imparting resistance to color formation, moisture absorption, and crystallization for hard candies Features: High maltose syrup Regulatory: FDA 21 CFR §184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4262 (80/60 F); dens. 11.89 lb/gal (80 F); visc. 33,000 cP (80 F), 1200 cP (140 F); ref. index 1.4920-1.4952; pH 4.5-5.3 (1:1) Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 53/44 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: Total solids 82.7-83.9%; moisture 16.1-17.3%; sulfated ash 0.4% max.; protein 0.07%; sulfur dioxide 40 ppm max.; DE 51-55 CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for foods requiring a lower level of higher saccharides and a lower moisture level, such as preserves and jams and jellies Features: Carbon-refined; high solids Regulatory: FDA 21 CFR §184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4396 (80/60 F); dens. 12.00 lb/gal (80 F); visc. 140,000 cP (80 F), 3,200 cP (140 F); ref. index 1.4970-1.5003; pH 4.5-5.3 (1:1) Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 53/44 Low SO2 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup, Chem. Analysis: Total solids 82.7-83.9%; moisture 16.1-17.3%; sulfated ash 0.4% max.; protein 0.07%; sulfur dioxide 10 ppm max.; DE 51-55 CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for foods requiring a lower level of higher saccharides and a lower moisture level, such as preserves and jams and jellies Features: Carbon-refined with high solids and the added feature of a minimal sulfur dioxide content; increased conc. of dextrose and maltose and reduced level of higher saccharides Regulatory: FDA 21 CFR §184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4396 (80/60 F); dens. 12.00 180

Part I: Trade Name Reference lb/gal (80 F); visc. 140,000 cP (80 F), 3,200 cP (140 F); ref. index 1.4970-1.5003; pH 4.5-5.3 (1:1) Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 63/43 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup, carbon-refined Chem. Analysis: Total solids 81.4-82.6%; moisture 17.4-18.6%; sulfated ash 0.4% max.; protein 0.07; sulfur dioxide 40 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for foods (baking, flavoring, beverages) Features: High conc. of fermentable sugars; lower visc. Regulatory: FDA 21 CFR §184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4263 (80/60 F); dens. 11.89 lb/gal (80 F); visc. 25,000 cps (80 F), 1000 cP (140 F); ref. index 1.4916-1.4948; DE 61-65; pH 4.5-5.3 (1:1) Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 63/44 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: Total solids 83.4-84.6%; moisture 15.4-16.6%; sulfated ash 0.4% max.; protein 0.07; sulfur dioxide 40 ppm max. ; DE 61-65 CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for foods (baking, flavoring, beverages) Features: Higher levels of mono- and disaccharides; high sweetness and fermentability Regulatory: FDA 21 CFR §184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4399 (80/60 F); dens. 12.01 lb/gal (80 F); visc. 110,000 cps (80 F), 2500 cP (140 F); ref. index 1.4969-1.5002;pH 4.5-5.3 (1:1) Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 63/44 Low SO2 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: Total solids 83.4-84.6%; moisture 15.4-16.6%; sulfated ash 0.4% max.; protein 0.07; sulfur dioxide 10 ppm max.; DE 61-65 Handbook of Food Additives, Third Edition

CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for foods (baking, flavoring, beverages) Features: Carbon-refined; minimal sulfur dioxide content; high conc. of fermentable sugars Regulatory: FDA 21 CFR §184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4399 (80/60 F); dens. 12.01 lb/gal (80 F); visc. 110,000 cps (80 F), 2500 cP (140 F); ref. index 1.4969-1.5002; pH 4.5-5.3 (1:1) Storage: Store @ 110-130 F; evaluate for fitness after 6 mos. Clearsweet® 95% Dextrose Corn Syrup [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: 71% total solids; moisture 28.529.5%; sulfated ash 0.05% max.; sulfur dioxide 2 ppm max.; DE 97 CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for foods (baking, brewing, fermentation, pickles, wine) Features: Low ash; high dextrose content Regulatory: FDA 21 CFR §184.1865 GRAS Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.3348 (100/60 F); dens. 11.13 lb/gal (100 F); visc. 57 cps (120 F); ref. index 1.4644; pH 4.2 (1:1) Clearsweet® 99 Refined Liquid Dextrose [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Dextrose (99%) See Glucose Chem. Analysis: Moisture 28.5-29.5%; sulfated ash 0.05% max.; sulfur dioxide 2 ppm max. CAS 50-99-7; EINECS/ELINCS 200-075-1 Uses: Sweetener, carbohydrate source in fermentation for foods, brewing Regulatory: FDA 21 CFR §184.1865 GRAS Properties: Cl. liq. @ 140 F, solid @ R.T.; char. odor; sweet, bland taste; sp.gr. 1.3341 (100/60 F); dens. 11.12 lb/gal (100 F); visc. 41 cps (130 F); ref. index 1.4640; pH 4.5 (10%); 71% total solids; 99.5% fermentables Storage: Store @ 125-135 F Clearsweet® Unrefined 95% Dextrose Corn Syrup [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn syrup Chem. Analysis: 71% total solids; 28.5-29.5% moisture; DE 95-99 CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Fermentation feedstock for food Features: High dextrose content 181

Part I: Trade Name Reference Regulatory: FDA 21 CFR §184.1865 GRAS Properties: Sp.gr. 1.2821 (20 C); dens. 10.67 lb/gal (20 C); ref. index 1.4395; pH 3.4-5.4 (1:1) CLSP 499 [Loders Croklaan Inc] Chem. Descrip.: Palm kernel oil, lecithin See Lecithin; Palm (Elaeis guineensis) kernel oil CAS 8023-79-8; 8002-43-5; EINECS/ELINCS 232-425-4; 232-307-2 Uses: Lauric coating fat for pastel and chocolate flavored confectionery coatings; cocoa butter alternative in confectionery or compound coatings, solid bars, blocks, filled bars, shell moldings, hollow figures, pralines and high quality caramels and toffees Regulatory: FDA GRAS; kosher Properties: Wh. to yel. crystalline matrix or oily liq.; insol. in water; m.p. 31-33.8 C Toxicology: Dermatitis could result from prolonged residence of oil on skin of allergy sensitive individuals Precaution: Avoid excessive heating and inh. of veg. mists Storage: 6 mos. shelf life; store in a cool, dry place away from direct sunlight @ 65-80 F CLSP 555 [Loders Croklaan Inc] Chem. Descrip.: Hydrogenated palm kernel oil, lecithin See Hydrogenated palm kernel oil; Lecithin CAS 68990-82-9; 8002-43-5; EINECS/ELINCS 273-627-2; 232-307-2 Uses: Lauric center fat or confectionery coating fat; peanut butter fillings; cocoa butter alternative for confectionery or compound coatings, solid bars, blocks, filled bars, shell moldings, hollow figures, whipping powders, coffee whiteners and caramels and toffees Features: Used where a high degree of diluent fat is present Regulatory: FDA GRAS; kosher Properties: Wh. to yel. crystalline matrix or oily liq.; insol. in water Storage: 6 mos. shelf life; store in a cool, dry place away from direct sunlight @ 65-80 F C*Maltidex CH 16385 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Maltitol syrup CAS 585-88-6; EINECS/ELINCS 209-567-0 Uses: Sweetener for hard and soft candies, gums, pastilles, foams, jam, jellies, ice Handbook of Food Additives, Third Edition

cream, baked goods, sugar-free prods., diabetic prods. Features: Functional replacement for sugar and glucose syrup in sugar-free and diabetic prods. Regulatory: USP/NF, EP Properties: Crystalline wh. powd.; 55% act. C*Maltidex L 16303 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maltitol syrup CAS 585-88-6; EINECS/ELINCS 209-567-0 Uses: Sweetener for hard and soft candies, gums, pastilles, foams, jam, jellies, ice cream, baked goods, sugar-free prods., diabetic prods. Features: Functional replacement for sugar and glucose syrup in sugar-free and diabetic prods. Regulatory: USP/NF, EP Properties: Cl. colorless syrup; 55% act. C*Maltidex M 16311 [Cargill Sweetness Solutions http://www.cargillsweetness.com] Chem. Descrip.: Maltitol syrup CAS 585-88-6; EINECS/ELINCS 209-567-0 Uses: Sweetener for hard and soft candies, gums, pastilles, foams, jam, jellies, ice cream, baked goods, sugar-free prods., diabetic prods. Features: Functional replacement for sugar and glucose syrup in sugar-free and diabetic prods. Regulatory: USP/NF, EP Properties: Cl. colorless syrup; 75% act. CMC Daicel [Daicel USA] Chem. Descrip.: Sodium carboxymethyl cellulose See Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener, binder, stabilizer, protective colloid, suspending agent for foods CMP-221 [Am. Casein http://www.americancasein.com] Chem. Descrip.: Milk protein isolate Chem. Analysis: 6% moisture CAS 9000-71-9; EINECS/ELINCS 232-555-1 Uses: Additive for low-fat prods., nutritional supplements in powd. or extruded form Features: Exc. sol.; low fat content; low lactose content; natural ingred., consumer-friendly labeling; better-balanced amino acid profile than casein or vegetable proteins Regulatory: Kosher Properties: Lt. cream color; clean, milk-like flavor; disp. in water; pH 6.7-7.2; 90% protein Storage: Store in cool, dry place 182

Part I: Trade Name Reference CMP-GP [Am. Casein http://www.americancasein.com] Chem. Descrip.: Milk protein isolate CAS 9000-71-9; EINECS/ELINCS 232-555-1 Uses: Binder, emulsifier, whitener for medical/diet formulations, health drinks Features: Low in sodium; low pH tolerant; high protein content; low lactose level; natural ingred., consumer-friendly labeling Regulatory: Kosher Properties: Creamy wh. fine powd.; clean, milklike flavor; pH 6.7; 6% moisture Storage: Store in cool, dry place CMP-I® [Am. Casein http://www.americancasein.com] Chem. Descrip.: Milk protein CAS 9000-71-9; EINECS/ELINCS 232-555-1 Uses: Binder, emulsifier, whitener for medical/diet formulations, health drinks Features: Fat sparing props.; low in sodium; low pH tolerant; natural ingred., consumer-friendly labeling Regulatory: Kosher Properties: Lt. cream-colored fine powd.; clean, milk-like flavor; sol. in water; pH 6.8-7.3; 5.5% moisture Toxicology: Nontoxic; nonsensitizing; nonirritant Storage: Store in cool, dry place CNP BRSDE42CL [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Clarified brown rice syrup Chem. Analysis: Ash 0.7% Uses: Sweetener in food Features: Low flavor impact Regulatory: Kosher Properties: Straw to amber; sweet taste; dens. 11.8 lbs/gal @ 100 F; visc. 125 poise @ 100 F; pH 6.0-6.6 (5% dilution); dextrose equivalent 45%; glucose 21 g/100 g; maltose 19 g/100 g Storage: Store unopened @ 60-90 F in food grade warehouse CNP BRSHG40 [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: High glucose brown rice syrup Uses: Lightly filtered to make opaque syrup with buttery flavor notes; preferred sweetener for soy-based prods., granola, cereals, sauces, catsup Regulatory: Kosher certified Properties: Dens. 11.8 lb/gal (100 F); visc. 100 poise (100 F); DE 70; pH 6.0-6.6 (10%) Handbook of Food Additives, Third Edition

CNP BRSHM [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: High maltose brown rice syrup Uses: Lightly filtered to make opaque syrup with buttery flavor notes; sweetener for hard candies, cough drops, home brew beers, flavor carrier, extruded bars/confections Regulatory: Kosher certified Properties: Dens. 11.8 lb/gal (100 F); visc. 125 poise (100 F); DE 42; pH 6.0-6.6 (10%) CNP BRSHMCL [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Clarified high maltose brown rice syrup Uses: Sweetener, flavor carrier for hard candies, home brew beers, extruded bars/confections Features: Patented syrup with further filtration to produce a clear syrup with low flavor profile Regulatory: Kosher certified Properties: Dens. 11.8 lb/gal (100 F); visc. 125 poise (100 F); DE 42; pH 6.0-6.6 (5%) CNP BRSMC10 [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Med. conversion brown rice syrup Uses: Lightly filtered to make opaque syrup with buttery flavor notes; sweetener, humectant for soy-based prods.; beverage sweetener, licorice, soft confections, caramel corn, granola, cereals, baked goods, cookies, table syrups, desserts Regulatory: Kosher certified Properties: Dens. 11.8 lb/gal (100 F); visc. 125 poise (100 F); DE 50; pH 6.0-6.6 (10%) CNP BRSMC20 [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Med. conversion brown rice syrup Uses: Lightly filtered to make opaque syrup with buttery flavor notes; sweetener, humectant for soy-based prods.; beverage sweetener, licorice, soft confections, caramel corn, granola, cereals, baked goods, cookies, table syrups, desserts Regulatory: Kosher certified Properties: Dens. 11.8 lb/gal (100 F); visc. 100 poise (100 F); DE 55; pH 6.0-6.6 (10%) CNP BRSMC35 [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Med. conversion brown rice syrup 183

Part I: Trade Name Reference Uses: Lightly filtered to make opaque syrup with buttery flavor notes; sweetener, humectant for soy-based prods.; beverage sweetener, licorice, soft confections, caramel corn, granola, cereals, baked goods, cookies, table syrups, desserts Regulatory: Kosher certified Properties: Dens. 11.8 lb/gal (100 F); visc. 100 poise (100 F); DE 60; pH 6.0-6.6 (10%) CNP BRSMC35CL [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Clarified med. conversion brown rice syrup Uses: Sweetener, humectant for soy-based prods.; sweetener for beverages, licorice, soft confections, caramel corn, granola, cereals, baked goods, cookies, table syrups Features: Patented syrup with further filtration to produce a clear syrup with low flavor profile Regulatory: Kosher certified Properties: Dens. 11.8 lb/gal (100 F); visc. 100 poise (100 F); DE 57; pH 6.0-6.6 (5%) CNP BRSSHG40 [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: High glucose brown rice syrup solids Uses: Sweetener, humectant for instant soups, baking, soy-based prods. Regulatory: Kosher certified Properties: Lt. beige drum-dried powd., -30 mesh, caramel flavor; DE 70; pH 6.0-6.6 (5%)

produce a clear syrup with low flavor profile Regulatory: Kosher certified Properties: Lt. beige drum-dried powd., -30 mesh, caramel flavor or off-wh. spray-dried powd., -100 mesh, bland taste; DE 42; pH 6.06.6 (5%) CNP Fat Replacer [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: rice syrup See Brown rice syrup Chem. Analysis: 14% moisture; 0.5% ash Uses: Fat substitute in food prods. Features: Can replace up to 100% of the fat in reduced fat or fat-free products Regulatory: Kosher Properties: Wh. to straw solid; waxy sweet taste; dens. 10 lb/gal; pH 6.0-6.6 Storage: Store unopened @ 60-90 F in food grade warehouse CNP OPPRSRDCL [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Clarified partially polished org. brown rice syrup Chem. Analysis: 0.7% ash Uses: Sweetener in food Properties: Gold to amber; sweet taste; dens. 11.8 lbs/gal @ 100 F; visc. 150 poise @ 100 F; pH 6.0-6.6 (5% dilution) Storage: Store unopened @ 60-90 F in food grade warehouse

CNP BRSSHM [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: High maltose brown rice syrup solids Uses: Sweetener, flavor carrier for hard candies, home brew beers, extruded bars/confections Regulatory: Kosher certified Properties: Off-wh. spray-dried powd., -100 mesh, bland taste or lt. beige drum-dried powd., -30 mesh, caramel flavor; DE 42; pH 6.0-6.6 (5%)

CNP ORSHG40 [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: High-glucose, organic brown rice syrup Chem. Analysis: Glucose 3 g/100 g; maltose 29 g/100 g Uses: Sweetener in food Features: Lightly filtered; mild buttery flavor note Properties: Straw to amber; sweet taste; dens. 11.8 lbs/gal @ 100 F; visc. 100 poise @ 100 F; pH 6.0-6.6 (5% dilution); 70% dextrose equivalent Storage: Store unopened @ 60-90 F in food grade warehouse

CNP BRSSHMCL [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Clarified high maltose brown rice syrup solids Uses: Sweetener, flavor carrier for hard candies, home brew beers, extruded bars/confections Features: Patented syrup with further filtration to

CNP ORSHM [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: org. brown rice syrup Uses: Sweetener in food Features: Lightly filtered; mild buttery flavor note Properties: Straw to amber; sweet taste; dens. 11.8 lbs/gal @ 100 F; visc. 150 poise @ 100 F; pH 6.0-6.6 (5% dilution); dextrose equivalent

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Part I: Trade Name Reference 42%; glucose 3 g/100 g; maltose 29 g/100 g Storage: Store unopened @ 60-90 F in food grade warehouse CNP ORSHMCL [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Clarified org. brown rice syrup Chem. Analysis: Ash 0.7% Uses: Sweetener in food Properties: Gold to amber; sweet taste; dens. 11.8 lbs/gal @ 100 F; visc. 125 poise @ 100 F; pH 6.0-6.6 (5% dilution); dextrose equivalent 42%; glucose 4 g/100 g; maltose 31 g/100 g Storage: Store unopened @ 60-90 F in food grade warehouse CNP ORSMC10 [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: org. brown rice syrup Uses: Sweetener in food Features: Lightly filtered; mild buttery flavor note Properties: Straw to amber; sweet taste; dens. 11.8 lbs/gal @ 100 F; visc. 125 poise @ 100 F; pH 6.0-6.6 (5% dilution); dextrose equivalent 50%; glucose 13 g/100 g; maltose 33 g/100 g Storage: Store unopened @ 60-90 F in food grade warehouse CNP ORSMC20 [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: org. brown rice syrup Uses: Sweetener in food Features: Lightly filtered; mild buttery flavor note Properties: Straw to amber; sweet taste; dens. 11.8 lbs/gal @ 100 F; visc. 100 poise @ 100 F; pH 6.0-6.6 (5% dilution); dextrose equivalent 55%; glucose 20 g/100 g; maltose 19 g/100 g Storage: Store unopened @ 60-90 F in food grade warehouse CNP ORSMC35 [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: org. brown rice syrup Uses: Sweetener in food Features: Lightly filtered; mild buttery flavor note Properties: Straw to amber; sweet taste; dens. 11.8 lbs/gal @ 100 F; visc. 100 poise @ 100 F; pH 6.0-6.6 (5% dilution); dextrose equivalent 60%; glucose 33 g/100 g; maltose 23 g/100 g Storage: Store unopened @ 60-90 F in food grade warehouse CNP ORSMC35CL [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Clarified org. brown rice syrup Chem. Analysis: Ash 0.7% Uses: Sweetener in food Handbook of Food Additives, Third Edition

Properties: Gold to amber; sweet taste; dens. 11.8 lbs/gal @ 100 F; visc. 125 poise @ 100 F; pH 6.0-6.6 (5% dilution); dextrose equivalent 60%; glucose 29 g/100 g; maltose 25 g/100 g Storage: Store unopened @ 60-90 F in food grade warehouse CNP ORSMC40 [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: org. brown rice syrup Uses: Sweetener in food Features: Lightly filtered; mild buttery flavor note Properties: Straw to amber; sweet taste; dens. 11.8 lbs/gal @ 100 F; visc. 100 poise @ 100 F; pH 6.0-6.6 (5% dilution); dextrose equivalent 70%; glucose 40 g/100 g; maltose 16 g/100 g Storage: Store unopened @ 60-90 F in food grade warehouse CNP PPRSRDCL [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Clarified low conversion partially polished brown rice syrup Uses: Sweetener for foods Features: Patented syrup with further filtration to produce a clear syrup with low flavor profile; preferred in high usage and nonfat prod. formulation Regulatory: Kosher certified Properties: Dens. 11.8 lb/gal (100 F); visc. 150 poise (100 F); DE 26; pH 6.0-6.6 (5%) CNP RPC70XFG [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Rice protein conc. Chem. Analysis: < 5% moisture; 1.8% ash Uses: Nutrient, protein source for wide range of dry mixes, prepared foods, animal feed, hypoallergenic protein prods. Features: Patented prod. providing both conc. rice protein and dietary fiber with low residual sugars Regulatory: Kosher certified Properties: Finely ground powd., > 90% -140 mesh; pH 6.0-6.6 (5% disp.); > 69% protein CNP RSSHG40 [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: High glucose rice syrup solids Uses: Sweetener, humectant for instant soups, baking, soy-based prods. Regulatory: Kosher certified Properties: Lt. beige drum-dried powd., -30 mesh, caramel flavor; sol. in water; DE 70; pH 6.0-6.6 (5%) CNP RSSHM [Calif. Natural Prods. 185

Part I: Trade Name Reference http://www.cnp.com/] Chem. Descrip.: High maltose rice syrup solids Uses: Drum-dried: sweetener, humectant for instant soups, baking, soy-based prods.; spray-dried: carrier, sol. complex carbohydrate, bulking agent, flavor carrier for dry beverage mixes for sports/oral rehydration, home brew kits Features: Low osmolality Regulatory: Kosher certified Properties: Off-wh. spray-dried powd., -100 mesh, bland taste or lt. beige drum-dried powd., -30 mesh, caramel flavor; sol. in water; DE 42; pH 6.0-6.6 (5%)

profile; used for applics. with high syrup usage or lightly flavored prods. such as vanillaflavored desserts Regulatory: Kosher certified Properties: Dens. 11.8 lb/gal; visc. 125 poise (100 F); DE 42; pH 6.0-6.6 (5%) CNP WRSMC30 [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Med. conversion rice syrup Uses: Patented traditional syrup from wh. rice, lightly filtered to produce a translucent syrup Regulatory: Kosher certified Properties: Dens. 11.8 lb/gal (100 F); visc. 100 poise (100 F); DE 57; pH 6.0-6.6 (5%); dextrose equivalent 57%; glucose 25 g/100 g; maltose 27 g/100 g

CNP RSSRD [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Low conversion rice syrup solids Uses: Carrier, sol. complex carbohydrate, bulking agent, flavor carrier for dry beverage mixes for sports/oral rehydration, home brew kits Features: Low osmolality Regulatory: Kosher certified Properties: Off-wh. spray-dried powd., -100 mesh, bland taste; sol. in water; DE 26; pH 6.0-6.6 (5%)

CNP WRSMC30CL [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Clarified med. conversion rice syrup Uses: Patented clear syrup with low flavor profile; used for applics. with high syrup usage or lightly flavored prods. such as vanillaflavored desserts Regulatory: Kosher certified Properties: Dens. 11.8 lb/gal; visc. 100 poise (100 F); DE 57; pH 6.0-6.6 (5%)

CNP WRSHG40 [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: High glucose rice syrup Uses: Patented traditional syrup from wh. rice, lightly filtered to produce a translucent syrup Regulatory: Kosher certified Properties: Dens. 11.8 lb/gal (100 F); visc. 100 poise (100 F); DE 70; pH 6.0-6.6 (5%); dextrose equivalent 70%; glucose 42 g/100 g; maltose 19 g/100 g

CNP WRSRD [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Low conversion rice syrup Uses: Patented traditional syrup from wh. rice, lightly filtered to produce a translucent syrup Regulatory: Kosher certified Properties: Dens. 11.8 lb/gal (100 F); visc. 150 poise (100 F); DE 26; pH 6.0-6.6 (5%); dextrose equivalent 26%; glucose 6 g/100 g; maltose 13 g/100 g

CNP WRSHM [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: High maltose rice syrup Uses: Patented traditional syrup from wh. rice, lightly filtered to produce a translucent syrup Regulatory: Kosher certified Properties: Dens. 11.8 lb/gal (100 F); visc. 125 poise (100 F); DE 42; pH 6.0-6.6 (5%); dextrose equivalent 42%; glucose 3 g/100 g; maltose 31 g/100 g

CNP WRSRDCL [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Clarified low conversion rice syrup Uses: Patented clear syrup with low flavor profile; used for applics. with high syrup usage or lightly flavored prods. such as vanillaflavored desserts Regulatory: Kosher Properties: Dens. 11.8 lb/gal; visc. 150 poise (100 F); DE 26%; pH 6.0-6.6 (5%); dextrose equivalent 26%; glucose 6 g/100 g; maltose 13 g/100 g

CNP WRSHMCL [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Clarified high maltose rice syrup Uses: Patented clear syrup with low flavor Handbook of Food Additives, Third Edition

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Part I: Trade Name Reference Co-adjuzyme® [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Conc. fungal saccharifying enzyme system Uses: Brewing enzyme for prod. of fermentable sugars Properties: Liq. Coated Ascorbic Acid, Type EC [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Ascorbic acid USP, FCC See L-Ascorbic acid; Ethylcellulose CAS 50-81-7; EINECS/ELINCS 200-066-2 Uses: Source of vitamin C and antioxidant in foods where ethylcellulose is permitted as a food additive Regulatory: USP, FCC, Ph. Eur. Properties: Wh. or sl. yel. cryst. powd., pract. odorless, pleasantly tart taste; 100% through 20 mesh, 20% max. through 50 mesh; sol. 1 g/3 ml water, 30 ml alcohol; m.w. 176.13; bulk dens. 0.8-1.0 (tapped); m.p. 190 C; pH 1.9-2.4 (10% aq.); 97.5% min. assay Precaution: Sensitive to heat Storage: Store in tight, light-resist. containers, optimally @ ≤ 72 F; avoid exposure to moisture and excessive heat Cocal Reaction Flavor, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor in chocolate, confectionaries, baked goods, coffee Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Dk. brown, visc. liq.; strong, rich chocolate taste; sol. in water, PG, alcohol Cocoa Powder Black Alkalized [ADM Specialty Ingreds. http://www.admworld.com] Chem. Analysis: 10-12% fat Uses: Flavor booster for bakery prods; coloring ingred.; blending component Regulatory: Kosher Properties: Blk.; pH 7.5-8.7 Storage: Store @ 55-65 F and < 50% relative humidity in well-ventilated area free from strong odors and well ventilated Cocoa Powder Dark Brown Alkalized [ADM Specialty Ingreds. http://www.admworld.com] Chem. Analysis: 10-12% fat Uses: Flavoring agent for cereal and bakery prods., coatings, coloring ingred. Properties: Dk. brn.; pH 7.5-8.5 Storage: Store @ 55-65 F and < 50% relative Handbook of Food Additives, Third Edition

humidity in well-ventilated area Cocoa Powder Lightly Alkalized - Medium Fat [ADM Specialty Ingreds. http://www.admworld.com] Chem. Analysis: 15-22% fat Uses: Flavoring agent for hot chocolate drinks, breakfast cocoas, instant drink mixes, pastes, syrups, pudding and ice cream powders, ice creams, dairy products like puddings, chocolate milk and custards Properties: Med. brn.; pH 6.5-7.5 Storage: Store @ 55-65 F and < 50% relative humidity in well-ventilated area Cocoa Powder Medium Alkalized [ADM Specialty Ingreds. http://www.admworld.com] Chem. Analysis: 15-22% fat Uses: Flavoring for dairy products like mousses and puddings, dairy mixes, ice creams, syrups, toppings, frostings, fudges, pastes, chocolate confectionery, bakery products and mixes Properties: Med. to dk. brn.; pH 6.5-7.5 Storage: Store @ 55-65 F and < 50% relative humidity in well-ventilated area away from strong odors Cocoa Powder Medium Alkalized - Medium Fat [ADM Specialty Ingreds. http://www.admworld.com] Chem. Analysis: 15-22% fat Uses: Flavoring agent for dairy products like mousses and puddings, dairy mixes, ice creams, syrups, toppings, frostings, fudges, pastes, chocolate confectionery, bakery products and mixes Properties: Med. to dk. brn.; pH 6.5-7.5 Storage: Store @ 55-65 F and < 50% relative humidity in well-ventilated area away from strong odors Cocoa Powder Natural [ADM Specialty Ingreds. http://www.admworld.com] Chem. Analysis: 10-12% fat Uses: Flavoring agent for compound coatings, bakery products, spreads, syrups, frostings, toppings, creams, chocolate confectionery Properties: Lt. brn.; pH 5.1-6.0 Storage: Store @ 55-65 F and < 50% relative humidity in well-ventilated area Cocoa Powder Natural - High Fat [ADM Specialty Ingreds. http://www.admworld.com] Chem. Analysis: 22-24% fat 187

Part I: Trade Name Reference Uses: Flavoring agent for compound coatings, bakery products, spreads, syrups, frostings, toppings, creams, chocolate confectionery Properties: Lt. brn.; pH 5.1-6.0 Storage: Store @ 55-65 F and < 50% relative humidity in well-ventilated area Cocoa Powder Natural - Medium Fat [ADM Specialty Ingreds. http://www.admworld.com] Chem. Analysis: 15-22% fat Uses: Flavoring agent for compound coatings, bakery products, spreads, syrups, frostings, toppings, creams, chocolate confectionery Properties: Lt. brn.; pH 5.1-6.0 Storage: Store @ 55-65 F and < 50% relative humidity in well-ventilated area Coconad MT [Kao Corp. http://www.kao.co.jp] Chem. Descrip.: Caprylic triglyceride Uses: Emulsifier for foods; coffee whitener, flavor diluent Properties: Pale, yel., cl. liq.; solid. pt. -20 max; nonionic; 100% conc. Coconad RK [Kao Corp. http://www.kao.co.jp] Chem. Descrip.: Caprylic/capric triglyceride CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Emulsifier for foods; coffee whitener, release agent for processing, flavor diluent Properties: Pale, yel., cl. liq.; solid. pt. -20 max; nonionic; 100% conc. Coffee Booster - 1, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor in sweet goods, beverages Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Cl. liq.; freshly brewed coffee taste; sol. in oil, PG, alcohol Use Level: 0.5-2 ppm as consumed Coffee Booster - 2, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor in sweet goods, beverages Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Cl. yel. liq.; freshly brewed coffee taste; sol. in oil, PG, alcohol Use Level: 0.5-2 ppm as consumed Cold Pressed Grapefruit Oil [Florida Chem. http://www.floridachemical.com] Chem. Descrip.: Cold pressed grapefruit oil See Grapefruit (Citrus grandis) oil CAS 8016-20-4 Handbook of Food Additives, Third Edition

Uses: Colorant, flavor enhancer, fragrance enhancer for foods Properties: Cl. to pale yel. oil; sweet grapefuit aroma; sol. in benzyl benzoate and min. oil; sl. sol. in PG; insol. in water and glycerine; sp.gr. 0.848-0.858; vapor pressure 2 mm Hg (20 C); b.p. 349 F; flash pt. (CC) 48 C; ref. index 1.4750-1.4780; 98% volatile Toxicology: Mod. irritant to skin, eyes, nose, and throat; sl. allergen; mod. ing. and sl. inh. hazard Precaution: Combustible; keep away from heat, sparks, open flame; incompat. with strong oxidizing agents Hazardous Ingredients: None HMIS: Health 1, Flammability 2, Reactivity 0 Storage: Store @ < 21 C in well-ventilated, covered area; once opened, head space should be purged with inert gas and tightly resealed Cold Pressed Orange Oil [Florida Chem. http://www.floridachemical.com] Chem. Descrip.: Cold pressed orange oil— midseason and Valencia See Orange (Citrus aurantium dulcis) oil CAS 8008-57-9 Uses: Color enhancer, flavor booster for foods Properties: Lt. yel.-orange liq.; fresh orange aroma; sol. in benzyl benzoate, min. oil; sl. sol. in propylene glycol; insol. in water, glycerine; sp.gr. 0.842-0.846; vapor pressure 2 mm Hg (20 C); b.p. 349 F; flash pt. (CC) 118 F; ref. index 1.4720-1.4740; 98% volatile Toxicology: Mod. irritant, sl. allergen; mod. ing. and sl. inh. hazard Precaution: Combustible; keep away from heat, sparks, open flame; incompat. with strong oxidizing agents HMIS: Health 1, Flammability 2, Reactivity 0 Storage: Store tightly sealed in full containers in well-ventilated area @ < 21 C; partially filled containers should be blanketed with nitrogen Colflo® 67 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from waxy maize See Food starch, modified Uses: Visc. builder, texturizer, cold temp. storage stabilizer, shelf life extender for frozen foods, fruit pie fillings, frozen meat pies and gravies, frozen soups and sauces, frozen Oriental foods 188

Part I: Trade Name Reference Features: Very good freeze/thaw stability; produces smooth, short texture; suitable at low pH; exc. clarity; no syneresis Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; bland taste; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%); ≈ 11% moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity Colloidal Kaolin BC 825 [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Kaolin USP (95%), bentonite (5%) Chem. Analysis: SiO2 (43-47%); Al2O3 (36-40%); CaO (0.04-0.08%); MgO (0.20-0.40%); Fe2O3 (0.20-0.40%); TiO2 (1.20-2.20%) Uses: Anticaking agent for solids and clarifier for liqs. during food processing Regulatory: USP Properties: Wh. to buff fine powd.; 99.8% through 325 mesh, 100% through 200 mesh; odorless; insol. in water; sp.gr. 2.58; dens. 3238 lb/ft3 (tapped), 12-18 lb/ft3 (loose); oil absorp. 49-53; dry brightness 88-92; nonflamm.; pH 6.5-8.5; 1% max. moisture; 0% volatiles Toxicology: ACGIH TLV 10 mg/m3 (total nuisance dust), 5 mg/m3 (respirable nuisance dust); may cause delayed respiratory disease if dust is inhaled over prolonged period Precaution: Very slippery when wet Hazardous Ingredients: Cryst. silica Hazardous Decomp. Prods.: None HMIS: Health 0, Flammability 0, Reactivity 0 Colloidal Kaolin BC 2457 [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Colloidal kaolin USP Chem. Analysis: SiO2 (44-46%); Al2O3 (37-40%); CaO (0.03-0.06%); MgO (0.20-0.40%); Fe2O3 Handbook of Food Additives, Third Edition

(0.20-0.40%); TiO2 (1.50-2.00%) CAS 1332-58-7; EINECS/ELINCS 296-473-8 Uses: Anticaking agent for solids and clarifier for liqs. during food processing Regulatory: DOT nonhazardous; SARA §311/312 reportable, §304/313 nonreportable Properties: Wh. to buff powd.; 0.60 µ median particle size; 99.8% through 325 mesh; 100% through 200 mesh; odorless; insol. in water; sp.gr. 2.60; dens. 33-39 lb/ft3 (tapped), 12-16 lb/ft3 (loose); oil absorp. 36-40; dry brightness 88-91; nonflamm.; pH 6.7-7.7; 1% max. moisture; 0% volatiles Toxicology: ACGIH TLV 10 mg/m3 total dust, 5 mg/m3 respirable dust; long-term overexposure to high concs. of dust may produce x-ray evidence of dust in lungs and may affect respiratory function; TSCA listed Environmental: no harmful effects known other than those associated with suspended inert solids in water Precaution: Slippery when wet Hazardous Ingredients: Inhalable silica not expected to be present in dust at levels exceeding 1%; cryst. silica Hazardous Decomp. Prods.: None HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Store in dry area at ambient temps. Colloidal Kaolin BC 2747 [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Colloidal kaolin USP Chem. Analysis: SiO2 (44-47%); Al2O3 (38-41%); CaO (0.30%); Fe2O3 (0.70%) CAS 1332-58-7; EINECS/ELINCS 296-473-8 Uses: Anticaking agent for solids and clarifier for liqs. during food processing Regulatory: USP, DOT nonhazardous; SARA §311/312 reportable, §304/313 nonreportable Properties: Wh. to buff powd.; odorless; insol. in water; sp.gr. 2.60; dens. 45-52 lb/ft3 (tapped), 18-24 lb/ft3 (loose); dry brightness 86-90; nonflamm.; pH 7-8 Toxicology: ACGIH TLV 10 mg/m3 total dust, 5 mg/m3 respirable dust; long-term overexposure to high concs. of dust may produce x-ray evidence of dust in lungs and may affect respiratory function; TSCA listed Environmental: no harmful effects known other than those associated with suspended inert solids in water Precaution: Slippery when wet Hazardous Ingredients: Inhalable silica not expected to be present in dust at levels 189

Part I: Trade Name Reference exceeding 1%; cryst. silica Hazardous Decomp. Prods.: None HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Store in dry area at ambient temps. Colloidal Kaolin BC 2749 [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Colloidal kaolin USP Chem. Analysis: SiO2 (44-46%); Al2O3 (38-41%); CaO (0.02-0.05%); MgO (0.20-.40%); Fe2O3 (0.20-0.40%); TiO2 (1.30-1.80%) CAS 1332-58-7; EINECS/ELINCS 296-473-8 Uses: Anticaking agent for solids and clarifier for liqs. during food processing Regulatory: USP, DOT nonhazardous; SARA §311/312 reportable, §304/313 nonreportable Properties: Wh. to buff powd.; 1.00 µ median particle size; 99.9% through 200 mesh; odorless; insol. in water; sp.gr. 2.60; dens. 3339 lb/ft3 (tapped), 12-17 lb/ft3 (loose); oil absorp. 38-42; dry brightness 87-91; nonflamm.; pH 6.7-7.7; 1% max. moisture Toxicology: ACGIH TLV 10 mg/m3 total dust, 5 mg/m3 respirable dust; long-term overexposure to high concs. of dust may produce x-ray evidence of dust in lungs and may affect respiratory function; TSCA listed Environmental: no harmful effects known other than those associated with suspended inert solids in water Precaution: Slippery when wet Hazardous Ingredients: Inhalable silica not expected to be present in dust at levels exceeding 1%; cryst. silica Hazardous Decomp. Prods.: None HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Store in dry area at ambient temps. Complemix® 50 [Cytec Ind. http://www.cytec.com] Chem. Descrip.: Sulfonated ester Uses: Wetting agent, emulsifier, clouding agent for foods and beverages Properties: Nearly colorless liq.; sp.gr. 0.93; anionic; 50% act. Complemix® 100 [Cytec Ind. http://www.cytec.com; Cytec Ind. BV] Chem. Descrip.: Sodium dioctyl sulfosuccinate NF See Dioctyl sodium sulfosuccinate CAS 577-11-7; EINECS/ELINCS 209-406-4 Uses: Surfactant, emulsifier, wetting agent, clouding agent for foods and beverages; dispersant; solubilizer; modifier Handbook of Food Additives, Third Edition

Regulatory: TSCA, EEC compliance Properties: Wh. waxy solid, odor of octyl alcohol; sol. 1.5 g/100 g in water; sp.gr. 1.1; anionic; 100% act. Toxicology: LD50 (oral, rat), 4.2 g/kg, (dermal, rabbit) > 1 g/kg; causes moderate eye and skin irritation Compritol® 888 ATO [Gattefosse http://www.gattefossecorp.com; Gattefosse Spain http://www.gattefosse.es] Chem. Descrip.: Tribehenin CAS 18641-57-1; EINECS/ELINCS 242-471-7 Uses: Emulsifier for foods; additive for tablet mfg. Features: Lipophilic Regulatory: FDA 21CFR §184.1328 GRAS; USP/NF, EP, and JSFA compliance; DMF no. 4663 Properties: Wh. to off-wh. fine powd. (spherical particles), faint odor, tasteless; 85% through 250 mesh; sol. hot in chloroform, methylene chloride; insol. in water, min. oil, ethanol; m.p. 69-74 C; HLB 2.0; acid no. < 4; iodine no. < 3; sapon. no. 145-165; nonionic; 100% conc. Toxicology: LD0 (oral, rat) > 5 g/kg Storage: Preserve in orig. container; store below 35 C; prevent exposure to air, light, heat, and moisture Concentrated DARILOID® KB [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Propylene glycol alginate blend CAS 9005-37-2 Uses: Stabilizer for dairy prods., sour cream, cottage cheese dressings, cream cheese, egg nog, ice cream fruit, cottage cheese fruit, fruit beverages, water ice, sherbet and lowfat novelties Properties: 28 mesh; milk-sol.; pH 5.4 Concentrated DARILOID® XL [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Sodium alginate blend See Algin Uses: Gellant, suspending agent, thickener, stabilizer for milk-based systems (puddings, pie fillings, custards, cheese dips, cheesecake, eggnog, milk shake powd., chiffons, toppings, syrups, baked cream fillings, whipping cream) Properties: 42 mesh; milk-sol.; pH 10 (1%)

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Part I: Trade Name Reference Confectioners F & G [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Visc. builder, texturizer in gum candies; gelling agent in confectionery Features: Thin-boiling starch for developing proper depositing visc. and finished textures Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; pH 5.5; 11% moisture Consista® [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Stabilizer, thickener for prod. of creamstyle corn, meat prods., and other low-acid foods Features: High visc.; provides short, smooth textures, exc. clarity, resist. to syneresis, freeze/thaw cycles Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; bland; 90% through 100 mesh; pH 5.5 (uncooked); 10-12% moisture Use Level: 1.5-5.0% (cream-style corn, gravies, sauces, soups, puddings) Controx® VP [Cognis http://www.cognis.de] Chem. Descrip.: Lecithin (40%), tocopherol (25%), ascorbyl palmitate (25%), hydrogenated palm glyceride citrate (10%) Uses: Antioxidant for fats in the food industry, esp. for stabilization of vegetable oils, frying fats, margarine, shortenings, release agents Regulatory: EU compliance Properties: Reddish-brn. paste, typ. odor, mild taste; oil-sol.; 17.5% tocopherol. Use Level: 0.02-0.1% on fat content in final prod. Cookerzyme® [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Bacterial enzyme system derived from Bacillus subtilis Uses: Brewing enzyme for rapid hydrolysis of starch adjuncts Properties: Powd. or liq. CornSweet® 42 [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp; MLG Enterprises] Chem. Descrip.: High fructose corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for use at 50-100% replacement for sucrose or invert sugar; clean, nonmasking sweetness for use in Handbook of Food Additives, Third Edition

delicate flavored foods Properties: Water-wh. low-visc. syrup, sweet taste; dens. 11.23 lb/gal; visc. 225 cps (70 F); b.p. 230 F; pH 3.5; 71% solids, 42% min. fructose, 29% moisture Storage: Store @ 80-90 F CornSweet® 55 [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp; MLG Enterprises] Chem. Descrip.: High fructose corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for carbonated drinks, still drinks, processed foods Properties: Water-wh. syrup, sweet taste; odorless; sp.gr. 1.35; dens. 11.55 lb/gal; visc. 1200 cps (70 F); b.p. 230 F; pH 3.5; 77% solids, 55% min. fructose, 23% moisture Storage: Store @ 80-85 F for ease in pumping and blending Cornsweet® 90 [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: high fructose corn syrup Chem. Analysis: 90% fructose; 77% solids; 23% moisture CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in reduced calorie foods such as beverages, jellies, and dressings Regulatory: FDA 21CFR 184.1866; FCC Properties: Cl., colorless to sl. straw colored liq.; sweet taste; odorless; sol. in water; sp.gr. 1.35; b.p. 230 F; pH 3.5 Toxicology: Nontoxic; noncarcinogenic Storage: Store @ 70-85F CornSweet® 95 [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp; MLG Enterprises] Chem. Descrip.: High fructose corn syrup Chem. Analysis: Moisture 23%; sulfated ash 0.03% CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener offering intense sweetness, sweetness synergism, flavor enhancement, humectancy, low water activity, f.p. depression, high osmotic pressure; for beverages, baked goods, frozen foods, cereals, dairy prods., reduced-calorie foods Properties: Water-wh. liq., very sweet taste; sp.gr. 1.35; dens. 11.56 lb/gal; visc. 575 cps (80 F); b.p. 230 F; pH 3.5; 77% dry solids, 95% fructose. Storage: Store @ 65-75 F 191

Part I: Trade Name Reference CornSweet® Crystalline Fructose [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp; MLG Enterprises] Chem. Descrip.: Fructose FCC/USP Uses: Sweetener offering intense sweetness, sweetness synergism, flavor enhancement, humectancy, low water activity, f.p. depression, high osmotic pressure; for beverages, baked goods, frozen foods, cereals, dairy prods., reduced-calorie foods Properties: Wh. free-flowing cryst., odorless, clean very sweet taste; 1% max. on 16 mesh, 10% max. through 100 mesh; bulk dens. 52 lb/ft3; m.p. 103 C; 99.9% act. Storage: Store @ 25 C and 50% r.h. 42/43 Corn Syrup [MLG Enterprises] Chem. Descrip.: Acid converted corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener, flavoring agent, bodying agent, moisture retention aid in foods, candies, jams, jellies, fountain and table syrups Properties: Water-wh. med. visc. liq., char. odor, sweet-bland taste; sp.gr. 1.4201 (100/60 F); dens. 11.84 lb/gal (100 F); visc. 1000 poises (80 F); pH 4.8; DE 42; Baumé 43 (100 F); 80.7% total solids, 19.3% moisture 62/43 Corn Syrup [MLG Enterprises] Chem. Descrip.: Acid-enzyme converted corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for baked goods (bread, rolls), nougats, fondants, etc. Features: High proportion of fermentable carbohydrates and increased sweetness Properties: Water-wh. syrup, char. odor, sweet taste; sp.gr. 1.4201 (100/60 F); dens. 11.84 lb/gal (100 F); visc. 400 poises (80 F); pH 4.8 (1:1); DE 62; Baumé 43 (100 F); 82% total solids, 18% moisture Corn Syrup 36/43 [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Corn syrup Chem. Analysis: 80.3% total solids, 19.7% moisture CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Nutritive carbohydrate sweetener for ice cream, hard candies, cough drops; crystal formation inhibitor and bodying agent Handbook of Food Additives, Third Edition

Properties: Colorless syrup; dens. 11.84 lb/gal (100 F); visc. 1000 poise (80 F); pH 4.8 (1:1); DE 36; Baume 43 (100 F) Corn Syrup 42/43 [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Nutritive carbohydrate sweetener for candies, jams, jellies, fountain and table syrups Properties: Dens. 11.84 lb/gal (100 F); visc. 1000 poise (80 F); pH 4.8 (1:1); DE 42; Baume 43 (100 F); 80.7% total solids, 19.3% moisture Corn Syrup 52/43 [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Nutritive carbohydrate sweetener for marshmallows, gum drops, nougats; sl. sweeter than 42/43 Properties: Dens. 11.84 lb/gal (100 F); visc. 550 poise (80 F); pH 4.8 (1:1); DE 52; Baume 43 (100 F); 81.2% total solids, 18.8% moisture Corn Syrup 62/43 [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Nutritive carbohydrate sweetener for baked goods, nougats, fondants; sweeter than 42/43 Properties: Dens. 11.84 lb/gal (100 F); visc. 400 poise (80 F); pH 4.8 (1:1); DE 62; Baume 43 (100 F); 82% total solids, 18% moisture Corn Syrup 62/44 [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Nutritive carbohydrate sweetener for baked goods, nougats, fondants Properties: Dens. 11.95 lb/gal (100 F); visc. 1300 poise (80 F); pH 4.8 (1:1); DE 62; Baume 44 (100 F); 84% total solids, 16% moisture Corn Syrup 97/71 [ADM Corn Processing http://www.adm.org/naen/ahn/cornprocessing .asp] Chem. Descrip.: Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 192

Part I: Trade Name Reference Uses: Nutritive carbohydrate sweetener with high sweetness and high fermentables; for fermentation, baked goods Features: Highly enzyme converted; it may be used interchangeably with liquid dextrose Properties: Dens. 11.07 lb/gal (100 F); visc. 0.36 poise (120 F); pH 4.5 (1:1); DE 97; 71% total solids, 29% moisture Cottonseed Cooking Oil [ADM Refined Oils http://www.admworld.com] Chem. Descrip.: Cottonseed oil, refined, bleached, deodorized See Cottonseed (Gossypium) oil CAS 8001-29-4; EINECS/ELINCS 232-280-7 Uses: Veg. oil for frying Properties: Cloudy oil, pleasing flavor; iodine no. 100-115 Covi-Ox® T-70 [Cognis/Nutrition & Health; Cognis/Care Chems.; Cognis Canada] Chem. Descrip.: Tocopherol CAS 1406-18-4; EINECS/ELINCS 215-798-8 Uses: Antioxidant, blocking agent for foods Features: Natural Regulatory: 21 CFR §182.3890 Properties: Brwnsh. red visc. liq.; 70% min. total natural tocopherols Covi-Ox® T-90 [Cognis/Nutrition & Health] Chem. Descrip.: Mixed tocopherol conc. NF/FCC (typically 14% d-α, 2% d-β, 60% d-γ, 24% d-δ CAS 1406-18-4; EINECS/ELINCS 215-798-8 Uses: Antioxidant for foods; γ-tocopherol source in nutritional supplements Features: Low volatility; exc. carry-through chars. Regulatory: 21 CFR §182.3890, kosher Properties: Brownish-red cl. visc. oil; bland to mild odor and taste; misc. with org. solvs., veg. oils, animal fats; sparingly sol. in abs. ethanol; insol. in water; sp.gr. 0.94-0.96 g/cm3 Precaution: Unstable to acid, light, alkali, oxidizing agents Storage: 36 mos. shelf life when stored @ 15-30 C in unopened original container; protect from heat, light, and air in tightly closed containers; do not refrigerate Covitol® 700 [Cognis/Nutrition & Health] Chem. Descrip.: D-α-Tocopherol USP on silicon dioxide carrier, surf. treated with gum acacia See Acacia; Silica Uses: Antioxidant; nutrient, dietary supplement for chewable tablets and twoHandbook of Food Additives, Third Edition

piece capsules; natural vitamin E fortifier for foods Features: Stable to air and light; unstable to alkali and acid Properties: Wh. to lt. cream free-flowing gran. powd.; bland odor and taste; 60% through 40 mesh, 10% through 120 mesh; insol. in water and org. solvs.; bulk dens. 0.40-0.50 g/cm3 Storage: 1 yr. shelf life in unopened original container; protect from heat, light, moisture, and freezing Covitol® 700 WD [Cognis/Nutrition & Health] Chem. Descrip.: D-α-Tocopherol USP/FCC in carrier of gum acacia, surf. treated See Acacia Uses: Antioxidant; nutrient, dietary supplement for dry powd. mixes and effervescent tablets that are added to water; natural vitamin E fortifier for foods incl. dry baby formulas Features: Stable to air and light; unstable to alkali and acid Regulatory: Kosher Properties: Lt. tan fine powd.; bland odor and taste; water-disp.; insol. in org. solvs. Storage: 1 yr. shelf life in unopened original container; protect from heat, light, moisture, and freezing Covitol® 1360 [Cognis/Nutrition & Health] Chem. Descrip.: Tocopheryl acetate CAS 1406-70-8; EINECS/ELINCS 231-710-0 Uses: Dietary supplement in food prods. Regulatory: USP, FCC, kosher, Halal Properties: Yel. cl. visc. liq.; wh. to off-wh. cryst. powd. with mild odor or taste; sparingly sol. in ethanol; misc. with org. solvents, veg. oils and fats; insol. in water; sp. gr. 0.94-0.95; m.p. 7378 C; 960 mg/g min. assay Storage: Store in tightly closed dontainer in cool, dry place protected from heat, light, and oxygen Covitol® 1360J [Cognis/Nutrition & Health] Chem. Descrip.: d-α-Tocopheryl acetate USP/FCC CAS 58-95-7; EINECS/ELINCS 231-710-0 Uses: Nutrient, dietary supplement liq. prep. and food fortification Features: Stable to air, light, acids Regulatory: Kosher Properties: Very pale yel. cl. visc. oil; little or no odor and taste; misc. with org. solvs., veg. oils and fats; sparingly sol. in ethanol; insol. in 193

Part I: Trade Name Reference water; m.w. 472.75; sp.gr. 0.94-0.96 g/cm3 Precaution: Unstable to alkali and oxidizing agents Storage: 48 mos. shelf life in unopened original pkg.; store @ 15-30 C; protect from heat, light, air in tightly closed containers; do not refrigerate; may crystallize on exposure to cold temps. Covitol® F-350M [Cognis/Nutrition & Health] Chem. Descrip.: Tocopherol CAS 1406-18-4; EINECS/ELINCS 215-798-8 Uses: Preservative for drink mixes; dietary supplement for foods Regulatory: FDA 21 CFR §182.3890 Properties: Cream powd.; mild odor and taste; insol. in veg. oils and org. solvents; 235 mg/g of d-α tocopherol conc. FCC plus 59 mg/g of d-β, d-γ, and d-δ tocopherol FCC. Storage: Store in tightly closed dontainer in cool, dry place protected from heat, light, and oxygen; use promptly after opening Covitol® F-1000-2 [Cognis/Nutrition & Health] Chem. Descrip.: Tocopherol and soybean oil See Soybean (Glycine soja) oil CAS 1406-18-4; 8001-22-7; EINECS/ELINCS 215-798-8; 232-274-4 Uses: Dietary supplement in foods Features: Derived from nat. sources Regulatory: USP, FCC< kosher, Halal Properties: Brn.-red cl. visc. oil; bland to mild odor; misc. with org. solvs., veg. oils and fats; sparingly sol. in ethanol; insol. in water; sp. gr. 0.94-0.95; 671 mg/g min. assay Storage: 36 mos. shelf life; store in tightly closed dontainer in cool, dry place protected from heat, light, and oxygen COWCIUM® Natural Milk Calcium FG [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Natural milk calcium (calcium (27% minimum) and phosphorus (10% minimum) mixture) derived from bovine milk CAS 7758-23-8; EINECS/ELINCS 231-837-1 Uses: Calcium source, phosphorus source for direct compression of nutritional supplement tablets, food supplements Features: Directly compressible; free of lactose Properties: Wh. to off-wh. fine gran.; min. salt flavor; 10% max. moisture; 27% min. Ca, 10% min. P Storage: 3 yr. min. shelf life; store in cool, dry location (5-20 C, < 60% r.h.) with fresh, clean, circulating air; protect from microbial Handbook of Food Additives, Third Edition

contamination Coyote Brand Agar 80 mesh [Gum Tech. http://www.gumtech.com/home/index.php] Chem. Descrip.: colloidal polysaccharide Uses: Gellant, moisture stabilizer for baked goods, meat applics., dairy prods.; gelatin replacement in vegan prods. Regulatory: FDA 21 CFR §184.1115; kosher Properties: Sol. in boiling water; gel strength 900-1000 g/cm2 Coyote Brand Agar 100 mesh [Gum Tech. http://www.gumtech.com/home/index.php] Chem. Descrip.: colloidal polysaccharide Uses: Gellant, moisture stabilizer for baked goods, meat applics., dairy prods.; gelatin replacement in vegan prods.; texturizer for icing Regulatory: FDA 21 CFR §184.1115; kosher Properties: Sol. in boiling water; gel strength 900-1000 g/cm2 Coyote Brand Agar Type Z100 [Gum Tech. http://www.gumtech.com/home/index.php] Chem. Descrip.: colloidal polysaccharide Uses: Gellant, moisture stabilizer for baked goods, meat applics., dairy prods.; gelatin replacement in vegan prods. Regulatory: FDA 21 CFR §184.1115; kosher Properties: Sol. in boiling water; gel strength 900-1000 g/cm2 Coyote Brand Agar-Agar 150 Mesh Gelidium [Gum Tech. http://www.gumtech.com/home/index.php] Chem. Descrip.: colloidal polysaccharide Uses: Gellant, moisture stabilizer for baked goods, meat applics., dairy prods.; gelatin replacement in vegan prods. Regulatory: FDA 21 CFR §184.1115; kosher Properties: Sol. in boiling water; gel strength < 750 g/cm2 Coyote Brand Tara Gum [Gum Tech. http://www.gumtech.com/home/index.php] Chem. Descrip.: Tara gum, polysaccharide composed of mannose and galactose derived from the tara seed Chem. Analysis: Moisture < 14%; ash (total) < 10%; heavy metals as Pb 20 ppm max.; Pb 5 ppm max.; As 3ppm max. CAS 39300-88-4 Uses: Thickener, stabilizer, gelling agent, suspension aid in food Regulatory: FDA GRAS 194

Part I: Trade Name Reference Properties: Wh. powd.; 98% through US Std. 80 mesh; Brookfield visc. 3500-5000 cps in 1% sol'n. (spindle 4, 25 C, 20 rpm), 4000-6000 cps (spindle 4, 85 C, 20 rpm); pH 4-6 (1% sol'n.) Coyote Brand Xanthan 80 mesh [Gum Tech. http://www.gumtech.com/home/index.php] Chem. Descrip.: exocellular polysaccharide Uses: Visc. control agent for baked goods, beverages, confectionery, dairy prods., desserts, dressings and dips, fried foods, frozen foods, meat analogs, pasta, restructured foods, pet foods, soups, sauces, and gravies Regulatory: FDA 21 CFR §172.695 Properties: Disp in cold water; visc. generally 1200-1650 cps Coyote Brand Xanthan 80 mesh C [Gum Tech. http://www.gumtech.com/home/index.php] Chem. Descrip.: exocellular polysaccharide Uses: Visc. control agent for baked goods, beverages, confectionery, dairy prods., desserts, dressings and dips, fried foods, frozen foods, meat analogs, pasta, restructured foods, pet foods, soups, sauces, and gravies Regulatory: FDA 21 CFR §172.695 Properties: Visc. generally 1200-1650 cps Coyote Brand Xanthan 200 mesh [Gum Tech. http://www.gumtech.com/home/index.php] Chem. Descrip.: exocellular polysaccharide Uses: Visc. control agent for baked goods, beverages, confectionery, dairy prods., desserts, dressings and dips, fried foods, frozen foods, meat analogs, pasta, restructured foods, pet foods, soups, sauces, and gravies Regulatory: FDA 21 CFR §172.695 Properties: Visc. generally 1200-1650 cps Coyote Brand Xanthan DF [Gum Tech. http://www.gumtech.com/home/index.php] Chem. Descrip.: exocellular polysaccharide Uses: Visc. control agent in food Features: Nongelling; dust-free Regulatory: FDA 21 CFR §172.695 Properties: Visc. generally 1200-1650 cps Coyote Brand Xanthan ID [Gum Tech. http://www.gumtech.com/home/index.php] Chem. Descrip.: exocellular polysaccharide Uses: Mouthfeel enhancer and visc. control agent in baked goods, beverages, confectionery, dairy prods., desserts, Handbook of Food Additives, Third Edition

dressings and dips, fried foods, frozen foods, meat analogs, pasta, restructured foods, pet foods, soups, sauces, and gravies Regulatory: FDA 21 CFR §172.695 Properties: Instantly disp.; visc. generally 12001650 cps Coyote Brand Xanthan ST [Gum Tech. http://www.gumtech.com/home/index.php] Chem. Descrip.: exocellular polysaccharide Uses: Visc. control agent in food Features: Nongelling; for use in high salt/brine food Regulatory: FDA 21 CFR §172.695 Properties: Visc. generally 1200-1650 cps Coyote Brand Xanthan TR [Gum Tech. http://www.gumtech.com/home/index.php] Chem. Descrip.: exocellular polysaccharide Uses: Visc. control agent in food Features: Nongelling; transparent Regulatory: FDA 21 CFR §172.695 Properties: Visc. generally 1200-1650 cps Coyote Stabilizer APG-200 [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Suspension aid, mouthfeel enhancer in dairy-based drinks, other beverages, desserts, dressings and dips, frozen food, soups, sauces, and gravies Coyote Stabilizer C-Gum 200 [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Gellant in water dessert gels Coyote Stabilizer CKLX-MS [Gum Tech. http://www.gumtech.com/home/index.php] Chem. Descrip.: blend of carrageenan, locust bean gum, xanthan, konjac See Carrageenan (Chondrus crispus); Konjac flour; Xanthan gum Chem. Analysis: Heavy metals 40 ppm max.; arsenic 2 ppm max.; lead 10 ppm max. Uses: Thickener, gelling agent, fat replacer in foods, pet foods Regulatory: Kosher; FDA 21 CFR §170.30, 172.620, 172.695, 184.1343 Properties: Off-wh. powd.; typical bland odor; particle size 75% through US Std. 80 mesh; Brookfield visc. 3000 cps min. (spindle 4, 4 h); pH 4.3-6.3 (1% sol'n); gel strength 300 g/cm2 min. (0.5% sol'n.) Coyote Stabilizer CS-100 [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Suspension aid for beverages 195

Part I: Trade Name Reference Coyote Stabilizer CS-DK [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Thickener, gelling agent for pudding Coyote Stabilizer CT-D100 [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Texturizer for yogurt Coyote Stabilizer DS-101 [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Suspension aid, mouthfeel enhancer for smoothies; suspension aid, emulsifier in salad dressings; viscosifier, texturizer, suspension aid, shelf life extender in beverages, dressings, dips, ice cream, salsas, soups, gravies Regulatory: Kosher Coyote Stabilizer HCS-1 [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Shelf life extender for ice cream Coyote Stabilizer HTPF [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Creates viscous set, prevents boil-out in pie fillings Coyote Stabilizer JB-900 [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Creates viscous set, prevents boil-out in pie fillings Coyote Stabilizer KS-Flan [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Prevents syneresis in puddings Coyote Stabilizer KSP-1 [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Prevents syneresis in puddings Coyote Stabilizer KT-MS [Gum Tech. http://www.gumtech.com/home/index.php] Chem. Descrip.: konjac flour, tara gum See Tara gum Uses: Solids reducer for BBQ sauces; thickener Coyote Stabilizer NJ-1 [Gum Tech. http://www.gumtech.com/home/index.php] Uses: For aseptic, UHT, HTST formualtions; in coffee, cappuccino Coyote Stabilizer NJ-2 [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Phase separation control in nondairy creamers Coyote Stabilizer OG-500 [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Freeze/thaw control for frozen foods Handbook of Food Additives, Third Edition

Coyote Stabilizer PF-3 [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Suspension aid, emulsifier in salad dressings Coyote Stabilizer ST-101 [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Solids reducer for BBQ sauces Regulatory: Kosher Coyote Stabilizer TC-1 [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Shelf-life extender, freeze-thaw improver for tortillas Coyote Stabilizer TC-20 [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Shelf-life extender, freeze-thaw improver for tortillas Coyote Stabilizer VPB-1 [Gum Tech. http://www.gumtech.com/home/index.php] Uses: Fat replacer, binder for meat analogs Coyote Brand Konjac A [Gum Tech. http://www.gumtech.com/home/index.php] Chem. Descrip.: Konjac, linear polysaccharide composed of mannose and glucose derived from tubers of "elephant yam" See Konjac flour Chem. Analysis: Moisture < 14%; ash (total) < 1%; heavy metals as Pb 30 ppm max.; Pb 5 ppm max.; As 3 ppm max. CAS 37220-17-0 Uses: Thickener, stabilizer in food; dough conditioner, extender in bakery applics.; moisture control agent in noodle, dumpling applics.; gelling agent, texturizer in confectionery, dairy prods.; thickener, mouthfeel in beverages Regulatory: FDA GRAS Properties: Wh. powd.; particle size 95% through 100 mesh; Brookfield visc. > 18,000 cps (1% sol'n., spindle 6, 20 rpm); pH 6-8 (1% sol'n) C.P. 30 [British Bakels http://www.bakels.com] Chem. Descrip.: Wheat flour and calcium propionate See Wheat (Triticum vulgare) flour CAS 130498-22-5; 4075-81-4; EINECS/ELINCS 310-127-6; 223-795-8 Uses: Mold inhibitor for breads, rolls Properties: Powd. Use Level: 0.7% of flour wt. Toxicology: May cause allergic reaction, sensitization, eye and skin irritation; prolonged skin contact may cause dermatitis 196

Part I: Trade Name Reference Environmental: readily biodeg. Storage: Store in orig. pkg. in cool, dry place CPF™ [Cargill Flavor Systems http://www.cargillflavorsystems.com/] Uses: Cheese flavor in food Features: Variety of flavor profiles available C*PharmIsoMaltidex 16540 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Isomalt CAS 64519-82-0 Uses: Sweetener for sugar-free candies, diabetic prods. Features: Functional replacement for sugar and glucose syrup in sugar-free and diabetic prods. Regulatory: EP C*Pulp Tex 12930 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Pregelatinized starch from waxy maize See Starch, pregelatinized CAS 977050-93-3 Uses: Texturizer, stabilizer for foods, esp. bakery prods. (muffin/cake mixes), instant sauces/gravies, food powds., microwave foods, beverage mixes, tomato sauces Regulatory: Kosher, Halal certified CreamTex™ 75720 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: stabilized, medium cross-linked tapioca starch listed as food starch, modified See Food starch, modified Chem. Analysis: 13% moisture; 0.5% ash CAS 53124-00-8 Uses: Thickener in frozen soups and sauces, chilled dairy desserts, neutral sauces Features: Good heat and shear stability; short, smooth and creamy texture; high viscosity Regulatory: FDA 21CFR §172.892 Properties: Powd.; bland taste; easily disp. in cold water; bulk dens. 700 g/l; pH 6.0 Precaution: Excessive dust is flamm. and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Cream Enhancer - 1, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor to impart sweetness and mouthfeel of cream Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Colorless to lt. yel., cl. liq.; faintly Handbook of Food Additives, Third Edition

spicy taste; sol. in alcohol, PG, water Use Level: 0.02%-0.2% Cremodan® DC [Danisco http://www.danisco.com] Uses: Stabilizer, ice crystal control agent, color binder, bodying agent, texturizer in water ices Cremodan® Mousse [Danisco http://www.danisco.com] Chem. Descrip.: Emulsifier/stabilizer system Uses: Emulsifier, stabilizer, aerating agent, shelf life enhancer in frozen mousse Cremodan® SL [Danisco http://www.danisco.com] Chem. Descrip.: Emulsifier/stabilizer system Uses: Emulsifier, stabilizer, bodying agent, texturizer, ice crystal control agent, aerating agent in sorbet and sherbet Cremophor® NP 10 [BASF AG http://www.basf.de] Chem. Descrip.: Nonoxynol-10 CAS 9016-45-9; EINECS/ELINCS 248-294-1 Uses: Solubilizer for essential oils and flavors Properties: Liq.; nonionic Cremophor® NP 14 [BASF AG http://www.basf.de] Chem. Descrip.: Nonoxynol-14 CAS 9016-45-9 Uses: Solubilizer for essential oils and flavors Properties: Liq.; nonionic Crestaflake [Croda Food Services Ltd http://www.croda-foods.co.uk] Chem. Descrip.: Specialty fat Uses: Flavor enhancer, texturizer for pizza crust Features: For incorporation into dough before baking Properties: Flakes Crestagel [Croda Food Services Ltd http://www.croda-foods.co.uk] Uses: Glazing agent, gloss aid for sweet rolls, hot cross buns, etc. Features: Sweet; adds surface sheen Properties: Gel Crestaglaze Conc. [Croda Food Services Ltd http://www.croda-foods.co.uk] Uses: Glazing agent, gloss aid for bread prods. 197

Part I: Trade Name Reference Properties: Paste Crestawhip 100 [Croda Food Services Ltd http://www.croda-foods.co.uk] Uses: Emulsifier for baking Features: Multifunctional gel type system; for use by craft and small scale bakers Crestawhip 200 [Croda Food Services Ltd http://www.croda-foods.co.uk] Uses: Emulsifier for baking Features: High efficiency; general purpose; gel type; gives consistency in prod. volume, whip times, and batter sp.gr.; for use in plant bakeries and larger manufacturing operations Crestawhip 225 [Croda Food Services Ltd http://www.croda-foods.co.uk] Uses: Emulsifier for baking Features: Gives exc. consistency in finished sponge; minimizes manual handling; deliverable semi-bulk Properties: Pumpable and meterable soft gel Crestawhip 250 [Croda Food Services Ltd http://www.croda-foods.co.uk] Uses: Emulsifier for baking Features: Conc.; general purpose; gel type; for use in plant bakeries and larger manufacturing operations; can be used typically at levels of 70% of Crestawhip 200 Crestawhip 450 [Croda Food Services Ltd http://www.croda-foods.co.uk] Uses: Emulsifier for baking Features: Gel type; single emulsifier Crester KZ [Croda Food Services Ltd http://www.croda-foods.co.uk] Chem. Descrip.: Polyglycerol and edible fatty acid mixed esters Uses: Emulsifier for foods, coffee whiteners; volume improver, texturizer, and shelf life extender in cakes and flour confectionery; gel stabilizer in sponges and Swiss rolls; whipping aid, foam stabilizer in whipped desserts; emulsion stabilizer in syn. creams Properties: Solid; acid no. 3 max.; iodine no. 3 max.; sapon. no. 120-150; nonionic; 100% conc. Use Level: 2-4% basis shortening (cakes), 1015% gel systems (sponges) Crester L [Croda Food Services Ltd http://www.croda-foods.co.uk] Chem. Descrip.: Polyglycerol and fatty acids mixed ester Handbook of Food Additives, Third Edition

Uses: Crystallization control agent, aerating agent, emulsifier for foods; emulsifier for margarine; emulsion stabilizer for syn. creams Properties: Paste; acid no. 5 max.; sapon. no. 130-140; nonionic; 100% conc. Use Level: 0.3-4% Crester PR [Croda Food Services Ltd http://www.croda-foods.co.uk] Chem. Descrip.: Polyglycerol polyricinoleate See Polyglyceryl polyricinoleate Uses: Visc. modifier in foods; emulsifier in bakery release sprays; flow aid reducing yield value of chocolate or coatings Properties: Liq.; acid no. 6 max.; iodine no. 72103; sapon. no. 170-180; nonionic; 100% conc. Use Level: 0.2-0.5% (chocolate), 1-4% (pan grease) Storage: Store under cool, dry conditions Creta Plus [Omya UK http://www.omya.co.uk/web/omya_uk.nsf/Ho mePage_Lang1?OpenForm&omya_langid=1& omya_navid=0000] Chem. Descrip.: Calcium carbonate with addition of thiamine hydrochloride, nicotinamide and reduced iron See Niacinamide; Thiamine HCl Chem. Analysis: 0.1% moisture CAS 471-34-1; 67-03-8; 98-92-0; EINECS/ELINCS 207-439-9; 200-641-8; 202713-4 Uses: Fortification and mfg. of bread and flour Properties: Mean particle size 3.4 μ; dens. 2.7 g/ml; pH 9; 98% Calcium carbonate Creta Praeparata V [Omya UK http://www.omya.co.uk/web/omya_uk.nsf/Ho mePage_Lang1?OpenForm&omya_langid=1& omya_navid=0000] Chem. Descrip.: Calcium carbonate CAS 471-34-1; EINECS/ELINCS 207-439-9 Uses: Fortification and mfg. of bread and flour, cereals Regulatory: BP Properties: Mean particle size 3 μ; bulk dens. (packed) 1.2 g/ml; pH 9; 98% Calcium carbonate Crill 1 [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Sorbitan laurate CAS 1338-39-2; EINECS/ELINCS 215-663-3 Uses: Emulsifier, wetting agent for foods; 198

Part I: Trade Name Reference antifoam for syrups, calf starters Regulatory: FDA 21CFR §175.105, 175.300, 175.320, 175.380, 175.390, 176.170, 176.210, 178.3120, 178.3400; 40CFR §180.1001(c)(e) exempt; EEC, UK clearance; DOT nonregulated/nonhazardous; SARA §313 nonreportable Properties: Pale yel. cl. visc. liq.; sol. in ethanol, oleyl alcohol, min. oil; disp. in water; sp.gr. 1.00; visc. 39-49 poise; HLB 8.6; acid no. 4-7; sapon. no. 160-175; hyd. no. 330-358; nonionic; 98% conc. Use Level: 0.1-0.2% (calf starters), 0.01-0.05% (syrups) Toxicology: LD50 (acute oral) > 20 g/kg; essentially nonirritating to eyes; may be mildly irritating to skin; no significant adverse health effects are known; may aggravate pre-existing dermatological conditions Precaution: Incompat. with strong oxidizing agents Hazardous Decomp. Prods.: Burning will produce COx Storage: Store under cool, dry conditions Crill 2 [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Sorbitan palmitate CAS 26266-57-9; EINECS/ELINCS 247-568-8 Uses: Emulsifier, wetting agent for foods; antifoam for syrups, calf starters Regulatory: FDA 21CFR §175.105, 175.320, 176.210, 178.3120, 178.3400; 40CFR §180.1001(c)(e) exempt; EEC compliance; FDA nonregulated/nonhazardous; SARA §313 nonreportable Properties: Pale tan hard waxy solid; partially sol. in propylene glycol, ethyl and oleyl alcohols, olive oil, oleic acid; disp. in water; vapor pressure negligible; m.p. 46 C; HLB 6.7; sapon. no. 140-150; nonionic; 98% conc. Toxicology: Acute oral toxicity > 15.9 g/kg; essentially nonirritating to eyes (30% sol'n.), and to skin (50% sol'n.); no adverse health effects are known; may aggravate preexisting dermatological conditions Precaution: Incompat. with strong oxidizing agents Hazardous Decomp. Prods.: Burning will produce COx Storage: Store under cool, dry conditions Crill 3 [Croda Inc http://www.croda.com; Handbook of Food Additives, Third Edition

http://www.crodausa.com] Chem. Descrip.: Sorbitan stearate CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier for shortenings; controls crystallization and prevents fat bloom in chocolate and coatings; emulsion stabilizer in coffee whiteners, whipped desserts Regulatory: FDA 21CFR §172.515, 172.836, 172.842, 173.340, 175.105, 175.320, 176.210, 178.3400; 40CFR §180.1001(c)(e) exempt; EEC, UK clearance Properties: Cream/yel. hard waxy solid; low odor; partially sol. in oleyl alcohol, olive oil, oleic acid; insol. in water; m.p. 54 C; HLB 4.7; acid no. 5-10; sapon. no. 146-157; hyd. no. 235-260; nonionic; 98% conc. Use Level: 0.5% (chocolate), 0.1-0.2% (coffee whiteners), 0.2-0.4% (shortenings, whipped desserts) Toxicology: LD50 (oral, rat) > 31 g/kg; nonirritating to eyes Storage: Store under cool, dry conditions Crill 3 NF [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Sorbitan stearate NF CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier, rehydration aid in foods Features: Mild; multifunctional; solubilizer for compds. with low sol. in lipophilic bases Regulatory: FDA 21CFR §172.836, 172.842 Properties: Cream/yel. solid; sol. in ethanol, oleyl alcohol, min. oil, IPM, olive oil, oleic acid; insol. in water; gels in propylene glycol; HLB 4.7; acid no. < 10; sapon. no. 147-157; hyd. no. 235-260; nonionic; 1% max. water Toxicology: LD50 (oral, rat) > 31 g/kg; nonirritating to eyes; mild skin irritant Crill 4 [Croda Inc http://www.croda.com; http://www.crodausa.com; Croda Food Services Ltd http://www.croda-foods.co.uk; Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Sorbitan oleate CAS 1338-43-8; EINECS/ELINCS 215-665-4 Uses: Antifoam for food processing; emulsion stabilizer for calf starters, syn. creams, whipped desserts; wetting agent, defeathering aid in poultry Regulatory: FDA 21CFR §175.105, 175.320, 176.210, 178.3400; 40CFR §180.1001(c)(e) exempt; EEC compliance Properties: Amber visc. liq.; sol. in ethyl, 199

Part I: Trade Name Reference isopropyl, and oleyl alcohols, min. oil, IPM, olive oil, oleic acid; HLB 4.3; acid no. 5.5-7.5; sapon. no. 147-160; hyd. no. 193-209; nonionic; 98% conc. Use Level: 0.5-5%; 0.2-0.4% (calf starter, whipped dessert); 0.1-0.2% (cream), 175 ppm of scald water (poultry) Toxicology: LD50 (oral, rat) > 40 g/kg; nonirritating to eyes Crill 35 [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Sorbitan tristearate CAS 26658-19-5; EINECS/ELINCS 247-891-4 Uses: Emulsifier, lubricant for foods Properties: Pale tan hard waxy solid; partly sol. in oleyl alcohol, min. and olive oil, IPM, oleic acid; m.p. 48 C; HLB 2.1; sapon. no. 176-188; nonionic; 98% conc. Crill 41 [Croda Inc http://www.croda.com; http://www.crodausa.com; Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Sorbitan tristearate CAS 26658-19-5; EINECS/ELINCS 247-891-4 Uses: Emulsifier for foods; controls crystallization and prevents fat bloom in chocolate and confectioners coatings Regulatory: FDA 21CFR §175.105, 175.320, 176.210, 178.3120, 178.3400; 40CFR §180.1001(c)(e) exempt; EEC compliance Properties: Cream/yel. solid; m.p. 53 C; HLB 2.1; acid no. 7 max.; sapon. no. 172-185; hyd. no. 60-80; nonionic Crill 43 [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Sorbitan sesquioleate CAS 8007-43-0; EINECS/ELINCS 232-360-1 Uses: W/o emulsifier, wetting agent, pigment dispersant for foods Regulatory: FDA 21CFR §175.105, 175.320, 176.210, 178.3120; 40CFR §180.1001(c)(e) exempt Properties: Amber visc. liq.; sol. in oleyl alcohol, min. and olive oil, oleic acid; HLB 3.7; sapon. no. 149-160; nonionic; 98% conc. Crill 45 [Croda Inc http://www.croda.com; http://www.crodausa.com; Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Sorbitan trioleate CAS 26266-58-0; EINECS/ELINCS 247-569-3 Uses: W/o emulsifier, wetting agent, pigment dispersant for foods Regulatory: FDA 21CFR §175.105, 175.320, Handbook of Food Additives, Third Edition

176.210, 178.3120, 178.3400; 40CFR §180.1001(c)(e) exempt Properties: Amber visc. liq.; sol. in oleyl alcohol, min. oil, olive oil, IPM, IPA, oleic acid; insol. in water, propylene glycol; HLB 1.8; sapon. no. 172-186; nonionic; 98% conc. Crill 50 [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Sorbitan oleate, tech. CAS 1338-43-8; EINECS/ELINCS 215-665-4 Uses: Emulsifier, dispersant, wetting agent for foods Properties: Liq.; nonionic; 98% conc. Crillet 1 HP [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Polysorbate 20 NF, EP CAS 9005-64-5 Uses: Solubilizer, o/w emulsifier, stabilizer, dispersant, wetting agent in foods Features: Often combined with a member of the Crill range in emulsification systems Regulatory: FDA 21CFR §172.515, 175.105, 176.210, 178.3400; 40CFR §180.1001(c)(e) exempt; EP compliance Properties: Yel. to amber cl. liq.; low odor; sol. in water, ethyl alcohol, IPA, propylene glycol, oleyl alcohol, oleic acid; HLB 16.7; acid no. 2 max.; sapon. no. 40-50; hyd. no. 96-108; peroxide value 2 max.; surf. tens. 38.5 dynes/cm (0.1%); nonionic; ≤ 0.2% water Toxicology: LD50 (oral, rat) > 30 g/kg; mild skin irritant; nonirritating to eyes Crillet 1 NF [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Polysorbate 20 NF CAS 9005-64-5 Uses: Solubilizer, o/w emulsifier, stabilizer, dispersant, wetting agent in foods Features: Often combined with a member of the Crill range in emulsification systems Regulatory: FDA 21CFR §172.515, 175.105, 176.210, 178.3400; 40CFR §180.1001(c)(e) exempt; EEC compliance Properties: Yel. to amber cl. liq.; low odor; sol. in water, ethyl alcohol, IPA, propylene glycol, oleyl alcohol, oleic acid; partly sol. in IPM; insol. in propylene glycol, min. oil; HLB 16.7; acid no. 2.2 max.; sapon. no. 40-50; hyd. no. 96-108; surf. tens.; nonionic; 97% conc.; 3% max. water Toxicology: LD50 (oral, rat) > 30 g/kg; mild skin irritant; nonirritating to eyes 200

Part I: Trade Name Reference Crillet 1 Super [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: PEG (20) sorbitan monolaurate See Polysorbate 20 CAS 9005-64-5 (generic) Uses: Solubilizer for flavors Regulatory: FDA Inactive Ingredients Guide listed Properties: Cl. yel. liq.; HLB 16.7; nonionic Crillet 2 Super [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: PEG (20) sorbitan monopalmitate See Polysorbate 40 Uses: Surfactant for foods Properties: Cl. yel. liq.; HLB 15.6; nonionic Crillet 3 [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Polysorbate 60 CAS 9005-67-8 Uses: Emulsifier for foods, icings; starch/protein complexing agent and aerating agent in cakes; emulsion stabilizer in calf starters, coffee whiteners, margarine; crystallization control agent; reduces palate cling in chocolate and coatings; fat separation preventer Regulatory: FDA 21CFR §172.515, 172.836, 175.105, 176.210, 178.3400; 40CFR §180.1001(c)(e) exempt; EEC, UK clearance Properties: Yel. liq. gels to soft solid on cooling; sol. in ethyl, isopropyl, and oleyl alcohol, oleic acid; partly sol. in water; HLB 14.9; acid no. 2 max.; sapon. no. 45-55; hyd. no. 81-96; pH 5-7 (5%); surf. tens. 42.5 dynes/cm (0.1%); nonionic; 97% conc. Use Level: 0.2-0.4% (cake), 0.1-0.2% (calf starter), 0.5% (chocolate), 0.05-0.1% (coffee whitener) Toxicology: LD50 (oral, rat) > 38 g/kg; nonirritating to eyes Storage: Store under cool, dry conditions Crillet 3 NF [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Polysorbate 60 NF CAS 9005-67-8 Uses: Emulsifier for foods Features: Produces stable emulsions; multipurpose Regulatory: FDA 21CFR §172.836, 172.842 Properties: Yel. visc. liq. to soft solid; sol. in Handbook of Food Additives, Third Edition

water, ethanol, oleyl alcohol, oleic acid, IPA; disp. in propylene glycol; partly sol. in IPM; insol. in propylene glycol, min. oil, olive oil; HLB 14.9; acid no. 2 max.; sapon. no. 45-55; hyd. no. 81-96; nonionic; 3% max. water Toxicology: LD50 (oral, rat) > 38 g/kg; mild skin irritant; nonirritating to eyes Crillet 4 [Croda Inc http://www.croda.com; http://www.crodausa.com; Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Polysorbate 80 NF CAS 9005-65-6 Uses: Emulsifier for foods; fat agglomeration control agent in ice cream; solubilizer producing stable vitamin and essential oil emulsions Regulatory: FDA 21CFR §172.515, 172.623, 172.840, 172.846, 173.340, 175.105, 176.210, 178.3400; 40CFR §180.1001(c)(e) exempt; EEC, UK clearance Properties: Yel. amber cl. liq.; faint char. odor; sol. in water, ethyl, isopropyl, and oleyl alcohols, oleic acid; HLB 15.0; acid no. 2 max.; sapon. no. 45-55; hyd. no. 65-80; pH 6-7 (5%); surf. tens. 42.5 dynes/cm (0.1%); nonionic; 97% conc. Use Level: 0.02-0.05% (ice cream), 5-15% of oil or vitamin Toxicology: LD50 (oral, rat) > 38 g/kg; nonirritating to eyes Storage: Store under cool, dry conditions Crillet 4 HP [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Polysorbate 80 NF CAS 9005-65-6 Uses: Emulsifier, yeast defoamer, solubilizer, dispersant, surfactant, wetting agent in foods Features: Esp. suitable for systems with unsat. lipid components Regulatory: FDA 21CFR §172.840, 172.846; FDA Inactive Ingredients Guide listed Properties: Cl. yel. liq.; sol. in water, IPA; disp. in propylene glycol; insol. in min. oil; HLB 15.0; acid no. 2 max.; sapon. no. 45-55; hyd. no. 6580; peroxide value ≤ 2; nonionic; ≤ 0.2% water Toxicology: LD50 (oral, rat) > 38 g/kg; mild skin irritant; nonirritating to eyes Crillet 4 NF [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Polysorbate 80 NF CAS 9005-65-6 201

Part I: Trade Name Reference Uses: Emulsifier, yeast defoamer, solubilizer, dispersant, surfactant, wetting agent in foods Features: Esp. suitable for systems with unsat. lipid components Regulatory: FDA 21CFR §172.840, 172.846 Properties: Yel. to amber clear; sol. in water, ethanol, oleyl alcohol, oleic acid, IPA; partly sol. in IPM; disp. in propylene glycol; insol. in min. oil, olive oil; HLB 15.0; acid no. 2.2 max.; sapon. no. 45-55; hyd. no. 65-80; nonionic; 3% max. water Toxicology: LD50 (oral, rat) > 38 g/kg; mild skin irritant; nonirritating to eyes Crillet 4 Super [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Polysorbate 80 CAS 9005-65-6 Uses: Surfactant; o/w emulsifier, solubilizer, stabilizer, wetting agent, dispersant; multipurpose food additive Regulatory: NF, FDA Inactive Ingredients Guide listed Properties: Cl. yel. liq.; HLB 15.0; nonionic Crillet 31 [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Polysorbate 61 CAS 9005-67-8 Uses: Emulsifier, solubilizer, wetting agent for food applics. Regulatory: FDA 21CFR §176.210 Properties: Yel./amber solid; sol. in oleyl alcohol, oleic acid; partly sol. in ethanol, IPM, olive oil, kerosene, xylene, trichlorethylene; partly sol. (gels) in water, min. oil; HLB 9.6; acid no. 2 max.; sapon. no. 98-113; hyd. no. 170-200; nonionic; 97% conc. Crillet 35 [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Polysorbate 65 CAS 9005-71-4 Uses: Emulsifier, solubilizer, wetting agent for foods Regulatory: FDA 21CFR §172.838, 176.210, 178.3400; 40CFR §180.1001(c)(e) exempt; EEC compliance Properties: Cream/buff waxy solid; sol. in ethyl and oleyl alcohols, oleic acid, trichlorethylene, partly sol. in water; HLB 10.5; acid no. 2 max.; sapon. no. 88-98; hyd. no. 44-60; surf. tens. 42.5 dynes/cm (0.1%); nonionic; 97% conc. Handbook of Food Additives, Third Edition

Crillet 41 [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Polysorbate 81 CAS 9005-65-6 Uses: Emulsifier, solubilizer, wetting agent for food applics. Regulatory: FDA 21CFR §176.210; 40CFR §180.1001(c) exempt Properties: Amber liq.; sol. in ethanol, oleyl alcohol, IPM, oleic acid, kerosene, butyl stearate; partly sol. in water, olive oil, xylene, trichlorethylene; HLB 10.0; acid no. 2 max.; sapon no. 96-104; hyd. no. 134-150; nonionic; 97% conc. Crillet 45 [Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Polysorbate 85 CAS 9005-70-3 Uses: Emulsifier, solubilizer, wetting agent for food applics. Regulatory: FDA 21CFR §176.210, 178.3400; 40CFR §180.1001(c)(e) exempt Properties: Amber cl. visc. liq.; sol. in ethyl and oleyl alcohols, IPM, oleic acid, kerosene, trichlorethylene, butyl stearate; HLB 11.0; acid no. 2 max.; sapon. no. 82-95; hyd. no. 39-52; surf. tens. 41 dynes/cm (0.1%); nonionic; 97% conc. Crispcoat™ UC [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: High amylose corn starch and dextrin See Corn (Zea mays) starch Uses: Gellant, film-former, texturizer for battered and fried foods, esp. French fries Regulatory: FDA 21CFR §182.1, 184.1277; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. powd.; starch odor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 5 (1%); 11% moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity 202

Part I: Trade Name Reference Crisp Film® [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified (high amylose corn starch) See Food starch, modified Uses: Gellant, film-former, texturizer for extruded foods; protective barrier as coating for fried foods Features: Imparts internal bonding strength and texture; gelatinizes at higher temps. than conventional starches; reduced oil pickup and moisture loss Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%); 11% moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity Crisp Note, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor in savory prods. Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Colorless to lt. yel. liq.; crisp fried chicken, bacon, beef fat taste; sol. in oil, PG, alcohol, fat Use Level: 10-20 ppm Crodacreme Range [Croda Food Services Ltd http://www.croda-foods.co.uk] Chem. Descrip.: Blend of mono/diglycerides of fatty acids, guar gum, sodium carboxymethyl cellulose, carrageenan, and glucose syrup solids See Carboxymethylcellulose sodium; Carrageenan (Chondrus crispus); Corn syrup solids; Guar (Cyanopsis tetragonoloba) gum; Mono- and diglycerides of fatty acids Uses: Emulsifier, stabilizer for ice cream Regulatory: UK clearance Handbook of Food Additives, Third Edition

Properties: Solid; nonionic; 100% conc. Toxicology: ADI 150 mg/kg bodyweight Storage: Store under cool, dry conditions Crodamol GTCC [Croda Inc http://www.croda.com; http://www.crodausa.com; Croda Food Services Ltd http://www.croda-foods.co.uk; Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Glyceryl tricaprylate/caprate See Caprylic/capric triglyceride CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Lubricant, release agent, glazing agent for bakery prods., sugar confectionery, flour confectionery; solvent carrier for flavors and fragrances; prevents excessive dehydration in dried fruit; hypoallergenic baby food formulations; wetting agent; nutritional source of lipids Features: Exc. oxidative stability; nongreasy; substitute for min. hydrocarbon oils Regulatory: Kosher; non-GM Properties: Colorless to pale straw cl. liq.; sol. in castor oil, corn oil, min. oil, oleyl alcohol, ethanol; sp.gr. 0.950; visc. 30 cst; acid no. 0.2 max.; iodine no. 1 max.; sapon. no. 325-345; nonionic; 100% conc. Use Level: 0.25-1% (dried fruit, sugar confectionery) Storage: Store under cool, dry conditions Crodatem L [Croda Food Services Ltd http://www.croda-foods.co.uk] Chem. Descrip.: Diacetyl tartaric acid derivs. of fatty acid mono and diglycerides See Diacetyl tartaric acid esters of mono- and diglycerides CAS 91052-81-2 Uses: Antistaling agent, starch complexing agent in biscuits, cake mixes, gravy mix; toffee emulsifier; controls starch gelation in snack foods, pastas; improves dispersibility of coffee whiteners; emulsifies fat in meat prods. Properties: Amber visc. liq.; acid no. 110-130; iodine no. 70-80; sapon. no. 45-500; nonionic; 100% conc. Crodesta F-10 [Croda Inc http://www.croda.com; http://www.crodausa.com; Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Sucrose distearate CAS 27195-16-0; EINECS/ELINCS 248-317-5 203

Part I: Trade Name Reference Uses: Emulsifier, stabilizer, texturizer in foods; protective coating on fruits Regulatory: FDA 21CFR 172.859 Properties: Off-wh. powd.; sol. in oil; insol. in water; HLB 3.0; m.p. 60-68 C; acid no. 5 max.; iodine no. 1 max.; sapon. no. 140-200; hyd. no. 80-130; nonionic; 100% act. Crodesta F-110 [Croda Inc http://www.croda.com; http://www.crodausa.com; Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Sucrose distearate and sucrose stearate Uses: Emulsifier, stabilizer, texturizer in foods; protective coating on fruits Regulatory: FDA 21CFR 172.859 Properties: Off-wh. powd.; water-sol.; HLB 12.0; m.p. 72-78 C; acid no. 5 max.; iodine no. 1 max.; sapon. no. 85-145; hyd. no. 475-525; nonionic; 100% act. Crodesta F-160 [Croda Inc http://www.croda.com; http://www.crodausa.com; Croda Chem. Europe Ltd http://www.croda.co.uk] Chem. Descrip.: Sucrose stearate CAS 25168-73-4; EINECS/ELINCS 246-705-9 Uses: Emulsifier, stabilizer, texturizer in foods; protective coating on fruits Regulatory: FDA 21CFR 172.859 Properties: Wh. powd.; water-sol.; HLB 14.5; m.p. 70-74 C; acid no. 5 max.; iodine no. 1 max.; sapon. no. 75-153; hyd. no. 545-595; nonionic; 100% act. Crossential® GLA E95 SR [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: high purity γ-Linolenic acid CAS 506-26-3; EINECS/ELINCS 293-054-1 Uses: Dietary supplement Features: Low peroxide value and para-anisidine value Properties: Cl. pale yel. liq.; 95% min. Crossential® EPO TG25 [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: γ-Linoleic acid derived from evening primrose oil See Linoleic acid CAS 60-33-3; EINECS/ELINCS 289-859-2 Uses: Fatty acids used as dietary supplement Properties: Yel. liq.; sol. in min. oil, IPA; insol. in water, propylene glycol; HLB 7.12; 25% as triglyceride Handbook of Food Additives, Third Edition

Crossential® GLA TG40 [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: γ-linolenic acid derived from borage seed oil See Linolenic acid CAS 463-40-1; EINECS/ELINCS 207-334-8 Uses: Nutritional applics. Properties: Yel. liq.; sol. in min. oil, IPA; insol. in water, propylene glycol; HLB 7.21; 38% as triglyceride Crossential® GMO [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Glycerol monooleate See Glyceryl oleate Chem. Analysis: 90% monoester, 84% oleic acid CAS 37220-82-9; EINECS/ELINCS 247-038-6 Uses: W/o emulsifier and emulsion stabilizer in nutritional applics. Regulatory: EP, GRAS, FDA Inactive Ingredients Guide listed Properties: Yel. liq.; sol. in min. oil, IPA; insol. in water, propylene glycol; HLB 3.3; 38% as triglyceride Crossential® LN80 [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: α-Linolenic acid See Linolenic acid Chem. Analysis: 80% min. free fatty acid purity CAS 463-40-1; EINECS/ELINCS 207-334-8 Uses: Nutritional value in dietary applications; source of energy; dietary supplement in clinical nutrition Properties: Liq. Crossential® SA-14 [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Vipers bugloss (Echium plantagineum) oil Chem. Analysis: 88% unsaturated fatty acids of which 47% are n-3 and 25% are n-6 CAS 84988-87-4; EINECS/ELINCS 284-877-7 Uses: Nutrient supplement Regulatory: DOT nonregulated; SARA nonreportable Properties: Pale yel. oily liq.; sol. in min. oil, IPA; insol. in water, propylene glycol; sp.gr. < 1; HLB 18.58; acid no. 2.0 max. Toxicology: May cause sl. eye irritation Precaution: Avoid strong oxidizing agents Hazardous Ingredients: None 204

Part I: Trade Name Reference Hazardous Decomp. Prods.: COx Storage: Store in cool, dry place Crust EZE [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Wheat flour; diacetyl tartaric acid esters of mono- and diglycerides; distilled monoglycerides; veg. oil (soybean oil); ascorbic acid; azodicarbonamide; fungal amylase; l-cysteine hydrochloride See L-Ascorbic acid; Cysteine hydrochloride anhydrous; Soybean (Glycine soja) oil; Wheat (Triticum vulgare) flour Uses: Dough conditioner, texturizer for crusty hard rolls, Italian and French bread, rolls; shelf life extender Use Level: 2% based on flour wt. Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos. Crystal Ace PL-300L [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Distilled monoglyceride, propylene glycol fatty acid ester, fat, and oil Uses: Shortening base for cake Properties: Liq. Crystal Tex™ 627 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Tapioca dextrin Uses: Gellant, film-former, shelf life extender for panned confectionery, high-solids baked fillings, bakery and snack glazes; adhesion promoter, barrier in panned confectionery; carrier for spray-dried flavor and fragrance encapsulation Features: Exc. hydratability; rec. where immediate water binding is required, i.e., gumming and dusting applics.; low visc.; provides smooth mouthfeel; exc. sol'n. stability Regulatory: FDA 21CFR §184.1277; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to yel. fine powd.; starch odor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH 34 (1%); 10% max. moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo Handbook of Food Additives, Third Edition

spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity Crystal Tex™ 644 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Tapioca dextrin Uses: Gellant, film-former for confectionery, dairy desserts, soups, sauces, bakery/snack glazes, bakery fillings, dressings; gloss aid, strengthener, stabilizer, barrier aid for confectionery; fat mimetic and mouthfeel enhancer in dairy desserts, dressings; rheology control agent in soups, sauces; gloss aid in baker/snack glazes; crisping agent in coated prods. Features: Good fat barrier props.; hydrates easily above 75 C; very low hot visc. Regulatory: FDA 21CFR §184.1277; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to yel. fine powd.; dextrin odor; sl. sol. in water; m.w. > 10,000; sp.gr. 1.5; bulk dens. 36 lb/ft3; pH 3-4 (1%); 10% max. moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; no hazard by ing.; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity Crystal Tex™ 648 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Tapioca dextrin Uses: Gellant, film-former, structurizing agent, texturizer, mouthfeel enhancer in confectionery, dairy desserts, bakery/snack glazes, bakery fillings, dressings, spreads; crisping agent in coated prods.; gloss aid, strengthener, stabilizer, barrier aid for confectionery; gum Arabic replacement in confectionery hard gums; fat mimetic and mouthfeel enhancer in dairy desserts, dressings, spreads; gloss aid in bakery/snack glazes Features: Hydrates easily above 75 C; very low 205

Part I: Trade Name Reference hot visc. Regulatory: FDA 21CFR §184.1277; DOT nonregulated; SARA §313 nonreportable Properties: Creamy to wh. fine powd.; starch odor; neutral taste; sl. sol. in water; m.w. > 10,000; sp.gr. 1.5; pH 3-4 (1%); 10% max. moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity Crystalac® Confectioner's Glaze [Mantrose Bradshaw Zinsser http://www.mbzgroup.com] Uses: Glazing agent for confectionery Features: Minimizes tack and dries fast CrystalBan™ [Nutricepts http://www.nutricepts.com] Chem. Descrip.: Sodium gluconate CAS 527-07-1; EINECS/ELINCS 208-407-7 Uses: Calcium lactate crystallization inhibitor, body enhancer, and yield improver for processed cheese; moisture migration inhibitor in the cheese block Features: Applied at the last or next to last salting stage in the same manner that sodium chloride salt is applied Regulatory: FDA GRAS Properties: Wh. crystals; 30% thru 40 mesh; pH 6.8-7.5 (10% suspension); 99.5% Use Level: 0.6% and 0.9% of curd weight Storage: 2 yr. shelf life; store in dry area CrystaLean® [Opta Food Ingreds. http://www.opta-food.com] Chem. Descrip.: Starch-based Uses: Bulking agent, texturizer, fiber, strengthener for baked prods., extruded snacks, cereals, diabetic and nutritional foods Features: Conc. source of resist. starch; provides controlled release of glucose; benefits of both sol. and insol. fiber Regulatory: Kosher Handbook of Food Additives, Third Edition

Properties: Wh. color; bland flavor; not gritty Crystal Gum™ [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Tapioca dextrin Uses: Gellant, film-former for pan coating of confections; glazing agent for cakes, donuts, fruit, nuts, and candies; gum Arabic replacement in hard candies; fat dispersant, butter flavor enhancer in butter sauces for frozen vegetables Features: Good clarity; resist. to cracking and chipping; nontacky Regulatory: FDA 21CFR §184.1277; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to yel. powd.; starch odor; bland flavor; disp. in cold water, but optimal sol. @ 60-71 C; m.w. > 10,000; sp.gr. 1.5; pH ≈ 3.5 (1%); 7% moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity CS-10FG [Ducey Chem.] Uses: Antifoam for direct food uses (wine, beverages, edible oils, seafood) Storage: 6 mos. shelf life CS-30FG [Ducey Chem.] Uses: Antifoam for direct food uses (wine, beverages, edible oils, seafood) Storage: 6 mos. shelf life CS-100FG [Ducey Chem.] Uses: Antifoam for direct food uses (wine, beverages, edible oils, seafood) Storage: 6 mos. shelf life CS-922 [Am. Casein http://www.americancasein.com] Chem. Descrip.: Calcium sodium caseinate, spray dried Uses: Solubilizer for foods, imitation cheese, bakery prods., frozen dairy desserts, health foods, nutritional drinks Regulatory: Kosher 206

Part I: Trade Name Reference Properties: Wh. to lt. cream fine free-flowing powd.; clean/bland odor/flavor; pH 6.6-7.7; 6% moisture Storage: Store in cool, dry place C*Sorbidex C [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Sorbitol syrup CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Humectant, shelf life extender for foods, chewing gum; sweetener Features: Crystallizing props. Properties: Syrup C*Sorbidex C 16121 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Sorbitol liquid CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Humectant to extend shelf-life of foods, baked goods; noncariogenic sweetener for food Regulatory: USP/NF, EP, JP Properties: Cl. colorless syrup; sweet taste C*Sorbidex C 16122 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Sorbitol liquid CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Humectant to extend shelf-life of foods, baked goods; noncariogenic sweetener for food Regulatory: USP/NF, EP, JP Properties: Cl. colorless syrup; sweet taste C*Sorbidex S 16603 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Sorbitol CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Cooling aid, hygroscopicity aid, solubilizer in chewing gum, biscuits, ginger bread, fruit fillings, and ice cream Regulatory: USP/NF, EP, JP Properties: Sweet taste; rapidly sol. in water C*Tex 06201 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Modified food starch from waxy maize See Food starch, modified Uses: Texturizer, stabilizer, viscosifier for foods, esp. fruit pie fillings, chilled desserts, puddings, yogurt desserts, soups, sauces, gravies Features: Cook-up starch Regulatory: Kosher, Halal certified

Handbook of Food Additives, Third Edition

C*Tex 06203 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Modified food starch from waxy maize See Food starch, modified Uses: Texturizer, stabilizer, viscosifier for foods, esp. canned custards, puddings, salad dressings, mayonnaise, soups, sauces, gravies, ketchup Features: Cook-up starch Regulatory: Kosher, Halal certified C*Tex 06204 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Waxy maize starch See Corn starch, waxy CAS 977050-52-4 Uses: Texturizer, stabilizer, viscosifier for foods, esp. baking stable fruit fillings, chilled puddings and desserts, canned custards, UHT puddings and desserts, ketchup and tomato sauces Regulatory: Kosher, Halal certified C*Tex 06205 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Modified food starch from waxy maize See Food starch, modified Uses: Texturizer, stabilizer, viscosifier for foods, esp. dry food mixes, soups, sauces, gravies, ketchup, baby foods, bakery prods. (fruit pie fillings), canned custards Features: Cook-up starch Regulatory: Kosher, Halal certified C*Tex 06209 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Modified food starch from waxy maize See Food starch, modified Uses: Texturizer, stabilizer, viscosifier for foods, esp. bakery prods. (cream fillings, fruit pie fillings), dry food mixes, soups, sauces, gravies, baby foods, chilled dairy desserts, puddings Features: Cook-up starch Regulatory: Kosher, Halal certified C*Tex 06214 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Modified food starch from waxy maize See Food starch, modified Uses: Texturizer, stabilizer, viscosifier for foods, esp. fruit pie fillings, chilled desserts, canned custards, dry food mixes, salad dressings, mayonnaise, soups, sauces, gravies, ketchup 207

Part I: Trade Name Reference Features: Cook-up starch Regulatory: Kosher, Halal certified C*Tex 06218 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Waxy maize starch See Corn starch, waxy CAS 977050-52-4 Uses: Texturizer, stabilizer, viscosifier for foods, esp. pie fillings, quiche fillings, fruit desserts, dry mixes and food prods., baby foods Regulatory: Kosher, Halal certified C*Tex 06219 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Modified food starch from waxy maize See Food starch, modified Uses: Texturizer, stabilizer, viscosifier for foods, esp. dry food mixes, soups, sauces, gravies, baby foods, bakery prods. (cream fillings, fruit pie fillings, soft bread, cakes), chilled dairy desserts, puddings Features: Cook-up starch Regulatory: Kosher, Halal certified C*Tex-Instant 12605 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Pregelatinized starch from waxy maize See Starch, pregelatinized CAS 977050-93-3 Uses: Texturizer, stabilizer for foods, esp. bakery prods. (instant fruit pie fillings, muffin/cake mixes, cookies, extruded snacks), instant puddings/soups/sauces/gravies, food powds., microwave foods, salad dressings, mayonnaise, beverage mixes, tomato sauces Regulatory: Kosher, Halal certified C*Tex-Instant 12606 [Cargill-Cerestar BVBA http://www.cargill.com/] Chem. Descrip.: Pregelatinized starch from waxy maize See Starch, pregelatinized CAS 977050-93-3 Uses: Texturizer, stabilizer for foods, esp. bakery prods. (instant cream/fruit pie fillings, muffin/cake mixes, frozen dough, extruded snacks), low-fat butter spreads, instant puddings/soups/sauces/gravies, salad dressings, mayonnaise Regulatory: Kosher, Halal certified

Handbook of Food Additives, Third Edition

C*Tex-Instant 12612 [Cargill-Cerestar BVBA http://www.cargill.com/] Uses: Visc. developer, stabilizer for instant cream fillings, instant pie fillings, quiche fillings, cake mixes Regulatory: Kosher, Halal certified C*Tex-Instant 12616 [Cargill-Cerestar BVBA http://www.cargill.com/] Uses: Visc. developer, stabilizer for instant cream fillings, instant pie fillings, crackers, fresh cheese, cheese preps., cheese sauces, dry food mixes, instant pudding and desserts, instant sauces and gravies, instant soups, baby drinks, baby meals Regulatory: Kosher, Halal certified Culinox® 999® Food Grade Salt [Morton Salt http://www.mortonsalt.com/] Chem. Descrip.: Sodium chloride FCC CAS 7647-14-5; EINECS/ELINCS 231-598-3 Uses: Salt for comminuted meats, baking, canning/pickling, cheese, confections, egg. prods., meat/poultry, margarine, spreads, peanut butter, mayonnaise, salad dressings Features: High purity food-grade; consistent saltiness intensity and stringent standards on visible, insol. extraneous material Properties: Cubic crystals; 44-64% retained on 50 mesh, 17-36% on 70 mesh; mean crystal size 340 µm; mean surf. area 84 cm2/g; bulk dens. 1.2-1.27 g/ml (loose); 99.97% NaCl Curafos® 11-2 [Innophos http://www.innophos.com] Chem. Descrip.: Sodium tripolyphosphate FCC, sodium polyphosphate glassy FCC See Pentasodium triphosphate; Sodium hexametaphosphate Uses: Food additive for meat, poultry, and seafood industries; enhances and stabilizes cured meat color, inhibits undesirable color changes and off-flavors, increases retention of natural juices in cured meat prods., beef roasts, fabricated meat; antioxidant providing better flavor and aroma; improves texture of final prod. Regulatory: Kosher Properties: Wh. gran., odorless; 1% max. on 20 mesh, 30% max. through 100 mesh; pH 9.19.8 (1%) Storage: Store cool and dry Curafos® 22-4 [Innophos http://www.innophos.com] Chem. Descrip.: Sodium tripolyphosphate 208

Part I: Trade Name Reference FCC, sodium polyphosphate glassy FCC See Pentasodium triphosphate; Sodium hexametaphosphate CAS 7758-29-4; 10124-56-8; EINECS/ELINCS 213-837-7; 233-343-1 Uses: Food additive, color enhancer, moisture retention aid for use in pickle sol'ns. for cured beef prods., corned beef, pastrami, cured pork prods., bacon Features: Provides more rapid cure color development, better natural juice retention, reduced shrinkage Regulatory: Kosher Properties: Wh. gran., odorless; 1% max. on 20 mesh, 30% max. through 100 mesh; pH 8.89.2 (1%) Storage: Store cool and dry Curafos® Optibind [Innophos http://www.innophos.com] Chem. Descrip.: Sodium tripolyphosphate FCC, Trisodium diphosphate See Pentasodium triphosphate; Tetrasodium pyrophosphate CAS 7758-29-4; 7722-88-5; 14691-80-6; EINECS/ELINCS 213-837-7; 231-767-1 Uses: Yield and appearance enhancer in processed meat prods. Features: Food grade Regulatory: Kosher Properties: Wh. gran., odorless; sol. in water; pH 9.3 (1% sol'n.); hygroscopic; < 30% Toxicology: OSHA TWA 15 mg/m3 (total dust); may cause eye, skin, and resp. tract irritation; low acute dermal toxicity; TSCA listed Precaution: Avoid direct or prolonged contact with skin and eyes, breathing dust, extreme humidity, strong acids and oxidizing agents Hazardous Decomp. Prods.: Combustion: POx and SOx NFPA: Health 2, Flammability 0, Reactivity 0 Storage: 18 mos. shelf life; store cool and dry in tightly closed container Curafos® STPP [Innophos http://www.innophos.com] Chem. Descrip.: Sodium tripolyphosphate FCC See Pentasodium triphosphate CAS 7758-29-4; EINECS/ELINCS 231-694-5 UN 3077 Uses: Food additive for meat processing, poultry, and seafood industries, processed foods, confections Handbook of Food Additives, Third Edition

Regulatory: FDA 21CFR §182.1810; SARA nonhazardous; kosher; Canada DSL, Australia AICS, Japan MITI listed Properties: Wh. gran. or powd.; 1% max. on 20 mesh, 20 max. through 100 mesh (gran.), 1% max. on 40 mesh, 80% min. through 100 mesh (powd.); odorless; m.w. 368; sol. 13% in water; m.p. 622 C; pH 9.5-10.3 (1%); noncombustible; 85% min. assay Toxicology: OSHA TWA 15 mg/m3; may cause sl. eye irritation, skin irritation; inh. of dusts may cause upper respiratory tract irritation; ing. of lg. quantities may cause nausea, vomiting, diarrhea, skin discoloration, dec. blood pressure/heart rate, coma; TSCA listed Precaution: DOT environmental hazard; incompat. with strong acids, strong oxidizing agents; avoid water Hazardous Decomp. Prods.: NaOx, POx NFPA: Health 1, Flammability 0, Reactivity 0 Storage: 18 mos. shelf life; hygroscopic; store in cool, dry area in tightly closed containers Curafos® Stabilcolor [Innophos http://www.innophos.com] Chem. Descrip.: Sodium tripolyphosphate FCC, Trisodium diphosphate CAS 14691-80-6 Uses: Binding agent and appearance enhancer in processed meat prods., poultry, and seafood products Features: Food grade Regulatory: Kosher Properties: Wh. gran., odorless powd.; sol. in water; dens. 0.7-0.8 g/ml; m.p. > 600 C; pH 7.1 (1% sol'n.); hygroscopic; 100% Toxicology: OSHA TWA 15 mg/m3 (total dust); may cause eye, skin, and resp. tract irritation; TSCA listed Precaution: Avoid direct or prolonged contact with skin and eyes, breathing dust, extreme humidity, strong acids and oxidizing agents NFPA: Health 1, Flammability 0, Reactivity 0 Storage: 24 mos. shelf life; store cool and dry in tightly closed container Curafos® Optibalance [Innophos http://www.innophos.com] Chem. Descrip.: Sodium tripolyphosphate FCC, Trisodium diphosphate See Pentasodium triphosphate CAS 7758-29-4; 14691-80-6; EINECS/ELINCS 213-837-7 209

Part I: Trade Name Reference Uses: Yield and appearance enhancer in processed meat prods. Regulatory: Kosher; FCC Properties: Wh. gran., odorless; > 90% thru #20 mesh, < 35% thru #100 mesh; bulk dens. 0.6g/cc (loose); pH 8.3-8.9 (1% sol'n.); hygroscopic Toxicology: OSHA TWA 15 mg/m3 (total dust); TSCA listed Precaution: Avoid direct or prolonged contact with skin and eyes, breathing dust, extreme humidity, strong acids and oxidizing agents NFPA: Health 1, Flammability 0, Reactivity 0 Storage: 18 mos. shelf life; store cool and dry Curavis® 250 [Innophos http://www.innophos.com] Chem. Descrip.: Sodium hexametaphosphate FCC, sodium tripolyphosphate FCC, sodium acid pyrophosphate FCC See Pentasodium triphosphate CAS 10124-56-8; 7758-29-4; 7758-16-9; EINECS/ELINCS 233-343-1; 213-837-7; 231835-0 Uses: Food additive, protein binder, emulsion stabilizer, texturizer, mouthfeel enhancer, color enhancer, color stabilizer for cooked sausage items such as franks, bologna, Vienna sausage, knockwurst Regulatory: FCC, USDA, kosher approved Properties: Wh. gran., odorless; 5% max. on 20 mesh, 30% max. through 100 mesh; pH 7.68.1 (1%) Toxicology: OSHA TWA 15 mg/m3 (total dust) ; LD50 (dermal, rabbit) > 4640 mg/kg; eye, skin, and resp. tract irritant; noncarcinogenic; TSCA listed Precaution: Avoid direct or prolonged contact with skin and eyes, breathing dust, extreme humidity, strong acids and oxidizing agents NFPA: Health 1, Flammability 0, Reactivity 0 Storage: Store cool and dry in tightly closed container isolated from all toxic and harmful substances Curavis® 350 [Innophos http://www.innophos.com] Chem. Descrip.: Sodium hexametaphosphate FCC, sodium tripolyphosphate FCC, sodium acid pyrophosphate FCC See Pentasodium triphosphate CAS 10124-56-8; 7758-29-4; 7758-16-9; EINECS/ELINCS 233-343-1; 213-837-7; 231835-0 Handbook of Food Additives, Third Edition

Uses: Food additive, color enhancer in cooked sausage prods., franks, bologna, Vienna sausage, knockwurst Features: Developed to allow faster cure color development; rec. for rapid processing techniques Regulatory: USDA, kosher approved Properties: Wh. gran, odorless; 5% max. on 20 mesh, 30% max. through 100 mesh; pH 7.07.5 (1%) Toxicology: OSHA TWA 15 mg/m3 (total dust) ; LD50 (dermal, rabbit) > 4640 mg/kg; eye, skin, and resp. tract irritant; noncarcinogenic Precaution: Avoid direct or prolonged contact with skin and eyes, breathing dust, extreme humidity, strong acids and oxidizing agents NFPA: Health 1, Flammability 0, Reactivity 0 Storage: Store cool and dry CVC™ Type A Coated Ascorbic Acid [BASF http://www.basf.com] Chem. Descrip.: Ascorbic acid and Ethylcellulose (≈ 1.2%) See L-Ascorbic acid CAS 50-81-7; 9004-57-3; EINECS/ELINCS 200066-2 Uses: Dietary supplement for food Regulatory: USP/FCC Properties: Wh. fine gran. powd.; almost odorless; particle size US Sieve #30 (600μ) min. 99% thru; m.w. 176.1; ≈ 97% act. Storage: 42 months shelf-life; store in tightly closed containers @ R.T; protect from light and in a dry place Cyanox® 1212 [Cytec Ind./Polymer Addit.] Chem. Descrip.: Mixed lauryl-stearyl thiodipropionate See Lauryl/stearyl thiodipropionate Uses: Antioxidant for foods Regulatory: FDA GRAS (0.02% max. total antioxidants) Properties: Wh. waxy cryst. flakes, char. sweet ester odor; sol. (g/100 g): 30.0 g in toluene, 4.2 g in n-heptane; 0.05 g in water and 95% ethanol; sp.gr. 1.018; bulk dens. 27.6 lb/ft3; vapor pressure 2.7 mm Hg (163 C); m.p. 50 C; acid no. 1.0 Toxicology: LD50 (oral, rat) > 5 g/kg (estimate), (dermal, rabbit) > 2 g/kg (estimate); minimal eye and skin irritant; TSCA listed Hazardous Decomp. Prods.: CO, CO2, oxides 210

Part I: Trade Name Reference of sulfur Cyanox® LTDP [Cytec Ind./Polymer Addit.] Chem. Descrip.: Dilauryl thiodipropionate CAS 123-28-4; EINECS/ELINCS 204-614-1 Uses: Preservative for foods; antioxidant migrating from food pkg. Regulatory: FDA 21CFR §181.24, 182.3280, GRAS; DOT nonregulated; SARA §313 nonreportable; Canada DSL, EINECS listed Properties: Wh. cryst. powd., char. sweet ester odor; sol. (g/100 g): 51.2 g in MEK and acetone, 40.5 g in n-heptane, 39.4 g in ethyl acetate; < 0.5 g in 95% ethanol; m.w. 514; sp.gr. 0.915 (50 C); bulk dens. 30 lb/ft3; vapor pressure 0.2 mm Hg (163 C); m.p. 40 C; acid no. 1.0; decomp. temp. > 300 C Toxicology: LD50 (oral, rat) > 25 g/kg (estimate), (dermal, rabbit) > 10 g/kg (estimate); LC50 (inh., rat, 4 h) > 3000 ppm; direct contact may cause mild eye and skin irritation; TSCA listed Hazardous Decomp. Prods.: CO, CO2, SOx NFPA: Health 0, Flammability 1, Reactivity 0 Cyanox® STDP [Cytec Ind./Polymer Addit.] Chem. Descrip.: Distearyl thiodipropionate CAS 693-36-7; EINECS/ELINCS 211-750-5 Uses: Antioxidant migrating from food pkg. Regulatory: FDA 21CFR §181.24; GRAS (200 ppm max.) Properties: Wh. waxy cryst. flakes, char. sweet ester odor; sol. (g/100 g): 10.7 g in toluene, 1.5 g in n-heptane; < 0.5 g in ethyl acetate, 95% ethanol, and MEK; m.w. 683; sp.gr. 1.027; dens. 4.18 lb/gal; bulk dens. 26.9 lb/ft3; vapor pressure 0.15 mm (162 C); m.p. 64 C; acid no. 1.5 max. Toxicology: LD50 (oral, rat) > 5 g/kg (estimate), (dermal, rabbit) > 2 g/kg (estimate); direct contact may cause minimal eye and skin irritation; TSCA listed Hazardous Decomp. Prods.: CO, CO2, oxides of sulfur Cysteine Peption [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: whey protein-hydrolyzate CAS 84082-51-9; EINECS/ELINCS 281-998-7 Uses: Dietary supplement for powders, bars and acid-based drinks Features: Benefits the liver and antioxidant redox state

Handbook of Food Additives, Third Edition

Dairyland C 270 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Sweet dairy whey; nonfat dry milk; sodium caseinate; disodium phosphate See Sodium phosphate dibasic anhydrous Uses: Supplement, nonfat dry milk substitute in baking goods, cakes, cream fillings, sweets Features: Eliminates the soy flour flavor assoc. with soy/whey blends, esp. in cakes and delicate flavored sweet goods Properties: 4% moisture Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos; keep container closed when not in use DARILOID® [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: sodium alginate, dextrin, phosphoric acid, trisodium salt See Algin; Sodium phosphate tribasic CAS 9005-38-3; 9004-53-9; 7601-54-9 Uses: Emulsifier, stabilizer for dairy prods.; thickener for foods, chocolate milk, softserve frozen desserts, ice cream, ice milk, custard, variegated syrup, fudge toppings, puddings, pie filings, cheese dips, eggnog, whipping cream Regulatory: Canada DSL; Australia AICS Properties: Lt. ivory gran.; sl. odor; 42 mesh; milk-sol. at pasteurization temps.; sol. in water; pH 10 (1%) Toxicology: Nuisance dust; may cause mild irritation; TSCA listed Environmental: biodeg. Precaution: Wear safety glasses, gloves; slippery when wet; incompat. with strong oxidizers; minimize dust generation, accumulation Hazardous Decomp. Prods.: CO, CO2 NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry place out of direct sunlight; keep container tightly closed Dariloid® QH [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Buffered standardized sodium alginate See Algin CAS 9005-38-3 Uses: Gellant, emulsifier, stabilizer for instant powd. mixes, puddings, cheesecake mix, whipped toppings, bakery fillings, instant egg nog, milk shake, and dessert dry mixes 211

Part I: Trade Name Reference Regulatory: FDA 21CFR GRAS; kosher Properties: Lt. ivory fine gran. powd.; 100 mesh; milk-sol.; pH 10.2 (1%) Darimix SD-101 [Am. Casein http://www.americancasein.com] Chem. Descrip.: Solubilized reconstructed milk prod. from dairy derived ingreds. Chem. Analysis: 5.0% moisture; 5000 mg/kg, (skin, rabbit) 2400 mg/kg; nonirritating, nonsensitizing to skin Dimodan® CP [Danisco Cultor http://ingredients.danisco.com; Danisco USA http://www.danisco.com] Chem. Descrip.: Cottonseed oil dist. 222

Part I: Trade Name Reference monoglyceride, unsat. See Cottonseed glyceride CAS 8029-44-5; EINECS/ELINCS 232-438-5 Uses: Emulsifier for foods Regulatory: EU, FDA §184.1505, GRAS; avail. as kosher grade Properties: Plastic; m.p. 52 C; iodine no. 80; nonionic; 90% min. monoester Dimodan® H SK-A [Danisco Cultor http://ingredients.danisco.com; Danisco USA http://www.danisco.com] Chem. Descrip.: Hydrogenated soybean oil dist. monoglyceride, unsat. See Hydrogenated soy glyceride CAS 61789-08-0; EINECS/ELINCS 263-030-5 Uses: Emulsifier, starch complexing agent, antisticking agent for foods; crumb softener for bread; aerating agent in cake mixes and frozen desserts Regulatory: EU, FDA §184.1505, GRAS Properties: Beads, powd.; m.p. 72 C; iodine no. 2 max.; nonionic; 90% min. monoester Dimodan® HA [Danisco Cultor http://ingredients.danisco.com; Danisco USA http://www.danisco.com] Chem. Descrip.: Dist. monoglyceride from edible refined hydrogenated lard or tallow See Hydrogenated lard glyceride; Hydrogenated tallow glyceride Uses: Emulsifier, starch complexing agent for foods, margarine, cake shortenings, confectionery coatings; softener for bread; peanut butter stabilizer; amylose complexing agent for dehydrated potatoes Regulatory: EU E471, FDA 21CFR §184.1505, GRAS Properties: Beads; m.p. 70 C; iodine no. 2 max.; nonionic; 90% min. monoester Use Level: 0.1-0.2% (margarine), 2-6% (cake shortening), 0.5-1.5% (starchy foods) Storage: Store in cool, dry area Dimodan® HP [Danisco http://www.danisco.com] Chem. Descrip.: Dist. Vegetable oil glyceride from edible, fully hydrogenated palm-based oil See Hydrogenated lard glyceride Chem. Analysis: Monoester content 90% min.; free glycerol 1% max.; s 3 mg/kg max.; Pb 2 mg/kg max.; Hg 1 mg/kg max.; Cd 1 mg/kg max. heavy metals 10 mg/kg max. CAS 97593-29-8; EINECS/ELINCS 307-332-8 Uses: Emulsifier for food Handbook of Food Additives, Third Edition

Regulatory: EU E471 compliant; FDA 21CFR §184.1324 Properties: Iodine no. 2 max.dropping pt. ≈ 69C; nonionic Storage: Store in cool, dry area @ r.t. and r.h. 80% max. Dimodan® O Kosher [Danisco Cultor http://ingredients.danisco.com; Danisco USA http://www.danisco.com] Chem. Descrip.: Partially hydrogenated soybean oil glyceride with antioxidants (200 ppm max. BHT, 200 ppm max. citric acid) See Hydrogenated soy glyceride CAS 61789-08-0; EINECS/ELINCS 263-030-5 Uses: Emulsifier for foods, margarine, icing shortenings, coffee whiteners Regulatory: EU, FDA 21CFR §184.1505, GRAS, FCC, kosher Properties: Block; m.p. 57 C; iodine no. 60; nonionic; 90% min. monoester Use Level: 0.1-0.3% (margarine), 2-6% (cake shortening), 0.3-1% (icing shortening), 0.1-2% (coffee whiteners) Storage: Store under cool, dry conditions Dimodan® PV 300 Kosher [Danisco Cultor http://ingredients.danisco.com; Danisco USA http://www.danisco.com] Chem. Descrip.: Hydrogenated soybean oil dist. monoglyceride, unsat. See Hydrogenated soy glyceride CAS 61789-08-0; EINECS/ELINCS 263-030-5 Uses: Emulsifier, starch complexing agent, antisticking agent in foods; crumb softener for bread; aerating agent in cake mixes and frozen desserts; amylose complexing agent for extruded snack foods, pasta, and dehydrated potato prods. Regulatory: EU, FDA §184.1505, GRAS; kosher Properties: Fine powd.; m.p. 72 C; iodine no. 5 max.; nonionic; 90% min. monoester Use Level: 0.3-1% on flour (bread), 0.1-0.3% (pasta), 0.1-0.5% (dehydrated potatoes) Storage: Store in cool, dry area Dimodan® PVP Kosher [Danisco Cultor http://ingredients.danisco.com; Danisco USA http://www.danisco.com] Chem. Descrip.: Hydrogenated palm oil dist. monoglyceride See Hydrogenated palm glyceride CAS 97593-29-8; EINECS/ELINCS 294-638-9 Uses: Emulsifier for margarine, cake shortening, confectionery coatings; crumb 223

Part I: Trade Name Reference softener for bread; amylose complexing agent for dehydrated potato prods.; aerating agent for cake mixes, frozen desserts; starch complexing agent in foods; stabilizer, mouthfeel enhancer, gloss aid, flavor enhancer for peanut butter Regulatory: EU E471; FDA 21CFR §184.1505, GRAS; kosher Properties: Beads; m.p. 69 C; iodine no. 2 max.; nonionic; 90% min. monoester Use Level: 0.1-0.2% (margarine), 2-6% (cake shortening), 1-2.5% (peanut butter), 0.1-0.5% (dried potato) Storage: Store in cool, dry area Dimodan® S [Danisco Cultor http://ingredients.danisco.com; Danisco USA http://www.danisco.com] Chem. Descrip.: Lard dist. monoglyceride, unsat. with antioxidants (200 ppm max. BHT, 200 ppm max. citric acid) See Lard glyceride CAS 61789-10-4; EINECS/ELINCS 263-032-6 Uses: Emulsifier for foods, margarine, cake shortenings, icing shortenings, coffee whiteners Regulatory: EU, FDA 21CFR §184.1505, GRAS; FCC Properties: Block; m.p. 55 C; iodine no. 50; nonionic; 90% min. monoester Use Level: 0.1-0.3% (margarine), 2-6% (cake shortening), 2-3% (icing shortening), 0.1-1% (coffee whitener) Storage: Store in cool, dry area Direct-Set™ [DSM Food Spec. http://www.dsm.com] Uses: Starter culture for cheese and dairy prods. Disfoam CA-115 [NOF http://www.nof.co.jp/] Chem. Descrip.: Polyalkylene glycol deriv. Uses: Defoaming agent for medium composed of nonfat soybean powd., vegetable oils Properties: Insol. in water Disfoam CA-123 [NOF http://www.nof.co.jp/] Chem. Descrip.: Polyalkylene glycol deriv. Uses: Defoaming agent for medium composed of molasses, nonfat soybean powd., starch Properties: Sl. sol. in cold water Disfoam FD-2 [NOF http://www.nof.co.jp/] Chem. Descrip.: Polyalkylene glycol deriv. Handbook of Food Additives, Third Edition

Uses: Defoaming effect for aq. systems incl. food processing Dissolvine® E-CA-10 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Calcium disodium EDTA, USP CAS 62-33-9; EINECS/ELINCS 200-529-9 Uses: Sequestrant for foods Features: Food grade Regulatory: USP, DOT nonregulated; DSL listed Properties: Wh. free-flowing powd.; odorless; sol. 800 g/l in water (20 C); bulk dens. 690 kg/m3; m.p. 348 C; pH 7 (1% sol'n.); 98-100% act. Toxicology: LD50 (oral, rat) > 5000 mg/kg; inh. of dust may cause mild irritation; possible eye irritant; TSCA listed Environmental: LC50 (bluegill, 96 hr) 2340 mg/l; COD 690 mg/g Precaution: Avoid contact with aluminum, copper, copper alloys, and nickel; incompat. with strong oxidizers Hazardous Decomp. Prods.: Oxides of carbon and nitrogen NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Keep closed and dry Dissolvine® E-FE-13 [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Sodium ferric EDTA CAS 15708-41-5; EINECS/ELINCS 239-802-2 Uses: Sequestrant for foods Features: Food grade Properties: Yel.-grn. odorless powd.; m.p. 80 C; pH ≈ 4.0-5.5 (1% sol'n.); 87-89% act. Toxicology: LD50 (oral, rat) > 2,000 mg/kg; minimally irritating to eyes; sl. irritating to skin; noncarcinogenic; TSCA listed Environmental: biodegradable; LC50 (fish, 96 h) 2592 mg/l Precaution: Avoid contact with aluminum, copper, copper alloys, and nickel; incompat. with strong oxidizers Hazardous Decomp. Prods.: Oxides of carbon and nitrogen NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Keep closed and dry Dissolvine® NA-2-P [Akzo Nobel http://www.akzonobel.com] Chem. Descrip.: Disodium EDTA, USP CAS 139-33-3; EINECS/ELINCS 205-358-3 Uses: Sequestrant for foods Features: Food-grade Regulatory: USP, DOT nonregulated; DSL listed 224

Part I: Trade Name Reference Properties: Wh. free-flowing powd.; odorless; sol. 100 g/l in water (20 C); bulk dens. 700 kg/m3; m.p. 110 C; pH 4.5 (1% sol'n.); 89.491.2% act. Toxicology: TSCA listed Precaution: Avoid contact with aluminum, copper, copper alloys, and nickel; incompat. with strong oxidizers Hazardous Decomp. Prods.: Oxides of carbon and nitrogen NFPA: Health 1, Flammability 0, Reactivity 0 Storage: Keep closed and dry Divergan® F [BASF AG http://www.basf.de] Chem. Descrip.: Crospovidone CAS 9003-39-8 Uses: Stabilizing and clarifying agents for drinks (beer, wine, clear fruit juices) Features: Improves color, bouquet, taste and stability in wine Regulatory: Kosher Properties: Wh. to creamy hygroscopic powd.; faint characteristic odor; insol. in water and common solvents; bulk dens. 0.10-0.30 g/cm3 Storage: 3 yr shelf life when stored in unopened containers Divergan® HM [BASF AG http://www.basf.de] Chem. Descrip.: CrosslinkedPVPP based See Sunflower (Helianthus annuus) seed oil CAS 9003-39-8 Uses: Shelf-life extender, colloidal stabilizer, clarifier in beverages, wine or sparkling wine stock Features: Removes heavy metals; can be used in conjunction with other stabilizers; easy handling and disposal Regulatory: FDA approved Properties: Creamy wh. hygroscopic powd.; insol. in water and all common solvents; bulk dens. 0.10-0.30 g/cm3 Divergan® RS [BASF AG http://www.basf.de] Chem. Descrip.: Crospovidone CAS 9003-39-8 Uses: Stabilizing agent for beer; used during filtration for reduction of phenolic compds. Features: Coarse-grain particles; mechanically strong Regulatory: Kosher Properties: Wh. hygroscopic powd.; avg. particle size 80-00 μ faint characteristic odor; insol. in water and all common solvents Storage: 3 yr shelf life when stored in unopened containers Handbook of Food Additives, Third Edition

Divider Oil # 90 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Mineral oil EINECS/ELINCS 232-384-2 Uses: Release agent for foods Regulatory: FDA 21CFR §172.878, 178.3620; USP/NF Properties: Water transparent color; tasteless; visc. 85-90 SSU (100 F); pour pt. 20 F max.; flash pt. (COC) 345 F min. Storage: 1 yr. max. shelf life; store in cool, dry location; keep container closed when not in use Divider Oil #200 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Mineral oil Uses: Release agent for foods Regulatory: FDA 21CFR §172.878, 178.3620; USP/NF Properties: Transparent liq.; visc. 200-210 SSU at 100 F; pour pt 20 F max; flash pt. (COC) 370 F min. Storage: 1 yr. shelf life when stored in a cool, dry location; keep container closed when not in use Divider Oil # 210 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Mineral oil EINECS/ELINCS 232-384-2 Uses: Release agent for foods Features: Type 210 visc. Regulatory: USP DK Creamer [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: Emulsifier blend Uses: Emulsifier in foods DK Ester F-10 [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/; Montello] Chem. Descrip.: Sucrose fatty acid ester See Sucrose fatty acid esters Chem. Analysis: 808 Kcal/100g CAS 977019-37-6 Uses: Food additive for stabilizing emulsion, dispersant, solubilizer Regulatory: Kosher Properties: Powd.; avg. m.w. 1588; HLB 1.0; nonionic; 100% conc. DK Ester F-20W [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/; Montello] Chem. Descrip.: Sucrose fatty acid ester See Sucrose fatty acid esters 225

Part I: Trade Name Reference Chem. Analysis: 763 Kcal/100g CAS 977019-37-6 Uses: Emulsion stabilizer, dispersant, solubilizer, lubricant for foods Regulatory: Kosher Properties: Avg. m.w. 1275; HLB 2.0 DK Ester F-50 [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/; Multi-Kem http://www.multikem.com/] Chem. Descrip.: Sucrose fatty acid ester See Sucrose fatty acid esters Chem. Analysis: 675 Kcal/100g CAS 977019-37-6 Uses: Emulsion stabilizer, dispersant, solubilizer for foods; starch retrogradation inhibitor in baked goods, flour pastes and fish paste Regulatory: Kosher Properties: Powd.; avg. m.w. 777; HLB 6.0; nonionic; 100% conc. DK Ester F 70 [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: Sucrose fatty acid ester See Sucrose fatty acid esters Chem. Analysis: 668 Kcal/100g CAS 977019-37-6 Uses: Food additive for stabilizing emulsion, dispersant, solubilizer Regulatory: Kosher Properties: Powd.; avg. m.w. 754; HLB 8.0; nonionic; 100% conc. DK Ester F 90 [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: Sucrose fatty acid ester See Sucrose fatty acid esters Chem. Analysis: 662 Kcal/100g CAS 977019-37-6 Uses: Food additive for stabilizing emulsion, dispersant, solubilizer; starch retrogradation inhibitor in baked goods, flour pastes and fish paste Regulatory: Kosher Properties: Powd.; avg. m.w. 736; HLB 9.5; nonionic; 100% conc. DK Ester F-110 [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/; Multi-Kem http://www.multikem.com/] Chem. Descrip.: Sucrose fatty acid ester See Sucrose fatty acid esters Chem. Analysis: 658 Kcal/100g CAS 977019-37-6 Uses: O/w emulsifier for coffee whiteners and Handbook of Food Additives, Third Edition

creamers, whipped toppings, frozen dairy desserts, and milk drinks; starch retrogradation inhibitor in baked goods, flour pastes and fish paste Regulatory: Kosher Properties: Powd.; avg. m.w. 723; HLB 11.0; nonionic; 100% conc. DK Ester F-140 [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: Sucrose fatty acid ester See Sucrose fatty acid esters Chem. Analysis: 646 Kcal/100g CAS 977019-37-6 Uses: Food additive for stabilizing emulsion, dispersant, solubilizer Regulatory: Kosher Properties: Powd.; avg. m.w. 690; HLB 13.0; nonionic; 100% conc. DK Ester F-160 [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/; Multi-Kem http://www.multikem.com/] Chem. Descrip.: Sucrose fatty acid ester See Sucrose fatty acid esters Chem. Analysis: 6534Kcal/100g CAS 977019-37-6 Uses: O/w emulsifier for coffee whiteners and creamers, whipped toppings, frozen dairy desserts, and milk drinks; starch retrogradation inhibitor in baked goods, flour pastes and fish paste; prevents flatsour spoilage in canned coffee and tea drinks Regulatory: Kosher Properties: Powd.; avg. m.w. 659; HLB 15.0; nonionic; 100% conc. DK Foamer [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: Emulsifier blend Uses: Emulsifier, foaming agent in foods Do Crest 60 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Ethoxylated monodiglycerides and wheat flour See Ethoxylated mono- and diglycerides; Wheat (Triticum vulgare) flour Uses: Dough shortening for yeast-raised bakery prods. Properties: Wh. powd.; 4% max. moisture Do Crest Gold [Am. Ingreds./Patco http://www.patco-additives.com] Chem. Descrip.: Soy flour, ethoxylated mono226

Part I: Trade Name Reference diglycerides See Ethoxylated mono- and diglycerides; Soybean (Glycine soja) flour Uses: Dough strengthener for yeast-raised prods. Properties: Cream powd.; 26% min. protein Doh-Tone [Am. Ingreds./Patco http://www.patco-additives.com] Chem. Descrip.: Wheat starch, enzyme, calcium stearate, and silicon dioxide See Silica; Wheat (Triticum vulgare) starch Uses: Enzyme for wh. bread, variety breads, hamburger buns, sweet rolls, donuts Features: Alternative to malted-barley flour as a flour treatment; improved loaf volume Properties: Free-flowing powd.; 7-11% moisture; 0.50-1% ash Dohyfral D3-2000 AG [Solvay Pharmaceuticals BV http://www.solvayvitamins.nl/] Chem. Descrip.: Cryst. Vitamin D3 in peanut oil See Cholecalciferol; Peanut (Arachis hypogaea) oil CAS 67-97-0; 8002-03-7; EINECS/ELINCS 200673-2; 232-296-4 Uses: Vitamin for foods, margarine, milk) Regulatory: USP, Ph.Eur. compliance Domestic CM Enrichment with Folic Acid [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Corn starch; ferrous sulfate; niacin; thiamine mononitrate; tricalcium phosphate; riboflavin; folic acid See Calcium phosphate tribasic; Corn (Zea mays) starch; Ferrous sulfate anhydrous; Nicotinic acid; Thiamine nitrate Uses: Vitamin source, iron source for corn meal Features: Meets std. for enriched corn meals Properties: Powd. Use Level: ½ oz/100 lb of corn meal Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos; keep container closed when not in use Donut Pyro® [Innophos http://www.innophos.com] Chem. Descrip.: Sodium acid pyrophosphate, leavening, FCC CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: Leavening agent for baking, cereals, esp. doughnut mixes prepared in doughnut machines Regulatory: FDA 21CFR §182.1087 Properties: Wh. odorless powd.; 100% through 60 mesh, 99% through 200 mesh; sol. 13 Handbook of Food Additives, Third Edition

g/100 g saturated sol'n.; m.w. 221.94; bulk dens. 68 lb/ft3; pH 4.3 (1%); 100% act. Toxicology: OSHA TWA 15 mg/m3 (total dust) ; LD50 (dermal, rabbit) > 7940 mg/kg; eye, skin, and resp. tract irritant; noncarcinogenic Precaution: Avoid dusting conditions, open flame, spark, static electricity, strong bases and oxidizing agents NFPA: Health 2, Flammability 0, Reactivity 0 Do Sure [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Whey and L-cysteine monohydrochloride See Cysteine hydrochloride anhydrous Uses: Dough conditioner for pizza dough Features: No-time; provides rapid dough development; whey contributes tenderness, flavor, and crust color Properties: Dry free-flowing powd.; 90% through 60 mesh; 3.5-5% moisture Use Level: 2 lb/100 lb flour Storage: 12 mos. shelf life, best when used before 9 mos; store in cool, dry location; keep containers well closed when not in use Double Strength Acid Proof Caramel Colour [MLG Enterprises] Chem. Descrip.: Caramel color See Caramel CAS 8028-89-5; EINECS/ELINCS 232-435-9 Uses: Colorant for foods, beverages, acidulated carbonated beverages, nonacidulated drinks, processed foods Features: Natural; prolonged stability and brilliance in acidulated carbonated beverages Properties: Sp.gr. 1.266-1.277 (60 F); dens. 10.54-10.63 lb/gal (60 F); visc. 300 cps max. (68 F); pH 2.8-3.0 Storage: 2 yr. min. shelf life Doughcon-Ace MB [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: emulsifier, vitamin C (0.6%), enzyme, yeast food Uses: Volume improver and softener for bakery prods., esp. for frozen dough Features: Halal grade available Properties: Disp. in water Use Level: 0.5-2% to flour weight Doughmaker [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Guar gum, enzyme active soy flour, SSL, datem, ascorbic acid, enzyme, corn starch See L-Ascorbic acid; Corn (Zea 227

Part I: Trade Name Reference mays) starch; Diacetyl tartaric acid esters of mono- and diglycerides; Guar (Cyanopsis tetragonoloba) gum; Soybean (Glycine soja) flour Uses: Bromate replacer in pan breads, hearth breads, buns, and rolls Properties: Low-dusting powd.; 11-13% protein; 0.81-0.83% ascorbic acid Doughmaker 4 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Datem, calcium sulfate, ascorbic acid, enzyme, ADA, monodiglycerides, wheat starch See L-Ascorbic acid; Diacetyl tartaric acid esters of monoand diglycerides; Mono- and diglycerides of fatty acids; Wheat (Triticum vulgare) starch Uses: Bromate replacer in pan breads, hearth breads, buns, and rolls Properties: Off-wh. powd.; 2.3-2.5% ascorbic acid Doughmaker 5 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Guar gum, enzyme active soy flour, SSL, datem, sunflower oil, ascorbic acid, ADA, corn starch See L-Ascorbic acid; Corn (Zea mays) starch; Diacetyl tartaric acid esters of mono- and diglycerides; Guar (Cyanopsis tetragonoloba) gum; Soybean (Glycine soja) flour; Sunflower (Helianthus annuus) seed oil Uses: Bromate replacer in pan breads, hearth breads, buns, and rolls Properties: Tan powd.; 6-8.5% moisture; 7-9% protein DoughMaster 200 [Am. Ingreds. http://www.americaningredients.com] Chem. Descrip.: Blend of oxidants, fungal enzymes, surfactants, and enzyme active soy flour See Soybean (Glycine soja) flour Uses: Dough conditioner, dough improver, bread improver for baked goods Features: Bromate-free; provides exc. tolerance and str. Regulatory: Kosher DoughMaster 300 [Am. Ingreds. http://www.americaningredients.com] Chem. Descrip.: Blend of oxidants, fungal enzymes, surfactants, and enzyme active soy flour See Soybean (Glycine soja) flour Uses: Dough conditioner, dough improver, Handbook of Food Additives, Third Edition

bread improver for frozen doughs Features: Bromate-free Regulatory: Kosher Doughmaster FR(V) [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: vital gluten, glycerin fatty acid ester See Wheat (Triticum vulgare) gluten CAS 8002-80-0; EINECS/ELINCS 232-317-7 Uses: Improver for machine tolerance and extensibility to industrially-processed bread and buns Features: Halal grade available Use Level: 2-3% to flour weight Dough-Rise™ [Innophos http://www.innophos.com] Chem. Descrip.: sodium aluminum phosphate and a mixture of monocalcium phosphate and calcium acid pyrophosphate See Calcium dihydrogen pyrophosphate; Calcium phosphate monobasic anhydrous; Sodium aluminum phosphate acidic CAS 7785-88-8; 7758-23-8; 14866-19-4; EINECS/ELINCS 232-090-4; 231-837-1 Uses: Leavening agent for baking, cereals, esp. doughnut mixes prepared in doughnut machines Regulatory: FDA 21CFR §182.1217 (calcium phosphate) and §182.1781 (sodium aluminum phosphate) Properties: Wh. odorless powd.; pH 3.2-3.6 (1%) Toxicology: OSHA TWA 15 mg/m3 (total dust) ; may cause burns, permanent damage to the cornea; irritant to skin and resp. tract Precaution: Avoid dusting conditions, extreme heat and humidity NFPA: Health 3, Flammability 0, Reactivity 0 Storage: 18 mos. shelf life Dow EP530 [Dow http://www.dow.com] Chem. Descrip.: Poloxamer-181 See Poloxamer 181 CAS 53637-25-5 Uses: Defoamer in scald baths for poultry defeathering and hog dehairing machines Regulatory: 21CFR §172.808, 176.200, 176.210, 178.1010 Properties: Liq.; m.w. 2000; sp.gr. 1.017; dens. 8.46 lb/gal; visc. 321 cSt; pour pt. -32 C; flash pt. (PMCC) > 420 F; ref. index 1.452; surf. tens. 42.6 dynes/cm (100 ppm); nonionic

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Part I: Trade Name Reference Dow Corning® 200 Fluid, Food Grade [Dow Corning http://www.dowcorning.com] Chem. Descrip.: Dimethyl silicone fluid See Dimethicone CAS 9006-65-9 Uses: Defoamer for nonaq. systems, food processing, meat, poultry and seafood processing, rendering Regulatory: FDA, EPA, USDA, kosher approved Properties: Thin cl. fluid; sol. in food-grade glycols; visc. 350 cSt; 100% act. Dow Corning® 1920 Powdered Antifoam [Dow Corning http://www.dowcorning.com] Chem. Descrip.: Silicone dispersed on freeflowing powd. Uses: Defoamer for fermentation, beverages, preserves, meat, poultry, seafood, and rendering in food industry Regulatory: FDA, USDA, kosher approved Properties: Wh. free-flowing powd.; sol. in foodgrade glycols; nonionic; 20% act. Use Level: 50 ppm Dow Corning® Q7-2243 LVA [Dow Corning http://www.dowcorning.com] Chem. Descrip.: polydimethylsiloxane See Dimethylsiloxane CAS 63148-62-9 Uses: Antifoam for foods Regulatory: USP, EP, FDA 21CFR §173.340, 332.10; kosher Properties: Gray translucent visc. liq.; sp. gr. 0.975; ref. index 1.404; nonionic; 100% act. Storage: 18 mo shelf life stored in original unopened containers at ambient temps.; avoid extreme temps.; settling may occur during storage; mix before use Dow Corning® Q7-2587 [Dow Corning http://www.dowcorning.com] Chem. Descrip.: Simethicone emulsion USP contg. simethicone USP, stearate emulsifiers, sorbic acid, benzoic acid, thickeners, and water Chem. Analysis: 41.7 % NV; 30.4 % siloxane Uses: Defoamer for foods Regulatory: FDA 21CFR §173.340, 332.10; USP Properties: Wh. creamy flowable liq.; characteristic odor; water-dilutable; sp. gr. 1.0; visc. 10000 cSt; b.p. 35 C; flash pt. (CC) > 214 F; pH 2.6; nonionic; 30% act. Toxicology: Sl. eye irritant Precaution: Avoid contact with oxidizing materials Handbook of Food Additives, Third Edition

Hazardous Decomp. Prods.: COx, incompletely burned carbon compds., SiO2, Cl compds, formaldehyde, and metal oxides NFPA: Health 0, Flammability 1, Reactivity 0 Storage: 24 mos. shelf life when stored between 5 and 32 C; stir gently before use; do not ship below 0 C; freeze/thaw cycling may break emulsion Dow Corning® Antifoam 1500 [Dow Corning http://www.dowcorning.com; S. Black http://www.sblack.com] Chem. Descrip.: Dimethylsiloxane (> 60.0%) and Methylated silica (7.0 - 13.0%) See Siloxanes and silicones, dimethyl, reaction prods. with silica CAS 63148-62-9; 67762-90-7 Uses: Foam control agent for foods, meat and poultry prod., fermentation Regulatory: FDA, USDA, EPA, kosher approved; SARA §311/312/313 unreportable Properties: Med. off-wh. liq.; dilutable in foodgrade glycols; sp. gr. 1.0; visc. 900 mPa s; b.p. ≥ 100 C; flash pt. (CC) > 100 C; 100% act. Toxicology: TSCA listed Precaution: Wear safety glasses as min. protection; avoid oxidizing materials Hazardous Decomp. Prods.: COx, traces of incompletely burned C compounds, SiO2, and formaldehyde NFPA: Health 0, Flammability 1, Reactivity 0 Dow Corning® Antifoam 1510-US [Dow Corning http://www.dowcorning.com] Chem. Descrip.: Silicone emulsion Uses: Foam control agent for foods, fermentation, beverages, preserves, meat, poultry, seafood, fruit and vegetable processing Regulatory: FDA, EPA, USDA, kosher approved Properties: Med. wh. cream; nonionic; 10% act. Dow Corning® Antifoam 1520-US [Dow Corning http://www.dowcorning.com] Chem. Descrip.: Silicone emulsion Uses: Foam control agent for foods, fermentation, beverages, meat/poultry/seafood processing Features: Effective for hot and cold systems Regulatory: FDA 21CFR §173.340, 176.170, 176.180, EPA 40CFR §180.1001, USDA, kosher approved Properties: Milky-wh. thin cream; water-dilutable; sp.gr. 1.0; visc. 6000 cp; pH 4.0; nonionic; 20% act. 229

Part I: Trade Name Reference Use Level: 10 ppm (foods) Toxicology: May cause temporary eye discomfort Storage: 12 mo shelf life when store @ 20-40 C Dow Corning® Antifoam A Compd., Food Grade [Dow Corning http://www.dowcorning.com] Chem. Descrip.: Simethicone CAS 8050-81-5 Uses: Foam control agent for food processing, beverage processing, fermentation, edible oil mfg., rendering Regulatory: FDA, USDA, EPA, kosher approved Properties: Med. off-wh., gray liq.; dilutable in aliphatic, aromatic or chlorinated solvs., food grade glycols; nonionic; 100% act. Dow Corning® Antifoam AF Emulsion, Food Grade [Dow Corning http://www.dowcorning.com; S. Black http://www.sblack.com] Chem. Descrip.: Aq. simethicone emulsion CAS 8050-81-5 Uses: Foam control agent for foods, beverages, preserves, fermentation, dairy prods., rendering Regulatory: FDA 21CFR §173.340, USDA, EPA 40CFR §180.1001, kosher Properties: Milky wh. thick cream; waterdilutable; sp.gr. 1.0; visc. 50,000 cp; pH 3.5; nonionic; 30% act. Use Level: 30 ppm Toxicology: Food grade; may cause temporary eye discomfort Storage: 6 mo shelf life when stored @ 20-40 C Dow Corning® Antifoam C Emulsion [Dow Corning http://www.dowcorning.com] Chem. Descrip.: Aq. simethicone emulsion CAS 8050-81-5 Uses: Foam control agent for food processing, fruit juice processing, food sauce prep. Features: Food grade Regulatory: FDA, EPA, kosher, USDA approved Properties: Med. wh. cream; water dilutable; nonionic; 30% act. Use Level: 30 ppm Dow Corning® Antifoam FG-10 [Dow Corning http://www.dowcorning.com] Chem. Descrip.: Aq. silicone emulsion Uses: Foam control agent for food industry, fermentation, beverages, preserves, meat, poultry, seafood, high sugar-content processes Handbook of Food Additives, Third Edition

Regulatory: FDA, EPA, USDA, kosher approved Properties: Thin wh. cream; nonionic; 10% act. Use Level: 100 ppm Dow Corning® Medical Antifoam AF Emulsion [Dow Corning http://www.dowcorning.com] Chem. Descrip.: Simethicone USP emulsion with stearate emulsifiers, sorbic acid, and water Uses: Foam preventive/suppressant in fermentation processes Regulatory: FDA 21CFR §332.10 (OTC drug), 173.340 (to 33.3 ppm in foods) Properties: Wh. creamy paste; water-dilutable; sp.gr. 1.0; pH 2.7; nonionic; 30% act. Toxicology: Essentially no significant silicone absorption on ingestion Storage: 12 mo shelf life stored in original unopened containers between 5 and 32 C; avoid freezing; freeze/thaw cycling may break emulsion Dow Glycerine 96% USP [Dow http://www.dow.com] Chem. Descrip.: Glycerin FCC, USP CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Humectant, solvent in foods Regulatory: FDA GRAS; E422 compliant; avail. in kosher grade Properties: Colorless visc. liq.; odorless; sweet taste; misc. with ethanol, IPA, water; immiscible with benzene, chloroform, ethyl ether, heptane; sp.gr. 1.25170; dens. 1.24770g/cm3; visc. 624 cps (20 C); f.p. 8 C; b.p. 175 C; flash pt. (PMCC) > 198.8 C; ref. index 1.46752 (20 C); 96% act., 4% water Dow Glycerine 99.5% USP/EP [Dow Europe] Chem. Descrip.: Glycerin FCC, USP, EP CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Humectant, solvent in foods; sweetener, flavoring agent Regulatory: USP, Eur. Ph., FDA GRAS; E422 compliant; avail. in kosher grade Properties: Colorless visc. liq.; odorless; sweet taste; misc. with ethanol, IPA, water; immiscible with benzene, chloroform, ethyl ether, heptane; m.w. 92.09; sp.gr. 1.26201; dens. 1.25802 g/cm3; visc. 1410 cps (20 C); vapor pressure 0.0025 mm Hg (50 C); f.p. 17 C; b.p. 290 C; flash pt. (PMCC) 195.5 C; ref. index 1.47399 (20 C); surf. tens. 63 dynes/cm (20 C); 99.5% act.

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Part I: Trade Name Reference DP 40 [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Hydrogenated coconut oil; glucose syrup; sodium caseinate; lactylated esters of mono- and diglycerides; sodium alginate See Algin; Glucose, liquid; Lactic acid esters of mono- and diglycerides of fatty acids Uses: Instant whipping base for toppings, cake fillings, and ready-to-eat desserts such as mousses, cheesecakes, and ice cream Features: Gelatin-free; cannot be overwhipped Regulatory: FDA 21CFR §168.120, 170.3, 172.848, 182.1748, 184.1724 Properties: Off-wh. spary-dried emulsion; clean, sl. sweet flavor; 3% max. moisture Use Level: 5-10% in mousse recipes Storage: 2 yr. shelf life when stored in a cool, odor-free, dry environment at 5-22 C and 0.1 mm Hg; vapor dens. 4.5; i.b.p. 191 C min.; pour pt. -40 C; flash pt. (COC) 74 C; KB value 28; < 1% aromatics Toxicology: Cause skin irritation; aspiration hazard if ing.; TSCA listed Precaution: Wear gloves, eye protection; combustible liq., vapor; keep away from all sources of ignition NFPA: Health 1, Flammability 2, Reactivity 0 Drakesol® 205 [Penreco http://www.penreco.com] Chem. Descrip.: Petroleum distillates, hydrotreated middle CAS 64742-46-7; EINECS/ELINCS 265-148-2 Uses: Solvent for food processing; coating on egg shells; defoamer in foods; float on fermentation fluids; froth flotation cleaning of vegetables Features: High purity Regulatory: FDA 21CFR §172.884, 178.3650, 573.740; DOT not regulated; Australia AICS; Canada DSL; China listed; Europe EINECS; Japan ENCS; Korea ECL; Philippines PICCS Properties: Colorless liq.; sl. peroleum odor; sol. in hydrocarbons,; insol. in water; sp.gr. 0.795 (60/60 F); dens. 6.64 lb/gal (60 F); visc. 2.18 cSt (100 F); vapor pressure 0.22 mm Hg; vapor dens. 4.5; i.b.p. 221 C min.; pour pt. -26 C; b.p. 226.7 C; flash pt. 99 C; KB value 26.5; < 1% aromatics Toxicology: TSCA listed Precaution: Avoid breathing vapors, mists Hazardous Decomp. Prods.: Dense smoke, CO, CO2, other oxides HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in cool, well-ventilated area in closed containers away from heat, sparks, open flame, oxidizers Drakesol® 220 [Penreco http://www.penreco.com] Chem. Descrip.: Mineral oil CAS 8042-47-5; EINECS/ELINCS 232-384-2 Uses: Coating on egg shells; defoamer in foods; float on fermentation fluids; froth flotation cleaning of vegetables Regulatory: FDA 21CFR §172.884, 178.3650, 573.740; SARA §313 nonreportable; OSHA nonhazardous; Australia AICS; Canada DSL; China listed; Europe EINECS; Japan ENCs; Korea ECL; Philippines PICCS Properties: Cl. liq.; sl hydrocarbon odor; sol. in Handbook of Food Additives, Third Edition

hydrocarbons; insol. in water; m.w. 0.8; sp.gr. 0.804 (60/60 F); dens. 6.69 lb/gal (60 F); visc. 2.28 cSt (100 F); vapor pressure < 0.1 mm Hg; vapor dens. 6.7; i.b.p. 235 C min.; pour pt. -18 C; b.p. 239.4-276.7 C; flash pt. 102 C; KB value 24.5; < 1% aromatics Toxicology: TSCA listed Precaution: Do not allow to enter sewers, watercourses; avoid breathing vapors or mist Hazardous Decomp. Prods.: CO, CO2, other oxides HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in closed containers away from heat, sparks, open flame, oxidizers Drakesol® 260 [Penreco http://www.penreco.com] Chem. Descrip.: Mineral oil CAS 8042-47-5; EINECS/ELINCS 232-384-2 Uses: Coating on egg shells; defoamer in foods; float on fermentation fluids; froth flotation cleaning of vegetables Regulatory: FDA 21CFR §172.884, 178.3620(b), 178.3650, 573.740; OSHA nonhazardous; DOT not regulated; Australia AICS; Canada DSL; China listed; Europe EINECS; Japan ENCs; Korea ECL; Philippines PICCS Properties: Cl. liq.; sl. hydrocarbon; m.w. 230; sol. in hydrocarbons; insol. in water; sp.gr. 0.812 (60/60 F); dens. 6.76 lb/gal (60 F); visc. 4.3 cSt (100 F); vapor pressure < 0.1 mm Hg; vapor dens. 8.1; i.b.p. 266 C min.; pour pt. -4 C; b.p. 268.3-307.8 C; flash pt. 127 C; KB value 22.6; autoignition temp. 220 C; < 1% aromatics; 100% volatiles Toxicology: Wear eye protection; TSCA listed Precaution: Avoid breathing vapors, mists; do not allow to enter sewers, watercourses Hazardous Decomp. Prods.: Dense smoke, CO, CO2, other oxides HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in closed containers away from heat, sparks, open flame, oxidizers Drakesol® 260 AT [Penreco http://www.penreco.com] Chem. Descrip.: White mineral oil, tech. CAS 8042-47-5; EINECS/ELINCS 232-384-2 Uses: Froth flotation cleaning of vegetables Regulatory: FDA 21CFR §172.884, 178.3620(b), 178.3650, 573.740; not regulated for shipping; CERCLA, SARA §311/312/313 nonreportable Properties: Transparent water-wh. liq.; ngeligible 237

Part I: Trade Name Reference sol. in water; m.w. 230; sp.gr. 0.8146 (15.6 C); dens. 6.78 lb/gal (15.6 C); visc. 3.90 cSt (100 F); vapor pressure 0.01 mm Hg; vapor dens. > 1; i.b.p. 268 C; pour pt. -6.67 C; cloud pt. -2.8 C; flash pt. (CC) 127 C; autoignition temp. 220 C; ref. index 1.4498 (20 C); KB value 22; sp. heat 0.492; < 1% aromatics Toxicology: TSCA listed HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Keep containers tightly closed in cool, well-ventilated area away from heat and all sources of ignition Drakesol® 305 [Penreco http://www.penreco.com] Chem. Descrip.: White mineral oil, tech. CAS 8042-47-5; EINECS/ELINCS 232-384-2 Uses: Froth flotation cleaning of vegetables Regulatory: FDA 21CFR §172.884, 178.3620(b), 178.3650, 573.740; DOT nonregulated; SARA §311/312/313 nonreportable; Canada DSL, EINECS, Australia AICS, China, Japan ENCS, Korea KCL, Philippines PICCS listed Properties: Cl. liq.; sl. hydrocarbon odor; sol. in hydrocarbons; insol. in water; m.w. 266; sp.gr. 0.8299 (15.6 C); dens. 6.91 lb/gal (15.6 C); visc. 6.27 cSt (100 F); vapor pressure < 0.01 mm Hg; vapor dens. 9.2; i.b.p. 304 C; pour pt. 4.4 C; b.p. 304.4-357.2 C; cloud pt. 10 C; flash pt. (PMCC) 151.7 C; autoignition temp. 220 C; ref. index 1.4570 (20 C); KB value 20; sp. heat 0.493; 100% act. Toxicology: ACGIH TLV/TWA 5 mg/m3, STEL 10 mg/m3 (oil mist); minimal eye/minimal to sl. skin irritant; not expected to be inh. hazard @ ambient conditions; aspiration may cause chem. pneumonitis, pulmonary edema, hemorrhage, death; ing. may cause GI discomfort, vomiting, diarrhea; laxative props.; TSCA listed Environmental: do not allow spills to enter sewers or watercourses Precaution: May react with strong oxidizing agents; spillages may be slippery Hazardous Decomp. Prods.: Combustion: dense smoke, CO, CO2, other oxides HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in closed containers away from heat, sparks, open flame, oxidizing materials Draketex 50 [Penreco http://www.penreco.com] Chem. Descrip.: Lt. mineral oil NF CAS 8042-47-5; EINECS/ELINCS 232-384-2 Uses: Release agent, binder, lubricant, Handbook of Food Additives, Third Edition

defoamer, protective coating, antidusting agent, sealant, polishing agent in foods; float on fermentation fluids to prevent/retard evaporation and contamination Regulatory: FDA 21CFR §172.878, 178.3620, 573.680; DOT and OSHA nonhazardous Properties: Sp.gr. 0.820-0.835; dens. 6.86-6.96 lb/gal; visc. 6.5-7.8 cSt (40 C); pour pt. -9 C; flash pt. 152 C; ref. index 1.4570 Toxicology: TSCA listed Drapex® 6.8 [Chemtura/Plastic Addit.] Chem. Descrip.: Epoxidized soybean oil CAS 8013-07-8; EINECS/ELINCS 232-391-0 Uses: Plasticizer migrating from food pkg. Features: Imparts exc. heat and lt. stability; offers resist. to extraction by oils and solvs., resist. to migration, low volatility Regulatory: FDA 21CFR §181.27 Properties: Liq.; Gardner 1 color, faintly fatty odor; sol. < 0.01% in water; m.w. 1000; sp.gr. 0.992; dens. 8.27 lb/gal; visc. 320 cps; pour pt. 0 C; acid no. 0.5; iodine no. 1.6; flash pt. (COC) 290 C; ref. index 1.45710 Dress'n® 400 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from dent and waxy corn See Food starch, modified Uses: Cook-up starch, emulsion stabilizer, visc. builder, texturizer for semisolid or heavy cream type salad dressings Features: Good acid tolerance; resist. to shear; produces visc. dressing with short, smooth texture and no set-back Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; pH 5.5; 11% moisture DREWMULSE® 200K [Stepan http://www.stepan.com] Chem. Descrip.: Glyceryl stearate CAS 123-94-4 Uses: Emulsifier, emollient, antistat, stabilizer, visc. builder, opacifier for foods (breads, chewing gum base, frozen desserts, peanut butter, margarine, candies, toppings) Regulatory: FDA 21CFR §175.105, 175.300, 176.200, 176.210, 177.2800; kosher; Europe, Japan, Canada, Australia, Korea, Philippines, China listed Properties: Ivory wh. flakes; sl. fatty odor; sp.gr. 0.9145; visc. 30 cSt (70 C); m.p. 60 C; HLB 2.8; iodine no. 2; sapon. no. 170; flash pt. > 94 238

Part I: Trade Name Reference C; 0% RVOC; nonionic; 42% monoester; 0.17% moisture Toxicology: LD50 > 5 g/kg; TSCA listed Environmental: biodeg. Storage: Store @ 18-32 C; avoid prolonged storage above 32 C DREWMULSE® GMC-810 [Stepan http://www.stepan.com] Chem. Descrip.: Mixture of Caprylic acid monoglyceride, Glyceryl monodecanoate, Glyceryl dicaprylate, Glyceryl dicaprate, Triglycerides, mixed decanoate and octanoateand Glycerin See Caprylic/capric triglyceride; Glyceryl caprate; Glyceryl caprylate CAS 26402-26-6; 26402-22-2; 36354-80-0 20; 53988-07-1; 73398-61-5; 56-81-5; EINECS/ELINCS 247-668-1; 247-667-6; 252992-1; 258-903-2; 277-452-2; 200-289-5 Uses: Emulsifier, stabilizer, opacifier and visc. builder Regulatory: GRAS Properties: Sl. yel. soft solid to liq.; fatty odor; dispersibel in water; sol. in propylene glycol (10% w/v), ethyl acetate (10% w/v), and xylene (10% w/v); sp. gr. 0.992; m.p, 24-30 C; HLB 4.8; acid no. 1.0; iodine no 0.05; sapon. no. 276; flash pt. (PMCC) >94 C; nonionic Toxicology: LD50 (oral, rat) 12600 mg/kg, (dermal, rabbit) >10 g/kg; may cause sl. irritation to eyes and skin Environmental: biodeg. Precaution: Wear goggles and gloves if splashing is possible; avoid contact with strong oxidizing agents and strong alkalies Hazardous Decomp. Prods.: None HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in drums @ < 32 C in a dry, wellventilated aqrea; avoid freezing and excessive heat DREWMULSE® GMO Kosher [Stepan http://www.stepan.com] Chem. Descrip.: Glyceryl oleate Chem. Analysis: 0.01% moisture; 15 g total carbohydrate; 85 g total fat; 825 cal CAS 25496-72-4; EINECS/ELINCS 247-038-6 Uses: Antifoam or defoaming agent, lubricant for food; emulsifier for shortenings, bakery mixes, bread, cake mixes, icings; dispersant and solubilizing agent for flavors and essential oils Regulatory: FDA 21 CFR §175.300, 175.320 Handbook of Food Additives, Third Edition

184.1323 (GRAS); kosher Properties: Gardner 6 liq.; mild, fatty odor; sp. gr. 0.94; visc. 92.0 cps (100 F); HLB 3.4; iodine no. 78; sapon. no. 168; flash pt. 239 C; nonionic; 40-45% conc. Toxicology: Sl. skin and minimal eye irritation Storage: Store in sealed containers @ < 32 C; avoid overheating DREWPOL 3-5-CC [Stepan http://www.stepan.com] Chem. Descrip.: Triglycerol penta(caprylatecaprate) CAS 147923-42-0 Uses: Carrier for flavors, vitamins, essential oils and colors; lubricant; mineral oil alternative, for applics. including release agent and polishing agent.; fat source for specialized nutritional prods. Regulatory: FDA 21CFR §172.854; kosher grade Properties: Pale yel. liq., bland flavor and odor; sp. gr. 0.93; HLB 3.0 ; iodine no. 0.06; sapon. no. 305; flash pt. (PMCC) 280 C; ref. index 1.45; pH 6 (10% aq.); nonionic; 100% act. Use Level: 0% RVOC Toxicology: Eye irritant; mild skin irritant; inh. of vapors or mists of the product may be irritating to the resp. tract; TSCA listed Environmental: biodeg. Precaution: Wear safety goggles with side shields; use impervious gloves Hazardous Decomp. Prods.: None HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in sealed containers @ < 90 F DREWPOL® 10-1-CC [Stepan http://www.stepan.com] Chem. Descrip.: Decaglyceryl monocaprylate See Polyglyceryl-10 caprylate Chem. Analysis: 0.06% moisture; 26.4 g/100 g total fat; 220 cal /100 g CAS 68937-16-6 Uses: Weighting agent for beverage emulsions Regulatory: FDA 21 CFR §172.854.kosher Properties: Visc. amber cl. to sl. hazy visc. liq.; f.p. -7 C; HLB 14.5; acid no. 2.8; iodine no. 2; sapon. no. 100; hyd. no. 700; pH 7 (3% disp.); flash pt. (PMCC) > 94 C; surf. tension 29 dynes/cm; nonionic; 100% conc. Toxicology: LD50 (oral, rat) > 5 ml/kg); pract. nontoxic Environmental: biodeg. 239

Part I: Trade Name Reference Precaution: Wear safety goggles and gloves Storage: Avoid prolonged storage above 90 F DREWPOL® 10-6-O [Stepan http://www.stepan.com] Chem. Descrip.: Decaglyceryl hexaoleate See Polyglyceryl-10 hexaoleate CAS 65573-03-7 Uses: Food emulsifier for margarine; solubilizer for flavors and essential oils; dispersant for high-solids preps.; suspending agent for food colors; antifoam and defoaming agent in sugar-protein syrups; inhibits crystallization in salad oils Regulatory: FDA 21 CFR §172.854, kosher Properties: Amber cl. to hazy visc. liq.; sp. gr. 0.972; visc. 821 cSt; HLB 6.0; acid no. 2.1; iodine no. 75; sapon. no. 153; hyd. no. 113; nonionic; 0.1% moisture Toxicology: LD50 (oral, rat) > 5 ml/kg); practically nontoxic orally Environmental: biodegradable Precaution: Avoid prolonged storage above 90 F DREWPOL® 10-10-O [Stepan http://www.stepan.com] Chem. Descrip.: Polyglyceryl-10 decaoleate (95-100%) and Oleic acid (0-5%) CAS 11094-60-3; 112-80-1; EINECS/ELINCS 234-316-7; 204-007-1 Uses: Emulsifier for margarines and shortenings (0.1 - 1.0%); solubilizer for vitamins, flavors; inhibits crystallization in salad oils; antifoam and defoaming agent especially in sugar-protein syrups Regulatory: FDA 21 CFR §172.854, kosher Properties: Amber cl. visc. liq.; fatty odor; sp. gr. 0.9014 g/ml; visc. 92.2 cSt @37 C; m.p. -37.2 C; acid no. 10.0 max.; HLB 3.0; flash pt. >94 C; nonionic Toxicology: LD50 (oral, rat) >5000-15,000 mg/kg; noncarcinogenic; pract. nontoxic orally; may cause mild irritation to eyes; inh. of vapors irritating to respiratory system; acute ing. may cause mild GI distress Environmental: biodegradable Precaution: Wear goggles and gloves Hazardous Decomp. Prods.: COx and/or low molecular weight hydrocarbons HMIS: Health 1, Flammability 1, Reactivity 0 DREWPOL PGPR [Stepan http://www.stepan.com] Chem. Descrip.: Polyglyceryl polyricinoleate Handbook of Food Additives, Third Edition

CAS 68936-89-0 Uses: Rheology modifier in chocolate coatings; emulsifier for margarines and shortenings; solubilizer for flavors and essential oils; suspending agent for food colors; antifoam and defoaming agent especially in sugar-protein syrups; stabilizer in w/o emulsions; flow improver for molten chocolate Regulatory: FDA GRAS; E476; kosher grade Properties: Lt. yel. liq., mild fatty odor; sp. gr. 0.944; HLB 0.4; iodine no. 85; sapon. no. 184; hyd. no. 85; flash pt. (PMCC) > 93.9 C; nonionic; 100% act. Use Level: 0-7.5 mg/kg bw; ≤ 0.3% in chocolate; ≤ 1.0% for margarines, low fat margarines, spreads, creamers, and dairy analogs at levels Toxicology: Mild eye and skin irritant; inh. of vapors or mists of the product may be irritating to the resp. tract; TSCA listed Environmental: biodeg. Precaution: Wear safety goggles and face shield if splashing is possible; use impervious gloves and suitable protective clothing; may react with strong alkalies Hazardous Decomp. Prods.: Thermal decomp: COx HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in dry, well-ventilated area Dri-Do [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: White flour, salt, calcium sulfate, calcium peroxide See Sodium chloride Uses: Dough drier, whitener in yeast-raised baked goods Properties: Wh. free-flowing powd.; 10-11% moisture; 19.1-21% ash Dri-Do Plus [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Soy flour, salt, calcium peroxide See Sodium chloride; Soybean (Glycine soja) flour Uses: Dough drier used to reduce stickiness and/or increase absorption of yeast leavened doughs Properties: Cream-colored free-flowing powd.; 6.5% moisture; 10-12.5% ash Dri-Mol® [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Molasses, wheat starch, calcium stearate (anticaking agent), soy 240

Part I: Trade Name Reference flour, lecithin (processing aid) See Molasses (Saccharum officinarum); Soybean (Glycine soja) flour; Wheat (Triticum vulgare) starch Uses: Sweetener, colorant, partial leavening agent for variety breads, baked goods, desserts, barbecue sauces, mixes Features: Mild; high water absorp.; convenient handling Properties: Dk. rich brn. free-flowing powd.; 98% min. through 25 mesh; 30-60% through 60 mesh; bulk dens. 47 lb/ft3 (loose), 58 lb/ft3 (packed); 55% molasses solids; 4% max. moisture; 4% max. protein Use Level: Replaces liq. molasses at ≈ lb for lb Storage: 1 yr. shelf life when stored unopened @ normal R.T. (65-75 F) Dri-Mol® 60 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Molasses; wheat starch; silicon dioxide; lecithin See Molasses (Saccharum officinarum); Silica; Wheat (Triticum vulgare) starch Uses: Sweetener, flavor enhancer, leavening agent for breads, baking Features: High water absorption; imparts a nat., dark coloring; avoids waste factor involved with drums; storage space required is minimal Properties: Dark rich, brn. powd.; 98% min. through 25 mesh; 30-60% through 60 mesh, 20-40% through 100 mesh; dens. 47 lb/ft3 (loose), 58 lb/ft3 (packed); 60% solids Storage: 12 mos. shelf life; store at room temp. 65-75 F; recommend stacking prod. at no more than two pallets high Dri-Mol® 604 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Molasses, wheat starch, high fructose corn syrup, calcium stearate (anticaking agent), soy flour, hydroxylated lecithin (processing aid) See Corn syrup, high fructose; Molasses (Saccharum officinarum); Soybean (Glycine soja) flour; Wheat (Triticum vulgare) starch Uses: Sweetener, flavor enhancer, colorant, partial leavening agent for baked goods, desserts, mixes Features: Mild; high water absorp.; convenient handling Properties: Lt. brn. free-flowing powd.; 98% min. through 25 mesh; 30-60% through 60 mesh; bulk dens. 48 lb/ft3 (loose), 58 lb/ft3 (packed); 55% molasses solids; 4% max. moisture; 1.5% Handbook of Food Additives, Third Edition

max. protein Use Level: Replaces liq. molasses at ≈ lb for lb Storage: 1 yr. shelf life when stored unopened @ normal R.T. (65-75 F) Dri-Mol® Flake [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Molasses; wheat starch; soy flour; lecithin See Molasses (Saccharum officinarum); Soybean (Glycine soja) flour; Wheat (Triticum vulgare) starch Uses: Sweetener, flavor enhancer for baked goods, health foods Features: High water absorption; imparts a nat., dark coloring; avoids waste factor involved with drums; storage space required is minimal Properties: Dark rich brn. flake; 30% min. through 20 mesh, 10% through 40 mesh; dens. 25 lb/ft3 (loose), 32 lb/ft3 (packed) Storage: 12 mos. shelf life; store at room temp. 65-75 F; recommend stacking prod. at no more than two pallets high Dritex S [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Hydrogenated soybean oil CAS 8016-70-4; EINECS/ELINCS 232-410-2 Uses: Crystallization promoter, m.p. modifier, bodying agent, lubricant, and moisturizer for clinical nutrition, nutritional/sports supplements Properties: Lovibond 3R max. liq., flake, bead; drop pt. 155 F; acid no. 0.2 max.; iodine no. 15; sapon. no. 189-197 Toxicology: Nontoxic Drize-P Powder [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Calcium sulfate, soy flour, diammonium phosphate, calcium peroxide, tricalcium phosphate See Ammonium phosphate, dibasic; Calcium phosphate tribasic; Soybean (Glycine soja) flour Uses: Dough conditioner for yeast-raised baked goods Features: Produces drier doughs with improved handling chars. Properties: Powd. Use Level: 0.5 oz/cwt flour Storage: 6 mos. shelf life stored under cool, dry conditions Dry-Flo® [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified See Food starch, modified CAS 53124-00-8 241

Part I: Trade Name Reference Uses: Dusting aid and lubricant for foods Features: Hydrophobic; extremely resist. to wetting in aq. media Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. free-flowing fine powd.; starch odor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%); ≈ 11% moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Wear safety glasses; potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity DryGel™ 03417 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn starch See Corn (Zea mays) starch Chem. Analysis: 4.5% moisture, 10 mg/kg max. SO2 CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Dusting agent, moisture control agent, anticaking agent, flow aid in dough and noodle prods., dry mixes, batter and breading mixes, confectioners' sugar, baking powd., icing mixes Features: Controls moisture of other ingredients present in dry mixes Properties: Bulk dens. (packed) 53 lbs/ft3; pH 5.0 Precaution: Excessive dusting can be flamm. and explosive. Storage: Shelf life 12 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity DryGel™ 03418 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Corn starch See Corn (Zea mays) starch Chem. Analysis: 6.5% moisture CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Dusting agent, moisture control agent, anticaking agent, flow aid in dough and noodle prods., dry mixes, batter and breading mixes, confectioners' sugar, baking powd., icing mixes Handbook of Food Additives, Third Edition

Features: Controls moisture of other ingredients present in dry mixes Properties: Bulk dens. (packed) 46 lbs/ft3; pH 5.0 Precaution: Excessive dusting can be flamm. and explosive. Storage: Shelf life 12 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Dry-Tack® 250 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Carbohydrate Uses: Binder and adhesion agent for particulates, seasonings and flavorings to low-moisture foods, including snacks, cereals and bakery prods. Features: Hydrophobic; extremely resist. to wetting in aq. media Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. free-flowing fine powd.; starch odor; sol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 3.5 (1%); ≈ 11% moisture Toxicology: Low oral toxicity; particulates may scratch eye surface cna cause mech. irritation; nontoxic Precaution: Wear safety glasses; potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store @ ambient temps.; sensitive to static electricity Dry Vitamin D3 Type 100 SD [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Cholecalciferol compounded with dicalcium phosphate, lactose, acacia, coconut oil, BHT, and silicon dioxide See Calcium phosphate dibasic dihydrate; Coconut (Cocos nucifera) oil; Silica CAS 67-97-0; 7757-93-9; 63-42-3; 9000-01-5; 8001-31-8; 128-37-0; EINECS/ELINCS 200673-2; 231-826-1; 200-559-2; 232-519-5; 232282-8; 204-881-4; 231-545-4 Uses: Nutrient for foods and prods. which are reconstituted with liqs. Properties: Sol. in cold water; 100,000 min. IU vitamin D/g Toxicology: Vitamin D: potentially toxic esp. for young children; excessive ingestion may cause hypercalcemia, hypercalcuria Storage: Store in cool, dry place in tightly closed 242

Part I: Trade Name Reference container; sensitive to air, heat, light, and humidity Dry Vitamin E Acetate 50% SD [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: dl-α-Tocopheryl acetate USP, FCC compded. with hydrolyzed gelatin, 3% silicon dioxide See Silica CAS 7695-91-2; 68410-45-7; EINECS/ELINCS 231-710-0; 270-082-2; 231-545-4 Uses: Vitamin E source for food prods., chewable or coated dietary supplements Regulatory: FDA GRAS Properties: Wh. to off-wh. free-flowing powd., acceptable odor and taste; 95% min. through 20 mesh; sl. hygroscopic; disp. readily in cold or warm water; 50% min. dl-α-tocopheryl acetate Storage: Store in dry place in tightly closed container; avoid excessive heat DS-100A [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Distilled diglycerol monostearate See Polyglyceryl-2 stearate CAS 9009-32-9; EINECS/ELINCS 235-777-7 Uses: O/w emulsifier; alpha-ending emulsifier; alpha-crystalline stabilizer for sponge cake foaming gel Properties: Plastic; acid value 3 max.; iodine value 2 max.; sapon. value 120-135 DSP/TSP 30% [FBC Ind. http://www.fbcindustries.com] Chem. Descrip.: Sodium phosphate dibasic, sodium phosphate tribasic (0.866:1) See Sodium phosphate dibasic anhydrous Chem. Analysis: Arsenic 3 ppm max.; fluoride 50 ppm max.; heavy metals 10 ppm max. Uses: Acidulant, buffer, nutritional supplement, emulsifier in foods Regulatory: FCC grade; DOT nonregulated Properties: Colorless cl. liq.; odorless; sp.gr. 1.362 (55 C); solid. pt. 38.5 C; pH 11.41 (1% sol'n.); 30% conc. Toxicology: Sl. eye and skin irritant Duodenal Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. or freeze-dried form Durem™ 114 [Loders Croklaan Inc] Chem. Descrip.: Mono- and diglycerides with Handbook of Food Additives, Third Edition

BHT and citric acid to protect flavor See Mono- and diglycerides of fatty acids Uses: Emulsifier for foods, icings, cakes, margarine, sweet doughs, whipped toppings, veg. dairy prods., reduced-fat foods Regulatory: GRAS Properties: Cream plastic, typ. odor/flavor; HLB 2.8; m.p. 43-49 C; iodine no. 65-75; flash pt. 300 F min.; nonionic; 100% conc.; 40% min. alpha monoglyceride Storage: Store in cool, dry place away from odor-producing substances Durem™ 117 [Loders Croklaan Inc] Chem. Descrip.: Mono- and diglycerides with citric acid (preservative) See Mono- and diglycerides of fatty acids Uses: Emulsifier for foods, margarine, bread, frozen desserts, veg. dairy prods., Danish, candies, chewing gum, reduced-fat foods Regulatory: GRAS Properties: Wh. beads, flakes, typ. odor/flavor; m.p. 62-65 C; HLB 2.8; iodine no. 5 max.; flash pt. 300 F min.; nonionic; 100% conc.; 40% min. alpha monoglyceride Use Level: 0.04-0.25% (frozen desserts) Storage: Store in cool, dry place away from odor-producing substances Durem™ 204 [Loders Croklaan Inc] Chem. Descrip.: Mono- and diglycerides with BHT and citric acid (preservatives) See Mono- and diglycerides of fatty acids Uses: Emulsifier for foods, icings, cakes, margarine, sweet doughs, whipped toppings, veg. dairy prods., reduced-fat foods Regulatory: FDA GRAS Properties: Cream plastic, typ. odor/flavor; m.p. 114-121 F; HLB 3.3; iodine no. 65-75; flash pt. 300 F min.; nonionic; 100% conc., 52% min. mono Storage: Store in cool, dry place away from odor-producing substances Durem™ 207 [Loders Croklaan Inc] Chem. Descrip.: Mono- and diglycerides with citric acid to protect flavor See Mono- and diglycerides of fatty acids Uses: Emulsifier for foods, frozen desserts, whipped toppings, veg. dairy prods., candies, bread, chewing gum, sweet dough; peanut butter stabilizer Regulatory: GRAS 243

Part I: Trade Name Reference Properties: Wh. bead, flakes, typ. odor/flavor; m.p. 140-146 F; HLB 3.3; iodine no. 5 max.; flash pt. 300 F min.; nonionic; 100% conc.; 52% min. alpha mono Use Level: 0.04-0.25% (frozen desserts) Storage: Store in cool, dry place away from odor-producing substances Durem™ 207-E [Loders Croklaan Inc] Chem. Descrip.: Mono- and diglycerides with citric acid to help protect flavor See Monoand diglycerides of fatty acids Uses: Emulsifier for foods, continuous and conventional breads, sweet doughs; emulsifier hydrate for breads and nonfat cakes; crumb softener Regulatory: FDA 21CFR §136.110 Properties: Wh. free-flowing powd., bland odor/flavor; m.p. 140-146 F; HLB 4.2; iodine no. 5 max.; nonionic; 100% act.; 50% min. alpha mono Storage: Store sealed in cool, dry area away from odor-producing substances; 90 days storage life @ 40-80 F Durem™ 224 NG [Loders Croklaan Inc] Chem. Descrip.: Mono- and diglycerides Uses: Emulsifier, dispersant, solubilizer in icings, cakes, margarines, Danish and sweet doughs, whipped toppings and other vegetable dairy systems Features: Food grade; derived from non-GMO vegetable oils Regulatory: FDA 21 CFR §184.1505; kosher Properties: Wh. to yel solid matrix or oily liq.; insol. in water; sp. gr. 0.698 -0.921; HLB 3.3; iodine no. .47-57 max.; flash pt. 260 C; 52% min. α-monoglyceride Precaution: Avoid excessive heating Storage: Store in an odor free environment @ 427 C Durem™ 300 [Loders Croklaan Inc] Chem. Descrip.: Mono- and diglycerides, propylene glycol See Mono- and diglycerides of fatty acids Uses: Emulsifier, dispersant, solubilizer in flavor and color systems; wetting agent, antifoam for foods Properties: Cl. liq.; HLB 3.0; iodine no. 63 min.; 45% min. mono Durfax® 60 [Loders Croklaan Inc] Chem. Descrip.: Polysorbate 60 CAS 9005-67-8 Uses: Emulsifier for foods, cakes, whipped Handbook of Food Additives, Third Edition

toppings, coffee whiteners, icing, confectionery coating Regulatory: FDA 21CFR §172.836 Properties: Soft gel; sol. in water; HLB 14.0; acid no. 2 max.; sapon. no. 45-55; hyd. no. 81-96; nonionic; 100% conc. Use Level: 0.46% max. (cake), 0.4% max. (whipped toppings, coffee whiteners), 0.46% max. (icings), 0.5% max. (confectionery coatings), 1% max. (shortenings) Storage: Store sealed in a cool, dry place away from odor-producing substances; 180 day storage life @ 40-95 F Durfax® 60K [Loders Croklaan Inc] Chem. Descrip.: Polysorbate 60 CAS 9005-67-8 Uses: Emulsifier for foods, o/w emulsions Regulatory: Kosher Properties: Yel. visc. liq.; sol. in water, cottonseed oil; HLB 14.9; nonionic; 100% act. Durfax® 65 [Loders Croklaan Inc] Chem. Descrip.: Polysorbate 65 CAS 9005-71-4 Uses: Emulsifier for foods, frozen desserts, cakes, icings, whipped toppings, coffee whiteners; foaming agent for nonalcoholic beverage mixes Regulatory: FDA 21CFR §172.838 Properties: Cream plastic; water-disp.; HLB 10.5; acid no. 2 max.; sapon. no. 88-98; hyd. no. 44-60; nonionic; 100% conc. Use Level: 0.1% max. (frozen desserts), 0.32% max. (cakes, icings), 0.4% max. (whipped toppings, coffee whiteners) Storage: Store sealed in a cool, dry place away from odor-producing substances; 180 day storage life @ 40-95 F Durfax® 80 [Loders Croklaan Inc] Chem. Descrip.: Polysorbate 80 CAS 9005-65-6 Uses: Emulsifier for foods, frozen desserts, whipped toppings, shortenings; solubilizer, dispersant in pickles, vitamins; yeast defoamer Regulatory: FDA 21CFR §172.840 Properties: Yel. liq.; water-sol.; HLB 15.0; acid no. 3 max.; sapon. no. 45-55; hyd. no. 65-80; nonionic; 100% conc. Use Level: 0.1% max. (frozen desserts), 0.4% max. (whipped toppings), 1% max. (shortenings), 4 ppm max. (yeast) Storage: Store sealed in a cool, dry place away 244

Part I: Trade Name Reference from odor-producing substances; 180 day storage life @ 40-95 F Durfax® EOM [Loders Croklaan Inc] Chem. Descrip.: PEG-20 glyceryl stearate CAS 68153-76-4 Uses: Emulsifier for foods, cakes, icings; dough conditioner in yeast-raised bakery goods; bakery hydrates Properties: Plastic; HLB 13.5; sapon. no. 65-75; hyd. no. 65-80; nonionic; 100% conc. Durfax® EOM K [Loders Croklaan Inc] Chem. Descrip.: PEG-20 glyceryl stearate CAS 68153-76-4 Uses: Emulsifier for foods; dough conditioner Regulatory: Kosher Properties: Paste; m.p. 80-85 F; HLB 13.1; nonionic; 100% act. Durkex 100BHA [Loders Croklaan Inc] Chem. Descrip.: Partially hydrogenated soybean oil with BHA to protect flavor See BHA; Hydrogenated soybean oil Uses: Higher stability oil used in frying (snacks, potato chips), coating/spraying (crackers, croutons), antidusting (spices, grains, dry mixes), moisture barrier (ready-to-freeze breads), color/flavor carrier, clouding agent, lubricant; confectionery Features: Stability approximately three times greater than ordinary salad oil Regulatory: Kosher Properties: Wh. to yel. crystalline matrix or liq.; insol. in water; m.p. 3.2-122 F; flash pt. 260 C Precaution: Avoid excessive heating Storage: Store in an area free of undesirable odors @18-35 C Durkex 500 [Loders Croklaan Inc] Chem. Descrip.: Partially hydrogenated veg. oil (cottonseed, soybean) See Hydrogenated vegetable oil CAS 68334-28-1; EINECS/ELINCS 269-820-6 Uses: High stability oil for coating/spraying (dried fruit, crackers), frying/roasting (nuts), antidusting (gravies, soups), color/flavor carrier, lubricant, moisture barrier, min./coconut oil replacement, in confectionery, nondairy veg. prods. Regulatory: FDA GRAS; kosher Properties: Wh. to yel. crystalline matrix or liq.; insol. in water; m.p. 3.2-122 F; flash pt. 260 C Precaution: Avoid excessive heating and inh. of veg. oil mists Handbook of Food Additives, Third Edition

Durkex™ NT 100 [Loders Croklaan Inc] Chem. Descrip.: Palm oil See Palm (Elaeis guineensis) oil CAS 8002-75-3; EINECS/ELINCS 232-316-1 Uses: High stability oil for coating/spraying (dried fruit, crackers), frying/roasting (nuts), antidusting (gravies, soups), color/flavor carrier, lubricant, moisture barrier, min./coconut oil replacement, in confectionery, nondairy veg. prods. Regulatory: FDA GRAS; kosher Properties: Wh. to yel. crystalline matrix or liq.; insol. in water; m.p. 3.2-122 F; flash pt. 260 C Toxicology: Dermatitis could result from prolonged residence of oil on skin of allergy sensitive individuals Precaution: Avoid excessive heating and inh. of veg. oil mists Storage: Store in an area free of undesirable odors @18-35 C Durlac® 100W [Loders Croklaan Inc] Chem. Descrip.: Glyceryl lactopalmitate/stearate with citric acid to protect flavor Uses: Emulsifier, aerating agent for prepared food mixes, whipped toppings, veg. dairy systems, cakes, cake shortenings; confectionery gloss enhancer Features: Alpha-tending Regulatory: FDA 21CFR §172.852, EU, DK, FAO/WHO clearance Properties: Lovibond 10R max. flake, tart flavor; m.p. 46-54 C;HLB 2.4; acid no. 5 max.; iodine no. 5 max.; sapon. no. 245-260; flash pt. > 148 C; fire pt. > 148 C; nonionic; 100% conc., 610% mono Use Level: 4-10% (cake shortening), 5-10% fat basis (whipped toppings), 3-5% (instant desserts), 1-3% fat basis (confectionery coatings) Storage: Store in cool, dry place away from odor-producing substances; reseal between use Dur-Lo® [Loders Croklaan Inc] Chem. Descrip.: Mono- and diglycerides with BHA and citric acid to help protect flavor See Mono- and diglycerides of fatty acids Uses: Emulsifier for reduced-fat foods; fat replacement or reduction in sour dressings and other veg. dairy systems, bakery cake mixes, cookies Regulatory: GRAS; kosher 245

Part I: Trade Name Reference Properties: Ivory plastic; m.p. 111-122 F; HLB 2.1; iodine no. 66-70; 100% conc., 17-22% alpha mono Use Level: 50% Dur-Lo and 50% water to replace fat in a formula Storage: Store sealed away from odor-producing substances; 6 mo storage life at 65-80 F Durtan® 60 [Loders Croklaan Inc] Chem. Descrip.: Sorbitan stearate CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier, gloss aid for foods, chocolate coatings, cakes, icing, whipped topping, coffee whiteners, confectionery coatings, beverage mixes; syn. flavoring agent Regulatory: FDA 21CFR §172.842; kosher Properties: Cream flakes; HLB 4.7; acid no. 510; sapon. no. 147-157; hyd. no. 235-260; nonionic; 100% conc. Use Level: 0.61% max. (cake), 0.4% max. (whipped toppings, coffee whiteners), 0.7% max. icings, 1% max. (confectionery coatings) Storage: Store sealed in a cool, dry place away from odor-producing substances; 180 day storage life @ 40-80 F Durtan® 65 [Loders Croklaan Inc] Chem. Descrip.: Sorbitan tristearate Chem. Analysis: 1% moisture CAS 26658-19-5; EINECS/ELINCS 247-891-4 Uses: Emulsifier, gloss aid, bloom inhibitor in compd. coatings and chocolate Features: Inhibits formation of bloom; improves initial gloss Regulatory: FDA GRAS, kosher Properties: Gardner 3 max. cream/flake; capillary m.p. 53-56 C; acid no. 15 max.; sapon. no. 176-188; hyd. no. 66-80; nonionic; 1% moisture Use Level: 0.5-1.0% Storage: Store between 4-27 C; keep away from undesirable odors Dynacet® 211P [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Acetylated monoglycerides of edible fatty acids See Acetylated monoand diglycerides of fatty acids CAS 68990-55-6 Uses: Emulsifier for foods; fat base for prep. of dip coatings; coating agent for Handbook of Food Additives, Third Edition

shortenings, toppings, meat and sausages; stabilizer in whipping masses and ice cream Regulatory: USP, E472a Properties: Waxy solid; nonionic Dynacet® 212P [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Acetylated monoglycerides of edible fatty acids See Acetylated monoand diglycerides of fatty acids CAS 68990-55-6 Uses: Emulsifier for foods; fat base for prep. of dip coatings; coating agent for shortenings, toppings, meat and sausages; stabilizer in whipping masses and ice cream Properties: Waxy solid; m.p. 35 C; acid no. 1 max.; iodine no. 3 max.; sapon. no. 350; nonionic; 100% conc. Dynacet® 285 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Diacetylated monoglycerides Uses: Lubricant, release agent in prod. of sausage casings Regulatory: USP, CFR §172.828 , E472a Properties: Cl. liq.; dens. 0.98 kg/dm3; visc. 45 mPa·s; acid no. 0.3 max.; iodine no. 2 max.; sapon. no. 385-415 Dynasan® 114 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com; Eigenmann & Veronelli http://www.eigver.it] Chem. Descrip.: Trimyristin CAS 555-45-3; EINECS/ELINCS 209-099-7 Uses: Binder, lubricant for compressed confectioneries Properties: Wh. powd./flakes; m.p. 55-58 C; cl. pt. 57 C; acid no. 1.0 max.; iodine no. 1 max.; sapon. no. 230-238 Environmental: environmentally compat. Dynasan® 116 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. 246

Part I: Trade Name Reference http://www.sasolnorthamerica.com] Chem. Descrip.: Tripalmitin CAS 555-44-2; EINECS/ELINCS 209-098-1 Uses: Aux. in prod. of compressed sweets Regulatory: JCIC Properties: Wh. microcryst. powd.; sol. in ether and benzene; m.p. 61-65 C; cl. pt. 63 C; acid no. 0.5 max.; iodine no. 1 max.; sapon. no. 205-215 Environmental: environmentally compat. Dynasan® 118 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Tristearin CAS 555-43-1; EINECS/ELINCS 209-097-6 Uses: Crystallization accelerator in chocolate, compound coatings, and other fat prods.; lubricant in cakes, prod. of compressed sweets Regulatory: CFR 21 §172.811, JCIC Properties: Wh. microcryst. powd./flakes; sol. in ether and benzene; m.p. 69-73 C; cl. pt. 71 C; acid no. 0.5 max.; iodine no. 1 max.; sapon. no. 186-192; nonionic Environmental: environmentally compat. Dynasan® 120 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com] Chem. Descrip.: Glycerides, triglycerides and derivs. Uses: Aux. in prod. of compressed sweets Properties: Microfine powd. Dynasan® P60 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Hydrogenated palm oil EINECS/ELINCS 271-056-3 Uses: Consistency regulator for fats and fat preps.; coating fat for salt, spices, citric acid; stabilizer to prevent oil separation in nut pastes Regulatory: USP Properties: Wh. to off-wh. powd.; m.p. 58-62 C; acid no. 0.3 max.; iodine no. 3 max.; sapon. no. 190-210; hydroxyl no. 10 max. Environmental: environmentally compat.

Handbook of Food Additives, Third Edition

Eastman® DEP [Eastman http://www.eastman.com] Chem. Descrip.: Diethyl phthalate CAS 84-66-2; EINECS/ELINCS 201-550-6 Uses: Chem. raw material and flavor extractant for flavors and fragrances Regulatory: SARA §311/312 acute health hazard, §313 nonreportable; Canada DSL, EINECS, Australia AICS, Japan MITI, Korea ECL listed Properties: Colorless cl. liq.; odorless; sol. 0.12 g/l in water; sp.gr. 1.12 (20/20 C); dens. 9.32 lb/gal (20 C); visc. 9.5 mPa·s; vapor pressure 0.0005 mbar (20 C); f.p. < -50 C; b.p. 298 C; flash pt. (COC) 161 C; autoignition temp. 457 C; 100% act. Toxicology: LD50 (oral, rat) 9000 mg/kg, (skin, guinea pig) > 20 ml/kg; LC50 (inh., rat, 6 h) > 4.64 mg/l; ACGIH TLV/TWA 5 mg/m3; low hazard; sl. eye/skin irritant; TSCA listed Environmental: BOD5 2000 mg/g; COD 16602100 mg/g; LC50 (rainbow trout, 96 h) 12 mg/l, NOEC 3.8 mg/l, (fathead minnow, 96 h) 17 mg/l, NOEC 4 mg/l; EC50 (daphnia, 48 h) 86 mg/l; prevent runoff from entering drains, sewers, streams Precaution: Reacts with strong oxidizing agents Hazardous Decomp. Prods.: Combustion: CO, CO2 HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in closed containers Eastman® Glacial Acetic Acid Food Grade, Kosher [Eastman http://www.eastman.com] Chem. Descrip.: Glacial acetic acid FCC See Acetic acid, glacial CAS 64-19-7; EINECS/ELINCS 200-580-7 Uses: Acidulant, flavor enhancer, carrier, formulating aid, curing agent, preservative in food processing (baked goods, fats, oils, milk prods., frozen dairy prods., processed fruit, condiments, relishes, soft candy, sweet sauce, gelatin, puddings, snack foods, soft beverages) Regulatory: FDA 21CFR §184.1005, GRAS; kosher; DOT regulated; SARA §311/312 fire hazard, immediate (acute) health hazard; Canada DSL listed Properties: Colorless liq.; pungent vinegar odor; completely sol. in water; m.w. 60.06; sp.gr. 1.051 (20 C); visc. 1.22 cps (20 C); vapor pressure 11.4 mm Hg (20 C); f.p. 16.4 C; b.p. 118 C; flash pt. (TCC) 42 C; ref. index 1.3698; 247

Part I: Trade Name Reference pH 2.4 (60 g/l water); 99.5-100.5% assay Toxicology: LD50 (oral, rat) 3310-3530 mg/kg, (skin, rabbit) 1060 mg/kg; causes severe eye/skin burns; vapor is irritating by inh., eye contact; harmful if swallowed; ing. may cause burns of GI tract; TSCA listed Environmental: COD 1.03 g oxygen/g; BOD-5 0.34-0.88 g oxygen/g; LC50 (daphnia, 96 h) > 100 mg/l; biodeg.; strongly acidic aq. sol'n.; may cause adverse environmental effects; high BOD; potential to cause oxygen depletion in aq. systems Precaution: Combustible liq. and vapor; can react violently with strong oxidizing agents; can react with metals, strong bases, amines Storage: Keep container closed; keep away from heat and flame Eastman® Propionic Acid, Food Grade, Kosher [Eastman http://www.eastman.com] Chem. Descrip.: Propionic acid CAS 79-09-4; EINECS/ELINCS 201-176-3 Uses: Preservative, mold inhibitor, acidulant, flavor enhancer, carrier, formulating aid, curing agent in foods Regulatory: FDA 21CFR §184.1081, GRAS; kosher; DOT regulated; SARA §311/312 fire hazard, immediate (acute) health hazard; Canada DSL listed Properties: Colorless liq.; pungent odor; completely sol. in water; sp.gr. 0.993 (20 C); vapor pressure 1 mm Hg (5 C); f.p. -21 C; b.p. 141 C; flash pt. (TCC) 52 C; 100% act. Toxicology: ACGIH TLV/TWA 10 ppm; LD50 (oral, rat) 2600-4260 mg/kg, (skin, rabbit) 496 mg/kg; causes severe skin/eye burns; harmful if swallowed; mist or vapor irritating to eyes and respiratory tract; TSCA listed Environmental: COD 1400 mg/g; BOD-5 3601300 mg/g; LC50 (daphnia, 24 h) 130 mg/l; mod. acidic aq. sol'n.; may cause adverse environmental effects Precaution: Combustible liq. or vapor; reacts with metals, strong bases, amines, strong oxidizing agents Hazardous Decomp. Prods.: Combustion: CO, CO2 HMIS: Health 3, Flammability 2, Reactivity 0 Storage: Keep container closed Eastman® Propionic Anhydride, Kosher [Eastman http://www.eastman.com] Chem. Descrip.: Propionic anhydride CAS 123-62-6 Handbook of Food Additives, Third Edition

Uses: Flavoring agent Regulatory: SARA §311/312 immediate (acute) health hazard, fire hazard, §313 nonreportable Properties: Colorless liq.; pungent odor; dec. in water; m.w. 130.14; sp.gr. 1.007 (24 C); dens. 8.44 lb/gal (20 C); visc. 1.16 cP; vapor pressure 1.33 mbar (21 C); f.p. -45 C; b.p. 167 C; flash pt. (TCC) 63 C; ref. index 1.4022 Toxicology: LD50 (oral, rat) 2360 mg/kg, (skin, rabbit) 10.07 g/kg; causes eye and skin burns; harmful if swallowed; mist or vapor irritating to eyes and respiratory tract; TSCA listed Environmental: mod. acidic aq. sol'n.; may cause adverse environmental effects Precaution: Combustible liq. and vapor; reacts with water; contents may develop pressure if exposed to water; reacts with metals, strong bases, amines; reacts violently with strong oxidizing agents HMIS: Health 3, Flammability 2, Reactivity 1 Storage: Keep container closed; keep away from heat and flame Eastman® Triacetin, Food Grade [Eastman http://www.eastman.com] Chem. Descrip.: Triacetin CAS 102-76-1; EINECS/ELINCS 203-051-9 Uses: Food additive; flavorings; animal feeds; pet foods; syn. flavoring agent Regulatory: FDA 21CFR §184.1901, GRAS; avail. in kosher grade; DOT nonregulated; SARA §313 nonreportable; Canada DSL listed Properties: Colorless liq.; sl. odor; mod. sol. in water; sp.gr. 1.16 (24 C); visc. 17.4 cps; vapor pressure 1.33 mbar (100 C); f.p. 3 C; b.p. 258 C; decomp. pt. 265 C; flash pt. (COC) 153.3 C; ref. index 1.429-1.431; 99.5% assay Toxicology: LD50 (oral, rat) 6400-12,800 mg/kg, (skin, guinea pig) > 20 ml/kg; sl. skin/eye irritant; nonsensitizing to skin; TSCA listed Environmental: LC50 (fathead minnow, 96 h) > 165 mg/l; EC50 (daphnia, 48 h) > 811 mg/l Precaution: Reacts with strong oxidizing agents Hazardous Decomp. Prods.: Combustion: CO, CO2 HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Keep container closed EC-25® [Loders Croklaan Inc] Chem. Descrip.: Propylene glycol mono- and diesters of fats and fatty acids, mono- and 248

Part I: Trade Name Reference diglycerides, partially hydrogenated soybean oil, lecithin, BHT, citric acid See Mono- and diglycerides of fatty acids Uses: Emulsifier for foods, cakes, cake mixes, cookies, reduced-fat foods Features: Used with all-purpose shortenings for conventional cakes or with emulsified shortenings for very lean cakes, cookies, fatreduced foods Regulatory: FDA 21CFR §172.856; kosher Properties: Lt. straw plastic; m.p. 90-100 F; HLB 2.6; nonionic; 100% act., 34-38% propylene glycol monoester Use Level: 12-25% of fat (layer cake), 5-10% (dry mixes), 15-25% of fat (soft cookies) Storage: Store sealed in cool, dry place away from odor-producing substances; 6 mo storage life at 65-85 F Ecco Wax M-85 [Eastern Color & Chem. http://easterncolor.net] Chem. Descrip.: Highly refined microcrystalline wax CAS 63231-60-7; EINECS/ELINCS 264-038-1 Uses: Protective coating on raw fruits/vegetables; masticatory substance in chewing gum base Regulatory: FDA 21CFR §172.886, 178.3710 Properties: Water-wh. wax; flash pt. (COC) 550 F; congealing pt. 185 F Ecco Wax MM-5 [Eastern Color & Chem. http://easterncolor.net] Chem. Descrip.: Microcrystalline wax CAS 63231-60-7; EINECS/ELINCS 264-038-1 Uses: Protective coating on raw fruits/vegetables; masticatory substance in chewing gum base Regulatory: FDA 21CFR §172.886, 178.3710 Properties: Wh. medium-firm wax; odorless; insol. in water; sp. gr. 0.940; b.p. 650 F; flash pt. (COC) 535 F Toxicology: Eye irritant; mild skin irritant Precaution: Wear protective glasses or face shield and impervious gloves Hazardous Decomp. Prods.: Thermal decomp. COx and other noxious vapors Econo Divider Oil [Croda Food Services Ltd http://www.croda-foods.co.uk] Chem. Descrip.: Vegetable oil-based Uses: Lubricant for use specifically in Mono® dough dividers, in small bakeries and instore operations Features: Contains no min. hydrocarbons (wh. Handbook of Food Additives, Third Edition

oils) Economix Gelatin [Vyse Gelatin http://www.vyse.com/] Chem. Descrip.: Type A porkskin gelatin, 150 bloom See Gelatin CAS 9000-70-8; EINECS/ELINCS 232-554-6 Uses: Stabilizer, thickener, gellant, texturizer in foods Features: General purpose grade Edenor® NHTi/3 [Cognis/Chems. Group http://www.cognis-us.com] Chem. Descrip.: Hydrogenated tallow glycerides CAS 67701-27-3; EINECS/ELINCS 266-945-8 Uses: Emulsifier for foods Properties: Wh. liq.; odorless; m.p. 56-61 C; acid no. 0-3; iodine no. (Wijs) 0-1; sapon. no. 191202 Storage: 2 wk stability when stored in refined steel or Al tanks @ 70-80 C; 8 wk stability if kept under nitrogen blanket; prod. color may intensify during longer storage without affecting quality Edible Beef Gelatin [GMI Prods. http://www.gmi-originates.com/] Chem. Descrip.: Type B or calfskin gelatin See Gelatin CAS 9000-70-8; EINECS/ELINCS 232-554-6 Uses: Edible protein for foods, wine/beer/juice clarification, dietetic uses Regulatory: GRAS Properties: Pale yel. vitreous brittle solid, nearly odorless and tasteless; sol. in warm water; swells due to hydration in cold water; sp.gr. 1.2; dens. 1.3-1.4; b.p. > 100 C (dec.); pH 5.07.5; flash pt. nonflamm.; 9-13% moisture Toxicology: Nuisance dust; contact with dust causes mild eye irritation; inhaling dust may cause respiratory irritation Environmental: biodeg. Storage: Store in airtight containers @ R.T.; avoid exposure to water or excessive heat Edible Kosher Beef Gelatin [GMI Prods. http://www.gmi-originates.com/] Chem. Descrip.: Gelatin CAS 9000-70-8; EINECS/ELINCS 232-554-6 Uses: Gellant for desserts, confectionery, lunch meats; whipping agent in marshmallows, mousses; protective colloid in confectionery, ice cream; binder in canned meats, cheeses, dairy; clarifier in beer, wine, juices; film-former in fruit 249

Part I: Trade Name Reference coatings; thickener, emulsifier, stabilizer in foods; processing aid for microencapsulation of colors, flavors, vitamins Properties: Completely sol. in hot water; pH 5.26.2; 8-12% moisture Storage: Store in airtight containers @ R.T.; avoid exposure to water or excessive heat Edicol® [Lucid Colloids http://www.lucidgroup.com/] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Rheology control agent, visc. builder, thickener, processing aid, binder, protective colloid, dough improver in cheese, baked goods, beverages, canned foods, soups, salad dressing, feeds; ice crystal preventer; stabilizer in sour dairy prods.; nat. flavoring agent Properties: Wh. to cream-wh. powd., sl. char. grassy or beany odor, neutral taste; sol. in hot and cold water; nonionic Edigel® 100 Powder Wheat Starch [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Wheat starch See Wheat (Triticum vulgare) starch Chem. Analysis: 8% moisture; 3.5% protein; 0.6% ash CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Filler, binder for sausage extrusion and pelletized foods Properties: Off-wh. powd.; pH 3.8 Edigel® 201 Powder Wheat Starch [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Wheat starch See Starch Chem. Analysis: 8% moisture; 3.5% protein; 0.6% ash CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Filler, binder for bakery mixes, cakes, muffins, donuts, breadings, soups, cereals Properties: Off-wh. powd.; pH 4.0 EE 90 FX [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: egg albumin-hydrolyzate See Albumen CAS 9006-50-2; EINECS/ELINCS 232-936-2 Uses: Dietary supplement designed for suboptimal amino acid profile of other dietary proteins in nutritional diet and protein supplements Features: High levels of essential amino acids; Handbook of Food Additives, Third Edition

readily available poly and short chain peptides; high biological value protein EFICACIA™ [Colloides Naturels Int'l. http://www.cniworld.com] Chem. Descrip.: Acacia gum See Acacia CAS 9000-01-5; EINECS/ELINCS 232-519-5 Uses: Emulsion stabilizer for flavors, beverages (soft drinks) Features: Not chemically modified, GMO-free Properties: 100% Use Level: 4-7% in liquid emulsions Egg White Solids Type EP-1 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Hydrolyzed egg white See Egg whites Uses: Nutrient for foods and beverages Features: High protein; applic. for heating and retorting; will not coagulate Storage: Exc. shelf stability Egg White Solids Type K-200 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Dehydrated egg whites Uses: Gellant, water binder for meats, meat analogues, and breadings Features: High gel str.; forms opaque gel Storage: Exc. shelf stability Egg White Solids Type P-18 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Dehydrated egg whites with sodium lauryl sulfate as whipping aid See Albumen Uses: Whipping agent for confectionery Egg White Solids Type P-18G [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Dehydrated egg whites without additives See Albumen CAS 9006-50-2; EINECS/ELINCS 232-936-2 Uses: A whipping egg white used in aerated confections or where clarity of sol'n. is important. Egg White Solids Type P-18-J [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Egg white See Egg whites Uses: Whipping agent in aerated confections or where sugar carrying props. are important Features: No additives Storage: Exc. shelf stability Egg White Solids Type P-19 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Dehydrated egg whites See Albumen 250

Part I: Trade Name Reference CAS 9006-50-2; EINECS/ELINCS 232-936-2 Uses: Ingred. for bakery and confectionery applics. Features: Similar to P-20 except it does not contain whipping additives Egg White Solids Type P-20 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Albumen Chem. Analysis: 8% max. moisture CAS 9006-50-2; EINECS/ELINCS 232-936-2 Uses: Emulsifier, protective colloid, foaming agent for large commercial bakeries, angel food cakes, meringues, toppings, chiffon pies, candy Features: 80% min. protein; extremely rapid foaming Properties: Powd., bland odor; 100% through 80 mesh, 90% through 100 mesh; pH 6.5-7.5 Storage: Store dry, no refrigeration needed Egg White Solids Type P-20 CMC [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Dehydrated egg whites, cellulose gum See Albumen; Carboxymethylcellulose sodium Uses: Emulsifier, protective colloid, foaming agent for large commercial bakeries, angel food cakes, meringues, toppings, chiffon pies, candy Features: Combines foaming props. of P-20 with exc. foam stability by addition of cellulose gum Egg White Solids Type P-21 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Dehydrated egg whites See Albumen CAS 9006-50-2; EINECS/ELINCS 232-936-2 Uses: Flavoring agent for use alone or with yolk to prepare omelets, custards, etc. Egg White Solids Type P-39 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Dehydrated egg whites See Albumen CAS 9006-50-2; EINECS/ELINCS 232-936-2 Uses: Gellant, binder for meat and seafood; fat replacer Features: pH similar to freshly broken liq. egg white; low cholesterol Egg White Solids Type P-110 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Dehydrated egg whites See Albumen CAS 9006-50-2; EINECS/ELINCS 232-936-2 Handbook of Food Additives, Third Edition

Uses: Binder, coagulant for foods Features: Contains all egg white proteins in natural proportion Egg Yolk Solids Type Y-1 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Dried egg yolk with 40-60 ppm β-carotene color Uses: Food ingred. for sweet doughs, cake mixes, baby foods, sauces, pie fillings, egg noodles, ice cream, eggnog, mayonnaise, salad dressings Features: 30% min. protein, 56% min. fat Properties: Powd.; 100% through 16 mesh; pH 6.5±0.3; 5% max. moisture Storage: Store @ 40-50 F for storage over 30 days Egg Yolk Solids Type Y-1-FF [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Dehydrated egg yolk with sodium silicoaluminate See Dried egg yolk Uses: Visc. builder, stabilizer for mayonnaise and salad dressings Features: Contains free-flow agent Use Level: 1 lb/1¼ lb water to replace 2¼ lb liq. or frozen yolk Egg Yolk Solids Type Y-2 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Dehydrated egg yolk stabilized by removal of natural glucose See Dried egg yolk Uses: Ingred. for cake mixes, frozen doughs, and other foods where long shelf life is required Egg Yolk Solids Type Y-2-FF [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Dehydrated egg yolk stabilized by removal of natural glucose contg. free-flow agent See Dried egg yolk Uses: Ingred. for cake mixes, frozen doughs, and other foods where long shelf life is required Eisai Natural Vitamin E Series [Eisai http://www.eisai.co.jp/index-e.html; Unipex http://www.unipex.com] Chem. Descrip.: Mixt. of α, β, γ, and δ tocopherols See Tocopherol CAS 1406-18-4; EINECS/ELINCS 215-798-8 Uses: Antioxidant for foods; stabilizer for animal fats, vegetable oils, processed foods, liposoluble vitamins; prevents discoloration and browning of colorants 251

Part I: Trade Name Reference Regulatory: USA GRAS Properties: Oil, emulsion, or emulsified powd. Use Level: 0.02-0.1% of fat and oil content Eleggance™ [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Whey protein concentrate, potato starch, sodium stearoyl lactylate See Starch; Whey protein Chem. Analysis: ≈ 8% moisture CAS 84082-51-9; 9005-25-8; 25383-99-7; EINECS/ELINCS 281-998-7; 232-686-4; 246929-7 Uses: Egg replacement Features: Superior textural and organoleptic properties Regulatory: FDA 21CFR §172.892, 182.1, 184.1979; DOT nonregulated; SARA §313 nonreportable Properties: Cream to yel. powd.; starch odor; sol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%) Use Level: Liq. whole eggs, yolks, and eggwhites (fresh or frozen), replace 100% egg with 25% of this prod. and 75% liq. or water (by wt.); for dried egg, replace 100% of this prod. Toxicology: Low oral toxicity; particulates may scratch eye surface and cause mech. irritation; nontoxic Precaution: Wear safety glasses; potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store @ ambient temps.; sensitive to static electricity Eliane™ 100 [Avebe http://www.avebe.com] Chem. Descrip.: Native potato starch See Starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Thickener for powdered soups and sauces Features: Higher visc. than dried potato starch; easy to reconstitute without lumping; clean, neutral flavor profile; exc. clarity Eliane™ BC 110 [Avebe http://www.avebe.com] Chem. Descrip.: Amylopectin potato starch See Starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Thickener for clear dressings Features: Ultra high clarity; pourable texture; Handbook of Food Additives, Third Edition

exc. process stability; clean, neutral flavor profile Eliane™ BC 140 [Avebe http://www.avebe.com] Chem. Descrip.: potato starch See Starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Thickener for instant fruit fillings Features: Ultra clarity; pure fruit flavor; good baking quality; allows dosage reductions of 20% compared to currently used starches Eliane™ BC 160 [Avebe http://www.avebe.com] Chem. Descrip.: Potato starch See Starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Stabilizer, thickener for instant bakery cream Features: Excellent texture and mouthfeel; cost saving through lower dosage Eliane™ VC 120 [Avebe http://www.avebe.com] Chem. Descrip.: Potato starch See Starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Thickener for clear dressings Features: Ultra high clarity; pourable texture; exc. process stability; clean, neutral flavor profile EM 6 [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Sodium caseinate CAS 9005-46-3 Uses: Emulsifier, stabilizer for meat prods. (emulsified sausages, meatballs, meat loaves), dips, spreads, cream soups, nondairy creamers, imitation cheese Features: Exc. heat stability; insensitive to salt Regulatory: FDA 21CFR §182.1748 GRAS Properties: Lt. cream color; 100% through 20 mesh; clean, bland flavor/odor; very sol. in water; easy to disperse and dissolve in brines; bulk dens. 0.53 g/ml (tapped); visc. 3.0 mPa·s; pH 6.8 (10%, 20 C); protein (89.5%) Use Level: 1-2% (meat prods.) Storage: 2 yr. shelf life when stored < 25 C and < 70% r.h. in original sealed bags; store in cool, dry environment EM 7 [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Sodium caseinate CAS 9005-46-3 Uses: Emulsifier, stabilizer for yogurt, toppings, nondairy creamers, emulsified meats, and spreads Regulatory: FDA 21CFR §182.1748, GRAS Properties: Lt. cream spray-dried powd.; 100% 252

Part I: Trade Name Reference through 20 mesh; clean, bland flavor and odor; sol. in water (> 99%); dens. 0.50 g/ml (tapped); visc. 2 Pa·s (15%, 20 C); pH 6.8-7.0 (10%, 20 C) Storage: 2 yr. shelf life when stored in a cool, dry environment; store at least 25 C and < 70% humidity in original, sealed bags EM 9N [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Milk protein Chem. Analysis: 90.5% protein; 5% moisture; 3.5% (825C) ash; 0.8% fat; 1550 kJ/100 g CAS 9000-71-9; EINECS/ELINCS 232-555-1 Uses: Emulsifier, stabilizer, structure improver, nutritional supplement, and calcium source for nutritional beverages, powdered dietetic prods., protein bars, processed cheese, imitation cheese, and a range of processed meat and poultry prods.; salted jellies of this are used in meat products to improve firmness, sliceability and process yields Features: Solutions characterized by low visc. and opaque appearance; conc. sol'ns. attain high, jelly-like visc. if 1-2% salt is added Properties: Wh. to cream powd.; neutral taste; bulk dens. 475 g/l; pH (10% sol'n.) 6.8 Storage: Shelf life 2 yrs. when stored in odorfree conditions @ 5-25 C and ≤ 70% h.h. in sealed orig. pkg. EM 12 [DMV USA http://www.dmvinternational.com] Chem. Descrip.: Milk protein prepared from fresh curd casein; trisodium citrate, and sodium ascorbate Chem. Analysis: 85.5% protein; 5% moisture; 2% (825 C) ash; 1% fat; 1500 kJ/100 g CAS 9000-71-9; 68-04-2; 134-03-2; EINECS/ELINCS 232-555-1; 200-675-3; 205126-1 Uses: Binder in fermented, dry and semi-dry sausages; improves firmness and sliceability of meat prods.; contributes to shorter ripening period and higher production yield Features: Added as a dry powder to the meat/fat blend in the bowl chopper or in the mincing/mixing process Properties: Wh. to cream powd. neutral odor and taste Storage: Shelf life 2 yrs. when stored in odorfree conditions @ 5-25 C and ≤ 70% r.h. in Handbook of Food Additives, Third Edition

sealed orig. pkg. EM 14 [DMV USA http://www.dmvinternational.com] Chem. Descrip.: Milk protein prepared from fresh curd casein; Sodium bicarbonate as an acidity regulator Chem. Analysis: 82% protein; 9% moisture; 7.7% (825 C) ash; 1% fat; 1420 kJ/100 g; 0.3% lactose CAS 9000-71-9; 144-55-8; EINECS/ELINCS 232555-1; 205-633-8 Uses: Binder in fermented, dry and semi-dry sausages; improves firmness and sliceability of meat prods.; contributes to shorter ripening period and higher production yield Features: Exc. dispersing and dissolving props.; when brushed or sprayed on item, it gives a glossy coating to the finished baked prod. Properties: Wh. to cream powd. neutral odor and taste; sol. in water (>99%); bulk dens. 800 g/l Storage: Shelf life 2 yrs. when stored in odorfree conditions @ 5-25 C and ≤ 70% r.h. in sealed orig. pkg. EM 20 [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Sodium caseinate CAS 9005-46-3 Uses: Emulsifier providing structure to meat and poultry prods., processed cheese, pasta prods. EM 25 [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Sodium caseinate CAS 9005-46-3 Uses: Emulsifier, stabilizer, flavor enhancer, texturizer for emulsified meat and poultry prods., sausages, meat loaves, liver prods., luncheon meats, hams Features: Good heat stability; insensitive to salt Regulatory: FDA 21CFR §182.1748 Properties: Lt. cream powd.; 100% through 20 mesh; clean/bland odor and taste; completely sol. in water; bulk dens. 0.53 g/ml (tapped); visc. 1.5 Pa·s (15%, 20 C); pH 6.8 (10%, 20 C); protein (90%); fat (0.8%); moisture (5%) Storage: 2 yr. shelf life when stored below 25 C and < 70% r.h. in original, sealed bags; store in cool, dry environment EM LV [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Sodium caseinate and soya 253

Part I: Trade Name Reference lecithin See Lecithin Chem. Analysis: 90% protein; 5% moisture; 4% (825C) ash; 1% fat; 1560 kJ/100 g CAS 9005-46-3; 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier, stabilizer, protein source in meat prods. Features: Keeps visc. of meat emulsions and brines low Properties: Wh. to cream powd.; neutral taste; bulk dens. 525 g/l; pH (10% sol'n.) 6.8; visc. 1.50 Pa.s Storage: Shelf life 2 yrs. when stored in odorfree conditions @ 5-25 C and ≤ 70% h.h. in sealed orig. pkg. Ema-Up KM-100 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Distilled monoglyceride, polyglycerol ester of fatty acids, caseinate Uses: Sponge cake emulsifier Properties: Powd. Emalex DISG-2EX [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Diglyceryl diisostearate See Polyglyceryl-2 diisostearate CAS 67938-21-0; EINECS/ELINCS 267-821-6 Uses: Emulsifier for foods Regulatory: JCID compliance Properties: Pale yel. liq.; HLB 2; nonionic Emalex DISG-3EX [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Polyglyceryl-3 diisostearate CAS 85404-84-8; EINECS/ELINCS 291-548-1 Uses: Emulsifier for foods Regulatory: JCID compliance Properties: Pale yel. liq.; HLB 4; nonionic Emalex DISG-5 [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Polyglyceryl-5 diisostearate CAS 63705-03-3 Uses: Emulsifier for foods Properties: Cream-colored wax; HLB 6; nonionic Emalex DISG-10EX [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Polyglyceryl-10 diisostearate CAS 102033-55-6 Uses: Emulsifier in foods Properties: Nonionic Emalex DSG-2 [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Polyglyceryl-2 distearate Handbook of Food Additives, Third Edition

CAS 9009-32-9 Uses: Emulsifier for foods Properties: Cream-colored solid; HLB 2; nonionic Emalex DSG-3 [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Polyglyceryl-3 distearate CAS 94423-19-5 Uses: Emulsifier for foods Properties: Cream-colored solid; HLB 3; nonionic Emalex DSG-5 [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Polyglyceryl-5 distearate Uses: Emulsifier for foods Properties: Cream-colored solid; HLB 6; nonionic Emalex DSG-6 [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Polyglyceryl-6 distearate CAS 9009-32-9; EINECS/ELINCS 252-010-1 Uses: Emulsifier for foods Properties: Nonionic Emalex GMS-B [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Glyceryl monostearate See Glyceryl stearate CAS 123-94-4 Uses: Surfactant for foods Features: Lipophilic Regulatory: JSCI compliance Properties: Cream-colored beads; HLB 5; nonionic Emalex GMS-F [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Glyceryl stearate CAS 123-94-4 Uses: Surfactant for foods Properties: Cream beads, HLB 5; nonionic Emalex MOG-2 [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Polyglyceryl-2 oleate CAS 9007-48-1; EINECS/ELINCS 256-367-4 Uses: Emulsifier for foods Emalex MSG-2 [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Diglyceryl monostearate See Polyglyceryl-2 stearate CAS 12694-22-3; EINECS/ELINCS 235-777-7 Uses: Emulsifier for foods Regulatory: JCID compliance 254

Part I: Trade Name Reference Properties: Cream-colored solid; HLB 7; nonionic Emalex MSG-2MA [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Diglyceryl monostearate See Polyglyceryl-2 stearate CAS 12694-22-3; EINECS/ELINCS 235-777-7 Uses: Emulsifier for foods Regulatory: JCID compliance Properties: Cream-colored solid; HLB 5; nonionic Emalex MSG-2ME [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Diglyceryl monostearate See Polyglyceryl-2 stearate CAS 12694-22-3; EINECS/ELINCS 235-777-7 Uses: Emulsifier for foods Regulatory: JCID compliance Properties: Cream-colored solid; HLB 7; nonionic Emalex MSG-6K [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Hexaglyceryl monostearate See Polyglyceryl-6 stearate CAS 37349-34-1 Uses: Emulsifier for foods Properties: Pale yel. wax Emalex PGML [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Propylene glycol monolaurate See Propylene glycol laurate CAS 142-55-2; EINECS/ELINCS 205-542-3 Uses: Surfactant for foods Regulatory: JCID compliance Properties: Pale yel. oil; HLB 4; nonionic Emalex PGMS [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Propylene glycol monostearate See Propylene glycol stearate CAS 1323-39-3; EINECS/ELINCS 215-354-3 Uses: Surfactant for foods Regulatory: JSCI compliance Properties: Wh. powd.; HLB 2; nonionic Emalex TISG-2 [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Diglyceryl triisostearate See Polyglyceryl-2 triisostearate CAS 120486-24-0 Uses: Emulsifier for foods Regulatory: JCID compliance Handbook of Food Additives, Third Edition

Properties: Pale yel. liq.; HLB 0; nonionic Emalex TISG-10 [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Decaglyceryl triisostearate See Polyglyceryl-10 triisostearate Uses: Emulsifier for foods Properties: Nonionic Emalex TSG-10 [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Polyglyceryl-10 tristearate See Polyglyceryl-10 tristearate CAS 9009-32-9 (generic) Uses: Emulsifier for foods Properties: HLB 8 Emalex VS-31 [Nihon Emulsion http://www.nihon-emulsion.co.jp] Chem. Descrip.: Mixt. of nonionic surfactants Uses: Solubilizer for oil-sol. vitamins Properties: Pale yel. soft paste; HLB 14; nonionic Emasol L-10(F) [Kao Corp. http://www.kao.co.jp] Chem. Descrip.: Sorbitan monolaurate See Sorbitan laurate CAS 1338-39-2; EINECS/ELINCS 215-663-3 Uses: Emulsifier for foods, candy, whipped cream, coffee whiteners, caramel; emulsifier, foaming agent for flour paste Regulatory: Japan approved food additive; JHPA approved for food-contact Properties: Brn. oily liq.; sol. in ethanol, xylene; sol. hazy in water, hexane; visc. 230 mPa·s (60 C); f.p. 13-14 C; HLB 8.6; acid no. 4-7; sapon. no. 158-170; hyd. no. 330-358; nonionic; 100% conc. Emasol P-10(F) [Kao Corp. http://www.kao.co.jp] Chem. Descrip.: Sorbitan monopalmitate See Sorbitan palmitate CAS 26266-57-9; EINECS/ELINCS 247-568-8 Uses: Emulsifier for foods, whipped cream, coffee whiteners, caramel; emulsifier, foaming agent for flour paste Regulatory: Japan approved food additive Properties: Ylsh. brn. beads; sol. in xylene; sol. hazy in water, hexane; disp. in ethanol; visc. 310 mPa·s (60 C); m.p. 46 C; HLB 6.7; acid no. 7.5 max.; sapon. no. 140-150; hyd. no. 275-305; nonionic; 100% conc.

255

Part I: Trade Name Reference EmCap 06376 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Starch sodium octenyl succinate Chem. Analysis: 6% moisture; 0.3% ash; 10 mg/kg max. SO2 Uses: Encapsulation aid, oxidation inhibitor, spray-drying agent, viscosity control agent in high fat systems, spices, and savory Features: Low visc.; cold-water soluble; easily dispersible; good oxidation resistance; lipophilic; can be used alone or in combination with maltodextrins or corn syrup solids to control viscosity with negligible impact on yield Regulatory: FDA 21CFR §172.892 and EC Directive 95/2/EC Properties: Bulk dens. (packed) 815 g/l; visc. (Brookfield) @ 30% solids 90 cps; pH 2.8 Precaution: Excessive dust is flamm. and explosive Storage: Shelf life 24 mos. from date of manufacture; store in a clean, dry, odor-free area at ambient temperature and humidity EmCap-Instant 12639 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Food starch, modified Chem. Analysis: 5.5 % moisture; 0.5% ash CAS 53124-00-8 Uses: Encapsulation aid, oxidation inhibitor, spray-drying agent, viscosity control agent in spray-dried citrus oils and essences, spray-dried and liquid clouds, spray-dried cheese and dairy flavors Features: Low visc.; superior cold-water soluble; easily dispersible; good oxidation resistance; lipophilic; can be used alone or in combination with maltodextrins or corn syrup solids to control viscosity with negligible impact on yield Regulatory: FDA 21CFR §172.892 and EC Directive 95/2/EC Properties: Bland flavor; particle size on US 80 Mesh 25%; bulk dens. (packed) 320 g/l; visc. (Brookfield) @ 30% solids 600 cps; pH 5.5 Precaution: Excessive dust is flamm. and explosive Storage: Shelf life 24 mos. from date of manufacture; store in a clean, dry, odor-free area at ambient temperature and humidity Emersol® 6313 NF [Cognis http://www.cognis.de] Chem. Descrip.: Low-titer oleic acid USP/NF CAS 112-80-1; EINECS/ELINCS 204-007-1 Handbook of Food Additives, Third Edition

Uses: Lubricant, binder, defoamer, emulsifier, solubilizer for foods Features: Food grade Regulatory: FDA 21CFR §172.860; EPA exempt Properties: Lt. yel. cl. liq., fatty acid odor; insol. in water; sp.gr. 0.891 (25/20 C); m.p. 14 C; b.p. 286 C (100 mm); acid no. 201-204; iodine no. 88-93; flash pt. (CC) 184-189 C Toxicology: LD50 (oral, rat) > 21.5 ml/kg; mild eye and skin irritant Storage: Store in closed containers away from heat and open flames; avoid contact with strong oxidizers, alkalis Emersol® 6320 [Cognis http://www.cognis.de] Chem. Descrip.: Stearic acid, double pressed CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Lubricant, binder, defoamer for foods Features: Food grade Regulatory: FDA 21CFR §172.860; EPA exempt Properties: Wh. waxy solid, fatty acid odor; insol. in water; sp.gr. 0.85 (75/20 C); m.p. 52-57 C; b.p. 383 C; acid no. 205-210; iodine no. 3.55.0; flash pt. (COC) 185 C Toxicology: LD50 (oral, rat) > 10 g/kg; mild eye and skin irritant Storage: Stored in closed containers away from heat or open flames; avoid contact with strong oxidizers, alkalis Emersol® 6321 [Cognis/Chems. Group http://www.cognis-us.com] Chem. Descrip.: Low-titer wh. oleic acid USP/NF CAS 112-80-1; EINECS/ELINCS 204-007-1 Uses: Lubricant, binder, defoamer, emulsifier, solubilizer for foods Features: Food grade Regulatory: FDA 21CFR §172.860; EPA exempt Properties: Lt. cl. liq., fatty acid odor; insol. in water; sp.gr. 0.891 (25/20 C); m.p. 14 C; b.p. 286 C (100 mm); acid no. 201-204; iodine no. 87-92; flash pt. (CC) 184-189 C Toxicology: LD50 (oral, rat) > 21.5 ml/kg; mild eye, moderate skin irritant Storage: Store in closed containers away from heat and open flames; avoid contact with strong oxidizers, alkalis Emersol® 6332 [Cognis http://www.cognis.de] Chem. Descrip.: Stearic acid, triple pressed USP/NF CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Lubricant, binder, defoamer, emulsifier for foods 256

Part I: Trade Name Reference Features: Food grade Regulatory: FDA 21CFR §172.860; EPA exempt Properties: Wh. waxy solid, fatty acid odor; insol. in water; sp.gr. 0.85 (75/20 C); m.p. 52-57 C; b.p. 383 C; acid no. 205-211; iodine no. 0.5 max.; flash pt. (COC) 185 C Toxicology: LD50 (oral, rat) > 10 g/kg; mild eye and skin irritant Storage: Store in closed containers away from heat and open flames; avoid contact with strong oxidizers, alkalis Emersol® 6333 [Cognis http://www.cognis.de] Chem. Descrip.: Low-linoleic content oleic acid USP/NF CAS 112-80-1; EINECS/ELINCS 204-007-1 Uses: Lubricant, binder, defoamer, emulsifier, solubilizer Features: Food grade Regulatory: FDA 21CFR §172.860; EPA exempt Properties: Lt. cl. liq., fatty acid odor; insol. in water; sp.gr. 0.891 (25/20 C); m.p. 14 C; b.p. 286 C (100 mm); acid no. 200-204; iodine no. 86-91; flash pt. (CC) 184-189 C Toxicology: LD50 (oral, rat) > 21.5 ml/kg; mild eye, moderate skin irritant Storage: Store in closed containers away from heat and open flames; avoid contact with strong oxidizers, alkalis Emersol® 6349 [Cognis http://www.cognis.de] Chem. Descrip.: Stearic acid CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Lubricant, binder, defoamer for foods Features: Food grade Regulatory: FDA 21CFR §172.860; EPA exempt Properties: Wh. waxy flakes, fatty acid odor; insol. in water; sp.gr. 0.85 (75/25 C); m.p. 5960.5 C; b.p. 383 C (760 mm); acid no. 203206; iodine no. 0.5 max.; flash pt. (COC) 185 C Toxicology: LD50 (oral, rat) > 10 g/kg; mild eye irritant Storage: Keep in closed containers; avoid heat and open flames, contact with strong oxidizers and alkalis Emersol® 7036 [Cognis http://www.cognis.de] Chem. Descrip.: Stearic acid (46%), hexadecanoic acid (53%), and Tetradecanoic acid (1%) See Myristic acid; Palmitic acid CAS 57-11-4; 57-10-3; 544-63-8; EINECS/ELINCS 200-313-4; 200-312-9; 208875-2 Uses: Lubricant, binder, defoamer for foods Handbook of Food Additives, Third Edition

Features: Food grade Regulatory: NF, kosher, free of chick edema factor; SARA §311/312, §313 nonreportable Properties: Wh. waxy solid, fatty acid odor; insol. in water; sp.gr. 0.85; m.p. 54-56 C; b.p. 215 C; flash pt. (COC) 365 F Toxicology: Nontoxic; not irritating to eyes or skin Precaution: Avoid contact with strong oxidizers, bases and acids Hazardous Decomp. Prods.: COx HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in closed containers in cool, dry area Emery® 917 [Cognis/Chems. Group http://www.cognis-us.com] Chem. Descrip.: Glycerin CP/USP kosher CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Visc. modifier, flavor enhancer, solvent, humectant, thickener, and solubilizer in foods Properties: Water-wh. liq.; sol. in water; sp.gr. 1.2607; m.p. 18 C; b.p. 171 C; flash pt. (CC) 199 C; 99.7% min. glycerol Toxicology: TLV:TWA 10 mg/m3 (mist); LD50 (oral, rat) 12.6 g/kg; mild eye irritant, moderate skin irritant; inhalation of mist may cause respiratory irritation Storage: Store in cool, dry area; avoid excessive heat, open flames; incompat. with strong acids and oxidizers EMG 20 K [Am. Ingreds./Patco http://www.patco-additives.com] Chem. Descrip.: Ethoxylated monodiglycerides, PEG (20) mono-diglycerides See Ethoxylated mono- and diglycerides CAS 61163-33-5 Uses: Emulsifier for foods, icings, whipped toppings, frozen desserts; dough strengthener in yeast-raised doughs Properties: Plastic; sapon. no. 65-75; hyd. no. 65-80 Empire NB-No Time Dough Conditioner [Am. Ingreds./Patco http://www.patcoadditives.com] Chem. Descrip.: Blend of conditioners, reducing agents, oxidizing agents Uses: Dough conditioner, dough strengthener for breads, rolls, bagels Features: Improves tolerance and machinability of dough; potassium bromate-free Regulatory: Kosher 257

Part I: Trade Name Reference Properties: Powd. Use Level: 1% on flour wt. Emplex [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Sodium stearoyl lactylate CAS 25383-99-7; EINECS/ELINCS 246-929-7 Uses: Starch complexing agent, protein complexing agent for bakery prods.; emulsifier, conditioner, softener for processed foods, dehydrated potatoes, cheese substitutes, nondairy coffee whiteners, puddings, snack dips, sauces, and gravies Regulatory: FDA §172.846 Properties: Lt. tan powd., mild caramel odor; sol. in water and oil; acid no. 60-80; ester no. 150190; anionic; 100% conc., 3.5-5.0% sodium Use Level: 0.2-0.6%, 4-8 oz/cwt Storage: Store under cool, dry conditions (< 90 F) Emser® 555 [DMV USA http://www.dmvinternational.com] Chem. Descrip.: Hydrolyzed milk protein CAS 8049-98-7; EINECS/ELINCS 296-575-2 Uses: Emulsifier, stabilizer, water binder, flavor enhancer for meat and poultry prods. (hot dogs, baloney, other full-fat and low-fat items); brine ingred. Features: Low dusting Properties: Cream colored powd.; 100% through 20 mesh; clean, salty flavor; easily disp. in water; bulk dens. 0.50 g/ml (tapped); low visc.; pH 6.3 (10%, 20 C); protein (57%), fat (3%), moisture (5%) Use Level: 1-2% Storage: 2 yr. shelf life when stored below 25 C and < 70% r.h. in original, sealed bags; store in cool, odor-free, dry environment Emser® 736 [DMV USA http://www.dmvinternational.com] Chem. Descrip.: Reduced lactose whey and hydrolyzed sodium caseinate See Whey, reduced lactose Chem. Analysis: 45% protein Uses: Emulsifier, water binder, flavor enhancer for meat and poultry prods. (sausages, whole muscle items, processed poultry) Features: Clean flavor and color; disp.; low visc. Use Level: 1-2% Storage: 2 yr. shelf life when stored below 25 C and < 70% r.h. in original, sealed bags; store Handbook of Food Additives, Third Edition

in cool, odor-free, dry environment Emulbesto 100 A [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Soybean lecithin, acetylated See Acetylated lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: O/w emulsifier for improved feed utilization, calf milk replacement, piglet starters, fish feed; fat and protein enrichment Properties: Fluid; nonionic Emulbesto 100 E [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Soybean lecithin, enzymatically modified See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: O/w emulsifier for improved feed utilization, calf milk replacement, piglet starters, fish feed; fat and protein enrichment Properties: Fluid; nonionic Emulfluid® [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Range of hydrophilic lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Fat emulsifier, stabilizer for prod. of foodstuffs (baked goods, margarine, infant formulas, pasta, powd. mixes, release agents) Properties: Liq.; water-disp.; amphoteric; 100% conc. Emulfluid® A [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Higher water dispersibility soy lecithin See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier, dispersant, solubilizer for aq. systems, o/w emulsions; stabilizer for emulsions and dispersions in mfg. of foodstuffs (baked goods, margarine, infant formulas, powd. mixes, release agents) Properties: Char. odor; water-disp.; acid no. 25 max.; pH 6 (1%); 1% moisture Emulfluid® AS [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier, coemulsifier, dispersant for high heat systems, baked goods, release agents Features: Heat-stable 258

Part I: Trade Name Reference Properties: Higher water dispersibility Emulfluid® E [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Lecithin, enzymatically modified CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier, dispersant for high-fat systems; baking additive for crisp breads, liq. sour doughs; coemulsifier; stabilizer, flavor enhancer improving frying chars. in margarine Properties: Enhanced water dispersibility Emulfluid® HL 66 [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Range of hydroxylated fluid soy lecithins See Hydroxylated lecithin CAS 8029-76-3; EINECS/ELINCS 232-440-6 Uses: Emulsifier, dispersant for baked goods, confections, powd. mixes, chewing gums, esp. o/w emulsions Properties: Higher water dispersibility Emulgum™ [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Deoiled soya lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Softener, antistaling agent, moisture retention agent for foods, chewing gum Features: Aids freshness Properties: Powd. Emulpur™ N [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Deoiled soy lecithin See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier, dispersant esp. for flavorsensitive systems, crackers, cookies, baked goods, powd. mixes, frozen doughs, ice cream Properties: Powd. Emulpur™ N P-1 [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Deoiled soybean lecithin fraction See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier, release agent for foods, baked goods Features: Natural Regulatory: FDA 21CFR §184.1400, GRAS Properties: Lt. tan to med. yel. powd., bland to sl. nut-like flavor; 90% < 0.315 mm; sol. @ 60 C in fat; disp. in water; pH 5.7-6.5; amphoteric; Handbook of Food Additives, Third Edition

95% conc. Storage: Store below 25 C in sealed containers; sensitive to light; reclose drum immediately after opening Emulsi-Phos 440™ [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Trisodium phosphate and insol. sodium metaphosphate See Sodium phosphate tribasic CAS 7601-54-9; 10361-03-2; EINECS/ELINCS 231-509-8; 233-782-9 Uses: Emulsifier, protein modifier in pasteurized process cheese Features: Food-grade Regulatory: FCC compliance Properties: Wh. anhyd. powd., no foreign odor; 0.2% max. on 10 mesh Toxicology: Causes eye burns, skin and respiratory tract irritation; avoid breathing dust Storage: Keep container closed; empty containers contain residue Emulsi-Phos 660™ [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Trisodium phosphate and insol. sodium metaphosphate See Sodium phosphate tribasic CAS 7601-54-9; 10361-03-2; EINECS/ELINCS 231-509-8; 233-782-9 Uses: Emulsifier, protein modifier, visc. builder, melt regulator, bodying agent, hardener in pasteurized process cheese Features: Food-grade Regulatory: FCC compliance Properties: Wh. anhyd. powd., no foreign odor; 0.2% max. on 10 mesh Toxicology: Causes eye burns, skin and respiratory tract irritation; avoid breathing dust Storage: Keep container closed; empty containers contain residue Emulsi-Phos 990™ [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Trisodium phosphate and insol. sodium metaphosphate See Sodium phosphate tribasic CAS 7601-54-9; 10361-03-2; EINECS/ELINCS 231-509-8; 233-782-9 Uses: Emulsifier, protein modifier, visc. control agent, bodying agent, melt regulator, hardener in pasteurized process cheese 259

Part I: Trade Name Reference Features: Food-grade Regulatory: FCC compliance Properties: Wh. anhyd. powd., no foreign odor; 0.2% max. on 10 mesh Toxicology: Causes eye burns, skin and respiratory tract irritation; avoid breathing dust Storage: Keep container closed; empty containers contain residue Emulthin M-35 [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier, dispersant, wetting agent for foods, esp. for baking industry; release agent for waffles; flour improver Properties: Spray-dried powd.; amphoteric; 50% conc. Encapsul® 855 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Tapioca dextrin, corn dextrin Uses: Film-former, emulsion stabilizer, encapsulant, binder for flavor oils used in dry mixes, e.g., cakes, puddings, beverages; encapsulant, stabilizer for spices Features: Low visc.; high sol. Regulatory: FDA 21CFR §184.1277; DOT nonregulated; SARA §313 nonreportable Properties: Yel. to lt. tan powd.; dextrin odor; bland taste; readily disp. in cold water under good agitation; m.w. > 10,000; sp.gr. 1.5; pH 3 (1%); ≈ 6% moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity EnergySmart® Granular [Advanced Ingreds. http://www.advancedingredients.com] Chem. Descrip.: Fruit juice and nat. grain dextrins Uses: Dietary supplement, refined sugar replacement in foods Handbook of Food Additives, Third Edition

Features: Provides up to 50% longer-lasting energy than sucrose or fructose Regulatory: Kosher, pareve Properties: Pale amber to off-wh. gran.; no odor; bland taste; completely sol. in water; 15 mesh or 24 mesh particle size; sp.gr. 0.8-0.9 g/cc; 3% max. moisture Toxicology: Nontoxic Environmental: biodeg. Precaution: Incompat. with strong oxidizing agents such as perchloric acid; dust explosion may occur if suspended in air with ignition source Hazardous Ingredients: None Hazardous Decomp. Prods.: None Storage: 1 yr. shelf life in unopened containers @ < 70 F; relative humidity must not exceed 50% EnergySmart® Liquid [Advanced Ingreds. http://www.advancedingredients.com] Chem. Descrip.: Fruit juice and nat. grain dextrins Uses: Dietary supplement, refined sugar replacement in foods Features: Provides up to 50% longer-lasting energy than sucrose or fructose Regulatory: Kosher, pareve Properties: Amber to dk. brn. syrup; no odor; sweet, bland taste; completely sol. in water; dens. 11.8 lb/gal; visc. 9295 cps (78.5 Brix); b.p. 220 F; 22 ± 1% moisture Toxicology: Nontoxic Environmental: biodeg. Precaution: Incompat. with strong oxidizing agents such as perchloric acid Hazardous Ingredients: None Hazardous Decomp. Prods.: None Storage: 1 yr. shelf life in unopened containers @ 50-80 F; darkening may occur over time without affecting quality Engevita® Bland [Lallemand Bio-Ingreds. http://www.bio-lallemand.com] Chem. Descrip.: Dried inactive baker's yeast Uses: Carrier for seasonings; flavor base for crackers, seasonings, health foods; nutrient, vitamin B source in health industry; industrial fermentation of microbes Properties: Flakes, powd., or tablets Engevita® Fortified B [Lallemand Bio-Ingreds. http://www.bio-lallemand.com] Chem. Descrip.: Dried inactive baker's yeast Uses: Carrier for seasonings; flavor base for 260

Part I: Trade Name Reference crackers, seasonings, health foods; nutrient, vitamin B source in health industry; industrial fermentation of microbes Properties: Flakes, powd., or tablets

Enzeco® Catalase [Enzyme Development http://www.enzymedevelopment.com] Uses: Enzyme for foods Features: Not avail. as kosher certified prod.

Engevita® Toasted [Lallemand Bio-Ingreds. http://www.bio-lallemand.com] Chem. Descrip.: Dried inactive baker's yeast Uses: Carrier for seasonings; flavor base for crackers, seasonings, health foods; nutrient, vitamin B source in health industry; industrial fermentation of microbes Properties: Flakes, powd., or tablets

Enzeco® Cellulase FG [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Cellulase derived from Aspergillus niger CAS 9012-54-8; EINECS/ELINCS 232-734-4 Uses: Enzyme for digestive aid prods. Features: Food-grade; high activity on a broad range of cellulose and hemicellulose forms

EN PHOS 50 [FBC Ind. http://www.fbcindustries.com] Chem. Descrip.: Potassium phosphate, dibasic, K2HPO4/potassium phosphate, monobasic KH2PO4 (2.336:1) See Potassium phosphate dibasic Uses: Buffer, sequestrant, antioxidant in foods Regulatory: FCC grade; DOT nonregulated Properties: Colorless cl. liq.; odorless; sp.gr. 1.514; solid. pt. -17.8 C; pH 7.15 (1% sol'n.); 49.8-50.2% conc. Toxicology: Sl. eye and skin irritant

Enzeco® Chillproof [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: derived from Papain Uses: Brewing enzyme that prevents storage 'chill-haze' Properties: Liq. or powd.; completely sol. in water

Enrichment Tablet with Folic Acid [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Ferrous sulfate; niacin; thiamine mononitrate; riboflavin; folic acid; other edible excipients See Ferrous sulfate anhydrous; Nicotinic acid; Thiamine nitrate Chem. Analysis: Per tablet: thiamine nitrate (290 mg), riboflavin (170 mg), niacin (2000 mg), folic acid (71 mg), iron (1600 mg) Uses: Enrichment blend, fortifier for bread, buns, rolls Features: Meets std. for Enriched Bakery Products Use Level: 1 tablet/100 lb of flour Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos; keep container closed when not in use Enzeco® Baking Enzyme 1000 [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Enzyme derived from Aspergillus niger Uses: Enzyme, shelf life extender for baked goods, esp. sour dough prods. Features: Low pH Properties: Powd. or liq. Handbook of Food Additives, Third Edition

Enzeco® Dual Protease [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Botanical protease CAS 9014-01-1; EINECS/ELINCS 232-752-2 Uses: Enzyme for tenderizing seafood such as clam and squid Properties: Powd. Enzeco® Esterase/Lipase [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Esterase/lipase derived from Mucor miehei See Esterase; Lipase Uses: Enzyme which hydrolyzes triglycerides and produces high levels of short chain fatty acids without excessive prod. of longer chain fatty acids used in flavor modification in cheese,oils, and meats Enzeco® Fungal Acid Protease [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Fungal protease derived from Aspergillus niger CAS 9014-01-1; EINECS/ELINCS 232-752-2 Uses: Enzyme used in meat tenderizing in an acid media and low pH protein hydrolysis Properties: Powd.; pH 2.5-3.0 Enzeco® Fungal Alpha Amylase [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Alpha amylase from Aspergillus oryzae See α-Amylase CAS 9000-90-2; EINECS/ELINCS 232-565-6 261

Part I: Trade Name Reference Uses: Enzyme for foods Properties: Liq., powd., or dust-free microgranulate Enzeco® Fungal Lactase [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Lactase derived from Aspergillus oryzae See β-Galactosidase CAS 9031-11-2; EINECS/ELINCS 232-864-1 Uses: Enzyme used in tablet applics., and milk-related applics. such as low/no lactose milk, enzyme modified cheese, and cheese prod.; used in dry mixes containing lactose or in lactase type tablets or capsules Features: Stable at acid pH and high temps.; activity is standardized based on assay in Food Chems. Codex IV; optimum temperature of 55 C Properties: pH 4.0-7.5 Enzeco® Fungal Protease Concentrate [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Fungal protease derived from Aspergillus oryzae CAS 9014-01-1; EINECS/ELINCS 232-752-2 Uses: Enzyme for the flavor modification of cheese, oils, and meats Features: Cost effectiive for general protein hydrolysis; highly conc.; optimum temp. range of ≤ 50 C Properties: Powd.; pH 3.0-6.0; 500,000 HUT/g Enzeco® Glucoamylase Powder AN [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Glucoamylase derived from Aspergillus niger See Amyloglucosidase CAS 9032-08-0; EINECS/ELINCS 232-877-2 Uses: Enzyme for baking applics. to enhance proofing in lean or frozen doughs Features: Very pure glycoamylase with little protease or amylase side activity Properties: Powd. Enzeco® Glucoamylase Powder RO [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Glucoamylase derived from Rhizopus oryzae See Amyloglucosidase CAS 9032-08-0; EINECS/ELINCS 232-877-2 Uses: Brewing enzyme Features: High in glucoamylase activity as well as appreciable amts. of endo-amylase and protease activity Properties: Powd. Handbook of Food Additives, Third Edition

Enzeco® Lysozyme Chloride [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Derived from egg whites Uses: Enzyme used as a digestive aid Properties: Liq., powd. or lyophylized crystalline forms Enzeco® Mash-Zyme [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Blend of special enzymes Uses: Brewing enzyme Features: Duplicates activity of naturally occurring enzymes found in malt Enzeco® Lipase RO 20 [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Lipase derived from Rhizopus oryzae See Lipase CAS 9001-62-1; EINECS/ELINCS 232-619-9 Uses: Enzyme used in milk-related applics. Features: Produces significant levels of short chain fatty acids such as C8 Enzeco® Neutral Bacterial Protease 2X [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Bacterial protease derived from Bacillus subtilis CAS 9014-01-1; EINECS/ELINCS 232-752-2 Uses: Enzyme used for the flavor modification of cheese, oils, and meats Features: Substantial amylase side activity; operating temp. ≤ 6- C Properties: pH 6.0-9.0 Enzeco® Pectinase AJ [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Pectinase derived from Aspergillus niger CAS 9032-75-1; EINECS/ELINCS 232-885-6 Uses: Enzyme used to clarify fruit juices (such as apple and grape) and used for wine mfg. Properties: Liq. Enzeco® Pentosanase DV [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Pentosanase Uses: Enzyme for baking Properties: Liq. Enzeco® Xylanase BSX [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Xylanase derived from Bacillus subtilis 262

Part I: Trade Name Reference CAS 9025-55-2; EINECS/ELINCS 232-798-3 Uses: Enzyme used to treat flours for the mfg. of bread and rolls; can be added to dough conditioners or directly in the bakery together with other baking ingreds. Properties: Lt. beige free-flowing powd.; 16,000 BXU/g Use Level: 4-9 g per cwt. flour Storage: Act. loss of < 10% within 1 yr.; store in a dry place @ R.T. Enzobake® [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Blend of proteases and amylases from A. oryzae See Amylase; Protease Uses: Baking enzyme for addition to the sponge or dough side to improve fermentability and to relax the dough when using strong flours Properties: Powd. Enzopharm® [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Blend of fungal amylase and fungal protease See Amylase Uses: Enzyme for nutritional supplements Epax 1050 TG [EPAX AS http://www.epax.com] Chem. Descrip.: Fish oil glycerides with eicosapentaenoic acid (6%) and docosahexaenoic acid (27% min.) See Fish glycerides CAS 100085-40-3; EINECS/ELINCS 309-181-3 Uses: Food additive in infant nutrition, functional foods; nutritional supplement for pregnancy/lactation, and elderly/geriatric nutrition Features: Omega-3 fatty acid Properties: Yel. liq.; sl. fish odor; soluble in organic solvent; sp.gr. Ca 900kg/m3; f.p. > 100 C Environmental: readily biodegradable; nontoxic to fish or other aquatic life Storage: Protect against oxidation; cover with nitrogen Epax 4510 TG [EPAX AS http://www.epax.com] Chem. Descrip.: Fish oil glycerides with eicosapentaenoic acid (44%) and docosahexaenoic acid (15% min.) See Fish glycerides Uses: Food additive Features: Omega-3 fatty acid Properties: Sl. yel. liq.; sl. fish odor; soluble in organic solvent; sp.gr. Ca 900kg/m3; f.p. > 180 Handbook of Food Additives, Third Edition

C Environmental: readily biodegradable; nontoxic to fish or other aquatic life Storage: Protect against oxidation; cover with nitrogen Epax 5500 EE [EPAX AS http://www.epax.com] Chem. Descrip.: Ethyl ester with eicosapentaenoic acid (30%) and docosahexaenoic acid (20% min.) Uses: Food additive Features: Omega-3 fatty acid Properties: Sl. yel. liq.; sl. fish odor; soluble in organic solvent; sp.gr. Ca 900kg/m3; f.p. > 160 C Environmental: readily biodegradable; nontoxic to fish or other aquatic life Storage: Protect against oxidation; cover with nitrogen Epax 6000 EE [EPAX AS http://www.epax.com] Chem. Descrip.: Ethyl ester with eicosapentaenoic acid (33% min.) and docosahexaenoic acid (22% min.) Uses: Food additive Features: Omega-3 fatty acid Properties: Sl. yel. liq.; sl. fish odor; soluble in organic solvent; sp.gr. Ca 900kg/m3; f.p. > 160 C Environmental: readily biodegradable; nontoxic to fish or other aquatic life Storage: Protect against oxidation; cover with nitrogen Epax 6000 TG [EPAX AS http://www.epax.com] Chem. Descrip.: Fish oil glycerides with eicosapentaenoic acid (34%) and docosahexaenoic acid (24% min.) See Fish glycerides Uses: Food additive Features: Omega-3 fatty acid Properties: Sl. yel. liq.; sl. fish odor; soluble in organic solvent; sp.gr. Ca 900kg/m3; f.p. > 180 C Environmental: readily biodegradable; nontoxic to fish or other aquatic life Storage: Protect against oxidation; cover with nitrogen Epikuron™ 100 G [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Deoiled soy lecithin See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Surfactant, nutritional supplement for health foods, dietetic prods., tonics, 263

Part I: Trade Name Reference tablets, powd. mixes Properties: Gran. Epikuron™ 130 [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Phosphatidylcholine-enriched (30% min.) deoiled soy lecithin See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier, choline enrichment, carrier for dietetics, tonics, tablets, nutritional supplements, powd. mixes Properties: Powd. Epikuron™ 130 G [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Phosphatidylcholine-enriched (30% min.) deoiled soy lecithin See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Surfactant for enhanced nutritional supplements, dietetic supplements, health foods Properties: Gran. Equal® [NutraSweet http://www.nutrasweet.com] Chem. Descrip.: Aspartame CAS 22839-47-0; EINECS/ELINCS 245-261-3 Uses: Sweetener for foods, hot/cold beverages incl. yogurt, frozen desserts, soft drinks, puddings, breakfast foods Features: Low-calorie; limited use in cooking and baking; loss of sweetness may result on prolonged exposure to high temps.; 2 calories/tsp. Storage: Indefinite shelf life if kept dry, away from heat and humidity Eribate® [PMP Fermentation Prods. http://www.pmpinc.com] Chem. Descrip.: Sodium erythorbate FCC CAS 6381-77-7; EINECS/ELINCS 228-973-9 Uses: Antioxidant, preservative for fresh and cured meats, fish, beverages, fruit, vegetables; inhibits growth of microorganisms and formation of nitrosamines in cured meats; color stabilizer, flavor protectant, shelf life extender in foods Regulatory: FDA GRAS; USDA Properties: Wh. or ylsh. wh. cryst. powd. or gran., odorless; readily water-sol.; m.w. 216.12; pH 5.5-8.0 (1 in 20 sol'n.); 98.0% min. assay Use Level: 87.5 oz/100 gal of pickle, 7/8 oz/100 lb (meat or meat byprods.), 10% sol'n. (applied to surfaces of cured cuts prior to pkg.) Handbook of Food Additives, Third Edition

Toxicology: Nontoxic Precaution: Stable in dry form, easily oxidized on exposure to air in aq. sol'n. Storage: Store in tight, light-resist. containers Eridex 16952 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Erythritol (99.5%) Chem. Analysis: 99.85% dry substance; < 0.2 Kcal/g CAS 149-32-6; EINECS/ELINCS 205-737-3 Uses: Low-calorie sweetener; flavor enhancer, formulation aid, humectant, nutritive sweetener, stabilizer, thickener, sequestrant,and texturizer in sugar-free fruit preps., and low-calorie bakery pie fillings Features: Nonhygroscopic; low solubility, easy crystallization; reduced laxative effects; can easily be dissolved in water and is recommended for use in solutions Regulatory: FDA GRAS, Australia, New Zealand, JECFA, Taiwan, Singapore, Korea, Russia, Israel, South Africa and Paraguay approved Properties: Wh. cryst. powd.; sweet taste, cooling effect; pH (30% sol'n.) 6 Use Level: FDA: bakery fillings, cakes, and cookies- 15%; chewing gum-60%; reduced and low calorie carbonated and noncarbonated beverages- 3.5%; hard candy99%; frozen dairy desserts and puddings- 10% Precaution: Excessive dusting is flammable and explosive Storage: Shelf life 36 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Eridex 16955 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Erythritol (99.85%) Chem. Analysis: (< 0.2 Kcal/g) CAS 149-32-6; EINECS/ELINCS 205-737-3 Uses: Low-calorie sweetener; flavor enhancer, formulation aid, humectant, nutritive sweetener, stabilizer, thickener, sequestrant,and texturizer in sugar-free fruit preps., and low-calorie bakery pie fillings Features: Nonhygroscopic; low solubility, easy crystallization; reduced laxative effects; can easily be dissolved in water and is recommended for use in solutions Regulatory: FDA GRAS, Australia, New Zealand, JECFA, Taiwan, Singapore, Korea, Russia, Israel, South Africa and Paraguay approved 264

Part I: Trade Name Reference Properties: Transparent coarse cryst.; sweet taste, cooling effect; pH (30% sol'n.) 6 Use Level: FDA: bakery fillings, cakes, and cookies- 15%; chewing gum-60%; reduced and low calorie carbonated and noncarbonated beverages- 3.5%; hard candy99%; frozen dairy desserts and puddings- 10% Precaution: Excessive dusting is flammable and explosive Storage: Shelf life 36 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Ervol® [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Wh. mineral oil NF CAS 8020-83-5; EINECS/ELINCS 232-384-2 Uses: Release agent, binder, lubricant, defoamer, protective coating, antidusting agent, sealant, polishing agent in foods; float on fermentation fluids to prevent/retard evaporation and contamination Regulatory: FDA 21CFR §172.878, §178.3620(a) Properties: Water-wh., odorless, tasteless; sp.gr. 0.849-0.865; visc. 24-26 cSt (40 C); pour pt. -7 C; flash pt. 185 C Esprion® 300 [DMV USA http://www.dmvinternational.com] Chem. Descrip.: Demineralized and delactose whey Chem. Analysis: 30% protein; 55.8% carbohydrates; 2% fat; 8.7% (550 C) ash; 3.5% moisture; 1500 kJ/100g CAS 92129-90-3 Uses: Skim milk substitute in ice cream, other dairy prods., confectionery, soups, and sauces Features: 1:1 replacement for skim milk; between 25-50% of skim milk powd. can be replaced by this prod. Regulatory: EU compliant for non-GMO labeling Properties: Wh. to cream powd.; neutral taste; particle size 2 g/kg; vapor can cause irritation; eye irritant; nonirritant to skin; non mutagenic; TSCA listed Environmental: readily biodeg.; LC50 48 h, fish) >100 mg/l Precaution: Avoid strong oxidizing agents Storage: Store @ R.T. in dry atmosphere Estasan™ GT 8-65 3577 [Uniqema http://www.uniqema.com; Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Caprylic/capric triglyceride (65% C8 + 35% C10) CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Solvent, carrier for flavors, fragrances, food ingreds.; lubricant, mold release for Handbook of Food Additives, Third Edition

foods; nutrient, fat source in dietetic prods., adult and infant nutrition Features: Min. oil replacement Regulatory: Ph.Eur., BP, DAB compliance; Japan approval Properties: Lovibond 5Y/0.5R oil, odorless, bland taste; visc. 23 mPa·s; acid no. 0.1 max.; iodine no. 0.5 max.; sapon. no. 325-360; hyd. no. 5 max.; cloud pt. -5 C Environmental: readily biodeg. Storage: Store @ R.T. in dry atmosphere Estasan™ GT 8-70 3579 [Uniqema http://www.uniqema.com; Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Caprylic/capric triglyceride (70% C8 + 25-30% C10) CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Solvent, carrier for flavors, fragrances, food ingreds.; lubricant, mold release for foods; nutrient, fat source in dietetic prods., adult and infant nutrition Features: Min. oil replacement Regulatory: Ph.Eur., BP, DAB compliance; Japan approval Properties: Lovibond 5Y/0.5R oil, odorless, bland taste; visc. 23 mPa·s; acid no. 0.1 max.; iodine no. 0.5 max.; sapon. no. 335-360; hyd. no. 5 max.; cloud pt. -12 C Environmental: readily biodeg. Storage: Store @ R.T. in dry atmosphere Ester Gum 8D [Eastman http://www.eastman.com] Chem. Descrip.: Deodorized glycerol ester of wood rosin, chewing gum grade (> 98%) and residual additives, modifiers, colorants, reactants and/or impurities (< 2%) See Glyceryl rosinate CAS 8050-31-5; EINECS/ELINCS 232-482-5 Uses: Masticatory ingred. in chewing gums Features: Thermoplastic resin Regulatory: OSHA nonhazardous; DOT nonregulated; TDG nonregulated; ICAO nonregulated; IMDG nonregulated; WHMIS noncontrolled; SARA §313 nonreportable; Canada DSL; Australia AICS; Japan MITI; Korea ECL Properties: USDA Rosin N max. flakes; odorless; negligible sol. in water; sol. in aromatic and aliphatic hydrocarbons, esters, ketones, and CCl4; sp.gr. 1.08; dens. 1.07 kg/l; soften. pt. 90 C; acid no. 6.5 Toxicology: TSCA listed Precaution: Wear face shield, gloves when 266

Part I: Trade Name Reference handling molten material; incompat. with oxidizers Hazardous Decomp. Prods.: CO, CO2 HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Keep container closed Ester Gum 8D-SP [Eastman http://www.eastman.com] Chem. Descrip.: Deodorized glycerol ester of tall oil rosin-chewing gum grade See Glyceryl rosinate CAS 8050-31-5; EINECS/ELINCS 232-482-5 Uses: Hard thermoplastic resin used in chewing gums Properties: USDA Rosin Scale: WG solid, flakes; low odor; sol. in aromatic and aliphatic hydrocarbons, esters, ketones, and CCl4; dens. 1.07 k/gl; R&B soften. pt. 80 C; acid no. 6.9 Ester Gum 10D [Eastman http://www.eastman.com] Chem. Descrip.: Glycerol ester of a partially dimerized rosin See Glyceryl rosinate CAS 8050-31-5; EINECS/ELINCS 232-482-5 Uses: Softener, plasticizer for elastomeric masticatory agents in chewing gums Features: Thermoplastic resin Properties: USDA Rosin M max. flakes; sol. in aromatic, aliphatic, and chlorinated hydrocarbons, esters, ketones; insol. in water; G-H visc. H; soften. pt. 116 C; acid no. 7 Ethocel™ Standard 4 Premium [Dow http://www.dow.com; S. Black http://www.sblack.com] Chem. Descrip.: Ethylcellulose NF, FCC, JP CAS 9004-57-3 Uses: Color diluent in foods; fixing agent for flavors; binder, filler in dry vitamin preps., animal feeds; water vapor barrier to improve shelf life, prevent hydrolysis of ingreds., mask taste Features: Chemically inert; broad compat.; good stability @ pH 3-11 Regulatory: FDA 21CFR §73.1, 73.1001(b), 172.868, 573.420 Properties: Wh. to lt. tan gran. powd.; essentially odorless and tasteless; insol. in water; bulk dens. 0.4 g/cc; visc. 3-5.5 cP (5% in 80/20 toluene:alcohol); nonionic; 48.0-49.5% ethoxyl content Toxicology: Dust may cause temporary mech. irritation to eyes under extreme conditions; considered nuisance dusts when inhaled Handbook of Food Additives, Third Edition

Environmental: nonbiodeg. Precaution: Will burn under certain conditions; melts on exposure to open flame; supports combustion; can form explosive mixts. in air; store away from peroxides or other oxidizing agents Storage: 2 yr. shelf life when stored below 32 C in dry area away from heat sources Ethocel™ Standard 7 FP Premium [Dow http://www.dow.com] Chem. Descrip.: Ethylcellulose NF, FCC, JP CAS 9004-57-3 Uses: Binder, filler for foods; protective coating for vitamin/min. tablets; fixing agent for flavors Regulatory: GRAS; FDA 21CFR §73.1, 73.1001, 172.868, 573.420; FCC III and NF 18 compliance Properties: Wh. fine particle; 5-15 µ mean particle size; essentially odorless and tasteless; sol. in org. solvs. incl. aliphatic alcohols, ethers, ketones, and aromatic hydrocarbons; insol. in water; visc. 6-8 cP; nonionic; 48-49.5% ethoxyl content; 2% moisture Toxicology: Dust may cause temporary mech. irritation to eyes under extreme conditions; considered nuisance dusts when inhaled Environmental: nonbiodeg. Precaution: Will burn under certain conditions; melts on exposure to open flame; supports combustion; can form explosive mixts. in air; store away from peroxides or other oxidizing agents Storage: 2 yr. shelf life when stored below 32 C in dry area away from heat sources Ethocel™ Standard 7 Premium [Dow http://www.dow.com; S. Black http://www.sblack.com] Chem. Descrip.: Ethylcellulose NF, FCC, JP CAS 9004-57-3 Uses: Binder, filler for foods, dry vitamin preps., animal feed; protective coating for vitamin/min. tablets; color diluent in foods; fixing agent for flavors; water vapor barrier to improve shelf life, prevent hydrolysis of ingreds., mask taste Features: Chemically inert; broad compat.; good stability @ pH 3-11 Regulatory: FDA 21CFR §73.1, 73.1001(b), 172.868, 573.420 Properties: Wh. to lt. tan gran. powd.; essentially 267

Part I: Trade Name Reference odorless and tasteless; insol. in water; bulk dens. 0.4 g/cc; visc. 6-8 cP (5% in 80/20 toluene:alcohol); nonionic; 48.0-49.5% ethoxyl content Toxicology: Dust may cause temporary mech. irritation to eyes under extreme conditions; considered nuisance dusts when inhaled Environmental: nonbiodeg. Precaution: Will burn under certain conditions; melts on exposure to open flame; supports combustion; can form explosive mixts. in air; store away from peroxides or other oxidizing agents Storage: 2 yr. shelf life when stored below 32 C in dry area away from heat sources Ethocel™ Standard 10 Premium [Dow http://www.dow.com; S. Black http://www.sblack.com] Chem. Descrip.: Ethylcellulose NF, FCC, JP CAS 9004-57-3 Uses: Binder, filler for foods, dry vitamin preps., animal feed; protective coating for vitamin/min. tablets; color diluent in foods; fixing agent for flavors; water vapor barrier to improve shelf life, prevent hydrolysis of ingreds., mask taste Features: Chemically inert; broad compat.; good stability @ pH 3-11 Regulatory: FDA 21CFR §73.1, 73.1001(b), 172.868, 573.420 Properties: Wh. to lt. tan gran. powd.; essentially odorless and tasteless; insol. in water; bulk dens. 0.4 g/cc; visc. 9-11 cP (5% in 80/20 toluene:alcohol); nonionic; 48.0-49.5% ethoxyl content Toxicology: Dust may cause temporary mech. irritation to eyes under extreme conditions; considered nuisance dusts when inhaled Environmental: nonbiodeg. Precaution: Will burn under certain conditions; melts on exposure to open flame; supports combustion; can form explosive mixts. in air; store away from peroxides or other oxidizing agents Storage: 2 yr. shelf life when stored below 32 C in dry area away from heat sources Ethocel™ Standard 14 Premium [Dow http://www.dow.com; S. Black http://www.sblack.com] Chem. Descrip.: Ethylcellulose NF, FCC, JP CAS 9004-57-3 Uses: Binder, filler for foods, dry vitamin Handbook of Food Additives, Third Edition

preps., animal feed; protective coating for vitamin/min. tablets; color diluent in foods; fixing agent for flavors; water vapor barrier to improve shelf life, prevent hydrolysis of ingreds., mask taste Features: Chemically inert; broad compat.; good stability @ pH 3-11 Regulatory: FDA 21CFR §73.1, 73.1001(b), 172.868, 573.420 Properties: Wh. to lt. tan gran. powd.; essentially odorless and tasteless; insol. in water; visc. 12.6-15.4 (5% sol'n of 80% toluene and 20% alcohol); nonionic; 48.0-49.5% ethoxyl content Toxicology: Dust may cause temporary mech. irritation to eyes under extreme conditions; considered nuisance dusts when inhaled Environmental: nonbiodeg. Precaution: Will burn under certain conditions; melts on exposure to open flame; supports combustion; can form explosive mixts. in air; store away from peroxides or other oxidizing agents Storage: 2 yr. shelf life when stored below 32 C in dry area away from heat sources Ethocel™ Standard 20 Premium [Dow http://www.dow.com; S. Black http://www.sblack.com] Chem. Descrip.: Ethylcellulose NF, FCC, JP CAS 9004-57-3 Uses: Binder, filler for foods, dry vitamin preps., animal feed; protective coating for vitamin/min. tablets; color diluent in foods; fixing agent for flavors; water vapor barrier to improve shelf life, prevent hydrolysis of ingreds., mask taste Features: Chemically inert; broad compat.; good stability @ pH 3-11 Regulatory: FDA 21CFR §73.1, 73.1001(b), 172.868, 573.420 Properties: Wh. to lt. tan gran. powd.; essentially odorless and tasteless; insol. in water; bulk dens. 0.4 g/cc; visc. 18-22 cP (5% in 80/20 toluene:alcohol); nonionic; 48.0-49.5% ethoxyl content Toxicology: Dust may cause temporary mech. irritation to eyes under extreme conditions; considered nuisance dusts when inhaled Environmental: nonbiodeg. Precaution: Will burn under certain conditions; melts on exposure to open flame; supports combustion; can form explosive mixts. in air; store away from peroxides or 268

Part I: Trade Name Reference other oxidizing agents Storage: 2 yr. shelf life when stored below 32 C in dry area away from heat sources Ethocel™ Standard 45 Premium [Dow http://www.dow.com; S. Black http://www.sblack.com] Chem. Descrip.: Ethylcellulose NF, FCC, JP CAS 9004-57-3 Uses: Binder, filler for foods, dry vitamin preps., animal feed; protective coating for vitamin/min. tablets; color diluent in foods; fixing agent for flavors; water vapor barrier to improve shelf life, prevent hydrolysis of ingreds., mask taste Features: Chemically inert; broad compat.; good stability @ pH 3-11 Regulatory: FDA 21CFR §73.1, 73.1001(b), 172.868, 573.420 Properties: Wh. to lt. tan gran. powd.; essentially odorless and tasteless; insol. in water; bulk dens. 0.4 g/cc; visc. 41-49 cP (5% in 80/20 toluene:alcohol); nonionic; 48.0-49.5% ethoxyl content Toxicology: Dust may cause temporary mech. irritation to eyes under extreme conditions; considered nuisance dusts when inhaled Environmental: nonbiodeg. Precaution: Will burn under certain conditions; melts on exposure to open flame; supports combustion; can form explosive mixts. in air; store away from peroxides or other oxidizing agents Storage: 2 yr. shelf life when stored below 32 C in dry area away from heat sources Ethocel™ Standard 100 Premium [Dow http://www.dow.com; S. Black http://www.sblack.com] Chem. Descrip.: Ethylcellulose NF, FCC, JP CAS 9004-57-3 Uses: Binder, filler for foods, dry vitamin preps., animal feed; protective coating for vitamin/min. tablets; color diluent in foods; fixing agent for flavors; water vapor barrier to improve shelf life, prevent hydrolysis of ingreds., mask taste Features: Chemically inert; broad compat.; good stability @ pH 3-11 Regulatory: FDA 21CFR §73.1, 73.1001(b), 172.868, 573.420 Properties: Wh. to lt. tan gran. powd.; essentially odorless and tasteless; insol. in water; bulk dens. 0.4 g/cc; visc. 90-110 cP (5% in 80/20 Handbook of Food Additives, Third Edition

toluene:alcohol); nonionic; 48.0-49.5% ethoxyl content Toxicology: Dust may cause temporary mech. irritation to eyes under extreme conditions; considered nuisance dusts when inhaled Environmental: nonbiodeg. Precaution: Will burn under certain conditions; melts on exposure to open flame; supports combustion; can form explosive mixts. in air; store away from peroxides or other oxidizing agents Storage: 2 yr. shelf life when stored below 32 C in dry area away from heat sources Evanstab® 12 [Evans Chemetics http://www.evans-chemetics.com] Chem. Descrip.: Dilauryl thiodipropionate CAS 123-28-4; EINECS/ELINCS 204-614-1 Uses: Stabilizer, preservative for oils, fats, foods Features: Nonstaining Properties: Wh. cryst. flakes or powd.; m.w. 514; f.p. 40.0 C min.; sol. in acetone, MEK, nheptane, toluene, ethyl acetate, ethanol; acid no. 1.0 max.; 99.0% min. assay Evanstab® 18 [Evans Chemetics http://www.evans-chemetics.com] Chem. Descrip.: Distearyl thiodipropionate CAS 693-36-7; EINECS/ELINCS 211-750-5 Uses: Antioxidant for edible fats and oils Features: Nonstaining Regulatory: FDA approved Properties: Wh. cryst. flakes or powd.; m.w. 683; f.p. 64.0 C min.; sol. (g/100 g sol'n.) 11 g toluene, 2 g n-heptane; < 1 g ethyl acetate, 95% ethanol, MEK, water; 98.0% min. assay EverFresh® [Opta Food Ingreds. http://www.opta-food.com] Uses: Melanosis inhibitor, sulfite replacement to prevent blackspot on shrimp Features: Patented; binds to the enzyme causing undesirable surf. discoloration; no effect on flavor or texture; more effective than sulfites; self-affirmed GRAS prod. Eversoft Plus Kosher [Am. Ingreds./Patco http://www.patco-additives.com] Chem. Descrip.: Wheat flour, calcium sulfate, salt, and enzyme See Sodium chloride; Wheat (Triticum vulgare) flour Uses: Enzymatic softener for yeast-raised white bread, hamburger buns, sweet rolls, donuts, and sponge, snack, and foam cakes 269

Part I: Trade Name Reference Properties: Cream-colored powd.; 8.9-11.9% moisture, 2.6-3.6% salt Exafine® 250 [Cosucra SA http://www.cosucra.com] Chem. Descrip.: Pea outer fibers Uses: Dietary fiber with high water retention capacity; for bakery prods., pasta, snacks, cereals, dietary specialties, extruded prods. Properties: Beige powd., neutral taste; 90% < 250 µ; 90% min. dry matter. Storage: Store under dry conditions Exafine® 500 [Cosucra SA http://www.cosucra.com] Chem. Descrip.: Pea outer fibers Uses: Dietary fiber with high water retention capacity; for bakery prods., pasta, snacks, cereals, dietary specialties, extruded prods. Properties: Beige powd., neutral taste; 90% < 500 µ; 90% min. dry matter. Storage: Store under dry conditions Exafine® 1000 [Cosucra SA http://www.cosucra.com] Chem. Descrip.: Pea outer fibers Uses: Dietary fiber with high water retention capacity; for bakery prods., pasta, snacks, cereals, dietary specialties, extruded prods. Properties: Beige powd., neutral taste; 90% < 1 mm; 90% min. dry matter. Storage: Store under dry conditions Exafine® 2000 [Cosucra SA http://www.cosucra.com] Chem. Descrip.: Pea outer fibers Uses: Dietary fiber with high water retention capacity; for bakery prods., pasta, snacks, cereals, dietary specialties, extruded prods. Properties: Beige powd., neutral taste; 90% < 2 mm; 90% min. dry matter. Storage: Store under dry conditions Excel 122V [Kao Corp. http://www.kao.co.jp] Chem. Descrip.: Glyceryl mono/distearate; glyceryl mono/dioleate Uses: Emulsifier for foods, margarine, shortening; emulsifier, dispersant for peanut butter; antistaling agent for bread, prepared mixes Regulatory: Japan approved food additive; JHOSPA compliance Properties: Lt. yel. paste; sol. hazy in ethanol, xylene; disp. in hexane; insol. in water; visc. 42 mPa·s (60 C); HLB 3; acid no. 3 max.; nonionic; 100% conc.; 52% min. total monoglycerides Handbook of Food Additives, Third Edition

Excel 200 [Kao Corp. http://www.kao.co.jp] Chem. Descrip.: Glyceryl mono/distearate; glyceryl mono/dioleate Uses: Emulsifier for foods, margarine, shortening; emulsifier, dispersant for peanut butter; antistaling agent for bread, prepared mixes Regulatory: Japan approved food additive; JHOSPA compliance Properties: Wh. powd.; disp. in ethanol, xylene; insol. in water, hexane; visc. 29 mPa·s (74 C); HLB 3.5; acid no. 3 max.; iodine no. 14-18; nonionic; 100% conc.; 79% min. total monoglycerides Excel O-95F [Kao/Edible Fat & Oil http://www.kao.co.jp] Chem. Descrip.: Monoglyceride oleic acid base, distilled See Glyceryl oleate CAS 111-03-5; EINECS/ELINCS 203-827-7 Uses: Emulsifier Properties: Solid; HLB 3.5; nonionic; 100% conc. Excel O-95R [Kao Corp. http://www.kao.co.jp] Chem. Descrip.: Monoglyceride oleic acid base, distilled See Glyceryl oleate CAS 111-03-5; EINECS/ELINCS 203-827-7 Uses: Emulsifier for foods; flavoring agent Features: High purity; effective at lower use levels; good stability Regulatory: JSCI compliance Properties: Wh. waxy solid; mild taste; sol. in ethanol, xylene; insol. in water, hexane; HLB 3.5; acid no. 3 max.; iodine no. 75-85; nonionic; 100% conc.; 93% min. total monoglycerides Excel P-40 [Kao Corp. http://www.kao.co.jp] Chem. Descrip.: Glycerol monostearate, glycerol distearate See Glyceryl distearate; Glyceryl stearate Uses: Emulsifier for foods Properties: Wh. powd.; sl. insol. in xylene; insol. in ethanol, n-hexane, water; acid no. 3 max.; HLB 2.8 Excel P-40S [Kao Corp. http://www.kao.co.jp] Chem. Descrip.: Glyceryl mono and distearates See Glyceryl mono/distearate Uses: Emulsifier for foods, margarine, shortening; emulsifier, dispersant for peanut butter; antistaling agent for bread, prepared mixes Regulatory: Japan approved food additive; JHOSPA compliance Properties: Wh. powd.; disp. in water, xylene; 270

Part I: Trade Name Reference insol. in ethanol, hexane; visc. 26 mPa·s (80 C); m.p. 55.5-59.5 C; HLB 2.8; acid no. 3 max.; sapon. no. 163-173; nonionic; 100% conc.; 35% min. total monoglycerides Excel T-95 [Kao Corp. http://www.kao.co.jp] Chem. Descrip.: Glyceryl stearate Uses: Emulsifier for foods Features: High purity; effective at lower use levels; good stability Regulatory: Japan approved food additive; JSCI, JHOSPA compliance Properties: Wh. beads; mild taste; disp. in ethanol, xylene; insol. in water, hexane; visc. 28 mPa·s (80 C); m.p. 63-68 C; HLB 3.8; acid no. 2 max.; iodine no. 2 max.; sapon. no. 155165; nonionic; 100% conc.; 95% min. total monoglycerides Excel T-95 Powder [Kao Corp. http://www.kao.co.jp] Chem. Descrip.: Glycerol monostearate See Glyceryl stearate Uses: Emulsifier for foods Properties: Wh. powd.; sl. sol. in ethanol, xylene; insol. in n-hexane, water; m.p. 63-68 C; acid no. 2 max.; HLB 3.8 Excel VS-95 [Kao Corp. http://www.kao.co.jp] Chem. Descrip.: Monoglyceride, dist. See Mono- and diglycerides of fatty acids Uses: Emulsifier for foods Features: High purity; effective at lower use levels; good stability Regulatory: Japan approved food additive; JSCI compliance Properties: Wh. beads; mild taste; disp. in ethanol, xylene; insol. in water, hexane; m.p. 63-68 C; HLB 3.8; acid no. 2 max.; iodine no. 2 max.; sapon. no. 155-165; nonionic; 100% conc.; 95% min. total monoglycerides Excelsponge-7 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Distilled monoglyceride, propylene glycol fatty acid ester, polyglycerol fatty acid ester, sorbitol CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Foaming gel for sponge cake with fat and oil Exp F 115 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Corn starch See Corn (Zea mays) starch CAS 9005-25-8 Uses: Gelling agent, texturizer, visc. control Handbook of Food Additives, Third Edition

agent in confectionery Exp F 117 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Corn starch See Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Gelling agent, texturizer, visc. control agent in confectionery Exp F 301 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Corn starch See Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Cold processing agent, freeze/thaw stabilizer, moisture control agent, shelflife/freshness improver, texturizer, visc. control agent in bakery, snacks; cold processing agent, shelf-life/freshness improver, texturizer, visc. control agent in fruit fillings, fruit preps., jams; bodying agent, cold processing agent, process stability improver, texturizer, visc. control agent in dairy Exp F 303 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Corn starch See Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Cold processing agent, freeze/thaw stabilizer, moisture control agent, shelflife/freshness improver, texturizer, visc. control agent in bakery, snacks; cold processing agent, shelf-life/freshness improver, texturizer, visc. control agent in fruit fillings, fruit preps., jams; bodying agent, cold processing agent, process stability improver, texturizer, visc. control agent in dairy Exp F 307 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Corn starch See Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Cold processing agent, freeze/thaw stabilizer, moisture control agent, shelflife/freshness improver, texturizer, visc. control agent in bakery, snacks; cold processing agent, shelf-life/freshness improver, texturizer, visc. control agent in fruit fillings, fruit preps., jams; bodying agent, cold processing agent, process 271

Part I: Trade Name Reference stability improver, texturizer, visc. control agent in dairy Expandex™ Modified Starch [Corn Prods. http://www.cornproductsUS.com] Chem. Descrip.: Modified tapioca starch See Starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Texturizer, expansion and structure stabilizer for ethnic and gluten-free bakery applics.; synergist for leavening agents Explosol® SSG-1 [Blanver Farmoquimica http://www.blanver.com.br; Blanver USA http://www.blanver.com.br] Chem. Descrip.: Sodium starch glycolate CAS 9063-38-1 Uses: Disintegrant, dissolution aid in dry blends, foods Features: Absorbs water rapidly; resulting swelling causes rapid disintegration of tablets and granules Properties: Wh. to sl. yel. relatively free-flowing powd.; ≤ 10% on 200 mesh; odorless; tasteless; visc. 36 cps; pH 6.45 (1 g/30 ml water); 1.03% loss on drying Explosol® SSG-2 [Blanver Farmoquimica http://www.blanver.com.br; Blanver USA http://www.blanver.com.br] Chem. Descrip.: Sodium starch glycolate CAS 9063-38-1 Uses: Disintegrant, dissolution aid in dry blends, foods Features: Absorbs water rapidly; resulting swelling causes rapid disintegration of tablets and granules Properties: Wh. to sl. yel. relatively free-flowing powd.; ≤ 10% on 200 mesh; odorless; tasteless; visc. 24 cps; pH 6.90 (1 g/30 ml water); 3.56% loss on drying Exp-Merigel 113 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: waxy maize starch, See Corn starch, waxy CAS 977050-52-4 Uses: Water binder, viscosity builder, freeze/thaw stabilizer in instant desserts, soups and sauces Features: Highly crosslinked and stabilised pregelatinized starch; to low pH and high sheer processing and it provides better dispersibility and faster viscosity development Export Masa Enrichment [ADM Specialty Handbook of Food Additives, Third Edition

Ingreds. http://www.admworld.com] Chem. Descrip.: Corn starch; vitamin A palmitate; niacin; BHA; BHT; reduced iron; thiamine mononitrate; riboflavin; tricalcium phosphate; folic acid See Calcium phosphate tribasic; Corn (Zea mays) starch; Nicotinic acid; Retinyl palmitate; Thiamine nitrate Uses: Enrichment blend for corn masa flour Features: Meets fortification requirement for Instant Corn-Soya Masa Flour (MF) Properties: Free-flowing powd. Use Level: 0.5 oz/100 lb of instant corn masa flour/soya flour formulated blend Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos; keep container closed when not in use Export Mineral Blend with TCP [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: tricalcium phosphate; iodized salt; magnesium oxide; ferrous fumarate; zinc sulfate See Calcium phosphate tribasic; Sodium chloride Uses: Specialty mineral blend for export blends Features: Meets min. requirements for Corn-Soy Blend (CSB), Wheat-Soy Blend (WSB), CornSoy Milk Blend (CSSM), Wheat-Soy Milk Blend (WSM) Properties: Powd. Use Level: 60.17 lb/2000 lb batch of final product Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos; keep container closed when not in use Expresa® 2200 [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Brewer's yeast extract, purified and autolyzed See Yeast extract CAS 8013-01-2; EINECS/ELINCS 232-387-9 Uses: Flavor enhancer, bodying agent, mouthfeel enhancer, nutrient in savory foods, biscuits, sauces, dark meaty flavors, snack seasonings Features: Instant solubility; high sol. nitrogen components (> 11%); very low NaCl (< 0.2%) and chloride Exter™ Family [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Hydrolyzed vegetable proteins See Hydrolyzed vegetable protein CAS 100209-45-8; EINECS/ELINCS 309-353-8 272

Part I: Trade Name Reference Uses: Flavoring agent for beef, chicken, cheese, fish, bouillon, pork Features: Flavor-specific profile incl. basic HVP flavors, general roasted/brown beef, chicken, pork, tomato, onion, cheese, mushroom, bacon, and ham Regulatory: Meets US and European regulatory standards Properties: Powd., liq., and paste forms Extract of Hog Bile [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Hog bile extract contg. hyodeoxycholic acid, sodium glycohyodeoxycholate, sodium taurohydeoxycholate Uses: Nutritive food additive Storage: Preserve in tight containers with moisture-proof liners, in cool, dry place Extract of Ox Bile NF XI [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Ox bile extract contg. 45-50% sodium taurocholate, 25% sodium glycocholate EINECS/ELINCS 206-643-5 Uses: Nutritive food additive Properties: Lt. color; sol. in water, alcohol; pH 6.5-7.5 Storage: Preserve in tight containers with moisture-proof liners, in cool, dry place Extram® H [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Soy flour, whey, calcium sulfate See Soybean (Glycine soja) flour Chem. Analysis: 5.9% moisture Uses: Nonfat dry milk replacement, texturizer in baked goods, breads, cakes, sweet goods, cookies, donuts, Roman Meal prods. Features: Economical Properties: 41% protein Use Level: 1-3% on flour wt.; replaces nonfat dry milk @ lb for lb (breads, sweet goods, cookies); 20-50% replacement of nonfat dry milk (cakes, donuts) Storage: 9 mos. max. shelf life; store in cool, dry location; keep container closed when not in use Eye Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried defatted glandular prod. Uses: Nutritive food additive Handbook of Food Additives, Third Edition

Properties: Powd. E-Z 1 [Brolite Prods. http://www.bakewithbrolite.com] Uses: Dough improver for all flat breads incl. pitas, pizzas, and tortillas; improves flavor, handling, and shelf-life EZ Fill 06370 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Starch sodium octenyl succinate Chem. Analysis: 11% moisture; 0.2% ash; SO2 10 mg/kg max. Uses: Filling aid in canned soups, sauces and gravies, canned pasta sauces, canned pet foods, shelf-stable items Features: High filling viscosity; cohesive texture; ensures uniform suspension of particulates for consistent fill; minimal splash-out or spillage for high-speed fillings; retains some viscosity post-process Regulatory: FDA 21 CFR §172.892 and EC Directive 95/2/EC Properties: Bulk dens. (packed) 740 g/l; pH 5.5 Precaution: Excessive dusting is flammable and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity EZ Fill 06750 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Food starch, modified Chem. Analysis: 12% moisture CAS 53124-00-8 Uses: Filling aid in canned soups, canned stews, canned pet foods, shelf-stable retorted items Features: Cooks out quickly to a high initial visc.; cohesive texture; provides uniform suspension of particulates for consistent fill; starch thins during retorting to permit rapid heat penetration; limited residual viscosity after retorting; exc. clarity Regulatory: FDA 21 CFR §172.892 and EC Directive 95/2/EC Properties: Bulk dens. (packed) 740 g/l; pH (1:3) 5.5 Precaution: Excessive dusting is flammable and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Famodan MS Kosher [Danisco USA 273

Part I: Trade Name Reference http://www.danisco.com] Chem. Descrip.: Sorbitan stearate CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier for foods; fat crystal modifier and bloom retarder in cocoa butter substitutes, compd. coatings, imitation dairy systems; texturizer for frostings and icings Regulatory: EU, FDA 21CFR §172.842, FCC, kosher; ADI 0-25 mg/kg Properties: Coarse powd.; m.p. 57 C; acid no. 510; iodine no. 2 max.; sapon. no. 147-157; hyd. no. 235-260; nonionic; 100% conc. Use Level: 0.5-2% based on fat content Storage: Store in cool, dry area Farinex™ T 440 [Avebe http://www.avebe.com] Chem. Descrip.: tapioca starch See Starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Thickener for cold-prepared fruit fillings and jams Features: Exc. clarity; rapid visc. development; smooth, shiny appearance Farinex WM 55 [Avebe http://www.avebe.com] Chem. Descrip.: Waxy maize starch See Corn starch, waxy CAS 977050-52-4 Uses: Binder, thickener, and shelf-life improver in bakery prods. and instant desserts including cream fillings Features: Good resistance to shear and heat Fat Replacer 785 [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Carbohydrates (maltodextrin, vegetable fiber), stabilizers (carrageenan, carboxymethylcellulose sodium), flavor See Carrageenan (Chondrus crispus) Chem. Analysis: 45-50% carbohydrates, 5% max. protein, 5% max. salt, 0.5% max. fat, 5% max. moisture CAS 9050-36-6; 9000-07-1; 9004-32-4; EINECS/ELINCS 232-940-4; 232-524-2; 265995-8 Uses: Fat replacement for partial or full replacement of solid animal fats in processed meat prods. (burgers, cooked sausage, liver paté); reduces cooking/frying losses Features: Does not affect taste, texture, or mouthfeel; stable @ -18 to 160 C FDF™ [Cargill Flavor Systems http://www.cargillflavorsystems.com/] Uses: Cheese, butter flavor in food Handbook of Food Additives, Third Edition

Features: Variety of flavor profiles available Properties: Liq. F E Blend K with Folic Acid [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Corn starch; niacin; reduced iron; thiamine mononitrate; riboflavin; folic acid; tricalcium phosphate See Calcium phosphate tribasic; Corn (Zea mays) starch; Nicotinic acid; Thiamine nitrate Uses: Enrichment blend for corn meal Properties: Free-flowing powd. Use Level: 0.25 oz/100 lb of corn meal Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos; keep container closed when not in use Fermaloid® [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Monocalcium phosphate, corn starch, salt, ammonium sulfate, potassium bromate, potassium iodate See Calcium phosphate monobasic anhydrous; Corn (Zea mays) starch; Sodium chloride Uses: Yeast food, dough improver, and water conditioner for breads, fermentation Features: Acid-type; provides acid salt to lower pH value in the dough Properties: Gran.; 100% through 20 mesh Use Level: 8-10 oz/100 lb flour Storage: 12 mos. shelf life, best when used before 9 mos; store in cool, dry location; keep containers well closed when not in use Ferment Buffer [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Calciumcarbonate, ammonium sulfate, flour, calcium sulfate, salt See Calcium carbonate; Sodium chloride Uses: Yeast food, buffer for controlled fermentation brew systems Features: Produces even yeast growth for optimum prod. of fermentation flavors and yeast conditioning Properties: Off-wh. gran.; 100% through 20 mesh; 2.5% moisture Storage: 12 mos. shelf life, best when used before 9 mos; store in cool, dry location; keep containers well closed when not in use Fermented Soy Sauce Powd. 5300 [Nikken Foods Co. Ltd. http://www.nikkenfoods.co.jp] Chem. Descrip.: Naturally fermented soy sauce with added MSG See Caprylic glycinate; MSG 274

Part I: Trade Name Reference CAS 142-47-2 Uses: Flavoring for soups, stews, gravies, seasonings, cocktail mixes, juices, dressings, vegetable spreads, snack foods, prepared foods Properties: Free-flowing powd. Storage: Store in cool, dry, well-ventilated area in sealed containers; avoid storage at elevated temps. Fermented Soy Sauce Powd. 5301 [Nikken Foods Co. Ltd. http://www.nikkenfoods.co.jp] Chem. Descrip.: Naturally fermented soy sauce Uses: Flavoring for soups, stews, gravies, seasonings, cocktail mixes, juices, dressings, vegetable spreads, snack foods, prepared foods Properties: Free-flowing powd. Storage: Store in cool, dry, well-ventilated area in sealed containers; avoid storage at elevated temps. Fermented Soy Sauce Powd. 5303 [Nikken Foods Co. Ltd. http://www.nikkenfoods.co.jp] Chem. Descrip.: Naturally fermented soy sauce Uses: Flavoring for soups, stews, gravies, seasonings, cocktail mixes, juices, dressings, vegetable spreads, snack foods, prepared foods Properties: Free-flowing powd. Storage: Store in cool, dry, well-ventilated area in sealed containers; avoid storage at elevated temps. Fermented Soy Sauce Powd. 5307 [Nikken Foods Co. Ltd. http://www.nikkenfoods.co.jp] Chem. Descrip.: Naturally fermented soy sauce Uses: Flavoring for soups, stews, gravies, seasonings, cocktail mixes, juices, dressings, vegetable spreads, snack foods, prepared foods Properties: Free-flowing powd. Storage: Store in cool, dry, well-ventilated area in sealed containers; avoid storage at elevated temps. Fermented Soy Sauce Powd. 5311 [Nikken Foods Co. Ltd. http://www.nikkenfoods.co.jp] Chem. Descrip.: Naturally fermented soy sauce Uses: Flavoring for soups, stews, gravies, seasonings, cocktail mixes, juices, dressings, vegetable spreads, snack foods, prepared foods Properties: Free-flowing powd. Storage: Store in cool, dry, well-ventilated area in sealed containers; avoid storage at elevated Handbook of Food Additives, Third Edition

temps. Fermented Soy Sauce Powd. 5317 [Nikken Foods Co. Ltd. http://www.nikkenfoods.co.jp] Chem. Descrip.: Naturally fermented soy sauce Uses: Flavoring for soups, stews, gravies, seasonings, cocktail mixes, juices, dressings, vegetable spreads, snack foods, prepared foods Properties: Free-flowing powd. Storage: Store in cool, dry, well-ventilated area in sealed containers; avoid storage at elevated temps. Fermented Soy Sauce Powd. 5320 [Nikken Foods Co. Ltd. http://www.nikkenfoods.co.jp] Chem. Descrip.: Naturally fermented Chineseproduced soy sauce Uses: Flavoring for soups, stews, gravies, seasonings, cocktail mixes, juices, dressings, vegetable spreads, snack foods, prepared foods Properties: Free-flowing powd. Storage: Store in cool, dry, well-ventilated area in sealed containers; avoid storage at elevated temps. Ferronyl® [ISP http://www.ispcorp.com/] Chem. Descrip.: Carbonyl iron FCC See Iron CAS 7439-89-6; EINECS/ELINCS 231-096-4 Uses: Dietary iron supplement for vitamins, foods, animal feeds Features: High bioavailability; highly resist. to oxidation Regulatory: GRAS; FDA 21CFR §184.1375, 582.5375 Properties: Micropowd.; 3-4 µ avg. particle size; 90% < 10 µ particle size; 98% min. Fe Toxicology: Very low toxicity FiberRite™ RW [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Fiber source and crispness enhancer in bakery prods., pasta and nutritional food prods., snacks, batter prods., and breakfast cereals Features: Easily incorporated in food formulations Properties: Wh.; neutral flavor Fibersym® RW [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Wheat starch See Wheat (Triticum vulgare) starch 275

Part I: Trade Name Reference CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Fiber source and crispness enhancer in bakery prods., pasta and nutritional food prods., snacks, batter prods., and breakfast cereals Features: Resistant; delivers 70% total dietary fiber (AOAC Method 991.43); low waterholding capacity; nearly invisible source of fiber Properties: Wh.; neutral flavor Fibrex® [Danisco Sugar http://www.danisco.com; Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Natural prod. from sugarbeets Uses: Dietary fiber for bakery prods., meat prods.; moisture retention aid, shelf life extender in breads; fat replacer (finer fractions); texturizer (coarse fractions) Features: Provides calorie reduction, prolongs freshness in bread thru water-holding capacity; gluten-free Properties: Avail. in various particle sizes, coarse sm. and large flakes; pH 4.5±0.5; 73% dietary fiber of which 1/3 is soluble Use Level: 1-3% on flour wt. (breads), 1-1.5% on meat quantity (meat loaf, sauce, pates, soups), 0.5-1% (hamburgers) Storage: Store dry @ < 65% r.h. Fibrim® [Solae http://www.solae.com] Chem. Descrip.: Soy fiber Uses: Dietary fiber for baked goods, cereals, beverages, high-fiber and reduced-calorie foods Properties: Light color; neutral taste Fibruline® XL [Cosucra SA http://www.cosucra.com] Chem. Descrip.: Chicory inulin Chem. Analysis: 99% min. fiber; 0.5% free sugars CAS 9005-80-5; EINECS/ELINCS 232-684-3 Uses: Fat mimetic, fat replacement, and texturizer in food Features: Natural, GMO-free Properties: Wh. fiber; tasteless and odorless; highly dispersible Storage: Store under dry conditions for max. 1 yr. Fibruline® Instant [Cosucra SA http://www.cosucra.com] Chem. Descrip.: Chicory inulin Chem. Analysis: 90% min. fiber CAS 9005-80-5; EINECS/ELINCS 232-684-3 Handbook of Food Additives, Third Edition

Uses: Fat mimetic and texturizer in food Features: Natural, GMO-free Properties: Wh. fiber; tasteless and odorless; highly dispersible; 10% solubility Storage: Store under dry conditions for max. 1 yr. Filmtec® [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membranes consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for liq. separations for food processing Features: Superior resist. to chem. hydrolysis and microbiological attack Regulatory: Meets all FDA requirements for food contact Filmtec® BW30-400 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for RO liq. separations for food processing Features: Superior resist. to chem. hydrolysis and microbiological attack Regulatory: Meets all FDA requirements for food contact Filmtec® BW30-2540 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for RO liq. separations for food processing Features: Superior resist. to chem. hydrolysis and microbiological attack Regulatory: Meets all FDA requirements for food contact Properties: 2.5 in.; water flow rate 600 gpd Filmtec® BW30-4014 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Properties: 4 in.; water flow rate 450 gpd Filmtec® BW30-4040 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin 276

Part I: Trade Name Reference polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for RO liq. separations for food processing Features: Superior resist. to chem. hydrolysis and microbiological attack Regulatory: Meets all FDA requirements for food contact Properties: 4 in.; water flow rate 1800 gpd Filmtec® SW30-2514 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for sea water purification for emergency drinking water at sea Properties: Water flow rate 100 gpd Filmtec® SW30-2540 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for sea water purification for emergency drinking water at sea, food processing Features: Superior resist. to chem. hydrolysis and microbiological attack Regulatory: Meets all FDA requirements for food contact Properties: Water flow rate 500 gpd Filmtec® SW30-4040 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for sea water purification for emergency drinking water at sea, food processing Features: Superior resist. to chem. hydrolysis and microbiological attack Regulatory: Meets all FDA requirements for food contact Properties: Water flow rate 1500 gpd Filmtec® SW30HR-2521 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Handbook of Food Additives, Third Edition

Uses: Membrane for sea water purification for emergency drinking water at sea, food processing Features: Superior resist. to chem. hydrolysis and microbiological attack Regulatory: Meets all FDA requirements for food contact Properties: Water flow rate 130 gpd Filmtec® TW30-2026 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for RO liq. separations of tap water elements for use in food processing Features: Superior resist. to chem. hydrolysis and microbiological attack Regulatory: Meets all FDA requirements for food contact Properties: 2.12 in.; water flow rate 220 gpd Filmtec® TW30-2514 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for RO liq. separations of tap water elements for use in food processing Features: Superior resist. to chem. hydrolysis and microbiological attack Regulatory: Meets all FDA requirements for food contact Properties: 2.5 in.; water flow rate 150 gpd Filmtec® TW30-2521 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for RO liq. separations of tap water elements for use in food processing Features: Superior resist. to chem. hydrolysis and microbiological attack Regulatory: Meets all FDA requirements for food contact Properties: 2.5 in.; water flow rate 250 gpd

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Part I: Trade Name Reference Filmtec® TW30-2540 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for RO liq. separations of tap water elements for use in food processing Features: Superior resist. to chem. hydrolysis and microbiological attack Regulatory: Meets all FDA requirements for food contact Properties: 2.5 in.; water flow rate 600 gpd Filmtec® TW30-4014 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for RO liq. separations of tap water elements for use in food processing Features: Superior resist. to chem. hydrolysis and microbiological attack Regulatory: Meets all FDA requirements for food contact Properties: 4 in.; water flow rate 450 gpd Filmtec® TW30-4021 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for RO liq. separations of tap water elements for use in food processing Features: Superior resist. to chem. hydrolysis and microbiological attack Regulatory: Meets all FDA requirements for food contact Properties: 4 in.; water flow rate 800 gpd Filmtec® TW30-4040 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for RO liq. separations of tap water elements for use in food processing Features: Superior resist. to chem. hydrolysis Handbook of Food Additives, Third Edition

and microbiological attack Regulatory: Meets all FDA requirements for food contact Properties: 4 in.; water flow rate 1800 gpd Filmtec® TW30HP-2540 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for RO liq. separations of tap water elements for use in food processing Features: Superior resist. to chem. hydrolysis and microbiological attack Regulatory: Meets all FDA requirements for food contact Filmtec® TW30HP-4611 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for RO liq. separations of tap water elements for use in food processing Features: Superior resist. to chem. hydrolysis and microbiological attack Regulatory: Meets all FDA requirements for food contact Filmtec® TW30HP-4641 [Dow http://www.dow.com] Chem. Descrip.: Spiral wound, composite thin film membrane consisting of ultrathin polyamide barrier, polysulfone interlayer, and polyester web See Polysulfone resin Uses: Membrane for RO liq. separations of tap water elements for use in food processing Features: Superior resist. to chem. hydrolysis and microbiological attack Regulatory: Meets all FDA requirements for food contact Finlac™ DC [Danisco Sweeteners http://www.daniscosweeteners.com] Chem. Descrip.: Lactitol CAS 585-86-4; EINECS/ELINCS 209-566-6 Uses: Sweetener for confections Features: Reduced caloric level; requires no binders; nonhygroscopic Regulatory: EP Properties: Wh. cryst. powd.; pract. odorless; 278

Part I: Trade Name Reference mild, sweet taste; 100% assay Finmalt L [Danisco Sweeteners http://www.daniscosweeteners.com] Chem. Descrip.: Maltitol syrup CAS 585-88-6; EINECS/ELINCS 209-567-0 Uses: Sweetener for foods, soft candies Features: Sugar replacement and reduction; calorie reduction Properties: Colorless liq., odorless, sweet taste; pH 4-6; 75% dry substance Storage: Store below 30 C; avoid temp. fluctuations, water condensation Firm-Tex® [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from waxy maize See Food starch, modified Uses: Visc. builder, binder, texturizer, shelf life extender in cooked meat prods., e.g., turkey rolls; moisture loss reducer in vacuum packaged meats; visc. builder, texturizer in high pH soups, sauces, gravies; water binder in pasta fillings Features: Low gelatinization temp.; exc. water binding capacity; partial replacement for skin milk powd.; smooth, short texture Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%); ≈ 11% moisture Use Level: 2-4% Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity Fish 30% [Arista Ind. http://www.aristaindustries.com] Chem. Descrip.: Marine lipid conc. Uses: Nutrient supplement Properties: Gardner 5.5 color; sp.gr. 0.9170.932; acid no. 2; iodine no. 180-205; sapon. no. 180-192

http://www.aristaindustries.com] Chem. Descrip.: Fish liver oil Uses: Nutritive additive Properties: Acid no. < 1.2; iodine no. 140-180; sapon. no. 155-175 Flavourcin™ 1500 [Britannia Natural Prods. http://amcan-ingredients.com/pages/fca.htm] Uses: Flavoring agent, antibacterial for foods (soups, sauces, dips, spreads, frozen foods) Features: Garlic flavor Properties: Aq. sol'n. or dry powd. Flo-Max 5 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: waxy corn starch See Corn starch, waxy Chem. Analysis: Moisture ≈ 10%) Uses: Glaze for fruits, nuts, pastries; replacement for gum Arabic Regulatory: OSHA nonhazardous Properties: Off-wh. powd.; starch odor; m.w. 10,000; sp.gr. 1.5; pH ≈ 5 Toxicology: May cause mechanical eye irritation; TSCA listed Hazardous Decomp. Prods.: CO, CO2, nitrogen, water HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store @ ambient temps. FloAm® 200 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Powdered cellulose, dextrose, enzymes See Glucose Uses: Oxygen scavenger, anticaking agent, antimycotic reducing oxygen levels in packaged shredded cheese (mozzarella, muenster, Monterey jack) Properties: Wh. fibrous powd.; 5% max. 100 mesh, 20% max. 200 mesh; partly sol. in water; sp.gr. 1.5 g/cc; pH 5-7.5 (10% susp.) Use Level: 2% by wt. of cheese Toxicology: Inhalation of enzyme dust may cause allergenic reactions on repeated exposure; skin/eye irritant on prolonged direct contact Storage: Store in cool, dry area; avoid exposure to high temps. and humidity FloAm® 200C [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Powdered cellulose, dextrose, annatto, enzymes See Annatto (Bixa orellana); Glucose

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Part I: Trade Name Reference Uses: Oxygen scavenger, anticaking agent, antimycotic reducing oxygen levels in packaged shredded cheese (cheddar or Colby type cheeses) Properties: Cheese-colored fibrous powd.; 5% max. 100 mesh, 20% max. 200 mesh; partly sol. in water; sp.gr. 1.5 g/cc; pH 5-7.5 (10% susp.) Use Level: 2% by wt. of cheese Toxicology: Inhalation of enzyme dust may cause allergenic reactions on repeated exposure; skin/eye irritant on prolonged direct contact Storage: Store in cool, dry area; avoid exposure to high temps. and humidity FloAm® 210 HC [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Powdered cellulose, dextrose, annatto, enzymes See Annatto (Bixa orellana); Glucose Uses: Oxygen scavenger, anticaking agent, antimycotic reducing oxygen levels in packaged shredded cheese Properties: Cheese-colored fibrous powd.; 5% max. 100 mesh, 20% max. 200 mesh; partly sol. in water; sp.gr. 1.5 g/cc; pH 5-7.5 (10% susp.) Use Level: 2% Toxicology: Inhalation of enzyme dust may cause allergenic reactions on repeated exposure; skin/eye irritant on prolonged direct contact Storage: Store in cool, dry area; avoid exposure to high temps. and humidity FloAm® 221 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Powdered cellulose, potassium sorbate Uses: Anticaking agent, antimycotic agent reducing oxygen levels in packaged shredded cheese Properties: Powd.; 5% max. 100 mesh, 20% max. 200 mesh; pH 5-7.5 (10% susp.) FloAm® 240 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Cellulose, dextrose, enzymes See Glucose Uses: Oxygen scavenger, reducing oxygen levels in packaged cheese

See Glucose Uses: Oxygen scavenger which preserves freshness of shredded and grated cheese prods. without use of fungicides, bactericides, or other toxic compds., while acting as anticaking agent; antimycotic agent by reducing oxygen level in pkg. Properties: Trace through 30 mesh; 30% through 100 mesh; 60% through 200 mesh; pH 5-7.5 Use Level: 2% (shredded cheese) FloAm® 500 CF [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Rice flour, nat. flavors, salt, dextrose, annatto, enzymes See Annatto (Bixa orellana); Glucose Uses: Oxygen scavenger, anticaking agent, antimycotic agent in shredded cheese; cheddar flavor enhancer Properties: Trace through 30 mesh; 30% through 100 mesh; 60% through 200 mesh; pH 4.5-7 Use Level: 4% FloAm® 500 TF [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Rice flour, taco spices, salt, dextrose, annatto, enzymes See Annatto (Bixa orellana); Glucose Uses: Oxygen scavenger, anticaking agent, antimycotic agent in shredded cheese; provides taco flavoring for food service or consumer pkgs. of flavored cheese Properties: Trace through 30 mesh; 30% through 100 mesh; 60% through 200 mesh; pH 5-7.5 Use Level: 4% FloAm® 540 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Rice flour, dextrose, enzymes See Glucose Uses: Oxygen scavenger which preserves freshness of packaged cheese prods. FloAm® 740 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Rice flour, cellulose, dextrose, enzymes See Glucose Uses: Oxygen scavenger which preserves freshness of packaged cheese prods., esp. high moisture cheese

FloAm® 500 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Rice flour, dextrose, enzymes Handbook of Food Additives, Third Edition

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Part I: Trade Name Reference FloAm® System [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Oxygen scavenging enzymes, anticaking agent (powd. cellulose, sodium aluminum silicate, microcryst. cellulose, etc.), dextrose (a processing aid) See Glucose; Microcrystalline cellulose; Sodium silicoaluminate Uses: Oxygen scavenging enzyme system which protects packaged prods. from mold by reducing oxygen content; produces no off flavors or odors; used for shredding or dicing of mozzarella, muenster, monterey jack, and other cheeses Properties: Wh. powd. Use Level: 2% max. (CFR) Flo-Gard® AB [PPG Ind. http://www.ppg.com; http://www.ppgchloralkali.com] Chem. Descrip.: Amorphous silica See Silica, amorphous Chem. Analysis: SiO2 anhyd. basis (97.5% ) CAS 112926-00-8; EINECS/ELINCS 231-545-4 Uses: Anticaking agent for powd. foods; absorbent for oils and fats in batter mixes, bread conditioners, dried egg yolks, dehydrated soup mixes, milk substitutes, real and artificial cheese powds., spices, and artificial sweetener Regulatory: FDA 21CFR §133.146, 160.105, 160.180, 172.480; Kosher and Pareve approved Properties: Wh. ultrafine powd.; odorless; tasteless; 20 µm median agglomerate size; bulk dens. 8 lb/ft3; surf. area 150 m2/g; moisture absorp. 200 ml/100 g; oil absorp. (corn oil) 270 ml/100 g; pH 7 (5% aq. suspension) Use Level: 2% max. Toxicology: Drying effect on skin, mucous membranes Flo-Gard® FF [PPG/Silica Prods. http://www.ppg.com] Chem. Descrip.: Silicon dioxide See Silica EINECS/ELINCS 231-545-4 Uses: Flow control agent, anticaking agent for finer, smaller particle size foods; absorbent for oils and fats in fine salts, seasoned salts, non-dairy creamers, and paprika Properties: Fine free-flowing powd.; 10 µm median agglomerate size; sp.gr. 2.1; bulk dens. 8 lb/ft3; surf. area 180 m2/g; moisture Handbook of Food Additives, Third Edition

absorp. 165 cc/100 g; oil absorp. 210 cc/100 g; pH 7 (5% aq. suspension); ref. index 1.46; MOH Scale hardness 0; 97.5% SiO2 anhyd. basis Toxicology: Drying effect on skin, mucous membranes Flo-Gard® SP [PPG Ind. http://www.ppg.com; http://www.ppgchloralkali.com] Chem. Descrip.: Amorphous precipitated silica See Silica, amorphous CAS 112926-00-8; EINECS/ELINCS 231-545-4 Uses: Flow control agent for powd. foods Features: Na2SO4 residual salt Properties: Powd.; pH 7 (5% slurry) Flojel® 60 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch derived from corn See Food starch, modified Uses: Gellant, film-former for confections (jelly gum candies, orange slices, mint leaves, jelly bean centers), chewing gum, pharmaceutical tablets, pet foods; whitening agent in sugar shells Features: Thin boiling; low hot visc.; used at higher solids than conventional starches; produces jellies with exc. sheen and desirable stringy texture Regulatory: OSHA nonhazardous; DOT not regulated Properties: Wh. to off-wh. coarse powd.; starch odor; m.w. 10,000; sp.gr. 1.5; pH ≈ 5; ≈ 11% moisture Toxicology: TSCA listed Precaution: Wear safety glasses, gloves; sensitive to static electricity Hazardous Decomp. Prods.: CO, CO2, nitrogen, water HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store @ ambient temps. Flojel® 65 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from corn See Food starch, modified Uses: Gellant, film-former for confections (jelly gum candies, orange slices, mint leaves, jelly bean centers), chewing gum; whitening agent in sugar shells Features: Thin boiling; low hot visc.; used at higher solids than conventional starches; produces jellies with exc. sheen and desirable stringy texture Regulatory: FDA 21CFR §172.892; DOT 281

Part I: Trade Name Reference nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 5.5 (1%); ≈ 11% moisture Use Level: 12-14% dry solids basis (gum candy, as sole gellant) Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity Flojel® G [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from corn See Food starch, modified Uses: Gellant, film-former for confections (jelly gum candies, orange slices, mint leaves, jelly bean centers), chewing gum; whitening agent in sugar shells Features: Thin boiling; low hot visc.; used at higher solids than conventional starches; produces jellies with exc. sheen and desirable stringy texture Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 5.5 (1%); ≈ 11% moisture Use Level: 12-14% dry solids basis (gum candy, as sole gellant) Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity Flo-Malt® [ADM Specialty Ingreds. Handbook of Food Additives, Third Edition

http://www.admworld.com] Chem. Descrip.: Extract of malted barley and corn, wheat starch, silicon dioxide (anticaking agent), hydroxylated lecithin (processing aid) See Malt; Silica; Wheat (Triticum vulgare) starch CAS 977023-73-6 Uses: Sweetener, flavoring agent, flavor enhancer for baked goods, mixes, candy, cereals, dairy prods. Features: Convenient handling; high water absorp.; improves yeast fermentation Properties: Lt. tan free-flowing powd.; 98% min. through 25 mesh; 30-50% through 60 mesh; bulk dens. 46 lb/ft3 (loose), 57 lb/ft3 (packed); 65% malt extract solids; 8% max. moisture; 3% max. protein Use Level: Replaces liq. malt @ ≈ lb for lb Storage: 1 yr. shelf life when stored unopened @ normal R.T. (65-75 F) Fluid AK [Wacker Silicones http://www.wackersilicones.com] Chem. Descrip.: Dimethylpolysiloxane terminated with nonreactive trimethylsiloxy groups See Dimethicone CAS 9006-65-9 Uses: Defoamer in food processing Features: Features inertness, heat and oxidative stability, exc. elec. props. Regulatory: FDA 21CFR §173.340, 175.105, 176.200, 176.210; EPA 40CFR §181.1001(c)(d) Properties: Colorless cl. liq.; misc. with nonpolar liqs. (hydrocarbons, chlorinated hydrocarbons, ethers); range of visc.; ref. index 1.35-1.41; dielec. str. 350 V/mil; dielec. const. 2.7 (100 cycles); vol. resist. 1 x 1014 ohm-cm (500 V) Foam Blast® 7 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Silicone antifoam compd. Uses: Antifoam, foam control agent in nonaq. systems, edible oil processing, meat processing, fat rendering Features: Food-grade Properties: 100% act. Foam Blast® 10 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Silicone antifoam compd. Uses: Antifoam, foam control agent in nonaq. systems, edible oil processing, meat processing, fat rendering Features: Food-grade; more compat. and 282

Part I: Trade Name Reference dispersible than Foam Blast 5, but less defoaming efficiency Properties: Solv. disp.; emulsifiable in water; 100% act. Foam Blast® 10K [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Silicone compd. Uses: Defoamer for nonaq. foods Regulatory: Kosher Properties: 100% act. Foam Blast® 102 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Polydimethylsiloxane emulsion See Polydimethylsiloxane CAS 9016-00-6 Uses: Defoamer for starch and proteinaceous systems, hot and cold processes, yeast fermentations, sugar beet processing, caustic potato peeling, starch, protein, animal feeds Features: Food-grade; rec. for systems requiring an acid or alkaline tolerant defoamer Regulatory: FDA 21CFR §173.340, 100 ppm max. Properties: Wh. emulsion; dens. 8.35 lb/gal; visc. 1500-2500 cps; flash pt. (PMCC) none; pH 7.2; nonionic; 10% silicone Use Level: 0.01-0.1% based on foaming system; 10-100 ppm (foods) Foam Blast® 102K [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Silicone defoamer Uses: Defoamer for starch and proteinaceous systems, yeast fermentations, sugar beet processing, caustic potato peeling, vegetable processing, soups, gravies, fruit juices, jellies/jams, freeze-dried coffee, clam processing, animal feeds Features: Food-grade; rec. for systems requiring an acid or alkaline tolerant defoamer Regulatory: FDA §173.340, 100 ppm max., USDA, kosher compliance; exempt from labeling under 21CFR §101.100(a)(3)(ii)(c) Properties: Wh. emulsion; disp. in water; dens. 8.50 lb/gal; visc. 1200-1600 cps; flash pt. (PMCC) none; pH 6.5-7.5; nonionic; 10% act. Use Level: 10-100 ppm Foam Blast® 150 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Silicone emulsion Uses: Defoamer for processing seafood, potatoes, freeze-dried beverages, syrup Handbook of Food Additives, Third Edition

evaporations, and cooking of fruits and vegetables Properties: Disp. in water; 30% act. Foam Blast® 150K [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Silicone emulsion Uses: Defoamer for starch and proteinaceous systems, yeast fermentations, sugar beet processing, caustic potato peeling, seafood/vegetable processing, soups, gravies, fruit juices, jellies/jams, freezedried coffee, animal feeds Features: Food-grade; rec. for systems requiring an acid or alkaline tolerant defoamer Regulatory: FDA §173.340, 33 ppm max., kosher compliance Properties: Wh. emulsion; disp. in water; dens. 8.30 lb/gal; visc. 2100 cps; flash pt. (PMCC) none; pH 7.0; nonionic; 30% act. Use Level: 5-33 ppm Foam Blast® 300K [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Nonsilicone defoamer Uses: Defoamer for food processing, esp. extraction of protein from soybeans, potato and vegetable slicing Regulatory: FDA 21CFR §173.340(a)(2) Properties: Dk. amber opaque liq.; disp. in water; sp.gr. 0.950 g/ml; dens. 7.92 lb/gal; visc. 300 cps; pour pt. 45 F; flash pt. (PMCC) > 550 F; nonionic; 100% organic Use Level: 25-250 ppm, 1000 ppm max. Storage: Store above 40 F; if solidified, heat before use; if stratified, mix before use Foam Buster™ [Helena http://www.helenachemical.com] Chem. Descrip.: dimethyl polysiloxane (20%) and emulsifiers See Dimethylsiloxane CAS 63148-62-9 Uses: Defoamer for food processing Regulatory: FDA 21CFR §173.340; RCRA, CERLCA nonreportable; not regulated for transport; SARA Immediate Health Hazard Properties: Wh. milky liq.; faint odor; disp. in water; sp.gr. 0.97-0.98 (75 F); dens. 8.10-8.20 lb/gal; visc. 600 max. cps; f.p. < 35 F; flash pt. > 200 F; 20% act.; < 1% volatiles Toxicology: Nontoxic; may cause skin, eye irritation Precaution: Wear impervious gloves, chemical goggles Hazardous Decomp. Prods.: COx, silicon 283

Part I: Trade Name Reference oxides under fire conditions NFPA: Health 1, Flammability 0, Reactivity 0 Foamkill® 8G [Crucible] Chem. Descrip.: Silicone compd. Uses: Defoamer for nonaq. systems, foods, starch extractions and processing, anaerobic fermentations, vitamins Regulatory: FDA §173.340 Properties: Gray sl. hazy liq., bland odor; insol. in water; sp.gr. 1.020; b.p. > 300 F; flash pt. (TOC) > 300 F; 100% act. Toxicology: May cause eye irritation, mild skin irritation on prolonged/repeated contact Foamkill® 618 [Crucible] Chem. Descrip.: Org. and organo-silicone conc. See Silicone Uses: Defoamer for foods Regulatory: FDA §175.105, 176.210, 178.3120 Properties: Pale yel.; hydrocarbon odor; disp. in water; sp.gr. 0.930; visc. 1000 cps; flash pt. (TOC) 250 F; nonionic; 100% act. Storage: 1 yr. min. shelf stability Foamkill® 810F [Crucible] Chem. Descrip.: Dimethicone emulsion CAS 9006-65-9 Uses: Defoamer for aq. systems, foods, egg washing, soft drink and wine making, vegetable processing, yeast processing, jam/jellies, starch sol'ns., protein processing Regulatory: FDA §173.340, 175.105, 175.320, 176.200, 176.210 Properties: Wh. pourable visc. liq., bland odor; disp. in water; sp.gr. 1.000; dens. 8.3 lb/gal; visc. 300 cps; b.p. 212 F; flash pt. (TOC) > 212 F; pH 7.0; nonionic; 10% act. Use Level: 100 ppm max. Toxicology: May cause eye irritation, mild skin irritation on prolonged/repeated contact Foamkill® 830F [Crucible] Chem. Descrip.: Dimethicone CAS 9006-65-9 Uses: Defoamer for aq. systems, foods, soft drink mfg., fermentation, vegetable washing, sugar beet processing, jams/jellies, starch and protein processing Regulatory: FDA §172.340, 173.340, 175.105, 175.300, 176.200, 176.210 Properties: Wh. pourable visc. liq., bland odor; disp. in water; sp.gr. 0.993; dens. 8.3 lb/gal; visc. 3500 cps; b.p. 212 F; flash pt. (TOC) > 212 F; pH 7.0; nonionic; 30% act. Handbook of Food Additives, Third Edition

Use Level: To 33 ppm Toxicology: May cause eye irritation, mild skin irritation on prolonged/repeated contact Hazardous Decomp. Prods.: Produces SiO2 upon burning Storage: Avoid freezing Foamkill® 836A [Crucible] Chem. Descrip.: Silicone emulsions See Silicone emulsion Uses: Defoamer for foods Regulatory: FDA §175.105, 175.300, 176.200, 176.210 Properties: Wh. pourable viscous liq.; sp.gr. 1.00; visc. 3000 cps; pH 8.0; nonionic Foamkill® MSF Conc. [Crucible] Chem. Descrip.: Organo-silicone See Silicone Uses: Defoamer for high and low temp. applics., esp. foods (fruit and veg. washing, egg washing, soft drinks, wine making, yeast processing, jam/jellies, sugar refining) Features: Conc. for formulating defoamers Regulatory: FDA §173.340, 175.105, 175.300, 176.200, 176.210 Properties: Wh. visc. liq., mild pleasant odor; readily disp. in water; sp.gr. 1.084; dens. 9.02 lb/gal; visc. 20,000 cps; b.p. 212 F; flash pt. > 212 F; pH 9.02 (1%); nonionic; 15% dimethylpolysiloxane Use Level: 66 ppm max. Toxicology: May cause eye irritation, mild skin irritation on prolonged/repeated skin contact Folded Orange Oil 5-Fold [Florida Chem. http://www.floridachemical.com] Chem. Descrip.: Orange oil distilled from winterized peel oil of fresh oranges See Bitter orange (Citrus aurantium amara) peel extract CAS 8028-48-6 Uses: Flavoring agent, fragrance, color enhancer for foods, beverages Properties: Dk. orange oil; fresh orange aroma; insol. in water; sp.gr. 0.860-0.870; b.p. 349 F; flash pt. (CC) 48 C; ref. index 1.4775-1.4785; 85% volatile Toxicology: Mod. irritant to skin, eyes, nose, and throat; sl. allergen; mod. ing. and sl. inh. hazard Precaution: Combustible; keep away from heat, sparks, open flame; incompat. with strong oxidizing agents Hazardous Ingredients: None 284

Part I: Trade Name Reference HMIS: Health 1, Flammability 2, Reactivity 0 Storage: Store @ 0-24 C in orig. sealed containers in sprinklered warehouse; once opened, head space should be purged with inert gas and tightly resealed Folded Orange Oil 10-Fold [Florida Chem. http://www.floridachemical.com] Chem. Descrip.: Orange oil distilled from winterized peel oil of fresh oranges See Bitter orange (Citrus aurantium amara) peel extract CAS 8028-48-6 Uses: Flavoring agent, fragrance, color enhancer for foods, beverages Properties: Dk. orange oil; fresh orange aroma; insol. in water; sp.gr. 0.870-0.890; b.p. 349 F; flash pt. (CC) 49 C; ref. index 1.4760-1.4860; 78% volatile Toxicology: Mod. irritant to skin, eyes, nose, and throat; sl. allergen; mod. ing. and sl. inh. hazard Precaution: Combustible; keep away from heat, sparks, open flame; incompat. with strong oxidizing agents Hazardous Ingredients: None HMIS: Health 1, Flammability 2, Reactivity 0 Storage: Store @ 0-24 C in orig. sealed containers in sprinklered warehouse; once opened, head space should be purged with inert gas and tightly resealed Folic Acid 10% Trituration [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Folic acid USP, FCC in calcium phosphate dibasic carrier CAS 59-30-3; 7757-93-9; EINECS/ELINCS 200419-0; 231-826-1 Uses: Vitamin essential for forming certain body proteins and genetic materials for cell nucleus; for food formulations Properties: Lt. yel. to ylsh. orange powd.; 100% through 80 mesh; insol. in water and org. solvs.; m.w. 441.40; 10% min. assay Precaution: Fairly stable in presence of air and heat, but destroyed by light and uv radiation Storage: Store in tight, light-resist. containers; avoid exposure to moisture and excessive heat Fonoline® White [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Release agent, lubricant, sealant, polishing agent, protective coating, Handbook of Food Additives, Third Edition

defoamer in foods; confectionery lubricants; meat packing Features: Soft, low m.p. Regulatory: FDA 21CFR §172.880 Properties: Wh., odorless; visc. 9-14 cSt (100 C); m.p. 53-58 C; pour pt. 20 F Fonoline® Yellow [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Release agent, lubricant, sealant, polishing agent, protective coating, defoamer in foods; confectionery lubricant; meat packing Features: Soft, low m.p. Regulatory: FDA 21CFR §172.880 Properties: Yel., odorless; visc. 9-14 cSt (100 C); m.p. 53-58 C; pour pt. 20 F; HLB 8.4; 99% solids Formulaid® [Martek Biosciences http://www.martekbio.com] Chem. Descrip.: Blended vegetable triglyceride oils (docosahexaenoic acid and arachidonic acid) Uses: Supplement for infant formulas Features: Closely matches composition of breast milk Regulatory: GRAS Properties: Golden cl. liq. FP600 [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Wheat protein conc. See Wheat (Triticum vulgare) protein Uses: Improves the extensibility and sheeting of dough; enhances pliability and shelf life of tortillas and flat bread; improves textural firmness in pasta, meat extended and meat analog prods.; binding agent in surimi prods.; partial replacement for egg whites in dairy prods. Storage: Store under cool, dry and sanitary conditions Freedom™ 540 [Loders Croklaan Inc] Chem. Descrip.: Palm oil See Palm (Elaeis guineensis) oil CAS 8002-75-3; EINECS/ELINCS 232-316-1 Uses: Coating fat for bakery, confectionery, and nutritional bars Features: Steep melting profile; good heat stability Regulatory: FDA GRAS; kosher Properties: Wh. to yel. crystalline matrix or oily 285

Part I: Trade Name Reference liq.; insol. in water Toxicology: Dermatitis could result from prolonged residence of oil on skin of allergy sensitive individuals Precaution: Avoid excessive heating and inh. of veg. mists Storage: 6 mos. shelf life; store in a cool, dry place away from direct sunlight @ 65-80 F Freedom™ 875 [Loders Croklaan Inc] Chem. Descrip.: Palm oil and palm kernel oil See Palm (Elaeis guineensis) kernel oil; Palm (Elaeis guineensis) oil CAS 8002-75-3; 8023-79-8; EINECS/ELINCS 232-316-1; 232-425-4 Uses: Coating fat for cookies, donuts, and snack cake Features: Steep melting profile; good heat stability; fast crystallization properties Regulatory: FDA GRAS; kosher Properties: Wh. to yel. crystalline matrix or oily liq.; insol. in water Toxicology: Dermatitis could result from prolonged residence of oil on skin of allergy sensitive individuals Precaution: Avoid excessive heating and inh. of veg. mists Storage: 6 mos. shelf life; store in a cool, dry place away from direct sunlight @ 65-80 F

CAS 8002-75-3; 8023-79-8; EINECS/ELINCS 232-316-1; 232-425-4 Uses: Coating fat for confectionery Features: Steep melting profile; good heat stability; nontempering Regulatory: FDA GRAS; kosher Properties: Wh. to yel. crystalline matrix or oily liq.; insol. in water Toxicology: Dermatitis could result from prolonged residence of oil on skin of allergy sensitive individuals Precaution: Avoid excessive heating and inh. of veg. mists Storage: 6 mos. shelf life; store in a cool, dry place away from direct sunlight @ 65-80 F Freedom™ IC 600 [Loders Croklaan Inc] Chem. Descrip.: Palm oil See Palm (Elaeis guineensis) oil CAS 8002-75-3; EINECS/ELINCS 232-316-1 Uses: Coating fat for ice cream and frozen dessert Features: Quick setting properties Regulatory: FDA GRAS; kosher Properties: Wh. to yel. crystalline matrix or oily liq.; insol. in water Toxicology: Dermatitis could result from prolonged residence of oil on skin of allergy sensitive individuals Precaution: Avoid excessive heating and inh. of veg. mists Storage: 6 mos. shelf life; store in a cool, dry place away from direct sunlight @ 65-80 F

Freedom™ 905 [Loders Croklaan Inc] Chem. Descrip.: Palm oil and palm kernel oil See Palm (Elaeis guineensis) kernel oil; Palm (Elaeis guineensis) oil CAS 8002-75-3; 8023-79-8; EINECS/ELINCS 232-316-1; 232-425-4 Uses: Coating fat for confectionery and bakery prods. Features: Steep melting profile; good heat stability; improved crystallization properties Regulatory: FDA GRAS; kosher Properties: Wh. to yel. crystalline matrix or oily liq.; insol. in water Toxicology: Dermatitis could result from prolonged residence of oil on skin of allergy sensitive individuals Precaution: Avoid excessive heating and inh. of veg. mists Storage: 6 mos. shelf life; store in a cool, dry place away from direct sunlight @ 65-80 F

Freeze Dried Beef Liver Powd. Defatted [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Dried defatted powd. processed from beef livers Uses: Nutritive food additive Properties: Powd. Storage: Store in cool, dry area

Freedom™ 910 [Loders Croklaan Inc] Chem. Descrip.: Palm oil and palm kernel oil See Palm (Elaeis guineensis) kernel oil; Palm (Elaeis guineensis) oil

Freeze Dried Beef Liver Powder [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Dried powd. processed from beef livers

Handbook of Food Additives, Third Edition

Free-Flowing KCl [Reheis http://www.reheis.com/] Chem. Descrip.: Potassium chloride USP/FCC, BP, EP CAS 7447-40-7; EINECS/ELINCS 231-211-8 Uses: Functional food additive Features: Resists hardening and caking for up to 12 wks Properties: Gran.; 20-60 mesh

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Part I: Trade Name Reference Uses: Nutritive food additive Properties: Powd. Freeze Dried Pork Liver Powder Defatted [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Dried powd. processed from pork livers Chem. Analysis: 6% max. loss on drying Uses: Nutritive food additive Properties: Powd. Storage: Store in a cool dry place Freeze Dried Pork Liver Powder Undefatted [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Dried powd. processed from pork livers Chem. Analysis: 6% max. loss on drying Uses: Nutritive food additive Properties: Powd. Storage: Store in a cool dry place Freezist® M [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from tapioca See Food starch, modified Uses: Thickener, stabilizer for canned puddings, frozen sauces, pies, sauces, gravies, soups, baby foods, fruit pie fillings Features: Exc. freeze/thaw and cold temp. stability; forms smooth, creamy cooked preps. with resist. to heat and acid Regulatory: FDA 21CFR §172.892 Properties: Powd.; 98% through 60 mesh; pH 5.0 (50% uncooked sol'n.); 11.5% moisture Frescolat MGA [Symrise USA http://www.symrise.com] Chem. Descrip.: Menthone glycerin acetal CAS 63187-91-7 Uses: Cooling agent, flavoring agent in foods Features: Mild cooling flavor Regulatory: FEMA/GRAS approved Properties: Colorless cl. liq.; faintly minty odor, easily masked by perfume oils; virtually tasteless; oil-sol.; m.w. 228.4; dens. 1.030; congeal pt. < -30 C; acid no. 1 max.; flash pt. > 100 C; ref. index 1.473-1.480; 98% min. assay Precaution: Avoid combustible substances Storage: 1 yr. min. storage stability when stored in tightly sealed containers under cool conditions Frescolat® ML [Symrise USA http://www.symrise.com] Chem. Descrip.: Menthyl lactate Handbook of Food Additives, Third Edition

CAS 59259-38-0; EINECS/ELINCS 261-678-3 Uses: Cooling agent, flavoring agent in powd. drink mixes, chewing gums, sweets Features: Mild cooling flavor Properties: Colorless liq. or solid, faintly minty odor, pract. tasteless; sol. in ethanol (50 vol. %), diethyl phthalate, min. oil, 1,2-propanediol; m.w. 228.4; acid no. 1 max.; flash pt. > 100 C; pH 4-8 Precaution: Avoid combustible substances Fresh-N® [Enzyme Development http://www.enzymedevelopment.com] Chem. Descrip.: Alpha amylase from B. subtilis See α-Amylase CAS 9000-90-2; EINECS/ELINCS 232-565-6 Uses: Enzyme, shelf life extender for baked goods Features: Heat-resist. Freshness Enhancer - BWF, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor to impart berries and fruit flavors to food prods. Features: Has freshly picked, vine ripened taste Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Colorless to lt. yel. liq.; tasteless, sl. saltly taste; sol. in water, alcohol, oil, PG Use Level: 0.1-1.0 ppm as consumed Freshness Enhancer - Cit, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor to impart "freshly squeezed" taste to citrus flavors, juices and other citrus prods. Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Colorless liq.; tasteless, sl. saltly taste; sol. in water, alcohol, oil, PG Use Level: 0.1-1.0 ppm as consumed Freshness Enhancer - D, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor to impart "freshly prepared" taste to dairy flavors, prods. Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Lt. yel. to yel. liq.; tasteless, sl. saltly taste; sol. in water, alcohol, oil, PG Use Level: 0.1-1.0 ppm consumed Freshness Enhancer - MBF, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor to impart "fresh picked, vine ripened" taste to mint, berry and fruit 287

Part I: Trade Name Reference Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Yel. to lt yel., cl. liq.; tasteless, sl. saltly taste; sol. in water, alcohol, oil, PG Use Level: 0.1-1.0 ppm consumed Freshness Enhancer - Mint, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor to impart "fresh picked" taste to mint Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Yel. to lt yel., cl. liq.; tasteless, sl. saltly taste; sol. in water, alcohol, oil, PG Use Level: 0.1-1.0 ppm consumed Friendy 55(V) [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Vegetable oil, sorbitol, distilled monoglyceride, propylene glycol fatty acid ester, sorbitan fatty acid ester, polyglycerol fatty acid ester CAS 68956-68-3; 50-70-4; EINECS/ELINCS 273313-5; 200-061-5 Uses: Emulsifier; foaming gel for sponge cake with fat and oil

Uses: Thickener, texturizer for foods incl. retorted foods, aseptically canned prods., dairy prods. (puddings, cream fillings), frozen foods, fruit prods., acidic sauces Features: Exc. resist. to heat, acid, shear, exceptional cold temp. storage stability; smooth, short texture Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%); ≈ 11% moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity

Friendy FF-30 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Vegetable oil, distilled monoglyceride, propylene glycol fatty acid ester CAS 68956-68-3; EINECS/ELINCS 273-313-5 Uses: Emulsifier; multifunctional shortening

Fructamyl 50A [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: fructose CAS 57-48-7; EINECS/ELINCS 200-333-3 Uses: Sweetener in beverages, fruit preparations, dairy prods. Properties: Crystalline

Friendy M [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Vegetable oil, sorbitol, distilled monoglyceride, glycerin fatty acid ester, lecithin CAS 68956-68-3; 50-70-4; 8002-43-5; EINECS/ELINCS 273-313-5; 200-061-5; 232307-2 Uses: Quality improver for noodles

Fructamyl 211 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: fructose CAS 57-48-7; EINECS/ELINCS 200-333-3 Uses: Sweetener in beverages, fruit preparations, dairy prods. Properties: Liq.

Friendy SB [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Edible oil and an emulsifier See Vegetable oil CAS 68956-68-3; EINECS/ELINCS 273-313-5 Uses: Butter cream compound Features: Halal grade available Frigex®-W [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from waxy maize See Food starch, modified Handbook of Food Additives, Third Edition

Fructofin® C [Danisco Sweeteners http://www.daniscosweeteners.com] Chem. Descrip.: Fructose FCC, USP, NF CAS 57-48-7; EINECS/ELINCS 200-333-3 Uses: Sweetener for baked goods, beverages, cereals, confections, desserts, dairy prods., jams and preserves, meal replacements, and sports nutrition Features: Food grade; stable to air and heat Properties: Wh. cryst. powd.; pract. odorless; very sweet taste; very sol. in water (≈ 3.5 g/ml); sol. in ethanol; sparingly sol. in ether; m.w. 180.16; m.p. 102-105 C; pH 4.5-7 (10%); 288

Part I: Trade Name Reference 98% min. act.; 0.1% max. moisture Toxicology: Relatively nontoxic by ing.; may cause skin/eye irritation; prolonged inh. (nuisance particle) may cause respiratory irritation Precaution: Sl. fire hazard when exposed to heat or flame; may burn but does not ignite readily; dust-air mixts. may ignite or explode; avoid contact with strong oxidizers, excessive heat, sparks, open flame Hazardous Decomp. Prods.: Thermal decomp. may release toxic/hazardous gases Storage: 1 yr. shelf life in original sealed pkg. stored below 25 C and < 60% r.h.; hygroscopic Fructofin® CFP [Danisco Sweeteners http://www.daniscosweeteners.com] Chem. Descrip.: Fructose, endotoxin free white crystalline powder CAS 57-48-7; EINECS/ELINCS 200-333-3 Uses: Sweetener for baked goods, beverages, cereals, confections, desserts, dairy prods., jams ad preserves, meal replacements, and sports nutrition Regulatory: Ph. Eur., USP/NF grade Properties: White crystalline powder with a very sweet taste, 350 µm-600 µm, NMT 10%870 µm Fructofin® CM [Danisco Sweeteners http://www.daniscosweeteners.com] Chem. Descrip.: Fructose, milled CAS 57-48-7; EINECS/ELINCS 200-333-3 Uses: Sweetener for baked goods, beverages, cereals, confections, desserts, dairy prods., jams ad preserves, meal replacements, and sports nutrition Properties: White crystalline powder with a very sweet taste Fruisana [Danisco Sweeteners http://www.daniscosweeteners.com] Chem. Descrip.: Fructose CAS 57-48-7; EINECS/ELINCS 200-333-3 Uses: Sweetener FruitSavr® [Advanced Ingreds. http://www.advancedingredients.com] Chem. Descrip.: fruit juice concs. with mediumchain carbohydrates Uses: Moisture binder, shelf-life extender, freeze/thaw stabilizer, and oxidation retarder for fruits, fruit fillings, jams, jellies, fruit yogurt Features: Typically doubles the shelf life of most Handbook of Food Additives, Third Edition

fruit Regulatory: GRAS, kosher Properties: Amber to dk.-brn. liq.; odorless; bland taste; completely sol. in water; dens. 11.8 lb/gal; b.p. 220 F Toxicology: Noncarcinogenic; not harmful Environmental: biodeg. Hazardous Ingredients: None Storage: Shelf life 12 mos. for unopened container; store @ 55-90 F; storage @ > 90 F will accelerate the darkening; do not refrigerate during either shipping or storage Fruitfil® 1 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from tapioca See Food starch, modified Uses: Thickener, stabilizer for neutral and low-acid foods, citrus-flavored puddings/fillings for pies and cakes, dry sauce, soup, and gravy mixes, canned foods, infant foods Features: Provides bland flavor, soft tender gel, good clarity Regulatory: FDA 21CFR §172.892; kosher, Passover certified Properties: Wh. free-flowing powd.; mixes readily in cold water; pH 5.7; 11% moisture Fruitrim® [Advanced Ingreds. http://www.advancedingredients.com] Chem. Descrip.: Fruit juice and nat. grain dextrins Uses: Fat replacement for low-fat or fat-free baked goods (breads, brownies, caramels, cinnamon rolls, crackers, flan, frostings, ice cream, muffins, pies, rolls, salad dressings, torts, waffles, yogurts, etc.); binder, emulsifier, and antioxidant in foods Regulatory: Kosher, pareve Properties: Amber liq.; no odor; bland taste; completely sol. in water; dens. 11.8 lb/gal; visc. 4000 cps (78.5 Brix); b.p. 220 F; 22 ± 1% moisture; glucose (42-50%); fructose (2028%); maltose (15-21%); sucrose (0-6%) Toxicology: Nontoxic Environmental: biodeg. Precaution: Incompat. with strong oxidizing agents such as perchloric acid Hazardous Ingredients: None Hazardous Decomp. Prods.: None Storage: 1 yr. shelf life in unopened containers @ 50-80 F; darkening may occur over time without affecting quality 289

Part I: Trade Name Reference Fungamyl 800 L [Novozymes A/S http://www.novozymes.com] Chem. Descrip.: Fungal α-amylase with small amount of amyloglucosidase See Amyloglucosidase CAS 9000-90-2; 9032-08-0; EINECS/ELINCS 232-565-6; 232-877-2 Uses: Breaks down starch in baked goods Storage: 3 mos. shelf life when stored at 25 C; longer shelf life when stored at 5 C; store under dry and cold condition preferable under refrigeration Fungamyl Super BR [Novozymes A/S http://www.novozymes.com] Chem. Descrip.: Fungal α-amylase and glucose oxidase CAS 9000-90-2; 9001-37-0; EINECS/ELINCS 232-565-6; 232-601-0 Uses: Used in bread improvers for replacing bromate Features: Suitable for GMO-sensitive applications Storage: 3 mos. shelf life when stored at 25 C; longer shelf life when stored at 5 C; store under dry and cold condition preferable under refrigeration Furfurrole 302 [Int'l. Flavors & Fragrances US http://www.iff.com] Chem. Descrip.: 1H-Pyrrole, 1-(2furanylmethyl) See 1-Furfuryl-1H-pyrrole CAS 1438-94-4; EINECS/ELINCS 215-876-1 Uses: Flavoring agent in food Regulatory: Kosher Parve Properties: Pale orange to dk. orange cl. liq.; horseradish odor; m.w. 147; sp.gr. 1.1001.200; flash pt. (CC) 180 F; ref. index 1.52901.5360 (20 C) Storage: 12 mos. shelf life G-038 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Acetic acid ester of monoglyceride Uses: Coating agent for meat prods., nuts; releasing agent, defoamer, plasticizer for chewing gum, plastics; enhances aerating ability of shortenings, toppings Properties: Liq.; hydroxyl 20 max.; sapon. value 380-398; iodine value 27-37; acid value 3 max. G-002 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Acetic acid ester of monoglyceride Handbook of Food Additives, Third Edition

Uses: Coating agent for meat prods., nuts; releasing agent, defoamer, plasticizer for chewing gum, plastics; enhances aerating ability of shortenings, toppings Properties: Liq.; hydroxyl 20 max.; sapon. value 440-455; iodine value 2 max.; acid value 3 max. G-508 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Acetic acid ester of monoglyceride Uses: Coating agent for meat prods., nuts; releasing agent, defoamer, plasticizer for chewing gum, plastics; enhances aerating ability of shortenings, toppings Properties: Waxy block; m.p. 40-46 C; hydroxyl 125-155; sapon. value 280-295; iodine value 3 max.; acid value 3 max. Gadocal+ [Gadot Biochem. Ind. http://www.gadotbio.com] Chem. Descrip.: Calcium citrate tetrahydrate See Calcium citrate CAS 5785-44-4; EINECS/ELINCS 212-391-7 Uses: Dietary supplement, calcium source for beverages, citrus flavored applics.; citric acid substitute Features: Kosher Properties: Wh. powd., pract. odorless, tart acid taste; very sol. in cold water; vapor pressure pract. zero; pH 3.2-3.7 (1%) Toxicology: Ing. in large quantities may cause nausea, vomiting, cramps; inh. causes coughing, sneezing, and labored breathing; sl. skin irritation; sl. eye irritation; may cause some allergic reaction Environmental: biodeg. Storage: Store in a cool, dry place; use in wellventilated areas; avoid humidity and high temps.; preserve in well-closed containers Gadocal Gold [Gadot Biochem. Ind. http://www.gadotbio.com] Chem. Descrip.: citric acid calcium salt and carbohydrates See Calcium citrate CAS 813-94-5; EINECS/ELINCS 212-391-7 Uses: Dietary supplement, calcium source, acidity regulator, and firming agent in food Features: Kosher; non-GMO prod. Properties: Wh. solid crystals, no unusual odor, tart acid taste; fpH 3.0-5.0 Toxicology: May cause respiratory tract, eye and skin irritation; nontoxic Environmental: biodeg. 290

Part I: Trade Name Reference Precaution: Use goggles, full suit, dust respirator, boots, and gloves Storage: 2-yr. shelf life; store in a cool, dry place; use in well-ventilated areas; avoid humidity and high temps.; preserve in wellclosed containers Gadolin Calcium [Gadot Biochem. Ind. http://www.gadotbio.com] Chem. Descrip.: Calcium citrate and dietary fiber Chem. Analysis: 4.8-5.3% assay (as Ca); 5256% dietary fiber; 68-71% total carbohydrates CAS 813-94-5; EINECS/ELINCS 212-391-7 Uses: Dietary supplement, calcium source, acidity regulator in food Features: Kosher; non-GMO prod. Properties: Wh. free-flowing powd., pract. odorless; freely sol. in water; vapor pressure pract. zero; pH 4.0-5.0 (1%) Storage: 2 yr. shelf life; store in a cool, dry place; use in well-ventilated areas; avoid humidity and high temps.; preserve in well-closed containers Gadolin Magnesium [Gadot Biochem. Ind. http://www.gadotbio.com] Chem. Descrip.: Magnesium citrate Chem. Analysis: 73-77% carbohydrates; 50-55% dietary fiber; 146 Kcal/100 g CAS 7779-25-1 Uses: Dietary supplement, acidity regulator and dietary supplement for foods Features: No raw materials from bovine origin are used nor are any bovine constituents present Regulatory: Kosher; EU directive 2003/89, annex 3a for no food allergens; non-GMO prod. Properties: Wh. to off-wh.powd., pract. odorless; very sol. in water;pH 3.8-4.8 (1%) Storage: 2 yr shelf-life; store in a cool, dry place in a tightly closed container; avoid exposure to air Gadomag+ [Gadot Biochem. Ind. http://www.gadotbio.com] Chem. Descrip.: Magnesium citrate CAS 7779-25-1 Uses: Dietary supplement, magnesium source for foods, beverages Features: Kosher Properties: Wh. powd., pract. odorless; very sol. in water; pH 4.0-6.0 (1%); 12.5% min. assay (as Mg); 1% max. water Handbook of Food Additives, Third Edition

Toxicology: Irritating to eyes, skin, mucous membranes, upper respiratory tract; may be harmful if swallowed Precaution: Avoid raising dust Hazardous Decomp. Prods.: Toxic fumes of CO Storage: Store in a cool, dry place in sealed bags Gado Multimin [Gadot Biochem. Ind. http://www.gadotbio.com] Chem. Descrip.: Calcium citrate, magnesium citrate, zinc citrate dihydrate, and fructose See Zinc citrate Chem. Analysis: 7.8-8.6% calcium; 2-2.4% magnesium; 30% carbohydrates; 256.5 Kcal/100 g CAS 813-94-5; 3344-18-1; 5990-32-9; 57-48-7; EINECS/ELINCS 212-391-7; 208-901-2; 200333-3 Uses: Dietary supplement, calcium source, acidity regulator in food Features: Kosher; non-GMO prod. Properties: Wh. solid crystals., no unusual odor; freely sol. in water; vapor pressure pract. zero; pH 4.0-5.0 (1%) Toxicology: Skin and eye irritant Environmental: biodeg.; no ecotoxicity Precaution: Emits toxic fumes under fire conditions; wear goggles, full suit, dust respirator, boots, and gloves; reactive with oxidizers; avoid breathing dust Hazardous Decomp. Prods.: CO and ZO toxic fumes Storage: 2 yr. shelf life; store in a cool, dry place; use in well-ventilated areas; avoid humidity and high temps.; preserve in well-closed containers Gadophit [Gadot Biochem. Ind. http://www.gadotbio.com] Chem. Descrip.: Calcium hydroxide phosphate and calcium citrate Chem. Analysis: 30-33% min. assay (as Ca); 1% max. water CAS 12167-74-7; 813-94-5; EINECS/ELINCS 212-391-7 Uses: Calcium fortification for soy and dairy prods. Features: Kosher; non-GMO prod. Properties: Wh. powd., odorless; < 10 μ (97%) very sl. sol. in water; pH 3.5-4.5 (1%) Precaution: Wear chemical safety goggles, gloves, and dust mask Storage: 2 yr. shelf life; store in a cool, dry place 291

Part I: Trade Name Reference in sealed bags Gadozinc+ [Gadot Biochem. Ind. http://www.gadotbio.com] Chem. Descrip.: Zinc citrate CAS 546-46-3 Uses: Dietary supplement for foods and beverages Features: Kosher Properties: Wh. powd., pract. odorless; very sol. in water; m.p. 335 C; pH 4.0-5.0 (1%); 25% min. assay (as Zn) Toxicology: Irritating to eyes, skin, mucous membranes, and upper respiratory tract; may be harmful by inh., ing., or skin absorp. Precaution: Incompat. with strong oxidizing agents; avoid raising dust Hazardous Decomp. Prods.: Toxic fumes of CO, CO2, Zn, ZnO; emits toxic fumes under fire conditions Storage: Store in a cool, dry place Galacid Excel 50 [Galactic http://www.lactic.com/] Chem. Descrip.: L(+) Lactic acid (49.5-50.5%) See Lactic acid Chem. Analysis: Heavy metals 10 ppm max.; iron 10 ppm max.; calcium 10 ppm max.; chloride 10 ppm max.; sulfate 10 ppm max.; sulphated ash 0.05% max.; cyanide 5 ppm max.; lead 0.5 ppm max.; arsenic 1 ppm max.; mercury 1 ppm max. Uses: Flavoring agent and pH control agent in food Regulatory: GRAS; Europe E270; complies with Food Chemical Codex V Properties: Cl. liq.; Hazen color 50 max.; sl. acid odor, taste; m.w. 90.08; dens. 1.11-1.13; hygroscopic Galacid Excel 80 [Galactic http://www.lactic.com/] Chem. Descrip.: L(+) Lactic acid (49.5-50.5%) See Lactic acid Chem. Analysis: Heavy metals 10 ppm max.; iron 10 ppm max.; calcium 10 ppm max.; chloride 10 ppm max.; sulfate 10 ppm max.; sulphated ash 0.05% max.; cyanide 5 ppm max.; lead 0.5 ppm max.; arsenic 1 ppm max.; mercury 1 ppm max. Uses: Flavoring agent and pH control agent in food Regulatory: GRAS; Europe E270; complies with Food Chemical Codex V Properties: Cl. liq.; Hazen color 50 max.; sl. acid Handbook of Food Additives, Third Edition

odor, taste; m.w. 90.08; dens. 1.18-1.19; hygroscopic Galacid Excel 88 [Galactic http://www.lactic.com/] Chem. Descrip.: L(+) Lactic acid (87.5-88.5%) See Lactic acid Chem. Analysis: Heavy metals 10 ppm max.; iron 10 ppm max.; calcium 10 ppm max.; chloride 10 ppm max.; sulfate 10 ppm max.; sulphated ash 0.05% max.; cyanide 5 ppm max.; lead 0.5 ppm max.; arsenic 1 ppm max.; mercury 1 ppm max. Uses: Flavoring agent and pH control agent in food Regulatory: GRAS; Europe E270; complies with Food Chemical Codex V Properties: Cl. liq.; Hazen color 50 max.; sl. acid odor, taste; m.w. 90.08; dens. 1.20-1.22 Galacid Feed 80 - XT [Galactic http://www.lactic.com/] Chem. Descrip.: Lactic acid (80% min.) Chem. Analysis: Heavy metals 10 ppm max.; iron 150 ppm max.; calcium 120 ppm max.; chloride 40 ppm max.; sulfate 150 ppm max.; sulphated ash 1% max.; lead 5 ppm max.; arsenic 1 ppm max.; mercury 1 ppm max. Uses: Flavoring agent and pH control agent in food Properties: Brown liq.; m.w. 90.08; dens. 1.181.28 Galacid Food 80 [Galactic http://www.lactic.com/] Chem. Descrip.: L(+) Lactic acid (79.5-80.5%) See Lactic acid Chem. Analysis: Heavy metals 10 ppm max.; iron 10 ppm max.; calcium 10 ppm max.; chloride 10 ppm max.; sulfate 10 ppm max.; sulphated ash 0.1% max.; cyanide 5 ppm max.; lead 0.5 ppm max.; arsenic 1 ppm max.; mercury 1 ppm max. Uses: Preservative and pH control agent in mayonnaise, dressings, sauces, salads, fish and shrimp prods.; direct acidification of cottage cheese, mozzarella, etc.; fermentation booster in rye bread; flavoring agent in margarine, butter, yogurt; pH adjuster in wine, cider, canned vegetables such as gherkins, olives, rasped carrots, onions, etc Regulatory: GRAS; Europe E270; complies with Food Chemical Codex V Properties: Sl. yel. liq.; Hazen color 150 max.; sl. 292

Part I: Trade Name Reference acid odor, taste; m.w. 90.08; dens. 1.18-1.19 Galacid Food 80 Improved [Galactic http://www.lactic.com/] Chem. Descrip.: L(+) Lactic acid (79.5-80.5%) See Lactic acid Chem. Analysis: Heavy metals 10 ppm max.; iron 10 ppm max.; calcium 10 ppm max.; chloride 10 ppm max.; sulfate 10 ppm max.; sulphated ash 0.1% max.; cyanide 5 ppm max.; lead 0.5 ppm max.; arsenic 1 ppm max.; mercury 1 ppm max. Uses: Preservative and pH control agent in mayonnaise, dressings, sauces, salads, fish and shrimp prods.; direct acidification of cottage cheese, mozzarella, etc.; fermentation booster in rye bread; flavoring agent in margarine, butter, yogurt; pH adjuster in wine, cider, canned vegetables such as gherkins, olives, rasped carrots, onions, etc Regulatory: GRAS; Europe E270; complies with Food Chemical Codex V Properties: Sl. yel. liq.; Hazen color 100 max.; sl. acid odor, taste; m.w. 90.08; dens. 1.18-1.19 Galacid Food 88 [Galactic http://www.lactic.com/] Chem. Descrip.: L(+) Lactic acid (87.5-88.5%) See Lactic acid Chem. Analysis: Heavy metals 10 ppm max.; iron 10 ppm max.; calcium 10 ppm max.; chloride 10 ppm max.; sulfate 10 ppm max.; sulphated ash 0.1% max.; cyanide 5 ppm max.; lead 0.5 ppm max.; arsenic 1 ppm max.; mercury 1 ppm max. Uses: Preservative and pH control agent in mayonnaise, dressings, sauces, salads, fish and shrimp prods.; direct acidification of cottage cheese, mozzarella, etc.; fermentation booster in rye bread; flavoring agent in margarine, butter, yogurt; pH adjuster in wine, cider, canned vegetables such as gherkins, olives, rasped carrots, onions, etc Regulatory: GRAS; Europe E270; complies with Food Chemical Codex V Properties: Sl. yel. liq.; Hazen color 150 max.; sl. acid odor, taste; m.w. 90.08; dens. 1.1951.205 Galacid Food 88 Improved [Galactic http://www.lactic.com/] Chem. Descrip.: L(+) Lactic acid (87.5-88.5%) See Lactic acid Handbook of Food Additives, Third Edition

Chem. Analysis: Heavy metals 10 ppm max.; iron 10 ppm max.; calcium 10 ppm max.; chloride 10 ppm max.; sulfate 10 ppm max.; sulphated ash 0.1% max.; cyanide 5 ppm max.; lead 0.5 ppm max.; arsenic 1 ppm max.; mercury 1 ppm max. Uses: Preservative and pH control agent in mayonnaise, dressings, sauces, salads, fish and shrimp prods.; direct acidification of cottage cheese, mozzarella, etc.; fermentation booster in rye bread; flavoring agent in margarine, butter, yogurt; pH adjuster in wine, cider, canned vegetables such as gherkins, olives, rasped carrots, onions, etc Regulatory: GRAS; Europe E270; complies with Food Chemical Codex V Properties: Sl. yel. liq.; Hazen color 100 max.; sl. acid odor, taste; m.w. 90.08; dens. 1.1951.205 Galacid Heat-Stable 80 [Galactic http://www.lactic.com/] Chem. Descrip.: L(+) Lactic acid (79.5-80.5%) See Lactic acid Chem. Analysis: Heavy metals 5 ppm max.; iron 10 ppm max.; calcium 10 ppm max.; chloride 10 ppm max.; sulfate 10 ppm max.; sulphated ash 0.05% max.; cyanide 5 ppm max.; lead 0.5 ppm max.; arsenic 1 ppm max.; mercury 1 ppm max. Uses: Preservative and pH control agent in mayonnaise, dressings, sauces, salads, fish and shrimp prods.; direct acidification of cottage cheese, mozzarella, etc.; fermentation booster in rye bread; flavoring agent in margarine, butter, yogurt; pH adjuster in wine, cider, canned vegetables such as gherkins, olives, rasped carrots, onions, etc Regulatory: GRAS; Europe E270; complies with Food Chemical Codex V, EP 2002, USP 27 Properties: Sl. yel. liq.; Hazen color 50 max.; sl. acid odor, taste; m.w. 90.08; dens. 1.18-1.19 Galacid Heat-Stable 88 [Galactic http://www.lactic.com/] Chem. Descrip.: L(+) Lactic acid (87.5-88.5%) See Lactic acid Chem. Analysis: Heavy metals 5 ppm max.; iron 10 ppm max.; calcium 10 ppm max.; chloride 10 ppm max.; sulfate 10 ppm max.; sulphated ash 0.05% max.; cyanide 5 ppm max.; lead 0.5 ppm max.; arsenic 1 ppm max.; mercury 1 293

Part I: Trade Name Reference ppm max. Uses: Preservative and pH control agent in mayonnaise, dressings, sauces, salads, fish and shrimp prods.; direct acidification of cottage cheese, mozzarella, etc.; fermentation booster in rye bread; flavoring agent in margarine, butter, yogurt; pH adjuster in wine, cider, canned vegetables such as gherkins, olives, rasped carrots, onions, etc Regulatory: GRAS; Europe E270; complies with Food Chemical Codex V, EP 2002, USP 27 Properties: Cl. liq.; Hazen color 50 max.; sl. acid odor, taste; m.w. 90.08; dens. 1.20-1.21 Galacid Heat-Stable 90 [Galactic http://www.lactic.com/] Chem. Descrip.: L(+) Lactic acid (89.5-90.5%) See Lactic acid Chem. Analysis: Heavy metals 5 ppm max.; iron 10 ppm max.; calcium 10 ppm max.; chloride 10 ppm max.; sulfate 10 ppm max.; sulphated ash 0.05% max.; cyanide 5 ppm max.; lead 0.5 ppm max.; arsenic 1 ppm max.; mercury 1 ppm max. Uses: Preservative and pH control agent in mayonnaise, dressings, sauces, salads, fish and shrimp prods.; direct acidification of cottage cheese, mozzarella, etc.; fermentation booster in rye bread; flavoring agent in margarine, butter, yogurt; pH adjuster in wine, cider, canned vegetables such as gherkins, olives, rasped carrots, onions, etc Regulatory: GRAS; Europe E270; complies with Food Chemical Codex V, EP 2002, USP 27 Properties: Sl. yel. liq.; Hazen color 50 max.; sl. acid odor, taste; m.w. 90.08; dens. 1.20-1.21 Galacid Powder 25 [Galactic http://www.lactic.com/] Chem. Descrip.: nat. Lactic acid (25%) with carriers of maltodextrine, arabic gum Chem. Analysis: Heavy metals 10 ppm max. Uses: Preservative and pH control agent in mayonnaise, dressings, sauces, salads, fish and shrimp prods.; direct acidification of cottage cheese, mozzarella, etc.; fermentation booster in rye bread; flavoring agent in margarine, butter, yogurt; pH adjuster in wine, cider, canned vegetables such as gherkins, olives, rasped carrots, onions, etc Regulatory: Europe E270 Handbook of Food Additives, Third Edition

Properties: Wh. powd.; freely sol. in water; m.w. 90.08; pH 2.6-2.8 (1% sol'n) Galaflow PL 60 [Galactic http://www.lactic.com/] Chem. Descrip.: Potassium lactate (59-61%) Chem. Analysis: Potassium 17.7-18.9%; sodium 0.14% max.; heavy metals 10 ppm max.; iron 10 ppm max.; calcium 10 ppm max.; chloride 50 ppm max.; sulfate 10 ppm max.; cyanide 0.5 ppm max.; lead 2 ppm max.; arsenic 1 ppm max.; mercury 1 ppm max. CAS 996-31-6; EINECS/ELINCS 213-631-3 Uses: Antimicrobial agent in meat prods.; shelf life improver for sausages, hams, poultry, etc Regulatory: GRAS; Europe E326; complies with FCC V Properties: Hazen color fresh sol'n 50 max.; almost odorless; mild saline taste; m.w. 128.2; dens. 1.32-1.35; pH 6.5-7.5 Galaflow PSL 60 75/25 [Galactic http://www.lactic.com/] Chem. Descrip.: Potassium lactate (44-46%) and sodium lactate (14-16%) Chem. Analysis: Potassium 13.4-14.1%; sodium 2.8-3.3% max.; heavy metals 10 ppm max.; iron 10 ppm max.; calcium 10 ppm max.; chloride 30 ppm max.; sulfate 20 ppm max.; lead 2 ppm max.; arsenic 1 ppm max.; mercury 1 ppm max. CAS 996-31-6 Uses: pH control agent and preservative in fish and shrimps prods.; shelf life inprover in sausages, hams, poultry, etc. Regulatory: GRAS; Europe E325, E326 Properties: Cl. sol'n; Hazen color fresh sol'n 100 max.; almost odorless; mild saline taste; dens. 1.32-1.35; pH 6.5-7.5 Galaflow SL [Galactic http://www.lactic.com/] Chem. Descrip.: Sodium lactate CAS 72-17-3; EINECS/ELINCS 200-772-0 Uses: Antimicrobial agent in meat prods.; shelf life improver for sausages, hams, poultry, etc Galaflow SPL 60 50/50 [Galactic http://www.lactic.com/] Chem. Descrip.: Potassium lactate (29-31%) and sodium lactate (29-31%) Chem. Analysis: Potassium 8.8-9.5%; sodium 5.9-6.4% max.; heavy metals 10 ppm max.; iron 10 ppm max.; calcium 10 ppm max.; chloride 30 ppm max.; sulfate 20 ppm max.; 294

Part I: Trade Name Reference lead 2 ppm max.; arsenic 1 ppm max.; mercury 1 ppm max. Uses: pH control agent and preservative in fish and shrimps prods.; shelf life inprover in sausages, hams, poultry, etc. Regulatory: GRAS; Europe E325, E326 Properties: Cl. sol'n; Hazen color fresh sol'n 50 max.; almost odorless; mild saline taste; dens. 1.32-1.35; pH 6.5-7.5 Galaflow SPL 60 60/40 [Galactic http://www.lactic.com/] Chem. Descrip.: Potassium lactate (23-25%) and sodium lactate (35-37%) Chem. Analysis: Potassium 7.0-7.6%; sodium 7.1-7.6% max.; heavy metals 10 ppm max.; iron 10 ppm max.; calcium 10 ppm max.; chloride 30 ppm max.; sulfate 20 ppm max.; lead 2 ppm max.; arsenic 1 ppm max.; mercury 1 ppm max. Uses: pH control agent and preservative in fish and shrimps prods.; shelf life inprover in sausages, hams, poultry, etc. Regulatory: GRAS; Europe E325, E326 Properties: Cl. sol'n; Hazen color fresh sol'n 100 max.; almost odorless; mild saline taste; dens. 1.32-1.35; pH 6.5-7.5 Galaxium [Galactic http://www.lactic.com/] Chem. Descrip.: Calcium lactate CAS 814-80-2; EINECS/ELINCS 212-406-7 Uses: Mineral supplement (calcium source) for food and health food fortification, dairy prods., sports and diet drinks; firming agent for bottled fruits and vegetables; gellant for jams and jellies Features: High sol. Galaxium Pentahydrate Powder [Galactic http://www.lactic.com/] Chem. Descrip.: Calcium lactate Chem. Analysis: Calcium 13.1-14.5%; heavy metals 5 ppm max.; iron 80 ppm max.; chloride 80 ppm max.; sulfate 400 ppm max.; phosphate 150 ppm max.; lead 2 ppm max.; arsenic 3 ppm max.; mercury 1 ppm max.; fluoride 15 ppm max.; madnesium and alkali salts 1.0% max. Uses: Calcium supplement, gelling agent, and firming agent in food Regulatory: FDA GRAS; Europe E327; complies with FCC V Properties: Wh. crystalline powd.; highly sol.; mild taste; m.w. 308; pH 6-8 Garlic Booster Natural, Kosher, Single Fold Handbook of Food Additives, Third Edition

[Natural Advantage http://www.naturaladvantage.net] Uses: Flavor to replace fresh garlic or add fresh top note to garlic oil Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Cl. yel. liq.; fresh garlic taste; sol. in oil Use Level: 1-1000 ppm Garlic Replacer Natural, Kosher [Natural Advantage http://www.natural-advantage.net] Uses: Flavor to replace garlic oil in many applics. Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Yel. liq.; strong garlic taste; sol. in oil, alcohol Use Level: 0.1-1.0 ppm Gb Select® [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: yeast extracts and yeast extract-based natural flavorings Uses: Flavoring agent, mouthfeel enhancer for meat, beef, chicken, and pork Features: Does not contain added HVP, MSG, GMP, IMP and/or caramel; replaces meat extracts; contributes to color performance Storage: 18 mos. GD 2210 [Syral http://www.syral.com/] Chem. Descrip.: Glucose syrup solids See Corn syrup solids Chem. Analysis: 22% DE CAS 68131-37-3; EINECS/ELINCS 268-616-4 Uses: Bodying agent, viscosity builder, mouthfeel enhancer, and binding agent for sauces/soups and sweet dry blends Features: 27% of the sweetening power of sucrose Regulatory: FDA 21 CFR §184.1865; EC council directive 2001/111/EEC Properties: Bulk dens. 600 g/l; tapped dens. 730 g/l GD 2910 [Syral http://www.syral.com/] Chem. Descrip.: Glucose syrup solids See Corn syrup solids Chem. Analysis: 29% DE CAS 68131-37-3; EINECS/ELINCS 268-616-4 Uses: Bodying agent, viscosity builder, mouthfeel enhancer, and binding agent for bakery fillings, glazes, icings, cakes and biscuits, coffee creamers, chewable candies, cereal bars, frozen foods, and 295

Part I: Trade Name Reference sweet dry blends Features: 31% of the sweetening power of sucrose Regulatory: FDA 21 CFR §184.1865; EC council directive 2001/111/EEC Properties: Bulk dens. 550 g/l

Toxicology: LD50 (oral, rat) > 2600 mg/kg; TSCA listed Hazardous Decomp. Prods.: Sulfur oxides NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in cool, dry place in tightly closed container; avoid exposure to excessive heat

GD 3910 [Syral http://www.syral.com/] Chem. Descrip.: Glucose syrup solids See Corn syrup solids Chem. Analysis: 39% DE CAS 68131-37-3; EINECS/ELINCS 268-616-4 Uses: Bodying agent, viscosity builder, mouthfeel enhancer, browning agent, and binding agent for glazes and icings, biscuits, confectionery, infant food, frozen foods, and sweet dry blends Features: 41% of the sweetening power of sucrose Regulatory: FDA 21 CFR §184.1865; EC council directive 2001/111/EEC Properties: Bulk dens. 750 g/l; tapped dens. 830 g/l

Gelcarin® DG 5262 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Carrageenan, sucrose, potassium chloride, calcium sulfate, dihydrate See Calcium sulfate dihydrate; Carrageenan (Chondrus crispus) CAS 9000-07-1; 57-50-1; 7447-40-7; 10101-414; EINECS/ELINCS 232-524-2; 200-334-9; 231-211-8 Uses: Gellant, stabilizer, thickener for water, foodstuffs, caramel fillings and toppings Features: Provides short texture, creamy mouthfeel Regulatory: CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Powd.; sl. marine odor; sol. in water 10% max.; sp.gr. ≈ 1; pH 6-10.5 (1% sol'n.) Toxicology: LD50 (oral, rat) > 2600 mg/kg; TSCA listed Hazardous Decomp. Prods.: Sulfur oxides NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in cool, dry place in tightly closed container

Gelatinized Dura-Jel® [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Thickener, stabilizer for acid and neutral systems, cake mixes, instant puddings, bakery fillings, soft, cookies, instant gravy/sauce mixes Features: Gelatinized starch; good freeze/thaw stability, clarity, blandness, resist. to syneresis Regulatory: FDA 21CFR §172.892 Properties: Wh. powd., bland flavor; pH 5; 5% moisture Gelcarin® DG 3252 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Carrageenan, sucrose, potassium chloride See Carrageenan (Chondrus crispus) CAS 9000-07-1; 57-50-1; 7447-40-7; EINECS/ELINCS 232-524-2; 200-334-9; 231211-8 Uses: Gellant, stabilizer, thickener for water, foodstuffs, caramel fillings and toppings Features: Provides short texture, creamy mouthfeel Regulatory: CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Powd.; sl. marine odor; sol. in water 10% max.; sp.gr. ≈ 1; pH 6-10.5 (1% sol'n.) Handbook of Food Additives, Third Edition

Gelcarin® DG 5264 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Carrageenan, sucrose See Carrageenan (Chondrus crispus) CAS 9000-07-1; 57-50-1; EINECS/ELINCS 232524-2; 200-334-9 Uses: Gellant, stabilizer, thickener for water, foodstuffs, caramel fillings and toppings Features: Provides short texture, creamy mouthfeel Regulatory: CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Powd.; sl. marine odor; sol. in water 10% max.; sp.gr. ≈ 1; pH 7-10.5 (1.5% sol'n.) Toxicology: LD50 (oral, rat) > 2970 mg/kg; TSCA listed Hazardous Decomp. Prods.: Sulfur oxides NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in cool, dry place in tightly closed container Gelcarin® DX 4268 [FMC Biopolymer 296

Part I: Trade Name Reference http://www.fmcbiopolymer.com] Chem. Descrip.: Carrageenan, potassium citrate, sucrose See Carrageenan (Chondrus crispus) CAS 9000-07-1; 866-84-2; 57-50-1; EINECS/ELINCS 232-524-2; 212-755-5; 200334-9 Uses: Gellant, stabilizer, thickener for water, foodstuffs, caramel fillings and toppings Features: Provides short texture, creamy mouthfeel Regulatory: CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Powd.; sl. marine odor; sol. in water 10% max.; sp.gr. ≈ 1; pH 7-10 (1.5% sol'n.) Toxicology: LD50 (oral, rat) > 2970 mg/kg; TSCA listed Hazardous Decomp. Prods.: Sulfur oxides NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in cool, dry place in tightly closed container; avoid excessive heat Gelcarin® GP-359 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Fat replacement system for sour cream; provides creamy mouthfeel, soft gel structure, smoothness, and opacity Properties: Powd.; sl. marine odor; sp. gr. ≈ 1; pH 7.0-10.5 (1.5% sol'n.) Toxicology: Low oral, dermal, and inh. toxicity; nonirritating to eyes and skin; noncarcinogenic Environmental: not expected to have significant toxicity to aquatic organisms Hazardous Decomp. Prods.: SO2 NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in tightly closed container in a cool, dry place Gelcarin® GP-379NF [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Iota-Carrageenan USP/NF See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Fat replacement for gravies providing creaminess, cling, hot visc., and mouthfeel; provides creamy texture, foam stability, syneresis control, and aids extrusion of proteins in whipped toppings Features: High thixotropy; elastic medium str. Handbook of Food Additives, Third Edition

gel type; polyol reactive; protein reactive; promotes freeze/thaw stability Regulatory: FDA 21CFR §182.7255; GRAS; kosher Properties: Sol. in hot water Storage: 14 mos. shelf life Gelcarin® GP-911NF [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Kappa-Carrageenan USP/NF See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Fat replacement, mouthfeel enhancer, opacifier, flavor enhancer for nonfat pasteurized processed cheese Features: Low visc.; brittle, firm gel type; polyol reactive; protein reactive; provides creamy mouthfeel, loaf structure, sliceability, smoothness, opacity; reduces rubber texture Regulatory: FDA 21CFR §182.7255; GRAS; kosher Properties: Sol. in hot water; partly sol. in cold water Storage: 14 mos. shelf life Gelcarin® GP 4265 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Carrageenan, sucrose, potassium chloride See Carrageenan (Chondrus crispus) CAS 9000-07-1; 57-50-1; 7447-40-7; EINECS/ELINCS 232-524-2; 231-211-8 Uses: Gellant, stabilizer, thickener for water, foodstuffs, caramel fillings and toppings Features: Rec. for gelatin-free gels; provides short texture, creamy mouthfeel Regulatory: CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Powd.; sl. marine odor; sol. in water 10% max.; sp.gr. ≈ 1; pH 6-10.5 (1% sol'n.) Toxicology: LD50 (oral, rat) > 2600 mg/kg; TSCA listed Hazardous Decomp. Prods.: Sulfur oxides NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in dry place in tightly closed container; avoid exposure to excessive heat Gelcarin® ME 8151 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Carrageenan, sodium chloride, rapeseed oil See Carrageenan (Chondrus crispus); Rapeseed (Brassica campestris) oil CAS 9000-07-1; 7647-14-5; 8002-13-9; 297

Part I: Trade Name Reference EINECS/ELINCS 232-524-2; 231-598-3 Uses: Gellant for foods, caramel fillings and toppings Features: Provides short texture, creamy mouthfeel Regulatory: CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Lt. tan to tan powd.; sl. marine odor; sol. in water 12% max.; sp.gr. ≈ 1; pH 7.5-10.5 Toxicology: ACGIH TWA 10 mg/m3 (inhalable particulate), 3 mg/m3 (respirable particulate); TSCA listed Hazardous Decomp. Prods.: Sulfur oxides NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in dry place in tightly closed container; avoid exposure to excessive heat Gelcarin® PS 3439 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Carrageenan, locust bean gum, konjac flour, potassium chloride See Carrageenan (Chondrus crispus); Locust bean (Ceratonia siliqua) gum CAS 9000-07-1; 9000-40-2; 37220-17-0; 744740-7; EINECS/ELINCS 232-524-2; 232-541-5; 253-404-6; 231-211-8 Uses: Gellant for foods, caramel fillings and toppings Features: Provides short texture, creamy mouthfeel Regulatory: CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Lt. tan to tan powd.; sl. marine odor; sol. in water 12% max.; sp.gr. ≈ 1; pH 7.5-9.5 Toxicology: Respiratory sensitizer; respiratory irritant; ACGIH TWA 10 mg/m3 (inhalable particulate), 3 mg/m3 (respirable particulate); TSCA listed Environmental: keep material out of lakes, streams, ponds, sewer drains Precaution: Becomes slippery when wet; prevent eye contact Hazardous Decomp. Prods.: Sulfur oxides NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in dry place in tightly closed container; avoid exposure to excessive heat Gelcarin® SQ 3290 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Dextrose, carrageenan, locust bean gum, konjac flour, xanthan gum, postassium citrate See Carrageenan Handbook of Food Additives, Third Edition

(Chondrus crispus); Glucose; Locust bean (Ceratonia siliqua) gum; Potassium citrate CAS 50-99-7; 9000-07-1; 9000-40-2; 37220-170; 11138-66-2; 866-84-2; EINECS/ELINCS 200-075-1; 232-524-2; 232-541-5; 253-404-6; 234-394-2; 212-755-5 Uses: Gellant for foods, caramel fillings and toppings Features: Provides short texture, creamy mouthfeel Regulatory: CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Powd.; marine odor; sol. in water 10% max.; sp.gr. ≈ 1; pH 6.0-11 (in sol'n.) Toxicology: Respiratory sensitizer; respiratory irritant at high concs.; ACGIH TWA 10 mg/m3 (inhalable particulate), 3 mg/m3 (respirable particulate); TSCA listed Environmental: keep material out of lakes, streams, ponds, sewer drains Precaution: Becomes slippery when wet; prevent eye contact Hazardous Decomp. Prods.: Sulfur and nitrogen oxides NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in dry place in tightly closed container Gelcarin® XP 3337 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Dextrose, carrageenan, glyceryl monostearate, locust bean gum, konjac flour, xanthan gum, postassium citrate See Carrageenan (Chondrus crispus); Glucose; Glyceryl stearate; Locust bean (Ceratonia siliqua) gum; Potassium citrate CAS 50-99-7; 9000-07-1; 31566-31-1; 9000-402; 37220-17-0; 11138-66-2; 866-84-2; EINECS/ELINCS 200-075-1; 232-524-2; 250705-4; 232-541-5; 253-404-6; 234-394-2; 212755-5 Uses: Gellant for foods, caramel fillings and toppings Features: Provides short texture, creamy mouthfeel Regulatory: CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Powd.; sl. marine odor; sol. in water 12% max.; sp.gr. ≈ 1; pH 6.5-9.5 (1.5% gel) Toxicology: Respiratory sensitizer; respiratory 298

Part I: Trade Name Reference irritant at high concs.; ACGIH TWA 10 mg/m3 (inhalable particulate), 3 mg/m3 (respirable particulate); TSCA listed Environmental: keep material out of lakes, streams, ponds, sewer drains Precaution: Becomes slippery when wet Hazardous Decomp. Prods.: Sulfur and nitrogen oxides NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in dry place in tightly closed container Gelcarin® XP 3435 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Dextrose, carrageenan, locust bean gum, konjac flour, postassium citrate See Carrageenan (Chondrus crispus); Glucose; Locust bean (Ceratonia siliqua) gum; Potassium citrate CAS 50-99-7; 9000-07-1; 9000-40-2; 37220-170; 866-84-2; EINECS/ELINCS 200-075-1; 232524-2; 232-541-5; 253-404-6; 212-755-5 Uses: Gellant for foods, caramel fillings and toppings Features: Provides short texture, creamy mouthfeel Regulatory: SARA §311 Acute Health Hazard; CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Lt. tan to tan powd.; marine odor; sol. in water 10% max.; sp.gr. ≈ 1; pH 7.0 Toxicology: Respiratory sensitizer; respiratory irritant at high concs.; ACGIH TWA 10 mg/m3 (inhalable PNOC), 3 mg/m3 (respirable PNOC); TSCA listed Environmental: keep material out of lakes, streams, ponds, sewer drains Precaution: Becomes slippery when wet Hazardous Decomp. Prods.: Sulfur and nitrogen oxides NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in dry place in tightly closed container Gelcarin® XP 3447 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Dextrose, carrageenan, locust bean gum, konjac flour See Carrageenan (Chondrus crispus); Glucose; Locust bean (Ceratonia siliqua) gum CAS 50-99-7; 9000-07-1; 9000-40-2; 37220-170; EINECS/ELINCS 200-075-1; 232-524-2; 232-541-5; 253-404-6 Uses: Gellant for foods, caramel fillings and Handbook of Food Additives, Third Edition

toppings Features: Provides short texture, creamy mouthfeel Regulatory: SARA §311 Acute Health Hazard; CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Lt. tan to tan powd.; marine odor; sol. in water 10% max.; sp.gr. ≈ 1; pH 7-10 Toxicology: Respiratory sensitizer; respiratory irritant at high concs.; ACGIH TWA 10 mg/m3 (inhalable PNOC), 3 mg/m3 (respirable PNOC); TSCA listed Environmental: keep material out of lakes, streams, ponds, sewer drains Precaution: Becomes slippery when wet Hazardous Decomp. Prods.: Sulfur and nitrogen oxides NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in dry place in tightly closed container Geleol® [Gattefosse http://www.gattefossecorp.com; Gattefosse Spain http://www.gattefosse.es] Chem. Descrip.: Glyceryl stearate CAS 31566-31-1 Uses: Emulsifier, consistency agent, opacifier for foods Regulatory: EP, USP/NF compliance; E471, FCC, PSFA compliance; DMF no. 9052 Properties: Gardner < 3 waxy solid, faint odor; m.p. 53-57 C; HLB 3.0; acid no. < 3; iodine no. < 3; sapon. no. 160-180; nonionic; 100% conc. Toxicology: Sl. irritating to eyes, nonirritating to skin Gel 'N' Melt® [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Texturizer, strengthener for imitation cheese incl. mozzarella, processed American, and cheddar Features: Replacement for caseins and caseinates; enhances melt, sliceability; thermoreversible Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; bland taste; sol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 5.5 (1%); ≈ 9% moisture Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible 299

Part I: Trade Name Reference nuisance dust by inh.; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity Gelose® 50 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: unmodified high-amylose starch Chem. Analysis: Moisture 15% max.; protein 0.5%; fat < 0.3%; ash 0.5%; sodium 0.0095%; calcium 0.0048%; potassium 0.002%; Mg 0.0041%; Fe 0.0005%; phosphorus < 0.0011%; zinc 0.0003% CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Thickener, crispness improver for confectionery, batters, extruded product Features: Gluten-free; superior freeze-thaw stability; easy to digest Regulatory: Kosher; GRAS; CERCLA nonreportable Properties: Wh. powd.; sl. cereal odor; 99% through 112 micron screen; pH 4.0-5.5 Toxicology: Nontoxic Precaution: Potential dust explosion hazard Hazardous Decomp. Prods.: CO2, water, typical combustion by-products HMIS: Health 0, Flammability 1, Reactivity 0 Storage: 2 yrs. shelf life; keep away from water, humidity, high temps. Gelose® 80 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: corn starch See Corn (Zea mays) starch Chem. Analysis: Moisture 15% max.; protein 0.5%; fat < 0.3%; ash 0.5%; sodium 0.0095%; calcium 0.0048%; potassium 0.002%; Mg 0.0041%; Fe 0.0005%; phosphorus < 0.0011%; zinc 0.0003% CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Thickener, crispness improver for confectionery, batters, extruded product Features: Gluten-free; superior freeze-thaw stability; easy to digest Regulatory: Kosher; GRAS; CERCLA nonreportable Properties: Wh. powd.; sl. cereal odor; 99% through 112 micron screen; pH 4.0-5.5 Handbook of Food Additives, Third Edition

Toxicology: Nontoxic Precaution: Potential dust explosion hazard Hazardous Decomp. Prods.: CO2, water, typical combustion by-products HMIS: Health 0, Flammability 1, Reactivity 0 Storage: 2 yrs. shelf life; keep away from water, humidity, high temps. GemGel 100 [Manildra Group USA http://www.manildrausa.com] Chem. Descrip.: pregelatinized wheat starch See Starch Chem. Analysis: 9.0% moisture; 0.40% protein; 0.5% fat; 0.5% fiber; 0.4% ash CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Thickener for food Features: Food grade; for applications requiring superior color, flavor and clarity Properties: Wh. powd.; 80% min. thru US Sieve #100; bulk dens. 30-35 lb/ft3; pH 6.0 Storage: 12 mos. shelf life when stored in a cool, dry place Gempolym [G.M. Assoc. http://www.gempolym.com/] Chem. Descrip.: Galactomannan polysaccharide See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Texturizer, binder for dough; homogenizer for peanut butter; texturizer for soups, sauces, dressings, and mayonnaise; water binder, texturizer, taste improver for sausages, canned meats, fish and veg. dishes Properties: Rod-like; very sol. in cold water; m.w. 1-2 X 106 GemStar 100 [Manildra Group USA http://www.manildrausa.com] Chem. Descrip.: highly refined wheat starch See Starch Chem. Analysis: 11.0% moisture; 0.40% protein; 0.5% fat; 0.5% fiber; 0.25% ash CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Thickener for food Features: Food grade; for applications requiring superior color, flavor and clarity Properties: Wh. powd.; 100% thru US Sieve #40; bulk dens. 38-40 lb/ft3; pH 6.50 Storage: 12 mos. shelf life when stored in a cool, dry place GemStar 2000 [Manildra Group USA http://www.manildrausa.com] Chem. Descrip.: modified, crosslinked wheat 300

Part I: Trade Name Reference starch See Sodium hypochlorite; Starch Chem. Analysis: 10-12% moisture CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Thickener for food systems that are resistant to heat, sheer, and low pH conditions Features: Cooked paste is more viscosity stable than native starch; resistance to viscosity breakdown and loss of texture in acidic media; resistance to mechanical sheer and viscosity breakdown at high (retort) temps.; GMO-free carbohydrates Properties: Wh. to off-wh. powd.; pH 5.0-6.0 Storage: Stored in a cool, dry, and sanitary place GemStar 3000 [Manildra Group USA http://www.manildrausa.com] Chem. Descrip.: modified wheat starch See Starch Chem. Analysis: 10-12% moisture CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Thickener for food Features: In food systems that require paste clarity and low temp. stability; lower gelatinization temp.; GMO-free carbohydrate; improved freeze-thaw stability Properties: Wh. to off-wh. powd.; pH 4.5-6.0 Storage: Stored in a cool, dry, and sanitary place GemStar 3000 [Manildra Group USA http://www.manildrausa.com] Chem. Descrip.: modified wheat starch oxidized with sodium hypochlorite See Starch Chem. Analysis: 10-12% moisture CAS 9005-25-8; 7681-52-9; EINECS/ELINCS 232-686-4; 231-668-3 Uses: Thickener for food systems that require high solids dispersions and resistance to viscosity increases or gelling; GMO-free carbohydrates; adhesion promoter for food coatings or batters Features: Low visc.; soft-gel formation; resistance to retrogration Properties: Wh. powd.; pH 5.0-6.0 Storage: Stored in a cool, dry, and sanitary place Genu® 12CG [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin, low-methoxyl CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant, thickener for fruit preps. in fruit yogurt, bakery fillings; thickener, suspending agent for toppings and variegated syrups in bakery industry Regulatory: FDA 21CFR §184.1588, GRAS Properties: pH 3.8-4.4 (1%); 27-35% Handbook of Food Additives, Third Edition

methoxylation; 65-73% free acid Use Level: 0.8-1.4% (yogurt fruit, bakery fillings), 0.5-1.0% (toppings, sauces, syrups) Genu® 18CG [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin, low-methoxyl CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant, thickener for fruit preps. in fruit yogurt, bakery fillings, fruit spreads with 45-68% sol. solids; gellant for canned fruit preps. for fruit-flavored milk dessert Regulatory: FDA 21CFR §184.1588, GRAS Properties: pH 3.2-4.0 (1%); 35-45% methoxylation; 55-65% free acid Use Level: 0.8-1.0% (yogurt fruit, bakery fillings) Genu® 18CG-YA [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin, low-methoxyl CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Protein stabilizer for cultured milk prods.; increases body; designed for cup set Regulatory: FDA 21CFR §184.1588, GRAS Use Level: 0.1-0.2% (cultured milk prods.) Genu® 20AS [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin, low-methoxyl CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant for jams, jellies, yogurt fruit, bakery fillings, fruit spreads with 45-68% sol. solids; thickener for toppings, ready-tospread frostings, and variegated syrups in bakery industry Regulatory: FDA 21CFR §184.1588, GRAS Properties: pH 3.8-4.4 (1%); 33-40% methoxylation; 15-20% amidation Use Level: 0.8-1.0% (yogurt fruit, bakery fillings), 0.2-0.6% (frostings) Genu® 22CG [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin, low-methoxyl CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant, thickener for yogurt fruit, bakery fillings, fruit spreads with 45-68% sol. solids; viscosity builder, bodying agent for ready-to-spread frostings Regulatory: FDA 21CFR §184.1588, GRAS Use Level: 0.2-0.6% (frostings), 0.8-1.0% (yogurt fruit, bakery fillings) Genu® 102AS [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin, low-methoxyl 301

Part I: Trade Name Reference CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant, thickener for yogurt fruit, bakery fillings, fruit spreads with 45-68% sol. solids, firm jellies in confectionery industry at neutral pH Regulatory: FDA 21CFR §184.1588, GRAS Use Level: 0.8-1.0% (yogurt fruit, bakery fillings), 1.5-2.0% (firm jellies) Genu® 104AS [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin, low-methoxyl CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant for jams, jellies, yogurt fruit, bakery fillings, fruit spreads with 5-25% sol. solids, milk prods.; thickener for toppings, ready-to-spread frostings, and variegated syrups in bakery industry Regulatory: FDA 21CFR §184.1588, GRAS Properties: pH 3.8-4.4 (1%); 27-33% methoxylation; 20-25% amidation Use Level: 0.8-1.4% (yogurt fruit, bakery fillings), 0.2-0.6% (frostings) Genu® 104AS-YA [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin, low-methoxyl CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Protein stabilizer, bodying agent for cultured milk prods. Features: Designed for bulk set Regulatory: FDA 21CFR §184.1588, GRAS Use Level: 0.1-0.2% (cultured milk prods.) Genu® BA-KING [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin, high-methoxyl CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant for heat-stable jams and jellies in fruit preserving and bakery industries Features: Allows filling large containers @ elevated temps. Regulatory: FDA 21CFR §184.1588, GRAS Properties: pH 2.7-3.2 (4%); 68-71% methoxylation Use Level: 0.5-1.0% (fruit filling) Genu® BB Rapid Set [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin, high-methoxyl CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant for jams and preserves in jars, jellies in bakery industry; stabilizer for pulp suspension and oil emulsion in citrus drink concs. Regulatory: FDA 21CFR §184.1588, GRAS Handbook of Food Additives, Third Edition

Properties: pH 3.4-4.2 (4%); 71-75% methoxylation Use Level: 0.2-9.5% (jams, jellies in jars) Genu® DD Extra-Slow Set [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin, high-methoxyl CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant for jams and preserves in lg. containers, e.g., drums Features: Allows for lower filling temp. Regulatory: FDA 21CFR §184.1588, GRAS Properties: pH 3.4-4.2 (4%); 61-64% methoxylation Use Level: 0.3-0.7% (jams) Genu® DD Slow Set [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin, high-methoxyl CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant for jams and preserves in lg. containers Regulatory: FDA 21CFR §184.1588, GRAS Properties: pH 3.4-4.2 (4%); 63-66% methoxylation Use Level: 0.3-0.7% (jellies in jars) Genu® JMJ [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin, high-methoxyl type CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Stabilizer, protective colloid for milk proteins in cultured milk drinks and milk/fruit juice drinks having a long shelf life Features: Allows pasteurization of acidic milk prods. without curdling Regulatory: FDA 21CFR §184.1588, GRAS Properties: pH 2.7-3.2 (4%) Use Level: 0.4-0.7% (dairy drinks) Genu® Type DJ [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin, low-methoxyl CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant for jellies (jet cook applics.) Regulatory: FDA 21CFR §184.1588, GRAS Use Level: 1.0-2.5% (jellies) Genu® VIS [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin, high-methoxyl CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Bodying agent, mouthfeel enhancer in diet soft drinks, fruit drinks Features: Restores mouthfeel imparted by natural sweeteners Regulatory: FDA 21CFR §184.1588, GRAS Use Level: 0.1-0.2% (diet soft drinks, fruit drinks) 302

Part I: Trade Name Reference Genugel® X-902-02 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Gellant, thickener, stabilizer, suspending agent, water binder, bodying agent, mouthfeel enhancer for foods Genulacta® CP-100 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Visc. builder, mouthfeel enhancer in instant puddings and flan Regulatory: FDA 21CFR §172.620; USDA 9CFR §318.7, 381.7 Use Level: 0.2-0.3% (instant puddings) Genulacta® CSM-2 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Thickener, mouthfeel enhancer in instant aerated desserts; suspending agent for cocoa in instant chocolate drinks Regulatory: FDA 21CFR §172.620; USDA 9CFR §318.7, 381.7 Use Level: 0.15-0.25% (aerated desserts), 0.050.10% (instant chocolate drink) Genu® Pectins [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin; high-methoxyl and low-methoxyl purified natural hydrocolloid derived from citrus peels CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant for jellies, jams, fruit preps.; visc. builder, bodying agent, suspending agent, protective colloid, and stabilizer for foods, convenience foods, beverages Regulatory: FDA 21CFR §184.1588, GRAS Properties: Lt. cream to grayish powd.; no odor and flavor Genu® Pectin USP/100 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin USP CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gelling agent for jellies, jams, fruit preps.; visc. builder, bodying agent, suspending agent, protective colloid, and stabilizer for food systems, convenience Handbook of Food Additives, Third Edition

foods and beverages Regulatory: FCC, EEC compliance; GRAS Properties: Free-flowing granulate; essentially odorless and flavorless; 100-mesh particle size; sol. in water as 4% sol'n. @ 60 C; high m.w.; whiteness > 83; pH 3.6-4.1 (1% aq.) Genu® Pectin USP/200 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin USP CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gelling agent for jellies, jams, fruit preps.; visc. builder, bodying agent, suspending agent, protective colloid, and stabilizer for food systems, convenience foods, beverages, pharmaceutical, and cosmetic industries Regulatory: FCC, EEC compliance; GRAS Properties: Free-flowing granulate; essentially odorless and flavorless; 200-mesh particle size; sol. in water as 4% sol'n. @ 60 C; high m.w.; whiteness > 88; pH 3.6-4.4 (1% aq.) Genu® Pectin USP-L/200 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Pectin USP CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gelling agent for jellies, jams, fruit preps.; visc. builder, bodying agent, suspending agent, protective colloid, and stabilizer for food systems, convenience foods, beverages, pharmaceutical, and cosmetic industries Regulatory: FCC, EEC compliance; GRAS Properties: Free-flowing granulate; essentially odorless and flavorless; sol. in water as 4% sol'n. @ 60 C; visc. 80-180 cs (2%); pH 3.6-4.4 (1% aq.) Genuvisco® [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Gellant, thickener, stabilizer, suspending agent, water binder, bodying agent, mouthfeel enhancer for foods Genuvisco® CSW-2 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Gellant, visc. builder, mouthfeel enhancer, bodying agent for instant coldwater visc., nondairy prods. 303

Part I: Trade Name Reference Regulatory: FDA 21CFR §172.620; USDA 9CFR §318.7, 381.7 Use Level: 0.1-0.3% (instant prods.) Geraniol BJ FCC [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: Geraniol (70-72%), nerol Uses: Flavoring agent for foods Regulatory: FDA 21CFR §182.60; DOT: Chemicals n.o.i. Properties: Liq.; mild sweet floral-rose odor; sol. 1 in 3 in 70% alcohol v/v; sp.gr. 0.870-0.885; b.p. 444 F; flash pt. (TCC) 214 F; ref. index 1.469-1.478 (20 C); 99% min. act. Toxicology: LD50 (oral, rat) 3600 mg/kg, (skin, rabbit) > 5000 mg/kg; mild skin irritation and sensitization possible Geraniol Fine FCC [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: Geraniol (98% min.), nerol (1%) Uses: Flavoring agent for foods Regulatory: FDA 21CFR §182.60; DOT: Chemicals n.o.i. Properties: APHA 30 max. liq.; mild sweet floralrose odor; sol. 1 in 3 in 70% alcohol v/v; sp.gr. 0.870-0.885; b.p. 444 F; flash pt. (TCC) 217 F; ref. index 1.469-1.478 (20 C); 99% min. act. Toxicology: LD50 (oral, rat) 3600 mg/kg, (skin, rabbit) > 5000 mg/kg; mild skin irritation and sensitization possible Geranyl Acetate 60 FCC [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: Geranyl acetate (60-65%), neryl acetate Uses: Flavoring agent for fruit flavor compositions Regulatory: FDA 21CFR §182.60; DOT: Chemicals n.o.i. Properties: APHA 20 max. liq.; sweet, floral-fruit rosy odor; sp.gr. 0.900-0.914; b.p. 452 F; acid no. 0.1 max.; flash pt. (TCC) 218 F; ref. index 1.458-1.464 (20 C); 98.5% min. act. Toxicology: LD50 (oral, rat) 6300 mg/kg; mildly to severely irritating to skin in undiluted form; nonsensitizing Geranyl Acetate Extra FCC [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: Geranyl acetate (98% min.) CAS 105-87-3; EINECS/ELINCS 203-341-5 Uses: Flavoring agent for fruit flavor compositions Regulatory: FDA 21CFR §182.60; DOT: Handbook of Food Additives, Third Edition

Chemicals n.o.i. Properties: APHA 20 max. liq.; sweet, floral-fruit rosy odor; sol. 1 in 9 in 70% alcohol; sp.gr. 0.900-0.914; b.p. 451 F; acid no. 1.0 max.; flash pt. (TCC) 220 F; ref. index 1.458-1.464 (20 C); 98.5% min. act. Toxicology: LD50 (oral, rat) 6300 mg/kg; mildly to severely irritating to skin in undiluted form; nonsensitizing Gistex® [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Baker's yeast extract CAS 8013-01-2; EINECS/ELINCS 232-387-9 Uses: Meat extract replacement, flavor, flavor enhancer for foods Features: Imparts a savory stock type flavor and enhances other savory flavor notes; synergistically enhances hydrolyzed veg. protein used at 1 part Glistex to 2 parts HVP Gistex® XII [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Baker's yeast extract CAS 8013-01-2; EINECS/ELINCS 232-387-9 Uses: Flavor enhancer, nutrient, vitamin B source, glutamic acid source in savory foods, soups, sauces, stocks Features: Offers a clean flavor profile and exc. enhancing abilities; effective at maximizing the flavor of meat, fish, game, poultry, and vegetables Regulatory: Kosher Glacier II [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Dextrose; agar; locust bean gum; titanium dioxide; modified tapioca starch; salt; mono- and diglycerides; nonfat milk See Glucose; Locust bean (Ceratonia siliqua) gum; Mono- and diglycerides of fatty acids; Nonfat dry milk; Sodium chloride Uses: Icing stabilizer; freeze-thaw stabilizer for frozen donut glazes, icings Properties: Wh. powd.; bland odor Use Level: 5-7% based on powdered sugar wt. Toxicology: Can cause allergic reaction to skin Precaution: Avoid contact with oxidizers, reducers, and bases Hazardous Decomp. Prods.: COx Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos; keep container closed when not in use; do not leave product exposed to the air for extended 304

Part I: Trade Name Reference periods as it will absorb moisture Glass H® [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Long chain sodium hexametaphosphate CAS 10124-56-8; EINECS/ELINCS 233-343-1 Uses: Sequestrant, emulsifier, suspending agent, protein stabilizer for dairy prods. esp. processed cheese, ice cream, and frozen desserts; protein dispersant in whey processing; water binder for cured pork Regulatory: FDA GRAS; FCC compliance Properties: Powd., gran., plate; 99.9% through 20 mesh (powd.), 100% through 8 mesh (gran.); infinitely sol. in water; m.w. 2204; pH 6.3 (1%); anionic Use Level: 2% (process cheese), 0.1-0.5% (whey), 0.1-0.2% (ice cream) Glicepol 160 [Oxiteno Mexico http://www.oxiteno.com.mx] Chem. Descrip.: Glycerol stearate See Glyceryl stearate CAS 31566-31-1 Uses: Emulsifier for foods, shortening, margarine, icings, dairy substitutes, cake mixes, Danish, sweet dough, whipped toppings, chewing gum, frozen desserts, caramels, dried potatoes; defoamer for food processing; peanut butter stabilizer Properties: Cream colotred waxy flakes; HLB 2.8; nonionic; 100% conc. Glicepol 180 [Oxiteno Mexico http://www.oxiteno.com.mx] Chem. Descrip.: Glycerol oleate See Glyceryl oleate CAS 25496-72-4; EINECS/ELINCS 203-827-7 Uses: Emulsifier for foods, baking, ice cream, shortening, margarine, frozen desserts; antifoam for sugar and protein processing Properties: Amber paste; HLB 2.8; nonionic; 100% conc. Glicepol GMS 20 [Oxiteno Mexico http://www.oxiteno.com.mx] Chem. Descrip.: POE (20) glycerol stearate See PEG-20 glyceryl stearate CAS 977055-13-2 Uses: Dough conditioner; emulsifier in baking, dairy, confectionery, snack, margarine, coffee whiteners, icings, and whipped toppings Properties: Lt. yel. semisolid paste; HLB 13.1; nonionic; 100% conc. Handbook of Food Additives, Third Edition

Glicopol 2-G [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: Glyceryl dilaurate CAS 27638-00-2; EINECS/ELINCS 248-586-9 Uses: Food lubricant Properties: Nonionic Globe® Corn Syrup Solids [Corn Prods. http://www.cornproductsUS.com] Chem. Descrip.: corn syrup solids CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetness control agent, bodying agent, viscosity builder, flavor, humectant, binding agent, and browning agent in beverages and other food applics. Features: Has consistent carbohydrate distribution and low ash content; used where liq. prods. cannot be used Gloria® [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Wh. mineral oil USP CAS 8020-83-5; EINECS/ELINCS 232-384-2 Uses: Lubricant, carrier for foods Regulatory: FDA 21CFR §172.878, §178.3620(a) Properties: Water-wh., odorless, tasteless; sp.gr. 0.859-0.880; visc. 39-42 cSt (40 C); pour pt. 12 C; flash pt. 204 C Glucidex 2 [Roquette http://www.roquette.fr] Chem. Descrip.: Waxy maize-based Uses: Gellant, thickener for confectionery, gums, jellies, chewy sweets, toffees, marshmallows Properties: Cl. thick sol'n. Glucidex 6 D [Roquette http://www.roquette.fr] Chem. Descrip.: Maltodextrin CAS 9050-36-6 Uses: Carrier for confectionery hard gums; coating; spray drying of heat-sensitive prods. Features: Nonhygroscopic Properties: Clear sol'n.; bland taste Glucidex 9 [Roquette http://www.roquette.fr] Chem. Descrip.: Maltodextrin CAS 9050-36-6 Uses: Carrier for foods Properties: Cl. thick sol'n.; bland taste; neutral sweetness Glucidex 12 D [Roquette http://www.roquette.fr] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Nutrient, bulking agent in milk powds., 305

Part I: Trade Name Reference baby foods in jars, dry soups and sauces Properties: Cl. sol'n.; very sl. sweet taste Glucidex 17 D [Roquette http://www.roquette.fr] Chem. Descrip.: Maltodextrin CAS 9050-36-6 Uses: Nutrient, bulking agent in milk powds., baby foods in jars, dry soups and sauces Properties: Cl. sol'n.; very sl. sweet taste Glucidex 19 D [Roquette http://www.roquette.fr] Chem. Descrip.: Maltodextrin CAS 9050-36-6 Uses: Nutrient, bulking agent in milk powds., baby foods in jars, dry soups and sauces Properties: Cl. sol'n.; very sl. sweet taste Glucidex 21 D [Roquette http://www.roquette.fr] Chem. Descrip.: Low DE dried glucose syrup See Glucose, liquid Uses: Water binder, visc. builder for meat prods., alcohol-free beers, ketchup, sauces, coffee whiteners Features: Hardly fermentable Glucidex 29 D [Roquette http://www.roquette.fr] Chem. Descrip.: Maltodextrin CAS 9050-36-6 Uses: Reducing sugar source, oligosaccharide source in foods Properties: Sl. sweet taste Glucidex® IT6 [Roquette http://www.roquette.fr] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Bulking agent for dry beverage mixes, dry soups, sauces, and spice blends; carrier for flavors and fragrances Features: Easier handling and processing; better flowability; quick disp. and dissolution; consistent particle size Regulatory: USP/NF, EP Properties: Spherical, wh. free-flowing microgran. powd.; odorless; almost instantaneous dispersal and dissolution in water Glucidex® IT8 [Roquette http://www.roquette.fr] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Bulking agent for dry beverage mixes, dry soups, sauces, and spice blends; carrier for flavors and fragrances Features: Easier handling and processing; better flowability; quick disp. and dissolution; Handbook of Food Additives, Third Edition

consistent particle size Regulatory: USP/NF, EP Properties: Spherical, wh. free-flowing microgran. powd.; odorless; almost instantaneous dispersal and dissolution in water Glucidex® IT12 [Roquette http://www.roquette.fr] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Bulking agent for dry beverage mixes, dry soups, sauces, and spice blends; carrier for flavors and fragrances Features: Easier handling and processing; better flowability; quick disp. and dissolution; consistent particle size Regulatory: USP/NF, EP Properties: Spherical, wh. free-flowing microgran. powd.; odorless; almost instantaneous dispersal and dissolution in water Glucidex® IT19 [Roquette http://www.roquette.fr] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Bulking agent for dry beverage mixes, dry soups, sauces, and spice blends; carrier for flavors and fragrances Features: Easier handling and processing; better flowability; quick disp. and dissolution; consistent particle size Regulatory: USP/NF, EP Properties: Spherical, wh. free-flowing microgran. powd.; odorless; almost instantaneous dispersal and dissolution in water Glucidex® IT21 [Roquette http://www.roquette.fr] Chem. Descrip.: Dried glucose syrup See Glucose, liquid Uses: Bulking agent for dry beverage mixes, dry soups, sauces, and spice blends; carrier for flavors and fragrances Features: Easier handling and processing; better flowability; quick disp. and dissolution; consistent particle size Regulatory: USP/NF, EP Properties: Spherical, wh. free-flowing microgran. powd.; odorless; almost instantaneous dispersal and dissolution in water Glucidex® IT29 [Roquette 306

Part I: Trade Name Reference http://www.roquette.fr] Chem. Descrip.: Dried glucose syrup See Glucose, liquid Uses: Bulking agent for dry beverage mixes, dry soups, sauces, and spice blends; carrier for flavors and fragrances Features: Easier handling and processing; better flowability; quick disp. and dissolution; consistent particle size Regulatory: USP/NF, EP Properties: Spherical, wh. free-flowing microgran. powd.; odorless; almost instantaneous dispersal and dissolution in water Glucidex® IT33 [Roquette http://www.roquette.fr] Chem. Descrip.: Dried glucose syrup See Glucose, liquid Uses: Bulking agent for dry beverage mixes, dry soups, sauces, and spice blends; carrier for flavors and fragrances Features: Easier handling and processing; better flowability; quick disp. and dissolution; consistent particle size Regulatory: USP/NF, EP Properties: Spherical, wh. free-flowing microgran. powd.; odorless; almost instantaneous dispersal and dissolution in water Glucidex® IT38 [Roquette http://www.roquette.fr] Chem. Descrip.: Dried glucose syrup See Glucose, liquid Uses: Bulking agent for dry beverage mixes, dry soups, sauces, and spice blends; carrier for flavors and fragrances Features: Easier handling and processing; better flowability; quick disp. and dissolution; consistent particle size Regulatory: USP/NF, EP Properties: Spherical, wh. free-flowing microgran. powd.; odorless; almost instantaneous dispersal and dissolution in water Glucidex® IT47 [Roquette http://www.roquette.fr] Chem. Descrip.: Dried glucose syrup See Glucose, liquid Uses: Bulking agent for dry beverage mixes, dry soups, sauces, and spice blends; carrier for flavors and fragrances Features: Easier handling and processing; better Handbook of Food Additives, Third Edition

flowability; quick disp. and dissolution; consistent particle size Regulatory: USP/NF, EP Properties: Spherical, wh. free-flowing microgran. powd.; odorless; almost instantaneous dispersal and dissolution in water Glucodry 210 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup solids See Corn syrup solids CAS 68131-37-3 Uses: Sweetener in baby foods, confectionery prods., coffee creamers, dry mixes Properties: Powd. Glucodry 210 G [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: dried glucose syrup See Corn syrup solids CAS 68131-37-3 Uses: Bulking agent, dispersing agent, sweetener in baby foods, dry mixes Glucodry 310 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup solids See Corn syrup solids CAS 68131-37-3 Uses: Sweetener in baby foods, confectionery prods., coffee creamers, dairy prods., dry mixes Glucodry 350 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup solids See Corn syrup solids CAS 68131-37-3 Uses: Sweetener in bakery prods., baby foods, confectionery prods., coffee creamers, dairy prods., dry mixes Glucodry 380 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup solids See Corn syrup solids CAS 68131-37-3 Uses: Sweetener in baby foods, dairy prods. Glucodry 430 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup solids See Corn syrup solids CAS 68131-37-3 Uses: Sweetener in confectionery, fruit-based 307

Part I: Trade Name Reference prods., bakery prods., meats, soups, sauces, dressings, frozen dairy, alcoholic beverages; sucrose replacement for fatbased cream fillings Features: Regular ground type; renders creamy and not to sweet taste without impact on processing Use Level: 30% of total dry sugars Glucomalt 151 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high maltose glucose syrup See Corn syrup Chem. Analysis: 38 DE; 79% DS CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery, fermentation prods., ice cream Properties: Visc. 14.5 Pa s (40 C) Glucomalt 161 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high maltose glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery, fermentation prods., ice cream Glucomalt 351 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high maltose glucose syrup See Corn syrup Chem. Analysis: 43 DE; 79% DS CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery, fermentation prods., bakery prods. Properties: Visc. 6.5 Pa s (40 C) Glucomalt 361 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high maltose glucose syrup See Corn syrup Chem. Analysis: 43 DE; 81% DS CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery Properties: Visc. 14.0 Pa s (40 C) Glucomalt 371 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high maltose glucose syrup See Corn syrup Chem. Analysis: 43 DE; 83% DS CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery Properties: Visc. 67 Pa s (40 C)

Handbook of Food Additives, Third Edition

Glucomalt 451 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high maltose glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery Glucomalt 461 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high maltose glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery Glucomalt 551 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high maltose glucose syrup See Corn syrup Chem. Analysis: 42 DE; 79% DS CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery, bakery prods., fermentation prods., ice cream Properties: Visc. 6.5 Pa s (40 C) Glucomalt 561 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high maltose glucose syrup See Corn syrup Chem. Analysis: 42 DE; 81% DS CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery, fermentation prods. Properties: Visc. 14.5 Pa s (40 C) Glucomalt 571 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high maltose glucose syrup See Corn syrup Chem. Analysis: 42 DE; 83% DS CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery Properties: Visc. 69.0 Pa s (40 C) Glucomalt 661 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high maltose glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery, fermentation prods. Glucomalt 710 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high maltose glucose syrup See Corn syrup Chem. Analysis: 52 DE; 70% DS CAS 8029-43-4; EINECS/ELINCS 232-436-4 308

Part I: Trade Name Reference Uses: Sweetener in fermentation prods. Properties: Visc. 0.2 Pa s (40 C) Glucomalt 731 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high maltose glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in fermentation prods. Glucomalt 760 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high maltose glucose syrup See Corn syrup Chem. Analysis: 52 DE; 80% DS CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery, bakery, fruit-based prods., fermentation prods. Properties: Visc. 4.0 Pa s (40 C) Glucomalt 771 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high maltose glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery, bakery, fruit-based prods., fermentation prods. Gluconal® CA M [PURAC Am. http://www.purac.com] Chem. Descrip.: Calcium gluconate monohydrate FCC/USP, EP, JP CAS 299-28-5; EINECS/ELINCS 206-075-8 Uses: Mineral source for dietary supplements, fortified foods, animal feeds Features: Food grade Regulatory: FDA 21CFR §184, GRAS Properties: Wh. powd./gran.; odorless; pract. tasteless; sol. 40 g/l water; m.w. 448.4; bulk dens. 300-650 kg/m3; pH 7.5 (1%); 98.5-100% act. Toxicology: LD50 (oral, rat) > 5000 mg/kg; nonhazardous at current use levels; extremely high levels may result in hypercalcemia and possible renal impairment Storage: Store in well-closed containers in dry place at ambient temps. (15-20 C); material should be retested after 3 yrs. storage Gluconal® CU-P [PURAC Am. http://www.purac.com] Chem. Descrip.: Copper gluconate FCC/USP See Copper gluconate (ic) CAS 527-09-3; EINECS/ELINCS 208-408-2 Uses: Mineral source for dietary Handbook of Food Additives, Third Edition

supplements, fortified foods, animal feeds Features: Food grade Regulatory: USP, FCC, FDA 21CFR §184.1260, 582.80; US GRAS Properties: Lt. blue powd.; faint char. odor; almost tasteless; sol. 500 g/l water; m.w. 453.8; bulk dens. 450-550 kg/m3; pH 4.6 (1%); decomp. temp. ≈ 160 C; 98-100% act. Toxicology: LD50 (oral, rat) 1710 mg/kg; harmful if swallowed; nonhazardous at current use levels Storage: Store in well-closed containers in dry place at ambient temps. (15-20 C); material should be retested after 3 yrs. storage Gluconal® FE Food [PURAC Am. http://www.purac.com] Chem. Descrip.: Ferrous gluconate FCC CAS 299-29-6; EINECS/ELINCS 206-076-3 Uses: Mineral source for dietary supplements, fortified foods, animal feeds; color enhancer, texturizer for blk. olives during canning Features: Food grade Regulatory: FDA 21CFR §582.80; US GRAS, E 579 compliant Properties: Yel.-gray to pale greenish-yel. powd./gran.; faint char. odor resembling burnt sugar; saline taste at first, then sl. chalybeate; sol. 100 g/l water; m.w. 446.1; bulk dens. 650850 kg/m3; pH 4.5 (1%); decomp. temp. ≈ 100 C; 87.5-95% act. Toxicology: LD50 (oral, rat) 4600 mg/kg; nonhazardous at current use levels Environmental: readily biodegradable; no bioaccumulation Precaution: Avoid strong oxidizers Hazardous Decomp. Prods.: COx Storage: Store in well-closed containers, protected from light, in dry place at ambient temps. (15-20 C); material should be retested after 3 yrs. storage Gluconal® FE Pharma [PURAC Am. http://www.purac.com] Chem. Descrip.: Ferrous gluconate FCC CAS 299-29-6; EINECS/ELINCS 206-076-3 Uses: Mineral source for human and veterinary pharmaceuticals, dietary supplements Features: Pharmaceutical grade Regulatory: USP. EP, E 579; FDA GRAS Properties: Yel.-gray to pale greenish-yel. powd.; char. odor resembling burnt sugar; saline taste 309

Part I: Trade Name Reference at first, then sl. chalybeate; sol. 100 g/l water; m.w. 482.2; bulk dens. 650-850 kg/m3; pH 4.50.5.5% (10 g/90 g water); decomp. temp. ≈ 100 C; 97.0-102.0% assay Toxicology: LD50 (oral, rat) 4600 mg/kg; nonhazardous at current use levels Environmental: readily biodegradable; no bioaccumulation Precaution: Avoid strong oxidizers Hazardous Decomp. Prods.: COx Storage: Store in well-closed containers, protected from light, in dry place at ambient temps. (15-20 C); material should be retested after 3 yrs. storage Gluconal® K-G [PURAC Am. http://www.purac.com] Chem. Descrip.: Potassium gluconate FCC/USP See Potassium D-gluconate CAS 299-27-4; EINECS/ELINCS 206-074-2 Uses: Mineral source for dietary supplements, fortified foods, animal feeds Features: Food grade Regulatory: USP, US GRAS, E 577 compliant Properties: Wh. to off-wh. powd./gran.; faint char. odor; sl. bitter taste; sol. 1000 g/l cold water; m.w. 234.3; bulk dens. 500-650 kg/m3; pH 7.1 (1%); 95-100% act. Toxicology: LD50 (oral, rat) 6060 mg/kg; nonhazardous at current use levels; may cause eye irritation with susceptible persons or irritation of the respiratory tract Precaution: Use dust mask, safety glasses; avoid strong oxidizers Hazardous Decomp. Prods.: COx Storage: Store in well-closed containers in dry place at ambient temps. (15-20 C); material should be retested after 3 yrs. storage Gluconal® MG-P [PURAC Am. http://www.purac.com] Chem. Descrip.: Magnesium gluconateanhydrous FCC/USP CAS 3632-91-5; EINECS/ELINCS 222-848-2 Uses: Mineral source for dietary supplements, fortified foods, animal feeds Features: Food grade Regulatory: USP, US GRAS, E 580 compliant Properties: Wh. to off-wh. powd./gran.; sol. 160 g/l cold water; m.w. 414.6; bulk dens. 500-750 kg/m3; pH 7.3 ((50 g/l H2O, solution)); 86-99% act. Toxicology: LD50 (oral, rat) 9100 mg/kg; nonhazardous at current use levels; may Handbook of Food Additives, Third Edition

cause eye irritation with susceptible persons or irritation of the respiratory tract Environmental: readily biodegradable; no bioaccumulation Precaution: Use dust mask, safety glasses; avoid strong oxidizers Hazardous Decomp. Prods.: COx Storage: Store in well-closed containers in dry place at ambient temps. (15-20 C); material should be retested after 3 yrs. storage Gluconal® MN-P [PURAC Am. http://www.purac.com] Chem. Descrip.: Manganese gluconate FCC/USP CAS 6485-39-8; EINECS/ELINCS 229-350-4 Uses: Mineral source for dietary supplements, fortified foods, animal feeds Features: Food grade Regulatory: USP, FDA 21CFR §184.1452, 582.5452; US GRAS compliant Properties: Off-wh. odorless powd. or gran.; astringent taste; sol. 110 g/l cold water; m.w. 481.3; bulk dens. 500-600 kg/m3; pH ≈6.5 (50 g/l H2O, sol'n.); 90.5-100% act. Toxicology: LD50 (oral, rat) > 5000 mg/kg; nonhazardous at current use levels; nontoxic Environmental: readily biodegradable; no bioaccumulation Precaution: Use dust mask, safety glasses; avoid strong oxidizers Hazardous Decomp. Prods.: COx Storage: Store in well-closed containers in dry place at ambient temps. (15-20 C); material should be retested after 3 yrs. storage Gluconal® ZN-G [PURAC Am. http://www.purac.com] Chem. Descrip.: Zinc gluconate FCC/USP CAS 4468-02-4; EINECS/ELINCS 224-736-9 Uses: Mineral source for dietary supplements, fortified foods, animal feeds Features: Food grade Regulatory: USP, FCC, FDA 21CFR §182.8988; US GRAS, California Proposition 65 compliant Properties: Wh. to off-wh. powd./gran.; almost tasteless; faint characteristic odor; sol. 100 g/l cold water; m.w. 455.7; bulk dens. 600-800 kg/m3; pH 6.5 (1%); decomp. temp. ≈155 C; 85.5-100% act. Toxicology: LD50 (oral, rat) > 5000 mg/kg; nonhazardous at current use levels Environmental: readily biodegradable; no 310

Part I: Trade Name Reference bioaccumulation Precaution: Use dust mask, safety glasses; avoid strong oxidizers Hazardous Decomp. Prods.: COx Storage: Store in well-closed containers in dry place at ambient temps. (15-20 C); material should be retested after 3 yrs. storage Gluconal® ZN-P [PURAC Am. http://www.purac.com] Chem. Descrip.: Zinc gluconate anhydrous Chem. Analysis: 11.6% max. mositure CAS 4468-02-4; EINECS/ELINCS 224-736-9 Uses: Mineral source for dietary supplements, fortified foods, animal feeds Features: Food grade Regulatory: USP, FCC, FDA 21CFR §182.8988; US GRAS, California Proposition 65 compliant Properties: Wh. to off-wh. powd..; almost tasteless; faint characteristic odor; sol. in water (10 g/100 ml); m.w. 455.7; bulk dens. 600-800 kg/m3; pH 6.5 (1%); decomp. temp. ≈155 C; 97.0-102.0% assay Toxicology: LD50 (oral, rat) > 5000 mg/kg; nonhazardous at current use levels Environmental: readily biodegradable; no bioaccumulation Precaution: Use dust mask, safety glasses; avoid strong oxidizers Hazardous Decomp. Prods.: COx Storage: Store in well-closed containers in dry place at ambient temps. (15-20 C); material should be retested after 3 yrs. storage Glucoplus 161 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high DE glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery Glucoplus 163 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high DE glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery Glucoplus 173 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high DE glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery Glucoplus 331 [Tate & Lyle UK Handbook of Food Additives, Third Edition

http://www.tateandlyle.com] Chem. Descrip.: high DE glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery, fermentation prods. Glucoplus 351 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high DE glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery, fermentation prods. Glucoplus 361 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high DE glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery, fermentation prods., ice cream Glucoplus 371 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high DE glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery Glucoplus 531 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high DE glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in bakery prods. Glucoplus 561 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high DE glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery, bakery prods., fermentation prods., ice cream Glucoplus 571 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: high DE glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery Glucosweet 251 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content 311

Part I: Trade Name Reference CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in bakery prods., ice cream Features: Produced from a multiple enzyme process Glucosweet 261 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content; 62 DE; 81% DS CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in confectionery, bakery prods., ice cream Properties: Visc. 3.5 Pa s (40 C) Glucosweet 341 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in confectionery, bakery prods., fruit-based prods. Glucosweet 361 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content; 67 DE; 81% DS CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in confectionery, bakery prods., fruit-based prods. Properties: Visc. 3.0 Pa s (40 C) Glucosweet 371 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content; 61 DE; 83% DS CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in confectionery, bakery prods., fruit-based prods., ice cream Properties: Visc. 11 Pa s (40 C) Glucosweet 431 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Handbook of Food Additives, Third Edition

Chem. Analysis: 9% fructose on dry content; 70 DE; 75% DS CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in beverages, dairy, fruit preparations, prepared foods, soups, sauces, dressings Properties: Visc. 0.3 Pa s (40 C) Glucosweet 451 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content; 70 DE; 79% DS CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in confectionery Properties: Visc. 1.1 Pa s (40 C) Glucosweet 461 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content; 70 DE; 81% DS CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in confectionery, dairy, fruitbased prods., ice cream, sauces Properties: Visc. 2.8 Pa s (40 C) Glucosweet 471 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content; 70 DE; 83% DS CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in confectionery, bakery, fruit-based prods. Properties: Visc. 6.0 Pa s (40 C) Glucosweet 481 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content; 70 DE; 815 DS CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in confectionery, fruit-based prods. Properties: Visc. 14.2 Pa s (40 C) 312

Part I: Trade Name Reference Glucosweet 611 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in beverages, dairy, fruit preparations, prepared foods, soups, sauces, dressings Glucosweet 660 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in beverages Glucosweet 661 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content; 75 DE; 81% DS CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in beverages Properties: Visc. 2.2 Pa s (40 C) Glucosweet 680 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content; 75 DE; 84% DS CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in fruit-based prods. Properties: Visc. 7.5 Pa s (40 C) Glucosweet 681 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in fruit-based prods. Glucosweet 711 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content; 80 Handbook of Food Additives, Third Edition

DE; 71% DS CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in beverages, dairy, fruit preparations, prepared foods, soups, sauces, dressings Properties: Visc. 0.1 Pa s (40 C) Glucosweet 731 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content; 80 DE; 75% DS CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in beverages, dairy, fruit preparations, prepared foods, soups, sauces, dressings Properties: Visc. 0.25Pa s (40 C) Glucosweet 761 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content; 80 DE; 81% DS CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in beverages, fruit-based prods. Properties: Visc. 2.0 Pa s (40 C) Glucosweet 931 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose syrup with fructose See Corn syrup Chem. Analysis: 9% fructose on dry content CAS 8029-43-4; 7660-25-5; EINECS/ELINCS 232-436-4; 200-333-3 Uses: Sweetener in beverages, dairy, fruit preparations, prepared foods, soups, sauces, dressings Properties: Visc. 0.15 Pa s (40 C) Glutaminase Daiwa C100S [Amano Enzyme http://www.amano-enzyme.co.jp; Amano Enzyme USA; Unipex http://www.unipex.com] Chem. Descrip.: Glutaminase from Bacillus subtilis with sodium chloride as an additive See Glutaminase CAS 9001-47-2; 7647-14-5; EINECS/ELINCS 231-598-3 Uses: Enzyme for foods, converting Lglutamine to L-glutamic acid which has 313

Part I: Trade Name Reference flavor enhancing props. in savory food systems, e.g., miso, soy sauce, mirin (sweet sake used as a seasoning) and pickles, etc. Features: Good thermal stability, salt-resistance, and alcohol-resistance Properties: Lt. brn. powd.; typical fermentation odor; sol. in water Toxicology: May irritate skin and eyes; inh. of aerosols or dust resulting from inappropriate handling may induce sensitization and may cause allergic reactions in sensitized individuals; nontoxic Environmental: biodeg.; not harmful to aquatic and marine organisms when dissolved with copious amounts of water Precaution: Wear approved respirator, latex gloves, and eye protection for dust and potential airborne concs. Hazardous Decomp. Prods.: None Storage: Store cool and dry Gluzyme 10000 BG [Novozymes A/S http://www.novozymes.com] Chem. Descrip.: Glucose oxidase CAS 9001-37-0; EINECS/ELINCS 232-601-0 Uses: Gluten strengthening aid in bread improvers Features: Cost-effective; facilitates baking processes; consistently high volume; superior product appearance; reliable dough handling Storage: 3 mos. shelf life when stored at 25 C; longer shelf life when stored at 5 C; store under dry and cold condition preferable under refrigeration Gluzyme Mono 10000 BG [Novozymes A/S http://www.novozymes.com] Chem. Descrip.: Glucose oxidase CAS 9001-37-0; EINECS/ELINCS 232-601-0 Uses: Gluten strengthening aid in bread improvers Features: Suitable for GMO-sensitive applics.; cost-effective; facilitates baking processes; consistently high volume; superior product appearance; reliable dough handling Storage: 3 mos. shelf life when stored at 25 C; longer shelf life when stored at 5 C; store under dry and cold condition preferable under refrigeration Glycomul® L K [Lonza http://www.lonza.com] Chem. Descrip.: Sorbitan laurate CAS 1338-39-2; EINECS/ELINCS 215-663-3 Uses: Emulsifier for foods Handbook of Food Additives, Third Edition

Regulatory: Kosher Properties: Amber cl. liq.; sol. in methanol, ethanol, naphtha; disp. in water; sp.gr. 1.0; visc. 3100 cps (30 C); HLB 9; acid no. 7 max.; sapon. no. 158-170; hyd. no. 330-358; flash pt. 204 C; pH 6.5 (5%); nonionic; 99% min. conc. Glycomul® S KFG [Lonza http://www.lonza.com] Chem. Descrip.: Sorbitan stearate NF, FCC CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier for foods, baked goods, icings, fillings, whipped toppings; rehydration aid in prod. of active dry yeast; syn. flavoring agent Regulatory: FDA 21CFR §172.515, 172.842; kosher certified Properties: Tan beads, mild odor; 100% through 8 mesh, 5% through 100 mesh; m.p. 53 C; HLB 5; acid no. 5-10; sapon. no. 147-157; hyd. no. 235-260; nonionic; 1% max. moisture Glycomul® TS KFG [Lonza http://www.lonza.com] Chem. Descrip.: Sorbitan tristearate CAS 26658-19-5; EINECS/ELINCS 247-891-4 Uses: Emulsifier for foods; antibloom agent in chocolates Properties: Gardner 2 beads; m.p. 55 C; HLB 2; acid no. 14; nonionic Glycon® CAN KFG [Lonza http://www.lonza.com] Chem. Descrip.: Dist. canola fatty acid See Canola acid CAS 67701-08-0 Uses: Lubricant, binder, defoamer for foods Regulatory: FDA 21CFR §172.860; FCC approved; kosher food grade Properties: Lovibond 3Y/0.3R color (5¼); acid no. 270; iodine no. 120-125; sapon. no. 201 Glycon® CLK KFG [Lonza http://www.lonza.com] Chem. Descrip.: Coconut fatty acid See Coconut acid EINECS/ELINCS 262-978-7 Uses: Lubricant, binder, defoamer for foods Regulatory: FDA 21CFR §172.860; FCC approved; kosher food grade Properties: Lovibond 3Y/0.3R color (5¼); acid no. 270; iodine no. 3-5; sapon. no. 272 Glycon® G-100 [Lonza http://www.lonza.com] Chem. Descrip.: Glycerin CAS 56-81-5; EINECS/ELINCS 200-289-5 314

Part I: Trade Name Reference Uses: Humectant, bodying agent, moisture control agent for sugarless confections, controlled-moisture foods; sweetener, flavoring agent Properties: Cl., colorless liq.; odorless; APHA 12 max. color; sol. in water; sp.gr. 1.2607; vapor pressure < 0.1 mm Hg; vapor dens. 3.17; b.p. 290 C; flash pt. (COC) 177 C; autoignition temp. 370 C; 99.5% act. Toxicology: LD50 (oral, rat) 12,600 mg/kg, (oral, mouse) 4090 mg/kg, (oral, guinea pig) 7750 mg/kg; LC50 (inh., rat) > 570 mg/m3 Environmental: ERC50 (mycrostic sp.) 2900 mg/l, (entosiphon sp.) 3200 mg/l Precaution: Spills may be slippery; incompat. with strong oxidizers Hazardous Decomp. Prods.: Acrolein, other toxic vapors, COx Storage: Keep container closed when not in use; protect from light, heat Glycon® G-300 [Lonza http://www.lonza.com] Chem. Descrip.: Glycerin (96%) CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Humectant, bodying agent, moisture control agent for sugarless confections, controlled-moisture foods; sweetener, flavoring agent Properties: Cl., colorless liq.; odorless; APHA 12 max. color; sol. in water; sp.gr. 1.25; vapor pressure < 0.1 mm Hg; vapor dens. 3.17; b.p. 290 C (decomposes); flash pt. (COC) 177 C; autoignition temp. 370 C; sp.gr. 1.2517; 96% act. Toxicology: LD50 (oral, rat) 12,600 mg/kg, (oral, mouse) 4090 mg/kg, (oral, guinea pig) 7750 mg/kg, (oral, rabbit) 27 g/kg, (dermal, rabbit) > 10 g/kg; mild skin, eye irritant Environmental: ERC50 (mycrostic sp.) 2900 mg/l, (entosiphon sp.) 3200 mg/l Precaution: Spills may be slippery; wear adequate protective clothing; incompat. with strong oxidizers Hazardous Decomp. Prods.: CO2 Storage: Keep container until use; protect from heat, direct sunlight Glycon® O75 KFG [Lonza http://www.lonza.com] Chem. Descrip.: High oleic fatty acid See Oleic acid CAS 112-80-1; EINECS/ELINCS 204-007-1 Uses: Lubricant, binder, defoamer for foods Regulatory: FDA 21CFR §172.860; FCC Handbook of Food Additives, Third Edition

approved; kosher food grade Properties: Lovibond 2Y/0.2R color (5¼); acid no. 200; iodine no. 125-135; sapon. no. 201 Glycon® S-65 T [Lonza http://www.lonza.com] Chem. Descrip.: Hydrogenated tallow fatty acid See Hydrogenated tallow acid CAS 61790-38-3; EINECS/ELINCS 263-130-9 Uses: Lubricant, binder, defoamer for foods; component of other food additives Regulatory: FDA 21CFR §172.860 Properties: Acid no. 204; iodine no. 0.8; sapon. no. 205 Glycon® S-70 KFG [Lonza http://www.lonza.com] Chem. Descrip.: 70% Stearic acid CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Lubricant, binder, defoamer for foods; component of other food additives Features: Food grade Regulatory: FDA 21CFR §172.860; kosher Properties: Solid; acid no. 203; iodine no. 0.8; sapon. no. 204 Glycon® S-90 KFG [Lonza http://www.lonza.com] Chem. Descrip.: 90% Stearic acid CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Lubricant, binder, defoamer for foods; component of other food additives Features: Food grade Regulatory: FDA 21CFR §172.860; kosher Properties: Solid; acid no. 199; iodine no. 0.7; sapon. no. 201 Glycon® SFA KFG [Lonza http://www.lonza.com] Chem. Descrip.: Soya fatty acid See Soy acid CAS 68308-53-2; EINECS/ELINCS 269-657-0 Uses: Lubricant, binder, defoamer for foods Features: Food grade Regulatory: FDA 21CFR §172.860; FCC approved; kosher Properties: Lovibond 2Y/0.3R color (5¼); acid no. 200; iodine no. 126 min.; sapon. no. 201 Glycon® TP KFG [Lonza http://www.lonza.com] Chem. Descrip.: Stearic acid, triple pressed. CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Lubricant, binder, defoamer for foods; component of other food additives Features: Food grade Regulatory: FDA 21CFR §172.860; kosher Properties: Solid; acid no. 210; iodine no. 0.8; sapon. no. 211 315

Part I: Trade Name Reference Glycosperse® L-10 K [Lonza http://www.lonza.com] Chem. Descrip.: PEG-10 sorbitan laurate CAS 9005-64-5 Uses: O/w emulsifier, visc. modifier for aq. systems, foods Regulatory: Kosher Properties: Gardner 5 liq.; HLB 8; acid no. 2; nonionic Glycosperse® L-20 K [Lonza http://www.lonza.com] Chem. Descrip.: Polysorbate 20 CAS 9005-64-5 Uses: Emulsifier, flavor solubilizer, flavor dispersant in foods Regulatory: Kosher Properties: Yel. cl. liq.; sol. in water, alcohol, acetone; sp.gr. 1.1; visc. 400 cps; HLB 16.7; acid no. 2 max.; sapon. no. 40-50; hyd. no. 96108; pH 7 (5%); nonionic; 3% max. moisture Glycosperse® O-20 KFG [Lonza http://www.lonza.com] Chem. Descrip.: Polysorbate 80 NF FCC CAS 9005-65-6 Uses: Emulsifier for ice cream, frozen desserts, whipped edible oil topping; solubilizer, dispersant for shortenings, pickles, vitamin-min. preps., gelatin desserts; wetting agent in poultry defeathering scald, colorants; defoamer for cottage cheese Regulatory: FDA 21CFR §73.100, 73.1001, 172.515, 172.840, 173.40, 175.105, 175.300, 178.3400; kosher Properties: Amber cl. liq., mild odor; HLB 15.0; acid no. 2 max.; sapon. no. 45-55; hyd. no. 6580; nonionic; 3% max. moisture Storage: Store in cool, dry area Glycosperse® S-20 KFG [Lonza http://www.lonza.com] Chem. Descrip.: Polysorbate 60 NF FCC CAS 9005-67-8 Uses: Emulsifier for whipped toppings, cakes, shortenings, nondairy creamers, protective coatings on raw fruits/vegs.; opacifier in confection coatings; foaming agent in beverages; dispersant in gelatin desserts; wetting agent for colors Regulatory: FDA 21CFR §172.836; kosher Properties: Gardner 7 max. soft solid; HLB 15.0; m.p. 28 C; acid no. 2 max.; sapon. no. 45-55; hyd. no. 81-96; pH 7 (5%); nonionic; 3% max. Handbook of Food Additives, Third Edition

moisture Storage: Store in cool, dry area Glycosperse® TS-20 KFG [Lonza http://www.lonza.com] Chem. Descrip.: Polysorbate 65 FCC CAS 9005-71-4 Uses: Emulsifier for ice cream, frozen desserts, cakes, whipped toppings, nondairy creamers, icings, fillings Regulatory: FDA 21CFR §172.838; kosher Properties: Soft solid, bland odor; m.p. 31 C; HLB 11.0; acid no. 2 max.; iodine no. 1 max.; sapon. no. 88-98 hyd. no. 44-60; nonionic; 3% max. moisture Storage: Store in cool, dry area GMS 90 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Hydrated monoglycerides Chem. Analysis: 23% mono Uses: Emulsifier for breads, buns, sweet goods, tortillas, pizza Properties: Wh. plastic; iodine no. 3 max. GMS 90 Double Strength [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Hydrated monoglycerides Uses: Emulsifier for breads, buns, yeast leavened sweet goods, tortillas, pizza Properties: Wh. plastic; iodine no. 3 max.; 45% mono GMS 400V [Croda Food Services Ltd http://www.croda-foods.co.uk] Chem. Descrip.: Glyceryl stearate, veg. grade CAS 123-94-4 Uses: Prevents sticking and hardening in chewing gum; emulsion stabilizer for margarine; emulsifier in shortenings increasing performance in cake and pastry prod. Properties: Solid; m.p. 57-60 C; acid no. 2 max.; iodine no. 2 max.; sapon. no. 160-170; nonionic; 45% min. monoglyceride Use Level: 0.5% (chewing gum), 0.25-0.5% (margarine), 6-8% (shortenings) GMS 402V [Croda Food Services Ltd http://www.croda-foods.co.uk] Chem. Descrip.: Glyceryl stearate SE, veg. grade CAS 11099-07-3 Uses: Starch complexing agent, shelf life extender for bread; improves quality and volume in cakes; emulsifier in coffee 316

Part I: Trade Name Reference whiteners, filled milk; stabilizer for mayonnaise; fat dispersant in soups Features: Controls/improves emulsification Properties: Solid; m.w. 54-58 C; acid no. 2 max.; iodine no. 2 max.; sapon. no. 158-165; anionic; 42% min. monoglyceride Use Level: 0.75-5% (bread, cake), 1-1.5% (coffee whitener), 0.5% (mayonnaise), 6-8% (shortenings) Gold n Flavor® 25/75 Butter Blends [ADM Specialty Ingreds. http://www.admworld.com] Chem. Analysis: Contains 25% butter Uses: Flavoring in food Properties: M.p. 46-49 C; iodine value 76-79 Storage: Store @ R.T. Gold n Flavor® 105-090 Bakers Margarine [ADM Specialty Ingreds. http://www.admworld.com] Uses: Flavor and butter substitute in bakery prods. and fillings Properties: M.p. 113-122 C; iodine value 68-80 Storage: Store @ R.T. Gold n Flavor® 105-100 Bakers Roll-in Margarine [ADM Specialty Ingreds. http://www.admworld.com] Uses: Flavoring; butter substitute Features: Exc. buttery flavor Properties: M.p. 111.2-120.2 C; iodine value 74 Storage: Store @ R.T. Gold n Flavor® 105-060 Table Grade Margarine [ADM Specialty Ingreds. http://www.admworld.com] Uses: Flavoring for cookies, icings, fillings, sauces, soups, Danish pastries, breads and rolls, candies, and caramels Properties: Iodine value 94 Storage: Store @ R.T. Golden Gate Sour [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Flour, salt, corn flour, malt, fumaric acid, sodium diacetate, and lactic acid See Corn (Zea mays) flour; Sodium chloride Uses: Sour dough flavoring agent for bread, rolls, and specialty prods. Features: Stable components; acidic nature assists in retarding growth of mold Properties: Dry free-flowing powd.; 98% through 20 mesh; pH 3.8 (5%); 10% moisture Use Level: 10% on total flour Storage: 12 mos. shelf life, best when used before 9 mos; store in cool, dry location; keep containers well closed when not in use Handbook of Food Additives, Third Edition

Goldex® II [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Corn flour, corn dextrin, salt, FD&C yellow #5, FD&C red #40 See Corn (Zea mays) flour; Dextrin; FD&C Red No. 40; FD&C Yellow No. 5; Sodium chloride Uses: Colorant, texturizer, moisture retention aid for baked goods Features: Provides a rich yellow color in dry convenient-to-use form; readily disperses for even color distribution Properties: Lt. yel. dry free-flowing powd.; 100% through 20 mesh; 9.5% max. moisture Use Level: 3-3.5% on total flour (cakes); 11.15% on flour (yeast-raised sweet goods, specialty breads) Storage: 12 mos. shelf life, best when used before 9 mos; store in cool, dry location; keep containers well closed when not in use Gold-N-Shine [Brolite Prods. http://www.bakewithbrolite.com] Uses: Powd. designed to replace egg wash; imparts golden shine to baked goods when mixed with water; dissolves easily, does not lump Properties: Free-flowing powd. Granular Gum Arabic Type A-1 NF Premium [Gumix Int'l.] Chem. Descrip.: Gum Arabic See Acacia CAS 9000-01-5; EINECS/ELINCS 232-519-5 Uses: Protective colloid, stabilizer, suspending agent, emulsifier, film-former, visc. builder for foods, confectionery, flavors; foam stabilizer in brewing; sugar crystallization retarder in candies, jellies, glazes, chewing gums; flavoring agent Properties: Wh. gran., almost odorless and tasteless; sol. in hot or cold water Granular Gum Arabic Type A-2 NF P