ES 5477/2006

Sodium Diacetate Used in Food Products 

食品中双乙酸钠的使用 

FAO/ Food & Nutrition paper 52 Add 7/1999 2，世界粮农组织 食品营养文件 

ES 

5478/2006 

Calcium Citrate Used in Food Products 

食品中柠檬酸钙的使用 

FAO/ Food & Nutrition paper 52/1992 2，世界粮农组织 食品营养文件

ES 284-1/2006 

Mustard Part: 1 Mustard Seed and Powder 

芥末 第 1 部分： 芥末籽和粉 

ISO 927 : 1982 Spices and condiments–Determination of extraneous matter content， 香料和调味品杂质含量的测定；ISO 928 , Spices and condiments–Determination of total  ash 香辛料和调味品总灰分的测定；ISO 930 Spices and condiments–Determination，香 辛料和调味品酸不溶性灰分的测定 ；ISO 1237/ 1981

ES 2105/2006 

Dried Thyme 

干百里香 

ISO 927 : 1982 Spices and condiments–Determination of extraneous matter content， 香料和调味品杂质含量的测定；ISO 928 , Spices and condiments–Determination of total  ash 香辛料和调味品总灰分的测定；ISO 930 Spices and condiments–Determination，香 辛料和调味品酸不溶性灰分的测定 ；ISO 6754/1996

ES 2367/2006 

Dried Mint 

干薄荷 

ISO 927, Spices and condiments – Determination of extraneous matter content ISO  928, Spices and condiments – Determination of total ash. ISO 930, Spices and  condiments – Determination of acid-insoluble ash. ISO 939 Spices and  condiments-Determination of moisture content-Entrainment method 测定香料和调味品 的含水量；ISO 2256/1984

ES 5638/2006 

Tertiary Butyl Hydroquinone Tbhq Used in Food Products 

食品中叔丁基对苯二酚的使用

*

ES 2095/2005 

Coriander 

胡荽 

ISO 927, Spices and condiments – Determination of extraneous matter content ISO  928, Spices and condiments – Determination of total ash. ISO 930, Spices and  condiments – Determination of acid-insoluble ash. ISO 939 Spices and  condiments-Determination of moisture content-Entrainment method 测定香料和调味品 的含水量；ISO 2255/1984

ES 2096/2005 

Saffron 

藏红花 

ISO 927, Spices and condiments – Determination of extraneous matter content ISO  928, Spices and condiments – Determination of total ash. ISO 930, Spices and  condiments – Determination of acid-insoluble ash. ISO 939 Spices and  condiments-Determination of moisture content-Entrainment method 测定香料和调味品 的含水量；ISO 3632-1/1993

______________________

ES 1624/2005

Colouring Material Used in Food Products Synthetic Beta Carotene 

食用色素 β-胡萝卜素 

FAO/FNP 52/1992

ES 1625/2005 

Colouring Material Used in Food Products Beta-Apo-8̀ Carotenoic Acid Ethylester 

食用色素 β-阿朴-8’-胡萝卜素酸乙酯 

FAO/FNP 52/1992

ES 1626/2005 

Colouring Material Used In Food Products Beta – Apo – 8̀ - Caroteneal 

食用色素 β-阿朴-8’-胡萝卜素醛 

FAO/FNP 52/1992

ES 1670/2005 

Colouring Material Used in Food Products Caramel 

食用色素 焦糖

Food and Nutrition-Paper 52-Add 8/2002

ES 2830/2006 

Turmeric 

姜黄 

ISO 5562/1983

ES 1671-1/2006 

Annatto Extract Used in Food Products Part 1: Oil-Processed Bixin 

食用胭脂树橙提取物 第 1 部分：油处理胭脂树橙 

FAO/ FNP 52 Add 11 /2003

ES 1671-2/2006 

Annatto Extract Used in Food Products Part 2: Aqueous- Processed Bixin 

食用胭脂树橙提取物 第 2 部分：水处理胭脂树橙 

FAO/ FNP 52 Add 11 /2003

ES 1671-3/2006 

Annatto Extract Used in Food Products Part 3: Solvent. Extracted Bixin 

食用胭脂树橙提取物 第 3 部分：溶解抽提胭脂树橙 

FAO/ FNP 52 Add 11 /2003

ES 1671-4/2006 

Annatto Extract Used in Food Products Part 4: Solvent Extracted Norbixin

食用胭脂树橙提取物 第 4 部分：溶解抽提降红木素 

FAO/ FNP 52 Add 11 /2003

ES 1671-5/2006 

Annatto Extract Used in Food Products Part 5: Alkali Processed Norbixin, Not Acid  – Precipitated 

食用胭脂树橙提取物 第 5 部分：碱处理降红木素 非酸沉淀 

FAO/ FNP 52 Add 11 /2003

ES 1671-6/2006 

Annatto Extract Used in Food Products Part 6: Alkali- Processed Norbixin 

食用胭脂树橙提取物 第 6 部分：碱处理降红木素 

FAO/ FNP 52 Add 11 /2003

ES 2959/2006 

Propyl Gallate Used for Food Products 

食用没食子酸丙酯

FAO/ FNP 52 Add 4 /1996

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