Handbook of Food Additives, Third Edition

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. <1 g/cm3; pH 5-8 (10 g/l water); nonionic Environmental: biodegradable Precaution: Do not expose to direct heat or open fire; avoid strong oxidizers Storage: 2 yr. shelf life in original, unopened container; store @ R.T. 45

Part I: Trade Name Reference Alcolec® PS 40 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: 40% 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: Yelsh.-brown powd.; disp. in water and paraffin (50 g/l); mild typical odor; dens. <1 g/cm3; pH 5-8 (10 g/l water); nonionic Toxicology: 2 yr. shelf life in original, unopened container; store @ R.T. Environmental: biodegradable Precaution: Do not expose to direct heat or open fire; avoid strong oxidizers Storage: 2 yr. shelf life in original, unopened container protected from light; store @ cool temps. Alcolec® PS 50 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: 50% min. phosphatidylserine; 2.0% 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: Yelsh.-brown powd.; disp. in water and paraffin (50 g/l); mild typical odor; dens. <1 g/cm3; pH 5-8 (10 g/l water); nonionic Environmental: biodegradable Precaution: Do not expose to direct heat or open fire; avoid strong oxidizers Storage: 2 yr. shelf life in original, unopened container protected from light; store @ R.T. Alcolec® S [Am. Lecithin http://www.americanlecithin.com] Chem. Descrip.: Unbleached 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 Handbook of Food Additives, Third Edition

foods; choline source Regulatory: FDA 21CFR §184.1400, GRAS; kosher approved Properties: Amber to brnish. visc. liq.; Gardner 17; hydratable in water; sp.gr. 1.03; flash pt. > 400 F; acid no. 32 max.; HLB 4.0; nonionic; 1% max. moisture Environmental: biodeg. Precaution: Surfaces covered with lethicin are very slick Storage: 1 yr. shelf life in original, unopened containers Alcolec® XTRA-A [Am. Lecithin http://www.americanlecithin.com] Chem. Descrip.: Premium lecithin containing 66% phospholipids CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: W/o emulsifier for foods, esp. for use with oil or fat prods. Features: Rec. where low fatty acid is important Regulatory: FDA 21CFR §184.1400, GRAS; kosher approved Properties: Amber high visc. liq.; HLB 2.0; acid no. 25 max.; 100% conc.; 0.8% max. moisture Storage: 1 yr. shelf life in original unopened container Alcolec® Z-3 [Am. Lecithin http://www.americanlecithin.com] Chem. Descrip.: Hydroxylated lecithin CAS 8029-76-3; EINECS/ELINCS 232-440-6 Uses: Wetting agent, emulsifier, solubilizer, dispersant for foods; dispersant for colors and flavors in aq. systems; wetting agent for fatty powds.; instantizing agent Regulatory: FDA 21CFR §172.814, GRAS; kosher approved Properties: Lt. amber liq.; sol. in most fat solv. except acetone; sp. gr. 1.03; visc. 8000 cps; acid no. < 38; flash pt. > 400 F; HLB 9.7; nonionic; < 1.5% moisture, < 42% oil content Toxicology: May be irritating to eyes Precaution: Wear splash goggles and impervious gloves Storage: 18 mos. shelf life in original unopened container; store @60-9- F Aldo® DO [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl dioleate Chem. Analysis: Glycerine 1% max. CAS 25637-84-7; EINECS/ELINCS 247-144-2 Uses: Emulsifier Regulatory: Kosher; approved under many FDA food and food contact regulations 46

Part I: Trade Name Reference Properties: Wh. to off-wh. soft solid; Gardner 5 max.; odorless; m.p. 42-52 C; iodine no. 50-60; acid value 3 max. Aldo® HMO [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl oleate, high mono See Glyceryl oleate CAS 111-03-5; EINECS/ELINCS 203-827-7 Uses: Surfactant for food Regulatory: 21 CFR 175.105, 175.300, 175.320, 176.210, 177.2600, 177.2800, 181.22, 181.27, 184.1323 Properties: Yel. semiliq.; mild fatty odor; m.p. < 20 C; HLB 3.0; acid value 2 max.; sapon. no. 145-155; nonionic Storage: Store in cool dry aiea Aldo® HMO PG KFG [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl oleate, high mono in propylene glycol Chem. Analysis: 0.5% max.moisture; 8-12% propylene glycol 45% min. α monoglyceride CAS 67701-32-0; 57-55-6 Uses: Surfactant for food applics. Regulatory: FDA 21CFR §175.105, 175.300, 175.320, 176.210, 177.2600, 177.2800, 184.1324 Properties: Lt. yel. liq.; Gardner color 3 max.; mild, fatty odor; acid value 1 max.; iodine value 61 min.; nonionic Storage: Store in cool, dry area Aldo® HMS-65 KFG [Lonza http://www.lonza.com] Chem. Descrip.: hydrogenated soya, mono-, and di glycerides Chem. Analysis: 0.5% max.moisture; 1.5% max. free glyceride; 52% min. monoglycerides Uses: Emulsifier, emulsion stabilizer, dispersant, softener for foods, baked goods, dairy prods. (coffee whiteners, frozen desserts, whipped toppings), edible oils/shortenings, confectionery, pet foods, peanut butter Regulatory: FDA 21CFR §184.1505 (GRAS); kosher Properties: Wh. beads, mild fatty odor; bland taste; m.p. 47-51 C; peroxide no. 21 max. Storage: Store in cool, dry area Aldo® HMS KFG [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl stearate, high mono CAS 31566-31-1 Uses: Emulsifier, emulsion stabilizer, dispersant, softener for foods, baked Handbook of Food Additives, Third Edition

goods, dairy prods. (coffee whiteners, frozen desserts, whipped toppings), edible oils/shortenings, confectionery, pet foods, peanut butter Regulatory: FDA 21CFR §184.1505 (GRAS); kosher Properties: Wh. beads, bland odor and taste; m.p. 64 C; HLB 3; acid no. 2 max.; sapon. no. 170; nonionic; 52% alpha monoglycerides Use Level: 3-5% on shortening (cakes), 0.10.2% (frozen desserts), 0.4% (margarine), 0.40.8% (caramels) Storage: Store in cool, dry area Aldo® LP KFG [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl-lacto ester of fatty acids CAS 1335-49-5 Uses: Emulsifier, aerating agent, whipping agent, foam stabilizer for foods, cakes, whipped toppings, frozen dairy systems Features: Alpha tending Regulatory: FDA 21CFR §172.852, kosher Properties: Ivory bead, mild odor; m.p. 40-45 C; HLB 2.5; acid no. 6 max.; 6-10% alpha monoglyceride Use Level: 4-8% on shortening (cake), 6-12% (whipped toppings), 4-10% (frozen dairy systems) Storage: Store in cool, dry area Aldo® MCT [Lonza http://www.lonza.com] Chem. Descrip.: Caprylic/capric triglyceride CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Caloric source, suspension medium in dietary supplements; emulsifier in flavors Properties: Liq.; low odor; bland taste; acid no. 0.10 max.; sapon. no. 345 Aldo® MCT KFG [Lonza http://www.lonza.com] Chem. Descrip.: Caprylic/capric triglyceride CAS 73398-61-5; EINECS/ELINCS 265-724-3 Uses: Dietary supplement, calorie source in foods (used to produce energy); lubricant for confectionery coatings; antisticking agent; carrier for spray coatings; solvent, diluent, and fixing agent for flavors Regulatory: Kosher Properties: Cl. liq., neutral odor and taste; acid no. 0.10 max.; iodine no. 1.0 max.; sapon. no. 335-360; hyd. no. 10 max.; 0.1% max. moisture Aldo® MCT Special KFG [Lonza http://www.lonza.com] Chem. Descrip.: Caprylic/capric triglyceride 47

Part I: Trade Name Reference Chem. Analysis: 0.1 max. moisture CAS 73398-61-5; EINECS/ELINCS 265-724-3 Uses: Dietary supplement; calorie source; antisticking agent in gel capsules and confectionery coatings; diluent and flavor fixative in food Regulatory: Kosher Properties: Cl. liq., neutral odor and taste; acid no. 0.10 max.; iodine no. 1.0 max.; sapon. no. 335-340; hyd. no. 10 max.; 0.1% max. moisture Aldo® MLD KFG [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl monolaurate, dispersible See Glyceryl laurate Chem. Analysis: 30% min. α monoglycerides; 7% free glycerine CAS 142-18-7; EINECS/ELINCS 205-526-6 Uses: Emulsifier for veg. oil; dispersant and solubilizer for flavors and spice oils; antifoam and defoamer in food processing systems Regulatory: FDA 21CFR §172.863, 184.1505; kosher Properties: Soft solid; mild odor; m.p. 23 C; HLB 7; acid no. 5 max.; nonionic Storage: Store in cool, dry place Aldo® MO KFG [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl monooleate See Glyceryl oleate CAS 25496-72-4; EINECS/ELINCS 203-827-7 Uses: Emulsifier, flavoring agent Regulatory: Kosher certified Properties: Liq.; HLB 3; acid no. 2; sapon. no. 171; nonionic Aldo® MO PG KFG [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl monooleate and propylene glycol See Glyceryl oleate Chem. Analysis: Moisture 1% max.; free propylene glycol 9-11%; alpha monoglyceride 40% min. Uses: Surfactant, emulsifier for food Features: Food grade Regulatory: FDA 21CFR §175.105, 175.300, 176.210, 177.2600, 177.2800, 184.1324, 184.1666 Properties: Lt. yel. liq.; Gardner color 5 max.; acid value 2 max.; sapon. no. 145-155; peroxide value 5 max. Aldo® MS-20 KFG [Lonza http://www.lonza.com] Chem. Descrip.: PEG-20 glyceryl stearate Handbook of Food Additives, Third Edition

CAS 68153-76-4 Uses: Emulsifier, antifoam for foods Properties: Solid; HLB 13.0; nonionic; 100% conc. Aldo® MS LG [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl stearate Chem. Analysis: 1% max. moisture; 42% min.α monoglycerides; 1% max. free glycerine CAS 31566-31-1 Uses: Emulsifier in cakes, frozen desserts, margarine, confectionery, dehydrated potatoes Features: Food grade Regulatory: FDA 21CFR §172.863, 184.1505 (GRAS); kosher Properties: Wh. beads, bland odor and taste; m.p. 56-60 C; HLB 3; acid no. 2 max.; nonionic Storage: Store in dry, cool area Aldo® MS#2 Special KFG [Lonza http://www.lonza.com] Chem. Descrip.: Mono- and diglycerides of fatty acids Chem. Analysis: 1% max. moisture CAS 67701-33-1 Uses: Antisticking and softening agent in chewing gum bases; mouth feel improver, mold release agent, and antisticking agent in confectionery prods. Features: For use in food requiring higher quality mono- and diglycerides with lower melting points Regulatory: FDA 21CFR §175.105, 175.300, 175.320, 175.350, 176.170, 176.200, 176.210, 177.1010, 177.1200, 177.2600, 177.2800, 178.3570; kosher Properties: Wh. wax-like beads or flakes; mild odor; bland taste; 100% thru #8 mesh, 5% max. thru #100 mesh; m.p. 55-58 C; HLB 4; acid value 3.5 max.; iodine no. 5 max.; sapon. no. 166-176 Storage: Store in a cool, dry place Aldo® MSD KFG [Lonza http://www.lonza.com] Chem. Descrip.: glyceryl stearate SE, glyceryl stearate and potassium stearate Chem. Analysis: 30% min. α monoglycerides Uses: Lubricant, antisticking agent for confectionery cutting surfaces; release agent on container surfaces; softener for dough systems Regulatory: FDA 21CFR §172.863, 184.1505 (GRAS); kosher Properties: Tan beads, bland odor; 100% 48

Part I: Trade Name Reference through 8 mesh, 5% max. through 100 mesh; m.p. 58-60 C; HLB 6; acid no. 3 max.; sapon. no. 130-145; nonionic Aldo® MS KFG [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl stearate CAS 31566-31-1 Uses: Emulsifier for foods; antisticking agent, chewability improver, shelf life extender in chewing gum, caramels; oil separation preventer in fudges, fudge sauces, peanut butter; aerating agent for whipped toppings (with Glycosperse S-20 FG); mouthfeel enhancer, texturizer in peanut butter; flow aid in fudge sauces Regulatory: FDA 21CFR §184.1505, GRAS Properties: Wh. beads, mild odor, bland taste; 100% through 8 mesh, 5% through 100 mesh; m.p. 59 C; HLB 4.0; acid no. 3 max.; sapon. no. 160-165; nonionic; 35% min. alpha monoglycerides Use Level: 0.5-1% (chewing gum), 0.5% (fudge), 2-4% (peanut butter), 1% (caramel) Storage: Store in cool, dry area Aldo® MS LG FG [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl stearate, low glycerin CAS 31566-31-1 Uses: Emulsifier, emulsion stabilizer for foods, baked goods, dairy prods., edible oils/shortenings, confectionery, pet foods Regulatory: FDA 21CFR §184.1505, GRAS Properties: Wh. beads, bland odor and taste; m.p. 58-62 C; HLB 3; acid no. 2 max.; sapon. no. 162; nonionic; 40-45% alpha monoglycerides Use Level: 4-6% on shortening (cake), 0.1-0.2% (frozen desserts), 0.5% (margarine), 0.05-1% (dry potatoes) Storage: Store in cool, dry area Aldo® MS LG KFG [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl stearate, low glycerin CAS 31566-31-1 Uses: Emulsifier for foods, baked goods, dairy prods., edible oils/shortenings, confectionery; volume improver, texturizer in cakes; emulsion stabilizer in margarine; crystallization retarder in starch jellies; improves palatability and rehydration in dehydrated potatoes; fat separation retarder, moisture retention aid, and extrusion aid in pet foods Regulatory: FDA 21CFR §184.1505 (GRAS); Handbook of Food Additives, Third Edition

kosher Properties: Wh. beads, bland odor and taste; m.p. 60-65 C; HLB 3; acid no. 2 max.; iodine no. 5 max.; nonionic; 40% min. alpha monoglycerides Use Level: 4-6% on shortening (cake), 0.1-0.2% (frozen desserts), 0.5% (margarine), 0.250.6% (starch jellies) Storage: Store in cool, dry area Aldo® PGHMS KFG [Lonza http://www.lonza.com] Chem. Descrip.: Propylene glycol stearate, high mono Chem. Analysis: 70-76% monoester CAS 1323-39-3; EINECS/ELINCS 215-354-3 Uses: Emulsifier, aerating agent, whipping agent, volume improver, foam stabilizer, moisture retention aid for foods, cakes, cake mixes, whipped toppings, shortening Features: Alpha tending; food grade; promotes more stable foam structure Regulatory: FDA 21CFR §172.856; kosher Properties: Off-wh. beads or flakes, bland odor and taste; m.p. 36-42 C; HLB 3; acid no. 2 max.; iodine no. 1 max.; nonionic Storage: Store in cool, dry area Aldo® PGME-90 KFG [Lonza http://www.lonza.com] Chem. Descrip.: Propylene glycol stearate Chem. Analysis: 0.5 max. moisture CAS 1323-39-3; EINECS/ELINCS 215-354-3 Uses: Coemulsifier, aerating agent, whipping agent, volume improver, foam stabilizer, moisture retention aid for foods, cakes, cake mixes, whipped toppings, shortening Features: Food grade Regulatory: Kosher Properties: Wh. waxy beads; visc. 9 cps; m.p. 43 C; acid no. 8 max.; sapon. no. 160-175; hyd. no. 155-175; nonionic Storage: Store in cool, dry area Aldosperse® 38/62 KFG [Lonza http://www.lonza.com] Chem. Descrip.: Hydrogenated palm glyceride and PEG-200 hydrogenated glyceryl palmate Chem. Analysis: 1% max. moisture (KarlFischer) CAS 67784-87-6; 67784-88-7; EINECS/ELINCS 294-638-9 Uses: Dough strengthener for bread, buns, rolls, yeast-raised doughnuts 49

Part I: Trade Name Reference Regulatory: FDA 21CFR §172.834, 184.1505 (GRAS); kosher Properties: Wh. to off-wh. beads, mild fatty odor; m.p. 57-60 C; acid no. 2 max.; sapon. no. 125-135; nonionic Storage: Store in tied polybags in dry area below 100 F Aldosperse® 40/60 [Lonza http://www.lonza.com] Chem. Descrip.: 60% Glyceryl stearate and 40% PEG-20 glyceryl stearate Uses: Emulsifier for ice cream; dough conditioner for foods Properties: Gardner 2 beads; HLB 7±1; m.p. 57 C; acid no. 2. Aldosperse® 40/60 KFG [Lonza http://www.lonza.com] Chem. Descrip.: 60% Glyceryl stearate and 40% PEG-20 glyceryl stearate Uses: Emulsifier for foods; dough strengthener for bread, buns, rolls, yeastraised doughnuts Regulatory: FDA 21CFR §172.834, 184.1505 (GRAS); kosher Properties: Cream-colored beads, bland odor and taste; 100% through 8 mesh, 5% through 100 mesh; m.p. 57 C; HLB 7; acid no. 2 max.; sapon. no. 120-135; nonionic; 30% alpha monoglyceride Use Level: 4-8 oz/cwt flour (bread, doughnuts), 6-8 oz/cwt flour (buns, rolls) Storage: Store in tied polybags in dry area below 100 F Aldosperse® MS BO KFG [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl stearate Chem. Analysis: 40% min α monoglyceride; 1% max. free glycerine; 0.4% max moisture (Karl Fischer) CAS 31566-31-1; EINECS/ELINCS 250-705-4 Uses: Emulsifier for chewing, fudge and fudge sauces, peanut butter, whipped toppings, and caramels Regulatory: FDA GRAS; kosher Properties: Wh. beads; mild odor; bland taste; m.p. 55-65 C; HLB 5.2; acid no. 2 max. Use Level: 0.5-1% chewing gum, 0.5% fudge and fudge sauces, 2-4% peanut butter, 0.250.5% whipped toppings, and 1% caramels Storage: Store in a cool, dry place

Aldosperse® MS-20 [Lonza http://www.lonza.com] Chem. Descrip.: PEG-20 glyceryl stearate CAS 51158-08-8 Uses: Emulsifier, solubilizer, dispersant for foods Properties: Wh. soft solid; sol. in ethanol; disp. in water; HLB 13±1; m.p. 32-38 C; acid no. 2; sapon. no. 65-75; hyd. no. 73; nonionic Aldosperse® MS-20 FG [Lonza http://www.lonza.com] Chem. Descrip.: PEG-20 glyceryl stearate CAS 68553-11-7 Uses: Dough strengthener, volume improver, texturizer, moisture retention aid in yeastraised baked goods; emulsifier in foods, whipped veg. oil toppings, frozen desserts, icings, icing mixes; nondairy creamer in beverage coffee Features: Provides more uniform texture; improves crumb structure Regulatory: FDA 21CFR §172.834 Properties: Straw-colored liq.; m.p. 27 C; HLB 13.0; acid no. 2 max.; sapon. no. 68-75; hyd. no. 65-80; pH 6 (5%); nonionic; 100% conc. Use Level: 2-4 oz/cwt flour (baked goods), 3-6 oz/cwt flour (cake), 0.2-0.45% (whipped toppings) Storage: Store with lid firmly in place in cool, dry area Aldosperse® MS-20 KFG [Lonza http://www.lonza.com] Chem. Descrip.: PEG-20 glyceryl stearate CAS 68553-11-7 Uses: Emulsifier for foods; dough strengthener, volume improver, texturizer, moisture retention aid for baked goods; emulsifier for whipped toppings, frozen desserts, icings, icing mixes; nondairy creamer in beverage coffee Features: Proves more uniform texture Regulatory: FDA 21CFR §172.834; kosher Properties: Straw-colored soft solid, mild odor, bland taste; m.p. 27 C; HLB 13; acid no. 2 max.; sapon. no. 65-75; hyd. no. 65-80; nonionic Use Level: 2-4 oz/cwt flour (baked goods), 3-6 oz/cwt flour (cake), 0.2-0.4% (whipped toppings) Storage: Store with lid firmly in place in cool, dry area Aldosperse® O-20 [Lonza

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Part I: Trade Name Reference http://www.lonza.com] Chem. Descrip.: 80% Glyceryl stearate, 20% polysorbate 80 Uses: Emulsifier for ice cream; dough conditioner for foods Properties: Straw beads; m.p. 55-65 C; HLB 5.2; acid no. 2; sapon. no. 140-150 Aldosperse® O-20 KFG [Lonza http://www.lonza.com] Chem. Descrip.: 80% Glyceryl stearate, 20% polysorbate 80 CAS 31566-31-1; 9005-65-6 Uses: Emulsifier for foods, ice cream, ice milk, and frozen desserts; whipping agent, texturizer, bodying agent for foods Features: Food grade; provides overrun props., max. dryness; ideal for high temp. short time pasteurization Regulatory: FDA 21CFR §172.840, 184.1505 (GRAS); kosher Properties: Lt. tan beads, mild odor, bland taste; 100% through 8 mesh, 5% max. through 100 mesh; m.p. 50-65 C; HLB 5; acid no. 2 max.; sapon. no. 140-155; nonionic; 100% conc. Use Level: 0.1-0.25% (ice cream), 0.15-0.25% (ice milk), 0.1-0.25% (frozen desserts) Storage: Store in cool, dry area below 35 C Aldosperse® TS-20 [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl stearate (80%), polysorbate 65 (20%) Uses: Emulsifier for ice cream; dough conditioner for foods Properties: Straw beads; m.p. 55-65 C; HLB 4.3; acid no. 2; sapon. no. 150-160. Aldosperse® TS-20 FG [Lonza http://www.lonza.com] Chem. Descrip.: 80% Glyceryl stearate, 20% polysorbate 65 Uses: Emulsifier for foods, frozen desserts, ice cream, ice milk, frozen custard, softserve and other specialty prods. Regulatory: FDA 21CFR §172.838 Properties: Lt. tan beads, bland odor and taste; 20% max. 100 mesh; HLB 4.0; acid no. 2 max.; sapon. no. 150-160; hyd. no. 160-185; nonionic; 100% conc. Aldosperse® TS-20 KFG [Lonza http://www.lonza.com] Chem. Descrip.: Blend of mono- and diglycerides and polysorbate 65 See Monoand diglycerides of fatty acids Handbook of Food Additives, Third Edition

Uses: Emulsifier, whipping agent, bodying agent for foods, ice cream, frozen desserts, sherbets Features: Provides overrun props., dryness Regulatory: FDA 21CFR §172.838, 184.1505 (GRAS); kosher Properties: Lt. tan beads, mild odor and taste; 100% through 8 mesh, 5% max. through 100 mesh; HLB 4; acid no. 2 max.; sapon. no. 150160; hyd. no. 160-190 Use Level: 0.1-0.25% (ice cream, frozen desserts), 0.25% (sherbets) Storage: Store in cool, dry area Aldosperse® TS-40 [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl stearate (60%), polysorbate 65 (40%) Uses: Emulsifier for ice cream; dough conditioner for foods Properties: Straw beads; m.p. 40-60 C; HLB 6.0; acid no. 2; sapon. no. 120-130. Aldosperse® TS-40 FG [Lonza http://www.lonza.com] Chem. Descrip.: 60% Glyceryl stearate, 40% polysorbate 65 Uses: Emulsifier for frozen desserts Properties: Bead; HLB 6.0; nonionic; 100% conc. Aldosperse® TS-40 KFG [Lonza http://www.lonza.com] Chem. Descrip.: 60% Glyceryl stearate, 40% Polysorbate 65 Uses: Emulsifier, whipping agent, texturizer, bodying agent for foods, frozen desserts, ice cream, sherbet Features: Provides overrun props., dryness Regulatory: FDA 21CFR §172.838, 184.1505 (GRAS); kosher Properties: Tan beads, mild odor; 100% through 8 mesh, 5% max. through 100 mesh; m.p. 55 C; HLB 6; acid no. 2 max.; sapon. no. 135-145; hyd. no. 140-155; nonionic Use Level: 0.1-0.25% (ice cream, frozen desserts), 0.25% (sherbets) Storage: Store in cool, dry area Alginade® DC [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Alginate blend Uses: Thickener, gellant, stabilizer for whipped cream, ice lollies Alginade® MR [ISP Alginates 51

Part I: Trade Name Reference http://www.ispcorp.com/] Chem. Descrip.: Alginate blend Uses: Stabilizer for ice cream, ice lollies, milk shakes Features: Improves resist. to heat shock Alginade® MRE [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Alginate blend Uses: Stabilizer for ice cream Features: Improves resist. to heat shock Alkamuls® PSMO-20 [Rhodia HPCII http://www.rhodia-hpcii.com; Rhodia Canada] Chem. Descrip.: Polysorbate 80 CAS 9005-65-6 Uses: Emulsifier, wetting agent for foods, ice cream mixes, cake icing, nonstandard frozen desserts Properties: Yel. liq.; water-sol.; HLB 15; nonionic; 97% act. Alkamuls® PSTO-20 [Rhodia Canada] Chem. Descrip.: Polysorbate 85 CAS 9005-70-3 Uses: Emulsifier for foods Properties: Amber liq.; typ. odor; water disp.; dens. 1.0 g/ml; HLB 11; sapon. no. 80-95; nonionic; 97% act. Aloe Gold Seal-Natural [Terry Labs http://www.terrylabs.com] Chem. Descrip.: Aloe barbadensis Chem. Analysis: 100% aloe solids; 8% max. moisture CAS 8001-97-6; EINECS/ELINCS 232-295-9 Uses: Moisturizer, soothing agent in dietary supplements, juice blends with aloe, health drinks, sports/fitness drinks Properties: Lt. cream to beige fine powd., mod. veg. odor; after reconsitituting 1:199 with DI water Use Level: 0.5-25% in juice blends Storage: Highly hygroscopic; store in cool, dry place with desiccant; add preservatives on reconstitution Aloe Vera Gel - Natural [Terry Labs http://www.terrylabs.com] Chem. Descrip.: Aloe barbadensis leaf juice Chem. Analysis: 0.5% min. aloe solids Uses: Digestive aid in health drinks, juice blends, health foods, sports/fitness drinks Properties: Yel.-grn., sl. hazy liq.; lt. veg. odor; sp.gr. 0.997-1.004; pH 3.5-5.0 Use Level: 15% min. of finished prod. Handbook of Food Additives, Third Edition

Precaution: This is a nat. prod. which will darken with age; sl. fallout may occur over time; protect from oxidation Storage: Store at room temp.; darkens with age; protect from oxidation Aloe Vera Gel - Natural with Pulp [Terry Labs http://www.terrylabs.com] Chem. Descrip.: Aloe barbadensis leaf juice Chem. Analysis: 0.5% min. aloe solids Uses: Digestive aid in health drinks, juice blends, health foods, sports/fitness drinks Properties: Yel.-grn., cl. to sl. hazy liq.; lt. veg. odor; sp.gr. 1.00-1.01; pH 3.5-5.0 Use Level: 15% min. of finished prod. Precaution: This is a nat. prod. which will darken with age; sl. fallout may occur over time; protect from oxidation Storage: Store at room temp.; darkens with age; protect from oxidation Aloe Con UP 10 [Florida Food Prods. http://www.floridafood.com/] Chem. Descrip.: Aloe vera gel, ultra purified grade See Aloe barbadensis gel Uses: Used for beverages Properties: Gardner 3 max. liq.; pH 4.0-5.0; 5% solids Aloe Con UP 40 [Florida Food Prods. http://www.floridafood.com/] Chem. Descrip.: Aloe vera gel, ultra purified grade See Aloe barbadensis gel Uses: Used for beverages Properties: Gardner 3 max. liq.; pH 4.0-5.0; 20% solids Aloe Con UP-200 [Florida Food Prods. http://www.floridafood.com/] Chem. Descrip.: Freeze-dried aloe vera gel, ultra purified grade See Aloe barbadensis gel Uses: Used for beverages Properties: Gardner 3 max. powd.; pH 4.0-5.0; 100% solids Aloe Con WG 10 [Florida Food Prods. http://www.floridafood.com/] Chem. Descrip.: Aloe vera whole gel See Aloe barbadensis gel Uses: Used for beverages Properties: Lt. tan, typ. aloe flavor; pH 4.0-5.0; 5 ± 1% solids Aloe Con WG 40 [Florida Food Prods. http://www.floridafood.com/] Chem. Descrip.: Aloe vera whole gel See Aloe 52

Part I: Trade Name Reference barbadensis gel Uses: Used for beverages Properties: Dk. tan to brn., typ. aloe flavor; sp.gr. 1.1±0.05; pH 3.5-5.0; 20 ± 5% solids Storage: Store in container; protect from light; 6 mo shelf life Aloe Con WG 200 [Florida Food Prods. http://www.floridafood.com/] Chem. Descrip.: Aloe vera whole gel See Aloe barbadensis gel Uses: Used for beverages Properties: Lt. tan, typ. aloe flavor; pH 4.0-5.0; 100% solids Aloe Con WLG 10 [Florida Food Prods. http://www.floridafood.com/] Chem. Descrip.: Aloe vera whole leaf gel See Aloe barbadensis gel Uses: Used for beverages Properties: Gardner 3 max. liq.; pH 4.0-5.0; 5% solids Aloe Con WLG 200 [Florida Food Prods. http://www.floridafood.com/] Chem. Descrip.: Freeze-dried aloe vera whole leaf gel See Aloe barbadensis gel Uses: Used for beverages, health supplements Properties: Sl. tan free-flowing powd.; pH 3.5-5.5 (1:199); < 7% moisture Aloe Vera Extract, Oil Sol. Liq. [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Aloe vera extract See Aloe barbadensis extract CAS 85507-69-3; EINECS/ELINCS 287-390-8 Uses: Nutraceutical for health drinks, sports beverages, soft drinks, candies and chewing gum. Properties: Lt. yel. cl. oil; char. veg. odor; sp.gr. 0.847-0.854 Aloe Vera Gel 1X [Terry Labs http://www.terrylabs.com; S. Black http://www.sblack.com] Chem. Descrip.: Aloe vera gel, food grade See Aloe barbadensis gel Chem. Analysis: 0.5% min. total solids Uses: Used in foods and beverages (digestion aid, health drinks, juice blends, health foods, sports/fitness drinks) Properties: Ye.-grn. cl. to sl. hazy liq., lt. veg. odor; sp.gr. 0.997-1.004; pH 3.5-5.0 Precaution: Protect from oxidation Storage: Store @ R.T.; protect from oxidation; may darken with age Handbook of Food Additives, Third Edition

Aloe Vera Gel 10X [Terry Labs http://www.terrylabs.com; S. Black http://www.sblack.com] Chem. Descrip.: Aloe vera gel, food grade See Aloe barbadensis gel Chem. Analysis: 4.6% min. total solids Uses: Used in foods and beverages (digestion aid, health drinks, juice blends, health foods, sports/fitness drinks) Properties: Lt. amber cl. to sl. hazy liq., mod. veg. odor; sp.gr. 1.022-1.032; pH 3.5-5.0 Storage: Store @ R.T.; protect from oxidation; may darken with age Aloe Vera Gel 40X [Terry Labs http://www.terrylabs.com; S. Black http://www.sblack.com] Chem. Descrip.: Aloe vera gel, food grade See Aloe barbadensis gel Chem. Analysis: 18.4% min. total solids Uses: Used in foods and beverages (digestion aid, health drinks, juice blends, health foods, sports/fitness drinks) Properties: Amber cl. to sl. hazy liq. with possible precipitate, strong veg. odor; sp.gr. 1.100-1.120; pH 3.5-5.0 Storage: Store @ R.T.; protect from oxidation; may darken with age Aloe Vera Gel Powd., Dehydrated [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Aloe vera gel, dehydrated (200 X conc.) See Aloe barbadensis gel Uses: Flavoring agent, texturizer in beverages, health foods Properties: Lt. tan fluffy powd.; char. veg.-like odor; pH 4-5; 100% solids Aloe Vera Gel Regular 1X [Terry Labs http://www.terrylabs.com] Chem. Descrip.: Aloe barbadensis leaf juice Chem. Analysis: 0.5% min. aloe solids Uses: Digestive aid in health drinks, juice blends, health foods, sports/fitness drinks Properties: Gardner 3 max. liq., lt. veg. odor; sp.gr. 0.997-1.004; pH3.5-5.0 Precaution: This is a nat. prod. which will darken with age; sl. fallout may occur over time; protect from oxidation Storage: Store at room temp.; darkens with age; protect from oxidation Aloe Vera Gel Regular 10X [Terry Labs http://www.terrylabs.com] Chem. Descrip.: Aloe barbadensis leaf juice Chem. Analysis: 4.6% min. aloe solids 53

Part I: Trade Name Reference Uses: Digestive aid in health drinks, juice blends, health foods, sports/fitness drinks Properties: Lt. amber cl. to sl. hazy liq.; sp.gr. 1.022-1.032 (25 C); pH 3.5-5.0 Precaution: This is a nat. prod. which will with age; sl. fallout may occur over time; protect from oxidation Storage: Store at room temp.; darkens with age; protect from oxidation Aloe Vera Gel Regular 40X [Terry Labs http://www.terrylabs.com] Chem. Descrip.: Aloe barbadensis leaf juice Chem. Analysis: 18.4% min. aloe solids Uses: Digestive aid in health drinks, juice blends, health foods, sports/fitness drinks Properties: Lt. amber cl. to sl. hazy liq.; sp.gr. 1.100-1.120 (25 C); pH 3.5-5.0 Precaution: This is a nat. prod. which will with age; sl. fallout may occur over time; protect from oxidation Storage: Store at room temp.; darkens with age; protect from oxidation Aloe Vera Gel Spray Dried Powd. [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Aloe vera gel, dehydrated (20 X conc.) See Aloe barbadensis gel Uses: Flavoring agent, texturizer in beverages, foods Properties: Wh. to ylsh. powd.; char. veg.-like odor and flavor; no off flavors; 10% solids; < 10% moisture

Properties: Yel.-grn. cl. to sl. hazy liq.; lt. veg. odor and taste; sp.gr. 1.000-1.010; pH 3.5-5.0 Use Level: 15% min. of the finished prod. Storage: Protect from oxidation; store at room temp.; nat. prod. that will darken with age; sl. fallout may occur over time Aloe Vera Whole Leaf Gel 1X [Terry Labs http://www.terrylabs.com; S. Black http://www.sblack.com] Chem. Descrip.: Aloe vera gel, food grade See Aloe barbadensis gel CAS 8001-97-6; EINECS/ELINCS 232-295-9 Uses: Used in foods and beverages (digestion aid, health drinks, juice blends, health foods, sports/fitness drinks) Properties: Yel.-grn. cl. to sl. hazy liq., lt. veg. odor; sp.gr. 0.997-1.004; pH 3.5-5.0; 0.5% min. total solids Storage: Store @ R.T.; protect from oxidation; may darken with age Aloe Vera Whole Leaf Gel 3X [Terry Labs http://www.terrylabs.com] Chem. Descrip.: Aloe barbadensis leaf CAS 8001-97-6; EINECS/ELINCS 232-295-9 Uses: Botanical extract for health drinks, juice blends, health foods, sports/fitness drinks Properties: Yel.-grn. cl. to sl. hazy liq., lt. veg. odor; sp.gr. 0.997-1.004; pH 3.5-5.0 Storage: Store in a cool, dry place

Aloe Vera Oil Regular [Terry Labs http://www.terrylabs.com; S. Black http://www.sblack.com] Chem. Descrip.: Aloe barbadensis extract, extracted onto soybean oil base See Soybean (Glycine soja) oil Uses: Used in internal/oral applics. (oral ointments, soft gel encapsulation) Properties: Yel. oil, veg. odor; sp.gr. 0.9190.924; acid no. 1.1 max.; sapon. no. 185-200; < 10% moisture Storage: Store at R.T.; do not store above 65 C for > 24 h; if stored below 25 C, heat prod. to clarify

Aloe Vera Whole Leaf Gel 5X [Terry Labs http://www.terrylabs.com] Chem. Descrip.: Aloe barbadensis leaf Chem. Analysis: 4.75% min. aloe solids CAS 8001-97-6; EINECS/ELINCS 232-295-9 Uses: Botanical extract for health drinks, juice blends, health foods, sports/fitness drinks Features: High in essential biomolecules, vitamins, and minerals; no pathogens Properties: Lt. amber cl. to sl. hazy liq., mod. veg. odor; sp.gr. 1.022-1.032; pH 3.5-5.0 Use Level: 3.0% of final prod. Precaution: Protect from oxidation Storage: Store @ R.T.

Aloe Vera Whole Leaf Gel [Terry Labs http://www.terrylabs.com] Chem. Descrip.: Aloe barbadensis leaf CAS 8001-97-6; EINECS/ELINCS 232-295-9 Uses: Used in foods and beverages (digestion aid, health drinks, juice blends, health foods, sports/fitness drinks)

Aloe Vera Whole Leaf Gel 20X [Terry Labs http://www.terrylabs.com] Chem. Descrip.: Aloe barbadensis leaf Chem. Analysis: 19.0% min. aloe solids CAS 8001-97-6; EINECS/ELINCS 232-295-9 Uses: Botanical extract for health drinks, juice blends, health foods, sports/fitness

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Part I: Trade Name Reference drinks Features: High in essential biomolecules, vitamins, and minerals; no pathogens Properties: Cl. to sl. hazy liq. with possible precipitate, mod. veg. odor; sp.gr. 1.100-1.120; pH 3.5-5.0 Use Level: 0.75% of final prod. Precaution: Protect from oxidation Storage: Store @ R.T. Aloe Vera Whole Leaf Powder Organic Freeze Dried [Terry Labs http://www.terrylabs.com] Chem. Descrip.: Aloe barbadensis leaf Chem. Analysis: 100% aloe solids; 8% max. moisture CAS 8001-97-6; EINECS/ELINCS 232-295-9 Uses: Botanical extract for health drinks, juice blends, health foods, sports/fitness drinks Properties: Lt. cream to beige fine powd.; sp. gr. 0.997-1.004; pH 3.5-5.0 Storage: Keep in cool, dry place, once reconstituted, prod. will darken with age; preserve after reconstitution Aloe Vera Whole Leaf Powder Organic [Terry Labs http://www.terrylabs.com] Chem. Descrip.: Aloe barbadensis leaf Chem. Analysis: 100% aloe solids; 8% max. moisture CAS 8001-97-6; EINECS/ELINCS 232-295-9 Uses: Botanical extract for health drinks, juice blends, health foods, sports/fitness drinks Features: High in essential biomolecules, vitamins, and minerals Properties: Lt. cream to beige fine powd.; sp. gr. 0.997-1.004; pH 3.5-5.0 Storage: Keep in cool, dry place, once reconstituted, prod. will darken with age; preserve after reconstitution Alomine 042 [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Animal protein hydrolysate See Hydrolyzed collagen CAS 92113-31-0 Uses: Protein source for foods; meat flavor Features: Nonfoaming; rec. where low gelling and low visc. are required Properties: Powd.; completely cold sol.; pH 6 (1%); < 5% moisture Alomine 223 [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Protein hydrolysate, taste Handbook of Food Additives, Third Edition

enhancer, citric acid (antioxidant) See Hydrolyzed collagen Uses: Brine additive, tenderizer, esp. for injected prods., such as cooked ham, poultry prods. Features: Phosphate-free; improves tenderness of final prod. Properties: Free-flowing powd., lt. aromatic odor; readily sol. in water; bulk dens. 1.2 l/kg Use Level: 0.5% on final prod. wt. Storage: Store under cool, dry conditions Alpha-Cel BH40 [Int'l. Fiber http://www.ifcfiber.com/] Uses: Filter aid medium for wine/beer/juice filtration Properties: Avg. fiber length 60 microns; bulk volume 12; water retention 5.0 g/g Environmental: environmentally safe Storage: Indefinite shelf life Alpha-Cel BH300 [Int'l. Fiber http://www.ifcfiber.com/] Uses: Filter aid medium for wine/beer/juice filtration Properties: Avg. fiber length 30 microns; bulk volume 17; water retention 3.0 g/g Environmental: environmentally safe Storage: Indefinite shelf life Alpha-Cel C40 [Int'l. Fiber http://www.ifcfiber.com/] Uses: Filter aid medium for wine/beer/juice filtration Properties: Avg. fiber length 120 microns; bulk volume 5.0; water retention 6.5 g/g Environmental: environmentally safe Storage: Indefinite shelf life Alpha-Cel C100 [Int'l. Fiber http://www.ifcfiber.com/] Uses: Filter aid medium for wine/beer/juice filtration Properties: Avg. fiber length 110 microns; bulk volume 7; water retention 6.5 g/g Environmental: environmentally safe Storage: Indefinite shelf life Alpha Cellulose, Powdered BH 200 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Powdered cellulose Chem. Analysis: 5-7% moisture CAS 9004-34-6; EINECS/ELINCS 232-674-9 Uses: Fiber source, bulking agent in low calorie formulations; anticaking agent, clarifier, filtering agent, flavor carrier, tablet 55

Part I: Trade Name Reference binder for foods Properties: Wh. powd.; odorless; pH 5.5-7.5 (10% susp.) Storage: 12 mos. shelf life when stored in a cool, dry location; keep container closed when not in use Alphadim® 70K [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono-diglycerides See Mono- and diglycerides of fatty acids Uses: Emulsifier for puddings, coffee whiteners, ice cream, frozen desserts, whipped toppings, chip dips, and sour cream bases Properties: Wh. to cream colored powd.; m.p. 61-64 C; 72% min. mono Alphadim® 90AB [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: High-purity, molecularly dist. monoglyceride prepared from fully hardened edible fats and glycerin See Mono- and diglycerides of fatty acids CAS 67701-33-1 Uses: Food additive; stabilizer and dispersant for fat particles in coffee whiteners; starch complexing agent, softener in breads; emulsifier, stabilizer for margarine, dehydrated potatoes, chewing gum, peanut butter Features: Provides functional improvements in processing and storage stability Regulatory: FDA GRAS Properties: Wh. to cream fine bead; m.p. 65-71 C; iodine no. 3 max.; sapon. no. 150-165; nonionic; 90% min. alpha monoester Storage: Store under cool, dry conditions Alphadim® 90PBK [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono-diglycerides See Mono- and diglycerides of fatty acids Uses: Emulsifier for margarine, coffee whiteners, dehydrated potatoes, peanut butter, chewing gum, pasta, snacks, and cereal prods. Properties: Wh. to cream colored bead; m.p. 6468 C; iodine no. 5 max.; 90% min. mono Alphadim® 90SBK [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: High-purity, molecularly dist. monoglyceride prepared from fully hardened soybean oil and glycerin See Mono- and diglycerides of fatty acids Handbook of Food Additives, Third Edition

Uses: Stabilizer, dispersant for fat particles in coffee whiteners; starch complexing agent; antisticking agent; emulsifier for margarine, pasta, snacks, cereals, dehydrated potatoes, confection coatings, chewing gum, peanut butter Features: Provides a stable, finely dispersed emulsion Regulatory: FDA GRAS; kosher Properties: Wh. to cream fine bead; 99% through 10 mesh; m.p. 70-75 C; iodine no. 3 max.; sapon. no. 150-165; HLB 3.5; nonionic; 90% min. alpha monoester Storage: Indefinite storage life under proper cool, dry conditions Alphadim® 90SBK FG [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono-diglycerides See Mono- and diglycerides of fatty acids Uses: Emulsifier for pasta, snacks, and cereal prods. Properties: Wh. to cream colored bead; m.p. 7075 C; iodine no. 3 max.; 90% min. mono Alphadim® 90VCK [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: High-purity, molecularly dist. monoglyceride prepared from partially hardened soybean oil and glycerin with TBHQ and citric acid See t-Butyl hydroquinone; Mono- and diglycerides of fatty acids Uses: Emulsifier for margarine, coffee whiteners, cake and icing shortenings Features: Provides a stable emulsion of finely dispersed water droplets Regulatory: FDA GRAS; kosher Properties: Ivory plastic; m.p. 58-62 C; iodine no. 54-65; sapon. no. 150-165; HLB 3.5; nonionic; 90% min. alpha monoester Storage: Store under cool, dry conditions Altalc 200 USP [Luzenac Am. http://www.luzenac.com] Chem. Descrip.: Talc USP/FCC See Talc Chem. Analysis: SiO2 (61%), MgO (31%), Al2O3 (1%), Fe2O3 (1%), CaO (0.5%) CAS 14807-96-6; EINECS/ELINCS 238-877-9 Uses: Chewing gum base; dusting agent and antitackifier in foods Features: Good brightness Properties: Wh. powd.; 9 µ median particle size; 98% min. through 200 mesh; bulk dens. 24-28 lb/ft3 (loose), 62 lb/ft3 (tapped); TAPPI 56

Part I: Trade Name Reference brightness 88; pH 8 (10% slurry) Altalc 300 USP [Luzenac Am. http://www.luzenac.com] Chem. Descrip.: Talc USP/FCC See Talc Chem. Analysis: SiO2 (61%), MgO (31%), Al2O3 (1%), Fe2O3 (1%) CAS 14807-96-6; EINECS/ELINCS 238-877-9 Uses: Antitackifier, dusting agent for foods Features: Exc. brightness Properties: Wh. powd.; 6 µ median particle size; 98% min. through 325 mesh; bulk dens. 15-19 lb/ft3 (loose), 42 lb/ft3 (tapped); TAPPI brightness 91; pH 9 (10% slurry) Altalc 325 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, lubricant, colorant, dusting powd. for foods Altalc 400 USP [Luzenac Am. http://www.luzenac.com] Chem. Descrip.: Talc USP/FCC See Talc Chem. Analysis: SiO2 (61%), MgO (31%), Al2O3 (1%), Fe2O3 (1%), CaO (0.5%) CAS 14807-96-6; EINECS/ELINCS 238-877-9 Uses: Filler, dusting agent, antitackifier for foods Features: High purity; exc. brightness; specially processed for microbial control Properties: Wh. powd.; 4 µ median particle size; 99.9% min. through 325 mesh; bulk dens. 1216 lb/ft3 (loose), 41 lb/ft3 (tapped); TAPPI brightness 92; pH 9 (10% slurry) Altalc 500 USP [Luzenac Am. http://www.luzenac.com] Chem. Descrip.: Talc USP/FCC See Talc Chem. Analysis: SiO2 (62%), MgO (32%), Al2O3 (0.5%), Fe2O3 (0.5%), CaO (0.5%) CAS 14807-96-6; EINECS/ELINCS 238-877-9 Uses: Diluent, glidant, antitackifier, TiO2 extender pigment for tableting, foods Features: High purity; ultrafine with very consistent particle size Properties: Wh. powd.; 4 µ median particle size; 99.9% through 400 mesh; bulk dens. 11-15 lb/ft3 (loose), 38 lb/ft3 (tapped); TAPPI brightness 92; pH 9 (10% slurry) Aluminum Stearate 22 [Chemtura http://www.chemtura.com] Chem. Descrip.: Aluminum distearate CAS 300-92-5; EINECS/ELINCS 206-101-8 Handbook of Food Additives, Third Edition

Uses: Leavening agent Properties: Solid; sol. hot in aromatic and aliphatic solvs. and oils; water-insol. Amalty® [Mitsubishi Int'l. http://www.micusa.com] Chem. Descrip.: Maltitol CAS 585-88-6; EINECS/ELINCS 209-567-0 Uses: Sweetener, humectant for sugar-free confectionery, sauces, spices, processed foods, vitamin supplements, foods for diabetics Features: Mild sweetener with no aftertaste; does not cause tooth decay; heat-stable; low hygroscopicity Properties: Wh. powd. or gran.; m.p. 140 C; ≥ 93.5% act. Amaranth Oil [Nu-World Amaranth http://www.nuworldamaranth.com/] Chem. Descrip.: Natural amaranth oil high in squalene CAS 915-67-3; EINECS/ELINCS 213-022-2 Uses: Heat stabilizer in foods Features: Exc. natural source of omega acids, highly unsat. Properties: Light-colored cl. oily liq., delicate agreeable odor and taste Amberlite™ FPC14 Na [Rohm & Haas http://www.rohmhaas.com; http://www.acusol.com] Chem. Descrip.: acid cation exchanger Uses: Strong acid cation exchange resin specially developed for food applications, including the decalcification of thin sugar juices and other demineralization applications Features: Food grade; exc. stability; high capacity and yield; exc. purification Properties: Amber beads; moisture holding capacity 41-49% Amberlite™ FPC23 H [Rohm & Haas http://www.rohmhaas.com; http://www.acusol.com] Chem. Descrip.: acid cation exchanger Uses: Macroreticular, high capacity, strongly acidic cation exchange resin for citric and lactic acid processing as well as demineralization of conc. sugar streams in food processing Features: Food grade; exc. stability; high capacity and yield; exc. purification Properties: Opaque spherical beads; moisture holding capacity 44-53% 57

Part I: Trade Name Reference Amberlite™ FPX66 [Rohm & Haas http://www.rohmhaas.com; http://www.acusol.com] Chem. Descrip.: resin Uses: Adsorbent resin for juice upgrading, purification, and the recovery of polyphenols and natural extracts Features: Food grade; resistance to all commonly used organic solvents; high capacity and yield; high mech. stability Properties: Wh. beads; sp. gr. 1.015-1.025; surf. area ≥ 700 m2/g; moisture holding capacity 6270% Amerfloc® 275 [Ashland/Drew Ind. Div. http://www.ashchem.com] Chem. Descrip.: Acrylamide-acrylic acid resin See Acrylates/acrylamide copolymer Uses: Flocculant for beet/cane sugar clarification; thickener in aq. animal feeds Regulatory: FDA 21CFR §173.5, 176.110, 176.170, 176.180, 573.120; EPA approved for potable water @ 1 ppm max. Properties: Wh. free-flowing powd.; pH 7.0 (0.5%); anionic Storage: Store in cool, dry place Amfal-46 [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Ethoxylated monodiglycerides (40%), mono-diglycerides (60%) See Ethoxylated mono- and diglycerides; Mono- and diglycerides of fatty acids Uses: Dough strengthener; dough softener; protein/starch complexing agents, absorption improver, shelf life extender for foods Features: Improves slicing qualities Properties: Free-flowing powd. Use Level: 1.25% max. on flour Storage: Store up to 6 mos. under cool, dry conditions; keep poly liner closed when not in use Amflex [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Fungal amylase from Aspergillus oryzae with cereal filler and other edible excipients See Amylase CAS 9000-92-4; EINECS/ELINCS 232-567-7 Uses: Enzyme dough conditioner, volume improver, texturizer, softener for breads Features: Converts damaged starch gran. in bread flour to fermentable sugars; provides Handbook of Food Additives, Third Edition

more uniform gas prod., reduced proof time, greater volume, uniform crust color, better grain/texture, added softness in bread crumb Regulatory: FDA GRAS Properties: Sl. off-wh. to beige tablet, char. odor Storage: Store cool and dry; 6 mos. min. shelf life AMG 800 BG [Novozymes A/S http://www.novozymes.com] Chem. Descrip.: Amyloglucosidase CAS 9032-08-0; EINECS/ELINCS 232-877-2 Uses: Enzyme used as volume improver and crust color improver in the baking industry; can also be used on frozen doughs to trigger the production of CO2 from yeast after thawing Amioca™ [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Waxy corn starch consisting primarily of amylopectin See Corn starch, waxy CAS 977050-52-4 Uses: Processing aid, thickener, texturizer for canned foods, cooked snacks Features: Develops visc. without gelling; produces clear, cohesive, long texture when cooked, and good shelf life 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 (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 AMT 1.2L [Amano Enzyme http://www.amanoenzyme.co.jp] Chem. Descrip.: S-Amylase from Microbacterium See Amylase CAS 9000-92-4; EINECS/ELINCS 232-567-7 Uses: Enzyme for food processing, starch, maltotriose rich syrup 58

Part I: Trade Name Reference Properties: Liq. Amygluten 110 [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 Properties: Fine, sl. yelsh. powd.; wheat taste; insol. in water Amylase DS [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Amylase from Aspergillus oryzae CAS 9000-92-4; EINECS/ELINCS 232-567-7 Uses: Enzyme for dietary supplement use Features: Amylolytic; high saccharification activity on starch Properties: Off-wh. to brnish. powd.; sl. odor; sol. in water Toxicology: Eye and skin irritant; dust may cause sensitization when inhaled; nontoxic Environmental: biodegradable; not harmful to marine or aquatic organisms when dissolved with copious amounts of water Precaution: Wear approved respirator for this type of dust, impermeable gloves, protective eye glasses, and overalls Hazardous Decomp. Prods.: None Storage: Store in cool, dry area AmyloGel™ 03001 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Native high amylose Corn starch See Corn (Zea mays) starch Chem. Analysis: 11% moisture; 10 mg/kg max. SO2 CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Gellant and viscosifier for gum candies Features: 50% high amylose type starch refined from a special hybrid corn; ; low hot visc.; rapid visc. development upon cooling; quickly sets to a firm gel; reduced storing time for deposited candy Handbook of Food Additives, Third Edition

Properties: Bulk dens. (packed) 43 lbs/ft3; pH 5.0 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 AmyloGel™ 03003 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Native high amylose Corn starch See Corn (Zea mays) starch Chem. Analysis: 11% moisture; 1.0% ash;10 mg/kg max. SO2 CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Coating agent for fried food; predust for battered and breaded food; used in formed and extruded prods. Features: 70% high amylose type starch refined from a special hybrid corn; rapid visc. development upon cooling; quickly sets to a firm gel; fluid hot viscosity Properties: Bulk dens. (packed) 45 lbs/ft3; pH 5.0 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 Amylogum CLS [Avebe http://www.avebe.com] Chem. Descrip.: Modified potato starch See Starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Gum Arabic substitute Anethole Extra USP 21/22, FCC [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: (E)-1-Methoxy-4-(1-propenyl)benzene stabilized with 0.005% Tenox GT-1 (a food grade antioxidant) See Anethole CAS 4180-23-8; EINECS/ELINCS 203-205-5 Uses: Synthetic flavoring agent, fragrance in foods Regulatory: FDA 21CFR §182.60; DOT: Chemicals n.o.i.; USP and FCC compliance Properties: Nearly colorless cl. liq.; solid @ low temps.; char. anise-like odor; sweet taste; 100% sol. in alcohol; m.w. 148.21; sp.gr. 0.983-0.988; dens. 8.22 lb/gal; vapor pressure 0.04 mm Hg; m.p. 70 F; b.p. 232.2 C; flash pt. (TCC) > 93.3 C; ref. index 1.5602-1.5613; 99.5% act. Toxicology: LD50 (oral, rat) 2090 mg/kg, (skin, rabbit) > 5000 mg/kg; irritating to skin; may cause eye irritation on prolonged contact; TSCA listed 59

Part I: Trade Name Reference Precaution: Incompat. with strong acids, strong bases, materials that react with unsat. cyclic oxygenated compds.; prolonged/excessive heat and/or exposure to air may cause decomp. or oxidation of the material Hazardous Decomp. Prods.: Combustion prods.: CO2, CO, acrid fumes HMIS: Health 1, Flammability 1, Reactivity 1 Storage: Keep container tightly closed when not in use; store @ ≥ 21 C to maintain liq. state; store away from heat, sparks, open flames; avoid prolonged exposure to air Anhydrous Citric Acid [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Citric acid CAS 77-92-9; EINECS/ELINCS 201-069-1 Uses: Antioxidant, flavor enhancer, chelating agent, sequestrant, trace metal scavenger Antelope Aerator [Albright & Wilson Australia http://www.albright.com.au] Chem. Descrip.: Specially formulated chemical aerator based on sodium acid pyrophosphate CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: General purpose aerator for use by commercial pastry chefs when slow dough rate of reaction is required Regulatory: FCC, Australian compliance Properties: Wh. free-flowing powd.; 0.1% +250 µm particle size, 0.8% +150 µm; 64.5% acidity Toxicology: Avoid inhaling dust, prolonged skin contact Storage: Store in cool, dry place Anterior Pituitary Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. Anthium 200® [Int'l. Dioxcide http://www.idiclo2.com] Chem. Descrip.: Stabilized chlorine dioxide CAS 10049-04-4; EINECS/ELINCS 233-162-8 Uses: Antimicrobial for potato storage protection Features: Exc. shelf life and no chloro-organic residues Properties: 2% Anticromos® [Ceca SA http://www.ceca.fr] Chem. Descrip.: Activated carbon See Handbook of Food Additives, Third Edition

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) Antifoam C100F [Basildon Chem. Co. Ltd. http://www.baschem.co.uk] Chem. Analysis: Silica content 6% Uses: Antifoam for wide variety of food processes Properties: Translucent grey liq.; tasteless; sl. odor; sol. in amyl acetate, ethyl acetate, 2ethyl hexanol, kerosine, methyl isobutyl ketone, per-chlorethylene, toluene, wh. spirits, xylene; 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 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

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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 <1000 ìm; neutral taste and odor; pH (10%) sol'n.) 6.8 Storage: 2 yr shelf life if stored @5-25 C and 70% max. humidity in original sealed pkg. Calcium Caseinate I [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, specifically developed for use in mixes for instant drinks; also for Handbook of Food Additives, Third Edition

use in used in dietetic, sports and health foods, slimming and geriatric formulas Features: Spray-dried, instantized and agglomerated; free-flowing; low dusting; low in lactose; high biological value and digestibility Properties: Wh. to cream powd.; bland, neutral odor; particle size <1000 ìm; neutral taste and odor; pH (10%) sol'n.) 6.8 Storage: 2 yr shelf life if stored @5-25 C and 70% max. humidity in original sealed pkg. Calcium Caseinate R [DMV Int'l. http://www.dmv-international.com] Chem. Descrip.: Calcium caseinate Chem. Analysis: 5% moisture; 90.5% protein; 0.8% fat; 3.5% ash; energy value1550kJ/100g CAS 9005-43-0 Uses: Protein source in protein-fortified foods; emulsifier, water binder and stabilizer in dairy prods., e.g., yogurt, processed cheese, low-fat spreads, sauces, imitation and processed cheese Properties: Wh. to cream powd.; bland, neutral taste/odor; particle size <800 ìm; neutral taste and odor; bulk dens. 470 g/l; pH (10%) sol'n.) 6.8 Storage: 2 yr shelf life if stored @5-25 C and 70% max. humidity in original sealed pkg. Calcium Caseinate S [DMV Int'l. http://www.dmv-international.com] Chem. Descrip.: Calcium caseinate CAS 9005-43-0 Uses: Emulsifier, stabilizer for dietetic, sport, slimming, infant, and health foods; protein fortifier for cream soups, cultured dairy, biscuits, cereal prods. Regulatory: FDA 21CFR §135.110, GRAS Properties: Lt. cream spray dried powd.; 100% through 35 mesh; clean, bland flavor and odor; dens. 0.35 g/ml (tapped); pH 6.5-7.1 (10%, 20 C) Use Level: 1-5% of final prod. Storage: 2 yr. shelf life when stored in a cool, dry environment; store at least 25 C and >70% humidity in original, sealed bags Calcium Oxide 801 [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Calcium oxide FCC Chem. Analysis: CaO (95-100.5%) CAS 1305-78-8; EINECS/ELINCS 215-138-9 UN 1910 Uses: Neutralizer in dairy industry (pasteurization of whole milk); alkali, 115

Part I: Trade Name Reference nutrient, dietary supplement, dough conditioner, yeast food in foods and food processing; neutralizer for phosphoric acid in prod. of baking powd. Properties: Wh. powd.; 99.8% through 200 mesh; odorless; sl. sol. in water; sp.gr. 3.30; dens. 65-75 lb/ft3 (compacted), 36-46 lb/ft3 (loose); dry brightness 88-92; nonflamm.; 0% volatiles Toxicology: ACGIH TLV 2 mg/m3; corrosive; irritant; may cause burns or irritation to skin, eyes, and mucous membranes of upper respiratory tract; cryst. silica is known carcinogen Precaution: Incompat. with water and acids; alkaline; exothermic reaction with water Hazardous Ingredients: Cryst. silica (0.1-1.0%) Hazardous Decomp. Prods.: None HMIS: Health 3, Flammability 0, Reactivity 2

Calcium Stearate 920-T [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Calcium stearate FCC CAS 1592-23-0; EINECS/ELINCS 216-472-8 Uses: Anticaking agent, emulsifier, lubricant, water repellent, and thickener in foods Properties: Wh. powd.; sl. fatty odor; 99.0% max. through 200 mesh; insol. in water; bulk dens. 16.2 g/ml; m.p. 302-320 F; pH 7.0-9.0; 4.0 % max. moisture; 9-10.5% oxide Toxicology: Dust can cause discomfort of the nose, throat, and respiratory tract, coughing and choking Environmental: not hazardous to aquatic life Precaution: Avoid dust formation, contact with eyes and skin Hazardous Decomp. Prods.: Burning will produce toxic fumes HMIS: Health 0, Flammability 1, Reactivity 0

Calcium Pantothenate USP, FCC [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Calcium pantothenate USP, FCC, EP See Calcium D-pantothenate CAS 137-08-6; EINECS/ELINCS 205-278-9 Uses: Pantothenic acid source to fortify dry foods and enrichment premixes, usually in combination with other vitamins Regulatory: USP, FCC, Ph. Eur. Properties: Wh. spray-dried, free-flowing powd., odorless, sl. hygroscopic; freely sol. in water (1 g/3 ml water); sol. in glycerin; pract. insol. in alcohol, chloroform, ether; m.w. 476.54; 90110% assay Precaution: Sl. sensitive to heat Storage: Store in dry place @ 59-96 F

Calcium Sulfate Anhydrous NF 164 [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Calcium sulfate NF CAS 7778-18-9; EINECS/ELINCS 231-900-3 Uses: Calcium source for enriched flours, breads, cereals, baking powd., yeast foods, canned vegetables, juices, jellies, preserves; buffer, processing aid in beer mfg. Features: Inert

Calcium Stearate 2307-G [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Calcium stearate FCC CAS 1592-23-0; EINECS/ELINCS 216-472-8 Uses: Dietary supplement, curing agent, binder in foods Features: Tallow grade; noncaking Properties: 99.9% max. through 325 mesh; bulk dens. 0.19 g/ml; m.p. 145-155 C; 3% max. moisture; 9-10.5% oxide Toxicology: Dust can cause discomfort of the nose, throat, and respiratory tract, coughing and choking Hazardous Decomp. Prods.: Burning will produce toxic fumes HMIS: Health 0, Flammability 1, Reactivity 0 Handbook of Food Additives, Third Edition

Calcium Sulfate BC 164 [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Calcium sulfate anhyd. NF See Calcium sulfate Chem. Analysis: CaSO4 (98-101%) CAS 7778-18-9; EINECS/ELINCS 231-900-3 Uses: Calcium source for foods (enriched flours, breads, cereals, baking powd., yeast foods, canned vegetables, juices, jellies, preserves); buffer, processing aid in beer mfg. Features: Inert Properties: Wh. powd.; 5.50 µ median particle size; 97% through 325 mesh; 99% through 200 mesh; odorless; sol. 26% in water; sp.gr. 2.96; dens. 76-86 lb/ft3 (compacted), 35-41 lb/ft3 (loose); oil absorp. 28-32; dry brightness 9396; m.p. 1450 C (dec.); nonflamm.; pH 10-11 Toxicology: TLV 10 mg/m3; may cause eye irritation; nuisance dust may cause coughing, sneezing, nasal irritation Precaution: Incompat. with acids 116

Part I: Trade Name Reference Hazardous Ingredients: Calcium sulfate (98100%), calcium carbonate (0-2%) Hazardous Decomp. Prods.: SO2, CaO (above 1450 C) HMIS: Health 0, Flammability 0, Reactivity 0 Calcium Sulfate BC 166 [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Calcium sulfate dihydrate NF/FCC Chem. Analysis: CaSO4 · 2H2O (98-101%) CAS 13397-24-5; EINECS/ELINCS 231-900-3 Uses: Calcium source for foods (enriched flours, breads, cereals, baking powd., yeast foods, canned vegetables, juices, jellies, preserves); buffer, processing aid in beer mfg. Features: Inert Properties: Wh. powd.; 99% through 325 mesh; 100% through 200 mesh; odorless; sol. 26% in water; sp.gr. 2.32; dens. 70-76 lb/ft3 (compacted), 34-39 lb/ft3 (loose); dry brightness 87-91; m.p. 1450 C (dec.); nonflamm.; pH 6.2-7.2 Toxicology: TLV 10 mg/m3; may cause eye irritation; nuisance dust may cause coughing, sneezing, nasal irritation Precaution: Incompat. with acids Hazardous Ingredients: Calcium sulfate (98100%), calcium carbonate (0-2%) Hazardous Decomp. Prods.: SO2, CaO (above 1450 C) HMIS: Health 0, Flammability 0, Reactivity 0 CalEssence® 70 Enhanced Purity [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Ultra-low precipitated calcium carbonate USP/FCC Chem. Analysis: CaCO3 (98%) CAS 471-34-1; EINECS/ELINCS 207-439-9 Uses: Calcium source for nutritional supplements, calcium-fortified foods, beverages, dairy prods. Features: Meets stringent regulatory requirements, such as Calif. Prop. 65 Regulatory: USP, FCC, kosher Properties: Prisms; 0.70 µ median particle size; compacted dens. 37 lb/ft3; surf. area 8.1 m2/g Toxicology: Overexposure may cause irritation of eyes, skin and respiratory system; acute ing. may result in mild GI distress; chronic exposure may result in hypercalcemia; alkalosis, or renal impairment; Handbook of Food Additives, Third Edition

noncarcinogenic Environmental: no significant effects; not harmful to aquatic life; no bioaccumulation or food chain conc. toxicity potential Precaution: Avoid contact with acids, alum, ammonium salts, and mercury/hydrogen mixtures; ignites on contact with fluorine HMIS: Health 1, Flammability 0, Reactivity 0 CalEssence® 80 Enhanced Purity [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Ultra-low precipitated calcium carbonate USP/FCC Chem. Analysis: CaCO3 (98%) CAS 471-34-1; EINECS/ELINCS 207-439-9 Uses: Calcium source for nutritional supplements, calcium-fortified foods, beverages, dairy prods. Features: Meets stringent regulatory requirements, such as Calif. Prop. 65 Regulatory: USP, FCC, kosher Properties: Prismatic cubic blend; 0.80 µ median particle size; compacted dens. 33 lb/ft3; surf. area 7.0 m2/g Toxicology: Overexposure may cause irritation of eyes, skin and respiratory system; acute ing. may result in mild GI distress; chronic exposure may result in hypercalcemia; alkalosis, or renal impairment; noncarcinogenic Environmental: no significant effects; not harmful to aquatic life; no bioaccumulation or food chain conc. toxicity potential Precaution: Avoid contact with acids, alum, ammonium salts, and mercury/hydrogen mixtures; ignites on contact with fluorine HMIS: Health 1, Flammability 0, Reactivity 0 CalEssence® 160 Enhanced Purity [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Ultra-low precipitated calcium carbonate USP/FCC Chem. Analysis: CaCO3 (98%) CAS 471-34-1; EINECS/ELINCS 207-439-9 Uses: Calcium source for nutritional supplements, calcium-fortified foods, beverages, dairy prods. Features: Meets stringent regulatory requirements, such as Calif. Prop. 65; best for redispersible powds. due to open structure and rapid dispersibility Regulatory: USP, FCC, kosher 117

Part I: Trade Name Reference Properties: Scaleno-hedral particles; 1.60 µ median particle size; compacted dens. 26 lb/ft3; surf. area 8.7 m2/g Toxicology: Overexposure may cause irritation of eyes, skin and respiratory system; acute ing. may result in mild GI distress; chronic exposure may result in hypercalcemia; alkalosis, or renal impairment; noncarcinogenic Environmental: no significant effects; not harmful to aquatic life; no bioaccumulation or food chain conc. toxicity potential Precaution: Avoid contact with acids, alum, ammonium salts, and mercury/hydrogen mixtures; ignites on contact with fluorine HMIS: Health 1, Flammability 0, Reactivity 0 CalEssence® 300 Enhanced Purity [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Ultra-low precipitated calcium carbonate USP/FCC Chem. Analysis: CaCO3 (98%) CAS 471-34-1; EINECS/ELINCS 207-439-9 Uses: Calcium source for nutritional supplements, calcium-fortified foods, baked and formed goods (cereals, snack bars) Features: Meets stringent regulatory requirements, such as Calif. Prop. 65; preferred when minimizing tablet size Regulatory: USP, FCC, kosher Properties: Cubic particles; 3.00 µ median particle size; compacted dens. 53 lb/ft3; surf. area 3.0 m2/g Toxicology: Overexposure may cause irritation of eyes, skin and respiratory system; acute ing. may result in mild GI distress; chronic exposure may result in hypercalcemia; alkalosis, or renal impairment; noncarcinogenic Environmental: no significant effects; not harmful to aquatic life; no bioaccumulation or food chain conc. toxicity potential Precaution: Avoid contact with acids, alum, ammonium salts, and mercury/hydrogen mixtures; ignites on contact with fluorine HMIS: Health 1, Flammability 0, Reactivity 0 CalEssence® 450 Enhanced Purity [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Ultra-low precipitated calcium carbonate USP/FCC Handbook of Food Additives, Third Edition

Chem. Analysis: CaCO3 (98%) CAS 471-34-1; EINECS/ELINCS 207-439-9 Uses: Calcium source for nutritional supplements, calcium-fortified foods, baked and formed goods (cereals, snack bars) Features: Meets stringent regulatory requirements, such as Calif. Prop. 65; preferred when minimizing tablet size Regulatory: USP, FCC, kosher Properties: Cubic particles; 4.50 µ median particle size; compacted dens. 68 lb/ft3; surf. area 2.2 m2/g Toxicology: Overexposure may cause irritation of eyes, skin and respiratory system; acute ing. may result in mild GI distress; chronic exposure may result in hypercalcemia; alkalosis, or renal impairment; noncarcinogenic Environmental: no significant effects; not harmful to aquatic life; no bioaccumulation or food chain conc. toxicity potential Precaution: Avoid contact with acids, alum, ammonium salts, and mercury/hydrogen mixtures; ignites on contact with fluorine HMIS: Health 1, Flammability 0, Reactivity 0 CalEssence® 1500 Enhanced Purity [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Ultra-low precipitated calcium carbonate USP/FCC Chem. Analysis: CaCO3 (98%) CAS 471-34-1; EINECS/ELINCS 207-439-9 Uses: Calcium source for nutritional supplements, calcium-fortified foods, beverages, dairy prods. Features: Meets stringent regulatory requirements, such as Calif. Prop. 65; preferred when minimizing tablet size Regulatory: USP, FCC, kosher Properties: Semi-regular prismatic wh. odorless particles; 15.00 µ median particle size; partly sol. in water; sp. gr. 2,71; compacted dens. 90 lb/ft3; surf. area 2.0 m2/g Toxicology: Overexposure may cause irritation of eyes, skin and respiratory system; acute ing. may result in mild GI distress; chronic exposure may result in hypercalcemia; alkalosis, or renal impairment; noncarcinogenic; TSCA listed Environmental: no significant effects; not harmful to aquatic life; no bioaccumulation or food chain conc. toxicity potential 118

Part I: Trade Name Reference Precaution: Avoid contact with acids, alum, ammonium salts, and mercury/hydrogen mixtures; ignites on contact with fluorine HMIS: Health 1, Flammability 0, Reactivity 0 Calgon® Carbon Type ADP [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 Regulatory: Certified to ANSI/NSF Std. 61 Properties: Blk. powd.; 80x325 sieve size; 6580% on 325 mesh; negligible sol. in water; sp.gr. 2.3 g/cc; iodine no. 1200 min.; 5% 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 APA [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; 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 (<10%) See Propylene glycol caprylate CAS 31565-12-5; 7384-98-7 Uses: Bioavailability enhancer, emulsifier, solubilizer in nutritional applics. Regulatory: FDA GRAS; DMF17436, E 477; SARA §311/312, 313 nonreportable Properties: APHA 100 max. liq.; sl. medicinal odor; insol. in water; vapor pressure < 1 mm Hg; b.p. 137°C @ 4 mm Hg; acid no. 2.5 max.; flash pt. (COC) 136 C; nonionic Toxicology: LD50 (oral, rat) > 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 <1 mm Hg; m.p. ≈ 42-47C; flash pt. (PMCC) >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; <1.0% fat; 51% lactose Uses: Nonfat milk powd. replacement for baked goods Features: Nutritional, physical and chem. props. of nonfat milk solids at significant cost savings Regulatory: Kosher Properties: pH 6.3-6.7; 35% protein Storage: Store in cool, dry area Dark Rye Sour [Brolite Prods. http://www.bakewithbrolite.com] Uses: Sour for darkest of rye breads DATEM [Adumim Food Ingreds. http://www.adumim.co.il] Chem. Descrip.: DATA esters of mono and diglycerides Uses: Emulsifier for food DC-103 [Am. Casein http://www.americancasein.com] Chem. Analysis: 8.5-10% moisture Uses: Dough conditioner for pizza dough, short-time dough systems Features: Produces more uniform crust, improved sheeting and pressing, better water absorp.; standardizes prod. volume Regulatory: Kosher Properties: pH 3.0-4.0 Use Level: 0.5-1% on flour wt. Storage: Store in cool, dry area DC-203CX [Am. Casein http://www.americancasein.com] Chem. Analysis: 8.5-10% moisture Uses: Dough conditioner, antisticking agent for tortilla dough, short-time dough systems Features: Produces more flexible tortilla, improved sheeting and pressing, better water absorp.; standardizes prod. volume Regulatory: Kosher Properties: pH 3.0-4.0 Use Level: 0.5-1% on flour wt. Storage: Store in cool, dry area

Handbook of Food Additives, Third Edition

DCF™ [Cargill Flavor Systems http://www.cargillflavorsystems.com/] Uses: Butter flavor in food Features: Variety of flavor profiles available Properties: Liq. De-Mol® Dry Molasses Powder [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: 70% Molasses See Molasses (Saccharum officinarum) Chem. Analysis: 13% max. ash; 3.5% max. moisture; 9.5 max. protein CAS 68476-78-8 Uses: Sweetener for cakes and baking mixes Features: Used where low water absorption ingredients are necessary Properties: Dark rich brn. free-flowing powd.; 98% min. thru 25 USBS, 30-50% thru USBS #100 Storage: Shelf life up to 18 mos. if containers are unopened; store at RT Decaglyn 1-L [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Polyglyceryl-10 laurate CAS 34406-66-1 Uses: Emulsifier, solubilizer, dispersant for foods Features: Hydrophilic Regulatory: JSCI listed Properties: Pale yel. visc. liq.; HLB 15.5; nonionic; 100% conc. Decaglyn 1-LN [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Polyglyceryl-10 linoleate CAS 102643-06-1 Uses: Emulsifier, solubilizer, dispersant for foods Features: Hydrophilic Properties: Pale yel. visc. liq.; HLB 12.0; nonionic; 100% conc. Decaglyn 1-M [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Polyglyceryl-10 myristate CAS 87390-32-7 Uses: Emulsifier, solubilizer, dispersant for foods Features: Hydrophilic Regulatory: JSCI listed Properties: Pale yel. visc. liq.; HLB 14.0; nonionic; 100% conc.

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Part I: Trade Name Reference Decaglyn 1-OV [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Polyglyceryl-10 oleate CAS 9007-48-1; EINECS/ELINCS 279-230-0 Uses: Emulsifier, solubilizer, dispersant for foods Features: Hydrophilic Regulatory: JSCI listed Properties: Pale yel. visc. liq.; HLB 12.0; nonionic; 100% conc. Toxicology: TSCA listed Decaglyn 1-SV [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Polyglyceryl-10 stearate CAS 79777-30-3 Uses: Emulsifier, solubilizer, dispersant for foods Features: Hydrophilic Regulatory: JSCI listed Properties: Pale yel. plate; HLB 12.0; nonionic; 100% conc. Decaglyn 2-SV [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Polyglyceryl-10 distearate CAS 12764-60-2 Uses: O/w emulsifier for foods Features: Hydrophilic Regulatory: JSCI listed Properties: Pale yel. plate; HLB 9.5; nonionic; 100% conc. Decanox MTS-30P [ADM Supplements http://www.admworld.com] Chem. Descrip.: mixed tocopherols (d-forms of alpha, beta, gamma, and delta tocopherols) derived from edible vegetable oils Uses: Natural antioxidant product used in food, dietary supplements to delay the onset of rancidity and extend shelf life of waterbased systems containing fats and oils; fortifier for foods and beverages Regulatory: Kosher, USP, FCC Properties: Tan, wh. free-flowing granular powd.; little or no odor or taste; 300 mg/g min. tocopherols, 22 mg/g min. d-alpha Precaution: May oxidize upon exposure to air and light.; do not expose to alkalis or strong oxidizing agents Storage: Shelf life 12 mos.; store in tightly closed containers protected from light, heat, and air Decanox MTS-50 [ADM Supplements http://www.admworld.com] Chem. Descrip.: mixed tocopherols (d-forms of Handbook of Food Additives, Third Edition

alpha, beta, gamma, and delta tocopherols) derived from edible vegetable oils Uses: Natural antioxidant product used in food to delay the onset of rancidity and extend shelf life of water-based systems containing fats and oils; fortifier for foods Regulatory: Kosher, USP, FCC Properties: Clear, brownish red, visc. oil.; typical veg. odor; mild characteristic taste; sp. gr. 0.93; 500 mg/g min. tocopherols; 100 mg/g max. d-alpha Precaution: May oxidize upon exposure to air and light.; do not expose to alkalis or transition metals Storage: Shelf life 36 mos. Decanox MTS-70 [ADM Supplements http://www.admworld.com] Chem. Descrip.: mixed tocopherols (d-forms of alpha, beta, gamma, and delta tocopherols) derived from edible vegetable oils Uses: Natural antioxidant product used in food to delay the onset of rancidity and extend shelf life of water-based systems containing fats and oils Regulatory: Kosher, USP, FCC Properties: Clear, brownish red, visc. oil.; typical veg. odor; mild characteristic taste; sp. gr. 0.93; 700 mg/g min. tocopherols; 140 mg/g alpha max. Precaution: May oxidize upon exposure to air and light.; do not expose to alkalis or transition metals Storage: Shelf life 36 mos. Defatted Beef Liver Granular [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Dried defatted granular form processed from beef livers Chem. Analysis: 6% max. loss on drying Uses: Nutritive food additive Properties: Gran. Storage: Store in cool dry area Defatted Wheat Germ #1 [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Defatted wheat germ See Wheat (Triticum vulgare) germ Uses: Flavoring agent, nutrient, protein source, dietary fiber in cereals, baked goods, granola bars, crackers, toppings Properties: Lt. tan gran. with dark speckling Defatted Wheat Germ #2 [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Defatted wheat germ See 213

Part I: Trade Name Reference Wheat (Triticum vulgare) germ Chem. Analysis: Moisture 5.0% max.; fat 1.0% max.; protein 30% min. Uses: Flavoring agent, nutrient, protein source, dietary fiber in cereals, breads, muffins, biscuits, cakes, bagels, donuts, granola bars, crackers, toppings Properties: Tan to dk. brn. grans.; 100% through USS #10, 15% through USS #80; char. wheat germ flavor Defatted Wheat Germ #3 [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Defatted wheat germ See Wheat (Triticum vulgare) germ Chem. Analysis: Moisture 7.0% max.; fat 1.0% max.; protein 30% min. Uses: Flavoring agent, nutrient, protein source, dietary fiber in batter mixes, flour blends, filler for meat prods., sauces, seasoning carrier Properties: Lt. tan; flour-like consistency; nat. wheat grain flavor Defatted Wheat Germ #5 [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Defatted wheat germ See Wheat (Triticum vulgare) germ Chem. Analysis: Moisture 7.0% max.; fat 1.0% max.; protein 30% min. Uses: Flavoring agent, nutrient, protein source, dietary fiber in cereals, breads, muffins, biscuits, cakes, bagels, donuts, granola bars, crackers, toppings Properties: Dk. tan gran. with dk. tan speckling; nat. wheat germ flavor Defatted Wheat Germ #6 [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Defatted wheat germ See Wheat (Triticum vulgare) germ Chem. Analysis: Moisture 7.0% max.; fat 1.0% max.; protein 30% min. Uses: Flavoring agent, nutrient, protein source, dietary fiber in cereals, breads, muffins, biscuits, cakes, bagels, donuts, granola bars, crackers, toppings Properties: Speckled, lt. and dk. tan; 100% through USS #60 screen; toasted, nat. wheat germ flavor Defatted Wheat Germ #8 [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Defatted wheat germ See Wheat (Triticum vulgare) germ Chem. Analysis: Moisture 7.0% max.; fat 1.0% Handbook of Food Additives, Third Edition

max.; protein 30% min. Uses: Flavoring agent, nutrient, protein source, dietary fiber in cereals, breads, muffins, biscuits, cakes, bagels, donuts, granola bars, crackers, toppings Properties: Med. tan with dk. speckling; toasted nut-like flavor Defatted Wheat Germ #9 [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Defatted wheat germ See Wheat (Triticum vulgare) germ Chem. Analysis: Moisture 7.0% max.; fat 1.0% max.; protein 30% min. Uses: Flavoring agent, nutrient, protein source, dietary fiber in batter mixes, flour blends, filler for meat prods., sauces, seasoning carrier, tablet and capsule filler Properties: Med. brn.; flour-like consistency; toasty flavor with mild, lingering, nut-like taste Degressal® SD 22 [BASF AG http://www.basf.de] Chem. Descrip.: Fatty alcohol alkoxylate Uses: Defoamer for sugar processing Features: Effective over wide temp. range Properties: Colorless cl. liq.; sol. in alcohols, aromatic and chlorinated hydrocarbons; sol. hazy in water, 5% HCl; partly sol. in petrol. oils; dens. 1.00 g/cm3 (23 C); visc. 100 mPa·s; set pt. -10 C; acid no. 0; 100% act. Degressal® SD 23 [BASF AG http://www.basf.de] Chem. Descrip.: Alcohol alkoxylate Uses: Defoamer for sugar processing Properties: Colorless cl. liq.; sol. in alcohols, aromatic and chlorinated hydrocarbons; insol. in water, petrol. oils; dens. 1.02 g/cm3 (23 C); visc. 800 mPa·s; set pt. -30 C; acid no. 0; 100% act. Delios® [Cognis http://www.cognis.de] Chem. Descrip.: Medium chain triglycerides Uses: Nutrient, solvent for rapid absorp. and metabolization of fat for dietetic foods; absorbent, solvent for foods (baby food, health foods, diet foods, sports food); solvent for aromas, vitamins, colorants; base for pan release compds.; glazing agent, antisticking agent for food, esp. confectionery Features: Exc. oxidation stability Delios® C [Cognis http://www.cognis.de] Chem. Descrip.: Capric acid triglyceride See 214

Part I: Trade Name Reference Capric triglyceride Uses: Solv. for flavors and oil-sol. food additives; component for glazing and release agents; surf. treating agent for dried fruits, confectionery; fat malabsorption for dietary foodstuffs; fat for icings, fat powds.; ingred. for sports food Features: Exc. oxidative stability; precise and narrow m.p. Properties: Wh. cryst. mass, neutral odor, sl. to coconut taste; m.p. 30 C; acid no. 0.1 max.; iodine no. 0.5 max.; sapon. no. 300; hyd. no. 5 max. Storage: Store under cool, dry conditions in tightly closed containers below 25 C; 18 mos. storage life in original pkg. Delios® S [Cognis http://www.cognis.de] Chem. Descrip.: Caprylic/capric triglyceride CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Solvent for flavors and oil-sol. food additives for dietetic prods., sport foods; glazing and release agent for dried fruit and confectionery; lubricant, release agent for baked goods; antidusting agent; visc. reducer Features: Also avail. as kosher grade (Delios SU); very good oxidation stability Properties: Colorless to sl. ylsh. liq., neutral odor, sl. coconut taste; misc. with ethanol; visc. 27 mPa·s; cloud pt. 0 C max.; acid no. 0.1 max.; iodine no. 0.5 max.; sapon. no. 335-350; hyd. no. 5 max.; 70% caprylic acid, 30% capric acid Storage: Store in tightly closed containers @ 030 C; avoid contact with water; 18 mos. storage life in original pkg. Delios® V [Cognis http://www.cognis.de] Chem. Descrip.: Caprylic/capric acid triglyceride See Caprylic/capric triglyceride Chem. Analysis: 60% caprylic acid, 40% capric acid. CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Solv. for flavors and oil-sol. food additives; exc. oxidation stability; for dietetic prods., sport foods; glazing and release agent for dried fruit and confectionery Features: Exc. oxidation stability Properties: Colorless to sl. yel. liq., neutral odor, sl. to coconut taste; misc. with ethanol; visc. 30 mPa·s; cloud pt. 0 C max.; acid no. 0.1 max.; iodine no. 0.5 max.; sapon. no. 330-345; hyd. no. 5 max. Storage: Store in tightly closed containers @ 0Handbook of Food Additives, Third Edition

30 C; avoid contact with water; 18 mos. storage life in original pkg. Delios® VK [Cognis http://www.cognis.de] Chem. Descrip.: Caprylic/capric acid triglyceride See Caprylic/capric triglyceride Chem. Analysis: 54-64% caprylic acid, 34-46% capric acid CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Solvent for flavors and oil-sol. food additives for dietetic prods., sport foods; glazing and release agent for dried fruit and confectionery; antidusting agent; visc. reducer for lecithin Features: Exc. oxidation stability; good cold water stability; low visc. Properties: Colorless to sl. yel. liq., neutral odor, sl. to coconut taste; misc. with ethanol; acid no. 0.1 max.; iodine no. 0.5 max.; sapon. no. 330-345; hyd. no. 5 max. Storage: Store in tightly closed containers @ 030 C; avoid contact with water; 24 mos. storage life in original pkg. Delta™ 7393 [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, bodying agent, texturizer, flavoring agent for spoonable salad dressings; bodying agent, mouthfeel improver, gelling agent, process stability improver, shelf-life improver, freshness improver, temp./pH/shear/freeze-thaw stabilizer, visc. control agent in soups, sauces, gravies, dressings Features: Provides low pH stability, high shear tolerance, good stability to cold Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; pH 5.5; 11% moisture Delta™ SD 7393 [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, bodying agent, texturizer, flavoring agent for spoonable salad dressings Features: Provides low pH stability, high shear tolerance, good stability to cold Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; pH 5.5; 11% moisture Delvo-Add™ [DSM Food Spec. 215

Part I: Trade Name Reference http://www.dsm.com] Uses: Starter culture, flavor enhancer, texturizer for cheese and for fermented milk applics. Delvocid® [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Natamycin-based CAS 7681-93-8; EINECS/ELINCS 231-683-5 Uses: Antimycotic that is active against all yeasts and molds for cheeses Features: Potent at extremely low concs.; improves product quality and appearance and yields substantial savings without affecting color, smell, or taste Delvocid® Dip [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Natamycin-based CAS 7681-93-8; EINECS/ELINCS 231-683-5 Uses: Antimycotic for making a dipping suspension for the surface treatment of cheese Features: Potent at extremely low concs.; improves the distribution of natamycin in the dipping bath as well as the adhesion of the suspension to the whole cheese surface Delvocid® XT [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Natamycin-based CAS 7681-93-8; EINECS/ELINCS 231-683-5 Uses: Antimycotic for making a suspension for dip and spray applications for the surface treatment of cheeseblocks and shredded cheese Features: Potent at extremely low concs.; easily sprayable and improves the distribution of natamycin in the suspension as well as the adhesion of the suspension to the whole cheese surface Delvocid® XT2 [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Natamycin-based CAS 7681-93-8; EINECS/ELINCS 231-683-5 Uses: Antimycotic developed for making a solution for spray applications for the surface treatment of shredded cheese Features: Potent at extremely low concs.; easily sprayable and improves the distribution of natamycin in the suspension as well as the adhesion of the suspension to the whole cheese surface Delvo-Pro™ [DSM Food Spec. Handbook of Food Additives, Third Edition

http://www.dsm.com] Uses: Starter culture for mild yogurt and fermented milk prods.; probiotic functionality Delvo-Tam™ [DSM Food Spec. http://www.dsm.com] Uses: Starter culture for cheese and fermented milk prods. Delvo-Tec™ [DSM Food Spec. http://www.dsm.com] Uses: Starter culture for cheese and dairy prods. Features: Reliable and controllable acidification Delvowax® [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: mixtures of paraffin waxes, microcrystalline waxes, and various elastiticity improving polymers See Microcrystalline wax; Paraffin CAS 8002-74-2; 8063-08-9; EINECS/ELINCS 232-315-6; 264-038-1 Uses: Moisture barrier for cheese Features: Fully refined, food grade; can be supplied with various melting temps. and in a variety of colors; cheeses are dipped in it after which the wax solidifies and adheres to the cheese surface Properties: Liq. Delvozyme® [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Lysozyme-based formulated product CAS 9001-63-2 Uses: Antimicrobial for ripened cheese; effective against vegetative cells of [l]Clostridium tyrobutyricum[r] that may cause defects such as off-flavors, butyric rancidity, and the phenomenon of ‘late blowing’; antibacterial in alcoholic fermentation. Properties: Wh. granules; 95% act. Use Level: 250 to 350 mg/l in fermentation for wine Storage: 24 mos. shelf-life in unopened containers; store @ 5 - 15 C Delvozyme® G [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Lysozyme-based formulated product CAS 9001-63-2 Uses: Antimicrobial for the prevention of late blowing in hard and semihard cheese with medium to long ripening times at elevated 216

Part I: Trade Name Reference temps. Properties: Granulate Delvozyme® G [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Lysozyme-based formulated product CAS 9001-63-2 Uses: Antimicrobial for the prevention of late blowing in hard and semihard cheese with medium to long ripening times at elevated temps. Properties: Granulate Delvozyme® L [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Chicken egg white Lysozymebased formulated product CAS 9001-63-2 Uses: Antimicrobial for the prevention of late blowing in hard and semi-hard cheese with medium to long ripening times at elevated temps. Properties: Liq. DeMIDE RCN-ME-100 [DeForest Enterprises http://www.deforest.net] Chem. Descrip.: Cocamide DEA (1:1) CAS 61791-31-9; EINECS/ELINCS 263-163-9 Uses: Adjuvant for pesticides; delinting cottonseed Regulatory: FDA 21CFR §172.710, 173.322, 175.105, 176.180, 176.210, 177.1200, 177.2260, 177.2800, 178.3120; DOT nonregulated Properties: Lt. amber visc. liq.; sol. or disp. in most solvs.; insol. or disp. in water, oils, and fats; sp.gr. 1.0 g/ml; b.p. > 300 F; flash pt. (COC) > 300 F; pH 8.0-11.0 (10% in DW); nonionic; 100% conc. Toxicology: LD50 (rat) 2.7 g/kg; severe eye irritant; skin irritant, prolonged contact may cause burns; ing. may cause nausea, vomiting, and diarrhea; inh. may cause coughing, headache, and nausea; contains DEA: LD50 (oral, rat) 710 mg/kg Precaution: Incompat. with strong oxidizers Hazardous Ingredients: DEA (7% max.) Hazardous Decomp. Prods.: Thermal decomp. prods.: COx, NOx HMIS: Health 1, Flammability 1, Reactivity 0 De-Mol® Molasses Flake [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Molasses See Molasses (Saccharum officinarum) Handbook of Food Additives, Third Edition

Chem. Analysis: 4% max. moisture Uses: Sweetener in desserts, gingerbread, and mixes Properties: Dark brn. flake; 70% molasses Storage: 12 mos. shelf life; store at room temp. 65-75 F; recommend stacking prod. at no more than two pallets high Dependox AXC [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Soy flour, ascorbic acid, mono-diglycerides, datem, ADA, corn starch, enzyme, and sunflower oil See LAscorbic acid; Corn (Zea mays) starch; Diacetyl tartaric acid esters of mono- and diglycerides; Mono- and diglycerides of fatty acids; Soybean (Glycine soja) flour; Sunflower (Helianthus annuus) seed oil Uses: Bromate replacer, dough improver in bread, buns Properties: Powd.; 5-8% moisture; 32-36% protein Descote® Ascorbic Acid 60% [Particle Dynamics http://www.particledynamics.com] Chem. Descrip.: Encapsulated ascorbic acid USP; each gram of coated prod. contains 600 mg ascorbic acid in edible matrix See LAscorbic acid Uses: Encapsulated ingreds. providing taste/odor masking and preventing interaction of actives for foods, nutritional supplements and powds., weight loss supplements, health bars Properties: Wh. to off-wh. relatively free-flowing material with some soft agglomerates, sl. char. odor, satisfactory taste; 95% min. through 20 mesh, 20% max. through 100 mesh; 58.8% min. assay Storage: Physically/chemically stable when stored in cool, dry area, preferably @ 59-86 F Descote® Niacinamide 331/3% [Particle Dynamics http://www.particledynamics.com] Chem. Descrip.: Encapsulated niacinamide USP/FCC; each gram of coated prod. contains 333 mg niacinamide in edible coating of stearic acid with 1% silicon dioxide NF as flow agent See Silica Uses: Encapsulated ingreds. providing taste/odor masking and preventing interaction of actives in dry foods Regulatory: Niacinamide is FDA GRAS as a nutrient; stearic acid is edible food grade Properties: Pract. wh. relatively free-flowing 217

Part I: Trade Name Reference powd., sl. char odor, satisfactory taste; 99% min. through 20 mesh, 65% min. through 60 mesh; 32.6% min. assay Storage: Physically/chemically stable for 2 yrs. when stored in cool, dry area @ 59-86 F Descote® Pyridoxine Hydrochoride 331/3% [Particle Dynamics http://www.particledynamics.com] Chem. Descrip.: Encapsulated pyridoxine hydrochloride; each gram of coated prod. contains 333 mg pyridoxine hydrochloride in edible coating of mono- and diglycerides See Mono- and diglycerides of fatty acids; Pyridoxine HCl Uses: Encapsulated ingreds. providing taste/odor masking and preventing interaction of actives in dry foods Regulatory: Pyridoxine HCl is FDA GRAS as a nutrient; coating materials are edible food grade prods. Properties: Pract. wh. relatively free-flowing powd., sl. char odor, satisfactory taste; 99% min.through 20 mesh, 80% min. through 60 mesh; 32.6% min. assay Storage: Physically/chemically stable when stored in cool, dry area @ 59-86 F Descote® Riboflavin 331/3% [Particle Dynamics http://www.particledynamics.com] Chem. Descrip.: Encapsulated riboflavin USP/FCC; each gram of coated prod. contains 333 mg ribovlavin in edible coating of monoand diglycerides See Mono- and diglycerides of fatty acids Uses: Encapsulated ingreds. providing taste/odor masking and preventing interaction of actives in dry foods Regulatory: Riboflavin is FDA GRAS as a nutrient; coating materials are edible food grade prods. Properties: Orange-brn. relatively free-flowing powd., sl. char odor, satisfactory taste; 99% min. through 20 mesh, 60% min. through 60 mesh; 32.6% min. assay Storage: Physically/chemically stable for 2 yrs. when stored in cool, dry area @ 59-86 F Descote® Thiamine Mononitrate 331/3% [Particle Dynamics http://www.particledynamics.com] Chem. Descrip.: Encapsulated thiamine mononitrate USP/FCC; each gram of coated prod. contains 333 mg of it in edible coating of mono- and diglycerides See Carbonyl fluoride; Mono- and diglycerides of fatty Handbook of Food Additives, Third Edition

acids; Thiamine nitrate CAS 532-43-4; EINECS/ELINCS 208-537-4 Uses: Encapsulated ingreds. providing taste/odor masking and preventing interaction of actives in dry foods Regulatory: Thiamine mononitrate is FDA GRAS as a nutrient; coating materials are edible food grade prods. Properties: Pract. wh. relatively free-flowing powd., sl. char odor, satisfactory taste; 99% min. through 20 mesh, 65% min. through 60 mesh; 32.6% min. assay Storage: Physically/chemically stable for 2 yrs. when stored in cool, dry area @ 59-86 F Desiccated Beef Liver Granular Undefatted [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Dried undefatted granular form processed from beef livers Chem. Analysis: 6% max. loss on drying Uses: Nutritive food additive Properties: Lt.-tan to dk.-brown powd. Storage: Store in a cool dry place Desiccated Beef Liver Powder [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Dried, undefatted powd. processed from beef livers Uses: Nutritive food additive Properties: Powd. Desiccated Beef Liver Powder Defatted [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Dried, defatted powd. processed from beef livers Uses: Nutritive food additive Properties: Powd. Desiccated Hog Bile [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried prod. from fresh hog bile contg. hyodeoxycholic acid, sodium glycohyodeoxycholate, sodium taurohydeoxycholate Uses: Nutritive food additive Storage: Preserve in tight containers with moisture-proof liners, in cool, dry place Desiccated Ox Bile [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Dried ox bile Uses: Nutritive food additive Properties: Powd.; pH 6.5-7.5 Storage: Preserve in tight containers with moisture-proof liners, in cool, dry place 218

Part I: Trade Name Reference Desiccated Pork Liver Powder [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Dried, undefatted powd. processed from pork livers Uses: Nutritive food additive Properties: Powd. Detergent CR [Arol Chem. Prods.] Chem. Descrip.: Fatty ethanolamine condensate Uses: Detergent, wetting agent, emulsifier, thickener for foods Properties: Pale amber liq.; mild odor; readily sol. in water; sp.gr. 1.01; 100% act. DEXSTAR™ Agglomerated Dextrose [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: dextrose and maltodextrin See Glucose CAS 50-99-7; 9050-36-6; EINECS/ELINCS 200075-1; 232-940-4 Uses: Sweetener for beverages, confectionery, and seasoning blends Features: Manufactured under environmentalycontrolled conditions; exhibits excellent purity and uniformity Dextranase L Amano [Amano Enzyme http://www.amano-enzyme.co.jp; Amano Enzyme USA; Unipex http://www.unipex.com] Chem. Descrip.: Dextranase from Leuconostoc mesenteroideserraticum CAS 9025-70-1; EINECS/ELINCS 232-803-9 Uses: Enzyme for sugar refining; improves the purification process of cane sugar Properties: Lt. brn. liq.; sl. odor; sol. in water; pH 6.0-8.5 Environmental: biodeg.; not harmful to aquatic and marine organisms when dissolved with copious amounts of water Precaution: Wear respirator approved for this type of aerosols and potential airborne concs. latex gloves and protective glasses; avoid formation of aerosols, splashing, and high-pressure washing Hazardous Decomp. Prods.: None Storage: Store in cool, dry place with good ventilation DextriPlus™ HSPR05 [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Rice oligodextrin Chem. Analysis: ≈ 3% protein Uses: Visc. and body modifier for liq. systems; flavor carrier; hypoallergenic Handbook of Food Additives, Third Edition

prods.; oral rehydration and sports beverage/carbohydrate loading prods.; control of osmolality; bulking agent; cryst. inhibitor Features: Similar D.E. and functionality to maltodextrin Regulatory: Kosher certified Properties: Bland taste; disp. readily into aq. sol'ns.; DE 5; pH 6.5-6.7 (10% in DI water) DextriPlus™ HSPR18 [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Rice oligodextrin Chem. Analysis: ≈ 3% protein Uses: Visc. and body modifier for liq. systems; flavor carrier; hypoallergenic prods.; oral rehydration and sports beverage/carbohydrate loading prods.; control of osmolality; bulking agent; cryst. inhibitor Regulatory: Kosher certified Properties: Bland taste; disp. readily into aq. sol'ns.; DE 18; pH 6.5-6.7 (10% in DI water) Dextrofin® [Danisco Sweeteners http://www.daniscosweeteners.com] Chem. Descrip.: Dextrose See Glucose CAS 50-99-7; EINECS/ELINCS 200-075-1 Uses: Sweetener for foods DGMS [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Polyglyceryl-2 stearate CAS 12694-22-3; EINECS/ELINCS 235-777-7 Uses: W/o emulsifier for foods Regulatory: JSCI listed Properties: Pale yel. solid; HLB 5.0; nonionic; 100% conc. DHA Beadlets Type 15 [LycoRed USA http://www.lycored.com] Chem. Descrip.: Docosahexaenoic acid Chem. Analysis: 8% moisture CAS 25167-62-8 Uses: Dietary supplement in food premixes Properties: Beige to lt. tan beadlets; char. odor; 100% through #20 U.S. Std. Sieve; 150 mg/g DHA Storage: Store @ 4 C for optimum stability Dhasco® [Martek Biosciences http://www.martekbio.com] Chem. Descrip.: Docosahexaenoic acid (40%) CAS 25167-62-8 Uses: Vegetable oil from marine microalgae to supplement infant formulas (in conjunction with RBD-Arasco®) Regulatory: GRAS 219

Part I: Trade Name Reference Properties: Yel.-orange cl. liq. DiaFil® 525 [World Minerals http://www.worldminerals.com] Chem. Descrip.: Amorphous diatomite See Diatomaceous earth, amorphous Chem. Analysis: SiO2 (93%), Al2O3 (3%), Fe2O3 (1.3%), CaO (1.1%), cryst. silica (< 1%) CAS 61790-53-2 Uses: Filler for foods Regulatory: FDA GRAS; FCC compliance; EPA reg. no. 59910-1 Properties: Sl. off-wh. fine powd.; odorless; 16 µ median particle size; fineness (Hegman) 1-2; sp.gr. 2.2; dens. 18.28 lb/solid gal; bulking value 0.055 gal/lb; surf. area 26-28 m2/g; oil absorp. 112-116; ref. index 1.43; pH 7.5-8.5 DiaFil® 530 [World Minerals http://www.worldminerals.com] Chem. Descrip.: Amorphous diatomite See Diatomaceous earth, amorphous Chem. Analysis: SiO2 (93%), Al2O3 (3%), Fe2O3 (1.3%), CaO (1.1%), cryst. silica (< 1%) CAS 61790-53-2 Uses: Filler for foods Regulatory: FDA GRAS; FCC compliance; EPA reg. no. 59910-1 Properties: Sl. off-wh. fine powd.; odorless; 12 µ median particle size; fineness (Hegman) 2-3; sp.gr. 2.2; dens. 18.28 lb/solid gal; bulking value 0.055 gal/lb; surf. area 26-28 m2/g; oil absorp. 112-116; ref. index 1.43; pH 7.5-8.5 DiaFil® 570 [World Minerals http://www.worldminerals.com] Chem. Descrip.: Amorphous diatomite See Diatomaceous earth, amorphous Chem. Analysis: SiO2 (93%), Al2O3 (3%), Fe2O3 (1.3%), CaO (1.1%), cryst. silica (< 1%) CAS 61790-53-2 Uses: Filler for foods Regulatory: FDA GRAS; FCC compliance; EPA reg. no. 59910-1 Properties: Sl. off-wh. fine powd.; odorless; 9 µ median particle size; fineness (Hegman) 4-4.5; sp.gr. 2.2; dens. 18.28 lb/solid gal; bulking value 0.055 gal/lb; surf. area 26-28 m2/g; oil absorp. 112-116; ref. index 1.43; pH 7.5-8.5 DiaFil® 590 [World Minerals http://www.worldminerals.com] Chem. Descrip.: Amorphous diatomite See Diatomaceous earth, amorphous Chem. Analysis: SiO2 (93%), Al2O3 (3%), Fe2O3 (1.3%), CaO (1.1%), cryst. silica (< 1%) Handbook of Food Additives, Third Edition

CAS 61790-53-2 Uses: Filler for foods Regulatory: FDA GRAS; FCC compliance; EPA reg. no. 59910-1 Properties: Sl. off-wh. fine powd.; odorless; 6 µ median particle size; fineness (Hegman) 5.56.0; sp.gr. 2.2; dens. 18.28 lb/solid gal; bulking value 0.055 gal/lb; surf. area 26-28 m2/g; oil absorp. 112-116; ref. index 1.43; pH 7.5-8.5 Diagum LBG [Multi-Kem http://www.multikem.com/] Chem. Descrip.: Locust bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, suspending agent, water binder for food use; low cold sol'n. visc., post-cooked sol'n. visc. in 3000 cps range; min. bacteria count that meets or exceeds all food standards Diaion HP10 [Mitsubishi Chem. http://www.mkagaku.co.jp/index_en.htm] Chem. Descrip.: High porous polymer Uses: Syn. adsorbent for vitamins, enzymes, fatty acids, other bioactive substances; decolorization applics. Diaion® HP30 [Mitsubishi Chem. http://www.mkagaku.co.jp/index_en.htm] Chem. Descrip.: High porous polymer Uses: Syn. adsorbent for vitamins, enzymes, fatty acids, other bioactive substances; decolorization applics. Diaion® HP40 [Mitsubishi Chem. http://www.mkagaku.co.jp/index_en.htm] Chem. Descrip.: High porous polymer Uses: Syn. adsorbent for vitamins, enzymes, fatty acids, other bioactive substances; decolorization applics. Diaion® HP50 [Mitsubishi Chem. http://www.mkagaku.co.jp/index_en.htm] Chem. Descrip.: High porous polymer Uses: Syn. adsorbent for vitamins, enzymes, fatty acids, other bioactive substances; decolorization applics. Diaion® SA20A [Mitsubishi Chem. http://www.m-kagaku.co.jp/index_en.htm] Chem. Descrip.: Polystyrene CAS 9003-53-6; EINECS/ELINCS 202-851-5 Uses: Ion-exchange resin for purification of foods and potable water (removes undesirable ions) Regulatory: FDA 21CFR §173.25 220

Part I: Trade Name Reference Properties: Gel; 300-1180 µ particle size; dens. 1.13 g/l (wet); anionic Precaution: Avoid exposure to high temp., sparks, flames, etc. and mixing with strong oxidizing agents Storage: Store in cool, dry, dark place with good ventilation; at high temp., rapid degradation of resins may occur; below 0 C, freezing of resins may occur Diaion® SA21A [Mitsubishi Chem. http://www.m-kagaku.co.jp/index_en.htm] Chem. Descrip.: Polystyrene CAS 9003-53-6; EINECS/ELINCS 202-851-5 Uses: Ion-exchange resin for purification of foods and potable water (removes undesirable ions) Features: Very low crosslinking Regulatory: FDA 21CFR §173.25 Properties: Gel; 300-1180 µ particle size; dens. 1.09 g/l (wet); anionic Precaution: Avoid exposure to high temp., sparks, flames, etc. and mixing with strong oxidizing agents Storage: Store in cool, dry, dark place with good ventilation; at high temp., rapid degradation of resins may occur; below 0 C, freezing of resins may occur Diaion® UBK530 [Mitsubishi Chem. http://www.m-kagaku.co.jp/index_en.htm] Chem. Descrip.: Polystyrene CAS 9003-53-6; EINECS/ELINCS 202-851-5 Uses: Ion-exchange resin for purification of foods and potable water (removes undesirable ions) Properties: Gel; 220 µ±20 um particle size; cationic Precaution: Avoid exposure to high temp., sparks, flames, etc. and mixing with strong oxidizing agents Storage: Store in cool, dry, dark place with good ventilation; at high temp., rapid degradation of resins may occur; below 0 C, freezing of resins may occur Diaion® UBK550 [Mitsubishi Chem. http://www.m-kagaku.co.jp/index_en.htm] Chem. Descrip.: Polystyrene CAS 9003-53-6; EINECS/ELINCS 202-851-5 Uses: Ion-exchange resin for purification of foods and potable water (removes undesirable ions) Properties: Gel; 220 µ±20 um particle size; cationic Handbook of Food Additives, Third Edition

Precaution: Avoid exposure to high temp., sparks, flames, etc. and mixing with strong oxidizing agents Storage: Store in cool, dry, dark place with good ventilation; at high temp., rapid degradation of resins may occur; below 0 C, freezing of resins may occur Diaion® UBK555 [Mitsubishi Chem. http://www.m-kagaku.co.jp/index_en.htm] Chem. Descrip.: Polystyrene CAS 9003-53-6; EINECS/ELINCS 202-851-5 Uses: Ion-exchange resin for purification of foods and potable water (removes undesirable ions) Regulatory: FDA compliant Properties: Gel; 220 µ±20 um particle size; cationic Precaution: Avoid exposure to high temp., sparks, flames, etc. and mixing with strong oxidizing agents Storage: Store in cool, dry, dark place with good ventilation; at high temp., rapid degradation of resins may occur; below 0 C, freezing of resins may occur Diaion® WA10 [Mitsubishi Chem. http://www.m-kagaku.co.jp/index_en.htm] Chem. Descrip.: Polyacrylate See Polyacrylic acid CAS 9003-01-4 Uses: Purifier for dextrose, beet sugar sol'ns. Features: Large decolorization capacity Properties: Gel; 300-1180 µ particle size; dens. 1.05 g/l (wet) Precaution: Avoid exposure to high temp., sparks, flames, etc. and mixing with strong oxidizing agents Storage: Store in cool, dry, dark place with good ventilation; at high temp., rapid degradation of resins may occur; below 0 C, freezing of resins may occur Diaion® WA30 [Mitsubishi Chem. http://www.m-kagaku.co.jp/index_en.htm] Chem. Descrip.: Polystyrene CAS 9003-53-6; EINECS/ELINCS 202-851-5 Uses: Ion-exchange resin for purification of foods and potable water (removes undesirable ions); purification of glycerin and enzymes Features: Premium high grade performance Regulatory: FDA 21CFR §173.25 Properties: High porous polymer matrix; 3001180 µ particle size; dens. 1.05 g/l (wet) 221

Part I: Trade Name Reference Precaution: Avoid exposure to high temp., sparks, flames, etc. and mixing with strong oxidizing agents Storage: Store in cool, dry, dark place with good ventilation; at high temp., rapid degradation of resins may occur; below 0 C, freezing of resins may occur Diaion® WK10 [Mitsubishi Chem. http://www.m-kagaku.co.jp/index_en.htm] Chem. Descrip.: Polymethacrylate Uses: Cation exchange resin for refining of cane sugar; purifier for foods Features: Weakly acidic Properties: Porous polymer matrix; 300-1180 µ particle size; dens. 1.15 g/l (wet) Precaution: Avoid exposure to high temp., sparks, flames, etc. and mixing with strong oxidizing agents Storage: Store in cool, dry, dark place with good ventilation; at high temp., rapid degradation of resins may occur; below 0 C, freezing of resins may occur Diaion® WK11 [Mitsubishi Chem. http://www.m-kagaku.co.jp/index_en.htm] Chem. Descrip.: Polymethacrylate Uses: Purifier for foods Properties: Porous polymer matrix; 300-1180 µ particle size; dens. 1.16 g/l (wet) Precaution: Avoid exposure to high temp., sparks, flames, etc. and mixing with strong oxidizing agents Storage: Store in cool, dry, dark place with good ventilation; at high temp., rapid degradation of resins may occur; below 0 C, freezing of resins may occur Diaion® WK100 [Mitsubishi Chem. http://www.m-kagaku.co.jp/index_en.htm] Chem. Descrip.: Polymethacrylate Uses: Purifier for foods Features: Exc. stability Regulatory: FDA 21CFR §173.25 Properties: Porous polymer matrix; 300-1180 µ particle size Precaution: Avoid exposure to high temp., sparks, flames, etc. and mixing with strong oxidizing agents Storage: Store in cool, dry, dark place with good ventilation; at high temp., rapid degradation of resins may occur; below 0 C, freezing of resins may occur

Handbook of Food Additives, Third Edition

Diaion® WT01S [Mitsubishi Chem. http://www.m-kagaku.co.jp/index_en.htm] Chem. Descrip.: Polymethacrylate Uses: Purifier for foods Properties: Porous polymer matrix; fully spherical; 106-300 µ particle size Precaution: Avoid exposure to high temp., sparks, flames, etc. and mixing with strong oxidizing agents Storage: Store in cool, dry, dark place with good ventilation; at high temp., rapid degradation of resins may occur; below 0 C, freezing of resins may occur Diastase DS [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Diastase from malt CAS 9000-92-4; EINECS/ELINCS 232-567-7 Uses: Enzyme for dietary supplement use Features: High α-amylase and saccharification actiivty Properties: Off-wh. to brn. powd.; sl. odor; sol in water Toxicology: Skin irritant; inh. of aerosols may produce sensitization and allergic reactions in sensitized individuals Environmental: biodegradable; not harmful to marine and aquatic organisms Precaution: Wear respirator, protective glasses, and impervious gloves; avoid dust formation Hazardous Decomp. Prods.: None Storage: Store in cool, dry place Dimethyloctanol P&F [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: Dimethyloctanol See 3,7Dimethyl-1-octanol CAS 106-21-8; EINECS/ELINCS 203-374-5 Uses: Fragrance, flavoring agent Features: Sweet flavor Regulatory: DOT: Chemicals n.o.i. Properties: APHA 50 max. liq.; waxy rose-type odor and taste; sol. 1 in 3 in 70% alcohol; sp.gr. 0.826-0.842; b.p. 423 F; acid no. 1.0 max.; flash pt. (TCC) 203 F; ref. index 1.4351.445 (20 C); 98% min. act. Toxicology: LD50 (oral, rat) > 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 <70% r.h. in original, sealed bags

Chem. Analysis: 2% protein; 35% fat; 57% carbohydrates; 2.5% moisture; 3.5% ash; 2300KJ/100g CAS 50-99-7; 9000-71-9; 7758-23-8; EINECS/ELINCS 200-075-1; 232-555-1; 231837-1 Uses: Whitening agent and nondairy creamer for hot beverages, e.g., coffee, tea, and hot chocolate; creamer for soups, sauces and instant powder mixes; aroma and flavor enhancer of the final beverage Features: Suitable for a milky performance in instant powder mixes Regulatory: EU compliant; not GMO or GMO derived Properties: Yel. powd.; sl. sweet taste; bulk dens. 560 g/l Storage: 2 yr. shelf life when stored in a odorfree, dnormal conditions @ 5-25 C and ≤ 70% r.h. in the original, sealed pkg.

DP 313 [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Glucose solids; vegetable fat; milk protein; emulsifier, and sodium aluminum silicate as a stabilizer See Sodium silicoaluminate Chem. Analysis: 4.5% protein; 31.5% fat; 58.5% carbohydrates; 2.5% moisture; 3% ash; 2250KJ/100g CAS 50-99-7; 9000-71-9; 1344-00-9; EINECS/ELINCS 200-075-1; 232-555-1; 215684-8 Uses: Whitening agent and nondairy creamer for hot beverages, e.g., coffee, tea, and hot chocolate; creamer for soups, sauces and instant powder mixes; aroma and flavor enhancer of the final beverage Features: Contributes to a creamy mouthfeel Regulatory: EU compliant; not GMO or GMO derived Properties: Creamy yel. powd.; sl. sweet taste; bulk dens. 590 g/l Storage: 2 yr. shelf life when stored in a odorfree, dnormal conditions @ 5-25 C and ≤ 70% r.h. in the original, sealed pkg.

DP 363 [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Glucose solids; vegetable fat; milk protein; emulsifier, and sodium aluminum silicate as a stabilizer See Sodium silicoaluminate Chem. Analysis: 4.5% protein; 35.5% fat; 54.5% carbohydrates; 2.5% moisture; 3% ash; 2350KJ/100g CAS 50-99-7; 9000-71-9; 1344-00-9; EINECS/ELINCS 200-075-1; 232-555-1; 215684-8 Uses: Whitening agent and nondairy creamer for hot beverages, e.g., coffee, tea, and hot chocolate; creamer for soups, sauces and instant powder mixes; aroma and flavor enhancer of the final beverage Features: Suitable for a milky performance in instant powder mixes Regulatory: EU compliant; not GMO or GMO derived Properties: Wh. powd.; sl. sweet taste; bulk dens. 590 g/l Storage: 2 yr. shelf life when stored in a odorfree, dnormal conditions @ 5-25 C and ≤ 70% r.h. in the original, sealed pkg.

DP 325 [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Glucose solids; vegetable fat; milk protein; emulsifier, and calcium dihydrogen phosphate as a stabilizer See Calcium phosphate monobasic anhydrous

DP 374 [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Glucose solids; vegetable fat; milk protein; emulsifier, and sodium aluminum silicate as a stabilizer See Sodium silicoaluminate

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Part I: Trade Name Reference Chem. Analysis: 6.5% protein; 49.5% fat; 39% carbohydrates; 2% moisture; 3% ash; 2650KJ/100g CAS 50-99-7; 9000-71-9; 1344-00-9; EINECS/ELINCS 200-075-1; 232-555-1; 215684-8 Uses: Foaming agent, mouthfeel enhancer, whitener for hot beverages like cappuccinos and hot chocolate drinks Features: Contributes to a creamy mouthfeel Regulatory: EU compliant; not GMO or GMO derived Properties: Cream to yel. powd.; lt. creamy, sl. sweet taste; bulk dens. 596 g/l Storage: 2 yr. shelf life when stored in a odorfree, dnormal conditions @ 5-25 C and ≤ 70% r.h. in the original, sealed pkg. DP 644 [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Hydrogenated palm oil; lactose; sodium caseinate Uses: Shortening, mouthfeel enhancer for baking, confectionery fillings, soups, sauces, spreads, and dessert powders Features: Exc. heat stability; contributes to a creamy mouthfeel Regulatory: FDA 21CFR §168.122, 170.3, 182.1748, GRAS Properties: Lt. cream-colored spray-dried powd.; clean odor and taste; sol. in hot sol'ns. Storage: 1-1.5 yr. shelf life when stored in a cool, odor-free, dry environment at 5-22 C and < 70% r.h. in original, sealed bags DPO™ 100 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Blend of vegetable oil, high smoke pt. mineral oil, lecithin, TBHQ complex, and dimethylpolysiloxane See tButyl hydroquinone; Dimethylsiloxane CAS 68956-68-3; 8042-47-5; 8002-43-5; 194833-0; 63148-62-9; EINECS/ELINCS 273-3135; 232-455-8; 232-307-2; 217-752-2 Uses: Release agent for baked goods Features: Provides exc. gumming resist. and carbonization on pan surfs. Regulatory: CERCLA nonreportable ; SARA §313 nonreportable; kosher Properties: Cl., amber liq.; mild odor; sp. gr. 0.890; negligibly sol. in water; sol. in hydrocarbons; vapor pressure < 1.0 mm HG Toxicology: TSCA listed Precaution: Avoid excessive heat, open flames, strong oxidizers and acids Handbook of Food Additives, Third Edition

Hazardous Decomp. Prods.: COx and other byproducts depending on conditions of oxidation NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store away from oxidizing agnet and combustible materials DPO™ 225 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Blend of winterized soybean oil and mineral oil See Soybean (Glycine soja) oil CAS 8001-22-7; 8012-95-1; EINECS/ELINCS 232-274-4; 232-384-2 Uses: Release agent for baked goods Features: Exc. stability Drakeol® 10 [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, 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 nonregulated; OSHA nonhazardous; SARA §311/312/313 nonreportable; Australia, Canada DSL, China, EC, Japan, Korea listed Properties: Water-wh. transparent liq., odorless; sol. in hydrocarbons; negligible sol. in water; sp.gr. 0.838-0.864; dens. 7.08-7.25 lb/gal; visc. 17.7-20.2 cSt (40 C); pour pt. -9 C; flash pt. 182 C; ref. index 1.4692 Toxicology: STEL 10 mg/m3 (as oil mist); relatively nontoxic by ingestion unless aspiration occurs (which may cause pneumonitis and may be fatal); laxative props. may result in abdominal cramps, diarrhea; minimally irritating to eyes on direct contact; TSCA listed Precaution: May react with strong oxidizing agents; spillages may be slippery Hazardous Decomp. Prods.: Combustion may produce 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 Drakeol® 10B [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, 232

Part I: Trade Name Reference 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. 0.884; visc. 17.7-20.2 cSt (40 C); pour pt. -40 C; flash pt. 160 C Toxicology: TSCA listed Drakeol® 13 [Penreco http://www.penreco.com] Chem. Descrip.: Lt. mineral oil NF CAS 8042-47-5; EINECS/ELINCS 232-384-2 Uses: Lubes and greases, fruit/veg. coatings, divider oils for foods; release agent, binder, lubricant, defoamer, protective coating, antidusting agent, sealant, polishing agent in foods; float on fermentation fluids to prevent/retard evaporation and contamination Features: Food grade Regulatory: FDA 21CFR §172.878, 178.3620, 573.680; DOT nonregulated; OSHA nonhazardous; SARA §311/312/313 nonreportable; Australia, Canada DSL, China, EC, Japan, Korea listed Properties: Water-wh. transparent liq., odorless; sol. in hydrocarbons; negligible sol. in water; sp.gr. 0.871 (60/60 F); dens. 7.11-7.27 lb/gal; visc. 24.2-26.3 cSt (40 C); vapor pressure < 1 mm Hg (70 F); i.b.p. 580 F; pour pt. -9 C; flash pt. 185 C Toxicology: STEL 10 mg/m3 (as oil mist); relatively nontoxic by ingestion unless aspiration occurs (which may cause pneumonitis and may be fatal); laxative props. may result in abdominal cramps, diarrhea; minimally irritating to eyes on direct contact; TSCA listed Precaution: May react with strong oxidizing agents; spillages may be slippery Hazardous Decomp. Prods.: Combustion may produce 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 Drakeol® 15 [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, defoamer, protective coating, antidusting agent, sealant, polishing agent in foods; float on fermentation fluids to prevent/retard Handbook of Food Additives, Third Edition

evaporation and contamination Regulatory: FDA 21CFR §172.878, 178.3620, 573.680; DOT nonregulated; OSHA nonhazardous; SARA §311/312/313 nonreportable; Australia, Canada DSL, China, EC, Japan, Korea listed Properties: Water-wh. transparent liq., odorless; sol. in hydrocarbons; negligible sol. in water; sp.gr. 0.850-0.873; dens. 7.13-7.30 lb/gal; visc. 28.1-30.3 cSt (40 C); pour pt. -12 C; flash pt. 188 C; ref. index 1.4740 Toxicology: STEL 10 mg/m3 (as oil mist); relatively nontoxic by ingestion unless aspiration occurs (which may cause pneumonitis and may be fatal); laxative props. may result in abdominal cramps, diarrhea; minimally irritating to eyes on direct contact; TSCA listed Precaution: May react with strong oxidizing agents; spillages may be slippery Hazardous Decomp. Prods.: Combustion may produce 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 Drakeol® 19 [Penreco http://www.penreco.com] Chem. Descrip.: White mineral oil USP CAS 8042-47-5; EINECS/ELINCS 232-384-2 Uses: Lubes and greases, divider oils for foods; release agent, binder, lubricant, defoamer, protective coating, antidusting agent, sealant, polishing agent in foods; float on fermentation fluids to prevent/retard evaporation and contamination Features: Food grade Regulatory: FDA 21CFR §172.878, 178.3620, 573.680; DOT nonregulated; OSHA nonhazardous; SARA §311/312/313 nonreportable; Australia, Canada DSL, China, EC, Japan, Korea listed Properties: Water-wh. transparent liq., odorless; sol. in hydrocarbons; sp.gr. 0.88 (60/60 F); dens. 7.14-7.31 lb/gal; visc. 34.9-37.3 cSt (40 C); vapor pressure < 1 mm Hg (70 F); b.p. 590 F; pour pt. -12 C; flash pt. 188 C; ref. index 1.4725 Toxicology: ACGIH TLV/TWA 5 mg/m3; STEL 10 mg/m3; relatively nontoxic by ingestion unless aspiration occurs; laxative props. may result in abdominal cramps, diarrhea; minimally irritating to eyes on direct contact; TSCA listed 233

Part I: Trade Name Reference Precaution: May react with strong oxidizing agents Hazardous Decomp. Prods.: Combustion may produce 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 Drakeol® 21 [Penreco http://www.penreco.com] Chem. Descrip.: Wh. mineral oil USP CAS 8042-47-5; 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, 573.680; DOT nonregulated; OSHA nonhazardous; SARA §311/312/313 nonreportable; Australia, Canada DSL, China, EC, Japan, Korea listed Properties: Water-wh. transparent liq., odorless; sol. in hydrocarbons; sp.gr. 0.876 (60/60 F); dens. 7.15-7.32 lb/gal; visc. 38.4-41.5 cSt (40 C); vapor pressure < 1 mm Hg (70 F); b.p. 600 F; pour pt. -12 C; flash pt. 193 C; ref. index 1.4733 Toxicology: ACGIH TLV/TWA 5 mg/m3; STEL 10 mg/m3; relatively nontoxic by ingestion unless aspiration occurs; laxative props. may result in abdominal cramps, diarrhea; minimally irritating to eyes on direct contact; TSCA listed Precaution: May react with strong oxidizing agents Hazardous Decomp. Prods.: Combustion may produce 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 Drakeol® 34 [Penreco http://www.penreco.com] Chem. Descrip.: Wh. mineral oil USP CAS 8042-47-5; EINECS/ELINCS 232-384-2 Uses: Plasticizer, lubricant for bakery pan oils; food grade lubes and greases; 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, Handbook of Food Additives, Third Edition

573.680; DOT nonregulated; OSHA nonhazardous; SARA §311/312/313 nonreportable; Australia, Canada DSL, China, EC, Japan, Korea listed Properties: Water-wh. transparent liq., odorless; sol. in hydrocarbons; sp.gr. 0.858-0.872; dens. 7.19-7.31 lb/gal; visc. 72.0-79.5 cSt (40 C); pour pt. -9 C; flash pt. 238 C; ref. index 1.4760 Toxicology: ACGIH TLV/TWA 5 mg/m3; STEL 10 mg/m3; relatively nontoxic by ingestion unless aspiration occurs; laxative props. may result in abdominal cramps, diarrhea; minimally irritating to eyes on direct contact; TSCA listed Precaution: May react with strong oxidizing agents Hazardous Decomp. Prods.: Combustion may produce 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 Drakeol® 35 [Penreco http://www.penreco.com] Chem. Descrip.: White mineral oil USP CAS 8042-47-5; 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; bakery pan oils; food grade lubes and greases Regulatory: FDA 21CFR §172.878, 178.3620, 573.680; DOT nonregulated; OSHA nonhazardous; SARA §311/312/313 nonreportable; Australia, Canada DSL, China, EC, Japan, Korea listed Properties: Water-wh. transparent liq., odorless; sol. in hydrocarbons; sp.gr. 0.882 (60/60 F); dens. 7.25-7.35 lb/gal; visc. 65.8-71.0 cSt (40 C); vapor pressure < 1 mm Hg (70 F); i.b.p. 650 f; pour pt. -15 C; flash pt. 216 C; ref. index 1.4785 Toxicology: ACGIH TLV/TWA 5 mg/m3; STEL 10 mg/m3; relatively nontoxic by ingestion unless aspiration occurs; laxative props. may result in abdominal cramps, diarrhea; minimally irritating to eyes on direct contact; TSCA listed Precaution: May react with strong oxidizing agents Hazardous Decomp. Prods.: Combustion may produce dense smoke, CO, CO2, other oxides 234

Part I: Trade Name Reference HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in closed containers away from heat, sparks, open flame, oxidizers Drakeol® 5 [Penreco http://www.penreco.com] Chem. Descrip.: Lt. mineral oil NF CAS 8042-47-5; EINECS/ELINCS 232-384-2 Uses: Mold release agent, lubricant for foods, egg coatings, fruit/veg. coatings Regulatory: FDA 21CFR §172.878, 178.3620, 573.680; DOT nonregulated; OSHA nonhazardous; SARA §311/312/313 nonreportable; Australia, Canada DSL, China, EC, Japan, Korea listed Properties: Water-wh. transparent liq., odorless; sol. in hydrocarbons; negligible sol. in water; sp.gr. 0.828-0.838; dens. 6.89-7.00 lb/gal; visc. 7.6-8.7 cSt (40 C); vapor pressure < 1 mm Hg (70 F); b.p. 320 F; pour pt. -9 C; flash pt. 154 C; ref. index 1.4600 Toxicology: STEL 10 mg/m3 (as oil mist); relatively nontoxic by ingestion unless aspiration occurs (which may cause pneumonitis and may be fatal); laxative props. may result in abdominal cramps, diarrhea; minimally irritating to eyes on direct contact; TSCA listed Precaution: May react with strong oxidizing agents; spillages may be slippery Hazardous Decomp. Prods.: Combustion may produce 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 Drakeol® 7 [Penreco http://www.penreco.com] Chem. Descrip.: Lt. mineral oil NF CAS 8042-47-5; EINECS/ELINCS 232-384-2 Uses: Protective coating for foods, eggs, fruits, and vegetables; divider oil, mold release lubricant in foods Regulatory: FDA 21CFR §172.878, 178.3620, 573.680; DOT nonregulated; OSHA nonhazardous; SARA §311/312/313 nonreportable; Australia, Canada DSL, China, EC, Japan, Korea listed Properties: Water-wh. transparent liq., odorless; sol. in hydrocarbons; negligible sol. in water; sp.gr. 0.828-0.843; dens. 6.94-7.08 lb/gal; visc. 10.8-13.6 cSt (40 C); pour pt. -9 C; flash pt. 177 C; ref. index 1.4632 Toxicology: STEL 10 mg/m3 (as oil mist); relatively nontoxic by ingestion unless Handbook of Food Additives, Third Edition

aspiration occurs (which may cause pneumonitis and may be fatal); laxative props. may result in abdominal cramps, diarrhea; minimally irritating to eyes on direct contact; TSCA listed Precaution: May react with strong oxidizing agents; spillages may be slippery Hazardous Decomp. Prods.: Combustion may produce 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 Drakeol® 9 [Penreco http://www.penreco.com] Chem. Descrip.: Lt. mineral oil NF CAS 8042-47-5; EINECS/ELINCS 232-384-2 Uses: Divider oil, mold release lubricant for foods; coating for fruits and vegetables Regulatory: FDA 21CFR §172.878, 178.3620, 573.680; DOT nonregulated; OSHA nonhazardous; SARA §311/312/313 nonreportable; Australia, Canada DSL, China, EC, Japan, Korea listed Properties: Water-wh. transparent liq., odorless; sol. in hydrocarbons; negligible sol. in water; sp.gr. 0.838-0.854; dens. 7.03-7.16 lb/gal; visc. 14.2-17.0 cSt (40 C); pour pt. 09 C; flash pt. 179 C; ref. index 1.4665 Toxicology: STEL 10 mg/m3 (as oil mist); relatively nontoxic by ingestion unless aspiration occurs (which may cause pneumonitis and may be fatal); laxative props. may result in abdominal cramps, diarrhea; minimally irritating to eyes on direct contact; TSCA listed Precaution: May react with strong oxidizing agents; spillages may be slippery Hazardous Decomp. Prods.: Combustion may produce 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 Drakeol® 350 [Penreco http://www.penreco.com] Chem. Descrip.: White mineral oil USP CAS 8042-47-5; 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; bakery pan 235

Part I: Trade Name Reference oils; food grade lubes and greases Regulatory: FDA 21CFR §172.878, 178.3620, 573.680; DOT nonregulated; OSHA nonhazardous; SARA §311/312/313 nonreportable; Australia, Canada DSL, China, EC, Japan, Korea listed Properties: Water-wh. transparent liq., odorless; sol. in hydrocarbons; sp.gr. .857/.873 (60/60 F); visc. 66.7-71.2 cSt (40 C); pour pt. -15 C; flash pt. 227 C Toxicology: ACGIH TLV/TWA 5 mg/m3; STEL 10 mg/m3; relatively nontoxic by ingestion unless aspiration occurs; laxative props. may result in abdominal cramps, diarrhea; minimally irritating to eyes on direct contact; TSCA listed Precaution: May react with strong oxidizing agents Hazardous Decomp. Prods.: Combustion may produce 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 Drakeol® 32 [Penreco http://www.penreco.com] Chem. Descrip.: Wh. mineral oil USP CAS 8042-47-5; 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, 573.680; DOT nonregulated; OSHA nonhazardous; SARA §311/312/313 nonreportable; Australia, Canada DSL, China, EC, Japan, Korea listed Properties: Water-wh. transparent liq., odorless; sol. in hydrocarbons; sp.gr. 0.856-0.876; dens. 7.18-7.35 lb/gal; visc. 60.0-63.3 cSt (40 C); pour pt. -12 C; flash pt. 213 C; ref. index 1.4770 Toxicology: ACGIH TLV/TWA 5 mg/m3; STEL 10 mg/m3; relatively nontoxic by ingestion unless aspiration occurs; laxative props. may result in abdominal cramps, diarrhea; minimally irritating to eyes on direct contact; TSCA listed Precaution: May react with strong oxidizing agents Hazardous Decomp. Prods.: Combustion may produce dense smoke, CO, CO2, other oxides Handbook of Food Additives, Third Edition

HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in closed containers away from heat, sparks, open flame, oxidizers Drakesol® 165 [Penreco http://www.penreco.com] Chem. Descrip.: Petroleum distillates, hydrotreated light CAS 64742-47-8; EINECS/ELINCS 265-149-8 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; RCRA nonreportable; DOT regulated; SARA §311/312 Chronic Health Hazard, §313, CERCLA nonreportable; WHMIS D2B; Australia AICS; Canada DSL; China listed; Europe EINECS; Korea ECS; Philippines PICCS Properties: Cl. liq.; mild petroleum odor; insol. in water; sp.gr. 0.786 (60/60 F); dens. 6.56 lb/gal (60 F); visc. 1.68 cSt (100 F); vapor pressure < 0.1 mm Hg; vapor dens. 6.2; i.b.p. 191 C min.; pour pt. -40 C; flash pt. 74 C; KB value 29; lel 1.0; uel 6.0; autoignition temp. 213 C; < 1% aromatics Toxicology: Repeated skin contact can cause irritation; aspiration if ing.; TSCA listed Precaution: Wear gloves, eye protection; combustible liq.; keep away from all sources of ignition; incompat. with strong oxidizers Hazardous Decomp. Prods.: CO, CO2 NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Keep container tightly closed in cool, dry, well-ventilated area Drakesol® 165AT [Penreco http://www.penreco.com] Chem. Descrip.: Petroleum distillates CAS 64742-14-9; EINECS/ELINCS 232-298-5 Uses: Processing solvent for food processing; coating on egg shells; defoamer in foods; float on fermentation fluids; froth flotation cleaning of vegetables Features: High purity hydrocarbon Regulatory: FDA 21CFR §172.884, 178.3650, 573.740; DOT regulated; SARA §311/312 Chronic Health Hazard, §313 nonreportable; WHMIS B3, D2B; Australia AICS; Canada DSL; China listed; Europe EINECS; Korea ECS; Philippines PICCS Properties: Cl. liq.; sl. hydrocarbon odor; sp.gr. 0.786 (60/60 F); dens. 6.56 lb/gal (60 F); visc. 236

Part I: Trade Name Reference 1.66 cSt (100 F); vapor pressure > 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.

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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 <500 μm; pH (10% sol'n.) 6.4 Storage: 2 yr. shelf life when stored @5-25 C and < 70% r.h. in original, sealed pkg. Esprion® 611 [DMV USA http://www.dmvinternational.com] Chem. Descrip.: Demineralized and delactose whey; vegetable fat, and mono- and diglycerides of fatty acids as an emulsifier Chem. Analysis: 15% protein; 27% carbohydrates; 51% fat; 8.7% (550 C) ash; 3% Handbook of Food Additives, Third Edition

moisture; 2600 kJ/100g CAS 92129-90-3; 67254-73-3 Uses: Whole milk substitute in ice cream, bakery and pastry prods., soups, and sauces, esp. suitable for soft ice cream powd. and custom blended powd. mixts. for prep. of artisimal ice cream Features: Produces a good body and a creamy mouthfeel; economical Regulatory: EU compliant for non-GMO labeling Properties: Wh. to cream powd.; milky, creamy taste; particle size <500 μm; pH (10% sol'n.) 6.7 Storage: 2 yr. shelf life when stored @5-25 C and < 70% r.h. in original, sealed pkg. Essiccum® [Jungbunzlauer Int'l. AG http://www.jungbunzlauer.com/] Chem. Descrip.: Dry soluble vinegar flavor (specially processed blend of sodium diacetate, citric acid, and lactose) Uses: Unique dry prod. tasting like vinegar; mild acidulant; for flavoring soups, gravies, dressings, fish prods., spice preps., sour dough; avoids pungent, tart, astringent flavor nuances of the fruit acids; stabilizes color; antimicrobial Properties: Colorless to wh. cryst. powd., acetic acid odor; completely water-sol.; bulk dens. 900 g/l; pH 3.8 (1%); 1.7% max. water Toxicology: LD50 (oral, rat) 4960 mg/kg (neutral); may cause eye or skin irritation Environmental: readily biodeg. Precaution: Incompat. with strong bases and oxidizing agents Storage: Hygroscopic; store in original container tightly closed in dry, cool place Essiccum® K [Jungbunzlauer Int'l. AG http://www.jungbunzlauer.com/] Chem. Descrip.: Dry soluble vinegar flavor (specially processed blend of sodium diacetate, citric acid, and lactose) Uses: Mild acidulant for flavoring soups, gravies, dressings, fish prods., spice preps., sour dough; color stabilizer; antimicrobial Features: Unique dry prod. tasting like vinegar; avoids pungent, tart, astringent flavor nuances of the fruit acids; lactose-free Regulatory: FDA approved; GRAS; Kosher Properties: Wh. cryst. powd., acetic acid odor; completely water-sol.; bulk dens. 900 g/l; pH 4.2 (1%); 51-55% assay (as free acetic acid) 265

Part I: Trade Name Reference Toxicology: May cause eye irritation HMIS: Health 2, Flammability 0, Reactivity 1 Storage: Hygroscopic; 6 mos. shelf life in tightly sealed containers Estasan™ GT 8-60 3575 [Uniqema http://www.uniqema.com; Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Caprylic/capric triglyceride (60% C8 + 40% 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. 325-345; hyd. no. 5 max.; cloud pt. -8 C Environmental: readily biodeg. Storage: Store @ R.T. in dry atmosphere Estasan™ GT 8-60 3580 MCT Oil [Uniqema http://www.uniqema.com] Chem. Descrip.: Caprylic/capric triglyceride (60% C8 + 40% C10) CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Solvent, carrier for flavors, fragrances, food ingreds.; lubricant, mold release for foods; fat source in dietetic prods. Regulatory: BP, DAB compliance; Japan approval; kosher; DSL listed Properties: Lovibond 5Y/0.5R oil, odorless, bland taste; visc. 30 mPa·s; acid no. 0.1 max.; iodine no. 0.5 max.; sapon. no. 325-345; hyd. no. 5 max.; cloud pt. -8 C Toxicology: LD50 (oral, rat) >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

Fish Liver Oil [Arista Ind. Handbook of Food Additives, Third Edition

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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

286

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%<125 µm and NMT 8%>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 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

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Part I: Trade Name Reference Granular Gum Ghatti #1 [Frutarom http://www.frutarom.com] Chem. Descrip.: Gum ghatti CAS 9000-28-6 Uses: Stabilizer, binder, emulsifier forming o/w emulsions; used in beverage emulsions where it forms orange oil emulsions, in table syrup emulsions Properties: Water-sol. Grapefruit Artificial Flavor 4115 [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: n-Octanal (1-10%), n-Decacal (1-10%), β-Linalool (1-10%), Triacetin (1050%), d-Limonene (10-50%) See Decanal; Linalool CAS 124-13-0; 112-31-2; 78-70-6; 102-76-1; 5989-27-5; EINECS/ELINCS 204-683-8; 203957-4; 201-134-4; 203-051-9; 227-813-5 UN 1993 Uses: Grapefruit flavor for food Regulatory: Canada DSL; Australia AICS; China SEPA/CICS Properties: Nearly colorless liq.; grapefruit odor; sp.gr. 0.975; vapor dens. > 1; b.p. 189 C; flash pt. (TCC) 52 C Toxicology: Skin irritant; ing. may cause lung damage; TSCA listed Environmental: marine pollutant Precaution: Wear safety glasses or goggles, rubber gloves, apron; incompat. with strong acids, bases and materials that react with unsat. hydrocarbons, alcohols, esters and aldehydes Hazardous Decomp. Prods.: CO, CO2, acrid fumes HMIS: Health 2, Flammability 2, Reactivity 1 Storage: Do not store near excessive heat, open flames, strong acids, strong bases; keep container tightly closed; avoid prolonged exposure to air Grapefruit Terpenes [Florida Chem. http://www.floridachemical.com] Chem. Descrip.: Grapefruit oil terpenes Chem. Analysis: D-Limonene (95%) CAS 68917-32-8 Uses: Flavoring agent and aroma additive for foods Properties: Cl. liq.; grapefuit aroma; sol. in benzyl benzoate and min. oil; sl. sol. in PG; insol. in water and glycerine; sp.gr. 0.842; vapor pressure ≈ 1 mm Hg (20 C); flash pt. (CC) 115 F; 95% volatile Handbook of Food Additives, Third Edition

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: D-limonene Hazardous Decomp. Prods.: Thermal decomp. produces CO, CO2, and smoke 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 Green Banana Powder Trogreen Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: Cavendish bananas Chem. Analysis: Moisture 5.0% max.; protein 34%; fat < 1.0%; 62-63% carbohydrates; 6-10% fiber Uses: Banana flavor in foods; gluten-free flour to replace wheat flour for those with gluten allergies; neutral flavor carrier and thickener in liq. formulations and dry mixes Features: High in potassium; good gelling chars.; no carriers or additives used Regulatory: Halal, kosher certified; GMO compliant Properties: Cream powd. Storage: 18 mos. when stored @ 21 C in sealed orig. containers Green Soap [NOF http://www.nof.co.jp/] Chem. Descrip.: Fatty acid sodium salt Uses: Lubricant for food industry Properties: Green solid Greetin [Croda Food Services Ltd http://www.croda-foods.co.uk] Chem. Descrip.: vegetable oil-based Uses: Release emulsion for highly automated, high vol. prod. lines of bread prods. Grilamid® L25 [EMS-GRIVORY N. Am. http://www.emsgrivory.com/] Chem. Descrip.: Nylon 12 resin CAS 25038-74-8 Uses: Used in sausage skins for precooked sausages Properties: Dens. 1.01 g/cm3; m.p. 176 C; ens. E-Mod 1100 MPa; stress @ yield 6 MPa; tear resist. 5 N/mm; impact str. (notched, Charpy, 23 C) 10 kJ/m2); melt volume rate (275 C/5 kg) 20 cm3/10 min 318

Part I: Trade Name Reference Storage: Store in sealed , undamaged bags Grindamyl™ [Danisco http://www.danisco.com] Uses: Baking enzyme providing superior handling in dough, and larger volume, better crust color, finer crumb structure, better crumb softness, and extended shelf life in baked goods Grindox™ [Danisco http://www.danisco.com] Uses: Antioxidant for fats and oils, margarines and spreads, snacks, dressings and marinades, processed meat and fish prods., bakery prods. such as cereals, biscuits, and crackers Grindox™ Ascorbyl Palmitate [Danisco http://www.danisco.com] Chem. Descrip.: Ascorbyl palmitate CAS 137-66-6; EINECS/ELINCS 205-305-4 Uses: Antioxidant for foods Regulatory: FDA 21CFR §182.3149 GRAS; E304 compliant Grindsted™ ACETEM [Danisco http://www.danisco.com] Chem. Descrip.: Acetic acid esters of monoglycerides See Acetylated mono- and diglycerides of fatty acids CAS 68990-55-6 Uses: Emulsifier, aerating agent for foods, shortenings, toppings, cakes, edible coatings; plasticizer for chewing gum base Properties: Solid/liq.; nonionic; 100% conc. Grindsted™ Alginate FD 000 [Danisco http://www.danisco.com] Chem. Descrip.: Alginic acid CAS 9005-32-7; EINECS/ELINCS 232-680-1 Uses: Texturizer for foods Regulatory: FDA 21CFR §184.1011, GRAS; E400 compliant Properties: Water-sol. Grindsted™ Alginate FD 100 [Danisco http://www.danisco.com] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Texturizer for foods Regulatory: FDA 21CFR §184.1724, GRAS; E401 compliant Properties: Water-sol. Grindsted™ Alginate FD 200 [Danisco http://www.danisco.com] Chem. Descrip.: Potassium alginate CAS 9005-36-1 Handbook of Food Additives, Third Edition

Uses: Texturizer for foods; gellant for bakery fruit fillings Regulatory: FDA 21CFR §184.1610, GRAS; E402 compliant Properties: Water-sol. Grindsted™ Alginate FD 400 [Danisco http://www.danisco.com] Chem. Descrip.: Calcium alginate CAS 9005-35-0 Uses: Texturizer for foods; gellant for bakery fruit fillings Regulatory: FDA 21CFR §184.1187, GRAS; E404 compliant Properties: Water-sol. Grindsted™ BK [Danisco http://www.danisco.com] Uses: Stabilizer, texturizer for fresh cheese (cottage cheese, cream cheese), processed cheese (spreadable, sliced or shredded), cheese analogs Grindsted™ Carrageenan CW 100 [Danisco http://www.danisco.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Gellant, visc. builder, flavor enhancer for fruit glazes Grindsted™ CITREM [Danisco http://www.danisco.com] Chem. Descrip.: Citric acid esters of mono and diglycerides See Citric acid esters of mono- and diglycerides of fatty acids CAS 68990-05-6 Uses: Emulsifier for foods, frying margarine and meat emulsions Properties: Flakes; HLB 11; anionic; 100% conc. Grindsted™ FSB [Danisco http://www.danisco.com] Uses: Emulsifier, stabilizer, moisture retention aid for baked goods; inc. volume in cakes Grindsted™ GA 1350 [Danisco http://www.danisco.com] Chem. Descrip.: Emulsifier blend Uses: Emulsifier, aerating agent, stabilizer in cakes Grindsted™ GA 1350 K-A [Danisco http://www.danisco.com] Chem. Descrip.: Propylene glycol ester in fatty acids, mono-diglycerides, sodium stearoyl 319

Part I: Trade Name Reference lactylate and tricalcium phosphate See Propylene glycol esters of fatty acids Chem. Analysis: As 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.; free propylene glycol 1% max.; free glycerol 1% max.; monoester content 75% min. Uses: Emulsifier for regular and reduced fat cakes and muffins Features: Improved whipping of cake and muffin batter; improved grain and texture; increased tenderness of low-fat prods. Regulatory: Kosher; FDA 21CFR §172.846, 172.856, 182.1217, 184.1505; E471, 477, 481 compliant Properties: Powd.; acid value 15 max.; iodine value 2 max. Use Level: 0.75-1.0% for high ratio, low fat cakes; 0.25-0.75% for cake muffins; 0.5-1.0% for low fat cake muffins Storage: 12 mos. when stored in unbroken pkg. @ < 10 C and < 80% relative humidity; keep away from sunlight and odorous prods. Grindsted™ Guar [Danisco http://www.danisco.com] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Texturizer for foods; stabilizer for fruit pulp and juice, mouthfeel improver for carbonated soft drinks Regulatory: FDA 21CFR §184.1339 GRAS; E412 compliant Properties: Water-sol.

Grindsted™ LACTEM P-22 Kosher [Danisco http://www.danisco.com] Chem. Descrip.: Lactic acid esters of mono and diglycerides See Lactic acid esters of mono- and diglycerides of fatty acids Chem. Analysis: As 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. Uses: Emulsifier for vegetable whipping creams, chocolate, chocolate compound, topping powds., cake margarine, high ratio shortening Regulatory: Kosher; FDA 21CFR §172.852; E472b compliant Properties: Beads; m.p. ≈ 44 C; acid value 4 max.; iodine value 2 max.; sapon. value 270300 Use Level: 3-8% (cake shortening), 8-12% (whipped topping powd.), 0.5-1% (liq. imitation whipping cream), 0.2-0.5% (UHT dairy creams), 0.5-2% (compd. coatings) Storage: 12 mos. when stored in unbroken pkg. @ < 10 C and < 80% relative humidity; keep away from sunlight, odorous prods. Grindsted™ LBG [Danisco http://www.danisco.com] Chem. Descrip.: Locust bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Texturizer for foods; reduces syneresis, improves pumpability in bakery fruit fillings Regulatory: FDA 21CFR §184.1343 GRAS; E410 compliant Properties: Water-sol.

Grindsted™ JU [Danisco http://www.danisco.com] Uses: Stabilizer for fruit pulp and juice, mouthfeel improver for carbonated soft drinks, alcoholic beverages, vegetable protein drinks, coffee and tea beverages

Grindsted Monodye HV 52 [Danisco http://www.danisco.com] Chem. Descrip.: Diglycerides Uses: Food additive Regulatory: GRAS

Grindsted™ LACTEM [Danisco http://www.danisco.com] Chem. Descrip.: Lactic acid esters of mono and diglycerides See Lactic acid esters of mono- and diglycerides of fatty acids Uses: Emulsifier for foods, shortening, cake mixes, cake improvers, toppings, and dessert powds. Properties: Solid/flakes; HLB 5.1-8.2; nonionic; 100% conc.

Grindsted™ Pectin [Danisco http://www.danisco.com] Chem. Descrip.: Pectin CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Texturizer for foods; stabilizer for fruit pulp and juice, mouthfeel improver for carbonated soft drinks Regulatory: FDA 21CFR §184.1588 GRAS; E440 compliant Properties: Water-sol.

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Part I: Trade Name Reference Grindsted™ PECTIN CF 120 [Danisco http://www.danisco.com] Chem. Descrip.: Pectin CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant, texturizer for bakery fruit fillings Features: Ensures flavor release Grindsted™ PECTIN CF 140 B [Danisco http://www.danisco.com] Chem. Descrip.: Pectin CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant, texturizer for bakery fruit fillings Features: Superior syneresis control; suitable for post processing and subsequent gelation Grindsted™ PECTIN FB 220 [Danisco http://www.danisco.com] Chem. Descrip.: Pectin CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant, stabilizer for bakery fruit fillings Features: Provides pumpable fruit preps.; ensures flavor release Grindsted™ PECTIN FB 850 [Danisco http://www.danisco.com] Chem. Descrip.: Pectin CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant, stabilizer for bakery fruit fillings Features: Provides pumpable fruit preps.; ensures flavor release Grindsted™ PECTIN LA 040 [Danisco http://www.danisco.com] Chem. Descrip.: Pectin CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant, texturizer for jams, jellies Features: Provides spreadable to softly gelled textures Grindsted™ PECTIN LB 401 [Danisco http://www.danisco.com] Chem. Descrip.: Pectin CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant, visc. builder, flavor enhancer for fruit glazes Grindsted™ PECTIN LC 700 [Danisco http://www.danisco.com] Chem. Descrip.: Pectin CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Thixotrope for fruit glazes including high-sugar/low-sugar jams and jellies, fruit preps. for yogurt and ice cream Handbook of Food Additives, Third Edition

Grindsted™ PECTIN MRS 351 [Danisco http://www.danisco.com] Chem. Descrip.: Pectin CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant, texturizer for jams, jellies, bakery fillings Features: Provides homogeneous fruit distribution Grindsted™ PECTIN RS 400 [Danisco http://www.danisco.com] Chem. Descrip.: Pectin CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant, texturizer for jams, jellies Features: Provides homogeneous fruit distribution Grindsted™ PECTIN SF [Danisco http://www.danisco.com] Chem. Descrip.: Pectin CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant, texturizer for jams, jellies Features: Provides spreadable to softly gelled textures Grindsted™ PECTIN SS 200 [Danisco http://www.danisco.com] Chem. Descrip.: Pectin CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant, texturizer for jams, jellies Features: Provides spreadable texture esp. in puree and pulp Grindsted™ PECTIN XSS 100 [Danisco http://www.danisco.com] Chem. Descrip.: Pectin CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Gellant, texturizer for jams, jellies Features: Provides spreadable texture esp. in puree and pulp Grindsted™ PECTIN YF 310 [Danisco http://www.danisco.com] Chem. Descrip.: Pectin CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Thixotrope, suspending agent for fruit in yogurt fruit preps. Grindsted™ PECTIN YF 450 [Danisco http://www.danisco.com] Chem. Descrip.: Pectin CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Thixotrope, suspending agent for fruit in yogurt fruit preps. Grindsted™ PECTIN YF 738 [Danisco http://www.danisco.com] Chem. Descrip.: Pectin 321

Part I: Trade Name Reference CAS 9000-69-5; EINECS/ELINCS 232-553-0 Uses: Stabilizer, visc. builder in yogurt fruit preps. Grindsted™ PGMS USV K-A [Danisco http://www.danisco.com] Chem. Descrip.: Distilled propylene glycol esters made from fully hydrogenated vegetable oil with added antioxidant Chem. Analysis: Monoester content 90% min.; free propylene glycol 1.2% max.; As 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. Uses: Emulsifier for whipped toppings, cake shortenings, cake mixes Features: Short whipping time; improves overrun; creates nice, stiff foam; provides clean mouthfeel when whipped; promotes large cake volume; promotes uniform crumb structure and bigger volume in cakes Regulatory: Kosher; FDA 21 CFR §172.856 Properties: Beads; dropping pt. ≈ 40 C; iodine value 5 max. Use Level: 0.5-6.0% depneding on product Storage: 18 mos. in unbroken packaging in cool, dry area; keep away from sunlight Grindsted™ PRO 45 [Danisco http://www.danisco.com] Chem. Descrip.: Emulsifier and propionate system Uses: Emulsifier, moisture retention aid for baked goods GRINDSTED®Xanthan 80 [Danisco Textural Ingredients] Chem. Descrip.: Xanthan gum USP, EP CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Emulsion stabilizer, foam stabilizer, syneresis control agent for salad dressings, cake mixes, sauces, relishes, fruit fillings, fruit beverages, cole slaw dressings, instant soups Features: Antisyneresis effect; absence of thixotropy; freeze-thaw stable; stable in high salt sol'ns. @ pH 3-9; temp.-resist.; synergistic with guar, locust bean gum Regulatory: DOT nonregulated; SARA nonreportable Properties: Creamy-wh. fine powd.; 100% min. through 60 mesh, 95% min. through 80 mesh; almost neutral odor; sol. in cold water; sp.gr. 0.8; visc. 1400-1700 mPa·s; flash pt. (Seta CC) > 93 C; pH 5-8 (1%); 91-108% assay; 713% loss on drying Handbook of Food Additives, Third Edition

Toxicology: May cause skin, eye, and respiratory tract irritation; low acute oral toxicity; TSCA listed Precaution: Will burn under fire conditions; dust explosion hazard; avoid dusting conditions, extreme heat, open flame, sparks; incompat. with strong oxidizing agents Hazardous Decomp. Prods.: COx HMIS: Health 1, Flammability 1, Reactivity 0 Storage: 2 yr. shelf life when stored cool and dry in closed containers GRINDSTED®Xanthan 200 [Danisco Textural Ingredients] Chem. Descrip.: Xanthan gum USP, EP CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Thickener, stabilizer, suspending agent for solids and oil droplets, emulsion stabilizer, foam stabilizer in foods (baking, cereals, meat, poultry, dairy/cheese, processed foods, beverages, confections) Features: Pseudoplastic behavior; antisyneresis effect; absence of thixotropy; stable in acidic and alkaline sol'ns.; temp.-resist.; synergistic with guar and locust bean gums; freeze-thaw and pH stable (3-9); instant visc. buildup, fair dispersibility Regulatory: FDA 21CFR §172.695; E 415 compliance; kosher; DOT nonregulated; SARA nonreportable Properties: Creamy-wh. very fine gran. powd.; 100% min. through 80 mesh, 92% min. through 200 mesh; almost neutral odor; sol. in cold water; sp.gr. 0.8; visc. 1200-1600 mPa·s; flash pt. (CC) > 93 C; pH 6-8 (1%); 91-108% assay; 6-12% loss on drying Use Level: 0.15-0.5% (salad dressing), 0.050.25% (cake mixes), 0.1-0.3% (sauces), 0.10.25% (relish), 0.03-0.15% (fruit fillings), 0.050.15% (fruit beverages), 0.3-0.5% (dry instant soups) Toxicology: May cause foreign body irritation to eyes; essential nonirritating to skin (may cause sl. transient irritation); dusts may cause upper respiratory tract irritation; pract. nontoxic by ing.; TSCA listed Precaution: Will burn under fire conditions; dust explosion hazard; avoid dusting conditions, extreme heat, open flame, sparks; incompat. with strong oxidizing agents, cationic surfactants; spills may become slippery when wet Hazardous Decomp. Prods.: COx (under fire 322

Part I: Trade Name Reference conditions) HMIS: Health 0, Flammability 1, Reactivity 0 Storage: 2 yr. shelf life when stored cool and dry in closed containers

sol. in cold water; visc. 1200-1600 cps; pH 6-8; 6-14% moisture Storage: 2 yr. shelf life when stored in a cool, dry area

GRINDSTED®Xanthan CLEAR 200 [Danisco Textural Ingredients] Chem. Descrip.: Xanthan gum (> 88%), water (< 12%) CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Emulsion stabilizer, foam stabilizer, syneresis control agent for salad dressings, cake mixes, sauces, relishes, fruit fillings, fruit beverages, cole slaw dressings, instant soups Features: Produces translucent prods.; freezethaw stable; stable in high salt sol'ns., @ pH 39; pseudoplastic behavior; synergistic with guar gum, locust bean gum Regulatory: FDA 21CFR §172.695; DOT nonregulated; SARA nonhazardous; Canada DSL, Australia AICS, Japan MITI listed Properties: Off-wh. powd.; 200 mesh; flour-like odor; sol. in cold water; sp.gr. 0.8 (25 C); visc. 1300-1700 cps; flash pt. (CC) > 93 C; pH 6-8 (1%); 6-12% moisture Toxicology: OSHA TWA 5 mg/m3 (resp. fraction); may cause foreign body irritation in eyes, sl. transient skin irritation; inh. of dusts may cause upper respiratory tract irritation; pract. nontoxic by ing. Precaution: Will burn; mod. dust explosion hazard; spills may be slippery when wet; avoid dusting conditions, extreme heat, sparks, open flame; incompat. with strong oxidizers, cationic surfactants NFPA: Health 0, Flammability 1, Reactivity 0 Storage: 2 yr. shelf life when stored in a dry area in closed containers

GRINDSTED®Xanthan EASY [Danisco Textural Ingredients] Chem. Descrip.: Xanthan gum USP, EP CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Thickener, stabilizer, suspending agent for solids and oil droplets, emulsion stabilizer, foam stabilizer in foods (baking, cereals, meat, poultry, dairy/cheese, processed foods, beverages, confections) Features: Pseudoplastic behavior; antisyneresis effect; absence of thixotropy; stable in acidic and alkaline sol'ns.; temp.-resist.; synergistic with guar, locust bean gums; freeze-thaw and pH stable (3-9); very fast visc. buildup, very good dispersibility Regulatory: Kosher Properties: Creamy-wh. gran. powd.; 90% min. through 20 mesh, 5% max. through 200 mesh; almost neutral odor; sol. in cold water; visc. 1200-1600 mPa·s; pH 6-8 (1%); 91-108% assay; 8-14% loss on drying Use Level: 0.15-0.5% (salad dressing), 0.050.25% (cake mixes), 0.1-0.3% (sauces), 0.10.25% (relish), 0.03-0.15% (fruit fillings), 0.050.15% (fruit beverages), 0.3-0.5% (dry instant soups) Storage: 2 yr. shelf life when stored cool and dry

GRINDSTED®Xanthan CLEAR SUPRA [Danisco Textural Ingredients] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Emulsion stabilizer, foam stabilizer, syneresis control agent for salad dressings, sauces, bakery emulsions, fruit preps., syrups, pickle relishes Features: Freeze-thaw stable; highly resist. to temp.; stable in high salt sol'ns., @ pH 3-9; synergistic with guar and locust bean gum; nondusting Properties: Creamy wh. powd.; 95% min. through 16 mesh, 5% max. through 200 mesh; Handbook of Food Additives, Third Edition

GRINDSTED®Xanthan SM [Danisco Textural Ingredients] Chem. Descrip.: Xanthan gum, food grade CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Emulsion stabilizer, foam stabilizer, syneresis control agent in salad dressings, cake mixes, sauces, relishes, fruit fillings, fruit beverages, cole slaw dressings, instant soups Features: Freeze-thaw stable; stable in high salt sol'ns., @ pH 3-9; pseudoplastic behavior; easily dispersible with special grades Properties: Creamy-wh. color; sol. in cold water; visc. 1400 cps min; pH 6-8; 6-12% moisture Storage: 2 yr. shelf life when stored in cool, dry conditions GRINDSTED®Xanthan SUPRA [Danisco Textural Ingredients] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Emulsion stabilizer, suspending agent, 323

Part I: Trade Name Reference thickener for foods Features: Freeze-thaw and pH stable (3-9); synergistic with guar and locust bean gums; slow visc. buildup, exc. dispersibility Regulatory: Kosher Properties: Very coarse gran.; sol. in cold water Use Level: 0.15-0.5% (salad dressing), 0.050.25% (cake mixes), 0.1-0.3% (sauces), 0.10.25% (relish), 0.03-0.15% (fruit fillings), 0.050.15% (fruit beverages), 0.3-0.5% (dry instant soups) GRINDSTED®Xanthan ULTRA [Danisco Textural Ingredients] Chem. Descrip.: Xanthan gum, food grade CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Visc. builder for salad dressings, chocolate syrups, cake icings and fillings, and cake mixes Features: Designed for rapid hydration Properties: Visc. 1200-1600 cps; pH 6-8; 6-12% moisture Guardian™ NR 100 [Danisco Cultor http://ingredients.danisco.com] Chem. Descrip.: Nisin and Rosemary extract See Rosemary (Rosmarinus officinalis) extract CAS 1414-45-5; 84604-14-8; EINECS/ELINCS 215-807-5; 283-291-9 Uses: Antioxidant and antimicrobial in pasteurized soups and sauces, low-pH sauces and marinades, and RTE foods Features: Natural; growth delay of spoilage such as lactic bacteria; against gram-positive bacteria Guardian™ NR 250 [Danisco http://www.danisco.com] Chem. Descrip.: Nisin and Rosemary extract See Rosemary (Rosmarinus officinalis) extract CAS 1414-45-5; 84604-14-8; EINECS/ELINCS 215-807-5; 283-291-9 Uses: Antioxidant and antimicrobial in heatprocessed meat products such as cooked sausages, hot dogs, and cooked hams Features: Natural; growth delay of spoilage such as lactic bacteria; against gram-positive bacteria Guardian® [Danisco Cultor http://ingredients.danisco.com] Chem. Descrip.: Rosemary extract See Rosemary (Rosmarinus officinalis) extract CAS 84604-14-8; EINECS/ELINCS 283-291-9 Handbook of Food Additives, Third Edition

Uses: Antioxidant for foods Regulatory: FDA 21CFR §182.20, GRAS Guar Gum Food Grade 40N [Hindustan Gum & Chems. http://www.hindustangum.com] Uses: Thickener, viscosifier, texturizer Properties: Powd.; sol. in cold water; visc. 4000 cps (1%) Guar Gum Food Grade 55I [Hindustan Gum & Chems. http://www.hindustangum.com] Uses: Thickener, viscosifier, texturizer Properties: Powd.; sol. in cold water; visc. 5500 cps (1%) Guar Gum Food Grade 150FC [Hindustan Gum & Chems. http://www.hindustangum.com] Uses: Thickener, viscosifier, texturizer Properties: Powd.; sol. in cold water; visc. 5000 cps (1%) Guar Gum Food Grade 160FC [Hindustan Gum & Chems. http://www.hindustangum.com] Uses: Thickener, viscosifier, texturizer Properties: Powd.; sol. in cold water; visc. 5800 cps (1%) Guar Gum Food Grade 225F [Hindustan Gum & Chems. http://www.hindustangum.com] Uses: Thickener, viscosifier, texturizer Properties: Powd.; sol. in cold water; visc. 3000 cps (1%) Guar Gum Food Grade 260F [Hindustan Gum & Chems. http://www.hindustangum.com] Uses: Thickener, viscosifier, texturizer Properties: Powd.; sol. in cold water; visc. 5800 cps (1%) Guar Gum Food Grade 270F [Hindustan Gum & Chems. http://www.hindustangum.com] Uses: Thickener, viscosifier, texturizer Properties: Powd.; sol. in cold water; visc. 6800 cps (1%) Guar Gum Food Grade 4000FC [Hindustan Gum & Chems. http://www.hindustangum.com] Uses: Thickener, viscosifier, texturizer Properties: Powd.; sol. in cold water; visc. 4000 cps (1%) Guar Gum Food Grade 4500F [Hindustan Gum & Chems. http://www.hindustangum.com] Uses: Thickener, viscosifier, texturizer Properties: Powd.; sol. in cold water; visc. 4500 cps (1%) Guar Gum Food Grade DP80 [Hindustan Gum & Chems. http://www.hindustangum.com] Uses: Thickener, viscosifier, texturizer 324

Part I: Trade Name Reference Properties: Powd.; sol. in cold water; visc. 120 cps (1%) Guar Gum Food Grade HV400F [Hindustan Gum & Chems. http://www.hindustangum.com] Uses: Thickener, viscosifier, texturizer Properties: Powd.; sol. in cold water; visc. 5200 cps (1%) Guava Treattarome 9740 [R.C. Treatt & Co. Ltd http://www.rctreatt.com] Chem. Descrip.: Hexanol, ethyl butyrate, ethyl hexanoate, cis 3-hexenyl acetate, ethyl phenylacetate, phenylethyl acetate, and 3phenylpropyl acetate See Ethyl caproate; 3-Hexenyl acetate; Hexyl alcohol; Hydrocinnamyl acetate CAS 111-27-3; 105-54-4; 123-66-0; 1708-82-3; 101-97-3; 122-72-5; EINECS/ELINCS 203852-3; 203-306-4; 204-640-3; 216-965-8; 202993-8; 204-569-8 Uses: Flavor for food Properties: Guava flavor Use Level: 0.02-0.06 Guava Flakes Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: pink Guava Chem. Analysis: 4% max. moisture; 65% carbohydrates Uses: Guava flavor for dry fruit preparations, nectars, drinks, cakes, muffins, pies, bread, frozen desserts, and soft food diets Features: Produced by ripening, blanching, extracting, pulping, sieving and sterilizing the pulp, then drum drying it without any carriers or additivies Regulatory: Halal, kosher certified, GMO compliant Properties: Dk. red flakes.; dehydrated Guava odor;/flavor/color; 15-30% retained thru US 20 mesh; dens. 100-150 g/l Use Level: Flakes reconstituted 9:1 with water Storage: 18 mos. when stored @ 21 C in sealed, original containers Guava PowderTrobana® [Confoco http://www.confoco.com] Chem. Descrip.: pink Guava Chem. Analysis: 4% max. moisture; 65% carbohydrates Uses: Guava flavor for dry fruit preparations, nectars, drinks, cakes, muffins, pies, bread, frozen desserts, and soft food diets Features: Produced by ripening, blanching, extracting, pulping, sieving and sterilizing the Handbook of Food Additives, Third Edition

pulp, then drum drying it without any carriers or additivies Regulatory: Halal, kosher certified, GMO compliant Properties: Dk. red powd..; dehydrated Guava odor;/flavor/color; 15-30% retained thru US 60 mesh; dens. 480-560 g/l Storage: 18 mos. when stored @ 21 C in sealed, original containers Gum Arabic CSP Spray Dried [Frutarom http://www.frutarom.com] Chem. Descrip.: Gum arabic NF from Acacia senegal See Acacia CAS 9000-01-5; EINECS/ELINCS 232-519-5 Uses: Used in the food industry; in prep. of lowcalorie dry food and beverage mixes; flavoring agent Properties: Creamy wh. powd., 98% through 120 mesh; sol. 1 g/2 ml of water yielding lt. amber sol'n.; pH 4.0-4.5 Gum Arabic G-150 Powdered [Frutarom http://www.frutarom.com] Chem. Descrip.: Gum Arabic See Acacia CAS 9000-01-5; EINECS/ELINCS 232-519-5 Uses: Protective colloid, stabilizer, thickener for confectionery, candies, jellies, glazes, chewing gum, flavor emulsions, citrus oil and beverage flavor emulsions; foam stabilizer in beer Properties: Colorless, odorless, tasteless; watersol. Gum Arabic NF/FCC Clean Amber Sorts [Frutarom http://www.frutarom.com] Chem. Descrip.: Gum Arabic See Acacia CAS 9000-01-5; EINECS/ELINCS 232-519-5 Uses: Protective colloid, stabilizer, thickener for confectionery, candies, jellies, glazes, chewing gum, flavor emulsions, citrus oil and beverage flavor emulsions; foam stabilizer in beer; flavoring agent Properties: Colorless, odorless, tasteless; watersol. Gum Guar Type M Powdered [Frutarom http://www.frutarom.com] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, binder, suspending agent, stabilizer, dietary fiber source for soft cheese, ice cream, fruit drinks, dietetic beverages, cocoa beverages, baked goods, frozen pie fillings, icings, salad dressings, 325

Part I: Trade Name Reference relishes; binder/lubricant in sausages Properties: Water-sol. Gum Guar Type MM Powdered (HV) [Frutarom http://www.frutarom.com] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, binder, suspending agent, stabilizer, dietary fiber source for soft cheese, ice cream, fruit drinks, dietetic beverages, cocoa beverages, baked goods, frozen pie fillings, icings, salad dressings, relishes; binder/lubricant in sausages Properties: Water-sol. Gum Guar Type MM Powdered [Frutarom http://www.frutarom.com] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, binder, suspending agent, stabilizer, dietary fiber source for soft cheese prods., ice cream, fruit drinks, dietetic/cocoa beverages, baked goods, frozen pie fillings, icings, salad dressings, relishes; binder/lubricant in sausages Properties: Wh. to cream-wh. fine powd., nearly odorless; 97% through 140 mesh, ≥ 90% through 200 mesh; visc. ≥ 3500 cps (1%); pH 5.0-6.4 Gumixan K [Gumix Int'l.] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Hydrophilic colloid, thickener, suspending agent, emulsion stabilizer for foods (salad dressings, sauces, canned foods, frozen foods, beverages, syrups, bakery prods.) Regulatory: FDA 21CFR §172.695; FCC; E-415; kosher Properties: Cream to wh. powd., std. particle size; readily sol. in hot or cold water, common acidulants; sol. hot in glycerol, ethylene glycol Use Level: 0.2-1% (salad dressing, sauces), 0.05-0.1% (powd. beverages), 0.1-0.5% (syrups, bakery fillings) Gumixan KF [Gumix Int'l.] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Hydrophilic colloid, thickener, suspending agent, emulsion stabilizer for foods (salad dressings, sauces, canned Handbook of Food Additives, Third Edition

foods, frozen foods, beverages, syrups, bakery prods.) Regulatory: FDA 21CFR §172.695; FCC; E-415; kosher Properties: Cream to wh. fine powd.; readily sol. in hot or cold water, common acidulants; sol. hot in glycerol, ethylene glycol Use Level: 0.2-1% (salad dressing, sauces), 0.05-0.1% (powd. beverages), 0.1-0.5% (syrups, bakery fillings) Gum Tragacanth Ribbons and Flakes [Gumix Int'l.] Chem. Descrip.: Tragacanth gum See Tragacanth (Astragalus gummifer) gum CAS 9000-65-1; EINECS/ELINCS 232-552-5 Uses: Emulsifier, suspending agent, thickener, stabilizer, binder in foods (salad dressings, sauces, bakery toppings, flavor syrups, confectionery) Properties: Ylsh. wh. to tan powd., odorless, insipid taste; swells rapidly in hot or cold water; insol. in alcohol, other org. solvs. H-50 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Thickener for instant puddings, instant pastry fillings, instant gravies, instant soups, refrigerated and frozen prods. Features: Pregelatinized; high visc.; provides smoothness, creaminess, fast mouth meltaway, bland flavor; exc. low temp. stability Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. fine powd.; starch odor; bland taste; 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

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Part I: Trade Name Reference Halibut Liver Oil 60,000A/1,000D [Arista Ind. http://www.aristaindustries.com] Chem. Descrip.: Halibut liver oil Uses: Nutritive additive Features: 60,000 IU/g min. vitamin A, 1000 IU/g max. vitamin D Properties: Acid no. 2; iodine no. 112-150; sapon. no. 180 max. HallStar® GDS 386F [HallStar http://www.cphall.com] Chem. Descrip.: Glyceryl distearate Chem. Analysis: 210 ppm moisture CAS 1323-83-7; EINECS/ELINCS 215-359-0 Uses: Encapsulating agent for flavors; emulsifier for dairy and bakery products Features: Food-grade Regulatory: FDA GRAS Properties: Wh. to off-wh. waxy flake, typ. mild fatty odor; insol. in water; sol. in IPA, min. oil; partly sol. in peanut oil; m.p. 56-59 C; HLB 2.4; acid no. 5.0 max.; sapon. no. 182-188; flash pt. (COC) 450 F; nonionic; 100% conc. Precaution: Wear safety goggles and gloves Storage: Store in sealed containers; avoid prolonged storage > 90 Hamine [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Mixt. of food grade phosphates Uses: Food additive, buffer, color enhancer for cured meat and fish prods. subject to heat treatment, e.g., cooked hams, pork loins, poultry meats Features: Reduces cooking losses, improves sliceability and color Properties: Completely sol. in cold water Hamine-Mix [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Mixt. of food grade phosphates and functional additives Uses: Food additive, buffer for cured meat and fish prods. subject to heat treatment, e.g., cooked hams, pork loins, poultry meats, beef rounds, bacon Use Level: 10-30 g/kg final prod. HCA-411 [Am. Casein http://www.americancasein.com] Chem. Descrip.: Hydrolyzed casein Chem. Analysis: 5% moisture CAS 65072-00-6; EINECS/ELINCS 265-363-1 Uses: Binder, emulsifier, film-former for nutritional applics. Features: Provides a rich source of short chain Handbook of Food Additives, Third Edition

peptides and amino acids Properties: Cream-colored fine spray-dried powd.; sl. bitter flavor; sol. in water (not a cl. sol'n.); pH 6.4-6.8; 86% protein Storage: Store in cool, dry place below 25 C Heart Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. or freeze-dried form Hearty Beef Key, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor of beef and savory for food prods. Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Cl. lt. yel. to yel. liq.; roast beef, pot roast, beefy taste; sol. in oil and alcohol Use Level: 0.005-0.5 ppm as consumed in finsihed prods. Hedimuls-LO/01 [Dr. W. Kolb AG http://www.kolb.ch] Chem. Descrip.: Blend of alkoxylated alcohols and ester Uses: Sec. direct food additive permitted in food for human consumption; emulsifier; surfactant Regulatory: FDA 21CFR §173, 178.3400 Properties: Pasty; sol. in water (80 C), ethanol, toluene; sl. sol. in min. oil (80 C); dens. ≈ 1.00 g/cm3 (50 C); visc. ≈ 100 mPa·s (50 C); HLB ≈ 10.5; > 98% act. Toxicology: LD50 > 39 g/kg Environmental: LC50 (daphnia, 48 h) > 10 mg/l; biodeg. (OECD 302 B) ≈ 37% Hedimuls-PW/01 [Dr. W. Kolb AG http://www.kolb.ch] Chem. Descrip.: Blend of alkoxylated alcohols and ester Uses: Food additive permitted for direct addition to food for human consumption; defoamer in processing foods Regulatory: FDA 21CFR §172, 173.340, 175.105, 178.3400 Properties: Solid; sol. in ethanol, toluene; dens. ≈ 1.02 g/cm3 (50 C); visc. ≈ 185 mPa·s (50C); HLB ≈ 9.8; > 99.5% act. Toxicology: LD50 > 15 g/kg Environmental: LC50 (daphnia, 48 h) > 10 mg/l; biodeg. (OECD 302 B) ≈ 60% 327

Part I: Trade Name Reference Hedimuls-RS/01 [Dr. W. Kolb AG http://www.kolb.ch] Chem. Descrip.: Blend of alkoxylated alcohols and ester Uses: Sec. direct food additive permitted in food for human consumption Regulatory: FDA 21CFR §173, 178.3400 Properties: Solid; sol. in ethanol, toluene, min. oil (80 C), water (80 C); dens. ≈ 1.00 g/cm3 (50 C); visc. ≈ 99 mPa·s (50 C); HLB ≈ 10.5; > 98% act. Toxicology: LD50 > 39 g/kg Environmental: LC50 (daphnia, 48 h) > 10 mg/l; biodeg. (OECD 302 B) ≈ 37% Hedimuls-TO/01 [Dr. W. Kolb AG http://www.kolb.ch] Chem. Descrip.: Blend of alkoxylated alcohol and ester Uses: Food additive permitted for direct addition to food for human consumption; defoamer in processing foods Regulatory: FDA 21CFR §172, 173.340, 175.105, 178.3400 Properties: Solid; sol. in toluene; sol. in ethanol (80 C); insol. in water, min. oil; dens. ≈ 1.02 g/cm3 (50 C); visc. ≈ 185 mPa·s (50 C); HLB ≈ 9.8; > 99.5% act. Toxicology: LD50 > 15 g/kg Environmental: LC50 (daphnia, 48 h) > 10 mg/l; biodeg. (OECD 302 B) ≈ 60% Hedipin-DITA [Dr. W. Kolb AG http://www.kolb.ch] Chem. Descrip.: Diisotridecyl adipate CAS 26401-35-4; EINECS/ELINCS 247-660-8 Uses: Surfactant for foods, feed Properties: Liq.; sapon. no. 225

Hedipin-PEDS G [Dr. W. Kolb AG http://www.kolb.ch] Chem. Descrip.: Pentaerythrityl distearate CAS 13081-97-5; EINECS/ELINCS 235-991-0 Uses: Surfactant for foods, feed Properties: Pellets; sapon. no. 180; nonionic Hedipin-SHO/500 [Dr. W. Kolb AG http://www.kolb.ch] Chem. Descrip.: PEG-50 sorbitan hexaoleate CAS 57171-56-9 Uses: Surfactant for foods, feed Properties: Liq.; HLB 10; nonionic Henneg-50 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Prepared scrambled egg mix contg. whole egg, skim milk, and vegetable oil Uses: Add water for scrambled eggs or as food ingred. Hentex-10 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Whole egg and corn syrup See Egg powder Uses: Frozen whole egg replacement in cookies, muffins, pies, yeast dough, breads, bagels, and layer cakes Hentex-12 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Pasteurized whole egg solids, maltodextrin, corn starch, and salt See Corn (Zea mays) starch; Egg powder; Sodium chloride Uses: Whole egg replacement for muffins, cookies, and cakes Features: Cost effective alternative

Hedipin-IOO [Dr. W. Kolb AG http://www.kolb.ch] Chem. Descrip.: Isooctyloleate See Isooctyl oleate Uses: Surfactant for foods, feed Properties: Liq.; sapon. no. 145

Hentex-20 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Whole egg fortified with yolk and co-dried with corn syrup See Dried egg yolk; Egg powder Uses: Ingred. for cakes, soft cookies, doughnuts, or where extra richness is required

Hedipin-ITS [Dr. W. Kolb AG http://www.kolb.ch] Chem. Descrip.: Isotridecylstearate See Isotridecyl stearate CAS 31565-37-4; EINECS/ELINCS 250-703-3 Uses: Surfactant for foods, feed Properties: Liq.; sapon. no. 128

Hentex-20A [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Whole egg fortified with yolk and co-dried with corn syrup See Corn syrup; Dried egg yolk; Egg powder Uses: Modification of Hentex-20 for use where egg function is less critical.

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Part I: Trade Name Reference Hentex-30 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Egg yolk, corn syrup, and dextrin blend See Dried egg yolk Uses: Ingred. for sweet doughs, pie bases, doughnuts, and ice cream Hentex-30A [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Egg yolk, corn syrup, and dextrin blend modified with yolk and corn syrup See Dried egg yolk Uses: Ingred. for sweet doughs, pie bases, doughnuts, and ice cream, and where extra richness is required Hentex-35 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Egg white, corn oil, and nonfat dry milk See Corn (Zea mays) oil; Egg powder Uses: Whole egg replacement, protein source for foods Features: Contains no cholesterol, source of high quality protein Hentex-70 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Whole egg co-dried with sucrose See Egg powder Uses: Ingred. for sponge cakes and other cakes where whipping performance is important Hentex-76 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Whole egg, soy flour, corn syrup, salt, and lecithin blend See Egg powder; Sodium chloride; Soybean (Glycine soja) flour Uses: Ingred. for yeast doughs, cookies, and some cakes Hentex-85 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Egg yolk, whole egg, sucrose blend See Dried egg yolk; Egg powder Uses: Egg replacement for foods Features: Rec. for applics. requiring extra richness of yolk as well as the structure building props. of whole egg Hentex Type P-100 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Instantized albumen CAS 9006-50-2; EINECS/ELINCS 232-936-2 Uses: Ingred. for nutritional drinks Features: Sugar free, nonwhipping Handbook of Food Additives, Third Edition

Storage: Exc. shelf stability Hentex Type P-600 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Albumen with sodium lauryl sulfate as whipping aid Uses: Ingred. for high protein drink mixes and other applics. where instant props. are required Features: High foaming instant prod. Hentex Type P-1100 [Henningsen Foods http://www.henningsenfoods.com] Chem. Descrip.: Albumen with no additives CAS 9006-50-2; EINECS/ELINCS 232-936-2 Uses: Ingred. for high protein drink mixes and other applics. where instant props. are required Features: Instantized egg white prod. Hercules® AR 160 [Hercules http://www.herc.com] Chem. Descrip.: PEG-16 rosinate See PEG-16 rosin acid Uses: Low foaming surfactant, detergent, emulsifier, wetting agent, suspending agent, dispersant for food related areas Regulatory: FDA compliance Properties: Gardner 14 soft wax; sol. in water, IPA, benzene, toluene, ester solvs.; visc. 250 cps (38 C); cloud pt. 68 C (2%); pH 8 (1%); surf. tens. 37.6 dynes/cm (0.1% aq.); nonionic; 100% conc. Hercules® Ester Gum 8BG [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Purified glycerol ester of wood rosin, beverage grade See Glyceryl rosinate CAS 8050-31-5; EINECS/ELINCS 232-482-5 Uses: Clouding agent, citrus oil stabilizer for beverages Features: Thermoplastic resin gum Properties: USDA Rosin N max. flakes; sol. in aromatic and aliphatic hydrocarbons, terpenes, esters, ketones, and citrus and essential oils; dens. 1.08 kg/l; soften. pt. 90 C; acid no. 6.5. Hetsorb O-5 [Global-Seven http://www.globalseven.com/] Chem. Descrip.: Polysorbate 81 CAS 9005-65-6 Uses: Emulsifier, surfactant, visc. reducer for foods Properties: Gardner 8 max. liq.; sol. in IPA; disp. in water; HLB 10.0; acid no. 2 max.; sapon. no. 329

Part I: Trade Name Reference 96-104; hyd. no. 134-150; nonionic; 97% conc. Hexahop® 95 [John I. Hass http://www.barthhaasgroup.com/] Chem. Descrip.: hexahydro-iso-α acids and tetrahydro-iso-α acids produced from CO2 hop extract Uses: Brewery additive that acts as an antimicrobial and improves foam stand and cling used for light-stable hopping in beer that will be packaged in green or clear glass Regulatory: FDA 21 CFR §172.560(b)(6)(7) Properties: Amber colored aq. sol'n.; sol. in deionized water and alcohol; dens. 1.04 g/ml; visc. 49.65 mPas; pH 8.5-11.0; 10% w/w Storage: Store in unopened cartons @ 15-25 C Hexahop Gold® [John I. Hass http://www.barthhaasgroup.com/] Chem. Descrip.: hexahydro-iso-α acids and tetrahydro-iso-α acids produced from CO2 hop extract Uses: Brewery additive providing bitterness to beer; foam enhancer, antimicrobial agent for beer Regulatory: FDA 21 CFR §172.560(b)(6)(7) Properties: Yel. to amber colored aq. sol'n.; sol. in deionized water and alcohol; dens. 1.02 g/ml; visc. 49.65 mPas; pH 8.5-11.0; 10% w/w Storage: Store in unopened cartons @ 15-25 C Hexaphos® [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Med. 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. 1388; bulk dens. 62 lb/ft3 (powd.), 79 lb/ft3 (gran.), 75 lb/ft3 (plate); pH 6.9 (1%); anionic Use Level: 2% (process cheese), 0.1-0.5% (whey), 0.1-0.2% (ice cream) Hi-maize 260 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Resistant starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Dietary fiber, texturizer for lowHandbook of Food Additives, Third Edition

moisture foods, breads, muffins, snacks, pretzels, cereals, pasta Features: Less water holding prop.; contributes to uniform cell size and improves structure; virtually fat-free; doesn't turn rancid Properties: Wh. to off wh. fine powd.; 10-15 µ avg. particle size; bland taste; pH 4.5-7.5 (20% slurry); 60% min. TDF; 14% max. moisture Storage: 24 mos. shelf life; store away from highly aromatic materials Hi-Cap™ 100 [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, coffees, teas, creamers, bakery dry mixes (cakes, cookies), breakfast drinks, bar mixes Features: Rec. at high oil loading; exc. resist. to oxidation; total replacement for gum Arabic and gelatin; forms very stable o/w emulsions at higher solids; reduced losses during spraydrying Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. fine powd.; starch odor; sol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 4 (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 Hi-Cap™ 200 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch, corn syrup solids See Food starch, modified Uses: Encapsulating agent for flavors, clouds, vitamins, spices used in dry beverage mixes, bakery dry mixes, creamers Features: Exc. resist. to oxidation; forms stable high load o/w emulsions; total replacement for 330

Part I: Trade Name Reference gum Arabic and gelatin Properties: Wh. fine powd.; pH ≈ 4; ≈ 6% moisture Hiflo® [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, clarifier, gloss aid for foods, frozen gravies, sauces, pot pies, and dinners Features: Good low temp. storage stability Properties: Wh. to off-wh. powd.; bland taste; pH ≈ 6; ≈ 11% moisture Storage: 24 mos. shelf life; store away from highly aromatic materials HiForm™ 12744 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Hydroxypropyl distarch phosphate Chem. Analysis: 8% moisture CAS 53124-00-8 Uses: Granular cold water swelling starch used in moderate cold manufacturing processes such as sauces, fruit fillings and toppings, dry soup mix and gravies Features: Instant viscosity without cooking; rapid hydration, excellent texture and long shelf life; good dispersion props. Regulatory: FDA 21 CFR §172.892 and EC Directive 95/2/EC Properties: 90% thru US 200 mesh; 600 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 HiForm™ 72348 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Hydroxypropyl distarch phosphate Chem. Analysis: 6% moisture CAS 53124-00-8 Uses: Granular cold water swelling starch and water binder used in a wide variety of instant foods and in mild to medium cold mfg. processes such as in instant sauces, instant bakery fillings, dairy and yogurt desserts and frozen foods Features: Smooth and superior creamy texture; moderate heat and shear resistance; superior freeze-thaw stability; exc. cl. flavor and paste Handbook of Food Additives, Third Edition

clarity; stability at both low and high temps Regulatory: FDA 21 CFR §172.892 and EC Directive 95/2/EC Properties: 550 g//l; pH 6 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 Hi-Jel™ S [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from tapioca See Food starch, modified Uses: Thickener, texturizer for instant puddings, dips, sauces, acidic systems Features: Pregelatinized starch; provides med. visc.; imparts smooth, creamy texture Regulatory: FDA 21CFR §172.892 Properties: Wh. powd., bland flavor; 0.5% on 60 mesh, 72% through 200 mesh; pH 6; 6% moisture Hi-maize® 240 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: granular resistant starch Uses: Dietary fiber for use in breads, bakery prods., nutrition bars, breakfast cereals, pasta and noodles, sheeted baked snacks, extruded snacks, and thickened beverages; texturizer and processing aid in lowmoisture food systems Regulatory: FDA 21CFR §182.1, 184.1277; DOT nonregulated; SARA §313 nonreportable Properties: 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.; low oral toxicity; low toxicity by skin contact 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 HiOmega® Flaxseed Oil [Polar Foods http://www.polarfoods.net] Chem. Descrip.: Flaxseed oil See Linseed (Linum usitatissimum) oil 331

Part I: Trade Name Reference Chem. Analysis: 0.11% moisture CAS 8001-26-1; EINECS/ELINCS 232-278-6 Uses: Dietary fiber and bone improvement supplement in food Features: Improve digestive health in general and bone health in particular Regulatory: FDA GRAS; kosher; non-GMO Properties: Golden yel. oil; acid no. 0.50; peroxide no. 4.0; ≈ 92% assay Storage: 2 yr. shelf life in the original unopened containers; store in a cool and dry environment, protected from direct sunlight; once opened, the oil should be blanketed under nitrogen and used within 6 mos. HiOmega® Micro 35™ Powder [Polar Foods http://www.polarfoods.net] Chem. Descrip.: Flaxseed oil, maltodextrin, and stearic acid as a coating See Linseed (Linum usitatissimum) oil Chem. Analysis: 0.11% moisture CAS 8001-26-1; 9050-36-6; 57-11-4; EINECS/ELINCS 232-278-6; 232-940-4; 200313-4 Uses: Source of EFAs for nutraceuticals, dietary supplements, salad dressings and condiments, baking prods., cereals, beverages, juices, frozen foods, processed meats and cheeses, and nutritional bars Features: High levels of Omega 3; shelf stable; light tasting, and low odor; contains no allergens; 0 trans fat Regulatory: Kosher; non-GMO Properties: Wh. to off-wh. free-flowing granules; 100% thru 12 mesh screen; ≈ 92% assay Storage: 18 mos. shelf life when stored in orig. sealed pkg.; store in a cool and dry environment, protected from heat @ 50-90 F Hi-Set® 322 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Gellant, film-former for confectionery, jelly gum candies, gum drops, jelly bean centers Features: Low hot visc.; offers benefits of thinboiling and high amylose starches; can form firm gels; gelatinizes at sl. higher temp. than conventional starches; fast setting; longer shelf life; rec. for continuous processing Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; Handbook of Food Additives, Third Edition

insol. in water; m.w. >10,000; sp.gr. 1.5; pH ≈ 5.5 (1%); ≈ 11% moisture Use Level: 12-14% dry solids basis (jelly gum candies) 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 Hi-Set® 377 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch See Food starch, modified Uses: Gellant, film-former for confections, gum candies, fruit snacks, fruit bars Features: Low hot visc. Properties: Wh. powd; pH ≈ 5; ≈ 11% moisture Use Level: 12-14% Hi-Set® C [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch (high amylose corn starch) See Food starch, modified Uses: Gellant, texturizer for confectioneries such as jelly gum candies; coating, filmformer for French fries Features: High gel str.; quick setting; requires higher cooking temps. than regular corn starch Properties: Wh. powd.; pH ≈5; ≈ 11% moisture; ≈ 55% amylose Hi-Set® CHG [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch (high amylose corn starch) See Food starch, modified Uses: Gellant for confections such as jelly gum mfg.; stabilizer for aerated confections such as nougats Features: Low hot visc.; superatmospheric cooking temps. of 300-335 F are required; faster production and increased yield due to quick-setting chars. Properties: Wh. to off-wh. powd.; pH ≈ 5; ≈ 11% moisture; ≈ 55% amylose 332

Part I: Trade Name Reference HLA-198 [Am. Casein http://www.americancasein.com] Chem. Descrip.: Hydrolyzed whey protein conc. Chem. Analysis: 6% moisture; 5% fat Uses: Binder, emulsifier, film-former for nutritional applics. Features: Provides a rich source of short chain peptides and amino acids Regulatory: Kosher Properties: Cream-colored fine spray-dried powd.; bland flavor; sol. in water; 83% protein (dry basis) Storage: Store in cool, dry place below 25 C

sp.gr. 0.98-1.03; dens. 8.4 lb/gal.; visc. 2300 cps; vapor pressure <1 mm Hg; acid no. 20 max.; pour pt. 16 C; pH 4-7 (5%); 100% act. Toxicology: Inh. of vapors or finely misted materials may cause irritation to mucosa, dizziness, and nausea; irritant to eyes, GI, and skin; TSCA listed Precaution: Avoid strong oxidants Hazardous Ingredients: Combustion: CO, CO2, thick smoke NFPA: Health 1, Flammability 2, Reactivity 0 Storage: 6 mos. shelf life when stored in closed, factory sealed containers at temps. >32 C

HMP-26 [Am. Casein http://www.americancasein.com] Chem. Descrip.: Partially hydrolyzed Sodium caseinate Chem. Analysis: 6% moisture; 2% fat CAS 9004-36-3 Uses: Binder and emulsifier for foods, imitation cheese, bakery prods., frozen dairy desserts, fish and meat prods. Properties: Wh. to lt. cream fine free-flowing powd.; clean/bland odor/flavor; pH 6.6-7.2; 92% protein Storage: Store in cool, dry place

Hodag® CO-350 [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Dimethylsiloxane CAS 63148-62-9 Uses: Antifoam for nonaq. foaming systems, fermentation, foods Regulatory: FDA approved; SARA §311/312 possible chronic health effects, §313 nonreportable Properties: Colorless syrup-like cl. liq.; mild odor; sol. in amyl acetate, aromatic solvs., 2ethylhexanol, kerosene; insol. in water, paraffin oil, glycols, ethanol, methanol, glycerin; sp.gr. 0.97; dens. 8.3 lb/gal; visc. 330-370 cSt; vapor pressure < 1 mm Hg; b.p. > 200 C; pour pt. -50 C; flash pt. (COC) 221 C; 100% act.; 0.1% volatile Toxicology: Vapors/finely misted material may irritate mucous membranes and cause irritation, dizziness, nausea; TSCA listed Precaution: Incompat. with strong oxidizing agents; keep away from excessive heat, ignition sources Hazardous Decomp. Prods.: Combustion: CO, CO2, thick smoke NFPA: Health 0, Flammability 1, Reactivity 0 Storage: 6 mos. shelf life when stored in closed original containers @ 20-32 C; store and use in well-ventilated areas; store out of sun

Hodag® CB-6 KP [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Fatty acid ester emulsion Uses: Antifoam for cane and beet sugar processing; crystallization promoter for sugar; emulsifier for nonsugar components assisting in their removal during cane and beet sugar processing Regulatory: FDA 21CFR §172.854, 176.210 Properties: Amber liq.; bland odor; disp. in water;

Hodag® FD-62 K [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Polydimethylsiloxane emulsion See Dimethylsiloxane CAS 63148-62-9 Uses: Antifoam for aq. systems for fermentation, foods (beverages, syrups, chewing gum bases, yeast mfg., wine, vinegar, jams, cooking oils, chocolate, etc.) Regulatory: Kosher, FDA 21CFR

HLA-209 [Am. Casein http://www.americancasein.com] Chem. Descrip.: Hydrolyzed lactalbumin See Whey protein Chem. Analysis: 6% moisture; 4% fat CAS 9013-90-5; EINECS/ELINCS 232-750-1 Uses: Protein supplement in nutritional applics. Features: Provides a rich source of short chain peptides and amino acids Regulatory: Kosher Properties: Cream-colored, fine, spray dried powder; sl. bitter flavor; pH 6.1-6.8; 93.6% protein (dry basis) Storage: Store in a cool place < 25 C

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Part I: Trade Name Reference §173.340(a)(2); SARA §311/312 possible chronic health effects, §313 nonreportable Properties: Wh. creamy emulsion; mild odor; disp. in water with mild agitation; sp.gr. 0.981.02; dens. 8.3 lb/gal; visc. 2100 cSt; vapor pressure 20 mm Hg (20 C); b.p. > 100 C; pour pt. 10 C; flash pt. (COC) 221 C; 10% act.; 8090% volatiles by vol. Toxicology: Vapors/finely misted material may irritate mucous membranes and cause irritation, dizziness, nausea; may cause eye irritation; thermal burns possible on skin contact; TSCA listed Precaution: Incompat. with strong oxidizing agents; keep away from excessive heat, ignition sources Hazardous Decomp. Prods.: Combustion: CO, CO2, thick smoke NFPA: Health 0, Flammability 0, Reactivity 0 Storage: 6 mos. shelf life when stored in closed original containers @ 20-32 C; protect from freezing; store and use in well-ventilated areas; store out of sun Hodag® FD-82K [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Polydimethylsiloxane emulsion See Dimethylsiloxane CAS 63148-62-9 Uses: Antifoam for aq. systems for fermentation, foods (beverages, syrups, chewing gum bases, yeast mfg., wine, vinegar, jams, cooking oils, chocolate, etc.) Features: Avail. as kosher grade, Hodag FD-82 K Regulatory: FDA approved, 30 ppm max. in final prod. Properties: Wh. creamy emulsion; mild odor; disp. in water with mild agitation; sp.gr. 0.991.02; dens. 8.3 lb/gal; visc. 2100 cSt; vapor pressure 15 mm Hg (20 C); i.b.p. 100 C; pour pt. 10 C; flash pt. (COC) > 20 F; 30% act.; 5070% volatiles (water) Toxicology: Vapors/finely misted material may irritate mucous membranes and cause irritation, dizziness, nausea; may cause eye irritation; ing. may irritate digestive tract; prolonged/repeated skin contact may irritate hair follicles and block sebaceous glands; TSCA listed Precaution: Incompat. with strong oxidizing agents; keep away from excessive heat, ignition sources; spillages may be slippery Hazardous Decomp. Prods.: Combustion: CO, Handbook of Food Additives, Third Edition

CO2, thick smoke NFPA: Health 1, Flammability 1, Reactivity 0 Storage: 6 mos. shelf life when stored in closed original containers @ 20-32 C; protect from freezing; store and use in well-ventilated areas; store out of sun Hodag® FLO-3K [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Proprietary fatty acid ester blend Uses: Antifoam for corn processing aid in syrups, starches, and molasses; emulsifier in food processing Properties: Amber liq.; mild odor; disp. in water; sp.gr. 0.98; dens. 8.2 lb/gal.; visc. 800 cst; vapor pressure <1 mm Hg; b.p. >200 C; pour pt. -2 C; 100% act. Toxicology: Inh. of vapors or finely misted materials may cause irritation to mucosa, dizziness, and nausea; irritant to eyes, GI, and skin; TSCA listed Hazardous Ingredients: Combustion: CO, CO2, thick smoke NFPA: Health 1, Flammability 1, Reactivity 0 Storage: 1 yr. shelf life when stored in closed, factory sealed containers at temps. >49 C Hodag® S-35 K [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Mono- and diglycerides of fatty acids with propylene glycol Uses: Emulsifier, dough strengthener, flavoring agent, formulation aid, lubricant, release agent, solvent, vehicle, stabilizer, thickener, surfactant, surface-finishing agent, texturizer for foods incl. shortenings, whipped toppings, coffee whiteners, frozen desserts, baked goods Regulatory: FDA 21CFR §170.3, 176.210, 184.1(b)(1), 184.1505, GRAS; FCC compliant; kosher; SARA §311/312/313 nonreportable Properties: Yel. cl. liq.; bland odor; sol. in alcohols, veg. and min. oils; disp. in water; sp.gr. 0.97; dens. 8.3 lb/gal; visc. 140 cps; vapor pressure < 1 mm Hg; b.p. > 200 C; HLB 2.8; acid no. 5 max.; iodine no. 83; sapon. no. 135; pour pt. -17 C; clear pt. 24 C; flash pt. (COC) 110 C; nonionic; 100% conc.; 1% max. moisture Toxicology: May cause eye irritation; TSCA listed Precaution: Incompat. with strong oxidizing agents; keep away from excessive heat, 334

Part I: Trade Name Reference ignition sources; spillages may be slippery Hazardous Decomp. Prods.: Combustion: CO, CO2, thick smoke NFPA: Health 1, Flammability 1, Reactivity 0 Storage: 1 yr. shelf life when stored in closed original containers below 32 C; store and use in well-ventilated areas Hombitan® FG [Sachtleben Chemie GmbH http://www.sachtleben.de/] Chem. Descrip.: Titanium dioxide CAS 13463-67-7; EINECS/ELINCS 236-675-5 Uses: Pigment for sugar coatings, chewing gum, boiled sweets and cigarette paper Features: Exc. opacity, optimum dispersibility in all media and best possible lightening power; ultra-high purity and safety Regulatory: FDA compliant, E 171 Homecraft™ Create 730 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Wheat flour See Wheat (Triticum vulgare) flour Chem. Analysis: 12% moisture CAS 130498-22-5; EINECS/ELINCS 310-127-6 Uses: Functional flour used as a thickener and stabilizer in neutral and acidic food systems Features: Use where tolerance to heat and shear is required; imparts smooth texture and exc. mouthfeel Regulatory: FDA 21CFR §137.105; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. powd.; typical odor; insol. in water; m.w. > 10,000; sp.gr. 1.3; pH ≈ 6 (1%) Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; low oral toxicity; low toxicity by skin contact Precaution: Wear safety goggles and gloves; 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 Homecraft™ Create 765 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Wheat flour See Wheat Handbook of Food Additives, Third Edition

(Triticum vulgare) flour Chem. Analysis: 12% moisture CAS 130498-22-5; EINECS/ELINCS 310-127-6 Uses: Functional flour used as a thickener and stabilizer in neutral and acidic food systems such as cheese and meat sauces and soups Features: Use where exceptional freeze-thaw stability is required and texture and flavor balance is desired Regulatory: FDA 21CFR §137.105; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. powd.; typical odor; insol. in water; m.w. > 10,000; sp.gr. 1.3; pH ≈ 6 (1%) Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; low oral toxicity; low toxicity by skin contact Precaution: Wear safety goggles and gloves; 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 Homecraft™ Express 760 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Pregelatinized wheat flour See Wheat (Triticum vulgare) flour Chem. Analysis: 10% moisture CAS 130498-22-5; EINECS/ELINCS 310-127-6 Uses: Functional flour used as a thickener and stabilizer in neutral and acidic food systems and those requiring cooking and baking; used in dry mix soups, gravies, sauces and microwavable applics. Features: Contributes a short, heavy bodied texture; good acid and heat tolerance; lends the texture, opacity and flavor balance; good synergy with a variety of thickeners Regulatory: FDA 21CFR §137.105; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. powd.; typical odor; insol. in water; m.w. > 10,000; sp.gr. 1.3; pH ≈ 6 (1%) Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; low oral toxicity; low 335

Part I: Trade Name Reference toxicity by skin contact Precaution: Wear safety goggles and gloves; 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 Honi-Bake® [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Honey, high fructose corn syrup, wheat starch, corn syrup, soy flour, calcium stearate (anticaking agent), lecithin (processing aid) See Corn syrup, high fructose; Soybean (Glycine soja) flour; Wheat (Triticum vulgare) starch Uses: Sweetener, flavor enhancer, humectant for baked goods, variety breads, mixes, sauces, snacks Features: Convenient handling; high water absorp.; source of reducing sugars Properties: Golden yel. free-flowing powd.; 98% min. through 25 mesh; 30-50% through 60 mesh; mild honey flavor; bulk dens. 47 lb/ft3 (loose), 57 lb/ft3 (packed); 65% honey solids; 3.5% max. moisture; 1.7% max. protein Use Level: Replaces liq. honey at ≈ lb for lb Storage: 1 yr. shelf life when stored unopened @ normal R.T. (65-75 F) Honi-Bake® 705 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Honey, wheat starch, soy flour, calcium stearate (anticaking agent), lecithin (processing aid) See Soybean (Glycine soja) flour; Wheat (Triticum vulgare) starch Uses: Sweetener, flavor enhancer, humectant for baked goods, mixes, sauces, snacks Features: Convenient handling; high water absorp.; source of reducing sugars Properties: Golden yel. free-flowing powd.; 98% min. through 25 mesh; 30-50% through 60 mesh; intense honey flavor; bulk dens. 46 lb/ft3 (loose), 60 lb/ft3 (packed); 65% honey solids; 3.5% max. moisture; 1.7% max. protein Use Level: Replaces liq. honey at ≈ lb for lb Storage: 1 yr. shelf life when stored unopened @ normal R.T. (65-75 F)

Handbook of Food Additives, Third Edition

Honi-Flake [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Honey; high fructose corn syrup; wheat starch; corn syrup; soy flour; lecithin See Corn syrup, high fructose; Soybean (Glycine soja) flour; Wheat (Triticum vulgare) starch Uses: Sweetener, flavor enhancer, colorant in baked goods, health foods Features: High water absorption; imparts a nat., dark coloring; avoids waste factor involved with drums and sanitation problems inherent with liq. honey; storage space required is minimal Properties: Golden yel. flake; 30% min. through 20 mesh, 10% max. through 40 mesh; dens. 33 lb/ft3 (loose), 40 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 Honi-Flake 705 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Honey; wheat starch; soy flour; lecithin See Soybean (Glycine soja) flour; Wheat (Triticum vulgare) starch Uses: Sweetener, flavor enhancer, humectant for baked goods Features: High water absorption; imparts a nat., dark coloring; avoids waste factor involved with drums and sanitation problems inherent with liq. honey; storage space required is minimal Properties: Golden yel. flake; 30% max. through 20 mesh; 10% max. through 40 mesh; dens. 30 lb/ft3 (loose), 41 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 Hoosier 5 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Corn starch See Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Processing aid, flow aid, moisture control agent, external dusting agent in dry food mixes (soups, sauces) Features: Low moisture content 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%); 7.5% max. moisture (as packed) Toxicology: Possible physical irritant from dust particles; particulates may scratch eye 336

Part I: Trade Name Reference 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 Hop Pellets Isomerized [John I. Hass http://www.barthhaasgroup.com/] Uses: Brewery additive providing bitterness and hop aroma to beer Storage: Store in unopened cartons @ 0-8 C for max. potential Hop Pellets Stabilized [John I. Hass http://www.barthhaasgroup.com/] Uses: Brewery additive providing bitterness and hop aroma to beer Storage: Store in unopened cartons @ 0-8 C for max. potential Hop Pellets Type 45 [John I. Hass http://www.barthhaasgroup.com/] Chem. Analysis: 7-12% moisture Uses: Brewery additive providing bitterness and hop aroma to beer Regulatory: FDA GRAS Properties: Cylindrical pellets; 6 mm diameter Storage: Store in unopened cartons @ 0-8 C for max. potential Hop Pellets Type 90 [John I. Hass http://www.barthhaasgroup.com/] Chem. Analysis: 0.4-3.5% hop oils; 4-16% α acids; 7-12% moisture Uses: Brewery additive providing bitterness and hop aroma to beer Storage: Store in unopened cartons @ 0-8 C for max. potential HT® Monocalcium Phosphate [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Calcium phosphate FCC See Calcium phosphate monobasic monohydrate CAS 10031-30-8; EINECS/ELINCS 231-837-1 Uses: Acidulant for foods and beverages, leavening acid, nutrient, dietary supplement, yeast food dough conditioner Regulatory: FCC compliance HT-Proteolytic® 200N [Deerland Enzymes Handbook of Food Additives, Third Edition

http://www.deerland-enzymes.com] Chem. Descrip.: Bacterial protease CAS 9014-01-1; EINECS/ELINCS 232-752-2 Uses: Enzyme for hydrolysis of proteins for baking (cracker/cookie gluten modification), brewing (malt supplementation), candy, fermentation, fish/soya processing, protein modification, animal feed supplements Features: Food-grade; effective over neutral and alkaline pH range Properties: Wh. to lt. tan amorphous dry powd., free of offensive odor; readily water-sol.; 2500 - 4500 NU/g Storage: Activity loss < 10% in 1 yr. stored in sealed containers under cool, dry conditions; 5 C storage extends life HT-Proteolytic® Conc. [Deerland Enzymes http://www.deerland-enzymes.com] Chem. Descrip.: Bacterial protease See Protease CAS 9014-01-1; EINECS/ELINCS 232-752-2 Uses: Food-grade enzyme for hydrolysis of proteins over neutral and alkaline pH range; for baking (cracker/cookie gluten modification), brewing (malt supplementation), candy, fermentation, fish/soya processing, protein modification Properties: Wh. to lt. tan amorphous dry powd., free of offensive odor and taste; readily watersol.; 2500 - 4500 NU/g Storage: Activity loss ≤ 10% in 1 yr. stored in sealed containers under cool, dry conditions; 5 C storage extends life HuberCal 150 Elite [Huber Engineered Materials http://www.hubermaterials.com/] Chem. Descrip.: Calcium carbonate Chem. Analysis: Lead levels < 125 ppb CAS 1317-65-3; EINECS/ELINCS 207-439-9 Uses: Calcium source for dietary supplements and food Regulatory: USP, EP, JP; kosher, SARA §311/312, 313 nonreportable; FDA §21 CFR 137.105, 137.350, 169.115, 173.25, 175.105, 175.300, 176.170, 176.180, 177.1210, 178.3297, 181.29, 184.1409 Properties: Wh. odorless powd.; particle size, median 20 μ; screen residue, 325 mesh 35%; sol. in water (1.3 mg/l,); bulk dens., tamped 1.6 g/cc; decomp. temp. 700-900 C; pH 8.4-10.2 (5% aq. suspension); <1% moisture loss on drying; 100% act. 337

Part I: Trade Name Reference Toxicology: ACGIH 10 mg/m3 total dust; dust may cause mechanical irritation to eyes; dries skin and mucous membranes; inh. causes respiratory tract irritation; no evidence of mutagenic, reproductive or carcinogenic effects.; TSCA listed Environmental: nonbiodeg.; LC50 (fish) > 200 mg/l; not considered to be harmful to aquatic life Precaution: Wear safety glasses with side shields and impervious gloves; avoid contact with strong acids Hazardous Decomp. Prods.: None NFPA: Health 1, Flammability 0, Reactivity 0 Storage: 1 yr shelf life when stored in original protective pkg. away from moisture, and extremes in temperature (> 90 F) and humidity (> 80% relative humidity) HuberCal 150 FG [Huber Engineered Materials http://www.hubermaterials.com/] Chem. Descrip.: Calcium carbonate CAS 1317-65-3; EINECS/ELINCS 207-439-9 Uses: Calcium source for dietary supplements and food fortification Features: Food grade, high purity, low moisture Regulatory: FCC compliant; FDA 21 CFR §137.105, 137.350, 169.115, 173.25, 175.105, 175.300, 176.170, 176.180, 177.1210, 178.3297, 181.29, 184.1409 Properties: Wh. odorless powd.; particle size, median 20 μ; sol. in water (1.3 mg/l,); dens.2.7 g/cc; decomp. temp. 700-900 C; pH 8.4-10.2 (5% aq. suspension) Toxicology: ACGIH 10 mg/m3 total dust; LD50 (oral, rat) 6450 mg/kg; dust may cause mechanical irritation to eyes; dries skin and mucous membranes; inh. causes respiratory tract irritation; noncarcinogenic Environmental: nonbiodeg.; LC50 (fish) > 200 mg/l; not considered to be harmful to aquatic life Precaution: Wear safety glasses with side shields and impervious gloves; avoid contact with strong acids Hazardous Decomp. Prods.: None NFPA: Health 1, Flammability 0, Reactivity 0 Storage: 1 yr shelf life when stored in original protective pkg. away from moisture, and extremes in temperature (> 90 F) and humidity (> 80% relative humidity)

Handbook of Food Additives, Third Edition

HuberCal 250 FG [Huber Engineered Materials http://www.hubermaterials.com/] Chem. Descrip.: Calcium carbonate CAS 1317-65-3; EINECS/ELINCS 207-439-9 Uses: Calcium source for dietary supplements and food fortification Features: Food grade, high purity, low moisture Regulatory: FCC compliant; kosher, SARA §311/312, 313 nonreportable; FDA 21 CFR §137.105, 137.350, 169.115, 173.25, 175.105, 175.300, 176.170, 176.180, 177.1210, 178.3297, 181.29, 184.1409 Properties: Wh. odorless powd.; particle size, median 12 μ; sol. in water (1.3 mg/l,); dens.2.7 g/cc; decomp. temp. 700-900 C; pH 8.4-10.2 (5% aq. suspension); 100% Toxicology: ACGIH 10 mg/m3 total dust; LD50 (oral, rat) 6450 mg/kg; dust may cause mechanical irritation to eyes; dries skin and mucous membranes; inh. causes respiratory tract irritation; noncarcinogenic; TSCA listed Environmental: nonbiodeg.; LC50 (fish) > 200 mg/l; not considered to be harmful to aquatic life Precaution: Wear safety glasses with side shields and impervious gloves; avoid contact with strong acids Hazardous Decomp. Prods.: None NFPA: Health 1, Flammability 0, Reactivity 0 Storage: 1 yr shelf life when stored in original protective pkg. away from moisture, and extremes in temperature (> 90 F) and humidity (> 80% relative humidity) HuberCal 500 FG [Huber Engineered Materials http://www.hubermaterials.com/] Chem. Descrip.: Calcium carbonate CAS 1317-65-3; EINECS/ELINCS 207-439-9 Uses: Calcium source for dietary supplements and food fortification Features: Food grade, high purity, low moisture Regulatory: FCC compliant; kosher, SARA §311/312, 313 nonreportable; FDA 21 CFR §137.105, 137.350, 169.115, 173.25, 175.105, 175.300, 176.170, 176.180, 177.1210, 178.3297, 181.29, 184.1409 Properties: Wh. odorless powd.; particle size, median 6 μ; sol. in water (1.3 mg/l,); dens.2.7 g/cc; decomp. temp. 700-900 C; pH 8.4-10.2 (5% aq. suspension); 100% Toxicology: ACGIH 10 mg/m3 total dust; LD50 (oral, rat) 6450 mg/kg; dust may cause 338

Part I: Trade Name Reference mechanical irritation to eyes; dries skin and mucous membranes; inh. causes respiratory tract irritation; noncarcinogenic Environmental: nonbiodeg.; LC50 (fish) > 200 mg/l; not considered to be harmful to aquatic life Precaution: Wear safety glasses with side shields and impervious gloves; avoid contact with strong acids Hazardous Decomp. Prods.: None NFPA: Health 1, Flammability 0, Reactivity 0 Storage: 1 yr shelf life when stored in original protective pkg. away from moisture, and extremes in temperature (> 90 F) and humidity (> 80% relative humidity) Hubersorb® 600 [Huber Engineered Materials http://www.hubermaterials.com/] Chem. Descrip.: Calcium silicate (99%) and sodium sulfate (1%) CAS 1344-95-2; 7757-82-6; EINECS/ELINCS 215-710-8; 231-820-9 Uses: Conditioner, carrier, anticaking agent, flow aid for foods Properties: Wh. odorless powd.; 6 µm avg. particle size; insol. in water; m.p. ≈ 1700 C;surf. area 300 m2/g; oil absorp. 475 cc/100 g; pH 10.0 (20%); noncombustible Toxicology: LD50 (oral, rat) > 5000 mg/kg; nonirritating to eyes; may dry skin and mucous membranes; does not cause sensitization; noncarcinogenic Environmental: does not present any risk to the environment; not biodegradable; inert Precaution: Wear safety goggles with side shields, protective clothing, impervious gloves Hazardous Decomp. Prods.: None NFPA: Health 1, Flammability 0, Reactivity 0 Storage: Store in a tightly closed container in a dry area Hubersorb® 5121 [Huber Engineered Materials http://www.hubermaterials.com/] Chem. Descrip.: Calcium silicate (>98%) and sodium sulfate (<2%) Chem. Analysis: Moisture 10% max. CAS 1344-95-2; 7757-82-6; EINECS/ELINCS 215-710-8; 231-820-9 Uses: Flow aid and carrier for food applics. Regulatory: Kosher; FDA 21CFR §172.410, 169.179, 133.146, 182.2227, 182.2906, 175.105, 176.170, 177.2355, 178.3297 Properties: Wh. odorless powd.; 25 µm avg. Handbook of Food Additives, Third Edition

particle size; insol. in water; dens. 2.1 g/ccm.p. ≈ 1700 C; surf. area 50 m2/g; oil absorp. 90 cc/100 g; pH 8.4-10.2 (5% water suspension); noncombustible Toxicology: LD50 (oral, rat) > 5000 mg/kg; nonirritating to eyes; may dry skin and mucous membranes; does not cause sensitization; noncarcinogenic Environmental: does not present any risk to the environment; not biodegradable; inert Precaution: Wear safety goggles with side shields, protective clothing, impervious gloves Hazardous Decomp. Prods.: None NFPA: Health 1, Flammability 0, Reactivity 0 Storage: Store in a tightly closed container in a dry area Hyderase [Amano Enzyme http://www.amanoenzyme.co.jp; Amano Enzyme USA] Chem. Descrip.: Glucose oxidase from Aspergillus See Glucose oxidase CAS 9001-05-2; 9001-37-0; EINECS/ELINCS 232-577-1; 232-601-0 Uses: Enzyme for yeast-raised baked goods, removal of oxygen and glucose Features: Replaces potassium bromate; food enzyme in Europe and Japan markets, improving mixing/proofing tolerance, providing high vol. yield in wheat doughs; replacement for ascorbic acid Regulatory: Certified food additive in Japan Properties: Off-wh. to lt. brn. powd.; sl. odor; sol. in water Toxicology: May be a skin irritant; inh. of aerosols or dust may induce sensitization and allergic reactions in sensitized individuals; nontoxic 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 Hazardous Decomp. Prods.: None Storage: Store container in a cool and dry place Hyderase HC [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Glucose oxidase from Aspergillus niger See Catalase; Glucose oxidase CAS 9001-37-0; 9001-05-2; EINECS/ELINCS 232-601-0; 232-577-1 339

Part I: Trade Name Reference Uses: Enzyme for food processing, baking, removal of oxygen and glucose Properties: Off-wh. to brn. powd.; sl. odor; sol. in water; stable pH range 5.0-8.0; Glucose oxidase activity ≥ 1,500 units/g; catalase activity 60,000 -90,000 units/g Toxicology: May be a skin irritant; inh. of aerosols or dust may induce sensitization and allergic reactions in sensitized individuals; nontoxic 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 Hyderase L [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Glucose oxidase from Aspergillus niger See Catalase; Glucose oxidase CAS 9001-37-0; 9001-05-2; EINECS/ELINCS 232-601-0; 232-577-1 Uses: Enzyme for food processing, removal of oxygen and glucose Properties: Lt. to dk. brown liq.; sl. odor; sol. in water; Glucose oxidase activity ≥ 10,000 units/g; catalase activity ≥ 100,000 units/g Toxicology: May be a skin irritant; inh. of aerosols or dust may induce sensitization and allergic reactions in sensitized individuals; nontoxic 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 Hazardous Decomp. Prods.: None Hydrobrite® 300PO [Chemtura http://www.chemtura.com] Chem. Descrip.: Wh. mineral oil USP 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: Odorless, tasteless; sp.gr. 0.8500.880; visc. 48-60 cSt (40 C); distill. pt. 260 C min. (10 mm, 2.5%); pour pt. 10 F Handbook of Food Additives, Third Edition

Hydrobrite® 1000 [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Highly refined white mineral oil USP See Mineral oil CAS 8020-83-5; EINECS/ELINCS 232-455-8 Uses: Protective coating on foods Features: Hydrophobic; chemically inert; exc. UV and color stability Regulatory: FDA 21CFR §172.878, 178.3620(a) Properties: Colorless; odorless; tasteless; m.w. 690; sp.gr. 0.860-0.885; kinematic visc. 180240 cSt (40 C) Hydrokote® 102 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Hydrogenated vegetable oil with lecithin CAS 68334-28-1; 8002-43-5; EINECS/ELINCS 269-820-6; 232-307-2 Uses: Food ingred. Features: Cocoa butter replacement Regulatory: FDA 21CFR §182.1, GRAS Properties: Off-wh. waxy solid; insol. in water; vapor pressure <1 mm Hg; m.p. 38.3-39.4 C; b.p. >500 F; iodine no. 5 max.; sapon. no. 230250; flash pt. (COC) >390 F Toxicology: Contact with eyes and skin not expected to cause serious irritation Precaution: Wear chemical splash goggles and neoprene gloves for hot oil; incompat. with strong oxidizers Hazardous Decomp. Prods.: COx Storage: Retest and re-qualify 12 mos. from the date of manufacture; store in a dry, odor-free location @ R.T. Hydrokote® 112 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Hydrogenated vegetable oil CAS 68334-28-1; EINECS/ELINCS 269-820-6 Uses: Bodying agent, lubricant, moisturizer, visc. modifier in clinical nutrition, nutritional/sports supplements Features: Cocoa butter replacement Regulatory: FDA 21CFR §182.1 (GRAS) Properties: Lt. yel. oil when melted; sp.gr. ≈ 0.9; vapor pressure < 1 mm Hg; m.p. 45.6-47.8 C; b.p. > 500 F; iodine no. 5 max.; sapon. no. 225-245; flash pt. (COC) > 390 C Precaution: Incompat. with strong oxidizers Hazardous Decomp. Prods.: COx Hyflo Super-Cel® [Celite http://www.worldminerals.com/celite.html] Chem. Descrip.: Diatomaceous earth 340

Part I: Trade Name Reference CAS 7631-86-9; EINECS/ELINCS 231-545-4 Uses: Filter aid for beer processing Properties: Wh. powd.; 7 µ median pore size; 5% 150 mesh residue; sp.gr. 2.3; dens. 10 lb/ft3 (dry); pH 10 Hylon® V [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Unmodified high amylose corn starch See Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Gellant, film-former, opacifier for foods, confectionery, jelly gum candies, batter coatings, extruded and fried snacks Features: Can form more rigid gels than conventional corn starch; forms stronger, tougher films; requires higher cooking temps. 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%); ≈ 70% amylose; ≈ 11% moisture Use Level: 25-50% of total starch (jelly gum candies) 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 Hylon® VII [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Unmodified high amylose corn starch See Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Gellant, film-former, opacifier for foods, confectionery, jelly gum candies, batter coatings, extruded and fried snacks Features: Can form more rigid gels than conventional corn starch; forms stronger, tougher films; requires higher cooking temps. 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%); ≈ 55% amylose; ≈ 11% moisture Handbook of Food Additives, Third Edition

Use Level: 30-60% of total starch (jelly gum candies) 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 Hypothalamus Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. Hystar® 3375 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Hydrogenated starch hydrolysate Chem. Analysis: Water 25% CAS 68425-17-2 Uses: Humectant, bodying agent, sweetener, moisture control agent for sugarless confections, controlled-moisture foods Features: Rec. where sweet taste and low hygroscopicity are required Regulatory: Kosher certification Properties: Water-wh. cl. liq.; sp.gr. 1.32; visc. 7000 cps (25 C), 1500 cps (40 C); pH neutral; 75% act. Hystar® 4075 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Hydrogenated starch hydrolysate CAS 68425-17-2 Uses: Humectant, bodying agent, moisture control agent for sugarless confections, controlled-moisture foods Features: Rec. where sweet taste and low hygroscopicity are required Regulatory: Kosher certification Properties: Water-wh. cl. liq.; sp.gr. 1.33; visc. 1000 cps (40 C); pH neutral; 75% act. Hystar® 5875 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Hydrogenated starch 341

Part I: Trade Name Reference hydrolysate CAS 68425-17-2 Uses: Humectant, bodying agent, moisture control agent for sugarless confections, controlled-moisture foods Features: Rec. where texture and taste are important Properties: Water-wh. cl. liq.; sp.gr. 1.35; visc. 1700 cps (25C), 500 cps (40 C); pH 5.0-7.5 (14% w/w in water); 75% act.

Hystrene® 5016 NF FG [Chemtura http://www.chemtura.com] Chem. Descrip.: Stearic acid, triple pressed CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Lubricant, release agent, binder, defoamer for foods; component for producing other food grade additives; flavoring agent Properties: Lovibond 1.0Y-0.1R solid; solid pt. 54.5-56.5 C; acid no. 206-210; iodine no. 0.5 max.; sapon. no. 206-211; 100% conc.

Hystar® 5885 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Maltitol (> 55%) Chem. Analysis: Water 14-16% Uses: Sweetener in baked goods, confectionery applics.; replacement for sucrose in sugar-free applics. Features: For applics. requiring higher solids content Properties: Cl., syrupy liq.; visc. 55,000 cps; pH neutral; 75% act.

Hystrene® 7018 FG [Chemtura http://www.chemtura.com] Chem. Descrip.: Stearic acid CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Lubricant, release agent, binder, defoamer for foods; component for producing other food grade additives; flavoring agent Properties: Lovibond 1.0Y-0.1R solid; solid. pt. 58.0-62.5 C; acid no. 200-205; iodine no. 0.8 max.; sapon. no. 200-206; 100% conc.

Hystar® 6075 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Hydrogenated starch hydrolysate CAS 68425-17-2 Uses: Humectant, bodying agent, moisture control agent for sugarless confections, controlled-moisture foods Features: Rec. where very low hygroscopicity is required Regulatory: Kosher certification Properties: Water-wh. cl. liq., bland taste; sp.gr. 1.35; visc. 2000 cps (40 C); pH neutral; 75% act. Hystar® HM-75 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Hydrogenated starch hydrolysate Chem. Analysis: Water 24-26% CAS 68425-17-2 Uses: Humectant, bodying agent, sweetener, moisture control agent for sugarless confections, controlled-moisture foods Features: Rec. where taste and texture are important Regulatory: Kosher certification Properties: Water-wh. cl. liq.; sp.gr. 1.48; visc. 1600 cps (25 C), 500 cps (40 C); pH neutral; 75% act.

Handbook of Food Additives, Third Edition

Hystrene® 9718 NF FG [Chemtura http://www.chemtura.com] Chem. Descrip.: Stearic acid NF (92%) CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Lubricant, release agent, binder, defoamer for foods; component for producing other food grade additives; flavoring agent Properties: Solid; solid. pt. 66.5-68.5 C; acid no. 196-201; iodine no. 0.8 max.; sapon no. 196201; 100% conc. IGI 1070A [IGI http://www.igiwax.com] Chem. Descrip.: Paraffin wax See Paraffin Chem. Analysis: 0.7% max oil CAS 8002-74-2; EINECS/ELINCS 232-315-6 Uses: Wax used in food Regulatory: FDA 21CFR §172.886, 178.3710 compliant Properties: Saybolt color 28 min.; visc. (kinematic) 3.6 cSt @ 212 F; m.p. 129 F IGI 1230A [IGI http://www.igiwax.com] Chem. Descrip.: Paraffin wax See Paraffin Chem. Analysis: 0.5% max oil CAS 8002-74-2; EINECS/ELINCS 232-315-6 Uses: Wax used in food Regulatory: FDA 21CFR §172.886, 178.3710 compliant Properties: Saybolt color 28 min.; visc. (kinematic) 3.3 cSt @ 212 F; m.p. 130 F IGI 1239A [IGI http://www.igiwax.com] Chem. Descrip.: Paraffin wax See Paraffin Chem. Analysis: 0.5% max oil 342

Part I: Trade Name Reference CAS 8002-74-2; EINECS/ELINCS 232-315-6 Uses: Wax used in food Regulatory: FDA 21CFR §172.886, 178.3710 compliant Properties: Saybolt color 28 min.; visc. (kinematic) 4.3 cSt @ 212 F; m.p. 138 F IGI 1240A [IGI http://www.igiwax.com] Chem. Descrip.: Paraffin wax See Paraffin Chem. Analysis: 0.5% max oil CAS 8002-74-2; EINECS/ELINCS 232-315-6 Uses: Wax used in food Regulatory: FDA 21CFR §172.886, 178.3710 compliant Properties: Saybolt color 28 min.; visc. (kinematic) 4.1 cSt @ 212 F; m.p. 136 F Ice # 2 [Loders Croklaan Inc] Chem. Descrip.: Glyceryl stearate and polysorbate 80 Uses: Stabilizer, emulsifier, bodying agent for frozen desserts Features: Provides overrun and dryness Regulatory: FDA 21CFR §172.840 Properties: Ivory bead; HLB 5.2; m.p. 59-63 C; nonionic; 32-38% alpha monoglyceride Use Level: 0.04-0.25% (frozen desserts) Storage: Store in cool, dry place; reseal drums between use; 3 mo life for optimum freeflowing props. Idromag® ERB [Solvay SA http://www.solvay.com] Chem. Descrip.: Magnesium hydroxide Chem. Analysis: 99.0-100.5% of magnesium hydroxide CAS 1309-42-8; EINECS/ELINCS 215-170-3 Uses: pH control agent, and processing aid in food processing Regulatory: EP Properties: Wh. fine amorphous powd.; pract. insol. in water; dissolves in dilute acids Storage: Keep in bags tightly closed and stored in original packaging Idromag® ERM [Solvay SA http://www.solvay.com] Chem. Descrip.: Magnesium hydroxide Chem. Analysis: 95.0-100.5% of magnesium hydroxide CAS 1309-42-8; EINECS/ELINCS 215-170-3 Uses: pH control agent, and processing aid in food processing Regulatory: EP Properties: Wh. fine amorphous powd.; pract. insol. in water; dissolves in dilute acids Handbook of Food Additives, Third Edition

Storage: Keep in bags tightly closed and stored in original packaging IDX-20 NB [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Calcium iodate and other edible excipients CAS 7789-80-2; EINECS/ELINCS 232-191-3 Uses: Dough conditioner, oxidation agent in foods Regulatory: FDA GRAS Properties: Wh. dust-free tablets, odorless; disp. in water; 0.908 g calcium iodate/tablet Storage: 6 mos. shelf life; store cool and dry IF-131 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Thickener, texturizer for instant soups, instant gravy dry mixes, instant sauces Features: Pregelatinized; high visc.; provides rapid dispersibility, smoothness; exc. low temp. stability Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. sl. coarse powd.; starch odor; bland taste; 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 Imperial 400 [Luzenac Am. http://www.luzenac.com; Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Talc USP/FCC CAS 14807-96-6; EINECS/ELINCS 238-877-9 Uses: Anticaking agent, coating agent, lubricant, release agent, surf. finishing agent, texturizer in foods, food processing; dusting agent, filler for chewing gum; release agent in tablet molds Features: Inert Regulatory: FDA approved for food-contact 343

Part I: Trade Name Reference applics.; DOT nonhazardous Properties: Wh. to grayish-wh. fine powd.; 4.5 µ median particle size; 99.9% through 325 mesh; sl. earthy odor; sol. in hot, conc. phosphoric acid; insol. in water, cold acids and alkalis; sp.gr. 2.7-2.8; dens. 38 lb/ft3 (tapped), 14 lb/ft3 (loose); oil absorp. 35; brightness 90; pH sl. alkaline; hardness (Mohs) 1.0-1.5; 0.4% max. moisture Toxicology: ACGIH TWA/TLV 2 mg/m3 (respirable dust); inh. of lg. amts. of dust may cause mucous membranes/respiratory tract irritation; chronic exposure may cause pulmonary fibrosis, shortness of breath, chronic cough, heart failure, pneumoconiosis; tumorigen; TSCA listed Precaution: Very slippery when wet Hazardous Ingredients: May contain 0-3% of: dolomite, chlorite, calcite, magnesite Hazardous Decomp. Prods.: None HMIS: Health 1, Flammability 0, Reactivity 0 Storage: Store in sealed containers Imperial FD [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Soy flour, dextrose, calcium sulfate, sodium stearoyl lactylate, wheat flour, tricalcium phosphate, fungal enzymes, ascorbic acid See L-Ascorbic acid; Calcium phosphate tribasic; Glucose; Soybean (Glycine soja) flour; Wheat (Triticum vulgare) flour Uses: Dough conditioner, shelf life extender for yeast-raised frozen bakery prods. Features: Increased tolerance in freeze/thaw cycles Properties: Gran.; 99.5% through 20 mesh; 12.5% moisture Use Level: 2% on total flour wt. Storage: 12 mos. shelf life, best when used before 9 mos; store in cool, dry location; keep containers well closed when not in use Improved Paniplus M [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Soy flour, calcium sulfate, salt, dicalcium phosphate, calcium peroxide, ammonium phosphate See Calcium phosphate dibasic; Sodium chloride; Soybean (Glycine soja) flour Chem. Analysis: 10.8% moisture Uses: Dough conditioner, oxidizer, crumb whitener, calcium source for nutritional fortification, shelf life extender in breads Handbook of Food Additives, Third Edition

Features: Similar to Regular Paniplus with additional benefit of crumb whitening and additional amts. of calcium for nutritional fortification; produces fine grain and texture Properties: Gran.; 98% min.through 40 mesh; pH 9.4 (5% aq.); 0.71% calcium peroxide activity Use Level: 6-8 oz/10 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 Imwitor® 161 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Sorbitan tristearate CAS 26658-19-5; EINECS/ELINCS 247-891-4 Uses: Fat blooming retarder in foods Regulatory: E492 Properties: Powd. Imwitor® 171 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Self-emulsifying monodiglyceride See Mono- and diglycerides of fatty acids Uses: Emulsifier, complexing agent for pasta, bakery goods, potato prods., margarine, and ice cream Regulatory: E471 Properties: Powd.; nonionic; 85% conc. Imwitor® 175 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Self-emulsifying mono/diglyceride derived from edible oils See Mono- and diglycerides of fatty acids Uses: Emulsifier for baking, bread improvers, soups, sauces, dressings, sausages Regulatory: E471 Properties: Powd.; m.p. 60 C; acid no. 5 max.; iodine no. 3 max.; sapon. no. 140-160; nonionic; 50% monoglycerides Imwitor® 191 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. 344

Part I: Trade Name Reference http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl stearate CAS 31566-31-1 Uses: Emulsifier for bread improvers, soft caramels, potato prods., margarine, ice cream, pasta Regulatory: E471 Properties: Ylsh. powd.; sol. in oils, molten fats, acetone, ether; m.p. 66-71 C; solid. pt. 63-68 C; HLB 4.4; acid no. 3 max.; iodine no. 3 max.; sapon. no. 155-170; nonionic; 90% monoglycerides Environmental: environmentally compat. Imwitor® 325 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Mono- and diglycerides derived from edible oils See Mono- and diglycerides of fatty acids Uses: Emulsifier for foods, bread improvers; stabilizer in whipping masses and ice cream; fat base for prep. of dip coatings Properties: Powd.; m.p. 70 C; acid no. 3 max.; iodine no. 3 max.; sapon. no. 165-175; nonionic; 60% monoglycerides Imwitor® 361 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Mono- and diglycerides esterified with citric acid See Citric acid esters of mono- and diglycerides of fatty acids CAS 68990-05-6 Uses: Emulsifier, stabilizer for boiled and cooked sausages, soups, sauces, dressings; soft fat, filling fat for food fillings Regulatory: E472c, E472b Properties: Owd. Imwitor® 370 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl stearate citrate CAS 39175-72-9; EINECS/ELINCS 259-855-5 Uses: Emulsifier, stabilizer for boiled and cooked sausages, soups, sauces, Handbook of Food Additives, Third Edition

dressings Features: Food-grade Regulatory: E472c, E472b Properties: Wh. to ivory powd., neutral odor and taste; m.p. 60 C; HLB 10-12; acid no. 15-25; iodine no. 3 max.; sapon. no. 230-260; anionic; 10-30% monoglycerides Environmental: environmentally compat. Imwitor® 372 P [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Citric acid esters of monoand diglycerides of fatty acids CAS 68990-05-6 Uses: Emulsifier and stabilizer in meat prods., sausages, and cheeses Features: Forms stable emulsions at pH 4-7 Regulatory: E 472 c, JCIC Properties: Flakes; oil-sol.; acid no. 25 max.; HLB ≈ 10-12 Imwitor® 372 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Mono- and diglycerides esterified with citric acid See Citric acid esters of mono- and diglycerides of fatty acids CAS 68990-05-6 Uses: Emulsifier, stabilizer for boiled and cooked sausages, soups, sauces, dressings; hard fat for prod. of finished items Features: High melting; good temp. stability Regulatory: E472c, E472b Properties: Powd./flakes; m.p. 60 C; acid no. 25 max.; iodine no. 2; sapon. no. 240-260; 20% monoglycerides Imwitor® 373 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Mono- and diglycerides esterified with citric acid See Citric acid esters of mono- and diglycerides of fatty acids CAS 68990-05-6 Uses: Emulsifier, stabilizer for boiled and 345

Part I: Trade Name Reference cooked sausages, soups, sauces, dressings; hard fat for prod. of solid and hollow items Regulatory: E471, E472c Properties: Powd./flakes; m.p. 60 C; acid no. 20 max.; iodine no. 2; sapon. no. 170-185; 35% monoglycerides Imwitor® 375 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl citrate/lactate/linoleate/oleate CAS 9174-23-9 Uses: Emulsifier, stabilizer for release emulsions; o/w emulsifier for highly polar oils and fats, for foods; hard fat Features: Food-grade Regulatory: E472b, E472c compliance Properties: Yel. highly visc. liq., char. odor (similar to soya oil), neutral taste; sol. in acetone, MCT, fatty oils; water-disp.; HLB 11.0; acid no. 15 max.; iodine no. 90; sapon. no. 230-250; nonionic; 10-30% monoglcyerides Environmental: environmentally compat. Imwitor® 380 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Mono- and diglycerides, esterified with citric acid and mono- and diglycerides, esterified with lactic acid See Citric acid esters of mono- and diglycerides of fatty acids; Lactic acid esters of monoand diglycerides of fatty acids Uses: O/w emulsifier, stabilizer for boiled and cooked sausages, soups, salads, dressings Regulatory: E472c, E472b Properties: Ylsh. liq.; oil-sol.; HLB ≈ 11 Imwitor® 440 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl monoleate linoleate Uses: Emulsifier for bread improvers; stabilizer for whipping masses and ice cream; fat base for prep. of dip coatings Regulatory: USP, EP compliant Handbook of Food Additives, Third Edition

Properties: Ylsh. liq.; HLB 3.7; acid no. 3 max.; iodine no. 120; sapon. no. 155-175; nonionic; > 40% monoglycerides Imwitor® 460 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Mono- and diglycerides based on soya oil See Soybean oil glycerides Uses: Emulsifier for bread improvers; stabilizer in whipping masses and ice cream; fat base for prep. of dip coatings Regulatory: E471 compliant Properties: Pasty; acid no. 3 max.; iodine no. 110; sapon. no. 160-175; nonionic; 60% monoglycerides Imwitor® 491 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl stearate CAS 123-94-4 Uses: Emulsifier for bread improvers, soft caramels, baking goods, toffees, potato prods., ice cream, margarine, and pasta; coemulsifier; dispersant; consistency regulator; dietary food Regulatory: USP/NF Properties: Off-wh. powd.; m.p. 66-77; nonionic; 90% conc. Imwitor® 515 S [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Mono- and diglycerides esterified with lactic acid See Lactic acid esters of mono- and diglycerides of fatty acids Uses: Emulsifier for baked goods, whipped toppings Regulatory: E472b Properties: Flakes Imwitor® 520 S [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Mono- and diglycerides 346

Part I: Trade Name Reference esterified with lactic acid See Lactic acid esters of mono- and diglycerides of fatty acids Uses: Emulsifier for baked goods, whipped toppings Regulatory: E472b Properties: Flakes Imwitor® 550 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Sodium stearyl lactylate See Sodium stearoyl lactylate CAS 25383-99-7; EINECS/ELINCS 246-929-7 Uses: Emulsifier, dispersant for baked goods, breads, cakes, cake mixes, pastry, toppings, and snacks; compressing aid in prod. of compressed sweets Regulatory: E481 compliant Properties: Powd.; nonionic; 100% conc. Imwitor® 600 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Polyglyceryl-3 polyricinoleate CAS 29894-35-7 Uses: W/o emulsifier for low-calorie spreads and salad dressings, cocoa-based sweets, chocolate masses Regulatory: E476 Properties: Liq.; HLB ≈ 4 Imwitor® 651 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Polyglyceryl ester based on edible fats Uses: Emulsifier for baked goods, fat emulsions, chewing gum Regulatory: E475 Properties: Powd., pellets Imwitor® 652 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Polyglyceryl ester ased on edible fats Handbook of Food Additives, Third Edition

Uses: Emulsifier for baked goods, fat emulsions, chewing gum Regulatory: E475 Properties: Powd., pellets Imwitor® 742 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Caprylic/capric glycerides CAS 85409-09-2; EINECS/ELINCS 287-075-5 Uses: Plasticizer for hard fats; compressing aid in prod. of compressed sweets Regulatory: DAB 1999, USP/ NF, JCIC Properties: Wh-ylsh. cryst. solid, sl. coconut odor, fatty bitter taste; sol. in ethanol, acetone, ether, heptane, hexane; misc. with oils and fats; m.p. 25 C; HLB 3-4; acid no. 2 max.; iodine no. 1 max.; sapon. no. 250-280; nonionic; 45% min. monoglycerides Toxicology: LD50 (oral, rat) > 5 g/kg; moderate skin irritant (undiluted) Environmental: environmentally compat. Imwitor® 900 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl stearate CAS 85666-92-8; EINECS/ELINCS 234-325-6 Uses: W/o coemulsifier, dispersant, stabilizer for bread improvers, margarine, ice cream, sausages; compressing aid in prod. of compressed sweets Regulatory: E471 compliant Properties: Ylsh. powd.; sol. in fats, oils, waxes; m.p. 56-61 C; HLB 3.0; acid no. 3 max.; iodine no. 3 max.; sapon. no. 160-175; nonionic; 4050% monoglycerides Environmental: environmentally compat. Imwitor® 900 K [Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl stearate CAS 123-94-4 Uses: Food emulsifier Regulatory: USP, Ph.Eur., JCIC Properties: Wh. powd.; sl. fatty odor; sol. in all fats, oils, waxes, chloroform, ether, ethanol (@ 60 C); m.p. 56-60 C; acid no. 3 max.; HLB 3.8; sapon. no. 160-176; nonionic; 100% conc., 4248% monoglycerides Imwitor® 928 [Sasol Germany 347

Part I: Trade Name Reference http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl cocoate CAS 61789-05-7; EINECS/ELINCS 263-027-9 Uses: Surfactant for nutritional fields; crystallization accelerator for chocolate, compd. coatings, other fat prods.; stabilizer; dispersant Regulatory: DAB 1999, USP/NF, JCIC Properties: Soft wh. substance; sol. in acetone, ether, water/ethanol; m.p. 33-37 C; acid no. 2 max.; iodine no. 3 max.; sapon. no. 200-220; nonionic Environmental: environmentally compat. Imwitor® 948 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Mono- and diglycerides derived from unsat. edible oils Uses: Emulsifier, wetting agent for dried milk powd.; compressing aid in prod. of compressed sweets Regulatory: E473 compliant; USP, Ph. Eur. Properties: Ylsh. liq.; > 40% monoglyceride content Imwitor® 960 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl stearate SE CAS 11099-07-3 Uses: Emulsifier for bread improvers, potato prods., sausages; consistency regulator for coating and hydrophobing of powd. foodstuffs and additives, e.g., salt, spices, citric acid Regulatory: E471 compliant Properties: Ylsh. flakes; sol. in fats, oils, waxes; m.p. 56-61 C; HLB 12.0; acid no. 5 max.; iodine no. 3 max.; sapon. no. 150-180; anionic; 35% monoglycerides Imwitor® 960K [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl stearate SE Handbook of Food Additives, Third Edition

containing sodium stearate CAS 31566-31-1; 822-16-2; EINECS/ELINCS 234-325-6; 212-490-5 Uses: Emulsifier for bread improvers Features: Self-emulsifying Regulatory: B.P., JCIC Properties: Ylsh. flakes; m.p. 56-61 C; HLB 12; acid no. 6 max.; iodine no. 3 max.; sapon. no. 150-175; anionic; 30% min. monoglycerides; 7% max. free glycerol Environmental: environmentally compat. Imwitor® 988 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl caprylate CAS 26402-26-6; EINECS/ELINCS 247-668-1 Uses: Surfactant, emulsifier, solubilizer, dispersant, plasticizer, lubricant, consistency regulator, carrier for nutritional fields; softener for chewing gum bases; emulsifier for bread improvers Regulatory: E472 compliant; USP/ NF, JCIC Properties: Almost colorless liq./semisolid; sol. in water/ethanol (25/75), acetone, ether, heptane; acid no. 3 max.; iodine no. 3 max.; sapon. no. 275-300; nonionic; 50% monoglycerides Environmental: environmentally compat. Imwitor® 1327 GR [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com] Chem. Descrip.: Mono- and diglycerides esterified with diacetyl tartaric acid (with carrier) See Diacetyl tartaric acid esters of mono- and diglycerides CAS 91052-81-2 Uses: Emulsifier for bread improvers; hard fat Features: Well-balanced consistency and melting chars. Regulatory: E472e, E170, E341 compliance Properties: Powd. Imwitor® 1339 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Mono- and diglycerides esterified with diacetyl tartaric acid (with carrier) See Diacetyl tartaric acid esters of mono- and diglycerides CAS 91052-81-2 348

Part I: Trade Name Reference Uses: Emulsifier for bread improvers Features: Hard fat for prod. of finished items with good temp. stability Regulatory: E472e, E170 compliance Properties: Powd.; acid no. 65-85; iodine no. 2; sapon. no. 380-420 Imwitor® 2020 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Monoglyceride diacetylated tartaric acid ester See Diacetyl tartaric acid esters of mono- and diglycerides CAS 91052-81-2 Uses: Emulsifier for foods, baked goods, bread improvers; soft filling fat for prod. of confectionery and fillings with a cooling effect Properties: Pasty; acid no. 65-85; iodine no. 80; sapon. no. 420-455; 100% conc. Incromega DHA 500TG SR [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Omega 3 essential fatty acids derived from marine oils (eicosapentaenoic acid and docosahexaenoic acid (10:50)) EINECS/ELINCS 309-181-3 Uses: Dietary supplement for clinical nutrition, maternal nutrition, infant eye, brain and nervous system development; functional foods Properties: Liq. Incromega DHA700E SR [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Docosahexaenoic acid CAS 25167-62-8; EINECS/ELINCS 309-181-3 Uses: Dietary supplement for clinical nutrition, maternal nutrition, infant eye, brain and nervous system development; functional foods Regulatory: EP Properties: Cl. pale liq. Incromega TG3322 [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Omega 3 essential fatty acids derived from marine oils [eicosapentaenoic acid and docosahexaenoic acid (33:22)] EINECS/ELINCS 309-181-3 Uses: Dietary supplement in functional foods Handbook of Food Additives, Third Edition

Regulatory: Eu.Ph. compliant Properties: Liq., sol. in min. oil; partly sol. in IPA; insol. in water, propylene glycol Industrene® 226 FG K [Chemtura http://www.chemtura.com] Chem. Descrip.: Canola acid CAS 67701-08-0 Uses: Lubricant, release agent, binder, defoamer for foods; intermediate for food emulsifiers Properties: Liq.; Lovibond 25.0Y/2.5R; solid. pt. 26 C max.; acid no. 195-203; iodine no. 125135; sapon. no. 195-204; 100% conc. Industrene® 5016 NF [Chemtura http://www.chemtura.com] Chem. Descrip.: Stearic acid NF CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Lubricant, release agent, binder, defoamer for foods; intermediate for foodgrade emulsifiers; flavoring agent Properties: Acid no. 206-210; iodine no. 0.5 max.; sapon. no. 206-211 Industrene® 7018 FG [Chemtura http://www.chemtura.com] Chem. Descrip.: 70% Stearic acid CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Lubricant, release agent, binder, defoamer for foods; intermediate for foodgrade emulsifiers Properties: Lovibond 2.0Y/0.2R solid; solid. pt. 58-62 C; acid no. 200-207; iodine no. 1 max.; sapon. no. 200-208; 100% conc. Instant Thickener [British Bakels http://www.bakels.com] Chem. Descrip.: Esterified waxy maize starch See Corn starch, waxy CAS 977050-52-4 Uses: Thickener for foods, cold pie fillings Features: Disperses, gels easily in cold water Properties: Wh. to cream powd.; neutral odor, taste 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: 9 mos. shelf life when stored in cool and dry conditions 349

Part I: Trade Name Reference Instant Calcium [Nutragal Ltd http://www.nutragal.com] Chem. Descrip.: Soluble calcium salt Uses: Calcium source, mineral fortifier for food and health food such as beverage powders, instant baby food powders, soup powders, coffee whiteners, tabletop sweeteners, cocoa powders, instant puddings, sports powder drinks, dairy products, and animal food Features: Tasteless, odorless, and colorless when dissolved; granular like texture and freeflowing chars.; calcium content may enable suitable health claim labeling Regulatory: FDA 21CFR §184, GRAS; kosher Properties: Wh. powd.; instantly sol. in cold or hot water; bulk dens. 400-650 kg/m3; 9.410.6% Ca Storage: 2 yr. shelf life when stored under cool and dry conditions Instant Cal + Magnesium [Nutragal Ltd http://www.nutragal.com] Chem. Analysis: <> content (6.47.1%); <<magnesium>> (3.3-3.5%) Uses: Mineral fortifier for food and health food such as beverage powders, instant baby food powders, instant soup powders, coffee whiteners, tabletop sweeteners, cocoa powders, instant puddings, sports powder drinks, and dairy products Features: Tasteless, odorless, and colorless when dissolved Regulatory: Kosher Properties: Wh. powd.; instantly sol. in cold or hot water; bulk dens. 400-650 kg/m3 Storage: 2 yr. shelf life when stored under cool and dry conditions Instant Cal + Vitamin D [Nutragal Ltd http://www.nutragal.com] Chem. Analysis: <> content (9.410.6%); <> content (40 I.U.); Origanox™ (stabilizer) Uses: Mineral fortifier for food and health food such as beverage powders, instant baby food powders, instant soup powders, coffee whiteners, tabletop sweeteners, cocoa powders, instant puddings, sports powder drinks, and dairy products Features: Tasteless, odorless, and colorless when dissolved Regulatory: FDA 21CFR §184, GRAS; kosher Properties: Wh. powd.; instantly sol. in cold or Handbook of Food Additives, Third Edition

hot water; bulk dens. 400-650 kg/m3 Storage: 2 yr. shelf life when stored under cool and dry conditions Instant 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, texturizer for dry mix gravies and sauces, instant fruit pie fillings, applics. contg. acid or that require cooking/baking, refrigerated and frozen foods Features: Pregelatinized; good heat and acid tolerance; good cold temp. storage stability Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. 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 Instant N-Oil® [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Pregelatinized tapioca dextrin Uses: Texturizer, fat enhancer, mouthfeel enhancer for low-fat and low-oil foods prods., frozen desserts, pourable and spoonable salad dressings, margarine spreads, imitation sour cream Features: Pregelatinized; can be processed under high temps., acidic conditions, high shear Regulatory: FDA 21CFR §184.1277; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. sl. coarse powd.; starch odor; sol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 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 350

Part I: Trade Name Reference 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 Instant N-Oil® II [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Tapioca maltodextrin Uses: Texturizer, fat enhancer, mouthfeel enhancer for low-fat and low-oil foods prods., frozen desserts, pourable and spoonable salad dressings, imitation sour cream, microwavable cheese sauces Features: Pregelatinized; exc. long term stability Regulatory: FDA 21CFR §184.1444; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; very bland taste; sol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6.5 (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 Instant Pure-Flo® [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Pregelatinized modified food starch derived from waxy corn See Food starch, modified Uses: Visc. builder, texturizer, bodying agent for instant dry mixes such as soups, gravies, and beverages, refrigerated and frozen foods Features: Gains viscosity rapidly; exc. low temp. stability; rec. where ease of dispersibility is important Regulatory: Not regulated for transport; FDA 21 CFR §172.892; SARA §313 nonreportable Properties: Wh. to off-wh. sl. coarse powd.; starch odor; bland taste; sol. in water; m.w. > Handbook of Food Additives, Third Edition

10,000; sp.gr. 1.5; pH ≈ 6; ≈ 8% moisture Toxicology: Mechanical eye irritant; low oral toxicity; TSCA listed Precaution: Sensitive to static electricity Instant Pure-Flo® F [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, texturizer for cream soups, Bavarian cream fillings, gravies, instant puddings, refrigerated and frozen foods Features: Pregelatinized; extremely smooth; provides sheen, fast mouth meltaway; exc. low temp. stability Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. finely ground powd.; starch odor; bland taste; 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 Instant Purity® SMR [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Tapioca maltodextrin Uses: Texturizer, nonfat milk solids replacement, mouthfeel enhancer in ice cream, frozen desserts Features: Does not mask desirable flavors or contribute off-notes; slows meltdown Regulatory: FDA 21CFR §184.1444; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. powd.; starch odor; sol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6.5 (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 351

Part I: Trade Name Reference 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 Instant Tender-Jel® 419 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Visc. builder, texturizer for salad dressings, tomato prods., fruit mixes, pie fillings, instant soups, sauces, and gravies Features: Pregelatinized starch; provides stable visc. in acid and neutral food systems, clarity, sheen, short texture Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; 97% through 100 mesh, 80% through 200 mesh; pH 5; 3% moisture Storage: Store at ambient temps. and humidity; store under cool, dry conditions for sl. improved handling Instant Tender-Jel® 434 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Visc. builder, water binder for extra moist cakes, doughnuts, soft cookies, fruit pie fillings, mixes, instant cream-style soups, instant gravies Features: Pregelatinized starch; high moisture capacity for high visc. sol'ns. and high moisture gels Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; 5% max. on 100 mesh, 75% min. through 200 mesh; pH 4.5-6.0; 5.5% max. moisture Storage: Store at ambient temps. and humidity; store under cool, dry conditions for sl. improved handling Instant Tender-Jel® 479 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Visc. builder, water binder for high acid tomato-based sauces and fruit fillings, and for dry mixes Features: Precooked starch; produces med. visc. sol'ns. with exc. resist. to heat, refrigeration, acid, shear stresses; hydrates at slow rate Handbook of Food Additives, Third Edition

Regulatory: FDA 21CFR §172.892 Properties: Powd.; 15% on 60 mesh, 65% on 100 mesh, 30% through 100 mesh; pH 5.0-6.5; 5.5% moisture Instant Tender-Jel® 480 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Visc. builder for sauces, gravies, dips, toppings, fillings, dry mixes Features: Precooked starch; produces med. to high visc. sol'ns. @ 1-5% usage levels; reduced lumping tendencies; resists heat, moderate stress; exc. freeze/thaw stability; for systems above pH 4 Regulatory: FDA 21CFR §172.892 Properties: Powd.; 5% on 60 mesh, 65% on 100 mesh, 30% through 100 mesh; pH 5.0-6.5; 5.5% moisture Instant Tender-Jel® C [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Visc. builder, water binder for extra moist cakes, doughnuts, soft cookies, fruit pie fillings/mixes, instant cream-style soups, instant gravies Features: Pregelatinized starch; high moisture holding, forming high visc. sol'ns. and high moisture gels Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; 5% max. on 100 mesh, 80% min. through 200 mesh; pH 5-6; 2-5% moisture Storage: Store at ambient temps. and humidity; store under cool, dry conditions for sl. improved handling Instant Textaid®-A [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from tapioca See Food starch, modified Uses: Thickener, texturizer for wide range of food applics., incl. instant soups, sauces, toppings Features: Pregelatinized; rec. for systems where heat and mech. stress are minimal; ease of dispersion; fast mouth meltaway Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. coarse powd.; starch odor; sol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 8 (1%); ≈ 8% moisture 352

Part I: Trade Name Reference 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 Instant Textra [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from tapioca See Food starch, modified Uses: Visc. builder, mouthfeel enhancer, lubricant, texturizer, gloss aid, clarifier for beverages, sauces, syrups; suspending agent for fruit pulp in beverages; texturizer for reduced-solids foods, e.g., "lite" pancake or fruit syrups Features: Oil-like props.; resist. to acid, heat, and mod. shear Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; bland taste; sol. in cold water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (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 Instant X-Pand'R® [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Binder for dough; texture improver in bakery and snack prods. Features: Provides expansion uniform cell structure to finished products Storage: Store at ambient temps. and humidity; Handbook of Food Additives, Third Edition

store under cool, dry conditions for sl. improved handling Insta*Starch® 10/70 SH [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Modified tapioca starch, maltodextrin See Tapioca starch Uses: Thickener for soups, sauces and gravies, fruit fillings and toppings, puddings, cream fillings, and dry mixes Features: Dustless; performs well in liq. or dry systems, acidic prods. to pH 4; short, creamy texture; good freeze-thaw stability; exc. for dry mixes Regulatory: Kosher approved Properties: Wh. free-flowing powd.; bland odor/taste; bulk dens. 0.20-0.30 g/cc; visc. 350-750 cps; 8% max. moisture Storage: 12 mos. shelf life when stored in a cool, dry place Insta*Starch® 100 PFX [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Modified food starch, guar gum, vegetable oil See Food starch, modified; Guar (Cyanopsis tetragonoloba) gum Uses: Visc. builder, texturizer, thickener for soups, sauces and gravies, fruit fillings and toppings, puddings, cream fillings and dry mixes Features: Disperses with min. agitation; dustless and free-flowing; good freeze-thaw stability; exc. for dry mixes; effective in acidic prods to pH 4 Regulatory: Kosher approved Properties: Off-wh. color; bland odor/taste; instantly disp. in hot or cold formulas; bulk dens. 0.24-0.30 g/cc; visc. 9-15 (Bostwick); 8% max. moisture Storage: 12 mos. shelf life when stored in a cool, dry place Insta*Thick® CMC 7LXF [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener, suspending agent, texturizer, mouthfeel enhancer for lowcalorie syrups, sauces, gravies, beverages, frozen desserts, cream fillings, toppings Features: Exc. stability at low usage levels; good freeze-thaw stability; dustless and free-flowing; clear appearance in syrups 353

Part I: Trade Name Reference Regulatory: Kosher approved Properties: Off-wh. powd.; 1% max. on 20 mesh, 1% max. below 200 mesh; bland odor/taste; rapid disp. in cold or hot water; bulk dens. 0.22-0.34 g/cc; visc. 20-100 cps; 7.5% max. moisture Storage: 12 mos. shelf life when stored in a cool, dry place Insta*Thick® CMC (9M) [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener, suspending agent, texturizer, mouthfeel enhancer for lowcalorie syrups, sauces, gravies, beverages, frozen desserts, cream fillings, and toppings; thickener for low-calorie foods Features: Exc. stability at low usage levels; dustless and free-flowing; clear appearance in syrups; good freeze-thaw stability, stability @ pH 4-10 Regulatory: Kosher approved Properties: Wh. powd.; 35% max. on 40 mesh, 90% min. on 200 mesh; bland odor/taste; rapid disp. in cold or hot water; bulk dens. 0.22-0.32 g/cc; visc. 100-250 cps; 9% max. moisture Storage: 12 mos. shelf life when stored in a cool, dry place Insta*Thick® CMC 10(12) HS [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Carboxymethylcellulose gum, maltodextrin See Carboxymethylcellulose sodium Uses: Visc. builder, dispersant for foods Regulatory: Kosher approved Properties: Off-wh. powd.; 10% max. on 30 mesh, 1% max. below 200 mesh; bland odor/taste; bulk dens. 0.22-0.30 g/cc; visc. 1000-2000 cps; 7% max. moisture Storage: 12 mos. shelf life when stored in cool, dry place Insta*Thick® G2X-10 [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Maltodextrin, guar gum, xanthan gum See Guar (Cyanopsis tetragonoloba) gum Uses: Visc. builder, thickener, dispersant for salad dressings, dairy and fruit dips, soups, salsa, relishes, entrees, sauces, toppings, beverages, and dry mixes Features: Rapid dispersion and dissolution; Handbook of Food Additives, Third Edition

lump-free thickening; can be used in liq. or dry systems; dustless and free-flowing Regulatory: Kosher approved Properties: Off-wh. powd.; 25% max. on 40 mesh, 88% min. on 200 mesh; bland odor/taste; bulk dens. 0.22-0.30 g/cc; visc. 800-1200 cps; 7.5% max. moisture Storage: 12 mos. shelf life when stored in a cool, dry place Insta*Thick® Guar Gum [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, visc. builder, fiber source, dispersant for sauces, gravies, dairy and fruit dips, cream fillings, frozen dairy desserts, salad dressings, nutritional beverages, salsas, relishes, beverages Features: Rapid dispersion and dissolution; thickens rapidly in cold or hot water; lump-free thickening; dustless and free-flowing; nat. Regulatory: Kosher approved Properties: Off-wh. powd.; 35% max. on 40 mesh, 90% min. on 200 mesh; bland odor/taste; bulk dens. 0.22-0.30 g/cc; 11% max. moisture Storage: 12 mos. shelf life when stored in a cool, dry place Insta*Thick® Gum Arabic [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Gum Arabic See Acacia CAS 9000-01-5; EINECS/ELINCS 232-519-5 Uses: Stabilizer, low-calorie bulking agent, fiber source, flavor encapsulant, foam stabilizer, emulsion stabilizer, dispersant for liq. beverages, confections, high fiber mixes; flavoring agent Features: Low visc.; rapid dispersion and dissolution Regulatory: Kosher approved Properties: Off-wh. powd.; 35% max. on 40 mesh, 905 min.on 200 mesh; bland odor/taste; bulk dens. 0.22-0.32 g/cc; 10% max. moisture Storage: 12 mos. shelf life when stored in a cool, dry place Insta*Thick® Locust Bean Gum [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Locust bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Stabilizer, thickener for frozen dairy 354

Part I: Trade Name Reference desserts, gravies, sauces, dairy and fruit dips, salad dressings, salsas, relishes, dry mixes Features: Lump-free thickening; rapid dispersion; dustless and free-flowing; thickens rapidly in cold water or hot water, but achieves max. visc. @ ≥ 170 F Insta*Thick® X-10 [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Maltodextrin, xanthan gum Uses: Visc. builder, thickener, stabilizer, freeze-thaw stabilizer, dispersant for soups, dairy and fruit dips, salad dressings, sauces, gravies, fillings, toppings, salsas, relishes, dry mixes Features: Lump-free thickening; stabilizes low pH systems; can be used in liq. or dry systems; rapid dispersion and dissolution Properties: Off-wh. powd.; 25% max. on 40 mesh, 88% min. on 200 mesh; bland odor/taste; bulk dens. 0.24-0.30 g/cc; 7.5% max. moisture Storage: 12 mos. shelf life when stored in cool, dry place Insta*Thick® Xanthan Gum [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Visc. builder, stabilizer, emulsion stabilizer, texturizer for emulsions, sauces, gravies, toppings, syrups, confections, soups, frozen foods, salad dressings, bakery fillings and icings, beverages Features: High visc.; good pH stability; reacts with guar and locust bean gums to give gelled textures; works well in dry mixes; dustless and free-flowing Regulatory: Kosher approved Properties: Off-wh. powd.; 25% max. on 40 mesh, 80% min. on 200 mesh; bland odor/taste; rapidly sol. in cold and hot water; bulk dens. 0.22-0.28 g/cc; visc. 600-1200 cps; 13% max. moisture Storage: 12 mos. shelf life when stored in a cool, dry place IPSO-C403 [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Soy protein conc. from high quality defatted soy beans See Soybean (Glycine soja) protein CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein source Handbook of Food Additives, Third Edition

Properties: Powd.; 95% < 150 µ particle size; 70% min. protein. IPSO-FC [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Soy protein isolate See Soybean (Glycine soja) protein CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein source, gellant, oil emulsifier for spray-dried processed foods, e.g., semidairy and nondairy fat concs., spraydried milk replacers, etc. Features: Low heat gelling Properties: Cream-colored nondusting powd.; highly sol.; 92% protein, 5% moisture IPSO-MR Dispersible [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Soy protein isolate See Soybean (Glycine soja) protein CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein source, gellant, emulsifier for comminuted meats, injection brines for additional binding and sliceability in cooked hams, cooked sausage, pork loins, poultry prods., patties, meat and fish balls, cream soups Features: Strong gelling Properties: Cream-colored nondusting freeflowing powd., neutral taste and flavor; pH 7; 92.2% protein, 3.5% moisture Iron Bile Salts [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Blend of ox bile with a source of ferric iron Uses: Nutritive food additive Properties: Brnsh.-yel. powd.; hygroscopic; pH 6.6 IS-07(P) [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Glycerin fatty acid ester and stabilizers Uses: Emulsifier for low-fat and high-fat ice cream, bar ice, cup ice, and soft-serve Features: Kosher grade available Isagel® PF 38 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Cassia gum, Potassium chloride, Potassium carbonate, calcium carbonate, AMF carrageenan See Carrageenan (Chondrus crispus) CAS 11078-30-1; 7447-40-7; 584-08-7; 471-341; 9000-07-1; EINECS/ELINCS 234-299-6; 355

Part I: Trade Name Reference 231-211-8; 209-529-3; 207-439-9; 232-524-2 Uses: Gellant for foods Regulatory: CERCLA nonreportable Properties: Lt. tan powd.; sl. marine odor; sol. in water 15% max.; sp.gr. ≈ 1; pH 9.5-11.5 Toxicology: May be irritating to eyes, skin; ACGIH TWA 10 mg/m3 (inhalable PNOC), 3 mg/m3 (respirable PNOC) Precaution: Becomes slippery when wet 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 Isagel® RGS 40 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: processed euchema seaweed and dextrose See Glucose CAS 50-99-7; EINECS/ELINCS 200-075-1 Uses: Gellant for foods Regulatory: CERCLA nonreportable; Canada DSL; Australia AICS; China; Japan ENCS; Korea; Philippines PICCS Properties: Ylsh. to wh. powd.; odorless; sol. in water 12% max.; sp.gr. ≈ 1; pH 9-11 Toxicology: ACGIH TWA 10 mg/m3 (inhalable PNOC), 3 mg/m3 (respirable PNOC); TSCA listed Precaution: Becomes slippery when wet 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 Isagum® SB 35 N [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: guar gum, xanthan gum, cassia gum, locust bean gum See Guar (Cyanopsis tetragonoloba) gum; Locust bean (Ceratonia siliqua) gum CAS 9000-30-0; 11138-66-2; 11078-30-1; 900040-2; EINECS/ELINCS 232-536-8; 234-394-2; 234-299-6; 232-541-5 Uses: Gellant for foods Regulatory: CERCLA nonreportable; Canada DSL (except cassia gum); Australia AICS; Korea Properties: Lt. tan powd.; almost odorless; sol. in water 15% max.; sp.gr. ≈ 1; pH 5.5-7.0 (1% sol'n.) Toxicology: ACGIH TWA 10 mg/m3 (inhalable PNOC), 3 mg/m3 (respirable PNOC); TSCA listed Precaution: Becomes slippery when wet Handbook of Food Additives, Third Edition

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 IsoClear® 42 High Fructose Corn Syrup [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: High fructose corn syrup See Corn syrup Chem. Analysis: Moisture 28.5-29.5%; sulfated ash 0.05% max.; sulfur dioxide 3 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for foods, beverages, pharmaceuticals Features: Replaces sucrose and invert syrup; clean, nonmasking taste; meets all stds. of National Soft Drink Assoc. for color, taste, odor, floc, sediment, and microbiological stds. Regulatory: GRAS 21CFR §184.1866 Properties: Water-wh. cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.3372 (100/60 F); dens. 11.15 lb/gal (100 F); visc. 220 cps (80 F); ref. index 1.4643 (20 C); pH 4.0; 94% solids (fructose 42%, dextrose 52%); 71% total solids IsoClear® 55 High Fructose Corn Syrup [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: High fructose corn syrup See Corn syrup Chem. Analysis: Moisture 22.5-23.5%; sulfated ash 0.05% max.; sulfur dioxide 3 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for foods, beverages Features: Replaces sucrose and invert syrup; clean, nonmasking taste; easy handling; stable; meets all stds. of National Soft Drink Assoc. for color, taste, odor, floc, sediment, and microbiological stds. Regulatory: GRAS 21CFR §184.1866 Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.3746 (100/60 F); dens. 11.46 lb/gal (100 F); visc. 760 cps (80 F); ref. index 1.4786 (20 C); pH 4.0; 96% solids (fructose 55%, dextrose 41%); 77% total solids Isohop® [John I. Hass http://www.barthhaasgroup.com/] Chem. Descrip.: Aq. sol'n. of potassium salts of isoalpha acids standardized at 30% w/v, from hop conc. Uses: Brewery additive providing economic, controlled bitterness to beer Features: For post-fermentation injection Regulatory: FDA 21 CFR §172.560(b)(2-5), Storage: Store @ 2-8 C under refrigeration 356

Part I: Trade Name Reference Isosweet 031 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 50% fructose in dry content; 75% DS Uses: Sweetener in beverages, dairy, fruit preparations Properties: Visc. 0.05 Pa s (40 C) Isosweet 041 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 50% fructose in dry content; 77% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in carbonated beverages, dairy, fruit preps. Properties: Visc. 0.07 Pa s (40 C) Isosweet 100 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: high fructose corn syrup Chem. Analysis: 42% high fructose; 71% solids CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in food formulations, beverages formulations Features: Can be used to replace up to 100% of the sucrose in most food and beverage formulations; from a multiple enzyme process Isosweet 111 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 42% fructose in dry content; 71% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in carbonated beverages, nectars and fruit drinks, ice tea and coffee drinks, yogurt, bakery fillings, dairy, confectionery, fermentation prods. Properties: Visc. 0.05 Pa s (40 C) Isosweet 131 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 42% fructose in dry content CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in beverages Isosweet 180 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: high fructose corn syrup Chem. Analysis: 42% high fructose; 80% solids Handbook of Food Additives, Third Edition

CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in food and beverages Features: Can be used to replace up to 100% of the sucrose in most food and beverage formulations; from a multiple enzyme process Properties: Clean, nonmasking taste; water wh. color Isosweet 311 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 34% fructose in dry content; 71% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in carbonated beverages, sports and energy drinks, and dairy prods. Properties: Visc. 0.07 Pa s (40 C) Isosweet 331 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 34% fructose in dry content; 75% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in beverages, dairy Properties: Visc. 0.18 Pa s (40 C) Isosweet 360 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 34% fructose in dry content; 80% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in bakery prods., beverages Properties: Visc. 0.60 Pa s (40 C) Isosweet 411 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 28% fructose in dry content; 71% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in beverages, processed fruit, dairy desserts Isosweet 413 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 28% fructose in dry content CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in beverages, processed 357

Part I: Trade Name Reference fruit, dairy desserts Properties: Visc. 0.05 Pa s (40 C) Isosweet 431 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 28% fructose in dry content; 75% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in beverages, dairy desserts Properties: Visc. 0.08 Pa s (40 C) Isosweet 433 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 28% fructose in dry content CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in beverages, dairy desserts Isosweet 460 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 28% fructose in dry content; 80% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in beverages, dairy prods., fruit prods. Properties: Visc. 0.75 Pa s (40 C) Isosweet 470 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 28% fructose in dry content; 82% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in fruit prods. Properties: Visc. 1.6 Pa s (40 C) Isosweet 490 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 28% fructose in dry content; 86% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in fruit prods., confectionery Properties: Visc. 6.0 Pa s (40 C) Isosweet 511 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 24% fructose in dry content CAS 50-99-7; 57-48-7; EINECS/ELINCS 200Handbook of Food Additives, Third Edition

075-1; 200-333-3 Uses: Sweetener in fruit prods., beverages Isosweet 513 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 24% fructose in dry content; 71% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in beverages, canned fruit, canned vegetables, savory sauces Properties: Visc. 0.06 Pa s (40 C) Isosweet 531 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 24% fructose in dry content; 75% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in beverages, fruit prods. Properties: Visc. 0.3 Pa s (40 C) Isosweet 533 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 24% fructose in dry content; 75% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in savory sauces Properties: Visc. 0.17 Pa s (40 C) Isosweet 560 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 24% fructose in dry content; 80% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in fruit prods. Properties: Visc. 1.2 Pa s (40 C) Isosweet 631 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 24% fructose in dry content; ; 75% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in beverages, fruit prods., prepared foods Properties: Visc. 0.3 Pa s (40 C)

358

Part I: Trade Name Reference Isosweet 633 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 21% fructose in dry content CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in fruit prods. Isosweet 660 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 18% fructose in dry content; 80% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in fruit preparations, confectionery, prepared foods Properties: Visc. 1.4 Pa s (40 C) Isosweet 671 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 18% fructose in dry content CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in fruit preparations, ice cream Isosweet 683 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 18% fructose in dry content CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in fruit preparations Isosweet 711 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 9% fructose in dry content; 71% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in beverages Properties: Visc. 0.1 Pa s (40 C) Isosweet 731 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 9% fructose in dry content; 75% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in beverages, prepared foods, savory sauces Properties: Visc. 0.3 Pa s (40 C) Handbook of Food Additives, Third Edition

Isosweet 733 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 18% fructose in dry content; 75% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in beverages, prepared foods Properties: Visc. 0.2 Pa s (40 C) Isosweet 760 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: glucose-fructose syrup Chem. Analysis: 18% fructose in dry content; 80% DS CAS 50-99-7; 57-48-7; EINECS/ELINCS 200075-1; 200-333-3 Uses: Sweetener in beverages, fruit preparations, prepared foods Properties: Visc. 1.1 Pa s (40 C) Isosweet 5500 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: corn syrup with the principal sugars contained being Fructose and Dextrose See Glucose Chem. Analysis: 55% high fructose CAS 57-48-7; 50-99-7; EINECS/ELINCS 200333-3; 200-075-1 Uses: Sweetener in carbonated beverages, still beverages, processed foods Ixper® 60 C Calcium Peroxide FCC [Solvay Interox] Chem. Descrip.: Calcium peroxide (60%), calcium carbonate (12-26%), and calcium hydroxide (10-24%) CAS 1305-79-9; 1305-62-0; 471-34-1; EINECS/ELINCS 215-139-4; 215-137-3; 207439-9 UN 1457 Uses: Enhances flavor, texture, shelf life in dough conditioners for baking Regulatory: Kosher; SARA §311/312 fire/immediate health hazard Properties: Very pale yel powd.; odorless; sl. water sol.; m.w. 72.08; sp.gr. 2.92; bulk dens. 800 kg/m3; m.p. 275 C; decomposition temp. > 275 C; pH 11.9 (10 g/l slurry); 13.3% avail. oxygen Toxicology: LD50 (oral, rat, powd. 50%) > 2 g/kg, (dermal., rat, powd. 50%) > 2 g/kg, (inh., rat, powd. 35%) > 5 g/m3; irritating to mucous membrane and skin; corrosive to 359

Part I: Trade Name Reference eyes Environmental: LC50 (cyprinus carpio, 48 h, powd. 50%) 160 mg/l; EC50 (daphnia sp., 24 h, powd. 16%) 25.6 mg/l Precaution: Wear dust-proof goggles, protective gloves, overalls; oxidizer; store away from water, acids, bases, metals, metal salts, reducing agents, org. materials, flamm. substances Storage: Store below 40 C in dry location away from heat, direct sunlight in containers fitted with safety valve or vent Ixper® 75 C Calcium Peroxide FCC [Solvay Interox] Chem. Descrip.: Calcium peroxide (75%), calcium carbonate, and calcium hydroxide UN 1457 Uses: Enhances flavor, texture, shelf life in dough conditioners for baking Regulatory: SARA §311/312 fire/immediate health hazard Properties: Very pale yel powd.; odorless; sl. water sol.; m.w. 72.08; bulk dens. 0.55-0.65 g/ml; pH ≈ 12; 16.1-17.2% avail. oxygen Precaution: Oxidizer; store away from acids, bases, metals, metal salts, reducing agents, org. materials, flamm. substances Storage: Store below 40 C in dry location away from heat, direct sunlight in containers fitted with safety valve or vent J-0021 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Decaglycerol monolaurate See Polyglyceryl-10 laurate Uses: O/w emulsifier; alpha-ending emulsifier; alpha-crystalline stabilizer for sponge cake foaming gel Properties: Visc. paste; acid value 6 max.; iodine value 3 max.; sapon. value 60-72 J-0081H [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Decaglycerol monostearate See Polyglyceryl-10 stearate CAS 37349-34-1 Uses: O/w emulsifier; alpha-ending emulsifier; alpha-crystalline stabilizer for sponge cake foaming gel Properties: Hydrated paste; acid value 1 max.; sapon. value 21-26 J-0381 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Decaglycerol monoleate See Handbook of Food Additives, Third Edition

Polyglyceryl-10 oleate Uses: O/w emulsifier; alpha-ending emulsifier; alpha-crystalline stabilizer for sponge cake foaming gel Properties: Visc. paste; acid value 6 max.; iodine value 23-33; sapon. value 55-67 J-4081 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Tetraglycerol monostearate See Polyglyceryl-4 stearate Uses: O/w emulsifier; for aerated food with high fat content cakes and sponges, certain types of margarine and other emulsions Properties: Beads; acid value 10; iodine value 3 max.; sapon. value 136-160; HLB 5.6 J-4581 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Tetraglycerol monooleate See Polyglyceryl-4 oleate Uses: O/w emulsifier; for aerated food with high fat content cakes and sponges, certain types of margarine and other emulsions Properties: Visc. paste; acid value 12; iodine value 38-58; sapon. value 120-150; HLB 6.3 Jasmoneige® [Zeon http://www.zeon.co.jp] Chem. Descrip.: Methyl jasmonate CAS 39924-52-2; EINECS/ELINCS 254-705-5 Uses: Flavoring agent Features: Powerful floral-herbaceous, sweet odor-like jasmin absolute Regulatory: GRAS Properties: Colorless to pale yel. liq.; floralherbaceous, sweet, jasmin-like odor; m.w. 224.3 Toxicology: TSCA listed Jungbunzlauer Xanthan Gum, Food Grade [Jungbunzlauer Int'l. AG http://www.jungbunzlauer.com/] Chem. Descrip.: Polysaccharide Uses: Thickener and stabilizer for food prods. (salad dressings, bakery, beverages, instant prods., canned food, soups, gravies, sauces, frozen foods, confectionery, dairy prods., meat prods., dietetic prods.) Regulatory: FDA 21CFR §172.695; EEC, FAO, FCC, USP, JSFA approved Properties: Wh.- to cream-colored free-flowing powd., 100% < 250 µm (60 US mesh, normal), 100% < 180 µm (80 US mesh, fine); readily sol. in water; insol. in most org. solvs.; visc. 1300-1700 mPa·s; pH 7±1 (1%); anionic; 91360

Part I: Trade Name Reference 108% assay (dry basis); < 15% moisture Storage: Store in cool, dry place; preservative rec. if stored > 24 h JustFiber® 20E [Int'l. Fiber http://www.ifcfiber.com/] Uses: Pseudo-emulsifier in cake and muffin batter systems; anticaking agent for cheese Features: Provide better adhesion and improved absorption in cheese Properties: Wh.; odorless Use Level: 2% JustFiber® 20PS [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Cellulose with potassium sorbate Chem. Analysis: ≤ 0.3% ash CAS 9004-34-6; 590-00-1; EINECS/ELINCS 232674-9; 246-376-1 Uses: Anticaking agent formulated to improve the flow of shredded and grated cheese Properties: Wh.; odorless; ≤ 80% thru #100 mesh, ≤ 60% thru #200 mesh; pH 5.0 - 7.5 (10% suspension) Use Level: 2% JustFiber® 80 [Int'l. Fiber http://www.ifcfiber.com/] Uses: Pseudo-emulsifier in cake and muffin batter systems; anticaking agent for cheese Features: Provide better adhesion and improved absorption in cheese Properties: Wh.; odorless Use Level: 2-3% JustFiber® BF200 FCC [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: dietary fiber from bamboo Uses: Strengthener for baked products, including pretzels, wafers, baked and fried tortilla chips and ice cream cones; bulking agent in food; fat reducer by decreasing fat pick-up during frying; improves dimensional stability by reducing shrinkage in fragile foods Regulatory: FCC Properties: Avg. fiber length 40 μ; 90-100% thru #100 mesh, 75-90% thru #200 mesh; dens., bulk 2.1-2.5 cc/g; water retention 3.8 g/g JustFiber® BF200 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: dietary fiber from bamboo Uses: Strengthener for baked products, Handbook of Food Additives, Third Edition

including pretzels, wafers, baked and fried tortilla chips and ice cream cones; bulking agent in food; fat reducer by decreasing fat pick-up during frying; improves dimensional stability by reducing shrinkage in fragile foods Properties: Flavorless and odorless; avg. fiber length 35 μ; 0% thru #40; 90-100% thru #100 mesh, 70-90% thru #200 mesh; dens., bulk 15 lb/ft3; water retention 3.5 g/g JustFiber® BFC 40 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: dietary fiber from bamboo Uses: Strengthener for baked products, including pretzels, wafers, baked and fried tortilla chips and ice cream cones; bulking agent in food; fat reducer by decreasing fat pick-up during frying; improves dimensional stability by reducing shrinkage in fragile foods Properties: Avg. fiber length 400 μ; 90-95% thru #100 mesh, 70-80% thru #200 mesh; dens., bulk 5.0-6.0 cc/g; water retention 7.0 g/g JustFiber® BVF 65 FCC [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: dietary fiber from cotton seed Uses: Strengthener for baked products, including pretzels, wafers, baked and fried tortilla chips and ice cream cones; bulking agent in food; fat reducer by decreasing fat pick-up during frying; improves dimensional stability by reducing shrinkage in fragile foods Regulatory: FCC Properties: Avg. fiber length 55 μ; 0% thru #40 mesh, 85% thru #100 mesh, 60% thru #200 mesh; bulk dens. 180-220 cc/50 g; water retention 5.0 g/g JustFiber® BVF 200 FCC [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: dietary fiber from cotton seed Chem. Analysis: 99% total dietary fiber Uses: Strengthener for beverages, baked products, including pretzels, wafers, baked and fried tortilla chips and ice cream cones; bulking agent in food; fat reducer by decreasing fat pick-up during frying; improves dimensional stability by reducing shrinkage in fragile foods Regulatory: FCC Properties: Flavorless and odorless; avg. fiber length 40 μ; 0% thru #40 mesh, 90% thru #100 361

Part I: Trade Name Reference mesh, 80% thru #200 mesh; bulk dens. 130160 cc/50 g; water retention 3.8 g/g JustFiber® C10CL [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: dietary fiber from bamboo Uses: Strengthener for baked products, including pretzels, wafers, baked and fried tortilla chips and ice cream cones; bulking agent in food; fat reducer by decreasing fat pick-up during frying; improves dimensional stability by reducing shrinkage in fragile foods Properties: Avg. fiber length 900 μ; 30% thru #40 mesh, 40% thru #100 mesh, 10% thru #200 mesh; bulk dens., 280-320 cc/50 g; water retention 10.0 g/g JustFiber® C100FCC [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: dietary fiber from bamboo Uses: Strengthener for baked products, including pretzels, wafers, baked and fried tortilla chips and ice cream cones; bulking agent in food; fat reducer by decreasing fat pick-up during frying; improves dimensional stability by reducing shrinkage in fragile foods Regulatory: FCC Properties: Avg. fiber length 75μ; 5% thru #40 mesh, 70% thru #100 mesh, 20% thru #200 mesh; bulk dens., 240-260 cc/50 g; water retention 7.0 g/g JustFiber® L20 [Int'l. Fiber http://www.ifcfiber.com/] Uses: Pseudo-emulsifier in cake and muffin batter systems; anticaking agent for cheese Features: Provide better adhesion and improved absorption in cheese Properties: Wh.; odorless Use Level: 1-2% JustFiber® WWF10 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: dietary wheat fiber Uses: Water and oil binder in food systems; dimensional stabilizer and volume enhancer in baked goods; texturizer in foods including sauces and dips Properties: Avg. fiber length 400 μ; 30% thru #40 mesh, 40% thru #100 mesh, 10% thru #200 mesh; bulk dens., 300-380 cc/50 g; water retention 10.0 g/g JustFiber® WWF40 [Int'l. Fiber Handbook of Food Additives, Third Edition

http://www.ifcfiber.com/] Chem. Descrip.: dietary wheat fiber Uses: Water and oil binder in food systems; dimensional stabilizer and volume enhancer in baked goods; texturizer in foods including sauces and dips Properties: Avg. fiber length 60 μ; 60-90% through #100 mesh, 25-55% through #200 mesh; dens., bulk 8.0 lb/ft3; water retention 6.5 g/g JustFiber® WWF200 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: dietary wheat fiber Chem. Analysis: 99% total dietary fiber Uses: Water and oil binder in food systems and beverages; dimensional stabilizer and volume enhancer in baked goods; texturizer in foods including sauces and dips Features: Rapid suspension because of ultrafine particle size Properties: Flavorless and odorless; avg. fiber length 35 μ; 0% thru #40 mesh, 95% thru #100 mesh, 80% thru #200 mesh; bulk dens., 120130 cc/50 g; water retention 3.5 g/g JustFiber® WWF300 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: dietary wheat fiber Uses: Water and oil binder in food systems; dimensional stabilizer and volume enhancer in baked goods; texturizer in foods including sauces and dips Properties: Avg. fiber length 22 μ; 0% thru #40 mesh, 98% thru #100 mesh, 90% thru #200 mesh; bulk dens., 130-150 cc/50 g; water retention 4.0 g/g K4484 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Tapioca dextrin Uses: Gellant, film-former for glazes, pan coating, confectionery, candies; adhesive, binder in food prods.; glazing agent, filmformer for pastry glazes, on fruits, nuts, candies; gum Arabic replacement in hard gum candies; carrier for spray-dried prods. Features: High sol.; good clarity; low hot visc. Regulatory: FDA 21CFR §184.1277; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to yel. powd.; dextrin odor; bland flavor; disp. in cold water, optimal sol. @ 60-71 C; m.w. >10,000; sp.gr. 1.5; pH ≈ 2.5 (1%); ≈ 7% moisture 362

Part I: Trade Name Reference 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 Kalipol™ 32 [Innophos http://www.innophos.com] Chem. Descrip.: Monosodium phosphate, 32% act. sol'n. See Sodium phosphate CAS 7558-80-7; EINECS/ELINCS 231-449-2 Uses: Buffer for water treatment in foods, animal feeds Features: Avail. in food grade Properties: Cl. solid, sp.gr. 1.2; visc. 5 mPa · s; pH 4-5 (1% act. sol'n.); 31-33% act. Karaya Gum FCC [Frutarom http://www.frutarom.com] Chem. Descrip.: Karaya gum See Karaya (Sterculia urens) gum CAS 9000-36-6; EINECS/ELINCS 232-539-4 Uses: Stabilizer, water binder, emulsifier for water ices, sherbets, cheese spreads, meringue powds., meat processing Properties: Water-sol. Kasal® [Innophos http://www.innophos.com] Chem. Descrip.: Sodium aluminum phosphate, basic FCC See Sodium aluminum phosphate basic Uses: Food additive for baking, cereals, dairy, and processed cheese Properties: Wh. powd., odorless; 0% on 200 mesh, 2% on 325 mesh; sl. sol.; bulk dens 42 lb/ft3; pH 9.3 (25% susp.) Kasal® [Innophos http://www.innophos.com] Chem. Descrip.: Sodium aluminum phosphate acidic CAS 7785-88-8; EINECS/ELINCS 232-090-4 Uses: Emulsifier for processed cheeses Regulatory: FCC; FDA 21CFR §182.1781 Properties: Wh. odorless powd.; dens. 0.38 g/ml ; pH 9.2 (1%); 100% act. Toxicology: OSHA TWA 15 mg/m3 (total dust) ; LD50 (rate, oral) > 5000 mg/kg, (dermal, Handbook of Food Additives, Third Edition

rabbit) > 2000 mg/kg; may cause eye irritation; not irritating to skin; low acute inh. toxicity; TSCA listed Precaution: Avoid strong acids, alkaloids, pyrogallol, lead acetate, resorcinol, antipyrine, chloral hydrate Hazardous Decomp. Prods.: POx and SOx NFPA: Health 1, Flammability 0, Reactivity 0 Storage: 12 mos. shelf life; store in tightly closed containers in an area that is sanitary, dry, cool, isolated from all toxic and harmful substances Katch® Fish Phosphate [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium tripolyphosphate and sodium hexametaphosphate See Pentasodium triphosphate Uses: Additive for fish processing; sequestrant for multivalent metal ions to inhibit oxidative rancidity; moisture regulator during thawing and cooking; emulsifier for fat and protein; solubilizer Features: Food grade Regulatory: FDA 21CFR §182.6760, 182.6810, GRAS; FCC compliance Properties: Wh. gran.; 15% max. on 20 mesh, 30% max. through 100 mesh Use Level: < 0.5% Toxicology: May cause irritation to respiratory tract; avoid breathing dust Storage: Keep container closed Kaydol® [Sonneborn http://www.sonneborn.com] Chem. Descrip.: White mineral oil USP (100%) with trace amounts of Vitamin E (5-10 ppm) See D-α-Tocopherol CAS 8020-83-5; 59-02-9; EINECS/ELINCS 232384-2; 200-412-2 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;) DOT, IMDG, ICAo nonregulated; SARA §311/312/313 nonreportable; NJ Right-to-Know; Canada DSL; Australia AICS; Japan ENCS; Korea ECL Properties: Water-wh. liq.; odorless; tasteless; insol. in water; sol. in organic solvents; sp.gr. 0.869-0.885; visc. 64-70 cSt (40 C); vapor pressure < 0.01 mm Hg; pour pt. -23 C; b.p. > 230 C; flash pt. > 188 C; partitioning coefficient 363

Part I: Trade Name Reference log POW > 6; 0% volatiles Toxicology: LD50 (ing., rat) > 5000 mg/kg; mineral oil mist: ACGIH TWA 5.0 mg/m3, STEL 10.mg/m3; chronic inh. may cause pulmonary edema or aspiration pneumonia; oil deposits in the lung from inh. may lead to fibrosis and reduced pulmonary function; prolonged or repeated skin contact may cause irritation or oil acne; TSCA listed Environmental: inherently biodeg. under aerobic conditions Precaution: Use oil resistant gloves, face shield, protective clothing; prevent from entering sewers and drains; residual vapors may ignite; ground all containers and equipment; incompat. with strong oxidizing agents Hazardous Decomp. Prods.: COx, soot NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Keep drums tightly closed; store in dry place out of strong sunlight and away from heat, flame KC Yeast Food - No Bromate [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Calcium sulfate; salt; starch; ammonium sulfate; ascorbic acid; azodicarbonamide See L-Ascorbic acid; Sodium chloride Uses: Yeast food; fermentation accelerator; dough improver Features: Increases loaf volume due to faster yeast growth and improved gas retention; provides nitrogen and mineral nutrients for rapid yeast growth; contains no potassium bromate Properties: Powd.; 100% through 20 mesh Use Level: 6-12 oz per 100 lbs of flour Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos. KC Yeast Food - No Oxidants [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Calcium sulfate; salt; starch; ammonium sulfate See Sodium chloride Uses: Yeast food; fermentation accelerator; dough improver Features: Provides nitrogen and mineral nutrients for rapid yeast growth and calcium salts for water conditioning; increases loaf volume due to faster yeast growth and improved gas retention Properties: Powd.; 100% through 20 mesh Use Level: 6-12 oz per 100 lbs of flour Handbook of Food Additives, Third Edition

Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos. KELACID® NF [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Alginic acid CAS 9005-32-7; EINECS/ELINCS 232-680-1 Uses: Gellant, emulsifier, stabilizer for foods Regulatory: FDA 21CFR §184.1011, GRAS; FCC/NF compliance; EU E400 compliance; Kosher approved Properties: Wh. fibrous particles, odorless and tasteless; 93% min. through 80 mesh, 88% min. through 100 mesh; sol. in alkaline sol'n.; swells in water; bulk dens. ≈ 50 lb/ft3; pH 2.63.2 (3% aq. slurry); surf. tens. 53 dynes/cm; 7% moisture Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Precaution: Not flamm., but powd. will burn if involved in fire; spills are slippery; incompat. with strong oxidizers Storage: Store in cool, dry place @ 46-59 F Kelcogel® [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Purified gellan gum FCC CAS 71010-52-1; EINECS/ELINCS 275-117-5 Uses: Gellant, texturizer, stabilizer, suspending agent, film-former in foods, aspics, confections, dessert gels, icings, bakery fillings, dairy prods., frostings, glazes, jams/jellies, structured foods, lowfat foods, beverages, pet foods Features: High m.w. polysaccharide Regulatory: FDA 21CFR §172.665; EU E418, JECFA, Japan, Canada approvals Properties: Cream to wh. dry free-flowing powd., sl. odor; 100% through 28 mesh; water-sol.; bulk dens. ≈ 50 lb/ft3; pH 4.5-7.5; anionic Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills are slippery when wet; incompat. with strong oxidizers Storage: Store in cool, dry place Kelcogel® BF [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Gellan gum CAS 71010-52-1; EINECS/ELINCS 275-117-5 364

Part I: Trade Name Reference Uses: Gellant for bakery fillings (< 50% solids) Regulatory: FDA 21CFR §172.665; EU E418, JECFA, Japan, Canada approvals Properties: Cream to wh. dry free-flowing powd., sl. odor; 100% through 28 mesh; water-sol.; bulk dens. ≈ 50 lb/ft3; pH 7.0-9.0 Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills are slippery when wet; incompat. with strong oxidizers Storage: Store in cool, dry place Kelcogel® BF10 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Gellan gum CAS 71010-52-1; EINECS/ELINCS 275-117-5 Uses: Gellant for bakery fillings (> 50% solids) Regulatory: FDA 21CFR §172.665; EU E418, JECFA, Japan, Canada approvals Properties: Wh. to tan powd., sl. odor; 42 mesh; water-sol.; bulk dens. ≈ 50 lb/ft3; pH 6.5-8.5 Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills are slippery when wet; incompat. with strong oxidizers Storage: Store in cool, dry place Kelcogel® F [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Gellan gum CAS 71010-52-1; EINECS/ELINCS 275-117-5 Uses: Gellant, film-former, stabilizer, suspending agent, texturizer for foods, aspics, farinaceous foods, structured foods, beverages, dairy, sauces, batters, breadings, lowfat spreads, adhesion systems Regulatory: FDA 21CFR §172.665; EU E418, JECFA, Japan, Canada approvals Properties: Wh. to tan powd., sl. odor; 100 mesh; water-sol.; bulk dens. ≈ 50 lb/ft3; pH 4.57.5 Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Handbook of Food Additives, Third Edition

Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills are slippery when wet; incompat. with strong oxidizers Storage: Store in cool, dry place Kelcogel® IF [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Gellan gum CAS 71010-52-1; EINECS/ELINCS 275-117-5 Uses: Gellant, binder for icings, frostings, and glazes Regulatory: FDA 21CFR §172.665; EU E418, JECFA, Japan, Canada approvals Properties: Cream to wh. dry free-flowing powd., sl. odor; 100% through 28 mesh; water-sol.; bulk dens. ≈ 50 lb/ft3; pH 4.5-7.5 Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills are slippery when wet; incompat. with strong oxidizers Storage: Store in cool, dry place Kelcogel® JJ [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Gellan gum CAS 71010-52-1; EINECS/ELINCS 275-117-5 Uses: Gellant for reduced-calorie jams and jellies, fruit spreads Regulatory: FDA 21CFR §172.665; EU E418, JECFA, Japan, Canada approvals Properties: Cream to wh. dry free-flowing powd., sl. odor; 100% through 28 mesh; water-sol.; bulk dens. ≈ 50 lb/ft3; pH 7-9 Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills are slippery when wet; incompat. with strong oxidizers Storage: Store in cool, dry place Kelcogel® LT [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Gellan gum, low acyl CAS 71010-52-1; EINECS/ELINCS 275-117-5 Uses: Gellant, thickener, stabilizer, binder, film-former for foods, dessert gels, dairy, dressings, sauces, reduced-fat spreads, 365

Part I: Trade Name Reference spice adhesion on snacks, batters and dressings Properties: Particle size (Tyler) 42 mesh Kelcogel® LT100 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Gellan gum, high acyl CAS 71010-52-1; EINECS/ELINCS 275-117-5 Uses: Gellant, film-former, texturizer for foods, dairy, dips, dressings, cheese, puddings; film-former for improved crispness, w/o barrier and holding time for fried foods, dessert gels, confectionery, marshmallow creams, non-fruit fillings, beverages Features: Provides elastic, cohesive gel texture Properties: Particle size (Tyler) 40 mesh Kelcoloid® HVF [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Propylene glycol alginate CAS 9005-37-2 Uses: Gellant, emulsifier, stabilizer for foods, fruit and chocolate syrups, sauces, icings, frozen foods, salad dressings, relish, batters, barbecue sauces, food emulsions; flavoring agent Regulatory: FDA 21CFR §172.858, EU E405 compliance Properties: Cream fibrous particles, sl. odor; 175 µ particle size; 80 mesh; sol. in water; sp.gr. 1.46; dens. 33.71 lb/ft3; visc. 400 cps (1%), 7000 cps (2%); ref. index 1.3343; pH 3.7; surf. tens. 58 dynes/cm Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers Kelcoloid® LVF [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Propylene glycol alginate CAS 9005-37-2 Uses: Gellant, emulsifier, stabilizer for foods, fruit and chocolate syrups, sauces, icings, frozen foods, salad dressings, relish, batters, barbecue sauces, food emulsions; flavoring agent Regulatory: FDA 21CFR §172.858, EU E405 compliance Properties: Cream fibrous particles; 175 µ particle size; 80 mesh; sp.gr. 1.46; dens. 33.71 lb/ft3; visc. 120 cps (1%), 1200 cps (2%); ref. index 1.3343; pH 3.7; surf. tens. 58 dynes/cm Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Handbook of Food Additives, Third Edition

Precaution: Incompat. with strong oxidizers Kelcoloid® O [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Propylene glycol alginate CAS 9005-37-2 Uses: Gellant, emulsifier, stabilizer for foods; foam stabilizer for beer; flavoring agent Regulatory: FDA 21CFR §172.858, EU E405 compliance Properties: Cream fibrous particles; 175 µ particle size; sp.gr. 1.46; dens. 33.71 lb/ft3; visc. 25 cps (1%), 130 cps (2%); ref. index 1.3343; pH 4.0; surf. tens. 58 dynes/cm Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers Kelcoloid® S [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Propylene glycol alginate CAS 9005-37-2 Uses: Gellant, emulsifier, stabilizer for foods, fruit and chocolate syrups, sauces, icings, frozen foods, salad dressings, relish, batters, barbecue sauces, food emulsions; foam stabilizer for beer; flavoring agent Regulatory: FDA 21CFR §172.858, EU E405 compliance Properties: Cream fibrous particles; 175 µ particle size; sp.gr. 1.46; dens. 33.71 lb/ft3; visc. 20 cps (1%), 120 cps (2%); ref. index 1.3343; pH 4.1; surf. tens. 58 dynes/cm Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers Kelcosol® [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Algin CAS 9005-38-3 Uses: Gellant, suspending agent, emulsifier, thickener, stabilizer for foods (puddings, pie fillings, bakery fillings, chiffons, sauces, dessert gels) Features: High visc. Regulatory: FDA 21CFR §184.1724, GRAS; EU E401 compliance Properties: Cream fibrous particles, sl. odor; 80 mesh; water-sol.; sp.gr. 1.64; dens. 43.38 lb/ft3; visc. 1300 cps (1%), 15,000 cps (2%); pH 7; surf. tens. 70 dynes/cm; 9% moisture Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers 366

Part I: Trade Name Reference KELGIN® F [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Algin, refined CAS 9005-38-3 Uses: Gellant, emulsifier, thickener, suspending agent, stabilizer for foods (batters, icings, bakery gels, sauces, gravies, frozen foods, syrups, fountain syrups, dry mixes, dietetic beverages) Regulatory: FDA 21CFR §184.1724, GRAS; EU E401 compliance Properties: Ivory gran., sl. odor; 80 mesh; watersol.; sp.gr. 1.59; dens. 54.62 lb/ft3; visc. 300 cps (1%), 4000 cps (2%); ref. index 1.3343; pH 7; surf. tens. 62 dynes/cm; 13% moisture Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers KELGIN® HV [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Algin CAS 9005-38-3 Uses: Gellant, emulsifier, thickener, suspending agent, stabilizer for foods (batters, icings, bakery gels, sauces, gravies, frozen foods, syrups, fountain syrups, dry mixes, dietetic beverages) Features: High visc. Regulatory: FDA 21CFR §184.1724, GRAS; EU E401 compliance Properties: Ivory gran., sl. odor; 30 mesh; watersol.; sp.gr. 1.59; dens. 54.62 lb/ft3; visc. 800 cps (1%), 10,000 cps (2%); ref. index 1.3343; pH 7; surf. tens. 62 dynes/cm; 13% moisture Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers KELGIN® LV [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Algin CAS 9005-38-3 Uses: Gellant, emulsifier, thickener, suspending agent, stabilizer for foods (batters, icings, bakery gels, sauces, gravies, frozen foods, syrups, fountain syrups, dry mixes, dietetic beverages) Features: Low-visc. Regulatory: FDA 21CFR §184.1724, GRAS; EU E401 compliance Properties: Ivory gran., sl. odor; 42 mesh; watersol.; sp.gr. 1.59; dens. 54.62 lb/ft3; visc. 60 cps (1%), 500 cps (2%); ref. index 1.3343; pH 7; Handbook of Food Additives, Third Edition

surf. tens. 62 dynes/cm; 13% moisture Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers KELGIN® MV [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Algin CAS 9005-38-3 Uses: Gellant, emulsifier, thickener, suspending agent, stabilizer for foods (batters, icings, bakery gels, sauces, gravies, frozen foods, syrups, fountain syrups, dry mixes, dietetic beverages) Features: Med.-visc. Regulatory: FDA 21CFR §184.1724, GRAS; EU E401 compliance Properties: Ivory gran., sl. odor; 30 mesh; watersol.; sp.gr. 1.59; dens. 54.62 lb/ft3; visc. 400 cps (1%), 6000 cps (2%); ref. index 1.3343; pH 7; surf. tens. 62 dynes/cm; 13% moisture Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers KELGIN® QL [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Sodium alginate blend See Algin CAS 9005-38-3 Uses: Gelling agent, emulsifier and stabilizer in foods Properties: Ivory gran. particles; visc. 30 cps; pH neutral. KELGIN® XL [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Refined sodium alginate See Algin CAS 9005-38-3 Uses: Gellant, emulsifier, thickener, suspending agent, stabilizer for foods (batters, icings, bakery gels, sauces, gravies, frozen foods, syrups, fountain syrups, dry mixes, dietetic beverages) Features: Very low visc. Regulatory: FDA 21CFR §184.1724, GRAS; EU E401 compliance Properties: Ivory gran., sl. odor; 42 mesh; watersol.; sp.gr. 1.59; dens. 54.62 lb/ft3; visc. 30 cps (1%), 160 cps (2%); ref. index 1.3343; pH 7; surf. tens. 62 dynes/cm; 13% moisture Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers 367

Part I: Trade Name Reference Kelgum® [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Xanthan gum, locust bean gum See Locust bean (Ceratonia siliqua) gum Uses: Thickener for desserts, gelled confectioneries, gels Kelgum® 87 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Guar gum, xanthan gum See Guar (Cyanopsis tetragonoloba) gum Uses: Stabilizer, bodying agent, thickener for dairy prods., pasteurized process cheese food, yogurt dry mix, novelty water and ice milk bars, salad dressing, gravies, pasteurized liq. egg preps., syrup, pudding dry mix, cookie filling, nonfat frozen desserts Properties: 100 mesh; visc. 2700 cps (1%); pH 7.0 Use Level: 0.1-0.3% (coldpack cheese), 0.210.28% (nonfat frozen desserts), 0.2-0.45% (salad dressing), 0.15-0.3% (dry pudding mix), 0.08-0.2% (imitation liq. creamer), 0.12-0.18% (novelty ice milk bars) Kelgum® 100 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Guar gum, xanthan gum, locust bean gum, See Guar (Cyanopsis tetragonoloba) gum; Locust bean (Ceratonia siliqua) gum Uses: Suspending agent, thickener, stabilizer for ice cream, frozen novelties, sherbet, sorbet, whipping cream Kelgum® 331 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Guar gum, xanthan gum See Guar (Cyanopsis tetragonoloba) gum Uses: Suspending agent, thickener, stabilizer for food service dressings, sauces, cold pack cheese Kelgum® GFS [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Xanthan gum, locust bean gum, guar gum See Guar (Cyanopsis tetragonoloba) gum; Locust bean (Ceratonia siliqua) gum Uses: Gellant, thickener, syneresis control agent for processed cheeses, sour cream, cream cheese, cheesecake, dry bakery blends

http://www.cpkelco.com] Chem. Descrip.: Xanthan gum, guar gum, carrageenan See Carrageenan (Chondrus crispus); Guar (Cyanopsis tetragonoloba) gum Uses: Suspending agent, thickener, stabilizer for ice cream, sorbet, milk shakes KELMAR® [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Potassium alginate CAS 9005-36-1 Uses: Gellant, emulsifier, stabilizer, water binder for foods, dietetic and low-sodium foods, dry mixes Regulatory: FDA 21CFR §184.1610, GRAS; EU E402 compliance Properties: Cream gran., sl. odor; 100 mesh; water-sol.; bulk dens. ≈ 50 lb/ft3; visc. 270 cps (1%), 3200 cps (2%); pH 7.0 Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Precaution: Not flamm., but powd. will burn if involved in a fire; spills may be slippery; incompat. with strong oxidizers Kelnoodlizer® [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Propylene glycol alginate blend CAS 9005-37-2 Uses: Thickener, binder for noodles Properties: Particle size (Tyler) 20 mesh; visc. 150 cps (1%) KELSET® [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Gellant, emulsifier, stabilizer in foods (bakery fillings, tomato sauces, glazes) Features: Self-gelling gum Regulatory: FDA 21CFR §184.1724, GRAS; EU E401 compliance Properties: Lt. ivory soft gel, sl. odor; 177 µ particle size; 80 mesh; water-sol.; bulk dens. ≈ 50 lb/ft3; pH 7.0 Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers

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Part I: Trade Name Reference Keltone® [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Algin See Algin CAS 9005-38-3 Uses: Gelling agent, emulsifier and stabilizer in foods (hot and cold water dessert gels) Regulatory: FDA 21CFR §184.1724, GRAS; EU E401 compliance KELTONE® HV [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Low calcium sodium alginate NF See Algin CAS 9005-38-3 Uses: Gellant, thickener, stabilizer, suspending agent, film-former for foods, puddings, pie fillings, bakery fillings, chiffons, sauces, and dessert gels Features: Med. visc. Regulatory: FDA 21CFR §184.1724, GRAS; EU E401 compliance; Kosher approved Properties: Wh. to tan powd., sl. odor; 95% min. through 60 mesh, 90% min. through 80 mesh; water-sol.; bulk dens. ≈ 50 lb/ft3; visc. 400 cps (1%), 3500 cps (2%); pH 7; 90.8-106.0% assay Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers Storage: Store in cool, dry place @ 46-59 F KELTONE® LVNF [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Low calcium sodium alginate NF See Algin CAS 9005-38-3 Uses: Gellant, thickener, stabilizer, suspending agent, film-former for foods, puddings, pie fillings, bakery fillings, chiffons, sauces, and dessert gels Features: Low-visc. Regulatory: FDA 21CFR §184.1724, GRAS; EU E401 compliance; Kosher approved Properties: Wh. to tan powd., sl. odor; 95% min. through 100 mesh, 85% min. through 150 mesh; water-sol.; sp.gr. 1.64; bulk dens. ≈ 50 lb/ft3; visc. 100-300 cP (2%), 250 cps (2%); pH 6.4-8.0 (2%); ref. index 1.3342; 90.8-106.0% assay Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers Storage: Store in cool, dry place @ 46-59 F KELTOSE® [ISP Alginates Handbook of Food Additives, Third Edition

http://www.ispcorp.com/] Chem. Descrip.: Calcium alginate and ammonium alginate Uses: Gellant, binder, emulsifier, and stabilizer in foods, icings, fruit fillings, meringues Regulatory: FDA GRAS Properties: Ivory gran., sl. odor; 177 µ particle size; 80 mesh; water-sol.; dens. ≈ 50 lb/ft3; visc. 250 cps; pH 7.0 Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation, skin irritation on prolonged contact; excessive dust inhalation may cause respiratory irritation Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills may be slippery; incompat. with strong oxidizers, alkaline sol'ns. Storage: Store in cool, dry place Keltrol® [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Food-grade xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Stabilizer for foods, bakery fillings, flavor emulsions, canned food, dry mixes, frozen foods, juice drinks, dressings, relishes, gravies, sauces, syrups, baked goods, batters, puddings and pie fillings; suspending agent for fruit pulp Features: Stable in acid systems; salt compatibility Regulatory: FDA 21CFR §172.695; EU E415 compliance Properties: Cream to wh. powd., sl. odor; ≥ 95% through 80 mesh; sol. in hot and cold water; swells in glycerin and propylene glycol; sp.gr. 1.5; bulk dens. 52.2 lb/ft3; visc. 1200-1600 cps (1% gum in 1% KCl sol'n.); pH 7.0; surf. tens. 75 dynes/cm; 11% moisture Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills are slippery; incompat. with strong oxidizers Keltrol® 521 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Thickener, stabilizer for dressings, 369

Part I: Trade Name Reference frozen desserts, sauces, milk prods., salsas, fruit preps., relishes, syrups, baked goods, instant desserts Features: Low dusting Keltrol® 1000 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: High microbiological purity grade thickener, stabilizer used for bakery fillings, flavor emulsions, canned foods, dry mixes, frozen foods, juice drinks, dressings, relishes, gravies, sauces, syrups, baked goods, batters, puddings, pie fillings Regulatory: FDA 21CFR §172.695; EU E415 compliance Properties: Wh. to tan powd., sl. odor; 175 µ particle size; water-sol.; bulk dens. ≈ 50 lb/ft3; visc. 1400 cps (1%); pH 7.0 Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills are slippery; incompat. with strong oxidizers Keltrol® BT [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Thickener, emulsifier, suspending agent, stabilizer for foods, bakery fillings, flavor emulsions, canned foods, dry mixes, frozen foods, juice drinks, dressings, relishes, gravies, sauces, syrups, baked goods, batters, puddings, pie fillings Features: Brine tolerant; improved sol. in high salt systems Regulatory: FDA 21CFR §172.695; FCC, NF, EU E415 compliance; Kosher approved Properties: Cream to wh. gran. powd., sl. odor; ≥ 95% through 80 mesh; sol. in hot or cold water; bulk dens. ≈ 50 lb/ft3; visc. 1200-1600 cps (1% gum in 1% KCl sol'n.); pH 6.1-8.1 (1% aq.); 6-14% moisture Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills are slippery; Handbook of Food Additives, Third Edition

incompat. with strong oxidizers Storage: Store in sealed containers in cool, dry place @ 46-59 F Keltrol® CR [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Xanthan gum NF CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Food-grade thickener, stabilizer, emulsifier, suspending agent for foods Regulatory: FDA 21CFR §172.695; EU E415 compliance; Kosher approved Properties: Wh. to tan powd., sl. odor; 100% min. through 80 mesh, 92% min. through 200 mesh; water-sol.; bulk dens. ≈ 50 lb/ft3; visc. 1200-1600 cP (1% salt sol'n.); pH 6.1-8.1 (1%); 91-108% assay Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills are slippery; incompat. with strong oxidizers Storage: Store in sealed containers in cool, dry place @ 46-59 F Keltrol® F [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Food-grade xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Stabilizer for foods, bakery fillings, flavor emulsions, canned foods, dry mixes, frozen foods, juice drinks, dressings, relishes, gravies, sauces, syrups, baked goods, batters, puddings, pie fillings; suspending agent for fruit pulp Features: Rapidly soluble Regulatory: FDA 21CFR §172.695; EU E415 compliance Properties: Cream to wh. powd.; ≥ 92% through 200 mesh; sol. in cold and hot water; swells in glycerin and propylene glycol; sp.gr. 1.5; bulk dens. 52.2 lb/ft3; visc. 1200-1600 cps (1% gum in 1% KCl sol'n.); pH 7.0; surf. tens. 75 dynes/cm; 11% moisture Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills are slippery; incompat. with strong oxidizers 370

Part I: Trade Name Reference Keltrol® GM [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Thickener, suspending agent, stabilizer for bakery fillings, flavor emulsions, canned foods, dry mixes, frozen foods, juice drinks, dressings, relishes, gravies, sauces, syrups, baked goods, batters, puddings, pie fillings Features: Dust-free Regulatory: FDA 21CFR §172.695; FCC, NF, EU E415 compliance; kosher Properties: Cream to wh. gran. powd., sl. odor; ≥ 95% through 42 mesh, ≤ 25% through 100 mesh; sol. in cold or hot water; bulk dens. ≈ 50 lb/ft3; visc. 1200-1600 cps (1% gum in 1% KCl sol'n.); pH 6.1-8.0 (1% aq.) Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills are slippery; incompat. with strong oxidizers Keltrol® HP [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Thickener, stabilizer, suspending agent for bakery fillings, flavor emulsions, canned foods, dry mixes, juice drinks, beverages, frozen foods, pourable and spoonable dressings, relishes, gravies and sauces, syrups, baked goods, batters, puddings Features: Greater suspending power Properties: Particle size (Tyler) 80 mesh; visc. 1500 cps (1%) Keltrol® HP 594 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Thickener, stabilizer for dressings, sauces, marinades Features: Exc. suspension; high visc. at low use level Keltrol® RD 576 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Handbook of Food Additives, Third Edition

Uses: Thickener, stabilizer for relishes, salsas, fruit toppings Features: Transparent; low dusting; very dispersible Keltrol® RD [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Thickener, stabilizer for bakery fillings, flavor emulsions, canned foods, dry mixes, frozen foods, juice drinks, dressings, relishes, gravies, sauces, syrups, baked goods, batters, puddings, pie fillings Features: Readily dispersible Regulatory: FDA 21CFR §172.695; EU E415 compliance Properties: Wh. to tan powd., sl. odor; 990 µ particle size; water-sol.; bulk dens. ≈ 50 lb/ft3; visc. 1400 cps (1%); pH 7.0 Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills are slippery; incompat. with strong oxidizers Keltrol® SF [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Thickener, suspending agent, stabilizer for bakery fillings, flavor emulsions, canned foods, dry mixes, frozen foods, juice drinks, dressings, relishes, gravies, sauces, syrups, baked goods, batters, puddings, pie fillings Features: Altered rheology; smooth flow Regulatory: FDA 21CFR §172.695; FCC, NF, EU E415 compliance; kosher Properties: Wh. to cream powd., sl. odor; ≥ 100% through 60 mesh, ≥ 95% through 80 mesh; sol. in cold or hot water; bulk dens. ≈ 50 lb/ft3; visc. 800-1300 cps; pH 6.1-8.1 Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills are slippery; incompat. with strong oxidizers 371

Part I: Trade Name Reference Keltrol® T [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Thickener, suspending agent, stabilizer for bakery fillings, flavor emulsions, canned foods, dry mixes, frozen foods, juice drinks, dressings, relishes, gravies, sauces, syrups, baked goods, batters, puddings, pie fillings Features: Transparent; produces clear sol'ns. Regulatory: FDA 21CFR §172.695; FCC, NF, EU E415 compliance; kosher Properties: Cream to wh. powd., sl. odor; 100% through 60 mesh, ≥ 95% through 80 mesh; sol. in hot or cold water; bulk dens. ≈ 50 lb/ft3; visc. 1200-1600 cps (1% gum in 1% KCl sol'n.); pH 7.0±1.0 Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills are slippery; incompat. with strong oxidizers Storage: Store in sealed containers in cool, dry place @ 46-59 F Keltrol® T 622 [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Thickener, stabilizer for vinaigrette style dressings, clear beverages, relishes, syrups Features: Transparent; very versatile Keltrol® TF [CP Kelco http://www.cpkelco.com] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Emulsifier, thickener, suspending agent, stabilizer for bakery fillings, flavor emulsions, canned foods, dry mixes, frozen foods, juice drinks, dressings, relishes, gravies, sauces, syrups, baked goods, batters, puddings, pie fillings Features: Rapidly soluble; transparent; suitable for clear systems Regulatory: FDA 21CFR §172.695; FCC, NF, EU E415 compliance; kosher Properties: Cream to wh. powd., sl. odor; 100% through 80 mesh, ≥ 92% through 200 mesh; sol. in hot or cold water; bulk dens. ≈ 50 lb/ft3; visc. 1200-1600 cps (1% gum in 1% KCl Handbook of Food Additives, Third Edition

sol'n.); pH 7.0±1.0 Toxicology: LD50 (oral, rat) > 5000 mg/kg; excessive dust inhalation may cause respiratory irritation; dry powd. may cause eye irritation Environmental: readily biodeg. Precaution: Not flamm., but powd. will burn if involved in a fire; spills are slippery; incompat. with strong oxidizers Storage: Store in sealed containers in cool, dry place @ 46-59 F Kelvis® [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Sodium alginate, refined See Algin CAS 9005-38-3 Uses: Gellant, suspending agent, emulsifier, stabilizer, thickener, binder for food batters; thickener, binder for sauces, noodles Regulatory: FDA 21CFR §184.1724, GRAS; EU E401 compliance Properties: Ivory gran.; 150 mesh; water-sol.; sp.gr. 1.59; dens. 54.62 lb/ft3; visc. 760 cps (1%), 9000 cps (2%); ref. index 1.3343; pH 7; surf. tens. 62 dynes/cm; 13% moisture Kemamide® S [Chemtura/Olefins & Styrenics] Chem. Descrip.: Stearamide CAS 124-26-5; EINECS/ELINCS 204-693-2 Uses: Release agent migrating from food pkg. Regulatory: DOT nonregulated; FDA 21CFR §175.105, 177.1210, 178.3860, 178.3910, 179.45, 181.28; CERCLA nonregulated; SARA nonreportable; PA Right-to-Know nonregulated; Canada DSL; Australia AICS; NJ Right-to-Know reportable; Japan ENCS; Korea ECL; Philippines PICCS Properties: Gardner 4 max. waxy solid, powd. or pellet; sl. fatty odor; m.w. 278; sol. (g/100 g solv. @ 50 C) > 10 in chloroform, 10 in IPA, 4 in MEK, 3 in methyl alcohol, 2 in toluene; insol. in water; dens. 0.809 g/ml (130 C); visc. 5.8 cP (130 C); m.p. 98-108 C; b.p. > 288 C; acid no. 4 max.; iodine no. 3 max.; flash pt. 197 C (PMCC); fire pt. 268 C (COC); 95% min. amide Toxicology: LD50 (oral, rat) > 10,000 mg/kg; dust may cause respiratory tract irritation; may cause sl. eye, skin irritation; TSCA listed Precaution: Use safety glasses, neoprene gloves; incompat. with strong oxidizing agents 372

Part I: Trade Name Reference Hazardous Decomp. Prods.: CO, CO2, other harmful gases; thermal decomposition may result in NOx HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store at ambient temp. Kemamide® U [Chemtura/Olefins & Styrenics] Chem. Descrip.: Oleamide CAS 301-02-0; EINECS/ELINCS 206-103-9 Uses: Release agent migrating from food pkg. Regulatory: FDA 21CFR §175.105, 175.300, 175.380, 175.390, 178.3910, 179.45, 181.28; Canada DSL; Australia AICS; Japan ENCS; Korea ECL Properties: Gardner 5 max. waxy solid, powd., and pellet; sl. fatty odor; m.w. 275; insol. in water; sol. (g/100 g solv. @ 30 C) > 30 in IPA, 28 in methyl alcohol, 25 in toluene, > 20 in MEK; dens. 0.823 g/ml (130 C); visc. 5.5 cP (130 C); m.p. 68-78 C; b.p. > 260 C; acid no. 4 max.; iodine no. 72-90; flash pt. 245 C (COC); 95% min. amide Toxicology: LD50 (oral, rat) > 10,000 mg/kg; dust may cause respiratory tract irritation; may cause sl. eye, skin irritation; TSCA listed Precaution: Use safety glasses, neoprene gloves; incompat. with strong oxidizing agents Hazardous Decomp. Prods.: CO, CO2, NOx Storage: Store at ambient temp. Kemamide® W-39 [Chemtura/Olefins & Styrenics] Chem. Descrip.: Ethylene distearamide CAS 110-30-5; EINECS/ELINCS 203-755-6 Uses: Release agent migrating from food pkg. Regulatory: DOT nonregulated; FDA 21CFR §175.105, 175.300, 175.380, 175.390, 176.170, 177.1200, 177.2470, 177.2480, 181.28; CERCLA nonregulated; SARA nonreportable; NJ Right-to-Know reportable Properties: Gardner 18 max. flakes; sl. fatty odor; insol. in water; sol. (g/100 g solv. @ 70 C) 2.0 g toluene, 1.6 g dichloroethane; 1.4 g IPA, 0.9 g MEK; m.p. 140 C; acid no. 10 max.; m.p. 140 C; b.p. > 260 C; flash pt. 299 C (COC); fire pt. 315 C (COC); nonionic Toxicology: Dust may cause respiratory tract irritation; may cause sl. eye, skin irritation Environmental: not expected to be toxic to aquatic organisms Precaution: Use safety glasses, neoprene gloves; incompat. with strong oxidizing Handbook of Food Additives, Third Edition

agents Hazardous Decomp. Prods.: CO, CO2, NOx HMIS: Health 1, Flammability 1, Reactivity 0 Kemester® 2050 [Chemtura http://www.chemtura.com] Chem. Descrip.: Methyl eicosenate See Methyl eicosanoate CAS 1120-28-1; EINECS/ELINCS 214-304-8 Uses: Foam depressant and nutrient in fermentation Properties: Gardner 14 max. color; acid no. 25 max.; iodine no. 90-110; sapon. no. 180-190 Kemester® 4516 [Chemtura http://www.chemtura.com] Chem. Descrip.: Methyl stearate See Methyl stearate CAS 112-61-8; EINECS/ELINCS 203-990-4 Uses: Defoamer, nutrient in fermentation Properties: Gardner 1 max. color; acid no. 3 max.; iodine no. 2.5 max.; sapon. no. 192-202 Kemstrene® 96.0% USP [Chemtura http://www.chemtura.com] Chem. Descrip.: Refined glycerin USP CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Ingred. in food prods. Properties: Sp.gr. 1.25165 min; 96.0% purity Kena® FP-28 [Innophos http://www.innophos.com] Chem. Descrip.: Sodium tripolyphosphate FCC, sodium hexametaphosphate FCC blend See Pentasodium triphosphate CAS 7758-29-4; 10124-56-8; EINECS/ELINCS 213-837-7; 233-343-1 Uses: Food additive, oxidative stabilizer, tenderizer, moisture retention aid, texturizer for poultry to be cooked, smoked, cured, or dehydrated, and for raw frozen items, chicken rolls, turkey rolls, cooked boned chicken meat, precooked breaded parts, barbecued chicken, other convenience foods Features: Provides oxidative stability, increases tenderness, provides better moisture retention, better texture Regulatory: Kosher Properties: Wh. gran., odorless; 1% max. on 20 mesh, 30% max. through 100 mesh; sol. in water; m.p. 622 C; pH 9.1-9.8 (1%); hygroscopic Toxicology: OSHA TWA 15 mg/m3 (total dust); eye and skin irritant; low acute inh. toxicity; TSCA listed 373

Part I: Trade Name Reference Hazardous Decomp. Prods.: POx and SOx NFPA: Health 1, Flammability 0, Reactivity 0 Storage: Store cool and dry Kidney Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. or freeze-dried form Kirnol® Range [Cognis http://www.cognis.de] Chem. Descrip.: Fatty acid mono and diglycerides based or vegetable or animal sources See Mono- and diglycerides of fatty acids Uses: Emulsifier for foods, baked goods Features: General purpose Properties: Nonionic; < 60% mono content Kiwifruit Treattarome 9770 [R.C. Treatt & Co. Ltd http://www.rctreatt.com] Chem. Descrip.: Methyl butyrate, ethyl butyrate, hexanal, trans 2-hexenal, hexanol,ethyl hexanoate, methyl benzoate, ethyl benzoate See Ethyl caproate; trans-2Hexenal; Hexyl alcohol CAS 623-42-7; 105-54-4; 66-25-1; 6728-26-3; 111-27-3; 123-66-0; 93-58-3; 93-89-0; EINECS/ELINCS 210-792-1; 203-306-4; 200624-5; 229-778-1; 203-852-3; 204-640-3; 202259-7; 202-284-3 Uses: Flavor for food Features: Fresh, green, fruity Properties: Kiwi fruit flavor Use Level: 0.02-0.06 Klearol® [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Wh. mineral oil NF CAS 8020-83-5; EINECS/ELINCS 232-384-2 Uses: Gloss aid, plasticizer, release agent, softener in food processing Regulatory: FDA 21CFR §172.878, §178.3620(a) Properties: Water-wh., odorless, tasteless; sp.gr. 0.822-0.833; visc. 7-10 cSt (40 C); pour pt. -7 C; flash pt. 138 C Kleistase E5S [Amano Enzyme http://www.amano-enzyme.co.jp; Amano Enzyme USA] Chem. Descrip.: bacterial α-Amylase from Bacillus subtilis with sodium chloride ethanol, and DL-methionine as additives See Alcohol; α-Amylase Handbook of Food Additives, Third Edition

CAS 9000-90-2; 7647-14-5; 64-17-5; 59-51-8; EINECS/ELINCS 232-565-6; 231-598-3; 200578-6; 200-432-1 Uses: Enzyme that catalyzes the hydrolysis of starch (glucose syrup, fructose syrup, maltose syrup, dextrin, etc); improves the quality of biscuits, crackers, etc. Properties: Tan to brn. liq.; fermentation odor; sol. in water; pH 5.8-6.8; ≥ 51,300 AU/g act. Toxicology: Inh. of aerosols or dust resulting from inappropriate handling may induce sensitization and may cause allergic reactions in sensitized individuals; skin irritant; nontoxic 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 inhalation of dusts and mists, splashing, and high-pressure washing Hazardous Decomp. Prods.: None Storage: Store in cool, dry place with good ventilation Kleistase T10S [Amano Enzyme http://www.amano-enzyme.co.jp; Amano Enzyme USA] Chem. Descrip.: bacterial thermostable αAmylase from Bacillus subtilis dditives See α-Amylase CAS 9000-90-2; EINECS/ELINCS 232-565-6 Uses: Enzyme that catalyzes the hydrolysis of starch (maltodextrin, glucose syrup, highfructose syrup, high-maltose syrup, and oligosaccharide); reducing the high viscosity of the starch slurry; used in brewing industry and alcohol prod. Properties: Tan to brn. liq.; fermentation odor; sol. in water; pH 6.5-7.5; ≥ 13,100 LJ/g act. Toxicology: Inh. of aerosols or dust resulting from inappropriate handling may induce sensitization and may cause allergic reactions in sensitized individuals; skin irritant; nontoxic 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 inhalation of mists, splashing, and highpressure washing Hazardous Decomp. Prods.: None 374

Part I: Trade Name Reference Storage: Store in cool, dry place with good ventilation Klucel® 'F' Grades [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Premium grades hydroxypropylcellulose NF; grades designated 'FF' also meet FCC specs. CAS 9004-64-2 Uses: Surface-active thickener, stabilizer, film-former, suspending agent, protective colloid for food applics. Regulatory: FDA 21CFR §172.870 Properties: Off-wh. powd., tasteless; 85% min. through 30 mesh, 99% min. through 20 mesh; water-sol.; dissolves easily in many polar org. solvs.; soften. pt. 100-150 C; pH 5.0-8.5; surf. tens. 43.6 dynes/cm (0.1%); nonionic; 5% max. moisture Toxicology: Nontoxic orally; nonirritating to skin; may cause transient eye irritation KocoaKreme 154 [Kerry Ingreds. http://www.kerrygroup.com; http://www.kerryingredients.com] Chem. Analysis: Fat 27% Uses: Foaming agent in beverage applics. Properties: Dens. 0.22-0.26 Kol Guard® 7373 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Freeze/thaw stabilizer for neutral pH, frozen foods, frozen fruits, cream pies, boilin-bag foods, pot pies, TV dinners, canned fillings, lemon puddings, refrigerated foods, baby foods Features: Imparts sheen, clarity, blandness Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; pH 5.6; 11% moisture Kol Guard® 7413 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Stabilizer for low-temp., low pH food systems incl. fresh/frozen fruit pies, meat prods., sauces, gravies, baby food; shelf life extender in cook-up puddings; body/mouthfeel/creaminess/smoothness enhancer, shelf-life/freshness improver, visc. control agent for soups, sauces, gravies, dressings Features: Resists freeze/thaw breakdown, maintains short paste texture, high sheen, Handbook of Food Additives, Third Edition

clarity Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; pH 5.6; 11.5% moisture Kol Guard® 7467 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: starch Uses: Viscosifier, body/mouthfeel/creaminess/smoothness/sh elf-life/freshness improver in soups, sauces, gravies, dressing, fruit filling, fruit preps., jams Features: For neutral to acidic food systems Kollidon® CL [BASF http://www.basf.com; BASF AG http://www.basf.de] Chem. Descrip.: Crospovidone CAS 9003-39-8 Uses: Filter aid for clarification of wine and beer Regulatory: USP/NF, EP, JP Properties: 60% max. < 50 µm; 95% min. < 250 µm; insol. but swells in water; bulk dens. 0.300.40 g/ml; surf. area 1 m2/g; pH 5.0-7.5 (1% aq.); swelling pressure ≈ < 10 kPa; 12.0-12.8% N; [le[ 5% loss on drying Toxicology: LD50 (oral, rat) > 6.8 g/kg; no teratogenic, mutagenic or carcinogenic effects Storage: Hygroscopic; 3 yrs. min. shelf life Kosteran-T/1 [Dr. W. Kolb AG http://www.kolb.ch] Chem. Descrip.: Sorbitan monotallate See Sorbitan tallate Uses: Surfactant for foods, feed Properties: Liq.; HLB 4.3; nonionic Koster Keunen Beeswax [Koster Keunen http://www.kosterkeunen.com/] Chem. Descrip.: wh. beeswaxand yel. beeswax See Beeswax, white; Beeswax, yellow CAS 8006-40-4; 8012-89-3; EINECS/ELINCS 232-383-7 Uses: Flavoring agent, adjuvant, lubricant, surf. finishing agent in foods Regulatory: FDA 21CFR §184.1973 Properties: Wh./yel. wax; sol. 24.2 g/100 ml in benzene; insol. in water; sp.gr. 0.950-0.960; m.p. 61-65 C; acid no. 17-24; iodine no. 8-11; cloud pt. < 65 C; b.p. > 260 C; flash pt. 242250 C; ref. index 1.4398-1.4451; dielec. const. 3.1-3.3 Toxicology: LD50 (oral) 5 g/kg Precaution: Incompat. with strong oxidizers, acids 375

Part I: Trade Name Reference HMIS: Health 1, Flammability 1, Reactivity 1 Koster Keunen Beeswax #100P [Koster Keunen http://www.kosterkeunen.com/] Chem. Descrip.: White beeswax See Beeswax, white CAS 8006-40-4; EINECS/ELINCS 232-383-7 Uses: Flavoring agent, adjuvant, lubricant, surf. finishing agent in foods Regulatory: FDA 21CFR §184.1973 Properties: Wh. wax; m.p. 61-65 C; acid no. 1724; iodine no. 8-11; cloud pt. < 65 C; flash pt. 2420250 C Precaution: Incompat. with strong oxidizers, acids HMIS: Health 1, Flammability 1, Reactivity 1 Koster Keunen Candelilla [Koster Keunen http://www.kosterkeunen.com/] Chem. Descrip.: Candelilla (Euphorbia cerifera) wax CAS 8006-44-8; EINECS/ELINCS 232-347-0 Uses: Gellant for candy; chewing gum base Regulatory: FDA 21CFR §172.615, 175.105, 175.320, 176.180 Properties: Yel to brn. wax; aromatic odor; sol. hot in alcohol, benzene, petroleum ether; sp.gr. 0.9820-0.9930; m.p. 68.5-72.5 C; b.p. > 240 C; flash pt. (COC) > 240 C; acid no. 1119; iodine no. 19-44; sapon. no. 44-66; ref. index 1.4555; dielec. const. 2.50-2.63 Precaution: Wear gloves, splash goggles; incompat. with strong oxidizers HMIS: Health 1, Flammability 1, Reactivity 1 Storage: Store in cool, dry well-ventilated area away from oxidizers, acids Koster Keunen Carnauba [Koster Keunen http://www.kosterkeunen.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, candy Regulatory: FDA 21CFR §184.1978 Properties: Wax; sol. (g/100 cc): 1.690 g chloroform, 0.610 g xylene, 0.518 g benzene, 0.440 g turpentine, 0.324 g acetone; sp.gr. 0.996-0.998; m.p. 82.5-86 C; acid no. 2-6; iodine no. 7-14; sapon. no. 78-88; flash pt. > 300 C; ref. index 1.463; dielec. const. 2.674.20 Koster Keunen Microcrystalline Waxes [Koster Handbook of Food Additives, Third Edition

Keunen http://www.kosterkeunen.com/] Chem. Descrip.: Microcrystalline wax CAS 64742-42-3; EINECS/ELINCS 264-038-1 Uses: Chewing gum base; protective coating on raw fruits and vegetables; defoamer for foods Regulatory: FDA §172.886, 178.3710 Properties: Wh. to amber wax; sp.gr. 0.90-0.94; visc. 50-100 (210 F); m.p. 140-190 F; acid no. 0-0.2; iodine no. 0.-1.5; sapon. no. 0-2; flash pt. > 425 F; fire pt. > 550 F Koster Keunen Paraffin Wax [Koster Keunen http://www.kosterkeunen.com/] Chem. Descrip.: Paraffin CAS 8002-74-2; EINECS/ELINCS 232-315-6 Uses: Wax for protection of foods, fruits, cheese, and vegetables; chewing gum base Regulatory: FDA 21CFR §172.615, 175.250, 175.300 Properties: Wax; sol. (g/100 cc): 40 g benzene, 9 g min. oil, 3 g dichloroethane, 0.4 g IPA; m.p. various grades from 118-165 F; ref. index 1.4219-1.4357 Koster Keunen Synthetic Spermaceti [Koster Keunen http://www.kosterkeunen.com/] Chem. Descrip.: Syn. spermaceti (cetyl palmitate and other esters) See Cetyl esters CAS 136097-97-7 Uses: Moisturizer, thickener, gellant for mfg. of sweetmeats, candies, confectionery Regulatory: FDA approved Properties: Pastilles; sol. in boiling alcohol, chloroform, carbon disulfide, volatile oils; sp.gr. 0.940-0.946; visc. 6.7-7.4 (100 C); m.p. 45-49 C; acid no. 0-0.5; iodine no. < 3; sapon. no. 116-125; flash pt. > 240 C; ref. index 1.440 (60 C) Kotilen-S/3 [Dr. W. Kolb AG http://www.kolb.ch] Chem. Descrip.: Polysorbate 65 CAS 9005-71-4 Uses: Surfactant for foods, feed Properties: Solid; HLB 10.5; nonionic KRYSTAR® 300 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Fructose Uses: Sweetener in bakery prods., snacks, beverages, confectionery, dairy prods., sauces, prepared foods Features: Noncaloric; noncariogenic; made from sugar; approx. 600 times sweeter than sugar; extremely stable; maintains sweetness @ high food processing temps. (pasteurization, 376

Part I: Trade Name Reference sterilization, etc.) and prolonged storage; stable in neutral and acidic prods. Properties: Wh. gran. or syrup Krystar® 300 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Fructose CAS 7660-25-5; EINECS/ELINCS 200-333-3 Uses: Sweetener in beverages, dairy, fruit preparations Features: High solubility, synergy with nutritive and non-nutritive sweeteners and interaction with a variety of food ingreds. Properties: Wh. free-flowing crystalline material or water wh. liq. KRYSTAR® 450 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Fructose Uses: Sweetener in bakery prods., snacks, beverages, confectionery, dairy prods., sauces, prepared foods Properties: Wh. gran. or syrup Krystar® 450 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Fructose CAS 7660-25-5; EINECS/ELINCS 200-333-3 Uses: Sweetener in beverages, dairy, and fruit preps. Properties: Wh. free-flowing crystalline material or water wh. liq. KRYSTAR® Liquid [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Fructose Uses: Sweetener in bakery prods., snacks, beverages, confectionery, dairy prods., sauces, prepared foods Properties: Liq.; 77% solids KRYSTAR® Powder [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Fructose Uses: Sweetener in bakery prods., snacks, beverages, confectionery, dairy prods., sauces, prepared foods Properties: Powd. LE 80 BT [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Whey protein-hydrolysate CAS 84082-51-9; EINECS/ELINCS 281-998-7 Uses: Protein supplement for drink mixes and special diet foods Features: Predigested; mixture of short chain peptides and free amino acids; high levels of Handbook of Food Additives, Third Edition

essential amino acids; high biological value Storage: 2 yr. shelf life when stored under conditions of 5-25 C and max. 75% r.h. in the original sealed bag Lac-Glaze 20E [Japan Shellac http://www.japan-shellac.co.jp] Chem. Descrip.: Bleached dewaxed shellac/ethanol See Alcohol Uses: Coating agent, gloss aid, moisture barrier, antiblocking agent, shelf life extender for foods, esp. for coating chocolates, candies, fruits, health foods Properties: Lt. yel.; 20 ± 1.5% NV Lac-Glaze 20E-N [Japan Shellac http://www.japan-shellac.co.jp] Chem. Descrip.: NSC shellac/ethanol See Alcohol Uses: Coating agent, gloss aid, moisture barrier, antiblocking agent, shelf life extender for foods, esp. for coating chocolates, candies, fruits, health foods Properties: Brn.; 20 ± 1.5% NV Lac-Glaze 25E [Japan Shellac http://www.japan-shellac.co.jp] Chem. Descrip.: Bleached dewaxed shellac/ethanol See Alcohol Uses: Coating agent, gloss aid, moisture barrier, antiblocking agent, shelf life extender for foods, esp. for coating chocolates, candies, fruits, health foods Properties: Lt. yel.; 25 ± 2% NV Lac-Glaze 25E-N [Japan Shellac http://www.japan-shellac.co.jp] Chem. Descrip.: NSC shellac/ethanol See Alcohol Uses: Coating agent, gloss aid, moisture barrier, antiblocking agent, shelf life extender for foods, esp. for coating chocolates, candies, fruits, health foods Properties: Brn.; 25 ± 2% NV Lac-Glaze 32E [Japan Shellac http://www.japan-shellac.co.jp] Chem. Descrip.: Bleached dewaxed shellac/ethanol See Alcohol Uses: Coating agent, gloss aid, moisture barrier, antiblocking agent, shelf life extender for foods, esp. for coating chocolates, candies, fruits, health foods Properties: Yel.; 32 ± 2% NV

377

Part I: Trade Name Reference Lac-Glaze 32E-N [Japan Shellac http://www.japan-shellac.co.jp] Chem. Descrip.: NSC shellac/ethanol See Alcohol Uses: Coating agent, gloss aid, moisture barrier, antiblocking agent, shelf life extender for foods, esp. for coating chocolates, candies, fruits, health foods Properties: Brn.; 32 ± 2% NV Lactarin® CM 2254 [FMC http://www.fmcchemicals.com] Chem. Descrip.: Carrageenan, sucrose See Carrageenan (Chondrus crispus) CAS 9000-07-1; 57-50-1; EINECS/ELINCS 232524-2; 200-334-9 Uses: Visc. improver, mouthfeel improver, suspension aid, stabilizer chocolate milk systems, including HTST and UHT Regulatory: CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Powd.; sl. marine odor; sol. 10% max. in water; sp.gr. ≈ 1; pH 6.0-10.5 Toxicology: Sucrose: LD50 (oral, rat) 2970 mg/kg; carrageenan: LD50 (dermal, rabbit) > 2 g/kg, (inh., rat, 4 h) > 0.93 mg/l; nonsensitizing; TSCA listed Precaution: Becomes slippery when wet Hazardous Decomp. Prods.: Sulfur oxides NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in dry place in tightly closed container Lactarin® MV-306 [FMC http://www.fmcchemicals.com] Chem. Descrip.: Carrageenan and dextrin See Carrageenan (Chondrus crispus) CAS 9000-07-1; 9004-53-9; EINECS/ELINCS 232-524-2; 232-675-4 Uses: Fat replacement system for cheese sauce Features: Provides cling, creaminess, hot visc., and mouthfeel Properties: Powd.; sl. marine odor; sol. in water (10% max.); sp. gr. ≈ 1; pH 6.0-10.5 (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.: SOx NFPA: Health 1, Flammability 1, Reactivity 0 Handbook of Food Additives, Third Edition

Storage: Store in tightly closed container away from excessive heat Lactarin® MV-308 [FMC http://www.fmcchemicals.com] Chem. Descrip.: Carrageenan and dextrin See Carrageenan (Chondrus crispus) CAS 9000-07-1; 9004-53-9; EINECS/ELINCS 232-524-2; 232-675-4 Uses: Fat replacement system for frozen shakes; prevents whey separation and improves mouthfeel Properties: Powd.; sl. marine odor; sol. in water (10% max.); sp. gr. ≈ 1; pH 6.0-10.5 (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.: SOx NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in tightly closed container away from excessive heat Lactarin® MV-406 [FMC http://www.fmcchemicals.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Fat replacement system for buttermilktype dry mix dressings Features: Provides creaminess, thickening, body, cling, and mouthfeel Properties: Powd.; sl. marine odor; sol. in water (10% max.); sp. gr. ≈ 1; pH 7.0-10.5 (1.5% sol'n.) Toxicology: LD50 (oral, rat) > 5,000 mg/kg, (dermal, rabbit) > 2,000 mg/kg; low oral, dermal and inh. toxicity; nonirritating to eyes and skin; noncarcinogenic Environmental: not expected to have significant toxicity to aquatic organisms Precaution: Accumulation of excessive dust on overhead structures may form explosive concentrations when disturbed and dispersed Hazardous Decomp. Prods.: SOx NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in tightly closed container away from excessive heat Lactarin® MV 2066 [FMC http://www.fmcchemicals.com] Chem. Descrip.: Carrageenan See 378

Part I: Trade Name Reference Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Thickener, suspension aid for water, milk applics. such as flavored cold drinks, desserts Regulatory: CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Powd.; sl. marine odor; sol. 10% max. in water; sp.gr. ≈ 1; pH 7.0-10.5 Toxicology: LD50 (oral, rat) > 5 g/kg, (dermal, rabbit) > 2 g/kg, (inh., rat, 4 h) > 0.93 mg/l; nonsensitizing; TSCA listed Precaution: Becomes slippery when wet Hazardous Decomp. Prods.: Sulfur oxides NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry place in tightly closed container; avoid exposure to excessive heat Lactarin® PS-185X [FMC http://www.fmcchemicals.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Fat replacement system for buttermilktype dry mix dressings Features: Provides creaminess, thickening, body, cling, and mouthfeel Properties: Powd.; sl. marine odor; sol. in water (10% max.); sp. gr. ≈ 1; pH 7.0-10.5 (1.5% sol'n.) Toxicology: LD50 (oral, rat) > 5,000 mg/kg, (dermal, rabbit) > 2,000 mg/kg; low oral, dermal and inh. toxicity; nonirritating to eyes and skin; noncarcinogenic Environmental: not expected to have significant toxicity to aquatic organisms Precaution: Accumulation of excessive dust on overhead structures may form explosive concentrations when disturbed and dispersed Hazardous Decomp. Prods.: SOx NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in tightly closed container away from excessive heat Lactarin® XP 3410 [FMC http://www.fmcchemicals.com] Chem. Descrip.: Carrageenam, guar gum, microcrystalline cellulose, sodium carboxymethylcellulose See Carboxymethylcellulose sodium; Carrageenan (Chondrus crispus); Guar (Cyanopsis tetragonoloba) gum Handbook of Food Additives, Third Edition

CAS 9000-07-1; 9000-30-0; 9004-34-6; 9004-324; EINECS/ELINCS 232-524-2; 232-536-8; 232-674-9 Uses: Gellant for foods Regulatory: CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Wh. to off-wh. powd.; sl. marine odor; sol. 10% max. in water; sp.gr. ≈ 1; pH 5.5-10.0 Toxicology: TSCA listed Precaution: Becomes slippery when wet NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in dry place in tightly closed container Lactase 14-DS [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Lactase from Aspergillus oryzae See β-Galactosidase CAS 9031-11-2; EINECS/ELINCS 232-864-1 Uses: Enzyme for dietary supplement use Properties: Off-wh. to brn. powd.; sl. odor; sol. in water; β-Galactosidase act. ≥ 14,000 u/g Toxicology: Eye and skin irritant; dust may cause sensitization in allergic individuals when inhaled; nontoxic Environmental: biodegradable; not harmful to marine and aquatic organisms Precaution: Wear respirator, protective glasses, and impervious gloves; avoid dust formation Hazardous Decomp. Prods.: None Storage: Store in cool, dry place Lactase F Amano [Mitsubishi Int'l. http://www.micusa.com; Amano Enzyme USA] Chem. Descrip.: Lactase from Aspergillus oryzae See β-Galactosidase CAS 9031-11-2; EINECS/ELINCS 232-864-1 Uses: Enzyme for dairy processing, lactose hydrolysis Features: Very stable to heat Properties: Sl. yel. to wh. powd.; sl. odor; sol. in water; insol. in ethanol, acetone, and isopropyl alcohol; ≥ 14,000 units/g lactase act. Toxicology: Irritant to eyes and skin; nontoxic; nonpathogenic 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; avoid dust formation, splashing, and high-pressure 379

Part I: Trade Name Reference washing Hazardous Decomp. Prods.: None Storage: Store in cool, dry place with good ventilation Lacticol® CFT [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Sodium alginate; Diphosphoric acid, tetrasodium salt; Diphosphoric acid, disodium salt; Sucrose See Algin; Sodium acid pyrophosphate; Tetrasodium pyrophosphate CAS 9005-38-3; 7722-88-5; 7758-16-9; 57-50-1; EINECS/ELINCS 231-767-1; 231-835-0; 200334-9 Uses: Thickener, gellant for savory dips, bakery cream fillings, cheesecake toppings, milk shakes, instant drinks, chilled desserts, instant puddings and mousses Regulatory: FDA GRAS Properties: Wh. to tan powd.; sl. odor; sol. in water; pH ≈ 7 (1% sol'n.) Toxicology: Mild eye irritant; prolonged contact with skin can cause drying or chapping Environmental: biodeg. Precaution: Wear safety glasses and gloves; minimize dust formation; avoid strong oxidizers Hazardous Decomp. Prods.: COx Storage: Store in tightly closed containers in a cool, dry place, out of direct sunlight Lacticol® F336 [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Phosphoric acid, disodium salt; Diphosphoric acid, tetrasodium salt; Sulfuric acid, calcium salt (1:1); Alginic acid, sodium salt; Sucrose See Algin; Calcium sulfate dihydrate; Sodium phosphate dibasic anhydrous; Tetrasodium pyrophosphate CAS 7558-79-4; 7722-88-5; 10101-41-4; 900538-3; 57-50-1; EINECS/ELINCS 231-448-7; 231-767-1; 231-900-3; 200-334-9 Uses: Thickener, gellant for milk-based systems, bakery cream fillings, cheesecake toppings, instant puddings Properties: Wh. to ylsh. brn. powd.; sl. odor; pH ≈ 8 (1% sol'n.) Toxicology: Mild eye irritant; prolonged contact with skin can cause drying or chapping; nonmutagenic; nonteratogenic Environmental: biodeg. Handbook of Food Additives, Third Edition

Precaution: Wear safety glasses and gloves; powdered material may form explosive dustair mixtures; minimize dust formation; avoid strong oxidizers Hazardous Decomp. Prods.: COx NFPA: Health 0, Flammability 1, Reactivity 0 Lacticol® F616 [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Alginate blend Uses: Thickener, gellant for bakery filling creams, milk-based desserts, pie fillings Properties: 125-250 μ, 60-120 mesh Lactipol C [Oxiteno Mexico http://www.oxiteno.com.mx] Chem. Descrip.: Calcium stearoyl-2-lactylate See Calcium stearoyl lactylate CAS 5793-94-2; EINECS/ELINCS 227-335-7 Uses: Emulsifier, complexing agent for dehydrated potatoes, dairy systems; dough conditioner for yeast-raised baked prods.; crumb softener; starch complexing agent; bread improver; freeze/thaw emulsions Properties: Fine wh. powd.; HLB 21.0; anionic; 100% conc. Lactipol S [Oxiteno Mexico http://www.oxiteno.com.mx] Chem. Descrip.: Sodium stearoyl-2-lactylate See Sodium stearoyl lactylate CAS 25383-99-7; EINECS/ELINCS 246-929-7 Uses: Conditioner, softener for baked prods.; emulsifier and complexing agent for dehydrated potatoes, dairy systems, puddings, sauces, icings, and imitation cheeses; dough conditioner for yeastraised baked goods Properties: Wh. creamy powd.; HLB 21.0; anionic; 100% conc. Lactitol AC [Danisco Sweeteners http://www.daniscosweeteners.com] Chem. Descrip.: Lactitol anhyd. (98-102%) See Lactitol CAS 585-86-4; EINECS/ELINCS 209-566-5 Uses: Sweetener, bulking agent, sucrose replacement in chocolate, baked goods, chewing gum, ice cream, fruit preps., confections, table-top sweeteners; cryoprotectant for surimi Features: Stable to air and heat Properties: Wh. cryst. powd.; odorless; mild sweet taste; highly sol. in water (≈ 1.9 g/ml); sparingly sol. to insol. in most org. solvs.; m.w. 380

Part I: Trade Name Reference 344.37; m.p. 147-154 C; pH 4.5-7.0 (10%); 0.5% max. moisture Toxicology: LD50 (oral, rat) 27.5 g/kg, (skin, rabbit) > 4.5 g/kg; may cause skin/eye irritation; prolonged inh. (nuisance particle) may cause respiratory irritation; excessive consumption can cause laxation Environmental: LC50 (daphnia magna) > 10,000 mg/l; biodeg. complete in 5 days 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, strong acids, excessive heat, sparks, open flame Hazardous Decomp. Prods.: Thermal decomp. may release toxic/hazardous fumes of furfural, CO2, CO Storage: 2 yrs. shelf life when stored in original sealed pkgs. below 20 C and < 55% r.h.; marginally hygroscopic Lactitol MC [Danisco Sweeteners http://www.daniscosweeteners.com] Chem. Descrip.: Lactitol monohydrate CAS 81025-04-9; EINECS/ELINCS 209-566-5 Uses: Sweetener, bulking agent, sucrose replacement in chocolate, baked goods, chewing gum, ice cream, fruit preps., confections, table-top sweeteners; cryoprotectant for surimi Features: Stable to air and heat Properties: Wh. cryst. powd.; odorless; mild sweet taste; highly sol. in water (≈ 1.7 g/ml); sparingly sol. to insol. in most org. solvs.; m.w. 362.37; m.p. 94-100 C; pH 4.5-7.0 (10%); 98101% act.; 4.5-5.5% max. moisture Toxicology: LD50 (oral, rat) 27.5 g/kg, (skin, rabbit) > 4.5 g/kg; relatively nontoxic by ing.; may cause skin/eye irritation; prolonged inh. (nuisance particle) may cause respiratory irritation; excessive consumption can cause laxation Environmental: LC50 (daphnia magna) > 10,000 mg/l; biodeg. complete in 5 days 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, strong acids, excessive heat, sparks, open flame Hazardous Decomp. Prods.: Thermal decomp. may release toxic/hazardous fumes of Handbook of Food Additives, Third Edition

furfural, CO2, CO Storage: Only marginally hygroscopic; 2 yrs. shelf life when stored in original, sealed pkgs. below 25 C and < 65% r.h. Lactoferrin [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Milk protein-derived from cow's milk CAS 9000-71-9; EINECS/ELINCS 232-555-1 Uses: Antimicrobial and bacteriostat for organisms such as E. coli, Salmonella, Staphylococcus, Listeria, and Candida for infant formulas, health supplements, functional foods and drinks; promotes balance of the intestinal flora; antioxidant; iron scavenger; iron carrier and the bioavailability promoter of iron Features: Purified and spray-dried Lactogel® FX 7351 [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Carrageenan, sucrose, disodium phosphate See Carrageenan (Chondrus crispus); Sodium phosphate dibasic anhydrous CAS 9000-07-1; 57-50-1; 7558-79-4; EINECS/ELINCS 232-524-2; 200-334-9; 231448-7 Uses: Gellant, stabilizer, thickener for water, foodstuffs, hot filled dairy desserts, flans Regulatory: CERCLA reportable (disodium phosphate: 5000 lbs); Canada DSL; Australia AICS; China; Philippines PICCS; WHMIS D2B Properties: Powd.; sl. marine odor; sol. in water 10% max.; sp.gr. ≈ 1; pH 6.5-9.5 (1% sol'n.) Toxicology: TSCA listed Hazardous Decomp. Prods.: Sulfur oxides NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in cool, dry place in tightly closed container Lactoperoxidase [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Milk protein-derived from cow's milk CAS 9000-71-9; EINECS/ELINCS 232-555-1 Uses: Preservative for food; promotes balance of the intestinal flora Features: Purified and spray-dried Lactoval® [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Milk calcium complex Chem. Analysis: 17% calcium Uses: Calcium source for calcium-fortified 381

Part I: Trade Name Reference drinks, tablets, fermented milk prods., sports beverages, milk shakes, breakfast cereals, and dietary supplements Properties: Wh. cream colored powd.; 95% < 100 µm particle size; milky, bland flavor and odor; dens. 500 g/l (packed); pH 6.0 (10% disp., 20 C) Storage: 2 yr. shelf life when stored under conditions of 5-25 C and max. 75% r.h. in the original sealed bag Lactoval® HiCal [DMV Int'l. http://www.dmvinternational.com] Chem. Descrip.: Milk calcium complex Chem. Analysis: 4% protein; 4% carbohydrates; <1% fat; 5% moisure; 150 KJ/100 g Uses: Calcium source for calcium fortified drinks, tablets, sports beverages, and dietary supplements Features: High bioavailability of milk minerals; clean taste; all natural; Ca:P ratio of 2.20:1 contributes to efficient calciun absorption Properties: pH (10% sol'n.) 6.5-7.5; 25% calcium; 11% phosphorus; 1% sodium; 1% potassium; 0.9% magnesium; 1% chloride Storage: 2 yr. shelf life when stored under conditions of 5-25 C and max. 75% r.h. in the original sealed bag Lactoval® HiCal micronized [DMV Int'l. http://www.dmv-international.com] Chem. Descrip.: Milk calcium complex Chem. Analysis: 4% protein; 4% carbohydrates; <1% fat; 5% moisure; 150 KJ/100 g Uses: Calcium source for calcium fortified drinks, tablets, sports beverages, and dietary supplements Features: High bioavailability of milk minerals; clean taste; all natural; Ca:P ratio of 2.20:1 contributes to efficient calciun absorption Properties: Particle size (90%) 90%<10 μ m; pH (10% sol'n.) 6.5-7.5; 25% calcium; 11% phosphorus; 1% sodium; 1% potassium; 0.9% magnesium; 1% chloride Storage: 2 yr. shelf life when stored under conditions of 5-25 C and max. 75% r.h. in the original sealed bag Lacty® M [PURAC biochem http://www.purac.com] Chem. Descrip.: Lactitol monohydrate CAS 81025-04-9; EINECS/ELINCS 209-566-5 Uses: Bulk sweetener for reduced-calorie prods., diabetic prods. Features: Stable Handbook of Food Additives, Third Edition

Regulatory: USP, FCC, E 966 compliance Properties: Wh. to lt. brn. cryst. powd.; 1000 µm max. particle size; odorless; sweet taste; very sol. in water; m.w. 362; bulk dens. 0.6-0.8 kg/m3; m.p. 98-102 C; flash pt. (CC) > 100 C; pH 4.5-7.0 (10% aq.); 96% min. assay Toxicology: LD50 (oral, rat) > 10 g/kg; health injuries are not known or expected under normal use; nontoxic; noncarcinogenic; nonmutagenic Environmental: readily biodeg.; no special environmental precautions required; BOD5 550 mg/g; COD 955 mg/g; bioaccumulation is unlikely; ecological injuries are not known or expected under normal use Hazardous Decomp. Prods.: COx Storage: Store @ R.T.; keep container tightly closed in dry place Lake States Autolyzed Type B [Lake States http://www.wplakestates.com] Chem. Descrip.: Autolyzed yeast Uses: Flavor enhancer used in soup bases, sauces, salad dressings, gravies, marinades, and seasoning rubs Features: Delivers sl. meat characteristics; natural substitute for MSG and HVP's Use Level: 0.50-1.00% of application weight Storage: Store in cool, dry conditions Lake States Autolyzed Type P [Lake States http://www.wplakestates.com] Chem. Descrip.: Autolyzed yeast Uses: Flavor enhancer providing umami sensation used in soup bases, sauces, salad dressings, gravies, marinades, and seasoning rubs; binder and shelf-life extender for emulsion meat prods. Features: Delivers sl. meat characteristics; natural substitute for MSG and HVP's Use Level: 1.0-3.0% of application weight Storage: Store in cool, dry conditions Lake States Hickory Smoked Torula Yeast [Lake States http://www.wplakestates.com] Chem. Descrip.: Torula dried yeast, natural smoke flavoring Uses: Smoke flavoring and flavor enhancer for BBQ sauces, meat marinades, and seasoning rubs, hot dogs, bologna, and smoked sausages Use Level: 0.5-1.0% of application weight (BBQ sauces, meat marinades, and seasoning rubs); 1.0-3.0% of application weight (smoke house meat) 382

Part I: Trade Name Reference Storage: Store in cool, dry conditions Lakewax 37 [Lakeland Labs Ltd http://www.lakeland-labs.co.uk/] Chem. Descrip.: Oxidized polyethylene homopolymer emulsion See Polyethylene, oxidized CAS 68441-17-8; EINECS/ELINCS 200-815-3 Uses: Wax for fruit coating Features: Hard wax; highly stable Regulatory: ADR nonhazardous for transport Properties: Off-wh. emulsion; sm. particle size; soften. pt. 134 C; pH 9.5; hardness 0.5 mm; nonionic; 35% solids Lakewax 52 [Lakeland Labs Ltd http://www.lakeland-labs.co.uk/] Chem. Descrip.: Ethylene/acrylic acid copolymer emulsion CAS 9010-77-9 Uses: Wax for fruit coating Features: Med. hard wax; highly stable Regulatory: ADR nonhazardous for transport Properties: Cl. translucent emulsion; sm. particle size; soften. pt. 108 C; pH 10; hardness 2 mm; nonionic; 25% solids Lakewax 60/40 [Lakeland Labs Ltd http://www.lakeland-labs.co.uk/] Chem. Descrip.: Oxidized polyethylene homopolymer emulsion See Polyethylene, oxidized CAS 68441-17-8; EINECS/ELINCS 200-815-3 Uses: Wax for fruit coating Features: Soft wax; highly stable Regulatory: ADR nonhazardous for transport Properties: Off-wh. translucent emulsion; sm. particle size; soften. pt. 104 C; pH 9.0; hardness 5.5 mm; nonionic; 40% solids Lamchem™ PE-113 [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Sodium glyceryl oleate phosphate CAS 208539-93-9 Uses: Surfactant, w/o emulsifier, wetting agent, dispersant, lubricant, release agent for foods, chocolate, dairy prods.; water repellent; lubricant, release agent in chocolate covered candies, confectioneries; visc. reducer for chocolate coatings; pan release agent for baking; improves taste and texture of fat-free foods Features: Stable over wide temp. range; contains no nitrogen derivs. Regulatory: FDA 21CFR §163.123, 163.130, Handbook of Food Additives, Third Edition

163.135, 163.140, 163.145, 163.150, 163.155, 170.3(n)(38), 170.3(o)(8)(18)(29), 184.1521, GRAS Properties: Tan cl. visc. liq.; bland odor; sol. in warm water/alcohol mixt.; sl. sol. (hazy) in veg. and min. oils; sol. < 1% by vol. in water; sp.gr. 1.03; dens. 8.5lb/gal; visc. 150 cSt (40 C); vapor pressure < 1 mm Hg; b.p. > 200 C; acid no. 50-100; iodine no. 95; pour pt. -20 C; flash pt. (COC) > 150 C; anionic; < 3% volatiles Toxicology: May cause eye irritation Precaution: Spillages may be slippery; incompat. with strong oxidizing agents; keep away from excessive heat, ignition sources Hazardous Decomp. Prods.: Combustion: CO, CO2, POx, thick smoke NFPA: Health 1, Flammability 1, Reactivity 0 Storage: 6 mos. shelf life when stored in closed factory-sealed containers below 90 F; heat and 40 C and mix well prior to transferring out of container; store and use in well-ventilated area; store out of sun Lamchem™ PE-130 K [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Sodium glyceryl oleate phosphate CAS 208539-94-0 Uses: Surfactant, w/o emulsifier, wetting agent, dispersant, lubricant, release agent for foods, chocolate, dairy prods.; water repellent; lubricant, release agent in chocolate covered candies, confectioneries; visc. reducer for chocolate coatings; pan release agent for baking; improves taste and texture of fat-free foods Features: Stable over wide temp. range; contains no nitrogen derivs. Regulatory: FDA 21CFR §163.123, 163.130, 163.135, 163.140, 163.145, 163.150, 163.155, 170.3(n)(38), 170.3(o)(8)(18)(29), 184.1521, GRAS Properties: Tan opaque visc. liq.; bland odor; sol. in warm water/alcohol mixt.; sl. sol. (hazy) in veg. and min. oils; sol. < 1% by vol. in water; sp.gr. 1.03; dens. 8.6 lb/gal; visc. 200 cSt (40 C); vapor pressure < 1 mm Hg; b.p. > 200 C; acid no. 45-70; iodine no. 100; pour pt. -8 C; flash pt. (COC) > 150 C; anionic; < 3% volatiles Toxicology: May cause eye irritation Precaution: Spillages may be slippery; incompat. with strong oxidizing agents; 383

Part I: Trade Name Reference keep away from excessive heat, ignition sources Hazardous Decomp. Prods.: Combustion: CO, CO2, POx, thick smoke NFPA: Health 1, Flammability 1, Reactivity 0 Storage: 6 mos. shelf life when stored in closed factory-sealed containers below 90 F; heat and 40 C and mix well prior to transferring out of container; store and use in well-ventilated area; store out of sun Lamegin® EE Range [Cognis http://www.cognis.de] Chem. Descrip.: Acetic acid esters of monoand diglycerides of fatty acids See Acetylated mono- and diglycerides of fatty acids CAS 68990-55-6 Uses: Coating agent, emulsifier for aerating agents and whipped topping concs. for baked goods Properties: Nonionic Lamegin® EE 50 [Cognis http://www.cognis.de] Chem. Descrip.: Acetic acid ester of monoand diglycerides of fatty acids See Acetylated mono- and diglycerides of fatty acids CAS 68990-55-6 Uses: Coating agents, basic emulsifiers for aerating agents and whipped topping concs. for baked goods Regulatory: EU E 472a, FDA 21CFR §172.828 Properties: Wh. to cream-colored wax, neutral odor and taste; m.p. 40-46 C; acid no. 3 max.; iodine no. 2 max.; sapon. no. 250-290 Storage: 1 yr. storage in original pkg. under dry, cool (R.T.) conditions Lamegin® EE 70 [Cognis http://www.cognis.de] Chem. Descrip.: Acetic acid ester of monoand diglycerides of fatty acids See Acetylated mono- and diglycerides of fatty acids CAS 68990-55-6 Uses: Coating agents, basic emulsifiers for aerating agents and whipped topping concs. for baked goods Regulatory: EU E 472a, FDA 21CFR §172.828 Properties: Wh. to cream-colored wax-like plastic, neutral odor and taste; m.p. 36-40 C; acid no. 2 max.; iodine no. 2 max.; sapon. no. 300-320; hyd. no. 100-120; pH 5.0-6.5 (1:10 in methanol/water 1:1) Storage: 1 yr. storage in original pkg. under dry, Handbook of Food Additives, Third Edition

cool (R.T.) conditions Lamegin® EE 100 [Cognis http://www.cognis.de] Chem. Descrip.: Acetic acid ester of monoand diglycerides of fatty acids See Acetylated mono- and diglycerides of fatty acids CAS 68990-55-6 Uses: Coating agents, basic emulsifiers for aerating agents and whipped topping concs. for baked goods Regulatory: EU E 472a, FDA 21CFR §172.828 Properties: Wh. to cream-colored wax, neutral odor and taste; m.p. 28-32 C; acid no. 2 max.; iodine no. 2 max.; sapon. no. 370-390; hyd. no. 10 max.; pH 5.0-6.5 (1:10 in methanol/water 1:1) Storage: 1 yr. storage in original pkg. under dry, cool (R.T.) conditions Lamegin® GLP Range [Cognis http://www.cognis.de] Chem. Descrip.: Lactic acid esters of mono and diglycerides of fatty acids See Lactic acid esters of mono- and diglycerides of fatty acids Uses: Emulsifier for foods, baked goods; aerating agent for whipped toppings Properties: Nonionic Lamegin® Range [Cognis http://www.cognis.de] Chem. Descrip.: Esters of mono- and diglycerides Uses: Emulsifier for foods, baked goods, desserts Lamegin® WT [Cognis http://www.cognis.de] Uses: Emulsifier for foods, desserts, whipped desserts, decoration and filling creams, whipped creams Features: Good foam stability Lamegin® WTP [Cognis http://www.cognis.de] Uses: Emulsifier for foods, liq. toppings Lamegin® ZE Range [Cognis http://www.cognis.de] Chem. Descrip.: Citric acid esters of monoand diglycerides of fatty acids CAS 68990-05-6 Uses: Emulsifier for minced meat prods. and in mfg. of instant dry yeast for baking Lamemul® K 2000-Range [Cognis http://www.cognis.de] Chem. Descrip.: Mono and diglycerides of 384

Part I: Trade Name Reference edible fatty acids, microbeaded See Monoand diglycerides of fatty acids Uses: Raw material in mfg. of baking additives; improves crumb; delays staling; improves kneading and fermenting tolerance of dough; antistick agent for mfg. of noodles; improves sensory props. of potato-based food prods.; emulsifier in ice cream mfg. Regulatory: EU Properties: Wh. powd., neutral odor and taste; 60% on 0.2 mm sieve, 100% on 0.5 mm sieve; bulk dens. 550-650 g/l; m.p. 68-72 C; acid no. < 3; iodine no. < 2; sapon. no. 155-165; pH 4-5 (1:10 in methanol/water 1:1); 90-95% total monoglyceride Storage: 1 yr. shelf life under cool, dry conditions below 30 C Lamequick® CE 6630 [Cognis/Nutrition & Health] Chem. Descrip.: Glucose syrup solids, hydrogenated vegetable oil, acetylated mono- and diglycerides of fatty acids as emuslfier, and milk protein See Corn syrup solids Chem. Analysis: 4-6% protein CAS 68131-37-3; 68334-28-1; 68990-55-6; 900071-9; EINECS/ELINCS 269-820-6; 232-555-1 Uses: Whipping agent for whipped toppings, cake fillings, mousse desserts, and frozen desserts Regulatory: FCC, FAO/WHO, EEC compliance Properties: Wh. to off-wh. free-flowing powd., neutral milky taste; pH 6.8-7.8 (10% aq.); 60% fat/emulsifier, 10% protein. Storage: 2 yr. shelf life stored under dry, cool conditions (16-24 C) away from odor-intensive prods. Lamesorb® Range [Cognis http://www.cognis.de] Chem. Descrip.: Sorbitan esters of fatty acids/polysorbates Uses: Emulsifier for o/w and w/o emulsions for baking Properties: Nonionic Lamesorb® SMO-20 [Cognis http://www.cognis.de] Chem. Descrip.: PEG-20 sorbitan oleate See Polysorbate 80 CAS 9005-65-6 Uses: Emulsifier for whipped toppings, ice cream, salad dressing, sauces; dough improver in cakes, baked goods; Handbook of Food Additives, Third Edition

crystallization retarder for confectionery coatings, shortenings; solubilizer for soft drinks; fruit/veg. coating; sugar/yeast defoamer Regulatory: FDA 21CFR §172.840, EU compliance Properties: Yel. visc. liq., neutral odor, sl. bitter taste; HLB 14-16; acid no. < 2; sapon. no. 4555; hyd. no. 65-80; nonionic; < 3% water Storage: 1 yr. storage life in protected drums below 30 C Lauroglycol® 90 [Gattefosse France http://www.gattefosse.fr] Chem. Descrip.: Propylene glycol monolaurate See Propylene glycol laurate CAS 142-55-2; EINECS/ELINCS 205-542-3 Uses: Food additive Regulatory: FDA 21CFR §172.856; E 477; DMF no. 7818; worldwide food additive status Properties: Oily liq.; faint odor; HLB 5.0; 90% monoesters LBO™ [Cargill Flavor Systems http://www.cargillflavorsystems.com/] Uses: Butterfat/cream flavor for food Properties: Paste L-Carnipure® ALC [Lonza http://www.lonza.com] Chem. Descrip.: Acetyl-L-carnitine hydrochloride CAS 5080-50-2 Uses: Antioxidant in dietary supplements Properties: Wh. crystalline powd.; m.w. 239.70; amphoteric; 98.0-101.0% assay Toxicology: LD50 (oral, rat): > 5000 mg/kg; nonirritant to skin; nonmutagenic Environmental: biodeg. Storage: 2 yr shelf life; store in a dry place Lecigran™ 5750 [Riceland Foods http://www.riceland.com/] Chem. Descrip.: Deoiled lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier, dry blending/instantizing agent for foods, dietary supplements, animal feeds; stabilizer, dispersant for color and flavor suspensions; improves shortening, stabilizes dough structure in baked goods; release agent, dispersant in waffles; egg replacer/extender; emulsifier for oils in baby foods Regulatory: FDA 21CFR §184.1400, GRAS Properties: Fine powd., superior odor and flavor profile; 97% min. phospholipid 385

Part I: Trade Name Reference Use Level: 0.2-0.5% (baked goods), 1-2% (waffles), 0.4-0.7% (egg replacer), 0.2-1% (baby food), 0.2-1% (instant powds.) Storage: Hygroscopic; store in sealed containers below 25 C; protect from light and moisture Lecigran™ 6750 [Riceland Foods http://www.riceland.com/] Chem. Descrip.: Deoiled lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier, blending agent for foods, dairy prods., cocoa powd., high protein beverages, gravies, instant/prepared foods, dietary supplements, animal feeds; stabilizer, dispersant for color and flavor suspensions Properties: Extra fine powd.; 97% min. phospholipid Use Level: 0.2-0.5% (dairy prods., meat prods.), 0.2-1% (pudding mixes, coffee whiteners, infant formulas, icings), 0.5% (cocoa powd., egg replacers, ice cream) Lecigran™ A [Riceland Foods http://www.riceland.com/] Chem. Descrip.: Deoiled lecithin with 1% flow agent to increase flowability Uses: Emulsifier, blending agent for foods, dairy prods., cocoa powd., high protein beverages, gravies, instant/prepared foods, dietary supplements, animal feeds; stabilizer, dispersant for color and flavor suspensions Properties: Lt. tan to med. yel. fine gran., superior odor and flavor profiles; 97% min. phospholipid Use Level: 0.1-0.5% flour basis (bakery mixes), 0.2-0.5% (meat prods.), 0.2-1% (icings, pudding mixes, coffee whiteners, infant formulas), 0.5% (ice cream, egg replacers), 0.75-1% (caramel) Storage: Hygroscopic; store in sealed containers below 25 C; protect from light and moisture Lecigran™ C [Riceland Foods http://www.riceland.com/] Chem. Descrip.: Deoiled lecithin with ≤ 2% tricalcium phosphate to enhance flowability See Calcium phosphate tribasic Uses: Emulsifier, blending agent for foods, dairy prods., cocoa powd., high protein beverages, gravies, instant/prepared foods, dietary supplements, animal feeds; stabilizer, dispersant for color and flavor suspensions Handbook of Food Additives, Third Edition

Regulatory: FDA 21CFR §184.1400, GRAS Properties: Lt. tan to med. yel. gran., superior odor and flavor profiles; 97% min. phospholipid Use Level: 0.1-0.5% flour basis (bakery mixes), 0.2-0.5% (meat prods.), 0.2-1% (icings, pudding mixes, coffee whiteners, infant formulas), 0.5% (ice cream, egg replacers), 0.75-1% (caramel) Storage: Hygroscopic; store in sealed containers below 25 C; protect from light and moisture Lecigran™ F [Riceland Foods http://www.riceland.com/] Chem. Descrip.: Deoiled lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier, blending agent for foods, dietary supplements, animal feeds; stabilizer, dispersant for color and flavor suspensions; visc. control agent in icings, filings; softener, plasticizer for chewing gum base; increases smoothness in ice cream Regulatory: FDA 21CFR §184.1400, GRAS Properties: Lt. tan to med. yel. fine gran., superior odor and flavor profiles; 97% min. phospholipid Use Level: 0.3-0.7% (coating compds.), 0.2-1% (icings, fillings), 0.7-2% (chewing gum base), 0.5% max. (ice cream), 2-4% of fat (pet food) Storage: Hygroscopic; store in sealed containers below 25 C; protect from light and moisture Lecigran™ M [Riceland Foods http://www.riceland.com/] Chem. Descrip.: Deoiled lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier, blending agent for foods, dairy prods., cocoa powd., high protein beverages, gravies, instant/prepared foods, dietary supplements, animal feeds; stabilizer, dispersant for color and flavor suspensions Regulatory: FDA 21CFR §184.1400, GRAS Properties: Lt. tan to med. yel. free-flowing gran., superior odor and flavor profile; 97% min. phospholipid Use Level: 0.1-0.5% flour basis (bakery mixes), 0.2-0.5% (meat prods.), 0.2-1% (icings, pudding mixes, coffee whiteners, infant formulas), 0.5% (ice cream, egg replacers), 0.75-1% (caramel) Storage: Hygroscopic; store in sealed containers below 25 C; protect from light and moisture Lecigran™ Super A [Riceland Foods 386

Part I: Trade Name Reference http://www.riceland.com/] Chem. Descrip.: Deoiled lecithin with calcium silicate as flow agent Uses: Emulsifier, blending agent for foods, dietary supplements Properties: Lt. tan to med. yel. free-flowing fine gran.; 94% min. phospholipid Storage: Hygroscopic; store in sealed containers below 25 C; protect from light and moisture Lecigran™ T [Riceland Foods http://www.riceland.com/] Chem. Descrip.: Deoiled lecithin with tricalcium phosphate to enhance flowability See Calcium phosphate tribasic Uses: Emulsifier, blending agent for foods, dairy prods., cocoa powd., high protein beverages, gravies, instant/prepared foods, dietary supplements, animal feeds; stabilizer, dispersant for color and flavor suspensions Properties: Powd.; 97% min. phospholipid Lecion LP-1 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Lecithin, lactose, dextrose See Glucose CAS 8002-43-5; 63-42-3; 50-99-7; EINECS/ELINCS 232-307-2; 200-559-2; 200075-1 Uses: Quality improver for noodles; o/w emulsifier, dispersant; accelerator for gelatinization of starchy food Leciprime™ 1500 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Fluid soy lecithin Chem. Analysis: 1% max. moisture CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier, fat extender, release agent in baked goods; emulsifier, antispatter aid in margarine; visc. control agent in chocolate; flavor carrier in chewing gum; emulsifier, stabilizer in salad dressings; lubricant, extrusion aid in foods Regulatory: FDA 21CFR §184.1400, GRAS Properties: Lovibond color 2.5 max. fluid; disperses readily in oils and forms hydrates/emulsions in water; dens. 1.03 g/cc; visc. 7000 cps; acid no. 30 max.; 62% min. acetone insolubles; 0,1% max. hexane insolubles Use Level: 0.2-0.5% (margarine, chewing gum, salad dressing, batters/breadings), 0.2-1% (chocolate), 0.5-1% (baked goods) Handbook of Food Additives, Third Edition

Storage: Shelf life 24 mos. when stored @ 20-77 F; ; hygroscopic; store in sealed shipping container; may be heated to below 140 F to facilitate handling Lecisoy 1400 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Fluid lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Visc. reducer for chocolate, confections, and compd. coatings Regulatory: FDA 21CFR §184.1400 GRAS Properties: Gardner (undiluted) 17 liq.; visc. 7500 cps; acid no. 28; 62-65% acetone insolubles; 0.7% moisture Storage: Hygroscopic; keep sealed in shipping container until ready for use; store below 25 C; short term heating to facilitate handling is acceptable if surf. temps. are held below 160 F Lecisperse™ 3236 [Riceland Foods http://www.riceland.com/] Chem. Descrip.: Fluid lecithin with soybean oil See Soybean (Glycine soja) oil Uses: Dispersant, instantizer, release agent for foods Features: Can be pumped or sprayed undiluted Regulatory: FDA 21CFR §184.1400, GRAS Properties: Gardner (undiluted) 14 liq.; visc. 400 cps; acid no. 25; 34% acetone insolubles; 0.5% moisture Storage: Keep sealed until use @ 50-90 F; hygroscopic Lecitreme™ 40 [Kerry Ingreds. http://www.kerrygroup.com; http://www.kerryingredients.com] Chem. Descrip.: Lecithin CAS 8002-43-5 Uses: Food emulsifier; improves texture of sauces; prevents dipping in cakes Regulatory: E322 Lecitreme™ 50 [Kerry Ingreds. http://www.kerrygroup.com; http://www.kerryingredients.com] Chem. Descrip.: Lecithin CAS 8002-43-5 Uses: Food emulsifier; improves texture of sauces; prevents dipping in cakes Regulatory: E322 Lecitreme™ [Kerry Ingreds. http://www.kerrygroup.com; http://www.kerryingredients.com] Uses: Emulsifier for foods 387

Part I: Trade Name Reference Properties: Free-flowing spray-dried prod. Lemalta Flavor® [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Water, malt syrup, imitation rum flavor, sugar, orange oil, lemon oil, algin deriv., imitation butter flavor, vanillin, nutmeg oil, vanilla, glyceryl oleate See Lemon (Citrus medica limonum) oil; Malt extract; Nutmeg (Myristica fragrans) oil; Orange (Citrus aurantium dulcis) oil; Sucrose Uses: Flavoring agent for cakes and icings Features: Imparts a rich malt and citrus flavor; disperses readily in batter systems or icings Properties: Yellowish brown liq. Use Level: 2-3 oz/100 lb batter or icing Storage: 9 mos. shelf life, best when used before 6 mos; store in cool, dry location; keep containers well closed when not in use Lem-O-Fos® 101 [Innophos http://www.innophos.com] Chem. Descrip.: Sodium tripolyphosphate FCC, tetrasodium pyrophosphate with natural lemon juice conc. See Lemon (Citrus medica limonum) juice; Pentasodium triphosphate CAS 7758-29-4; 7722-88-5; EINECS/ELINCS 213-837-7; 231-767-1 Uses: Antioxidant for meat, poultry, seafood; processing aid, flavor enhancer for fresh beef or pork, chunked or formed meats, cooked meat prods., frozen patties and fillets, and minced fish; binder, sliceability aid for formed rolls and roasts; color retention aid, off-flavor retarder in foods Features: Provides improved succulence Regulatory: Kosher Properties: Yel.-tan gran., lemon odor; 5% max. on 12 mesh, 30% max. through 100 mesh; pH 8.4-9.0 (1%) Toxicology: OSHA:TWA 15 mg/m3 (total dust); LD50 (oral, rat) 3900 mg/kg; may cause eye, skin, and resp. tract irritation; noncarcinogenic; TSCA listed Precaution: Avoid dusting conditions, heat, extreme humidity, strong acids and oxidizing agents Hazardous Decomp. Prods.: None NFPA: Health 1, Flammability 0, Reactivity 0 Storage: Store cool and dry

Handbook of Food Additives, Third Edition

Lemon - FC, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor in beverage applics. requiring cl., non-turbid qualities Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Lt. yel. liq.; fresh made lemonade taste; sol. in oil, alcohol, water, PG Use Level: 8-10 ppm as consumed Lemon Base [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: mixt. of Citral, γ-Terpinene, αPinene, d-Limonene, and β-Pinene CAS 5392-40-5; 99-85-4; 7785-26-4; 5989-27-5; 18172-67-3; EINECS/ELINCS 226-394-6; 202794-6; 232-077-3; 227-813-5; 242-060-2 Uses: Flavor in food and beverages Regulatory: SARA §311/312: reportable Properties: Cl., liq.; lemon odor; sol. in alcohol; sp.gr. 0.849; vapor pressure ≈ 2 mm Hg; b.p. 177 C; flash pt. (TCC) 48 C Toxicology: Irritating to skin; may cause sensitization by skin contact Precaution: Keep away from excessive heat, open flames, strong acids and bases; wear safety glasses or goggles, rubber gloves and apron when handling Hazardous Decomp. Prods.: COx and acrid fumes HMIS: Health 1, Flammability 2, Reactivity 1 Storage: Store in cool, dry area away from heat and in a tiggtly closed container Lemon Flavor WONF #8545 [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: Nat. lemon oil (> 50%), Nat. expressed lime oil (10-50%), Ethanol (110%), Citral (1-10%) See Alcohol; Lemon (Citrus medica limonum) oil; Lime (Citrus aurantifolia) oil CAS 8088-56-8; 8088-26-2; 64-17-5; 5392-40-5; EINECS/ELINCS 284-515-8; 290-010-3; 200578-6; 226-394-6 UN 1993 Uses: Lemon flavor for food Features: All natural ; radiant lemon character Regulatory: SARA §311/312 listed; Canada DSL; Australia AICS; Philippines PICCS; China SEPA/CICS; NJ Right-to-Know; MA, PA Hazardous substance list Properties: Green liq.; lemon-type odor; sol. in alcohol; 10% sol. in water; sp.gr. 0.856; flash pt. (TCC) 64 C 388

Part I: Trade Name Reference Toxicology: Ing. may cause lung damage; TSCA listed Precaution: Highly flamm.; wear safety glasses or goggles, rubber gloves, apron; incompat. with strong acids, bases and materials that react with unsat. hydrocarbons, alcohols, esters and aldehydes Hazardous Decomp. Prods.: CO, CO2, acrid fumes HMIS: Health 1, Flammability 3, Reactivity 1 Storage: Do not store near excessive heat, open flames, strong acids, strong bases; keep container tightly closed; avoid prolonged exposure to air LEM, Shiitake (Lentinula edodes) Mycelium Extract [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Shiitake mycelium extract from Lentinus edodes with 70% dextrose carrier See Glucose Uses: Ingred. for health foods, teas, beverages Features: Polysaccharides, lignins actives Properties: Brn. gran.; max. 20 mesh or finer; sol. in water Storage: 24 mo shelf life Lesstanol™ Natural Octacosanol 30% [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Octacosanol (30-35%), triacontanol (25-40%), dotriacontanol (1018%), hexacosanol (2-10%) See 1Dotriacontanol; 1-Hexacosanol; Myricyl alcohol Uses: Ingred. for dietary supplements, healthy foods including nutraceutical vegetable oils and oil-based spreads Features: Natural waxy alcohol blend; for the support of healthy cholesterol and energy levels Properties: Wh. to off-wh. gran. powd.; sol. in aromatics and aliphatics @ 70-80 C; insol. in water; m.p. 70-82 C; 95% min. alcohols; 5% max. natural hydrocarbons Storage: Store in cool, dry environment protected from heat sources and sunlight Lesstanol™ Natural Octacosanol 95% [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Octacosanol (80-97%) CAS 557-61-9 Uses: Ingred. for dietary supplements and healthy foods Features: For the support of athletic and sexual Handbook of Food Additives, Third Edition

performance Properties: Wh. to off-wh. gran. powd.; sol. in aromatics and aliphatics; insol. in water; m.p. 70-82 C Storage: 3 yrs. min. shelf life; store in cool, dry environment protected from heat sources and sunlight Lesstanol™ Natural Octacosanol GF [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Octacosanol (8.1%) in a base of maize syrup powd. (90-92%) See Corn syrup solids Uses: Ingred. for sports-type electrolyte replacement and carbohydrate-loading beverages, nutritional supplement tablets or capsules for dietetic and health food applics., e.g., sports endurance supplements, weightloss prods., energy-boosting or stressreducing supplements Features: Natural waxy alcohol blend Properties: 10% max. moisture Storage: Store in cool, dry environment protected from heat sources and sunlight Lesstanol™ Natural Policosanol 60 [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Octacosanol (55-70%), 1triacontanol (5-20%), 1-hexacosanol (215%), 1-tetracosanol (0-10%), 1heptacosanol (0-0.5%), See Myricyl alcohol Uses: Ingred. for dietary supplements, healthy foods including nutraceutical vegetable oils and oil-based spreads Features: For the support of healthy cholesterol and energy levels Properties: Wh. to off-wh. gran. powd.; sol. in aromatics and aliphatics; insol. in water; m.p. 70-82 C Storage: 3 yrs. min. shelf life; store in cool, dry environment protected from heat sources and sunlight Levair® [Innophos http://www.innophos.com] Chem. Descrip.: Sodium aluminum phosphate, acidic FCC See Sodium aluminum phosphate acidic CAS 7785-88-8; EINECS/ELINCS 232-090-4 Uses: Leavening agent, buffer for baking powds., prepared cake/cookie/muffin/pancake mixes, cereals, producing baked goods with firm yet tender crumb texture, and dry crust with moist eating props., in frozen doughs (with yeast) Features: Slow-acting; exc. buffering action 389

Part I: Trade Name Reference Properties: Wh. free-flowing powd.; < 1% on 60 mesh, 8% on 140 mesh; m.w. 949.9; bulk dens. 50 lb/ft3; neutralizing value 100; pH 2.7 (1% susp.); 95% min. assay Levn-Lite® [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium aluminum phosphate with flow conditioners (calcium carbonate, precipitated amorphous silica) See Silica; Sodium aluminum phosphate acidic CAS 7785-88-8; 471-34-1; 61790-53-2; EINECS/ELINCS 232-090-4; 207-439-9 Uses: Functional food additive; leavening agent in bakery prods. (refrigerated and frozen prods., commercial baking powds., prepared mixes) Features: Heat-triggered Regulatory: FCC compliance Properties: Anhyd. wh. powd.; 12% max. on 140 mesh Lexol® GT-865 [Inolex http://www.inolex.com; S. Black http://www.sblack.com] Chem. Descrip.: Caprylic/capric triglyceride CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Carrier for flavors Properties: APHA 100 max. cl. liq., odorless, tasteless; sol. in alcohol; sp.gr. 0.947; visc. 25 cps; f.p. -19 C; acid no. 0.1 max.; iodine no. 1 max.; sapon. no. 335-355; flash pt. (PMCC) 233 C; ref. index 1.4471; 100% conc. Lexol® PG-800 [Inolex http://www.inolex.com] Chem. Descrip.: Propylene glycol dioctanoate CAS 56519-71-2; EINECS/ELINCS 301-185-3 Uses: Solvent, carrier, vehicle for flavors, fragrance, vitamins Features: Nonoily feel, oxidation stability Properties: Colorless cl. liq., char. odor; sol. in alcohol, min. oil, acetone; sp.gr. 0.918; visc. 10 cps; f.p. -34 C; acid no. 1 max.; iodine no. 1 max.; sapon. no. 320-340; flash pt. (COC) 272 C; ref. index 1.4350; 100% conc. Lexol® PG-865 [Inolex http://www.inolex.com; S. Black http://www.sblack.com] Chem. Descrip.: Propylene glycol dicaprylate/dicaprate CAS 68583-51-7; EINECS/ELINCS 271-516-3 Uses: Vehicle for flavors, fragrances, vitamins; solubilizer Properties: APHA 100 max. cl. liq., odorless; sol. in alcohol, min. and veg. oil, acetone; sp.gr. 0.922; visc. 10 cps; f.p. -38 C; acid no. 0.1 max.; iodine no. 1 max.; sapon. no. 315-335; Handbook of Food Additives, Third Edition

flash pt. (PMCC) 195 C; ref. index 1.4391; 100% conc. Storage: Store in tightly closed original containers @ 13-38 C to avoid deterioration or contamination; store bulk liq. under dry inert atmosphere in SS or aluminum vessels Licowax PED 121 [Clariant http://www.clariant.com; http://www.clariantnorthamerica.com] Chem. Descrip.: Oxidized polyethylene wax See Polyethylene, oxidized CAS 68441-17-8; EINECS/ELINCS 200-815-3 Uses: Wax for citrus fruit coating emulsions Regulatory: FDA 21CFR §172.260, 175.300, 176.170, 177.1620, etc.; BgVV approved Properties: Almost wh. flakes; dens. 0.97-0.99 g/cm3 (20 C); visc. ≈ 200 mPa·s; drop pt. 113118 C; acid no. 16-19 Storage: Store dry @ R.T. Licowax PED 821 [Clariant http://www.clariant.com; http://www.clariantnorthamerica.com] Chem. Descrip.: Oxidized PE wax See Polyethylene, oxidized CAS 68441-17-8; EINECS/ELINCS 200-815-3 Uses: Protective coating for fruits, vegetables Regulatory: EC, BgVV compliant; FDA §172.260, 175.105, 177.1620 compliant Properties: Almost wh. fine grain; sp.gr. 0.940.96; visc. ≈ 180 mPa·s; acid no. 14-18; drop pt. 102-108 C Toxicology: LD50 (oral, rat) > 2000 mg/kg Environmental: nontoxic to fish and bacteria Storage: Keep in dry storage @ R.T. Lime Oil 410 [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: α-Terpineol (1-10%), γTerpineol (10-50%), d-Limonene (10-50%), Terpinolene (1-10%), Citral (10-50% See γTerpinene CAS 98-55-5; 99-85-4; 5989-27-5; 586-62-9; 5392-40-5; EINECS/ELINCS 202-680-6; 202794-6; 227-813-5; 209-578-0; 226-394-6 UN 1993 Uses: Flavor in food Regulatory: SARA §311/312 listed; Canada DSL; Australia AICS Properties: Nearly colorless liq.; lime odor; sol. in alcohol; sp.gr. 0.856; vapor dens. > 1; b.p. 177 C; flash pt. (TCC) 50 C Toxicology: Harmful; skin irritant; may cause skin sensitization; ing. may cause lung 390

Part I: Trade Name Reference damage; TSCA listed Environmental: marine pollutant; toxic to aquatic organisms Precaution: Flamm.; wear safety glasses or goggles, rubber gloves, apron; incompat. with strong acids, bases and materials that react with unsat. hydrocarbons and oxygenated terpenes Hazardous Decomp. Prods.: CO, CO2, acrid fumes HMIS: Health 2, Flammability 2, Reactivity 1 Storage: Do not store near excessive heat, open flames, strong acids, strong bases; keep container tightly closed; avoid prolonged exposure to air Lime Oil E-96 [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: α-Terpineol (10-50%), γTerpineol (10-50%), D-Limonene (10-50%) See γ-Terpinene CAS 98-55-5; 99-85-4; 5989-27-5; EINECS/ELINCS 202-680-6; 202-794-6; 227813-5 UN 1993 Uses: Flavor in food Regulatory: SARA §311/312 listed; Australia AICS Properties: Nearly colorless liq.; lime odor; sol. in alcohol; sp.gr. 0.856; vapor dens. > 1; b.p. 163 C; flash pt. (TCC) 50 C Toxicology: Harmful; skin irritant; may cause skin sensitization; ing. may cause lung damage; TSCA listed Environmental: marine pollutant; very toxic to aquatic organisms Precaution: Flamm.; wear safety glasses or goggles, rubber gloves, apron; incompat. with strong acids, bases and materials that react with unsat. hydrocarbons and oxygenated terpenes Hazardous Decomp. Prods.: CO, CO2, acrid fumes HMIS: Health 2, Flammability 2, Reactivity 1 Storage: Do not store near excessive heat, open flames, strong acids, strong bases; keep container tightly closed; avoid prolonged exposure to air Linalool 95 [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: Linalool (98.5%) CAS 78-70-6; EINECS/ELINCS 201-134-4 Uses: Synthetic flavoring agent, adjuvant in Handbook of Food Additives, Third Edition

foods Regulatory: FDA 21CFR §182.60; Australia AICS; Canada DSL; Japan IEC; Korea KECL/ECL; Philippines PICCS Properties: Cl. liq.; floral odor; sol. 1 in 4 in 60% alcohol; m.w. 154.25; sp.gr. 0.861-0.870; dens. 7.20 lb/gal; vapor pressure ≈ 0.4 mm Hg; vapor dens. 5.3; b.p. 192.8 C; flash pt. (TCC) 80 C; ref. index 1.461-1.465 (20 C); 95% min. act. Toxicology: LD50 (oral, rat) 2790 mg/kg, (dermal, rabbit) 5610 mg/kg; undiluted liq. may be irritating to skin and eyes; TSCA listed Precaution: Combustible liq.; wear safety glasses or goggles, rubber gloves; incompat. with strong acids, bases, materials that react with terpene alcohols Hazardous Decomp. Prods.: CO, CO2, acrid fumes HMIS: Health 1, Flammability 2, Reactivity 1 Storage: Keep container tightly closed when not in use; keep away from excessive heat, open flames, strong acids, strong bases; avoid prolonged exposure to air Linalool 925 [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: 3,7-Dimethyl-1,6-octadien-3-ol See Linalool CAS 78-70-6; EINECS/ELINCS 201-134-4 UN 1993 Uses: Synthetic flavoring agent, adjuvant in foods Regulatory: FDA 21CFR §182.60; DOT regulated Properties: Cl. liq.; m.w. 154.25; sp.gr. 0.863; dens. 7.2 lb/gal; b.p. 192.8 C; flash pt. (TCC) 78.9 C; ref. index 1.463 Toxicology: LD50 (oral, rat) 2790 mg/kg, (skin, rabbit) 5610 mg/kg; undiluted liq. may irritate eyes and skin; TSCA listed Precaution: Combustible Lipase 8 [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Lipase CAS 9001-62-1; EINECS/ELINCS 232-619-9 Uses: Fat-splitting enzyme for removal of yolk lipids from egg albumen; ingred. for vitamin-mineral mixes Features: Min. 8 USP lipase units/mg Properties: Sl. yel. or cream-colored powd., sl. nonoffensive odor 391

Part I: Trade Name Reference Storage: Preserve in tight containers in cool, dry place Lipase 16 [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Lipase CAS 9001-62-1; EINECS/ELINCS 232-619-9 Uses: Fat-splitting enzyme for removal of yolk lipids from egg albumen; ingred. for vitamin-mineral mixes Features: Min. 16 USP lipase units/mg Properties: Sl. yel. or cream-colored powd., sl. nonoffensive odor Storage: Preserve in tight containers in cool, dry place Lipase 24 [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Lipase CAS 9001-62-1; EINECS/ELINCS 232-619-9 Uses: Fat-splitting enzyme for removal of yolk lipids from egg albumen; ingred. for vitamin-mineral mixes Features: Min. 24 USP lipase units/mg Properties: Sl. yel. or cream-colored powd., sl. nonoffensive odor Precaution: Preserve in tight containers in cool, dry place Storage: Preserve in tight containers in cool, dry place Lipase 30 [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Lipase CAS 9001-62-1; EINECS/ELINCS 232-619-9 Uses: Fat-splitting enzyme for removal of yolk lipids from egg albumen; ingred. for vitamin-mineral mixes Features: Min. 30 USP lipase units/mg Properties: Sl. yel. or cream-colored powd., sl. nonoffensive odor Storage: Preserve in tight containers in cool, dry place Lipase A Amano 6 [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Lipase from Aspergillus niger CAS 9001-62-1; EINECS/ELINCS 232-619-9 Uses: Enzyme for hydrolysis of oils and fats for flavor prod.; useful for transesterifications Regulatory: Certified as existing food additive in Japan Properties: Lt. yelsh. to lt. brn. powd.; ≥ 60,000 units/g of lipase act. Toxicology: Eye and skin irritant; dust may cause sensitization when inhaled Handbook of Food Additives, Third Edition

Storage: Store in cool, dry conditions Lipase AP12 [Amano Enzyme http://www.amano-enzyme.co.jp; Amano Enzyme USA] Chem. Descrip.: Lipase from Aspergillus niger CAS 9001-62-1; EINECS/ELINCS 232-619-9 Uses: Enzyme Properties: Lt. yel.-brown powd.; sl. peculiar odor and taste; sol. in water; insol. in ethanol; fat digestive act. 12000-15000 u/g ( pH 7) Toxicology: May be a skin irritant; inh. of aerosols or dust may induce sensitization and allergic reactions in sensitized individuals; nontoxic 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 container in a cool and dry place Lipase AY Amano 30 [Amano Enzyme http://www.amano-enzyme.co.jp; Amano Enzyme USA] Chem. Descrip.: Lipase from Candida rugosa CAS 9001-62-1; EINECS/ELINCS 232-619-9 Uses: Enzyme for dairy processing, fats and oils processing for flavor production and for the production of enzyme modified cheese Regulatory: FDA GRAS; certified as a food additive in Japan Properties: Lt. yel.-brown powd.; sl. odor; sol. in water; m.w. 64,000; stable pH range 5.0-8.0; Lipase act. ≥ 30,000 units/g Toxicology: May be a skin irritant; inh. of aerosols or dust may induce sensitization and allergic reactions in sensitized individuals; nontoxic 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 Hazardous Decomp. Prods.: None Storage: Store container in a cool and dry place Lipase DF-DS [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Triacylglycerol lipase from Rhizopus oryzae fermentation See Lipase CAS 9001-62-1; EINECS/ELINCS 232-619-9 392

Part I: Trade Name Reference Uses: Enzyme for dietary supplement use for improving digestion Properties: Off-wh. to brn. powd.; sl. odor; sol. in water; pH range 2.0- 9.0; Lipase act. ≥ 150 units/g Toxicology: Eye and skin irritant; dust may cause sensitization in allergic individuals when inhaled; nontoxic Environmental: biodegradable; not harmful to marine and aquatic organisms Precaution: Wear respirator, protective glasses, and impervious gloves; avoid dust formation Hazardous Decomp. Prods.: None Storage: Store in cool, dry place Lipase DS [Amano Enzyme http://www.amanoenzyme.co.jp] Chem. Descrip.: Lipase from Aspergillus niger CAS 9001-62-1; EINECS/ELINCS 232-619-9 Uses: Enzyme for dietary supplement use Properties: Lt. ylsh. to lt. brn. powd.; sl. odor; sol. in water; pH range 2.0- 9.0; Lipase act. ≥ 120,000 u/g Toxicology: Eye and skin irritant; dust may cause sensitization in allergic individuals when inhaled; nontoxic Environmental: biodegradable; not harmful to marine and aquatic organisms when dissolve with copious amounts of water Precaution: Wear respirator, protective glasses, and impervious gloves; avoid dust formation Storage: Store in cool, dry place Lipase G Amano 50 [Amano Enzyme http://www.amano-enzyme.co.jp; Amano Enzyme USA] Chem. Descrip.: Lipase from Penicillium camembertii CAS 9040-75-9 Uses: Enzyme for dairy processing, fats and oils processing Properties: Off-wh. to brn. powd.; sl. odor; sol. in water; stable pH range 4.0- 7.0; Lipase act. ≥ 50,000 units/g Toxicology: Eye and skin irritant; dust may cause sensitization in allergic individuals when inhaled; nontoxic Environmental: biodegradable; not harmful to marine and aquatic organisms when dissolve with copious amounts of water Precaution: Wear respirator, protective glasses, and impervious gloves; avoid dust Handbook of Food Additives, Third Edition

formation Lipase M Amano 10 [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Lipase from Mucor javanicus CAS 9001-62-1; EINECS/ELINCS 232-619-9 Uses: Enzyme for dairy processing, fats and oils processing Properties: Powd.; ≥ 10,000 units/g lipase act. Lipo GMS 450 [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Glyceryl stearate CAS 123-94-4 Uses: Emulsifier, emulsion stabilizer for foods, frozen desserts, dairy systems, whipped toppings, confections, chewing gum, baked goods, sweet doughs, and peanut butter Features: General purpose Regulatory: Kosher grade avail. Properties: Wh. bead or flake; HLB 3.6±1; acid no. 5 max.; sapon. no. 165-182; nonionic; 100% act. Lipo GMS 470 [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Glyceryl stearate SE CAS 11099-07-3 Uses: Emulsifier, emulsion stabilizer for foods, frozen desserts, dairy systems, whipped toppings, confections, chewing gum, baked goods, sweet doughs, and peanut butter Features: General purpose Regulatory: Kosher grade avail. Properties: Wh. bead or flake; HLB 5.8±1; acid no. 5 max.; sapon. no. 138-152; anionic; 100% act. Lipoec® [Cognis/Nutrition & Health] Chem. Descrip.: Emulsifier blend based on lactated glycerides See Thioctic acid CAS 62-46-4 Uses: Dietary supplement in the food industry Properties: Yel. cryst. powd.; faint odor; sol. in methanol, ethanol, and chloroform; pract. insol. in water; m.w. 206.33; bulk dens. 0.40 g/cc; m.p. 60-62 C; 100% conc. Precaution: Will polymerize @ temp. > 62 C in the presence of moisture when exposed to light Storage: 2 yr. shelf life when stored in a tightly closed container @ R.T. protected from heat and light 393

Part I: Trade Name Reference Lipomic 601 [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Mica CAS 12001-26-2; EINECS/ELINCS 310-127-6 Uses: Filler, slip agent for foods Features: Controlled particle size distribution; talc replacement Regulatory: FDA 21CFR §73.2496; DOT nonregulated Properties: Off-wh. to gray shiny powd.; 36-40 µ particle size; odorless; insol. in water, most org. solvs.; sp.gr. 2.80; flash pt. none; pH 6-8 (10% aq.); 1% max. moisture Toxicology: Long-term overexposure to high concs. of dust may produce x-ray evidence of dust in the lungs, and may affect respiratory function Environmental: biodeg. Precaution: Container may be hazardous when emptied Hazardous Ingredients: May contain < 1% silica (quartz) Hazardous Decomp. Prods.: None known Storage: Keep containers closed until used; do not store in heat or direct sunlight Liponate GC-K [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Caprylic/capric triglyceride CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Clouding agent, diluent for vitamins, solvent for oil-disp. materials, useful in flavor systems and dietary formulations Regulatory: FDA 21CFR §170.30; kosher grade Properties: Colorless to sl. yel. oily liq., bland odor and taste; sol. in anhyd. alcohol, min. and veg. oils; insol. in water; sp.gr. 0.935-0.955; acid no. 0.1 max.; iodine no. 1 max.; sapon. no. 335-360; nonionic Liponate PC [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Propylene glycol dicaprylate/dicaprate CAS 68583-51-7; EINECS/ELINCS 271-516-3 Uses: Clouding agent, diluent for vitamins, solvent for oil-disp. materials, useful in flavor systems and dietary formulations Regulatory: FDA 21CFR §172.860, 172.856; kosher grade avail. Properties: Colorless cl. liq., bland odor and taste; sol. in min. and veg. oils, ethanol; waterinsol.; acid no. 0.1 max.; iodine no. 1 max.; sapon. no. 315-335; nonionic Handbook of Food Additives, Third Edition

Lipopan 50 BG [Novozymes A/S http://www.novozymes.com] Chem. Descrip.: Lipase CAS 9001-62-1; EINECS/ELINCS 232-619-9 Uses: Crumb structure improver, whiteness improver, and dough conditioner and stabilizer Features: Unlocks the natural strengthening potential in flour 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 Lipopan F BG [Novozymes A/S http://www.novozymes.com] Chem. Descrip.: Lipase CAS 9001-62-1; EINECS/ELINCS 232-619-9 Uses: Dough strengthener for French- and Turkish-style bread, overnight fermented bread Features: Provides good dough stability, bread volume, and quality 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 Lipopan S BG [Novozymes A/S http://www.novozymes.com] Chem. Descrip.: Lipase CAS 9001-62-1; EINECS/ELINCS 232-619-9 Uses: Whitener in Chinese steamed bread Features: Effectively replaces some of the chemical bleaching agents used to give steamed bread its pure white color 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 Liposorb L-20 [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Polysorbate 20 CAS 9005-64-5 Uses: O/w emulsifier, thickener, lubricant for foods (flavor systems, salad dressings, pickles, coffee whiteners, whipped toppings, frozen desserts, baked goods, icings, fillings, and confections); solubilizer for oils Features: Hydrophilic; used in conjunction with Liposorb esters Regulatory: FDA 21CFR §172.515; kosher grade avail. 394

Part I: Trade Name Reference Properties: Yel. liq.; HLB 16.7±1; sapon. no. 4050; hyd. no. 96-108; nonionic; 100% act. Liposorb O-20 [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Polysorbate 80 CAS 9005-65-6 Uses: Surfactant for food processing; flavor and color dispersant for pickles; defoamer for beet sugar, yeast processing; wetting agent for poultry defeathering; crystal control agent for salt; solubilizer for oils Regulatory: FDA 21CFR §172.840; kosher grade avail. Properties: Yel. liq.; HLB 15.0±1; sapon. no. 4555; hyd. no. 65-80; nonionic; 100% act. Liposorb O-20K [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Polysorbate 80 CAS 9005-65-6 Uses: Surfactant for foods Regulatory: Kosher Properties: Yel. to lt. amber liq.; bland char. odor; sol. in water; sp.gr. 1.050-1.090; b.p. > 212 F; flash pt. > 300 F; pH 5.5-7.0 Toxicology: LD50 (oral, rat) < 5 g/kg; nontoxic; nonirritating to eyes; TSCA listed Environmental: biodeg.; no known ecological problems Precaution: Keep away from heat and flame Hazardous Decomp. Prods.: CO2, CO Storage: Keep containers closed until use; do not store in heat or direct sunlight Liposorb S [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Sorbitan stearate CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier, thickener, lubricant, surfactant for foods (coffee whiteners, whipped toppings, frozen desserts, baked goods, icings, fillings, and confectionery coatings) Features: Lipophilic; used with POE Liposorb series Regulatory: FDA 21CFR §172.842; kosher grade avail. Properties: Cream beads or flakes; HLB 4.7±1; sapon. no. 147-157; hyd. no. 235-260; nonionic; 100% act. Liposorb S-20K [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Polysorbate 60 CAS 9005-67-8 Handbook of Food Additives, Third Edition

Uses: Emulsifier, defoamer for foods, flavor systems, salad dressings, pickles, coffee whiteners, whipped toppings, frozen desserts, baked goods, icings, fillings, and confections; solubilizer for oils Features: Hydrophilic; used in conjunction with Liposorb sorbitan esters Regulatory: FDA 21CFR §172.836; kosher grade avail. Properties: Yel. liq. to gel; bland char. odor; sol. in water; sp.gr. 1.0; b.p. > 212 F; HLB 14.9±1; sapon. no. 45-55; hyd. no. 81-96; flash pt. > 300 F; pH 5.5-7.0; nonionic; 100% act. Toxicology: LD50 (oral, rat) < 5 g/kg; nontoxic; nonirritating to eyes; TSCA listed Environmental: biodeg. Precaution: Keep away from heat and flame Hazardous Decomp. Prods.: CO2, CO Storage: Keep containers closed until use; do not store in heat or direct sunlight Liposorb TS [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Sorbitan tristearate CAS 26658-19-5; EINECS/ELINCS 247-891-4 Uses: Emulsifier, thickener for coffee whiteners, whipped toppings, frozen desserts, baked goods, icings, fillings, and confectionery coatings Features: Lipophilic; used with POE Liposorb series Regulatory: FDA 21CFR §172.842; kosher grade avail. Properties: Cream flakes or beads; HLB 2.1±1; sapon. no. 175-190; hyd. no. 65-80; nonionic; 100% act. Liposorb TS-20 [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Polysorbate 65 CAS 9005-71-4 Uses: Emulsifier, defoamer for foods, flavor systems, salad dressings, pickles, coffee whiteners, whipped toppings, frozen desserts, baked goods, icings, fillings, and confections Features: Hydrophilic; used in conjunction with Liposorb sorbitan esters Regulatory: FDA 21CFR §172.838; kosher grade avail. Properties: Tan solid wax; HLB 10.5±1; sapon. no. 88-98; hyd. no. 44-60; nonionic; 100% act.

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Part I: Trade Name Reference Liposorb TS-20K [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Polysorbate 65 CAS 9005-71-4 Uses: Texturizer for cakes, doughnuts, icings; dispersant for nondairy coffee whiteners Regulatory: Kosher; Japan listed Properties: Yel. to tan waxy solid; bland char. odor; sol. in ethanol; sl. sol. in veg. oils; disp. in water; misc. hot with min. oil; sp.gr. 1.1; b.p. > 212 F; flash pt. > 300 F; nonionic Toxicology: Nontoxic; nonhazardous; TSCA listed Environmental: biodeg. Hazardous Decomp. Prods.: CO, CO2 Storage: Keep containers closed until use; do not store in heat or direct sunlight; keep away from heat and flame Lipovol A [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Avocado (Persea gratissimia) oil See Avocado (Persea gratissima) oil CAS 8024-32-6; EINECS/ELINCS 232-428-0 Uses: Conditioner, gloss aid for foods Features: High film gloss and rapid spread Properties: Yel. to green visc. oil, bland char. odor; sol. in oils; sp.gr. 0.908-0.925; acid no. 3 max.; iodine no. 65-95; sapon. no. 177-198; ref. index 1.460-1.470 Lipovol ALM [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Sweet almond (Prunus amygdalys dulcis) oil See Sweet almond (Prunus amygdalus dulcis) oil CAS 8007-69-0 Uses: Conditioner, gloss aid for foods Features: High film gloss and rapid spread Properties: Pale yel. cl. oily liq., bland, odorless; sol. in min. oil, isopropyl esters, ether, chloroform, benzene, and solv. hexane; waterinsol.; acid no. 2 max.; iodine no. 95-115; sapon. no. 185-200 Lipovol HS-K [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Hydrogenated soybean oil CAS 8016-70-4; EINECS/ELINCS 232-410-2 Uses: Lubricant, conditioner for foods Properties: Yel. oil; acid no. 0.5 max.; iodine no. 101-114; sapon. no. 186-197 Lipovol P [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Apricot (Prunus armeniaca) kernel oil Handbook of Food Additives, Third Edition

CAS 72869-69-3 Uses: Gloss aid for foods Features: High film gloss Properties: Straw oily liq., bland char. fatty odor; sol. in min. oil and isopropyl esters; insol. in water; acid no. 1 max.; iodine no. 90-115; sapon. no. 185-195 Lipovol PAL [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Palm (Elaeis guineenis) oil See Palm (Elaeis guineensis) oil CAS 8002-75-3; EINECS/ELINCS 232-316-1 Uses: Lubricant, conditioner for foods Properties: Off-wh. paste; acid no. 1 max.; iodine no. 44-59; sapon. no. 195-205 Lipovol SAF [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Safflower (Carthamus tinctorius) oil CAS 8001-23-8; EINECS/ELINCS 232-276-5 Uses: Conditioner, gloss aid for foods Features: High film gloss and rapid spread Properties: Yel. oil; acid no. 2 max.; iodine no. 135-155; sapon. no. 182-202 Lipovol SES [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Sesame (Sesamum indicum) oil CAS 8008-74-0; EINECS/ELINCS 232-370-6 Uses: Solvent, vehicle for foods Properties: Yel. cl. liq.; bland char. odor; sol. in isopropyl esters and min. oil; insol. in water; sp.gr. 0.916-0.921; acid no. 0.2 max.; iodine no. 103-116; sapon. no. 188-195 Lipovol SOY [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Soybean (Glycine soja) oil CAS 8001-22-7; EINECS/ELINCS 232-274-4 Uses: Lubricant, conditioner for foods Features: Natural Properties: Yel. oil; acid no. 1 max.; iodine no. 120-145; sapon. no. 180-200 Lipovol SUN [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Sunflower (Helianthus annus) seed oil See Sunflower (Helianthus annuus) seed oil CAS 8001-21-6; EINECS/ELINCS 232-273-9 Uses: Conditioner, spreading agent, gloss aid for margarine Properties: Lt. yel. oily liq., bland, char. fatty 396

Part I: Trade Name Reference odor; sol. in min. oil and isopropyl esters; insol. in water; acid no. 2 max.; iodine no. 120-140; sapon. no. 185-195; 0.05% max. moisture Lipovol WGO [Lipo http://www.lipochemicals.com/] Chem. Descrip.: Wheat (Triticum vulgare) germ oil CAS 8006-95-9 Uses: Gloss aid for foods Properties: Yel./brn. oil; char. fatty odor; sol. in oils; insol. in water; acid no. 5 max.; iodine no. 120-140; sapon. no. 175-195 Liquamil-340 [Deerland Enzymes http://www.deerland-enzymes.com] Chem. Descrip.: Bacterial α-amylase of Bacillus subtilis CAS 9000-90-2; EINECS/ELINCS 232-565-6 Uses: Antistaling agent in baking; liquefier of adjuncts and removal of starch haze in brewing; viscosity reducer in mfg. of precooked cereals and chocolate syrups Features: Food-grade; exceptional themostability; higher solids can therefore be easily handled and the need to cool prior to enzyme addition is alleviated; no activators required Properties: Wh. to lt. tan amorphous dry powd., free of offensive odor and taste; readily watersol.; 340,000 mwu/g Storage: Activity loss < 10% in 1 yr. stored in sealed containers under cool, dry conditions; 5 C storage extends life Liquamil-1200 [Deerland Enzymes http://www.deerland-enzymes.com] Chem. Descrip.: Bacterial α-amylase of Bacillus subtilis CAS 9000-90-2; EINECS/ELINCS 232-565-6 Uses: Antistaling agent in baking; liquefier of adjuncts and removal of starch haze in brewing; viscosity reducer in mfg. of precooked cereals and chocolate syrups Features: Food-grade; exceptional themostability; higher solids can therefore be easily handled and the need to cool prior to enzyme addition is alleviated; no activators required Properties: Wh. to lt. tan amorphous dry powd., free of offensive odor and taste; readily watersol.; 1,200,000 mwu/g Storage: Activity loss < 10% in 1 yr. stored in sealed containers under cool, dry conditions; 5 C storage extends life Handbook of Food Additives, Third Edition

Liquamil 7000 Concentrate [Deerland Enzymes http://www.deerland-enzymes.com] Chem. Descrip.: Bacterial α-amylase of Bacillus subtilis CAS 9000-90-2; EINECS/ELINCS 232-565-6 Uses: Antistaling agent in baking; liquefier of adjuncts and removal of starch haze in brewing; viscosity reducer in mfg. of precooked cereals and chocolate syrups Features: Food-grade; exceptional themostability; higher solids can therefore be easily handled and the need to cool prior to enzyme addition is alleviated; no activators required Properties: Wh. to lt. tan amorphous dry powd., free of offensive odor and taste; readily watersol.; 6,000,000-8,000,000 mwu/g Storage: Activity loss < 10% in 1 yr. stored in sealed containers under cool, dry conditions; 5 C storage extends life Liquid Canola Oil [ADM Refined Oils http://www.admworld.com] Chem. Descrip.: Canola oil, low sat. fat, refined, bleached, deodorized See Canola oil CAS 8002-13-9 Uses: Oil for salad dressings, mayonnaise, frying, baking, cooking, processed foods Properties: Cl. brilliant oil, bland flavor; iodine no. 116±3 Liquid Monobac [British Bakels http://www.bakels.com] Chem. Descrip.: Mono- and diglycerides of fatty acids, hydrogenated vegetable oil, acetylated tartaric acid esters of mono- and diglycerides of fatty acids, and enzymes CAS 67254-73-3; 68334-28-1; 977093-27-8; EINECS/ELINCS 269-820-6 Uses: Crumb softener and shelf-life extender for bread, rolls, and fermented goods Properties: Liq. 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 Liquid Vitamin D3 [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Cholecalciferolwith edible corn oil See Corn (Zea mays) oil CAS 67-97-0; 8001-30-7; EINECS/ELINCS 200673-2; 232-281-2 Uses: Used in foods, oil dispersions, encapsulated prods., food fortification 397

Part I: Trade Name Reference Regulatory: USP, FCC, Ph. Eur. Properties: Yel. cl. liq., sl. char. odor, bland fatty taste; misc. with edible oils/fats; sol. in ether, hydrocarbons, chlorinated hydrocarbons; sl. sol. in alcohol; insol. in water; m.w. 384.64; sp.gr. 0.9-0.95; visc. 50-90 cps; 100,000 min. IU vitamin D/g Toxicology: Vitamin D: potentially toxic esp. for young children; excessive ingestion may cause hypercalcemia, hypercalcuria Storage: Store @ 70 F; refrigerate if stored for several mos., then hold @ 24 h before opening; close tightly Liquinat® [Jungbunzlauer Int'l. AG http://www.jungbunzlauer.com/] Chem. Descrip.: Citric acid CAS 77-92-9; EINECS/ELINCS 201-069-1 Uses: Acidulant, pH control agent for foods, soft drinks, preserved fruit, baking materials, margarine, fats, oils, feeds Features: Liq. form permits easier handling and processing Properties: Liq. Litesse® [Danisco Sweeteners http://www.daniscosweeteners.com] Chem. Descrip.: Polydextrose FCC CAS 68424-04-4 Uses: Bulking agent, texturizer, formulation aid, humectant, mouthfeel enhancer, f.p. depressant, sugar replacement for foods, lite prods., frozen desserts, confections, baked goods, chewing gum Features: Replaces functionality lost when sugar is replaced by high-intensity sweeteners Regulatory: FDA 21CFR §172.841; EU, Japan, JECFA approvals Properties: Wh. to cream-colored powd., odorless, clean neutral taste; very water-sol.; sparingly to insol. in most org. solvs.; pH 2.53.5 (10% aq.); 90% min. assay, 1 calorie/g Toxicology: LD50 (oral, mouse) 30 g/kg; may be mild eye irritant; sensitive individuals may experience laxative effect from excessive consumption Precaution: Incompat. with strong oxidizing agents, strong acids Storage: Store powd. prod. in well-sealed containers at or below R.T. at low humidity Litesse® II [Danisco Sweeteners http://www.daniscosweeteners.com] Chem. Descrip.: Polydextrose FCC CAS 68424-04-4 Handbook of Food Additives, Third Edition

Uses: Bulking agent, mouthfeel enhancer, f.p. depressant, texturizer for foods, lite prods., frozen desserts, confections Features: Replaces functionality lost when sugar is replaced by high-intensity sweeteners; provides smooth texture and meltdown Regulatory: FDA 21CFR §172.841 Properties: Wh. to lt. cream powd., odorless, bland taste; very sol. in water; sparingly to insol. in most org. solvs.; pH 2.5-3.5 (10%); 90% min. assay Toxicology: LD50 (oral, mouse) 30 g/kg; may be mild eye irritant; sensitive individuals may experience laxative effect from excessive consumption Precaution: Incompat. with strong oxidizing agents, strong acids Storage: Store in tight containers @ or below R.T. under low humidity conditions Litesse® Ultra™ [Danisco Sweeteners http://www.daniscosweeteners.com] Chem. Descrip.: Refined polydextrose (90% min.), 1,6-anhydro-D-glucose (4% max.), sorbitol (6% max.) Uses: Bulking agent, texturizer for foods Properties: Wh. fine powd.; pract. odorless; sl. sweet taste; very sol. in water (≈ 80 g/100 ml @ 20 C); sparingly sol. to insol. in most org. solvs.; m.p. 110-130 C; pH 4.5-6.5 (10% aq.); 4% max. water Toxicology: LD50 (oral, rat) > 15 g/kg; relatively nontoxic by ing.; may cause skin irritation, sl. eye irritation; not a known skin sensitizer; prolonged inh. (nuisance particle) may cause respiratory irritation; excessive consumption may cause laxation Environmental: EC50 (daphnia magna, 24 h) > 1000 mg/l Precaution: May burn but does not ignite readily; dust-air mixts. may ignite or explode; avoid contact with strong acids, strong bases, strong oxidizers, excessive heat, sparks, open flame Hazardous Decomp. Prods.: COx Storage: Store in cool, dry place in tightly closed containers below 40 C Liver Concentrated Paste [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Dried liver extract Uses: Nutritive food additive Properties: Lt. tan to dk. brn. powd. or paste, char. odor and taste; hygroscopic; partly sol. in 398

Part I: Trade Name Reference water and alcohol Storage: Store in tight containers in cool, dry place Locust Bean Gum Speckless Type D-200 [Frutarom http://www.frutarom.com] Chem. Descrip.: Locust bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, water binder, suspending agent, stabilizer for soft cheese and spreads, bread, cakes, biscuits, frozen pie fillings, sausages, stuffed meat prods., canned pet foods; freeze/thaw stabilizer in ice cream Properties: Wh. to cream-wh. powd., nearly odorless; 97% through 100 mesh, ≥ 25% through 200 mesh; visc. ≥ 2800 cps (1%); pH 5.0-6.4 Locust Bean Gum Type A-100 [Gumix Int'l.] Chem. Descrip.: Locust bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, visc. modifier, water binder, suspending agent, stabilizer for foods (cheese, confections, bakery prods., pie fillings, meat binder, sauces, salad dressings) Properties: Off-wh. to lt. tan powd.; disp. in water; insol. in most org. liqs. Locust Bean Gum Type A-250 [Gumix Int'l.] Chem. Descrip.: Locust bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, visc. modifier, water binder, suspending agent, stabilizer for foods (cheese, confections, bakery prods., pie fillings, meat binder, sauces, salad dressings) Properties: Off-wh. to lt. tan powd.; disp. in water; insol. in most org. liqs. Locust Bean Gum Type A-270 [Gumix Int'l.] Chem. Descrip.: Locust bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, visc. modifier, water binder, suspending agent, stabilizer for foods (cheese, confections, bakery prods., pie fillings, meat binder, sauces, salad dressings) Properties: Off-wh. to lt. tan powd.; disp. in water; insol. in most org. liqs. Handbook of Food Additives, Third Edition

Lonzest® GMS-C [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl monostearate, cosmetic grade See Glyceryl stearate Chem. Analysis: 42-48% alpha monoglycerides, 3% free glycerin CAS 123-94-4 Uses: Surfactant, emulsifier for o/w emulsions in foods Properties: Lt.-tan beads or flakes; oil-sol.; HLB 5; acid no. 6 max.; iodine no. 3 max.; sapon. no. 168-176; nonionic; 2% max. moisture Lonzest® GMS-D [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl monostearate, disp. See Glyceryl stearate CAS 123-94-4 Uses: Surfactant, emulsifier for foods Properties: Beads; HLB 6; acid no. 3; sapon. no. 143; nonionic Lonzest® GMS-LG [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl monostearate, low glycerine See Glyceryl stearate CAS 123-94-4 Uses: Emulsifier in foods Properties: Beads; HLB 3; acid no. 2; sapon. no. 215; nonionic Lonzest® GMS-TECH [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl monostearate, technical See Glyceryl stearate CAS 123-94-4 Uses: Emulsifier in foods Properties: Beads; acid no. 3; sapon. no. 163 Lonzest® HPO-40 [Lonza http://www.lonza.com] Chem. Descrip.: PEG-40 sorbitan tetraoleate Chem. Analysis: 0.5% max. moisture CAS 63089-86-1 Uses: O/w emulsifier for foods Properties: Cl. yel. to amber liq.; mild odor; HLB 13; acid no. 7-12; sapon. no. 95-110; hyd. no. 25-35; nonionic Storage: Store in cool, dry area away from heat and direct sunlight Lonzest® MSA [Lonza http://www.lonza.com] Chem. Descrip.: Glyceryl monostearate, acid stable See Glyceryl stearate CAS 123-94-4 Uses: Surfactant, o/w emulsifier, visc. modifier in foods Features: Acid-stable; electrolyte-resist. 399

Part I: Trade Name Reference Properties: Beads; HLB 11; acid no. 2; sapon. no. 93; nonionic Lonzest® SMO-20 [Lonza http://www.lonza.com] Chem. Descrip.: Polysorbate 80 CAS 9005-65-6 Uses: Emulsifier, solubilizer, stabilizer in foods Properties: Liq.; HLB 15.0; nonionic; 100% conc. LoSalt [Klinge Chems. http://www.klingechemicals.co.uk] Chem. Descrip.: Potassium chloride CAS 7447-40-7; EINECS/ELINCS 231-211-8 Uses: Reduced-sodium salt alternative for cooking and table use Lo-Temp® 452 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Modified food starch derived from waxy corn See Food starch, modified Uses: Texturizer, water binder for microwave foods, sauces, gravies, emulsified meats; cold processing aid, moisture control agent, shelf-life/freshness improver, visc. control agent in bakery, snacks; body/mouthfeel/creaminess/smoothness/sh elf-life/freshness improver, visc. control agent in fruit filling, fruit preps., jams; body/mouthfeel/creaminess/smoothness/sh elf-life/freshness improver in dairy Features: Specialized starch for low temp. processing in neutral and moderately acidic food systems; good freeze/thaw stability Regulatory: FDA 21CFR §172.892 Properties: Wh. powd., good odor/flavor; 88% through 60 mesh; pH 6.0-7.0 (5%); 5% moisture Lo-Temp® 588 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Modified food starch derived from waxy corn See Food starch, modified Uses: Thickener for frozen pies, fruit fillings Features: Specialized starch; acid-stable Regulatory: FDA 21CFR §172.892 L.S.B. Stabl [Brolite Prods. http://www.bakewithbrolite.com] Uses: Conc. icing stabilizer designed only to be used in white icings. LSC™ 3070 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Lecithin (16-100% by wt.) and mixed triglycerides (0-84% by wt.) Handbook of Food Additives, Third Edition

CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Release agent, lubricant, and/or emulsifier in spreads, confections, baked goods Features: Low-viscosity Regulatory: 21CFR §184.1400 (GRAS); FCC; CERCLA nonreportable; SARA §302/311/312/313 nonreportable; kosher Properties: Tranlucent, amber liq.; nut-like odor; negligibly sol. in water; sp. gr. < 1; vapor pressure < 1.0 mm Hg Toxicology: TSCA listed Precaution: Avoid Cl, F, and other strong oxidizers Hazardous Decomp. Prods.: COx NFPA: Health 0, Flammability 0, Reactivity 0 Storage: Store in cool, well-ventilated place in sealed containers LSC™ 4060 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Lecithin (16-100% by wt.) and mixed triglycerides (0-84% by wt.) CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Release agent, lubricant, and/or emulsifier in spreads, confections, baked goods Features: Low-viscosity Regulatory: 21CFR §184.1400 (GRAS); FCC; CERCLA nonreportable; SARA §302/311/312/313 nonreportable; kosher Properties: Tranlucent, amber liq.; nut-like odor; negligibly sol. in water; sp. gr. < 1; vapor pressure < 1.0 mm Hg Toxicology: TSCA listed Precaution: Avoid Cl, F, and other strong oxidizers Hazardous Decomp. Prods.: COx NFPA: Health 0, Flammability 0, Reactivity 0 Storage: Store in cool, well-ventilated place in sealed containers LSC™ 5050 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Lecithin (16-100% by wt.) and mixed triglycerides (0-84% by wt.) CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Release agent, lubricant, and/or emulsifier in spreads, confections, baked goods Features: Medium-viscosity Regulatory: 21CFR §184.1400 (GRAS); FCC; CERCLA nonreportable; SARA §302/311/312/313 nonreportable; kosher 400

Part I: Trade Name Reference Properties: Tranlucent, brn. liq.; nut-like odor; negligibly sol. in water; sp. gr. < 1; vapor pressure < 1.0 mm Hg Toxicology: TSCA listed Precaution: Avoid Cl, F, and other strong oxidizers Hazardous Decomp. Prods.: COx NFPA: Health 0, Flammability 0, Reactivity 0 Storage: Store in cool, well-ventilated place in sealed containers LSC™ 6040 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Lecithin (16-100% by wt.) and mixed triglycerides (0-84% by wt.) CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Release agent, lubricant, and/or emulsifier in spreads, confections, baked goods Features: Heavy-bodied Regulatory: 21CFR §184.1400 (GRAS); FCC; CERCLA nonreportable; SARA §302/311/312/313 nonreportable; kosher Properties: Tranlucent, brn. liq.; nut-like odor; negligibly sol. in water; sp. gr. < 1; vapor pressure < 1.0 mm Hg Toxicology: TSCA listed Precaution: Avoid Cl, F, and other strong oxidizers Hazardous Decomp. Prods.: COx NFPA: Health 0, Flammability 0, Reactivity 0 Storage: Store in cool, well-ventilated place in sealed containers LSC™ 6040B [Avatar http://www.avatarcorp.com] Chem. Descrip.: Lecithin (16-100% by wt.) and mixed triglycerides (0-84% by wt.) CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Release agent, lubricant, and/or emulsifier in spreads, confections, baked goods Features: Heavy-bodied; bleached version of LSC 6040 Regulatory: 21CFR §184.1400 (GRAS); FCC; CERCLA nonreportable; SARA §302/311/312/313 nonreportable; kosher Properties: Tranlucent, brn. liq.; nut-like odor; negligibly sol. in water; sp. gr. < 1; vapor pressure < 1.0 mm Hg Toxicology: TSCA listed Precaution: Avoid Cl, F, and other strong oxidizers Hazardous Decomp. Prods.: COx Handbook of Food Additives, Third Edition

NFPA: Health 0, Flammability 0, Reactivity 0 Storage: Store in cool, well-ventilated place in sealed containers LSC™ 6040DB [Avatar http://www.avatarcorp.com] Chem. Descrip.: Lecithin (16-100% by wt.) and mixed triglycerides (0-84% by wt.) CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Release agent, lubricant, and/or emulsifier in spreads, confections, baked goods Features: Heavy-bodied; double-bleached version of LSC 6040 Regulatory: 21CFR §184.1400 (GRAS); FCC; CERCLA nonreportable; SARA §302/311/312/313 nonreportable; kosher Properties: Tranlucent, brn. liq.; nut-like odor; negligibly sol. in water; sp. gr. < 1; vapor pressure < 1.0 mm Hg Toxicology: TSCA listed Precaution: Avoid Cl, F, and other strong oxidizers Hazardous Decomp. Prods.: COx NFPA: Health 0, Flammability 0, Reactivity 0 Storage: Store in cool, well-ventilated place in sealed containers Lucantin® Red [BASF AG http://www.basf.de] Chem. Descrip.: Canthaxanthine CAS 514-78-3; EINECS/ELINCS 208-187-2 Uses: For pigmentation of egg yolks, skin and legs of broilers Lucarotin® 1 CWD/K [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 Properties: Red-orange dry powd.; disperses easily in cold water Storage: 2 yr shelf life when stored in original unopened containers; sensitive light, heat, and moisture Lucarotin® 10 CWD O [BASF AG http://www.basf.de] Chem. Descrip.: Beta-carotene in a matrix of Modified food starch and Glucose syrup; stabilized with dl-alpha-Tocopherol with tricalcium phosphate as a flow aid See Calcium phosphate tribasic; Carotene; Corn syrup; Food starch, modified; Tocopherol CAS 7235-40-7; 53124-00-8; 8029-43-4; 140618-4; 7758-87-4; EINECS/ELINCS 230-636-6; 232-436-4; 215-798-8; 231-840-8 401

Part I: Trade Name Reference Uses: Colorant for fruit juices, beverages, lemonade, pasta, cheese, soup and instant soup powder, confectionery, biscuits, etc. Regulatory: Kosher Properties: Free-flowing br. to red fine powd.; cold-water dispersible; m.w. 536.9; 10% min. act. Storage: 2 yr shelf life when stored in tightly closed, original containers away from light and moisture @ ≤ 25 C Lucarotin® 10 CWD S/Y [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 Properties: Dry powd. Lucarotin® 20 CWD/R [BASF AG http://www.basf.de] Chem. Descrip.: Beta-carotene in a matrix of Modified food starch and Isomalt; stabilized with dl-alpha-Tocopherol, Sodium ascorbatewith tricalcium phosphate as an anticaking agent See Calcium phosphate tribasic; Carotene; Food starch, modified; Tocopherol CAS 7235-40-7; 53124-00-8; 64519-82-0; 140618-4; 134-03-2; 7758-87-4; EINECS/ELINCS 230-636-6; 215-798-8; 205-126-1; 231-840-8 Uses: Colorant for fruit juices, beverages, and other foods Regulatory: Kosher Properties: Free-flowing dk. red fine powd.; characteristic odor; particle size US Sieve #20 (850 μ) 100% min. thru; cold-water dispersible; m.w. 536.9; 20% min. act. Storage: 3 yr shelf life when stored in tightly closed, original containers away from heat, light and moisture @ ≤ 25 C Lucarotin® 20 CWD/R [BASF AG http://www.basf.de] Chem. Descrip.: Beta-carotene in a matrix of Modified food starch and Isomalt; stabilized with dl-alpha-Tocopherol, Sodium ascorbatewith tricalcium phosphate as an anticaking agent See Calcium phosphate tribasic; Carotene; Food starch, modified; Tocopherol CAS 7235-40-7; 53124-00-8; 64519-82-0; 140618-4; 134-03-2; 7758-87-4; EINECS/ELINCS 230-636-6; 215-798-8; 205-126-1; 231-840-8 Uses: Colorant for fruit juices, beverages, and other foods Handbook of Food Additives, Third Edition

Regulatory: Kosher Properties: Free-flowing dk. red fine powd.; characteristic odor; particle size US Sieve #20 (850 μ) 100% min. thru; cold-water dispersible; m.w. 536.9; 20% min. act. Storage: 3 yr shelf life when stored in tightly closed, original containers away from heat, light and moisture @ ≤ 25 C Lucarotin® 30 M [BASF AG http://www.basf.de] Chem. Descrip.: Beta-carotene dispersed in Corn oil See Carotene; Corn (Zea mays) oil CAS 7235-40-7; 8001-30-7; EINECS/ELINCS 230-636-6; 232-281-2 Uses: Dietary supplement and colorant for oils, fats, margarine, butter, processed cheese, cheese spreads, milk replacement prods., ice cream, soups, sauces, fillings of baked goods, and egg prods. Properties: Oily disp. Storage: 36 mos. shelf life for unopened container; store under nitrogen in the tightly sealed, lightproof pkg.; once opened use remaining contents as quickly as possible Lucarotin® 30 SUN [BASF AG http://www.basf.de] Chem. Descrip.: Beta-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: Dietary supplement and colorant for oils, fats, margarine, butter, processed cheese, cheese spreads, milk replacement prods., ice cream, soups, sauces, fillings of baked goods, and egg prods. Properties: Oily disp. Storage: 36 mos. shelf life for unopened container; store under nitrogen in the tightly sealed, lightproof pkg.; once opened use remaining contents as quickly as possible Lumisorb™ PSML-20 K [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Polysorbate 20 CAS 9005-64-5 Uses: Emulsifier for foods, bakery, dairy, confectionery, and convenience foods Features: Food-grade Regulatory: Kosher Properties: Yel. liq.; sol. in water, alcohol and methanol; sp.gr. 1.1; HLB 16.7; acid no. 2 max.; sapon. no. 40-50; hyd. no. 96-108; nonionic; 100% conc.; 3% max. moisture 402

Part I: Trade Name Reference Lumisorb™ PSML-80 [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: PEG-80 sorbitan laurate (80%0 in water (28%) CAS 9005-64-5 Uses: Emulsifier for foods, bakery, dairy, confectionery, and convenience foods Properties: Yel. liq.; bland odor; water-sol.; sp.gr. 1.1; b.p. >100 C @ 760mm Hg; HLB 19.4; acid no. 3 max.; sapon. no. 7-15; hyd. no. 25-40; flash pt. >232 C (COC); nonionic; 27-29% moisture Toxicology: May cause eye irritation; TSCA listed Precaution: Avoid strong oxidizing agents Hazardous Decomp. Prods.: CO, CO2 and thick smoke NFPA: Health 1, Flammability 1, Reactivity 0 Lumisorb™ PSMO-20 FGK [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Polysorbate 80 FCC CAS 9005-65-6 Uses: Emulsifier for ice cream, fruit sherbet, oils and fats, dietary foods, shortenings, whipped toppings; solubilizer in vitamin preps., pickles; surfactant in salt mfg. and BBQ sauce; wetting agent in poultry defeathering; dispersant for gelatins; defoamer in yeast and cheese mfg., food processing; syn. flavor adjuvant; emulsifier in milk replacers for calves Regulatory: FDA 21CFR §172.515, 172.840, 173.340, 175.105, 175.300, 176.180, 178.3400, 573.860; SARA §311/312/313 nonreportable Properties: Yel. cl. liq.; bland odor; sol. in water, alcohol, veg. oils, ethyl acetate, methanol, toluene; forms a gel @ 60% in water; insol. in min. oils; sp.gr. 1.07; dens. 9.0 lb/gal; visc. 400 cps; vapor pressure < 1 mm Hg; b.p. > 200 C; HLB 15; acid no. 2.0 max.; sapon. no. 45-55; hyd. no. 65-80; pour pt. -12 C; flash pt. (COC) 278 C; pH 7 (5% aq.); 3% max. moisture Toxicology: May cause eye irritation; TSCA listed Precaution: Keep away from oxidizing agents, excessive heat, ignition sources Hazardous Decomp. Prods.: Combustion produces CO, CO2, thick smoke NFPA: Health 1, Flammability 1, Reactivity 0 Storage: 1 yr. shelf life when stored in closed, factory-sealed containers below 32 C; store and use in well-ventilated area Handbook of Food Additives, Third Edition

Lumisorb™ PSMO-20K [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Polysorbate 80 CAS 9005-65-6 Uses: Emulsifier for food processing, frozen desserts; dispersant for flavor oils; flavor enhancer, color enhancer in pickles Features: Improves dryness and melt down in frozen desserts Regulatory: FDA 21CFR §172.836, 172.845, 172.854; also avail. in kosher grade Properties: Yel. liq., bland odor; water-sol.; sp.gr. 1.1; b.p. > 350 F (760 mm); HLB 15.0; acid no. 2 max.; sapon. no. 45-55; hyd. no. 65-80; flash pt. (COC) > 150 C; nonionic; 100% conc. Use Level: 0.05-0.2% Toxicology: May cause eye irritation Precaution: Avoid strong oxidizing agents Storage: Store in well-ventilated areas @ 50-120 F; keep away from oxidizing agents, excessive heat, ignition sources Lumisorb™ PSMS-20 K [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Polysorbate 60 CAS 9005-67-8 Uses: Emulsifier for food processing (chocolate, confectionery coatings, panned sugar); aerating agent in cakes; volume improver in icings and fillings; whipping aid in whipped toppings; flavor adjuvant; dispersant in dry coffee whiteners; stabilizer in salad dressings; foaming agent in beverage mixes Regulatory: FDA 21CFR §172.515, 172.836, 172.854, 173.340, 178.3400, 573.840 Properties: Yel. liq. (may gel on standing), mild odor; water-sol.; sp.gr. 1.1; b.p. > 200 C (760 mm); HLB 14.9; acid no. 2 max.; sapon. no. 45-55; hyd. no. 81-96; flash pt. (COC) > 175 C; nonionic; 100% conc. Use Level: 0.05-1% Toxicology: May cause eye irritation Precaution: Avoid oxidizing agents Storage: Store in well-ventilated areas @ 50-120 F; keep away from oxidizing agents, excessive heat, ignition sources Lumisorb™ PSMS-20 LK [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Polysorbate 60 Chem. Analysis: Moisture 3.0% max. CAS 9005-67-8 Uses: Emulsifier, flavor adjuvant 403

Part I: Trade Name Reference Regulatory: FDA 21CFR §172.515, 172.836, 172.854; Canada DSL; Japan ENCS; Australia AICS; Korea ECL; Switzerland SWISS; Philippines PICCS Properties: Soft solid; mild odor; water-sol.; sp.gr. 1.1; pour pt. 25 C; b.p. > 200 C (760 mm); HLB 14.9; acid no. 2 max.; sapon. no. 45-55; hyd. no. 81-96; pH (2% aq.) 6; flash pt. (COC) 266 C; 100% conc. Toxicology: May cause eye irritation; TSCA listed Precaution: Avoid oxidizing agents Hazardous Decomp. Prods.: CO, CO2, thick smoke NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in well-ventilated areas @ 50-120 F; keep away from oxidizing agents, excessive heat, ignition sources Lumisorb™ PSTS-20K [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Polysorbate 65 CAS 9005-71-4 Uses: Emulsifier for food processing; dispersant for dry coffee whiteners Properties: Yel. soft solid, bland odor; sol. in water; sp.gr. 1.0; b.p. > 200 C (760 mm); HLB 10.5; acid no. 2 max.; sapon. no. 88-98; hyd. no. 42-60; flash pt. (COC) > 175 C; nonionic; 100% conc. Use Level: 0.1-0.3% Toxicology: May cause eye irritation Precaution: Avoid strong oxidizing agents Hazardous Decomp. Prods.: Combustion produces CO2, CO, thick smoke Storage: Store in well-ventilated area @ 50-120 F; keep away from oxidizing agents, excessive heat, ignition sources Lumisorb™ SML K [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Sorbitan laurate CAS 1338-39-2; EINECS/ELINCS 215-663-3 Uses: Emulsifier for foods Properties: Yel. liq.; water-disp.; oil-sol.; sp.gr. 1.0; HLB 8.6; acid no. 7 max.; sapon. no. 158170; hyd. no. 330-358; nonionic; 100% conc. Lumisorb™ SMS KP [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Sorbitan stearate CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier for food processing (chocolate and confectionery coatings); volume improver in icings and fillings; Handbook of Food Additives, Third Edition

dispersant in dry coffee whiteners, flavor oils; syn. flavoring agent Regulatory: FDA 21CFR §172.842, 173.310, 173.340, 175.105, 178.3400, 573.960; also avail. kosher Properties: Cream flakes; insol. in water; sp.gr. 1.0; b.p. > 200 C (760 mm); HLB 4.7; acid no. 10 max.; sapon. no. 147-157; hyd. no. 235260; flash pt. (COC) > 175 C; nonionic; 100% conc. Toxicology: May cause eye irritation Precaution: Avoid strong oxidizing agents Hazardous Decomp. Prods.: Combustion produces CO2, CO, thick smoke Storage: Store in well-ventilated areas @ 50-120 F; keep away from oxidizing agents, excessive heat, ignition sources Lumisorb™ STS K [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Sorbitan tristearate CAS 26658-19-5; EINECS/ELINCS 247-891-4 Uses: Emulsifier for foods Regulatory: Kosher; 21 CFR 178.3400 Properties: Tan flakes; insol. in water, veg. and mineral oils; oil-sol.; sp.gr. 1.0; HLB 2.1; acid no. 15 max.; sapon. no. 175-190; hyd. no. 6580; nonionic; 100% conc. Storage: Store in closed, factory-sealed containers at temps <32 C; when stored for prolonged periods of time should be kept under a nitrogen atmosphere Lumulse® GMO K [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Glyceryl oleate CAS 25496-72-4; EINECS/ELINCS 203-827-7 Uses: Emulsifier, opacifier, stabilizer for foods, frozen desserts; stabilizer in pet foods, margarine; dough conditioner for tacos and tortillas; flavoring agent Features: Improves overrun in frozen desserts Regulatory: FDA 21CFR §166, 175.105, 175.320, 176.210, 177.2800, 181.27; also avail. in kosher grade Properties: Yel. opaque liq., bland odor; insol. in water; sol. in ethanol, propylene glycol, org. solvs., veg. and min. oils; sp.gr. 0.95; dens. 8.0 lb/gal; visc. 90 cSt (40 C); b.p. > 200 C (760 mm); HLB 3.4; acid no. 2 max.; iodine no. 96; sapon. no. 160-170; pour pt. 0 C; flash pt. 215 C; nonionic; 100% conc. Toxicology: May cause eye irritation Precaution: Avoid strong oxidizing agents 404

Part I: Trade Name Reference Storage: Store in well-ventilated areas @ 50-120 F; keep away from oxidizing agents, excessive heat, ignition sources Lumulse® GMR K [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Glyceryl ricinoleate CAS 141-08-2; EINECS/ELINCS 205-455-0 Uses: Emulsifier, opacifier, stabilizer for foods Regulatory: Kosher; CFR 175.105 Properties: Amber liq.; nondispersible in water; sp.gr. 0.99; dens. 8.25 lb/gal; nonionic; 100% conc. Lumulse® GMS K [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Glyceryl stearate CAS 31566-31-1 Uses: Low HLB emulsifier for use in coffee whiteners, margarines, cheese spreads, sour cream, dips and ice creams in order to improve dispersibility, control consistency and improve emulsion stability.; used to modify fat crystallization and impart self-emulsifying characteristics to oils and shortenings. Regulatory: GRAS; FDA 21CFR §170.3(o), 175.300, 175.320, 176.200, 176.210, 181.27, 184.1324, 184.1505, 184.1(b)(1) Properties: Wh. flakes; bland odor; sol. in fats, oils, waxes; insol. in water; dens. 7.6 lbs/gal; m.p. 51 C; HLB 3.9; acid no. 3 max.; iodine no. 1.0; sapon. no. 165-176; flash pt. (COC) > 175 C; nonionic Storage: 1 yr. shelf life; store in closed, factory sealed container @ < 90 F Lumulse® PGO K [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Triglyceryl monooleate FCC See Polyglyceryl-3 oleate CAS 9007-48-1 Uses: Emulsifier for ice cream providing controlled overrun, drier freezer texture, smoother frozen prod.; surfactant for fats and oils in baked goods (coatings, icing bases, fillings, mixes, flavors); emulsifier for oils in margarine, shortenings; antifoam for carbohydrate systems, syrups, jellies, jams, preserves, dietary emulsions, beverage bases, vitamin concs. Regulatory: FDA 21CFR §172.854; kosher; SARA §311/312/313 nonreportable Properties: Yel. to amber liq.; bland odor and taste; disp. in water; sol. in veg. oil, min. oil, Handbook of Food Additives, Third Edition

IPA; sp.gr. 0.98; dens. 8.1 lb/gal; vapor pressure < 1 mm Hg; HLB 7.0; acid no. 6 max.; iodine no. 100; sapon. no. 125-150; flash pt. (COC) > 175 C; nonionic; 100% conc.; negligible volatiles Toxicology: May cause eye irritation; not likely to cause significant skin irritation on prolonged/repeated contact, but thermal burns possible; inh. of vapors may irritate mucous membranes and cause dizziness, nausea Precaution: Keep away from oxidizing agents, excessive heat, ignition sources Hazardous Decomp. Prods.: Combustion produces CO, CO2, thick smoke Storage: 1 yr. shelf life when stored in closed, factory-sealed containers below 32 C; store and use in well-ventilated area Lumulse® POE (20) GMSK [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: PEG-20 glyceryl stearate See PEG-20 glyceryl stearate CAS 68153-76-4 Uses: Emulsifier for cakes, icings, whipped toppings; dough conditioner for breads; dispersant for coffee whiteners; controls agglomeration in frozen desserts Regulatory: FDA 21CFR §172.834, Part 136 Properties: Pale yel. semisolid, bland odor; sol. in ethanol, partly sol. in veg. oil, disp. in propylene glycol, water; sp.gr. 1.1 (35 C); b.p. > 200 C (760 mm); acid no. 2 max.; iodine no. 2 max.; sapon. no. 65-75; flash pt. (COC) > 300 F; nonionic Use Level: 0.1-0.4% Toxicology: May cause eye, digestive tract irritation; skin irritant on prolonged/repeated contact Precaution: Avoid strong oxidizing agents Hazardous Decomp. Prods.: Combustion produces CO, CO2 Storage: Store in closed containers @ 50-120 F; keep away from oxidizing agents, excessive heat, ignition sources Lumulse® POE (100) MS [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: PEG-100 stearate See PEG-2 stearate Chem. Analysis: Moisture 1% max. CAS 9004-99-3 Uses: Emulsifier in foods Regulatory: OSHA nonhazardous Properties: Off-wh. solid; Gardner color 2 max.; 405

Part I: Trade Name Reference bland odor; disp. in water; dens. 8.4 lbs/gal; vapor pressure < 1 mm Hg; vapor dens. >1; evaporation rate <1; m.p. 54-59 C; b.p. > 200 C; HLB 13.6; acid value 1 max.; volatiles < 1%; sapon. value 9-15; hyd. value 15-25; flash pt. (COC) > 350 F Toxicology: May cause eye irritation; TSCA listed Precaution: Incompat. with strong oxidizers; do not puncture, drag or slide container Hazardous Decomp. Prods.: CO, CO2, thick smoke NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Shelf life 2 yrs.; store in closed, factory sealed container @ 50-120 F; keep away from heat, sparks, flame; keep out of sun Lumulse® S-35 [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Glycerol ester Uses: Emulsifier for food processing Properties: Yel. liq.; sp.gr. 0.97; HLB 3.0; pour pt. 5 C; nonionic; 100% conc. Lung Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. Lutavit® Niacin Feed Grade [BASF AG http://www.basf.de] Chem. Descrip.: Nicotinic acid CAS 59-67-6; EINECS/ELINCS 200-441-0 Uses: Vitamin reinforcement for foods Lutein DC [BASF AG http://www.basf.de] Chem. Descrip.: Lutein in a matrix of Gelatin; stabilized with Sucrose; stabilized with Tocopherol, Sodium ascorbate, and Ascorbyl palmitate as antioxidants, with tricalcium phosphate as a flow aid See Calcium phosphate tribasic; Xanthophyll CAS 127-40-2; 9000-70-8; 57-50-1; 1406-18-4; 134-03-2; 137-66-6; 7758-87-4; EINECS/ELINCS 204-840-0; 232-554-6; 200334-9; 215-798-8; 205-126-1; 205-305-4 Uses: Dietary supplement for use in multivitamin-mineral, and lycopene tablets, hard capsules and antioxidant formulations Properties: Free-flowing dk. orange powd.; particle size 20 μ), min 90%; water dispersible (35-40 C); m.w. 536.9; 5% min. act. Storage: 2 yr shelf life when stored in tightly closed, original containers away from light, Handbook of Food Additives, Third Edition

heat, and moisture @ ≤ 25 C Lutein-Beads® [LycoRed USA http://www.lycored.com] Chem. Descrip.: Dry stabilized lutein and zeaxanthin See Xanthophyll Chem. Analysis: 8% moisture; lutein (5%); zeaxanthan (0.25%) Uses: Dietary supplement in food premixes Properties: Lt. red beadlets; char. odor; 100% through #20 U.S. Std. Sieve Storage: Store @ 4 C for optimum stability Luwax® OA 5 [BASF http://www.basf.com; BASF AG http://www.basf.de] Chem. Descrip.: Oxidized polyethylene wax See Polyethylene, oxidized CAS 68441-17-8; EINECS/ELINCS 200-815-3 Uses: Wax for coating of fruits Features: High hardness Regulatory: FDA CFR § 172.260, 176.170/180/210, 172.260, 175.105/125/350, 176.200/300, 177.1200/1210/1390/1400/1620/2600/2800/29 10, 178.3120 Properties: Gran. or powd.; dens. 0.97 g/cc; visc. 410 mm2/s (120 C); m.p. 104 C; drop pt. 110 C; acid no. 16; penetration hardness < 1 dmm Storage: Unlimited shelf life if stored in original containers Lycasin® [Roquette http://www.roquette.fr] Chem. Descrip.: Maltitol CAS 585-88-6; EINECS/ELINCS 209-567-0 Uses: Sweetener for confectionery Features: Reduces hygroscopicity of finished prod.; sufficient visc. to allow its use on industrial confectionery mfg. equip.; cannot be fermented into harmful acids by oral bacteria Regulatory: USP/NF, EP Properties: Cl., visc., colorless liq.; sweet taste; miscible in water Lycasin® HBC [Roquette http://www.roquette.fr] Chem. Descrip.: Maltitol CAS 585-88-6; EINECS/ELINCS 209-567-0 Uses: Sweetener for confectionery Regulatory: USP/NF, EP Properties: Cl., visc., colorless liq.; sweet taste; miscible in water LycoVit® 10% DC [BASF AG http://www.basf.de] Chem. Descrip.: Lycopene in a matrix of Modified food starch and Gelatin; stabilized 406

Part I: Trade Name Reference with Sucrose; stabilized with Tocopherol, Sodium ascorbate, and Ascorbyl palmitate with tricalcium phosphate as a flow aid See Calcium phosphate tribasic; Food starch, modified CAS 502-65-8; 53124-00-8; 9000-70-8; 57-50-1; 1406-18-4; 134-03-2; 137-66-6; 7758-87-4; EINECS/ELINCS 207-949-1; 232-554-6; 200334-9; 215-798-8; 205-126-1; 205-305-4 Uses: Colorant for foods Properties: Free-flowing dk. red fine powd.; particle size US Sieve #20 (850 μ) min 100 % thru; water dispersible (35-40 C); m.w. 536.9; 10% min. act. Storage: 3 yr shelf life when stored in tightly closed, original containers away from light and moisture @ ≤ 25 C Lyc-O-Mato® 6% [LycoRed Israel http://www.lycored.com] Chem. Descrip.: Lycopene and other natural tomato phytonutrients extracted from tomatoes Chem. Analysis: < 0.5% moisture CAS 502-65-8; EINECS/ELINCS 207-949-1 Uses: Natural tomato oleoresin for use in food Regulatory: USP/NF, GRAS, E 160d, kosher Properties: Visc. dark red liq.; characteristic odor; 6% lycopene Storage: 2 yr. shelf-life; store in original sealed container at 4 C Lyc-O-Mato® 7% [LycoRed Israel http://www.lycored.com] Chem. Descrip.: Lycopene and other natural tomato phytonutrients extracted from tomatoes Chem. Analysis: < 0.5% moisture CAS 502-65-8; EINECS/ELINCS 207-949-1 Uses: Natural tomato oleoresin for use in food Regulatory: USP/NF, GRAS, E 160d, kosher Properties: Visc. dark red liq.; characteristic odor; 7% lycopene Storage: 2 yr. shelf-life; store in original sealed container at 4 C Lyc-O-Mato® 10% [LycoRed Israel http://www.lycored.com] Chem. Descrip.: Lycopene and other natural tomato phytonutrients extracted from tomatoes Chem. Analysis: < 0.5% moisture CAS 502-65-8; EINECS/ELINCS 207-949-1 Uses: Natural tomato oleoresin for use in food Regulatory: USP/NF, GRAS, E 160d, kosher Properties: Visc. dark red liq.; characteristic odor; 10% min. lycopene Storage: 2 yr. shelf-life; store in original sealed Handbook of Food Additives, Third Edition

container at 4 C Lyc-O-Mato® 15% [LycoRed Israel http://www.lycored.com] Chem. Descrip.: Lycopene and other natural tomato phytonutrients extracted from tomatoes Chem. Analysis: < 0.5% moisture CAS 502-65-8; EINECS/ELINCS 207-949-1 Uses: Natural tomato oleoresin for use in food Regulatory: USP/NF, GRAS, E 160d, kosher Properties: Visc. dark red liq.; characteristic odor; 15% lycopene Storage: 2 yr. shelf-life; store in original sealed container at 4 C Lymphatic Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. or freeze-dried form Macaroni Enrichment Blend with Folic Acid [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Wheat starch; ferrous sulfate; niacin; thiamine mononitrate; riboflavin; tricalcium phosphate; folic acid See Calcium phosphate tribasic; Ferrous sulfate anhydrous; Nicotinic acid; Thiamine nitrate; Wheat (Triticum vulgare) starch Uses: Enrichment blend for durum flour Properties: Free-flowing powd. Use Level: 0.5 oz/100 lb of durum 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 Maco-O-Line 091 [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Binder, gellant, stabilizer, peeling agent, colorant for foods, esp. for injection brines Features: Rec. where low visc. is required and where finished prod. should have firm/strong texture Properties: Wh. free-flowing powd.; visc. < 300 cps (5%); pH 7-8 (1%); < 10% moisture Use Level: 0.1-0.3% on final prod. wt. Magnasweet® 100 [Mafco Worldwide http://www.magnasweet.com] Chem. Descrip.: Monoammonium 407

Part I: Trade Name Reference glycyrrhizinate See Ammonium glycyrrhizinate CAS 1407-03-0; EINECS/ELINCS 258-887-7 Uses: Sweetener Regulatory: GRAS; Kosher; Parve Properties: Wh. crystalline powd. Magnasweet® 110 [Mafco Worldwide http://www.magnasweet.com] Chem. Descrip.: Monoammonium glycyrrhizinate See Ammonium glycyrrhizinate CAS 1407-03-0 Uses: Sweetener, flavor enhancer Regulatory: GRAS; Kosher; Parve Properties: Liq. Magnasweet® 115 [Mafco Worldwide http://www.magnasweet.com] Chem. Descrip.: Monoammonium glycyrrhizinate See Ammonium glycyrrhizinate CAS 1407-03-0 Uses: Sweetener, flavor enhancer Regulatory: GRAS; Kosher; Parve Properties: Liq. Magnasweet® 118 [Mafco Worldwide http://www.magnasweet.com] Chem. Descrip.: Monoammonium glycyrrhizinate See Ammonium glycyrrhizinate CAS 1407-03-0 Uses: Sweetener, flavor enhancer Regulatory: GRAS; Kosher; Parve Properties: Liq. Magnasweet® 120 [Mafco Worldwide http://www.magnasweet.com] Chem. Descrip.: Monoammonium glycyrrhizinate See Ammonium glycyrrhizinate CAS 1407-03-0 Uses: Sweetener, flavor enhancer Regulatory: GRAS; Kosher; Parve Properties: Wh. powd. Magnasweet® 125 [Mafco Worldwide http://www.magnasweet.com] Chem. Descrip.: Monoammonium glycyrrhizinate See Ammonium glycyrrhizinate CAS 1407-03-0 Uses: Sweetener, flavor enhancer Regulatory: GRAS; Kosher; Parve Properties: Wh. powd. Handbook of Food Additives, Third Edition

Magnasweet® 135 [Mafco Worldwide http://www.magnasweet.com] Chem. Descrip.: Monoammonium glycyrrhizinate See Ammonium glycyrrhizinate CAS 1407-03-0 Uses: Sweetener, flavor enhancer Regulatory: GRAS; Kosher; Parve Properties: Wh. powd. Magnasweet® 136 [Mafco Worldwide http://www.magnasweet.com] Chem. Descrip.: Monoammonium glycyrrhizinate See Ammonium glycyrrhizinate CAS 1407-03-0 Uses: Sweetener, flavor enhancer Regulatory: GRAS; Kosher; Parve Properties: Liq. Magnasweet® 150 [Mafco Worldwide http://www.magnasweet.com] Chem. Descrip.: Monoammonium glycyrrhizinate See Ammonium glycyrrhizinate CAS 1407-03-0 Uses: Sweetener, flavor enhancer Regulatory: GRAS; Kosher; Parve Properties: Wh. powd. Magnasweet® 165 [Mafco Worldwide http://www.magnasweet.com] Chem. Descrip.: Monoammonium glycyrrhizinate See Ammonium glycyrrhizinate CAS 1407-03-0 Uses: Sweetener, flavor enhancer Regulatory: GRAS; Kosher; Parve Properties: Wh. powd. Magnasweet® 180 [Mafco Worldwide http://www.magnasweet.com] Chem. Descrip.: Monoammonium glycyrrhizinate See Ammonium glycyrrhizinate CAS 1407-03-0 Uses: Sweetener, flavor enhancer Regulatory: GRAS; Kosher; Parve Properties: Wh. powd. Magnasweet® 185 [Mafco Worldwide http://www.magnasweet.com] Chem. Descrip.: Monoammonium glycyrrhizinate See Ammonium glycyrrhizinate CAS 1407-03-0 408

Part I: Trade Name Reference Uses: Sweetener, flavor enhancer Regulatory: GRAS; Kosher; Parve Properties: Wh. powd. Magnasweet® [Mafco Worldwide http://www.magnasweet.com] Chem. Descrip.: Monoammonium glycyrrhizinate See Ammonium glycyrrhizinate CAS 1407-03-0 Uses: Flavor enhancer, sweetness potentiator for artificial sweetener systems Features: Synergistic with natural sweeteners Regulatory: FDA 21CFR §184.1408 GRAS Properties: Powd. or presolubilized forms (glycerin or propylene glycol sol'ns.), intense lingering sweetness; hygroscopic; sol. in most solvs. Storage: Exc. long-term shelf stability; avoid unwanted moisture accumulation Magnesium Carbonate 309-S Light [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Magnesium carbonate USP Chem. Analysis: MgO (40-43.5%); CaO (0.45%); Fe (0.02%) CAS 546-93-0; EINECS/ELINCS 208-915-9 Uses: Alkali, drying agent, color retention agent, carrier, anticaking agent in foods; filter aid, clarifier in food and beverage processing Regulatory: USP, kosher, SARA §311/312 acute health hazard, §302/313 nonreportable Properties: Wh. powd.; 99% through 325 mesh; 99.5% through 200 mesh; odorless; insol. in water; sp.gr. 2.24; dens. 4-7 lb/ft3 (loose); vapor pressure nil; decomp. pt. 250 C; pH sl. alkaline; > 98% NV Toxicology: ACGIH TLV/TWA 5-10 mg/m3 respirable fraction (total particulate); nuisance dust; dust may cause eye irritation; inh. of dust may cause nose/throat irritation; ing. may cause diarrhea, abdominal pain; TSCA listed Precaution: Incompat. with acids Hazardous Ingredients: Magnesium carbonate (100%) Hazardous Decomp. Prods.: If heated to high temps., may emit metallic oxides, CO, CO2 Storage: Store in cool, dry, well-ventilated area

Handbook of Food Additives, Third Edition

Magnesium Carbonate 320-S Heavy [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Magnesium carbonate USP Chem. Analysis: MgO (40-43.5%); CaO (0.45%); Cl (0.07%); Fe (0.01%); SO4 (0.30%) CAS 546-93-0; EINECS/ELINCS 208-915-9 Uses: Alkali, drying agent, color retention agent, carrier, anticaking agent in foods; filter aid, clarifier in food and beverage processing Regulatory: USP, Kosher, SARA §311/312 acute health hazard, §302/313 nonreportable Properties: Wh. powd.; 97% through 325 mesh; 99.5% through 200 mesh; odorless; insol. in water; sp.gr. 2.22; dens. 15-22 lb/ft3 (loose); vapor pressure nil; decomp. pt. 250 C; pH sl. alkaline; > 98% NV Toxicology: ACGIH TLV/TWA 5-10 mg/m3 respirable fraction (total particulate); nuisance dust; dust may cause eye irritation; inh. of dust may cause nose/throat irritation; ing. may cause diarrhea, abdominal pain; TSCA listed Precaution: Incompat. with acids Hazardous Ingredients: Magnesium carbonate (100%) Hazardous Decomp. Prods.: If heated to high temps., may emit metallic oxides, CO, CO2 Storage: Store in cool, dry, well-ventilated area Magnesium Carbonate 321 [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Magnesium carbonate USP Chem. Analysis: MgO (40-43.5%); CaO (0.45%); Fe (0.02%) CAS 546-93-0; EINECS/ELINCS 208-915-9 Uses: Alkali, drying agent, color retention agent, carrier, anticaking agent in foods; filter aid, clarifier in food and beverage processing Regulatory: USP, kosher, SARA §311/312 acute health hazard, §302/313 nonreportable Properties: Wh. gran. powd.; 5% through 100 mesh; 15% through 60 mesh, 100% through 20 mesh; odorless; insol. in water; sp.gr. 2.22; dens. 35-40 lb/ft3 (loose); vapor pressure nil; decomp. pt. 250 C; pH sl. alkaline; > 98% NV Toxicology: ACGIH TLV/TWA 5-10 mg/m3 respirable fraction (total particulate); nuisance dust; dust may cause eye irritation; inh. of dust may cause nose/throat irritation; ing. may cause diarrhea, abdominal pain; 409

Part I: Trade Name Reference TSCA listed Precaution: Incompat. with acids Hazardous Ingredients: Magnesium carbonate (100%) Hazardous Decomp. Prods.: If heated to high temps., may emit metallic oxides, CO, CO2 Storage: Store in cool, dry, well-ventilated area Magnesium Caseinate S [DMV Int'l. http://www.dmv-international.com] Chem. Descrip.: Magnesium caseinate Chem. Analysis: 91.5% protein; 4% moisture; 3.5% ash; 0.8% fat; 0.2% lactose CAS 68409-78-9 Uses: Emulsifier, stabilizer for clinical and enteral formulas, sports and functional food Features: Heat stable; spray-dried; gives a low visc. stable sol'n. with a milky appearance Regulatory: EU compliant Properties: Wh.-cream powd.; bland taste; neutral odor; particle size <315ìm; bulk dens. (tapped) 300 g/l; pH (10% sol'n.) 7.1 Storage: Shelf life 2 yrs when stored in original sealed container @ 5-25 C and 70% max. R.H. in odor free environment Magnesium Hydroxide 370-S7 Light [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Magnesium hydroxide USP Chem. Analysis: Mg(OH)2 (95-100.5%); CaO (0.70%); Cl (0.10%); Fe (0.03%); SO4 (0.50%) CAS 1309-42-8; EINECS/ELINCS 215-170-3 Uses: Nutrient supplement, pH control agent, processing aid in food prep. Regulatory: USP, Kosher, DOT nonregulated; SARA §311/312 acute health hazard, §302/313 nonreportable Properties: Wh. powd.; odorless; insol. in water; sp.gr. 2.38; dens. 38.5-45.6 lb/ft3 (loose); vapor pressure none; decomp. pt. 350 C; > 98% NV Toxicology: ACGIH TLV/TWA 5-10 mg/m3 respirable fraction (total particulate); nuisance dust; may cause mech. irritation to eyes; high airborne levels of dust can cause nose/throat irritation; ing. may cause diarrhea, abdominal pain; TSCA listed Precaution: Incompat. with acids Hazardous Ingredients: Magnesium hydroxide (100%) Hazardous Decomp. Prods.: If heated to high temps., may emit metallic oxides Handbook of Food Additives, Third Edition

Storage: Store in cool, dry, well-ventilated area Magnesium Hydroxide 370-S9 Medium [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Magnesium hydroxide USP Chem. Analysis: Mg(OH)2 (95-100.5%); CaO (0.70%); Cl (0.10%); Fe (0.03%); SO4 (0.50%) CAS 1309-42-8; EINECS/ELINCS 215-170-3 Uses: Nutrient supplement, pH control agent, processing aid in food prep. Regulatory: USP, kosher, DOT nonregulated; SARA §311/312 acute health hazard, §302/313 nonreportable Properties: Wh. powd.; odorless; insol. in water; sp.gr. 2.38; dens. 53.0-59.3 lb/ft3 (loose); vapor pressure none; decomp. pt. 350 C; > 98% NV Toxicology: ACGIH TLV/TWA 5-10 mg/m3 respirable fraction (total particulate); nuisance dust; may cause mech. irritation to eyes; high airborne levels of dust can cause nose/throat irritation; ing. may cause diarrhea, abdominal pain; TSCA listed Precaution: Incompat. with acids Hazardous Ingredients: Magnesium hydroxide (100%) Hazardous Decomp. Prods.: If heated to high temps., may emit metallic oxides Storage: Store in cool, dry, well-ventilated area Magnesium Hydroxide 370-S12 Heavy [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Magnesium hydroxide USP Chem. Analysis: Mg(OH)2 (95-100.5%); CaO (0.70%); Cl (0.10%); Fe (0.03%); SO4 (0.50%) CAS 1309-42-8; EINECS/ELINCS 215-170-3 Uses: Nutrient supplement, pH control agent, processing aid in food prep. Regulatory: USP, kosher, DOT nonregulated; SARA §311/312 acute health hazard, §302/313 nonreportable Properties: Wh. powd.; odorless; insol. in water; sp.gr. 2.38; dens. 65.5-78.0 lb/ft3 (loose); vapor pressure none; decomp. pt. 350 C; > 98% NV Toxicology: ACGIH TLV/TWA 5-10 mg/m3 respirable fraction (total particulate); nuisance dust; may cause mech. irritation to eyes; high airborne levels of dust can cause nose/throat irritation; ing. may cause diarrhea, abdominal pain; TSCA listed Precaution: Incompat. with acids 410

Part I: Trade Name Reference Hazardous Ingredients: Magnesium hydroxide (100%) Hazardous Decomp. Prods.: If heated to high temps., may emit metallic oxides Storage: Store in cool, dry, well-ventilated area Magnesium Hydroxide 370-S Xtra Light [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Magnesium hydroxide USP Chem. Analysis: Mg(OH)2 (95-100.5%); CaO (0.70%); Cl (0.10%); Fe (0.03%); SO4 (0.50%) CAS 1309-42-8; EINECS/ELINCS 215-170-3 Uses: Nutrient supplement, pH control agent, processing aid in food prep. Regulatory: USP, kosher, DOT nonregulated; SARA §311/312 acute health hazard, §302/313 nonreportable Properties: Wh. powd.; odorless; insol. in water; sp.gr. 2.38; dens. 25-38 lb/ft3 (loose); vapor pressure none; decomp. pt. 350 C; > 98% NV Toxicology: ACGIH TLV/TWA 5-10 mg/m3 respirable fraction (total particulate); nuisance dust; may cause mech. irritation to eyes; high airborne levels of dust can cause nose/throat irritation; ing. may cause diarrhea, abdominal pain; TSCA listed Precaution: Incompat. with acids Hazardous Ingredients: Magnesium hydroxide (100%) Hazardous Decomp. Prods.: If heated to high temps., may emit metallic oxides Storage: Store in cool, dry, well-ventilated area Magnesium Oxide 310-FCC Heavy [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Magnesium oxide Chem. Analysis: MgO (99%); CaO (0.08%); Cl (0.10%); Fe (0.004%) CAS 1309-48-4; EINECS/ELINCS 215-171-9 Uses: Alkali, neutralizer in foods and food processing Regulatory: USP, DOT nonregulated; SARA §311/312 acute health hazard, §302/313 nonreportable Properties: Wh. powd.; odorless; insol. in water; sp.gr. 3.46; dens. (bulk) 25 lb/ft3 (loose); vapor pressure nil; m.p. 5792 F; b.p. 3200 C (1 atm); ≈ 100% Toxicology: TSCA listed Precaution: Incompat. with acids; reacts exothermically with water to form insol. magnesium hydroxide Handbook of Food Additives, Third Edition

Hazardous Ingredients: Magnesium oxide (100%) Hazardous Decomp. Prods.: None Storage: Store in cool, dry, well-ventilated area Magnesium Oxide 310-S Heavy [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Magnesium oxide USP Chem. Analysis: MgO (96.0-100.5%); CaO (1.00%); Cl (0.03%); Fe (0.05%); SO4 (0.75%) CAS 1309-48-4; EINECS/ELINCS 215-171-9 Uses: Alkali, neutralizer in foods and food processing Regulatory: DOT nonregulated; SARA §311/312 acute health hazard, §302/313 nonreportable Properties: Wh. powd.; 99% through 325 mesh; odorless; insol. in water; sp.gr. 3.46; dens. 1925 lb/ft3 (loose); vapor pressure nil; m.p. 5166 F; b.p. 3200 C (1 atm); > 96% NV Toxicology: ACGIH TLV/TWA 10 mg/m3 respirable fraction (total particulate); nuisance dust; ing. may cause nausea, vomiting, GI upset, diarrhea; inh. of dust can cause nasal/respiratory tract irritation; may cause sl. eye irritation, redness, pain; TSCA listed Precaution: Incompat. with acids; reacts exothermically with water to form insol. magnesium hydroxide Hazardous Ingredients: Magnesium oxide (100%) Hazardous Decomp. Prods.: None Storage: Store in cool, dry, well-ventilated area Magnesium Oxide 310-SGR Heavy [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Magnesium oxide Chem. Analysis: MgO (96.0-100.5%); CaO (1.00%); Cl (0.10%); Fe (0.05%); SO4 (0.75%) CAS 1309-48-4; EINECS/ELINCS 215-171-9 Uses: Alkali, neutralizer in foods and food processing Regulatory: USP, DOT nonregulated; SARA §311/312 acute health hazard, §302/313 nonreportable Properties: Wh. powd.; odorless; 1.0-8.0% through 100 mesh; insol. in water; sp.gr. 3.46; dens.56-75 lb/ft3 (packed); vapor pressure nil; m.p. 5792 F; b.p. 3200 C (1 atm); ≈ 100% Toxicology: TSCA listed Precaution: Incompat. with acids; reacts exothermically with water to form insol. 411

Part I: Trade Name Reference magnesium hydroxide Hazardous Ingredients: Magnesium oxide (100%) Hazardous Decomp. Prods.: None Storage: Store in cool, dry, well-ventilated area Magnesium Oxide 310-SH Heavy [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Magnesium oxide USP Chem. Analysis: MgO (96.0-100.5%); CaO (1.00%); Cl (0.03%); Fe (0.05%); SO4 (0.75%) CAS 1309-48-4; EINECS/ELINCS 215-171-9 Uses: Alkali, neutralizer in foods and food processing Regulatory: DOT nonregulated; SARA §311/312 acute health hazard, §302/313 nonreportable Properties: Wh. powd.; 99% through 325 mesh; odorless; insol. in water; sp.gr. 3.46; dens. 2531 lb/ft3 (bulk); vapor pressure nil; m.p. 5166 F; b.p. 3200 C (1 atm); > 96% NV Toxicology: ACGIH TLV/TWA 10 mg/m3 respirable fraction (total particulate); nuisance dust; ing. may cause nausea, vomiting, GI upset, diarrhea; inh. of dust can cause nasal/respiratory tract irritation; may cause sl. eye irritation, redness, pain; TSCA listed Precaution: Incompat. with acids; reacts exothermically with water to form insol. magnesium hydroxide Hazardous Ingredients: Magnesium oxide (100%) Hazardous Decomp. Prods.: None Storage: Store in cool, dry, well-ventilated area Magnesium Oxide 311-S Light [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Magnesium oxide USP Chem. Analysis: MgO (96.0-100.5%); CaO (1.00%); Cl (0.03%); Fe (0.05%); SO4 (0.75%) CAS 1309-48-4; EINECS/ELINCS 215-171-9 Uses: Alkali, neutralizer in foods and food processing Regulatory: DOT nonregulated; SARA §311/312 acute health hazard, §302/313 nonreportable Properties: Wh. powd.; 99% through 325 mesh; odorless; insol. in water; sp.gr. 3.46; dens. 1219 lb/ft3 (loose); vapor pressure nil; m.p. 5166 F; b.p. 3200 C (1 atm); > 96% NV Toxicology: ACGIH TLV/TWA 10 mg/m3 respirable fraction (total particulate); nuisance dust; ing. may cause nausea, Handbook of Food Additives, Third Edition

vomiting, GI upset, diarrhea; inh. of dust can cause nasal/respiratory tract irritation; may cause sl. eye irritation, redness, pain; TSCA listed Precaution: Incompat. with acids; reacts exothermically with water to form insol. magnesium hydroxide Hazardous Ingredients: Magnesium oxide (100%) Hazardous Decomp. Prods.: None Storage: Store in cool, dry, well-ventilated area Magnesium Stearate 2311-G [Brenntag Specialties http://www.brenntagspecialties.com] Chem. Descrip.: Magnesium stearate FCC CAS 557-04-0; EINECS/ELINCS 209-150-3 Uses: Dietary supplement, defoamer in foods Features: Vegetable grade Properties: 98% max. through 200 mesh; bulk dens. 0.16 g/ml; m.p. 130-145 C; 4% max. moisture; 7.2-8.0% oxide Magnesium Stearate NF FGD [Chemtura http://www.chemtura.com] Chem. Descrip.: Magnesium stearate NF CAS 557-04-0; EINECS/ELINCS 209-150-3 Uses: Lubricant, anticaking agent, flow aid for food powds. Features: Nonaq. Properties: 99.8% through 325 mesh; apparent dens. 20 lb/ft3; m.p. 135-156 C; 6% max. moisture Mag-nificent [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Dimagnesium phosphate trihydrate FCC See Magnesium phosphate dibasic CAS 7782-75-4; EINECS/ELINCS 231-823-5 Uses: Nutritional source of magnesium and phosphorus in infant formula and diet beverages; pH control agent, dietary supplement, flow aid in foods Properties: Wh. free-flowing powd. or grans.; odorless; sl. sol. in water; sol. in dilute acid; pH neutral sol'n. Toxicology: LD50 (oral, rat) > 10,000 mg/kg; sl. irritating to eyes and skin; TSCA listed Hazardous Decomp. Prods.: None HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Store in a cool, dry place Magox® Feed Grade [Premier Chems. http://www.premierchemicals.com/] Chem. Descrip.: Nat. magnesium oxide (89.5% 412

Part I: Trade Name Reference min.) CAS 1309-48-4; EINECS/ELINCS 215-171-9 Uses: For mineral premixes, feed supplements, and other applics. for livestock and poultry Regulatory: GRAS Properties: Sol. 98-99% in 0.4% HCl; 63% on 100 mesh; bulk dens. 960 kg/m3; Mg (54% min.), CaO (3.2%) Storage: 6 mos. shelf life; hygroscopic, protect from atm. Magox® Feed Grade 100 [Premier Chems. http://www.premierchemicals.com/] Chem. Descrip.: Nat. magnesium oxide (89% min.) CAS 1309-48-4; EINECS/ELINCS 215-171-9 Uses: For mineral premixes, feed supplements, and other applics. for livestock and poultry Regulatory: GRAS Properties: 20% max. on 100 mesh; bulk dens. 960 kg/m3; Mg (54% min.), CaO (3.2%) Storage: 6 mos. shelf life; hygroscopic, protect from atm. Magox® Sugar Grade [Premier Chems. http://www.premierchemicals.com/] Chem. Descrip.: Magnesium oxide (93.72%) CAS 1309-48-4; EINECS/ELINCS 215-171-9 Uses: Neutralizer for raw cane and beet sugar juice; scale inhibitor in juice heaters, evaporators, & juice lines Properties: 91% min. on 400 mesh; bulk dens. 40 lb/ft3 (loose), 58 lb/ft3 (tapped) Storage: 6 mos. shelf life; hygroscopic, protect from atm. Maisine® [Gattefosse http://www.gattefossecorp.com; Gattefosse Spain http://www.gattefosse.es] Chem. Descrip.: Corn glycerides CAS 85536-08-9; EINECS/ELINCS 287-489-6 Uses: Food emulsifier for ice creams, sauces, bread, and rice cakes Properties: Liq.; HLB 3.0; nonionic; 100% conc. Maisine® 35-1 [Gattefosse http://www.gattefossecorp.com; Gattefosse Spain http://www.gattefosse.es] Chem. Descrip.: Glyceryl monolinoleate See Glyceryl linoleate CAS 2277-28-3; EINECS/ELINCS 218-901-4 Uses: Food additive Regulatory: EP compliance; FDA 21CFR §184.1505 GRAS, FCC, E471, JSFA compliance; DMF no. 5797 Properties: Oily liq.; faint odor; HLB 3 Handbook of Food Additives, Third Edition

Maitake Mushroom Extract [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Maitake mushroom extract from Grifola frondosa with 20% dextrose carrier See Glucose Uses: Ingred. for health foods, beverages Properties: Brn. fine powd.; min. 20 mesh or finer; partly sol. in water Storage: 24 mo shelf life Maldex 150 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Maltodextrin Chem. Analysis: 15 DE CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Bulking agent, dispersing agent in baby foods, sport drinks, confectionery, dry mixes; energy source, encapsulant or carrier in spray-drying applics.; chewability aid in chews and caramels; foam stabilizer in gums and jellies Properties: Powd. Use Level: ≤ 10% of total sugars Maldex 180 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Maltodextrin Chem. Analysis: 18 DE CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Bulking agent, dispersant in baby foods, sport drinks, confectionery, dry mixes; energy source, encapsulant or carrier in spray-drying applics.; chewability aid in chews and caramels; foam stabilizer in gums and jellies Properties: Powd. Use Level: ≤ 10% of total sugars Maldex G 180 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Bulking agent, dispersant in baby foods, sport drinks, confectionery, dry mixes Properties: Agglomerated powd. Malta*Gran® 10 [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Corn maltodextrin Uses: Bulking agent, crystallization inhibitor, mouthfeel enhancer for nutritional beverages, cocoa and tea mixes, frostings, glaze mixes, cheese sauces, soup mixes; carrier for ingreds. 413

Part I: Trade Name Reference Features: Very low sweetness; reduces bulk dens. of dry mixes; dustless and free-flowing Regulatory: FDA 21CFR GRAS; kosher approved Properties: Wh. powd.; 10% max. on 20 mesh, 90% min. on 200 mesh; bland odor/taste; rapid sol. in cold or hot water; bulk dens. 0.24-0.30 g/cc; pH 4.1-5.0; DE 8-12; 4.8% max. moisture Storage: 12 mos. shelf life when stored in a cool, dry place Malta*Gran® 18 M [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Corn maltodextrin Uses: Bulking agent for foods Regulatory: FDA 21CFR GRAS; kosher approved Properties: Wh. powd.; 10% max. on 20 mesh, 90% min. on 200 mesh; bland odor/taste; bulk dens. 0.32-0.36 g/cc; pH 4.1-5.0; DE 16-20; 5% max. moisture Storage: 12 mos. shelf life when stored in a cool, dry place Maltisorb® 75/75 [Roquette http://www.roquette.fr] Chem. Descrip.: Maltitol CAS 585-88-6; EINECS/ELINCS 209-567-0 Uses: Sweetener for cereals, milk prods., dry mixes, tablets, snacks, marzipan Features: Sucrose substitute Regulatory: USP/NF, EP, JECFA Properties: Powd.; sweet taste; freely sol. in water; visc. 2400 mPa.s Maltisweet™ 3145 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Maltitol sol'n. NF CAS 585-88-6; EINECS/ELINCS 209-567-0 Uses: Caloric sweetener, flavor enhancer in foods, esp. fruit flavors, chewing gum, cookies, cakes, cream centers, dried fruit, fillings, frozen desserts, fudge, gummi candies, hard candy, health bars, jams, jellies, pancake syrups, sauces, soft confections, sports beverages Features: Noncrystallizing; FDA caloric value 3 calories/g; does not promote tooth decay; slowly absorbed for reduced rise in blood glucose and insulin response Properties: Clear, visc. liq.; sweet taste; sol. in water and ethyl alcohol; misc. in glycerin and propylene glycol in all proportions; insol.in veg. and min. oils; visc. ≈1700 cps; b.p. ≈105 C; flash pt. >150 C; 75% sol'n., 65% act. on Handbook of Food Additives, Third Edition

dry basis Maltisweet™ 6580 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Maltitol Chem. Analysis: Water ≈ 20% Uses: Sweetener in bakery, confectionery; replacement for sucrose in sugar-free applics. Properties: Cl. to opaque, visc. liq.; visc. 15,000 cps; pH neutral; 80% solids Maltisweet™ 6585 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Maltitol Chem. Analysis: Water ≈ 15% Uses: Sweetener in bakery, confectionery; replacement for sucrose in sugar-free applics. Properties: Cl. to opaque, visc. liq.; visc. 82,500 cps; pH neutral; 85% solids Maltisweet™ B [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Maltitol Chem. Analysis: Water ≈ 25% Uses: Sweetener in food, confectionery, nutritional bars, hard candy, soft confections, caramel, taffy; replacement for sucrose in sugar-free applics. Properties: Cl. syrupy liq.; visc. 3500 cps; pH 5.0-7.5 (14% w/w in water) Maltisweet™ CM 40 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Maltitol Chem. Analysis: Water < 1% Uses: Sweetener, bulking agent in sugar free, reduced calorie and light prods. Features: 90% the sweetness of sucrose and 2.1 cal/g; medium hygroscopicity Regulatory: FCC Properties: Wh. crystalline powd.; particle size 98% through #40 US seive; m.w. 344; m.p. 144-147 C Maltisweet™ CM 100 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Maltitol Chem. Analysis: Water < 1% Uses: Sweetener, bulking agent in sugar free, reduced calorie and light prods. Features: 90% the sweetness of sucrose and 2.1 cal/g Properties: Wh. crystalline powd.; particle size 414

Part I: Trade Name Reference 95% through #100 US seive; m.w. 344; sol. 175 g/ 100 ml water; m.p. 144-147 C Maltisweet™ CM 9820 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: maltitol Chem. Analysis: Water < 1% Uses: Replacement for sugar Properties: Wh. crystalline powd.; particle size > 95% through 840 micron sieve; sol. 175 g/100 ml water; m.w. 344; m.p. 144-147 C Maltisweet™ CM Fines [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: maltitol Chem. Analysis: Water < 1% Uses: Replacement for sugar in most food and confectionery applics. Properties: Wh. crystalline powd.; particle size > 95% through 100 US sieve; sol. 175 g/100 ml water; m.w. 344; m.p. 144-147 C Maltisweet™ IC [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Maltitol syrup Uses: Sweetener; replacement for sucrose and corn syrup solids in no-sugar-added ice cream prods. Properties: Cl. syrupy liq.; m.w. 344; visc. 1700 cps; m.p. 144-152 C; pH 5.0-7.5 (14% w/w in water) Maltisweet™ M95 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Maltitol Chem. Analysis: Moisture 33-35% Uses: Sweetener in bakery, confectionery, frozen dairy, food, nutritional bars, soft cookies, muffins, cakes, pie fillings, spreads, cake and yeast-raised doughnuts, sweet breads, pastries, sugar-free prods. Properties: Cl., visc. liq.; visc. 90 cps; pH 5.0-8.0 (20% sol'n.) Maltisweet™ MH65 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Maltitol Uses: Sweetener in hard candy, caramel applics. Properties: Cl. syrupy liq.; visc. 2300 cps; pH 5.0-7.5 (14% w/w/ in water) Maltisweet™ MH80 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Maltitol Handbook of Food Additives, Third Edition

Uses: Sweetener in sugar-free, hard candy Features: Improved flavor release; equivalent stability to sugar candy; no surface recrystallization; reduces/eliminates the use of high intensity sweetener Maltoferm® 10001 [Briess Malting http://www.briess.com; Ingred. Innovations http://www.ingredientinnovations.com] Chem. Descrip.: Malted barley extract See Malt extract CAS 8002-48-0; EINECS/ELINCS 232-310-9 Uses: Flavoring agent for foods Features: Nondiastatic; provides rich natural malt flavor Properties: Free-flowing powd. Precaution: Grain dust explosion possible Storage: Hygroscopic Maltoferm® 10001 VDK [Briess Malting http://www.briess.com; Ingred. Innovations http://www.ingredientinnovations.com] Chem. Descrip.: Malted barley extract See Malt extract CAS 8002-48-0; EINECS/ELINCS 232-310-9 Uses: Flavoring agent, colorant in foods Features: Provides rich natural malt flavor and dark color; nondiastatic Properties: Free-flowing powd. Precaution: Grain dust explosion possible Storage: Hygroscopic Maltoferm® A-6001 [Briess Malting http://www.briess.com; Ingred. Innovations http://www.ingredientinnovations.com] Chem. Descrip.: Malted barley extract See Malt extract CAS 8002-48-0; EINECS/ELINCS 232-310-9 Uses: Colorant for foods Features: Provides soluble color Properties: Dk. red. to blk. free-flowing powd. Storage: Hygroscopic Maltrin® M040 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Nutritive polymer, moisture binder/stabilizer, texturizer in baked goods, cheese prods., processed meats; fat replacement in margarine, confectionery coatings; film-former in spray-drying, encapsulation; cryst. inhibitor in ice cream; anticaking agent; fat and oil replacement; pan coatings; soup and gravy mixes; nonbrowning carrier for drying sensitive 415

Part I: Trade Name Reference prods. Features: Nonsweet; adds sol'n. visc., good mouthfeel Regulatory: 9CFR §318.7(c)(4), 319.140, 319.143, 319.182, 319.180, 319.181, 319.281, 319.300, 319.301, 319.306, 319.312, 381.147(f)(4), 381.159, 381.160; 21CFR §184.1444, GRAS Properties: Wh. powd., bland flavor; can be dissolved up to 40% in water; bulk dens. 0.51 g/cc (packed); DE 5; pH 4-5; 6% max. moisture Maltrin® M050 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Nutritive polymer, film-former, visc. builder, opacifier, mouthfeel enhancer for foods, beverages, pan coatings, soup and gravy mixes; nonbrowning carrier for drying sensitive prods.; thickener for food systems Features: Nonsweet Regulatory: 9CFR §318.7(c)(4), 319.140, 319.143, 319.182, 319.180, 319.181, 319.281, 319.300, 319.301, 319.306, 319.312, 381.147(f)(4), 381.159, 381.160; 21CFR §184.1444, GRAS Properties: Wh. powd.; can be dissolved up to 40% in water yielding opaque syrup; bulk dens. 0.56 g/cc (packed); DE 5; pH 4-5 Maltrin® M100 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Nutritive polymer, carrier, filler, extender, bulking agent for foods, dry mixes, spray-dried foods, frozen foods, confections, bakery goods, nondairy prods., snack foods; bloom control agent, moisture control agent in hard candy Features: Nonsweet Regulatory: 9CFR §318.7(c)(4), 319.140, 319.143, 319.182, 319.180, 319.181, 319.281, 319.300, 319.301, 319.306, 319.312, 381.147(f)(4), 381.159, 381.160; 21CFR §184.1444, GRAS Properties: Wh. powd., bland, low sweetness; disp. readily to produce cl. sol'ns. at 30%; bulk dens. 0.56 g/cc (packed); DE 10; pH 4.0-4.7 (20%); 6% max. moisture Maltrin® M150 [Grain Processing Handbook of Food Additives, Third Edition

http://www.grainprocessing.com] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Nutritive polymer, bulking agent, bodying agent, diluent, binder, filler, filmformer, humectant for foods, cake and cookie mixes, confections, frozen desserts, glazes, dehydrated foods, flavored syrups; carrier for seasonings, artificial sweeteners, other powd. food specialties Features: Very slightly sweet; directly compressible Regulatory: 9CFR §318.7(c)(4), 319.140, 319.143, 319.182, 319.180, 319.181, 319.281, 319.300, 319.301, 319.306, 319.312, 381.147(f)(4), 381.159, 381.160; 21CFR §184.1444, GRAS Properties: Wh. powd.; disp. to produce cl. sol'n. at 50%; bulk dens. 0.61 g/cc (packed); DE 15; pH 4.0-4.7 (20%); 6% max. moisture Maltrin® M180 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Nutritive polymer; bulking agent, bodying agent, diluent, binder, film-former for foods, cake and cookie mixes, confections, frozen desserts, glazes, dehydrated foods, flavored syrups; carrier for seasonings, artificial sweeteners, other powd. specialties Features: Slightly sweet; directly compressible Regulatory: 9CFR §318.7(c)(4), 319.140, 319.143, 319.182, 319.180, 319.181, 319.281, 319.300, 319.301, 319.306, 319.312, 381.147(f)(4), 381.159, 381.160; 21CFR §184.1444, GRAS Properties: Wh. powd., bland; disp. easily to produce cl. sol'ns. up to 60%; bulk dens. 0.63 g/cc (packed); DE 18; pH 4.0-4.7; 6% max. moisture Maltrin® M200 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Corn syrup solids CAS 68131-37-3 Uses: Coating agent, binder, mouthfeel enhancer foods, coffee whiteners, glazes, cake and cookie mixes, frozen desserts, fondants, frozen egg prods., meringue and icing powds., whipped prods., nut coatings, meat systems Features: For prods. where clarity, blandness, 416

Part I: Trade Name Reference and rapid dispersibility are important; directly compressible Regulatory: FDA 21CFR §168.121, 184.1865, GRAS Properties: Wh. powd.; disp. rapidly in cold or hot water to produce cl. sol'n. at 60%; bulk dens. 0.64 g/cc (packed); DE 20; pH 4.0-4.7 (20%); 6% max. moisture Maltrin® M250 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Corn syrup solids CAS 68131-37-3 Uses: Binder, mouthfeel enhancer for foods, coffee whiteners, imitation dairy prods., peanut butter, citrus powds., frozen desserts, dry mixes, beverages, dried eggs; spray drying aid Features: Dried glucose syrup; directly compressible Regulatory: FDA 21CFR §168.121, 184.1865, GRAS Properties: Wh. powd., sl. sweet, no undesirable aftertaste; disp. rapidly in hot or cold water to produce cl. sol'n. at 70%; bulk dens. 0.67 g/cc (packed); DE 25; pH 4.5-5.5; 6% max. moisture Maltrin® M510 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Nutritive polymer, binder, carrier, diluent, sweetness regulator for foods, dry mixes; carrier for artificial sweeteners, seasonings, and other powd. food specialties Features: Flowable form of Maltrin M100; exc. dispersibility and dissolution; directly compressible; improves hardness, friability; low hygroscopicity Regulatory: 9CFR §318.7(c)(4), 319.140, 319.143, 319.182, 319.180, 319.181, 319.281, 319.300, 319.301, 319.306, 319.312, 381.147(f)(4), 381.159, 381.160; 21CFR §184.1444, GRAS Properties: Wh. free-flowing fine gran., bland; disp. easily to produce cl. sol'ns. to 30%; bulk dens. 0.56 g/cc (packed); DE 10; pH 4.0-4.7. Maltrin® M520 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Carrier, filler, mouthfeel enhancer for Handbook of Food Additives, Third Edition

low-moisture food systems (cookie fillings, icings, frostings with smooth mouthfeel), finely milled dry blends (powdered sugar, spices) Regulatory: 9CFR §318.7(c)(4), 319.140, 319.143, 319.182, 319.180, 319.181, 319.281, 319.300, 319.301, 319.306, 319.312, 381.147(f)(4), 381.159, 381.160; 21CFR §184.1444, GRAS Properties: Wh. fine powd., bland, low sweetness; 10% min. on 200 mesh; bulk dens. 34 lb/ft3 (packed); DE 9-12; pH 4.0-4.7 (20%); 6% max. moisture Maltrin® M700 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Agglomerated maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Nutritive polymer, bulking agent, carrier, solubilizer, emulsifier for absorbed components in foods, dry mixes (esp. low calorie or high flavored mixes); carrier for most nonaq. liqs. (flavor oils, veg. oils) Features: Agglomerated form of Maltrin M100; exc. dissolution; inert Regulatory: 9CFR §318.7(c)(4), 319.140, 319.143, 319.182, 319.180, 319.181, 319.281, 319.300, 319.301, 319.306, 319.312, 381.147(f)(4), 381.159, 381.160; 21CFR §184.1444, GRAS Properties: Free-flowing gran.; neutral flavor; disp. easily to cl. sol'n. @ 30% solids, opaque sol'n. > 40% solids; bulk dens. 0.13 g/cc (packed); DE 9-12; pH 6.0-7.0 (20%); 6% max. moisture Maltrin® QD M440 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Agglomerated maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Nutritive polymer, binder, diluent, flow aid for foods Features: Agglomerated form of Maltrin M040; exc. dispersibility and dissolution Regulatory: 9CFR §318.7(c)(4), 319.140, 319.143, 319.182, 319.180, 319.181, 319.281, 319.300, 319.301, 319.306, 319.312, 381.147(f)(4), 381.159, 381.160; 21CFR §184.1444, GRAS Properties: Wh. free-flowing gran. powd., bland; 90% min. on 200 mesh, 10% max. on 20 mesh; quickly dispersible at levels to 15% in water; bulk dens. 0.30 g/cc (packed); DE 4-7; pH 4.0-5.1 (20%); 6% max. moisture 417

Part I: Trade Name Reference Maltrin® QD M500 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Agglomerated maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Nutritive polymer, binder, diluent, flow aid, sweetness regulator for foods Features: Agglomerated form of Maltrin M100; exc. dispersibility and dissolution; directly compressible; improves hardness, friability; low hygroscopicity Regulatory: 9CFR §318.7(c)(4), 319.140, 319.143, 319.182, 319.180, 319.181, 319.281, 319.300, 319.301, 319.306, 319.312, 381.147(f)(4), 381.159, 381.160; 21CFR §184.1444, GRAS Properties: Wh. free-flowing gran., bland, neutral flavor; 90% min. on 200 mesh, 10% min. on 20 mesh; quickly disp. in water to 30%; bulk dens. 0.34 g/cc (packed); DE 9-12; pH 4.0-5.1. Maltrin® QD M550 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Agglomerated maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Nutritive polymer, binder, carrier, diluent, flow aid for foods Features: Agglomerated form of Maltrin M150; exc. dispersibility and dissolution; directly compressible Regulatory: 9CFR §318.7(c)(4), 319.140, 319.143, 319.182, 319.180, 319.181, 319.281, 319.300, 319.301, 319.306, 319.312, 381.147(f)(4), 381.159, 381.160; 21CFR §184.1444, GRAS Properties: Wh. free-flowing gran.; 87% on 200 mesh, 4% on 20 mesh; quickly disp. up to 50% solids; bulk dens. 0.37 g/cc (packed); DE 1317; pH 4.0-5.1; 6% max. moisture Maltrin® QD M580 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Agglomerated maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Nutritive polymer, binder, diluent, flow aid for foods Features: Quick dispersing; high rate of sol'n., exc. particulate str. Regulatory: 9CFR §318.7(c)(4), 319.140, 319.143, 319.182, 319.180, 319.181, 319.281, 319.300, 319.301, 319.306, 319.312, 381.147(f)(4), 381.159, 381.160; 21CFR §184.1444, GRAS Properties: Wh. free-flowing gran., bland; 10% max. on 20 mesh, 85% min. on 200 mesh; quickly disp. in water to 60% conc.; absorbs up Handbook of Food Additives, Third Edition

to 10-11% moisture remaining free-flowing; bulk dens. 0.40 g/cc (packed); DE 16.5-19.5; pH 4.0-5.1; 6% max. moisture Maltrin® QD M600 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Agglomerated corn syrup solids CAS 68131-37-3 Uses: Nutritive polymer, binder, carrier, bulking agent, diluent, flow aid for foods Features: Agglomerated form of Maltrin M200; quick dispersing; directly compressible Regulatory: FDA 21CFR §168.121, 184.1865, GRAS Properties: Wh. free-flowing gran., bland, sl. sweet; 87% on 200 mesh, 4% on 20 mesh; quickly disp. in water to 60% conc.; bulk dens. 0.40 g/cc (packed); DE 20-23; pH 4.0-5.1 (20%); 6% max. moisture Mammary Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Freeze-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. or freeze-dried form Mango Flakes Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: flesh of ripe mango and green banana (15%) as carrier Chem. Analysis: 3% max. moisture; 2.8% protein; 0.5% fat; 93% carbohydrates Uses: Mango flavor for dry fruit preparations, powdered drinks, nectars, cakes, muffins, pies, bread, frozen desserts, and soft food diets Features: Produced by ripening, blanching, extracting, dosing the green banana and then drum drying it Regulatory: Halal, kosher certified, GMO compliant Properties: Yel. flakes; mashed mango odor;/flavor/color; 12% retained thru US 20 mesh; dens. 190-260 g/l Use Level: One part flakes to six parts water Storage: 18 mos. when stored @ 21 C in sealed, original containers Mango Powder Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: flesh of ripe mango and green banana (15%) as carrier Chem. Analysis: 3% max. moisture; 2.8% protein; 0.5% fat; 93% carbohydrates 418

Part I: Trade Name Reference Uses: Mango flavor for dry fruit preparations, powdered drinks, nectars, cakes, muffins, pies, bread, frozen desserts, and soft food diets Features: Produced by ripening, blanching, extracting, dosing the green banana and then drum drying and milling it Regulatory: Halal, kosher certified, GMO compliant Properties: Yel. powd.; mashed mango odor;/flavor/color; 5% retained thru US 60 mesh; dens. 480-560 g/l Use Level: One part powder to six parts water Storage: 18 mos. when stored @ 21 C in sealed, original containers Mannogem™ [SPI Polyols http://www.spipolyols.com] Chem. Descrip.: Maltitol Uses: Sweetener in chewing gum, chocolate, confectionery Regulatory: USP, FCC, FDA 21 CFR §180.25 Properties: Wh. crystalline powd. particle size 98% through #40 US sieve; sol. 22 g/100 ml water; m.w. 182; m.p. 165-169 C; pH 4.0-7.5 (10% w/w in water) Use Level: 98% in pressed mints; 40% in soft candy; 31% in chewing gum; 15% in nonstandardized jams and jelly; 8% in confections, frostings, 5% in other candy, cough drops; < 2.5% in other unstandardized foods Manucol® DH [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Thickener, gellant, stabilizer for bakery glazes, filling creams, cheesecake toppings, cheese spreads, processed cheeses, instant puddings, aspics Regulatory: DOT not regulated; FDA 21CFR §184.1724, GRAS; EU E401 compliance; Canada DSL; Japan ENCS; Australia AICS Properties: Wh. to tan powd., sl. odor; 250 µ particle size; water-sol.; bulk dens. ≈ 50 lb/ft3; visc. 65 mPa·s; pH neutral Toxicology: LD50 (oral, rat) > 5 g/kg; LC50 (inh., rat, 1 h) > 4.7; dry powd. may cause eye irritation; TSCA listed Environmental: biodeg. Precaution: Wear gloves, safety glasses; slippery when wet; incompat. with strong oxidizers Hazardous Decomp. Prods.: CO, CO2 Handbook of Food Additives, Third Edition

Storage: Store in cool, dry place out of direct sunlight; keep container tightly closed Manucol® DM [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Gellant, suspending agent, thickener, stabilizer, film-former for ice cream, chilled desserts, softer reversible gels, bakery fillings Regulatory: DOT not regulated; FDA 21CFR §184.1724, GRAS; EU E401 compliance; Canada DSL; Japan ENCS; Australia AICS Properties: Wh. to tan powd., sl. odor; 250 µ particle size; water-sol.; bulk dens. ≈ 50 lb/ft3; visc. 250 cps (1%), 5500 cps (2%); pH 6.0. Toxicology: LD50 (oral, rat) > 5 g/kg; LC50 (inh., rat, 1 h) > 4.7; dry powd. may cause eye irritation; TSCA listed Environmental: biodeg. Precaution: Wear gloves, safety glasses; slippery when wet; incompat. with strong oxidizers Hazardous Decomp. Prods.: CO, CO2 Storage: Store in cool, dry place out of direct sunlight; keep container tightly closed Manucol® DMF [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Gellant, suspending agent, thickener, stabilizer, film-former for bakery filling creams, softer reversible gels, structured fish, potato prods. Regulatory: DOT not regulated; FDA 21CFR §184.1724, GRAS; EU E401 compliance; Canada DSL; Japan ENCS; Australia AICS Properties: Wh. to tan powd., sl. odor; 105 µ particle size; water-sol.; bulk dens. ≈ 50 lb/ft3; visc. 300 cps (1%), 7000 cps (2%); pH 6. Toxicology: LD50 (oral, rat) > 5 g/kg; LC50 (inh., rat, 1 h) > 4.7; dry powd. may cause eye irritation; nuisance dust; TSCA listed Environmental: biodeg. Precaution: Wear gloves, safety glasses; slippery when wet; incompat. with strong oxidizers Hazardous Decomp. Prods.: CO, CO2 Storage: Store in cool, dry place out of direct sunlight; keep container tightly closed

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Part I: Trade Name Reference Manucol® JKT [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Specialty algin blend requiring addition of a food-grade acid or calcium salt Uses: Gellant, suspending agent, thickener, stabilizer, film-former for foods (structured glacé fruit, high solids fillings, bakery fillings, bakery jellies, dry mixes, instant puddings, instant mousses, egg prods.) Properties: 250 mesh; pH 7. Manucol® LB [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Algin CAS 9005-38-3 Uses: Gellant, suspending agent, thickener, stabilizer, film-former for foods (softer reversible gels, bakery fillings) Regulatory: FDA 21CFR §184.1724, GRAS; EU E401 compliance Properties: Wh. to tan powd., sl. odor; 355 µ particle size; 40 mesh; water-sol.; bulk dens. ≈ 50 lb/ft3; visc. 150 cps (1%), 1500 cps (2%); pH 6 Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers MANUCOL® SMF [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Alginate and sucrose See Algin CAS 9005-38-3; 57-50-1 Uses: Thickener, gellant, stabilizer used for bakery filling creams, cheesecake toppings, chilled desserts, and instant puddings Regulatory: DOT not regulated; FDA 21CFR §184.1724, GRAS; Canada DSL; Australia AICS Properties: Wh. to ylsh. brn. powd.; sl. odor; sol. in water; pH ≈ 7 (1% sol'n.) Toxicology: LD50 (oral, rat) > 5 g/kg; LC50 (inh., rat, 1 h) > 4.7; TSCA listed Environmental: biodeg. Precaution: Wear gloves, safety glasses; slippery when wet; incompat. with strong oxidizers Hazardous Decomp. Prods.: CO, CO2 Storage: Store in cool, dry place out of direct sunlight; keep container tightly closed Manucol® Ester B [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Propylene glycol alginate Handbook of Food Additives, Third Edition

CAS 9005-37-2 Uses: Foam stabilizer for beer; flavoring agent Regulatory: FDA 21CFR §172.858, EU E405 compliance Properties: Wh. to tan powd., sl. odor; 250 µ particle size; water-sol.; bulk dens. ≈ 50 lb/ft3; visc. 20 cps (1%), 110 cps (2%); pH 4.0 Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers Manucol® Ester ER/K [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Propylene glycol alginate CAS 9005-37-2 Uses: Emulsifier, thickener, stabilizer for fermented milks, fruit drinks, citrus concs.; flavoring agent Features: Hydrates readily in hot or cold water; surf. active Regulatory: FDA 21CFR §172.858, EU E405 compliance; Canada DSL; Japan ENCS; Australia AICS Properties: Wh. to tan powd., sl. odor; 355 µ particle size; water-sol.; bulk dens. ≈ 50 lb/ft3; visc. 125 cps (1%), 1120 cps (2%); pH 4.0 (1% sol'n) Toxicology: LD50 (oral, rat) > 5 g/kg; dry powd. may cause eye irritation; TSCA listed Precaution: Wear gloves, safety glasses; incompat. with strong oxidizers Hazardous Decomp. Prods.: CO, CO2 Storage: Store in tightly closed container in cool, dry place out of direct sunlight; hygroscopic Manucol® Ester M [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Alginic acid, ester wth 1,2propanediol See Propylene glycol alginate CAS 9005-37-2 Uses: Emulsifier, thickener, stabilizer for confectionery, pourable dressings, mustard/mint sauces, meringues, yogurt/fruit preps., fruit drinks, citrus concs., topping syrups; flavoring agent Regulatory: FDA 21CFR §172.858, EU E405 compliance; Canada DSL; Japan ENCS; Australia AICS Properties: Wh. to tan powd., sl. odor; 355 µ particle size; water-sol.; bulk dens. ≈ 50 lb/ft3; visc. 500 cps (1%); pH ≈ 4.0 (1% sol'n) Toxicology: LD50 (oral, rat) > 5 g/kg; dry powd. may cause eye irritation; TSCA listed 420

Part I: Trade Name Reference Precaution: Wear gloves, safety glasses; incompat. with strong oxidizers Hazardous Decomp. Prods.: CO, CO2 NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in tightly closed container in cool, dry place out of direct sunlight; hygroscopic Manugel® C [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Specialty algin blend requiring addition of a food-grade acid or calcium salt Uses: Gellant, suspending agent, thickener, stabilizer, film-former for foods (structured glacé fruit, high solids fillings, bakery fillings, bakery jellies, dry mixes) Properties: 60 mesh; pH 10 Manugel® DJX [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Gellant, suspending agent, thickener, stabilizer, film-former for foods (strong gels, pet foods, dessert gels, structured fish and meat, potato prods.) Regulatory: FDA 21CFR §184.1724, GRAS; EU E401 compliance Properties: Wh. to tan powd., sl. odor; 65 µ particle size; water-sol.; bulk dens. ≈ 50 lb/ft3; visc. 200 cps (1%), 2200 cps (2%); pH 7 Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers Manugel® DMB [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Gellant, suspending agent, thickener, stabilizer, film-former for foods (glazes, instant water jelly, structured fish/meat/vegetables/anchovy, tomato prods., potato prods., aspics, coating batters, canned pet food) Regulatory: FDA 21CFR §184.1724, GRAS; EU E401 compliance Properties: Wh. to tan powd., sl. odor; 105 µ particle size; water-sol.; bulk dens. ≈ 50 lb/ft3; visc. 300 cps (1%), 3000 cps (2%); pH 6.0 Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers

Handbook of Food Additives, Third Edition

Manugel® GHB [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Gellant, suspending agent, thickener, stabilizer, film-former for foods (strong gels, pet foods, dessert gels, structured fish and meat) Regulatory: FDA 21CFR §184.1724, GRAS; EU E401 compliance Properties: Wh. to tan powd., sl. odor; 250 µ particle size; water-sol.; bulk dens. ≈ 50 lb/ft3; visc. 75 cps (1%), 550 cps (2%); pH 6 Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers Manugel® GMB [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Thickener, gellant, stabilizer for glazes, instant water jelly, structured fish/meat/vegetables/anchovies/peppers, tomato prods., aspics, coating batters, canned pet food, aquaculture, pet food brawn Regulatory: FDA 21CFR §184.1724, GRAS; EU E401 compliance Properties: Wh. to tan powd., sl. odor; 250 µ particle size; water-sol.; bulk dens. ≈ 50 lb/ft3; visc. 185 cps (1%); pH neutral Toxicology: LD50 (oral, rat) > 5000 mg/kg; dry powd. may cause eye irritation Precaution: Incompat. with strong oxidizers Manugel® JKB [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Specialty algin blend requiring addition of a food-grade acid or calcium salt Uses: Gellant, suspending agent, thickener, stabilizer, film-former for foods (structured glacé fruit, high solids fillings, bakery fillings, bakery jellies, dry mixes) Properties: 60 mesh; pH 7. Manugel® L98 [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Specialty algin blend requiring addition of a food-grade acid or calcium salt Uses: Gellant, suspending agent, thickener, stabilizer, film-former for foods (fruit fillings, glazes, instant puddings, instant mousses, instant water jelly) Properties: 150 mesh; pH 7 421

Part I: Trade Name Reference Manugel® PTB [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Alginate blend Uses: Thickener, gellant, stabilizer for fruit fillings Manugel® PTJ [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Specialty algin blend requiring addition of a food-grade acid or calcium salt Uses: Gellant, suspending agent, thickener, stabilizer, film-former for foods (structured glacé fruit, high solids fillings, bakery fillings, bakery jellies, dry mixes) Properties: 150 mesh; pH 7 Manugel® PTJA [ISP Alginates http://www.ispcorp.com/] Chem. Descrip.: Alginate blend Uses: Thickener, gellant, stabilizer used for fruit fillings MAPS® 501 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: waxy corn starch See Corn starch, waxy Chem. Analysis: Moisture 15% max.; protein 0.3%; fat 0.23%; ash 0.5%; sodium 0.0090%; calcium 0.0002%; potassium 0.0055%; Mg 0.00079%; Fe 0.00043%; phosphorus 0.0025%; copper < 0.00001%; zinc < 0.00007% Uses: Viscosifier, stabilizer for bakery, soups, sauces, gravies, protein Features: Exc. freeze-thaw stability Regulatory: GRAS; CERCLA nonreportable Properties: Wh. powd.; odorless; 98% through 100 micron screen; pH 5.0-7.0 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. Maquat™ FD-2003 [Mason http://www.maquat.com/] Chem. Analysis: Quaternary content 1-3% Uses: Surfactant, odor control agent for use in meat, poultry, dairy, food processing Properties: Blue/green; completely sol. in water; bulk dens. 0.65-0.75; pH 6-8; cationic Toxicology: Sl. toxic by ing.; prolonged, repeated exposure causes skin irritation; may cause minor to mod. eye irritation Handbook of Food Additives, Third Edition

Precaution: Use eye protection, gloves Marbase 2209™ [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 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 @ 65-80 F; no refrigeration required Marinco® H [Rohm & Haas http://www.rohmhaas.com; http://www.acusol.com] Chem. Descrip.: Magnesium hydroxide Chem. Analysis: 96.0-100.5% magnesium hydroxide CAS 1309-42-8; EINECS/ELINCS 215-170-3 Uses: Magnesium source for vitamins, magnesium supplement in fortifiers; neutralizer for foods Regulatory: USP, FCC compliance Properties: Free-flowing powd.; 99% through 325 mesh; bulk dens. 0.2 g/ml; 98.4% act. Toxicology: Toxic when inhaled; harmless to skin Storage: Store in sealed containers in a dry area Marinco® OH [Rohm & Haas http://www.rohmhaas.com; http://www.acusol.com] Chem. Descrip.: Magnesium oxide USP heavy Chem. Analysis: 96.0-100.5% magnesium oxide CAS 1309-48-4; EINECS/ELINCS 215-171-9 Uses: Dietary supplement for food Regulatory: USP Properties: Flat platelets; 3 µm avg. particle size; 99.5% min. through 325 mesh; dens., tamped 0.35-0.65 g/ml; 98.4% act. Marine Colloids™ Carrageenan [FMC http://www.fmcchemicals.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 422

Part I: Trade Name Reference Uses: Fat replacement systems, gellants; provides rheology, structure, and mouthfeel; nongelling carrageenan binds moisture Regulatory: FDA 21CFR §172.620, 182.7255, GRAS; EU compliance Properties: Powd. sl. marine odor Toxicology: LD50 (oral, rat) > 5,000 mg/kg, (dermal, rabbit) > 2,000 mg/kg; low oral, dermal and inh. toxicity; nonirritating to eyes and skin; noncarcinogenic Environmental: not expected to have significant toxicity to aquatic organisms Precaution: Powd. becomes slippery when wet; accumulation of overhead settled dust may form explosive concentrations in air when disturbed and dispersed Hazardous Decomp. Prods.: SOx NFPA: Health 1, Flammability 1, Reactivity 0 Masil® SF 5 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Dimethicone CAS 9006-65-9 Uses: Release agent, defoamer for nonaq. food processing Properties: Water-wh. oily, cl. liq.; odorless, tasteless; sp.gr. 0.916; visc. 5 cSt; pour pt. -65 C; flash pt. (PMCC) 280 F; ref. index 1.3970 Masil® SF 10 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Dimethicone CAS 9006-65-9 Uses: Release agent, defoamer for nonaq. food processing Properties: Sp.gr. 0.940; pour pt. -65 C; flash pt. (PMCC) 320 F; ref. index 1.3990 Masil® SF 100 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Dimethicone CAS 9006-65-9 Uses: Release agent, defoamer for nonaq. food processing Properties: Water-wh. oily, cl. liq.; odorless, tasteless; sp.gr. 0.968; visc. 100 cps; pour pt. 55 C; flash pt. (PMCC) 461 C; ref. index 1.4030 Masil® SF 200 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Dimethicone CAS 9006-65-9 Uses: Release agent, defoamer for nonaq. food processing Properties: Water-wh. oily, cl. liq.; odorless, Handbook of Food Additives, Third Edition

tasteless; sp.gr. 0.972; visc. 200 cSt; pour pt. 50 C; flash pt. (PMCC) 460 F; ref. index 1.4031 Masil® SF 350 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Dimethicone CAS 9006-65-9 Uses: Release agent, defoamer for nonaq. food processing Properties: Water-wh. oily, cl. liq.; odorless, tasteless; sp.gr. 0.973; visc. 350 cSt; pour pt. 50 C; flash pt. (PMCC) 500 F; ref. index 1.4032 Masil® SF 350 FG [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Dimethicone CAS 9006-65-9 Uses: Release agent, defoamer for nonaq. food processing Properties: Colorless cl. liq., bland odor; misc. in aliphatic/aromatic/halogenated solvs.; insol. in water, lower alcohols; sp.gr. 0.966-0.972; visc. 332.5-367.5 cst; b.p. > 300 F; pour pt. -50 C; flash pt. (PMCC) 500 F; ref. index 1.40251.4045 Toxicology: Temporary eye irritant; nonirritating to skin Storage: Store in well-ventilated area below 120 F Masil® SF 500 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Dimethicone CAS 9006-65-9 Uses: Release agent, defoamer for nonaq. food processing Properties: Water-wh. oily, cl. liq.; odorless, tasteless; sp.gr. 0.973; visc. 500 cSt; pour pt. 50 C; flash pt. (PMCC) 500 F; ref. index 1.4033 Masil® SF 1000 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Dimethicone CAS 9006-65-9 Uses: Release agent, defoamer for nonaq. food processing Properties: Water-wh. oily, cl. liq.; odorless, tasteless; sp.gr. 0.974; visc. 1000 cSt; pour pt. -50 C; flash pt. (PMCC) 500 F; ref. index 1.4035; CC flash pt. 260 C

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Part I: Trade Name Reference Masil® SF 5000 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Dimethicone CAS 9006-65-9 Uses: Release agent, defoamer for nonaq. food processing Properties: Water-wh. oily, cl. liq.; odorless, tasteless; sp.gr. 0.975; visc. 5000 cSt; pour pt. -49 C; flash pt. (PMCC) 500 F; ref. index 1.4035 Masil® SF 10,000 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Dimethicone CAS 9006-65-9 Uses: Release agent, defoamer for nonaq. food processing Properties: Water-wh. oily, cl. liq.; odorless, tasteless; sp.gr. 0.975; visc. 10,000 cSt; pour pt. -47 C; flash pt. (PMCC) 500 F; ref. index 1.4035 Masil® SF 60,000 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Dimethicone CAS 9006-65-9 Uses: Release agent, defoamer for nonaq. food processing Properties: Water-wh. oily, cl. liq.; odorless, tasteless; sp.gr. 0.977; visc. 60,000 cSt; pour pt. -44 C; flash pt. (PMCC) 500 F; ref. index 1.4035 Masil® SF 1,000,000 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Dimethicone CAS 9006-65-9 Uses: Release agent, defoamer for nonaq. food processing Properties: Sp.gr. 0.979; pour pt. -25 C; flash pt. (PMCC) 500 F; ref. index 1.4035 Mastercote FP 9002 [Sensient Colors http://www.sensienttech.com/corporate/sensient_color_group.ht m] Chem. Descrip.: Beeswax and carnauba wax in an alcohol solution of shellac See Carnauba (Copernica cerifera) wax CAS 232-383-7; 8015-86-9; 9000-59-3; EINECS/ELINCS 232-383-7; 232-399-4; 232549-9 Uses: Coating agent in the polishing of sugar coated confectionery Features: Ready to use; easy to apply; exc. gloss Handbook of Food Additives, Third Edition

Mastercote FP 9072 [Sensient Colors http://www.sensienttech.com/corporate/sensient_color_group.ht m] Chem. Descrip.: Shellac (25%0 in sol'n. CAS 9000-59-3; EINECS/ELINCS 232-549-9 Uses: Coating agent, sealing agent, filmformer, barrier, and preprint base for sugar coated confectionery Features: Totally aqueous; no organic solvents; high gloss and good adhesion; alcohol can be added if required Properties: Cl., sl. amber liq. Maxarome® Plus [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Yeast extract CAS 8013-01-2; EINECS/ELINCS 232-387-9 Uses: Flavor enhancer, mouthfeel enhancer, bodying agent, nutrient, amino acid source, vitamin B source in savory foods, low-salt formulations Features: Contains > 4% naturally occurring GMP and IMP flavor nucleotides; imparts a sweeter, savory flavor which is fully expressed when used in conjunction with other flavor systems Regulatory: Kosher, halal Maxarome® Premium [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Yeast extract CAS 8013-01-2; EINECS/ELINCS 232-387-9 Uses: Flavor enhancer, mouthfeel enhancer in food Features: Masks undesirable flavors; enhances salt perception; MSG replacer; rounds off sharp flavor peaks Regulatory: Kosher, halal Properties: Meaty, brothy flavor Maxarome® Standard [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Yeast extract CAS 8013-01-2; EINECS/ELINCS 232-387-9 Uses: Flavor enhancer, mouthfeel enhancer, bodying agent, nutrient, amino acid source, vitamin B source in savory foods, low-salt formulations Features: Masks undesirable flavors; enhances salt perception; MSG replacer; for use whenever cost reduction, flavor enhancement, sodium reduction, MSG replacement, HVP replacement or label statement improvements are desired 424

Part I: Trade Name Reference Regulatory: Kosher, halal Maxavor® [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Yeast extract-based flavors Uses: Flavoring agent, mouthfeel enhancer, color enhancer, aroma in foods; meat extract replacer Features: Does not contain added HVP, MSG, GMP/IMP and/or caramel Maxavor™ RYE-A, RYE-AS [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Yeast extract See Yeast extract CAS 8013-01-2; EINECS/ELINCS 232-387-9 Uses: Designed to give a general roasted, brown flavor note to a savory system; RYEA is a good starting ingred. when a pandripping type of flavor profile is desired; RYEAS provides a more intense darker roast beef flavor Maxavor™ RYE-B [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Yeast extract See Yeast extract CAS 8013-01-2; EINECS/ELINCS 232-387-9 Uses: Imparts a distinct roast beef note to a finished prod. Maxavor™ RYE-C [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Yeast extract See Yeast extract CAS 8013-01-2; EINECS/ELINCS 232-387-9 Uses: Imparts a distinct baked/roasted chicken skin type note to a finished prod. Maxavor™ RYE-D [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Yeast extract See Yeast extract CAS 8013-01-2; EINECS/ELINCS 232-387-9 Uses: Imparts a sweet roasted pork or poultry note to a finished prod. Maxavor™ RYE-T [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Yeast extract See Yeast extract CAS 8013-01-2; EINECS/ELINCS 232-387-9 Uses: Imparts a unique taste sensation combining nuances of beef and tomato flavor; at high levels the beef notes dominate; compat. with pH 4 systems Properties: Reddish-brn. Handbook of Food Additives, Third Edition

Maxi-Gel® 445 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Thickener for neutral to sl. acidic foods, cream soups, cream/fruit pies, sauces, gravies Features: Cook-up starch; rec. for systems requiring high freeze/thaw, visc., and texture stability Regulatory: FDA 21CFR §172.892 Properties: Wh. free-flowing powd.; disp. in cold water; pH 5.3 (10% slurry); 11.5% moisture Maxi-Gel® 542 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Thickener for puddings, frozen fruit pies Features: Cook-up starch Maxi-Gel® 617 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Freeze/thaw stabilizer, moisture control agent, shelf-life/freshness improver, visc. control agent in bakery, snacks; freeze/thaw stabilizer, fat reducer in dairy; thickener in low pH food systems; body/mouthfeel/creaminess/smoothness/sh elf-life/freshness improver, visc. control agent in fruit fillings, fruit preps., jams, dairy Features: Cook-up starch; exc. freeze/thaw, visc., texture stability Maxi-Gel® 700 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Visc. stabilizer, texturizer for cultured dairy prods. Features: Cook-up starch; exc. freeze/thaw, water holding stability; exceptional processing tolerance Maxi-Gel® 7776 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy corn See Food starch, modified Uses: Cook-up starch, stabilizer, thickener for highly acidic and aseptically processed foods; produces short, smooth pastes resist. 425

Part I: Trade Name Reference to heat, shear, acid, freeze/thaw stresses; for canned fruit pie fillings, tomato-based sauces, gravies Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; 5% max. on 60 mesh; pH 4.5-6.0 (cooked); 10-13% moisture Maximaize® DJ [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Thickener, stabilizer, texturizer for soups, sauces, gravies, fruit pies, canned foods Features: Cook-up starch; rec. for neutral to acidic foods and foods subject to vigorous processing; provides clarity, sheen, blandness, stability, short texture Regulatory: FDA 21CFR §172.892 Properties: Wh. powd., odorless, bland flavor; 90% min. through 100 mesh; pH 4.5-6 (10% uncooked sol'n.); 10-13% moisture Maximaize® HV [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Thickener, stabilizer for canned foods, cream-style corn, stew gravies, sauces, soups, pie fillings Features: Cook-up starch; rec. for neutral systems and foods that are processed at high temps.; provides short smooth textures, exc. clarity, resist. to syneresis Regulatory: FDA 21CFR §172.892 Properties: Wh. powd., odorless, bland flavor; 90% min. through 100 mesh; pH 4.5-6 (10% uncooked sol'n.); 10-13% moisture Mazaca® 3543X [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from maize See Food starch, modified Chem. Analysis: 15% max. moisture; 0.30 g/100 g protein; < 0.23 g/100 g fat; 0.5 g/100 g ash; 87.0 g/100 g carbohydrates CAS 53124-00-8 Uses: Adhesion promoter and carrier for clear coat batters for vegetables, meat, poultry, and meat analog Features: Reduces charring and blistering from cooking surface Regulatory: Kosher Properties: Wh. fine powd.; particle size 98% thru #100 US Standard screen; bland taste; pH Handbook of Food Additives, Third Edition

5.0-7.0 Storage: 2 yr shelf life from date of productions; keep away from water, humidity, high temps. to avoid moisture absorp. Mazol® 80 MGK [BASF/Perf. Chems. http://www.basf.com/static/988804217008.htm l] Chem. Descrip.: PEG-20 glyceryl stearate CAS 68153-76-4 Uses: Emulsifier for pan release aids, cake and cake mixes, icings, icing mixes, frozen desserts, coffee whiteners; dough conditioner for yeast-leavened baking prods. Regulatory: FDA 21CFR §172.834; kosher Properties: Pale yel. oily liq. or semigel, faint char. odor, mild taste; sol. in ethanol, water; sol. hot in min. oil; partly sol. in soybean oil, disp. in propylene glycol, veg. oil; sp.gr. 1.00 (70 C); m.p. 25-27 C; b.p. > 300 F; HLB 13.5; acid no. 2 max.; iodine no. 1; sapon. no. 65-75; hyd. no. 65-80; flash pt. (PMCC) > 350 F; nonionic; 100% conc. Use Level: 0.5% (dough conditioner), 0.5% (cakes), 0.45% (whipped toppings), 0.5% (icings), 0.2% (frozen desserts), 0.4% (coffee whiteners), 0.5% (emulsifier in pan release agents) Toxicology: Nonirritating Storage: Store in well-ventilated area below 120 F Mazol® 159 [BASF/Perf. Chems. http://www.basf.com/static/988804217008.htm l] Chem. Descrip.: PEG-7 glyceryl cocoate CAS 68201-46-7 Uses: Emulsifier for foods Properties: Amber liq.; sol. in water, min. oil; disp. in min. spirits, toluene, IPA; HLB 13.0; acid no. 5 max.; sapon. no. 82-98; flash pt. (PMCC) > 350 F; nonionic Mazol® 300 K [BASF/Perf. Chems. http://www.basf.com/static/988804217008.htm l] Chem. Descrip.: Glyceryl oleate CAS 111-03-5; EINECS/ELINCS 203-827-7 Uses: Emulsifier for foods; coemulsifier for cake mixes; antifoam for sugar and protein processing Regulatory: FDA 21CFR §184.1323, 184.1666, GRAS; kosher Properties: Amber liq.; sol. in min. oil, toluene, 426

Part I: Trade Name Reference IPA, ethanol, veg. oil; disp. in min. spirits, propylene glycol; insol. in water; m.p. 20 C; HLB 3.8; acid no. 2 max.; iodine no. 80; sapon. no. 145-155; flash pt. (PMCC) > 350 F; nonionic; 100% conc., 40% alpha mono Mazol® GMO K [BASF/Perf. Chems. http://www.basf.com/static/988804217008.htm l] Chem. Descrip.: Glyceryl oleate CAS 37220-82-9; EINECS/ELINCS 203-827-7 Uses: W/o emulsifier for foods, bakery and prepared mixes, margarine, convenience foods, frozen desserts; antifoam for sugar and protein processing; coemulsifier for cake mixes; dispersant for oil or solvent systems Regulatory: FDA 21CFR §184.1323, GRAS; kosher Properties: Tan paste, ester odor; sol. in min. oil, veg. oil, ethanol, toluene, IPA; disp. in min. spirits, propylene glycol; sp.gr. 0.94; m.p. 25 C; b.p. > 300 F; HLB 3.8; acid no. 2 max.; iodine no. 90; sapon. no. 160-170; flash pt. (PMCC) > 200 F; nonionic; 100% act., 40% min. monoglycerides Toxicology: Nonirritating Storage: Store in well-ventilated area below 120 F Mazol® GMS-K [BASF/Perf. Chems. http://www.basf.com/static/988804217008.htm l] Chem. Descrip.: Glyceryl stearate CAS 11099-07-3 Uses: W/o emulsifier for foods, bakery and prepared mixes, margarine, convenience foods, frozen desserts; antifoam for sugar and protein processing Regulatory: FDA 21CFR GRAS; kosher Properties: Wh. to cream flakes, ester odor; sol. in IPA; sol. hot in min. oil, veg. oil, propylene glycol, toluene; disp. hot in ethanol; insol. in water; sp.gr. 0.908; m.p. 61 C; b.p. > 300 F; HLB 3.9; acid no. 3 max.; iodine no. 5 max.; sapon. no. 165-176; flash pt. (PMCC) > 350 F; nonionic; 100% conc., 40% min. monoglyceride Toxicology: Nonirritating, noncomedogenic Storage: Store in well-ventilated area below 120 F

Handbook of Food Additives, Third Edition

Mazol® PGO-31 K [BASF/Perf. Chems. http://www.basf.com/static/988804217008.htm l] Chem. Descrip.: Triglyceryl oleate See Polyglyceryl-3 oleate CAS 9007-48-1 Uses: Emulsifier for foods; solubilizer for flavors and essential oils Regulatory: FDA 21CFR §172.854, kosher Properties: Gardner 8 max. liq.; sol. in min. oil, veg. oil, propylene glycol, toluene, IPA; disp. in ethanol, min. spirits; insol. in water; HLB 6.2; acid no. 3 max.; iodine no. 78; sapon. no. 140150; nonionic; 100% conc. Mazol® PGO-104 K [BASF/Perf. Chems. http://www.basf.com/static/988804217008.htm l] Chem. Descrip.: Decaglyceryl tetraoleate See Polyglyceryl-10 tetraoleate CAS 34424-98-1; EINECS/ELINCS 252-011-7 Uses: Emulsifier for foods; solubilizer and carrier for essential oils and flavors Regulatory: FDA 21CFR §172.854; kosher Properties: Dk. liq.; sol. in IPA, min. oil, veg. oil, toluene; disp. in ethanol, propylene glycol, min. spirits; insol. in water; HLB 6.2; acid no. 8 max.; iodine no. 61; sapon. no. 125-145; flash pt. (PMCC) > 350 F Mazu® DF 10 P Mod 11 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Organic defoamer Uses: Defoamer for yeast fermentation Properties: Liq.; sp.gr. 0.990; visc. 250 cps; flash pt. (PMCC) > 300 F Mazu® DF 100S [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Silicone compd. Uses: Defoamer for fermentation, veg. oils Features: Food-grade Regulatory: FDA compliance Properties: Liq.; sp.gr. 0.99; flash pt. (PMCC) > 350 F; 100% silicone Mazu® DF 200S [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Silicone compd. Uses: Defoamer for fermentation, veg. oils Features: Food-grade Regulatory: FDA compliance Properties: Liq.; sp.gr. 0.99; dens. 8.3 lb/gal; visc. 2000 cSt; flash pt. (PMCC) > 350 F; 100% silicone 427

Part I: Trade Name Reference Mazu® DF 201 PM MOD 3 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Organic defoamer Uses: Defoamer for protein and starch, potato processing Properties: Liq.; sp.gr. 0.966; visc. 400 cps; flash pt. (PMCC) > 300 F Mazu® DF 203 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Organic defoamer Uses: Defoamer for foods, proteins Properties: Liq.; sp.gr. 0.97; visc. 2000 cps; flash pt. (PMCC) > 200 F Mazu® DF 204 [Emerald Foam Control http://www.emeraldmaterials.com/] Uses: Enzyme, amino acid, and citric acid defoamer for fermentation applics. Features: Modest wetting chars. Properties: Cl. liq.; water-disp.; sp.gr. 1.010; visc. 400 cps; flash pt. (PMCC) > 350 F Mazu® DF 210S [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Silicone emulsion Uses: Defoamer for fermentation, brine systems, cheese processing, chewing gum, food processing, wine making, yeast processing Features: Food-grade Regulatory: FDA compliance Properties: Liq.; water-disp.; sp.gr. 1.00; dens. 8.3 lb/gal; visc. 400 cS; flash pt. (PMCC) none; pH 7.0; nonionic; 10% silicone Mazu® DF 307 [Emerald Foam Control http://www.emeraldmaterials.com/] Chem. Descrip.: Organic defoamer Uses: Defoamer for hot processing, food applics. Properties: Emulsion; sp.gr. 0.99; visc. 1300 cps; flash pt. (PMCC) > 200 F MD 1210 [Syral http://www.syral.com/] Chem. Descrip.: Maltodextrin Chem. Analysis: 12% DE CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Bodying agent, viscosity builder, mouthfeel enhancer, and binding agent for coffee creamers, confectionery, beverages and frozen foods Features: 23% of the sweetening power of sucrose Regulatory: FDA 21 CFR §184.1444; EC council directive 2001/111/EC Handbook of Food Additives, Third Edition

Properties: Bulk dens. 400 g/l; tapped dens. 540 g/l MD 1225 [Syral http://www.syral.com/] Chem. Descrip.: Maltodextrin Chem. Analysis: 12% DE CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Bodying agent, viscosity builder, mouthfeel enhancer, and binding agent for coffee creamers, confectionery, beverages and frozen foods, spice blends Features: 23% of the sweetening power of sucrose Regulatory: FDA 21 CFR §184.1444; EC council directive 2001/111/EC Properties: Bulk dens. 450 g/l; tapped dens. 550 g/l MD 1710 [Syral http://www.syral.com/] Chem. Descrip.: Maltodextrin Chem. Analysis: 17% DE CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Bodying agent, viscosity builder, mouthfeel enhancer, and binding agent for dairy spreads, coffee creamers, infant milk substitute, slimming prods., and enteral nutrition Features: 25% of the sweetening power of sucrose Regulatory: FDA 21 CFR §184.1444; EC council directive 2001/111/EC Properties: Bulk dens. 450 g/l MD 1910 [Syral http://www.syral.com/] Chem. Descrip.: Maltodextrin Chem. Analysis: 19% DE CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Bodying agent, viscosity builder, mouthfeel enhancer, and binding agent for dairy spreads, coffee creamers, extruded snacks, ready to use mixes for drinks, sports drinks, slimming prods., and sauces/soups Features: 26% of the sweetening power of sucrose Regulatory: FDA 21 CFR §184.1444; EC council directive 2001/111/EC Properties: Bulk dens. 500 g/l; tapped dens. 620 g/l MDG [Adumim Food Ingreds. http://www.adumim.co.il] Chem. Descrip.: Mono- and diglycerides of fatty acids CAS 67254-73-3 Uses: Emulsifier for food 428

Part I: Trade Name Reference Features: Available in grades of 40% and 60% monoglyceride content Meatbind®-3000 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Wheat gluten See Wheat (Triticum vulgare) gluten Chem. Analysis: 13% moisture, 30% protein, 3.5% fat CAS 8002-80-0; EINECS/ELINCS 232-317-7 Uses: Filler, binder in meat prods. Properties: Off-wh. powd. Meaty Key, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor of beef savory for food prods. Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Lt. yel. to yel. liq.; sulfurol, vaitamin B-12 like, roast beef, pot roast, beefy taste; sol. in oil, alcohol Use Level: 0.005-0.2 ppm as consumed Mekon® White [Baker Petrolite/Polymers http://www.bakerhughes.com/bakerpetrolite/p olymers] Chem. Descrip.: Hard microcrystalline wax 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: Wh. wax; very low sol. in org. solvs.; dens. 0.78 g/cc (99 C); visc. 15 cps (99 C); m.p. 94 C Melojel® [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Corn starch See Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Thickener, texturizer for cooked creams, custard fillings, puddings, icings, Turkish paste, caramels, dry mix soups, sauces, and gravies Features: Provides smooth, rigid texture to finished prod.; not rec. for extended or cold temp. storage 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 Handbook of Food Additives, Third Edition

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 Melon Key, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor of melon, watermelon, cucumber, tropical flavors, strawberry flavors for food prods. Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Cl. liq.; melon taste; sol. in oil, alcohol, PG; sl. sol. in water Use Level: 0.5-10 ppm as consumed Merecol® FA [Frutarom http://www.frutarom.com] Chem. Descrip.: Tragacanth, guar, xanthan, and locust bean gums See Guar (Cyanopsis tetragonoloba) gum; Locust bean (Ceratonia siliqua) gum; Tragacanth (Astragalus gummifer) gum; Xanthan gum Uses: Stabilizer for pourable salad dressing, potato salad, bakery, confectionery, flavors, emulsions, carbonated and flavored beverages with pulp; provides economical emulsification, body, and stability Regulatory: FDA GRAS; kosher Properties: Cream-colored powd.; ≥ 98% through 60 mesh; readily sol. in hot and cold water; visc. 1000-1700 cps; pH 6.2-6.6 (1%) Use Level: 0.4-0.6% (salad dressing) Merecol® FAL [Frutarom http://www.frutarom.com] Chem. Descrip.: Guar gum, xanthan gum, gum arabic See Acacia; Guar (Cyanopsis tetragonoloba) gum Uses: Emulsion stabilizer for institutional salad dressings; provides economical emulsification, body, and stability Regulatory: FDA GRAS; kosher Properties: Cream-colored powd.; ≥ 98% through 60 mesh; readily sol. in hot and cold water; visc. 1500-2500 cps; pH 6.0-6.5 (1%) Use Level: 0.4-0.6% (salad dressing) 429

Part I: Trade Name Reference Merecol® FT [Frutarom http://www.frutarom.com] Chem. Descrip.: Water-sol. vegetable gums Uses: Stabilizer for oil-free salad dressing; achieves body and texture of a low-calorie dressing without the use of oil Regulatory: FDA GRAS; kosher Properties: Cream-wh. fine powd., nearly odorless; sol.: must be heated to 90 C for complete hydration Merecol® G [Frutarom http://www.frutarom.com] Chem. Descrip.: Natural gums, cellulose gums, and seaweed extracts Uses: Stabilizer for low-calorie syrups Regulatory: FDA GRAS; kosher Properties: Off-wh. powd.; completely sol. in hot water Merecol® GL [Frutarom http://www.frutarom.com] Chem. Descrip.: Locust bean gum, guar gum See Guar (Cyanopsis tetragonoloba) gum; Locust bean (Ceratonia siliqua) gum Uses: Stabilizer for prod. of cream cheese and flour doughs by tying up free water and minimizing syneresis; improves mouthfeel, body, and texture Regulatory: FDA GRAS; kosher Properties: Creamy wh. fine powd., nearly odorless; 98% through 60 mesh; visc. ≥ 500 cps (1%); pH 5.7-6.4 Use Level: 0.25% (flour doughs, cheeses) Merecol® GX [Frutarom http://www.frutarom.com] Chem. Descrip.: Guar gum, xanthan gum See Guar (Cyanopsis tetragonoloba) gum; Xanthan gum Uses: Stabilizer for processing of dry soup, sauce, and beverage mixes; provides rapid hydration; stable over broad pH range while in aq. media; improves mouthfeel, body, and texture Regulatory: FDA GRAS; kosher Properties: Cream-colored fine powd., nearly odorless; ≥ 97% through 80 mesh; readily sol. in hot and cold water; visc. ≥ 2400 cps (1%); pH 5.5-6.5 Use Level: 0.1-0.2% Merecol® I [Frutarom http://www.frutarom.com] Chem. Descrip.: Veg. gums and xanthan gum See Xanthan gum Uses: Stabilizer, gellant providing exc. Handbook of Food Additives, Third Edition

emulsion/heat stability in milk- and waterbased pudding and gelled foods, pie fillings, bakery jellies, imitation sour cream, tomato aspic, chip dips, baby foods Regulatory: FDA GRAS; kosher Properties: Off-wh. powd.; completely sol. in hot water Merecol® IC [Frutarom http://www.frutarom.com] Chem. Descrip.: Guar gum, carrageenan, and psyllium husks, standardized with dextrose See Carrageenan (Chondrus crispus); Glucose; Guar (Cyanopsis tetragonoloba) gum; Psyllium Uses: Stabilizer for ice cream, ice milk; aids prod. of homogeneous mixt. of fat, milk solids, sugar, and water which will result in small ice crystals, uniform air cells when frozen; provides extra dryness for soft-serve items; high in dietary fiber Regulatory: FDA GRAS; kosher Properties: Cream-colored dry powd., neutral flavor; readily disp., sol. above 60 C in water; visc. 2000 cps (2%) Use Level: 0.35-0.60% Merecol® K [Frutarom http://www.frutarom.com] Chem. Descrip.: Blend of water-sol. gums Uses: General purpose food stabilizer formulated for its ability to hydrate in cold water and milk; adds creaminess and stability to instant puddings and mousse formulations Regulatory: FDA GRAS; kosher Properties: Lt. tan powd.; completely sol. in cold water and/or milk; visc. 300-500 cps (1%) Use Level: 0.25-0.50% Merecol® LK [Frutarom http://www.frutarom.com] Chem. Descrip.: Tragacanth, guar gum, carrageenan, standardized with potassium chloride See Carrageenan (Chondrus crispus); Guar (Cyanopsis tetragonoloba) gum; Potassium chloride; Tragacanth (Astragalus gummifer) gum Uses: Stabilizer formulated as a replacement for xanthan; offers superior flowability, improved mouthfeel Regulatory: FDA GRAS; kosher for Passover Properties: Cream-colored powd.; ≥ 98% through 60 mesh; readily sol. in hot and cold water; visc. ≥ 1000 cps (1%); pH 6.2-6.6 (1%) 430

Part I: Trade Name Reference Use Level: 0.35-0.60% Merecol® MS [Frutarom http://www.frutarom.com] Chem. Descrip.: Xanthan gum FCC standardized with veg. gums See Xanthan gum Uses: Stabilizer for food applics., esp. pourable salad dressings Regulatory: FDA GRAS; kosher Properties: Cream-colored powd.; ≥ 97% through 80 mesh; readily sol. in hot and cold water; visc. ≥ 1200 cps (1%); pH 6.2-6.6 (1%) Merecol® R [Frutarom http://www.frutarom.com] Chem. Descrip.: Guar gum, carrageenan, standardized with calcium sulfate See Calcium sulfate; Carrageenan (Chondrus crispus); Guar (Cyanopsis tetragonoloba) gum Uses: Stabilizer aiding prod. of ricotta cheese by minimizing syneresis and improving body texture and mouthfeel; extra dry Regulatory: FDA GRAS; kosher Properties: Creamy wh. powd., odorless; 95% through 80 mesh; visc. ≥ 500 cps (1%); pH 5.5-6.5 Use Level: 0.2-0.3% (ricotta cheese) Merecol® RB [Frutarom http://www.frutarom.com] Chem. Descrip.: Guar gum, locust bean gum, and carrageenan See Carrageenan (Chondrus crispus); Guar (Cyanopsis tetragonoloba) gum; Locust bean (Ceratonia siliqua) gum Uses: Stabilizer aiding ricotta cheese prod. by tying up free water, minimizing syneresis, and improving mouthfeel, body, and texture; produces ricotta cheese with exc. sliceability, moisture retention, and extended shelf life Regulatory: FDA GRAS; kosher Properties: Creamy wh. fine powd., nearly odorless; 98% through 60 mesh; visc. ≥ 1000 cps (1%); pH 5.5-6.5 Merecol® RCS [Frutarom http://www.frutarom.com] Chem. Descrip.: Xanthan gum, locust bean gum, and guar gum See Guar (Cyanopsis tetragonoloba) gum; Locust bean (Ceratonia siliqua) gum; Xanthan gum Uses: Stabilizer aiding ricotta cheese prod. Handbook of Food Additives, Third Edition

by tying up free water, minimizing syneresis, improving mouthfeel, body, texture; produces ricotta with exc. sliceability, moisture retention, extended shelf life; also for cottage cheese dressings, spreads Regulatory: FDA GRAS; kosher Properties: Creamy wh. fine powd., nearly odorless; 98% through 60 mesh; visc. ≥ 1000 cps (1%); pH 5.5-6.5 Use Level: 0.1-0.2% (ricotta cheese), 0.4-0.5% (spreads) Storage: Store in cool, dry area in closed container Merecol® S [Frutarom http://www.frutarom.com] Chem. Descrip.: Modified starch, carrageenan, vegetable gum, and dextrose See Carrageenan (Chondrus crispus); Glucose; Starch Uses: Stabilizer for use as a gelatin substitute in buttermilk, yogurt, and sour cream dressings; provides desirable set and mouthfeel Regulatory: FDA GRAS; kosher Properties: Creamy wh. powd., odorless; sol.: must be heated to 60 C for complete hydration; visc. ≥ 125 cps (2%) Storage: Store in cool, dry area in closed container Merecol® SH [Frutarom http://www.frutarom.com] Chem. Descrip.: Guar gum and psyllium husks standardized with dextrose See Glucose; Guar (Cyanopsis tetragonoloba) gum; Psyllium Uses: Stabilizer for ice milk, sherbet, fruit ice, lollies, popsicles; assists in homogeneous mixt. of sugar and water which will result in small ice crystals and uniform air cells when frozen; high in dietary fiber Regulatory: FDA GRAS; kosher Properties: Cream-colored dry powd., neutral flavor; readily disp., sol. > 60 C in water; visc. ≥ 550 cps Use Level: 0.35-0.60% Merecol® Y [Frutarom http://www.frutarom.com] Chem. Descrip.: Modified starch, carrageenan, veg. gum psyllium, and dextrose See Carrageenan (Chondrus crispus); Glucose; Psyllium; Starch 431

Part I: Trade Name Reference Uses: Stabilizer for use as a gelatin substitute in yogurt, sour cream, and salad dressings; provides desirable set and mouthfeel; high in dietary fiber Regulatory: FDA GRAS; kosher Properties: Geige-tan powd., odorless; sol.: must be heated to 60 C for complete hydration; visc. ≥ 125 cps (2%) Merezan® 8 [Frutarom http://www.frutarom.com] Chem. Descrip.: Xanthan gum FCC from Xanthomonas campestris CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Thickener for foods Properties: Cream-colored powd., ≥ 97% through 80 mesh; readily sol. in hot and cold water; visc. ≥ 1200 cps (1%); pH 6.1-8.1 (1%) Storage: Store in clean, cool, dry area; 1 yr. min. shelf life Merezan® 20 [Frutarom http://www.frutarom.com] Chem. Descrip.: Xanthan gum FCC from Xanthomonas campestris CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Thickener for foods Properties: Cream-colored powd., ≥ 97% through 200 mesh; readily sol. in hot and cold water; visc. ≥ 1200 cps (1%); pH 6.1-8.1 Storage: Store in clean, cool, dry area; 1 yr. min. shelf life Merigel 100 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: pregelatinized corn starch See Corn starch, pregelatinized Uses: Viscosifier in instant dairy desserts, instant baby food formulations, cold process sauces, dressings, dry mix formulations; controls dough rheology; moisture control agent, humectant, texturizer in bakery, snacks; body/mouthfeel enhancer, cold processing aid, texturizer, visc. control agent in dairy, soups, sauces, gravies, dressings Merigel 310 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: highly crosslinked pregelatinized waxy corn starch See Corn starch, waxy Uses: Body/mouthfeel enhancer, cold processing aid, texturizer, visc. control agent in dairy, soups, sauces, gravies, Handbook of Food Additives, Third Edition

dressings Merigel 340 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: highly crosslinked pregelatinized waxy corn starch See Propyl phenylacetate CAS 977050-52-4 Uses: Moisture control agent, humectant, texturizer, shelf-life/freshness improver, freeze/thaw stabilizer in bakery, snacks; cold processing agent, binder, texturizer for prepared foods; body/mouthfeel enhancer, cold processing aid, texturizer, visc. control agent in dairy, soups, sauces, gravies, dressings, fruit fillings, fruit preps., jams Features: Resistant to low pH and high sheer processing Merigel 341 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: highly crosslinked pregelatinized waxy corn starch See Propyl phenylacetate CAS 977050-52-4 Uses: Moisture control agent, humectant, texturizer, shelf-life/freshness improver, freeze/thaw stabilizer in bakery, snacks; cold processing agent, binder, texturizer for prepared foods; cold processing aid, texturizer, visc. control agent in dairy, soups, sauces, gravies, dressings, fruit fillings, fruit preps., jams; body/mouthfeel enhancer in dairy, soups, sauces, gravies, dressings Features: Resistant to low pH and high sheer processing Merigel 342 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: crosslinked pregelatinized waxy corn starch See Propyl phenylacetate Uses: Shelf-life/freshness improver, freeze/thaw stabilizer, viscosity control agent in bakery, snacks; body/mouthfeel enhancer in dairy, soups, sauces, gravies, dressings; cold processing aid, texturizer, visc. control agent in dairy, soups, sauces, gravies, dressings, fruit fillings, fruit preps., jams Merigel 347 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: highly crosslinked 432

Part I: Trade Name Reference pregelatinized waxy corn starch See Propyl phenylacetate Uses: Moisture control agent, humectant, texturizer, shelf-life/freshness improver, freeze/thaw stabilizer, visc. control agent in bakery, snacks; cold processing agent, binder, texturizer for prepared foods; cold processing aid, texturizer, visc. control agent in dairy, soups, sauces, gravies, dressings, fruit fillings, fruit preps., jams; body/mouthfeel enhancer in dairy, soups, sauces, gravies, dressings Meritena 100 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Moisture control agent, humectant, texturizer in bakery, snacks; binder, texturizer, visc. control agent for prepared foods; carrier, excipient in pharmaceuticals; binder, gelling agent, texturizer in confectionery; body/mouthfeel enhancer, texturizer, visc. control agent, gelling agent in dairy, soups, sauces, gravies, dressings Meritena 141 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Binder in dough pastel applics. Features: Low microbial count Meritena 200 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: wheat starch Uses: Moisture control agent, humectant, texturizer in bakery, snacks; binder, texturizer, visc. control agent for prepared foods; gelling agent, texturizer in confectionery; body/mouthfeel enhancer, texturizer, visc. control agent in dairy, soups, sauces, gravies, dressings; gelling agent in dairy Meritena 290 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: wheat starch Uses: Moisture control agent, humectant, texturizer in bakery, snacks; binder, texturizer, visc. control agent for prepared foods; gelling agent, texturizer in confectionery; body/mouthfeel enhancer, texturizer, visc. control agent in dairy, soups, sauces, gravies, dressings; gelling Handbook of Food Additives, Third Edition

agent in dairy Meritena 300 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: corn starch Uses: Body/mouthfeel enhancer, visc. control agent in soups, sauces, gravies, dressings; moisture control agent in bakery, snacks Meritol 121 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Sorbitol solution CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Coating agent for sugar-free pan coating; stabilizer for liq. enzyme preps. in the fermentation industry Regulatory: EP, USP, FCC, E420 Meritol 130 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Sorbitol solution CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Coating agent for sugar-free pan coating; stabilizer for liq. enzyme preps. in the fermentation industry Regulatory: EP, USP, FCC, E420 Meritol 160 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Sorbitol solution CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Binder, adhesion promoter, humectant and shelf-life improver in bakery and confectionery industries Regulatory: EP, USP, FCC, E420 Meritose 100 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: D-Glucose monohydrate Chem. Analysis: 99% dextrose; 0.5% other sugars CAS 5996-10-1; EINECS/ELINCS 200-075-1 Uses: Humectant, shelf-life improver, sweetener, viscosity control agent, and texturizer in bakery prods. confectionery, and snacks; solubilizer in beverages; crumb structure enhancer in cakes and biscuits; cooling agent in panned prods.source of fermentable sugars in cider and fruit wines Features: Provides 70% of the sweetness of sucrose Properties: Cryst. solid Meritose 200 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: D-Glucose monohydrate 433

Part I: Trade Name Reference Chem. Analysis: 99% dextrose and 0.5% other sugars CAS 5996-10-1; EINECS/ELINCS 200-075-1 Uses: Humectant, shelf-life improver, sweetener, viscosity control agent, and texturizer in bakery prods. and snacks; solubilizer in beverages; crumb structure enhancer in cakes and biscuits; cooling agent in panned prods.source of fermentable sugars in cider and fruit wines Features: Provides 70% of the sweetness of sucrose Meritose 220 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: D-Glucose monohydrate Chem. Analysis: 99% dextrose and 0.5% other sugars CAS 5996-10-1; EINECS/ELINCS 200-075-1 Uses: Crumb structure enhancer in cakes and biscuits; cooling agent in panned prods.source of fermentable sugars in cider and fruit wines Features: Provides 70% of the sweetness of sucrose Meritose 300 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: D-Glucose monohydrate Chem. Analysis: 99% dextrose and 0.5% other sugars CAS 5996-10-1; EINECS/ELINCS 200-075-1 Uses: Humectant, shelf-life improver, sweetener, viscosity control agent, and texturizer in bakery prods. and snacks; solubilizer in beverages; crumb structure enhancer in cakes and biscuits; cooling agent in panned prods.; source of fermentable sugars in cider and fruit wines Features: Provides 70% of the sweetness of sucrose Properties: 91% dry substance Metarin™ 210-L [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Lecithin with selected oil carriers Uses: Release agent for confectionery Features: Offers ease of handling in cold weather and capacity for uniform spraying and thin films Regulatory: FDA 21CFR §172, 182 Properties: Liq.; acid no. 0.5-1.0; 0.2-0.5% moisture Storage: 1 yr. shelf life in original, unopened Handbook of Food Additives, Third Edition

containers; store at 60-90 F Metarin™ 436 [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Lecithin and veg. oil See Vegetable oil Uses: Instantizer, dispersant, flavor enhancer, wetting agent, antisedimentation agent, antiflotation agent for mfg. of cold water-sol. food prods. Features: High oxidative stability Regulatory: GRAS, FDA 21CFR 184.1400 Properties: Gardner 14 max. color; visc. 1.25 poise max.; acid no. 20 max.; 1% max. moisture Metarin™ 785-15K [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Lecithin, veg. oils, stearates, and antioxidants See Vegetable oil Uses: Release agent for use on belts and/or hot or cold slabs, esp. effective with nut brittles and hard candies Features: Does not impart color to prod.; resist. to oxidation Properties: Milky noncongealing liq., odorless, tasteless; visc. 200 cps Metarin™ C [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Compd. of deoiled soybean lecithin and milk constituents See Lecithin Uses: Instantizer for caseinates Properties: Powd. Metarin™ CP [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Deoiled soy lecithin See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Instantizer for powd. mixes, milk prods., dietetic prods., soups, sauces, flavor-sensitive systems Features: Enhanced props. Properties: Powd. Metarin™ DA 51 [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Food additive Features: Multipurpose; sprayable at R.T.; can be dissolved in other fats and oils Regulatory: GRAS, FDA 21CFR §184.1400 Properties: Gardner 14 max. color; visc. 1500 cps; acid no. 25 max.; 0.8% max. moisture 434

Part I: Trade Name Reference Metarin™ F [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Compd. of soybean lecithin and vegetable oils See Lecithin Uses: Instantizer for foods (cocoa prods., soups, sauces), animal feed Features: Hydrophilic; cold sprayable Properties: Liq.; nonionic; 100% conc. Metarin™ P [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Deoiled soy lecithin See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Instantizer for powdery foods, milk powds., cocoa prods., dietetic prods., proteins, soups, sauces, baby food, esp. flavor-sensitive systems Features: Hydrophilic Properties: Powd.; sol. in oil and fat; nonionic; 100% conc. Methocel® 310 Series [Dow http://www.dow.com] Chem. Descrip.: Cellulose ether Uses: Thickener, binder, film-former, moisture retention aid, suspending agent, surfactant, lubricant, protective colloid, and emulsifier for foods Regulatory: Kosher Properties: Sl. off-wh. gran.; 100-500 µ particle size; sol. in water and some org. solvs.; 8% max. moisture Toxicology: TSCA listed Methocel® A4C Premium [Dow http://www.dow.com; Colorcon http://www.colorcon.com] Chem. Descrip.: Methylcellulose Chem. Analysis: 5% max. loss on drying CAS 9004-67-5 Uses: Granulation binder, viscosity modifier, suspending agent in foods Regulatory: FDA GRAS 21CFR §182.1480, 9CFR 318.7, 381.147, FCC, USP, EP, JP, BP; kosher Properties: Wh. to sl. off-wh. gran. powd.; 99.0% min. through # 40 US standard sieve; watersol.; visc. 289-525 mPa·s; pH 5.5-8.0 (1% sol'n.) Storage: 5 yr shelf life from date of manufacture; store in a tightly sealed container Methocel® A15C Premium [Dow http://www.dow.com] Chem. Descrip.: Methylcellulose Handbook of Food Additives, Third Edition

CAS 9004-67-5 Uses: Thickener, stabilizer, emulsifier, adhesive, gellant in foods Regulatory: FDA GRAS 21CFR §182.1480, 9CFR 318.7, 381.147, FCC, USP, EP, JP, BP; kosher Properties: Visc. 1500 cps Methocel® A15LV Premium [Dow http://www.dow.com] Chem. Descrip.: Methylcellulose CAS 9004-67-5 Uses: Thickener, stabilizer, emulsifier, adhesive, gellant in foods; volume improver and moisturizer in microwave cakes; bodying agent and texturizer for reducedfat cheese sauces Features: Adds fat-like texture Regulatory: FDA GRAS 21CFR §182.1480, 9CFR 318.7, 381.147, FCC, USP, EP, JP, BP; kosher Properties: Wh./off-wh. powd.; visc. 15 mPa·s Use Level: 0.4-0.8% (cake), 1% (reduced-fat cheese sauce) Methocel® E4M Premium EP [Dow http://www.dow.com; Colorcon http://www.colorcon.com] Chem. Descrip.: Hydroxypropyl methylcellulose Chem. Analysis: 5% max. loss on drying: CAS 9004-65-3 Uses: Visc. control agent, gellant, foam booster/stabilizer, film-former, dispersant, lubricant, binder, emulsion stabilizer, suspending agent for foods; improves binding str., aids release in extruded seafood prods.; mouthfeel enhancer in salad dressings Regulatory: FDA 21CFR §172.874, USDA, FCC, USP, EP, JP, BP; kosher Properties: Wh./off-wh. powd.; 99.0% min. through #40 US standard sieve; visc. 4000 mPa·s; pH 5.5-8.0 (1% sol'n.) Storage: Shelf life 5 yr from date of manufacture; keep in closed containers Methocel® E6 Premium [Dow http://www.dow.com] Chem. Descrip.: Hydroxypropyl methylcellulose CAS 9004-65-3 Uses: Visc. control agent, gellant, foam booster/stabilizer, film-former, dispersant, lubricant, binder, emulsion stabilizer, and 435

Part I: Trade Name Reference suspending agent for foods Regulatory: FDA 21CFR §172.874, USDA, FCC, USP, EP, JP, BP; kosher Properties: Wh./off-wh. powd.; visc. 6 mPa·s Methocel® E15 Food Grade [Dow http://www.dow.com] Chem. Descrip.: Hydroxypropyl methylcellulose CAS 9004-65-3 Uses: Thickener, stabilizer, emulsifier, adhesive, gellant in foods; improves binding str. and reduces oil absorp. during frying in tacos, meat/poultry/seafood batters, French fry dips Regulatory: FDA, FCC, USP, EP, JP, BP; kosher Properties: Visc. 15 cps Use Level: 0.1-0.75% (taco), 0.2-0.5% (meat batter) Methocel® E15LV [Dow http://www.dow.com; Colorcon http://www.colorcon.com] Chem. Descrip.: Cellulose ether Uses: Thickener, binder, film-former, moisture retention aid, suspending agent, surfactant, lubricant, protective colloid, and emulsifier for foods Regulatory: Kosher Properties: Sp.gr. 1.29; tens. str. 69 MPa±10%; elong. 5-15% Toxicology: TSCA listed Methocel® E15LV Premium [Dow http://www.dow.com] Chem. Descrip.: Hydroxypropyl methylcellulose CAS 9004-65-3 Uses: Visc. control agent, gellant, foam booster/stabilizer, film-former, dispersant, lubricant, binder, emulsion stabilizer, and suspending agent for foods Regulatory: FDA 21CFR §172.874, USDA, FCC, USP, EP, JP, BP; kosher Properties: Wh./off-wh. powd.; visc. 15 mPa·s Methocel® F4M Premium [Dow http://www.dow.com; S. Black http://www.sblack.com] Chem. Descrip.: Hydroxypropyl methylcellulose CAS 9004-65-3 Uses: Thickener, stabilizer, emulsifier, adhesive, gellant in foods; provides moist texture in reduced-fat cakes; provides firm thermal gel structure to structured meat, veg., and poultry prods. Handbook of Food Additives, Third Edition

Regulatory: FDA 21CFR §172.874, USDA, FCC, USP, EP, JP, BP; kosher Properties: Visc. 4000 cps Use Level: 0.2-0.4% (cake), 0.8% (structured meat) Methocel® J5MS [Dow http://www.dow.com] Chem. Descrip.: Hydroxypropyl methylcellulose CAS 9004-65-3 Uses: Thickener, binder, film-former, moisture retention aid, suspending agent, surfactant, lubricant, protective colloid, and emulsifier for foods Regulatory: Kosher Properties: Visc. 5000 mPa·s Toxicology: TSCA listed Methocel® K3 Premium [Dow http://www.dow.com] Chem. Descrip.: Hydroxypropyl methylcellulose CAS 9004-65-3 Uses: Visc. control agent, film-former for foods; improves freeze/thaw stability in bakery glazes; provides elasticity and improves adhesion of candy coatings; emulsion stabilizer, dispersant for flavor oil emulsions and encapsulation Regulatory: FDA 21CFR §172.874, USDA, FCC, USP, EP, JP, BP; kosher Properties: Wh./off-wh. powd.; visc. 3 mPa·s Use Level: 0.1-10.2% (glaze), 0.5-12% (candy coatings), 10-16% (flavors) Methocel® K4M Premium [Dow http://www.dow.com; S. Black http://www.sblack.com] Chem. Descrip.: Hydroxypropyl methylcellulose CAS 9004-65-3 Uses: Visc. control agent, gellant, foam booster/stabilizer, film-former, dispersant, lubricant, binder, emulsion stabilizer, suspending agent for foods, ice cream cones, icings, extruded seafood prods., structured meats/poultry, desserts, soups; bodying agent, texturizer in rice flour breads; dough release agent in tortillas; binder in tacos; lubricant in extruded snacks Regulatory: FDA 21CFR §172.874, USDA, FCC, USP, EP, JP, BP; kosher Properties: Visc. 4000 mPa·s Use Level: 1-3% basis flour (rice flour bread), 436

Part I: Trade Name Reference 0.2-0.4% wet dough basis (tortilla), 0.1-0.75% (taco) Methocel® K15M Premium [Dow http://www.dow.com; S. Black http://www.sblack.com] Chem. Descrip.: Hydroxypropyl methylcellulose CAS 9004-65-3 Uses: Visc. control agent, gellant, foam booster/stabilizer, film-former, dispersant, lubricant, binder, emulsion stabilizer, and suspending agent for foods, gravies, whipped toppings, desserts, diet foods, pet foods; stabilizer and shelf life extender for salad dressings Regulatory: FDA 21CFR §172.874, USDA, FCC, USP, EP, JP, BP; kosher Properties: Wh./off-wh. powd.; visc. 15,000 mPa·s Use Level: 0.3-0.5% (dressings, gravies), 0.10.5% (desserts), 0.3-0.8% (diet foods) Methocel® K100LV Premium [Dow http://www.dow.com; S. Black http://www.sblack.com] Chem. Descrip.: Hydroxypropyl methylcellulose CAS 9004-65-3 Uses: Visc. control agent, gellant, foam booster/stabilizer, film-former, dispersant, lubricant, binder, emulsion stabilizer, suspending agent for foods, whipped toppings, mousses, canned pet foods; moisturizer, volume improver in muffins, conventional, microwave, and reduced-fat cakes; texturizer for butter cream icings; stabilizer for structured potato prods. Regulatory: FDA 21CFR §172.874, USDA, FCC, USP, EP, JP, BP; kosher Properties: Wh./off-wh. powd.; visc. 100 mPa·s Use Level: 0.03-0.25% (muffins), 0.15-0.8% (cake), 0.1-0.2% powd. sugar basis (icings), 0.3-0.5% (potato) Methocel® K100M Premium [Dow http://www.dow.com; S. Black http://www.sblack.com] Chem. Descrip.: Hydroxypropyl methylcellulose CAS 9004-65-3 Uses: Visc. control agent, gellant, foam booster/stabilizer, film-former, dispersant, lubricant, binder, emulsion stabilizer, and suspending agent for foods; dough release Handbook of Food Additives, Third Edition

agent in tortillas; binder in taco shells/chips, extruded onion rings; improves pie fillings; stabilizer for salad dressings; adhesion promoter for glazes Regulatory: FDA 21CFR §172.874, USDA, FCC, USP, EP, JP, BP; kosher Properties: Wh./off-wh. powd.; visc. 100,000 mPa·s Use Level: 0.1-0.75% (taco), 0.3-0.5% (pie fillings, dressings), 0.5-2.5% (onion), 1% (glaze) Methyl/Propyl Parbens (3/1) NF [Protameen http://www.protameen.com/] Chem. Descrip.: Methylparaben and propylparaben Uses: Preservative for foods Meyprodor® [Danisco Textural Ingredients] Chem. Descrip.: Galactomannan CAS 11078-30-1; EINECS/ELINCS 234-299-6 Uses: Stabilizer, thickener, fiber enrichment for foods Features: Low microbial counts; no guar taste or odor Properties: Neutral taste and odor Meyprodyn 200® [Danisco Textural Ingredients] Chem. Descrip.: Locust bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Binder, stabilizer, thickener for foods, esp. for cold processing Features: Very low bacterial count; exc. freezethaw stability; acid stable Properties: Wh. creamy fine powd.; neutral taste; 60% min. -200 mesh; cold water sol.; pH 6 (1%) Storage: Store cold and dry in original packing Meyprogen®-MP® [Danisco Functional Systems http://www.danisco.com/functionalsystems] Chem. Descrip.: Carob bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Stabilizer, gellant for foods, esp. for meat applics.; texture improver, consistency improver, sliceability improver, syneresis inhibitor Properties: Neutral smell and taste Meyprogen®-MS® [Danisco Functional Systems http://www.danisco.com/functionalsystems] Chem. Descrip.: Hydrocolloids 437

Part I: Trade Name Reference Uses: Thickener/stabilizer/starch/emulsifier for convenience food (dressings, soups, sauces, ketchup, salad compds.) Meypro-Guar® CSA 200/50 F [Danisco Textural Ingredients] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Texture modifier, syneresis control agent, and viscosity builder in a wide range of food prods. including dressings, ice cream, cakes, beverages, and dairy prods. Properties: Wh. to creamy colored fine powd.; 1.00% max. on 150 mesh; sol. in water; visc. 4800 mPa·s (after 2 h min.), 5000 mPa·s (after 24 h min.); pH 6.5 (1% sol'n.); 12% moisture Storage: Store in cool dry area in original unopened pkg. Meypro-Guar® CSA 200/50 HF [Danisco Textural Ingredients] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Texture modifier, syneresis control agent, and viscosity builder in a wide range of food prods. including dressings, ice cream, cakes, beverages, and dairy prods. Properties: Particle size 106 µm; visc. > 6000 mPa·s Meypro-Guar® CSAA M100 [Danisco Textural Ingredients] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Texture modifier, syneresis control agent, and viscosity builder in a wide range of food prods. including dressings, ice cream, cakes, beverages, and dairy prods. Properties: Particle size 150 µm; visc. 30004000 mPa·s Meypro-Guar® CSAA M175 [Danisco Textural Ingredients] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Texture modifier, syneresis control agent, and viscosity builder in a wide range of food prods. including dressings, ice cream, cakes, beverages, and dairy prods. Properties: Particle size 88 µm; visc. 3000-4000 mPa·s Handbook of Food Additives, Third Edition

Meypro-Guar® CSAA M200 [Danisco Textural Ingredients] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Texture modifier, syneresis control agent, and viscosity builder in a wide range of food prods. including dressings, ice cream, cakes, beverages, and dairy prods. Properties: Particle size 75 µm; visc. 3000-4000 mPa·s Meypro-Guar® CSAA M225 [Danisco Textural Ingredients] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Texture modifier, syneresis control agent, and viscosity builder in a wide range of food prods. including dressings, ice cream, cakes, beverages, and dairy prods. Properties: Particle size 69 µm; visc. 3000-4000 mPa·s MG-60 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Vital wheat gluten, polysorbate 60, partially hydrogenated soy oil, sodium stearoyl lactylate See Soybean (Glycine soja) oil; Wheat (Triticum vulgare) gluten Uses: Ingred. for wh. bread, variety breads, hamburger and hot dog buns Features: Modified gluten Properties: Honey-colored powd.; 5-8% moisture, 58% min. protein MG-F [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Vital wheat gluten, ethoxylated mono-diglycerides See Ethoxylated mono- and diglycerides; Wheat (Triticum vulgare) gluten Uses: Ingred. for high-fiber bread prods. Features: Modified gluten Properties: Free-flowing powd.; water-disp.; 6.5% moisture, 70.3% min. protein MGO [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Glyceryl oleate CAS 25496-72-4; EINECS/ELINCS 247-038-6 Uses: Emulsifier for foods Features: Lipophilic Regulatory: JSCI listed Properties: Pale yel. paste; HLB 2.5; nonionic; 438

Part I: Trade Name Reference 100% conc. Toxicology: TSCA listed MG-S [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Vital wheat gluten, sodium stearoyl lactylate, calcium stearoyl-2lactylate, lactylic stearate See Calcium stearoyl lactylate; Wheat (Triticum vulgare) gluten Uses: Ingred. for standardized baked prods. Features: Modified gluten Properties: Cream-colored fine powd.; 4.5% moisture, 56% protein MGS-150V [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Glyceryl stearate SE CAS 11099-07-3; EINECS/ELINCS 234-325-6 Uses: Emulsifier for foods Features: Acid-stable Regulatory: JSCI listed Properties: Wh. plate; HLB 10.0; anionic MGS-ASE [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Glyceryl stearate SE CAS 11099-07-3; EINECS/ELINCS 234-325-6 Uses: Emulsifier, stabilizer for foods Features: Contains soap Regulatory: JSCI listed Properties: Wh. flake; HLB 6.0; anionic; 100% conc. Toxicology: TSCA listed MGS-AV [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Glyceryl stearate CAS 11099-07-3; EINECS/ELINCS 234-325-6 Uses: Emulsifier, stabilizer for foods Features: Lipophilic Regulatory: JSCI listed Properties: Wh. flake; HLB 4.0; nonionic; 100% conc. MGS-BMV [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Glyceryl stearate CAS 11099-07-3; EINECS/ELINCS 234-325-6 Uses: Emulsifier in foods Properties: Wh. bead; HLB 3.0; lipophilic MGS-BSEV [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Glyceryl stearate SE CAS 11099-07-3; EINECS/ELINCS 234-325-6 Uses: Emulsifier in foods Handbook of Food Additives, Third Edition

Properties: Wh. bead; HLB 8.0; lipophilic MGS-DEXV [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Glyceryl stearate, Glyceryl stearate SE and PEG-10 stearate CAS 11099-07-3; 9004-99-3; EINECS/ELINCS 234-325-6 Uses: Emulsifier, stabilizer for foods Features: Lipophilic Regulatory: JSCI listed Properties: Wh. flake; HLB 5.5; anionic; 100% conc. MGS-F20V [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Glyceryl stearate Chem. Analysis: Monoglyceride 20% CAS 11099-07-3; EINECS/ELINCS 234-325-6 Uses: Emulsifier, stabilizer for foods Features: Lipophilic Regulatory: JSCI listed Properties: Wh. flake; HLB 7.0; nonionic; 100% conc. Toxicology: TSCA listed MGS-F40V [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Glyceryl stearate Chem. Analysis: 40% monoglyceride CAS 11099-07-3; EINECS/ELINCS 234-325-6 Uses: Emulsifier, stabilizer for foods Features: Lipophilic Regulatory: JSCI listed Properties: Wh. flake; HLB 4.0; nonionic; 100% conc. Toxicology: TSCA listed MGS-F50 [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Glyceryl stearate Chem. Analysis: 50% monoglyceride CAS 11099-07-3; EINECS/ELINCS 234-325-6 Uses: Emulsifier, stabilizer for foods Features: Lipophilic Regulatory: JSCI listed Properties: Wh. bead; HLB 3.5; nonionic; 100% conc.; 50% monoglyceride Toxicology: TSCA listed MGS-F50SE [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Glyceryl stearate SE CAS 11099-07-3; EINECS/ELINCS 234-325-6 Uses: Emulsifier for foods Features: Lipophilic 439

Part I: Trade Name Reference Regulatory: JSCI listed Properties: Wh. flake; HLB 5.0; anionic Toxicology: TSCA listed MGS-F75V [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Glyceryl stearate Chem. Analysis: 75% monoglyceride CAS 11099-07-3; EINECS/ELINCS 234-325-6 Uses: Emulsifier, stabilizer for foods Features: Lipophilic Regulatory: JSCI listed Properties: Wh. flake; HLB 1.5; nonionic; 100% conc.; 75% monoglyceride Toxicology: TSCA listed MGS-TGL [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Glyceryl stearate, stearic acid, glycol stearate and triceteth-5 phosphate CAS 11099-07-3; 57-11-4; 111-60-4; EINECS/ELINCS 234-325-6; 200-313-4; 203886-9 Uses: Emulsifier for foods Features: Acid-stable; lipophilic Properties: Wh. bead; HLB 2.0; nonionic MGS-TGV [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Glyceryl stearate, stearic acid, sorbitan stearate and sodium dioleth-8 phosphate See Sodium oleth-8 phosphate CAS 11099-07-3; 57-11-4; 1338-41-6; 57486-096; EINECS/ELINCS 234-325-6; 200-313-4; 215-664-9 Uses: Emulsifier for foods Features: Acid-stable; lipophilic Properties: Wh. flake; HLB 4.0; nonionic MGU [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Glyceryl undecylenate Uses: Emulsifier Properties: Colorless to lt. yel. liq./paste Michem® Emulsion 03825 [Michelman http://www.michem.com; http://www.expandingpaper.com] Chem. Descrip.: PE wax aq. emulsion See Polyethylene wax CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Shelf-life extender for fruit and vegetable coatings Features: Rec. @ pH 7+ Regulatory: FDA 21CFR §175.105 Handbook of Food Additives, Third Edition

Properties: 0.050 µ particle size; sp.gr. 0.970.99; visc. < 200 cps; flash pt. > 65 C; pH 8.59.5; anionic; 25% NV Michem® Emulsion 62125AM [Michelman http://www.michem.com; http://www.expandingpaper.com] Chem. Descrip.: Carnauba wax emulsion See Carnauba (Copernica cerifera) wax Chem. Analysis: 24.5 - 25.5% NV CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Shelf-life extender for edible skinned or nonedible skinned fresh fruit and vegetable coatings Features: Rec. @ pH 7+ Regulatory: FDA 21CFR §172, 175.105 Properties: 0.030 µ particle size; sp.gr. 0.981.00; Brookfield visc. < 200 cps; flash pt. > 61 C; pH 9.0; anionic; 25% NV Microcat® ECL [Bioscience http://www.bioscienceinc.com] Chem. Descrip.: Microbial catalyst Uses: Enzyme, protein, surfactant for cleaning and deodorizing applics. in meatpacking and food processing Features: Food-grade Properties: Brn. translucent liq. Toxicology: Nontoxic, nonpathogenic Environmental: harmless to aquatic life Storage: 1 yr. shelf life; store in-doors @ R.T. Microcel® 101 [Blanver Farmoquimica http://www.blanver.com.br; Blanver USA http://www.blanver.com.br] Chem. Descrip.: Microcrystalline cellulose CAS 9004-34-6 Uses: Bulking agent, filler, fiber supplement, anticaking agent, antisticking agent, antiblocking agent, flow aid, extrusion aid in foods, cheese, snacks, cereals, drink mixes, pasta, breads, pastries Properties: Wh. fine cryst. powd.; 50 µ avg. particle size; 1% max. on 60 mesh, 30% max. on 200 mesh; odorless; bulk dens. 0.2-0.4 g/cm3, 0.4-0.6 g/cm3 (tapped); < 5% loss on drying Microcel® 102 [Blanver Farmoquimica http://www.blanver.com.br; Blanver USA http://www.blanver.com.br] Chem. Descrip.: Microcrystalline cellulose CAS 9004-34-6 Uses: Bulking agent, filler, fiber supplement, anticaking agent, antisticking agent, antiblocking agent, flow aid, extrusion aid 440

Part I: Trade Name Reference in foods, cheese, snacks, cereals, drink mixes, pasta, breads, pastries Properties: Wh. fine cryst. powd.; 100 µ avg. particle size; 8% max. on 60 mesh, 45% max. on 200 mesh; odorless; bulk dens. 0.2-0.4 g/cm3, 0.4-0.6 g/cm3 (tapped); < 5% loss on drying MicroGARD® MG 100 [Danisco http://www.danisco.com] Chem. Descrip.: Lactic acid culture Chem. Analysis: 2.9% moisture Uses: Preservative, flavor enhancer for dairy prods., cottage cheese, yogurt, dips, blended cheeses, fresh soups, confections, and prepared sauces Features: Natural; retards growth of gram neg. bacteria, yeast, and molds; also helps control gas production; little or no effect on taste, flavor, or color of food Regulatory: FDA GRAS Properties: Off-wh. color; sl. cooked odor; buttermilk flavor; pH 7.0-7.3 Use Level: 0.1-0.3% (cottage cheese and yogurt); 0.3-1.5% (refrigerated foods, pastries, sauces, and other high moisture prods.) Storage: 1 yr. shelf life @ cool warehouse temps. MicroGARD® MG 200 [Danisco http://www.danisco.com] Chem. Descrip.: cultured dextrose See Glucose CAS 50-99-7; EINECS/ELINCS 200-075-1 Uses: Preservative, flavor enhancer for refrigerated salad dressings, pasta and pizza sauces, salsas, fruit juices, pastas, soups, lowfat prods. Features: Natural; retards growth of gram neg. bacteria, yeasts, and molds; little or no effect on taste, flavor, or color of food Regulatory: FDA GRAS Properties: Off-wh. liq.; sl. cooked odor; buttermilk flavor; pH 7.0-7.3; 2.9% moisture Use Level: 0.3-1.0% for dressings, sauces, and other high moisture prods. MicroGARD® MG 300 [Danisco http://www.danisco.com] Chem. Descrip.: cultured skim milk (grade A) Uses: Preservative, antimicrobial, bacteriostat, shelf life extender, flavor enhancer in foods, refrigerated salad dressings, pasta and pizza sauces, fresh salsas, wet salads, soups, confections, and Handbook of Food Additives, Third Edition

dessert cups Features: Natural; retards growth of gram positive bacteria; delays prod. gassing and souring; little or no effect on taste, flavor, or color of food Regulatory: FDA GRAS Properties: Off-wh. color; sl. cooked odor; buttermilk flavor; pH 7.0-7.3; 2.9% moisture Use Level: 0.5-1.0% for high moisture foods Storage: 1 yr. shelf life @ cool warehouse temps. MicroGARD® MG 400 [Danisco http://www.danisco.com] Chem. Descrip.: Nonfat milk, lactic acid culture Uses: Preservative, flavor enhancer for foods, refrigerated salad dressings and dips, refrigerated sauces, soups, blended meats, lowfat prods. Features: Natural; retards growth of gram neg. bacteria, lactics, bacilli, selected yeast, and molds Properties: Off-wh. liq.; sl. cooked odor; buttermilk flavor; pH 7.0-7.3; 2.9% moisture Use Level: 0.5-2.0% for refrigerated foods, blended cheeses, dressings, pie fillings, and meats Storage: 1 yr. shelf life at cool warehouse temps. MicroGARD® MG Guardian 300 CM1-50 [Danisco http://www.danisco.com] Chem. Descrip.: cultured skim milk (grade A) Uses: Nat. dairy food preservative Features: Little or no effect on taste, flavor, or color of food Micro-White® 10 Codex [IMERYS http://www.imerys.com] Chem. Descrip.: Calcium carbonate Chem. Analysis: CaCO3 (97%) CAS 1317-65-3; EINECS/ELINCS 207-439-9 Uses: Food-grade calcium supplement and extender meeting purity requirements for food and food contact applics. (flour, cake mixes, cereals, chewing gum, crackers) Regulatory: FCC, kosher Properties: Wh. powd., odorless, tasteless; 1.0 µm mean particle size; trace retained on 325 mesh; negligible sol. in water; sp.gr. 2.71; pH 9-10 Toxicology: TLV-TWA 10 mg/m3; considered nuisance dust; chronic exposure may cause respiratory problems; may cause skin irritation; TSCA listed Precaution: Nonflamm., nonexplosive; will 441

Part I: Trade Name Reference react with acids to produce carbon dioxide Micro-White® 10 Slurry [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 Features: Ultrafine; exc. optical props.; low visc., low adhesive demand; good retention as filler Properties: Slurry, odorless; negligible sol. in water; sp.gr. 2.71; dens. 15.87 lb/gal; visc. 250 cps; surf. area 8 m2/g; pH 9-10; nonflamm.; 75% solids Precaution: Incompat. with acids

extender meeting purity requirements for food and food contact applics. (flour, cake mixes, cereals, chewing gum, crackers) Regulatory: FCC, kosher Properties: Wh. powd., odorless, tasteless; 7 µm mean particle size; 0.35% retained on 325 mesh; negligible sol. in water; sp.gr. 2.71; pH 9-10 Toxicology: TLV-TWA 10 mg/m3; considered nuisance dust; chronic exposure may cause respiratory problems; may cause skin irritation; TSCA listed Precaution: Nonflamm., nonexplosive; will react with acids to produce carbon dioxide

Micro-White® 25 Codex [IMERYS http://www.imerys.com] Chem. Descrip.: Calcium carbonate Chem. Analysis: CaCO3 (96.8%) CAS 1317-65-3; EINECS/ELINCS 207-439-9 Uses: Food-grade calcium supplement and extender meeting purity requirements for food and food contact applics. (flour, cake mixes, cereals, chewing gum, crackers) Regulatory: FCC, kosher Properties: Wh. powd., odorless, tasteless; 3 µm mean particle size; trace retained on 325 mesh; negligible sol. in water; sp.gr. 2.71; pH 9-10 Toxicology: TLV-TWA 10 mg/m3; considered nuisance dust; chronic exposure may cause respiratory problems; may cause skin irritation; TSCA listed Precaution: Nonflamm., nonexplosive; will react with acids to produce carbon dioxide

Micro-White® 100 Codex [IMERYS http://www.imerys.com] Chem. Descrip.: Calcium carbonate Chem. Analysis: CaCO3 (95%) CAS 1317-65-3; EINECS/ELINCS 207-439-9 Uses: Food-grade calcium supplement and extender meeting purity requirements for food and food contact applics. (flour, cake mixes, cereals, chewing gum, crackers) Regulatory: FCC, kosher Properties: Wh. powd., odorless, tasteless; 17 µm mean particle size; 7% retained on 325 mesh; negligible sol. in water; sp.gr. 2.71; pH 9-10 Toxicology: TLV-TWA 10 mg/m3; considered nuisance dust; chronic exposure may cause respiratory problems; may cause skin irritation; TSCA listed Precaution: Nonflamm., nonexplosive; will react with acids to produce carbon dioxide

Micro-White® 25 Slurry [IMERYS http://www.imerys.com] Chem. Descrip.: Calcium carbonate CAS 1317-65-3; EINECS/ELINCS 207-439-9 Uses: Filler pigment, reinforcing agent for foods Features: Med.-fine wet-ground Properties: Slurry, odorless; negligible sol. in water; sp.gr. 2.71; dens. 15.32 lb/gal; visc. 500 cps; surf. area 3.5 m2/g; pH 9-10; nonflamm.; 72% solids Precaution: Incompat. with acids

Midset™ 30 [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Modified wheat starch See Wheat (Triticum vulgare) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Adhesion promoter and crispness enhancer in gummy candies, jelly bean centers, starch jellies, licorice, taffy, as well as batter and coating systems; heat-lamp stabilizer for batters and coatings Features: Low visc.; allows inclusion of high solids in candy and confections

Micro-White® 50 Codex [IMERYS http://www.imerys.com] Chem. Descrip.: Calcium carbonate Chem. Analysis: CaCO3 (95.5%) CAS 1317-65-3; EINECS/ELINCS 207-439-9 Uses: Food-grade calcium supplement and

Midsol™ 1 [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Wheat starch See Wheat (Triticum vulgare) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Tenderizer in bakery mixes; pan

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Part I: Trade Name Reference release agent for baking Features: Low visc.; resistant to heat and low pH foods; resists hydration and swelling in extrusion applics.

pie crusts, baby food, puddings, salad dressings, sauces, gravies, soups and cereal products Properties: Wh.; bland flavor

Midsol™ 2AD [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Wheat starch See Wheat (Triticum vulgare) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Water binder, gellant, stabilizer, freezethaw stabilizer in emulsified meat and surimi products Features: High visc., shear and acid resistant

Midsol™ 75 [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Wheat starch See Wheat (Triticum vulgare) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Visc. builder, film-former, weeping control agent in icings and glazes Features: Refined large granule; provides higher visc.

Midsol™ 4 [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Wheat starch See Wheat (Triticum vulgare) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Visc. builder for soups, sauces, gravies, and bakery fillings; moisture control agent; texturizer in baking Features: High visc.; provides good paste clarity, limited gel formation; freeze-thaw stable; exc. heat, acid and shear stability

Midsol™ Adhere [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Highly refined, modified wheat starch See Wheat (Triticum vulgare) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Adhesion promoter, film-former for batter and breading applics. Features: Provides smooth coatings Properties: Powd.; 70% min. through 200 mesh; pH 5-6.5; 9.012% moisture Storage: Store in a cool, dry, and sanitary area

Midsol™ 35 [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Adhesion promoter, film-former for meat and veg. batters and breadings Features: Low visc.

Midsol™ Adhere Plus [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Modified wheat starch See Wheat (Triticum vulgare) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Adhesion promoter, binder, and crisping agent in batter systems for breaded, deep-fried foods including meat, poultry, fish, french fries and appetizers Storage: Store in a cool, dry, and sanitary area

Midsol™ 46 [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: modified, cook-up Wheat starch See Wheat (Triticum vulgare) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Texturizer, thickener for soups, sauces, gravies, pie fillings and bakery mixes; stabilizer, moisture control agent in refrigerated and frozen storage conditions Features: Increases process stability of foods subjected to high temperature and shear, as well as acidic conditions Properties: Wh. Midsol™ 50 [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Wheat starch See Wheat (Triticum vulgare) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Water binder and fat emulsion stabilizer in cakes, icings, glazes, cookies, Handbook of Food Additives, Third Edition

Midsol™ Krisp [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Cook-up modified wheat starch See Wheat (Triticum vulgare) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Adhesion promoter, film-former; crispness promoter, oil pick-up reducer, shelf life extender in fried foods Features: Cook-up modified; provides extended shelf life under heat lamp Properties: Powd.; 70% min. through 200 mesh; pH 5-6.5; 9.012% moisture Storage: Store in a cool, dry, and sanitary area Miglyol® 808 [Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Tricaprylin CAS 538-23-8; EINECS/ELINCS 208-686-5 443

Part I: Trade Name Reference Uses: Specialty oil for prod. of dietary foods containing MCT Regulatory: USP, Ph. Eur., JPE Properties: Colorless to sl. yel. liq.; dens. 0.95 kg/dm3; visc. 25-35 mPa·s; turbidity pt. -5 C; acid no. 0.2 max.; iodine no. 1 max.; sapon. no. 350-360 Environmental: environmentally compat. Miglyol® 810 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Caprylic/capric triglyceride CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Lubricant, carrier, vehicle, solvent for dietary prods. Regulatory: USP, Ph. Eur., JPE, DMF Properties: Colorless liq., neutral odor; sol. in diethyl ether, petrol. ether, chloroform, IPA, toluene, alcohol, min. oil, acetone; sp.gr. 0.940.95; visc. 25-35 mPa·s; acid no. 0.1 max.; iodine no. 0.5 max.; sapon. no. 335-355; pH neutral; cloud pt. 0 C; nonionic Environmental: environmentally compat. Miglyol® 810 N [Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl tricaprylate/tricaprate See Caprylic/capric triglyceride CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Specialty oil for prod. of dietary foods containing MCT Properties: Liq.; dens. 0.95 kg/dm3; visc. 25-35 mPa·s; turbidity pt. 0 C; acid no. 0.2 max.; iodine no. 1 max.; sapon. no. 335-355 Miglyol® 812 [Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Caprylic/capric triglyceride CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Dispersant, lubricant, anticaking agent, carrier, solvent, solubilizer, suspending agent for dietetic prods. Features: Stable to oxidation Regulatory: USP, Ph. Eur., JPE, DMF Properties: Colorless liq.; sol. in alcohol, min. oil, acetone; visc. 25-35 mPa·s; acid no. 0.1 max.; iodine no. 0.5 max.; sapon. no. 325-345; cloud pt. 10 C; nonionic; 100% conc. Environmental: environmentally compat. Miglyol® 812 N [Sasol Germany http://www.sasol.com; Handbook of Food Additives, Third Edition

http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl tricaprylate/tricaprate See Caprylic/capric triglyceride CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Specialty oil for prod. of dietary foods containing MCT; fat component for medical nutrition Features: Oxidation-stable Properties: Thin oily liq.; dens. 0.95 kg/dm3; visc. 25-35 mPa·s; turbidity pt. 10 C; acid no. 0.2 max.; iodine no. 1 max.; sapon. no. 325-345 Miglyol® 840 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Propylene glycol dicaprylate/dicaprate CAS 68583-51-7; EINECS/ELINCS 271-516-3 Uses: Dispersant, lubricant, carrier, vehicle, solvent, solubilizer, suspending agent for dietetic prods.; flavor fixing agent Features: Oxidation-stable Regulatory: DAB, JCIC, DMF Properties: Colorless liq.; sol. in alcohol, min. oil, acetone; visc. 8-14 mPa·s; acid no. 0.1 max.; iodine no. 0.5 max.; sapon. no. 320-340; cloud pt. -30 C Environmental: environmentally compat. Miglyol® 854 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Triglycerides contg. beeswax Uses: Antisticking agent, glazing agent for sweets, licorice, jelly babies, wine gums Features: Rec. for prods. with tendency to stick Properties: Med. visc. liq. Miglyol® 855 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Triglycerides contg. beeswax Uses: Antisticking agent, glazing agent for sweets, licorice, jelly babies, wine gums Features: Rec. for prods. with tendency to stick Properties: Med. visc. liq. 444

Part I: Trade Name Reference Miglyol® 857 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Triglycerides contg. beeswax Uses: Antisticking agent, glazing agent for sweets, licorice, jelly babies, wine gums Features: Rec. for prods. with tendency to stick Properties: Visc. liq. Miglyol® 860 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Triglycerides contg. beeswax and carnauba wax Uses: Antisticking agent, glazing agent for sweets, licorice, jelly babies, wine gums Features: Rec. for prods. with tendency to stick Properties: Visc. liq. Miglyol® 864 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Triglycerides contg. beeswax and carnauba wax Uses: Antisticking agent, glazing agent for sweets, licorice, jelly babies, wine gums Features: Rec. for prods. with tendency to stick Properties: Med. visc. liq. Miglyol® 866 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Triglycerides contg. beeswax and carnauba wax Uses: Antisticking agent, glazing agent for sweets, licorice, jelly babies, wine gums Features: Rec. for prods. with tendency to stick Properties: Med. visc. liq. Miglyol® 870 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Triglycerides contg. beeswax and carnauba wax Uses: Antisticking agent, glazing agent for Handbook of Food Additives, Third Edition

sweets, licorice, jelly babies, wine gums Features: Rec. for prods. with tendency to stick Properties: Med. visc. liq. Miglyol® 8108 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl tricaprylate/tricaprate See Caprylic/capric triglyceride CAS 65381-09-1; EINECS/ELINCS 265-724-3 Uses: Specialty oil for prod. of dietary foods containing MCT Regulatory: USP,EP, JPE Properties: Liq.; dens. 0.95 kg/dm3; visc. 25-35 mPa·s; turbidity pt. 0 C; acid no. 0.2 max.; iodine no. 1 max.; sapon. no. 335-355 Milkvis CM™ [Marcel Carrageenan http://www.marcel.com.ph] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Stabilizer, flavor release agent, suspending aid for chocolate milk drinks Features: Imparts homogenous appearance and texture Milopol G-7 [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: PEG-7 glyceryl cocoate CAS 68201-46-7 Uses: Food lubricant Properties: Yel. visc. liq.; typical odor; sol. in water; dens. ≈ 1.05 g/ml; f.p. ≈ 0 C; flash pt. > 270 C Toxicology: Nontoxic by ing., inh., or skin contact Environmental: biodeg.; low toxicity to aquatic life Precaution: Wear goggles and gloves; avoid contact with flames and strong oxidants Hazardous Decomp. Prods.: COx Storage: Store in original container, @ R.T. closed and protected from damp and heat sources Mineral Jelly No. 10 [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Release agent, lubricant, sealant, polishing agent, protective coating, defoamer in foods 445

Part I: Trade Name Reference Regulatory: OSHA nonhazardous; FDA 21CFR §172.880 Properties: Lovibond 1Y color; odorless; tasteless; misc. with cosmetic ingred. used in oil-base formulations; visc. 40-43 SUS (210 F); m.p. (Saybolt) 97-105 F; pour pt. 95-105 F Mineral Jelly No. 14 [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Release agent, lubricant, sealant, polishing agent, protective coating, defoamer in foods Regulatory: FDA 21CFR §172.880 Properties: Lovibond 1.0Y color; visc. 2.6-5.7 cSt (100 C); m.p. 38-52 C Mineral Jelly No. 17 [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Petrolatum USP CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Release agent, lubricant, sealant, polishing agent, protective coating, defoamer in foods Regulatory: FDA 21CFR §172.880 Properties: Lovibond 1.0Y color; visc. 2.6-5.7 cSt (100 C); m.p. 36-49 C Mineral Spirits 066/3 [CITGO Petrol. http://www.citgo.com/home.jsp] Chem. Descrip.: Stoddard solvent CAS 8052-41-3; EINECS/ELINCS 232-489-3 UN 1268 Uses: Froth flotation cleaning of vegetables; food coatings Regulatory: FDA 21CFR §172.882, 172.884, 175.105, 178.3910; SARA §302/304 nonreportable, §311/312 acute health/chronic health/fire hazard, §313 nonreportable; Calif. Prop. 65 nonreportable; may contain detectable amts. 1,3,5-trimethylbenzene Properties: Colorless transparent liq.; lt. paraffinic hydrocarbon odor; sl. sol. in cold water (< 0.05%); sp.gr. 0.770-0.810 (60/60 F); dens. 6.48 lb/gal (15.6 C); visc. 1.36 cst (20 C); vapor pressure 2.6 mm Hg (20 C); f.p. -65 to -25 C; b.p. 160-200 C; flash pt. (TCC) 42-45 C; autoignition temp. 230 C; ref. index 1.4262 (20 C); KB value 33; VOC 777 g/l; 100% act. Toxicology: ACGIH TLV TWA 100 ppm; LD50 (oral, rat) > 34,600 mg/kg; mist/vapor may irritate eyes, mucous membranes, respiratory tract; liq. contact may cause minimal to mod. eye irritation, mod. to Handbook of Food Additives, Third Edition

severe skin irritation/inflamm.; may be harmful by inh., skin absorp.; overexposure may cause CNS depression, other target organ effects; may be harmful or fatal by ing.; aspiration into lungs can cause pulmonary edema, chem. pneumonia; TSCA listed Environmental: may cause oxygen depletion in waterways; potentially toxic to water ecosystems; may be hazardous to aquatic life; prevent entry into sewers, waterways; not a DOT marine pollutant Precaution: Combustible liq.; flamm. limits 0.6-6.0%; vapor may cause flash fire; vapors are heavier than air, may flash back; may create vapor/air explosion hazard in confined spaces; spills may create a slipping hazard; floats on water; container can rupture in fire; prevent entry into basements, confined areas; bond and ground equip.; incompat. with strong acids, alkalis, oxidizers (liq. chlorine, other halogens, hydrogen peroxide, oxygen) Hazardous Decomp. Prods.: Combustion: smoke, CO, CO2, possibly other harmful gases/vapors HMIS: Health 1, Flammability 2, Reactivity 0 Storage: Store in tightly closed containers in cool, dry, well-ventilated place away from heat, sparks, ignition sources, strong oxidizing conditions MingQiong Brand [Fujian Sanming] Chem. Descrip.: Agar CAS 9002-18-0; EINECS/ELINCS 232-658-1 Uses: Stabilizer, densifying agent, coagulant, emulsifier, flotation agent for beverages, ice cream, sugar, canned foods, meat prods.; gellant in canned meats, meat prods., fruit jelly Properties: ≤ 15% moisture; ≤ 5% ash Use Level: 0.2-0.5% (gellant for meats); 0.10.3% (fruit jelly) Storage: Keep dry; store @ 18-25 C Mira-Cap® [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Emulsifier, encapsulant for oils incl. flavor oils in dry mixes (beverage powds., bakery and confectionery blends); emulsifier in salad dressings, imitation dairy prods., nondairy coffee whiteners; 446

Part I: Trade Name Reference film-former Features: Lipophilic Regulatory: FDA 21CFR §172.892 Properties: Wh. to off-wh. noncaking powd., bland flavor; cold water-sol.; visc. 100 cp (80 F, 30% solids); pH 6.5; 6% max. moisture Mira-Cleer® 187 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from dent corn See Food starch, modified Uses: Thickener, stabilizer, mouthfeel enhancer in low-acid or neutral foods, dry pudding mixes, ice cream toppings, bakery fillings, gravies, dairy-based sauces, stews Features: High visc.; resists. thinning, congealing; contributes freeze/thaw stability Regulatory: FDA 21CFR §172.892 Properties: Wh. free-flowing powd.; readily mixes in cold water; pH 5.7 (10% slurry); 10% moisture Mira-Cleer® 340 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from dent corn See Food starch, modified Uses: Thickener for neutral to low pH foods, aseptic puddings, cheese sauces, tomato sauces, fruit fillings, canned retorted prods.; binder for cooked structured foods Features: Resist. to congealing; provides stable visc., good shelf life under refrigeration Regulatory: FDA 21CFR §172.892 Properties: Wh. free-flowing powd.; disp. in cold water; pH 5.7 (10% slurry); 10% moisture Mira-Cleer® 516 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from dent corn See Food starch, modified Uses: Thickener for canned pet foods, condiment sauces, canned fruit fillings for pies Features: Cook-up starch; rec. for highly acidic foods, or foods processed at high retorting temps.; exc. temp. stability Regulatory: FDA 21CFR §172.892 Properties: Wh. free-flowing powd.; disp. in cold water; pH 5.7 (10% slurry); 11.5% moisture Mira-Gel® 463 [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: Gellant, texturizer for gel/structured Handbook of Food Additives, Third Edition

applics., texture modification, highmoisture desserts, cold batters, cookie doughs, bakery fillings, low-moisture confections, icings, microwave preps.; visc. control agent in bakery, snacks, dairy, fruit fillings, fruit preps., jams, dairy, confectionery Features: Cold water swelling gran. starch which forms gels @ R.T. Properties: Wh. powd.; 0.1% max. on 30 mesh, 95% min. through 100 mesh; pH 5.5; 5% moisture Miranol® J2M Conc. [Rhodia HPCII http://www.rhodia-hpcii.com; Rhodia HPCII France http://www.hpcii.rhodia.com] Chem. Descrip.: Disodium capryloamphodiacetate CAS 68608-64-0; EINECS/ELINCS 231-721-0 Uses: Emulsifier, wetting agent for food washing and peeling Properties: Cl. liq.; pH 8.2-8.6; amphoteric; 4850% solids Environmental: biodeg. Mira-Quik® MGL [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified derived from potato See Food starch, modified Uses: Gellant, stabilizer, visc. control agent for gelled foods such as confectionery jellies, bakery fillings, desserts Features: Outstanding gel clarity; high amylose, gelatin replacement Regulatory: FDA 21CFR §172.892 Properties: Off-wh. powd., bland flavor; pH 5; 12% moisture Mira-Set® 285 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified derived from dent corn See Food starch, modified Uses: Thickener for prod. of jelly candies, extrusion of fruit pieces or fillings Features: Thin-boiling confectioner's starch Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; 0.1% on 60 mesh, 99% through 100 mesh; pH 5.5; 7% moisture Mira-Sperse® 606 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Shelf-life improver, viscosity control agent in dairy prods. and prepared foods; moisture control agent in baker and snack 447

Part I: Trade Name Reference prods. Features: Designed for neutral to mildly acetic food systems Regulatory: FDA 21CFR §172.892 Mira-Sperse® 622 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Cold processing agent, moisture control agent, visc. control agent in bakery, snacks; body/mouthfeel enhancer, visc. control agent in beverages, dairy; cold processing agent, freeze/thaw stabilizer, dispersant in dairy; body/mouthfeel enhancer, cold processing agent, visc. control agent in fruit fillings, fruit preps., jams, prepared foods, soups, sauces, gravies, dressings Mira-Sperse® 623 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Thickener, stabilizer for no-oil processed foods, low sugar systems, hot water dispersed dry mixes, acidic food systems, systems which undergo severe processing Features: Cold water swelling starch; exc. flow props Regulatory: FDA 21CFR §172.892 Properties: Agglomerated powd., good odor/flavor; 20% on 30 mesh, 30% through 120 mesh; bulk dens. 11-16 lb/ft3; pH 5-7; 68.5% moisture Mira-Sperse® 626 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Thickener, stabilizer for no-oil processed foods, low sugar systems, hot water dispersed dry mixes, neutral to mildly acidic food systems, systems processed under mild conditions Features: Cold water swelling starch; exc. flow props. Regulatory: FDA 21CFR §172.892 Properties: Agglomerated powd., good odor/flavor; 20% on 30 mesh, 30% through 120 mesh; bulk dens. 11-16 lb/ft3; pH 5-7; 68.5% moisture

Handbook of Food Additives, Third Edition

Mira-Sperse® 2000 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Freeze/thaw stabilizer, humectant, visc. control agent, shelf-life/freshness improver in bakery, snacks; body/mouthfeel enhancer, visc. control agent, cold processing agent, freeze/thaw stabilizer, shelf-life/freshness improver, dispersant in dairy; body/mouthfeel enhancer, visc. control agent, shelf-life/freshness improver in prepared foods, soups, sauces, gravies, dressings; moisture control agent in prepared foods; dispersant in soups, sauces, gravies, dressings Mira-Thik® 468 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from dent corn starch See Food starch, modified Uses: Thickener, stabilizer for acidic foods, dry instant foods, pourable/spoonable salad dressings, fruit pie fillings, pickle relishes, microwave foods Features: Cold water hydrating starch; provides superior smoothness, syneresis control, freeze/thaw resist. Regulatory: FDA 21CFR §172.892 Properties: Wh. free-flowing powd., good odor/flavor; 0.5% on 60 mesh, 98% through 100 mesh; bulk dens. 30 lb/ft3; pH 6.0; 5% moisture Mira-Thik® 469 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from dent corn starch See Food starch, modified Uses: Thickener, stabilizer, texturizer, mouthfeel enhancer for neutral to mildly acidic foods, dry instant foods, puddings, glazes, sauces, soups, gravies, pastry fillings, dairy/microwave prods. Features: Cold water hydrating starch; improves texture, mouthfeel; exc. freeze/thaw stability Regulatory: FDA 21CFR §172.892 Properties: Wh. free-flowing powd., good odor/flavor; 0.5% on 60 mesh, 98% through 100 mesh; bulk dens. 30 lb/ft3; pH 6.0; 5% moisture

448

Part I: Trade Name Reference Mira-Thik® 470 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: modified food starch from dent corn See Food starch, modified Uses: Freeze/thaw stabilizer, humectant, visc. control agent, shelf-life/freshness improver in bakery, snacks; body/mouthfeel enhancer, cold processing agent, freeze/thaw stabilizer, shelf-life/freshness improver in dairy; body/mouthfeel enhancer, visc. control agent, shelflife/freshness improver in soups, sauces, gravies, dressings Mira-Thik® 603 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Thickener, stabilizer for dry mix and processed foods, acidic food systems, systems which undergo severe processing, spoonable/pourable salad dressings, fruit pie fillings, acidic sauces, microwave applics. Features: Instant starch; exc. freeze/thaw stability Regulatory: FDA 21CFR §172.892 Properties: Wh. free-flowing powd., good odor/flavor; 0.5% on 60 mesh, 98% through 100 mesh; bulk dens. 33 lb/ft3 (loose); pH 6.0; 7% moisture Mira-Thik® 606 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Thickener, stabilizer for dry mix and processed foods, neutral to mildly acidic food systems, systems processed under mild conditions, gravies, sauces, bakery fillings, dairy prods. Features: Instant starch; exc. freeze/thaw stability Regulatory: FDA 21CFR §172.892 Properties: Wh. free-flowing powd., good odor/flavor; 0.5% on 60 mesh, 98% through 100 mesh; bulk dens. 33 lb/ft3 (loose); pH 6.0; 7% moisture Mira-Thik® 609 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Modified food starch See Food starch, modified Uses: Cold processing aid, moisture control agent, freeze/thaw stabilizer, visc. control Handbook of Food Additives, Third Edition

agent, shelf-life/freshness improver in bakery, snacks; body/mouthfeel enhancer, cold processing agent, freeze/thaw stabilizer, shelf-life/freshness; body/mouthfeel enhancer, shelflife/freshness improver in soups, sauces, gravies, dressings; visc. control agent in prepared foods Features: Smooth texture Mix 41 [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Soy protein isolate, milk protein, and carbohydrates See Soybean (Glycine soja) protein CAS 9010-10-0; 9000-71-9; EINECS/ELINCS 232-720-8; 232-555-1 Uses: Food supplement for children and adults, esp. for sportsmen and for people who perform hard physical labor Properties: Pleasant taste and flavor; 41% protein. Mix 63 [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Soy protein isolate and carbohydrates See Soybean (Glycine soja) protein CAS 9010-10-0; EINECS/ELINCS 232-720-8 Uses: Food supplement esp. suited for slimming purposes since it takes more energy to digest than it contains Features: Low in fat, cholesterol- and lactosefree; daily consumption of 75-100 g supplies FAO/WHO-required amt. of protein Properties: 63% protein. Mix 70 [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Soy protein isolate, milk protein, and carbohydrates See Soybean (Glycine soja) protein CAS 9010-10-0; 9000-71-9; EINECS/ELINCS 232-720-8; 232-555-1 Uses: Food supplement suited for slimming purposes Features: Similar to Mix 63; increased protein content permits lower daily intake M Kemfluid 219-D [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: Mono-di glycerine C16-C18 fatty acids mixture Uses: Food lubricant 449

Part I: Trade Name Reference Properties: Yel. visc. liq.; typical odor; insol. in water; sol. in fat; dens. ≈ 0.92 g/ml; f.p. 10 C; flash pt. > 190 C Toxicology: Nontoxic by ing., inh., or skin contact Precaution: Wear goggles and gloves; avoid contact with flames Hazardous Decomp. Prods.: None Storage: Store in original container, @ R.T. closed and protected from damp and heat sources MLO® [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Flour, calcium sulfate, salt, and fungal protease enzymes See Sodium chloride Uses: Dough conditioner for breads Features: Produces mellow, pliable dough; reduces mixing time by 15-25% Properties: Lt. cream powd.; 98% min. through 40 mesh Use Level: 4-12 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 MoisturLok® Liquid [Advanced Ingreds. http://www.advancedingredients.com] Chem. Descrip.: Dextrose, dextrin See Glucose CAS 50-99-7; 9004-53-9; EINECS/ELINCS 200075-1; 232-675-4 Uses: Moisture control agent in processed meat prods. (cold cuts, hamburgers, hot dogs, processed beef, sausage, etc.) Features: Cuts total ingredient costs, increases production yields and increases shelf life, which reduces spoils and returns Properties: Amber to dk. brn. liq.; sol. in water; dens.11.8 lb/gal; b.p. 220 F Toxicology: Noncarcinogenic Environmental: biodeg. Precaution: Incompat. with strong oxidizing agents such as perchloric acid Hazardous Ingredients: None Storage: Shelf life 12 mos. for unopened container; store @ ≤ 55 F; darkening may occur over time without affecting quality; do not refrigerate during either shipping or storage; after opening, use the remaining contents within two weeks

Handbook of Food Additives, Third Edition

MoisturLok® Powder [Advanced Ingreds. http://www.advancedingredients.com] Chem. Descrip.: Dextrose, dextrin, and fiber See Glucose CAS 50-99-7; 9004-53-9; EINECS/ELINCS 200075-1; 232-675-4 Uses: Moisture control agent in processed meat prods. (cold cuts, hamburgers, hot dogs, processed beef, sausage, 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; dens. 26 lb/ft3 Toxicology: Noncarcinogenic Environmental: biodeg. Precaution: Incompat. with strong oxidizing agents such as perchloric acid; dust explosion may occur if suspended in air with ignition source Storage: 12 mos. shelf life if stored in tightly closed containers; store @ ≤ 85 F Mold-Out® [Am. Casein http://www.americancasein.com] Chem. Descrip.: Cultured wheat flour See Wheat (Triticum vulgare) flour CAS 130498-22-5; EINECS/ELINCS 310-127-6 Uses: Mold inhibitor, pH control agent, flavor enhancer, aroma enhancer for baked goods, bread, rolls, cakes, doughnuts, pizza crusts, tortillas, pita bread Features: No preservatives; in some cases, less yeast can be used; eliminates necessity of adding chems. such as calcium propionate Regulatory: Kosher Properties: Free-flowing powd.; pH < 5.5; < 13% moisture Use Level: 8-16 oz/00 lb flour (bread, rolls) Storage: Store in cool, dry area Monestriol DM [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: Acetylated glycerine monostearate See Acetylated glyceryl stearate Uses: Food lubricant Properties: Nonionic Monestriol GCT [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: Polyglyceryl monostearate Uses: Food lubricant 450

Part I: Trade Name Reference Properties: Nonionic Monestriol GE [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: Mono, di, triglycerides C12C18 CAS 91052-53-8; EINECS/ELINCS 293-214-0 Uses: Food lubricant Regulatory: Not classified as dangerous for transport Properties: Yellowish (molten) to ivory-wh. (solid); typical odor; insol. in water; sol. in fat; dens. ≈ 0.95; m.p. 58 C; flash pt. > 200 C; nonionic Environmental: biodeg.; keep out of sewers, drains, surface and underground water; considered to be to low toxicity for aquatic life Precaution: Wear gloves, goggles, overalls; avoid contact with flames Storage: For molten product, store between 6575 C; for solid product, store in closed container @ R.T. protected from dampness, heat sources Monestriol GP [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: Glyceryl stearate CAS 123-94-4 Uses: Food lubricant Properties: Nonionic Monestriol GP-35 [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: Mono, di, triglycerides of fatty acids in C12-C18 See Mono, di, triglycerides C12-C18 CAS 91052-53-8; EINECS/ELINCS 293-214-0 Uses: Food lubricant Regulatory: Not classified as dangerous for transport Properties: Yellowish (molten) to ivory-wh. (solid); typical odor; insol. in water; sol. in fat; dens. ≈ 0.95; m.p. 58 C; flash pt. > 200 C; nonionic Environmental: biodeg.; keep out of sewers, drains, surface and underground water; considered to be to low toxicity for aquatic life Precaution: Wear gloves, goggles, overalls; avoid contact with flames Storage: For molten product, store between 65Handbook of Food Additives, Third Edition

75 C; for solid product, store in closed container @ R.T. protected from dampness, heat sources Monestriol GP-35-3% [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: Mono, di, triglycerides of fatty acids in C12-C18 See Mono, di, triglycerides C12-C18 CAS 91052-53-8; EINECS/ELINCS 293-214-0 Uses: Food lubricant Regulatory: Not classified as dangerous for transport Properties: Ivory-wh. sol.; typical odor; disp. in water; sol. in fat; dens. ≈ 0.90; m.p. ≈ 58 C; flash pt. > 200 C; anionic Environmental: biodeg.; keep out of sewers, drains, surface water currents; considered to be to low toxicity for aquatic life Precaution: Wear gloves, goggles, overalls; avoid contact with flames Storage: Store in original container @ R.T.; protect from dampness, heat sources Monestriol GP-35-AE [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: Mono, di, triglycerides of fatty acids in C12-C18 See Mono, di, triglycerides C12-C18 CAS 91052-53-8; EINECS/ELINCS 293-214-0 Uses: Food lubricant Regulatory: Not classified as dangerous for transport Properties: Ivory-wh. sol.; typical odor; disp. in water; sol. in fat; dens. ≈ 0.90; m.p. ≈ 59 C; flash pt. > 200 C; anionic Environmental: biodeg.; keep out of sewers, drains, surface water currents; considered to be to low toxicity for aquatic life Precaution: Wear gloves, goggles, overalls; avoid contact with flames Storage: Store in original container @ R.T.; protect from dampness, heat sources Monestriol GP-40 [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: Mono, di, triglycerides of fatty acids in C12-C18 See Mono, di, triglycerides C12-C18 CAS 91052-53-8; EINECS/ELINCS 293-214-0 Uses: Food lubricant Regulatory: Not classified as dangerous for 451

Part I: Trade Name Reference transport Properties: Ivory-wh. sol.; typical odor; insol. in water; sol. in fat; dens. ≈ 0.90; m.p. ≈ 58 C; flash pt. > 200 C; nonionic Toxicology: Not toxic by inh., contact, ing. Environmental: biodeg.; keep out of sewers, drains, surface water currents; considered to be to low toxicity for aquatic life Precaution: Wear gloves, goggles, overalls; avoid contact with flames Hazardous Decomp. Prods.: CO, CO2 Storage: Store sol. product @ R.T. in original, sealed container Monestriol GP-40-CF [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: Mono, di, triglycerides of fatty acids in C12-C18 See Mono, di, triglycerides C12-C18 CAS 91052-53-8; EINECS/ELINCS 293-214-0 Uses: Food lubricant Regulatory: Not dangerous for transport Properties: Ivory-wh. solid; typical odor; insol. in water; sol. in fat; dens. ≈ 0.90; m.p. ≈ 58 C; flash pt > 200 C; nonionic Toxicology: Nontoxic Environmental: biodeg. in water; considered to be of low toxicity for aquatic life Precaution: Keep out of sewers, drains, surface and underground water; avoid contact with flames Hazardous Decomp. Prods.: CO, CO2 Storage: Store @ R.T. in original, sealed container; protect from direct sun exposure Monestriol GP-40-DC [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: Glyceryl stearate CAS 123-94-4 Uses: Food lubricant Properties: Nonionic Monestriol GP-45 [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: Polyglyceryl monostearate Uses: Food lubricant Properties: Nonionic Monestriol GP-45-DC [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: Mono, di, triglycerides of fatty Handbook of Food Additives, Third Edition

acids in C12-C18 See Mono, di, triglycerides C12-C18 CAS 91052-53-8; EINECS/ELINCS 293-214-0 Uses: Food lubricant Regulatory: Not classified as dangerous for transport Properties: Yellowish (molten) to ivory-wh. (solid); typical odor; insol. in water; sol. in fat; dens. ≈ 0.95; m.p. 58 C; flash pt. > 200 C; nonionic Toxicology: Non-toxic by inh., contact, ing. Environmental: biodeg.; keep out of sewers, drains, surface water currents; considered to be to low toxicity for aquatic life Precaution: Wear gloves, goggles, overalls; avoid contact with flames Storage: For molten product, store between 6575 C; for solid product, store in closed container @ R.T. protected from dampness, heat sources Mono Ace SP Gold [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: Emulsifier blend Uses: Emulsifier, foaming agent in foods Monofreeze 80 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Mono- and diglycerides and polysorbate 80 See Mono- and diglycerides of fatty acids Uses: Food additive for frozen desserts Properties: Free-flowing powd.; c.m.p. 140-150 F; iodine no. 38 max.; 41.5% mono min. Monofresh Super [British Bakels http://www.bakels.com] Chem. Descrip.: Wheat flour, vegetable oil, calcium sulfate, soya flour, and enzumes See Soybean (Glycine soja) flour; Wheat (Triticum vulgare) flour CAS 130498-22-5; 68956-68-3; 7778-18-9; 68513-95-1; EINECS/ELINCS 310-127-6; 273313-5; 231-900-3 Uses: Crumb softener and antistaling agent for bread, rolls, and fermented goods Properties: Powd. Use Level: 0.5-1% on flour wt. Toxicology: May cause allergic reaction, sensitization, eye and skin irritation; prolonged skin contact may cause dermatitis Environmental: readily biodeg. Precaution: Avoid dust formation Hazardous Decomp. Prods.: None Storage: 6 mos. shelf life when stored in cool 452

Part I: Trade Name Reference and dry conditions Monolan® PL [Akzo Nobel Surf. Chem. AB http://www.surface.akzonobel.com] Chem. Descrip.: High m.w. EO/PO copolymer See EO/PO block polymer or copolymer CAS 9003-11-6 Uses: Defoamer component for sugar beet and yeast prod. Properties: Pale yel. cl. liq., mild odor; sp.gr. 0.973; visc. 930 cs; flash pt. (PMCC) > 150 C; nonionic; 100% act. Monomuls® 90 O18 PH [Cognis/Care Chems.; Cognis GmbH/Care Chems. http://www.cognis.com] Chem. Descrip.: Glyceryl oleate CAS 111-03-5; EINECS/ELINCS 203-827-7 Uses: W/o emulsifier, stabilizer, refatting agent, thickener for foods; flavoring agent Regulatory: DAC compliance Properties: Almost wh. paste, sl. fatty odor; HLB 3.4; acid no. 3 max.; iodine no. 67-80; sapon. no. 150-160; nonionic; 100% conc. Toxicology: Up to 5% conc., toxicologically harmless with no irritating or sensitizing effects Storage: 1 yr. min. storage life in sealed original containers at temps. below 30 C, protected from moisture Moon™ Glycerine USP K [Procter & Gamble http://www.pgchemicals.com/] Chem. Descrip.: Glycerin USP (99-100%) Chem. Analysis: 0.3% max. moisture CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Emulsifier, emollient, humectant, sweetener Regulatory: USP, DOT/ADR/RID/IMDG/ICAO/IATA not regulated; Canada DSL; Japan; Australia; Philippines; China; Korea Properties: APHA 20 max. cl. visc. liq.; bland odor; sweet taste; complete sol. in water; misc. in ethanol; sl. sol. in acetone; insol. in ether, chloroform; relative dens. 1.262; visc. ≈ 1300 mPa·s; vapor pressure < 0.008 mm Hg; m.p. ≈ 18 C; b.p. > 288 C; flash pt. (PMCC) > 198.9 C; auto-ignition temp. ≈ 400 C; 99-101% assay Toxicology: LD50 (oral, rat) > 2 g/kg; may cause mild, transient eye irritation; TSCA listed Environmental: LC50 (goldfish, 24 h) > 5 g/l; LC0 (golden orfe, 48 h) > 250 mg/l; LC100 (rainbow trout, 96 h) 51-57 g/l; NOEC Handbook of Food Additives, Third Edition

(chilomonas paramecium, 48 h) > 10 g/l, (entosiphon sulcatum, 72 h) 3200 mg/l; biodeg. Precaution: Incompat. with strong oxidizers, strong acids Hazardous Decomp. Prods.: Thermal reaction may release acrolein Storage: Store in clean, tight containers to prevent moisture pickup from air; can be stored in aluminum, stainless steel, fiberglass or resin lined steel vessels Moon™ Kosher Glycerine USP NK [Procter & Gamble http://www.pgchemicals.com/] Chem. Descrip.: Glycerin USP (99-100%) Chem. Analysis: 0.3% max. moisture CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Emulsifier, emollient, humectant, sweetener Regulatory: USP, kosher, DOT/ADR/RID/IMDG/ICAO/IATA not regulated; Canada DSL; Japan; Australia; Philippines; China; Korea Properties: APHA 20 max. cl. visc. liq.; bland odor; sweet taste; complete sol. in water; misc. in ethanol; sl. sol. in acetone; insol. in ether, chloroform; relative dens. 1.262; visc. ≈ 1300 mPa·s; vapor pressure < 0.008 mm Hg; m.p. ≈ 18 C; b.p. > 288 C; flash pt. (PMCC) > 198.9 C; auto-ignition temp. ≈ 400 C; 99-101% assay Toxicology: LD50 (oral, rat) > 2 g/kg; may cause mild, transient eye irritation; TSCA listed Environmental: LC50 (goldfish, 24 h) > 5 g/l; LC0 (golden orfe, 48 h) > 250 mg/l; LC100 (rainbow trout, 96 h) 51-57 g/l; NOEC (chilomonas paramecium, 48 h) > 10 g/l, (entosiphon sulcatum, 72 h) 3200 mg/l; biodeg. Precaution: Incompat. with strong oxidizers, strong acids Hazardous Decomp. Prods.: Thermal reaction may release acrolein Storage: Store in clean, tight containers to prevent moisture pickup from air; can be stored in aluminum, stainless steel, fiberglass or resin lined steel vessels Morflex® MSC [Vertellus Perf. Materials http://www.vertellus.com] Chem. Descrip.: Monostearyl citrate See Stearyl citrate CAS 1337-33-3; EINECS/ELINCS 215-654-4 Uses: Chelating agent, stabilizer for oils; 453

Part I: Trade Name Reference sequestrant in foods and feed Features: Synergistic with antioxidants Regulatory: FDA 21CFR §175.300, 175.380, 175.390, 176.170, 177.1210, 178.3910, 181.27, 582.6851 Properties: Waxy solid; sol. ≈ 1% in olive oil, safflower oil, corn oil, peanut oil, veg. oil; sp.gr. 0.92 (85 C); m.p. 47 C min.; sapon. no. 140170; neutral. no. 100-125; flash pt. (COC) > 400 F Morillol® [BASF AG http://www.basf.de] Chem. Descrip.: 1-Octene-3-ol See 1-Octen-3ol CAS 3391-86-4; EINECS/ELINCS 222-226-0 UN 2810 Uses: Mushroom-like, earthy, herbaceous fragrance and flavoring Properties: Colorless liq.; intense, earthy, mushroom-like odor; sol. in many org. solvs.; sparingly sol. in water; dens. 0.830-0.838; visc. 5.3 mm2; vapor pressure 1 mbar (@ 20 C), 3 mbar (@ 50 C); m.p. -49 C; b.p. 79-81 C (@ 20 hPa); flash pt. 68 C; ignition temp. 245 C; ref. index 1.434-1.440; lel 0.9%; uel 8.0 %; tenacity > 5 days; substantivity > 48 hrs. Toxicology: LD50 (oral, rat) 200-1000 mg/l; LC50 (inh., rat, 4 h) 3.72 mg/l; harmful by ing.; skin, eye irritant Environmental: LC50 (brachydanio rerio, 96 h) 1.8 mg/l; EC10 (pseudomonas putida, 0.5 h) 1950 mg/l; EC50 (pseudomonas putida, 0.5 h) 3300 mg/l; EC 90 (pseudomonas putida, 0.5 h) 4600 mg/l; readily biodeg. Precaution: Wear protective gloves, safety glasses with side shields Storage: Keep tightly closed in dry, cool, wellventilated place; protect from light Morton® Flour Salt [Morton Salt http://www.mortonsalt.com/] Chem. Descrip.: Extra fine sodium chloride FCC with anticaking additive (1.5% tricalcium phosphate) See Calcium phosphate tribasic Chem. Analysis: NaCl (98.5%) Uses: Salt providing nutritionally avail. calcium from its anticaking additive for food processing (cereal, flour, powd. cheese, dry mixes, dough conditioners, frostings, meat cures, tenderizers, enzyme preps., snacks Features: Food-grade; ground to be extremely fine and free flowing Regulatory: Tricalcium phosphate: GRAS, Handbook of Food Additives, Third Edition

exempt from label declaration under 21CFR §101.100(a)(3) Properties: Fine powd.; 25-37% retained on 140 mesh, 20-27% on 200 mesh; mean crystal size 100 µm; mean surf. area 400 cm2/g; bulk dens. 0.96-1.06 ml (loose) MP2 Harborlite® 900 [Advanced Minerals http://www.advancedminerals.com] Chem. Descrip.: Perlite CAS 130885-09-5 Uses: Filter aid for beverage industry Properties: Wh. odorless powd.; negligibly sol. in water; sp.gr. 2.2-2.4; pH 6.5 - 7.5; nonflamm. Toxicology: ACGIH TLV/TWA 5 mg/m3 (respirable dust); prolonged and repeated exposure to dust can cause chronic pulmonary disease Environmental: chemically inert in the environment Precaution: Wear full-face respirator and goggles with side shields; incompat. with HF acid; avoid breathing dust MSOPB [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: Triglyceride saturated C16C18 fatty acids and Triglyceride unsaturated C16-C18 fatty acids Uses: Food lubricant MSOPB/G [Undesa http://www.undesa.com; S. Black http://www.sblack.com] Chem. Descrip.: Triglyceride saturated C16C18 fatty acids and Triglyceride unsaturated C16-C18 fatty acids Uses: Food lubricant Muffin Aid® [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Rice flour, fumaric acid, protease, calcium peroxide, and sorbic acid Chem. Analysis: 6% moisture; 5% protein CAS 110-17-8; 9014-01-1; 1305-79-9; 110-44-1; EINECS/ELINCS 203-743-0; 232-752-2; 215139-4; 203-768-7 Uses: Structuring agent for English muffins Properties: Off-wh. powd.; acidic odor; pH 2.8 Use Level: 0.5% to 0.75% in flour Precaution: Avoid contact with oxidizers, reducers, and bases Hazardous Decomp. Prods.: COx Storage: 12 mos. shelf life, store in cool, dry location; keep containers well closed when not 454

Part I: Trade Name Reference in use Multi-Kem HP-12HS [Multi-Kem http://www.multikem.com/] Chem. Descrip.: Carboxymethylcellulose sodium CAS 9004-32-4; EINECS/ELINCS 265-995-8 Uses: Thickener for food Features: High-efficiency; resistant to heat, enzyme and bacterial decomp.; superb waterholding ability; wide compatibility with other anionic and nonionic thickening agents Properties: Brookfield visc. 6,000-8,000 cps @ 1% sol'n. Multifect AA 16L [Genencor Int'l. http://www.genencor.com] Chem. Descrip.: α-Amylase 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: Amber to lt. brn. nonviscous liq., free of offensive odor; misc. with water Storage: Activity loss ≤ 10% in 3 mo when stored in sealed containers under cool, dry conditions Multifect AA 23L [Genencor Int'l. http://www.genencor.com] Chem. Descrip.: β-Amylase (barley) See Amylase CAS 9000-92-4; EINECS/ELINCS 232-567-7 Uses: Enzyme for food processing in high maltose syrups, malt diastatic supplementation Properties: Liq. Multifect CA 1000L [Genencor Int'l. http://www.genencor.com] Chem. Descrip.: Catalase CAS 9001-05-2; EINECS/ELINCS 232-577-1 Uses: Enzyme which removes residual hydrogen peroxide by direct conversion to water and oxygen Features: Food grade; does not influence taste, texture, or aroma of final prod.; can be used over wide pH range; act. at low pH; more useful than beef liver catalase Regulatory: FAO, WHO, FCC approved; certified kosher Properties: Brnish. cl. liq.; pH 5.25±0.15 Storage: 1 yr. shelf life in closed container @ 2-4 C Handbook of Food Additives, Third Edition

Multifect GO 1500L [Genencor Int'l. http://www.genencor.com] Chem. Descrip.: Glucose oxidase and catalase Uses: Enzyme which removes oxygen from food prods. where oxidation is a problem, such as mayonnaise and salad dressings; prod. is appropriate for use in general food applics. where oxygen removal is desired Regulatory: FAO, WHO, FCC approved; certified kosher Properties: Brn. cl. liq.; pH 5.25±0.15 Storage: 1 yr. shelf life in closed container @ 2-4 C Multifex-MM™ [Specialty Mins. http://www.mineralstech.com] Chem. Descrip.: Precipitated calcium carbonate CAS 471-34-1; EINECS/ELINCS 207-439-9 Uses: Calcium source for high-calcium cow's milk, flavor fortified children's milk, calcium-fortified soy milk, liq. yogurts, smoothie drinks, dry beverage mixes, liq. meals and infant formulas Features: Ultrafine; high bioavailablility; mod. oil absorption; suspends well minimizing settling; no calories, carbohydrates or fats; uncoated; lactose-free Regulatory: FDA GRAS; USP, EP, FCC Properties: Fine powd.;rhombohedral shape; 0.07 µ avg. particle size; sol. in acids, insol. in water and and inorg. solvents; sp.gr. 2.71; dens. (tapped) 0.43 g/cc; oil absorp. 26; dry brightness 98; hydrophilic Multi-Kem FG 30-40X [Multi-Kem http://www.multikem.com/] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, water binder for pet foods, bakery mixes; dairy stabilizer Features: Rapid hydration; wide compat. with other thickeners Properties: Coarse gran.; hydrates in cold and hot water to yield visc. sol'ns.; visc. 2900-3600 cps (1% aq.) Multi-Kem FG 30-70 [Multi-Kem http://www.multikem.com/] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, water binder for pet foods, bakery mixes; dairy stabilizer 455

Part I: Trade Name Reference Features: Rapid hydration; wide compat. with other thickeners Properties: Fine gran.; hydrates in cold and hot water to yield visc. sol'ns.; visc. 2900-3600 cps (1% aq.) Multi-Kem FG 60-30 [Multi-Kem http://www.multikem.com/] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, water binder for pet foods, bakery mixes; dairy stabilizer Features: Rapid hydration; wide compat. with other thickeners Properties: Coarse gran.; hydrates in cold and hot water to yield visc. sol'ns.; visc. 3300-4000 cps (1% aq.) Multi-Kem FG 60-50 [Multi-Kem http://www.multikem.com/] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, water binder for pet foods, bakery mixes; dairy stabilizer Features: Rapid hydration; wide compat. with other thickeners Properties: Coarse gran.; hydrates in cold and hot water to yield visc. sol'ns.; visc. 3750-4500 cps (1% aq.) Multi-Kem FG 60-70 [Multi-Kem http://www.multikem.com/] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, water binder for pet foods, bakery mixes; dairy stabilizer Features: Rapid hydration; wide compat. with other thickeners Properties: Very fine gran.; hydrates in cold and hot water to yield visc. sol'ns.; visc. 4800-5500 cps (1% aq.) Multiwax® 180-W [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Microcrystalline wax NF (100%), 2,6-di-t-butyl-p-cresol (< 10 ppm) See BHT CAS 63231-60-7; 128-37-0; EINECS/ELINCS 264-038-1 UN 3257 Uses: Chewing gum base; protective coating on raw fruits and vegetables Regulatory: FDA §172.886, 178.3710; SARA Handbook of Food Additives, Third Edition

§311/312 nonreportable; Canada DSL, EINECS, Australia AICS, Japan ENCS listed Properties: Wh. waxy solid; odorless; tasteless; sol. in org. solvs.; misc. with petrol. prods., many essential oils, most animal and veg. fats, oils, and waxes; insol. in water; sp.gr. < 1; visc. 14.3-18.0 cSt (99 C); vapor pressure < 0.005 hPa; m.p. 54-102 C; flash pt. (COC) > 210 C Toxicology: Ing. unlikely to have toxic effects, but may act as intestinal lubricant and result in diarrhea; inh. of vapor/mist may be harmful; aspiration may cause pulmonary edema or aspiration pneumonia; oil deposits in lungs may lead to fibrosis; prolonged/repeated inh. of excessive amts. of oil mist/vapors may cause respiratory tract irritation; when molten, may cause thermal burns; TSCA listed Environmental: stable in water; can be mechanically separated from water; not expected to be acutely toxic to aquatic organisms; prevent entry to sewers, drains Precaution: Will burn if involved in fire; oil will float on water and can spread any fire; residual vapors may explode on ignition; bond/ground all containers/equip.; spillages may be slippery; normally unreactive, but avoid contact with strong oxidizing agents, sunlight, UV light, heat, high temps. Hazardous Decomp. Prods.: Combustion: COx, soot HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in dry place away from strong sunlight; store below 90 C; keep containers tightly closed to prevent contamination Multiwax® ML-445 [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Microcrystalline wax NF (100%), 2.6-di-t-butyl-p-cresol (< 10 ppm) See BHT CAS 63231-60-7; EINECS/ELINCS 264-038-1 UN 3257 Uses: Chewing gum base; protective coating on raw fruits and vegetables Regulatory: FDA §172.886, 178.3710; SARA §311/312 nonreportable; Canada DSL, EINECS, Australia AICS, Japan ENCS listed Properties: Wh. solid.; odorless; sol. in org. solvs.; misc. with petrol. prods., many essential oils, most animal and veg. fats, oils, and waxes; insol. in water; sp.gr. < 1; visc. 14.318.0 cSt (99 C); vapor pressure < 0.005 hPa 456

Part I: Trade Name Reference (20 C); m.p. 54-102 C; flash pt. (COC) 274 C min.; 100% act. Toxicology: Ing. unlikely to have toxic effects, but may act as intestinal lubricant and result in diarrhea; inh. of vapor/mist may be harmful; aspiration may cause pulmonary edema or aspiration pneumonia; oil deposits in lungs may lead to fibrosis; prolonged/repeated inh. of excessive amts. of oil mist/vapors may cause respiratory tract irritation; when molten, may cause thermal burns; TSCA listed Environmental: stable in water; can be mechanically separated from water; not expected to be acutely toxic to aquatic organisms; prevent entry to sewers, drains Precaution: Will burn if involved in fire; oil will float on water and can spread any fire; residual vapors may explode on ignition; bond/ground all containers/equip.; spillages may be slippery; normally unreactive, but avoid contact with strong oxidizing agents, sunlight, UV light, heat, high temps. Hazardous Decomp. Prods.: Combustion: COx, soot HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in dry place away from strong sunlight; store below 90 C; keep containers tightly closed to prevent contamination Multiwax® W-445 [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Microcrystalline wax NF CAS 63231-60-7; EINECS/ELINCS 264-038-1 Uses: Chewing gum base; protective coating on raw fruits and vegetables Regulatory: FDA §172.886, 178.3710 Properties: Lt. yel. to wh. wax; odorless; tasteless; misc. with petrol. prods., many essential oils, most animal and veg. fats, oils, and waxes; sp.gr. < 1; visc. 14.3-18.0 cSt (99 C); m.p.77-82 C; flash pt. (COC) 274 C min. Precaution: Incompat. with strong oxidizers such as hydrogen peroxide, bromine, and chromic acid; use heat protective impervious gloves when handling molten product; use chemical safety goggles and, if handling hot, full face shield Hazardous Decomp. Prods.: CO, CO2 NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Keep away from heat, flame and strong oxidizing agents; storage temp. < 93 C Handbook of Food Additives, Third Edition

Multiwax® W-835 [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Microcrystalline wax NF (100%), 2,6-di-t-butyl-p-cresol (< 10 ppm) See BHT CAS 63231-60-7; EINECS/ELINCS 264-038-1 UN 3257 Uses: Chewing gum base; protective coating on raw fruits and vegetables Features: Relatively high m.p. Regulatory: FDA §172.886, 178.3710; SARA §311/312 nonreportable; Canada DSL, EINECS, Australia AICS, Japan ENCS listed Properties: Wh. waxy solid; odorless; tasteless; sol. in org. solvs.; insol. in water; sp.gr. < 1; visc. 14.3-18.0 cSt (99 C); vapor pressure < 0.005 hPa (20 C); m.p. 54-102 C; flash pt. (COC) > 210 C Toxicology: Ing. unlikely to have toxic effects, but may act as intestinal lubricant and result in diarrhea; inh. of vapor/mist may be harmful; aspiration may cause pulmonary edema or aspiration pneumonia; oil deposits in lungs may lead to fibrosis; prolonged/repeated inh. of excessive amts. of oil mist/vapors may cause respiratory tract irritation; when molten, may cause thermal burns; TSCA listed Environmental: stable in water; can be mechanically separated from water; will float on surf. of water; not expected to be acutely toxic to aquatic organisms; prevent entry to sewers, drains Precaution: Will burn if involved in fire; oil will float on water and can spread any fire; residual vapors may explode on ignition; bond/ground all containers/equip.; spillages may be slippery; normally unreactive, but avoid contact with strong oxidizing agents, sunlight, UV light, heat, high temps. Hazardous Decomp. Prods.: Combustion: COx, soot HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in dry place away from strong sunlight; store below 90 C; keep containers tightly closed to prevent contamination Mushroom Booster, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor of dry mushroom, beef, marinades for food prods. Regulatory: FDA GRAS; 21CFR §172.510, 457

Part I: Trade Name Reference 101.22; kosher Properties: Cl. liq.; char. mushroom, waxy, sweat, green taste; sol. in oil, alcohol Use Level: 10 ppm as consumed Must Enhancer, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor to impart "freshly picked, vine ripened" taste to berry, fruit flavors and prods. Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Colorless to lt. yel., cl. liq.; tasteless, sl. saltly taste; sol. in alcohol, PG, water, oil Use Level: 0.1-1.0 ppm as consumed Mycolase™ [DSM Food Spec. http://www.dsm.com] Uses: Enzyme for liquefying and saccharifying starch into fermentable sugars for use in juices Mylose 120 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: acid converted, low DE glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in fermentation prods., baby food, coffee creamers Mylose 150 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: acid converted, low DE glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in fermentation prods., baby food, coffee creamers Mylose 151 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: acid converted, low DE glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in fermentation prods., baby food, coffee creamers Mylose 220 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: acid converted, low DE glucose syrup See Corn syrup Chem. Analysis: 33 DE; 72% DS CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in baby food, beverages, coffee creamers, spray dried prods. Properties: Visc. 1.2 Pas (40 C)

Handbook of Food Additives, Third Edition

Mylose 251 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: enzyme converted, low DE glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in baby food, beverages, coffee creamers, spray dried prods. Mylose 451 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: acid converted, low DE glucose syrup See Corn syrup Chem. Analysis: 39 DE; 79% DS CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in high-boiling confectionery, chewy caramels, gums and jellies, fondant and cream fillings, processed fruit, bakery prods., ice cream Properties: Visc. 7.5 Pas (40 C) Mylose 461 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: acid converted, low DE glucose syrup See Corn syrup Chem. Analysis: 39 DE; 81% DS CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in high-boiling confectionery, chewy caramels, gums and jellies, processed fruit, bakery prods., ice cream Properties: Visc. 25 Pas (40 C) Mylose 471 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: acid converted, low DE glucose syrup See Corn syrup Chem. Analysis: 39 DE; 83% DS CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in high-boiling confectionery, chewy caramels, gums and jellies, fondant and cream fillings, chewing gum, processed fruit, bakery prods., ice cream Properties: Visc. 75 Pas (40 C) Mylose 651 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: acid converted, low DE glucose syrup See Corn syrup Chem. Analysis: 41 DE; 79% DS CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in chewy caramels. gums and jellies, candy bars, fondant and cream fillings, processed fruit, bakery prods., ice cream Properties: Visc. 7 Pas (40 C) 458

Part I: Trade Name Reference Mylose 658 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: acid converted, low DE glucose syrup See Corn syrup CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in confectionery, processed fruit, bakery prods., ice cream Mylose 661 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: acid converted, low DE glucose syrup See Corn syrup Chem. Analysis: 41 DE; 83% DS CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in chewy caramels, gums and jellies, candy bars, processed fruit, bakery prods., ice cream Properties: Visc. 20 Pas (40 C) Mylose 671 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: acid converted, low DE glucose syrup See Corn syrup Chem. Analysis: 41 DE; 83% DS CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener in chewy caramels, gums and jellies, candy bars, fondant and cream fillings, processed fruit, bakery prods., ice cream Properties: Visc. 70 Pas (40 C) Myrcene Supra, FCC [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: 7-Methyl-3-methylene-1,6octadiene See Myrcene CAS 123-35-3; EINECS/ELINCS 204-622-5 UN 2319 Uses: Synthetic flavoring agent in root beer, citrus, and fruit complexes (trace amts.) Regulatory: FDA 21CFR §172.515; DOT regulated; FCC compliant; listed in Canada, Australia, Japan, Korea, Philippines, China Properties: Colorless cl. liq.; m.w. 136.24; sp.gr. 0.7890-0.7975; dens. 6.60 lb/gal; b.p. 165 C; flash pt. (TCC) 44.4 C; ref. index 1.466-1.471 Toxicology: LD50 (oral, rat) > 5000 mg/kg, (skin, rabbit) > 5000 mg/kg; undiluted liq. may irritate skin and eyes; TSCA listed Myrj® 45 [Uniqema Am. http://www.uniqema.com] Chem. Descrip.: PEG-8 stearate CAS 9004-99-3 Uses: Food additive in bakery prods. Features: General purpose Regulatory: Canada compliance Handbook of Food Additives, Third Edition

Properties: Wh. cream-colored soft waxy solid; sol. in alcohol, disp. in water; sp.gr. 1.0; HLB 11.1; pour pt. 28 C; sapon. no. 82-95; nonionic; 100% conc. Use Level: Canada: 0.4% max. (baked goods) Myrj® 52 [Uniqema Am. http://www.uniqema.com] Chem. Descrip.: PEG-40 stearate NF CAS 9004-99-3 Uses: O/w emulsifier for foods; antifoam for processed foods, fruit jellies, preserves, sauces Regulatory: FDA 21CFR §173.340 Properties: Ivory waxy solid or flake; sol. in water, acetone, ether, alcohol; sp.gr. 1.1; HLB 16.9; pour pt. 38 C; sapon. no. 25-35; nonionic; 100% conc. Use Level: 0.02-0.05% (defoaming) Myrj® 52S Pharma [Uniqema Am. http://www.uniqema.com] Chem. Descrip.: PEG-40 stearate NF CAS 9004-99-3 Uses: Defoamer for food processing Regulatory: EP, FDA 21CFR §173.340 Properties: Wh. waxy granular solid; sol. in water, toluol, acetone, ether, Cellosolve, CCl4, alcohol; sp.gr. 1.1; HLB 16.9; pour pt. 38 C; sapon. no. 25-35; nonionic; 100% conc. Myvacet® 9-08K [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Acetylated hydrogenated coconut oil glyceride, dist. Uses: Emulsifier for food processing Properties: Liq.; sp.gr. 0.94 (80 C); m.p. 4-12 C; HLB 3.8-4.0; acid no. 3 max.; iodine no. 5 max.; sapon. no. 410-440; hyd. no. 0-20; nonionic; 96% min. acetylation Myvacet® 9-45K [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Acetylated hydrogenated soybean oil glyceride Uses: Emulsifier, lubricant, solvent for icings and shortenings Properties: Liq.; sp.gr. 0.94 (80 C); m.p. 4-12 C; HLB 3.8-4.0; acid no. 3 max.; iodine no. 43-53; sapon. no. 370-382; hyd. no. 0-15; nonionic; 96% min. acetylation Myvatex® 3-50K [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Glyceryl stearate (dist.) and propylene glycol stearate (dist.) 459

Part I: Trade Name Reference Uses: Emulsifier for foods Properties: Sm. beads; sp.gr. 0.91 (80 C); m.p. 58 C; acid no. < 3; iodine no. 5 max.; nonionic; 90% max. monoester Myvatex® 8-16K [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Hydrogenated palm oil monoglycerides, dist. See Hydrogenated palm glyceride EINECS/ELINCS 294-638-9 Uses: Emulsifier for foods Properties: Beads; m.p. 61 C; acid no. < 3; iodine no. 28; nonionic; 72% min. monoester Myvatex® 40-06S [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Myvatex 3-50, lactylic stearate, potassium sorbate, and water Uses: Food emulsifier; improves aeration, volume, texture, and extends shelf life in cakes Regulatory: FDA 21CFR §172.848, 172.856, 184.1505 Properties: Wh. creamy paste; HLB 3.8-4.0; acid no. < 13; iodine no. < 2; nonionic; 25% solids Storage: Prod. must not be allowed to freeze; 6 mo shelf life

glyceride; Rapeseed glyceride Uses: Emulsifier for foods; stabilizer for peanut butter Properties: Beads; m.p. 63 C; acid no. < 4; iodine no. 5 max.; 18% min. monoglyceride Use Level: 1.3-1.75% (peanut butter), FDA max. 2.77% Myvatex® Texture Lite® K [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Soybean oil monoglycerides, propylene glycol monoesters, sodium stearoyl lactylate, silicon dioxide See Propylene glycol mono- and diesters of fats and fatty acids; Silica; Soy glyceride Uses: Emulsifier for cakes, icings, cream fillings, whipped toppings, sauces Properties: Powd.; sp.gr. 0.94 (80 C); HLB 3.84.0; acid no. < 13; iodine no. 3 max.; nonionic; 80% min. monoester Myverol 18-01 [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Dist. monoglycerides See Mono- and diglycerides of fatty acids Uses: Surfactant for foods Properties: Microbead; HLB 4.0; nonionic; 100% conc.

Myvatex® Mighty Soft® K [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Dist. monoglyceride prepared from soybean oil See Mono- and diglycerides of fatty acids Uses: Self-hydrating dough strengthener, crumb softener, starch complexing agent, extrusion aid, bodying agent, extension aid for yeast-raised bakery goods, ice cream, frozen desserts, pasta, pet food; reduces stickiness, increases shelf life Regulatory: FDA 21CFR §184.1505 Properties: Wh. powd., odorless; water-disp.; sp.gr. 0.94 (80 C); m.p. 67 C; acid no. 3 max.; iodine no. 19-36; nonionic; 90% min. monoester Use Level: 0.25-0.5% on flour wt. (baked goods), 1% (cereals), 0.3% (snacks, pet foods), 0.25% (cake), 0.05-0.07% (ice cream), 1-1.75% (pasta) Storage: 12 mo shelf life

Myverol® 18-04 [Kerry Bioscience http://www.kerryamericas.com; Mitsubishi Chem. http://www.mkagaku.co.jp/index_en.htm] Chem. Descrip.: Dist. hydrogenated palm oil glyceride See Hydrogenated palm glyceride CAS 67784-87-6; EINECS/ELINCS 294-638-9 Uses: Emulsifier for baked goods, confectionery prods., dehydrated potatoes, etc.; texturizer and antisticking agent in toffees; emulsifier for infant formulas; emulsion stabilizer, antispattering aid in margarine; oil stabilizer, mouthfeel enhancer, flavor enhancer in peanut butter Regulatory: FDA 21CFR §184.1505 (GRAS), EC E471 Properties: Sm. beads; sp.gr. 0.94 (80 C); m.p. 66 C; HLB 3.8-4.0; acid no. 3 max.; iodine no. 5 max.; nonionic; 90% min. monoester Storage: 24 mo shelf life

Myvatex® Monoset® K [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Rapeseed oil monoglycerides, cottonseed oil monoglycerides, dist. See Cottonseed

Myverol® 18-04K [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Hydrogenated palm oil glyceride See Hydrogenated palm glyceride

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Part I: Trade Name Reference EINECS/ELINCS 294-638-9 Uses: Emulsifier, stabilizer for foods, candy, infant formula, margarine, peanut butter Properties: Sm. bead; sp.gr. 0.94 (80 C); m.p. 66 C; HLB 4.0; acid no. 3 max.; iodine no. 5 max.; nonionic; 90% min. monoglyceride Myverol® 18-06K [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Hydrogenated soy glyceride CAS 61789-08-0; EINECS/ELINCS 263-030-5 Uses: Emulsifier for foods, candy, chewing gum, cake mixes, infant formula, whipped toppings Properties: Wh. bead, char. odor; negligible sol. in water; sp.gr. 0.92 (80 C); m.p. 69 C; b.p. 460 C; HLB 4.0; acid no. 3 max.; iodine no. 5 max.; flash pt. (COC) 227 C; nonionic; 90% min. monoester Toxicology: LD50 (oral, rat) > 5 g/kg, (dermal, rat) > 2 g/kg; nonirritating to skin; sl. eye irritant Myverol 18-06PK [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Glyceryl monostearate (from hydrogenated soybean oil) See Glyceryl stearate CAS 123-94-4 Uses: Emulsifier for foods; starch complexing agent, lubricant, and processing aid for extruded foods, for pasta, cereals, instant potatoes, snack foods, pet foods, ice cream, frozen desserts Properties: Powd.; sp.gr. 0.92 (80 C); m.p. 69 C; congeal pt. 70 C; cl. pt. 78 C; acid no. 3 max.; iodine no. 5 max.; nonionic; 90% min. monoester Use Level: 1.0-1.5% (pasta) Storage: 24 mo shelf life Myverol® 18-07 [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Hydrogenated cottonseed glyceride, dist. CAS 61789-07-9; EINECS/ELINCS 263-028-4 Uses: Emulsifier for foods; texturizer, antisticking agent in toffees; gloss aid, crystallization promoter in confectionery coatings; emulsion stabilizer, antispattering aid in margarine; aerating agent for whipped toppings Regulatory: FDA 21CFR §184.1505 (GRAS), EC E471 Properties: Sm. beads; sp.gr. 0.92 (80 C); m.p. Handbook of Food Additives, Third Edition

68 C; HLB 3.8-4.0; acid no. 3 max.; iodine no. 5 max.; nonionic; 90% min. monoester Storage: 24 mo shelf life Myverol® 18-07K [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Hydrogenated cottonseed glyceride CAS 61789-07-9; EINECS/ELINCS 263-028-4 Uses: Emulsifier, stabilizer for foods, candy, chewing gum, cake mixes, confectionery coatings, infant formula, whipped toppings, peanut butter Properties: Sm. beads; sp.gr. 0.92 (80 C); m.p. 68 C; HLB 4.0; acid no. 3 max.; iodine no. 5 max.; nonionic; 90% min. monoglyceride Use Level: 1.5-2.0% (peanut butter) Myverol® 18-35K [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Palm oil glyceride See Palm glyceride CAS 97553-32-7; EINECS/ELINCS 307-189-1 Uses: Emulsifier for foods, confectionery coatings, infant formulas, shortenings Properties: Plastic; sp.gr. 0.94 (80 C); m.p. 60 C; HLB 4.0; acid no. 3 max.; iodine no. 36-45; nonionic; 90% min. monoester Myverol® 18-50K [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Hydrogenated veg. glyceride, dist. See Hydrogenated vegetable glyceride CAS 61789-08-0; EINECS/ELINCS 263-030-5 Uses: Emulsifier for foods, icings, cream fillings, cake mixes, shortenings Properties: Plastic; sp.gr. 0.94 (80 C); m.p. 54 C; HLB 4.0; acid no. 3 max.; iodine no. 50-60; nonionic; 90% min. monoester Myverol® 18-92K [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Sunflower seed oil glyceride CAS 91723-14-7; EINECS/ELINCS 294-518-6 Uses: Emulsifier for foods, icings, cream fillings, shortenings Properties: Semiplastic; sp.gr. 0.90 (80 C); m.p. 41 C; HLB 4.0; acid no. 3 max.; iodine no. 105115; nonionic; 100% conc. Myverol® 18-99 [Kerry Bioscience http://www.kerryamericas.com; Mitsubishi Chem. http://www.mkagaku.co.jp/index_en.htm] Chem. Descrip.: Dist. glyceryl monooleate deriv. from refined low-erucic canola oil See 461

Part I: Trade Name Reference Glyceryl oleate CAS 111-03-5; EINECS/ELINCS 203-827-7 Uses: Emulsifier for foods; antifoam for food processing; emulsion stabilizer for diet spreads; emulsifier, aerating agent for icings; oil stabilizer, mouthfeel enhancer, flavor enhancer in peanut butter Regulatory: FDA 21CFR §184.1505, GRAS; EC E471 Properties: Semiplastic; sp.gr. 0.93 (80 C); m.p. 35 C; HLB 3.8-4.0; acid no. 3 max.; iodine no. 90-95; nonionic; 90% min. monoester Storage: 6 mo shelf life Myverol® P-06 [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Propylene glycol hydrogenated soybean oil monostearate See Propylene glycol stearate CAS 1323-39-3; EINECS/ELINCS 215-354-3 Uses: Aerating emulsifier for cakes and whipped toppings; provides emulsion stability, extends shelf life; aerator for shortenings Regulatory: FDA 21CFR §172.856, EC E477 Properties: Beads; sp.gr. 0.89 (80 C); m.p. 45 C; acid no. 3 max.; iodine no. 5 max.; nonionic; 90% min. monoester Storage: 24 mo shelf life Myverol® P-06K [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Dist. monoester from hydrogenated soybean oil and propylene glycol Chem. Analysis: 90% propylene glycol monoester Uses: Emulsifier, stabilizer, aerating agent in cakes and whipped toppings Properties: Sm. beads; readily sol. in fats and oils; sp.gr. 0.89 (80 C); m.p. 45 C; acid no. 3 max.; iodine no. 5 max.; nonionic; 90% min. monoester content Myverol® SMG V [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Dist. succinylated monoglycerides from hydrogenated palm oil or palm stearine Uses: Food emulsifier; dough strengthener for yeast-raised bakery prods.; provides good crumb softening and antistaling props. to baked goods Regulatory: FDA 21CFR 172.830 Properties: Beads; sp.gr. 0.94 (80 C); m.p. 58 C; Handbook of Food Additives, Third Edition

acid no. 70-120; iodine no. 3 max.; 12-20% monoester, 55% min. monoglycerides Use Level: 0.125-0.25% flour wt. (baked goods) Storage: 12 mo shelf life Myverol® SMG® VK [Kerry Bioscience http://www.kerryamericas.com] Chem. Descrip.: Hydrogenated palm oil or palm stearine succinylated monoglyceride See Hydrogenated palm oil succinylated glyceride Uses: Emulsifier for shortenings, dough strengthener, softener for bread baking Properties: Beads; m.p. 58 C; acid no. 70-120; iodine no. 3 max.; nonionic; 12-20% monoester NAA-34 [NOF http://www.nof.co.jp/] Chem. Descrip.: Oleic acid CAS 112-80-1; EINECS/ELINCS 204-007-1 Uses: Surfactant in food Properties: Liq.; m.p. 8 C; acid no. 198-204; iodine no. 84-92 max. NAA-35 [NOF http://www.nof.co.jp/] Chem. Descrip.: Oleic acid CAS 112-80-1; EINECS/ELINCS 204-007-1 Uses: Surfactant in food Properties: Liq.; m.p. 8 C; acid no. 196-205; iodine no. 85-95 max. NAA-38 [NOF http://www.nof.co.jp/] Chem. Descrip.: Oleic acid CAS 112-80-1; EINECS/ELINCS 204-007-1 Uses: Surfactant in food Properties: Liq.; m.p. 8 C; acid no. 196-205; iodine no. 97-107 max. NAA-60 [NOF http://www.nof.co.jp/] Chem. Descrip.: Caproic acid CAS 142-62-1; EINECS/ELINCS 205-550-7 Uses: Surfactant food additive Properties: Yellowish transparent liq.; acid no. 425-483; iodine no. 7.0 max. NAA-82 [NOF http://www.nof.co.jp/] Chem. Descrip.: Caprylic acid CAS 124-07-2; EINECS/ELINCS 204-677-5 Uses: Surfactant food additive Properties: Liq.; m.p. 15.5-16.5 C; acid no. 382390; iodine no. 0.5 max. NAA-102 [NOF http://www.nof.co.jp/] Chem. Descrip.: Capric acid CAS 334-48-5; EINECS/ELINCS 206-376-4 Uses: Food additive Properties: Liq.; m.p. 29.5-31.5 C; acid no. 323327; iodine no. 0.5 max. 462

Part I: Trade Name Reference NAA-122 [NOF http://www.nof.co.jp/] Chem. Descrip.: Lauric acid CAS 143-07-7; EINECS/ELINCS 205-582-1 Uses: Food additive Properties: Bead; m.p. 43-44 C; acid no. 278282; iodine no. 0.5 max. NAA-142 [NOF http://www.nof.co.jp/] Chem. Descrip.: Myristic acid CAS 544-63-8; EINECS/ELINCS 208-875-2 Uses: Food additive Properties: Bead; m.p. 53-54 C; acid no. 242248; iodine no. 0.5 max. NAA-160 [NOF http://www.nof.co.jp/] Chem. Descrip.: Palmitic acid CAS 57-10-3; EINECS/ELINCS 200-312-9 Uses: Emulsifier for food Properties: Bead; m.p. 59-62 C; acid no. 215220; iodine no. 1.0 max.

CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Emulsifier for food Properties: Bead; m.p. 54-58 C; acid no. 204210; iodine no. 0.5 max. NAA-176 [NOF http://www.nof.co.jp/] Chem. Descrip.: Stearic acid (special) CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Emulsifier for food Properties: Bead; m.p. 54-57 C; acid no. 207212; iodine no. 0.5 max. NAA-180 [NOF http://www.nof.co.jp/] Chem. Descrip.: Stearic acid (special) CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Emulsifier for food Properties: Bead; m.p. 65-69 C; acid no. 195206; iodine no. 2.0 max.

NAA-174 [NOF http://www.nof.co.jp/] Chem. Descrip.: Stearic acid (special) CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Emulsifier for food Properties: Bead; m.p. 56.5-60.5 C; acid no. 202-208; iodine no. 1.0 max.

Nadex® 772 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Corn dextrin See Dextrin CAS 9004-53-9; EINECS/ELINCS 232-675-4 Uses: Film-former, emulsifier, encapsulant for spray-dried flavors and oils for use in dry mixes (cakes, puddings, drinks); encapsulant, stabilizer for spices Features: Stable; low visc.; high sol. Regulatory: FDA 21CFR §184.1277; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to tan powd.; dextrin odor; disp. in cold water with agitation, optimal sol. @ 60-71 C; 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

NAA-175 [NOF http://www.nof.co.jp/] Chem. Descrip.: Stearic acid (special) CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Emulsifier for food Properties: Bead; m.p. 54-58 C; acid no. 204210; iodine no. 0.5 max.

Naftonox® BHT [Chemetall GmbH http://www.chemetall.com] Chem. Descrip.: 2,6-Di-t-butyl-4-methylphenol See BHT CAS 128-37-0; EINECS/ELINCS 204-881-4 Uses: Antioxidant for food

NAA-171 [NOF http://www.nof.co.jp/] Chem. Descrip.: Palmitic acid CAS 57-10-3; EINECS/ELINCS 200-312-9 Uses: Emulsifier for food Properties: Bead; m.p. 52.5-56.5 C; acid no. 209.5-215.5; iodine no. 2.0 max. NAA-172 [NOF http://www.nof.co.jp/] Chem. Descrip.: Stearic acid (special) CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Emulsifier for food Properties: Bead; m.p. 54-58 C; acid no. 204210; iodine no. 1.0 max. NAA-173K [NOF http://www.nof.co.jp/] Chem. Descrip.: Stearic acid (special) CAS 57-11-4; EINECS/ELINCS 200-313-4 Uses: Emulsifier for food Properties: Bead; m.p. 65-69 C; acid no. 195206; iodine no. 2.0 max.

NAA-175S [NOF http://www.nof.co.jp/] Chem. Descrip.: Stearic acid (special) Handbook of Food Additives, Third Edition

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Part I: Trade Name Reference Naftonox® TMQ [Chemetall GmbH http://www.chemetall.com] Chem. Descrip.: Poly-2,2,4-trimethyl-1,2dihydroquinoline See 2,2,4-Trimethyl-1,2dihydroquinoline polymer CAS 26780-96-1 Uses: Antioxidant for food Features: Faintly staining Nastar® [Cosucra SA http://www.cosucra.com] Chem. Descrip.: Native pea starch contg. 35% amylose and 65% amylopectin CAS 9005-82-7; 9037-22-3; EINECS/ELINCS 232-685-9; 232-911-6 Uses: Gellant, viscosifier with exc. stability to high temps., to shearing, and to variations in pH; for instant soups and sauces, powd. puddings and desserts, canned foods, confectionery, meat prods., cereal prods., dehydrated prods., extruded prods. Properties: Wh. powd., neutral taste; 88% min. dry matter Storage: Store under dry conditions Natamax® G [Danisco http://www.danisco.com] Chem. Descrip.: Natamycin CAS 7681-93-8; EINECS/ELINCS 231-683-5 Uses: Antimycotic agent for inhibition of yeasts, molds, fungi, shelf-life extender in beverages and wine Features: No added salt; natural; high efficacy at low concs.; no effect on taste, flavor, or color of food; no reported allergic or sensory reactions Regulatory: FDA GRAS; E235 and JECFA compliant Toxicology: May cause skin and eye irritation Precaution: Prevent exposure to chemical oxidants and sunlight; avoid contact with oxidizing agents, heavy metals Natamax® Gel [Danisco http://www.danisco.com] Chem. Descrip.: Natamycin CAS 7681-93-8; EINECS/ELINCS 231-683-5 Uses: Antimycotic agent for inhibition of yeasts, molds, fungi, shelf-life extender in cheese surface treatment, dry sausages surface treatment Features: Improved surface adhesion; natural; high efficacy at low concs.; no effect on taste, flavor, or color of food; no reported allergic or sensory reactions Regulatory: FDA GRAS; E235 and JECFA compliant Handbook of Food Additives, Third Edition

Toxicology: May cause skin and eye irritation Precaution: Prevent exposure to chemical oxidants and sunlight; avoid contact with oxidizing agents, heavy metals Natamax® SF [Danisco http://www.danisco.com] Chem. Descrip.: Natamycin CAS 7681-93-8; EINECS/ELINCS 231-683-5 Uses: Antimycotic agent for inhibition of yeasts, molds, fungi, shelf-life extender in spraying, shredded and blocked cheese, bakery prods. Features: No added sugar; natural; high efficacy at low concs.; no effect on taste, flavor, or color of food; no reported allergic or sensory reactions Regulatory: FDA GRAS; E235 and JECFA compliant Toxicology: May cause skin and eye irritation Precaution: Prevent exposure to chemical oxidants and sunlight; avoid contact with oxidizing agents, heavy metals Natamax® Salt [Danisco http://www.danisco.com] Chem. Descrip.: natamycin CAS 7681-93-8; EINECS/ELINCS 231-683-5 Uses: Antimycotic agent for inhibition of yeasts, molds, fungi, shelf-life extender in shredded cheese, PVA cheese coating, dry sausages surface treatment Features: No added sugar; natural; high efficacy at low concs.; no effect on taste, flavor, or color of food; no reported allergic or sensory reactions Regulatory: FDA GRAS; E235 and JECFA compliant Use Level: ADI: 0.3 mg/kg body weight per day Toxicology: May cause skin and eye irritation Precaution: Prevent exposure to chemical oxidants and sunlight; avoid contact with oxidizing agents, heavy metals Natamax® [Danisco http://www.danisco.com] Chem. Descrip.: 50:50 powd. blend of lactose and active ingred. natamycin CAS 63-42-3; 7681-93-8; EINECS/ELINCS 200559-2; 231-683-5 Uses: Antimycotic for inhibition of yeasts, molds, fungi, shelf life extender in foods, cheese, meats, esp. suitable for surface applics. Features: Natural; high efficacy at low concs.; no effect on taste, flavor, or color of food; no 464

Part I: Trade Name Reference reported allergic or sensory reactions Regulatory: FDA GRAS; E235 and JECFA compliant Properties: Cryst.; low sol. in aq. sol'ns., most org. solvs.; more sol. at pH < 3 and > 9 Use Level: ADI: 0.3 mg/kg body weight per day Toxicology: May cause skin and eye irritation Precaution: Prevent exposure to chemical oxidants and sunlight; avoid contact with oxidizing agents, heavy metals National® 46 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Tapioca dextrin, corn dextrin, food starch modified See Food starch, modified Uses: Encapsulant for citrus flavors and other delicate flavor oils, film-former, emulsion stabilizer for spray drying and in cakes, cookies, spice and beverage dry mixes Features: Low visc.; total replacement for gum Arabic Regulatory: FDA 21CFR §172.892, 184.1277; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to lt. tan powd.; starch odor; sol. in water; 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 National® 77-1744 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from waxy maize, with erythorbic acid See Food starch, modified Uses: Thickener, freeze/thaw stabilizer, suspending agent for particulates in canned foods, soups, stews, gravies, pet foods Features: Reduces tendency for fat migration during retorting Properties: Wh. to off-wh. fine powd.; pH ≈ 6; ≈ Handbook of Food Additives, Third Edition

8% moisture National® 104 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from tapioca See Food starch, modified Uses: Thickener for high-solids systems, fruit fillings Features: Pregelatinized; exc. resist. to heat, acid, shear; good freeze/thaw stability Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. coarse powd.; starch odor; bland taste; sol. in cold 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 National® 150 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch based on waxy maize, erythorbic acid added See Food starch, modified Uses: Thickener, suspending agent for particulate ingreds. in canned foods, e.g., soups, stews, gravies, pet foods, etc. Features: Reduces tendency for fat migration during retorting Regulatory: FDA 21CFR §172.892, 182.3041; 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 ≈ 3.5 (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 465

Part I: Trade Name Reference prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity National® 0280 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Tapioca dextrin Uses: Crisping agent, gellant, film-former, texturizer for battered and fried foods, esp. French fries Regulatory: FDA 21CFR §184.1277; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. powd.; dextrin odor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 4 (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 National® 465 [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, mouthfeel enhancer for high pH foods, acid-contg. foods, refrigerated/frozen foods, pie fillings, puddings, gravies, sauces, canned foods, aseptically processed foods (creambased sauces and puddings), microwavable prods. Features: Good resist. to heat, acid, shear; exc. cold temp. storage stability; develops 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 Handbook of Food Additives, Third Edition

Precaution: Potential for dust explosion; minimize dust generation Storage: Store @ ambient temps.; sensitive to static electricity National® 711 [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, texturizer for dry mixes, instant soups/gravies/sauces, instant fruit filling in baked prods., refrigerated/frozen prods. Features: Pregelatinized; ease of dispersion; imparts short, sl. grainy texture; good resist. to acid and heat; good cold temp. storage stability Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. sl. coarse 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 National® 740 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from corn See Food starch, modified Uses: Thickener, texturizer for low acid foods and dry mixes (puddings, cream fillings, pastry fillings, soups, sauces, gravies), retorted foods, cooked foods, and refrigerated/frozen foods; water binder in emulsion meats Features: Imparts smooth, short texture; exc. cold temp. storage stability 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 466

Part I: Trade Name Reference 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 Storage: Store @ ambient temps.; sensitive to static electricity National® 814 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Crisping agent, gellant, film-former, texturizer for battered and fried foods, esp. French fries Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: 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 National® 912 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from waxy maize See Food starch, modified Uses: Stabilizer for flavor and cloud emulsions in carbonated beverages, and other food emulsions, bakery emulsions, vitamin suspensions, liq. foods contg. oils and fats Features: Gum Arabic replacement Properties: Wh. fine powd.; pH ≈ 5; ≈ 11% moisture National® 1215 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Corn starch, unmodified See Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Thickener, texturizer, moisture Handbook of Food Additives, Third Edition

retention agent in foods, dry mixes, instant puddings, instant soups, instant gravies, instant sauces; moisture retention aid in cake mixes Features: Pregelatinized Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. coarse powd.; starch odor; sol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 5.5 (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 National® 1333 [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 for foods, esp. lemon pie fillings, barbecue sauce, refrigerated/frozen foods, low-pH canned foods Features: Exc. resist. to overcooking; resist. to heat, acid, shear; very good cold temp. storage stability; imparts smooth, short texture Properties: Wh. to off-wh. fine powd.; pH ≈ 6; ≈ 11% moisture National® 1457 [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 for canned foods, low pH fruit fillings, aseptically prepared puddings and fillings, heatprocessed foods Features: Exc. resist. to high temp., shear, acid; imparts smooth, short texture; exc. low temp. and shelf stability 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 467

Part I: Trade Name Reference 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 Storage: Store @ ambient temps.; sensitive to static electricity National® 1545 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch deroved from waxy maize, erythorbic acid added See Food starch, modified Uses: Thickener, suspending agent for particulate ingreds. in canned foods, e.g., soups, stews, gravies, pet foods, etc. Features: Reduces tendency for fat migration during retorting Properties: Wh. to off-wh. powd.; pH ≈ 3; ≈ 11% moisture National® 1658 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from maize See Food starch, modified Uses: Thickener, texturizer for foods esp. aseptically processed puddings, cream fillings, pastry fillings, retorted prods., refrigerated/frozen foods Features: Imparts smooth, short texture when hot, sl. firm texture on cooling; exc. cold temp. storage stability 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 Storage: Store @ ambient temps.; sensitive to static electricity National® 320 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch See Food starch, modified Handbook of Food Additives, Third Edition

Uses: Fat mimetic, lubricant, mouthfeel enhancer in cold-process liq. foods such as instant salad dressings, soups, sauces Features: Very oily; exc. visc. stability in liqs.; contributes virtually no visc.; very resist. to heat, acid, mech. shear; resist. to gelling Properties: Wh. to off-wh. powd., bland taste; pH ≈6; ≈8% moisture National® 4012 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from maize See Food starch, modified Uses: Thickener, texturizer for foods esp. cream/milk-contg. canned foods, pet foods, aseptically processed puddings, other cereal processing Features: Facilitates processing of canned foods in a shorter time, esp. in high temp. continuous retorts; imparts smooth, short texture; good resist. to high shear, acid conditions; provides exc. stability during refrigerated/frozen storage 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 Storage: Store @ ambient temps.; sensitive to static electricity National® 5717 [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 for turnover fillings (to prevent boilout during baking), dry mix instant gravies/sauces/salad dressings/beverages Features: Pregelatinized; yields high visc.; very stable @ low pH and extreme heat; withstands high acid and high shear conditions; relatively slow hydration rate Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. sl. coarse powd.; starch odor; sol. in water; m.w. > 10,000; sp.gr. 468

Part I: Trade Name Reference 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 National® 5730 [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, texturizer for baked or fried puffed foods, snacks, pet foods, crackers, other baked goods Features: Pregelatinized; produces wide variety of textures from light expanded items to crisp brittle prods. Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. sl. coarse powd.; starch odor; neutral taste; sol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 4 (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 National® 6912 [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, suspending agent for particulate ingreds. in canned foods, e.g., soups, stews, gravies, pet foods, etc. Features: Reduces tendency for fat migration during retorting Handbook of Food Additives, Third Edition

Properties: Wh. to off-wh. powd.; pH ≈ 5; ≈ 11% moisture National® DSR [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Texturizer, nonfat milk solids replacement, mouthfeel enhancer for ice cream, frozen desserts Features: Does not mask desirable flavors or contribute off-notes; slows meltdown Regulatory: FDA 21CFR §184.1444; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. powd.; starch odor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (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 National® Frigex [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from tapioca See Food starch, modified Uses: Visc. builder, texturizer, low temp. stabilizer for foods esp. puddings, cream fillings, dairy prods. Features: Very stable under low temp. storage; exc. resist. to heat, acid, shear; smooth, short texture; rec. for HTST, UHT, and conventional batch cooking 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; 469

Part I: Trade Name Reference minimize dust generation Storage: Store @ ambient temps.; sensitive to static electricity National® Frigex HV [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from tapioca See Food starch, modified Uses: Visc. builder, texturizer, mouthfeel enhancer for heat-processed dairy prods., puddings, cream pie filings, desserts; thickener for cream sauces, soups, Bavarian creams Features: Very stable under low temp. storage; smooth, short texture; clean flavor profile 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 Storage: Store @ ambient temps.; sensitive to static electricity Natural Chicken Key [Natural Advantage http://www.natural-advantage.net] Uses: Flavor in meat, chicken, beef, soups Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Yel.-orange, cl. liq.; roasted chicken, meaty taste; insol. in water; sol. in oil, alcohol Use Level: 0.25 ppm as consumed Natural Flavor White Sour [Am. Ingreds./Patco http://www.patco-additives.com] Chem. Descrip.: Wheat flour, potato flour, lactic acid, and soy flour See Potato (Solanum tuberosum) flour; Soybean (Glycine soja) flour; Wheat (Triticum vulgare) flour Uses: Sour for French bread, English muffins, snack crackers, brown-and-serve prods., snacks Properties: Free-flowing powd.; pH 3.0-3.4; 11.513.5% protein Natural Replacer for Buchu [Natural Advantage Handbook of Food Additives, Third Edition

http://www.natural-advantage.net] Uses: Peach, berry, grape flavor for food Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Cl. liq.; fruity, black currant taste; sol. in alcohol Use Level: 0.001-0.1ppm as consumed Natural Replacer for Onion [Natural Advantage http://www.natural-advantage.net] Uses: Flavor to replace onion oil in food applics. Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Cl., colorless liq.; strong onion flavor; sol. in alcohol, oil; sl. sol. in water Use Level: 0.1-10 ppm Natural Replace for Onion [Natural Advantage http://www.natural-advantage.net] Uses: Flavor in meat and savory flavors; replacement for onion oil Features: Strong onion flavor Regulatory: GRAS; CFR §172.510; 21 CFR §101.22; kosher Properties: Cl. colorless liq.; onion odor; sol. in alcohol, oil; sl. sol. in water Use Level: 0.1-10 ppm as consumed NatureTones™ [Kerry Ingreds. http://www.kerrygroup.com; http://www.kerryingredients.com] Uses: Natural flavorings from beef and clam extracts, wine, vinegar, soy sauce, etc. Naturome™ Extracts [Danisco Cultor http://ingredients.danisco.com; Danisco USA http://www.danisco.com] Uses: Flavoring agent for alcoholic beverages, fruit juices, bakery fruit fillings Features: Volatile natural ingreds. NBF™ [Cargill Flavor Systems http://www.cargillflavorsystems.com/] Uses: Butterfat flavor for food Properties: Powd. N-Creamer™ 46 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from waxy maize See Food starch, modified Uses: Emulsion stabilizer, encapsulant in fatcontg. spray-dried powds., coffee creamers, liq. emulsions (beverages, salad dressings, o/w emulsions) Features: Sodium caseinate replacement; more stable than caseinates in low pH systems 470

Part I: Trade Name Reference Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. fine powd.; starch odor; sol. in cold water, optimal sol. @ 71 C; water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 4 (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 NDF™ [Cargill Flavor Systems http://www.cargillflavorsystems.com/] Uses: Dairy flavor of sour cream, cream, condensed milk, milk, buttermilk, yogurt for food prods. Properties: Powd. NEOBEE® 18 [Stepan http://www.stepan.com] Chem. Descrip.: Hybrid safflower oil, refined, deodorized See Hybrid safflower (Carthamus tinctorius) oil CAS 8001-23-8; EINECS/ELINCS 232-276-5 Uses: Oil for margarine, mayonnaise, salad dressings; solubilizer, solvent, lubricant for foods; nutritional fluid Features: Highly stable Regulatory: FDA 21CFR §170.30, GRAS; avail. in kosher grade Properties: Sl. yel. liq., sl. fatty odor, bland taste; sol. in alcohol, min. oil, acetone; sp.gr. 0.915; visc. 70 cps; iodine no. 90; sapon. no. 190; surf. tens. 31.6 dynes/cm. Toxicology: Nonirritating Storage: Avoid prolonged storage above 90 F NEOBEE® 895 [Stepan http://www.stepan.com] Chem. Descrip.: Tricaprylin CAS 538-23-8; EINECS/ELINCS 208-686-5 Uses: Fat source in nutritional prods.; carrier for flavors, vitamins, essential oils, and colors Regulatory: FDA GRAS; kosher; Europe, Japan, Canada, Australia, and Korea listed Properties: Water-wh. liq.; bland odor and taste; sp.gr. 0.958; visc. 12.8 cSt (40 C); m.p. 9 C; iodine no. 1.0; sapon.no. 356; hyd. no. 3.0; Handbook of Food Additives, Third Edition

flash pt. (PMCC) 229.4 C; ref. index 1.446; 200 ppm moisture Toxicology: LD50 (oral, rat) >15,000 mg/kg; may cause very mild transient eye but not skin irritation when applied undiluted; TSCA listed Environmental: biodeg. HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store in sealed containers below 32 C; avoid overheating or freezing NEOBEE® 1053 [Stepan http://www.stepan.com] Chem. Descrip.: Caprylic/capric triglyceride CAS 73398-61-5; EINECS/ELINCS 265-724-3 Uses: Carrier, solubilizer for flavors, vitamins; diluent for food colors, essential oils; clouding agent for beverages; fat source for nutritional prods. Features: Min. oil alternative Regulatory: FDA 21CFR §170.30, GRAS; kosher; Europe, Japan, Canada, Australia listed Properties: Water-wh. liq.; bland odor and taste; sol. in min. oil, acetone, alcohol; sp.gr. 0.949; visc. 15.9 cSt (100 F); f.p. 5 C; iodine no. 0.1; sapon. no. 334; hyd. no. 1.2; flash pt. (PMCC) 260 C; ref. index 1.447; surf. tens. 29.9 mN/m; 0% RVOC; 0.05% moisture Toxicology: LD50 (rat) > 36 ml/kg; may cause very mild transient eye irritation but no skin irritation when applied undiluted Environmental: biodeg. Storage: Store in sealed containers below 32 C; avoid prolonged storage above 32 C; avoid overheating NEOBEE® 1095 [Stepan http://www.stepan.com] Chem. Descrip.: Tricaprin CAS 621-71-6; EINECS/ELINCS 210-702-0 Uses: Hydrogenated fat replacement in margarine, icings, and confections Regulatory: Kosher; GRAS Properties: Cream-colored waxy solid; bland odor; visc. 20.1 cSt (100 F); m.p. 30-33 C; iodine no. 0.04; sapon. no. 300; hyd. no. 5; flash pt. (PMCC) 254 C; 1000 ppm moisture; 0.05% free fatty acid Toxicology: LD50 (rat) > 36 ml/kg; may cause very mild transient eye irritation; no skin irritation Environmental: biodeg.

471

Part I: Trade Name Reference NEOBEE® M-5 [Stepan http://www.stepan.com] Chem. Descrip.: Caprylic/capric triglyceride CAS 73398-61-5; EINECS/ELINCS 265-724-3 Uses: Diluent, vehicle, carrier for flavors, vitamins, nutritional fluids; solubilizer, cosolvent for fragrances, flavors, food colors; clouding agent for beverages; source of nutritional MCT; fat source in nutritional prods. Features: Min. oil alternative Regulatory: FDA 21CFR §170.30, GRAS; kosher; Europe, Japan, Canada, Australia listed Properties: Water-wh. oily liq.; bland odor and taste; sol. in alcohol, min. oil, acetone; sp.gr. 0.945; visc. 14.9 cSt (100 F); f.p. -5 C; acid no. 0.10 max.; iodine no. 0.006; sapon. no. 345; hyd. no. 1.4; flash pt. (MCC) 260 C; ref. index 1.447; surf. tens. 28.8 mN/m; 0% RVOC; 200 ppm moisture Toxicology: LD50 (rat) > 30 ml/kg; may cause very mild transient eye but no skin irritation if applied undiluted Environmental: biodeg. Storage: Store in sealed containers below 32 C; avoid prolonged storage above 32 C; avoid overheating NEOBEE® M-20 [Stepan http://www.stepan.com] Chem. Descrip.: Propylene glycol dicaprylate/dicaprate CAS 68583-51-7; EINECS/ELINCS 271-516-3 Uses: Solubilizer, solvent, lubricant, essential oil diluent in foods Features: Low visc. Regulatory: FDA 21CFR §170.30, 172.856; avail. in kosher grade Properties: Pale yel. oily liq., bland odor; sol. in alcohol containing up to 20% water; visc. 9.5 cps; f.p. -20 C; iodine no. 1 max.; sapon. no. 326; hyd. no. 0.6; flash pt. (PMCC) 176.7 C; 0.04% moisture Toxicology: LD50 (oral, rat) >5000 - 15,000 mg/kg; eye irritant; not a primary skin irritant; ing. does not cause adverse effects Environmental: biodeg. Precaution: Wear safety glasses with side shields Hazardous Decomp. Prods.: None HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Avoid prolonged storage above 90 F; keep the container tightly closed and in a cool, well-ventilated place Handbook of Food Additives, Third Edition

Neobor® [U.S. Borax http://www.borax.com/] Chem. Descrip.: Sodium tetraborate pentahydrate CAS 12179-04-3; EINECS/ELINCS 215-540-4 Uses: Mfg. of paper/paperboard for food pkg. Regulatory: FDA 21CFR §175.105, 176.180, 181.30; SARA nonreportable, DOT nonregulated; Japan MITI; South Korea listed; Canada DSL Properties: Wh. cryst. gran. or powd.; odorless; sol. in water, glycols; m.w. 291.35; sp.gr. 1.81; vapor pressure negligible (20 C); m.p. < 200 C; pH 9.3 (3%); nonflamm.; > 99% act. Toxicology: OSHA PEL 10 mg/m3 total dust; LD50 (oral, rat) 3200-3400 mg/kg, (skin, rabbit) > 2000 mg/kg; LC50 (inh., rat) > 2.0 mg/l; low acute oral and dermal toxicity; inh. @ > 10 mg/m3 may cause mild irritation to nose and throat; 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 which will generate hydrogen gas NFPA: Health 0, Flammability 0, Reactivity 0 Storage: Rec. dry indoor storage @ R.T. Nerolex™ FCC [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: cis-3,7-Dimethyl-2,6-octadien1-ol See Nerol CAS 106-25-2; EINECS/ELINCS 203-378-7 Uses: Synthetic flavoring agent in foods Features: Raspberry-strawberry effect Regulatory: FDA 21CFR §172.515 Properties: APHA 20 max. cl. liq.; sol. 1 in 9 v/v (50% alcohol); sp.gr. 0.875-0.880; dens. 7.29 lb/gal; b.p. 222.2 C; acid no. 0.2 max.; flash pt. (TCC) > 100 C; ref. index 1.473-1.478 Toxicology: LD50 (oral, rat) > 5000 mg/kg, (skin, rabbit) > 5000 mg/kg; may cause eye and skin irritation; TSCA listed Precaution: Combustible Nerol/Geraniol 60/40, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor to add sweetness and warm, fruity notes to citrus, raspberry-strawberry, honey and other flavors to food prods. Regulatory: Flavor to add sweetness and warm, fruity notes to citrus, raspberry-strawberry, honey and other flavors to food prods. 472

Part I: Trade Name Reference Properties: Colorless liq.; very sweet, deep fruity taste with citrus, raspberry overtones; sol. in most common org. solvs.; insol. in water; sol. 1:5 in 50% alochol Use Level: 10 ppm Nerolidol [BASF AG http://www.basf.de] Chem. Descrip.: Z,E-3,7,11-Trimethyl-1,6,10dodecatriene-3-ol See Trimethyldodecatrieneol CAS 7212-44-4; EINECS/ELINCS 230-597-5 Uses: Fragrance, flavoring in food Properties: Cl. colorless to pale yel. liq.; sweetly floral, green, woody, lilly-like odor; sparingly sol. in water; sol. in many org. solvs.; m.w. 222.37; sp.gr. 0.870-0.876; b.p. 260-266 C; flash pt. (CC) 125 C; ref. index 1.478-1.483 Use Level: 1-10% Storage: Store in original container @ R.T.; test for quality after 30 mos. Neryl/Geranyl Acetates 60/40, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor to add sweetness and warm, fruity notes to citrus, neroli, raspberry, honey and other flavors in food applics. Regulatory: GRAS; CFR §172.510; 21 CFR §101.22; kosher; FEMA Properties: Colorless liq.; very sweet, deep fruity taste with citrus, raspberry overtones; sol. in alcohol, oil; very sl. sol. in water Use Level: 10 ppm NETO® 7300-43/43 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: acid/enzyme converted corn syrup EINECS/ELINCS 232-436-4 Uses: Sweetener NETO® 7350-50/43 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: acid/enzyme converted corn syrup EINECS/ELINCS 232-436-4 Uses: Flavor, body, texture improver Neutrase® 1.5 MG [Novozymes A/S http://www.novozymes.com] Chem. Descrip.: Protease CAS 9014-01-1; EINECS/ELINCS 232-752-2 Uses: Neutral enzyme for dough extensibility improvement in the production of biscuits, crackers, wafers, and cookies Features: Reliable dough handling; consistently high volume; superior product appearance Handbook of Food Additives, Third Edition

Properties: Brn. cl. liq.; water-sol.; dens. 1.25 g/ml Newlase F [Amano Enzyme http://www.amanoenzyme.co.jp] Chem. Descrip.: Lipase from Rhizopus niveus CAS 9001-62-1; EINECS/ELINCS 232-619-9 Uses: Enzyme for fats and oils processing Properties: Off-wh. to brn. powd.; sl. odor; sol. in water Toxicology: May cause skin irritation; repeated inh. of enzyme dust may induce sensitization and 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 respirator, protective glasses and impervious gloves; avoid dust formation Storage: Store in cool, dry place NFDM Phos LD Instant [Kerry Ingreds. http://www.kerrygroup.com; http://www.kerryingredients.com] Uses: Foaming agent in beverages Features: Buffered for use in coffee-based beverages Properties: Dens. 0.26-0.31 NFDM Phos Nth Instant [Kerry Ingreds. http://www.kerrygroup.com; http://www.kerryingredients.com] Uses: Foaming agent in beverages Features: Buffered for use in coffee-based beverages Properties: Dens. 0.36-0.44 N-Flate™ [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Nonfat dry milk, polyglyceryl esters, food starch modified, guar gum See Food starch, modified; Guar (Cyanopsis tetragonoloba) gum Uses: Shortening replacement, volume improver, texturizer, moisture retention aid in cake mixes, baked goods, reducedcalorie baked goods, whipped prods., microwave cakes Features: Imparts uniform cell structure; exc. tolerance to shear Regulatory: FDA 21CFR §131.125, 172.892, 172.854, 184.1339 Properties: Off-wh. free-flowing powd.; insol. in water; sp.gr. 1.5; pH ≈ 6.5 (1%); ≈ 10% moisture 473

Part I: Trade Name Reference 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 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 N'Hance CM [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Calcium salts, enzymes, azodicarbonamide, ascorbic acid, and calcium iodate See L-Ascorbic acid Uses: Dough conditioner for continuous mix bread prod. Features: Potassium bromate-free; provides rapid recovery from abusive dough development in continuous mix systems Properties: Free-flowing powd. Use Level: 6 oz/cwt flour Storage: 6 mos. shelf life under cool, dry conditions N'Hance (Phase I) Powd. [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Soy flour, calcium salts, ammonium sulfate, salt, ascorbic acid, azodicarbonamide, and fungal enzymes See L-Ascorbic acid; Sodium chloride; Soybean (Glycine soja) flour Uses: Fermentation aid, dough conditioner for most yeast-raised bakery prods. Features: Provides extensibility and gasretaining props. Properties: Free-flowing powd. Use Level: 8 oz/cwt flour Storage: 6 mos. shelf life under cool, dry conditions N'Hance (Phase II) Tablets [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Calcium iodate, azodicarbonamide, fungal enzymes, and other edible excipients Uses: Dough conditioner, dough strengthener in yeast-raised bakery prods. Features: Produces strengthening effects of potassium bromate; provide uniform oxidation of flour, improves gas retention, bread quality; Handbook of Food Additives, Third Edition

esp. effective with low protein or poor gluten quality flours Properties: Tablets Use Level: 1-2 tablets in conjunction with Phase I Storage: 6 mos. shelf life under cool, dry conditions N'Hance SD [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Soy flour, calcium salts, ascorbic acid, azodicarbonamide, calcium iodate, and fungal enzymes See L-Ascorbic acid; Soybean (Glycine soja) flour Uses: Dough conditioner for use on dough side of liq. fermentation systems where no compounded yeast foods are used, and for straight doughs, sweet doughs, Danish, frozen doughs Features: Potassium bromate replacement Properties: Free-flowing powd. Use Level: 0.375-0.5% Storage: 6 mos. shelf life under cool, dry conditions Niacet Calcium Acetate FCC [Niacet http://www.niacet.com] Chem. Descrip.: Calcium acetate FCC CAS 62-54-4; EINECS/ELINCS 200-540-9 Uses: Sequestrant, thickener, pH control agent for foods Regulatory: FDA 21CFR §184.1185; OSHA nonhazardous; RCRA, CERCLA, SAS Title II nonreportable Properties: Wh. powd.; odorless; sol. 26% in water, 2.5% in methanol, 0.1% in ethanol; m.w. 167.10; bulk dens. ≈ 30 lbs/ft3; m.p. 445 C; pH 6.3-8.3 (10% aq.); 99.0% min. purity (dry basis) Toxicology: Relatively low toxicity; strong sol'ns. may cause some eye irritation; transient irritant on inhalation of dust; TSCA listed Environmental: biodeg. Precaution: Wear safety glasses; incompat. with strong oxidizers Hazardous Decomp. Prods.: CO Niacet Calcium Propionate FCC [Niacet http://www.niacet.com] Chem. Descrip.: Calcium propionate CAS 4075-81-4; EINECS/ELINCS 223-795-8 Uses: Antimicrobial for control of molds in foods (baked goods, bread, rolls, pies, cakes, pie fillings, cheese), animal feeds 474

Part I: Trade Name Reference Regulatory: FDA 21CFR §184.1221 (GRAS) Properties: Wh. powd. or gran.; sol. 28.5% in water, 2% in methanol; m.w. 186.22; m.p. 400 C dec.; pH 8-9.5 (10% aq.); 99% min. purity Use Level: 3-5 oz/cwt flour (wh. bread), 2-4 oz/cwt batter (cheese cake), 0.3% max. (cheese prods.) Toxicology: Food additives, low toxicity; minimal reaction on skin and eye contact; breathing concs. of dust will be irritating Niacet Sodium Acetate 60% FCC [Niacet http://www.niacet.com] Chem. Descrip.: Sodium acetate FCC See Sodium acetate anhydrous CAS 127-09-3; EINECS/ELINCS 204-823-8 Uses: Flavoring agent, adjuvant, pH control agent in foods Regulatory: FDA 21CFR §184.1721 Properties: Cl. fine cryst.; sol. 73% in methanol, 58% in water, 12% in ethanol; m.w. 136.09; m.p. 58 C; pH 6.5-8.5 (10% aq.); 99% min. purity Toxicology: Low toxicity; strong sol'ns. will cause some eye irritation; only mild skin irritation on prolonged contact Niacet Sodium Acetate Anhyd. FCC [Niacet http://www.niacet.com] Chem. Descrip.: Sodium acetate anhyd. FCC See Sodium acetate anhydrous CAS 127-09-3; EINECS/ELINCS 204-823-8 Uses: Flavoring agent, adjuvant, pH control agent in foods Regulatory: FDA 21CFR §184.1721 (GRAS) Properties: Wh. powd.; sol. 26% in methanol, 3.2% in ethanol; sol. 58% in water @ 60 C; m.w. 82.03; m.p. 324 C; pH 7.5-9.2 (10% aq.); 99% min. purity Toxicology: Low toxicity; strong sol'ns. will cause some eye irritation; only mild skin irritation on prolonged contact Precaution: Wear safety glasses; avoid contact with strong oxidizing agents and production of airborne particles Hazardous Decomp. Prods.: CO Niacet Sodium Diacetate FCC [Niacet http://www.niacet.com] Chem. Descrip.: Sodium diacetate FCC CAS 126-96-5; EINECS/ELINCS 204-814-9 Uses: Antimicrobial, flavoring agent, adjuvant, and pH control agent, acetic acid source, sodium acetate source in foods Regulatory: FDA 21CFR §184.1754 (GRAS) Handbook of Food Additives, Third Edition

Properties: Wh. cryst. powd.; sol. 40% i water, 26% in methanol, 5% in ethanol; m.w. 142.09; m.p. 328 C; pH 4.0-5.0 (10% aq.); 58-60% purity; 39-41% avail. acetic acid Toxicology: Moderately toxic; skin irritant, serious eye irritant on prolonged contact with dust or strong sol'ns. Niacet Sodium Propionate FCC [Niacet http://www.niacet.com] Chem. Descrip.: Sodium propionate FCC CAS 137-40-6; EINECS/ELINCS 205-290-4 Uses: Antimicrobial for control of mold in foods (baked goods, bread, rolls, pie crust and fillings, cake, cheese prods.), animal feeds Regulatory: FDA 21CFR §184.1784 (GRAS) Properties: Wh. powd.; sol. 49% in water, 14% in methanol, 1.4% in ethanol; m.w. 96.06; m.p. 285 C; pH 7.5-9.0 (10% aq.); 99% min. purity Use Level: 3-5 oz/cwt flour (wh. bread), 2-4 oz/cwt batter (cheese cake), 0.3% max. (cheese prods.) Toxicology: Food additive, low toxicity; minimal reaction on skin and eye contact; breathing concs. of dust will be irritating Niacin USP, FCC [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Nicotinic acid USP-FCC CAS 59-67-6; EINECS/ELINCS 200-441-0 Uses: Vitamin, pellagra preventive for supplementing cereal grain foods Properties: Wh. fine gran. cryst. or cryst. powd., odorless; sol. 1 g/60 ml water; freely sol. in boiling alcohol, sol'ns. of alkali hydroxides and carbonates; pract. insol. in ether; m.w. 123.11; bulk dens. 0.56 g/ml (loose); m.p. 234-238 C; 99.5-101% assay Toxicology: Ingestion may produce vascular dilation; high level intakes may produce severe liver damage Storage: Store in tight, light-resist. containers; avoid exposure to moisture, excessive heat Niacinamide USP, FCC [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Niacinamide USP FCC CAS 98-92-0; EINECS/ELINCS 202-713-4 Uses: Essential nutrient for multivitamin preps. and food fortification Properties: Wh. free-flowing cryst. powd., nearly odorless, bitter taste; pH (5% aq. sol'n.) 6.07.5, m.p. 128-131 C, 70% min. through 40 mesh, 5% min. through 100 mesh; sol. 1 g/1 ml water, 1.5 ml alcohol, 10 ml glycerin; m.w. 475

Part I: Trade Name Reference 122.13; m.p. 128-131 C; 99.0-101% (dried) assay Storage: Store in dry place @ 59-86 F Nipabutyl [Clariant/Functional Chems. http://www.fun.clariant.com] Chem. Descrip.: Butylparaben NF, BP, FCC, Eur. Ph. CAS 94-26-8; EINECS/ELINCS 202-318-7 Uses: Preservative, bactericide, fungicide for foods Regulatory: FDA GRAS; EC 0.4% max.; Japan 1% Properties: Wh. cryst. powd., odorless or very faint aromatic odor, tasteless; sol. (g/100 g solv.) 240 g acetone, 220 g methanol, 208 g ethanol, > 200 g IPA, 150 g ether, > 100 g lanolin; m.w. 194.23; m.p. 68-69 C; > 99% act. Toxicology: LD50 (oral, mouse) > 5 g/kg; nonirritating to skin; sl. irritating to eyes Nipabutyl Sodium [Clariant/Functional Chems. http://www.fun.clariant.com] Chem. Descrip.: Sodium butylparaben CAS 36457-20-2; EINECS/ELINCS 253-049-7 Uses: Preservative, bactericide, fungicide for foods Properties: Wh. fine hygroscopic powd.; sol. in cold water; m.w. 216.21; pH 9.5-10.5 (0.1% aq.); > 99% act. Toxicology: LD50 (oral, mouse) > 2 g/kg; pure material irritating to skin; sl. irritating to eyes and nasal passages Nipacide® OPP [Clariant/Functional Chems. http://www.fun.clariant.com] Chem. Descrip.: O-Phenyl phenol See oPhenylphenol CAS 90-43-7; EINECS/ELINCS 201-993-5 Uses: Preservative for citrus fruit Properties: Cream to wh. flakes, sl. phenolic odor; sol. (g/100 g): 800 g in methanol, 660 g acetone, 590 g ethanol, 490 g ether, 300 g propylene glycol, 275 g ethylene glycol, 270 g benzene; m.w. 170; bulk dens. 0.60-0.65; m.p. 56-58 C; b.p. 286 C; flash pt. (COC) 138 C; 99.5% min. purity Use Level: 0.15-1.3% (citrus dips) Toxicology: LD50 (rats) 2000 mg/kg; harmful by ingestion; corrosive to skin and eyes Storage: Unlimited shelf life if protected from light and moisture; keep containers tightly closed

Handbook of Food Additives, Third Edition

Nipacombin SK [Clariant/Functional Chems. http://www.fun.clariant.com] Chem. Descrip.: Combination of sodium salts of para hydroxy benzoic acid esters Uses: Antimicrobial, preservative for foods Features: For use to pH 8.0-8.5 Properties: Sol. in cold water Nipagin A [Clariant/Functional Chems. http://www.fun.clariant.com] Chem. Descrip.: Ethylparaben NF, BP, FCC, Eur.Ph. CAS 120-47-8; EINECS/ELINCS 204-399-4 Uses: Preservative, bactericide, fungicide for foods (beer, flavors, fruit juices, fish, pickles, sauces, soft drinks, yogurt) Regulatory: FDA GRAS; EC 0.4% max.; Japan 1% Properties: Wh. fine cryst. powd., odorless or very faint aromatic odor, tasteless; sol. (g/100 g solv.) 84 g acetone, 81 g methanol, 70 g ethanol, 40 g ether, 30 g lanolin; m.w. 166.18; m.p. 115-117 C; pH 7; > 99% act. Toxicology: LD50 (oral, rat) > 8 g/kg; sl. poisonous if swallowed; nonirritating to skin; sl. irritating to eyes; produces a sl. burning sensation of mouth and tongue Environmental: not very resist. to microbial degradation Precaution: Dust in confined conditions can be a dangerous fire and explosion hazard Hazardous Decomp. Prods.: Decomp. may produce acrid irritating thick black smoke Nipagin A Sodium [Clariant/Functional Chems. http://www.fun.clariant.com] Chem. Descrip.: Sodium ethylparaben CAS 35285-68-8; EINECS/ELINCS 252-487-6 Uses: Antimicrobial, preservative, bactericide, fungicide for foods (beer, flavors, fruit juices, fish, pickles, sauces, soft drinks, yogurt) Properties: Wh. fine powd., almost odorless, tasteless; hygroscopic; sol. in cold water; m.w. 188.16; pH 9.5-10.5 (0.1% aq.); > 99% act. Toxicology: LD50 (oral, mouse) 2.5 g/kg; sl. poisonous if swallowed; pure material irritating to skin; severe eye irritant; sl. irritating to nasal passages; produces sl. burning sensation of mouth and tongue Environmental: not very resist. to microbial degradation Precaution: Dust in confined conditions can be dangerous fire and explosion hazard 476

Part I: Trade Name Reference Hazardous Decomp. Prods.: Decomp. may produce acrid irritating thick black smoke Nipagin M [Clariant/Functional Chems. http://www.fun.clariant.com] Chem. Descrip.: Methylparaben NF, BP, FCC, Eur. Ph. CAS 99-76-3; EINECS/ELINCS 202-785-7 Uses: Antimicrobial, preservative, bactericide, fungicide for foods (beer, flavors, fruit juices, fish, pickles, sauces, soft drinks, yogurt, soy sauce) Regulatory: FDA GRAS; EC 0.4% max.; Japan 1% Properties: Wh. fine cryst. powd., odorless or very faint aromatic odor, tasteless; sol. (g/100 g solv.): 64 g acetone, 60 g IPA, 58 g methanol, 48 g ethanol, 35 g propylene glycol, 23 g ether; m.w. 152.15; m.p. 125-128 C; b.p. 298.6 C; pH ≤ 7; > 99% act. Toxicology: LD50 (oral, rat) > 8 g/kg; sl. poisonous if swallowed; sl. irritating to eyes; nonirritating to skin; produces sl. burning sensation of mouth and tongue Environmental: not very resist. to microbial degradation Precaution: Dust in confined conditions can be dangerous fire and explosion hazard Hazardous Decomp. Prods.: Decomp. may produce acrid irritating thick black smoke Nipagin M Sodium [Clariant/Functional Chems. http://www.fun.clariant.com] Chem. Descrip.: Sodium methylparaben CAS 5026-62-0; EINECS/ELINCS 225-714-1 Uses: Preservative, bactericide, fungicide for foods (beer, flavors, fruit juices, fish, pickles, sauces, soft drinks, yogurt) Properties: Wh. powd., almost odorless, tasteless; hygroscopic; sol. in cold water; m.w. 174.1; pH 9.5-10.5 (0.1%); > 99% act. Toxicology: LD50 (oral, mouse) 2.0 g/kg; poisonous if swallowed; severe eye irritant; sl. irritating to skin; sl. irritating to nasal passages; produces sl. burning sensation of mouth and tongue Environmental: not very resist. to microbial degradation Precaution: Dust in confined conditions can be dangerous fire and explosion hazard Hazardous Decomp. Prods.: Decomp. may produce acrid irritating thick black smoke

Handbook of Food Additives, Third Edition

Nipanox® BHT [Clariant/Functional Chems. http://www.fun.clariant.com] Chem. Descrip.: BHT CAS 128-37-0; EINECS/ELINCS 204-881-4 Uses: Antioxidant for food Properties: Colorless or wh. cryst. powd., odorless and tasteless; insol. in water; m.w. 220.4; f.p. 69.2 C; b.p. 265 C; flash pt. (PM) 122 C; > 99.5% act. Toxicology: Nontoxic Nipasept Sodium® [Clariant/Functional Chems. http://www.fun.clariant.com] Chem. Descrip.: Sodium methylparaben, sodium propylparaben, and sodium ethylparaben Uses: Preservative, bactericide, fungicide for aq. foodstuffs Features: Suitable for alkaline preps. to pH 8.08.5 Properties: Sol. in cold water Nipasol M [Clariant/Functional Chems. http://www.fun.clariant.com] Chem. Descrip.: Propylparaben NF, BP, FCC, Eur.Ph. CAS 94-13-3; EINECS/ELINCS 202-307-7 Uses: Preservative, bactericide, fungicide for foods Regulatory: FDA GRAS; EC 0.4% max.; Japan 1% Properties: Wh. fine cryst. powd., odorless or very faint aromatic odor, tasteless; sol. (g/100 g solv.): 105 g acetone, 100 g in methanol, ethanol, 88 g IPA, 80 g lanolin, 50 g ether; m.w. 180.20; m.p. 95-98 C; > 99% act. Toxicology: LD50 (oral, rat) > 8 g/kg (pract. nonharmful by ingestion); nonirritant to skin; sl. irritant to eyes Nipasol M Sodium [Clariant/Functional Chems. http://www.fun.clariant.com] Chem. Descrip.: Sodium propylparaben CAS 35285-69-9; EINECS/ELINCS 252-488-1 Uses: Preservative, bactericide, fungicide for foods Properties: Wh. hygroscopic powd.; sol. in cold water; m.w. 202.2; pH 9.5-10.5 (0.1%); > 99% act. Toxicology: LD50 (oral, mouse) 3.7 g/kg (pract. nonharmful); nonirritating to skin; sl. irritating to eyes, nasal passages Nipastat® [Clariant/Functional Chems. http://www.fun.clariant.com] Chem. Descrip.: Methylparaben (> 50%), 477

Part I: Trade Name Reference butylparaben (> 20%), ethylparaben (<15%), and propylparaben (< 10%) Uses: Preservative, bactericide, fungicide for foods, veg. extracts Regulatory: USA, ECC, and Japanese approvals Properties: Wh. fine cryst. powd., virtually odorless, tasteless; sol. 0.14% in water; m.p. 60-125 C; pH 7.0 (10% aq.) Toxicology: Pract. nonharmful by ingestion; nonirritating to skin; sl. irritating to eyes Nisaplin® [Danisco http://www.danisco.com] Chem. Descrip.: Nisin CAS 1414-45-5; EINECS/ELINCS 215-807-5 Uses: Antimicrobial, protectant, bacterial inhibitor for all types of foods such as dairy, meat, bakery prods., and beverages; controls the growth of gram-positive bacteria Features: Manufactured by controlled fermentation, concentration, separation and spray-drying before milling into fine particles, standardization, and pkg. Regulatory: FDA GRAS; JECFA approved; E234 (EI25) Properties: Wh. powd. Use Level: ADI: 0-33.00 units/kg body weight Nisaplin® BS [Danisco http://www.danisco.com] Chem. Descrip.: Nisin CAS 1414-45-5; EINECS/ELINCS 215-807-5 Uses: Antimicrobial, protectant, bacterial inhibitor for bakery applics., e.g., hot plate flour products such as crumpets Features: Heat protected; manufactured by controlled fermentation, concentration, separation and spray-drying before milling into fine particles, standardization, and pkg. Regulatory: FDA GRAS; JECFA approved; E234 (EI25) Nisaplin® ND [Danisco http://www.danisco.com] Chem. Descrip.: Nisin CAS 1414-45-5; EINECS/ELINCS 215-807-5 Uses: Antimicrobial, protectant, bacterial inhibitor for all types of foods that are nondairy; controls the growth of grampositive bacteria Features: Manufactured by controlled fermentation, concentration, separation and spray-drying before milling into fine particles, standardization, and pkg. Regulatory: FDA GRAS; JECFA approved; E234 Handbook of Food Additives, Third Edition

(EI25) Nissan Anon BL [NOF http://www.nof.co.jp/] Chem. Descrip.: Dimethyl dodecyl betaine See Lauryl betaine CAS 683-10-3; EINECS/ELINCS 211-669-5 Uses: Germicide in foods; extraction aid in fermentation Properties: Lt. yel. liq.; pH 4.5-6.5; amphoteric; 30-33% min. act. Nissan Cation AB [NOF http://www.nof.co.jp/] Chem. Descrip.: Octadecyl trimethyl ammonium chloride See Steartrimonium chloride CAS 112-03-8; EINECS/ELINCS 203-929-1 Uses: Germicide in foods, fermentation Properties: Lt. yel. liq.; cationic; 23% min. act. Nissan Cation BB [NOF http://www.nof.co.jp/] Chem. Descrip.: Dodecyl trimethyl ammonium chloride See Laurtrimonium chloride CAS 112-00-5; EINECS/ELINCS 203-927-0 Uses: Germicide in foods, fermentation Properties: Lt. yel. liq.; cationic; 30% min. act. Nissan Cation F2-40E [NOF http://www.nof.co.jp/] Chem. Descrip.: Coco-alkyl dimethyl benzyl ammonium chloride See Cocoalkonium chloride Uses: Germicide in foods and fermentation Properties: Colorless liq.; cationic; 40-44% min. act. Nissan Cation F2-50 [NOF http://www.nof.co.jp/] Chem. Descrip.: Coco-alkyl dimethyl benzyl ammonium chloride See Cocoalkonium chloride Uses: Germicide in foods, fermentation Regulatory: JP compliance Properties: Lt. yel. liq.; cationic; 50% min. act. Nissan Cation F2-50E [NOF http://www.nof.co.jp/] Chem. Descrip.: Coco-alkyl dimethyl benzyl ammonium chloride See Cocoalkonium chloride Uses: Germicide in foods and fermentation Regulatory: JP compliance Properties: Colorless liq.; cationic; 48-52% min. act. Nissan Cation M2-100 [NOF http://www.nof.co.jp/] Chem. Descrip.: Tetradecyl dimethyl benzyl ammonium chloride See Myristalkonium 478

Part I: Trade Name Reference chloride CAS 139-08-2; EINECS/ELINCS 205-352-0 Uses: Germicide in foods Properties: Wh. or lt. yel. cryst. powd.; cationic; 85% min. act. Nissan Cation PB-40 [NOF http://www.nof.co.jp/] Chem. Descrip.: Hexadecyl trimethyl ammonium chloride See Cetrimonium chloride CAS 112-02-7; EINECS/ELINCS 203-928-6 Uses: Germicide in foods, fermentation Properties: Lt. yel. liq.; cationic; 40% min. act. Nissan Cation PB-300 [NOF http://www.nof.co.jp/] Chem. Descrip.: Hexadecyl trimethyl ammonium chloride See Cetrimonium chloride CAS 112-02-7; EINECS/ELINCS 203-928-6 Uses: Germicide for food prep., fermentation Properties: Lt. yel. liq.; cationic; 26-29% act. Nissan Cation S2-100 [NOF http://www.nof.co.jp/] Chem. Descrip.: Octadecyl dimethyl benzyl ammonium chloride See Stearalkonium chloride CAS 122-19-0; EINECS/ELINCS 204-527-9 Uses: Germicide in food prep. Properties: Wh. or lt. yel. cryst. powd.; cationic; 85% min. act. Nissan Nonion CP-08R [NOF http://www.nof.co.jp/] Chem. Descrip.: Sorbitan caprylate Uses: Emulsifier, o/w emulsion stabilizer, thickener for foods Properties: Liq.; oil-sol.; HLB 7.3; nonionic; 100% conc. Nissan Nonion DN-202 [NOF http://www.nof.co.jp/] Chem. Descrip.: POE lauryl ether See Laureth CAS 9002-92-0 Uses: Emulsifier for foods Properties: Liq.; oil-sol.; HLB 6.2; nonionic; 100% conc. Nissan Nonion DN-203 [NOF http://www.nof.co.jp/] Chem. Descrip.: POE lauryl ether See Laureth CAS 9002-92-0 Uses: Emulsifier for foods Properties: Liq.; oil-sol.; HLB 7.9; nonionic; 100% conc. Handbook of Food Additives, Third Edition

Nissan Nonion DN-209 [NOF http://www.nof.co.jp/] Chem. Descrip.: POE lauryl ether See Laureth CAS 9002-92-0 Uses: Emulsifier for foods Properties: Liq.; oil-sol.; HLB 13.2; nonionic; 100% conc. Nissan Nonion LP-20R, LP-20RS [NOF http://www.nof.co.jp/] Chem. Descrip.: Sorbitan laurate CAS 1338-39-2; EINECS/ELINCS 215-663-3 Uses: Emulsifier, o/w emulsion stabilizer, thickener for foods Properties: Gardner 5 max. oily liq.; sol. in methanol, ethanol, acetone, xylene, ethyl ether, kerosene, disp. in water; HLB 8.6; nonionic; 100% conc. Nissan Nonion LT-221 [NOF http://www.nof.co.jp/] Chem. Descrip.: Polysorbate 20 CAS 9005-64-5 Uses: Emulsifier for foods Properties: Gardner 6 max. oily liq.; sol. in water, methanol, ethanol, acetone, xylene, ethyl ether, ethylene glycol, HLB 16.7; nonionic; 100% conc. Nissan Nonion MP-30R [NOF http://www.nof.co.jp/] Chem. Descrip.: Sorbitan myristate Uses: Emulsifier for foods Properties: Solid; oil-sol.; HLB 6.6; nonionic; 100% conc. Nissan Nonion OP-80R [NOF http://www.nof.co.jp/] Chem. Descrip.: Sorbitan oleate CAS 1338-43-8; EINECS/ELINCS 215-665-4 Uses: Emulsifier, o/w emulsion stabilizer, thickener for foods Properties: Gardner 9 max. oily liq.; oil-sol.; HLB 4.3; nonionic; 100% conc. Nissan Nonion OP-83RAT [NOF http://www.nof.co.jp/] Chem. Descrip.: Sorbitan sesquioleate CAS 8007-43-0; EINECS/ELINCS 232-360-1 Uses: Emulsifier, o/w emulsion stabilizer, thickener for foods Properties: Gardner 9 max. oily liq.; sol. in ethanol, acetone, xylene, ethyl ether, kerosene, methanol, warm in water; HLB 3.7; nonionic; 100% conc. Nissan Nonion OP-85R [NOF 479

Part I: Trade Name Reference http://www.nof.co.jp/] Chem. Descrip.: Sorbitan trioleate CAS 26266-58-0; EINECS/ELINCS 247-569-3 Uses: Emulsifier, o/w emulsion stabilizer, thickener for foods Properties: Gardner 9 max. oily liq.; oil-sol.; HLB 1.8; nonionic; 100% conc. Nissan Nonion OT-221 [NOF http://www.nof.co.jp/] Chem. Descrip.: Polysorbate-80 See Polysorbate 80 CAS 9005-65-6 Uses: Emulsifier for foods Properties: Gardner 6 max. oily liq.; sol. in water, ethanol, acetone, xylene, disp. in methanol; HLB 15.0; nonionic; 100% conc. Nissan Nonion PP-40R [NOF http://www.nof.co.jp/] Chem. Descrip.: Sorbitan palmitate CAS 26266-57-9; EINECS/ELINCS 247-568-8 Uses: Emulsifier, o/w emulsion stabilizer, thickener for foods Properties: Gardner 7 max. waxy solid; oil-sol.; HLB 6.7; nonionic; 100% conc. Nissan Nonion PT-221 [NOF http://www.nof.co.jp/] Chem. Descrip.: POE sorbitan monopalmitate Uses: Emulsifier for foods Properties: Gardner 8 max. oily liq.; sol. in water, methanol, ethanol, acetone, xylene, ethyl ether, ethylene glycol; HLB 15.3; nonionic; 100% conc. Nissan Nonion SP-60R [NOF http://www.nof.co.jp/] Chem. Descrip.: Sorbitan stearate CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier, o/w emulsion stabilizer, thickener for foods Properties: Gardner 5 max. waxy solid; sol. in methanol, ethanol, xylene, kerosene, ethyl ether, disp. in warm water; HLB 4.7; nonionic; 100% conc. Nissan Nonion ST-221 [NOF http://www.nof.co.jp/] Chem. Descrip.: POE sorbitan monostearate Uses: Emulsifier for foods Properties: Gardner 5 max. oily liq.; sol. in water, methanol, ethanol, acetone, xylene, ethyl ether, kerosene; HLB 14.9; nonionic; 100% conc. NKC-610 Benzalkonium Chloride [Taiwan K.K. Handbook of Food Additives, Third Edition

http://www.taiwankk.com.tw/] Chem. Descrip.: Alkyldimethyl benzylammonium chloride See Benzalkonium chloride Uses: Biocide, algicide, bactericide, fungicide, foaming agent, surfactant for food processing Properties: Colorless to pale yel. cl. liq.; mild char. odor; sol. in water, alcohols, glycerine, acetone, similar polar solvs.; pH 6.0-8.5 (1%); 45-50% solids NKC-620 DCCNA [Taiwan K.K. http://www.taiwankk.com.tw/] Chem. Descrip.: Sodium dichloro-striazinetrione See Sodium dichloroisocyanurate CAS 2893-78-9 Uses: Biocide, chlorine source for control of biofouling in food processing Properties: Off-wh. gran. solid; sol. 25 g/100 g in water; pH 6.5±0.1 (1%); 60 ± 3% avail. Cl N-Lite® CL [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Texturizer, fat mimetic, lubricant, mouthfeel enhancer, stabilizer for flavorsensitive dairy systems, soft-serve frozen desserts, no- or low-fat puddings, yogurt, beverages, sauces Features: Oil-like props.; clean flavor; for batch or continuous processing; very resist. to acid, heat, shear Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; very bland flavor; disp. easily in water with minimal agitation; 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 480

Part I: Trade Name Reference N-Lite® D [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Texturizer, fat mimetic, mouthfeel enhancer for flavor-sensitive dairy systems, frozen desserts, yogurts, imitation cheeses, sour cream, no- and lowfat prods. Features: Rec. where sl. gelling is desired; gelatin and gum replacement Regulatory: FDA 21CFR §184.1444; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; very creamy, bland flavor; sol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (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 N-Lite® L [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Texturizer, fat mimetic, lubricant, mouthfeel enhancer for liq. food systems, no- or low-fat prods., spoonable salad dressings, canned soups, microwavable cheese sauces Features: Very oily; exc. stability to gelling; very resist. to acid, heat, shear Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; bland flavor; disp. easily in water with minimal agitation; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6.5 (1%); ≈ 9% 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 Handbook of Food Additives, Third Edition

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 N-Lite® LP [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Fat mimetic, mouthfeel enhancer, lubricant in cold-process liq. food systems, no- and low-fat prods., pourable instant salad dressings, dry mix soups, microwavable cheese sauces Features: Resist. to gelling, heat, acid, mech. shear; provides smooth, creamy 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%); ≈ 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 N-Lok® [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified with corn syrup See Food starch, modified CAS 53124-00-8; 8029-43-4 Uses: Encapsulant for flavors (esp. orange and lemon flavors), fats, oils, and vitamins, film-former, emulsion stabilizer in highsolids emulsions for spray-drying, dry mixes (cakes, cookies, beverages, spices) Features: Low visc.; exc. resist. to oxidation; total replacement for gum Arabic, gelatin Regulatory: FDA 21CFR §172.892, 184.1865; DOT nonregulated; SARA §313 nonreportable Properties: Wh. powd.; starch odor; sol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 4 (1%); ≈ 6% 481

Part I: Trade Name Reference 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 N-Lok® 1930 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified with Corn syrup added See Food starch, modified CAS 53124-00-8; 8029-43-4 Uses: Encapsulating agent for flavors, fats, oils and vitamins Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. powd.; starch odor; disperses in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 4 (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; 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 Nofable AO-80 [NOF http://www.nof.co.jp/] Chem. Descrip.: Oleyl alcohol CAS 143-28-2; EINECS/ELINCS 205-597-3 Uses: Surfactant in food Properties: Colorless; odorless; nonionic Nofable AO-90 [NOF http://www.nof.co.jp/] Chem. Descrip.: Oleyl alcohol CAS 143-28-2; EINECS/ELINCS 205-597-3 Uses: Surfactant in food Properties: Colorless; odorless; nonionic Handbook of Food Additives, Third Edition

Nofable AO-99 [NOF http://www.nof.co.jp/] Chem. Descrip.: Oleyl alcohol CAS 143-28-2; EINECS/ELINCS 205-597-3 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable BO-90K [NOF http://www.nof.co.jp/] Chem. Descrip.: Potassium oleate CAS 143-18-0; EINECS/ELINCS 205-590-5 Uses: Surfactant for food Properties: Colorless; odorless; anionic Nofable BO-90N [NOF http://www.nof.co.jp/] Chem. Descrip.: Sodium oleate CAS 143-19-1; EINECS/ELINCS 205-591-0 Uses: Surfactant for food Properties: Colorless; odorless Nofable BO-90T [NOF http://www.nof.co.jp/] Chem. Descrip.: Triethanolamine oleate See TEA-oleate CAS 2717-15-9; EINECS/ELINCS 220-311-7 Uses: Surfactant for food Properties: Colorless; odorless; anionic Nofable BO-99K [NOF http://www.nof.co.jp/] Chem. Descrip.: Potassium oleate CAS 143-18-0; EINECS/ELINCS 205-590-5 Uses: Surfactant for food Properties: Colorless; odorless; anionic Nofable BO-99N [NOF http://www.nof.co.jp/] Chem. Descrip.: Sodium oleate CAS 143-19-1; EINECS/ELINCS 205-591-0 Uses: Surfactant for food Properties: Colorless; odorless Nofable BO-99T [NOF http://www.nof.co.jp/] Chem. Descrip.: Triethanolamine oleate See TEA-oleate CAS 2717-15-9; EINECS/ELINCS 220-311-7 Uses: Surfactant for food Properties: Colorless; odorless; anionic Nofable CO-90 [NOF http://www.nof.co.jp/] Chem. Descrip.: Cholesterol oleate See Cholesteryl oleate CAS 303-43-5; EINECS/ELINCS 206-142-1 Uses: Surfactant for food Properties: Colorless; odorless Nofable CO-99 [NOF http://www.nof.co.jp/] Chem. Descrip.: Cholesterol oleate See Cholesteryl oleate CAS 303-43-5; EINECS/ELINCS 206-142-1 Uses: Surfactant for food Properties: Colorless; odorless

482

Part I: Trade Name Reference Nofable EAO-80 [NOF http://www.nof.co.jp/] Chem. Descrip.: POE oleyl ether See Oleth CAS 9004-98-2 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable EAO-90 [NOF http://www.nof.co.jp/] Chem. Descrip.: POE oleyl ether See Oleth CAS 9004-98-2 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable EAO-99 [NOF http://www.nof.co.jp/] Chem. Descrip.: POE oleyl ether See Oleth CAS 9004-98-2 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable EO-90 [NOF http://www.nof.co.jp/] Chem. Descrip.: Ethyl oleate CAS 111-62-6; EINECS/ELINCS 203-889-5 Uses: Surfactant for food Properties: Colorless; odorless Nofable EO-99 [NOF http://www.nof.co.jp/] Chem. Descrip.: Ethyl oleate CAS 111-62-6; EINECS/ELINCS 203-889-5 Uses: Surfactant for food Properties: Colorless; odorless Nofable ESO-99 [NOF http://www.nof.co.jp/] Chem. Descrip.: POE sorbitan oleate Uses: Surfactant in food Properties: Colorless; odorless Nofable ESO-90 [NOF http://www.nof.co.jp/] Chem. Descrip.: POE sorbitan oleate Uses: Surfactant for food Properties: Colorless; odorless Nofable FO-9061 [NOF http://www.nof.co.jp/] Chem. Descrip.: Fluoroalcohol oleate (1,1,7trihydrododecafluoroheptanol-1) Uses: Surfactant suitable for use in foods Properties: Colorless; odorless Nofable FO-9062 [NOF http://www.nof.co.jp/] Chem. Descrip.: Fluoroalcohol oleate (1,1,2,2tetrahydrotridecafluorooctanol-1) Uses: Surfactant for food Properties: Colorless; odorless Nofable FO-9081 [NOF http://www.nof.co.jp/] Chem. Descrip.: Fluoroalcohol oleate (1,1,9trihydrohexadecafluorononanol-1) Uses: Surfactant for food Properties: Colorless; odorless Nofable FO-9082 [NOF http://www.nof.co.jp/] Chem. Descrip.: Fluoroalcohol oleate (1,1,2,2Handbook of Food Additives, Third Edition

tetrahydroheptadecafluorodecanol-1) Uses: Surfactant for food Properties: Colorless; odorless Nofable FO-9961 [NOF http://www.nof.co.jp/] Chem. Descrip.: Fluoroalcohol oleate (1,1,7trihydrododecafluoroheptanol-1) Uses: Surfactant for food Properties: Colorless; odorless Nofable FO-9962 [NOF http://www.nof.co.jp/] Chem. Descrip.: Fluoroalcohol oleate (1,1,2,2tetrahydrotridecafluorooctanol-1) Uses: Surfactant for food Properties: Colorless; odorless Nofable FO-9981 [NOF http://www.nof.co.jp/] Chem. Descrip.: Fluoroalcohol oleate (1,1,9trihydrohexadecafluorononanol-1) Uses: Surfactant for food Properties: Colorless; odorless Nofable FO-9982 [NOF http://www.nof.co.jp/] Chem. Descrip.: Fluoroalcohol oleate (1,1,2,2tetrahydroheptadecafluorodecanol-1) Uses: Surfactant for food Properties: Colorless; odorless Nofable GO-901 [NOF http://www.nof.co.jp/] Chem. Descrip.: Glycerol monooleate, 40% See Glyceryl oleate CAS 111-03-5; EINECS/ELINCS 203-827-7 Uses: Surfactant for food Properties: Colorless; odorless; nonionic; > 99% act. Nofable GO-901P [NOF http://www.nof.co.jp/] Chem. Descrip.: Glycerol monooleate, 80% See Glyceryl oleate CAS 111-03-5; EINECS/ELINCS 203-827-7 Uses: Surfactant for food Properties: Colorless; odorless; nonionic; > 99% act. Nofable GO-902 [NOF http://www.nof.co.jp/] Chem. Descrip.: Glycerol dioleate See Glyceryl dioleate CAS 25637-84-7; EINECS/ELINCS 247-144-2 Uses: Surfactant for food Properties: Colorless; odorless; nonionic; > 99% act. Nofable GO-903 [NOF http://www.nof.co.jp/] Chem. Descrip.: Glycerol trioleate See Triolein CAS 122-32-7; EINECS/ELINCS 204-534-7 Uses: Surfactant for food Properties: Colorless; odorless; nonionic; > 99% 483

Part I: Trade Name Reference act. Nofable GO-991 [NOF http://www.nof.co.jp/] Chem. Descrip.: Glycerol monooleate, 50% See Glyceryl oleate CAS 111-03-5; EINECS/ELINCS 203-827-7 Uses: Surfactant for food Properties: Colorless; odorless; nonionic; oleic acid content >99% Nofable GO-991H [NOF http://www.nof.co.jp/] Chem. Descrip.: Glycerol monooleate, 99% See Glyceryl oleate CAS 111-03-5; EINECS/ELINCS 203-827-7 Uses: Surfactant for food Properties: Colorless; odorless; nonionic; > 99% act. Nofable GO-991P [NOF http://www.nof.co.jp/] Chem. Descrip.: Glycerol monooleate, 90% See Glyceryl oleate CAS 111-03-5; EINECS/ELINCS 203-827-7 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable GO-992 [NOF http://www.nof.co.jp/] Chem. Descrip.: Glycerol dioleate See Glyceryl dioleate CAS 25637-84-7; EINECS/ELINCS 247-144-2 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable GO-993 [NOF http://www.nof.co.jp/] Chem. Descrip.: Glycerol trioleate See Triolein CAS 122-32-7; EINECS/ELINCS 204-534-7 Uses: Surfactant for food Properties: Colorless; odorless; nonionic; > 99% act. Nofable MO-90 [NOF http://www.nof.co.jp/] Chem. Descrip.: Methyl oleate CAS 112-62-9; EINECS/ELINCS 203-992-5 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable MO-99 [NOF http://www.nof.co.jp/] Chem. Descrip.: Methyl oleate CAS 112-62-9; EINECS/ELINCS 203-992-5 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable OO-9080 [NOF http://www.nof.co.jp/] Chem. Descrip.: Oleyl oleate CAS 3687-45-4; EINECS/ELINCS 222-980-4 Uses: Surfactant for food Properties: Colorless; odorless

Handbook of Food Additives, Third Edition

Nofable OO-9090 [NOF http://www.nof.co.jp/] Chem. Descrip.: Oleyl oleate CAS 3687-45-4; EINECS/ELINCS 222-980-4 Uses: Surfactant for food Properties: Colorless; odorless Nofable OO-9980 [NOF http://www.nof.co.jp/] Chem. Descrip.: Oleyl oleate CAS 3687-45-4; EINECS/ELINCS 222-980-4 Uses: Surfactant for food Properties: Colorless; odorless Nofable OO-9990 [NOF http://www.nof.co.jp/] Chem. Descrip.: Oleyl oleate CAS 3687-45-4; EINECS/ELINCS 222-980-4 Uses: Surfactant for food Properties: Colorless; odorless Nofable OO-9999 [NOF http://www.nof.co.jp/] Chem. Descrip.: Oleyl oleate CAS 3687-45-4; EINECS/ELINCS 222-980-4 Uses: Surfactant for food Properties: Colorless; odorless Nofable PGO-900L [NOF http://www.nof.co.jp/] Chem. Descrip.: Linear decaglycerol oleate See Polyglyceryl-10 oleate CAS 9007-48-1; EINECS/ELINCS 279-230-0 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable PGO-900M [NOF http://www.nof.co.jp/] Chem. Descrip.: Mixed decaglycerol oleate See Polyglyceryl-10 oleate CAS 9007-48-1; EINECS/ELINCS 279-230-0 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable PGO-902L [NOF http://www.nof.co.jp/] Chem. Descrip.: Linear diglycerol oleate See Polyglyceryl-2 oleate CAS 9007-48-1; EINECS/ELINCS 256-367-4 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable PGO-904L [NOF http://www.nof.co.jp/] Chem. Descrip.: Linear tetraglycerol oleate See Polyglyceryl-4 oleate CAS 9007-48-1 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable PGO-904M [NOF http://www.nof.co.jp/] Chem. Descrip.: Mixed tetraglycerol oleate See Polyglyceryl-4 oleate CAS 9007-48-1 Uses: Surfactant for food Properties: Colorless; odorless; nonionic 484

Part I: Trade Name Reference Nofable PGO-906L [NOF http://www.nof.co.jp/] Chem. Descrip.: Linear hexaglycerol oleate See Polyglyceryl-6 oleate CAS 9007-48-1 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable PGO-906M [NOF http://www.nof.co.jp/] Chem. Descrip.: Mixed hexaglycerol oleate See Polyglyceryl-6 oleate CAS 9007-48-1 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable PGO-908L [NOF http://www.nof.co.jp/] Chem. Descrip.: Linear octaglycerol oleate See Polyglyceryl-8 oleate CAS 9007-48-1 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable PGO-990L [NOF http://www.nof.co.jp/] Chem. Descrip.: Linear decaglycerol oleate See Polyglyceryl-10 oleate CAS 9007-48-1; EINECS/ELINCS 279-230-0 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable PGO-990M [NOF http://www.nof.co.jp/] Chem. Descrip.: Mixed decaglycerol oleate See Polyglyceryl-10 oleate CAS 9007-48-1; EINECS/ELINCS 279-230-0 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable PGO-992L [NOF http://www.nof.co.jp/] Chem. Descrip.: Linear diglycerol oleate See Polyglyceryl-2 oleate CAS 9007-48-1; EINECS/ELINCS 256-367-4 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable PGO-994L [NOF http://www.nof.co.jp/] Chem. Descrip.: Linear tetraglycerol oleate See Polyglyceryl-4 oleate CAS 9007-48-1 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable PGO-994M [NOF http://www.nof.co.jp/] Chem. Descrip.: Mixed tetraglycerol oleate See Polyglyceryl-4 oleate CAS 9007-48-1 Uses: Surfactant for food Properties: Colorless; odorless; nonionic

See Polyglyceryl-6 oleate CAS 9007-48-1 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable PGO-996M [NOF http://www.nof.co.jp/] Chem. Descrip.: Mixed hexaglycerol oleate See Polyglyceryl-6 oleate CAS 9007-48-1 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable PGO-998L [NOF http://www.nof.co.jp/] Chem. Descrip.: Linear octaglycerol oleate See Polyglyceryl-8 oleate CAS 9007-48-1 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable SO-901 [NOF http://www.nof.co.jp/] Chem. Descrip.: Sorbitan monooleate See Sorbitan oleate CAS 1338-43-8; EINECS/ELINCS 215-665-4 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable SO-902 [NOF http://www.nof.co.jp/] Chem. Descrip.: Sorbitan sesquioleate CAS 8007-43-0; EINECS/ELINCS 232-360-1 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable SO-903 [NOF http://www.nof.co.jp/] Chem. Descrip.: Sorbitan trioleate CAS 26266-58-0; EINECS/ELINCS 247-569-3 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable SO-991 [NOF http://www.nof.co.jp/] Chem. Descrip.: Sorbitan monooleate See Sorbitan oleate CAS 1338-43-8; EINECS/ELINCS 215-665-4 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable SO-992 [NOF http://www.nof.co.jp/] Chem. Descrip.: Sorbitan sesquioleate CAS 8007-43-0; EINECS/ELINCS 232-360-1 Uses: Surfactant for food Properties: Colorless; odorless; nonionic Nofable SO-993 [NOF http://www.nof.co.jp/] Chem. Descrip.: Sorbitan trioleate CAS 26266-58-0; EINECS/ELINCS 247-569-3 Uses: Surfactant for food Properties: Colorless; odorless; nonionic

Nofable PGO-996L [NOF http://www.nof.co.jp/] Chem. Descrip.: Linear hexaglycerol oleate Handbook of Food Additives, Third Edition

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Part I: Trade Name Reference N-Oil® [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Tapioca dextrin Uses: Texturizer, fat enhancer, mouthfeel enhancer, visc. builder for low-fat and lowoil foods, frozen desserts, pourable/spoonable salad dressings, margarine spreads, imitation sour cream Features: Can be processed under high temps., acidic conditions, shear Regulatory: FDA 21CFR §184.1277; 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 ≈ 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 Non Acidified Aseptic Banana Puree Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: Cavendish bananas Uses: Banana flavor for fruit preps., 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; then, aseptically processing and packaging in presterilized bags @ R.T. Regulatory: Halal, kosher certified; GMO complaint Properties: Ripe banana color/flavor/odor; pH 4.7-5.2 Storage: 12 mos. when stored @ 15-30 C in sealed containers Non-Diastatic Malt Syrup #40600 [MLG Enterprises] Chem. Descrip.: Liq. extract of corn and malted barley See Malt extract CAS 8002-48-0; EINECS/ELINCS 232-310-9 Uses: Sweetener, malt flavoring agent, colorant, humectant, nutrient, shelf life Handbook of Food Additives, Third Edition

extender, texturizer for baked goods, baby foods, ice cream, confections, cereal Features: Enriches color to a rich golden appearance; contributes to nutritional value Regulatory: Kosher Properties: pH 4.3-5.5 (10%); 10-25% solids Storage: Store @ 40-90 F; 6 mos. max. shelf life Noopazyme [Novozymes A/S http://www.novozymes.com] Chem. Descrip.: fungal Lipase CAS 9001-62-1; EINECS/ELINCS 232-619-9 Uses: Increases the brightness and whiteness of cooked white noodles and reduces the grey color of pasta made from wheat flour of poor quality; antisticking agent and firmness improver for pasta 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 Norfox® PGFC [Norman, Fox http://www.norfox.ws/] Uses: Cooling agent for immersion cooling of packaged foods and beverages Novamyl™ 1500 MG [Novozymes A/S http://www.novozymes.com] Chem. Descrip.: Enzymes; wheat grits Uses: Shelf life extender, antistaling agent, water retention aid in baked goods; synergist in combination with other enzymes such as fungal α-amylase, xylanase, and lipase Features: Can be added on top of your current formulation as it does not affect dough characteristics, loaf volume or crumb structure; Effective in most yeast-raised products with baking times longer than 5 min. Properties: Powd.; 10-15% on 40 mesh Use Level: 0.2-0.8 oz per 100 lbs of flour (white pan bread, whole grain bread, soft rolls, buns) 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 Novamyl™ L [Novozymes A/S http://www.novozymes.com] Chem. Descrip.: maltogenic amylase CAS 9000-92-4; EINECS/ELINCS 232-567-7 Uses: Shelf-life extender, antistaling agent in baked goods Features: Effective in most yeast-raised prods. with baking times longer than 5 minutes; 486

Part I: Trade Name Reference improve eating quality over time by maintaining softness and elasticity 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 Novasin [Danisco http://www.danisco.com] Chem. Descrip.: Nisin Chem. Analysis: ≤ 2% moisture CAS 1414-45-5; EINECS/ELINCS 215-807-5 Uses: Antimicrobial, shelf life extender for pasteurized processed cheese and liq. eggs, salad dressings, sauces, soups, convenience foods, juices, high moisture baked goods Regulatory: FDA GRAS; E234, EU25 and JECFA compliant Properties: Tan to brn. powd.; sol. in water Storage: 2 yr. shelf life when stored cool and dry Novation® 1600 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Potato starch See Potato (Solanum tuberosum) starch Chem. Analysis: ≈ 18% moisture CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Thickener, stabilizer, flavor enhancer, texturizer, binder, shelf life extender, consistency agent for aq. foods, fabricated potato prods., processed meats, canned vegetables or fish, pasteurized prods.; partial extender for potato flakes Features: Rec. for mod. temp./shear processing, neutral pH systems; low gelatinization Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to cream fine powd.; starch odor; bland taste; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%) 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 Storage: Store @ ambient temps.; sensitive to static electricity Novation® 1900 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Potato starch See Potato (Solanum tuberosum) starch Handbook of Food Additives, Third Edition

Chem. Analysis: ≈ 18% moisture CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Visc. builder, texturizer, flavor enhancer, mouthfeel enhancer for dry mix soups/sauces, low-fat prods.; water-binder, moisture loss reducer, shelf life extender, consistency agent in vacuum packaged meats Features: Rec. for low temp./low shear processing; low gelatinization; smooth texture Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to cream fine powd.; starch odor; bland taste; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%) Use Level: 3-4% 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 Storage: Store @ ambient temps.; sensitive to static electricity Novation® 2300 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Waxy corn starch See Corn starch, waxy Chem. Analysis: ≈ 12% moisture CAS 977050-52-4 Uses: Visc. builder, texturizer, flavor enhancer, stabilizer in foods, aseptic puddings, dips, sauces, salad dressings, highly acidic systems, fruit fillings Features: Rec. for high temp./high shear processing; imparts smooth, short texture; does not set to a gel Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to cream fine powd.; starch odor; bland flavor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%) 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 487

Part I: Trade Name Reference Storage: Store @ ambient temps.; sensitive to static electricity Novation® 2600 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Waxy corn starch See Corn starch, waxy Chem. Analysis: ≈ 12% moisture CAS 977050-52-4 Uses: Visc. builder, texturizer, stabilizer, flavor enhancer in foods, retorted soups, gravies, cook-up home preps. Features: Rec. for low to mod. temp./shear processing at neutral pH; imparts smooth, short texture; does not set to a gel Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to cream fine powd.; starch odor; bland flavor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%) 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 Storage: Store @ ambient temps.; sensitive to static electricity Novation® 2700 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Waxy corn starch See Corn starch, waxy Chem. Analysis: ≈ 12% moisture CAS 977050-52-4 Uses: Thickener, texturizer, stabilizer, flavor enhancer in foods, sauces, gravies, soups, dry mixes, dairy foods, delicately flavored sauces, puddings, desserts Features: Rec. for low to mod. temp./shear processing at neutral pH; imparts smooth, short texture; does not set to a gel on cooling Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to cream fine powd.; starch odor; bland flavor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%) 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 Handbook of Food Additives, Third Edition

skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Storage: Store @ ambient temps.; sensitive to static electricity Novation® 3300 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Tapioca starch Chem. Analysis: ≈ 12% moisture Uses: Visc. builder, texturizer, stabilizer, flavor enhancer, mouthfeel enhancer in dairy foods, yogurt Features: Lower hot visc.; rec. for high temp./high shear processing; imparts smooth, short texture; sets to tender gel on cooling Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to cream fine powd.; starch odor; bland flavor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%) 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 Storage: Store @ ambient temps.; sensitive to static electricity Novation® 3600 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Tapioca starch Chem. Analysis: ≈ 12% moisture Uses: Visc. builder, texturizer, stabilizer, flavor enhancer, mouthfeel enhancer in dairy foods, yogurt, sour cream, pasteurized puddings, desserts, soups, sauces; stabilizer, texturizer in fruit preps.; texturizer, reduces meltdown in ice cream Features: Lower hot visc.; rec. for mod. temp./shear processing; imparts smooth, short texture; sets to tender gel on cooling Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to cream fine powd.; starch odor; bland flavor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%) Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; possible nuisance dust by inh.; maintain below TWA 488

Part I: Trade Name Reference 10 mg/m3; low oral toxicity; low toxicity by skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation Storage: Store @ ambient temps.; sensitive to static electricity Novation® 4600 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Waxy corn starch See Corn starch, waxy Chem. Analysis: ≈ 8% moisture CAS 977050-52-4 Uses: Thickener for instant foods incl. sauces, gravies, dry mixes; flavor enhancer in some food systems Features: Cold water swelling, providing props. of premium instant starches; exc. sheen, clarity, smoothness; short textured; mod. resist. to heat, acid, shear; improved shelf life stability Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to cream fine powd.; starch odor; sol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%) 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 Novation® 5600 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Waxy corn starch See Corn starch, waxy Chem. Analysis: ≈ 8% moisture CAS 977050-52-4 Uses: Thickener, texturizer for instant foods incl. soups, sauces, gravies, dry mixes; flavor enhancer in some food systems Features: Cold water swelling, providing props. of premium instant starches; exc. sheen, clarity, smoothness; short textured; mod. resist. to heat, acid, shear; improved shelf life stability Handbook of Food Additives, Third Edition

Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to cream free-flowing coarse powd.; starch odor; sol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%) Use Level: 5% max. (dry solids basis) 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 Novation® 5600-OC [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Waxy corn starch See Corn starch, waxy Chem. Analysis: ≈ 8% moisture CAS 977050-52-4 Uses: Thickener, texturizer for instant foods incl. soups, sauces, gravies, dry mixes, organic foods; flavor enhancer in some food systems Features: Cold water swelling, providing props. of premium instant starches; exc. sheen, clarity, smoothness; short textured; mod. resist. to heat, acid, shear; improved shelf life stability Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to cream free-flowing coarse powd.; starch odor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 5.5 (1%) Use Level: 5% max. (dry solids basis) 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 489

Part I: Trade Name Reference static electricity Novation® 6600 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Potato starch See Potato (Solanum tuberosum) starch Chem. Analysis: 8% max. moisture CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Binder, texturizing agent, flavor, thickener in soya, vegetarian and fish burgers, meats, potato prods., dry mix soups and sauces Properties: Yel. powd.; dextrin odor; sol. in water; pH 4.8-7.0 Toxicology: May cause mechanical eye irritation Environmental: readily biodeg.; low potential to bioaccumulate Precaution: Wear safety glasses, gloves Hazardous Decomp. Prods.: CO, CO2, nitrogen, unidentified org. compds. Storage: Store @ ambient temps. in clean, dry, well-ventilated place away from odorous materials Novation® 8300 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Rice starch from waxy rice See Rice (Oryza sativa) starch Chem. Analysis: ≈ 12% moisture Uses: Texturizer, freeze/thaw stabilizer, flavor enhancer for foods esp. aseptic puddings, dips, sauces, salad dressings, fruit fillings Features: Imparts smooth, short texture; does not set to a gel; rec. for high temp./high shear processing or acidic systems Properties: Off-wh. to cream fine powd.; very bland flavor; pH ≈ 6 Storage: 24 mos. shelf life; store away from highly aromatic materials Novation® 8600 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Waxy rice starch See Rice (Oryza sativa) starch Chem. Analysis: ≈ 12% moisture Uses: Texturizer, freeze-thaw stabilizer, flavor enhancer for retorted soups, gravies, and cook-up at home preps. Features: Rec. for mod. temp. and shear food processing @ neutral pH Regulatory: Meets Nat'l. Food Processor Assoc. stds. for thermophilic spores Properties: Off-wh. to cream fine powd., bland taste; pH ≈ 6 Handbook of Food Additives, Third Edition

Novation® 9230 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Waxy corn starch See Corn starch, waxy Chem. Analysis: ≈ 12% moisture CAS 977050-52-4 Uses: Visc. builder, texturizer, stabilizer, flavor enhancer in organic foods, aseptic puddings, dips, sauces, salad dressings, highly acidic systems, fruit fillings Features: Rec. for high temp./high shear processing, low pH systems; imparts smooth, short texture; does not set to a gel Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to cream fine powd.; starch odor; bland flavor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%) 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 HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store @ ambient temps.; sensitive to static electricity Novation® 9260 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Waxy corn starch See Corn starch, waxy Chem. Analysis: ≈ 12% moisture CAS 977050-52-4 Uses: Visc. builder, texturizer, stabilizer, flavor enhancer in foods, retorted soups, gravies, cook-up home preps., organic foods Features: Rec. for low to mod. temp./shear processing at neutral pH; imparts smooth, short texture; does not set to a gel Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to cream fine powd.; starch odor; bland flavor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%) 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 490

Part I: Trade Name Reference skin contact; TSCA listed Precaution: Potential for dust explosion; minimize dust generation HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store @ ambient temps.; sensitive to static electricity Novation® 9270 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Waxy corn starch See Corn starch, waxy Chem. Analysis: ≈ 12% moisture CAS 977050-52-4 Uses: Thickener, texturizer, stabilizer, flavor enhancer in foods, sauces, gravies, soups, dry mixes, dairy foods, delicately flavored sauces, puddings, desserts, organic foods Features: High visc.; rec. for low to mod. temp./shear processing; imparts smooth, short texture; does not set to a gel on cooling Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to cream fine powd.; starch odor; bland flavor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%) 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 HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store @ ambient temps.; sensitive to static electricity Novation® 9330 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Organic tapioca starch Chem. Analysis: ≈12% moisture Uses: Visc. builder, stabilizer, texturizer, gellant, mouthfeel enhancer for processed organic foods, dairy foods, yogurt Features: Rec. for higher temp. and shear processing Regulatory: Certified as organic by LACON in Europe and by QAI in the United States Properties: Off-wh. to cream fine powd., bland taste; pH ≈6 Novation® 9360 [Nat'l. Starch & Chem./Food Handbook of Food Additives, Third Edition

Innovation http://www.foodinnovation.com] Chem. Descrip.: Organic tapioca starch Chem. Analysis: ≈ 12% moisture Uses: Visc. builder, stabilizer, texturizer, gellant, mouthfeel enhancer for processed organic foods, pasteurized puddings, desserts, soups, sauces, ice cream, dairy, fruit preps., sour cream Features: Rec. for mod. temp. and shear food processing Properties: Off-wh. to cream fine powd., bland taste; pH ≈ 6 Novation® 9460 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Waxy corn starch See Corn starch, waxy Chem. Analysis: ≈ 8% moisture CAS 977050-52-4 Uses: Thickener for instant foods incl. sauces, gravies, dry mixes; flavor enhancer in some food systems Features: Cold water swelling, providing props. of premium instant starches; exc. sheen, clarity, smoothness; short textured; mod. resist. to heat, acid, shear; improved shelf life stability Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to cream fine powd.; starch odor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 5.5 (1%) Use Level: 5% max. (dry solids basis) 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 Novation® 9560 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Corn starch See Starch Chem. Analysis: ≈ 8% moisture CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Texturizer and binder in sauces, gravies and a range of dry mixes 491

Part I: Trade Name Reference reconstituted at cold or ambient conditions Features: Works well if hot or boiling water is required; designed for use in processed foods labeled as organic Properties: Off-wh. to cream powd.; sp. gr. 1.5; pH ≈ 6 Toxicology: Particulates may scratch eye surf. and cause mech. irritation; low order toxicity orally and in skin contact; maintain below TWA 10 mg/m3 Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: None HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store @ ambient temp. Novation® Prima 300 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Waxy corn starch See Corn starch, waxy CAS 977050-52-4 Uses: Flavor synergist; texturizer, and stabilizer in food prods. that undergo low to mod. heat and shear conditions such as frozen and refrig. entrees, shelf-stable soups and desserts, dairy prods. and fruit preps. Features: Good freeze/thaw stability; tolerance to low temperature storage; bland flavor profile Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. to cream fine powd.; starch odor; sp. gr. 1.5; pH ≈ 6 Toxicology: Particulates may scratch eye surf. and cause mech. irritation; low order toxicity orally and in skin contact; maintain below TWA 10 mg/m3 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 Novation® Prima 600 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Waxy corn starch See Corn starch, waxy CAS 977050-52-4 Uses: Flavor synergist; texturizer, and Handbook of Food Additives, Third Edition

stabilizer in aseptic puddings, dips and sauces and salad dressings, highly acidic systems such as fruit fillings Features: Good freeze/thaw stability; tolerance to low temperature storage; bland flavor profile Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. powd.; starch odor; sp. gr. 1.5; pH ≈ 6 Toxicology: Particulates may scratch eye surf. and cause mech. irritation; low order toxicity orally and in skin contact; maintain below TWA 10 mg/m3 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 NovaXan 80 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Heat stabilizer, thickener, rheology control agent in bakery applics. Features: Enhances the structure of baked products without toughening, facilitating release from baking pans and reducing fragility of the finished prod, Use Level: 0.10-0.50% in bakery fillings; 0.010.10% in low-calorie breads NovaXan 200 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Xanthan gum CAS 11138-66-2; EINECS/ELINCS 234-394-2 Uses: Stabilizer, thickener, rheology control agent in food; stabilizer in salad dressings, sauces and condiments Features: High visc. at low conc.; pseudoplastic flow behavior facilitates mixing, pumping, filling, and pouring; synergistic with other galactomannans; hydrates rapidly and effectively in dry-mix formulations Regulatory: FCC; NF JECFA Properties: Cream colored, free-flowing powd.; particle size 92% thru U.S. standard 200 mesh, 100% thru U.S. standard 80 mesh; visc. 1200-1600 cP; pH 6.1-8.1 Use Level: 0.05-0.20% in cakes, muffins; 0.030.020% in refrigerated, frozen dough systems; 492

Part I: Trade Name Reference 0.10-0.80% in soft cookies; 0.50-1.0% in gluten-free breads; 0.10-1.0% in batter coatings; 0.02-0.10% in tortillas Novelose® 330 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Maltodextrin CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Dietary fiber, texturizer for foods, extruded foods, ready-to-eat cereals, snacks, pasta/noodles, some baked goods, fried foods Features: Resistant to digestion; provides uniform cell size, exc. expansion, improved processing; low water holding capacity; sm. particle size Properties: Wh. to lt. colored powd.; bland flavor; pH ≈ 5.5; 30% TDF; ≈ 8% moisture; < 1% fat Storage: 24 mos. shelf life; store away from highly aromatic materials Novomega™ [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: encapsulated menhaden oil, modified food starch, soy protein, mixed tocopherols, and TBHQ See t-Butyl hydroquinone; Food starch, modified; Soybean (Glycine soja) protein; Tocopherol Chem. Analysis: 4% max. moisture; 41% polyenes; 28% monoenes; 31% saturates; caloric value 650 cal/100 g CAS 8002-50-4; 53124-00-8; 9010-10-0; 140618-4; 1948-33-0; EINECS/ELINCS 232-311-4; 232-720-8; 215-798-8; 217-752-2 Uses: Oil that enhances nutritional value of baked goods and bread Features: Resists harsh processin g;easy to handle Regulatory: FDA 21CFR §172.892, 182.1, 182.3890, 184.1472 Properties: Wh. to off-wh. powd.; particle size 100 μ (avg.); bulk dens. ≈ 20 lb/ft3 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 HMIS: Health 1, Flammability 1, Reactivity 0 Storage: 6-12 mos. shelf life;store in a cool, dry place away from direct sunlight NP-3 [Nonpareil http://www.nonpareilpotato.com] Chem. Descrip.: Potato extract See Potato Handbook of Food Additives, Third Edition

(Solanum tuberosum) extract Chem. Analysis: 7.6% max. moisture; 8% protein; 2.0-3.5% ash; 6.1% fiber; 0.8% fat CAS 90083-08-2; EINECS/ELINCS 290-202-7 Uses: Flavoring agent, binder, extender, and antioxidant in processed meats, poultry, and seafood; freeze-thaw stabilizer in hot dogs Features: Replacement for non-fat dry milk as a binder in hot dogs Regulatory: Kosher Properties: Wh. to lt. tan fine powd.; bland odor; pH 5.5-7.5 (20% slurry) Use Level: < 2% when used as a flavoring agent; ≤ 12% as binders and extenders; 3% as antioxidant in processed meats Storage: 12 mos. shelf life; store in a cool, dry place in tightly closed containers NP-4 [Nonpareil http://www.nonpareilpotato.com] Chem. Descrip.: Potato extract and sodium acid pyrophosphate Chem. Analysis: 7.41% moisture; 7.8% protein; 2.0-3.5% ash; 6.0% fiber; 0.78% fat CAS 90083-08-2; 7758-16-9; EINECS/ELINCS 290-202-7; 231-835-0 Uses: Flavoring agent, binder, extender, and antioxidant in processed meats, poultry, and seafood Features: Yields exc. liq. and flavor stability Regulatory: Kosher Properties: Wh. to lt. tan fine powd.; bland odor; pH 5.5-7.5 (20% slurry) Use Level: < 2% when used as a flavoring agent; ≤ 12% as binders and extenders; 3% as antioxidant in processed meats Storage: 12 mos. shelf life; store in a cool, dry place in tightly closed containers NP-5 [Nonpareil http://www.nonpareilpotato.com] Chem. Descrip.: Potato extract and mustard See Potato (Solanum tuberosum) extract Chem. Analysis: 7.57% max. moisture; 13.57% protein; 2.0-3.5% ash; 5.82%fiber; 9.7% fat CAS 90083-08-2; EINECS/ELINCS 290-202-7 Uses: Flavoring agent, binder, extender, and antioxidant in processed meats, poultry, and seafood; freeze-thaw stabilizer in hot dogs Features: All natural; pecially designed for use in injection and vacuum tumbling applics. Regulatory: Kosher 493

Part I: Trade Name Reference Properties: Wh. to lt. tan fine powd.; bland odor; pH 5.5-7.5 (20% slurry) Storage: 12 mos. shelf life; store in a cool, dry place in tightly closed containers N-So-Soft [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Wheat flour; enzymes See Wheat (Triticum vulgare) flour Uses: Enzyme softener in flour tortillas, bagels; shelf life extender in bagels Features: Special high-temperature resistant enzyme product; provide extended softness to products that endure high-temp. processing Use Level: 2-3 oz/100 lb flour (bagels); 6-8 oz/100 lb flour (tortillas); 2.5-3 oz/100 lb flour (pitas) Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos; keep containers well closed when not in use N-Surance™ [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: food starch, modifiedl and maltodextrin See Food starch, modified CAS 53124-00-8; 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Heat-shock stabilizer for frozen desserts; prevents excessive coarseness and iciness in ice cream and other frozen desserts; ice crystal growth inhibitor, bodying agent, creaminess improver, meltdown controller in frozen desserts Regulatory: FDA 21CFR §172.892, 184.1444 Properties: Wh. to off-wh. powd.; starch odor; sp. gr. 1.5; pH ≈ 6 (in sol'n.) Use Level: 1.5% Toxicology: Possible physical irritant from dust particles; particulates may scratch eye surfs. and cause mech. irritation; maintain below TWA 10 mg/m3; low oral toxicity; low toxicity by skin contact Precaution: Avoid dispersing powd. in air; prevent build-up of powd. on surf. HMIS: Health 1, Flammability 1, Reactivity 0 Storage: 6-12 mos. shelf life;store in a cool, dry place away from direct sunlight N-Tack® [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Corn syrup solids derived from waxy corn starch CAS 68131-37-3 Uses: Tackifier, adhesion promoter for seasonings, flavors, and particulates on Handbook of Food Additives, Third Edition

snacks, cereals, reduced-fat snacks, pretzels, crackers, baking Features: Low visc.; high solids Regulatory: FDA 21CFR §168.121; 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 ≈ 6 (1%); ≈ 10% 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 Nu Mould™ [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Corn starch with mineral oil See Corn (Zea mays) starch CAS 9005-25-8; 8012-95-1; EINECS/ELINCS 232-679-6; 232-384-2 Uses: Molding medium for confections such as marshmallows, jelly gums, cream centers, and caramels Features: Added mineral oil enables it to be easily compacted and used to form sharp molded impressions for confections; ensures dust-free prods. Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Wh.powd.; starch odor; sp. gr. 1.5; pH ≈ 5.5 (in sol'n.) 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 Precaution: Potential for dust explosion; minimize dust generation Hazardous Decomp. Prods.: COx, N Nurupan™ [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Fullfat toasted soy flour See Soybean (Glycine soja) flour CAS 68513-95-1 494

Part I: Trade Name Reference Uses: Antioxidant, emulsifier, shelf life extender in dry baked goods, fancy pastry, confectionery Features: Extends freshness Properties: Powd. Nustar® [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from tapioca and potato See Food starch, modified Uses: Thickener, stabilizer for fruit pie fillings, processed foods, frozen meat pies and gravies, soups, sauces, oriental foods Features: Cook-up starch; stable to heat, acid, freeze/thaw stress; maintains clarity and sheen, resists syneresis Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; 98% through 100 mesh, 85% through 200 mesh; pH 6.0; 13% moisture Nu-Star® 115 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: modified potato starch Nu-Star® 120 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: modified potato starch See Starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Body/mouthfeel enhancer, freeze/thaw stabilizer, shelf-life/freshness improver in dairy; freeze/thaw stabilizer, moisture control agent, texturizer, water binder in meats; body/mouthfeel enhancer, texturizer, shelf-life/freshness improver, visc. control agent in soups, sauces, gravies, dressings Nu-Star® 140 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Modified potato starch See Starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Freeze/thaw stabilizer, humectant, visc. control agent, moisture control agent in bakery, snacks; body/mouthfeel enhancer, freeze/thaw stabilizer, shelf-life/freshness improver, visc. control agent in dairy; body/mouthfeel enhancer, texturizer, shelflife/freshness improver, visc. control agent in soups, sauces, gravies, dressings Features: Moderate visc.; exc. water binding chars. NutraFiber® NF 40 [Int'l. Fiber Handbook of Food Additives, Third Edition

http://www.ifcfiber.com/] Chem. Descrip.: Cellulose Chem. Analysis: 5.5% moisture CAS 9004-34-6; EINECS/ELINCS 232-674-9 Uses: Bulking agent, shelf life improver, texturizer in food Features: Highly pruified; low calorie and low carbohydrate content; derived from all natural plant sources Properties: Inert in color, flavor, and odor; 8095% thru on 100 mesh; 60-95% thru on 200 mesh; avg. fiber length 60 μ; insol. in water; bulk dens.2.8-3.3 cc/g; water retention 5.5 g/g NutraFiber® NF 200 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Cellulose CAS 9004-34-6; EINECS/ELINCS 232-674-9 Uses: Bulking agent, shelf life improver, texturizer in food Features: Highly pruified; low calorie and low carbohydrate content; derived from all natural plant sources Properties: Inert in color, flavor, and odor; 93100% thru on 100 mesh; 75-100% thru on 200 mesh; avg. fiber length 22 μ; insol. in water; bulk dens.2.1-2.4 cc/g; water retention 3.0 g/g NutraFiber® NF 300 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Cellulose Chem. Analysis: 3.0% moisture CAS 9004-34-6; EINECS/ELINCS 232-674-9 Uses: Bulking agent, shelf life improver, texturizer in food Features: Highly pruified; low calorie and low carbohydrate content; derived from all natural plant sources Properties: Inert in color, flavor, and odor; 100% thru on 100 mesh; 100% thru on 200 mesh; avg. fiber length 35 μ; insol. in water; bulk dens.2.1-2.6 cc/g; water retention 4.2 g/g NutraSweet® [NutraSweet http://www.nutrasweet.com] Chem. Descrip.: Aspartame CAS 22839-47-0; EINECS/ELINCS 245-261-3 Uses: Sweetener for foods, hot/cold beverages Features: Low-calorie; approx. 200 times sweeter than sugar; limited use in cooking and baking; loss of sweetness may result on prolonged exposure to high temps.; 2 calories/tsp. Properties: Crystalline powd., gran., 495

Part I: Trade Name Reference encapsulated, micronized, or liq.; odorless; particle size < 150 µm; bulk dens. 0.25 kg/l; 100% act. Storage: Indefinite shelf life if kept dry, away from heat and humidity Nutricol® ME 7421 [FMC http://www.fmcchemicals.com] Chem. Descrip.: Konjac flour, potato starch See Potato (Solanum tuberosum) starch CAS 37220-17-0; 9005-25-8; EINECS/ELINCS 253-404-6 Uses: Gellant for foodstuffs Regulatory: CERCLA nonreportable; SARA §311 Acute Health Hazard; Canada DSL (konjac flour) Properties: Lt tan to tan powd.; marine odor; sol. 15% max. in water; sp.gr. ≈ 1; pH 6-9 (in sol'n.) Toxicology: Respiratory sensitizer Environmental: not expected to be toxic to the environment, aquatic organisms Precaution: Becomes slippery when wet Hazardous Decomp. Prods.: Oxides of nitrogen and sulfur NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in dry place in tightly closed container Nutricol® ME 9420 [FMC http://www.fmcchemicals.com] Chem. Descrip.: Konjac flour, potato starch See Potato (Solanum tuberosum) starch CAS 37220-17-0; 9005-25-8; EINECS/ELINCS 253-404-6 Uses: Gellant for foodstuffs Regulatory: CERCLA nonreportable; SARA §311 Acute Health Hazard; Canada DSL (konjac flour) Properties: Lt tan to tan powd.; marine odor; sol. 15% max. in water; sp.gr. ≈ 1; pH 6-9 (in sol'n.) Toxicology: Respiratory sensitizer Environmental: not expected to be toxic to the environment, aquatic organisms Precaution: Becomes slippery when wet Hazardous Decomp. Prods.: Oxides of nitrogen and sulfur NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in dry place in tightly closed container Nutricol® XP 3413 [FMC http://www.fmcchemicals.com] Chem. Descrip.: Carrageenan, Konjac flour, potato starch See Carrageenan (Chondrus crispus); Potato (Solanum tuberosum) Handbook of Food Additives, Third Edition

starch CAS 9000-07-1; 37220-17-0; 9005-25-8; EINECS/ELINCS 232-524-2; 253-404-6 Uses: Gellant for foodstuffs Regulatory: CERCLA nonreportable; SARA §311 Acute Health Hazard; Canada DSL (carrageenan, konjac flour) Properties: Lt tan to tan powd.; marine odor; sol. 15% max. in water; sp.gr. ≈ 1; pH 6-9 (in sol'n.) Toxicology: Respiratory sensitizer Environmental: not expected to be toxic to the aquatic organisms Precaution: Becomes slippery when wet Hazardous Decomp. Prods.: Oxides of nitrogen and sulfur NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in dry place in tightly closed container Nutriene Tocotrienol [Eastman http://www.eastman.com] Chem. Descrip.: Tocotrienol tocopherol conc. Uses: Nutrient, dietary supplement for foods Regulatory: DOT nonregulated; SARA §311/312 nonreportable Properties: Dk. red oily liq.; sl. odor; negligible sol. in water; sp.gr. 0.91 (30 C); m.p. 15 C; flash pt. > 93 C; 100% act. Toxicology: LD50 (oral, rat) > 5000 mg/kg, (skin, rat) > 2000 mg/kg; low hazard by inh., eye and skin contact; expected to be low ing. hazard Precaution: Can react with strong oxidizing agents Hazardous Decomp. Prods.: Combustion: CO, CO2 HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Keep container closed Nutrifos® 088 [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium tripolyphosphate See Pentasodium triphosphate CAS 7758-29-4; EINECS/ELINCS 213-837-7 Uses: Texturizer, retention agent in meat and dessert prods.; sequestrant inhibiting oxidative rancidity; moisture loss regulator during thawing/cooking; emulsifier for fat and protein; in pet foods, prod. of food starch, as egg wash, boiler water additive Regulatory: FDA 21CFR §182.6810, GRAS, 582, 172.892, 173.310; USDA 9CFR §318.7, 318.147; FCC compliance Properties: Anhyd. wh. free-flowing lt. dense 496

Part I: Trade Name Reference gran.; 1% max. on 16 mesh, 30% max. through 100 mesh; m.w. 367.9; pH 9.5-10.1 (1%); 90% min. assay Use Level: 0.5% max. (processed meat and poultry, seafood) Toxicology: May cause irritation to respiratory tract; avoid breathing dust Nutrifos® 100 [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: mixture of potassium phosphates CAS 7758-29-4; EINECS/ELINCS 213-837-7 Uses: Antioxidant, moisture rentention aid during thawing and cooking; emulsifier for fats and proteins; sequestrant, pH control agent, buffering agent, coagulant, dispersing agent, protein modifier, curing agent, flavor enhancer, humectant, thickener, stabilizer, and texturizer in meat, processed meat, poultry and seafood Features: Highly soluble and sodium free Nutrifos® B-75 [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium tripolyphosphate and sodium hexametaphosphate See Pentasodium triphosphate Uses: Sequestrant inhibiting oxidative rancidity in foods; moisture loss regulator during thawing/cooking; emulsifier for fat, protein; solubilizer Regulatory: FDA 21CFR §182.6810, 182.6760, GRAS; USDA approved; FCC compliance Properties: Wh. gran.; 15% max. on 20 mesh, 30% max. through 100 mesh Use Level: 0.5% max. (seafood, processed meats and poultry) Toxicology: May cause irritation to respiratory tract; avoid breathing dust Storage: Keep container closed Nutrifos® B-90 [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium tripolyphosphate, sodium hexametaphosphate blend See Pentasodium triphosphate Uses: Sequestrant inhibiting oxidative rancidity in cured meats, eggs, poultry, processed meats, seafood, and spice blends; moisture loss regulator during thawing/cooking; emulsifier for fat, protein; solubilizer Regulatory: FCC compliance Properties: Wh. gran. Handbook of Food Additives, Third Edition

Nutrifos® BC [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium tripolyphosphate FCC See Pentasodium triphosphate CAS 7758-29-4; EINECS/ELINCS 213-837-7 Uses: Sequestrant inhibiting oxidative rancidity in foods; moisture loss regulator during thawing/cooking; emulsifier for fat, protein Features: Fast-dissolving when dry-blended with sodium chloride Regulatory: FCC compliance Properties: Wh. powd.; m.w. 367.9 Nutrifos® L-50 [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium tripolyphosphate and tetrasodium pyrophosphate See Pentasodium triphosphate Uses: Sequestrant inhibiting oxidative rancidity in foods; moisture loss regulator during thawing/cooking; emulsifier for fat, protein; gellant in surimi Regulatory: FDA 21CFR §182.6810, 182.6789, GRAS; USDA approved Properties: Anhyd. wh. powd.; 10% max. on 100 mesh, 65% min. through 270 mesh; pH 9.810.5 (1%); 54% min. assay (as P2O5) Use Level: 0.5% max. (processed meat and poultry, seafood) Toxicology: May cause irritation to respiratory tract; avoid breathing dust Storage: Keep container closed Nutrifos® Powder [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium tripolyphosphate, anhydrous See Pentasodium triphosphate CAS 7758-29-4; EINECS/ELINCS 213-837-7 Uses: Sequestrant inhibiting oxidative rancidity in foods; moisture loss regulator during thawing/cooking; emulsifier for fat, protein; in pet foods; prod. of food starch; as boiler water additive for food contact; as egg washing compd. Regulatory: FDA 21CFR §182.6810, GRAS, 582, 172.892, 173.310; USDA 9CFR §318.7, 318.147 Properties: Anhyd. wh. powd.; 10% max. on 100 mesh, 65% min. through 270 mesh; pH 9.510.2 (1%); 90% min. assay Use Level: 0.5% max. (processed meat and poultry, seafood) Toxicology: May cause irritation to respiratory 497

Part I: Trade Name Reference tract; avoid breathing dust Storage: Keep container closed Nutrilife® [Cognis http://www.cognis.de] Chem. Descrip.: Enzyme-protein compds. with primarily α-amylase activity CAS 9000-90-2; EINECS/ELINCS 232-565-6 Uses: Enzyme for baking, improving mixing and fermentation tolerance, improving dough rheology, providing fine crumb structure, increasing volume; antistaling agent for baking Features: Synergistic effect with emulsifiers Regulatory: FAO/WHO compliance Properties: Powd.; bulk dens. 500-600 g/l; 5-8% moisture Storage: 1 yr. storage life if kept dry @ R.T. Nutriloid® Gum Arabic [TIC Gums http://www.ticgums.com] Chem. Descrip.: Gum Arabic See Acacia CAS 9000-01-5; EINECS/ELINCS 232-519-5 Uses: Soluble dietary fiber, emulsifier, coating agent, binder for powd. or liq. drinks, juices, milk shakes, soups, and sauces; flavoring agent Features: Helps emulsify, coat, and bind without increasing visc. Properties: Sol. in cold water; visc. 1 cps (1%), 10 cps (10%); 94.2% soluble fiber Nutrinova® Potassium Sorbate Granules [Nutrinova GmbH http://www.nutrinova.com] Chem. Descrip.: Potassium sorbate CAS 590-00-1; EINECS/ELINCS 246-376-1 Uses: Preservative for a wide variety of food, yeast-leavened bakery prods., beverages, dairy prods., margarine and low-fat spread, and wines Features: Used in products with low water content Regulatory: FDA GRAS; kosher; GMO-free; JECFA compliant Properties: Grans., powd., or 50% aq. sol'n.; sol. in water Vinsorb® [Nutrinova GmbH http://www.nutrinova.com] Chem. Descrip.: Potassium sorbate CAS 590-00-1; EINECS/ELINCS 246-376-1 Uses: Preservative for a wide variety of food, yeast-leavened bakery prods., beverages, dairy prods., margarine and low-fat spread, and wines Features: Used in products with low water content Handbook of Food Additives, Third Edition

Regulatory: FDA GRAS; kosher; GMO-free; JECFA compliant Properties: Neutral taste and smell Nutrinova® Sorbic Acid [Nutrinova GmbH http://www.nutrinova.com] Chem. Descrip.: Sorbic acid CAS 110-44-1; EINECS/ELINCS 203-768-7 Uses: Preservative for a wide variety of food, yeast-leavened bakery prods., beverages, dairy prods., margarine and low-fat spread, and wines Features: Used in products with low water content Regulatory: FDA GRAS; kosher; GMO-free; JECFA compliant Properties: Sparingly sol. in water Nutriose® FB06 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: resistant dextrin CAS 9004-53-9; EINECS/ELINCS 232-675-4 Uses: Dietary fiber for beverages, diary, soups, sauces, extruded snacks, cereals and baked goods; bodying agent and mouthfeel enhancer; improves the aftertaste of highintensity sweeteners; fat or sugar replacer Features: Adds fiber, reduces fat or sugar and lowers calories Regulatory: FDA 21CFR §170.30; DOT nonregulated; SARA §313 nonreportable Properties: Off-wh. powd.; negligible odor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 5.0 (1%) 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 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 Nutrisoy® 7B [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Lipoxidase enzyme active and defatted soy flour See Soybean (Glycine soja) flour Uses: Dough conditioner, crumb whitener for 498

Part I: Trade Name Reference breads and rolls Features: The enzyme bleaches yel. pigments in flour to produce a brighter, whiter crumb Properties: 7% moisture; 52% protein; 1% fat Storage: 18 mos. shelf life, best when used before 12 mos; store in cool, dry location; keep containers well closed when not in use Nutristim® [Danisco Cultor http://ingredients.danisco.com] Chem. Descrip.: Betaine CAS 107-43-7; EINECS/ELINCS 203-490-6 Uses: Methyl donor for fermentation Features: Provides methyl groups helping to maintain high metabolic activity; used in the production of amino acids and some vitamins. N-Zorbit® M [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Tapioca maltodextrin, ammonium bicarbonate Uses: Dispersant, volume improver for dry food mixes, soup mixes, gravy mixes, cake mixes; diluent for spice blends, color blends, dry mix beverages; flow aid in foods contg. veg. oils and nonaq. liqs.; grinding aid for high oil or fatty foods, e.g., nuts; adsorbent for oils and fats; bulking agent for low-calorie, artificially sweetened dry mixes Features: Very low bulk dens. Properties: Off-wh. free-flowing powd.; bland taste; sol. in cold water; bulk dens. ≈ 6 lb/ft3; pH ≈ 7; ≈ 5% moisture O.B. Stabilizer [Brolite Prods. http://www.bakewithbrolite.com] Uses: Stabilizer for meringue toppings; prevents fillings from cracking during baking; also for bread wash, glazes, and icing Oenogum™ S FiltraClear [Colloides Naturels Int'l. http://www.cniworld.com] Chem. Descrip.: Senegal Acacia gum See Acacia CAS 9000-01-5; EINECS/ELINCS 232-519-5 Uses: Stabilizer for wines Features: Low fouling index and very low turbidity Properties: Powd. Use Level: 10 to 30g/hl Ointment Base No. 4 [Penreco http://www.penreco.com] Chem. Descrip.: Wh. petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Handbook of Food Additives, Third Edition

Uses: Release agent, lubricant, sealant, polishing agent, protective coating, defoamer in foods Regulatory: FDA 21CFR 172.880, 178.3700, 573.720; OSHA and FDA nonhazardous Properties: Wh. semisolid, odorless; sol. in hydrocarbons; insol. in water; sp.gr. 0.8 (60/60 F); visc. 60-70 SUS (210 F); m.p. 118-125 F; congeal pt. 109-119 F; flash pt. (COC) 400 F Toxicology: Pract. nontoxic by ingestion, but laxative props. may cause abdominal cramps, diarrhea; minimally irritating to eyes and skin on direct contact; STEL 10 mg/m3 (as oil mist); TSCA listed Precaution: Combustion may produce dense smoke, CO, CO2, other oxides; may react with strong oxidizing agents Storage: Store in closed containers away from heat, sparks, open flame, oxidizers Ointment Base No. 6 [Penreco http://www.penreco.com] Chem. Descrip.: Wh. petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Release agent, lubricant, sealant, polishing agent, protective coating, defoamer in foods Regulatory: FDA 21CFR 172.880, 178.3700, 573.720; OSHA and FDA nonhazardous Properties: Wh. semisolid, odorless; sol. in hydrocarbons; sp.gr. 0.864 (60/60 F); visc. 6070 SUS (210 F); m.p. 122-133 F; congeal pt. 120-130 F; flash pt. (COC) 400 F Toxicology: TSCA listed Precaution: Combustion may produce dense smoke, CO, CO2, other oxides; may react with strong oxidizing agents Storage: Store in closed containers away from heat, sparks, flame, oxidizers OL-700 [Procter & Gamble http://www.pgchemicals.com/] Chem. Descrip.: Oleic acid (70-95%) CAS 112-80-1; EINECS/ELINCS 204-007-1 Uses: Humectant in food Regulatory: Not regulated for transport; Canada DSL; Australia; Korea; Japan ENCS; Philippines, China Properties: Water wh. to yellowish liq.; musty, fatty odor; negligible sol. in water; relative dens. ≈ 0.9; vapor pressure < 0.75 mm Hg; b.p. > 260 C; flash pt. > 180 C; acid no. 198204; iodine no. 88-95; 0.3% max. moisture Toxicology: Causes mild, transient eye 499

Part I: Trade Name Reference irritation; ing. may cause GI tract irritation; prolonged, repeated contact causes mild, primary skin irritation; TSCA listed Environmental: LC50 (fathead minnow, 96 h) 205 mg/l, (red killfish, 96 h) 217 mg/l; lethal dose (goldfish) 8 mg/l Precaution: Wear goggles or face shield with goggles, rubber or plastic gloves, respirator if mist, vapor is generated; avoid all contact; incompat. with strong oxidizers; do not dispose of via sinks, drains or into the immediate environment Hazardous Decomp. Prods.: Thermal decomp., burning may produce CO, CO2 Storage: Store in resin-lined steel, aluminum, stainless steel or reinforced fiberglass vessels away from sources of ignition OL-710 [Procter & Gamble http://www.pgchemicals.com/] Chem. Descrip.: Oleic acid (70-95%) CAS 112-80-1; EINECS/ELINCS 204-007-1 Uses: Humectant in food Regulatory: Not regulated for transport; Canada DSL; Australia; Korea; Japan ENCS; Philippines, China Properties: Water wh. to yellowish liq.; musty, fatty odor; negligible sol. in water; relative dens. ≈ 0.9; vapor pressure < 0.75 mm Hg; b.p. > 260 C; flash pt. > 180 C; acid no. 199204; iodine no. 88-95; 0.3% max. moisture Toxicology: Causes mild, transient eye irritation; ing. may cause GI tract irritation; prolonged, repeated contact causes mild, primary skin irritation; TSCA listed Environmental: LC50 (fathead minnow, 96 h) 205 mg/l, (red killfish, 96 h) 217 mg/l; lethal dose (goldfish) 8 mg/l Precaution: Wear goggles or face shield with goggles, rubber or plastic gloves, respirator if mist, vapor is generated; avoid all contact; incompat. with strong oxidizers; do not dispose of via sinks, drains or into the immediate environment Hazardous Decomp. Prods.: Thermal decomp., burning may produce CO, CO2 Storage: Store in resin-lined steel, aluminum, stainless steel or reinforced fiberglass vessels away from sources of ignition Olean® [Procter & Gamble http://www.pgchemicals.com/] Chem. Descrip.: proprietary Uses: Fat replacer and frying oil substitute Handbook of Food Additives, Third Edition

used in snack foods such as potato chips, tortilla chips, cheese curls, sprayed crackers, and microwave popcorn Oleocal® C-102 [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Rapeseed oil, low erucic acid, refined, bleached, deodorized See Rapeseed (Brassica campestris) oil CAS 120962-03-0; EINECS/ELINCS 232-299-0 Uses: Oil for foods (baking, blending, frying, salad dressings) Features: Exceptional shelf life Regulatory: FDA 21CFR §176.210, 177.2800, 184.1555; DOT nonreportable; SARA §311/312/313 nonreportable; Calif. Prop. 65 nonreportable; Canada DSL, Korea ECL listed Properties: Lt. amber cl. liq.; faint fatty odor; bland flavor; insol. in water; sp.gr. 0.92; dens. 7.6 lb/gal; visc. 67 cSt; vapor pressure < 1 mm Hg; b.p. > 200 C; iodine no. 118; pour pt. -32 C; flash pt. (PMCC) > 200 C; ref. index 1.46; 100% act.; 0.15% moisture Toxicology: Negligible effect by inh. unless heated to produce vapors; vapors may irritate mucous membranes and cause dizziness, nausea; may cause eye irritation; thermal burns possible on skin contact; TSCA listed Precaution: Spillages may be slippery; incompat. with strong oxidizing agents Hazardous Decomp. Prods.: Combustion: CO, CO2, thick smoke NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in closed containers @ 10-49 C in well-ventilated area, away from oxidizing agents, excessive heat, ignition sources, sunlight Oleocal® C-102 A [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Rapeseed oil, low erucic acid, from food-grade canola oil, refined, bleached, deodorized with additive to inc. oxidative stability See Rapeseed (Brassica campestris) oil CAS 120962-03-0; EINECS/ELINCS 232-299-0 Uses: Oil for foods (baking, blending, frying, salad dressings) Features: Increased oxidative stability; exc. thermal stability; high flash pt.; low volatility; exc. shelf life Regulatory: DOT nonregulated; SARA §311/312/313 nonreportable; Calif. Prop. 65 500

Part I: Trade Name Reference nonreportable; Canada DSL, Korea ECL listed Properties: Lt. amber liq.; faint fatty odor; bland flavor; sol. in min. oil; disp. in propylene glycol, hexylene glycol; insol. in ethanol, water; sp.gr. 0.92; dens. 7.6 lb/gal; visc. 67 cSt; vapor pressure < 1 mm Hg; b.p. > 200 C; iodine no. 118; pour pt. -32 C; smoke pt. 250 C; flash pt. (COC) 321 C; ref. index 1.46; 99.9% act.; 0.15% max. moisture Toxicology: Pract. nontoxic; negligible effect by inh. unless heated to produce vapors; vapors may irritate mucous membranes and cause dizziness, nausea; may cause eye irritation; thermal burns possible on skin contact; TSCA listed Environmental: biodeg. Precaution: Combustible liq.; spillages may be slippery; incompat. with strong oxidizing agents Hazardous Decomp. Prods.: Combustion: CO, CO2, thick smoke NFPA: Health 1, Flammability 1, Reactivity 0 Storage: 9 mos. shelf life when stored in closed, factory-sealed containers @ 10-49 C, in wellventilated area, away from oxidizing agents, excessive heat, ignition sources, sunlight Oleocal® ME-70 [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Methyl esters of animal fat, primarily methyl oleate Uses: Food coatings Regulatory: FDA 21CFR §172.225, 175.105 Properties: Yel. liq.; mild odor; sp.gr. 0.88; dens. 7.3 lb/gal; visc. 5 cSt (40 F); acid no. 1 max.; iodine no. 60-68; sapon. no. 190-195; pour pt. 4 C; cloud pt. 11 C; flash pt. (COC) 188 C; 95% act.; 0.1% max. moisture Toxicology: Nontoxic Oleocal® ME-112 [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Methyl canolate CAS 112-62-9; EINECS/ELINCS 203-992-5 Uses: Food coatings Regulatory: FDA 21CFR §172.225, 175.105 Properties: Yel. liq.; mild odor; sp.gr. 0.88; dens. 7.3 lb/gal; visc. 5 cSt (40 F); acid no. 1 max.; iodine no. 110-118; sapon. no. 182-193; pour pt. 4 C; cloud pt. 11 C; flash pt. (COC) 188 C; nonionic; 95% act.; 0.1% max. moisture Environmental: biodeg.

Handbook of Food Additives, Third Edition

Oleocal® ME-130 [Lambent Tech. http://www.lambentcorp.com] Chem. Descrip.: Methyl soyate CAS 67784-80-9 Uses: Food coatings Regulatory: FDA 21CFR §172.225, 175.105 Properties: Yel. liq.; mild odor; sp.gr. 0.88; dens. 7.3 lb/gal; visc. 4.6 cSt (40 F); acid no. 1 max.; iodine no. 128-136; sapon. no. 189-194; pour pt. -15 C; cloud pt. -5 C; flash pt. (COC) 190 C; 95% act.; 0.1% max. moisture Toxicology: Pract. nontoxic Environmental: biodeg. Omegaphyl 3020 [Procter & Gamble http://www.pgchemicals.com/] Chem. Descrip.: Omega-3 triglyceride, ≈ 100% with mixed tocopherols < 1%, soybean oil See Soybean (Glycine soja) oil CAS 8016-70-4 Uses: Nutraceutical and dietary supplement Properties: Sl. yel. liq.; bland to mild fish-like odor; insol. in water; sol. in fat; sp. gr. 0.88; b.p. > 250 C; acid no. 3 max; flash pt. (PMCC) >93 C Toxicology: May cause mild irritation to eyes, skin, and resp. tract Precaution: Wear safety goggles and Neoprene gloves; keep away from strong oxidizing agents. heat, sparks, or open flame Storage: Store in a tightly sealed container in a cool, dry area away from lt. and air OmegaPure® Refined Menhaden Oil [Omega Protein http://www.omegapure.com] Chem. Descrip.: Menhaden oil, tocopherol, and TBHQ See t-Butyl hydroquinone CAS 8002-50-4; 1406-18-4; 1948-33-0; EINECS/ELINCS 232-311-4; 215-798-8; 217752-2 Uses: Source of essential long chain omega3 fatty acids for baked goods, candies, milk and meat prods.; fish and poultry prods., processed fruit and vegetable juices, snack foods, sauces, toppings, and syrups Features: Oxidative and flavor stability; benefits of both EPA and DHA Regulatory: FDA GRAS; kosher Properties: Gardner 3.5 max; tasteless; odorless; peroxide no. 1-3 Omya-Cal FG 4-AZ [Omya Arizona] Chem. Descrip.: Calcium carbonate FCC CAS 1317-65-3; EINECS/ELINCS 207-439-9 501

Part I: Trade Name Reference Uses: Calcium fortifier for foods and dietary supplements Features: No ozone-depleting chems. Regulatory: FDA 21CFR §184.1409; kosher; Canada DSL listed Properties: Wh. powd.; 3.8 µ median diam.; odorless; sol. 1.3 mg/100 g water (18 C); sp.gr. 2.7; dens. 0.60 g/cc (loose), 1.10 g/cc (packed); brightness 93; flash pt. nonflamm.; pH 9.7 (10% slurry); < 0.2% moisture Toxicology: Dust may irritate respiratory tract; eye irritant; repeated/prolonged skin contact may cause drying, irritation; ing. of very lg. quantities may cause intestinal obstruction, constipation; chronic exposure may cause pneumoconiosis; TSCA listed Precaution: Reacts with acids to liberate CO2; ignites on contact with fluorine; incompat. with alum and ammonium salts Hazardous Ingredients: Limestone (> 99%); silica quartz (< 0.3%) Hazardous Decomp. Prods.: Thermal decomp. can produce calcium oxide and CO2 NFPA: Health 1, Flammability 0, Reactivity 0 Omya-Cal FG 6-AZ [Omya Arizona] Chem. Descrip.: Calcium carbonate FCC CAS 1317-65-3; EINECS/ELINCS 207-439-9 Uses: Calcium fortifier for foods and dietary supplements Features: No ozone-depleting chems. Regulatory: FDA 21CFR §184.1409; kosher; Canada DSL listed Properties: Wh. powd.; 6.0 µ median diam.; odorless; sol. 1.3 mg/100 g water (18 C); sp.gr. 2.7; dens. 0.65 g/cc (loose), 1.20 g/cc (packed); brightness 93; flash pt. nonflamm.; pH 9.7 (10% slurry); < 0.2% moisture Toxicology: Dust may irritate respiratory tract; eye irritant; repeated/prolonged skin contact may cause drying, irritation; ing. of very lg. quantities may cause intestinal obstruction, constipation; chronic exposure may cause pneumoconiosis; TSCA listed Precaution: Reacts with acids to liberate CO2; ignites on contact with fluorine; incompat. with alum and ammonium salts Hazardous Ingredients: Limestone (> 99%); silica quartz (< 0.3%) Hazardous Decomp. Prods.: Thermal decomp. can produce calcium oxide and CO2 NFPA: Health 1, Flammability 0, Reactivity 0

Handbook of Food Additives, Third Edition

Omya-Cal FG 10-AZ [Omya Arizona] Chem. Descrip.: Calcium carbonate FCC CAS 1317-65-3; EINECS/ELINCS 207-439-9 Uses: Calcium fortifier for foods and dietary supplements Features: No ozone-depleting chems. Regulatory: FDA 21CFR §184.1409; kosher; Canada DSL listed Properties: Wh. powd.; 12 µ median diam.; odorless; sol. 1.3 mg/100 g water (18 C); sp.gr. 2.7; dens. 0.80 g/cc (loose), 1.50 g/cc (packed); brightness 92; flash pt. nonflamm.; pH 9.7 (10% slurry); < 0.2% moisture Toxicology: Dust may irritate respiratory tract; eye irritant; repeated/prolonged skin contact may cause drying, irritation; ing. of very lg. quantities may cause intestinal obstruction, constipation; chronic exposure may cause pneumoconiosis; TSCA listed Precaution: Reacts with acids to liberate CO2; ignites on contact with fluorine; incompat. with alum and ammonium salts Hazardous Ingredients: Limestone (> 99%); silica quartz (< 0.3%) Hazardous Decomp. Prods.: Thermal decomp. can produce calcium oxide and CO2 NFPA: Health 1, Flammability 0, Reactivity 0 Omya-Cal FG 15-AZ [Omya Arizona] Chem. Descrip.: Calcium carbonate FCC CAS 1317-65-3; EINECS/ELINCS 207-439-9 Uses: Calcium fortifier for foods and dietary supplements Features: No ozone-depleting chems. Regulatory: FDA 21CFR §184.1409; kosher; Canada DSL listed Properties: Wh. powd.; 15 µ median diam.; odorless; sol. 1.3 mg/100 g water (18 C); sp.gr. 2.7; dens. 1.00 g/cc (loose), 1.55 g/cc (packed); brightness 92; flash pt. nonflamm.; pH 9.7 (10% slurry); < 0.2% moisture Toxicology: Dust may irritate respiratory tract; eye irritant; repeated/prolonged skin contact may cause drying, irritation; ing. of very lg. quantities may cause intestinal obstruction, constipation; chronic exposure may cause pneumoconiosis; TSCA listed Precaution: Reacts with acids to liberate CO2; ignites on contact with fluorine; incompat. with alum and ammonium salts Hazardous Ingredients: Limestone (> 99%); silica quartz (< 0.3%) Hazardous Decomp. Prods.: Thermal decomp. can produce calcium oxide and CO2 502

Part I: Trade Name Reference NFPA: Health 1, Flammability 0, Reactivity 0 OptaGrade® [Opta Food Ingreds. http://www.opta-food.com] Chem. Descrip.: Starch-based CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Texturizer, thickener, binder, stabilizer for dairy prods., cottage cheese, sour cream, natural and processed cheese, cream cheese; fat replacement in reduced fat and fat-free prods. Features: Provides firmer texture, creamy mouthfeel Regulatory: Kosher OptaMist® [Opta Food Ingreds. http://www.opta-food.com] Chem. Descrip.: Starch-based CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Texturizer, thickener, binder, stabilizer for dairy prods., cottage cheese, sour cream, natural and processed cheese, cream cheese; fat replacement in reduced fat and fat-free prods. Features: Provides firmer texture, creamy mouthfeel Regulatory: Kosher Optim™ Glycerine 99.7 [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; kosher grade; SARA §311/312 nonhazardous 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; autoignition temp. 370 C; ref. index 1.47399 (20 C); surf. tens. 63 dynes/cm (20 C); dielec. const. 41.14 (2 x 106 Hz, 20 C); 99.7% act. Toxicology: LD50 (oral, rat) 17,000-27,200 mg/kg, (skin, rabbit) > 10,000 mg/kg; may cause sl. transient eye irritation; may be absorbed through skin in potentially harmful amts. when applied in lg. quantities to severe burns; extremely low toxicity by ing.; swallowing larger amts. may cause injury, CNS effects, inc. blood sugar levels; inh. of heated material or mist may cause upper respiratory irritation; may cause Handbook of Food Additives, Third Edition

kidney/liver/GI effects in very lg. doses Environmental: high biodeg.; BOD5 0.54 p/p; low bioconcentration potential; LC50 (fish) > 100 mg/l; pract. nontoxic to fish; prevent entry into sewers, storm drains, surf. water, soil Precaution: Incompat. with strong oxidizing agents (e.g., sodium hypochlorite, hypochlorous acid) Hazardous Decomp. Prods.: Acrolein; combustion: aldehydes, CO, CO2 Storage: Store @ 64-130 F Orchic Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. Organic Banana Powder Bio-Trofi Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: Gross Michel bananas Chem. Analysis: Moisture 3.0% max.; protein 3.7%; fat 0.5%; carbohydrates 80%, 350 cal/100 G Uses: Flavoring agent in dry fruit preparations, powdered drinks, cake mixes, nectars, juices, cakes, muffins, pies, bread, baby food, ice cream, yogurt, frozen desserts, and soft diet food Features: Produced by ripening hand peeling, pulping, sieving and sterilizing the pulp. then roller drying and milling; carriers and additives are not used Regulatory: Halal, kosher, BCS Oko-Garantie GmbH certified Properties: Creamy yel. powd.; banana taste/odor; 10% max. retained on 60 mesh; dens. 600-680 g/l Storage: 18 mos. when stored @ 21 C in sealed original containers Organic Bio-Banana Flakes Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: fresh bananas Chem. Analysis: 2.5% max. moisture; 3.5% protein; 0.5% fat; 80% carbohydrates; 350 cal/ 100 g Uses: Banana flavoring agent in dry fruit preps., powdered drinks, cake mixes, nectars, juices, cakes, muffins, pies, bread, baby food, ice cream, yogurt and other frozen desserts, and soft food diets Features: Produced by controlled ripening, hand 503

Part I: Trade Name Reference peeling, pulping, sieving and sterilizing the pulp, then roller drying it; no carriers or additives used Regulatory: Halal, kosher certified; BCS OkoGarantie GmbH ( Germany) for processing of organic prods. Properties: Creamy ylsh. flakes; ripe banana odor; dens. 360-440 g/l; acidity 1-2% Storage: 18 mos. when stored @ 21 C in sealed, high dens. PE containers Organolatum™ [Avatar http://www.avatarcorp.com] Uses: Release agent, conditioner in food Regulatory: 21CFR 184.1505 (GRAS), kosher; certified organic Properties: Wh. opaque semisolid; m.p. 100-140 F Origanox™ OS-LB [RAD Int'l. http://www.radint.com] Chem. Descrip.: Origanum vulgare extract See Wild marjoram extract Uses: Antioxidant in food processing, bakery prods. and snacks, sauces, dressing, mayonaise, condiments, fried prods., bulk oils, margarines, oils, fats, fish oils, pet food prods., health care prods., dietary supplements, Properties: Sol. in water; disp. in oil Origanox™ WS [RAD Int'l. http://www.radint.com] Chem. Descrip.: Origanum vulgare extract See Wild marjoram extract Uses: Antioxidant in food processing and health foods Features: Natural; easy skin penetration; very effective to protect oxygen-sensitive ingreds., e.g., natural fragrances, colors, flavors; stable and act. @ 180 C Regulatory: FDA GRAS Properties: Yel. to lt. brn. powd.; mild tea-like odor; completely sol. in water; 7% act. Use Level: 0.01-0.05% Toxicology: Nontoxic Storage: 2 yrs. shelf life when stored in cool, dry place Origanox™ WS-CR [RAD Int'l. http://www.radint.com] Chem. Descrip.: mixt. of Origanox™ WS (water soluble Origanum vulgare) and Cranberry extract See Cranberry (vaccinum macrocarpon) fruit extract; Wild marjoram extract Handbook of Food Additives, Third Edition

CAS 8015-01-8; 91770-88-6; EINECS/ELINCS 294-875-8 Uses: Antioxidant in food processing, bakery prods. and snacks, sauces, dressing, mayonaise, condiments, fried prods., bulk oils, margarines, oils, fats, fish oils, pet food prods., health care prods., dietary supplements, Features: Natural; allows for "green" labeling; highly effective at low dosing; supports antimicrobial activity; organoleptic neutral Properties: Sol. in water; disp. in oil Origanox™ WS-LB [RAD Int'l. http://www.radint.com] Chem. Descrip.: Origanum vulgare extract See Wild marjoram extract Uses: Antioxidant in food processing, bakery prods. and snacks, sauces, dressing, mayonaise, condiments, fried prods., bulk oils, margarines, oils, fats, fish oils, pet food prods., health care prods., dietary supplements, anti-inflammatory agent; free radical scavenger; anti-allergic agent Features: Natural; allows for "green" labeling; highly effective at low dosing; supports antimicrobial activity; organoleptic neutral; used in prods. sensitive to sl. taste or color changes Properties: Sol. in water; disp. in oil 21115 Ovalett [British Bakels http://www.bakels.com] Chem. Descrip.: Water; sugar; polyglycerol esters of fatty acids; mono- and diglycerides of fatty acids See Mono- and diglycerides of fatty acids; Sucrose Uses: Emulsifier, stabilizer for sponge and cake batters Properties: Unpigmented paste Use Level: 1-2% on batter wt. Storage: 9 mos. shelf life when stored in cool and dry conditions 21110 Ovalett NNC [British Bakels http://www.bakels.com] Chem. Descrip.: Water; sugar; polyglycerol esters of fatty acids; mono- and diglycerides of fatty acids; potassium sorbate See Mono- and diglycerides of fatty acids; Sucrose Uses: Emulsifier, stabilizer for sponge and cake batters Properties: Unpigmented paste Use Level: 1-2% on flour wt. Storage: 6 mos. shelf life when stored in cool 504

Part I: Trade Name Reference and dry conditions 21118 Ovalett Special [British Bakels http://www.bakels.com] Chem. Descrip.: Polyglycerol esters of fatty acids; mono- and di-glycerides of fatty acids; sugar; potassium sorbate See Mono- and diglycerides of fatty acids; Sucrose Uses: Emulsifier, stabilizer for sponge and cake batters Properties: Unpigmented paste Storage: 6 mos. shelf life when stored in cool and dry conditions Ovarian Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. or freeze-dried form Oxine® [Bio-Cide Int'l. http://www.biocide.com; FMC http://www.fmcchemicals.com] Chem. Descrip.: Sodium chlorite (3.35% min.), chlorine dioxide (trace), water Uses: Bacteriostat for direct food contact applics., food processing Features: Nonflamm.; nonexplosive; stable sol'n. Regulatory: EPA reg. no. 9804-1; FDA, USDA approvals; kosher certified; DOT nonhazardous; SARA §312/313 nonreportable; chlorine dioxide produced from activation reportable under SARA §313 Properties: Colorless cl. liq.; very faint chlorinelike odor; sol. 100% in water; sp.gr. 1.03 g/ml (20 C); vapor pressure 23.7 mm Hg; f.p. -1.72 C; b.p. 100.5 C; pH 8.35; < 0.1% volatiles; 2.08% avail. ClO2 Toxicology: LD50 (oral, rat) 4360 mg/kg, (dermal, rabbit) > 2020 mg/kg; may cause eye and skin irritation; ing. may cause gastric discomfort, nausea, vomiting, diarrhea, methemoglobinemia (in lg. quantities); may be irritating to nose and throat; TSCA listed Precaution: Strong oxidizer; do not allow chlorine dioxide gas to accumulate in confined spaces; do not allow prod. to evaporate to dryness; incompat. with acids, chlorine compds., hypochlorites, sulfur/sulfite compds., phosphorus, org. solvs. Hazardous Decomp. Prods.: Exposure to acids Handbook of Food Additives, Third Edition

or chlorine compds. can produce uncontrolled generation of chlorine dioxide gas NFPA: Health 0, Flammability 1, Reactivity 1 Storage: Store in cool, dry, well-ventilated area away from incompat. materials, combustible/flamm. materials, direct sunlight; keep containers tightly closed when not in use; prevent spillages Oxipur [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Mixt. of saccharides of different degrees of polymerization Uses: Water binder, color enhancer, color stabilizer, flavor enhancer, bacteriological stabilizer, sliceability aid, moisture retention agent for foods, cooked meats, poultry prods., e.g., hams, cassler, tongues Properties: Low sweetness profile; easily sol. in water; pH 5-6 (1%); DE 20%; 5% max. moisture Use Level: 1-2% on final prod. Oxipur-Mix [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Complete injection brine mix Uses: Water binder, moisture retention aid, color enhancer, and sliceability aid in cooked hams and shoulders, pork loins Oxitabs [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Potassium bromate, calcium iodate, and other edible excipients Uses: Oxidizing agent, dough conditioner for breads Features: Increases loaf volume; improves crumb structure Properties: Wh. tablets; 45 ppm potassium bromate and 15 ppm calcium iodate per tablet Use Level: 1-2 tablets/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 Oxyfos™ [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Kidney or pinto bean extract contg. kaempferol (natural antioxidant) Uses: Free radical scavenger preventing cell degradation caused by lipid peroxidation in the human body, and fructooligosaccharides source to promote beneficial intestinal flora (bifidobacteria), for use in healthy foods/snacks, 505

Part I: Trade Name Reference encapsulated or tableted nutritional supplements; antioxidant in ramen noodles, high fat snacks and foods; flavor potentiator; HVP replacement Properties: Brn. powd.; sol. in water with agitation; < 10% moisture Use Level: 2-15% (foods) Storage: 2 yr. min. shelf life; store in cool (15-30 C) dry environment, protected from heat Oxy’Less®.CS [Naturex http://www.naturex.com] Chem. Descrip.: rosemary extract containing carnosic acid See Rosemary (Rosmarinus officinalis) extract CAS 84604-14-8; 3650-09-7; EINECS/ELINCS 283-291-9 Uses: Antioxidant for snacks, animal fats, mayonnaise, potato flakes, cookies, flavors, and seafood Properties: Tan powd.; very lt. flavor; oil-sol.; 20% carnosic acid Oxy’Less®.Clear [Naturex http://www.naturex.com] Chem. Descrip.: rosemary extract containing carnosic acid See Rosemary (Rosmarinus officinalis) extract CAS 84604-14-8; 3650-09-7; EINECS/ELINCS 283-291-9 Uses: Antioxidant for snacks, animal fats, mayonnaise, potato flakes, cookies, flavors, and seafood Properties: Amber liq.; very lt. flavor; oil-sol. and water-disp.; 4.5% min. carnosic acid Oxy’Less®.Clear S [Naturex http://www.naturex.com] Chem. Descrip.: rosemary extract containing carnosic acid See Rosemary (Rosmarinus officinalis) extract CAS 84604-14-8; 3650-09-7; EINECS/ELINCS 283-291-9 Uses: Antioxidant for snacks, animal fats, mayonnaise, potato flakes, cookies, flavors, and seafood Properties: Tan powd..; very lt. flavor; oil-and water-disp.; 4% min. carnosic acid Oxynex® 2004 [Merck KGaA http://www.merck.de; Rona http://www.emdchemicals.com/rona/1000.asp] Chem. Descrip.: BHT (20%), ascorbyl palmitate (10%), citric acid (10%), glyceryl stearate, glyceryl oleate, propylene glycol Handbook of Food Additives, Third Edition

Uses: Antioxidant for essential oils Regulatory: EC and US GRAS compliance Properties: Unctuous mass, almost odorless, pract. tasteless; sol. in many org. solvs.; insol. in water Oxynex® AP [Merck KGaA http://www.merck.de; Rona http://www.emdchemicals.com/rona/1000.asp] Chem. Descrip.: Vegetable oil, lecithin, ascorbyl palmitate, and citric acid Uses: Antioxidant for edible oils, salad dressing, mayonnaise, margarines, fatty filling for confectionery Features: May be mixed straight into fats and oils without further processing Regulatory: GRAS Properties: Reddish brown to brown suspension; characteristic odor Storage: 12 mos. shelf life; store in tightly sealed container @ 15-25 C Oxynex® K [Merck KGaA http://www.merck.de; Rona http://www.emdchemicals.com/rona/1000.asp] Chem. Descrip.: PEG-8 (62%), tocopherol (30%), ascorbyl palmitate (5%), ascorbic acid (1%), and citric acid (1%) See LAscorbic acid Uses: Antioxidant, stabilizer for fats and oils, free radical scavenger for foods, essential oils Features: Esp. for protection of sat. and unsat. components of the oil phase and for inhibition of formation of free radicals Regulatory: EC, GRAS compliance Properties: Yel. to lt. brn. transparent liq., char. faint odor; des, 1.07 g/cm3; flash pt. > 100 C; pH 3.5 (20 g/l, water) Environmental: sl. polluting substance Oxynex® L [Merck KGaA http://www.merck.de; Rona http://www.emdchemicals.com/rona/1000.asp] Chem. Descrip.: Tocopherol (30%), ascorbyl palmitate (5%), ascorbic acid (1%), citric acid (1%), ethanol (53%), vegetable oil (20%) See Alcohol; L-Ascorbic acid UN 1170 Uses: Antioxidant for stabilization of highgrade fats, oils and fat-containing foodstuffs (e.g., shortenings), anti-adhesive emulsions, dried soups, instant cake mixes, essential oils Properties: Yel. to reddish brn. transparent liq., 506

Part I: Trade Name Reference char. odor; dens. 0.89 g/cm3; flahs pt. 11 C; pH 3 - 4 (20 g/l, water) Environmental: sl. polluting substance Precaution: Highly flamm. Storage: Keep container tightly closed; keep away from sources of ignition - no smoking Oxynex® LM [Merck KGaA http://www.merck.de; Rona http://www.emdchemicals.com/rona/1000.asp] Chem. Descrip.: Tocopherol (25%), lecithin (25%), ascorbyl palmitate (20%), glyceryl stearate, glyceryl oleate, citric acid (2.5%) Uses: Antioxidant esp. for high-grade veg. fats and fat-containing foodstuffs (e.g., shortenings), mayonnaise, margarine, cake mixes, essential oils Regulatory: German, EC, US GRAS compliances Properties: Lt. brn. waxy solid; odorless and tasteless in dilution; sol. in oils and fats; sparingly sol. in water; dens. 1.04 g/cm3; m.p. ≈55 C Environmental: sl. polluting substance Storage: Store at 2 C to 8 C. Oxyvac™ [Nutricepts http://www.nutricepts.com] Chem. Descrip.: Dextrose, enzymes See Glucose Uses: Processing aid in food prod. Features: Will discolor some red meats; has no effect on taste of food Regulatory: FDA 21CFR §101.100(3)(ii)(c) OxyVac™-S [Nutricepts http://www.nutricepts.com] Chem. Descrip.: Enzyme system Uses: Antioxidant and shelf-life extender in fresh whole muscle meats and cooked whole or divided meats; processing aid in food prods. Features: Designed to not produce flavors, odors, or color changes Regulatory: FDA GRAS; 21CFR §101.100(3)(ii)(c); kosher Properties: Wh. fine powd. Ozonox 47316 Prills [Sovereign http://www.sovchem.net] Chem. Descrip.: High m.w. proprietary hydrocarbon blend Uses: Chewing gum base Regulatory: FDA 21 CFR §172.615(a), 177.1200(c), 177.1650(a)(3), 177.2600, 178.3710 Handbook of Food Additives, Third Edition

Properties: Wh. prills; sp. gr. 0.91; m.p. 63-66 C; b.p. > 315 C; 100% Toxicology: Dust and fumes can irritate eyes; may cause mild irritation to skin; irritant from inh.; noncarcinogenic Environmental: very slow biodegradation Precaution: Wear gloves, dust mask and eye/face; avoid contact with eyes and skin; prevent dust formation and contact with water Hazardous Decomp. Prods.: CO HMIS: Health 0, Flammability 1, Reactivity 0 Storage: 5 yr. shelf life when stored in a cool, dry place in unopened containersaway from strong oxidizing agents Packers Powder [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Nitrite curing salts Uses: Curing agent for cured meats Panacet 810 [NOF http://www.nof.co.jp/] Chem. Descrip.: Med. chain triglyceride Uses: Raw material for special foods Properties: Liq.; nonionic; 100% conc. Panalite® 90-80 K [ADM Specialty Ingreds. http://www.admworld.com] Chem. Analysis: Monoglyceride content > 90%; free glycerol 1.2% Uses: Emulsifier, shelf-life extender, stabilizer, aeration enhancer, taste improver in bakery prods., margarine and peanut butter, coffee whiteners, extruded prods. Properties: Ivory block or flake; m.p. 128-136 F; acid value 3 max.; iodine value 50-60 Storage: Store @ < 95 C; avoid excessive exposure to light, moisture Panalite® 90-130 K [ADM Specialty Ingreds. http://www.admworld.com] Chem. Analysis: Monoglyceride content > 90%; free glycerol 1.2% Uses: Emulsifier, shelf-life extender, stabilizer, aeration enhancer, taste improver in bakery prods., margarine and peanut butter, coffee whiteners, extruded prods. Properties: Ivory color; m.p. 90-110 F; acid value 3 max.; iodine value 80-100 Storage: Store @ < 75 C; avoid excessive exposure to light, moisture

507

Part I: Trade Name Reference Panalite® 90D K [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Dist. mono- and diglycerides derived from vegetable sources, ascorbic acid (to preserve freshness) See L-Ascorbic acid; Mono- and diglycerides of fatty acids Uses: Emulsifier, shelf-life extender, stabilizer, aeration enhancer, taste improver in bakery prods., margarine and peanut butter, coffee whiteners, extruded prods. Features: Self-emulsifying; readily hydrates during mixing; improves volume, grain, machining props. Regulatory: Kosher Properties: Wh. superfine powd.; m.p. 66 C; nonionic; 90% min. alpha mono Use Level: 2-5 oz/100 lb flour (bread); 4-6 oz/100 lb flour (sweet goods) Storage: 12 mos. max. shelf life; store in cool, dry location; maintain prod. below 90 F at all times; keep containers closed when not in use Panatex® K [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Hydrated monoglycerides; polysorbate 60; acetic acid; propionic acid Uses: Shelf life extender for baking; emulsifier for w/o emulsions; crumb softener Features: Lipophilic Properties: Creamy wh. soft plastic; pH 3.5 (5% aq.); 21% alpha monoglyceride; 76% volatiles Use Level: 6-16 oz per 100 lbs of flour (breads), 8-16 oz per 100 lbs of flour (buns, rolls), 1-3% based on flour (sweets, yeast raised doughnuts), 1% based on flour (cakes) Storage: 12 mos. max. shelf life; best used before 9 mos; avoid extremes of heat and cold; material will separate above 135 F; will freeze below 32 F; store at 70-90 F for two days before use Pancreas Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Freeze-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. Pancreatin 3X USP Powder [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Lipase, amylase, and protease enzymes Uses: Enzyme for hydrolysis of proteins, Handbook of Food Additives, Third Edition

carbohydrates, or fats; enzyme for food/cheese mfg., meat tenderizers; digestive aid in nutritional formulas (tablets, capsules, powds.), animal health formulas Properties: Powd. Storage: Store in a cool, dry area in tightly closed polyliners within secure containers Pancreatin 4X USP Granular [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Lipase, amylase, and protease enzymes Uses: Enzyme for hydrolysis of proteins, carbohydrates, or fats; enzyme for food/cheese mfg., meat tenderizers; digestive aid in nutritional formulas (tablets, capsules, powds.), animal health formulas Regulatory: USP Properties: Mottled tan, free-flowing mixture of granules and powd. Storage: Store in a cool, dry area in tightly closed polyliners within secure containers Pancreatin 4X USP Powder [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Lipase, amylase, and protease enzymes Uses: Enzyme for hydrolysis of proteins, carbohydrates, or fats; enzyme for food/cheese mfg., meat tenderizers; digestive aid in nutritional formulas (tablets, capsules, powds.), animal health formulas Regulatory: USP Properties: Mottled tan, free-flowing mixture of granules and powd. Storage: Store in a cool, dry area in tightly closed polyliners within secure containers Pancreatin 5X USP Powder [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Lipase, amylase, and protease enzymes Uses: Enzyme for hydrolysis of proteins, carbohydrates, or fats; enzyme for food/cheese mfg., meat tenderizers; digestive aid in nutritional formulas (tablets, capsules, powds.), animal health formulas Properties: Powd. Storage: Store in a cool, dry area in tightly closed polyliners within secure containers Pancreatin 6X USP Powder [Am. Labs 508

Part I: Trade Name Reference http://www.americanlaboratories.com] Chem. Descrip.: Lipase, amylase, and protease enzymes Uses: Enzyme for hydrolysis of proteins, carbohydrates, or fats; enzyme for food/cheese mfg., meat tenderizers; digestive aid in nutritional formulas (tablets, capsules, powds.), animal health formulas Properties: Powd. Storage: Store in a cool, dry area in tightly closed polyliners within secure containers Pancreatin 8X USP Powder [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Lipase, amylase, and protease enzymes Uses: Enzyme for hydrolysis of proteins, carbohydrates, or fats; enzyme for food/cheese mfg., meat tenderizers; digestive aid in nutritional formulas (tablets, capsules, powds.), animal health formulas Regulatory: USP Properties: Wh. to off-wh. granules Storage: Store in a cool, dry area in tightly closed polyliners within secure containers Pancreatin BP 98 [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Lipase, amylase, and protease enzymes Uses: Enzyme for hydrolysis of proteins, carbohydrates, or fats; enzyme for food/cheese mfg., meat tenderizers; digestive aid in nutritional formulas (tablets, capsules, powds.), animal health formulas Pancreatin USP 23 [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Lipase, amylase, and protease enzymes Uses: Enzyme for hydrolysis of proteins, carbohydrates, or fats; enzyme for food/cheese mfg., meat tenderizers; digestive aid in nutritional formulas (tablets, capsules, powds.), animal health formulas Properties: Powd. Pancrelipase USP Powder [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Lipase, amylase, and protease enzymes Handbook of Food Additives, Third Edition

Uses: Enzyme for hydrolysis of proteins, carbohydrates, or fats; enzyme for food/cheese mfg., meat tenderizers; digestive aid in nutritional formulas (tablets, capsules, powds.), animal health formulas Regulatory: USP Properties: Off-wh. to lt. tan powd. Storage: Store in a cool, dry area in tightly closed polyliners within secure containers PanEze™ [Avatar http://www.avatarcorp.com] Chem. Descrip.: Soybean oil, lecithin, and cottonseed oil See Cottonseed (Gossypium) oil; Soybean (Glycine soja) oil CAS 8001-22-7; 8002-43-5; 8001-29-4; EINECS/ELINCS 232-274-4; 232-307-2; 232280-7 Uses: Release agent for baked goods Features: Flourless, sprayable Regulatory: CERCLA nonreportable; SARA §302//313 nonreportable; kosher; certified organic Properties: Opaque, yel, semisolid liq.; mild odor; negligibly sol. in water; sol. in hydrocarbons; vapor pressure < 1.0 mmHg Toxicology: Nonirritating to eyes and skin Precaution: Avoid excessive heat, open flames, Cl, F, and other strong oxidizers, and strong acids Hazardous Decomp. Prods.: Smoke, CO, and other prods. of incomplete combustion NFPA: Health 0, Flammability 0, Reactivity 0 Storage: Store away from strong oxidizing agents or combustible material PanEze™ W [Avatar http://www.avatarcorp.com] Chem. Descrip.: Soybean oil, lecithin, and cottonseed oil See Cottonseed (Gossypium) oil; Soybean (Glycine soja) oil CAS 8001-22-7; 8002-43-5; 8001-29-4; EINECS/ELINCS 232-274-4; 232-307-2; 232280-7 Uses: Release agent for baked goods Features: Flourless, sprayable Regulatory: CERCLA nonreportable; SARA §302//313 nonreportable; kosher; certified organic Properties: Opaque, yel, semisolid liq.; mild odor; negligibly sol. in water; sol. in hydrocarbons; vapor pressure < 1.0 mm Hg Toxicology: Nonirritating to eyes and skin Precaution: Avoid excessive heat, open 509

Part I: Trade Name Reference flames, Cl, F, and other strong oxidizers, and strong acids NFPA: Health 0, Flammability 0, Reactivity 0 Storage: Store away from strong oxidizing agents or combustible material Panicrust LC K [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Sodium stearoyl lactylate, calcium sulfate, L-cysteine hydrochloride See Cysteine hydrochloride anhydrous Uses: Dough strengthener, dough conditioner, texturizer, stabilizer for pizza crust, tortillas, puff pastry, yeast-raised doughs, no-time bread systems Features: Reduces mixing time, minimizes shrinkage; improves freeze-thaw stability Properties: Off-wh. to lt. tan free-flowing powd.; 98% through 20 mesh; 1% max. moisture Use Level: 8-16 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 Paniplex CK [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Calcium stearoyl lactylate CAS 5793-94-2; EINECS/ELINCS 227-335-7 Uses: Conditioner, emulsifier, texturizer for baked goods, frozen dough, puddings, toppings, dehydrated potatoes, extruded prods.; dough strengthener, shelf life extender for yeast-raised baked goods; whipping agent Features: Improves dough tolerance, retards crumb firming and improves prod. texture Properties: Cream-colored powd.; acid no. 5086; ester no. 125-164; anionic; 32-38% total lactic acid; 4.2-5.2% Ca Use Level: 4-6 oz/100 lb flour (bread); 6-8 oz/100 lb flour (buns, rolls) Storage: 12 mos. shelf life, best when used before 9 mos; sl. hygroscopic; store in cool, dry location; avoid temps. above 90 F at all times; keep containers well closed when not in use Paniplex SK [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Sodium stearoyl lactylate CAS 25383-99-7; EINECS/ELINCS 246-929-7 Uses: Conditioner, emulsifier, texturizer for baked goods, frozen doughs, puddings, whipped toppings, dehydrated potatoes, extruded prods.; emulsifier for water and oil Handbook of Food Additives, Third Edition

systems; dough strengthener/softener in baked goods, bread, buns, rolls; texturizer for yeast-raised donuts, donut mixes, cakes; freeze/thaw stabilizer in coffee creamers, puddings; emulsion stabilizer in icings and fillings; visc. control agent in sauces, gravies Features: Lipophilic; improves dough tolerance, retards crumb firming and improves prod. texture Regulatory: FDA 21CFR §136.110(c)(15), 172.846 Properties: Cream-colored powd.; readily disp. in hot oil, fat, or water; acid no. 60-80; ester no. 150-190; anionic; 31-34% total lactic acid; 3.55.0% Na Use Level: 0.25-0.50% on flour wt. (bread, buns, rolls); 0.5% max. on flour wt. (yeast-raised donuts); 0.1-0.2% on finished prod. wt. (cakes); 0.5% max. on flour wt. (yeast-raised sweet goods); 0.1-0.5% on flour wt (cookies, crackers) Storage: 12 mos. shelf life, best when used before 9 mos; sl. hygroscopic; store in cool, dry location; avoid temps. above 90 F at all times; keep containers well closed when not in use Paniset® [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Sugar, calcium carbonate, calcium sulfate, vegetable gums (agar, locust bean gum), dextrose, sodium phosphate, mono- and diglycerides See Glucose; Locust bean (Ceratonia siliqua) gum; Mono- and diglycerides of fatty acids; Sucrose Uses: Stabilizer for icings, glazes Features: Single-strength; remains easily pumpable for extended periods, but dries rapidly after applic. to bakery foods; max. control over water migration; rec. for icings requiring long pot life without thickening Properties: 3% loss on drying; 41% ash Use Level: 8-10% on powd. sugar wt. (icings); 68% on powd. sugar (glazes) Storage: 12 mos. max. shelf life, best when used before 9 mos; store in cool, dry location; keep container well closed when not in use; hygroscopic; do not expose to air for extended periods Panistay® [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Sugar, calcium carbonate, 510

Part I: Trade Name Reference calcium sulfate, vegetable gums (agar, locust bean gum), dextrose, sodium phosphate, titanium dioxide, mono- and diglycerides See Glucose; Locust bean (Ceratonia siliqua) gum; Mono- and diglycerides of fatty acids; Sucrose Uses: Stabilizer for glossy white icings and glazes for sweet goods, Danish, donuts, honeybuns, fried prods. Features: Single-strength; easily pumpable for extended periods, but dries rapidly after applic. to bakery foods; rec. where long pot life without thickening is required; max. control over water migration Properties: 3% loss on drying; 42% ash Use Level: 8-10% on powd. sugar wt. (icings); 610% on powd. sugar (glazes) Storage: 12 mos. max. shelf life, best when used before 9 mos; store in cool, dry location; keep container well closed when not in use; hygroscopic; do not expose to air for extended periods PanKote™ [Avatar http://www.avatarcorp.com] Chem. Descrip.: Vegetable-based cake pan grease Uses: Release agent for baked goods, esp. sweet goods Features: Sprayable Regulatory: Food-grade; kosher Properties: Semisolid PanKote™ L [Avatar http://www.avatarcorp.com] Chem. Descrip.: Pan grease Uses: Release agent for baked goods, esp. cakes Features: Sprayable; very cost effective; lowvisc. PanKote™ T [Avatar http://www.avatarcorp.com] Chem. Descrip.: Pan grease Uses: Release agent for baked goods, esp. cakes Features: Sprayable; high visc. version of PanKote Properties: Visc. 4000 cps Panodan™ 120 Series [Danisco USA http://www.danisco.com] Chem. Descrip.: Diacetyl tartaric esters of mono- and diglycerides, enzymes, and flow agents See Diacetyl tartaric acid esters of mono- and diglycerides Uses: Emulsifier, emulsion stabilizer; dough Handbook of Food Additives, Third Edition

strengthener for foods, baked goods; improves fat particle distribution in coffee whiteners Panodan™ 140 Series [Danisco USA http://www.danisco.com] Chem. Descrip.: Diacetyl tartaric esters of mono- and diglycerides, enzymes, and flow agents See Diacetyl tartaric acid esters of mono- and diglycerides Uses: Emulsifier, emulsion stabilizer; dough strengthener for foods, baked goods; improves fat particle distribution in coffee whiteners Panodan™ 150 [Danisco USA http://www.danisco.com] Chem. Descrip.: Diacetyl tartaric ester/monoand diglycerides blend See Diacetyl tartaric acid esters of mono- and diglycerides Uses: Emulsifier, emulsion stabilizer; dough strengthener for foods, baked goods; improves fat particle distribution in coffee whiteners Regulatory: Avail. in kosher grade Properties: Powd.; acid no. 47-57; sapon. no. 325-355 Panodan™ 150 Kosher [Danisco USA http://www.danisco.com] Chem. Descrip.: Blend of diacetyl tartaric acid ester of mono-and diglycerides and monodiglycerides from edible refined vegetable fats See Diacetyl tartaric acid esters of mono- and diglycerides Uses: Dough conditioner for yeast-raised baked goods; crumb softener for white bread Regulatory: FDA 21CFR §184.1101, 184.1505, GRAS; FCC, kosher Properties: Fine powd.; drop pt. 56 C; acid no. 47-57; iodine no. 2 max.; sapon. no. 325-355 Use Level: 0.3-0.7% on flour in yeast-raised doughs Storage: Store in dry area, below 20 C, with liner securely closed Panodan™ 205 [Danisco USA http://www.danisco.com] Chem. Descrip.: Diacetyl tartaric ester of monoglycerides with 5% flow agent See Diacetyl tartaric acid esters of mono- and diglycerides Uses: Emulsifier, emulsion stabilizer; dough strengthener for foods, baked goods; 511

Part I: Trade Name Reference improves fat particle distribution in coffee whiteners Regulatory: Avail. in kosher grade Properties: Fine powd.; acid no. 62-76; sapon. no. 380-425 Panodan™ 205 K [Danisco USA http://www.danisco.com] Chem. Descrip.: Diacetyl tartaric ester of monoglycerides See Diacetyl tartaric acid esters of mono- and diglycerides Chem. Analysis: As 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. Uses: Emulsifier for yeast raised baked goods Features: Increases volume of baked bread; improves dough stability, handling and production tolerance of bakery goods Regulatory: E472e; FDA 21 CFR §184.1101; kosher Properties: Fine powd.; dropping pt. ≈ 50 C; acid no. 62-76; sapon. no. 380-425 Storage: 18 mos. when stored in unbroken pkg. in cool, dry area @ < 20 C Panodan™ 235 [Danisco USA http://www.danisco.com] Chem. Descrip.: Monoglyceride diacetyl tartaric acid ester See Diacetyl tartaric acid esters of mono- and diglycerides CAS 91052-81-2 Uses: Emulsifier for bakery prods. Properties: Wh. fine powd.; m.p. 45 C; sapon. no. 395-420; anionic Panodan™ FDP [Danisco USA http://www.danisco.com] Chem. Descrip.: Diacetyl tartaric ester of monoglycerides See Diacetyl tartaric acid esters of mono- and diglycerides CAS 91052-81-2 Uses: Emulsifier, emulsion stabilizer; dough strengthener for foods, baked goods; improves fat particle distribution in coffee whiteners Regulatory: EU, FDA 21CFR §184.1101, GRAS; ADI 0-50 mg/kg; avail. in kosher grade Properties: Beads.; acid no. 62-76; sapon. no. 380-425 Panodan™ FDP Kosher [Danisco USA http://www.danisco.com] Chem. Descrip.: Diacetyl tartaric acid ester of mono- and diglycerides made from edible refined vegetable fat See Diacetyl tartaric Handbook of Food Additives, Third Edition

acid esters of mono- and diglycerides CAS 91052-81-2 Uses: Dough conditioner, volume improver for yeast-raised doughs; emulsifier for liq. and powd. coffee whiteners, confectionery prods., vitamin dispersions, o/w emulsions Features: Gives more tolerance in mfg. doughs Regulatory: FDA 21CFR §184.1101, GRAS; EU E472(e), kosher Properties: Powd.; m.p. 45 C; acid no. 62-76; iodine no. 3 max.; sapon. no. 380-425 Use Level: 0.2-0.5% (yeast-raised doughs), 0.10.2% (liq. coffee whitener), 0.3-1% (powd. coffee whitener), 0.5-1% (confectionery coatings), 0.2-1% (o/w emulsions) Storage: Store in cool, dry area @ 10 C; storage above 20 C may cause caking Panodan™ SDK [Danisco USA http://www.danisco.com] Chem. Descrip.: Diacetyl tartaric ester of monoglycerides See Diacetyl tartaric acid esters of mono- and diglycerides CAS 91052-81-2 Uses: Emulsifier, emulsion stabilizer; dough strengthener for foods, baked goods; improves fat particle distribution in coffee whiteners Regulatory: EU, FDA §184.1101 (GRAS); ADI 050 mg/kg; avail. in kosher grade Properties: Amber semiliq.; m.p. 45 C; acid no. 62-76; sapon. no. 380-425 Pan-O-Lite® [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium aluminum phosphate with calcium phosphate monohydrate, calcium carbonate, precipitated amorphous silica See Calcium phosphate monobasic monohydrate; Silica; Sodium aluminum phosphate acidic Uses: Acidulant, leavening agent in bakery applics. (pancakes, waffles, cakes, prepared mixes) Features: Adds to structure resiliency, crumb whiteness, and baking tolerance of wh. cake mixes Regulatory: FCC compliance Properties: Anhyd. wh. powd.; 3% max. on 100 mesh, 12% max. on 140 mesh Panosorb® [Nutrinova GmbH http://www.nutrinova.com] Chem. Descrip.: Sorbic acid CAS 110-44-1; EINECS/ELINCS 203-768-7 512

Part I: Trade Name Reference Uses: Preservative against molds, yeast, and bacteria for slice and packaged breads, yeast-raised cakes and fine bakery products, French style bakery goods, buns, rolls, sour dough prods., bagels, pretzels, pizza, English muffins Features: Less yeasty flavor; low-dust prod.; no negative impact on dough or bread volume leading to savings in yeast quantities and fermentation time Regulatory: FDA GRAS; kosher; GMO-free; JECFA compliant Properties: Neutral odor, flavor, taste Pantastic [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Soy flour; enzymes See Soybean (Glycine soja) flour Uses: Dough strengthener, dough conditioner, shelf life extender, softener for yeast-raised dough prods. Features: Provides a whiter crumb with a fine grain and texture Use Level: 0.25% based on flour Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos; keep containers well closed when not in use Papain Concentrate [Deerland Enzymes http://www.deerland-enzymes.com] Chem. Descrip.: Protease Chem. Analysis: 45,000 F.C.C. PU/mg assay CAS 9014-01-1; EINECS/ELINCS 232-752-2 Uses: Enzyme for hydrolysis of proteins; for brewing (stabilizes and chillproofs beer); fermentation; fish/soya processing; meat tenderizers; protein modification; animal feed supplement Features: Rapidly reduces viscosity of protein gels Properties: Tan to lt. brn. amorphous dry powd., free of offensive odors and taste; water-sol. Use Level: 0.01-0.1% Storage: Activity loss ≤ 10% in 1 yr. stored in sealed containers under cool dry conditions; 5 C storage extends life Papaya Powder Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: Maradol red papaya and green banana (20%) Chem. Analysis: 5% max. moisture; 5% protein ; 1.0% fat; 85% carbohydrates; 4% ash ; 7% dietary fiber Uses: Papaya flavor in dry fruit preparations, Handbook of Food Additives, Third Edition

powdered drinks, cakes, muffins, pies, bread, frozen desserts, and soft food diets Features: Produced by ripening, blanching, extracting, pulping, dosing green banana carrier and the mixture, then drum drying and milling it Regulatory: Halal, kosher certified; GMO compliant Properties: Orange yel. powd.; papaya odor/flavor; 10% min thru US 60 mesh; dens. 600-700 g/l Storage: 18 mos. when stored @ 21 C in sealed original containers Paramount B [Loders Croklaan Inc] Chem. Descrip.: Partially hydrogenated palm kernel oil CAS 68990-82-9; EINECS/ELINCS 273-627-2 Uses: Lauric center fat for confectioner's coatings, veg. dairy systems, candy centers, icings Regulatory: Kosher Properties: Solid; m.p. 93-96 F Paramount C [Loders Croklaan Inc] Chem. Descrip.: Partially hydrogenated palm kernel oil, lecithin Uses: Lauric center fat for confectioner's coatings, veg. dairy systems, candy centers, icings Regulatory: Kosher Properties: Flake; m.p. 101-104 F Paramount H [Loders Croklaan Inc] Chem. Descrip.: Partially hydrogenated veg. oil (palm kernel, soybean, cottonseed) See Hydrogenated vegetable oil CAS 68334-28-1; EINECS/ELINCS 269-820-6 Uses: Lauric center fat for confectioner's coatings, veg. dairy systems, candy centers, icings Regulatory: Kosher Properties: Liq.; m.p. 107-109 F Paramount X [Loders Croklaan Inc] Chem. Descrip.: Partially hydrogenated veg. oil (palm kernel, soybean, cottonseed) See Hydrogenated vegetable oil CAS 68334-28-1; EINECS/ELINCS 269-820-6 Uses: Lauric center fat for confectioner's coatings, veg. dairy systems, candy centers, icings, doughnut glazes; icing stabilizer Regulatory: Kosher Properties: Liq.; m.p. 107-109 F 513

Part I: Trade Name Reference Paramount XX [Loders Croklaan Inc] Chem. Descrip.: Partially hydrogenated veg. oil (palm kernel, soybean, cottonseed) See Hydrogenated vegetable oil CAS 68334-28-1; EINECS/ELINCS 269-820-6 Uses: Lauric center fat for confectioner's coatings, veg. dairy systems, candy centers, icings, doughnut glazes; icing stabilizer Regulatory: Kosher Properties: Flake; m.p. 117-119 F Parathyroid Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. Parmesan Acid, Natural [Natural Advantage http://www.natural-advantage.net] Chem. Descrip.: 3-Methylpentanoic acid CAS 105-43-1; EINECS/ELINCS 203-297-7 Uses: Flavor of Parmesan cheese used in cheese blend prods. Features: Naturally occurs in baked potato, cheese, rum, and Oriental tobacco Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Cl., colorless liq.; Parmesan cheese flavor; sol. in alcohol, oil, water, and PG Use Level: 0.02-5 ppm as consumed Parotid Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. Partially Hydro Soybean Oil [ADM Refined Oils http://www.admworld.com] Chem. Descrip.: Partially hydrogenated soybean oil See Hydrogenated soybean oil CAS 8016-70-4; EINECS/ELINCS 232-410-2 Uses: Oil with exc. oxidative stability; for breads, rolls, processed fried foods, packaged frying oil Properties: Lovibond 1.5R max. oil, bland flavor; iodine no. 108±4 Paselli™ EZ 2909 [Avebe http://www.avebe.com] Chem. Descrip.: Modified tapioca starch See Starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Handbook of Food Additives, Third Edition

Uses: Thickener for instant puddings Features: Clean flavor profile; smooth, creamy texture; exc. processing, freeze/thaw stability Paselli™ EZ Range [Avebe http://www.avebe.com] Chem. Descrip.: Potato starch See Starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Paselli™ EZ Sperse Range [Avebe http://www.avebe.com] Chem. Descrip.: Potato starch See Starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Viscosifier for cold-prepared fruit and cream fillings, cook-up puddings, hot beverages Features: Smooth texture Paselli™ Easy-Gel [Avebe http://www.avebe.com] Chem. Descrip.: Modified potato starch See Starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Viscosifier, bodying agent, mouthfeel enhancer for cold-prepared desserts, pudding, mousse, cheesecake, bavarois Features: Can be substituted for gelatin in instant aerated or set desserts Paselli™ FP [Avebe http://www.avebe.com] Chem. Descrip.: Potato fiber Uses: Water binder for meat, snacks, soups Paselli™ SA 2 [Avebe http://www.avebe.com] Chem. Descrip.: partially hydrolyzed potato starch See Starch Chem. Analysis: 3.8 kcal/g; < 3 DE CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Fat replacer in bakery goods, low-fat foods Features: Fully digestible Properties: Off-wh. powd.; bulk dens. 400 kg/m3; pH 5.5-7.0 Storage: 1 yr. shelf life Passion Fruit Flakes Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: passion fruit and green banana (10%) as carrier Chem. Analysis: 5% max. moisture Uses: Passion fruit flavor in dry fruit preparations, drinks, vegetable preps., baby foods, cakes, soups, drinks, and soft food diets Features: Foreign material absent; produced by ripening, blanching, extracting, pulping, dosing the green banana as carrier and sieving the 514

Part I: Trade Name Reference mixture, then drum drying it Regulatory: Halal, kosher certified; GMO compliant Properties: Yel. flakes; mashed cooked passion fruit odor/flavor; 25% min. thru US 20 mesh; dens. 350-500 g/l Storage: 18 mos. when stored @ 21 C in sealed original containers Passion Fruit Powder Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: passion fruit and green banana Chem. Analysis: 5% max. moisture Uses: Flavoring agent in dry fruit preparations, drinks, vegetable preparations, baby foods, cakes, soups, drinks Regulatory: Halal, kosher certified Properties: Mashed cooked passion fruit odor/flavor; dens. 350-500 g/l Storage: 18 mos. when stored @ 21 C in sealed containers Passion Fruit Treattarome 9750 [R.C. Treatt & Co. Ltd http://www.rctreatt.com] Chem. Descrip.: Ethyl butyrate, ethyl hexanoate, hexyl acetate, hexyl hexanoate, linalool, 2-methyl-4-propyl-1,3-oxathiane, and various sulfur esters See Ethyl caproate CAS 105-54-4; 123-66-0; 142-92-7; 6378-65-0; 78-70-6; 67715-80-4; EINECS/ELINCS 203306-4; 204-640-3; 205-572-7; 228-952-4; 201134-4; 261-699-8 Uses: Flavor for food Properties: Passion fruit flavor Use Level: 0.01-0.05% Passionate Melon, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor of tropical flavor for food applcs. Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Lt. yel. cl. liq.; passionfruit, honeydew melon, watermelon flavor; sol. in alcohol, oil, PG Use Level: 0.1-4 ppm as consumed Patco® 3 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Blend of Emplex sodium stearoyl lactylate and Verv® calcium stearoyl-2-lactylate See Calcium stearoyl lactylate Uses: Conditioner, softener, starch complexing agent, protein complexing Handbook of Food Additives, Third Edition

agent for yeast-leavened bakery prods., buns, rolls, bread, sweet goods Regulatory: FDA approved 8 oz/cwt flour max. Properties: Lt. tan powd., mild caramel odor; acid no. 55-83; ester no. 137-177; 100% act., 3.9-5.1% sodium/calcium Use Level: 4-8 oz/cwt flour Storage: Store under cool, dry conditions Pationic® 900 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Glyceryl monostearate/oleate from animal sources See Glyceryl stearate CAS 123-94-4 Uses: Direct food substance Regulatory: FDA 21CFR §184.1324, GRAS Properties: Ivory wh. fine beads; m.p. 66 C; nonionic; 96% monoglyceride Pationic® 901 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Dist. glyceryl stearate derived from fully hydrogenated veg. oil CAS 123-94-4 Uses: Direct food substance Regulatory: FDA 21CFR §184.1324, GRAS Properties: Ivory wh. fine beads; m.p. 72 C; nonionic; 96% monoglyceride Pationic® 907 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Glyceryl oleate from veg. sources CAS 111-03-5; EINECS/ELINCS 203-827-7 Uses: Direct food substance; flavoring agent Regulatory: FDA 21CFR §184.1505, GRAS Properties: Ivory wh. liq. @ 40-45 C, soft paste at ambient temps.; nonionic; 96% monoglyceride Pationic® 909 [Am. Ingreds./Patco http://www.patco-additives.com] Chem. Descrip.: Dist. glyceryl stearate derived from fully hydrogenated veg. oil CAS 123-94-4 Uses: Direct food substance Regulatory: FDA 21CFR §184.1324, GRAS Properties: Ivory wh. fine beads; 98% through 100 mesh; m.p. 72 C; nonionic; 96% monoglyceride Pationic® 919 [Am. Ingreds./Patco http://www.patco-additives.com] Chem. Descrip.: Glyceryl tristearate See Tristearin CAS 555-43-1; EINECS/ELINCS 209-097-6 515

Part I: Trade Name Reference Uses: Migrating from cotton/cotton fabrics in dry food pkg. Regulatory: FDA 21CFR §182.70 Properties: Ivory wh. fine beads; 98% through 100 mesh; m.p. 65 C; nonionic Pationic® 925 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Calcium/sodium stearoyl lactylate Uses: Dough strengthener, emulsifier, processing aid, surfactant, stabilizer, formulation aid, texturizer, whipping agent, conditioner in foods Regulatory: FDA 21CFR §172.844, 172.846 Properties: Off-wh. powd.; 99% through 20 mesh; m.p. 45-55 C; sapon. no. 195-230 Pationic® 930 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Calcium stearoyl-2-lactylate See Calcium stearoyl lactylate CAS 5793-94-2; EINECS/ELINCS 227-335-7 Uses: Dough conditioner, whipping agent, conditioner in foods Regulatory: FDA 21CFR §172.844 Properties: Off-wh. powd.; 99% through 20 mesh; m.p. 45-55 C; sapon. no. 195-230; anionic; 4.2-5.2% Ca Pationic® 940 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Calcium stearoyl-2-lactylate See Calcium stearoyl lactylate CAS 5793-94-2; EINECS/ELINCS 227-335-7 Uses: Dough conditioner, whipping agent, conditioner in foods Regulatory: FDA 21CFR §172.844 Properties: Ivory free-flowing powd.; basic pH; anionic; 12% Ca Pationic® 1019 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Glyceryl tristearate See Tristearin CAS 555-43-1; EINECS/ELINCS 209-097-6 Uses: Migrating from cotton/cotton fabrics in dry food pkg. Regulatory: FDA 21CFR §182.70 Properties: Ivory wh. very fine flakes; m.p. 65 C Pationic® 1042 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Glyceryl stearate CAS 123-94-4 Uses: Direct food substance Handbook of Food Additives, Third Edition

Regulatory: FDA 21CFR §184.1505, GRAS Properties: Ivory wh. very fine flakes; m.p. 60-63 C; 43% monoglyceride Pationic® 1042K [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Glyceryl stearate, kosher CAS 123-94-4 Uses: Direct food substance Regulatory: FDA 21CFR §184.1505, GRAS Properties: Ivory wh. very fine flakes; m.p. 62 C; 43% α-monoglyceride Pationic® 1042KB [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Glyceryl stearate, kosher See Glyceryl stearate CAS 123-94-4 Uses: Direct food substances affirmed as GRAS Regulatory: FDA 21CFR §184.1505, GRAS Properties: Ivory wh. fine beads; m.p. 62 C; 43% α-monoglyceride Pationic® 1052 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Glyceryl stearate from animal sources CAS 123-94-4 Uses: Direct food substance Regulatory: FDA 21CFR §184.1505, GRAS Properties: Ivory wh. very fine flakes; m.p. 62 C; 53% α-monoglyceride Pationic® 1052K [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Glyceryl stearate from veg. sources, kosher CAS 123-94-4 Uses: Direct food substance Regulatory: FDA 21CFR §184.1505, GRAS Properties: Ivory wh. very fine flakes; m.p. 62 C; 53% α-monoglyceride Pationic® 1052KB [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Glyceryl stearate CAS 123-94-4 Uses: Direct food substances affirmed as GRAS Regulatory: FDA 21CFR §184.1505, GRAS; kosher Properties: Ivory wh. fine beads; m.p. 62 C; 53% α-monoglyceride Pationic® 1061 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Glyceryl oleate from veg. sources 516

Part I: Trade Name Reference CAS 111-03-5; EINECS/ELINCS 203-827-7 Uses: Direct food additive Regulatory: FDA 21CFR §184.1505, GRAS Properties: Amber visc. liq. @ 19 C; m.p. 39-41 C; 44% α-monoglyceride Pationic® 1233 [Am. Ingreds./Patco http://www.patco-additives.com] Chem. Descrip.: Calcium lactate CAS 814-80-2; EINECS/ELINCS 212-406-7 Uses: Firming agent, flavor enhancer, flavoring agent, adjuvant, leavening agent, nutrient supplement, stabilizer, thickener in foods Regulatory: FDA 21CFR §184.1207, GRAS Properties: Wh. free-flowing powd.; pH 7.1 (1%); 13% Ca Pationic® 1240 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Calcium lactate CAS 814-80-2; EINECS/ELINCS 212-406-7 Uses: Firming agent, flavor enhancer, flavoring agent, adjuvant, leavening agent, nutrient supplement, stabilizer, thickener in foods Regulatory: FDA 21CFR §184.1207, GRAS Properties: Wh. free-flowing powd.; pH basic; 19.5% Ca Pationic® 1250 [Am. Ingreds./Patco http://www.patco-additives.com] Chem. Descrip.: Calcium lactate CAS 814-80-2; EINECS/ELINCS 212-406-7 Uses: Firming agent, flavor enhancer, flavoring agent, adjuvant, leavening agent, nutrient supplement, stabilizer, thickener in foods Regulatory: FDA 21CFR §172.844, 184.1207 Properties: Wh. free-flowing powd.; pH basic; 15.5% Ca Paygel® 290/295 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Pregelatinized wheat starch, highly refined, unmodified See Wheat (Triticum vulgare) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Thickener, binder, water absorbent, fat emulsion stabilizer for foods, sausages, canned chili, soups, meat sauces, gravies, breading compds., donuts, flour-based mixes; strengthener in baked goods Properties: Wh. powd.; 99% min. through 30 mesh, 90% min. through 100 mesh; hydrates Handbook of Food Additives, Third Edition

rapidly in cold water; bulk dens. 26 lb/ft3 (loose), 30 lb/ft3 (packed); pH 6.0 (10% slurry); 7% moisture, 0.6% protein Storage: 1 yr. max. shelf life; store in cool, dry location; keep container closed when not in use PB-100 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: propylene glycol esters of fatty acids See Propylene glycol monoand diesters of fats and fatty acids CAS 977050-70-6 Uses: Alpha-ending emulsifier in toppings, powdered cake improvers, cake mixes; alpha-crystalline stabilizer for sponge cake foaming gel Regulatory: E477 Properties: Beads; m.p. 54-60; HLB 3.0 (caluculated); acid value 3 max.; iodine value 3 max.; sapon. value 135-145; hydroxyl value 135-160 PD-23 [Chemtura http://www.chemtura.com] Chem. Descrip.: Deodorized kerosene CAS 8008-20-6; EINECS/ELINCS 232-366-4 Uses: Solvent, defoamer in froth flotation of vegetables Features: Refined aliphatic solvent; non-VOC Regulatory: FDA 21CFR §172.884, 178.3650 Properties: Colorless cl. liq., nearly odorless; sp.gr. 0.800 (60/60 C); visc. 2.6 cSt (40 C); vapor pressure < 0.01 mm Hg (20 C); b.p. 452 F; pour pt. 0 F; flash pt. (COC) 230 F; ref. index 1.442 PD-25 [Chemtura http://www.chemtura.com] Chem. Descrip.: Petroleum distillates EINECS/ELINCS 232-298-5 Uses: Solvent, defoamer in froth flotation of vegetables Features: Refined aliphatic solvent; non-VOC Regulatory: FDA 21CFR §172.884, 178.3650 Properties: Colorless cl. liq., nearly odorless; sp.gr. 0.810 (60/60 C); visc. 3.9 cSt (40 C); vapor pressure < 0.01 mm Hg (20 C); b.p. 510 F; pour pt. 20 F; flash pt. (COC) 260 F; ref. index 1.446 PD-28 [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Petroleum distillates EINECS/ELINCS 232-298-5 Uses: Solvent, defoamer in froth flotation of vegetables Features: Refined aliphatic solvent; non-VOC Regulatory: FDA 21CFR §172.878, 178.3620(a) 517

Part I: Trade Name Reference Properties: Colorless liq., nearly odorless; sp.gr. 0.820 (60/60 C); visc. 4.6 cSt (40 C); vapor pressure < 0.01 mm Hg (20 C); b.p. 526 F; pour pt. 30 F; flash pt. (COC) 285 F; ref. index 1.450 Peanut oil 545-000 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: fully refined peanut oil See Peanut (Arachis hypogaea) oil CAS 8002-03-7; EINECS/ELINCS 232-296-4 Uses: Peanut flavor in food Properties: Iodine value 90-110 Storage: Store @ R.T. Pear Enhancer, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor to enhance, build pear flavors Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Cl., colorless liq.; bartlett pear taste; sl. sol. in water; sol. in alcohol, oil Use Level: 2-10 ppm as consumed PenBind® 100 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from potatoes See Food starch, modified Chem. Analysis: 18% max. moisture; < 0.1g/100g protein; < 0.1g/100g; fat; 0.3 g/100 g ash; +85.0 g/100 g carbohydrates CAS 53124-00-8 Uses: Binder, gellant, stabilizer, texturizer in processed meat prods., fresh and processed poultry, deli meats, and hams Features: Very high visc.; smooth texture; retort and shear stabiltiy; does not mask texture or taste Regulatory: Kosher Properties: Wh. to off-wh. fine powd.; bland taste; particle size 98% thru US #100 screen; pH 6.0-8.0 Storage: 2 yr shelf life from date of productions; keep away from water, humidity, high temps. to avoid moisture absorp. PenBind® 120 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from potatoes See Food starch, modified Chem. Analysis: 18% max. moisture; < 0.22 g/100 g protein; < 0.1 g/100 g fat; 0.3 g/100 g ash; 85.0 g/100 g carbohydrates CAS 53124-00-8 Uses: Moisture barrier, crisping agent, and adhesion promoter for clear coat batters Handbook of Food Additives, Third Edition

Features: Remains crispy throughout extended hold times; reduces toughness; low visc. Regulatory: Kosher Properties: Wh. to off-wh. fine powd.; bland taste; particle size 98% thru US #100 screen; pH 6.0-8.0 Storage: 2 yr shelf life from date of productions; keep away from water, humidity, high temps. to avoid moisture absorp. PenBind® 123 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from potatoes See Food starch, modified Chem. Analysis: 18% max. moisture; < 0.22 g/100 g protein; < 0.1 g/100 g fat; 0.3 g/100 g ash; 85.0 g/100 g carbohydrates CAS 53124-00-8 Uses: Moisture barrier, crisping agent, and toughness extender for clear coat batters Features: Used where improved hold time is required; extremely wh. in color Regulatory: Kosher Properties: Wh. to off-wh. fine powd.; bland taste; particle size 98% thru US #100 screen; pH 6.0-8.0 Storage: 2 yr shelf life from date of productions; keep away from water, humidity, high temps. to avoid moisture absorp. PenBind® 150 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from tapioca See Food starch, modified Chem. Analysis: 15% max. moisture; < 0.2 g/100 g protein; < 0.2 g/100 g; fat; 0.24 g/100 g ash; 89.0 g/100 g carbohydrates CAS 53124-00-8 Uses: Moisture barrier, crisping agent for clear coat batters Features: Remains crispy throughout extended hold times; reduces toughness; low visc. Regulatory: Kosher Properties: Wh. to off-wh. fine powd.; bland taste; particle size 98% thru US #100 screen; pH 5.0-7.0 Storage: 2 yr shelf life from date of productions; keep away from water, humidity, high temps. to avoid moisture absorp. PenBind® 180 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch See Food starch, modified Chem. Analysis: 18% max. moisture; 0.1 g/100 g 518

Part I: Trade Name Reference protein; < 0.1 g/100 g fat; 0.3 g/100 g ash; +85.0 g/100 g carbohydrates CAS 53124-00-8 Uses: Moisture barrier, crisping agent for French fry clear coat batters Features: Extends heat lamp hold times Regulatory: Kosher Properties: Wh. to off-wh. fine powd.; bland taste; particle size 98% thru US #100 screen; pH 6.0-8.0 Storage: 2 yr shelf life from date of productions; keep away from water, humidity, high temps. to avoid moisture absorp. PenBind® 190 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from potatoes See Food starch, modified Chem. Analysis: 18% max. moisture; 0.1 g/100 g protein; < 0.1 g/100 g fat; 0.3 g/100 g ash; +85.0 g/100 g carbohydrates CAS 53124-00-8 Uses: Moisture barrier, crisping agent for clear coat batters Features: Extends heat lamp hold times Regulatory: Kosher Properties: Wh. to off-wh. fine powd.; bland taste; particle size 98% thru US #100 screen; pH 6.0-8.0 Storage: 2 yr shelf life from date of production; keep away from water, humidity, high temps. to avoid moisture absorp. PenBind® 196 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from potatoes See Food starch, modified Chem. Analysis: 18% max. moisture; 0.1 g/100 g protein; < 0.1 g/100 g fat; 0.3 g/100 g ash; +85.0 g/100 g carbohydrates CAS 53124-00-8 Uses: Moisture barrier for clear coat batters Features: Inc. hold time, reduces oil pick-up in food service applics. Regulatory: Kosher Properties: Wh. to off-wh. fine powd.; bland taste; particle size 98% thru US #100 screen; pH 6.0-8.0 Storage: 2 yr shelf life from date of production; keep away from water, humidity, high temps. to avoid moisture absorp. PenBind® 830 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from Handbook of Food Additives, Third Edition

potatoes See Food starch, modified Chem. Analysis: 18% max. moisture; < 0.1 g/100 g protein; < 0.1 g/100 g fat; 0.33 g/100 g ash; +82.0 g/100 g carbohydrates CAS 53124-00-8 Uses: Gelling agent and texturizer in imitation cheese Features: Water holding capacity; med. visc. Regulatory: Kosher Properties: Wh. to off-wh. fine powd.; bland taste; particle size 98% thru US #100 screen; pH 5.5-7.5 Storage: 2 yr shelf life from date of production; keep away from water, humidity, high temps. to avoid moisture absorp. PenBind® 959 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch See Food starch, modified Chem. Analysis: 15% max. moisture; 0.12 g/100 g protein; < 0.59 g/100 g fat; 0.26 g/100 g ash; +88.0 g/100 g carbohydrates CAS 53124-00-8 Uses: Freeze-thaw stabilizer, gellant, water binder for processed meat prods. Features: Provides clear disp. with protein @ low cooking temps.; does not mask desired meat texture or taste Properties: Wh. to off-wh. fine powd.; bland taste; particle size 98% thru US #100 screen; pH 5.5-7.5 Storage: 2 yr shelf life from date of productions; keep away from water, humidity, high temps. to avoid moisture absorp. PenBind® 1000 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from potatoes See Food starch, modified Chem. Analysis: 18% max. moisture; < 0.1g/100g protein; < 0.1g/100g fat; 0.3 g/100 g ash; 85.0 g/100 g carbohydrates CAS 53124-00-8 Uses: Freeze-thaw stabilizer, gellant, water binder for processed meat prods., deli meats, turkey breasts, and hams Features: Provides clear disp. with protein @ low cooking temps.; does not mask desired meat texture or taste Regulatory: Kosher Properties: Wh. to off-wh. fine powd.; bland taste; particle size 98% thru US #100 screen; pH 6.0-8.0 Storage: 2 yr shelf life from date of productions; 519

Part I: Trade Name Reference keep away from water, humidity, high temps. to avoid moisture absorp. PenBind® 1015 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from potatoes See Food starch, modified Chem. Analysis: 18% max. moisture; < 0.1g/100g protein; < 0.1g/100g fat; 0.3 g/100 g ash; 85.0 g/100 g carbohydrates CAS 53124-00-8 Uses: Freeze-thaw stabilizer, gellant, water binder for processed meat prods., deli meats, turkey breasts, canned meat prods., and hams Features: Provides yield improvement, purge deduction, smooth texture, clear dispersion; high visc. Regulatory: Kosher Properties: Wh. to off-wh. fine powd.; bland taste; particle size 98% thru US #100 screen; pH 6.0-8.0 Storage: 2 yr shelf life from date of productions; keep away from water, humidity, high temps. to avoid moisture absorp. PenCling® 205 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from potatoes See Food starch, modified Chem. Analysis: 18% max. moisture; < 0.1 g/100 g protein; < 0.1 g/100 g fat; 0.5 g/100 g ash; +81.0 g/100 g carbohydrates CAS 53124-00-8 Uses: Crispness improver, binder, and film former for predusts, batters, and Asian noodles Features: Smooth texture; high visc.; provides yield improvement; does not mask subtle flavors of prods. Regulatory: Kosher Properties: Wh. to off-wh. fine powd.; bland taste; particle size 98% thru US #100 screen; pH 6.0-8.0 Storage: 2 yr shelf life from date of productions; keep away from water, humidity, high temps. to avoid moisture absorp. PenCling® 510 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from potatoes See Food starch, modified Chem. Analysis: 18% max. moisture; 0.27 g/100 g protein; < 0.1 g/100 g fat; 0.1 g/100 g ash; +85.0 g/100 g carbohydrates Handbook of Food Additives, Third Edition

CAS 53124-00-8 Uses: Moisture barrier, water binder, texturizer for reduced fat emulsified meat prods. Regulatory: Kosher Properties: Wh. to off-wh. fine powd.; bland taste; particle size 98% thru US #100 screen; pH 6.0-8.0 Storage: 2 yr shelf life from date of productions; keep away from water, humidity, high temps. to avoid moisture absorp. PenCling® 530 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from potatoes See Food starch, modified Chem. Analysis: 18% max. moisture; 0.27 g/100 g protein; < 0.1 g/100 g fat; 0.3 g/100 g ash; +85.0 g/100 g carbohydrates CAS 53124-00-8 Uses: Moisture control agent, water binder, texturizer for reduced-fat emulsified meat prods. Features: Very high visc.; improves yield Regulatory: Kosher Properties: Wh. to off-wh. fine powd.; bland taste; particle size 98% thru US #100 screen; pH 6.0-8.0 Storage: 2 yr shelf life from date of productions; keep away from water, humidity, high temps. to avoid moisture absorp. PenCling® 580 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from potatoes See Food starch, modified Chem. Analysis: 18% max. moisture; 0.22 g/100 g protein; < 0.1 g/100 g fat; 0.3 g/100 g ash; +85.0 g/100 g carbohydrates CAS 53124-00-8 Uses: Moisture control agent, water binder, firming agent, film-former for reduced-fat emulsified meats; moisture control agent, water binder, crisping agent, film-former for wafers and crackers Features: Short body; med. visc. Regulatory: Kosher Properties: Wh. to off-wh. fine powd.; bland taste; particle size 98% thru US #100 screen; pH 6.0-8.0 Storage: 2 yr shelf life from date of productions; keep away from water, humidity, high temps. to avoid moisture absorp. PenCling® 597 [Penford Food Ingreds. 520

Part I: Trade Name Reference http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from potatoes See Food starch, modified Chem. Analysis: 18% max. moisture; 0.27 g/100 g protein; < 0.1 g/100 g fat; 0.3 g/100 g ash; +85.0 g/100 g carbohydrates CAS 53124-00-8 Uses: Smoothing agent, crisping agent for clear coat batters, breadings Features: Provides extended hold time; offsets surface roughness caused by other ingreds. Regulatory: Kosher Properties: Wh. to off-wh. fine powd.; bland taste; particle size 98% thru US #100 screen; pH 6.0-8.0 Storage: 2 yr shelf life from date of productions; keep away from water, humidity, high temps. to avoid moisture absorp. PenCling® 720B [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: dextrin Chem. Analysis: Moisture 8% max.; protein 0.1%; fat < 0.1%; ash 0.5%; sodium 0.0030%; calcium 0.0024%; potassium 0.0045%; Mg 0.007%; Fe < 0.0001%; phosphorus 0.080%; copper 0.0003%; zinc 0.0002% Uses: Thickener, crispness improver for batters and breadings, cl. coat batters Features: Extends hold time Regulatory: GRAS; CERCLA nonreportable Properties: Wh. powd.; odorless; 75% through US standard #200, 90% through US standard 100 screen; pH 5.0-7.0 Toxicology: Nontoxic Precaution: Potential dust explosion hazard Hazardous Decomp. Prods.: CO2, water, typical combustion by-products Storage: 2 yrs. shelf life; keep away from water, humidity, high temps. PenCling® 9172 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from potatoes See Food starch, modified CAS 53124-00-8 Uses: Adhesion promoter and carrier for clear coat batters for vegetables, meat, poultry, and meat analog Features: Reduces charring and blistering from cooking surface Regulatory: Kosher Properties: Wh. to off-wh. powd.; bland taste Storage: 2 yr shelf life from date of productions; keep away from water, humidity, high temps. Handbook of Food Additives, Third Edition

to avoid moisture absorp. PenCook® 10 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Native potato starch See Potato (Solanum tuberosum) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Water binder, visc. builder, gellant, adhesive for soups, sauces, gravies, baked goods, meats, seafood Regulatory: Kosher; GRAS; CERCLA nonreportable Properties: Wh. color; odorless; bland taste Toxicology: Nontoxic Precaution: Potential dust explosion hazard Hazardous Decomp. Prods.: CO2, water, typical combustion by-products HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Keep away from water, humidity, high temps. to avoid moisture absorp. PenCook® 30 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: native rice starch See Rice (Oryza sativa) starch Chem. Analysis: Moisture 14%; protein 0.37%; fat 0.44%; ash 0.24%; sodium 0.0398%; calcium 0.0253%; potassium 0.0027%; Mg 0.0067%; Fe 0.00008%; phosphorus < 0.020%; copper 0.00011%; zinc 0.00014% Uses: Viscosifier, water-holding aid, binder for coatings, protein, baby food, extruded snacks, dairy and desserts Features: Gluten-free Properties: Wh. powd.; bland taste; 98% through US screen #100; pH 5.5-7.5 Storage: 2 yrs. shelf life; keep away from water, humidity, high temps. PenCook® 37 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: native waxy rice starch See Rice (Oryza sativa) starch Chem. Analysis: Moisture 14% max.; protein 0.43%; fat 0.25%; ash 0.24%; sodium 0.0447%; calcium 0.016%; potassium 0.0027%; Mg 0.0050%; Fe 0.00007%; phosphorus < 0.020%; copper 0.00010%; zinc 0.00007% Uses: Viscosifier, water-holding aid, binder for baby food, health food, processed meats, coatings, chicken and mushroom marinade, puffed snacks, dairy desserts, ice cream Features: Gluten-free; superior freeze-thaw 521

Part I: Trade Name Reference stability; easy to digest Properties: Wh. powd.; bland taste; 98% through US screen #100; pH 5.5-7.5 Storage: 2 yrs. shelf life; keep away from water, humidity, high temps. PenCook® 50 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Native tapioca starch Uses: Water binder, visc. builder, dusting agent, adhesive, thickener for foods Regulatory: Kosher; GRAS; CERCLA nonreportable Properties: Wh. powd.; odorless; bland taste Precaution: Potential dust explosion hazard Hazardous Decomp. Prods.: CO2, water, typical combustion by-products HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Keep away from water, humidity, high temps. to avoid moisture absorp. PenCrisp® 905 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch, potato dextrin, rice flour, Salt, Sodium acid pyrophosphate, sodium bicarbonate, and xanthan gum See Food starch, modified; Sodium chloride Chem. Analysis: 15% max. moisture; 1.9 g/100 g protein; 0.2 g/100 g fat; 6.8 g/100 g ash; 80.0 g/100 g carbohydrates CAS 53124-00-8; 7647-14-5; 758-16-9; 144-558; 11138-66-2; EINECS/ELINCS 231-598-3; 231-835-0; 205-633-8; 234-394-2 Uses: Adhesion promoter, carrier, binder, and film former for clear coat batters for vegetables, meat, poultry, and meat analog Features: Provides extended hold time Regulatory: Kosher Properties: Wh. to off-wh. powd.; bland taste; pH 6.0-8.0 Storage: Keep away from water, humidity, high temps. to avoid moisture absorp. PenPlus® 40 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Pregelatinized modified food starch from potato See Food starch, modified Uses: Water binder, crisping agent for extruded snacks, cereals, pet foods Features: Reduces machine energy requirements Regulatory: Kosher Properties: Bland taste Handbook of Food Additives, Third Edition

Storage: Keep away from water, humidity, high temps. to avoid moisture absorp. PenPlus® 40M [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Pregelatinized modified food starch from potato, monoglycerides See Food starch, modified Uses: Water binder, crisping agent for extruded snacks, cereals, pet foods Features: Contains lubricants for inc. extruder throughput; reduces machine energy requirements Regulatory: Kosher Properties: Bland taste Storage: Keep away from water, humidity, high temps. to avoid moisture absorp. PenPlus® 47 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Pregelatinized modified food starch from potato See Food starch, modified Uses: Water binder, texturizer for custard creams, pie fillings, cakes, muffins, soups, gravies, sauces, cheese sauces, salad dressings Features: Provides smooth glistening texture, clear heavy disp., short body; stable @ low pH Regulatory: Kosher Properties: Wh. color; bland taste Storage: Keep away from water, humidity, high temps. to avoid moisture absorp. PenPlus® 47B [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Pregelatinized modified food starch from potato See Food starch, modified Uses: Water binder, texturizer for custard creams, pie fillings, cakes, muffins, soups, gravies, sauces, cheese sauces, salad dressings Features: Provides smooth glistening texture, clear heavy disp., short body; stable @ low pH Regulatory: Kosher Properties: Wh. color; bland taste Storage: Keep away from water, humidity, high temps. to avoid moisture absorp. PenPlus® 205 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Pregelatinized modified food starch from potatoes See Food starch, modified Uses: Water binder, visc. builder for cakes, 522

Part I: Trade Name Reference muffins, pancakes, waffles, breads, frostings, soups, sauces, gravies; volume improver for cakes and muffins Features: Provides heavy clear disps., short body Regulatory: Kosher; GRAS; CERCLA nonreportable Properties: Wh. color; bland taste Toxicology: Nontoxic Precaution: Potential dust explosion hazard Hazardous Decomp. Prods.: CO2, water, typical combustion by-products HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Keep away from water, humidity, high temps. to avoid moisture absorp. PenPlus® 205B [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Pregelatinized modified food starch from potato See Food starch, modified Uses: Water binder, visc. builder for cakes, muffins, pancakes, waffles, breads, frostings, soups, sauces, gravies; volume improver for cakes and muffins Features: Provides heavy clear disps., short body Regulatory: Kosher; GRAS; CERCLA nonreportable Properties: Wh. powd.; odorless; bland taste Toxicology: Nontoxic Precaution: Potential dust explosion hazard Hazardous Decomp. Prods.: CO2, water, typical combustion by-products HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Keep away from water, humidity, high temps. to avoid moisture absorp. PenPlus® 300 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Pregelatinized modified food starch from potato See Food starch, modified Uses: Water binder, visc. builder for cakes, cookies, muffins, donuts, corn breads, waffles, pancakes, breads, emulsified meats; volume improver for cakes Features: Provides clear disp., long body Regulatory: Kosher; GRAS; CERCLA nonreportable Properties: Wh. powd.; odorless; bland taste Toxicology: Nontoxic Precaution: Potential dust explosion hazard Hazardous Decomp. Prods.: CO2, water, typical Handbook of Food Additives, Third Edition

combustion by-products HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Keep away from water, humidity, high temps. to avoid moisture absorp. PenPlus® 2100 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Pregelatinized modified food starch from potato See Food starch, modified Uses: Visc. builder, water binder, texturizer, freeze-thaw stabilizer for soups, sauces, gravies Features: Provides smooth, creamy, sl. grainy texture; superior steam table stability over extended hold times Regulatory: Kosher; GRAS; CERCLA nonreportable Properties: Wh. powd., odorless, bland taste Toxicology: Nontoxic Precaution: Potential dust explosion hazard Hazardous Decomp. Prods.: CO2, water, typical combustion by-products HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Keep away from water, humidity, high temps. to avoid moisture absorp. PenPlus® MG [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Pregelatinized unmodified potato starch, monoglyceride See Potato (Solanum tuberosum) starch Uses: Water binder, softener, antitackifier, antistaling agent, moisture retention aid for doughs, wheat and corn flour tortillas, pizza crusts Features: Improves machinability Regulatory: Kosher Storage: Keep away from water, humidity, high temps. to avoid moisture absorp. PenPlus® UM [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Pregelatinized unmodified potato starch See Potato (Solanum tuberosum) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Visc. builder, water binder for cakes, muffins, pancakes, waffles, donuts, breadings, nuts, batters, coatings, corn breads, ice creams cones Features: Provides transparent disp., long body Regulatory: Kosher; GRAS; CERCLA nonreportable Properties: Wh. powd.; sm. particle size; bland 523

Part I: Trade Name Reference taste Toxicology: Nontoxic Precaution: Potential dust explosion hazard Hazardous Decomp. Prods.: CO2, water, typical combustion by-products HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Keep away from water, humidity, high temps. to avoid moisture absorp. PenPlus® UX [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Pregelatinized unmodified potato starch See Potato (Solanum tuberosum) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Visc. builder, water binder for cakes, muffins, pancakes, waffles, donuts, breadings, nuts, batters, coatings, corn breads, ice creams cones Features: Provides transparent disp., long body Regulatory: Kosher Properties: Wh. color; lg. particle size; bland taste Storage: Keep away from water, humidity, high temps. to avoid moisture absorp. Penreco Amber [Penreco http://www.penreco.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; fruit/vegetable coatings; animal feed supplements Regulatory: FDA 21CFR 172.880, 178.3700, 573.720; OSHA nonhazardous; DOT nonhazardous Properties: Yel. semisolid, odorless; sol. in hydrocarbons; sp.gr. 0.86 (60 F); visc. 68-82 SUS (210 F); m.p. 122-135 F; congeal pt. 123 F; solid. pt. 122 F; flash pt. (COC) 400 F; 100% act. Toxicology: LD50 (oral, rat) >5 g/kg; LD50 (dermal, rat) 2 g/kg; ACGIH 5 mg/m3 TWA, 10 mg/m3 STEL; pract. nontoxic by ingestion, but laxative props. may cause abdominal cramps, diarrhea; minimally irritating to eyes and skin on direct contact; STEL 10 mg/m3 (as oil mist); TSCA listed Precaution: May react with strong oxidizing agents Hazardous Decomp. Prods.: Combustion: dense smoke, CO, CO2, other oxides Storage: Store in closed containers away from Handbook of Food Additives, Third Edition

heat, sparks, open flame, oxidizers Penreco Blond [Penreco http://www.penreco.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 Regulatory: FDA 21CFR 172.880, 178.3700, 573.720; OSHA nonhazardous; DOT nonhazardous Properties: Yel. semisolid, odorless; sol. in hydrocarbons; sp.gr. 0.86 (60 F); visc. 68-82 SUS (210 F); m.p. 122-135 F; congeal pt. 123 F; solid. pt. 122 F; flash pt. (COC) 400 F; 100% act. Toxicology: LD50 (oral, rat) >5 g/kg; LD50 (dermal, rat) 2 g/kg; ACGIH 5 mg/m3 TWA, 10 mg/m3 STEL; pract. nontoxic by ingestion, but laxative props. may cause abdominal cramps, diarrhea; minimally irritating to eyes and skin on direct contact; STEL 10 mg/m3 (as oil mist); TSCA listed Precaution: May react with strong oxidizing agents Hazardous Decomp. Prods.: Combustion: dense smoke, CO, CO2, other oxides Storage: Store in closed containers away from heat, sparks, open flame, oxidizers Penreco Cream [Penreco http://www.penreco.com] Chem. Descrip.: Wh. petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Release agent, lubricant, sealant, polishing agent, protective coating, defoamer in foods Regulatory: FDA 21CFR 172.880, 178.3700, 573.720; OSHA nonhazardous; DOT nonhazardous Properties: Cream visc. semisolid, odorless; sol. in hydrocarbons; insol. in water; sp.gr. 0.87 (60/60 F); visc. 64-75 SUS (210 F); m.p. 122125 F; b.p. 650 F; congeal pt. 125 F; solid. pt. 122 F; flash pt. (COC) 445 F Toxicology: Pract. nontoxic by ingestion, but laxative props. may cause abdominal cramps, diarrhea; minimally irritating to eyes and skin on direct contact; STEL 10 mg/m3 (as oil mist); TSCA listed Precaution: May react with strong oxidizing agents Hazardous Decomp. Prods.: Combustion: 524

Part I: Trade Name Reference dense smoke, CO, CO2, other oxides Storage: Store in closed containers away from heat, sparks, open flame, oxidizers Penreco Lily [Penreco http://www.penreco.com] Chem. Descrip.: Wh. petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Release agent, lubricant, sealant, polishing agent, protective coating, defoamer in foods Regulatory: FDA 21CFR 172.880, 178.3700, 573.720; OSHA nonhazardous; DOT nonhazardous Properties: Wh. visc. material, odorless; sol. in hydrocarbons; sp.gr. 0.86 (60/60 F); visc. 6475 SUS (210 F); m.p. 122-135 F; b.p. 650 F; congeal pt. 124 F; solid. pt. 123 F; flash pt. (COC) 400 F Toxicology: Pract. nontoxic by ingestion, but laxative props. may cause abdominal cramps, diarrhea; minimally irritating to eyes and skin on direct contact; STEL 10 mg/m3 (as oil mist); TSCA listed Precaution: May react with strong oxidizing agents Hazardous Decomp. Prods.: Combustion: dense smoke, CO, CO2, other oxides Storage: Store in closed containers away from heat, sparks, open flame, oxidizers Penreco Regent [Penreco http://www.penreco.com] Chem. Descrip.: Wh. petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Release agent, lubricant, sealant, polishing agent, protective coating, defoamer in foods Regulatory: FDA 21CFR 172.880, 178.3700, 573.720; OSHA nonhazardous; DOT nonhazardous Properties: Wh. semisolid, odorless; sol. in hydrocarbons; sp.gr. 0.86 (60/60 F); visc. 5770 SUS (210 F); m.p. 125-130 F; b.p. 650 F; congeal pt. 120 F; solid. pt. 119 F; flash pt. (COC) 400 F Toxicology: Pract. nontoxic by ingestion, but laxative props. may cause abdominal cramps, diarrhea; minimally irritating to eyes and skin on direct contact; STEL 10 mg/m3 (as oil mist); TSCA listed Precaution: May react with strong oxidizing agents Hazardous Decomp. Prods.: Combustion: Handbook of Food Additives, Third Edition

dense smoke, CO, CO2, other oxides Storage: Store in closed containers away from heat, sparks, open flame, oxidizers Penreco Royal [Penreco http://www.penreco.com] Chem. Descrip.: Petrolatum USP CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Release agent, lubricant, sealant, polishing agent, protective coating, defoamer in foods Regulatory: FDA 21CFR 172.880, 178.3700, 573.720; OSHA nonhazardous; DOT nonhazardous Properties: Yel. semisolid, odorless; sol. in hydrocarbons; sp.gr. 0.86 (60 F); visc. 57-70 SUS (210 F); m.p. 118-130 F; congeal pt. 118 F; solid. pt. 115 F; flash pt. (COC) 400 F; 100% act. Toxicology: LD50 (oral, rat) >5 g/kg; LD50 (dermal, rat) 2 g/kg; ACGIH 5 mg/m3 TWA, 10 mg/m3 STEL; pract. nontoxic by ingestion, but laxative props. may cause abdominal cramps, diarrhea; minimally irritating to eyes and skin on direct contact; STEL 10 mg/m3 (as oil mist); TSCA listed Precaution: May react with strong oxidizing agents Hazardous Decomp. Prods.: Combustion: dense smoke, CO, CO2, other oxides Storage: Store in closed containers away from heat, sparks, open flame, oxidizers Penreco Snow [Penreco http://www.penreco.com] Chem. Descrip.: Wh. petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Base, solvent, carrier for foods (animal feed supplement, fruit/veg. coatings); release agent, lubricant, sealant, polishing agent, protective coating, defoamer in foods Regulatory: USP, FDA 21CFR 172.880, 178.3700, 573.720; OSHA nonhazardous; DOT nonhazardous Properties: Wh. opaque semisolid, odorless; sol. in hydrocarbons; sp.gr. 0.86 (60/60 F); visc. 64-75 SUS (210 F); vapor pressure < 1 mm Hg (70 F); m.p. 122-135 F; b.p. 650 F; congeal pt. 123 F; solid. pt. 121 F; flash pt. (COC) 400 F Toxicology: Pract. nontoxic by ingestion, but laxative props. may cause abdominal cramps, diarrhea; minimally irritating to eyes and skin on direct contact; STEL 10 525

Part I: Trade Name Reference mg/m3 (as oil mist); TSCA listed Precaution: May react with strong oxidizing agents Hazardous Decomp. Prods.: Combustion: dense smoke, CO, CO2, other oxides Storage: Store in closed containers away from heat, sparks, open flame, oxidizers Penreco Super [Penreco http://www.penreco.com] Chem. Descrip.: Wh. petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Release agent, lubricant, sealant, polishing agent, protective coating, defoamer in foods Regulatory: FDA 21CFR 172.880, 178.3700, 573.720; OSHA nonhazardous; DOT nonhazardous Properties: Wh. opaque semisolid, odorless; sol. in hydrocarbons; sp.gr. 0.86 (60/60 F); visc. 60-75 SUS (210 F); m.p. 122-135 F; b.p. 650 F; congeal pt. 125 F; solid. pt. 124 F; flash pt. (COC) 400 F Toxicology: Pract. nontoxic by ingestion, but laxative props. may cause abdominal cramps, diarrhea; minimally irritating to eyes and skin on direct contact; STEL 10 mg/m3 (as oil mist); TSCA listed Precaution: May react with strong oxidizing agents Hazardous Decomp. Prods.: Combustion: dense smoke, CO, CO2, other oxides Storage: Store in closed containers away from heat, sparks, open flame, oxidizers Penreco Ultima [Penreco http://www.penreco.com] Chem. Descrip.: Wh. petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Base, carrier for foods, fruit/vegetable coatings; release agent, lubricant, sealant, polishing agent, protective coating, defoamer in foods Regulatory: FDA 21CFR 172.880, 178.3700, 573.720; OSHA nonhazardous; DOT nonhazardous Properties: Wh. opaque semisolid, odorless; sol. in hydrocarbons; sp.gr. 0.86 (60/60 F); visc. 60-70 SUS (210 F); m.p. 130-140 F; b.p. 650 F; congeal pt. 130 F; solid. pt. 128 F; flash pt. (COC) 400 F Toxicology: Pract. nontoxic by ingestion, but laxative props. may cause abdominal cramps, diarrhea; minimally irritating to Handbook of Food Additives, Third Edition

eyes and skin on direct contact; STEL 10 mg/m3 (as oil mist); TSCA listed Precaution: May react with strong oxidizing agents Hazardous Decomp. Prods.: Combustion: dense smoke, CO, CO2, other oxides Storage: Store in closed containers away from heat, sparks, open flame, oxidizers PenTexture® 300 [Penford Food Ingreds. http://www.penfordfoods.com] Chem. Descrip.: Modified food starch from potatoes See Food starch, modified Chem. Analysis: Moisture 8% max.; protein < 0.1%; fat < 0.1%; ash 0.3%; +95.0 g/100 g CAS 53124-00-8 Uses: Bulking agent for and natural colorant for tomato sauces, tomato paste, pizza sauces, spaghetti sauces, pulp, fruit-based prods. Features: Easily dispersed in food systems; pulpy texture; no flavor interference in tomato prods. Regulatory: Kosher Properties: Wh. to off wh. coarse particles; bland taste; 98% through US standard #12, 90% through US standard 100 screen; pH 5.0-7.0 Storage: 2 yr. shelf life from date of prod.; keep away from water, humidity, high temps. to avoid moisture absorp. Peppermint Oil 540 [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: L-Menthol (> 50%), Neomenthol (1-10%), L-Menthone (10-50%), L-Methyl acetate (1-10%), 1,8-Cineole (110%) See Eucalyptol; 1-Menthol; l-Menthyl acetate; d-Neomenthol CAS 2216-51-5; 2216-52-6; 14073-97-3; 262323-6; 470-82-6; EINECS/ELINCS 218-690-9; 218-691-4; 237-926-1; 220-076-0; 207-431-5 UN 1993 (bulk) Uses: Flavor for chocolate/mint candies, and chewing gum Regulatory: SARA §311/312 listed; Canada DSL; Australia AICS; Japan IEC Properties: Cl., colorless liq.; mint-type odor; sol. in alcohol; sp.gr. 0.896; vapor dens. > 1; b.p. 204 C; flash pt. (TCC) 74 C Toxicology: Skin irritant; TSCA listed Precaution: Wear safety glasses or goggles, rubber gloves, apron; incompat. with strong acids, bases and materials that react with unsat. hydrocarbons, alcohols, esters 526

Part I: Trade Name Reference and ethers Hazardous Decomp. Prods.: CO, CO2, acrid fumes HMIS: Health 1, Flammability 2, Reactivity 1 Storage: Do not store near excessive heat, open flames, strong acids, strong bases; keep container tightly closed; avoid prolonged exposure to air Pepsin 1:3000 Powder [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Pepsin CAS 9001-75-6; EINECS/ELINCS 232-629-3 Uses: Proteolytic enzyme for food/cheese mfg., meat tenderizers; digestive aid in nutritional formulas (tablets, capsules, powds.), animal health formulas; digests coagulated egg albumen; enzyme for hydrolysis of proteins Properties: Off-wh. to lt. brn. powd., nonoffensive char. odor, salty taste; freely sol. in water; pract. insol. in alcohol, chloroform, ether; pH 3-4 (2%) Storage: Preserve in tight containers with moisture-proof liners, in cool, dry place Pepsin 1:6000 [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Pepsin CAS 9001-75-6; EINECS/ELINCS 232-629-3 Uses: Proteolytic enzyme for food/cheese mfg., meat tenderizers; digestive aid in nutritional formulas (tablets, capsules, powds.), animal health formulas; digests coagulated egg albumen; enzyme for hydrolysis of proteins Properties: Powd. or gran. Storage: Preserve in tight containers with moisture-proof liners, in cool, dry place Pepsin 1:10,000 Powd. or Gran. [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Pepsin CAS 9001-75-6; EINECS/ELINCS 232-629-3 Uses: Proteolytic enzyme for food/cheese mfg., meat tenderizers; digestive aid in nutritional formulas (tablets, capsules, powds.), animal health formulas; digests coagulated egg albumen; enzyme for hydrolysis of proteins Properties: Weak yel. to lt. brn. gran. or powd., nonoffensive char. odor, salty taste; freely sol. in water; pract. insol. in alcohol, chloroform, ether; pH 3-4 (2%) Storage: Preserve in tight containers with Handbook of Food Additives, Third Edition

moisture-proof liners, in cool, dry place Pepsin 1:15,000 Powd. [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Pepsin CAS 9001-75-6; EINECS/ELINCS 232-629-3 Uses: Proteolytic enzyme for food/cheese mfg., meat tenderizers; digestive aid in nutritional formulas (tablets, capsules, powds.), animal health formulas; digests coagulated egg albumen; enzyme for hydrolysis of proteins Properties: Weak yel. to lt. brn. powd., nonoffensive char. odor, salty taste; freely sol. in water; pract. insol. in alcohol, chloroform, ether; pH 3-4 (2%) Storage: Preserve in tight containers with moisture-proof liners, in cool, dry place Perfecta® [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 Features: Lightest color, med. consistency, high m.p. Regulatory: FDA 21CFR §172.880 Properties: Lovibond 0.3Y color; visc. 9-14 cSt (100 C); m.p. 57-60 C Perfectamyl™ Gel MB [Avebe http://www.avebe.com] Chem. Descrip.: Potato starch See Starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Texturizer, gellant for casein-reduced cheese analogs, and dairy prods. Perfection® [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, doughnuts, cakes, prepared mixes, devil's food cake formulations Features: Food-grade; fast acting; often used with slower-acting sodium acid pyrophosphates to increase reaction rate Regulatory: FCC Properties: Wh. odorless powd.; 100% through 60 mesh, 99% through 200 mesh; sol. 13 g/100 g saturated sol'n.; m.w. 221.94; bulk dens. 68 lb/ft3; m.p. > 900 C;pH 4.3 (1%); hygroscopic; 100%. act. 527

Part I: Trade Name Reference Toxicology: OSHA:TWA 15 mg/m3 (total dust); LD50 (oral, rat) 2650 mg/kg; may cause eye, skin, and resp. tract irritation; may cause nausea, vomiting, diarrhea; TSCA listed Precaution: Avoid breathing dust, direct or prolonged contact with skin and eyes, dusting conditions, heat, open flame, spark, static electricity, strong bases and oxidizing agents Hazardous Decomp. Prods.: POx NFPA: Health 2, Flammability 0, Reactivity 0 Storage: 12 mos. shelf life; store in an area that is cool, dry, away from ignition sources, isolated from all toxic and harmful substances Performarome [Danisco Cultor http://ingredients.danisco.com; Danisco USA http://www.danisco.com] Uses: Flavoring agent for hard-boiled candies, bakery fruit fillings Performix™ A Lecithin [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Soy lecithin and mono- and diglycerides of fatty acids See Lecithin Chem. Analysis: 1% max. moisture; 0.05% max. hexane insol. ; 56% min. acetone insol. CAS 8002-43-5; 67254-73-3; EINECS/ELINCS 232-307-2 Uses: W/o and o/w emulsifier for chewing gum bases, confections, and margarine. Regulatory: FDA 21CFR §184.1400, 184.1505; EC Directive 74/329/EEC. Properties: Translucent liq.; Gardner color 14 max.; acid value 30 max. Storage: 18 mos. when stored @ < 95 C in unopened, original packaging; avoid excessive exposure to light, moisture Performix™ E Lecithin [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Lecithin Chem. Analysis: 0.80% max. moisture CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier in agglomerated powders, aqueous release agents, instant beverage mixes and foods Properties: Gardner color 14 max.; translucent fluid; acid value 26 max.; hexane insol. 0.05% max.; acetone insol. 50% min.; moisture 0.8% max. Storage: 18 mos. when stored @ < 95 C in unopened, original packaging; avoid excessive exposure to light, moisture Perma-Flo® [Tate & Lyle UK Handbook of Food Additives, Third Edition

http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Thickener, stabilizer for acidic and neutral foods, sauces, gravies, puddings, pie fillings, canned and frozen foods, baby foods, imitation dairy prods. Features: Cook-up starch; maintains freezethaw/shelf-life stability, bland flavor, smooth uniform visc. Regulatory: FDA 21CFR §172.892 Properties: Wh. powd., bland flavor; 95% through 100 mesh; pH 5.5 (uncooked); 12% moisture Perma-Flo® HV [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Freeze/thaw stabilizer, visc. control agent, moisture control agent, shelflife/freshness improver in bakery, snacks; body/mouthfeel enhancer, shelflife/freshness improver, visc. control agent in soups, sauces, gravies, dressings Features: High visc.; smooth texture; good stability in acidic and neutral systems and in high shear pumping and mixing processes Permitex [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Sugar; calcium carbonate; agar; salt; mono- and diglycerides; artificial flavor See Mono- and diglycerides of fatty acids; Sodium chloride; Sucrose Uses: Icing stabilizer Features: Quick setting props. allow products to be packaged soon after applic., but icings and glazes remain pumpable at applic. temp. Use Level: 2-3% based on powdered sugar wt. 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 periods as it will absorb moisture Pescamine [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Uses: Yield improvers for fish; reduces dripping losses in frozen fish prods. PG USP [Lyondell http://www.lyondell.com] Chem. Descrip.: Propylene glycol CAS 57-55-6; EINECS/ELINCS 200-338-0 Uses: Stabilizer, emulsifier, texturizer, antioxidant, anticaking agent, humectant 528

Part I: Trade Name Reference for certain food applics. Regulatory: USP, FCC, Eur. Ph., JP Properties: APHA 10 max. color; sol. in water; m.w. 76.1; sp.gr. 1.035 (20/20 C); dens. 8.62 lb/gal (20 C); visc. 46 cps; vapor pressure < 0.1 mm Hg (20 C); b.p. 189 C; HLB 9.4; flash pt. (Seta) 211 F; ref. index 1.431; surf. tens. 38 dynes/cm; sp. heat 0.593 Cal/g°C; 99.5% min. assay HMIS: Health 0, Flammability 1, Reactivity 0 Phenylethyl Alcohol Extra [BASF http://www.basf.com] Chem. Descrip.: 2-Phenylethanol See Phenethyl alcohol CAS 60-12-8; EINECS/ELINCS 200-456-2 Uses: Mildly floral, rose-like fragrance and flavoring with nuances of hyacinth and honey Properties: Cl., colorless liq.; floral, rose, honey odor; floral, rose, sl. chocolate-like taste; sol. in water (20 g/l), ethanol (> 500 g/l); dens. 1.02; visc. 12 mm2/s; vapor pressure 0.08 mbar; m.p. -65 C; b.p. 219 C; flash pt. 101.5 C; pH 67; autoignition temp. 410 C; lel 1.4%; uel 11.9%; substanitivity > 48 hrs. Toxicology: LD50 (oral, rat) 2230 mg/kg, (dermal, rabbit) 2 g/kg; irritating to eyes Environmental: LC50 (Leuciscus idus, 96 h) 220-460 mg/l; NOEC 100 mg/l; EC/LC0 (48 h) ≈ 250 mg/l; do not allow product to enter drains; readily biodeg. Precaution: Wear protective gloves, safety glasses with side shields; avoid contact with skin Storage: Keep tightly closed in a dry, cool and well-ventilated place; protect from light Phosal® 50 SA+ [Am. Lecithin http://www.americanlecithin.com] Chem. Descrip.: Safflower oil and lecithin See Safflower (Carthamus tinctorius) oil Uses: Solubilizer for lipophilic substances; phosphatidylcholine source for nutritional supplements, esp. as capsule filling mass Properties: Honey yel. fluid, typ. odor; dilutable with water; dens. 0.9-1.0 g/cm3 (20 C); visc. 5000 mPa·s max.; pH 5.5-7.5; 53 ± 3% phosphatidylcholine Toxicology: Edible; oral and topical applicable; nontoxic Environmental: biodeg. Precaution: Wear safety glasses; avoid contact with eyes Hazardous Decomp. Prods.: None Handbook of Food Additives, Third Edition

Storage: Store in clean, cool, dry place @ 15-20 C in well-closed containers; warming reverses sedimentation; protect from light, gross contamination with bacteria; use soon after opening Phosal® 53 MCT [Am. Lecithin http://www.americanlecithin.com] Chem. Descrip.: Lecithin in Caprylic/capric triglyceride, and Alcohol (5% max.); Oleic acid, and Ascorbyl palmitate CAS 8030-76-0; 526220-27-2; 64-17-5; 112-801; 137-66-6; EINECS/ELINCS 310-129-7; 265724-3; 200-578-6; 204-007-1; 205-305-4 Uses: Solubilizer for lipophilic substances; phosphatidylcholine source for dietetics, esp. as filling mass for soft gelatin capsules Properties: Honey yel. fluid, typ. odor; dilutable with water; sp.gr. 1.0 g/ml; visc. 5000 mPa·s max.; flash pt. 30 C; pH 6-8; 56 ± 3% phosphatidylcholine; 5% ethanol Toxicology: Avoid eye contact and ingestion; harmless by inh. and skin contact; considered nontoxic Storage: Store in clean, dry place @ R.T. in closed containers; warming reverses sedimentation; use immediately after opening; protect from light Phosal® 75 SA [Am. Lecithin http://www.americanlecithin.com] Chem. Descrip.: Lecithin, ethanol, and safflower (Carthamus tinctorius) oil See Alcohol Uses: Solubilizer for lipophilic substances; phosphatidylcholine source for nutritional supplements, esp. as capsule filling mass Properties: Honey yel. fluid, nut-like odor; dilutable with water; dens. 1.0 g/cm3; visc. 5500 mPa·s max.; pH 6-8; 75 ± 3% phosphatidylcholine, 9% ethanol Toxicology: Edible; oral and topical applicable; nontoxic Environmental: biodeg. Precaution: Wear safety glasses; avoid contact with eyes; avoid sources of ignition and static discharges Hazardous Decomp. Prods.: None Storage: Store in clean, dry place @ 15-25 C in tightly closed containers; warming reverses sedimentation; use soon after opening; protect from light, gross contamination with bacteria Phospholipon® 90 G [Am. Lecithin 529

Part I: Trade Name Reference http://www.americanlecithin.com] Chem. Descrip.: Lecithin, 90% min. soya 3-snphosphatidylcholine CAS 97281-47-5; EINECS/ELINCS 232-307-2 Uses: Phosphatidylcholine source for dietetics Properties: Lt. yel. solid or gran., typ. odor; dilutable with water; dens. 1.0 g/cm3 (20 C); bulk dens. 400-500 kg/m3; acid no. 0.5 max.; pH 7±1; 95% conc. Toxicology: Harmless; edible; oral and topical applicable Environmental: biodeg.; ecologically harmless; forms slippery surfs. with water; do not discharge into drains, surf. waters, groundwater Storage: Hygroscopic; store in clean, dry place @ 5-20 C in tightly closed containers, sealed under inert gas; protect from light Phytol™ PNUT [Custom Ingreds. http://www.custoblend.com] Chem. Descrip.: Peanut (Arachis hypogaea) oil CAS 8002-03-7; EINECS/ELINCS 232-296-4 Uses: Lubricating oil for foods Regulatory: EU, Japan approved PhytroX® LT 10 [Jan Dekker BV http://www.jandekker.com/] Chem. Descrip.: D-mixed tocopherols, ascorbyl palmitate in a lecithin and sunflower oil carrier See Sunflower (Helianthus annuus) seed oil; d-δTocopherol CAS 119-13-1; 137-66-6; 8002-43-5; 8001-21-6; EINECS/ELINCS 205-305-4; 232-307-2; 232273-9 Uses: Preservative, shelf-life extender for vegetable oils and animal fats, frying oils and specific oil blends for infant food, mayonnaise, baked products and confectionery PhytroX® LT 15 [Jan Dekker BV http://www.jandekker.com/] Chem. Descrip.: D-mixed tocopherols, ascorbyl palmitate in a lecithin and sunflower oil carrier See Sunflower (Helianthus annuus) seed oil; d-δTocopherol CAS 119-13-1; 137-66-6; 8002-43-5; 8001-21-6; EINECS/ELINCS 205-305-4; 232-307-2; 232273-9 Uses: Preservative, shelf-life extender for Handbook of Food Additives, Third Edition

vegetable oils and animal fats, frying oils and specific oil blends for infant food, mayonnaise, baked products and confectionery PhytroX® LTR 10 [Jan Dekker BV http://www.jandekker.com/] Chem. Descrip.: D-mixed tocopherols, ascorbyl palmitate and rosemary extractin a lecithin and sunflower oil carrier See Rosemary (Rosmarinus officinalis) extract; Sunflower (Helianthus annuus) seed oil; dδ-Tocopherol CAS 119-13-1; 137-66-6; 84604-14-8; 8002-435; 8001-21-6; EINECS/ELINCS 205-305-4; 283-291-9; 232-307-2; 232-273-9 Uses: Preservative, shelf-life extender for frying oils and specific oil blends for infant food, mayonnaise, baked products and confectionery PhytroX® LTR 15 [Jan Dekker BV http://www.jandekker.com/] Chem. Descrip.: D-mixed tocopherols, ascorbyl palmitate and rosemary extractin a lecithin and sunflower oil carrier See Rosemary (Rosmarinus officinalis) extract; Sunflower (Helianthus annuus) seed oil; dδ-Tocopherol CAS 119-13-1; 137-66-6; 84604-14-8; 8002-435; 8001-21-6; EINECS/ELINCS 205-305-4; 283-291-9; 232-307-2; 232-273-9 Uses: Preservative, shelf-life extender for frying oils and specific oil blends for infant food, mayonnaise, baked products and confectionery PhytroX® Tocomix L50 [Jan Dekker BV http://www.jandekker.com/] Chem. Descrip.: D-mixed tocopherols (50%), ascorbyl palmitate, lecithin and sunflower oil as carrier See Sunflower (Helianthus annuus) seed oil; d-δ-Tocopherol CAS 119-13-1; 137-66-6; 8002-43-5; 8001-21-6; EINECS/ELINCS 205-305-4; 232-307-2; 232273-9 Uses: Preservative, shelf-life extender for vegetable oils and animal fats, frying oils and specific oil blends for infant food, mayonnaise, baked products and confectionery Features: Easy to handle; cost effective

530

Part I: Trade Name Reference PhytroX® Tocomix L70 [Jan Dekker BV http://www.jandekker.com/] Chem. Descrip.: D-mixed tocopherols (70%), ascorbyl palmitate, lecithin and sunflower oil as carrier See Sunflower (Helianthus annuus) seed oil; d-δ-Tocopherol CAS 119-13-1; 137-66-6; 8002-43-5; 8001-21-6; EINECS/ELINCS 205-305-4; 232-307-2; 232273-9 Uses: Preservative, shelf-life extender for vegetable oils and animal fats, frying oils and specific oil blends for infant food, mayonnaise, baked products and confectionery Features: Easy to handle; cost effective Piccolyte® C115 [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Polydipentene CAS 9003-73-0 Uses: Cleared under FDA regulations for use as masticatory agents in chewing gum compositions Regulatory: FDA compliance as masticatory agent in chewing gum Properties: Gardner 4 (50% in toluene) solid, flakes; sol. in aliphatic, aromatic, chlorinated hydrocarbons, min. oil, VM&P naphtha, turpentine, ether, amyl and butyl acetates, long-chain aliphatic alcohols; sp.gr. 0.94-0.99; melt visc. 204 C (1 poise); soften. pt. (R&B) 115 C; acid no. < 1; sapon. no. < 2; flash pt. (COC) 235 C Piccolyte® C125 [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Polyterpene resin derived from poly-limonene See Terpene resin CAS 9003-74-1 Uses: Masticatory agents in chewing gum compositions Regulatory: FDA 21 CFR §172.515, 172.615, 175.105, 175.320, 175.380, 175.390, 176.170, 176.180, 177.1200, 177.1210, 177.2600 Properties: Gardner 4 (50% in toluene) solid, flakes; sol. in aliphatic, aromatic, and chlorinated hydrocarbons, min. oil, VM&P naphtha, turpentine, ether, amyl and butyl acetates, long-chain aliphatic alcohols; sp.gr. 0.94-0.99 melt visc. 214 C; soften. pt. (R&B) 125 C; acid no. < 1; sapon. no. < 2; flash pt. (COC) 241 C

Handbook of Food Additives, Third Edition

Piccolyte® S115 [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Polyterpene resin derived from poly-β-pinene See Terpene resin CAS 9003-74-1 Uses: Marking on fruits and vegs., chewing gum base Regulatory: FDA compliance Properties: Gardner 2 solid; sol. in aliphatic, aromatic, and chlorinated hydrocarbons, esters, ethers, long-chain alcohols, higher ketones; insol. in water; dens. 0.99 kg/l; melt visc. 220 C; acid no. < 1; sapon. no. < 2; soften pt. 115 C; flash pt. (COC) 234 C Pie Dough Culture [Brolite Prods. http://www.bakewithbrolite.com] Uses: Provides greater tolerances to mixing variation in pie doughs, improves crust color and flavor; produces finished crusts with dry, flaky char. Pie Dough-N-Answer [Brolite Prods. http://www.bakewithbrolite.com] Uses: Pie dough relaxer that produces tender, flaky crust while preventing doughs from shrinking. Pineal Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Freeze-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. Pineapple Flakes Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: Cayenne pineapple and green banana as carrier (20%) Chem. Analysis: 5% max. moisture; 2.1% protein; 0.5% fat; 52% total sugars; 5% dietary fiber Uses: Pineapple flavor in dry fruit preparations, powdered drinks, cake mixes, pies, bread and some frozen desserts and soft food diets Features: Produced by ripening the pineapple, extracting, pulping, dosing the green banana carrier and sieving the mixture; then drum drying it Regulatory: Halal, kosher certified; GMO complaint Properties: Pineapple color/flavor/odor; flakes; 25% retained thru 20 mesh; dens. 360-440 g/l Use Level: Reconstituted 1:5 with water are used in the same uses as crushed pineapple 531

Part I: Trade Name Reference Storage: 18 mos. when stored @ 21 C in sealed original containers Pineapple Powder Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: Cayenne pineapple and green banana as carrier (20%) Chem. Analysis: 5% max. moisture; 2.1% protein; 0.5% fat; 52% total sugars; 5% dietary fiber Uses: Pineapple flavor in dry fruit preparations, powdered drinks, cake mixes, pies, bread and some frozen desserts and soft food diets Features: Produced by ripening the pineapple, extracting, pulping, dosing the green banana carrier and sieving the mixture; then drum drying it Regulatory: Halal, kosher certified; GMO complaint Properties: Pineapple color/flavor/odor; powd.; 25% retained thru 20 mesh; dens. 550-650 g/l Storage: 18 mos. when stored @ 21 C in sealed original containers Pineapple Ketone, Natural [Natural Advantage http://www.natural-advantage.net] Chem. Descrip.: 2,5-dimethyl-4-hydroxy3(2H)furanone See 4-Hydroxy-2,5-dimethyl3(2H) furanone CAS 3658-77-3; EINECS/ELINCS 222-908-8 Uses: Flavor for use in fruit, meat, coffee, candy, cola, and baked goods Features: Naturally occurs in coffee, grapes, malt, pineapples, raspberries, roasted almonds and filberts, strawberries Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Lt. yel. to dark tan solid; cotton candy, caramelized pineapple-strawberry odor and taste; sol. in alcohol, PG, sl. sol. in water Pineapple Ketone Acetate, Natural [Natural Advantage http://www.natural-advantage.net] Chem. Descrip.: 2,5-dimethyl-4-hydroxy3(2H)furanone See Furaneol acetate CAS 4166-20-5 Uses: Flavoring agent in fruit, meat, coffee, candy, cola, baked goods, artificially sweetened foods and beverages Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Colorless to lt. yel. liq.; sugar odor and taste; sol. in alcohol, oil, and PG, sl. sol. in water Handbook of Food Additives, Third Edition

Use Level: 0.005-5 ppm as consumed alpha-Pinene P&F [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: α-Pinene with 400 ppm Tenox GT-1 (food-grade antioxidant) CAS 7785-26-4; EINECS/ELINCS 232-077-3 UN 2368 Uses: Syn. flavoring agent Regulatory: FDA 21CFR §172.515 Properties: Colorless liq., warm resinous pinelike aroma, balsamic taste; sol. 1 in 15 in 80% alcohol; m.w. 136.24; sp.gr. 0.851-0.855; dens. 7.14 lb/gal; b.p. 156.7 C; flash pt. (TCC) 29.4 C; ref. index 1.464-1.468 (20 C); 99% min. act. Toxicology: LD50 (oral, rat) 3700 mg/kg, (dermal, rabbit) > 5000 mg/kg; mod. skin irritant; oxidized material produces some sensitization reactions; TSCA listed Environmental: marine pollutant beta-Pinene P&F [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: β-Pinene with 500 ppm Tenox GT-1 (food-grade antioxidant) CAS 18172-67-3; EINECS/ELINCS 242-060-2 UN 2319 Uses: Synthetic flavoring agent Regulatory: FDA 21CFR §172.515 Properties: Cl. appearance, dry woody or piney resinous odor; sol. 1 in 14 in 80% alcohol; m.w. 136.24; sp.gr. 0.864-0.872; dens. 7.24 lb/gal; b.p. 165 C; flash pt. (TCC) 35 C; ref. index 1.477-1.481 (20 C); 97% min. act. Toxicology: LD50 (oral, rat) 4700 mg/kg, (dermal, rabbit) > 5000 mg/kg; mod. skin irritant; contact may cause skin and eye irritation; TSCA listed Pinnacle™ 170 USP White Petrolatum [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum white See Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Lubricant, conditioner, moisture resistance/retention aid in food Regulatory: USP, FCC, 21CFR 172.880, 178.3700, 573.720; SARA §311/312, 313 nonreportable; CERCLA nonreportable Properties: Opaque, white semisolid; mild odor; negligibly sol. in water; sol. in hydrocarbons; sp. gr < 1; vapor pressure < 1.0 mm Hg; 35-80 C; consistency 170 dmm Toxicology: LD50 (oral, rat) > 2000 mg/kg, (dermal, rabbit) > 2000 mg/kg; ACGIH TLV532

Part I: Trade Name Reference TWA 2 mg/m3 (oil mist), OSHA PEL 2 mg/m3 (wax fumes) Precaution: Avoid extreme heat, chlorine, fluorine, strong oxidizers, and strong acids Hazardous Decomp. Prods.: Paraffin fumes NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers away from strong oxidizing agents or combustible material Pinnacle™ 170A USP Amber Petrolatum [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum amber See Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Lubricant, conditioner, moisture resistance/retention aid in food Regulatory: USP, FCC, 21CFR 172.880, 178.3700, 573.720; SARA §311/312, 313 nonreportable; CERCLA nonreportable Properties: Opaque, amber semisolid; mild odor; negligibly sol. in water; sol. in hydrocarbons; sp. gr < 1; vapor pressure < 1.0 mm Hg; 35-80 C; consistency 170 dmm Toxicology: LD50 (oral, rat) > 2000 mg/kg, (dermal, rabbit) > 2000 mg/kg; ACGIH TLVTWA 2 mg/m3 (oil mist), OSHA PEL 2 mg/m3 (wax fumes) Precaution: Avoid extreme heat, chlorine, fluorine, strong oxidizers, and strong acids Hazardous Decomp. Prods.: Paraffin fumes NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers away from strong oxidizing agents or combustible material Pinnacle™ 190 USP White Petrolatum [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum white See Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Lubricant, conditioner, moisture resistance/retention aid in food Regulatory: USP, FCC, 21CFR 172.880, 178.3700, 573.720; SARA §311/312, 313 nonreportable; CERCLA nonreportable Properties: Opaque, white semisolid; mild odor; negligibly sol. in water; sol. in hydrocarbons; sp. gr < 1; vapor pressure < 1.0 mm Hg; 35-80 C; consistency 190 dmm Toxicology: LD50 (oral, rat) > 2000 mg/kg, (dermal, rabbit) > 2000 mg/kg; ACGIH TLVTWA 2 mg/m3 (oil mist), OSHA PEL 2 mg/m3 (wax fumes) Precaution: Avoid extreme heat, chlorine, fluorine, strong oxidizers, and strong acids Handbook of Food Additives, Third Edition

Hazardous Decomp. Prods.: Paraffin fumes NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers away from strong oxidizing agents or combustible material Pinnacle™ 190A USP Amber Petrolatum [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum amber See Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Lubricant, conditioner, moisture resistance/retention aid in food Regulatory: USP, FCC, 21CFR 172.880, 178.3700, 573.720; SARA §311/312, 313 nonreportable; CERCLA nonreportable Properties: Opaque, amber semisolid; mild odor; negligibly sol. in water; sol. in hydrocarbons; sp. gr < 1; vapor pressure < 1.0 mm Hg; 35-80 C; consistency 190 dmm Toxicology: LD50 (oral, rat) > 2000 mg/kg, (dermal, rabbit) > 2000 mg/kg; ACGIH TLVTWA 2 mg/m3 (oil mist), OSHA PEL 2 mg/m3 (wax fumes) Precaution: Avoid extreme heat, chlorine, fluorine, strong oxidizers, and strong acids Hazardous Decomp. Prods.: Paraffin fumes NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers away from strong oxidizing agents or combustible material Pinnacle™ 225 USP White Petrolatum [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum white See Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Lubricant, conditioner, moisture resistance/retention aid in food Regulatory: USP, FCC, 21CFR 172.880, 178.3700, 573.720; SARA §311/312, 313 nonreportable; CERCLA nonreportable Properties: Opaque, white semisolid; mild odor; negligibly sol. in water; sol. in hydrocarbons; sp. gr < 1; vapor pressure < 1.0 mm Hg; 35-80 C; consistency 225 dmm Toxicology: LD50 (oral, rat) > 2000 mg/kg, (dermal, rabbit) > 2000 mg/kg; ACGIH TLVTWA 2 mg/m3 (oil mist), OSHA PEL 2 mg/m3 (wax fumes) Precaution: Avoid extreme heat, chlorine, fluorine, strong oxidizers, and strong acids Hazardous Decomp. Prods.: Paraffin fumes NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers away from strong oxidizing agents or combustible material 533

Part I: Trade Name Reference Pinnacle™ 225A USP Amber Petrolatum [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum amber See Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Lubricant, conditioner, moisture resistance/retention aid in food Regulatory: USP, FCC, 21CFR 172.880, 178.3700, 573.720; SARA §311/312, 313 nonreportable; CERCLA nonreportable Properties: Amber semisolid; mild odor; negligibly sol. in water; sol. in hydrocarbons; sp. gr < 1; vapor pressure < 1.0 mm Hg; 35-80 C; consistency 225 dmm Toxicology: LD50 (oral, rat) > 2000 mg/kg, (dermal, rabbit) > 2000 mg/kg; ACGIH TLVTWA 2 mg/m3 (oil mist), OSHA PEL 2 mg/m3 (wax fumes) Precaution: Avoid extreme heat, chlorine, fluorine, strong oxidizers, and strong acids Hazardous Decomp. Prods.: Paraffin fumes NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers away from strong oxidizing agents or combustible material Pinnacle™ LC 170 Petrolatum, USP [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Lubricant, conditioner, moisture resistance/retention aid in food Regulatory: USP, FCC, 21CFR 172.880, 178.3700, 573.720; SARA §311/312, 313 nonreportable; CERCLA nonreportable Properties: Opaque, white semisolid; mild odor; negligibly sol. in water; sol. in hydrocarbons; sp. gr < 1; vapor pressure < 1.0 mm Hg; 35-80 C; consistency 170 dmm Toxicology: LD50 (oral, rat) > 2000 mg/kg, (dermal, rabbit) > 2000 mg/kg; ACGIH TLVTWA 2 mg/m3 (oil mist), OSHA PEL 2 mg/m3 (wax fumes) Precaution: Avoid extreme heat, chlorine, fluorine, strong oxidizers, and strong acids Hazardous Decomp. Prods.: Paraffin fumes NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers away from strong oxidizing agents or combustible material Pinnacle™ LC 190 Petrolatum, USP [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Lubricant, conditioner, moisture Handbook of Food Additives, Third Edition

resistance/retention aid in food Regulatory: USP, FCC, 21CFR 172.880, 178.3700, 573.720; SARA §311/312, 313 nonreportable; CERCLA nonreportable Properties: Opaque, white semisolid; mild odor; negligibly sol. in water; sol. in hydrocarbons; sp. gr < 1; vapor pressure < 1.0 mm Hg; 35-80 C; consistency 190 dmm Toxicology: LD50 (oral, rat) > 2000 mg/kg, (dermal, rabbit) > 2000 mg/kg; ACGIH TLVTWA 2 mg/m3 (oil mist), OSHA PEL 2 mg/m3 (wax fumes) Precaution: Avoid extreme heat, chlorine, fluorine, strong oxidizers, and strong acids Hazardous Decomp. Prods.: Paraffin fumes NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers away from strong oxidizing agents or combustible material Pinnacle™ LC 225 Petrolatum, USP [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Lubricant, conditioner, moisture resistance/retention aid in food Regulatory: USP, FCC, 21CFR 172.880, 178.3700, 573.720; SARA §311/312, 313 nonreportable; CERCLA nonreportable Properties: Opaque, white semisolid; mild odor; negligibly sol. in water; sol. in hydrocarbons; sp. gr < 1; vapor pressure < 1.0 mm Hg; 35-80 C; consistency 225 dmm Toxicology: LD50 (oral, rat) > 2000 mg/kg, (dermal, rabbit) > 2000 mg/kg; ACGIH TLVTWA 2 mg/m3 (oil mist), OSHA PEL 2 mg/m3 (wax fumes) Precaution: Avoid extreme heat, chlorine, fluorine, strong oxidizers, and strong acids Hazardous Decomp. Prods.: Paraffin fumes NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers away from strong oxidizing agents or combustible material Pinnacle™ WF 170 Petrolatum, USP [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Lubricant, conditioner, moisture resistance/retention aid in food Regulatory: USP, FCC, 21CFR 172.880, 178.3700, 573.720; SARA §311/312, 313 nonreportable; CERCLA nonreportable Properties: Opaque, white semisolid; mild odor; negligibly sol. in water; sol. in hydrocarbons; 534

Part I: Trade Name Reference sp. gr < 1; vapor pressure < 1.0 mm Hg; 35-80 C; consistency 170 dmm Toxicology: LD50 (oral, rat) > 2000 mg/kg, (dermal, rabbit) > 2000 mg/kg; ACGIH TLVTWA 2 mg/m3 (oil mist), OSHA PEL 2 mg/m3 (wax fumes) Precaution: Avoid extreme heat, chlorine, fluorine, strong oxidizers, and strong acids Hazardous Decomp. Prods.: Paraffin fumes NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers away from strong oxidizing agents or combustible material Pinnacle™ WF 190 Petrolatum, USP [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Lubricant, conditioner, moisture resistance/retention aid in food Regulatory: USP, FCC, 21CFR 172.880, 178.3700, 573.720; SARA §311/312, 313 nonreportable; CERCLA nonreportable Properties: Opaque, white semisolid; mild odor; negligibly sol. in water; sol. in hydrocarbons; sp. gr < 1; vapor pressure < 1.0 mm Hg; 35-80 C; consistency 190 dmm Toxicology: LD50 (oral, rat) > 2000 mg/kg, (dermal, rabbit) > 2000 mg/kg; ACGIH TLVTWA 2 mg/m3 (oil mist), OSHA PEL 2 mg/m3 (wax fumes) Precaution: Avoid extreme heat, chlorine, fluorine, strong oxidizers, and strong acids Hazardous Decomp. Prods.: Paraffin fumes NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers away from strong oxidizing agents or combustible material Pinnacle™ WF 225 Petrolatum, USP [Avatar http://www.avatarcorp.com] Chem. Descrip.: Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Lubricant, conditioner, moisture resistance/retention aid in food Regulatory: USP, FCC, 21CFR 172.880, 178.3700, 573.720; SARA §311/312, 313 nonreportable; CERCLA nonreportable Properties: Opaque, white semisolid; mild odor; negligibly sol. in water; sol. in hydrocarbons; sp. gr < 1; vapor pressure < 1.0 mm Hg; 35-80 C; consistency 225 dmm Toxicology: LD50 (oral, rat) > 2000 mg/kg, (dermal, rabbit) > 2000 mg/kg; ACGIH TLVTWA 2 mg/m3 (oil mist), OSHA PEL 2 mg/m3 (wax fumes) Handbook of Food Additives, Third Edition

Precaution: Avoid extreme heat, chlorine, fluorine, strong oxidizers, and strong acids Hazardous Decomp. Prods.: Paraffin fumes NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in sealed containers away from strong oxidizing agents or combustible material Pionier® 17106 [Hansen & Rosenthal http://www.hansen-rosenthal.de/] Chem. Descrip.: Polydecene (> 50%), hydrogenated microcrystalline wax (2550%) Uses: Protective coating on raw fruits/vegetables; masticatory substance in chewing gum base Features: Smooth consistency; good adhesiveness Regulatory: FDA 21CFR §172.886, 178.3710; DAB, BP compliance Properties: Snow-wh. liq./solid; m.w. > 500; dens. 830-840 kg/m3 (70 C); visc. 9.5-11.5 mm2/s (90 C); m.p. 65-70 C; congeal pt. 59-64 C Toxicology: Nontoxic orally Environmental: not ecotoxic; potentially biodeg.; not expected to bioaccumulate in aquatic environment Pisane® [Cosucra SA http://www.cosucra.com] Chem. Descrip.: Pea protein isolate Uses: Functional and nutritional additive, water and fat binder, emulsifier, foaming agent for meat and fish prods., biscuits, pastry-making, desserts, prepared dishes, soups, sauces, dietary, health, and baby foods Features: GMO-free; gluten-free Properties: Cream-colored powd., neutral taste; < 150 µ; easily dispersible; pH 7.5 (10%); 94% min. dry matter Storage: Store under dry conditions for max. 1 yr. Pita Soft [Brolite Prods. http://www.bakewithbrolite.com] Uses: Dough improver providing greater tolerance and keeping qualities in lean formulated baked goods such as pita breads, tortillas, soft pretzels, and bagels; keeps prods. soft for days Placental Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried defatted glandular prod. Uses: Nutritive food additive 535

Part I: Trade Name Reference Properties: Powd. Plantain Powder Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: Plantain bananas Chem. Analysis: 5% max. moisture; 4-7 protein%; 0.6% fat; 62-65% carbohydrates; 5% fiber Uses: Neutral flavoring agent in foods; glutenfree wheat flour replacement; thickener in liq. formulations, dry mixes Regulatory: Halal, kosher certified Properties: Cream powd.; neutral flavor Storage: 18 mos. when stored @ 21 C in sealed containers Plantex® [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Range of prods. based on yeast extracts and manufactured under mild conditions where all hydrolysis is accomplished by enzymes and all processing is at low temps. See Yeast extract CAS 8013-01-2; EINECS/ELINCS 232-387-9 Uses: Flavoring agent for foods Features: HVP-free; flavor profiles incl. basic flavors, general roasted/brown beef, chicken, pork, tomato, onion, cheese, mushroom, bacon, and ham Properties: Powd. and paste forms Plasdone® C-15 [ISP http://www.ispcorp.com/] Chem. Descrip.: 2-Pyrrolidinone, 1-ethenyl-, homopolymer See PVP CAS 9003-39-8; EINECS/ELINCS 201-800-4 Uses: Clarifier for beer, wine, vinegar; tableting adjuvant for vitamins, minerals, flavor concs., nonnutritive sweeteners; stabilizer, bodying agent, dispersant in foods Regulatory: Not regulated for transport; FDA 21CFR §173.55; USP, FCC, BP, German Ph., French Ph., Italian Ph. compliance; Canada DSL; Japan ENCS; Australia AICS Properties: Wh. to creamy wh. powd, odorless, tasteless; 50 µ mean particle size; hygroscopic; sol. in aq. and org. solv. systems; bulk dens. 0.1-0.25 g/cc; pH 3-7 (5% aq.); 5% max. moisture Toxicology: LD50 (oral) > 10 g/kg; very low chronic oral toxicity; TSCA listed Environmental: LC50 (juvenile turbot, 96 h) > 1 g/l, (corophium volutator, 10 d) > 1 g/l; EC50 (marine algae, 72 h) > 1 g/l; not readily biodeg. (11% in 28 d) Handbook of Food Additives, Third Edition

Precaution: Wear gloves, safety glasses; incompat. oxidizers, reducers Hazardous Decomp. Prods.: Oxides of nitrogen Storage: Prevent excessive moisture pickup; store in tightly closed containers in coo, dry place out of direct sunlight; keep away from heat, sparks, flame Plasdone® C-30 [ISP http://www.ispcorp.com/] Chem. Descrip.: PVP (Povidone USP) CAS 9003-39-8; EINECS/ELINCS 201-800-4 Uses: Clarifier for beer, wine, vinegar; tableting adjuvant for vitamins, minerals, flavor concs., nonnutritive sweeteners; stabilizer, bodying agent, dispersant in foods Regulatory: USP/NF, FCC, BP, EP, JP, JPE compliance; FDA 21CFR §173.55; Canada DSL; Japan ENCS; Australia AICS Properties: Wh. to creamy wh. powd, odorless, tasteless; 30 µ mean particle size; hygroscopic; sol. in water, aq. and org. solv. systems; bulk dens. 0.25-0.4 g/cc; flash pt. none; pH 3-7 (5% aq.); 5% max. moisture Toxicology: LD50 (oral, rat) > 10 m/kg (very low toxicity); not absorbed topically; not a primary skin irritant; nonirritating to eyes; nonsensitizing; prolonged contact may cause dermatitis; nuisance dust: TLV/TWA 10 mg/m3 total, 5 mg/m3 respirable; TSCA listed Environmental: LC50 (juvenile turbot, 96 h) > 1 g/l, (corophium volutator, 10 d) > 1 g/l; EC50 (marine algae, 72 h) > 1 g/l; not readily biodeg. (11% in 28 d) Precaution: Wear gloves, safety glasses; incompat. with strong oxidizing or reducing agents; heated to decomp., emits toxic fumes of NOx Hazardous Decomp. Prods.: Oxides of nitrogen Storage: Prevent excessive moisture pickup Plasdone® K-25 [ISP http://www.ispcorp.com/] Chem. Descrip.: PVP (Povidone USP) CAS 9003-39-8; EINECS/ELINCS 201-800-4 Uses: Clarifier for beer, wine, vinegar; tableting adjuvant for vitamins, minerals, flavor concs., nonnutritive sweeteners; stabilizer, bodying agent, dispersant in foods Regulatory: FDA 21CFR §173.55; USP, FCC, BP, German Ph., French Ph., Italian Ph. compliance Properties: Wh. or creamy wh. powd., odorless, 536

Part I: Trade Name Reference tasteless; hygroscopic; sol. in aq. and org. solvs.; pH 3-7 (5% aq.); 5% max. moisture Toxicology: Very low chronic oral toxicity Storage: Prevent excessive moisture pickup Plasdone® K-29/32 [ISP http://www.ispcorp.com/] Chem. Descrip.: PVP (Povidone USP) CAS 9003-39-8; EINECS/ELINCS 201-800-4 Uses: Clarifier for beer, wine, vinegar; tableting adjuvant for vitamins, minerals, flavor concs., nonnutritive sweeteners; stabilizer, bodying agent, dispersant in foods Regulatory: FDA 21CFR §173.55; USP, FCC, BP, German Ph., French Ph., Italian Ph. compliance Properties: Wh. or creamy wh. powd., odorless, tasteless; hygroscopic; sol. in water, aq. and org. solvs.; flash pt. none; pH 3-7 (5% aq.); 5% max. moisture Toxicology: LD50 (oral, rat) > 100,000 mg/kg; very low chronic oral toxicity; not absorbed topically; not a primary skin irritant; nonirritating to eyes; nuisance dust: TLV/TWA 10 mg/m3 total, 5 mg/m3 respirable Precaution: Incompat. with strong oxidizing or reducing agents; heated to decomp., may emit toxic fumes of NOx Storage: Prevent excessive moisture pickup Plasdone® K-90 [ISP http://www.ispcorp.com/] Chem. Descrip.: PVP (Povidone USP) CAS 9003-39-8; EINECS/ELINCS 201-800-4 Uses: Clarifier for beer, wine, vinegar; tableting adjuvant for vitamins, minerals, flavor concs., nonnutritive sweeteners; stabilizer, bodying agent, dispersant in foods Regulatory: FDA 21CFR §173.55; USP, FCC, JP,BP, German Ph., French Ph., Italian Ph. compliance Properties: Wh. or creamy wh. powd., odorless, tasteless; 10% max. < 75 µ particle size; hygroscopic; sol. in water, aq. and org. solvs.; bulk dens. 0.4-0.6 g/cc; pH 3-7 (5% aq.); 5% max. moisture Toxicology: Very low chronic oral toxicity; essentially nontoxic by inh., IV, or other parenteral routes; not a primary skin irritant; nonsensitizing; nonirritating to eyes Storage: Prevent excessive moisture pickup Pluracol® E300 [BASF/Perf. Chems. Handbook of Food Additives, Third Edition

http://www.basf.com/static/988804217008.htm l] Chem. Descrip.: PEG-6 CAS 25322-68-3; EINECS/ELINCS 220-045-1 Uses: Dispersant in food tablets and preps. Properties: Colorless cl. liq.; m.w. 300; sol. in water and org. solvs. except aliphatic hydrocarbons; dens. 9.4 lb/gal; sp.gr. 1.12; visc. 5.9 cs (99 C); flash pt. (COC) 210 C; pour pt. -13 C; surf. tens. 62.9 dynes/cm (1%); pH 5.7 (5% aq.); nonionic Pluracol® E400 [BASF/Perf. Chems. http://www.basf.com/static/988804217008.htm l] Chem. Descrip.: PEG-8 CAS 25322-68-3; EINECS/ELINCS 225-856-4 Uses: Dispersant in food tablets and preps. Properties: Colorless cl. liq.; sol. in water and org. solvs. except aliphatic hydrocarbons; dens. 9.4 lb/gal; sp.gr. 1.12; visc. 7.39 cs (210 F); flash pt. 460 F; surf. tens. 66.6 dynes/cm (1%); pH 6.2 (5% aq.); nonionic; 100% act. Pluracol® E600 [BASF/Perf. Chems. http://www.basf.com/static/988804217008.htm l] Chem. Descrip.: PEG-12 CAS 25322-68-3; EINECS/ELINCS 229-859-1 Uses: Dispersant in food tablets and preps. Properties: Colorless cl. liq.; sol. in water and org. solvs. except aliphatic hydrocarbons; dens. 9.4 lb/gal; sp.gr. 1.12; visc. 10.83 cs (210 F); flash pt. 480 F; surf. tens. 65.2 dynes/cm (1%); pH 5.3 (5% aq.); nonionic; 100% act. Pluracol® E4000 [BASF/Perf. Chems. http://www.basf.com/static/988804217008.htm l] Chem. Descrip.: PEG-75 CAS 25322-68-3; EINECS/ELINCS 203-989-9 Uses: Dispersant in food tablets and preps. Properties: Wh. waxy solid; sol. in water and org. solvs. except aliphatic hydrocarbons; dens. 10.0 lb/gal; sp.gr. 1.20; m.p. 59.5 C; flash pt. > 490 F; surf. tens. 61.9 dynes/cm (1%); pH 6.7 (5% aq.); nonionic; 100% act. Pluracol® W5100N [BASF/Perf. Chems. http://www.basf.com/static/988804217008.htm l] Chem. Descrip.: PPG-33-buteth-45 CAS 74623-31-7 Uses: Defoamer for food processing Properties: APHA 40 max. visc. liq.; sol. in 537

Part I: Trade Name Reference water, alcohols, ketones, esters, benzene, toluene, glycol ethers, chlorinated solvs.; dens. 8.83 lb/gal; sp.gr. 1.06; visc. 5100 SUS (100 F); cloud pt. 55 C (1%); flash pt. (OC) 437 F; pour pt. -20 F; pH 5.5-7.0 (10% aq.); nonionic Plurafac® LF 1300 [BASF AG http://www.basf.de] Chem. Descrip.: Alkoxylated straight chain alcohol Uses: Defoamer for sugar processing Features: Low foaming Properties: Sl. ylsh. cl. liq.; sol. @ 10% in wh. spirit, benzene, ethanol, IPA, trichlorethylene; dens. 0.97 g/cm3; visc. 140 cps; set pt. -5 C; pH 7 (5% aq.); surf. tens. 35 dynes/cm (0.1% aq.); nonionic; 100% conc. Environmental: < 80% biodeg.; toxic to aquatic organisms; may cause long-term adverse effects on aquatic environment Storage: Hygroscopic; 2 yrs. shelf life when stored in tightly closed original containers below 20 C Plurol® Diisostearique [Gattefosse France http://www.gattefosse.fr] Chem. Descrip.: Polyglyceryl-3 diisostearate CAS 66082-42-6; EINECS/ELINCS 291-548-1 Uses: W/o emulsifier for foods Features: Cold process; exc. appearance, gloss, afterfeel, and stability at 50 C Regulatory: DMF no. 11696 Properties: Pale yel. cl. to sl. opalescent visc. liq., faint odor; sol. in min. and veg. oils; insol. in water, alcohols; acid no. < 5; iodine no. < 8; sapon. no. 128-148; ref. index 1.471-1.475; nonionic; < 0.5% water Storage: Avoid moisture and air; storage below 18 C can lead to reversible opalescence Plurol® Oleique CC 497 [Gattefosse France http://www.gattefosse.fr] Chem. Descrip.: Polyglyceryl-6 oleate CAS 9007-48-1 Uses: Emulsifier for foods; cloud inhibitor in salad oils Regulatory: FDA 21CFR §172.854; FCC compliance; worldwide food additive status; E475 compliance Properties: Visc. liq.; char. odor; HLB 6; nonionic Plurol® Stearique WL 1009 [Gattefosse France http://www.gattefosse.fr] Chem. Descrip.: Polyglyceryl-6 distearate CAS 34424-97-0; EINECS/ELINCS 252-010-1 Uses: Emulsifier for foods Handbook of Food Additives, Third Edition

Regulatory: FCC listed Properties: Gardner < 10 waxy solid, faint odor; sol. in chloroform, methylene chloride; partly sol. in ethanol; disp. in water; HLB 9.0; drop pt. 48-53 C; acid no. < 5; iodine no. < 3; sapon. no. 120-140; pH 7.0-9.5 (10% aq.); nonionic; 100% conc. Toxicology: Nonirritating to eyes Pluronic® PE 6100 [BASF AG http://www.basf.de] Chem. Descrip.: PO/EO block polymer See EO/PO block polymer or copolymer CAS 9003-11-6 Uses: Defoamer for sugar processing Features: Low foaming Properties: Colorless cl. liq.; sol. in ethanol, 2propanol, toluene, tetrachloroethylene, min. spirit; m.w. 2000; dens. 1.02 g/cm3; visc. 350 mPa·s; pour pt. -20 C; cloud pt. 24 C (1% aq.); ref. index 1.45; pH 7 (5% aq.); surf. tens. 40 mN/m (1 g/l in DW); nonionic; 100% conc. Pluronic® PE 6200 [BASF AG http://www.basf.de] Chem. Descrip.: PO/EO block polymer See EO/PO block polymer or copolymer CAS 9003-11-6 Uses: Defoamer for sugar processing Features: Low foaming Properties: Colorless cl. liq.; sol. in water, 10% HCl, ethanol, 2-propanol, toluene, tetrachloroethylene; m.w. 2500; dens. 1.04 g/cm3; visc. 500 mPa·s; pour pt. -14 C; cloud pt. 32 C (1% aq.); ref. index 1.45; pH 7 (5% aq.); surf. tens. 41 mN/m (1 g/l in DW); nonionic; 100% conc. Pluronic® PE 6400 [BASF AG http://www.basf.de] Chem. Descrip.: PO/EO block polymer See EO/PO block polymer or copolymer CAS 9003-11-6 Uses: Defoamer for sugar processing Features: Low foaming Properties: Colorless sl. cloudy liq.; sol. in water, 10% HCl, ethanol, 2-propanol, toluene, tetrachloroethylene; m.w. 3000; dens. 1.05 g/cm3; visc. 1000 mPa·s; pour pt. 16 C; cloud pt. 59 C (1% aq.); ref. index 1.45; pH 7 (5% aq.); surf. tens. 41 mN/m (1 g/l in DW); nonionic; 100% conc. Pluronic® PE 8100 [BASF AG http://www.basf.de] Chem. Descrip.: PO/EO block polymer See 538

Part I: Trade Name Reference EO/PO block polymer or copolymer CAS 9003-11-6 Uses: Defoamer for sugar processing Features: Low foaming Properties: Colorless cl. to sl. cloudy liq.; sol. in 2-propanol, toluene, tetrachloroethylene; m.w. 2600; dens. 1.04 g/cm3; visc. 700 mPa·s; pour pt. -30 C; cloud pt. 18 C (1% aq.); ref. index 1.45 (70 C); pH 7 (5% aq.); surf. tens. 35 mN/m (1 g/l in DW); nonionic; 100% conc. Pluronic® RPE 2520 [BASF AG http://www.basf.de] Chem. Descrip.: EO/PO block polymer See EO/PO block polymer or copolymer CAS 9003-11-6 Uses: Defoamer for sugar processing Properties: Liq.; sol. in toluene, min. spirits, wh. spirit, spindle oil, ethanol, IPA; dens. 1.0 g/cc; visc. 1500 cps; set pt. -20 C; cloud pt. 28 C (in water); pH 9 (5% aq.); surf. tens. 37 dynes/cm; nonionic; 100% conc. Storage: Hygroscopic; 2 yr. shelf life when stored indoors in tightly sealed original pkg.; protect from frost; may become cloudy @ low temps. (heat to 25-30 C to reverse) PO-100 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Propylene glycol ester of fatty acids Uses: Alpha-ending emulsifier in toppings, powdered cake improvers, cake mixes, alpha-crystalline stabilizer for sponge cake foaming gel Properties: Liq.; HLB 3.4 (caluculated); acid value 3 max.; iodine value 3 max.; sapon. value 162-172; hydroxyl value 165-195 Poem DM-100 [Riken Vitamin http://www.rikenvitamin.jp/] Uses: Emulsifier and antibacterial in food Poem DO-100 [Riken Vitamin http://www.rikenvitamin.jp/] Uses: Emulsifier for oils and fats in food Poem DP-95RF [Riken Vitamin http://www.rikenvitamin.jp/] Uses: Emulsifier and antibacterial for beverages Use Level: 300-1500 ppm in coffee; 2000-3000 ppm in corn soup and shiruko Poem DS-100A [Riken Vitamin http://www.rikenvitamin.jp/] Uses: Emulsifier and foaming agent for cakes Handbook of Food Additives, Third Edition

Features: Gives smooth, good texture; keeps natural flavor of cake; stable cake through high foaming stability; produces a variety of cakes that are highly oil-proof Polar Bake [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Blend of conditioners, enzymes, and oxidizing agents Uses: Dough conditioner, frozen dough stabilizer for baked goods Features: Provides exc. machinability, reduced proof times, and exc. grain, texture, crust color, and freshness of finished prod. Regulatory: Kosher Properties: Powd. PolarTex 05732 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Modified Corn starch See Corn (Zea mays) starch Chem. Analysis: 10% moisture; 10 ppm max. SO2 CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Thickener and water binder for use in bologna, hot dogs, poultry loaves, surimi, fruit and pie fillings, sauces, gravies, and soups Features: Excellent cold storage and freezethaw stability; low heat hydration temp. Regulatory: FDA 21 CFR §172.892 Properties: Particle size 2% thru 100 mesh; bulk dens. (packed) 43 lbs/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 PolarTex 05733 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Hydroxypropyl distarch phosphate Chem. Analysis: 10% moisture; 10 ppm max. SO2 CAS 53124-00-8 Uses: Thickener for aseptic puddings, cheese sauces, fruit fillings, gravies, tomato sauces Features: Exce. cold storage stability; mod. set back; smooth, creamy texture Regulatory: FDA 21 CFR §172.892 Properties: Particle size 2% thru 100 mesh; bulk dens. (packed) 49 lbs/ft3; pH (1:5) 5.5 Precaution: Excessive dusting is flammable 539

Part I: Trade Name Reference and explosive Storage: Shelf life 24 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity PolarTex 05734 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Modified Corn starch See Corn (Zea mays) starch Chem. Analysis: 10% moisture CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Thickener for use in acidic sauces, fruit fillings, refrigerated or frozen foods, retorted foods, toppings, and hot-filled foods Features: Provides stability at low pH, high temp. processing and in excessive shear equipment; smooth creamy texture; good freeze-thaw stability Regulatory: FDA 21 CFR §172.892 Properties: Particle size 2% thru 100 mesh; 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 PolarTex 05735 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Hydroxypropyl distarch phosphate Chem. Analysis: 11% moisture; 0.5% ash CAS 53124-00-8 Uses: Viscosifier for aseptic puddings and desserts, cream fillings, dairy prods., hot dogs, formed meat, surimi and poultry prods., retorted prods. Features: Low hot paste visc.; withstands wide range of processing conditions; stable in neutral and acidic food systems; contributes to soft, tender set of finished prods.; exc. freezethaw stability Regulatory: FDA 21 CFR §172.892 Properties: Bland flavor; bulk dens. (packed) 48 lbs/ft3; 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 PolarTex 05736 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Hydroxypropyl distarch Handbook of Food Additives, Third Edition

phosphate Chem. Analysis: 11% moisture; 0.5% ash CAS 53124-00-8 Uses: Viscosifier for use in canned food items, aseptically processed food, lemon fillings, Bavarian creams, puddings and cream pie fillings Features: Withstands a wide range of processing conditions; performs well in acidic systems; contributes a soft, tender set to finished prods.; good freeze-thaw stability; low hot paste viscosity provides rapid heat transfer Regulatory: FDA 21 CFR §172.892 Properties: Bland flavor; bulk dens. (packed) 770 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 PolarTex 06727 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Hydroxypropyl distarch phosphate Chem. Analysis: 11% moisture; 0.5% ash CAS 53124-00-8 Uses: Viscosifier and stabilizer designed for food systems requiring light to moderate processing, such as frozen entrees, soups, sauces and gravies, hot dogs, formed meat, surimi and poultry, injected ham and poultry, and dry mixes (cook-up) Features: Low gelatinization temps., exc. pastry clarity; extremely high viscosity in neutral pH systems; exceptional cold storage and freezethaw stability; creamy texture; adaptable to most batch systems Regulatory: FDA 21 CFR §172.892 Properties: Bland flavor; bulk dens. (packed) 720 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 PolarTex 06728 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Hydroxypropyl distarch phosphate Chem. Analysis: 11% moisture CAS 53124-00-8 Uses: Viscosifier and stabilizer designed for 540

Part I: Trade Name Reference food systems requiring light to moderate processing, such as frozen entrees, soups, sauces and gravies, hot dogs, formed meat, surimi and poultry, injected ham and poultry, and dry mixes Features: Low gelatinization temps., exc. pastry clarity; extremely high viscosity in neutral pH systems; exceptional cold storage and freezethaw stability; creamy texture Regulatory: FDA 21 CFR §172.892 and EC Directive 95/2/EC Properties: Bland flavor; 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

foods (gravies, soups, sauces), spoonable dressings, yogurt, and sour Features: Superior performance in continuous, high shear systems; stable viscosity under conditions of extreme heat and/or acid; good cold storage and freeze-thaw stability; short texture; exc. paste clarity Regulatory: FDA 21 CFR §172.892 and EC Directive 95/2/EC Properties: Bland flavor; bulk dens. (packed) 720 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

PolarTex 06740 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Hydroxypropyl distarch phosphate Chem. Analysis: 11% moisture; 0.5% ash CAS 53124-00-8 Uses: Thickener designed for food systems requiring moderate to severe processing, such as bakery and fruit fillings, aseptic/shelf stable foods, soups, sauces and gravies, barbeque and tomato-based sauces, and salad dressings Features: Superior performance in continuous high shear systems; resistant to high heat and low pH; good cold storage and freeze-thaw stability; short texture; excellent paste clarity Regulatory: FDA 21 CFR §172.892 and EC Directive 95/2/EC Properties: Bland flavor; bulk dens. (packed) 720 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

PolarTex 06747 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Hydroxypropyl distarch phosphate Chem. Analysis: 11% moisture; 0.5% ash CAS 53124-00-8 Uses: Viscosifier and stabilizer designed for food systems requiring severe processing and/or good heat penetration, such as canned fruit fillings, aseptic/shelf stable foods (gravies, soups, sauces), spoonable dressings, yogurt, and sour cream Features: Superior performance in continuous, high shear systems; stable viscosity under conditions of extreme heat and/or acid; good cold storage and freeze-thaw stability; short texture; exc. paste clarity Regulatory: FDA 21 CFR §172.892 and EC Directive 95/2/EC Properties: Bland flavor; bulk dens. (packed) 720 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

PolarTex 06746 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Hydroxypropyl distarch phosphate Chem. Analysis: 11% moisture; 0.5% ash CAS 53124-00-8 Uses: Viscosifier and stabilizer designed for food systems requiring severe processing and/or good heat penetration, such as canned fruit fillings, aseptic/shelf stable

PolarTex 06748 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Hydroxypropyl distarch phosphate Chem. Analysis: 11% moisture CAS 53124-00-8 Uses: Viscosifier and stabilizer designed for food systems requiring moderate to severe processing conditions, such as pie fillings, bakery cream, frozen desserts, canned

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Part I: Trade Name Reference soups and sauces, salad dressings and creams; UHT dairy desserts Features: Exceptional cold storage and freezethaw stability; smooth, short texture; exc. paste clarity; resistant to high heat conditions Regulatory: FDA 21 CFR §172.892 and EC Directive 95/2/EC Properties: Bland flavor; bulk dens. (packed) 720 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 PolarTex-Instant 12640 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Hydroxypropyl distarch phosphate Chem. Analysis: 5% moisture; 0.9% ash CAS 53124-00-8 Uses: Pregelatinized thickener and binder designed for use in a wide variety of food prods. including instant puddings and pie fillings, soup, sauce and gravy mixes, cake and bakery mixes, cheese sauces, and custard fillings Features: Extremely high viscosity without cooking; smooth, creamy texture similar to cook-up starches; exc. cold storage and freeze-thaw stability; hydrates rapidly; provides moisture retention and extends shelf life of baked products Regulatory: FDA 21 CFR §172.892 and EC Directive 95/2/EC Properties: Bland flavor; 90% thru US 200 Mesh (.075 mm); bulk dens. (packed) 710 g/l; pH 5.5 Precaution: Excessive dusting is flammable and explosive Storage: Shelf life 6 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity PolarTex-Instant 12641 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Hydroxypropyl distarch phosphate Chem. Analysis: 3.5% moisture; 0.3% ash CAS 53124-00-8 Uses: Instant thickener recommended for food prods. prepared under abusive processing conditions, such as pastry fillings, puddings, fruit pies, sauce and gravy mixes, dressings Handbook of Food Additives, Third Edition

Features: Resistant to heat, acid and shear conditions; prevents boil-out in fruit pies and turnovers; exc. cold storage and freeze-thaw stability; provides moderate viscosity without cooking; for both neutral and acidic systems; rehydrates rapidly Regulatory: FDA 21 CFR §172.892 and EC Directive 95/2/EC Properties: 85% thru US 200 Mesh (.075 mm); bulk dens. (packed) 800 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 PolarTex-Instant 12643 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Hydroxypropyl distarch phosphate Chem. Analysis: 8% moisture; 0.9% ash CAS 53124-00-8 Uses: Pregelatinized thickener and binder designed to provide excellent storage stability in a variety of food prods. such as cake and bakery mixes, muffins and quick breads, instant puddings, custard and pie fillings, soups, sauces; and gravy mixes Features: Rapid hydration; extremely high viscosity without cooking; can be used in neutral and acidic foods; exc. cold storage, freeze-thaw stability, and paste clarity Regulatory: FDA 21 CFR §172.892 and EC Directive 95/2/EC Properties: 85% thru US 200 Mesh (.075 mm); bulk dens. (packed) 710 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 Polyaldo® 10-1-O [Lonza http://www.lonza.com] Chem. Descrip.: Decaglyceryl monooleate See Polyglyceryl-10 oleate CAS 9007-48-1; EINECS/ELINCS 279-230-0 Uses: Emulsifier for cakes, ice cream, desserts, beverages Features: Polysorbate replacer Regulatory: Made to food grade and Kosher requirements Properties: Waxy solid; HLB 13; nonionic Polyaldo® 10-1-O KFG [Lonza 542

Part I: Trade Name Reference http://www.lonza.com] Chem. Descrip.: Polyglyceryl-10 oleate CAS 9007-48-1; EINECS/ELINCS 279-230-0 Uses: Emulsifier for foods Regulatory: FDA 21CFR §172.854, kosher Properties: Hazy visc. liq., mild odor, bland taste; HLB 14; acid no. 2 max.; sapon. no. 70-80; hyd. no. 480-510; nonionic Polyaldo® 10-1-S KFG [Lonza http://www.lonza.com] Chem. Descrip.: Decaglyceryl monostearate See Polyglyceryl-10 stearate CAS 37349-34-1 Uses: Emulsifier, aerating agent in cakes, desserts, beverages Features: Polysorbate replacer Regulatory: Made to food grade and Kosher requirements Properties: Soft solid; HLB 13; nonionic Polyaldo® 10-2-P [Lonza http://www.lonza.com] Chem. Descrip.: Decaglyceryl dipalmitate See Polyglyceryl-10 dipalmitate Uses: Emulsifier, crystallization inhibitor in cakes, desserts, beverages Features: Polysorbate replacer Regulatory: Made to food grade and Kosher requirements Properties: Soft solid; HLB 12; nonionic Polyaldo® 10-6-O KFG [Lonza http://www.lonza.com] Chem. Descrip.: Decaglyceryl hexaoleate See Polyglyceryl-10 hexaoleate Uses: Wetting agent in foods (icings, whipped toppings, pie fillings), beverages Regulatory: Made to food grade and Kosher requirements; 21 CFR 172.854 Properties: Liq.; acid value 5 max.; sapon. value 135-155; HLB 5; nonionic; 1% max, moisture Polyaldo® DGDO [Lonza http://www.lonza.com] Chem. Descrip.: Polyglyceryl-10 decaoleate CAS 11094-60-3; EINECS/ELINCS 234-316-7 Uses: Emulsifier for baking, ice cream, general food use; crystal inhibitor in veg. oils; wetting agent; defoamer in sugarprotein syrups; dispersant, solubilizer for margarine Properties: Liq.; HLB 3.0; nonionic; 100% conc. Polyaldo® DGDO KFG [Lonza http://www.lonza.com] Chem. Descrip.: Polyglyceryl-10 decaoleate CAS 11094-60-3; EINECS/ELINCS 234-316-7 Handbook of Food Additives, Third Edition

Uses: Dispersant, solubilizer in margarine; antifoam and defoamer in sugar-protein syrups; crystallization inhibitor in high quality salad oils for salad dressings and mayonnaise Regulatory: FDA 21CFR §172.854; kosher Properties: Amber cl. liq., mild odor; sol. in ethanol, min. and veg. oils, insol. in water; HLB 3±1; acid no. 20 max.; iodine no. 80 max.; sapon. no. 155-185; hyd. no. 25-45; nonionic Use Level: 0.02-0.05% (syrups), 0.1-1.0% (margarine), 0.1% (salad oils) Storage: Store in cool, dry area Polyaldo® HGDS [Lonza http://www.lonza.com] Chem. Descrip.: Polyglyceryl-6 distearate CAS 9009-32-9; EINECS/ELINCS 252-010-1 Uses: Emulsifier for baking, ice cream, reduced-fat foods, general food use; whipping agent for toppings and icings; foam stabilizer in acidic formulations; fat emulsifier; antisticking agent Properties: Bead; HLB 7.0; nonionic; 100% conc. Polyaldo® HGDS KFG [Lonza http://www.lonza.com] Chem. Descrip.: Polyglyceryl-6 distearate CAS 9009-32-9; EINECS/ELINCS 252-010-1 Uses: Emulsifier for cake mixes; whipping agent, foam stabilizer providing overrun to whipped creams; freeze/thaw stabilizer for frozen desserts; antisticking agent and chewability promoter in chewing gum Regulatory: FDA 21CFR §172.854; kosher Properties: Tan beads, mild fatty odor, bland taste; sol. in ethanol; disp. in water; HLB 7±1; m.p. 56 C; acid no. 6 max.; iodine no. 3 max.; sapon. no. 120-140; nonionic Use Level: 0.1-0.5% (frozen desserts) Storage: Store in cool, dry area Polyaldo® HGMP KFG [Lonza http://www.lonza.com] Chem. Descrip.: Polyglyceryl ester fatty acid See Polyglyceryl-10 dipalmitate Chem. Analysis: 0.5% max. moisture; 4% max. ash CAS 67784-82-1 Uses: Emulsifier for cake mixes; whipping agent in whipped creams; freeze/thaw stabilizer Regulatory: Kosher Properties: Waxy tan to lt. brn. solid; mild odor; mild taste; m.p. 45-50 C; HLB 11; acid no. 4 543

Part I: Trade Name Reference max.; iodine no. 1 max.; hydrophilic; nonionic Storage: Store in cool, dry place Polyaldo® TGMS [Lonza http://www.lonza.com] Chem. Descrip.: Polyglyceryl-3 stearate CAS 37349-34-1; EINECS/ELINCS 248-403-2 Uses: Emulsifier for baking, ice cream, whipped toppings, fillings, frostings, salad dressings, aerated fat systems, shortenings, general food use; aerating agent, whipping agent in fat-based systems and shortenings; fat replacement in frozen desserts; hardener, gloss aid in hard butters Regulatory: Kosher certified; 21 CFR 172.854 Properties: Off-wh. beads; bland taste; mild odor; m.p. 55 CHLB 7.0; acid no. 8 max.; nonionic; 100% conc. Storage: Store in a dry, cool area. Polyaldo® TGMSH KFG [Lonza http://www.lonza.com] Chem. Descrip.: Triglyceryl monoshortening See Polyglyceryl-3 shortening Chem. Analysis: 1% max. moisture Uses: Polysorbate replacer in icings, whipped toppings, and pie fillings Regulatory: 21 CFR 172.854; kosher Properties: Viscous liq.; sl. haze; HLB 7; acid no. 2 max.; sapon. no.115-135; hyd. no. 330-390; nonionic; 1% max. moisture Polyaldo® TGMS KFG [Lonza http://www.lonza.com] Chem. Descrip.: Polyglyceryl-3 stearate CAS 37349-34-1; EINECS/ELINCS 248-403-2 Uses: Emulsifier for foods; aerating agent, whipping agent in fat-based systems, cakes, and cake icings; permits substantial fat reduction in frozen desserts; hardener and gloss aid in hard butter confectionery coatings Regulatory: FDA 21CFR §172.854; kosher Properties: Off-wh. beads, mild odor, bland taste; sol. in ethanol, min. and veg. oils; insol. in water; HLB 7±1; m.p. 55 C; acid no. 8 max.; iodine no. 4 max.; sapon. no. 120-140; nonionic Storage: Store in cool, dry area Polyclar® 10 [ISP http://www.ispcorp.com/] Chem. Descrip.: Polyvinylpolypyrrolidone homopolymer See Crospovidone CAS 9003-39-8 Uses: Beer stabilizer and haze inhibitor Properties: Fine wh. powd.; 13 µ avg. particle Handbook of Food Additives, Third Edition

size; insol. in water, acids, alkalis, and all org. solvs.; pH 5-11 (1 g/100 ml water) Polyclar® BV [ISP http://www.ispcorp.com/] Chem. Descrip.: Polyvinylpolypyrrolidone See Crospovidone CAS 9003-39-8 Uses: Binder, adsorbent, and complexing agent in beer foam stabilization Features: No adverse effects on flavor, color, or aroma Regulatory: FDA 21CFR §173.50 Properties: Off-wh. free-flowing powd.; particle size (avg.) 30 μ; insol. in water; pH 5.0-11.0 (1% sol'n.) Toxicology: LD50 (oral, rat) >5,000 mg/kg; low toxicity; not irritating to skin; TSCA listed Environmental: EC50 (maine algae, 72 h) >1,000 mg/L; biodeg.: 11% in 28 days Precaution: Avoid generating or breathing dust, strong oxidizing and reducing agents Hazardous Decomp. Prods.: NOx NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in a tightly closed container in a cool, dry area away from direct sunlight Polyclar® Super R [ISP http://www.ispcorp.com/] Chem. Descrip.: Polyvinylpolypyrrolidone See Crospovidone CAS 9003-39-8 Uses: Shelf-life extender, haze inhibitor, stabilizer for beer Features: Insol. in beer Regulatory: FDA 21CFR §173.50 Properties: Off-wh. free-flowing powd.; particle size (avg.) 25 μ; insol. in water; pH 5.0-11.0 (1% sol'n.) Toxicology: LD50 (oral, rat) >5,000 mg/kg; low toxicity; not irritating to skin; TSCA listed Environmental: EC50 (maine algae, 72 h) >1,000 mg/L; biodeg.: 11% in 28 days Precaution: Wear safety glasses and gloves HMIS: Health 0, Flammability 1, Reactivity 0 Polyclar® Ultra Fine [ISP http://www.ispcorp.com/] Chem. Descrip.: Polyvinylpolypyrrolidone See Crospovidone Chem. Analysis: 5% max. moisture CAS 9003-39-8 Uses: Binder, adsorbent, and complexing agent in beer foam stabilization Properties: Wh. to grey, free-flowing powd.; particle size (avg.) 13 mm; insol. in water; pH 544

Part I: Trade Name Reference 3.0-7.0 (5% sol'n.); hygroscopic Toxicology: LD50 (oral, rat) >5,000 mg/kg; low toxicity; not irritating to skin; TSCA listed Environmental: EC50 (maine algae, 72 h) >1,000 mg/L; biodeg.: 11% in 28 days Precaution: Avoid generating or breathing dust, strong oxidizing and reducing agents Hazardous Decomp. Prods.: NOx HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in a tightly closed container in a cool, dry area away from direct sunlight Polyclar® Ultra K-100 [ISP http://www.ispcorp.com/] Chem. Descrip.: Polyvinylpolypyrrolidone blended with cellulose, caseinate, and silicates See Crospovidone CAS 9003-39-8; 9004-34-6; EINECS/ELINCS 232-674-9 Uses: Binder, adsorbent, and complexing agent in wine stabilization Properties: Wh. to grey, free-flowing powd.; pH 6-8; hygroscopic Toxicology: Low toxicity Polycon® S60 K [Am. Ingreds. http://www.americaningredients.com] Chem. Descrip.: Sorbitan stearate CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier, crystallization promoter, surface film-former, defoamer, flavor dispersant for foods, cakes, icings in combination with mono- and diglycerides, confectionery, coffee whiteners, whipped toppings; syn. flavoring agent Features: Lipophilic; rec. for emulsions where weaker water-binding props. and enhanced aeration are desired Regulatory: FDA 21CFR §172.842 Properties: Cream-colored powd.; m.p. 130 F; HLB 4.7; nonionic Use Level: 0.02-0.05% (defoaming), 0.5-2% (flavors) Polyglycol P1200 [Dow http://www.dow.com] Chem. Descrip.: PPG-20 CAS 25322-69-4 Uses: Boiler water additive (food contact); defoamer for beet sugar and yeast processing Regulatory: 21CFR §173.310, 173.340(a)(3), 176.200, 176.210 Properties: Liq.; m.w. 1200; sp.gr. 1.007; dens. 8.38 lb/gal; visc. 175 cSt; pour pt. -40 C; flash pt. (PMCC) 345 F; ref. index 1.448; surf. tens. Handbook of Food Additives, Third Edition

43.3 dynes/cm (100 ppm); sp. heat 0.459 cal/g/°C; nonionic Polyglycol P2000 [Dow http://www.dow.com] Chem. Descrip.: PPG-26 CAS 25322-69-4 Uses: Boiler water additive (food contact); defoamer for beet sugar and yeast processing Regulatory: 21CFR §173.310, 173.340(a)(3), 176.200, 176.210 Properties: Liq.; sol. in ethanol, IPM, cyclomethicone, sunscreens, lactic acid; partly sol. in water, lt. min. oil; m.w. 2000; sp.gr. 1.002; dens. 8.34 lb/gal; visc. 300 cSt; pour pt. -30 C; flash pt. (PMCC) 390 F; ref. index 1.449; surf. tens. 39.6 dynes/cm (100 ppm); sp. heat 0.452 cal/g/°C; nonionic Polyglycol P4000 [Dow http://www.dow.com] Chem. Descrip.: PPG-30 CAS 25322-69-4 Uses: Boiler water additive (food contact) Regulatory: 21CFR §173.310, 176.200 Properties: Liq.; m.w. 4000; sp.gr. 1.005; dens. 8.36 lb/gal; visc. 800 cSt; pour pt. -26 C; flash pt. (PMCC) 365 F; ref. index 1.450; surf. tens. 39.6 dynes/cm (100 ppm); nonionic Polymuls® Range [Cognis http://www.cognis.de] Chem. Descrip.: Polyglycerol esters Uses: Emulsifier for foods, snacks, cereals, desserts, cake fillings, shortening Regulatory: FDA 21CFR §172.854; E475 compliance Polymuls® PGPR [Cognis http://www.cognis.de] Chem. Descrip.: Polyglycerol polyricinoleate See Polyglyceryl polyricinoleate Uses: Emulsifier for foods, margarine, shortening, chocolate confectionery; release agent, glazing agent for foods Regulatory: E476 compliance Polyox® WSR 301 [Dow http://www.dow.com] Chem. Descrip.: PEG-90M NF CAS 25322-68-3 Uses: Foam stabilizer in fermented malt beverages (300 ppm max.) Regulatory: FDA 21CFR §172.770, 175.300, 175.380, 175.390, 176.170, 176.180, 177.1210, 177.1350; EPA 40CFR §180.1001(d) Properties: Wh. gran. powd., mild ammoniacal 545

Part I: Trade Name Reference odor; 100% through 10 mesh, 96% through 20 mesh; sol. in water, some chlorinated solvs., alcohols, aromatic hydrocarbons, ketones; m.w. 4,000,000; bulk dens. 19-37 lb/ft3; visc. 1650-5500 cps (1% aq.); m.p. 62-67 C; pH 810 (1% aq.); nonionic Precaution: Slippery when wet Storage: Store in sealed containers below 25 C, away from heat; avoid dust buildup Polyox® WSR 303 [Dow http://www.dow.com] Chem. Descrip.: Polyethylene oxide NF CAS 25322-68-3 Uses: Foam stabilizer in fermented malt beverages (300 ppm max.) Regulatory: FDA 21CFR §172.770, 175.300, 175.380, 175.390, 176.170, 176.180, 177.1210, 177.1350; EPA 40CFR §180.1001(d) Properties: Wh. gran. powd., mild ammoniacal odor; 100% through 10 mesh, 96% through 20 mesh; sol. in water, some chlorinated solvs., alcohols, aromatic hydrocarbons, ketones; m.w. 7,000,000; bulk dens. 19-37 lb/ft3; visc. 7500-10,000 cps (1% aq.); m.p. 62-67 C; pH 810 (sol'n.); nonionic Precaution: Slippery when wet Storage: Store in sealed containers below 25 C, away from heat; avoid dust buildup Polyox® WSR 308 [Dow http://www.dow.com] Chem. Descrip.: Polyethylene oxide CAS 25322-68-3 Uses: Foam stabilizer in fermented malt beverages (300 ppm max.) Regulatory: FDA 21CFR §172.770, 175.300, 175.380, 175.390, 176.170, 176.180, 177.1210, 177.1350; EPA 40CFR §180.1001(d) Properties: Wh. gran. powd., mild ammoniacal odor; 100% through 10 mesh, 96% through 20 mesh; sol. in water, some chlorinated solvs., alcohols, aromatic hydrocarbons, ketones; m.w. 8,000,000; sp.gr. 1.15-1.26; bulk dens. 19-37 lb/ft3; visc. 10,000-15,000 cps (1% aq.); m.p. 62-67 C; pH 8-10 (sol'n.); nonionic Precaution: Slippery when wet Storage: Store in sealed containers below 25 C, away from heat; avoid dust buildup Polyox® WSR Coagulant [Dow http://www.dow.com] Chem. Descrip.: PEG-115M NF CAS 25322-68-3 Uses: Foam stabilizer in fermented malt Handbook of Food Additives, Third Edition

beverages (300 ppm max.) Regulatory: FDA 21CFR §172.770, 175.300, 175.380, 175.390, 176.170, 176.180, 177.1210, 177.1350; EPA 40CFR §180.1001(d) Properties: Wh. gran. powd., mild ammoniacal odor; 100% through 10 mesh, 96% through 20 mesh; sol. in water, some chlorinated solvs., alcohols, aromatic hydrocarbons, ketones; m.w. 5,000,000; sp.gr. 1.15-1.26; bulk dens. 19-37 lb/ft3; visc. 5500-7500 cps (1% aq.); m.p. 62-67 C; pH 8-10 (sol'n.); nonionic Precaution: Slippery when wet Storage: Store in sealed containers below 25 C, away from heat; avoid dust buildup Polywax® 500 [Baker Petrolite http://www.bakerhughes.com/bakerpetrolite] Chem. Descrip.: Polyethylene homopolymer (m.w. 500) CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: Incl. FDA §172.888, 175.105, 175.300, 176.170, 176.180, 176.200, 177.1200, 178.3720, 179.45 Properties: Prills; low sol. in org. solvs., esp. at R.T.; sol. in CCl4, benzene, xylene, toluene, turpentine; m.w. 500; melt index > 5000 g/10 min; dens. 0.93 g/cc; visc. 6.6 cps (99 C); m.p. 88 C; soften. pt. (R&B) 88 C Polywax® 600 [Baker Petrolite http://www.bakerhughes.com/bakerpetrolite] Chem. Descrip.: Polyethylene homopolymer (m.w. 600) CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Food applics. Features: Syn. polymer; outstanding heat stability and resist. to chemical attack 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. 64 SUS (149 C); m.p. 94 C Polywax® 655 [Baker Petrolite http://www.bakerhughes.com/bakerpetrolite] Chem. Descrip.: Polyethylene homopolymer (m.w. 655) CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Chewing gum base Regulatory: Incl. FDA 21CFR §172.888, 175.105, 175.300, 176.170, 176.180, 176.200, 177.1200, 178.3720, 179.45 546

Part I: Trade Name Reference Properties: Prilled; low sol. in org. solvs., esp. at R.T.; sol. in CCl4, benzene, xylene, toluene, turpentine; m.w. 655; melt index > 5000 g/10 min; dens. 0.94 g/cc; visc. 5 cps (149 C); m.p. 99 C; soften. pt. (R&B) 99 C Polywax® 850 [Baker Petrolite http://www.bakerhughes.com/bakerpetrolite] Chem. Descrip.: Polyethylene homopolymer (m.w. 850) CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Food applics. Regulatory: Incl. FDA 21CFR §172.888, 175.105, 175.300, 176.170, 176.180, 176.200, 177.1200, 178.3720, 179.45 Properties: M.w. 850; melt index > 5000 g/10 min; dens. 0.96 g/cc; visc. 8.5 cs (149 C); m.p. 107 C; soften. pt (R&B) 107 C Polywax® 1000 [Baker Petrolite http://www.bakerhughes.com/bakerpetrolite] Chem. Descrip.: Polyethylene homopolymer (m.w. 1000) CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Food applics. 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: Prilled; low sol. in org. solvs., esp. at R.T.; sol. in CCl4, benzene, xylene, toluene, turpentine; m.w. 1000; melt index > 5000 g/10 min; dens. 0.96 g/cc; visc. 12 cps (149 C); m.p. 113 C; soften. pt. (R&B) 113 C Polywax® 2000 [Baker Petrolite http://www.bakerhughes.com/bakerpetrolite] Chem. Descrip.: Polyethylene homopolymer (m.w. 2000) CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Ion-exchange membrane in prod. of grapefruit juice to adjust ratio of citric acid to total solids Regulatory: FDA 21CFR §173.20, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1520, 177.2600, 178.3570, 178.3850, 179.45 Properties: Prilled; low sol. in org. solvs., esp. at R.T.; sol. in CCl4, benzene, xylene, toluene, turpentine; m.w. 2000; melt index > 5000 g/10 min; dens. 0.97 g/cc; visc. 48 cps (149 C); m.p. 126 C; soften. pt. (R&B) 126 C

http://www.bakerhughes.com/bakerpetrolite] Chem. Descrip.: Polyethylene homopolymer (m.w. 3000) CAS 9002-88-4; EINECS/ELINCS 200-815-3 Uses: Ion-exchange membrane in prod. of grapefruit juice to adjust ratio of citric acid to total solids Regulatory: FDA 21CFR §173.20, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180, 176.200, 176.210, 177.1200, 177.1210, 177.1520, 177.2600, 178.3570, 178.3850, 179.45 Properties: M.w. 3000; melt index > 5000 g/10 min; dens. 0.98 g/cc; visc. 130 cps (149 C); m.p. 129 C; soften. pt. (R&B) 129 C Polywet® ND-2 [Chemtura/Rubber Chems. http://www.cromptoncorp.com] Chem. Descrip.: Sodium polyacrylate, bisulfite terminated aq. sol'n. CAS 9003-04-7 Uses: Min. scale control agent during evaporation of beet or cane sugar juice; boiler water additive (food contact); defoamer in food processing Features: Effective over wide pH range; resists hydrolysis; stable to acid and alkali Regulatory: FDA 21CFR §173.73, 173.310, 173.340, 175.105, 175.300, 176.170, 176.180, 176.200, 177.1210; Australia, Canada, China, EU, Japan, Korea, and Philippines compliances; DOT, IMDG, ICAO nonregulated; SARA §311/312/313 nonreportable; NJ Rightto-Know Properties: Colorless to sl. yel. cl. liq., char. odor; sol. in alcohols and water; m.w. ≈ 1000; sp.gr. 1.16; visc. 24-40 cps; pH 6.8-7.8; anionic; 25% act. Toxicology: LD50 (oral, rat) 23 g/kg; eye irritant; TSCA listed Environmental: LC50 (bluegill sunfish, 96 h) > 8000 ppm; nontoxic to fish or activated sludge microorganisms Precaution: Use chemical resistant gloves, safety glasses, chemical protective clothing; prevent from entering sewer systems, surface water or soil NFPA: Health 1, Flammability 0, Reactivity 0 Storage: Store in closed containers away from sources of direct heat in a dry area; stable to prolonged storage below freezing

Polywax® 3000 [Baker Petrolite Handbook of Food Additives, Third Edition

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Part I: Trade Name Reference Polywet® ND-35 [Chemtura http://www.chemtura.com] Chem. Descrip.: Sodium polyacrylate, bisulfite terminated, aq. sol'n. CAS 9003-04-7 Uses: Min. scale control agent during evaporation of beet or cane sugar juice; boiler water additive (food contact); defoamer in food processing Features: Nonfoaming; effective over broad pH range Regulatory: FDA 21CFR §173.73, 173.310, 173.340, 175.105, 175.300, 176.170, 176.180, 176.200, 177.1210; DOT, IMDG, ICAO nonregulated; SARA §311/312/313 nonreportable; NJ Right-to-Know; Australia, Canada, China, EU, Japan, Korea, and Philippines compliances Properties: Colorless to sl. yel. liq.; char. odor; sol. in alcohols and water; sp.gr. 1.25; visc. 5090 cps; pH 7.2; anionic; 34% solids Toxicology: Expected LD50 (oral, rat) > 11 g/kg; sl. irritating to eyes; nonirritating to skin; TSCA listed Precaution: Use chemical resistant gloves, safety glasses, chemical protective clothing; prevent from entering sewer systems, surface water or soil; incompat. with strong oxidizing agents NFPA: Health 1, Flammability 0, Reactivity 0 Storage: Store away from sources of direct heat in dry area; keep containers closed when not in use; stable to prolonged storage at temps. below freezing Polywet® WTC 6512 [Chemtura/Rubber Chems. http://www.cromptoncorp.com] Chem. Descrip.: Sodium polyacrylate, bisulfite terminated, aq. sol'n. CAS 9003-04-7 Uses: Min. scale control agent during evaporation of beet or cane sugar juice; boiler water additive (food contact); defoamer in food processing Regulatory: FDA 21CFR §173.73, 173.310, 173.340, 175.105, 175.300, 176.170, 176.180, 176.200, 177.1210; Australia, Canada, EU, Japan, Korea, and Philippines compliances Properties: Yel. to amber liq.; char. odor; sol. in alcohols and water; sp.gr. 1.30; visc. 400-1300 cps; pH 6.8-7.8; anionic; 48% solids Toxicology: Expected LD50 (oral, rat) 10 g/kg; may cause eye irritation; TSCA listed Precaution: Incompat. with strong oxidizing Handbook of Food Additives, Third Edition

agents Storage: Store away from sources of direct heat in dry area; keep containers closed when not in use; stable to prolonged storage at temps. below freezing Polywet® Z-1766 [Chemtura/Rubber Chems. http://www.cromptoncorp.com] Chem. Descrip.: Sodium polyacrylate, bisulfite terminated, aq. sol'n. CAS 9003-04-7 Uses: Min. scale control agent during evaporation of beet or cane sugar juice; boiler water additive (food contact); defoamer in food processing Features: Effective over broad pH range; resists hydrolysis Regulatory: FDA 21CFR §173.73, 173.310, 173.340, 175.105, 175.300, 176.170, 176.180, 176.200, 177.1210; Australia, Canada, EU, Japan, Korea, and Philippines compliances Properties: Colorless to sl. yel. cl. to opalescent liq., char. odor; sol. in alcohols and water; sp.gr. 1.23; visc. 180-350 cps; pH 7.0; anionic; 35% act. Toxicology: LD50 (oral, rat) > 12.3 g/kg; nonirritating to eyes and skin Storage: Store in closed containers away from sources of direct heat in a dry area; stable to prolonged storage below freezing Pork Pancreas Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Freeze-dried defatted prod. derived from hog pancreas glands Uses: Nutritive food additive Properties: Powd. Potassium Caseinate S [DMV USA http://www.dmv-international.com] Chem. Descrip.: Potassium caseinate CAS 68131-54-4 Uses: Emulsifier for low-sodium dietetic foods Properties: Spray-dried Potato Enhancer - 1, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor to enhance potato flavors of snack foods, sauces, soups Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Cl., colorless liq.; potato taste; insol. in water; sol. in alcohol, oil Use Level: 0.001-0.01% as consumed 548

Part I: Trade Name Reference Powdered Agar Agar Bacteriological Grade [Gumix Int'l.] Chem. Descrip.: Agar agar CAS 9002-18-0; EINECS/ELINCS 232-658-1 Uses: Gellant, suspending agent, emulsifier, bulking agent for foods (bakery prods., confectionery, dairy, cheese, canning); flavoring agent Properties: Wh. to pale yel. powd., sl. char. odor, mucilaginous taste; insol. in cold water, slowly sol. in hot water, completely sol. in boiling water; insol. in alcohol and most org. solvs. Powdered Agar Agar Type K-60 [Gumix Int'l.] Chem. Descrip.: Agar agar CAS 9002-18-0; EINECS/ELINCS 232-658-1 Uses: Gellant, suspending agent, emulsifier, bulking agent for foods (bakery prods., confectionery, dairy, cheese, canning); flavoring agent Properties: Wh. to pale yel. powd., sl. char. odor, mucilaginous taste; insol. in cold water, slowly sol. in hot water, completely sol. in boiling water; insol. in alcohol and most org. solvs. Powdered Agar Agar Type K-80 [Gumix Int'l.] Chem. Descrip.: Agar agar CAS 9002-18-0; EINECS/ELINCS 232-658-1 Uses: Gellant, suspending agent, emulsifier, bulking agent for foods (bakery prods., confectionery, dairy, cheese, canning); flavoring agent Properties: Wh. to pale yel. powd., sl. char. odor, mucilaginous taste; insol. in cold water, slowly sol. in hot water, completely sol. in boiling water; insol. in alcohol and most org. solvs. Powdered Agar Agar Type K-100 [Gumix Int'l.] Chem. Descrip.: Agar agar CAS 9002-18-0; EINECS/ELINCS 232-658-1 Uses: Gellant, suspending agent, emulsifier, bulking agent for foods (bakery prods., confectionery, dairy, cheese, canning); flavoring agent Properties: Wh. to pale yel. powd., sl. char. odor, mucilaginous taste; insol. in cold water, slowly sol. in hot water, completely sol. in boiling water; insol. in alcohol and most org. solvs. Powdered Agar Agar Type K-150 [Gumix Int'l.] Chem. Descrip.: Agar agar CAS 9002-18-0; EINECS/ELINCS 232-658-1 Uses: Gellant, suspending agent, emulsifier, bulking agent for foods (bakery prods., confectionery, dairy, cheese, canning); flavoring agent Handbook of Food Additives, Third Edition

Properties: Wh. to pale yel. powd., sl. char. odor, mucilaginous taste; insol. in cold water, slowly sol. in hot water, completely sol. in boiling water; insol. in alcohol and most org. solvs. Powdered Guar Gum Type A [Gumix Int'l.] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, visc. modifier, water binder, stabilizer, lubricant for foods (dairy prods., bakery, meat, beverages, salad dressings) Properties: Wh. to ylsh. powd., nearly odorless, bland taste; disp. in cold or hot water; insol. in org. solvs. Powdered Guar Gum Type AA [Gumix Int'l.] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, visc. modifier, water binder, stabilizer, lubricant for foods (dairy prods., bakery, meat, beverages, salad dressings) Properties: Wh. to ylsh. powd., nearly odorless, bland taste; disp. in cold or hot water; insol. in org. solvs. Powdered Guar Gum Type B [Gumix Int'l.] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, visc. modifier, water binder, stabilizer, lubricant for foods (dairy prods., bakery, meat, beverages, salad dressings) Properties: Wh. to ylsh. powd., nearly odorless, bland taste; disp. in cold or hot water; insol. in org. solvs. Powdered Guar Gum Type BB [Gumix Int'l.] Chem. Descrip.: Guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, visc. modifier, water binder, stabilizer, lubricant for foods (dairy prods., bakery, meat, beverages, salad dressings) Properties: Wh. to ylsh. powd., nearly odorless, bland taste; disp. in cold or hot water; insol. in org. solvs. Powdered Gum Arabic Type B-100 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, 549

Part I: Trade Name Reference flavors); foam stabilizer in brewing; sugar crystallization retarder in candies, jellies, glazes, chewing gum; flavoring agent Properties: Powd., almost odorless and tasteless; sol. in hot or cold water Powdered Gum Arabic Type B-200 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 gum; flavoring agent Properties: Powd., almost odorless and tasteless; sol. in hot or cold water Powdered Gum Ghatti #1 [Frutarom http://www.frutarom.com] Chem. Descrip.: Gum ghatti CAS 9000-28-6 Uses: Stabilizer, binder, emulsifier forming o/w emulsions; used in beverage emulsions where it forms orange oil emulsions, in table syrup emulsions Properties: Off-wh. to lt. amber gum; 99% through 80 mesh, ≥ 90% through 100 mesh; visc. ≥ 100 cps (5%) Powdered Gum Ghatti G-1 [Importers Service http://www.iscgums.com/] Chem. Descrip.: Gum ghatti Chem. Analysis: 15% max. moisture; 3.6% max. total ash, 2.5% acid insol. residue CAS 9000-28-6 Uses: Emulsifier, suspending agent, emulsion stabilizer for foods; emulsifier for flavor oils; stabilizer for table syrup emulsions Features: Low ash Properties: Lt. brn. free-flowing powd., odorless; 99.9% min. through 80 mesh, 98% min. through 140 mesh; visc. 200 cps min. (5%); pH 4.5-5.2 (5%) Powdered Gum Karaya Superfine #1 FCC [Frutarom http://www.frutarom.com] Chem. Descrip.: Karaya gum FCC See Karaya (Sterculia urens) gum CAS 9000-36-6; EINECS/ELINCS 232-539-4 Uses: Stabilizer, water binder, emulsifier for foods, water ices, sherbets, cheese spreads, meringue powds., meat Handbook of Food Additives, Third Edition

processing Properties: Water-sol. Powdered Gum Karaya Superfine XXXX FCC [Frutarom http://www.frutarom.com] Chem. Descrip.: Karaya gum NF/FCC See Karaya (Sterculia urens) gum CAS 9000-36-6; EINECS/ELINCS 232-539-4 Uses: Stabilizer, water binder, emulsifier for water ices, sherbets, cheese spreads, meringue powds., meat processing Properties: Powd.; 100% through 80 mesh, ≥ 60% through 200 mesh; swells in water, insol. in alcohol; visc. ≥ 200 cps (1%); pH 4.4-4.8 Use Level: 0.2-0.4% (sherbets), < 0.8% (cheese spreads), 0.25-1% (meat) Powdered Gum Tragacanth BP [Gumix Int'l.] Chem. Descrip.: Tragacanth gum See Tragacanth (Astragalus gummifer) gum CAS 9000-65-1; EINECS/ELINCS 232-552-5 Uses: Emulsifier, suspending agent, thickener, stabilizer, binder in foods (salad dressings, sauces, bakery toppings, flavor syrups, confectionery) Properties: Ylsh. wh. to tan powd., odorless, insipid taste; swells rapidly in hot or cold water; insol. in alcohol, other org. solvs. Powdered Gum Tragacanth T-150 [Importers Service http://www.iscgums.com/] Chem. Descrip.: Gum tragacanth USP/NF/FCC See Tragacanth (Astragalus gummifer) gum CAS 9000-65-1; EINECS/ELINCS 232-552-5 Uses: Thickener, visc. control agent, emulsifier in foods Features: Low insol. matter Properties: Off-wh. free-flowing powd., bland mucilaginous odor and taste; 95% min. through 140 mesh, 65% min. through 200 mesh; visc. 1000 cps min. (1%); pH 5-6 (1%); 15% max. moisture Powdered Gum Tragacanth T-200 [Importers Service http://www.iscgums.com/] Chem. Descrip.: Gum tragacanth USP/NF/FCC See Tragacanth (Astragalus gummifer) gum CAS 9000-65-1; EINECS/ELINCS 232-552-5 Uses: Thickener, visc. control agent, emulsifier in foods Features: Low insol. matter Properties: Lt. cream to lt. yel. free-flowing powd., bland mucilaginous odor and taste; 95% min. through 140 mesh, 65% min. through 200 mesh; visc. 700 cps min. (1%); pH 5-6 (1%); 15% max. moisture 550

Part I: Trade Name Reference Powdered Gum Tragacanth T-300 [Importers Service http://www.iscgums.com/] Chem. Descrip.: Gum tragacanth USP/NF/FCC See Tragacanth (Astragalus gummifer) gum CAS 9000-65-1; EINECS/ELINCS 232-552-5 Uses: Thickener, visc. control agent, emulsifier in foods Features: Low insol. matter Properties: Lt. cream to lt. yel. free-flowing powd., bland mucilaginous odor and taste; 95% min. through 140 mesh, 65% min. through 200 mesh; visc. 490 cps min. (1%); pH 5-6 (1%); 15% max. moisture Powdered Gum Tragacanth T-400 [Importers Service http://www.iscgums.com/] Chem. Descrip.: Gum tragacanth USP/NF/FCC See Tragacanth (Astragalus gummifer) gum CAS 9000-65-1; EINECS/ELINCS 232-552-5 Uses: Thickener, visc. control agent, emulsifier in foods Features: Low insol. matter Properties: Lt. cream to lt. yel. free-flowing powd., bland mucilaginous odor and taste; 95% min. through 140 mesh, 65% min. through 200 mesh; visc. 350 cps min. (1%); pH 5-6 (1%); 15% max. moisture Powdered Gum Tragacanth T-500 [Importers Service http://www.iscgums.com/] Chem. Descrip.: Gum tragacanth USP/NF/FCC See Tragacanth (Astragalus gummifer) gum CAS 9000-65-1; EINECS/ELINCS 232-552-5 Uses: Thickener, visc. control agent, emulsifier in foods Features: Low insol. matter Properties: Lt. cream to lt. yel. free-flowing powd., bland mucilaginous odor and taste; 95% min. through 140 mesh, 65% min. through 200 mesh; visc. 280 cps min. (1%); pH 5-6 (1%); 15% max. moisture Powdered Gum Tragacanth Type B-1 NF Premium [Gumix Int'l.] Chem. Descrip.: Tragacanth gum See Tragacanth (Astragalus gummifer) gum CAS 9000-65-1; EINECS/ELINCS 232-552-5 Uses: Emulsifier, suspending agent, thickener, stabilizer, binder in foods (salad dressings, sauces, bakery toppings, flavor syrups, confectionery) Properties: Ylsh. wh. to tan powd., odorless, insipid taste; swells rapidly in hot or cold water; insol. in alcohol, other org. solvs. Powdered Gum Tragacanth Type B-12 NF Handbook of Food Additives, Third Edition

Premium [Gumix Int'l.] Chem. Descrip.: Tragacanth gum See Tragacanth (Astragalus gummifer) gum CAS 9000-65-1; EINECS/ELINCS 232-552-5 Uses: Emulsifier, suspending agent, thickener, stabilizer, binder in foods (salad dressings, sauces, bakery toppings, flavor syrups, confectionery) Properties: Ylsh. wh. to tan powd., odorless, insipid taste; swells rapidly in hot or cold water; insol. in alcohol, other org. solvs. Powdered Gum Tragacanth Type C-5 NF [Gumix Int'l.] Chem. Descrip.: Tragacanth gum See Tragacanth (Astragalus gummifer) gum CAS 9000-65-1; EINECS/ELINCS 232-552-5 Uses: Emulsifier, suspending agent, thickener, stabilizer, binder in foods (salad dressings, sauces, bakery toppings, flavor syrups, confectionery) Properties: Ylsh. wh. to tan powd., odorless, insipid taste; swells rapidly in hot or cold water; insol. in alcohol, other org. solvs. Powdered Gum Tragacanth Type G-1 NF Premium [Gumix Int'l.] Chem. Descrip.: Tragacanth gum See Tragacanth (Astragalus gummifer) gum CAS 9000-65-1; EINECS/ELINCS 232-552-5 Uses: Emulsifier, suspending agent, thickener, stabilizer, binder in foods (salad dressings, sauces, bakery toppings, flavor syrups, confectionery) Properties: Ylsh. wh. to tan powd., odorless, insipid taste; swells rapidly in hot or cold water; insol. in alcohol, other org. solvs. Powdered Gum Tragacanth Type G-2 NF Premium [Gumix Int'l.] Chem. Descrip.: Tragacanth gum See Tragacanth (Astragalus gummifer) gum CAS 9000-65-1; EINECS/ELINCS 232-552-5 Uses: Emulsifier, suspending agent, thickener, stabilizer, binder in foods (salad dressings, sauces, bakery toppings, flavor syrups, confectionery) Properties: Ylsh. wh. to tan powd., odorless, insipid taste; swells rapidly in hot or cold water; insol. in alcohol, other org. solvs. Powdered Gum Tragacanth Type G-2S NF Premium [Gumix Int'l.] Chem. Descrip.: Tragacanth gum See Tragacanth (Astragalus gummifer) gum CAS 9000-65-1; EINECS/ELINCS 232-552-5 551

Part I: Trade Name Reference Uses: Emulsifier, suspending agent, thickener, stabilizer, binder in foods (salad dressings, sauces, bakery toppings, flavor syrups, confectionery) Properties: Ylsh. wh. to tan powd., odorless, insipid taste; swells rapidly in hot or cold water; insol. in alcohol, other org. solvs. Powdered Gum Tragacanth Type M-3 NF Premium [Gumix Int'l.] Chem. Descrip.: Tragacanth gum See Tragacanth (Astragalus gummifer) gum CAS 9000-65-1; EINECS/ELINCS 232-552-5 Uses: Emulsifier, suspending agent, thickener, stabilizer, binder in foods (salad dressings, sauces, bakery toppings, flavor syrups, confectionery) Properties: Ylsh. wh. to tan powd., odorless, insipid taste; swells rapidly in hot or cold water; insol. in alcohol, other org. solvs. Powdered Locust Bean Gum Type D-200 [Frutarom http://www.frutarom.com] Chem. Descrip.: Locust bean gum FCC See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, water binder, suspending agent, and stabilizer for soft cheese, cheese spreads, ice cream, baked goods, cakes, frozen pie fillings, sausages, stuffed meat prods., canned pet foods Properties: Water-sol. Powdered Tragacanth Gum Type E-1 [Frutarom http://www.frutarom.com] Chem. Descrip.: Tragacanth gum See Tragacanth (Astragalus gummifer) gum CAS 9000-65-1; EINECS/ELINCS 232-552-5 Uses: Thickener, water binder, suspending agent, emulsifier for salad dressings, bakery, flavor emulsions, fruit fillings, cream fillings, citrus beverages, barbecue and steak sauces Properties: Water-sol. Powdered Tragacanth Gum Type W [Frutarom http://www.frutarom.com] Chem. Descrip.: Tragacanth gum NF See Tragacanth (Astragalus gummifer) gum CAS 9000-65-1; EINECS/ELINCS 232-552-5 Uses: Thickener, water binder, suspending agent, emulsifier for salad dressings, bakery, flavor emulsions, fruit fillings, cream fillings, citrus beverages, barbecue and steak sauces Handbook of Food Additives, Third Edition

Properties: Wh. to cream-wh. fine powd.; 100% through 80 mesh, ≥ 45% through 200 mesh; visc. 420-520 cps (1%); pH 4.8-5.8 PP-100 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Propylene glycol ester of fatty acids Uses: Alpha-ending emulsifier in toppings, powdered cake improvers, cake mixes, alpha-crystalline stabilizer for sponge cake foaming gel Properties: Waxy block; m.p. 30-36; HLB 3.7 (caluculated); acid value 3 max.; iodine value 3 max.; sapon. value 173-183; hydroxyl value 170-190 PR-100 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Tetraglycerol polyricinoleate Uses: O/w emulsifier; visc. reducer for chocolate Properties: Visc. paste; acid value 3; iodine value 72-103; hydroxyl value 75-100 Praline Reaction Flavor, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor for strawberry, meat, confectionaries, baked goods Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Brownish-red liq.; caramelized sugar, sweet flavor; sol. in alcohol, water, PG Use Level: 0.002-0.01% Precept™ 8120™ [Solae http://www.solae.com] Chem. Descrip.: Special grade lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Wetting agent, o/w emulsifier, dough conditioner for bread and pita; release agent; lubricant Features: Low VOCs Regulatory: GRAS Properties: Yel. powd.; low flavor; oil sol.; disp. in water; HLB 8-10; acid no. 15; 1.0% moisture; 97% acetone insolubles Environmental: biodeg. Hazardous Ingredients: None Precept™ 8140™ [Solae http://www.solae.com] Chem. Descrip.: Special grade lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Wetting agent, o/w emulsifier, release agent, lubricant in sugar-coated snacks and precooked waffles Features: Low VOCs; heat resist. 552

Part I: Trade Name Reference Regulatory: GRAS Properties: Yel. powd.; low flavor; oil sol.; disp. in water; HLB 8-10; acid no. 15; 1.0% moisture; 97% acetone insolubles Environmental: biodeg. Hazardous Ingredients: None Precept™ 8160™ [Solae http://www.solae.com] Chem. Descrip.: Deoiled, enzyme-modified lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Wetting agent, o/w emulsifier, crumb softener, dough conditioner, lubricant in foods Features: Low VOCs Regulatory: GRAS; kosher Properties: Yel. powd.; low flavor; oil sol.; disp. in water; HLB 8-10; acid no. 20; 0.8% moisture; 97% acetone insolubles Environmental: biodeg. Hazardous Ingredients: None Precirol ATO 5 [Gattefosse France http://www.gattefosse.fr] Chem. Descrip.: Tripalmitin and tristearin Uses: Food additive Features: Lipophilic Regulatory: EP compliance; FDA 21CFR §184.1329 GRAS, FCC, Japanese Stds. of Food Addit.; CMF no. 5116 Properties: Wh. to off-wh. fine powd.; faint odor; m.p. 53-57 C; HLB 2.0; acid no. < 6; iodine no. < 3; sapon. no. 175-195; nonionic; 100% conc. Toxicology: LD0 (oral, rat) > 6 g/kg Prefera® CSL [Cognis http://www.cognis.de] Chem. Descrip.: Calcium stearoyl lactylate CAS 5793-94-2; EINECS/ELINCS 227-335-7 Uses: Dough conditioner for breads, rolls Properties: Powd.; anionic; 100% conc. Prefera® SSL [Cognis http://www.cognis.de] Chem. Descrip.: Sodium stearoyl lactyl-2lactate See Sodium stearoyl lactylate CAS 25383-99-7; EINECS/ELINCS 246-929-7 Uses: Emulsifier, fermentation tolerance improver, volume improver, texturizer, antistaling agent for foods, yeast-raised baked goods Regulatory: EU E 481; FDA 21CFR §172.846 Properties: Cream-colored microbeads, char. odor and taste; 10% on 0.2 mm sieve, 65% on 0.5 mm sieve; bulk dens. 550-650 g/l; m.p. 4250 C; acid no. 60-80; sapon. no. 210-240; pH 5-6 (1:10 in methanol/water 1:1); 30-34% lactic acid content Handbook of Food Additives, Third Edition

Storage: 1 yr. shelf life stored under cool, dry conditions below 20 C Pregel 10 [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Instant wheat starch See Wheat (Triticum vulgare) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Thickener, texturizer, fat absorption control agent, visc. control agent in foods Features: Thickens without cooking; provides a creamy texture and structure to foods Pregel 40 [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Instant wheat starch See Wheat (Triticum vulgare) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Water binder, moisture retention aid, shelf life extender in baked goods; flow aid for retorted prods. Features: High visc.; hydrates rapidly Pregel 46 [Midwest Grain Prods. http://www.midwestgrain.com] Chem. Descrip.: Instant wheat starch See Wheat (Triticum vulgare) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Moisture retention aid in baking; visc. control agent in soups, sauces, gravies Features: Hydrates rapidly; superior acid, heat and shear stability Pre-Gel Amaranth Powder [Nu-World Amaranth http://www.nuworldamaranth.com/] Chem. Descrip.: Natural amaranth powd. CAS 915-67-3; EINECS/ELINCS 213-022-2 Uses: Absorbent, diluent, disintegrant, nutrient, compression agent for foods Features: Meets specs for food ingred. Properties: Off-wh. free-flowing powd.; 4.5-6.0% moisture Prejel™ 200 [Avebe http://www.avebe.com] Chem. Descrip.: modified potato starch See Starch CAS 9005-25-8; EINECS/ELINCS 232-686-4 Uses: Stabilizer, thickener for cold-prepared fruit fillings and jams Features: Exc. clarity; rapid visc. development; smooth, shiny appearance; baking stable; lowpH stable; resistant to freeze/thaw processing Prejel™ VA 70 S AGGL [Avebe http://www.avebe.com] Uses: Thickener for cold or hot prepared fruit fillings, instant desserts, frostings 553

Part I: Trade Name Reference Features: Use when lumping must be avoided Premi®Coat [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Natamycin-based Uses: Surface preservative, shelf life enhancer for fully matured dry-cured sausages Features: Nonedible; minimizes moisture loss; protects against growth of mold, yeast, and surf. bacteria Premi®Nat [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Natamycin-based Uses: Antimycotic for dry fermented meats and sausages Premium Granular Gum Arabic [Importers Service http://www.iscgums.com/] Chem. Descrip.: Gum Arabic See Acacia CAS 9000-01-5; EINECS/ELINCS 232-519-5 Uses: Food additive; emulsifier in soft drinks; film-former in confections; emulsion stabilizer in flavors Features: Low bacteria count; low visc. Properties: Lt. amber coarse gran., odorless, tasteless; 90% min. through 6 mesh, 20% max. through 60 mesh; visc. 200 cps max. (20%); pH 4.0-4.8 (20%); 15% max. moisture Premium Powdered Gum Arabic [Importers Service http://www.iscgums.com/] Chem. Descrip.: Gum Arabic See Acacia CAS 9000-01-5; EINECS/ELINCS 232-519-5 Uses: Food additive; emulsifier in soft drinks; film-former in confections; emulsion stabilizer in flavors Features: Low bacteria count; low visc. Properties: Off-wh. to buff free-flowing powd., odorless, tasteless; 98% min. through 140 mesh; pH 4-4.8 (20%); 15% max. moisture Premium Powdered Gum Karaya No. 1 [Importers Service http://www.iscgums.com/] Chem. Descrip.: Karaya gum See Karaya (Sterculia urens) gum CAS 9000-36-6; EINECS/ELINCS 232-539-4 Uses: Water binder for meats Features: Low insol. matter; lt. color Properties: Buff to lt. tan free-flowing powd., faint acetic acid-like odor; 99% min. through 80 mesh; visc. 300 cps min. (1%), 7000 cps min. (2%); pH 4.3-5.0 (1%); 19% max. moisture

Handbook of Food Additives, Third Edition

Premium Powdered Gum Karaya No. 1 Special [Importers Service http://www.iscgums.com/] Chem. Descrip.: Karaya gum See Karaya (Sterculia urens) gum CAS 9000-36-6; EINECS/ELINCS 232-539-4 Uses: Water binder for meats Features: Low insol. matter; lt. color Properties: Off-wh. to buff free-flowing powd., faint acetic acid-like odor; 99% min. through 80 mesh; visc. 400 cps min. (1%), 8000 cps min. (2%); pH 4.3-5.0 (1%); 20% max. moisture Premium Powdered Gum Karaya No. 2 [Importers Service http://www.iscgums.com/] Chem. Descrip.: Karaya gum See Karaya (Sterculia urens) gum CAS 9000-36-6; EINECS/ELINCS 232-539-4 Uses: Water binder for meats Features: Low insol. matter; lt. color Properties: Buff to lt. brn. free-flowing powd., faint acetic acid-like odor; 99% min. through 80 mesh; visc. 300 cps min. (1%), 6000 cps min. (2%); pH 4.3-5.0 (1%); 19% max. moisture Premium Powdered Gum Karaya No. 2 HV [Importers Service http://www.iscgums.com/] Chem. Descrip.: Karaya gum See Karaya (Sterculia urens) gum CAS 9000-36-6; EINECS/ELINCS 232-539-4 Uses: Water binder for meats Features: Low insol. matter; lt. color Properties: Tan to lt. brn. free-flowing powd., faint acetic acid-like odor; 99% min. through 80 mesh; visc. 500 cps min. (1%), 8000 cps min. (2%); pH 4.3-5.0 (1%); 19% max. moisture Premium Powdered Gum Karaya No. 3 [Importers Service http://www.iscgums.com/] Chem. Descrip.: Karaya gum See Karaya (Sterculia urens) gum CAS 9000-36-6; EINECS/ELINCS 232-539-4 Uses: Water binder for meats Features: Low insol. matter; lt. color Properties: Tan to brn. free-flowing powd., faint acetic acid-like odor; 99% min. through 80 mesh; visc. 200 cps min. (1%), 5000 cps min. (2%); pH 4.3-5.0 (1%); 19% max. moisture Premium Spray Dried Gum Arabic [Importers Service http://www.iscgums.com/] Chem. Descrip.: Gum Arabic See Acacia CAS 9000-01-5; EINECS/ELINCS 232-519-5 Uses: Emulsifier for soft drinks; film-former in confections; emulsion stabilizer in flavors Features: Low bacteria count; low visc. Properties: Wh. to cream free-flowing powd., 554

Part I: Trade Name Reference odorless, tasteless; 99% min. through 60 mesh, 80% min. through 140 mesh; visc. 150 cps max. (20%); pH 4.0-4.8 (20%); 12% max. moisture Prenol [BASF AG http://www.basf.de] Chem. Descrip.: 3-Methyl-2-butene-1-ol See 3Methyl-2-buten-1-ol CAS 556-82-1; EINECS/ELINCS 209-141-4 Uses: Fragrance and flavoring (fresh, herbal, green, fruity, sl. lavender-like) Features: Alkali-stable Regulatory: Ksher Properties: Colorless liq.; sol. in water (170 g/l) and many organic solvents; sp. gr. 0.8450.865; b.p. 141 C (1013 hPa); flash pt. 51.5 C; ref. index 1.442-1.444 Use Level: Trace levels Toxicology: TSCA listed Storage: 24 mos. shelf life; store in original sealed containers @15-25 C Preventol® O Extra Flakes [Bayer AG http://www.bayer-ag.de; http://www.bayer.com] Chem. Descrip.: 2-Phenylphenol (99.5% min.) See o-Phenylphenol CAS 90-43-7; EINECS/ELINCS 201-993-5 Uses: Preservative, bactericide, yeast inhibitor, fungicide for whole citrus fruit Preventol® ON Extra Flakes [Bayer AG http://www.bayer-ag.de; http://www.bayer.com] Chem. Descrip.: Sodium 2-phenylphenolate (95% min.) See Sodium o-phenylphenate CAS 132-27-4; EINECS/ELINCS 205-055-6 Uses: Preservative, bactericide, yeast inhibitor, fungicide for whole citrus fruit Features: Broad spectrum activity against bacteria, yeasts, mold fungi Pricerine™ 9081 [Uniqema http://www.uniqema.com] Chem. Descrip.: Glycerine See Glycerin CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Solvent, humectant, bodying agent in foods Properties: APHA 10 color; odorless; sp.gr. 1.228; 86.5% min. act. Pricerine™ 9083 [Uniqema http://www.uniqema.com] Chem. Descrip.: Glycerine See Glycerin CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Solvent, humectant, bodying agent for Handbook of Food Additives, Third Edition

foods Properties: APHA 10 color; odorless; sp.gr. 1.262; 99.5% min. act. Pricerine™ 9091 [Uniqema http://www.uniqema.com] Chem. Descrip.: Vegetable grade glycerin CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Solvent, humectant, bodying agent Regulatory: SARA §311/312 Immediate Hazard, §313 nonreportable; TDG, DOT not regulated; Canada, Australia, EU, USA, Japan, China, Korea, Philippines compliant Properties: APHA 10 color; liq. odorless; misc. in ethanol; sl. sol. in acetone; insol. in in ether and in chloroform; sp.gr. 1.262; b.p. 290 Cflash pt. (OC) 177 C; pH ≈ 7; 99.5% min. act. Toxicology: LD50 (oral, rat) >25,000 mg/kg; LC50(dermal, rabbit) >18700 mg/kg; OSHA PEL 15 mg/m3 TWA (total dust); not genotoxic Environmental: BOD (5 d) 86%; LC50 (96 h, fish) > 5000 mg/l; low toxicity to aquatic organisms Precaution: Wear safety glasses with side shields and impervious gloves; avoid strong oxidizing agents HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in original closed containers under dry conditions. hygroscopic Pricerine™ 9098 [Uniqema http://www.uniqema.com] Chem. Descrip.: Glycerine See Glycerin CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Solvent, humectant, bodying agent for foods Properties: APHA 15 color; sp.gr. 1.263; 99.7% min. act. Pricerine™ 9099 [Uniqema http://www.uniqema.com] Chem. Descrip.: Glycerin CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Solvent, humectant, bodying agent Regulatory: TDG, DOT not regulated; Canada, Australia, EU, USA, Japan, China, Korea, Philippines compliant Properties: APHA 10 color; liq. odorless; miscible in water and ethanol; sl. sol. in acetone; insol. in ether and chloroform; sp.gr. 1.263; b.p. 290 C; flash pt. (OC) 177 C; pH ≈ 7; 99.7% min. act. Toxicology: OSHA PEL 15 mg/m3 TWA (total dust); LD50 (oral, rat) >25, 000 mg/kg; 555

Part I: Trade Name Reference nonirritant to eyes, by ing., and inh. Environmental: BOD (5 d) 86%; LC50 (96 h, fish) > 5000 mg/l; low toxicity to aquatic organisms Precaution: Wear safety glasses with side shields and PVC gloves; avoid strong oxidizing agents Hazardous Decomp. Prods.: Acrolein HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store in the original closed containers under dry conditions; hygroscopic Prime Alginate F-400 [Multi-Kem http://www.multikem.com/] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Gellant for foods Features: Offers high rate of reactivity with calcium salts to form firm heat-stable gels Properties: Tan to gray powd., sl. char. aroma; cold-water sol. forming a visc. sol'n.; visc. 400 cps (1%); pH 6-7; 15% max. moisture Storage: Store away from moisture, humidity, and high temps. Prime Alginate F-500 [Multi-Kem http://www.multikem.com/] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Gellant for foods, reformed foods, batter mixes, creme fillings, calciumreactive applics. Properties: Visc. 500-700 cps (1%) Prime Alginate F-600 [Multi-Kem http://www.multikem.com/] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Gellant for foods Features: Offers high rate of reactivity with calcium salts to form firm heat-stable gels Properties: Tan to gray powd., sl. char. aroma; cold-water sol. forming a visc. sol'n.; visc. 600+ cps (1%); pH 6-7; 15% max. moisture Storage: Store away from moisture, humidity, and high temps. Prime Alignate F-25 [Multi-Kem http://www.multikem.com/] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Gellant for foods, structured foods, heat-resist. jellies, bakery mixes, food coatings, frostings; thickener for sauces Features: Offers high rate of reactivity to form firm heat-stable gels Handbook of Food Additives, Third Edition

Properties: Tan to gray powd., sl. char. aroma; cold-water sol. forming a visc. sol'n.; visc. 25 cps (1%); pH 6-7; 15% max. moisture Storage: Store away from moisture, humidity, and high temps. Prime Alignate F-40 [Multi-Kem http://www.multikem.com/] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Gellant for foods Features: Offers high rate of reactivity to form firm heat-stable gels Properties: Tan to gray powd., sl. char. aroma; cold-water sol. forming a visc. sol'n.; visc. 40 cps (1%); pH 6-7; 15% max. moisture Storage: Store away from moisture, humidity, and high temps. Prime Alignate F-200 [Multi-Kem http://www.multikem.com/] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Gellant for foods, heat-resist. jellies, bakery mixes Features: Designed for mixing with other dry ingreds. and where rapid sol. is required Properties: -200 mesh; visc. 400-600 cps (1%) Pro V2 [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Hydrolysed wheat protein See Hydrolyzed wheat protein CAS 70084-87-6; EINECS/ELINCS 305-225-0 Uses: Protein enrichment in sports recovery bars and drinks, meal replacements, medicinal foods, functional foods, enteral foods used after surgery, radio- or chemotherapy or other catabolic conditions Features: Highly bioavailable glutamine source; low odor and color, making it suitable for blending with other proteins; sol. over pH range 3-8 Properties: Off-wh. powd. readily dispersible in water ProEm™ 100 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Mono-/diglycerides Chem. Analysis: α monoglycerides [42%] and diglycerides Uses: W/o emulsifier in food Regulatory: 21CFR 184.1505 (GRAS), kosher Properties: Wh. to yel. semisolid; m.p. 80-85 F ProEm™ 300 [Avatar 556

Part I: Trade Name Reference http://www.avatarcorp.com] Chem. Descrip.: Mono-/diglycerides Chem. Analysis: α monoglycerides [46%] and diglycerides Uses: W/o and o/w emulsifier in food Regulatory: 21CFR 184.1505 (GRAS), kosher Properties: Cl. yel. liq,; m.p. 70 F ProEm™ 74 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Mono-/diglycerides Chem. Analysis: α monoglycerides [42%] and diglycerides Uses: W/o and o/w emulsifier in food Regulatory: 21CFR 184.1505 (GRAS), kosher Properties: Ivory-white flaked solid; m.p. 135145 F ProEm™ 75 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Mono-/diglycerides Chem. Analysis: α monoglycerides [52%] and diglycerides Uses: W/o and o/w emulsifier in food Regulatory: 21CFR 184.1505 (GRAS), kosher Properties: Ivory-white flaked solid; m.p. 140145 F Probenz® PG [Velsicol http://www.velsicol.com] Chem. Descrip.: Potassium benzoate FCC CAS 582-25-2; EINECS/ELINCS 209-481-3 Uses: Preservative in foods, beverages Regulatory: GRAS, DOT nonregulated Properties: Wh. cryst. powd.; odorless; easily sol. in cold water; very sl. sol. in methanol; m.w. 160.22; sp.gr. 1.5; b.p. > 300 C; 100% act. Toxicology: LD50 (oral, rat) > 4800 mg/kg; may cause eye, skin, respiratory tract irritation Precaution: May be slippery when wet; may be combustible at high temps.; may form explosive dust-air mixts.; incompat. with ferric salts, acids, oxidizers; use splash goggles, lab coat, gloves Hazardous Decomp. Prods.: Compds. of C, H, N, and O, pungent fumes; combustion prods.: CO, CO2 HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Hygroscopic; store in ventilated area away from ignition sources Probenz® SG [Velsicol http://www.velsicol.com] Chem. Descrip.: Sodium benzoate FCC Handbook of Food Additives, Third Edition

CAS 532-32-1; EINECS/ELINCS 208-534-8 Uses: Preservative for carbonated beverages, preserved fruit and its juices, syrups, jams, fillings, prepared salads and condiments; flavoring agent Regulatory: DOT nonregulated Properties: Wh. cryst./gran.; odorless; easily sol. in cold water, hot water; partly sol. in methanol; m.w. 144.11; sp.gr. 1.44; vapor pressure 0 mm Hg (20 C); m.p. 300 C; pH 8 (1% aq.); 99100% act. Toxicology: LD50 (oral, rat) 4010 mg/kg, (oral, mouse) 1600 mg/kg, (oral, rabbit) 2000 mg/kg, (oral, dog) 2000 mg/kg; may be harmful by ing. (sm. amts. mixed with food not harmful to humans; lg. amts. may cause stomach pain, nausea, vomiting); may cause skin irritation; TSCA listed Environmental: medaka, oryzias latipes were given up to 80,000 ppm in their diet; 13/50 fish died after 24 weeks Precaution: Combustible; very sl. to sl. flamm. in presence of open flames, sparks, heat; highly reactive with oxidizing agents HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Hygroscopic; store in ventilated area away from ignition sources Procol CLA [Croda Inc http://www.croda.com; http://www.crodausa.com] Chem. Descrip.: Conjugated Linoleic acid and Hydrolyzed protein CAS 60-33-3; 73049-73-7; EINECS/ELINCS 200470-9 Uses: Protein enrichment in protein bars and drinks, dietary supplement, and slimming prods., sports nutrition, fortified foods Features: Bland taste and aroma; excellent energy source Regulatory: Kosher grade available Properties: Off-wh. powd. ProCon™ [Avatar http://www.avatarcorp.com] Uses: Release agent for confectionery Features: For slab, belt, and kettle release; stable at high temps. Regulatory: Kosher certified Properties: Paste ProCon™ 7 NF [Avatar http://www.avatarcorp.com] Chem. Descrip.: Mineral oil NF Uses: Release agent for confectionery Features: Highly stable Regulatory: USDA H-1 and 3H listed; kosher 557

Part I: Trade Name Reference certified Properties: Odorless; tasteless; low visc. ProCon™ 9 NF [Avatar http://www.avatarcorp.com] Chem. Descrip.: Mineral oil NF Uses: Release agent for confectionery Features: Highly stable Regulatory: USDA H-1 and 3H listed; kosher certified Properties: Odorless; tasteless; med. visc. Procon® 20/60 [Solae http://www.solae.com] Chem. Descrip.: Soy protein conc. See Soybean (Glycine soja) protein CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein source, water binder in cooked or raw beef patties, ground meat foods, coarse ground sausages, and meatballs Features: Good water binding but limited fat binding and emulsification props. Properties: Uncolored gran.; 97% min. through #14 sieve, 10% max. through #60 sieve; 70% min. protein, 10% max. moisture Storage: Store in cool, dry place below 26.5 C at ≤ 60% r.h. Procon® 20/60-SL [Solae http://www.solae.com] Chem. Descrip.: Soya protein conc. See Soybean (Glycine soja) protein CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein, water binder for foods Features: Good water binding but limited fat binding and emulsification props. Properties: Lt. tan gran., fortified ProCon™ 350 USP [Avatar http://www.avatarcorp.com] Chem. Descrip.: Mineral oil USP Uses: Release agent for confectionery Features: Highly stable Regulatory: USDA H-1 and 3H listed; kosher certified Properties: Odorless; tasteless; high visc. ProCon™ 8515 [Avatar http://www.avatarcorp.com] Uses: Release agent for confectionery, esp. for mfg. of brittles and hard candies Features: Effective on hot or cold fiber or neoprene slabs or belts; stable at high temps.; presence of solids requires agitation during use Regulatory: Kosher certified Properties: Sprayable fluid Handbook of Food Additives, Third Edition

ProCon™ CP [Avatar http://www.avatarcorp.com] Uses: Release agent for confectionery, esp. for kettle release for hard candies Features: Rec. where clarity is most important; stable at high temps. Regulatory: Kosher certified Properties: Stiff paste ProCon™ EZE [Avatar http://www.avatarcorp.com] Uses: Release agent for confectionery Features: Cost-effective; stable at high temps. Regulatory: Kosher certified Properties: Sprayable fluid ProCon™ S [Avatar http://www.avatarcorp.com] Chem. Descrip.: Contains hydrophobic silica for bodying See Silica Uses: Release agent for confectionery Features: Stable at high temps.; requires no agitation Regulatory: Kosher certified Properties: Sprayable fluid ProCon™ SM [Avatar http://www.avatarcorp.com] Uses: Release agent for confectionery for slab, belt, and kettle release Features: Stable at high temps. Regulatory: Kosher certified Properties: Opaque yel. semisolid ProCon™ VS [Avatar http://www.avatarcorp.com] Chem. Descrip.: Veg.-based Uses: Release agent for confectionery Features: Cost-effective; stable at high temps. Regulatory: Kosher certified Properties: Sprayable fluid; smoke pt. 400 F min. Pro-Fam® 646 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein See Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 380 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Soy protein used for dry powdered mixes, injected meat products Features: Recommended for use in brine systems that are to be injected into meat and fish products Properties: 90% on #100 U.S. standard screen; dispersible; pH (10% disp. in water) 6.2-6.6; 90% min. protein 558

Part I: Trade Name Reference Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro-Fam® 780 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein See Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 380 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Soy protein for use in nutritional bars, high-protein rice crisps, infant formulas, nutritional supplements, spray-dried products, creamers, and high-fat powders Features: For applications where very lowviscosity protein is desired; clean-flavored Regulatory: Kosher Properties: 90% on #100 U.S. standard screen; pH (10% disp. in water) 6.8-7.2; 90% min. protein Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro-Fam® 781 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein See Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 380 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Soy protein for use in nutritional supplements, dairy-free products, infant formulas, milk-replacers, spray-dried products, creamers, and high-fat powders Features: For applications where very lowviscosity protein is desired; clean-flavored Regulatory: Kosher Properties: 90% on #100 U.S. standard screen; pH (10% disp. in water) 6.8-7.2; 90% min. protein Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro-Fam® 782 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein See Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 360 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Soy protein for use in nutritional bars, beverages, and other nutraceutical and functional food applics. Features: For applications where highly dispersible, highly soluble protein is desired; Handbook of Food Additives, Third Edition

bland flavor Regulatory: Kosher Properties: 90% on #100 U.S. standard screen; pH (10% disp. in water) 6.8-7.2; 80% min. protein Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro-Fam® 825 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein See Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 380 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Soy protein designed for low-viscosity beverages, nutritional bars, and extruded cereal pieces Features: For applications where highly dispersible, highly soluble protein is desired; bland flavor; low viscosity Regulatory: Kosher Properties: 90% on #100 U.S. standard screen; pH (10% disp. in water) 6.6-7.3; 90% min. protein Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro-Fam® 873 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein See Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 380 calories/100 g; 2 mg/g min. isoflavones CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Soy protein designed for nutritional bars, extruded cereal pieces, beverages/supplements, sauces, gravies, soups, and dairy blends Features: For applications where highly dispersible, highly soluble protein is desired Regulatory: Kosher Properties: 90% on #100 U.S. standard screen; pH (10% disp. in water) 6.7-7.3; 90% min. protein Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro-Fam® 875 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein See Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 380 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 559

Part I: Trade Name Reference Uses: Soy protein that stabilizes sauces and soups Features: Highly soluble Regulatory: Kosher Properties: 90% on #100 U.S. standard screen; pH (10% disp. in water) 6.7-7.3; 90% min. protein Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro-Fam® 880 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein See Soybean (Glycine soja) protein CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Soy protein for extruded cereal pieces and beverages Features: Highly soluble, dispersible, med. viscosity Regulatory: Kosher Properties: 90% on #100 U.S. standard screen; pH (10% disp. in water) 6.7-7.3; 90% min. protein Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro-Fam® 891 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein See Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 380 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Soy protein designed for extruded cereal pieces, beverages/supplements, sauces, gravies, soups, and dairy blends Features: Highly soluble, dispersible Regulatory: Kosher Properties: 90% on #100 U.S. standard screen; pH (10% disp. in water) 6.7-7.3; 90% min. protein Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro-Fam® 892 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein See Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 380 calories/100 g; isoflavones 2 mg/g min. CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Soy protein designed for nutritional beverages Features: Highly soluble, dispersible, mediumviscosity, unique flavor Handbook of Food Additives, Third Edition

Regulatory: Kosher Properties: 90% on #100 U.S. standard screen; pH (10% disp. in water) 6.7-7.3; 90% min. protein Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro-Fam® 922 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein and calcium phosphate See Calcium phosphate monobasic anhydrous; Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 360 calories/100 g CAS 68153-28-6; 7758-23-8; EINECS/ELINCS 232-720-8; 231-837-1 Uses: Soy protein, emulsifier, and emulsion stabilizer designed for nutritional beverages Features: Highly soluble, readily dispersible, moderate viscosity when dispersions are heated, low odor and flavor profile, calcium fortified Regulatory: Kosher Properties: 90% on #100 U.S. standard screen; pH (10% disp. in water) 6.8-7.3; 80% min. protein Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro-Fam® 930 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein and soy lecithin (<2%) See Lecithin; Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 380 calories/100 g CAS 68153-28-6; 8002-43-5; EINECS/ELINCS 232-720-8; 232-307-2 Uses: Soy protein designed for high-protein nutritional foods Features: High-density, very bland flavor Regulatory: Kosher Properties: 90% on #100 U.S. standard screen; pH (10% disp. in water) 6.2-6.6; 90% min. protein Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro-Fam® 931 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein and soy lecithin See Lecithin; Soybean (Glycine soja) protein 560

Part I: Trade Name Reference Chem. Analysis: 6% max. moisture; 380 calories/100 g CAS 68153-28-6; 8002-43-5; EINECS/ELINCS 232-720-8; 232-307-2 Uses: Soy protein designed for high-protein nutritional foods Features: High-density, very bland flavor Regulatory: Kosher Properties: 90% on #100 U.S. standard screen; pH (10% disp. in water) 5.8-6.4; 90% min. protein Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro-Fam® 932 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein and soy lecithin (<2%) See Lecithin; Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 380 calories/100 g; isoflavones 2 mg/g min. CAS 68153-28-6; 8002-43-5; EINECS/ELINCS 232-720-8; 232-307-2 Uses: Soy protein designed for powdered nutritional beverages and bars Features: Readily dispersible, clean flavor Regulatory: Kosher Properties: 90% on #100 U.S. standard screen; pH (10% disp. in water) 6.2-6.6; 90% min. protein Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro-Fam® 955 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated soy protein See Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein for high protein tablets, nutrition bars, fermented meat, extruded snack items, pasta, baked prods., fresh cheese prods. Features: High density, high dispersibilty Regulatory: Kosher Properties: Spray-dried, bland; low sol.; pH 5.35.7; 90% min. protein Pro-Fam® 974 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein See Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 380 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Handbook of Food Additives, Third Edition

Uses: Soy protein designed for food systems where high functional protein is required Features: Soluble, dispersible Regulatory: Kosher Properties: 90% on #100 U.S. standard screen; pH (10% disp. in water) 7.0-7.4; 90% min. protein Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro-Fam® 976 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein; niacin; ferrous sulfate; thiamine mononitrate; riboflavin; folic acid See Ferrous sulfate anhydrous; Nicotinic acid; Soybean (Glycine soja) protein; Thiamine nitrate Chem. Analysis: 6% max. moisture; 380 calories/100 g CAS 68153-28-6; 59-67-6; 7720-78-7; 532-43-4; 83-88-5; 59-30-3; EINECS/ELINCS 232-720-8; 200-441-0; 231-753-5; 208-537-4; 201-507-1; 200-419-0 Uses: Soy protein designed specifically for use in pasta Features: Light appearance, bland flavor profile, dispersible Regulatory: Kosher Properties: 90% on #100 U.S. standard screen; pH (10% disp. in water) 6.2-6.6; 90% min. protein Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro-Fam® 977 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Isolated Soy protein See Soybean (Glycine soja) protein Chem. Analysis: 6% max. moisture; 380 calories/100 g CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Soy protein designed for low-energy processing systems that require a highly functional protein Features: Soluble, dispersible, salt tolerant Regulatory: Kosher Properties: 90% on #100 U.S. standard screen; pH (10% disp. in water) 7.0-7.4; 90% min. protein Storage: Shelf life 1 yr.; store below 75 F and 60% relative humidity Pro Fam® H200 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Hydrolyzedsoy protein See 561

Part I: Trade Name Reference Soybean (Glycine soja) protein Chem. Analysis: 7% max. moisture CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein for whole muscle meat products labeled as hydrolyzed soy protein Features: Highly soluble, highly functional, dispersible Properties: Spray-dried, bland; easily disp.; pH 6.8-7.3; 82% min. protein Proflex [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Active enzyme deriv. of Aspergillus oryzae (high proportion of protease, lower amt. of α-amylase) with cereal filler, and other edible excipients See Amylase Uses: Enzyme dough conditioner improving pliability, pan flow, softness, grain, and texture Regulatory: FDA GRAS Properties: Sl. off-wh. to beige tablet, char. odor Storage: 6 mos. shelf life under cool, dry conditions Progallin® P [Clariant/Functional Chems. http://www.fun.clariant.com] Chem. Descrip.: Propyl gallate CAS 121-79-9; EINECS/ELINCS 204-498-2 Uses: Antioxidant for fats and oils in foods Features: Synergistic with other antioxidants Properties: Wh. to creamy wh. fine powd.; odorless; sol. (g/100 g): 50 g in ethanol, 40 g in propylene glycol, 6 g in lanolin, 0.35 g in water; m.w. 212.21; m.p. 148-151 C; > 98% act. Toxicology: LD50 (oral, rat) 3.7 g/kg (pract. nonharmful); local sensitization or irritation on skin contact or inhalation ProKote™ 135 [Avatar http://www.avatarcorp.com] Uses: Release agent for baking, stainless steel band ingred. processing of granola bars and cookies ProKote™ 500 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Pan grease Uses: Release agent for baked goods Features: Flourless ProKote™ 552 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Bread pan oil Uses: Release agent for baked goods, buns, Handbook of Food Additives, Third Edition

breads, rolls Features: Food-grade, high effective; low cost; dilutable on site Regulatory: SARA §302/313 nonreportable; CERCLA nonreportable Properties: Wh. milky fluid; sl. odor; water-sol.; sp. gr. 0.980-1.020; vapor pressure < 1.0 mm Hg Toxicology: Not irritating to eyes or skin; TSCA listed Precaution: Avoid strong acids and bases, excessive heat and open flames NFPA: Health 0, Flammability 0, Reactivity 0 Storage: No special requirments ProKote™ 650 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Vegetable oil-based proprietary blend Uses: Release agent for for bun, bread and roll production Features: Lecithin-free Regulatory: CERCLA nonreportable; SARA §302 nonreportable Properties: Opaque wh. to off-wh. semisolid; mild odor; negligibly sol. in water; sp. gr. 0/815-0.880 @ 140 F; vapor pressure < 0.0005 mmHg; m.p. 98-105 F; flash pt. 375 F Toxicology: No significant health hazard identified Precaution: Avoid excessive heat, open flames, strong oxidizers and strong acids Hazardous Decomp. Prods.: Incomplete burning can produce COx and other toxic gases NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in closed containers away from heat sources, oxidizing agents, and combustible materials ProKote™ 915 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Bread pan oil that is ProKote™ diluted to 10% solids Uses: Release agent for baked goods, buns, breads, rolls Features: Virtually eliminates polymerization Regulatory: Kosher ProKote™ B [Avatar http://www.avatarcorp.com] Uses: Release agent for baking, band oven operations, thin-film release in cookie, cracker, bagel, and pizza shells Features: High lecithin content 562

Part I: Trade Name Reference ProKote™ C [Avatar http://www.avatarcorp.com] Chem. Descrip.: Partially hydrogenated soybean oil, lecithin, coconut oil, mineral oil, TBHQ complex, and dimethylpolysiloxane See t-Butyl hydroquinone; Coconut (Cocos nucifera) oil; Dimethylsiloxane CAS 8016-70-4; 8002-43-5; 8001-31-8; 8042-475; 1948-33-0; 63148-62-9; EINECS/ELINCS 232-410-2; 232-307-2; 232-282-8; 232-455-8; 217-752-2 Uses: Release agent for baked goods Features: High smoke pt. (325 F min.); high stability Regulatory: CERCLA nonreportable; SARA §302/313 nonreportable Properties: Transparent dk. amber liq.; negligible sol in water; sol. in hydrocarbonsvapor pressure < 1.0 mmHg; vapor dens. >1 Toxicology: TSCA listed Precaution: Avoid excessive heat, open flames, Cl, F, and other strong oxidizers and strong acids Hazardous Decomp. Prods.: Incomplete burning can produce COx and other toxic gases NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store away from strong oxidizing agents or combustible material ProKote™ ODO [Avatar http://www.avatarcorp.com] Uses: Dough divider Regulatory: Organic certified Properties: Translucent lt., amber liq. ProKote™ S [Avatar http://www.avatarcorp.com] Uses: Release agent for baking, high-speed egg baking and frying Features: High performance under baking conditions above 500 F ProKote™ S35 [Avatar http://www.avatarcorp.com] Chem. Descrip.: Silicone-based Uses: Release agent for use with waffle irons Features: High performance Properties: Water-sol. ProKote™ V [Avatar http://www.avatarcorp.com] Chem. Descrip.: Conventional soybean oilbased release agent See Soybean (Glycine soja) oil Handbook of Food Additives, Third Edition

CAS 8001-22-7; EINECS/ELINCS 232-274-4 Uses: Release agent for bun, bread and roll production Features: Food-grade Regulatory: Kosher ProKote™ VO [Avatar http://www.avatarcorp.com] Uses: Release agent for baked goods Features: Food-grade Regulatory: Certified organic Properties: Translucent lt, amber liq. ProKote™ VS [Avatar http://www.avatarcorp.com] Chem. Descrip.: Partially hydrogenated soybean oil, lecithin, dimethylpolysiloxane, and TBHQ complex See t-Butyl hydroquinone; Dimethylsiloxane CAS 8016-70-4; 8002-43-5; 63148-62-9; 194833-0; EINECS/ELINCS 232-410-2; 232-307-2; 217-752-2 Uses: Release agent for baked goods Features: Blended with winterized veg. oil to reduce polymerization and increase AOM stability Regulatory: CERCLA nonreportable; SARA §302/313 nonreportable Properties: Cl., lt. yel. liq.; mild odor; negligibly sol. in water; sp. gr. ≈ 0.921; vapor pressure < 1.0 mm Hg Toxicology: TSCA listed Precaution: Avoid excessive heat, open flames, Cl, F, other strong oxidizers, and strong acids Hazardous Decomp. Prods.: Smoke, CO, and other prods. of incomplete combustion NFPA: Health 0, Flammability 1, Reactivity 0 Promax® 70 [Solae http://www.solae.com] Chem. Descrip.: Functional soya protein conc. See Soybean (Glycine soja) protein CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein source, emulsifier, water binder, fat binder for foods Properties: Lt. cream-colored fine powd. Promax® 70L [Solae http://www.solae.com] Chem. Descrip.: Functional soya protein conc. See Soybean (Glycine soja) protein CAS 68153-28-6; EINECS/ELINCS 232-720-8 Uses: Protein source, emulsifier, water binder, fat binder for foods Properties: Lt. cream-colored fine powd. Promodan SP [Danisco USA 563

Part I: Trade Name Reference http://www.danisco.com] Chem. Descrip.: Propylene glycol stearate CAS 1323-39-3; EINECS/ELINCS 215-354-3 Uses: Emulsifier for foods Properties: M.p. 38-45 C; 90% min. monoester Promodan USV [Danisco USA http://www.danisco.com] Chem. Descrip.: Propylene glycol ester Uses: Emulsifier for foods; aerating agent and foam stabilizer for whipped toppings; aerating agent for fine bakery goods and cake shortenings (in combination with Dimodans) Regulatory: EU, FDA §172.856 Properties: Sm. beads; drop pt. 41 C; 90% min. monoester Promodan USV Kosher [Danisco USA http://www.danisco.com] Chem. Descrip.: Propylene glycol ester made from fully hydrogenated vegetable oil with antioxidant (200 ppm max. citric acid in propylene glycol) Uses: Emulsifier for cake mixes, cake shortenings, whipped toppings Regulatory: FDA 21CFR §172.856; kosher Properties: Ivory beads; drop pt. 41 C; iodine no. 5 max.; 90% min. propylene glycol monoester Use Level: 3-6% based on fat (cake mixes), 36% (shoretning), 0.5-1% (prewhipped frozen toppings), 5-10% (powd. toppings), 0.5-1% (imitation whipped cream) Storage: Store in cool, dry area; storage above 20 C may cause caking ProOxine® [Bio-Cide Int'l. http://www.biocide.com; FMC http://www.fmcchemicals.com] Chem. Descrip.: Sodium chlorite (8.33% min.), chlorine dioxide (trace), water UN 1908 Uses: Bacteriostat, deodorizer for direct food contact applics., food processing Features: Stable Regulatory: EPA reg. no. 9804-9; FDA, USDA approvals; kosher certified; DOT nonhazardous; SARA §312/313 nonreportable; chlorine dioxide produced from activation reportable under SARA §313 Properties: Colorless cl. liq.; very faint chlorinelike odor; sol. 100% in water; sp.gr. 1.06-1.10 g/ml (20 C); vapor pressure 23.7 mm Hg; f.p. 3.78 C; b.p. 105 C; pH 8.7; 97% volatiles; 2.08% avail. ClO2 Handbook of Food Additives, Third Edition

Toxicology: LD50 (oral, rat) 500-5050 mg/kg, (dermal, rabbit) > 5050 mg/kg; may cause eye and skin irritation; ing. may cause gastric discomfort, nausea, vomiting, diarrhea, methemoglobinemia (in lg. quantities); may be irritating to nose and throat; TSCA listed Precaution: Strong oxidizer; do not allow chlorine dioxide gas to accumulate in confined spaces; do not allow prod. to evaporate to dryness; incompat. with acids, chlorine compds., hypochlorites, sulfur/sulfite compds., phosphorus, org. solvs. Hazardous Decomp. Prods.: Exposure to acids or chlorine compds. can produce uncontrolled generation of chlorine dioxide gas NFPA: Health 0, Flammability 1, Reactivity 1 Storage: Store in cool, dry, well-ventilated area away from incompat. materials, combustible/flamm. materials, direct sunlight; keep containers tightly closed when not in use; prevent spillages ProPhos™ [Avatar http://www.avatarcorp.com] Uses: Lubricant, release agent for baking Features: Premium pan release; stability superior to lecithin Regulatory: FDA 21CFR §170.3(o)(18) GRAS Proplus® Brand Isolated Soy Protein Prod. [Solae http://www.solae.com] Chem. Descrip.: Isolated soy protein with vitamins, minerals See Soybean (Glycine soja) protein Uses: Nutrient, protein source for meat prods. Features: No cholesterol; virtually no fats or carbohydrates Propylene Glycol USP, FCC [Eastman http://www.eastman.com] Chem. Descrip.: 1,2-Propanediol See Propylene glycol CAS 57-55-6; EINECS/ELINCS 200-338-0 Uses: Solvent, humectant, preservative for foods, pet foods, snacks Regulatory: FDA 21CFR §184.1666; USDA approved; Kosher Properties: Colorless cl. visc. liq.; practically odorless; sl. char. taste; completely sol. in water, acetone, ethyl ether, and methanol; m.w. 76.10; sp.gr. 1.0381; dens. 8.64 lb/gal; visc. 60.5 cP (20 C); vapor pressure < 0.1 mm 564

Part I: Trade Name Reference Hg (20 C); f.p. -60 C; b.p. 187 C; flash pt. (TCC) 101 C; ref. index 1.4326 (20 C); 99.5% purity Toxicology: Low toxicity Storage: Hygroscopic; overheating for prolonged periods may result in degradation of odor and taste Propylene Glycol Alginate HV [Frutarom http://www.frutarom.com] Chem. Descrip.: Propylene glycol alginate CAS 9005-37-2 Uses: Food grade emulsifier and stabilizer for thick, creamy, textured salad dressings, w/o emulsions Properties: Water-sol. Propylene Glycol Alginate LV FCC [Frutarom http://www.frutarom.com] Chem. Descrip.: Propylene glycol alginate FCC standardized with dextrose See Glucose; Propylene glycol alginate Uses: Emulsifier and stabilizer for salad dressings, meat and flavor sauces, milk shakes, fountain syrups, and fruit juices Properties: Wh. to ylsh. powd., flavorless; ≥ 95% through 80 mesh; visc. 1000-1500 cps (2%); pH 3.6-4.3 Use Level: 0.4-1.0% Propymuls® Range [Cognis http://www.cognis.de] Chem. Descrip.: Propylene glycol esters Uses: Emulsifier for foods, desserts, cake fillings, margarine, shortening Regulatory: FDA 21CFR §172.856; E477 compliance Prostate Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. or freeze-dried form Protachem™ OMC [Protameen http://www.protameen.com/] Chem. Descrip.: Octyl methoxycinnamate CAS 5466-77-3; EINECS/ELINCS 226-775-7 Uses: UV absorber in foods Features: {UV absorber} in foods Protachem™ SLP 95 [Protameen http://www.protameen.com/] Chem. Descrip.: Sodium lauryl sulfate CAS 151-21-3; EINECS/ELINCS 205-788-1 Uses: Surfactant in foods Handbook of Food Additives, Third Edition

Features: Only made for large special orders Protacide™ DMDM [Protameen http://www.protameen.com/] Chem. Descrip.: DMDM hydantoin CAS 6440-58-0; EINECS/ELINCS 229-222-8 Uses: Shelf-life extender for food Protacide™ NA2 P [Protameen http://www.protameen.com/] Chem. Descrip.: Disodium EDTA CAS 139-33-3; EINECS/ELINCS 205-358-3 Uses: Shelf-life extender in food Protacide™ NA3 EDTA [Protameen http://www.protameen.com/] Chem. Descrip.: Trisodium EDTA CAS 150-38-9; EINECS/ELINCS 205-758-8 Uses: Shelf-life extender for food Protanal Ester CF [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Propylene glycol alginate CAS 9005-37-2 Uses: Stabilizer, emulsifier, mouthfeel enhancer, texturizer for lactobacillus drinks Properties: Wh. to tan powd., sl. odor; sol. in water Toxicology: TLV 10 mg/m3 total dust; LD50 (oral, rat) > 5 g/kg (essentially nontoxic); may cause eye irritation Precaution: Incompat. with strong oxidizing agents Storage: Store in cool, dry place Protanal Ester SD-H [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Propylene glycol alginate CAS 9005-37-2 Uses: Thickener, stabilizer, emulsifier, mouthfeel enhancer, texturizer, syneresis preventer for mayonnaise/dressings; flavoring agent Regulatory: CERCLA nonreportable; Australia AICS; China; Japan ENCS (8-236/8-237/8247); Korea (KE-00490); Philippines PICCS Properties: Wh. to tan powd., sl. odor; sol. in water; autoignition temp. > 200 C; pH 3.5-4.7 (2% aq. sol'n.) Toxicology: TLV 10 mg/m3 total dust; LD50 (oral, rat) > 7.2 g/kg (essentially nontoxic); may cause eye irritation; TSCA listed Environmental: BOD(5) ≈ 300 mg O2/g; COD ≈ 600 mg O2/g Precaution: Incompat. with strong oxidizing agents, high temps. high humidity 565

Part I: Trade Name Reference HMIS: Health 1, Flammability 1, Reactivity 1 Storage: Store in cool, dry place in tightly closed container; avoid exposure to excessive heat Protease A Amano 2 [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Protease from Aspergillus oryzae CAS 9073-78-3; EINECS/ELINCS 232-642-4 Uses: Enzyme for hydrolysis of cheese protein for cheese flavor and cheese whey protein for hypoallergenic protein Regulatory: GRAS, FCC; certified as existing food additive in Japan Properties: Lt. ylsh. to lt. brn. powd.; sl. odor; sol. in water; ≥ 20,000 units/g Toxicology: Eye and skin irritant; inh. of enzyme dust may induce sensitization and may cause allergic type reactions in sensitized individuals Environmental: biodeg.; not harmful to aquatic and marine organisms when dissolved with copious amounts of water Precaution: Avoid dust formation, splashing and high-pressure washing; wear respirator, latex gloves and protective glasses Hazardous Decomp. Prods.: None Storage: Store in cool, dry place with good ventilation Protease A-DS [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Protease from Aspergillus oryzae CAS 9073-78-3; EINECS/ELINCS 232-642-4 Uses: Enzyme for dietary supplement use Properties: Off-wh. to brn. powd.; sl. odor; sol. in water; pH range 2.0- 9.0; protease act. ≥ 20,000 u/g Toxicology: Eye and skin irritant; dust may cause sensitization in allergic individuals when inhaled; nontoxic Environmental: biodegradable; not harmful to marine and aquatic organisms when dissolve with copious amounts of water Precaution: Wear respirator, protective glasses, and impervious gloves; avoid dust formation Hazardous Decomp. Prods.: None Storage: Store in cool, dry area Protease DS [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Protease from Aspergillus Handbook of Food Additives, Third Edition

melleus CAS 9074-07-1; EINECS/ELINCS 232-642-4 Uses: Enzyme for dietary supplement use Properties: Off-wh. to brn. powd.; sl. odor; sol. in water; pH range 2.0- 9.0; protease act. ≥ 60,000 u/g Toxicology: Eye and skin irritant; dust may cause sensitization in allergic individuals when inhaled; nontoxic Environmental: biodegradable; not harmful to marine and aquatic organisms when dissolve with copious amounts of water Precaution: Wear respirator, protective glasses, and impervious gloves; avoid dust formation Storage: Store in cool, dry area Protease DS [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Phytase enzyme CAS 37288-11-2; EINECS/ELINCS 232-630-9 Uses: Enzyme for dietary supplements Properties: Off-wh. to brn. powd.; sl. odor; sol. in water; pH range 2.0- 9.0; phytase act. ≥ 3,000 u/g Toxicology: Eye and skin irritant; dust may cause sensitization in allergic individuals when inhaled; nontoxic Environmental: biodegradable; not harmful to marine and aquatic organisms when dissolve with copious amounts of water Precaution: Wear respirator, protective glasses, and impervious gloves; avoid dust formation Hazardous Decomp. Prods.: None Protease M Amano [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Protease from Aspergillus oryzae CAS 9025-49-4; EINECS/ELINCS 232-642-4 Uses: Enzyme for food processing; protein, acid casein, and cheese protein hydrolysis Regulatory: Japanese certified food additive Properties: Lt. ylsh. to lt. brn. powd.; sl. odor; sol. in water; stable pH range 3.0-6.0; protease act. ≥ 5500 units/g Toxicology: Eye and skin irritant; dust may cause sensitization in allergic individuals when inhaled; nontoxic Environmental: biodegradable; not harmful to marine and aquatic organisms when dissolve with copious amounts of water Precaution: Wear respirator, protective 566

Part I: Trade Name Reference glasses, and impervious gloves; avoid dust formation Storage: Store in cool, dry area Protease N Amano [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Protease from Bacillus subtilis CAS 76774-43-1; EINECS/ELINCS 232-752-2 Uses: Enzyme for hydrolysis of cheese whey protein Properties: Lt. ylsh. to lt. brn. powd.; sl. odor; sol. in water; stable pH range 5.0-7.0; protease act. ≥ 150,000 units/g Toxicology: Eye and skin irritant; dust may cause sensitization in allergic individuals when inhaled; nontoxic Environmental: biodegradable; not harmful to marine and aquatic organisms when dissolve with copious amounts of water Precaution: Wear respirator, protective glasses, and impervious gloves; avoid dust formation Storage: Store in cool, dry area

mycelia Regulatory: FDA 21CFR §172.230, 173.320, 175.105, 176.170, 176.180, 176.300; BP, USP, MITI and BGA approved Properties: Liq.; 50% act. Toxicology: LD50 (oral, rat) 320 mg/kg; strong skin and eye irritant; TSCA listed Protector Gelatin [Vyse Gelatin http://www.vyse.com/] Chem. Descrip.: Type A porkskin gelatin, 200 bloom CAS 9000-70-8; EINECS/ELINCS 232-554-6 Uses: Stabilizer, thickener, gellant, texturizer in food processing, bakery prods. Features: General purpose; low bloom; low visc. Protex 50FP [Genencor Int'l. http://www.genencor.com] Chem. Descrip.: Protease derived from Aspergillus oryzae var., maltodextrin diluent CAS 9014-01-1; EINECS/ELINCS 232-752-2 Uses: Enzyme for hydrolysis of peptide bonds; for baking (improves grain, texture, loaf volume), meat tenderizer formulations; hydrolyzes and modifies plant and animal protein under acid conditions; brewing, fermentation Properties: Lt. tan to wh. powd., free of offensive odor and taste; water-sol. Use Level: 0.01-0.1% Storage: Activity loss ≤ 10% in 1 yr. stored in sealed containers under cool dry conditions; 5 C storage extends life

Protease P Amano 6 [Amano Enzyme http://www.amano-enzyme.co.jp] Chem. Descrip.: Protease from Aspergillus melleus CAS 9074-07-1; EINECS/ELINCS 232-642-4 Uses: Enzyme for flavor improvement of meat extract and fish juice Regulatory: Certified food additive in Japan Properties: Lt. ylsh. to lt. brn. powd.; sl. odor; sol. in water; stable pH range 5.0-9.0; protease act. ≥ 60,000 units/g Toxicology: Eye and skin irritant; dust may cause sensitization in allergic individuals when inhaled; nontoxic Environmental: biodegradable; not harmful to marine and aquatic organisms when dissolve with copious amounts of water Precaution: Wear respirator, protective glasses, and impervious gloves; avoid dust formation Storage: Store in cool, dry area

Protol® [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Wh. mineral oil USP CAS 8020-83-5; EINECS/ELINCS 232-384-2 Uses: Lubricant, carrier for food processing Features: Hydrophobic; chemically inert; exc. UV and color stability Regulatory: FDA 21CFR §172.878, §178.3620(a) Properties: Water-wh., odorless, tasteless; sp.gr. 0.859-0.875; visc. 35-37 cSt (40 C); pour pt. 12 C; flash pt. 188 C

Protectol® GDA [BASF AG http://www.basf.de] Chem. Descrip.: Glutaraldehyde See Glutaral CAS 111-30-8; EINECS/ELINCS 203-856-5 Uses: Antimicrobial in cane and beet sugar mills; disinfectant in sugar refining; microcapsules for flavoring substances Features: Prevents growth of bacteria, slimeforming microorganisms, algae, and fungal

Protopet® Alba [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Carrier, lubricant, moisture barrier, protective agent, softener for food processing Features: Med. consistency and m.p.

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Part I: Trade Name Reference Regulatory: FDA 21CFR §172.880 Properties: Lovibond 1.0Y color, odorless; visc. 10-16 cSt (100 C); m.p. 54-60 C Protopet® White 1S [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Carrier, lubricant, moisture barrier, protective agent, softener for food processing, meat packing; confectionery lubricant; release agent Features: Med. consistency and m.p. Regulatory: FDA 21CFR §172.880 Properties: Lovibond 1.5Y color, odorless; visc. 10-16 cSt (100 C); m.p. 54-60 C Protopet® White 2L [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Carrier, lubricant, moisture barrier, protective agent, softener for food processing Features: Med. consistency and m.p. Regulatory: FDA 21CFR §172.880 Properties: Lovibond 8Y0.6R color, odorless; visc. 10-16 cSt (100 C); m.p. 54-60 C Protopet® White 3C [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Carrier, lubricant, moisture barrier, protective agent, softener for food processing Features: Med. consistency and m.p. Regulatory: FDA 21CFR §172.880 Properties: Lovibond 25Y1.0R color, odorless; visc. 10-16 cSt (100 C); m.p. 54-60 C Protopet® Yellow 2A [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Petrolatum USP CAS 8027-32-5; EINECS/ELINCS 232-373-2 Uses: Carrier, lubricant, moisture barrier, protective agent, softener for food processing, meat packing; confectionery lubricant; release agent Features: Med. consistency and m.p. Regulatory: FDA 21CFR §172.880 Properties: Lovibond 30Y/2.5R color, odorless; visc. 10-16 cSt (100 C); m.p. 54-60 C

Handbook of Food Additives, Third Edition

PROVIgel® CSS 25 [Provisco http://www.provisco.ch] Chem. Descrip.: Carob bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, stabilizer for foods Regulatory: E410 compliance Properties: Hot-water sol.; visc. 2100-2500 mPa·s (hot visc.) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® CSS 30 [Provisco http://www.provisco.ch] Chem. Descrip.: Carob bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, stabilizer for foods Regulatory: E410 compliance Properties: Hot-water sol.; visc. 2600-3000 mPa·s (hot visc.) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® CSS 300 [Provisco http://www.provisco.ch] Chem. Descrip.: Carob bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, stabilizer for foods Regulatory: E410 compliance Properties: Visc. 2800-3000 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® CSS 330 [Provisco http://www.provisco.ch] Chem. Descrip.: Carob bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, stabilizer for foods Regulatory: E410 compliance Properties: Visc. 3000-3200 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® CSS 35 [Provisco http://www.provisco.ch] Chem. Descrip.: Carob bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, stabilizer for foods 568

Part I: Trade Name Reference Regulatory: E410 compliance Properties: Hot-water sol.; visc. 2700-3100 mPa·s (hot visc.) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight

calorie foods Regulatory: E412 compliance Properties: Visc. 700-1100 mPa·s (3% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight

PROVIgel® DPC 6 [Provisco http://www.provisco.ch] Chem. Descrip.: Depolymerized carob bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Stabilizer, thickener for foods Regulatory: E410 compliance Properties: Sol. in hot water; visc. 600-900 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight

PROVIgel® DPG 5 [Provisco http://www.provisco.ch] Chem. Descrip.: Depolymerized guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Stabilizer, binder, thickener for foods; stabilizer for diet prods. and reducedcalorie foods Regulatory: E412 compliance Properties: Visc. 4000-4500 mPa·s (3% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight

PROVIgel® DPC 15 [Provisco http://www.provisco.ch] Chem. Descrip.: Depolymerized carob bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Stabilizer, thickener for foods Regulatory: E410 compliance Properties: Sol. in hot water; visc. 1200-1500 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight

PROVIgel® DPG 7 [Provisco http://www.provisco.ch] Chem. Descrip.: Depolymerized guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Stabilizer, binder, thickener for foods; stabilizer for diet prods. and reducedcalorie foods Regulatory: E412 compliance Properties: Visc. 500-700 mPa·s (1% aq., 2 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight

PROVIgel® DPG 1 [Provisco http://www.provisco.ch] Chem. Descrip.: Depolymerized guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Stabilizer, binder, thickener for foods; stabilizer for diet prods. and reducedcalorie foods Regulatory: E412 compliance Properties: Visc. 800-950 mPa·s (10% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight

PROVIgel® DPG 9 [Provisco http://www.provisco.ch] Chem. Descrip.: Depolymerized guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Stabilizer, binder, thickener for foods; stabilizer for diet prods. and reducedcalorie foods Regulatory: E412 compliance Properties: Visc. 1900-2400 mPa·s (1% aq., 2 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight

PROVIgel® DPG 3 [Provisco http://www.provisco.ch] Chem. Descrip.: Depolymerized guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Stabilizer, binder, thickener for foods; stabilizer for diet prods. and reduced-

PROVIgel® DPG 11 [Provisco http://www.provisco.ch] Chem. Descrip.: Depolymerized guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Stabilizer, binder, thickener for foods; stabilizer for diet prods. and reduced-

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Part I: Trade Name Reference calorie foods Regulatory: E412 compliance Properties: Visc. 3500-4000 mPa·s (1% aq., 2 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® EXC 25 [Provisco http://www.provisco.ch] Chem. Descrip.: Extracted carob bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, stabilizer for foods Regulatory: E410 compliance Properties: Sol. in hot water; visc. 2100-2500 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® EXC 30 [Provisco http://www.provisco.ch] Chem. Descrip.: Extracted carob bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, stabilizer for foods Regulatory: E410 compliance Properties: Sol. in hot water; visc. 3000-3500 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® EXC 35 [Provisco http://www.provisco.ch] Chem. Descrip.: Extracted carob bean gum See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, stabilizer for foods Regulatory: E410 compliance Properties: Sol. in hot water; visc. 2700-3100 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® EXG 01 [Provisco http://www.provisco.ch] Chem. Descrip.: Extracted, depolymzerized guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, binder Properties: Sol. in cold water; visc. 80-150 mPa·s (1% aq., 1 h)

http://www.provisco.ch] Chem. Descrip.: Extracted, depolymzerized guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, binder, stabilizer for foods Regulatory: E412 compliance Properties: Sol. in cold water; visc. 400-800 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® EXG 10 [Provisco http://www.provisco.ch] Chem. Descrip.: Extracted, depolymzerized guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, binder, stabilizer for foods Regulatory: E412 compliance Properties: Sol. in cold water; visc. 900-1500 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® EXG 20 [Provisco http://www.provisco.ch] Chem. Descrip.: Extracted, depolymzerized guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, binder, stabilizer for foods Regulatory: E412 compliance Properties: Sol. in cold water; visc. 1900-2300 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® EXG 40 [Provisco http://www.provisco.ch] Chem. Descrip.: Extracted guar gum See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, binder, stabilizer for foods Regulatory: E412 compliance Properties: Sol. in cold water; visc. 4500-5000 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight

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Part I: Trade Name Reference PROVIgel® GSS 5 [Provisco http://www.provisco.ch] Chem. Descrip.: Guar gum with high galactomanan content See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, stabilizer for nutritional prods. Features: Easily combined with other hydrocolloids Regulatory: E412 compliance Properties: Sol. in cold water; visc. 2500-3000 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® GSS 6 [Provisco http://www.provisco.ch] Chem. Descrip.: Guar gum with high galactomanan content See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, stabilizer for nutritional prods. Features: Easily combined with other hydrocolloids Regulatory: E412 compliance Properties: Sol. in cold water; visc. 2700-3900 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® GSS 7 [Provisco http://www.provisco.ch] Chem. Descrip.: Guar gum with high galactomanan content See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, stabilizer for nutritional prods. Features: Easily combined with other hydrocolloids Regulatory: E412 compliance Properties: Sol. in cold water; visc. 3000-3500 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® GSS 8 [Provisco http://www.provisco.ch] Chem. Descrip.: Guar gum with high galactomanan content See Guar Handbook of Food Additives, Third Edition

(Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, stabilizer for nutritional prods. Features: Easily combined with other hydrocolloids Regulatory: E412 compliance Properties: Sol. in cold water; visc. 5550-6000 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® GSS 9 [Provisco http://www.provisco.ch] Chem. Descrip.: Guar gum with high galactomanan content See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, stabilizer for nutritional prods. Features: Easily combined with other hydrocolloids Regulatory: E412 compliance Properties: Sol. in cold water; visc. 3000-3500 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® GSS 10 [Provisco http://www.provisco.ch] Chem. Descrip.: Guar gum with high galactomanan content See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, stabilizer for nutritional prods. Features: Easily combined with other hydrocolloids Regulatory: E412 compliance Properties: Sol. in cold water; visc. 5000-5500 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® GSS 11 [Provisco http://www.provisco.ch] Chem. Descrip.: Guar gum with high galactomanan content See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener, stabilizer for nutritional prods. 571

Part I: Trade Name Reference Features: Easily combined with other hydrocolloids Regulatory: E412 compliance Properties: Sol. in cold water; visc. 5550-6000 mPa·s Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® NAC 25 [Provisco http://www.provisco.ch] Chem. Descrip.: Carob bean gum with high galactomannan content See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, stabilizer for foods Regulatory: E410 compliance Properties: Wh. to cream-colored powd.; neutral taste; sol. in hot water; visc. 2000-2400 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® NAC 30 [Provisco http://www.provisco.ch] Chem. Descrip.: Carob bean gum with high galactomannan content See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, stabilizer for foods Regulatory: E410 compliance Properties: Wh. to cream-colored powd.; neutral taste; sol. in hot water; visc. 2500-3000 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® NAC 35 [Provisco http://www.provisco.ch] Chem. Descrip.: Carob bean gum with high galactomannan content See Locust bean (Ceratonia siliqua) gum CAS 9000-40-2; EINECS/ELINCS 232-541-5 Uses: Thickener, stabilizer for foods Regulatory: E410 compliance Properties: Wh. to cream-colored powd.; neutral taste; sol. in hot water; visc. 3000-3200 mPa·s (1% aq., 1 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight

Handbook of Food Additives, Third Edition

PROVIgel® NAG 753 [Provisco http://www.provisco.ch] Chem. Descrip.: Guar gum with high galactomanan content See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener for foods Regulatory: E412 compliance Properties: Visc. 3300-3700 mPa·s (1% aq., 2 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® NAG 755 [Provisco http://www.provisco.ch] Chem. Descrip.: Guar gum with high galactomanan content See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener for foods Regulatory: E412 compliance Properties: Visc. 4800-5200 mPa·s (1% aq., 2 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® NAG 903 [Provisco http://www.provisco.ch] Chem. Descrip.: Guar gum with high galactomanan content See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener for foods Regulatory: E412 compliance Properties: Visc. 3300-3700 mPa·s (1% aq., 2 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® NAG 905 [Provisco http://www.provisco.ch] Chem. Descrip.: Guar gum with high galactomanan content See Guar (Cyanopsis tetragonoloba) gum CAS 9000-30-0; EINECS/ELINCS 232-536-8 Uses: Thickener for foods Regulatory: E412 compliance Properties: Visc. 4800-5200 mPa·s (1% aq., 2 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® NAT 201 [Provisco http://www.provisco.ch] Chem. Descrip.: Tara gum CAS 39300-88-4 572

Part I: Trade Name Reference Uses: Thickener for foods Regulatory: E417 compliance Properties: Sol. in cold water; visc. 3500-4500 mPa·s (1% aq., 2 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® NAT 202 [Provisco http://www.provisco.ch] Chem. Descrip.: Tara gum CAS 39300-88-4 Uses: Thickener for foods Regulatory: E417 compliance Properties: Sol. in cold water; visc. 2950-3200 mPa·s (1% aq., 2 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® NAT 203 [Provisco http://www.provisco.ch] Chem. Descrip.: Tara gum CAS 39300-88-4 Uses: Thickener for foods Regulatory: E417 compliance Properties: Sol. in cold water; visc. 4500-6000 mPa·s (1% aq., 2 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® NAT 204 [Provisco http://www.provisco.ch] Chem. Descrip.: Tara gum CAS 39300-88-4 Uses: Thickener for foods Regulatory: E417 compliance Properties: Sol. in cold water; visc. 400-5500 mPa·s (1% aq., 2 h) Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVIgel® TSS [Provisco http://www.provisco.ch] Chem. Descrip.: Tara gum CAS 39300-88-4 Uses: Thickener and binder for foods Regulatory: E417 compliance Properties: Sol. in hot water; visc. 5000-6800 mPa·s (hot ), 3000-3800 mPa·s (cold), Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight Provim ESP® [ADM Specialty Ingreds. Handbook of Food Additives, Third Edition

http://www.admworld.com] Chem. Descrip.: Vital wheat gluten See Wheat (Triticum vulgare) gluten CAS 8002-80-0; EINECS/ELINCS 232-317-7 Uses: Forms cohesive, elastic dough, increases baking tolerances with increased absorp., mixing time tolerance, and fermentation tolerance for food prods. incl. baked goods, cereals, pet foods, pasta, and cheese analog prods. Features: Easily mixed with other dry ingreds.; easily handled and stored Regulatory: FDA 21CFR §184.1322 GRAS Properties: Lt. tan powd.; 100% through 30 mesh, 5% max. on 60 mesh; insol. in water; 58% moisture, 75% protein, 1% fat Use Level: 2-3% on flour wt. (hard rolls, French and Italian breads); 1-3% on flour (dark breads, rye); 2-3% on flour (raisin bread); 0.51.5% on flour (yeast-raised sweet goods); 12% on flour (pretzels, crackers) Storage: 12 mos. shelf life, best when used before 9 mos; store in cool, dry location; keep containers well closed when not in use PROVImel® DN 10 [Provisco http://www.provisco.ch] Uses: Thickener, binder for soups, sauces, ready-to-serve meals, salad creams, salad mayonnaises, chutneys, fine-cuisine salads PROVImel® DN 11 [Provisco http://www.provisco.ch] Uses: Stabilizer, thickener, binder for soups, sauces, ready-made meals, cold preps. of emulsified, oil-contg. sauces Features: Improves appearance; provides creamy consistency; exc. freeze/thaw stability, acid stability; prevents phase separation Properties: Sol. in cold water Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVImel® DN 12 [Provisco http://www.provisco.ch] Uses: Stabilizer, thickener, binder, shelf life extender for soups, sauces, delicatessen Features: Improves appearance; provides creamy consistency; improves freeze/thaw capacity; exc. effect on sterilizing capacity Properties: Sol. in hot water Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight 573

Part I: Trade Name Reference PROVImel® DN 13 [Provisco http://www.provisco.ch] Uses: Stabilizer for salad dressings, dressings and sauces with oil content of 60% Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVImel® DN 14 [Provisco http://www.provisco.ch] Uses: Stabilizer, binder, thickener for soups, sauces, ready-made meals, salad dressings Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVImel® DN 15 [Provisco http://www.provisco.ch] Uses: Stabilizer, binder, thickener for processed foods, sauces, frozen foods, delicatessen, ketchup Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVImel® FM 601 [Provisco http://www.provisco.ch] Uses: Stabilizer for sour milk prods., yogurt Features: Disperses very well and gives the yoghurt a good firmness and structure as well as a fine, creamy consistency Properties: Not-water sol. Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVImel® FM 602 [Provisco http://www.provisco.ch] Uses: Stabilizer for sour milk prods., yogurt Features: Does not at all affect the viscosity of the yogurt milk before pasteurization Properties: Hot-water-sol. Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVImel® FO 1 [Provisco http://www.provisco.ch] Uses: Stabilizer, emulsifier for soft ice cream, milk shakes, and water ice Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVImel® FO 2 [Provisco http://www.provisco.ch] Uses: Stabilizer for water ices with high Handbook of Food Additives, Third Edition

overrun Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVImel® FO 3 [Provisco http://www.provisco.ch] Uses: Stabilizer for water ices without overrun Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVImel® FO 4 [Provisco http://www.provisco.ch] Uses: Stabilizer, emulsifier for ice cream, milk ice cream, industrially produced Nougat sauces, topping syrup Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVImel® FO 5 [Provisco http://www.provisco.ch] Uses: Stabilizer, emulsifier for milk ice cream and ice cream with vegetable fat Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVImel® FO 6 [Provisco http://www.provisco.ch] Uses: Stabilizer, emulsifier for ice cream with milk fat or vegetable-based fat Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVImel® FO 7 [Provisco http://www.provisco.ch] Uses: Stabilizer for soft ice cream powd. Storage: 12 mos. shelf life when stored in closed original pkg. at R.T. and protected from moisture and direct sunlight PROVImel® NT 611 [Provisco http://www.provisco.ch] Uses: Thickener, stabilizer for the production of fruit syrups PROVImel® NT 625 [Provisco http://www.provisco.ch] Uses: Emulsifier, stabilizer for industrially produced dessert sauces with a fat content of 8-16% PROVImel® NT 631 [Provisco http://www.provisco.ch] Uses: Thickener, stabilizer for the production 574

Part I: Trade Name Reference of fruit preps. such as syrups, fruit soups PROVImel® NT 650 [Provisco http://www.provisco.ch] Uses: Stabilizer for commercial production of frozen mousses with a fat content of 3-10% PROVImel® NT 659 [Provisco http://www.provisco.ch] Uses: Gelling agent, stabilizer for instant powdered formulations for cream type puddings produced with cold milk Provon® 190 HS [Glanbia Nutritional http://www.glanbianutritionals.com] Chem. Descrip.: nonfat whey protein isolate Chem. Analysis: 92% protein; 4.0% moisture; < 0.5% fat CAS 84082-51-9; EINECS/ELINCS 281-998-7 Uses: Nutritional supplement, emulsifier in cl. protein fortified beverages and dietetic prods. Features: Sol. over a wide pH range Regulatory: Kosher and Halal approved Properties: Bland taste; pH 6.4 (10% sol'n.) Storage: 2 yr. shelflife; store in a cool, dry, clean environment @ R.T. away from strong odors and other contaminants Provon® 290 [Glanbia Nutritional http://www.glanbianutritionals.com] Chem. Descrip.: instantized whey protein isolate, lecithin Chem. Analysis: 90% protein; 4.5% moisture; < 1.3% fat CAS 84082-51-9; 8002-43-5; EINECS/ELINCS 281-998-7; 232-307-2 Uses: Nutritional supplement and emulsifier in sports and fortified beverages, dietetic prods., and nutritional dry mixes Features: Sol. over a wide pH range Regulatory: Kosher and Halal approved Properties: Neutral taste; water-disp.; pH 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 Provon® A-190 [Glanbia Nutritional http://www.glanbianutritionals.com] Chem. Descrip.: whey protein isolate, phosphoric acid, and citric acid Chem. Analysis: 80% protein; 3.0% moisture; < 1.0% fat CAS 84082-51-9; 7664-38-2; 77-92-9; EINECS/ELINCS 281-998-7; 231-633-2; 201Handbook of Food Additives, Third Edition

069-1 Uses: Nutritional supplement in sports and fortified beverages, smoothies, dietetic prods., protein waters, protein fortified teas and juices, nutritional dry mixes Features: Better flavor expression @ low pH; clean flavor; low foaming. sl. turbid and cloudy Regulatory: Kosher and Halal approved Properties: Bland taste; pH 3.2-3.5 (10% sol'n.) Storage: 2 yr. shelflife; store in a cool, dry, clean environment @ R.T. away from strong odors and other contaminants Proxan® SG 22 [FMC http://www.fmcchemicals.com] Chem. Descrip.: xanthan gum, guar gum, dextrose See Glucose; Guar (Cyanopsis tetragonoloba) gum CAS 11138-66-2; 9000-30-0; 50-99-7; EINECS/ELINCS 234-394-2; 232-536-8; 200075-1 Uses: Gellant for foods Regulatory: CERCLA nonreportable; Canada DSL; Australia AICS; China; Japan ENCS (8535/8-90/8-543/8-46); Korea (KE-35422/KE18143/KE-17727); Philippines PICCS Properties: Ylsh. to wh. powd.; almost odorless; sol. 12% max. in water; sp.gr. ≈ 1; pH 5.5-8.0 (1%sol'n.) Toxicology: ACGIH TWA 10 mg/m3 (inhalable PNOC), 3 mg/m3 (respirable PNOC); TSCA listed Precaution: Becomes slippery when wet Hazardous Decomp. Prods.: Oxides of sulfur NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in dry place in tightly closed container Proxan® SG 23 [FMC http://www.fmcchemicals.com] Chem. Descrip.: xanthan gum, guar gum, dextrose See Glucose; Guar (Cyanopsis tetragonoloba) gum CAS 11138-66-2; 9000-30-0; 50-99-7; EINECS/ELINCS 234-394-2; 232-536-8; 200075-1 Uses: Gellant for foods Regulatory: CERCLA nonreportable; Canada DSL; Australia AICS; China; Japan ENCS (8535/8-90/8-543/8-46); Korea (KE-35422/KE18143/KE-17727); Philippines PICCS Properties: Ylsh. to wh. powd.; almost odorless; sol. 12% max. in water; sp.gr. ≈ 1; pH 6.0-8.0 (1%sol'n.) 575

Part I: Trade Name Reference Toxicology: ACGIH TWA 10 mg/m3 (inhalable PNOC), 3 mg/m3 (respirable PNOC); TSCA listed Precaution: Becomes slippery when wet Hazardous Decomp. Prods.: Oxides of sulfur NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in dry place in tightly closed container Proxan® SG 25 [FMC http://www.fmcchemicals.com] Chem. Descrip.: xanthan gum, guar gum, dextrose See Glyceryl stearate SE; Guar (Cyanopsis tetragonoloba) gum CAS 11138-66-2; 9000-30-0; 50-99-7; EINECS/ELINCS 234-394-2; 232-536-8; 200075-1 Uses: Gellant for foods Regulatory: CERCLA nonreportable; Canada DSL; Australia AICS; China; Japan ENCS (8535/8-90/8-543/8-46); Korea (KE-35422/KE18143/KE-17727); Philippines PICCS Properties: Ylsh. to wh. powd.; almost odorless; sol. 12% max. in water; sp.gr. ≈ 1; pH 5.5-7.0 (1%sol'n.) Toxicology: ACGIH TWA 10 mg/m3 (inhalable PNOC), 3 mg/m3 (respirable PNOC) Precaution: Becomes slippery when wet Hazardous Decomp. Prods.: Oxides of sulfur NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in dry place in tightly closed container PS-100 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Propylene glycol ester of fatty acids Uses: Alpha-ending emulsifier in toppings, powdered cake improvers, cake mixes, alpha-crystalline stabilizer for sponge cake foaming gel Properties: Beads; m.p. 42-48; HLB 3.9 (caluculated); acid value 3 max.; iodine value 3 max.; sapon. value 157-167; hydroxyl value 175-195

Chem. Analysis: Iron 15 mg/100 g; calcium 250 mg/ 100 g; moisture 3.5-4.5% Uses: Nutrient, protein source, dietary fiber, flavoring agent, texturizer, vitamin source for variety breads, cookies, cereals, stuffing, snacks, breading, other baked, stove-top, frozen, microwavable, fried, and extruded foods Features: Nongluten natural additive; provides 'soft crunch' texture, mild nutty toasted sweet flavor Properties: Sl. toasted nutty flavor; 4 ± 0.5% moisture Pumpkin Flakes Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: flesh of Cucurvita Moschata pumpkin Chem. Analysis: 4% moisture; 9% protein; 1-2% fat ; ≈ 1-2% ash; 75% carbohydrates Uses: Pumpkin flavor for vegetable preparations, cakes, muffins, pies, bread, baby food and soft food diets Features: Flakes reconstituted 1:9 with water is same traditional uses as cooked pumpkin; no additives or carriers are used Regulatory: Halal, kosher certified, GMO compliant Properties: Tan ylsh. flakes; mashed cooked pumpkin odor;/flavor/color; 15-30% retained thru US 20 mesh Use Level: Flakes reconstituted 1:9 with water Storage: 18 mos. when stored @ 21 C in sealed, original containers

Puffed Amaranth [Nu-World Amaranth http://www.nuworldamaranth.com/] Chem. Descrip.: Whole grain Amaranthus cruentus

Pumpkin Powder Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: flesh of Cucurvita Moschata pumpkin Chem. Analysis: 4% moisture; 9% protein; 1-2% fat ; ≈ 1-2% ash; 75% carbohydrates Uses: Pumpkin flavor for dry soups and other vegetable preparations, cake mixes, muffins, pies, bread, baby food and soft food diets Features: Produced by ripening, blanching, extracting, pulping, sieving and sterilizing the pulp. then drying it without any carriers or additivies, and milling it Regulatory: Halal, kosher certified, GMO compliant Properties: Tan ylsh. powd.; mashed cooked pumpkin odor;/flavor/color; 5% retained thru US 60 mesh Storage: 18 mos. when stored @ 21 C in sealed,

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P/T 25 [Brolite Prods. http://www.bakewithbrolite.com] Uses: Pizza and tortilla conditioner resulting in shorter mixing times with increased extensibility; minimizes cracking of tortillas.

Part I: Trade Name Reference original containers Pumpkin Essence - 1000 Fold Trobana® [Confoco http://www.confoco.com] Chem. Descrip.: flesh of the wilted fresh pumpkin of the species Cucurvita Moschata Uses: Pumpkin flavor in a water-based aroma system esp. in refrigerated and frozen prods.; used in combination with pumpkin puree and other ingredis. to enhance the pumpkin aroma of prods. Features: Produced by condensation of volatile components of freshly processed pumpkin products Regulatory: Halal, kosher certified, GMO compliant Properties: Cl. colorless liq.; intense pumpkin odor; sol. in water, ethanol, propylene glycol; insol. in veg. oils; sp. gr. ≈ 1.0 Use Level: 1% by weight and adjust up or down as desired Storage: 12 mos. when stored @ < 7 C in sealed containers without exposure to air or light Purac® BF S/30 [PURAC Am. http://www.purac.com] Chem. Descrip.: L-Lactic acid buffered with Lsodium lactate, potassium lactate See Lactic acid; Sodium lactate Uses: Food additive Regulatory: USA GRAS, FCC, JSFA, EUSFA compliance; E270 and E325 compliance Properties: Lt. yel. liq.; char. odor; completely sol. in water; dens. 1.24-1.26 g/ml (20 C); b.p. 105-115 C; decomp. pt. > 200 C; pH 2.8-3.2 (10% aq.); 78-82% assay Toxicology: May cause eye irritation Environmental: probably readily biodeg. Precaution: Incompat. with strong oxidizing agents Hazardous Decomp. Prods.: Thermal decomp. can produce irritating gases and vapors Storage: Keep tightly closed in dry place; avoid prolonged storage times; avoid temps. above 200 C Purac® CL 21 HiPure [PURAC biochem http://www.purac.com] Chem. Descrip.: L(+)-Lactic acid; citric acid See Lactic acid Chem. Analysis: Heavy metals 10 ppm max.; iron 10 ppm max.; chlroide 20 ppm max.; sulphate 10 ppm max. CAS 79-33-4; 77-92-9; EINECS/ELINCS 201196-2; 201-069-1 Handbook of Food Additives, Third Edition

Uses: pH regulator, flavoring agent in foods Regulatory: USA FDA GRAS; E270, E330 compliance Properties: Lt. yel. liq.; Apha color 30 max.; char. odor; completely sol. in water; dens. 1292 kg/m3; visc. 60 cP; b.p. 114 C; pH 2.0-3.0 (10% sol'n.) Toxicology: Risk of serious damage to eyes; skin irritant Environmental: no bioaccumulation Precaution: Wear rubber gloves, face shield or tightly fitting safety goggles, lightweight protective clothing; incompat. with oxidizing agents; avoid temps. > 200 C Hazardous Decomp. Prods.: Thermal decomp. can produce irritating gases and vapors Storage: Keep container tightly closed Purac® CL 21/80 [PURAC biochem http://www.purac.com] Chem. Descrip.: L-Lactic acid; citric acid See Lactic acid Uses: pH adjuster, flavoring agent in foods Regulatory: USA FDA GRAS; E270, E330 compliance; SARA III nonreportable Properties: Lt. yel. liq.; strong vinegar-like odor; completely sol. in water; dens. 1.28-1.30 g/ml; decomp. pt. > 200 C; pH 2.0-2.2 (10% aq.) Toxicology: Skin and severe eye irritant; risk of serious eye damage; inh. may cause irritation, breathing difficulties, headache, dizziness; ing. may cause burns, vomiting, GI upset; TSCA listed Environmental: bioaccumulation unlikely; do not allow contamination of ground water Precaution: Incompat. with oxidizing agents, metals, acids, bases Hazardous Decomp. Prods.: COx; thermal decomp. can produce irritating gases and vapors HMIS: Health 2, Flammability 0, Reactivity 0 Storage: Keep container tightly closed; keep in cool, dry place; avoid temps. above 200 C Purac® FCC 50 [PURAC biochem http://www.purac.com] Chem. Descrip.: L-Lactic acid See Lactic acid CAS 79-33-4; EINECS/ELINCS 201-296-2 Uses: Acidulant, preservative, flavoring agent in foods Regulatory: USA FDA GRAS, FCC, JSFA, EUSFA, E 270 compliance Properties: Colorless, yel. or lt. brn. liq.; char. agreeable odor; mild acid taste; completely sol. 577

Part I: Trade Name Reference in water; dens. 1.12-1.14 g/ml (20 C); visc. 560 mPa·s (50-90%); b.p. 110 C (40%); decomp. pt. > 200 C; pH < 2; surf. tens. 44-50 mN/m (50-90%); 49.5-50.5% assay Toxicology: LD50 (oral, rat) 3730 mg/kg, (skin, rabbit) > 2000 mg/kg; irritating to eyes and skin; risk of serious eye damage; inh. may cause respiratory system irritation Environmental: readily biodeg.; BOD5 0.45 mg O2/mg; COD 0.90 mg O2/mg; EC50 (daphnia, 48 h) 240 mg/l; LC50 (fish, 48 h) 320 mg/l Precaution: Incompat. with oxidizing agents Hazardous Decomp. Prods.: Thermal decomp. can produce irritating gases and vapors Storage: Keep container tightly closed; avoid temps. above 200 C

in water; dens. 1.20-1.22 g/ml (20 C); visc. 560 mPa·s (50-90%); b.p. 110 C (40%); decomp. pt. > 200 C; pH < 2; surf. tens. 44-50 mN/m (50-90%); 87.5-88.5% assay Toxicology: LD50 (oral, rat) 3730 mg/kg, (skin, rabbit) > 2000 mg/kg; irritating to eyes and skin; risk of serious eye damage; inh. may cause respiratory system irritation Environmental: readily biodeg.; BOD5 0.45 mg O2/mg; COD 0.90 mg O2/mg; EC50 (daphnia, 48 h) 240 mg/l; LC50 (fish, 48 h) 320 mg/l Precaution: Incompat. with oxidizing agents Hazardous Decomp. Prods.: Thermal decomp. can produce irritating gases and vapors Storage: Keep container tightly closed; avoid temps. above 200 C

Purac® FCC 80 [PURAC biochem http://www.purac.com] Chem. Descrip.: L-Lactic acid See Lactic acid CAS 79-33-4; EINECS/ELINCS 201-296-2 Uses: Acidulant, preservative, flavoring agent in foods Regulatory: USA FDA GRAS, FCC, JSFA, EUSFA, E 270 compliance Properties: Colorless, yel. or lt. brn. liq.; char. agreeable odor; mild acid taste; completely sol. in water; dens. 1.18-1.20 g/ml (20 C); visc. 560 mPa·s (50-90%); b.p. 110 C (40%); decomp. pt. > 200 C; pH < 2; surf. tens. 44-50 mN/m (50-90%); 79.5-80.5% assay Toxicology: LD50 (oral, rat) 3730 mg/kg, (skin, rabbit) > 2000 mg/kg; irritating to eyes and skin; risk of serious eye damage; inh. may cause respiratory system irritation Environmental: readily biodeg.; BOD5 0.45 mg O2/mg; COD 0.90 mg O2/mg; EC50 (daphnia, 48 h) 240 mg/l; LC50 (fish, 48 h) 320 mg/l Precaution: Incompat. with oxidizing agents Hazardous Decomp. Prods.: Thermal decomp. can produce irritating gases and vapors Storage: Keep container tightly closed; avoid temps. above 200 C

Purac® HS 50 [PURAC biochem http://www.purac.com] Chem. Descrip.: L-Lactic acid See Lactic acid CAS 79-33-4; EINECS/ELINCS 201-296-2 Uses: Acidulant, antimicrobial, preservative, flavoring agent for foods Features: Heat-stable Regulatory: FCC, JSFA, EUSFA, E 270, FDA GRAS compliance Properties: Colorless/yel./lt. brn. liq.; char. agreeable odor; mild acid char.; completely sol. in water; m.w. 90; dens. 1.12-1.14 g/ml (20 C); visc. 5-60 mPa·s (50-90%); b.p. 110 C (40%), 125 C (90%); decomp. pt. > 200 C; flash pt. none; pH < 2; surf. tens. 50-44 mN/m (50-90% sol'n.); 49.5-50.5% assay Toxicology: LD50 (oral, rat) 3730 mg/kg, (skin, rabbit) > 2000 mg/kg; irritating to eyes and skin; risk of serious damage to eyes; inh. of mist causes respiratory system irritation; nonmutagenic; noncarcinogenic Environmental: readily biodeg.; BOD5 0.45 mg O2/mg; COD 0.90 mg O2/mg; no bioaccumulation; EC50 (daphnia, 48 h) 240 mg/l; LC50 (fish, 48 h) 320 mg/l Precaution: Incompat. with oxidizing agents; avoid temps. above 200 C Hazardous Decomp. Prods.: Thermal decomp. can produce irritating gases and vapors Storage: Keep container tightly closed

Purac® FCC 88 [PURAC biochem http://www.purac.com] Chem. Descrip.: L-Lactic acid See Lactic acid CAS 79-33-4; EINECS/ELINCS 201-296-2 Uses: Acidulant, preservative, flavoring agent in foods Regulatory: USA FDA GRAS, FCC, JSFA, EUSFA, E 270 compliance Properties: Colorless, yel. or lt. brn. liq.; char. agreeable odor; mild acid taste; completely sol. Handbook of Food Additives, Third Edition

Purac® LM 25 HiPure [PURAC biochem http://www.purac.com] Chem. Descrip.: L(+)-Lactic acid (25-54%), malic acid See N-Hydroxysuccinic acid; Lactic acid CAS 79-33-4; 617-48-1; EINECS/ELINCS 201578

Part I: Trade Name Reference 196-2 Uses: pH regulator, flavoring agent in confectionery prods. Regulatory: USA FDA GRAS; E270, E296 compliance Properties: Colorless to yel. liq.; Apha color 30 max.; char. odor; completely sol. in water; b.p. > 100 C; decomp. temp. > 200 C; pH 2.3-2.5 Toxicology: Risk of serious damage to eyes; skin irritant; inh. of mists causes respiratory system irritation Environmental: no bioaccumulation Precaution: Wear rubber gloves, face shield or tightly fitting safety goggles, lightweight protective clothing; incompat. with oxidizing agents; avoid temps. > 200 C Hazardous Decomp. Prods.: Thermal decomp. can produce irritating gases and vapors Storage: Keep container tightly closed Purac® PF 90 [PURAC biochem http://www.purac.com] Chem. Descrip.: L-Lactic acid See Lactic acid CAS 79-33-4; EINECS/ELINCS 201-296-2 Uses: pH regulator and acidulant in food Regulatory: USP, JP, EP, FDA GRAS, E 270 compliance Properties: Colorless/yel./lt. brn. liq.; char. agreeable odor; mild acid char.; completely sol. in water; m.w. 90; dens. 1.20-1.21 g/ml (20 C); visc. 5-60 mPa·s (50-90%); b.p. 110 C (40%), 125 C (90%); decomp. pt. > 200 C; flash pt. none; pH < 2; surf. tens. 50-44 mN/m (50-90% sol'n.); 89.5-90.5% assay Toxicology: LD50 (oral, rat) 3730 mg/kg, (skin, rabbit) > 2000 mg/kg; irritating to eyes and skin; risk of serious damage to eyes; inh. of mist causes respiratory system irritation; nonmutagenic; noncarcinogenic Environmental: readily biodeg.; BOD5 0.45 mg O2/mg; COD 0.90 mg O2/mg; no bioaccumulation; EC50 (daphnia, 48 h) 240 mg/l; LC50 (fish, 48 h) 320 mg/l Precaution: Incompat. with oxidizing agents; avoid temps. above 200 C Hazardous Decomp. Prods.: Thermal decomp. can produce irritating gases and vapors Storage: Keep container tightly closed Purac® PH 90 [PURAC Am. http://www.purac.com] Chem. Descrip.: L(+) Lactic acid See Lactic acid CAS 79-33-4; EINECS/ELINCS 201-196-2 Handbook of Food Additives, Third Edition

Regulatory: USP, JP, EP and GRAS compliance Properties: APHA 10 max. liq., characteric odor; bland acid taste; completely sol. in water; m.w. 90; sp.gr. 1.21-1.22; visc. 5-60 mPa.s; b.p. 110C; pH <2; decomp. temp. > 200 C; 87.588.5% assay Toxicology: LD50 (oral, rat ) 3730 mg/kg; LD50 (dermal, rabbit ) 2000 mg/kg; irritating to skin; risk of serious damage to eyes; inhalation causes burns of the upper digestive and respiratory tracts Environmental: EC50 (daphnia, 48 h) 240mg/l; readily biodegradable; BOD5 = 0.45 mg O2 /mg; COD = 0.90 mg O2 /mg Precaution: Avoid contact with skin and eyes; use personal protective equipment; avoid oxidizers Hazardous Decomp. Prods.: Irritating gases and vapors Storage: Keep container tightly closed and properly labeled Purac® Powder H 60 [PURAC Am. http://www.purac.com] Chem. Descrip.: Lactic acid (58-62%); calcium lactate (35-41%) Uses: Food additive Regulatory: USA FDA GRAS; E 270, E 327 compliance Properties: Wh. to sl. yel. powd.; char. lactic acid flavor; pure lactic acid taste; 4% max. water Storage: Store in cool, dry place (12-15 C); keep container tightly sealed Purac Sanilac® [PURAC biochem http://www.purac.com] Chem. Descrip.: Lactic acid CAS 50-21-5; EINECS/ELINCS 200-018-0 UN 1760 Uses: Flavoring agent Regulatory: EPA FIFRA registration ; FDA GRAS compliant Properties: Colorless/yel./lt. brn. liq. with agreeable odor; sol. in water; m.w. 90.08; dens. 1.18-1.19 g/ml; visc. 5-60 mPa·s; b.p. 110 C (40% sol.), 125 C (90% sol.); f.p. > 112 C; pH 2 Toxicology: Causes irreversible eye damage or skin burns; harmful if swallowed; inh. cause irritation of the respiratory tract; LD50 (oral, rat) 3730 mg/kg, (oral, mouse) 4875 mg/kg, (skin, rabbit) 2000 mg/kg; ing. may cause GI irritation; TSCA listed Environmental: biodegradable; EC50 (daphnia, 579

Part I: Trade Name Reference 96h) 240 mg/l, (algae) 3500 mg/l; LC50 (fish, 48h) 320 mg/l; no bioaccumulation Precaution: Do not get in eyes, on skin or on clothing; wear impervious gloves and tightly fitting safety goggles; avoid temp. above 140 C Hazardous Decomp. Prods.: COx HMIS: Health 2, Flammability 0, Reactivity 0 Storage: Keep container tightly closed in a cool, dry place Puracal® DC [PURAC Am. http://www.purac.com] Chem. Descrip.: Calcium lactate pentahydrate See Calcium lactate CAS 63690-56-2; EINECS/ELINCS 212-406-7 Uses: Nutrient supplement Features: Nonhygroscopic; low friability; high compactibility; high sol. and bioavailability Regulatory: GRAS, FCC, USP, EP, JSFA, EUSFA compliance Properties: Wh. powd.; 90% min. 100-425 µm sieve; neutral odor and taste; sol. 9 g/100 ml in water; m.w. 218; pH 6.0-8.5 (10 g in 90 g water); 99-101% assay

22-27% loss on drying Toxicology: LDLo (IV, mouse) 140 mg/kg; health injuries are not known or expected under normal use; avoid contact with skin and eyes; noncarcinogenic; nonmutagenic Environmental: no special environmental precautions required; no bioaccumulation Precaution: Incompat. with strong oxidizing agents Hazardous Decomp. Prods.: COx Storage: Nonhygroscopic; keep tightly closed in a dry place

Puracal® PP/FCC [PURAC Am. http://www.purac.com] Chem. Descrip.: Calcium lactate pentahydrate See Calcium lactate CAS 63690-56-2; EINECS/ELINCS 212-406-7 Uses: Calcium fortifier, nutrient supplement, bioavailability enhancer for beverages, juices, powd. drinks Features: Provides good sol. Regulatory: USA GRAS, FCC, USP, EP, E327, DAB, JSFA compliance Properties: Wh. powd./chips; sol. 9 g/100 ml in water; m.w. 218 (anhyd.); pH 6.0-8.5 (10% aq.); 98% min. assay

Purac® Fresh S [PURAC biochem http://www.purac.com] Chem. Descrip.: Sodium L-lactate (30-50%) and acetic acid (20-40%) CAS 867-56-1; 64-19-7; EINECS/ELINCS 212762-3; 200-580-7 UN 2790 Uses: pH regulator, flavoring agent, and preservative in foods Regulatory: USA FDA GRAS; E325, E260 compliance Properties: Lt. yel. liq.; Apha color 50 max.; mild acid taste; completely sol. in water; sp. gr. 1.16-1.18; dens. 1170-1190 kg/m3; flash pt. > 176 F; pH 3.0-3.4 Toxicology: Causes burns to eyes, skin and resp. tract; TSCA listed Environmental: bioaccumulation unlikely Precaution: Wear rubber gloves, face shield or tightly fitting safety goggles, protective clothing; incompat. with oxidizing agents; avoid temps. > 200 C Hazardous Decomp. Prods.: Thermal decomp. can produce irritating gases and vapors NFPA: Health 3, Flammability 0, Reactivity 0 Storage: Keep container tightly closed

Puracal® PP/USP [PURAC biochem http://www.purac.com] Chem. Descrip.: Calcium lactate pentahydrate See Calcium lactate CAS 63690-56-2; EINECS/ELINCS 212-406-7 Uses: Calcium fortifier for foods Regulatory: E 327, FDA GRAS, FCC, USP/EP, JSFA, EUSFA compliance Properties: Wh. powd.; 90% min. 75-425 µm, 98% min. ≤ 500 µm; neutral odor and taste; sol. 9 g/100 ml water; m.w. 218; bulk dens. 300-500 kg/m3; m.p. > 200 C; decomp. pt. > 200 C; flash pt. not applicable; pH 6-8.5 (10% aq.); 99-101% assay; 13.4-14.5% assay (Ca);

Purac® Fresh S39 [PURAC biochem http://www.purac.com] Chem. Descrip.: Sodium L-lactate (29-31%) and acetic acid (39-41%) Chem. Analysis: 68-72% total dry solids CAS 867-56-1; 64-19-7; EINECS/ELINCS 212762-3; 200-580-7 UN 2790 Uses: pH regulator, flavoring agent, and preservative in foods Regulatory: USA FDA GRAS; E325, E260 compliance Properties: Lt. yel. liq.; Apha color 50 max.; mild acid taste; completely sol. in water; sp. gr.

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Part I: Trade Name Reference 1.17-1.19; dens. 1170-1190 kg/m3; flash pt. > 176 F; pH 4.1-4.5 Toxicology: Causes burns to eyes, skin and resp. tract Environmental: bioaccumulation unlikely Precaution: Wear rubber gloves, face shield or tightly fitting safety goggles, protective clothing; incompat. with oxidizing agents; avoid temps. > 200 C Hazardous Decomp. Prods.: Thermal decomp. can produce irritating gases and vapors Storage: Keep container tightly closed Puramex® AL [PURAC Am. http://www.purac.com] Chem. Descrip.: Aluminum lactate CAS 18917-91-4; EINECS/ELINCS 242-670-9 Uses: Mineral fortification of milk and fermented dairy drinks Properties: Wh. odorless powd.; sol. 26 g/100 ml in water; m.w. 294; bulk dens. 580 kg/m3; m.p. > 200 C; pH 3-4 (4% aq. sol'n.)); 99% min. assay Toxicology: LD50 (oral/rat) >2000mg/kg; noncarcinogenic; may cause Alzheimer's Disease if introduced parenterally Precaution: Avoid strong oxidizers and dust formation Hazardous Decomp. Prods.: COx Puramex® FE [PURAC Am. http://www.purac.com] Chem. Descrip.: Ferrous lactate CAS 85993-25-5; EINECS/ELINCS 227-608-0 Uses: Mineral fortification of milk and fermented dairy drinks Regulatory: FDA GRAS; EU E585 compliance Properties: Lt. green powd.; sl. characteristic odor; sol. 2.2 g/100 ml in water; m.w. 270; bulk dens. 680 kg/m3; m.p. 150 -170 C; pH 4.5-6.0 (2% aq.); decomp. temp. > 200 C; 98% min. assay Toxicology: LD50 (oral, rat )> 2000mg/kg; eye irritant; TSCA listed Environmental: readily biodegradable Precaution: Insure adequate ventilation; avoid strong oxidizers NFPA: Health 0, Flammability 0, Reactivity 0 Storage: Keep in dry place Puramex® MG [PURAC Am. http://www.purac.com] Chem. Descrip.: Magnesium lactate CAS 18917-93-6; EINECS/ELINCS 242-671-4 Uses: Mineral fortification of milk and Handbook of Food Additives, Third Edition

fermented dairy drinks Properties: Wh. odorless powd.; sol. 5.2 g/100 ml in water; m.w. 238; dens. 500kg/m3; m.p. 200 CpH 5.0-7.0 (5% aq. sol'n.); 98% min. assay Toxicology: LD50 (oral/rat) >2000mg/kg; noncarcinogenic; TSCA listed Precaution: May cause dust explosion; avoid oxidizers Hazardous Decomp. Prods.: COx Puramex® MN [PURAC Am. http://www.purac.com] Chem. Descrip.: Manganese lactate CAS 16039-56-8 Uses: Mineral fortification of milk and fermented dairy drinks Properties: Pink powd.; sol. 10 g/100 ml in water; m.w. 233 (anhyd.); pH 5.0-7.0 (5% aq.); 98% min. assay Puramex® ZN [PURAC Am. http://www.purac.com] Chem. Descrip.: Zinc lactate dihydrate CAS 63179-81-7; EINECS/ELINCS 240-178-9 Uses: Mineral fortification of milk and fermented dairy drinks Properties: Wh. odorless powd.; sol. 5 g/100 ml in water; m.w. 279.4; bulk dens. 900 kg/m3; m.p. 200 C; pH 5-8 (10% aq. sol'n.); 98% min. assay Toxicology: LD50 (oral/rat) >2000mg/kg; may cause eye irritation with susceptible persons; harmful if swallowed ; noncarcinogenic Environmental: EC50 (daphnia, 48 h) 8.3 mg/l Precaution: Thermal decomposition releases irritating gases and vapors; avoid dust formation; remove all sources of ignition Storage: Keep in dry place Purasal® HiPure P [PURAC Am. http://www.purac.com] Chem. Descrip.: Potassium lactate CAS 996-31-6; EINECS/ELINCS 213-631-3 Uses: Humectant, antimicrobial preservative for foods Regulatory: FDA GRAS; EU E326 compliance; SARA §313 nonreportable Properties: APHA 100 max. liq.; sl. to no odor; mildly saline taste; high sol. in water; m.w. 128 (anhyd.); sp.gr. 1.32-1.35 g/ml (20 C); dens. 11-11.3 lb/gal; b.p. 239 F (60% sol'n.); flash pt. none; ref. index 1.415-1.422; pH 5.5-7.5 (10% aq.); 58-62% assay Toxicology: Nonhazardous; TSCA listed 581

Part I: Trade Name Reference Hazardous Ingredients: None Hazardous Decomp. Prods.: None HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Keep containers tightly closed; store in cool, dry, ventilated area; avoid temps. above 239 F Purasal® LITE 60 S/6 [PURAC Am. http://www.purac.com] Chem. Descrip.: Sodium lactate; potassium lactate Uses: Food additive Regulatory: USA FDA GRAS, FCC, EUSFA, E325, E326 compliance Properties: Lt. yel. liq.; sl. to no odor; completely sol. in water; dens. 1.32-1.35 g/ml (20 C); visc. 38 cps (20 C); b.p. 116 C; decomp. pt. > 200 C; pH 6.5-7.5 (60%); ref. index 1.415-1.425; 60% act. in water Toxicology: No known health hazards Environmental: unlikely to bioaccumulate Hazardous Decomp. Prods.: COx; burning produces irritating fumes Storage: Keep tightly closed in dry place; avoid temps. above 200 C Purasal® NH/COS [PURAC Am. http://www.purac.com] Chem. Descrip.: Ammonium lactate CAS 515-98-0; EINECS/ELINCS 208-214-8 Uses: Nutrient supplement in foods Properties: APHA 50 max. cl. liq.; m.w. 107; dens. 1.16-1.19 g/ml; ref. index 1.42-1.45; pH 4.0-5.0 (14.2 g in 85.8 g water); 99-101% assay Purasal® P HiPure 60 [PURAC Am. http://www.purac.com] Chem. Descrip.: L-Potassium lactate aq. sol'n. See Potassium lactate CAS 996-31-6; EINECS/ELINCS 288-752-8 Uses: Antimicrobial in foods Regulatory: USA FDA GRAS, FCC, EUSFA, E 326 compliance Properties: Lt. yel. liq.; sl. to no odor; mild saline taste; completely sol. in water; dens. 1.32-1.35 g/ml (20 C); visc. 24-26 mPa·s (20 C, 60%); b.p. 115 C (60%); decomp. pt. > 200 C; pH 6.5-8.5; ref. index 1.415-1.422; 58-62% assay Toxicology: May cause eye irritation Environmental: unlikely to bioaccumulate Hazardous Decomp. Prods.: COx; burning produces irritating fumes Storage: Keep tightly closed in a dry place; avoid temps. above 200 C Handbook of Food Additives, Third Edition

Purasal® S [PURAC Am. http://www.purac.com] Chem. Descrip.: Sodium lactate CAS 72-17-3; EINECS/ELINCS 200-772-0 Uses: Humectant, antimicrobial preservative for foods Regulatory: FDA GRAS; JSFA, EU E325 compliance; SARA §313 nonreportable Properties: APHA 100 max. liq.; sl. to no odor; mildly saline taste; high sol. in water; m.w. 112 (anhyd.); sp.gr. 1.32-1.34 g/ml (20 C); dens. 11-11.2 lb/gal; flash pt. none; ref. index 1.4221.425; pH 6.5-8.5 (10% aq.); 59-61% assay Toxicology: Nonhazardous; TSCA listed Hazardous Decomp. Prods.: None HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Keep containers tightly closed; store in cool, dry, ventilated area; avoid temps. above 239 F Purasal® S/PF 60 [PURAC Am. http://www.purac.com] Chem. Descrip.: Sodium lactate CAS 72-17-3; EINECS/ELINCS 200-772-0 Uses: Emulsifier, humectant, pH control agent for foods Regulatory: FDA GRAS; USP, EU E325 compliance; SARA §313 nonreportable Properties: APHA 50 max. liq.; sl. to no odor; high sol. in water; m.w. 112 (anhyd.); sp.gr. 1.32-1.34 g/ml (20 C); flash pt. none; ref. index 1.422-1.425; pH 6.5-8.5 (10% aq.); 59-61% assay Toxicology: Nonhazardous; TSCA listed Hazardous Decomp. Prods.: None HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Keep containers tightly closed; store in cool, dry, ventilated area; avoid temps. above 239 F Purasal® S/SP 60 [PURAC biochem http://www.purac.com] Chem. Descrip.: Sodium lactate CAS 72-17-3; EINECS/ELINCS 200-772-0 Uses: Emulsifier, flavor enhancer, flavor adjuvant, humectant, pH control agent, antimicrobial in foods; shelf life extender, flavor enhancer for cooked beef; pathogen control agent in cured and uncured meats, poultry prods., reduced-fat prods. Regulatory: FDA GRAS, USDA 9CFR §319.180; JSFA compliance; SARA §313 nonreportable Properties: APHA 200 max. liq.; sl. to no odor; mildly saline taste; high sol. in water; m.w. 112 582

Part I: Trade Name Reference (anhyd.); sp.gr. 1.32-1.34 g/ml (20 C); flash pt. none; ref. index 1.422-1.425; pH 6.5-8.5; anionic; 59-61% assay Use Level: 2% max. (meat and poultry prods.) Toxicology: Nonhazardous; TSCA listed Hazardous Decomp. Prods.: None HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Keep containers tightly closed; store in cool, dry, ventilated area; avoid temps. above 239 F Purasolv® BL [PURAC Am. http://www.purac.com] Chem. Descrip.: n-Butyl-(S)-lactate See Butyl(S)-lactate CAS 34451-19-9; EINECS/ELINCS 252-036-3 Uses: Food additive; flavoring agent Features: Non-ozone depleting Regulatory: FDA approved GRAS flavor Properties: Colorless to lt. yel. cl. liq.; mild char. odor; partly misc. with water and most org. solvs.; m.w. 146; sp.gr. 0.975-0.985 (20 C); visc. 3.9 mPa·s; vapor pressure 0.3 mbar (20 C); b.p. 189 C; flash pt. (CC) 79 C; autoignition temp. 380 C; ref. index 1.418-1.422; 97% min. assay Toxicology: TLV 25 mg/m3 max.; LD50 (oral, rat) > 5000 mg/kg; LC50 (inh., rat) > 5140 mg/m3; irritating to eyes, skin; risk of serious eye damage; may degrease skin; may cause coughing, headache; high concs. of vapors may cause respiratory tract irritation, narcotic effects Environmental: BOD5 0.76 mg O2/mg; COD 1.97 mg O2/mg; readily biodeg.; unlikely to bioaccumulate; EC50 (daphnia, 48 h) 423 mg/l, (algae) 0.93 g/l; LC50 (fish, 48 h) 75 mg/l Precaution: LEL 1% (100 C); UEL 7.9% (150 C); can be oxidized; hydrolyzes in presence of water, acids, bases; avoid temps. above 79 C Hazardous Decomp. Prods.: Combustion: irritating fumes Storage: Keep container tightly closed Purasolv® EL [PURAC Am. http://www.purac.com] Chem. Descrip.: Ethyl-(S)- lactate See Ethyl(S)-lactate CAS 687-47-8; EINECS/ELINCS 211-694-1 UN 1190 Uses: Food additive; flavoring agent Features: Non-ozone depleting; low volatility Handbook of Food Additives, Third Edition

Regulatory: FDA approved GRAS flavor; JECFA approved food additive Properties: Colorless cl. liq.; mild char. odor; completely misc. with water, most org. solvs.; m.w. 118; sp.gr. 1.03 (20 C); visc. 2.8 cP (20 C); vapor pressure 2.7 mbar (20 C); m.p. -3 C; b.p. 154 C; flash pt. (CC) 61 C; autoignition temp. 400 C; surf. tens. 30.6 dynes/cm; KB value > 1000 Toxicology: LD50 (oral, mouse) 2500 mg/kg; LC50 (inh., rat, 8 h) > 5400 mg/m3; eye irritant; risk of serious eye damage; irritating to respiratory system, mucous membranes; skin contact may degrease skin, cause erythema Environmental: BOD28 1.43 mg O2/mg; COD 1.66 mg O2/mg; readily biodeg.; unlikely to bioaccumulate; EC50 (daphnia, 48 h) 683 mg/l, (algae) 2200 mg/l; LC50 (fish, 48 h) 320 mg/l Precaution: Hydrolyzes in presence of water, acids, bases; avoid temps. above 61 C Hazardous Decomp. Prods.: COx; thermal decomp. can lead to release of irritating gases and vapors Storage: Keep container tightly closed Purasolv® ELECT [PURAC Am. http://www.purac.com] Chem. Descrip.: Ethyl-(S)- lactate See Ethyl(S)-lactate CAS 687-47-8; EINECS/ELINCS 211-694-1 UN 1190 Uses: Food additive Features: Non-ozone depleting Regulatory: FDA GRAS; FAO/WHO, JECFA approved Properties: Colorless cl. liq., char. mild pleasant odor; misc. with water and most org. solvs.; m.w. 118; sp.gr. 1.030-1.038; m.p. -3 C; b.p. 154 C; flash pt. (CC) 52 C; ref. index 1.4101.420; autoignition temp. 400 C; 99% min. assay Toxicology: LD50 (oral, mouse) 2500 mg/kg; LC50 (inh., rat, 8 h) > 5400 mg/m3; eye irritant; risk of serious eye damage; irritating to respiratory system, mucous membranes; skin contact may degrease skin, cause erythema; inh. of high vapor concs. can cause CNS depression, narcosis; immediately degrades into lactic acid and ethanol Environmental: BOD28 1.43 mg O2/mg; COD 1.66 mg O2/mg; readily biodeg.; unlikely to bioaccumulate; EC50 (daphnia, 48 h) 683 583

Part I: Trade Name Reference mg/l, (algae) 2200 mg/l; LC50 (fish, 48 h) 320 mg/l Precaution: Hydrolyzes in presence of water, acids, bases; avoid temps. above 61 C Hazardous Decomp. Prods.: COx; thermal decomp. can lead to release of irritating gases and vapors Storage: Keep container tightly closed Purasolv® ELS [PURAC Am. http://www.purac.com] Chem. Descrip.: Ethyl-(S)- lactate See Ethyl(S)-lactate CAS 687-47-8; EINECS/ELINCS 211-694-1 UN 1190 Uses: Food additive Features: Non-ozone depleting Regulatory: FDA GRAS; FAO/WHO, JECFA approved Properties: Colorless cl. liq., char. mild pleasant odor; misc. with water and most org. solvs.; m.w. 118; sp.gr. 1.030-1.038; m.p. -3 C; b.p. 154 C; flash pt. (CC) 52 C; ref. index 1.4101.420; autoignition temp. 400 C; 98% min. assay Toxicology: LD50 (oral, mouse) 2500 mg/kg; LC50 (inh., rat, 8 h) > 5400 mg/m3; eye irritant; risk of serious eye damage; irritating to respiratory system, mucous membranes; skin contact may degrease skin, cause erythema; inh. of high vapor concs. can cause CNS depression, narcosis; immediately degrades into lactic acid and ethanol Environmental: BOD28 1.43 mg O2/mg; COD 1.66 mg O2/mg; readily biodeg.; unlikely to bioaccumulate; EC50 (daphnia, 48 h) 683 mg/l, (algae) 2200 mg/l; LC50 (fish, 48 h) 320 mg/l Precaution: Hydrolyzes in presence of water, acids, bases; avoid temps. above 61 C Hazardous Decomp. Prods.: COx; thermal decomp. can lead to release of irritating gases and vapors Storage: Keep container tightly closed Pure Food Powder [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: unmodified corn starch Uses: Processing aid, visc. control agent for dry mix cakes and muffins, fillings; body/mouthfeel enhancer, gelling agent in cheese sauce, desserts; gelling agent, moisture control agent, visc. control agent in batters, breading; body/mouthfeel Handbook of Food Additives, Third Edition

enhancer, visc. control agent in dry mix soups and sauces, savory sauces, soups Pureco® 76 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Coconut (Cocos nucifera) oil, refined, bleached, deodorized CAS 8001-31-8; EINECS/ELINCS 232-282-8 Uses: Diluent, lubricant, vehicle, carrier for pail coating, corn popping, nut roasting, mellorine, general purpose food applics., infant formulas, nutritional/sports supplements Properties: Lovibond R1.5 max. semisolid; typical odor; m.p. 74.3-80.6 F; iodine no. 10 max.; sapon. no. 248-264. Storage: Retest and requalify 12 mos. from the date of manufacture.; store in dry place @ R.T. Pureco® Canola [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Canola oil, refined, bleached, deodorized CAS 8002-13-9 Uses: Lubricant for nutritional prods. Features: Melting props. Properties: Lovibond 1.5 red max. liq.; vapor pressure > 1 mm Hg; b.p. >500 F; sapon. no. 180-193 ; flash pt. (COC) > 500 F Precaution: Wear chemical splash goggles and neoprene gloves for hot oil; avoid high temps. near flash pt. and strong oxidizers Hazardous Decomp. Prods.: COx Storage: Retest and requalify 12 months from the date of manufacture; store in dry place @ R.T. Pureco® HOS [ABITEC http://www.abiteccorp.com] Chem. Descrip.: High oleic sunflower seed oil, refined, bleached, deodorized See Sunflower (Helianthus annuus) seed oil CAS 8001-21-6; EINECS/ELINCS 232-273-9 Uses: Lubricant for nutritional prods. Features: Melting props. Properties: Pale yel oil; neutral odor; sp. gr. 0.92; vapor pressure <1 mm Hg; flash pt (COC) >200 C Toxicology: Not a serious eye irritant; no adverse effects to skin or by ing. Environmental: prevent run-off to sewers, streams or other bodies of water Precaution: Avoid strong oxidizing agents Hazardous Decomp. Prods.: COx Storage: Retest and requalify 12 mos. from the 584

Part I: Trade Name Reference date of manufacture; store in a dry place @ R.T. Pureco® HSC-1 [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Partially hydrogenated veg. oils, refined, bleached, deodorized See Hydrogenated vegetable oil EINECS/ELINCS 269-820-6 Uses: Lubricant for nutritional prods. Features: Melting props. Properties: Solid @ R.T.; lt.-yel. liq. above m.p.; vapor pressure <1 mm Hg Toxicology: Not a serious eye or skin irritant Environmental: prevent run-off to sewers, streams or other bodies of water. Precaution: Wear chemical splash goggles and neoprene gloves for hot oil; in presence of veg. oil mists or dusts, use of a NIOSH/OSHA approved mask and/or respirator.; avoid high temps. near flash pt. and oxidizing agents Hazardous Decomp. Prods.: COx Storage: Retest and requalify 12 mos. from the date of manufacture; store in a dry place @ R.T. Pureco® Soybean [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Glycine soja oil, refined, bleached, deodorized See Soybean (Glycine soja) oil CAS 8001-22-7; EINECS/ELINCS 232-274-4 Uses: Lubricant and moisturizer for nutritional prods. Features: Melting props. Properties: Liq.; color (Lovibond value) 1.5 red max.; sl. odor; insol. in water; sp. gr. ≈ 0.9 @ 10 0F; vapor pressure <1 mm Hg; b.p. > 500 F; sapon. no. 185-197; peroxide no. (meq/kg) 1.0 max.; flash pt. (COC) > 500 F Toxicology: Contact with skin and eyes not expected to cause serious irritation; mist classified as nuisance particulates (ACGIH) Precaution: Wear chemical splash goggles Storage: Retest and requalify 12 months from the date of manufacture; store in a dry place at 70-75 F Pure-Cote™ B790 NF [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Binder for seasonings on snacks and cereals; smooth glossy coating agent for Handbook of Food Additives, Third Edition

confections and baked goods Features: Fast drying; low visc. Regulatory: NF Properties: Cl. film; flavor-free; sol. in cold water; very low visc. Pure-Dent® B700 NF [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Unmodified corn (Zea mays) starch USP, NF CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Thickener for salad dressings, cooked puddings, bakery fillings, gravies Regulatory: NF Properties: Off-wh. powd., no odor, bland flavor; pH 5.5-6.5; 9-12.5% moisture Pure-Dent® B810 NF [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Corn (Zea mays) starch NF CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Binder, diluent, absorbent, disintegrant, sweetness regulator for foods Features: Free-flowing; inert; low hygroscopicity; improves hardness and friability; food additive complying with regs. for food starch-modified; high visc., exc. gel str. Regulatory: NF, FDA 21CFR §172.892 Properties: Wh. powd., no odor, bland flavor; pH 4.5-7.0; 8-11% moisture Pure-Dent® B812 USP [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Corn (Zea mays) starch USP CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Binder, diluent, absorbent for foods Features: Food additive complying with regs. for food starch-modified Regulatory: USP, FDA 21CFR §172.892 Properties: Wh. powd., odorless, bland flavor; pH 6.0; 11% moisture Pure-Dent® B815 NF [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Corn (Zea mays) starch NF CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Binder, diluent, absorbent for foods Features: Food additive complying with regs. for food starch-modified Regulatory: NF, FDA 21CFR §172.892 Properties: Wh. fine powd., odorless, bland flavor; pH 4.5-7.0; 8-11% moisture Pure-Dent® B816 USP [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Topical corn (Zea mays) 585

Part I: Trade Name Reference starch USP CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Binder, diluent, absorbent for foods Features: Food additive complying with regs. for food starch-modified Regulatory: USP, FDA 21CFR §172.892 Properties: Wh. powd., odorless, bland flavor; pH 6.0; 11% moisture Pure-Dent® B880 NF [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Modified corn (Zea mays) starch NF CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Binder, diluent, absorbent for foods Features: Low visc.; inert; food additive complying with regs. for food starch-modified Regulatory: NF, FDA 21CFR §172.892 Properties: Wh. powd., odorless, bland flavor; pH 6.0; 11% moisture Pure-Dent® B890 NF [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Modified corn (Zea mays) starch NF CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Binder, diluent, absorbent for foods Features: Low visc.; inert; food additive complying with regs. for food starch-modified Regulatory: NF, FDA 21CFR §172.892 Properties: Wh. powd., odorless, bland flavor; sol. in cold water; pH 6.0; 11% moisture Pure-Flo® [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 for aseptically processed foods, canned puddings Features: Very resist. to high temps. and shear; exc. freezer/refrigerator storage stability; produces smooth, short, heavy texture 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 Handbook of Food Additives, Third Edition

Storage: Store @ ambient temps.; sensitive to static electricity Pure-Gel® B980 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Stabilizer, thickener for frozen foods, soups, sauces, gravies, fruit pie fillings requiring additional processing tolerance Features: Rec. for food systems requiring heat, shear, or acid stability; imparts good freeze/thaw stability Pure-Gel® B990 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Stabilizer, thickener for frozen foods, soups, sauces, gravies, fruit pie fillings, emulsified meats, ham prods. Features: Rec. for food systems requiring heat, shear, or acid stability; imparts exc. freeze/thaw stability Regulatory: FDA 21CFR §172.892 Properties: Wh. powd., odorless, bland flavor; pH 6.0; 10.5% moisture Pure-Gel® B992 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Food starch modified FCC See Food starch, modified CAS 53124-00-8 Uses: Stabilizer, thickener for frozen foods, soups, sauces, gravies, fruit pie fillings requiring additional processing tolerance Features: Rec. for food systems requiring heat, shear, or acid stability; imparts exc. freeze/thaw stability Regulatory: FDA 21CFR §172.892 Properties: Wh. powd., typ. odor, bland flavor; pH 6.0; 10.5% moisture Pure-Gel® B994 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Stabilizer, thickener for frozen foods, soups, sauces, gravies, fruit pie fillings requiring additional processing tolerance Features: Rec. for food systems requiring heat, shear, or acid stability; imparts good freeze/thaw stability

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Part I: Trade Name Reference Pure-Gel® B996 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Food starch modified See Food starch, modified Uses: Stabilizer, thickener for frozen foods, soups, sauces, gravies, fruit pie fillings requiring additional processing tolerance Features: Rec. for food systems requiring heat, shear, or acid stability; imparts mod. freeze/thaw stability Pure/Riviera Olive Oil NF [Arista Ind. http://www.aristaindustries.com] Chem. Descrip.: Olive oil See Olive (Olea europaea) oil CAS 8001-25-0; EINECS/ELINCS 232-277-0 Uses: Food ingred. Properties: Greenish-yel. bright and cl. oily liq.; sp.gr. 0.910-0.915; solid. pt. 17-26 C; acid no. 0.5; iodine no. 79-88; sapon. no. 190-195 Pure-Set® B950 [Grain Processing http://www.grainprocessing.com] Chem. Descrip.: Food starch modified See Food starch, modified CAS 65996-63-6 Uses: Gellant, binder for confectionery, gum candies, jellies; binder for frankfurters and bologna Regulatory: FDA 21CFR §172.892 Properties: Wh. powd., sl. odor, bland flavor; pH 5.5-6.5; 9-12% moisture Purity® 4 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch, modified derived from tapioca CAS 53124-00-8 Uses: Texturizer, mouthfeel enhancer for foods, fillings, sauces, puddings, dry mixes, canned foods, frozen foods Features: Smooth, short texture; good resist. to heat, acid, shear; inherent freeze/thaw stability 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 Precaution: Potential for dust explosion; Handbook of Food Additives, Third Edition

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 Purity® 5 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch, modified CAS 53124-00-8 Uses: Moisture control agent, flow aid, dusting agent, shelf life extender for dry food mixes; anticaking agent for hygroscopic materials; texturizing agent Features: Low moisture content; protects moisture-sensitive ingreds.; imparts smooth, short texture Properties: Wh. powd.; pH ≈ 5; 7.5% max. moisture (as packed) Purity® 21D [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch, modified CAS 53124-00-8 Uses: Gellant, film-former for foods Features: High whiteness; firm gel str. in sol'ns. on cooling Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. powd.; starch odor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6 (1%) 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 Purity® 69 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified starch derived from tapioca See Food starch, modified CAS 53124-00-8 Uses: Clarifier, smoothing agent, texturizer, stabilizer for cream and fruit pie fillings, sauces, gravies; stabilizer for frozen foods Features: Resist. to high temps., low pH 587

Part I: Trade Name Reference Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; bland flavor; m.w. > 10,000; sp.gr. 1.5; pH ≈ 6; ≈ 11% moisture Toxicology: TWA 10 mg/m3; nuisance dust; particulates may scratch eye surfaces and cause mech. irritation; low toxicity to skin and by ing.; TSCA listed Precaution: Potential for dust explosion; sensitive to static elec.; minimize dust generation Hazardous Decomp. Prods.: Combustion prods.: CO, CO2, N Storage: Store @ ambient temps. Purity® 270 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch, modified CAS 53124-00-8 Uses: Visc. builder, protective colloid for salad dressings Features: Rec. for continuous processing; low hot visc.; develops soft gel on cooling; latent set 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 ≈ 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 Storage: Store @ ambient temps.; sensitive to static electricity Purity® 420 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch, modified CAS 53124-00-8 Uses: Visc. builder, protective colloid, texturizer, bodying agent, shelf life extender for salad dressings, sauces Features: Rec. for continuous processing; resist. to acid, shear, high temps. Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd., starch odor; m.w. > 10,000; sp.gr. 1.5; pH 5.5 (1%); ≈ 11% Handbook of Food Additives, Third Edition

moisture Toxicology: TWA 10 mg/m3; nuisance dust; particulates may scratch eye surfaces and cause mech. irritation; low toxicity to skin and by ing.; TSCA listed Precaution: Potential for dust explosion; sensitive to static elec.; minimize dust generation Hazardous Decomp. Prods.: Combustion prods.: CO, CO2, N Storage: Store @ ambient temps. Purity® 550 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch, modified CAS 53124-00-8 Uses: Visc. builder, stabilizer, protective colloid, texturizer, shelf-life extender for salad dressings Features: Rec. for continuous and batch processing; resist. to shear Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd., starch odor; m.w. > 10000; sp.gr. 1.5; pH 5.5 (1%); ≈ 11% moisture Toxicology: TWA 10 mg/m3; nuisance dust; particulates may scratch eye surfaces and cause mech. irritation; low toxicity to skin and by ing.; TSCA listed Precaution: Potential for dust explosion; sensitive to static elec.; minimize dust generation Hazardous Decomp. Prods.: Combustion prods.: CO, CO2, N Storage: Store @ ambient temps. Purity® 660 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch derived from corn See Food starch, modified CAS 53124-00-8 Uses: Visc. builder, texturizer, mouthfeel enhancer for cream and/or milk-containing canned foods, pet foods, processed puddings and desserts Features: Rec. for high temp. continuous retorts; exc. stability during refrigerated and frozen storage; good resist. to high shear and acid conditions Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd., starch odor; m.w. > 10,000; sp.gr. 1.5; pH 6 (1%); ≈ 11% 588

Part I: Trade Name Reference moisture Toxicology: TWA 10 mg/m3; nuisance dust; particulates may scratch eye surfaces and cause mech. irritation; low toxicity to skin and by ing.; TSCA listed Precaution: Potential for dust explosion; sensitive to static elec.; minimize dust generation Hazardous Decomp. Prods.: Combustion prods.: CO, CO2, N Storage: Store @ ambient temps. Purity® 825 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Corn starch See Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Moisture control agent, flow aid, dusting agent for dry food mixes; anticaking agent for hygroscopic materials; texturizing agent Features: Low moisture content; protects moisture-sensitive ingreds.; imparts smooth, short texture Properties: Wh. to off-wh. powd.; pH ≈ 6; 2.5% max. moisture (as packed) Purity® 87 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch derived from tapioca See Food starch, modified CAS 53124-00-8 Uses: Visc. builder for yogurt, sour cream, and cultured prods. Features: Extremely resist. to high heat, shear, acid; exc. low temp. and long-term storage stability Properties: Bland Storage: Long term storage stability Purity® 90 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from tapioca See Food starch, modified CAS 53124-00-8 Uses: Texturizer, thickener, water binder, mouthfeel enhancer for foods contg. a protein matrix, Asian food prods. incl. noodles, meat prods. (hot dogs, emulsion meats, low-fat meat prods.); thickener for dry food mixes Features: Low gelatinization temp.; rapid hydration profile; good clarity; low temp. stability; does not mask flavors Regulatory: FDA 21CFR §172.892; DOT Handbook of Food Additives, Third Edition

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 HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Store @ ambient temps.; sensitive to static electricity Purity® 9200 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Corn starch See Corn (Zea mays) starch Chem. Analysis: ≈11% moisture CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Thickener and texturizing agent in cooked snacks; viscosity aid in canning operations Features: Develops viscosity without gelling properties and a clear, cohesive long texture when cooked Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; sp. gr. 1.5; pH ≈ 6 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 Precaution: Potential for dust explosion; minimize dust generation HMIS: Health 1, Flammability 1, Reactivity 0 Purity® CS C [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch derived from waxy maize See Food starch, modified Uses: Visc. builder, texturizer for gravies, soups, puddings, refrigerated/frozen foods; colorant, brightener, gloss aid, stabilizer for cream-style corn Features: Exc. clarity; will not gel upon cooling; 589

Part I: Trade Name Reference exc. resist. to low temp. storage Properties: Wh. to off-wh. powd.; extremely bland; pH ≈ 6; ≈ 11% moisture Purity® D [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch derived from tapioca See Food starch, modified Uses: Texturizer, gellant for bakery and Bavarian cream fillings, dry mixes, and canned cream fillings; thickener for baby foods, fruit gels Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; neutral taste; m.w. > 10,000; sp.gr. 1.5; pH 6 (1%); ≈ 11% moisture Toxicology: TWA 10 mg/m3; nuisance dust; particulates may scratch eye surfaces and cause mech. irritation; low toxicity to skin and by ing. Precaution: Potential for dust explosion; sensitive to static elec.; minimize dust generation Hazardous Decomp. Prods.: Combustion prods.: CO, CO2, N Storage: Store @ ambient temps. Purity® FC [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified, tricalcium phosphate See Calcium phosphate tribasic; Food starch, modified Uses: Flow aid, dusting agent, antisticking agent, shelf life extender for noodles, dough skins, dry food mixes, confections Properties: Wh. free-flowing powd.; pH ≈ 6; ≈ 10% moisture Purity* FG [Petro-Canada http://www.petrocanada.ca; http://www.calflo.com] Uses: Heat transfer fluid for use in food processing Regulatory: USDA and Canadian Dept. of Agric. approved; Kosher Properties: Cl. and bright liq.; odorless; sp.gr. 0.853 (15 C), 0.651 (316 C); visc. 34.2 cSt (40 C), 0.72 cSt (316 C); vapor pressure 0.44 kPa (38 C), 14.27 kPa (316 C); pour pt. -18 C; flash pt. (COC) 209 C; sp.heat 1.94 kJ/kg·K (38 C), 2.88 kJ/kg·K (316 C) Toxicology: Nontoxic

Handbook of Food Additives, Third Edition

Purity® HO [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified, corn syrup solids See Food starch, modified Uses: Thickener for low acid food prods., instant puddings, bakery fillings; nonfat dried milk replacement in baked goods in combination with whey solids Features: Pregelatinized; high cold visc.; rec. for food prods. that are not subjected to high temps. or violent agitation Regulatory: FDA 21CFR §172.892, 184.1865; 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 Purity® HPC [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch derived from waxy maize See Food starch, modified Uses: Thickener, texturizer, gloss aid, clarifier, syneresis inhibitor for aq. food systems, high acid foods, retorted prods., soups, sauces, bottled pickles, relishes, fruit fillings Features: Good freeze-thaw stability; improved heat penetration in sterilized prods. Properties: Wh. to off-wh. powd.; pH ≈ 6; ≈ 11% moisture Purity® NCS [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch derived from corn See Food starch, modified Uses: Gellant, thickener, texturizer, shelf life extender for canned foods, licorice, cream style corn, gravies, sauces, and stews Features: Very resist. to overcooking in low pH systems; resist. to high shear processing Regulatory: Meets National Food Processors 590

Part I: Trade Name Reference Assoc. standards for thermophilic spores Properties: Wh. to off-wh. powd.; pH ≈ 5; ≈ 11% moisture Purity® TF [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Dent corn starch See Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Gellant, film-former, texturizer for cooked creams, custard fillings, puddings, icings, Turkish paste confectioneries, caramels; opacifier for soups, sauces, gravies; molding starch additive Features: Not rec. for extended or cold temp. storage; tendency to exhibit syneresis Regulatory: FDA 21CFR §182.1; DOT nonregulated; SARA §313 nonreportable Properties: Wh. powd.; starch odor; insol. in water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 5.5 (1%) 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 Purity® W [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch derived from waxy maize See Food starch, modified Uses: Visc. builder, texturizer, smoothing agent, clarifier for gravies, stews, soups, puddings, desserts; colorant, brightener, gloss aid in cream-style corn Features: Smooth, short texture; good low and high temp. stability; minimizes the retrogradation over long storage periods; effective in neutral and some acid systems Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd., starch odor; very bland taste; m.w. > 10,000; sp.gr. 1.5; pH 6 (1%); ≈ 11% moisture Toxicology: TWA 10 mg/m3; nuisance dust; particulates may scratch eye surfaces and cause mech. irritation; low toxicity to skin Handbook of Food Additives, Third Edition

and by ing.; TSCA listed Precaution: Potential for dust explosion; sensitive to static elec.; minimize dust generation Hazardous Decomp. Prods.: Combustion prods.: CO, CO2, N Storage: Store @ ambient temps. Purity® Cloud [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Modified food starch See Food starch, modified Uses: Thickener, opacifier for processed gravies, sauces, soups, and stews Features: Good low temp. stability Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; bland taste; m.w. > 10,000; sp.gr. 1.5; pH 5.5 (1%); ≈ 11% moisture Toxicology: TWA 10 mg/m3; nuisance dust; particulates may scratch eye surfaces and cause mech. irritation; low toxicity to skin and by ing.; TSCA listed Precaution: Potential for dust explosion; sensitive to static elec.; minimize dust generation Hazardous Decomp. Prods.: Combustion prods.: CO, CO2, N Storage: Store @ ambient temps. Purity® Gum 40 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from tapioca See Food starch, modified Uses: Texturizer, gum Arabic replacement in hard gum candies, e.g., lozenges, cough drops, wine gums, fruit gums; film-former in coatings for confections, glazes Features: Exc. clarity, sheen, stability; low visc.; provides uniform flavor Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. 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: Potential for dust explosion; minimize dust generation 591

Part I: Trade Name Reference Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity Purity® Gum 59 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from waxy maize See Food starch, modified Uses: Texturizer, film-former, gum Arabic replacement in pan coating of confections and tablets, as glaze for bakery items, as coating for adhesion of seasonings and seeds to crackers and nut meats Features: Low visc.; produces smooth, clear, glossy, nonsticky, pliable films with exc. resist. to cracking and chipping Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. to off-wh. powd.; starch odor; sol. in cold water, but heating @ 60-71 C yields complete disp. at faster rate; m.w. > 10,000; sp.gr. 1.5; pH ≈ 5.5 (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 Purity® Gum 539 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified and corn syrup solids See Food starch, modified Uses: Emulsion stabilizer for food emulsions, bakery emulsions, beverage clouds; visc. builder, stabilizer for oil in pourable salad dressings Features: Pregelatinized; very good dispersibility; high visc.; partial or total replacement for gums Properties: Wh. to off-wh. coarse powd.; pH ≈ 5; ≈ 8% moisture Purity® Gum 1773 [Nat'l. Starch & Chem./Food Handbook of Food Additives, Third Edition

Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from waxy maize See Food starch, modified Uses: Emulsion stabilizer for food emulsions, bakery emulsions, vitamin suspensions, liq. foods contg. oils and fats, flavor emulsions, beverage clouds in carbonated and still beverages; gum Arabic replacement in flavor emulsions Features: Very good visc. stability Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. fine powd.; starch odor; sol. in cold water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 4 (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 Purity® Gum 2000 [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from waxy maize See Food starch, modified Uses: Emulsion stabilizer for food emulsions, bakery emulsions, vitamin suspensions, liq. foods contg. oils and fats, flavor emulsions, beverage clouds in carbonated and still beverages; gum Arabic replacement in flavor emulsions Features: Very good visc. stability Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. fine powd.; starch odor; sol. in cold water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 4 (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 592

Part I: Trade Name Reference Hazardous Decomp. Prods.: Does not undergo spontaneous decomp.; typ. combustion prods.: CO, CO2, N, water Storage: Store @ ambient temps.; sensitive to static electricity Purity® Gum BE [Nat'l. Starch & Chem./Food Innovation http://www.foodinnovation.com] Chem. Descrip.: Food starch modified derived from waxy maize See Food starch, modified Uses: Emulsion stabilizer for flavors and cloud emulsions in carbonated and still beverages; emulsion stabilizer in other food emulsions, bakery emulsions, vitamin suspensions, liq. foods contg. oils and fats; gum Arabic replacement Features: Low visc. Regulatory: FDA 21CFR §172.892; DOT nonregulated; SARA §313 nonreportable Properties: Wh. fine powd.; starch odor; sol. in cold water; m.w. > 10,000; sp.gr. 1.5; pH ≈ 4 (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 Puron AG [Innophos http://www.innophos.com] Chem. Descrip.: Disodium diphosphate See Sodium acid pyrophosphate CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: Aerating agent, acidulant for prep. of baking powders, self-raising flours, chemically leavened baked flour confections Features: Used in conjunction with sodium bicarbonate Properties: Wh. powd.; m.w. 221.97; bulk dens. 1.1; pH 4.3 Storage: 2 yr. shelf life Puron F [Innophos http://www.innophos.com] Chem. Descrip.: Disodium diphosphate See Sodium acid pyrophosphate CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: Acidulant, buffer in foodstuffs; additive Handbook of Food Additives, Third Edition

in meat processing; constituent of emulsifying salts; darkening preventive for potatoes Features: Non-aerator grade Properties: Wh. powd.; m.w. 221.97; bulk dens. 1.1; pH 3.7-5.0; 95% min. assay Storage: 2 yr. shelf life Puron SR [Innophos http://www.innophos.com] Chem. Descrip.: Disodium diphosphate See Sodium acid pyrophosphate Chem. Analysis: Lead < 1 ppm; arsenic < 1 ppm; cadmium < 0.1 ppm; fluoride < 3.5 ppm; heavy metal < 10 ppm; mercury < 1 ppm CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: Aerating agent, acidulant for prep. of baking powders, chemically leavened flour confectioneries Features: Used in conjunction with sodium bicarbonate; slower acting than Puron AG Properties: Wh. powd.; m.w. 221.97; bulk dens. 1.1; pH 4.3 Storage: 2 yr. shelf life Purox B food/pharma [DSM Special Prods. http://www.dsm.com/en_US/html/dsp/homepa ge.htm] Chem. Descrip.: Benzoic acid CAS 65-85-0; EINECS/ELINCS 200-618-2 Uses: Preservative in food Regulatory: USP/NF, EP, JP, FCC; kosher Properties: Wh. flakes; characteristic odor; solid. pt. 121.5-122.5 C; 99.98 min. assay Storage: 2 yr shelf life Py-ran® [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Monocalcium phosphate anhydrous, monoaluminum phosphate anhydrous, dicalcium phosphate anhydrous, and amorphous precipitated silicon dioxide See Aluminum orthophosphate; Calcium phosphate dibasic; Calcium phosphate monobasic anhydrous; Diatomaceous earth CAS 7758-23-8; 7784-30-7; 7757-93-9; 7631-869; EINECS/ELINCS 231-837-1; 232-056-9; 231-826-1; 231-545-4 Uses: Functional food additive; buffer, dietary supplement, dough conditioner, firming agent, leavening agent, sequestrant, stabilizer in cereals, dough, preserves, fruit jelly; calcium supplement in foods Regulatory: FCC compliance Properties: Wh., odorless crystals; 0.5% max. on 100 mesh, 15% max. on 200 mesh; 16.8593

Part I: Trade Name Reference 18.3% assay (as Ca) Toxicology: LD50 (oral, rat) 7,100 mg/kg; practically nontoxic; sl. irritating to eyes and skin; TSCA listed HMIS: Health 0, Flammability 0, Reactivity 0 Pyrazine Mixture, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor for cocoa, chocolate, coffee, roasted nuts, meats, potato, tobacco Regulatory: GRAS; CFR §172.510; 21 CFR §101.22; kosher Properties: Lt yel. liq.; nutty, roasted, chocolate taste; sol. in oil, PG, alcohol; insol. in water; sp. gr. 0.968-0.970 (15 C); b.p. 59 C (10mm Hg); flash pt. 57 C Use Level: 0.05-5 ppm Storage: 24 mos. shelf life; store in tightly closed container away from light and sources of ignition @ ≤ 20 C Pyridoxine Hydrochloride USP, FCC [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Vitamin B6 See Pyridoxine HCl CAS 58-56-0; EINECS/ELINCS 200-386-2 Uses: Dietary supplement for mfg. of dry and liq. pharmaceuticals and in vitamin fortification of foods Regulatory: FDA 21CFR GRAS; USP, FCC, Ph. Eur. Properties: Wh. cryst. powd., odorless; 95% min. through 100 mesh; freely sol. in water (1 g/5ml); sl. sol. in alcohol (1 g/100 ml); insol. in ether; m.w. 205.64; m.p. 202-206 C; pH 2-4 (10% aq.); 98% min. assay Toxicology: Ingestion of 500 mg or more daily for 6 mos. may cause ataxia and severe neuropathy Precaution: Avoid exposure to excessive heat, alkali, light Storage: Store in tightly closed containers away from light, moisture, excessive heat @ optimum temp. < 72 F QEMI DF 210 FG [Qemi Int'l. http://www.qemi.com] Chem. Descrip.: silicone defoamer in silicone emulsion Uses: Defoamer for food processing and fermentation processes Properties: Cream wh.; sol. in water; sp.gr. 1.0; nonionic; 10% act. QEMI DF 220 FG [Qemi Int'l. Handbook of Food Additives, Third Edition

http://www.qemi.com] Chem. Descrip.: silicone defoamer in silicone emulsion Uses: Defoamer for food processing and fermentation processes Properties: Cream wh.; sol. in water; sp.gr. 1.0; pH (5% aq.) 7.5; nonionic; 20% act. QEMI DF 230 FG [Qemi Int'l. http://www.qemi.com] Chem. Descrip.: silicone defoamer in silicone emulsion Uses: Defoamer for fermentation process and instant coffee Properties: Amber liq.; sl. odor; sl. disp. in water; sp.gr. 0.96; visc. 50-175; pour pt. 8-11 C; nonionic; 100% act. Storage: Stable for 12 mos.; keep in closed container @ R.T. away from heat, sparks, open flame; avoid storing outdoors QEMI DF 8501A [Qemi Int'l. http://www.qemi.com] Chem. Descrip.: mixture of org. compounds Uses: Defoamer for starch and protein sol'ns. for food Regulatory: 21 CFR §173.340(a), 573.940; kosher Properties: Yel. opaque liq.; disp. in water; sp.gr. 0.96; visc. 1000-3500 cps; pour pt. -5 C Storage: Keep in closed container away from extreme heat; protect from freezing QEMI DF 8542R [Qemi Int'l. http://www.qemi.com] Chem. Descrip.: org. antifoam Chem. Analysis: Water 0.1% Uses: Defoamer for the mfg. of citric acid, amino acids, enzymes, food processing Features: Increased yield; exc. foam control Regulatory: 21 CFR §173.340(3); kosher; pareve Properties: Cl. liq.; sp.gr. 0.998; visc. 400 cps Storage: Keep in closed container away from extreme heat; protect from freezing QEMI DF 8942 [Qemi Int'l. http://www.qemi.com] Chem. Descrip.: org. antifoam Uses: Defoamer for food processing and food contact applics. Regulatory: 21 CFR §173.340, 175.105, 176.200, 176.210, 177.1200, 177.1400, 178.3120 Properties: Opaque wh. to amber liq.; sp.gr. 1.0; visc. 550 cps; pour pt. < 30 F; flash pt. (PMCC) 594

Part I: Trade Name Reference > 300 F; 100% act. Storage: Store @ ambient temps. Qemisurf 300K [Qemi Int'l. http://www.qemi.com] Uses: Surfactant, antifoam for food processing Properties: Cl. yel. liq.; mild fatty odor; bland taste; sp.gr. 0.96; Brookfield visc. ≈ 180 cps; flash pt. 300 F; HLB 2.8 Storage: Store @ R.T. Qual Flo® [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Powd. cellulose FCC CAS 9004-34-6; EINECS/ELINCS 232-674-9 Uses: Emulsifier, stabilizer, flow aid for foods, mozzarella, provolone cheeses in institutional size bags for pizzeria, restaurant, and retail trades Features: Designed for fast turnover foods that do not require prolonged shelf life Properties: Wh. fibrous powd., odorless; 0% 300 µ residue, 30% max. 32 µ residue; 40 µ avg. fiber length, 18 µ avg. fiber thickness; partly sol. in water; sp.gr. 1.5 g/cc; apparent dens. 185-220 g/l; pH 5-7.5; 99.5% act. Toxicology: Inhalation of dust may cause allergenic reactions on repeated exposure Storage: Store in cool, dry area Qual Flo® 20E [Int'l. Fiber http://www.ifcfiber.com/] Uses: Improves flow, prevents clumping, anticaking agent for cheese Properties: Wh. Use Level: 2% Qual Flo® 20PS [Int'l. Fiber http://www.ifcfiber.com/] Uses: Improves flow, prevents clumping, anticaking agent for cheese Properties: Wh. Qual Flo® 200 [Int'l. Fiber http://www.ifcfiber.com/] Uses: Improves flow, prevents clumping, anticaking agent for cheese Properties: Wh. Use Level: 2-3% Qual Flo® 200LD [Int'l. Fiber http://www.ifcfiber.com/] Uses: Improves flow, prevents clumping, anticaking agent for cheese Properties: Wh. Use Level: 1-2% Qual Flo® C [Int'l. Fiber Handbook of Food Additives, Third Edition

http://www.ifcfiber.com/] Chem. Descrip.: Powd. cellulose FCC, annatto See Annatto (Bixa orellana); Cellulose Uses: Emulsifier, stabilizer, and flow agent for foodstuffs; designed for fast turnover foods that do not require prolonged shelf life, e.g., institutional size bags for pizzeria, restaurant, and retail trades; for cheddar, Colby cheeses Properties: Yel.-orange fibrous powd., odorless; 0% 300 µ residue, 30% max. 32 µ residue; 40 µ avg. fiber length, 18 µ avg. fiber thickness; partly sol. in water; sp.gr. 1.5 g/cc; apparent dens. 185-220 g/l; pH 5-7.5; 99.5% act. Toxicology: Inhalation of dust may cause allergenic reactions on repeated exposure Storage: Store in cool, dry area Qual Flo® EXT [Int'l. Fiber http://www.ifcfiber.com/] Uses: Improves flow, prevents clumping, anticaking agent for cheese Properties: Wh. Quick-Tex W4 Icing Stabilizer [Caravan Ingreds. http://www.americaningredients.com/] Uses: Icing stabilizer, shelf life extender for most transparent icings Features: Boiling type Regulatory: Kosher Properties: Powd. Quix Icing Stabilizer [Am. Ingreds./Patco http://www.patco-additives.com] Uses: Icing stabilizer, shelf life extender for transparent icings Features: Boiling type Regulatory: Kosher Properties: Powd. Use Level: 0.5-0.7% on powd. sugar Radiamuls MG 2141 [Oleon NV http://www.oleon.com] Chem. Descrip.: Glycerol monostearate, SE See Glyceryl stearate SE CAS 11099-07-3 Uses: Plasticizer, homogenizer, defoamer, rehydrator, anticaking agent in foods Properties: Powd./flakes; anionic; 40% conc. Radiamuls MG 2143 [Oleon NV http://www.oleon.com] Chem. Descrip.: Vegetable glycerol monostearate See Glyceryl stearate CAS 123-94-4 Uses: Plasticizer, homogenizer, defoamer, 595

Part I: Trade Name Reference rehydrator, anticaking agent in foods Properties: Powd./flakes; HLB 3.0; nonionic; 40% conc. Radiamuls MG 2152 [Oleon NV http://www.oleon.com] Chem. Descrip.: Glycerol monooleate See Glyceryl oleate CAS 111-03-5; EINECS/ELINCS 203-827-7 Uses: Plasticizer, homogenizer, defoamer, rehydrator, anticaking agent in foods Properties: Liq.; HLB 2.8; nonionic; 40% conc. Radiamuls MG 2900 [Oleon NV http://www.oleon.com] Chem. Descrip.: Glycerol monostearate See Glyceryl stearate CAS 123-94-4 Uses: Plasticizer, homogenizer, defoamer, rehydrator, anticaking agent in foods Properties: Powd./flakes; HLB 3.9; nonionic; 90% + conc. Rapidase® [DSM Food Spec. http://www.dsm.com] Chem. Descrip.: Pectinase CAS 9032-75-1; EINECS/ELINCS 232-885-6 Uses: Range of enzymes for maceration, cloudy juice, depectinization, advanced extraction, pomace pectin recovery, advanced pomace extraction, French cider production and starch degradation Redihop® [John I. Hass http://www.barthhaasgroup.com/] Chem. Descrip.: Highly purified aq. sol'n. of of the potassium salt of reduced isoalpha acids standardized @ 35% w/w, from hops extract Uses: Flavoring agent (bittering agent), light stabilizer for light or reduced-calorie beers Features: Provides a smooth bitterness with less after-bitter and improved light stability; for postfermentation injection Regulatory: FDA 21 CFR §172.560(b)(2-5), Storage: Store at 20-22 C; may precipitate during storage Redisol® 78D [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from potato See Food starch, modified Uses: Thickener, texturizer for toppings, icings, cheese sauces; meringue stabilizer; film-former on dry roasted peanuts Features: Pregelatinized starch; produces med. Handbook of Food Additives, Third Edition

flow, smooth, cream-like texture Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; 5% on 60 mesh, 50% through 200 mesh; pH 6; 6% moisture Redisol® 88 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from tapioca See Food starch, modified Uses: Thickener, stabilizer, texturizer, mouthfeel enhancer for instant foods, dry mixes, puddings, icings, pie fillings, chip dips, soup mixes, spreads Features: Pregelatinized starch; provides heavy flow, smooth, creamy texture, sl. chewy tender mouthfeel Regulatory: FDA 21CFR §172.892 Properties: Powd.; 98% through 100 mesh, 85% through 200 mesh; pH 6.0; 6% moisture Redisol® 248 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from potato See Food starch, modified Uses: Thickener, bulking agent for milk-gel instant puddings, cream soup mixes, sauces, gravies, snack dips, spreads Features: Pregelatinized starch; provides smooth, visc. sol'ns., good acid resist. Regulatory: FDA 21CFR §172.892; kosher, Passover certified Properties: Powd.; 0.2% on 140 mesh, 92% through 200 mesh; cold water sol.; pH 6.0; 7% moisture Redisol® 412 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from tapioca See Food starch, modified Uses: Thickener, stabilizer for convenience foods, instant puddings, cake mixes, icings, nonbaked refrigerated desserts Features: Pregelatinized starch; produces smooth, soft, tender gels of short texture Regulatory: FDA 21CFR §172.892 Properties: Powd.; 98% through 100 mesh, 85% through 200 mesh; pH 6.0; 7% moisture Redi-Tex® [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from dent corn See Food starch, modified Chem. Analysis: 5-6% moisture Uses: Texturizer for hot or cold processed food systems, apple sauce, tomato paste/sauce, apricot puree, sauces, 596

Part I: Trade Name Reference gravies, dry mixes; extender for tomato pastes, juices, soups, stews, sauces; extender for coconut in candies Features: Cold water swelling starch providing pulpy texture Regulatory: FDA 21CFR §172.892 Properties: Wh. flakes, bland flavor; 2% on 10 mesh, 97% on 100 mesh, 3% through 100 mesh; visc. 34,000 cps; pH 6.0 (10%) Red Miso Powder 6100 [Nikken Foods Co. Ltd. http://www.nikkenfoods.co.jp] Chem. Descrip.: Fermented soy beans and barley with salt Uses: Provides a salty, meaty flavor with bitter overtones; used for oriental sauces, soups, chili, spreads, and as replacement for MSG or HVP; most effective in beef or pork applics. Properties: Brn. freeze-dried free-flowing fine powd., mild typical fermented soy aroma; 4% moisture, 20.6% protein, 20% salt, 9% fat Storage: Store in cool, dry, well-ventilated area in sealed containers; avoid storage at elevated temps. Reduce®-150 [Am. Ingreds./Patco http://www.patco-additives.com] Chem. Descrip.: Blend of sodium stearoyl lactylate, calcium sulfate, and sodium sulfite Uses: Dough conditioner for flour tortillas, pie crusts, and pizza shells Properties: Lt. tan free-flowing powd., mild caramel odor; acid no. 30-40; 11-15% calcium, 2.0-2.8% sodium Use Level: 4-16 oz/cwt flour Storage: Store under cool, dry conditions Regent® 12XX [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: Acidulant, leavening agent for baking, cereal, pancake mixes, cookie mixes, angel food cakes, beverages; bread improver in yeast-raised doughs Features: Very fast action; used with other acids in double-acting baking powds. Properties: Brilliant wh. free-flowing cryst.; 99% through 100 mesh, 87% through 200 mesh; bulk dens. 66 lb/ft3; neutralizing value 80; pH 3.7 (1%); 15.9-17% assay (Ca) Regular Paniplus® 2X [ADM Specialty Ingreds. Handbook of Food Additives, Third Edition

http://www.admworld.com] Chem. Descrip.: Calcium sulfate; calcium peroxide; dicalcium phosphate; diammonium phosphate See Ammonium phosphate, dibasic; Calcium phosphate dibasic Uses: Dough conditioner, shelf life extender, calcium source in foods Properties: Dull wh. powd.; 98% through 40 mesh; 1.46% calcium peroxide Use Level: 3-4 oz per 100 lbs of flour Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos; keep containers well closed when not in use Reheis Less Salt Blend [Reheis http://www.reheis.com/] Chem. Descrip.: Potassium chloride, USP/FCC, BO, EP CAS 7447-40-7; EINECS/ELINCS 231-211-8 Uses: Sodium replacement or nutrient replacement for foods Reishi Mycelium Biomass REIMYC [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Reishi mycelium biomass from Ganoderma lucidum Uses: Ingred. for health foods; powds. in herbal tea blends Features: Polysaccharides and peptidomannans actives Properties: Lt. rdsh.-brn. powd.; insol. in water Storage: 24 mo shelf life Reishi Mycelium Extract [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Reishi mycelium extract from Ganoderma lucidum with 70% dextrose carrier See Glucose Uses: Ingred. for health foods, teas, beverages, nutritional supplements Features: Polysaccharides and lignins actives Properties: Brownish-red gran. Storage: 24 mo shelf life Remy CA [Remy Industries NV http://www.remy-industries.be] Chem. Descrip.: Rice starch See Rice (Oryza sativa) starch CAS 9005-25-8 Uses: Gellant, binder for confectionery, fancy foods Features: Neutral starch Properties: Wh. oven-dried crystals Remy DR [Remy Industries NV 597

Part I: Trade Name Reference http://www.remy-industries.be] Chem. Descrip.: Rice starch See Rice (Oryza sativa) starch CAS 9005-25-8 Uses: Gellant, binder for foods, confectionery, chocolate filling, biscuits, extruded snacks, custards, frozen vegetables with cream sauce Features: Milled neutral starch Properties: Wh. powd., neutral taste; 7% max. on 200 mesh; sol. in hot water; insol. in cold water; bulk dens. 0.40 g/cm3; pH 6.0-7.5 (10%); 15% max. moisture, 0.55% max. protein, 0.1% max. fat Toxicology: Nonhazardous Precaution: Dust explosion is possible Storage: 5 yr. min. storage life when stored in unopened original packing in dry place free from odors, insects, rodents Remy FG [Remy Industries NV http://www.remy-industries.be] Chem. Descrip.: Rice starch See Rice (Oryza sativa) starch CAS 9005-25-8 Uses: Gellant, binder for confectionery molding, dusting of chewing gum, baking powd. Features: Neutral starch Properties: Wh. finely milled powd., neutral taste Remy FG-P [Remy Industries NV http://www.remy-industries.be] Chem. Descrip.: Rice starch See Rice (Oryza sativa) starch CAS 9005-25-8 Uses: Gellant, binder for baby foods, food specialties, instant foods Features: Pregelatinized starch Properties: Wh. powd., neutral taste; cold water sol. Remygel 14-552 [Remy Industries NV http://www.remy-industries.be] Chem. Descrip.: Modified waxy rice starch See Rice (Oryza sativa) starch CAS 9005-25-8 Uses: Binder, thickener, stabilizer, oil/fat substitute in baby foods, sauces, soups, salad dressings, frozen foods, preserves, low-fat margarine/butter Features: When cooked, forms a creamy gel which resists freezing, sterilization, acid environments Properties: Wh. powd., neutral taste; 7% max. Handbook of Food Additives, Third Edition

on 200 mesh; sol. in hot water; insol. in cold water; bulk dens. 0.40 g/cm3; pH 6.0-7.5 (10%); 15% max. moisture, 0.55% max. protein, 0.1% max. fat Toxicology: Nonhazardous Precaution: Dust explosion is possible Storage: 5 yr. min. storage life in unopened original packing in dry place free from odors, insects, and rodents Remygel 14-552-P [Remy Industries NV http://www.remy-industries.be] Chem. Descrip.: Waxy rice starch See Rice (Oryza sativa) starch CAS 9005-25-8 Uses: Binder, thickener, stabilizer, oil/fat substitute in food specialties, baby foods, sauces, soups, salad dressings, frozen foods, preserves, low-fat margarine/butter Features: Pre-cooked version of Remygel AX and AX-2 Properties: Wh. powd., neutral taste; sol. in cold water Remygel 663 [Remy Industries NV http://www.remy-industries.be] Chem. Descrip.: Modified waxy rice starch See Rice (Oryza sativa) starch CAS 9005-25-8 Uses: Binder, thickener, stabilizer, oil/fat substitute in food specialties, baby foods, sauces, soups, salad dressings, frozen foods, preserves, low-fat margarine/butter, fruit preps. Features: Oven-stable, less sensitive to shear stress Properties: Wh. powd., neutral taste; 7% max. on 200 mesh; sol. in hot water; insol. in cold water; bulk dens. 0.40 g/cm3; pH 6.0-7.5 (10%); 15% max. moisture, 0.55% max. protein, 0.1% max. fat Toxicology: Nonhazardous Precaution: Dust explosion is possible Storage: 5 yr. min. storage life in unopened original packing in dry place free from odors, insects, and rodents Remygel 663-B-P [Remy Industries NV http://www.remy-industries.be] Chem. Descrip.: Waxy rice starch See Rice (Oryza sativa) starch CAS 9005-25-8 Uses: Binder, thickener, stabilizer, oil/fat substitute in food specialties, baby foods, sauces, soups, salad dressings, frozen 598

Part I: Trade Name Reference foods, preserves, low-fat margarine/butter Features: Pre-cooked version of Remygel AX and AX-2 Properties: Wh. powd., neutral taste; sol. in cold water Remyline AX-Dr [Remy Industries NV http://www.remy-industries.be] Chem. Descrip.: Native waxy rice starch See Rice (Oryza sativa) starch CAS 9005-25-8 Uses: Binder, thickener, stabilizer, oil/fat substitute in food specialties, baby foods, sauces, soups, salad dressings, frozen foods, preserves, low-fat margarine/butter; when cooked, forms a smooth gel which resists freezing Properties: Wh. powd., neutral taste; 7% max. on 200 mesh; sol. in hot water; insol. in cold water; bulk dens. 0.40 g/cm3; pH 6.0-7.5 (10%); 15% max. moisture, 0.55% max. protein, 0.1% max. fat Toxicology: Nonhazardous Precaution: Dust explosion is possible Storage: 5 yr. min. storage life in unopened original packing in dry place free from odors, insects, and rodents Remyline FG-AX-P [Remy Industries NV http://www.remy-industries.be] Chem. Descrip.: Waxy rice starch See Rice (Oryza sativa) starch CAS 9005-25-8 Uses: Binder, thickener, stabilizer, oil/fat substitute in food specialties, baby foods, sauces, soups, salad dressings, frozen foods, preserves, low-fat margarine/butter Features: Pre-cooked version of Remyline AX Properties: Wh. powd., neutral taste; sol. in cold water Resinall 622 [Resinall http://www.resinall.com/] Chem. Descrip.: Rosin ester in toluene Uses: Chewing gum base Properties: Neat resin: dens. 9.0 lb/gal; m.p. (R&B) 90 C; acid no. 8; 70% solids in toluene: Gardner 9 color; visc. (Gardner) 2 Resinogum DD [Colloides Naturels Int'l. http://www.cniworld.com] Chem. Descrip.: Gum resin dammar purified and deodorized See Dammar CAS 9000-16-2; EINECS/ELINCS 232-528-4 Uses: Stabilizer for essential oils in emulsions for flavored drinks Features: 100% natural food resin; not Handbook of Food Additives, Third Edition

chemically modified; dissolves rapidly at R.T. in essential oils of up to 50% conc. Properties: Yel. flakes; sp.gr. 1.04-1.08; m.p. 75125 C Resistamyl 131 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Modified corn starch See Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Viscosifier, bodying agent in instant prods.; texturizer in foods; suspension aid in canned prods.; improves crispiness, reduces oil uptake in batters, breadings Resistamyl 231 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Modified corn starch See Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Viscosifier, bodying agent in instant prods.; texturizer in foods; suspension aid in canned prods.; improves crispiness, reduces oil uptake in batters, breadings Resistamyl 310 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: crosslinked waxy corn starch See Corn starch, waxy CAS 977050-52-4 Uses: Thickener in canned foods, instant cook up foods; visc. control agent, texturizer, body/mouthfeel enhancer in soups, sauces, gravies, dressings Resistamyl 330 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: modifier waxy corn starch See Corn starch, waxy Uses: Freeze/thaw stabilizer, moisture control agent, shelf-life/freshness improver, visc. control agent for bakery, snacks; body/mouthfeel enhancer, texturizer, visc. control agent in soups, sauces, gravies, dressings; suspension agent in canned foods Resistamyl 341 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: crosslinked, stabilized waxy corn starch See Corn starch, waxy CAS 977050-52-4 Uses: Visc. control agent, chill stabilizer, shelf-life improver for neutral pH canned foods; visc. control agent, body/chill stabilizer for dry mixes, soups, sauces, 599

Part I: Trade Name Reference dairy desserts; moisture control agent, texturizer, water binder, extender for meats; freeze/thaw stabilizer, shelf-life/freshness improver, visc. control agent in bakery, snacks; texturizer, stabilizer in soups, sauces, gravies, dressings Resistamyl 342 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: highly crosslinked, stabilized waxy corn starch See Corn starch, waxy CAS 977050-52-4 Uses: Visc. control agent, body enhancer, freeze/thaw stabilizer in canned foods, soups, low pH sauces, salad dressings and relishes, fruit preparations and dairy desserts Resistamyl 343 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: highly crosslinked, stabilized waxy corn starch See Corn starch, waxy CAS 977050-52-4 Uses: Visc. control agent, body enhancer, freeze/thaw stabilizer in canned foods, soups, low pH sauces, salad dressings, relishes, fruit preparations and dairy desserts Resistamyl 345 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: highly crosslinked, stabilized waxy corn starch See Corn starch, waxy CAS 977050-52-4 Uses: Visc. control agent, body enhancer, freeze/thaw stabilizer in canned foods, soups, low pH sauces, relishes, fruit preparations and dairy desserts Resistamyl 346 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: highly crosslinked, stabilized waxy corn starch See Corn starch, waxy CAS 977050-52-4 Uses: Freeze/thaw stabilizer, shelflife/freshness improver, visc. control agent for bakery, snacks; body/mouthfeel enhancer, freeze/thaw stabilizer, texturizer, visc. control agent for dairy; moisture control agent, texturizer, water binder, extender for meat; body/mouthfeel enhancer, shelf-life/freshness improver, stabilizer, texturizer, visc. control agent for soups, sauces, gravies, dressings Resistamyl 347 [Tate & Lyle UK Handbook of Food Additives, Third Edition

http://www.tateandlyle.com] Chem. Descrip.: crosslinked, stabilized waxy corn starch See Corn starch, waxy CAS 977050-52-4 Uses: Freeze/thaw stabilizer, shelflife/freshness improver, visc. control agent for bakery, snacks; body/mouthfeel enhancer, freeze/thaw stabilizer for dairy; texturizer, visc. control agent for dairy, fruit filling, fruit preps., jams; moisture control agent, texturizer, water binder, extender for meat; body/mouthfeel enhancer, shelflife/freshness improver, stabilizer, texturizer, visc. control agent for soups, sauces, gravies, dressings Resistamyl 348 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: crosslinked, stabilized waxy corn starch See Corn starch, waxy CAS 977050-52-4 Uses: Body/mouthfeel enhancer, freeze/thaw stabilizer for dairy; texturizer, visc. control agent for dairy, fruit filling, fruit preps., jams; body/mouthfeel enhancer, shelflife/freshness improver, stabilizer, texturizer, visc. control agent for soups, sauces, gravies, dressings Resistamyl 349 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: highly crosslinked, stabilized waxy corn starch See Corn starch, waxy Uses: Body/mouthfeel enhancer, processing stabilizer, texturizer, visc. control agent for dairy; body/mouthfeel enhancer, stabilizer, texturizer, visc. control agent for soups, sauces, gravies, dressings Revel A [Loders Croklaan Inc] Chem. Descrip.: Palm oil See Palm (Elaeis guineensis) oil Chem. Analysis: 0.05% free fatty acd CAS 8002-75-3; EINECS/ELINCS 232-316-1 Uses: Structuring and stabilizing fat for peanut butter; crystallizing agent in lauric fat-based compound coatings Regulatory: FDA GRAS; kosher Properties: Wh. to yel. crystalline matrix; insol. in water; capillary m.p. 140 F; iodine no. 14; peroxide no. 1.0 max.; flash pt. > 500 F Use Level: 2% in peanut butter and 1.5-3.5% in the coating fat phase Precaution: Avoid inh. of veg. mists Storage: 180 day shelf life; store @ 15-26 C in 600

Part I: Trade Name Reference area free of odors Rex® Vitamin Fortified Wheat Germ Oil [Viobin http://www.viobinusa.com/] Chem. Descrip.: Wheat germ oil, fortified with vitamin A and vitamin D See Cholecalciferol; Ergocalciferol; Retinol; Wheat (Triticum vulgare) germ oil Uses: Nutritive ingred. Features: Nutritionally rich veg. oil contg. ≈ 6% lecithin-rich phosphatides, 4.7% unsaponifiable material rich in octacosonal, vitamin E, active tocopherols, sitosterols, and dihydrositosterol Properties: Oil Rezista® [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Thickener, stabilizer, shelf life extender for acidic foods which are held at high temps. for long periods, tart fruit pie fillings, glazes, baker's jellies, yogurt fruit bases Features: Cook-up starch; provides freeze/thaw stability, resist. to syneresis Regulatory: FDA 21CFR §172.892 Properties: Wh. powd., bland flavor; pH 5.0 (uncooked); 12% moisture Rezista® 682 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: waxy cook up starch Uses: Body/mouthfeel enhancer, processing stabilizer, shelf-life/freshness improver, temp/pH/shear/freeze-thaw stabilizer, visc. control agent for soups, sauces, gravies, dressings Rezista® HV [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: waxy corn starch See Corn starch, waxy Uses: Body/mouthfeel enhancer, processing stabilizer, shelf-life/freshness improver, temp/pH/shear/freeze-thaw stabilizer, visc. control agent for soups, sauces, gravies, dressings Rheodol SP-S30 [Kao Corp. http://www.kao.co.jp] Chem. Descrip.: Sorbitan tristearate CAS 26658-19-5; EINECS/ELINCS 247-891-4 Uses: Food additive (Japan) Features: Highly lipophilic Handbook of Food Additives, Third Edition

Regulatory: Japan approved food additive; JSCI compliance Properties: Grayish wh. powd.; sol. in xylene; sol. hazy in ethanol; disp. in hexane; insol. in water; m.p. 54.4 C; HLB 2.1; acid no. 12-14; sapon. no. 176-188; hyd. no. 66-80; nonionic; 100% conc. Rhodacal® DS-4 [Rhodia HPCII http://www.rhodia-hpcii.com; Rhodia HPCII France http://www.hpcii.rhodia.com] Chem. Descrip.: Sodium dodecylbenzene sulfonate aq. sol'n. See Sodium dodecylbenzenesulfonate CAS 25155-30-0; EINECS/ELINCS 246-680-4 Uses: Surfactant for fruit and vegetable washing Regulatory: FDA compliance; exempt from tolerance under EPA 40CFR §180.1001(c)(e) Properties: Dk. brn. liq.; surf. tens. 32 dynes/cm (@ CMC); anionic; 22% act. Toxicology: LD50 (oral, rats) 2.77 g/kg, (IV, mice) 105 mg/kg Rhodacal® LDS-22 [Rhodia HPCII http://www.rhodia-hpcii.com] Chem. Descrip.: Linear sodium dodecylbenzene sulfonate See Sodium dodecylbenzenesulfonate CAS 68081-81-2; EINECS/ELINCS 246-680-4 Uses: Emulsifier for fruit and vegetable washing Regulatory: FDA compliance Properties: Gardner 2 cl. liq.; visc. 200 cps; pH 7.0-8.2 (10%); surf. tens. 32 dynes/cm (@ CMC); anionic; 22.4-22.6% act. Storage: 270 day shelf life Rhodaline 202 [Rhodia HPCII http://www.rhodia-hpcii.com] Chem. Descrip.: Med. m.w. sodium polyacrylate sol'n. CAS 9003-04-7 Uses: Boiler water additive (food contact) Regulatory: FDA 21CFR §173.310, 175.105, 175.300, 175.320, 176.170, 176.180; EPA compliance Properties: Lt. straw-colored liq.; water-sol.; m.w. 60,000; sp.gr. 1.25; visc. 2000 cps; pH 8.0; anionic; 35% solids Storage: Not affected by freeze-thaw cycling; can be stored over wide temp. range; if prod. freezes, warm to 100 F and mix well before using Rhodapon® BOS [Rhodia HPCII 601

Part I: Trade Name Reference http://www.rhodia-hpcii.com; Rhodia HPCII France http://www.hpcii.rhodia.com; HallStar http://www.cphall.com] Chem. Descrip.: Sodium 2-ethylhexylsulfate See Sodium 2-ethylhexyl sulfate CAS 126-92-1; EINECS/ELINCS 204-812-8 Uses: Surfactant for fruit and vegetable washing Features: High electrolyte tolerance Regulatory: FDA compliance Properties: Cl. liq.; visc. 50 cps; cloud pt. < 10 C; pH 9.5-10.5 (10%); surf. tens. 33 dynes/cm (@ CMC); anionic; 39-40% act. Environmental: biodeg. Rhodapon® LCP [Rhodia HPCII http://www.rhodia-hpcii.com] Chem. Descrip.: Sodium lauryl sulfate CAS 151-21-3; EINECS/ELINCS 205-788-1 Uses: Surfactant for fruit coatings Features: Low cloud pt. Regulatory: FDA 21CFR §172.210, 172.822, 175.105, 175.300, 175.320, 176.170, 176.180, 176.210, 177.1200, 177.1210, 177.1630, 177.2600, 177.2800, 178.1010, 178.3120, 178.3400, 179.45 Properties: Yel. cl. liq.; visc. 100 cps; pH 7.5-8.5 (10%); surf. tens. 30 dynes/cm (@ CMC); anionic; 29-30% act. Rhodapon® LSB [Rhodia HPCII http://www.rhodia-hpcii.com; HallStar http://www.cphall.com] Chem. Descrip.: Sodium lauryl sulfate CAS 151-21-3; EINECS/ELINCS 205-788-1 Uses: Emulsifier, whipping agent, surfactant, wetting agent in foods, coatings on fresh citrus fruits Features: High-foaming Regulatory: FDA 21CFR §172.210, 172.822, 175.105, 175.300, 175.320, 176.170, 176.180, 176.210, 177.1200, 177.1210, 177.1630, 177.2600, 177.2800, 178.1010, 178.3120, 178.3400, 179.45 Properties: Pale cl. liq.; visc. 150 cps; HLB 40; cloud pt. 20 C; pH 8 (10%); anionic; 29% act. Rhodapon® SM Special [Rhodia HPCII http://www.rhodia-hpcii.com] Chem. Descrip.: Sodium lauryl sulfate CAS 151-21-3; EINECS/ELINCS 205-788-1 Uses: Emulsifier, whipping agent, surfactant, wetting agent in foods, coatings on fresh citrus fruits Regulatory: FDA 21CFR §172.210, 172.822, Handbook of Food Additives, Third Edition

175.105, 175.300, 175.320, 176.170, 176.180, 176.210, 177.1200, 177.1210, 177.1630, 177.2600, 177.2800, 178.1010, 178.3120, 178.3400, 179.45 Properties: Wh. paste; pH 8; anionic; 38% act. Rhodiarome® Extra-Pure [Rhodia Organics http://www.rhodia-ppa.com/ppa/home.jsp] Chem. Descrip.: Ethyl vanillin CAS 121-32-4; EINECS/ELINCS 204-464-7 Uses: Used in combination with vanillin as a flavoring agent in food Regulatory: FEMA; Australia AICS; Canada DSL; China; Europe EINECS; Japan ENCS; Philippines PICCS; South Korea; Kosher Properties: Powd.; powerful vanilla odor Toxicology: TSCA listed Rhodorsil® R-4710AC [Bluestar Silicones France] Chem. Descrip.: Dimethylpolysiloxane emulsion Uses: Antifoam for food processing Regulatory: Kosher Properties: Sp.gr. 1.0; dilutable in water; visc. 400 cSt; pH 7.0; nonionic Storage: 1 yr. when stored in original, unopened container @ 2-30 C Rhodorsil® RA-4730AC [Bluestar Silicones France] Chem. Descrip.: Dimethylpolysiloxane emulsion Uses: Antifoam for food processing, fruit and juice processing Features: Highly effective in many acid or alkaline sol'ns Regulatory: FDA 21 CFR 173.340 (for conc. < 33 ppm); kosher Properties: Sp.gr. 1.0; dilutable in water; visc. 1000-2000 cSt; pH 7.0; solids 30%; nonionic Storage: 1 yr. when stored in original, unopened container @ 1-30 C Rhovanil #174 Fine Mesh [Rhodia Organics http://www.rhodia-ppa.com/ppa/home.jsp] Chem. Descrip.: Vanillin CAS 121-33-5; EINECS/ELINCS 204-465-2 Uses: Flavor in confectioneries by mixing it to sugar powder, chocolate powders, vanillin sugar, beverages Regulatory: FEMA; Australia AICS; Canada DSL; China; Europe EINECS; Japan ENCS; Philippines PICCS; South Korea; Hallal; Kosher Properties: Powd.; vanilla odor Toxicology: TSCA listed Rhovanil #174 Free Flow [Rhodia Organics 602

Part I: Trade Name Reference http://www.rhodia-ppa.com/ppa/home.jsp] Chem. Descrip.: Vanillin CAS 121-33-5; EINECS/ELINCS 204-465-2 Uses: Flavoring agent for bakeries, confectionery, chocolate powders, beverages Features: Used where automatical dosing equipment are used, or when ingredients have to face long transport durations Regulatory: FEMA; Australia AICS; Canada DSL; China; Europe EINECS; Japan ENCS; Philippines PICCS; South Korea; Hallal; Kosher Properties: Powd.; vanilla odor Toxicology: TSCA listed Rhovanil™ Extra-Pure [Rhodia Organics http://www.rhodia-ppa.com/ppa/home.jsp] Chem. Descrip.: Vanillin CAS 121-33-5; EINECS/ELINCS 204-465-2 Uses: Flavor for chocolate, ice creams, soft drinks, confectioneries, and baking Regulatory: Australia AICS; Canada DSL; China; Europe EINECS; Japan ENCS; Philippines PICCS; South Korea; Hallal; Kosher Properties: Powd.; sweet, creamy, vanilla odor Toxicology: TSCA listed Riboflavin-5´-Phosphate Sodium USP, FCC [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Riboflavin-5´-phosphate sodium USP, FCC, EP CAS 130-40-5; EINECS/ELINCS 204-988-6 Uses: Riboflavin source in in instant dry foods where it is essential to obtain potencies above the solubility of riboflavin Regulatory: USP Properties: Yellow to orange powd., pH (1% aq. sol'n.) 5.0-6.3; sol. in water ≈ 3g/100mL, very sl. sol. in alcohol, pract. insol. in ether, chloroform, and acetone; 75.0-79.0% (dry) assay Precaution: Incompat. with sol'ns. contg. calcium or metallic salts which form insoluble phosphates Storage: Store in dry place @ 59-86 F in tight, light-resist. containers; avoid heat and prolonged exposure to light Rice*Complete® 3 [Primera Foods http://www.primerafoods.com] Chem. Descrip.: 10% Rice protein, 90% rice maltodextrin (3DE) Uses: Fat mimetic, mouthfeel enhancer, Handbook of Food Additives, Third Edition

texturizer, gellant, fat/oil replacement in salad dressings, baked goods, frostings, soups, gravies, dips; adhesive for granola, nut coatings; bodying agent for beverages; moisture retention agent Features: Provides creamy texture in water; gels in cold water above 15% Properties: Creamy wh. powd., bland odor, flavor; 100% through 140 mesh; 10% rice protein, 8% max. moisture Storage: Store in cool, dry area Rice*Complete® 35 [Primera Foods http://www.primerafoods.com] Chem. Descrip.: 10% Rice protein, 90% rice syrup solids (25DE) Uses: Fat mimetic, mouthfeel enhancer, sweetener in baked goods, frostings, nutritional beverages; bodying agent in beverages Properties: Cream-colored powd., bland odor, flavor; 100% through 140 mesh; 10% rice protein, 8% max. moisture Storage: Store in cool, dry area RICEO™ [Tsuno Rice Fine Chems. http://www.tsuno.co.jp; Tri-K Ind. http://www.tri-k.com] Chem. Descrip.: extracted from rice bran See Rice (Oryza sativa) bran Chem. Analysis: 8.2% protein; 11.1% dietary fiber; 5.33% K; 11.1% inositol Uses: Functional food Features: Rich source of the water-soluble vitamins; GMO-free Properties: Water-sol. powd. Rice*Trin® 16 [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Rice maltodextrin Uses: Bodying agent, mouthfeel enhancer, osmolality regulator, carrier for flavors and minor ingreds., bulking agent in frostings, baked goods, soups, sauces, salad dressings, coffee whiteners, confections, snacks Features: Natural; no excess sweetness Regulatory: FDA 21CFR GRAS Properties: Creamy wh. powd., bland odor and flavor; sol. in cold or hot water Storage: Store in cool, dry area Rice*Trin® 16 Organic [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Rice maltodextrin Uses: Crystallization inhibitor, bulking agent, 603

Part I: Trade Name Reference gloss aid, mouthfeel enhancer for confections, salad dressings, baked goods, coffee whiteners, nutritional beverages, soups, sauces, gravies, dips Features: Low sweetness; hypoallergenic; dustless and free-flowing; GMO-free Regulatory: FDA 21CFR GRAS; kosher approved Properties: Off-wh. powd.; 2% max. on 20 mesh; sl. sweet odor/taste; rapid sol. in cold or hot water; bulk dens. 0.55-0.66 g/cc; pH 6-7; DE 14-18; 6% max. moisture Storage: 12 mos. shelf life when stored in a cool, dry place Rice*Trin® 35 [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Rice syrup solids (35DE) Uses: Bodying agent, mouthfeel enhancer, osmolality regulator, sweetener, humectant for nutritional beverages, confections, snacks, baked goods Features: Natural Properties: Creamy wh. powd., bland odor and flavor; 100% through 140 mesh; sol. in cold or hot water; < 6% moisture Storage: 12 mos. when stored in cool, dry area

supplement, iron fortifier for flour Features: Provides vitamins and iron per 100 lb flour to conform with FDA 21CFR §136.115A(1) Regulatory: FDA GRAS Properties: Yel. tablet; disp. in R.T. water; 4.984 g ferrous sulfate, 2 g niacin, 0.29 g thiamine HCl, 0.17 g riboflavin/tablet Use Level: 1 tablet/cwt flour Storage: 6 mos. storage life under cool, dry conditions Rikemal Agepet [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Distilled monoglyceride, calcium carbonate, lecithin CAS 471-34-1; 8002-43-5; EINECS/ELINCS 207-439-9; 232-307-2 Uses: Defoamer in tofu processing Features: Kosher grade available Rikemal MI-1 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Distilled monoglyceride, edible fat Uses: Emulsifier for bar ice cream Features: Helps maintain desirable firmness and texture; enhances heat shock resistance

Rice Trin® 35 Organic [Primera Foods http://www.primerafoods.com] Chem. Descrip.: Rice syrup solids Uses: Sweetener, osmolality regulator, crystallization inhibitor, opacifier for org. foods, confections, sauces, baked goods, frozen desserts, toppings, syrups, beverages, ice cream, yogurt, pudding, org. infant rehydration formulas Features: Hypoallergenic; GMO-free Properties: Off-wh. powd.; 2% max.on 20 mesh; sl. sweet odor/taste; bulk dens. 0.55-0.65 g/cc; pH 6-7; DE 33-37; 6% max. moisture Storage: 12 mos. shelf life when stored in cool, dry place

Rikemal MI-2-(V) [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Distilled monoglyceride, edible fat Uses: Emulsifier for high fat ice cream requiring exc. palate-pleasing texture and feel Features: Kosher grade available

Rice Vinegar Flavored Powder 5401 [Nikken Foods Co. Ltd. http://www.nikkenfoods.co.jp] Chem. Descrip.: fortified rice vinegar Uses: Flavoring agent in food

Rikemal MI-8(V) [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Distilled monoglyceride, edible fat Uses: Emulsifier for bar ice cream Features: Kosher grade available; provides firmness and texture and enhances heat shock resistance

Rich-Pak® [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Thiamine hydrochloride, riboflavin, niacin, ferrous sulfate, and other edible excipients See Ferrous sulfate anhydrous; Nicotinic acid; Thiamine HCl Uses: Nutrient supplement, vitamin Handbook of Food Additives, Third Edition

Rikemal MI-3 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Distilled monoglyceride, edible fat Uses: Emulsifier for soft ice cream Features: Provides a firm and creamy texture as well as heat shock resistance

Rikemal MM-100 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Distilled monoglyceride, 604

Part I: Trade Name Reference caseinate, dextrose See Glucose CAS 50-99-7; EINECS/ELINCS 200-075-1 Uses: Emulsifier for bread, rolls,and other bakery prods. Features: Direct blend with flour is recommended Properties: Disp. in water Use Level: 0.25-0.3% to flour weight Rikemal Super [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Distilled monoglyceride, calcium carbonate, lecithin, and silicon dioxide See Novaculite CAS 471-34-1; 8002-43-5; 14808-60-7; EINECS/ELINCS 207-439-9; 232-307-2 Uses: Softener and dough improver for bakery prods. Features: Direct blend with dough is recommended; kosher grade available Use Level: 0.25-0.3% to flour weight Rikemal Y-61 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Glycerin fatty acid ester, sucrose fatty acid ester, lecithin, sorbitan fatty acid ester CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: O/w emulsifier in food Rimulsoft Super [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Distilled monoglyceride Uses: Emulsifier; softener for bakery prods. Features: Kosher grade available; direct blend with dough is recommended Use Level: 0.25-0.3% to flour weight Riplex IF-22 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: proprietary formula with unsaturated DMG base Uses: Stabilizer-emulsifier for use in rice ice cream Features: Good maintenance of structure property and suitable for ice cream that requires to be heat shock resistant Riplex IS-10 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: proprietary formula with saturated DMG base Uses: Stabilizer-emulsifier for use in rice ice cream Features: Good melting sensation in mouth without gluey feeling; superior solubility; Handbook of Food Additives, Third Edition

uniform quality; low cost Riplex SF-33 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: proprietary formula with unsaturated DMG base Uses: Stabilizer-emulsifier for use in sherbet Features: Appropriate overrun and good melting sensation in the mouth; promotes more efficient freezing process Rocarna [Vaessen-Schoemaker http://www.vaessen-schoemaker.com] Chem. Descrip.: Mixt. of reducing sugars, vitamins, organic and inorganic salts Uses: Maturing agent, curing agent, pH adjuster, color retention aid, color stabilizer, rancidity inhibitor for prod. of semi-dried sausage and salami Features: Complete additive; used with Vascoferment starter cultures Properties: 5% max. moisture Use Level: 10 g Rocarna with 10 g nitrite salt/1 kg sausage mix Rockdefoam MSL-59 [Rock Chemie http://www.rockchemie.com/] Chem. Descrip.: silcone-based Chem. Analysis: 55 ± 1% solids Uses: Defoamer in food applics. Properties: Milky visc. liq.; dens. 1.055 g/cc; solid. pt. +3neutral pH; nonionic Toxicology: Not harmful Rockdefoam NUL-200 [Rock Chemie http://www.rockchemie.com/] Uses: Defoamer for the production of gelatin, potato and sugar processing Properties: Yellowish liq.; sp.gr. 0.93-0.97; visc. 200-400 cp; flash pt. 220 C; 100% act. Use Level: 50-100 ppm Toxicology: Considered to be harmless Environmental: readily biodeg.; non-toxic to aquatic life Rockdefoam SL-45 [Rock Chemie http://www.rockchemie.com/] Chem. Descrip.: Poly dimethyl siloxane Uses: Defoamer for food Features: Does not cause corrosion Properties: Milky visc. liq.; neutral pH (1:10 solv.); nonionic Toxicology: Considered to be harmless Rockdefoam SL-59 [Rock Chemie http://www.rockchemie.com/] Chem. Descrip.: silicone-based 605

Part I: Trade Name Reference Uses: Defoamer in food applics. Properties: Milky visc. liq.; neutral pH (1:10 solv.); nonionic Toxicology: Considered to be harmless Rockdefoam SLU-120 [Rock Chemie http://www.rockchemie.com/] Chem. Descrip.: modified polydimethyl siloxane emulsion Uses: Defoamer for various stages of sugar mfg. Features: Silicon-based Properties: Milky liq.; disp. in water; pH neutral (1:10 solv.); 19-21% solids; nonionic Toxicology: Considered to be harmless Storage: Protect from freezing Rocoat® Niacinamide 331/3% [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Niacinamide USP FCC coated with mono and diglycerides of edible fatty acids and ≤ 1.5% silicon dioxide See Monoand diglycerides of fatty acids; Silica CAS 98-92-0; 67701-32-0; EINECS/ELINCS 202713-4 Uses: Nutrient for dry foods Features: Provides taste-free and odorless form and protects the vitamin Regulatory: FDA GRAS Properties: Wh. relatively free-flowing powd. with some soft agglomerates, sl. char. odor, satisfactory taste; 99% min. through 20 mesh, 50% max. through 200 mesh; 32.6% assay (niacinamide) Storage: Store below 72 F Rocoat® Thiamine Mononitrate 331/3% [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Thiamine nitrate USP/FCC in inert coating of mono- and diglycerides of edible fatty acids See Mono- and diglycerides of fatty acids CAS 532-43-4; EINECS/ELINCS 208-537-4 Uses: Nutrient for dry foods Features: Provides taste-free and odorless form and protects the vitamin Regulatory: FDA GRAS Properties: Wh. to off-wh. relatively free-flowing powd. with some soft agglomerates, sl. odor, taste-free; 99% min. through 30 mesh, 50% max. through 200 mesh; 32.6% assay Storage: Store in a dry place @ 46-59 F

Handbook of Food Additives, Third Edition

Rolloff 100C [Croda Food Services Ltd http://www.croda-foods.co.uk] Chem. Descrip.: Vegetable oil-based with natural emulsifiers Uses: Release agent for cake and sponge release applics., for use on pans, baking sheets, indented trays, and oven bands Features: General purpose; can be applied by brush, spray and spinning disk Rolloff 200 [Croda Food Services Ltd http://www.croda-foods.co.uk] Uses: Release agent for foods Features: For applic. onto oven bands where min. applic. levels require a low visc., high efficiency system Ross Beeswax [Frank B. Ross http://www.frankbross.com] Chem. Descrip.: Beeswax CAS 8012-89-3; EINECS/ELINCS 232-383-7 Uses: Flavoring agent, adjuvant Features: Avail. as crude, yel. refined, and wh. bleached grades Regulatory: FDA 21CFR §184.1973 Properties: Lt. taffy to deep brn. wax, char. honey odor; m.p. 62-65 C; acid no. 17-24; cloud pt. -65 C max. Ross Candelilla Wax [Frank B. Ross http://www.frankbross.com] Chem. Descrip.: Candelilla wax See Candelilla (Euphorbia cerifera) wax CAS 8006-44-8; EINECS/ELINCS 232-347-0 Uses: Chewing gum base Features: Avail. as crude and refined grades Regulatory: FDA 21CFR §172.615, 175.105, 175.320, 176.180 Properties: Grayish-green wax-like fat, aromatic odor; sp.gr. 0.977-0.982; m.p. 38-49 C; acid no. 5-24; iodine no. 2-10; sapon. no. 210-239; flash pt. 470 F min.; ref. index 1.4360 Ross Carnauba Wax [Frank B. Ross http://www.frankbross.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 Features: Avail. as Prime or No. 1 Yel. or No. 3 North Country grades Regulatory: FDA 21CFR §184.1978 Properties: Flakes or powd.; sp.gr. 0.996-0.998; 606

Part I: Trade Name Reference m.p. 181.4 F min.; acid no. 2-10; iodine no. 714; sapon. no. 78-95; flash pt. 570 F min.; ref. index 1.4540 Ross Wax #100 [Frank B. Ross http://www.frankbross.com] Chem. Descrip.: Synthetic wax CAS 8002-74-2; EINECS/ELINCS 232-315-6 Uses: Chewing gum base; protective coating on raw fruits and vegetables; defoamer in foods Regulatory: FDA §172.886, 172.888 Properties: Wh. flakes; sol. hot in most solvs.; visc. 80 SUS (120 C); congeal pt. 200-210 F; acid no. nil; sapon. no. nil Royal Baking Powd. [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Corn starch, sodium aluminum phosphate, sodium bicarbonate, monocalcium phosphate See Calcium phosphate monobasic anhydrous; Corn (Zea mays) starch; Sodium aluminum phosphate acidic Uses: Leavening agent for cakes having a high portion of corn syrup solids or other simple sugars in place of sucrose Features: Multiple-acting Use Level: 6% max. on 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 RTU-Icing Stabilizer [Am. Ingreds./Patco http://www.patco-additives.com] Uses: Icing stabilizer for ready-to-use donut glazes, white, chocolate, and maple icings Features: Produces high gloss icings and glazes with clean flavor and exc. eye appeal Regulatory: Kosher Properties: Powd. Use Level: 10% on powd. sugar Rudol® [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Lt. mineral oil NF EINECS/ELINCS 232-384-2 Uses: Binder, carrier, conditioner, defoamer, dispersant, extender, lubricant, moisture barrier, plasticizer, protective agent, softener for foods Regulatory: FDA 21CFR §172.878, 178.3620(a) Properties: Water-wh., odorless, tasteless; sp.gr. 0.852-0.870; visc. 28-30 cSt (40 C); pour pt. -7 C; flash pt. 188 C Handbook of Food Additives, Third Edition

Rye Sour #4 [Brolite Prods. http://www.bakewithbrolite.com] Uses: Conc. natural rye flavor for a distinctive rye flavor for high quality rye breads Rye Sour (Culture) [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Rye flour; spices; salt; onion powd.; bacterial culture See Onion powder; Rye (Secale cereale) flour; Sodium chloride Uses: Sour, flavoring agent for rye bread Features: Tangy rye flavor; acidity from the souring organisms helps retard rope development Use Level: 5.5-6.5% based on flour wt. Storage: Recommended shelf life is 9 mos. when stored in a cool dry location; to prolong shelf stability, store under 60 F Ry-Fla-Vor [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Rye flour, salt, fumaric acid, acetic acid, spices See Rye (Secale cereale) flour; Sodium chloride Uses: Flavoring agent for rye bread; flavor enhancer for wheat bread, oatmeal bread, other variety breads Features: Highly conc.; imparts a pleasing aroma and tart taste; lowers pH of finished rye bread, imparting distinct acid flavor Properties: 98% through 20 mesh; typ. rye odor; 10% moisture Use Level: 8 oz/100 lb flour (American type rye); 16 oz/100 lb flour (pumpernickel, salt rye); 24 oz/100 lb flour (Jewish rye); 6-9 oz/100 lb flour (wheat bread, oatmeal bread) Storage: 12 mos. shelf life, best when used before 9 mos; store in cool, dry location; keep containers well closed when not in use Ryoto Ester SP [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sugar ester, monoglyceride, sorbitol, propylene glycol See Sodium laureth-5 sulfate Uses: Emulsifier, batter aerating agent, stabilizer for foods, sponge and pound cake Use Level: 6% on flour (sponge cake) Ryoto Polyglycerol Ester B-100D [MitsubishiKagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Decaglycerol behenate See Polyglyceryl-10 behenate Uses: Emulsifier, solubilizer for foods Properties: Liq.; HLB 3 607

Part I: Trade Name Reference Ryoto Polyglycerol Ester ER-60D [MitsubishiKagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Decaglycerol erucate See Polyglyceryl-10 erucate Uses: Emulsifier, solubilizer for foods Properties: Liq.; HLB 7 Ryoto Polyglycerol Ester L-7D [MitsubishiKagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Decaglycerol laurate See Polyglyceryl-10 laurate CAS 34406-66-1 Uses: Emulsifier, solubilizer for foods Properties: Liq.; HLB 16 Ryoto Polyglycerol Ester L-10D [MitsubishiKagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Decaglycerol laurate See Polyglyceryl-10 laurate CAS 34406-66-1 Uses: Emulsifier, solubilizer for foods Properties: Liq.; HLB 15 Ryoto Polyglycerol Ester L-20D [MitsubishiKagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Decaglycerol laurate See Polyglyceryl-10 laurate CAS 34406-66-1 Uses: Emulsifier, solubilizer for foods Properties: Liq.; HLB 13 Ryoto Polyglycerol Ester O-15D [MitsubishiKagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Decaglycerol oleate See Polyglyceryl-10 oleate CAS 9007-48-1; EINECS/ELINCS 279-230-0 Uses: Emulsifier, solubilizer for foods Properties: Liq.; HLB 13 Ryoto Polyglycerol Ester S-24D [MitsubishiKagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Decaglycerol stearate See Polyglyceryl-10 stearate CAS 37349-34-1 Uses: Emulsifier, solubilizer for foods Properties: Solid; HLB 11-12 Ryoto Polyglycerol Ester S-28D [MitsubishiKagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Decaglycerol stearate See Polyglyceryl-10 stearate CAS 37349-34-1 Uses: Emulsifier, solubilizer for foods Properties: Solid; HLB 10-12

Handbook of Food Additives, Third Edition

Ryoto Polyglycerol Ester SWA-10D [MitsubishiKagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Decaglycerol stearate See Polyglyceryl-10 stearate CAS 37349-34-1 Uses: Emulsifier, solubilizer for foods Properties: Aq. paste; HLB 14-15; 40% ester, 5% ethanol, 55% water Ryoto Polyglycerol Ester SWA-15D [MitsubishiKagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Decaglycerol stearate in water/ethanol See Alcohol; Polyglyceryl-10 stearate Uses: Emulsifier, solubilizer for foods Properties: Aq. paste; HLB 13-14; 30% ester, 5% ethanol, 65% water Ryoto Polyglycerol Ester SWA-20D [MitsubishiKagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Decaglycerol stearate in water/ethanol See Alcohol; Polyglyceryl-10 stearate Uses: Emulsifier, solubilizer for foods Properties: Aq. paste; HLB 12-13; 30% ester, 5% ethanol, 65% water Ryoto Sugar Ester B-370 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose tribehenate Uses: Emulsifier, antibacterial, wetting agent, dispersant for foods; anticaking agent for hygroscopic powd. foods (spices, powd. seasonings); antisticking for noodles; emulsifier for coffee whiteners, shortening Properties: Powd.; odorless; tasteless; partly sol. in propylene glycol, glycerin, liq. paraffin, soybean oil, cottonseed oil, water; m.p. 53-63 C; decomp. pt. 241 C; HLB 3; nonionic Use Level: 0.5-1.5% (spices), 0.1-0.5% (coffee whitener), 0.1-10% (shortening) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester ER-190 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose erucate Uses: Emulsifier for foods, creams, milk beverages, confections, chewing gum; demulsifier for whipping cream, ice cream; wetting agent, dispersant for colorants; fresh fruit coating; starch complexing agent; antistaling agent; dough conditioner; aerating agent for batters; fat crystal 608

Part I: Trade Name Reference control agent in chocolate; shortening oil Properties: Liq.; odorless; tasteless; HLB 1 Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester ER-290 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose erucate Uses: Emulsifier for foods, creams, milk beverages, confections, chewing gum; demulsifier for whipping cream, ice cream; wetting agent, dispersant for colorants; fresh fruit coating; starch complexing agent; antistaling agent; dough conditioner; aerating agent for batters; fat crystal control agent in chocolate; shortening oil Properties: Resinous; odorless; tasteless; HLB 2 Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester L-195 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose polylaurate Uses: Emulsifier for foods; antisticking for noodles; emulsifier for coffee whiteners, shortening Properties: Waxy; odorless; tasteless; HLB 1; nonionic Use Level: 0.5-1% on flour (noodles), 0.1-0.5% (coffee whitener), 0.1-10% (shortening) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester L-595 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose dilaurate CAS 25915-57-5; EINECS/ELINCS 247-345-5 Uses: Emulsifier, antibacterial, wetting agent, dispersant for foods; antisticking agent for noodles; emulsifier for coffee whiteners, shortening Properties: Pellet; odorless; tasteless; sol. in water, ethanol; partly sol. in glycerin; HLB 5; nonionic Use Level: 0.5-1% on flour (noodles), 0.1-0.5% (coffee whitener), 0.1-10% (shortening) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg.

Handbook of Food Additives, Third Edition

Ryoto Sugar Ester L-1695 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose laurate CAS 25339-99-5; EINECS/ELINCS 246-873-3 Uses: Emulsifier, antibacterial, wetting agent, dispersant for foods; antisticking agent for noodles; emulsifier for coffee whiteners, shortening Properties: Pellet; odorless; tasteless; sol. in water, ethanol; partly sol. in glycerin; m.p. 3547 C; decomp. pt. 235 C; HLB 16; surf. tens. 31.6 dynes/cm (0.1% aq.); nonionic Use Level: 0.5-1% on flour (noodles), 0.1-0.5% (coffee whitener), 0.1-10% (shortening) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester LWA-1570 [MitsubishiKagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose laurate, water (50%), ethanol (4%) See Alcohol Uses: O/w and w/o emulsifier, softener, conditioner, aerating agent in foods; detergent for foods, vegetable/fruit scrubbing Properties: Liq.; odorless; tasteless; HLB 15.0; nonionic; 40% conc. Use Level: 0.5-1% on flour (noodles), 0.1-0.5% (coffee whitener), 0.1-10% (shortening) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester M-1695 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose myristate CAS 27216-47-3; EINECS/ELINCS 248-340-0 Uses: Emulsifier, antibacterial, wetting agent, dispersant for foods; antiprecipitant in canned drinks; antisticking agent for noodles; emulsifier for coffee whiteners, shortening Properties: Pellet; sol. in water, propylene glycol, ethanol; partly sol. in glycerin; m.p. 27-40 C; decomp. pt. 243 C; HLB 16; nonionic Use Level: 0.03-0.3% (canned drinks), 0.5-1% on flour (noodles), 0.1-0.5% (coffee whitener), 0.1-10% (shortenin Ryoto Sugar Ester O-170 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose polyoleate Uses: Antisticking agent for noodles; emulsifier for foods, coffee whiteners, 609

Part I: Trade Name Reference shortening Properties: Liq.; odorless; tasteless; HLB 1; nonionic Use Level: 0.5-1% on flour (noodles), 0.1-0.5% (coffee whitener), 0.1-10% (shortening) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester O-1570 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose oleate CAS 25496-92-8; EINECS/ELINCS 247-041-2 Uses: Emulsifier, antibacterial, wetting agent, dispersant for foods, vegetable/fruit scrubbing; improves dryness in ice cream; fruit coating agent; antisticking agent for noodles; emulsifier for coffee whiteners, shortening Properties: Pellet; sol. in water, ethanol; partly sol. in glycerin; m.p. 27-43 C; decomp. pt. 227 C; HLB 15; surf. tens. 34.5 dynes/cm (0.1% aq.); Ross-Miles foam 14 mm (0.25% aq., initial); nonionic Use Level: 0.1-0.3% (ice cream), 0.5-1% on flour (noodles), 0.1-0.5% (coffee whitener), 0.1-10% (shortening) Ryoto Sugar Ester OWA-1570 [MitsubishiKagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose oleate CAS 25496-92-8; EINECS/ELINCS 247-041-2 Uses: Emulsifier, conditioner, softener, detergent for foods, vegetable/fruit scrubbing Properties: Paste; odorless; tasteless; HLB 15.0; nonionic; 40% conc. Use Level: 0.5-1% on flour (noodles), 0.1-0.5% (coffee whitener), 0.1-10% (shortening) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester P-170 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose palmitate CAS 26446-38-8; EINECS/ELINCS 247-706-7 Uses: Emulsifier for foods, creams, milk beverages, confections, chewing gum; demulsifier for whipping cream, ice cream; wetting agent, dispersant for colorants; fresh fruit coating; starch complexing agent; antistaling agent; dough conditioner; aerating agent for batters; fat crystal control agent in chocolate; shortening oil Handbook of Food Additives, Third Edition

Properties: Powd.; odorless; tasteless; HLB 1; nonionic Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester P-1570 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose palmitate CAS 26446-38-8; EINECS/ELINCS 247-706-7 Uses: Emulsifier, conditioner, softener, detergent for foods; solubilizer, dispersant for flavors; fat crystal inhibitor for fats and oils; dough strengthener; improves dryness in ice cream; fruit coating agent; antisticking agent for noodles; emulsifier for coffee whiteners, shortening; canned drinks Properties: Powd.; odorless; tasteless; partly sol. in water, propylene glycol, glycerin, liq. paraffin, soybean and cottonseed oils; m.p. 4754 C; decomp. pt. 237 C; HLB 15.0; surf. tens. 35.4 dynes/cm (0.1% aq.); Ross-Miles foam 15 mm (0.25% aq., initial); nonionic; 100% conc. Use Level: 0.3-1% on flour (bread), 0.1-0.3% (ice cream), 0.03-0.3% (canned drinks), 0.51% on flour (noodles) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester P-1670 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose palmitate CAS 26446-38-8; EINECS/ELINCS 247-706-7 Uses: Emulsifier, conditioner, softener, detergent for foods; solubilizer, dispersant for flavors; fat crystal inhibitor for fats and oils; dough strengthener; improves dryness in ice cream; antisticking agent for noodles; emulsifier for coffee whiteners, shortening; canned drinks, soy sauce Properties: Powd.; odorless; tasteless; sol. in water; partly sol. in propylene glycol, glycerin, liq. paraffin, soybean and cottonseed oils; m.p. 40-48 C; decomp. pt. 235 C; HLB 16; surf. tens. 34.5 dynes/cm (0.1% aq.); Ross-Miles foam 24 mm (0.25% aq., initial); nonionic Use Level: 0.3-1% on flour (bread), 0.1-0.3% (ice cream), 0.03-0.3% (canned drinks), 0.010.002% (soy sauce) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. 610

Part I: Trade Name Reference Ryoto Sugar Ester POS-135 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose ester of mixed fatty acid with sm. amt. of tocopherol (antioxidant) See Sucrose fatty acid esters Uses: Emulsifier for foods, esp. shortening; crystallization enhancer for solid fats, producing smooth texture and preventing separation; visc. reducer, prevents fat blooming and controls rate of crystallization in chocolates Properties: Waxy; odorless; tasteless; HLB 1 Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester S-070 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose polystearate Uses: O/w and w/o emulsifier, softener, conditioner, aerating agent in foods; antisticking agent for noodles; emulsifier for coffee whiteners, shortening Properties: Powd.; nonionic; 100% conc. Use Level: 0.5-1% on flour (noodles), 0.1-0.5% (coffee whitener), 0.1-10% (shortening) Ryoto Sugar Ester S-170 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose di, tristearate See Sucrose polystearate Uses: Emulsifier, conditioner, softener, detergent for foods; o/w emulsifier in caramels, coffee whitener, shortening, whipped toppings, ice cream, chocolate; anticaking agent in powd. foods (spices, seasonings); antifoam in soybean curd; antisticking agent for noodles Properties: Powd.; odorless; tasteless; partly sol. in propylene glycol, glycerin, liq. paraffin, soybean and cottonseed oils; insol. in water; m.p. 51-61 C; decomp. pt. 260 C; HLB 1.0; nonionic; 100% conc. Use Level: 0.1-0.5% (caramel, margarine), 0.20.5% (chocolate), 0.5-1.5% (spices), 0.5-1% on flour (noodles) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester S-270 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose di, tristearate See Sucrose polystearate Uses: Emulsifier, conditioner, softener, Handbook of Food Additives, Third Edition

detergent for foods; o/w emulsifier in caramels, margarine, coffee whiteners, shortening, chocolate, whipped toppings, ice cream; antifoam in soybean curd; antisticking agent for noodles Properties: Powd.; odorless; tasteless; partly sol. in propylene glycol, glycerin, liq. paraffin, soybean and cottonseed oils; insol. in water; m.p. 52-61 C; decomp. pt. 253 C; HLB 2.0; nonionic; 100% conc. Use Level: 0.1-0.5% (caramel, margarine), 0.20.5% (chocolate), 0.5-1% on flour (noodles), 0.1-10% (shortening) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester S-370 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose tristearate CAS 27923-63-3; EINECS/ELINCS 248-731-6 Uses: Emulsifier, conditioner, softener, detergent for foods; o/w emulsifier in caramels, coffee whiteners, shortening, chocolate, whipped toppings, ice cream; antifoam in soybean curd; antisticking agent for noodles Properties: Powd.; odorless; tasteless; partly sol. in propylene glycol, glycerin, liq. paraffin, soybean and cottonseed oils; insol. in water; m.p. 51-58 C; decomp. pt. 238 C; HLB 3; nonionic; 100% conc. Use Level: 0.1-0.5% (caramel, soybean curd); 0.2-0.5% (chocolate), 0.5-1% on flour (noodles) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester S-370F [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose tristearate CAS 27923-63-3; EINECS/ELINCS 248-731-6 Uses: Emulsifier, conditioner, softener, detergent for tablet candy Features: Increases fluidity of raw materials and efficiency of filling in tableting machine; ultrafine version of S-370 Properties: Ultrafine powd.; odorless; tasteless; HLB 3; nonionic Use Level: 0.5-1.5% (tablet candy) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. 611

Part I: Trade Name Reference Ryoto Sugar Ester S-570 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose distearate CAS 27195-16-0; EINECS/ELINCS 248-317-5 Uses: Emulsifier, conditioner, softener, detergent for foods; volume improver, crumb improver in sponge cake; w/o emulsifier in caramels, chewing gum, margarine, low-fat spreads, chocolate, sugar mfg., coffee whiteners; antisticking agent for noodles; anticrystallization agent for jelly Properties: Powd.; odorless; tasteless; partly sol. in propylene glycol, glycerin, liq. paraffin, soybean and cottonseed oils; insol. in water; m.p. 50-57 C; decomp. pt. 231 C; HLB 5.0; surf. tens. 38.1 dynes/cm (0.1% aq.); nonionic; 100% conc. Use Level: 0.3-1% (sponge cake), 0.1-0.5% (caramel), 0.2-0.5% (chocolate), 0.005-0.01% (sugar) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester S-770 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose distearate CAS 27195-16-0; EINECS/ELINCS 248-317-5 Uses: Emulsifier, conditioner, softener, detergent for foods; volume improver, crumb improver in sponge cake; w/o emulsifier in caramels, chewing gum, coffee whiteners, shortening, chocolate, ice cream; antisticking agent for noodles; anticrystallization for jelly; syneresis preventer in puddings Properties: Powd.; odorless; tasteless; partly sol. in propylene glycol, glycerin, liq. paraffin, soybean and cottonseed oils, water; m.p. 4960 C; decomp. pt. 233 C; HLB 7.0; surf. tens. 37.4 dynes/cm (0.1% aq.); nonionic Use Level: 0.3-1% (sponge cake), 0.1-0.5% (caramel), 0.2-0.5% (chocolate), 0.1-0.3% (ice cream) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester S-970 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose mono, distearate See Sucrose distearate CAS 27195-16-0; EINECS/ELINCS 248-317-5 Handbook of Food Additives, Third Edition

Uses: Emulsifier, conditioner, softener, detergent for foods; volume improver, crumb improver in sponge cake; emulsifier in caramels, chewing gum, coffee whiteners, shortening; antisticking agent for noodles; anticrystallization agent for jelly; syneresis preventer in pudding; in ice cream Properties: Powd.; odorless; tasteless; partly sol. in propylene glycol, glycerin, liq. paraffin, soybean and cottonseed oils, water; m.p. 4956 C; decomp. pt. 234 C; HLB 9.0; surf. tens. 35.8 dynes/cm (0.1% aq.); nonionic; 100% conc. Use Level: 0.3-1% (sponge cake), 0.1-0.5% (caramel), 0.1-0.3% (ice cream), 0.1-0.5% (coffee whitener) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester S-1570 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose stearate CAS 25168-73-4; EINECS/ELINCS 246-705-9 Uses: Emulsifier, conditioner, detergent for foods; solubilizer, dispersant for flavors; dough strengthener; volume improver, crumb improver in sponge cake; fruit coating agent; antisticking agent for noodles; emulsifier for coffee whiteners, shortening; in ice cream, frozen foods Properties: Powd.; odorless; tasteless; sol. in water; partly sol. in propylene glycol, glycerin, liq. paraffin, soybean and cottonseed oils; m.p. 49-55 C; decomp. pt. 234 C; HLB 15.0; surf. tens. 34.7 dynes/cm (0.1% aq.); Ross-Miles foam 11 mm (0.25% aq., initial); nonionic; 100% conc. Use Level: 0.3-1% on flour (bread, sponge cake), 0.1-0.3% (ice cream), 0.2-1% (frozen foods) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ryoto Sugar Ester S-1670 [Mitsubishi-Kagaku Foods http://www.mfc.co.jp] Chem. Descrip.: Sucrose stearate CAS 25168-73-4; EINECS/ELINCS 246-705-9 Uses: Emulsifier, conditioner, detergent for foods; solubilizer, dispersant for flavors; visc. reducer in chocolate; dough strengthener; volume improver, crumb 612

Part I: Trade Name Reference improver in sponge cake; antisticking agent for noodles; emulsifier for coffee whiteners, shortening; in ice cream, frozen foods Properties: Powd.; odorless; tasteless; sol. in water; partly sol. in propylene glycol, glycerin, liq. paraffin, soybean and cottonseed oils; m.p. 49-56 C; decomp. pt. 237 C; HLB 16; surf. tens. 34.7 dynes/cm (0.1% aq.); Ross-Miles foam 12 mm (0.25% aq., initial); nonionic Use Level: 0.3-1% on flour (bread, sponge cake), 0.1-0.3% (ice cream), 0.2-1% (frozen foods) Toxicology: Nontoxic; nonirritating to eyes and skin Environmental: biodeg. Ry-So [Am. Ingreds./Patco http://www.patcoadditives.com] Chem. Descrip.: Rye flour, lactic acid, monocalcium phosphate, salt, phosphoric acid, acetic acid, and dry yeast See Calcium phosphate monobasic anhydrous; Rye (Secale cereale) flour; Sodium chloride Uses: Sour for rye breads and rye flour-based snacks Properties: Free-flowing powd.; pH 3.4-3.6; 7.59.5% protein SAF-119FG [Silchem http://www.silcheminc.com; Akrochem http://www.akrochem.com] Chem. Descrip.: Dimethylsiloxane fluid with nonionic emulsifiers Uses: Antifoam for foods Features: Prevents foam from forming; keeps system nonfoaming with quick knockdown; 4 cycle min. freeze/thaw stability Properties: Wh. fluid; sp.gr. ≈ 1.0; visc. 1500 cps max.; nonionic; 10% silicone Storage: Exc. stability when stored in cool area (40-80 F) in tightly closed containers; avoid freezing; avoid temps. over 115 F (will cause separation) SAF-129FG [Silchem http://www.silcheminc.com; Akrochem http://www.akrochem.com] Chem. Descrip.: Dimethylsiloxane fluid with nonionic emulsifiers Uses: Antifoam for foods Features: Prevents foam from forming; keeps system nonfoaming with quick knockdown; 4 cycle min. freeze/thaw stability Properties: Wh. fluid; sp.gr. ≈ 1.0; visc. 1500 cps max.; nonionic; 20% silicone Handbook of Food Additives, Third Edition

Storage: Exc. stability when stored in cool area (40-80 F) in tightly closed containers; avoid freezing; avoid temps. over 115 F (will cause separation) SAF-139FG [Silchem http://www.silcheminc.com; Akrochem http://www.akrochem.com] Chem. Descrip.: Dimethylsiloxane fluid with nonionic emulsifiers Uses: Antifoam for foods Features: Prevents foam from forming; keeps system nonfoaming with quick knockdown; 4 cycle min. freeze/thaw stability Properties: Wh. fluid; sp.gr. ≈ 1.0; visc. 1500 cps max.; nonionic; 30% silicone Storage: Exc. stability when stored in cool area (40-80 F) in tightly closed containers; avoid freezing; avoid temps. over 115 F (will cause separation) Sag 100 [GE Silicones http://www.gesilicones.com] Chem. Descrip.: Silicone compd. Uses: Antifoam for edible oil processing, jam/jelly/sauce mfg., food frying, hog scalding, feed supplement mfg. Features: Food grade, autoclavable Regulatory: DOT nonregulated; FDA 21CFR §173.340, 175.105, 176.170, 176.180; BATF 27CFR §240.1051; USDA 9CFR §318.7, 381.147; CERCLA nonreportable; SARA nonreportable; MA Right-to-Know nonreportable; PA Right-to-Know nonreportable; NJ Right-to-Know reportable; Canada DSL; Australia AICS; Japan ENCS; Korea ECL; Philippines PICCS; Europe EINECS Properties: Translucent liq.; mild odor; sp.gr. 0.988; vapor dens. > 1; vapor pressure < 1.33 hPa; m.p. < -50 C; b.p. > 150 C; flash pt. 207 C; evaporation rate < 1 Toxicology: TSCA listed Environmental: prevent runoff Precaution: Use protective gloves, glasses Hazardous Decomp. Prods.: COx, oxides of silicon HMIS: Health 0, Flammability 1, Reactivity 0 Sag 710 [GE Silicones http://www.gesilicones.com] Chem. Descrip.: Dimethicone and silica Uses: Antifoam for beverage mfg., whey processing, dehydration/evap./extraction processes, meat/poultry processing, 613

Part I: Trade Name Reference washing/pkg. operations (eggs, vegetables, seafood), ethanol fermentation, flavorings mfg. Features: Food-grade Regulatory: FDA 21CFR §173.340, 175.105 Properties: Disp. in water; 10% act. Sag 720 [GE Silicones http://www.gesilicones.com] Chem. Descrip.: Silicone emulsion Uses: Defoamer for beverage mfg., whey processing, dehydration/evap./extraction processes, meat/poultry processing, washing/pkg. operations (eggs, vegetables, seafood), ethanol fermentation, flavorings mfg. Features: Food-grade Regulatory: DOT nonregulated; FDA 21CFR §173.340, 175.105; USDA approved; CERCLA nonreportable; SARA nonreportable; MA Right-to-Know reportable (hydrogen chloride); NJ Right-to-Know reportable; Canada DSL; Australia AICS; Japan ENCS; Korea ECL; Philippines PICCS Properties: Opaque wh. liq.; mild odor; sol. in water; sp.gr. 1.01; vapor dens > 1; vapor pressure < 26.6 hPa; m.p. 0 C; b.p. > 100 C; evaporation rate < 1; 20% act. Toxicology: TSCA listed Precaution: Use protective gloves and glasses Hazardous Decomp. Prods.: COx, oxides of silicon HMIS: Health 0, Flammability 0, Reactivity 0 Sag 730 [GE Silicones http://www.gesilicones.com] Chem. Descrip.: Silica filled polydimethylsiloxane (< 35%) and proprietary additives (< 10%) in water Uses: Defoamer for beverage mfg., whey processing, dehydration/evap./extraction processes, meat/poultry processing, washing/pkg. operations (eggs, vegetables, seafood), ethanol fermentation, flavorings mfg. Features: Food-grade Regulatory: DOT nonregulated; FDA 21CFR §173.340, 175.105, 176.170, 176.180, 177.1640(b); BATF 27CFR §240.1051; USDA approved; CERCLA nonreportable; SARA nonreportable; MA Right-to-Know reportable (hydrogen chloride); PA Right-to-Know nonreportable; NJ Right-to-Know reportable; Canada DSL; Australia AICS; Japan ENCS; Handbook of Food Additives, Third Edition

Korea ECL; Philippines PICCS; Europe EINECS Properties: Opaque wh. liq.; mild odor; disp. in water; sp.gr. 1.007; vapor dens > 1; vapor pressure < 26.6 hPa; m.p. 0 C; b.p. > 100 C; evaporation rate < 1; 30% act. Toxicology: TSCA listed Precaution: Use protective gloves and glasses Hazardous Decomp. Prods.: COx, oxides of silicon HMIS: Health 0, Flammability 0, Reactivity 0 Sag 770 [GE Silicones http://www.gesilicones.com] Chem. Descrip.: Silica filled polydimethylsiloxane (< 15%) and proprietary additives (< 30%) in water Uses: Foam control agent in snack food processing, ethanol fermentation, vegetable washing, beverage processing Features: Food grade emulsion used to control protein or starch stabilized foam; provides rapid knockdown of existing foams; exc. durability Regulatory: FDA 21CFR §173.340, 175.105, 176.170, 176.180, 177.1640(b); USDA approved Properties: Opaque wh. liq.; mild odor; disp. in water; sp.gr. 1.0; vapor dens > 1; vapor pressure < 26.6 hPa; m.p. 0 C; b.p. > 100 C; evaporation rate < 1 Precaution: Use protective gloves, glasses; prevent runoff Hazardous Decomp. Prods.: COx, oxides of silicon Sag 5693 [GE Silicones http://www.gesilicones.com] Uses: Antifoam for sugar beet processing, in mold, fungal, and yeast fermentation Features: Food grade; combines foam control with low oxygen suppression; autoclavable Regulatory: FDA 21CFR §173.340 Properties: Sol. in lard, soybean, and vegetable oils; disp. in water SAIB-SG [Eastman http://www.eastman.com] Chem. Descrip.: Sucrose acetate isobutyrate, special grade CAS 126-13-6; EINECS/ELINCS 204-771-6 Uses: Clouding agent for clear liqs., for use in food drinks except in U.S. Features: Good thermal, UV, and hydrolytic stability Regulatory: Kosher 614

Part I: Trade Name Reference Properties: Gardner < 1 visc. liq., low odor; sol. in most alcohols, veg. oils, flavoring oils, animal fats, veg.-based waxes; m.w. 832-856; sp.gr. 1.146; dens. 9.55 lb/gal; visc. 100,000 cP (30 C); dec. pt. 288 C; flash pt. (COC) 260 C; ref. index 1.454 (20 C) Use Level: 50-500 ppm (various countries except U.S.) Storage: Warm drum contents to 25-40 C for ease of handling Salioca 05330 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maize starch See Corn (Zea mays) starch Chem. Analysis: 11.0% moisture; 0.4% ash CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Bodying agent and viscosifier for food systems requiring low hot viscosity and firm body such as salad dressings, institutional pack dressings and as a dressing base Features: Dressings exhibit very firm body; thin hot paste viscosity; low initial viscosity increases ease of forming emulsion; high setback on storage; exc. acid, heat and shear stability Regulatory: FDA 21CFR §172.892 and EC Directive 95/2/EC Properties: Bulk dens. (packed) 49 lbs/ft3; 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 Salioca 06436 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Maize starch See Corn (Zea mays) starch Chem. Analysis: 11.0% moisture; 0.4% ash CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Bodying agent and viscosifier for food systems requiring heavy with a tender gel body such as spoonable dressings, Bavarian creams, puddings, and as a dressing base Features: Dressings are heavy bodied and creamy; thin hot paste visc.; provides acid, heat and shear stability; tolerates a wide range of process conditions; adaptable to a range of formulation variables; good shelf-life stability Regulatory: FDA 21CFR §172.892 and EC Directive 95/2/EC Properties: Bulk dens. (packed) 49 lbs/ft3; pH 5.5 Handbook of Food Additives, Third Edition

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 Salioca™ 06758 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Modified Corn starch See Corn (Zea mays) starch Chem. Analysis: 10.0% moisture; 10 ppm max. SO2 CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Bodying agent and viscosifier for food systems requiring heavy with a tender gel body such as spoonable dressings, Bavarian creams, puddings, and as a dressing base Features: Short, creamy texture; moderate setback; exc. processing and shelf stability Regulatory: FDA 21CFR §172.892 Properties: Particle size 2.0% thru 100 mesh; bulk dens. (packed) 42 lbs/ft3; 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 Salivation Enhancer, Natural [Natural Advantage http://www.natural-advantage.net] Uses: Flavor to impart succulence, cause salivation Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Yel. to amber liq.; over ripe fruit taste; sol. in water, alcohol, oil, PG Use Level: 1-10 ppm Salt Enhancer, Natural, Kosher [Natural Advantage http://www.natural-advantage.net] Chem. Analysis: 11% sodium Uses: Flavor enhancer for use with potassium chloride and/or sodium chloride to amplify salty taste; to remove aftertaste of potassium Features: Does not replacer salt; naturally occurring Regulatory: FDA GRAS; 21CFR §172.510, 101.22; kosher Properties: Wh. powder; salty taste; sol. in water Use Level: 0.1% in dry form Sammi Gelatine [Sammi Ind. Co. Ltd http://www.sammi-gelatin.com] Chem. Descrip.: Gelatin KP, USP/NF, JP, BP 615

Part I: Trade Name Reference CAS 9000-70-8; EINECS/ELINCS 232-554-6 Uses: Gellant, thickener, film-former, protective colloid, adhesive agent, stabilizer, emulsifier, foaming agent, whipping agent, beverage fining agent for foods Properties: 12 mesh; visc. 23-46 mps; pH 5.05.5; < 12% loss on drying Santicizer® 141 [Ferro/Polymer Addit. http://www.ferro.com] Chem. Descrip.: 2-Ethylhexyl diphenyl phosphate (91-93%) See Diphenyl octyl phosphate CAS 1241-94-7 Uses: Plasticizer migrating from food pkg. Regulatory: DOT nonregulated; SARA reportable; FDA 21CFR §175.105, 175.300, 175.320, 181.27 compliant Properties: APHA 40 max. cl. oily liq.; odorless; m.w. 362; b.p. 239 C; sol. 0.003% in water; sp.gr. 1.088-1.093; dens. 9.1 lb/gal; visc. 16.4 cSt; pour pt. -54 C; ref. index 1.507-1.510; flash pt. (COC) 435 F; fire pt. (COC) 460 F; 43 phr in PVC sheet: tens. str. 2930 psi; tens. elong. 320%; hardness (Shore A) 84; VOC 2.5% Toxicology: LD50 (oral, rat) > 15,800 mg/kg, (skin, rabbit) > 7940 mg/kg; causes skin irritation; elev. processing temps. may release toxic vapors which are harmful if inh.; TSCA listed Environmental: LC50 (fathead minnow, 96 h) 14 mg/l, (rainbow trout, 96 h) 15 mg/l; harmful; EC50 (daphnia magna, 48 h) 0.15 mg/l, (algae, 48 h) 0.2 mg/l; toxic Santone® 3-1-SH [Loders Croklaan Inc] Chem. Descrip.: Polyglyceryl-3 stearate CAS 37349-34-1; EINECS/ELINCS 248-403-2 Uses: Emulsifier; aerating agent for lipid systems; solubilizer; color/flavor dispersant in water Properties: Cream bead; m.p. 128-130 F; HLB 7.2; sapon. no. 122-139; nonionic; 27-34% total mono- and diglycerides Santone® 3-1-S XTR [Loders Croklaan Inc] Chem. Descrip.: Triglyceryl stearate See Polyglyceryl-3 stearate CAS 37349-34-1; EINECS/ELINCS 248-403-2 Uses: Emulsifier, aerating agent, whipping agent for foods, nonaq. lipid systems in bakery, dairy, and confectionery applics. Regulatory: FDA 21CFR §172.854; kosher Handbook of Food Additives, Third Edition

Properties: Wh. bead; m.p. 125-135 F; drop pt. 52-56 C; HLB 6.9; acid no. 8 max.; iodine no. 3 max.; sapon. no. 130-145; hyd. no. 300-350; nonionic Storage: Store sealed in cool, dry place away from odor-producing substances; 1 yr. storage life at 40-80 F Santone® 8-1-O [Loders Croklaan Inc] Chem. Descrip.: Polyglyceryl-8 oleate CAS 9007-48-1 Uses: Emulsifier, visc. reducer for foods, protein systems; emulsion stabilizer in ice cream toppings; direct replacement for polysorbates (1:1); in whipped toppings; clouding agent for beverages; color and flavor dispersant; gloss aid in compound coatings; wetting agent for proteins and cocoa powd. Regulatory: FDA 21CFR §172.854; kosher Properties: Amber liq.; visc. 16,000 cps (50 C); HLB 13.0; acid no. 5 max.; iodine no. 30-40; sapon. no. 75-85; hyd. no. 460-520; nonionic; 100% conc. Use Level: 0.1-0.45% (whipped toppings), 0.10.4% (protein), 0.1-1% (beverages), 0.5-1% (ice cream toppings), 2% fat basis (compd. coatings) Storage: Store sealed in cool, dry place away from odor-producing substances; 1 yr. storage life at 40-95 F; stir well Santone® 10-10-0 [Loders Croklaan Inc] Chem. Descrip.: Polyglycerol-10 decaoleate See Polyglyceryl-10 decaoleate CAS 11094-60-3; EINECS/ELINCS 234-316-7 Uses: Food emulsifier; solubilizer; emulsion stabilizer; dispersant aid in flavors and colors; antifoam in sugar-protein syrups; emulsifier, lubricant, stabilizer in chilled and frozen foods Regulatory: FDA 21CFR §172.854; kosher Properties: Lovibond 4.0R max. liq.; visc. 88 cps (50 C); HLB 2.0; acid no. 6 max.; iodine no. 65-80; sapon. no. 165-180; hyd. no. 25-45; nonionic; 100% conc. Use Level: 0.5-1% (colors/flavors), 0.5-1% (emulsion stabilizer), 0.05% (antifoam) Storage: Store sealed in cool, dry place away from odor-producing substances; 1 yr. storage life at 40-90 F SAPP-NL [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium acid pyrophosphate 616

Part I: Trade Name Reference CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: Emulsion stabilizer; improves flavor and texture in hot dogs and lunch meats; pH control agent and sequestrant in icings and frostings; protein modifier in processed meats; emulsifier in cheese processing; prevents darkening in processed potatoes Features: For products that require a long production cycle, long bench tolerance or long storage life Regulatory: Kosher Properties: Wh., free-flowing powd.; odorless; tasteless SAPP 26 [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium acid pyrophosphate CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: Leavening acid for powder, cake mixes, refrigerated or frozen dough and cake doughnuts; emulsifier, formulation aid, humectant, pH control agent, acidulant, buffering agent, coagulant, dispersing agent, protein modifier, processing aid, sequestrant, stabilizer and thickener, synergist, and texturizer Features: Food grade; slow-reacting, med. reactivity grade; used is in products that require a long production cycle, long bench tolerance or long storage life Regulatory: FDA GRAS Properties: Wh., free-flowing powd.; odorless; tasteless; 93% through 200 mesh; sol. 15 g/100 g water; m.w. 221.9; bulk dens. 65 lb/ft3; 98.3% assay SAPP 28 [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium acid pyrophosphate CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: Double-acting leavening agent for baked goods; slow-med. reactivity; general purpose leavening acid and major component of commercial baking powds., prepared mixes, bakery cakes; emulsifier, formulation aid, humectant, pH control agent, acidulant, buffering agent, coagulant, dispersing agent, protein modifier, processing aid, sequestrant, stabilizer and thickener, synergist, and texturizer Features: All-purpose; delayed gas release is especially suited to institutional and Handbook of Food Additives, Third Edition

commercial baking of large batches Regulatory: FCC, kosher Properties: Wh. free-flowing powd.; odorless; tasteless; 93% through 200 mesh; sol. 15 g/100 g water; m.w. 221.9; bulk dens. 65 lb/ft3; 98.5% assay SAPP #4 [Innophos http://www.innophos.com] Chem. Descrip.: Sodium acid pyrophosphate Chem. Analysis: 93.0% min. assay CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: Leavening acid for refrigerated biscuits and other products requiring a slow reaction rate Regulatory: FDA 21 CFR §182.1087; FCC; kosher Properties: Wh. powd.; odorless; 1% max. thru #100 mesh, 15% max. thru #200 mesh; sol. in water; m.p. > 900 C; pH 3.8-4.5 @ 1 wt/wt%; 100% act. Toxicology: OSHA:TWA 2.5 mg/m3 (total dust); LD50 (oral, mouse) 2650 mg/kg; eye irritant; sl. irritant to skin; may cause nausea, vomiting, diarrhea; noncarcinogenic; TSCA listed Precaution: Avoid dusting conditions, sparks, heat, open flame, static electricity, strong bases and oxidizing agents Hazardous Decomp. Prods.: POx NFPA: Health 2, Flammability 0, Reactivity 0 Storage: 12 mos. shelf life; store in cool, dry area SAPP 40 [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium acid pyrophosphate CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: Double-acting leavening agent for baked goods; fastest grade in which 40% of avail. acidity released initially during mixing; used alone or in combination for machined cake donuts and prepared mixes; emulsifier, formulation aid, humectant, pH control agent, acidulant, buffering agent, coagulant, dispersing agent, protein modifier, processing aid, sequestrant, stabilizer and thickener, synergist, and texturizer Regulatory: FCC, kosher Properties: Wh., free-flowing powd.; odorless; tasteless SAPP 43 [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium acid pyrophosphate 617

Part I: Trade Name Reference CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: Leavening acid for baking powder, cake mixes, refrigerated or frozen dough and cake doughnuts; emulsifier, formulation aid, humectant, pH control agent, acidulant, buffering agent, coagulant, dispersing agent, protein modifier, processing aid, sequestrant, stabilizer and thickener, synergist, and texturizer Regulatory: Kosher Properties: Wh., free-flowing powd.; odorless; tasteless SAPP RD-1 [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium acid pyrophosphate CAS 7758-16-9; EINECS/ELINCS 231-835-0 Uses: Leavening acid for baking powder, cake mixes, refrigerated or frozen dough and cake doughnuts; emulsifier, formulation aid, humectant, pH control agent, acidulant, buffering agent, coagulant, dispersing agent, protein modifier, processing aid, sequestrant, stabilizer and thickener, synergist, and texturizer Regulatory: Kosher Properties: Wh., free-flowing powd.; odorless; tasteless Satin Sweet® 55% Maltose Corn Syrup [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: High maltose (57%) corn syrup Chem. Analysis: Moisture 18-20%; sulfated ash 0.05% max.; sulfur dioxide 2 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for foods (dairy, brewing, confectionery) Features: Near absence of sodium and sulfur dioxide Regulatory: GRAS 21CFR §184.1865 Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4194 (100/60 F); dens. 11.83 lb/gal (100 F); visc. 25,500 cps (80 F); ref. index 1.4938 (45 C); pH 4.0 (1:1); 81% total solids Satin Sweet® 65% Maltose Corn Syrup [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: High maltose (65%) corn syrup Chem. Analysis: Moisture 18-20%; sulfated ash 0.05% max.; sulfur dioxide 2 ppm max. Handbook of Food Additives, Third Edition

CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for foods (ice cream, table syrups, confectionery) Features: Near absence of sodium and sulfur dioxide Regulatory: GRAS 21CFR §184.1865 Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4174 (100/60 F); dens. 11.82 lb/gal (100 F); visc. 25,500 cps (80 F); ref. index 1.4929 (45 C); pH 4.3 (1:1); 81% total solids Satin Sweet® 70% Maltose Corn Syrup [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: High maltose (70%) corn syrup Chem. Analysis: Moisture 18-20%; sulfated ash 0.05% max.; sulfur dioxide 2 ppm max. CAS 8029-43-4; EINECS/ELINCS 232-436-4 Uses: Sweetener for foods (ice cream, table syrups, confectionery) Features: Near absence of sodium and sulfur dioxide Regulatory: GRAS 21CFR §184.1865 Properties: Cl. liq.; char. odor; sweet, bland taste; sp.gr. 1.4169 (100/60 F); dens. 11.81 lb/gal (100 F); visc. 25,500 cps (80 F); ref. index 1.4927 (45 C); pH 4.0 (1:1); 81% total solids Savorkey® [DSM Food Spec. http://www.dsm.com] Uses: Flavoring agent that produce chicken and beef profiles Storage: 18 mos. shelf life SC-5050 [Calumet Lubricants http://www.calumetlubricants.com] Chem. Descrip.: Paraffin wax CAS 8002-74-2; EINECS/ELINCS 232-315-6 Uses: Chewing gum base Properties: Saybolt color +30; 37.0 SUS @ 210 F; m.p. 124.5 F SC-5051 [Calumet Lubricants http://www.calumetlubricants.com] Chem. Descrip.: Paraffin wax CAS 8002-74-2; EINECS/ELINCS 232-315-6 Uses: Chewing gum base; protective coating on fruits and vegetables; defoamer Regulatory: FDA 21CFR §172.886, 178.3710 Properties: Saybolt color +30; 37.0 SUS @ 210 F; m.p. 124.5 F

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Part I: Trade Name Reference Scogin™ HV [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Thickener, water binder, emulsion stabilizer, suspending agent, gellant, filmformer for foods Regulatory: FDA GRAS; Canada DSL; Australia AICS; China; Japan ENCS (8-237); Korea (KE00492); Philippines PICCS Properties: Ivory colored granular powd.; 30 mesh; almost odorless; sol. in water; visc. 130 cps (0.5%), 800 cps (1%), 10,000 cps (2%), 75,000 (3%); pH 6.5-8.5 (1% aq.sol'n.); autoignition temp. > 200 C Toxicology: LD50 (oral, rat) > 5 g/kg; LC50 (inh., rat, 1 h) 4.72 mg/l; ACGIH TWA 10 mg/m3 (inhalable particulate), 3 mg/m3 (respirable particulate); TSCA listed Environmental: BOD(5) ≈ 400 mg O2/g; COD ≈ 650 mg O2 g; biodeg. Precaution: Becomes slippery when wet; incompat. with strong oxidizers, high temps., high humidity HMIS: Health 2, Flammability 1, Reactivity 0 Storage: Avoid exposure to extreme heat Scogin™ LV [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Thickener, water binder, emulsion stabilizer, suspending agent, gellant, filmformer for foods; flavor enhancer Regulatory: FDA GRAS; Canada DSL; Australia AICS; China; Japan ENCS (8-237); Korea (KE00492); Philippines PICCS Properties: Ivory colored granular powd.; 40 mesh; almost odorless; sol. in water; visc. 20 cps (0.5%), 60 cps (1%), 600 cps (2%), 3500 (3%); pH 6.5-8.5 (1% aq.sol'n.); autoignition temp. > 200 C Toxicology: LD50 (oral, rat) > 5 g/kg; LC50 (inh., rat, 1 h) 4.72 mg/l; ACGIH TWA 10 mg/m3 (inhalable particulate), 3 mg/m3 (respirable particulate); TSCA listed Environmental: BOD(5) ≈ 400 mg O2/g; COD ≈ 650 mg O2 g; biodeg. Precaution: Becomes slippery when wet; incompat. with strong oxidizers, high temps., high humidity NFPA: Health 2, Flammability 1, Reactivity 0 Storage: Store in cool, dry place in tightly closed Handbook of Food Additives, Third Edition

container; avoid exposure to extreme heat Scogin™ MV [FMC Biopolymer http://www.fmcbiopolymer.com] Chem. Descrip.: Sodium alginate See Algin CAS 9005-38-3 Uses: Thickener, water binder, emulsion stabilizer, suspending agent, gellant, filmformer for foods; flavor enhancer Regulatory: FDA GRAS; Canada DSL; Australia AICS; China; Japan ENCS (8-237); Korea (KE00492); Philippines PICCS Properties: Ivory colored granular powd.; 30 mesh; almost odorless; sol. in water; visc. 80 cps (0.5%), 400 cps (1%), 5000 cps (2%), 30,000 (3%); pH 6.5-8.5 (1% aq.sol'n.); autoignition temp. > 200 C Toxicology: LD50 (oral, rat) > 5 g/kg; LC50 (inh., rat, 1 h) 4.72 mg/l; ACGIH TWA 10 mg/m3 (inhalable particulate), 3 mg/m3 (respirable particulate); TSCA listed Environmental: BOD(5) ≈ 400 mg O2/g; COD ≈ 650 mg O2 g; biodeg. Precaution: Becomes slippery when wet; incompat. with strong oxidizers, high temps., high humidity NFPA: Health 2, Flammability 1, Reactivity 0 SeaFresh™ 10 [FBC Ind. http://www.fbcindustries.com] Chem. Descrip.: Long chain polyphosphate Chem. Analysis: 0.1% insol. substances Uses: Protein denaturation inhibitor, dehydration inhibitor for frozen shrimps Features: High viscosity at working temps. Regulatory: FDA GRAS; FCC grade Properties: Cl., colorless, odorless liq.; sp. gr. 1.53-1.55; visc. 70 cp; pH (1% sol'n.) 6.5-7.2 solid. pt. -11.5 C Toxicology: Sl. irritant to eyes and skin SeaFresh™ 50 [FBC Ind. http://www.fbcindustries.com] Chem. Descrip.: Long chain polyphosphate Chem. Analysis: 0.1% insol. substances Uses: Protein denaturation inhibitor, dehydration inhibitor for frozen shrimps Features: High viscosity at working temps. Regulatory: FDA GRAS; FCC grade Properties: Cl., colorless, odorless liq.; sp. gr. 1.53-1.55; visc. 70 cp; pH (1% sol'n.) 6.5-7.2 solid. pt. -11.5 C Toxicology: Sl. irritant to eyes and skin

619

Part I: Trade Name Reference SeaGel® DP 437 [FMC http://www.fmcchemicals.com] Chem. Descrip.: Carrageenan, dextrose See Carrageenan (Chondrus crispus); Glucose CAS 9000-07-1; 50-99-7; EINECS/ELINCS 232524-2; 200-075-1 Uses: Viscosifier for foodstuffs, caramel fillings and toppings Features: Provides short texture, creamy mouthfeel Regulatory: DOT not regulated; CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Powd.; sl. marine odor; sol. 10% max. in water; sp.gr. ≈ 1; pH 6.0-10.5 (1.5% sol'n.) Toxicology: Low oral, dermal and inh. toxicity; nonirritating to eyes and skin; noncarcinogenic; TSCA listed Environmental: not expected to have significant toxicity to aquatic organisms Precaution: Becomes slippery when wet; accumulation of overhead settled dust may form explosive concentrations in air when disturbed and dispersed NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry place in tightly closed container SeaGel® FL 644L [FMC http://www.fmcchemicals.com] Chem. Descrip.: Carrageenan, dextrose, locust bean gum See Carrageenan (Chondrus crispus); Glucose; Locust bean (Ceratonia siliqua) gum CAS 9000-07-1; 50-99-7; 9000-40-2; EINECS/ELINCS 232-524-2; 200-075-1; 232541-5 Uses: Viscosifier for foodstuffs, caramel fillings and toppings Features: Provides short texture, creamy mouthfeel Regulatory: DOT not regulated; CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Powd.; sl. marine odor; sol. 10% max. in water; 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 Handbook of Food Additives, Third Edition

Precaution: Becomes slippery when wet; accumulation of overhead settled dust may form explosive concentrations in air when disturbed and dispersed NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry place in tightly closed container SeaGel® GP 713 [FMC http://www.fmcchemicals.com] Chem. Descrip.: Carrageenan, dextrose, sodium chloride See Carrageenan (Chondrus crispus); Glucose CAS 9000-07-1; 50-99-7; 7647-14-5; EINECS/ELINCS 232-524-2; 200-075-1; 231598-3 Uses: Viscosifier for foodstuffs, caramel fillings and toppings Features: Provides short texture, creamy mouthfeel Regulatory: DOT not regulated; CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Powd.; sl. marine odor; sol. 10% max. in water; sp.gr. ≈ 1; pH 7.0-10.5 (1.5% sol'n.) Toxicology: May be irritating to eyes, skin Environmental: not expected to have significant toxicity to aquatic organisms Precaution: Becomes slippery when wet; accumulation of overhead settled dust may form explosive concentrations in air when disturbed and dispersed NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in cool, dry place in tightly closed container SeaGel® PS 182 [FMC http://www.fmcchemicals.com] Chem. Descrip.: Carrageenanand dextrose See Carrageenan (Chondrus crispus); Glucose CAS 9000-07-1; 50-99-7; EINECS/ELINCS 232524-2; 200-075-1 Uses: Viscosifier for food, caramel fillings and toppings Features: Provides short texture, creamy mouthfeel Regulatory: DOT not regulated; CERCLA nonreportable; Canada DSL; Australia AICS; China; Philippines PICCS Properties: Powd.; sl. marine odor; sol. 10% max. in water; sp.gr. ≈ 1; pH 6.0-10.5 (1.5% sol'n.) 620

Part I: Trade Name Reference Toxicology: ACGIH TWA 10 mg/m3 (inhalable PNOC), 3 mg/m3 (respirable PNOC); may be irritating to eyes and skin; low oral, dermal and inh. toxicity; noncarcinogenic; TSCA listed Environmental: not expected to have significant toxicity to aquatic organisms Precaution: Becomes slippery when wet Hazardous Decomp. Prods.: SO2 NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in cool, dry place in tightly closed container SeaGel® XP 3428 [FMC http://www.fmcchemicals.com] Chem. Descrip.: Konjac flour, modified corn starch, microcrystalline cellulose, sodium carboxymethylcellulose See Carboxymethylcellulose sodium; Corn (Zea mays) starch CAS 37220-17-0; 9005-25-8; 9004-34-6; 900432-4; EINECS/ELINCS 253-404-6; 232-679-6; 232-674-9 Uses: Gellant, viscosifier for foodstuffs, caramel fillings and toppings Features: Provides short texture, creamy mouthfeel Regulatory: CERCLA nonreportable; SARA §311 Acute Health Hazard; Canada DSL Properties: Lt. tan to tan powd.; sl. marine odor; sol. 12% max. in water; sp.gr. ≈ 1; pH 5.0-7.5 Toxicology: Respiratory sensitizer; nonirritating to eyes and skin; noncarcinogenic Precaution: Becomes slippery when wet Hazardous Decomp. Prods.: NOx and SOx NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in dry place in tightly closed container SeaGel® XP 3611 [FMC http://www.fmcchemicals.com] Chem. Descrip.: Carrageenan, dextrose, potassium chloride See Carrageenan (Chondrus crispus); Glucose CAS 9000-07-1; 50-99-7; 7447-40-7; EINECS/ELINCS 232-524-2; 200-075-1; 231211-8 Uses: Viscosifier for food, caramel fillings and toppings Features: Provides short texture, creamy mouthfeel Regulatory: DOT not regulated; CERCLA nonreportable; Canada DSL Handbook of Food Additives, Third Edition

Properties: Powd.; sl. marine odor; sol. 10% max. in water; sp.gr. ≈ 1; pH 7.0-10.5 (1.5% sol'n.) Toxicology: May be irritating to eyes, skin; nonsensitizing to the skin; noncarcinogenic Environmental: not expected to have significant toxicity to aquatic organisms Precaution: Becomes slippery when wet NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in cool, dry place in tightly closed container SeaKem® CM-611 [FMC http://www.fmcchemicals.com] Chem. Descrip.: carrageenan and dextrose See Carrageenan (Chondrus crispus); Glucose CAS 9000-07-1; 50-99-7; EINECS/ELINCS 232524-2; 200-075-1 Uses: Fat replacement system for fluid milk Features: Provides mouthfeel and body; prevents whey separation Properties: Powd.; sl. marine odor; sol. in water (10% max. by wt.); pH 6.0 - 10.5 (1.5% sol'n.) Toxicology: Irritating to the eyes and skin; nonsensitizing to the skin Environmental: not expected to have significant toxicity to aquatic organisms Hazardous Decomp. Prods.: Combustion: SOx NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in a tightly closed container in cool, dry place SeaKem® GP-418 [FMC http://www.fmcchemicals.com] Chem. Descrip.: Carrageenan and dextrose See Carrageenan (Chondrus crispus); Glucose CAS 9000-07-1; 50-99-7; EINECS/ELINCS 232524-2; 200-075-1 Uses: Fat replacement system for nonfat pasteurized processed cheese; provides creamy mouthfeel, loaf structure, sliceability, smoothness, opacity; enhances flavor; reduces rubber texture Properties: Powd.; sl. marine odor; sol. in water (12% max. by wt.); pH 6.0 - 10.5 (1.5% sol'n.) Toxicology: Nonirritating to the eyes and skin; nonsensitizing to the skin; noncarcinogenic Environmental: not expected to have significant toxicity to aquatic organisms Precaution: Slippery when wet Hazardous Decomp. Prods.: Combustion: SOx NFPA: Health 1, Flammability 1, Reactivity 0 621

Part I: Trade Name Reference Storage: Store in a tightly closed container in cool, dry place SeaKem® IC-611 [FMC http://www.fmcchemicals.com] Chem. Descrip.: carrageenan and dextrose See Carrageenan (Chondrus crispus); Glucose CAS 9000-07-1; 50-99-7; EINECS/ELINCS 232524-2; 200-075-1 Uses: Fat replacement system for hard-pack and soft-serve frozen desserts, frozen yogurt; provides creamy mouthfeel, ice crystal control, improved extrudability, and control of whey separation Properties: Powd.; sl. marine odor; sol. in water (12% max. by wt.); pH 6.0 - 10.5 (1.5% sol'n.) Toxicology: Nonirritating to the eyes and skin; nonsensitizing to the skin; noncarcinogenic Environmental: not expected to have significant toxicity to aquatic organisms Precaution: Slippery when wet Hazardous Decomp. Prods.: Combustion: SOx NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in a tightly closed container in cool, dry place SeaKem® IC-912 [FMC http://www.fmcchemicals.com] Chem. Descrip.: carrageenan and dextrose See Carrageenan (Chondrus crispus); Glucose CAS 9000-07-1; 50-99-7; EINECS/ELINCS 232524-2; 200-075-1 Uses: Fat replacement system for hard-pack frozen desserts, frozen yogurt; provides creamy mouthfeel, ice crystal control, foam stability, improved extrudability and meltdown, and control of whey separation Properties: Powd.; sl. marine odor; sol. in water (10% max. by wt.); sp. gr. ≈ 1; pH 6.0 - 10.5 (1.5% sol'n.) Toxicology: Irritating to the eyes and skin; nonsensitizing to the skin; noncarcinogenic Hazardous Decomp. Prods.: Combustion: SOx NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in a tightly closed container in cool, dry place Seenox DL [Shipro Kasei Kaisha http://www.shipro.co.jp] Chem. Descrip.: Didodecyl thiodipropionate See Dilauryl thiodipropionate CAS 123-28-4; EINECS/ELINCS 204-615-1 Uses: Preservative for foods; antioxidant Handbook of Food Additives, Third Edition

migrating from food pkg. Regulatory: FDA 21CFR §175.300, 181.24, 182.3280 Properties: Wh. powd.; m.w. 514.9; m.p. 39-42 C; < 0.1% ash Seenox DS [Shipro Kasei Kaisha http://www.shipro.co.jp] Chem. Descrip.: Dioctadecyl thiodipropionate See Distearyl thiodipropionate CAS 693-36-7; EINECS/ELINCS 211-750-5 Uses: Antioxidant migrating from food pkg. Regulatory: FDA 21CFR §175.300, 181.24 Properties: Wh. powd.; m.w. 683.2; m.p. 61-64 C; < 0.1% ash Seesorb 202 [Shipro Kasei Kaisha http://www.shipro.co.jp] Chem. Descrip.: 4-t-Butylphenyl salicylate See p-t-Butylphenyl salicylate CAS 87-18-3 Uses: Plasticizer migrating from food pkg. Regulatory: FDA 21CFR §175.300, 181.27 Properties: Wh. cryst. powd.; m.w. 270.3; m.p. 62-65 C; < 0.1% ash Serdas® GLN [Elementis Spec. Europe] Chem. Descrip.: Surfactants in mineral oil Uses: Defoamer for sugar processing Properties: Disp. in water Servit® Range [Cognis http://www.cognis.de] Chem. Descrip.: Citric acid esters of mono and diglycerides of fatty acids with other emulsifiers See Citric acid esters of monoand diglycerides of fatty acids Uses: Food emulsifier for mfg. of instant dry yeast for baked goods Sethness AP100 [Sethness Prods. http://www.sethness.com] Chem. Descrip.: Sulfite and ammonia process caramel color See Caramel CAS 8028-89-5; EINECS/ELINCS 232-435-9 Uses: Colorant for foods (baked goods, flavors, seasonings, sauces, beverages, candy, cereals, chocolate, soup, textured protein, vinegar) Regulatory: FDA 21CFR §73.85, 182.1235; E150d; European Directives 94/36/EC, 95/45/EC Properties: Dk. brn. liq.; char. bitter burnt sugar taste; completely sol. in water; sp.gr. 1.31571.3206 (60 F); dens. 10.95-11.00 lb/gal (60 F); flash pt. > 100 C; pH 2.8-3.1; 100% act. Use Level: 1.0% in candy and licorice 622

Part I: Trade Name Reference Toxicology: No known acute or chronic health hazards Environmental: may contribute to BOD and COD Hazardous Ingredients: None NFPA: Health 0, Flammability 1, Reactivity 0 Storage: 2 yr. min. shelf life when stored in cool, dry environment, ≤ 33 C; high temp. storage accelerates product degradation Sethness OC90 [Sethness Prods. http://www.sethness.com] Chem. Descrip.: Caramel color See Caramel CAS 8028-89-5; EINECS/ELINCS 232-435-9 Uses: Colorant for foods (beverages, flavors, seasonings, sauces, cereals, dairy, soup, textured protein, vinegar) Features: Organic and non-GMO Regulatory: FDA 21CFR §73.85, 182.1235; E150a; European Directives 94/36/EC, 95/45/EC Properties: Dk. brn. liq.; char. bitter burnt sugar taste; completely sol. in water; sp.gr. 1.3111.330 (60 F); dens. 10.93-11.08 lb/gal (60 F); flash pt. > 100 C; pH 3.5-5.0; 100% act. Toxicology: No known acute or chronic health hazards Environmental: may contribute to BOD and COD Hazardous Ingredients: None NFPA: Health 0, Flammability 1, Reactivity 0 Storage: 1 yr. min. shelf life when stored in cool, dry environment, ≤ 33 C; high temp. storage accelerates product degradation Sethness OC234 [Sethness Prods. http://www.sethness.com] Chem. Descrip.: Caramel color See Caramel Chem. Analysis: 4.0% max. moisture CAS 8028-89-5; EINECS/ELINCS 232-435-9 Uses: Colorant for foods (beverages, flavors, seasonings, sauces, cereals, dairy, soup, textured protein, vinegar) Features: Organic Regulatory: FDA 21CFR §73.85, 182.1235; E150a; European Directives 94/36/EC, 95/45/EC Properties: Amorphous dk.-brn. powd.; char. bitter burnt sugar taste; particle size 90% min. thru #100 U.S.S. Sieve; completely sol. in water; pH 6.0-7.5 (1% sol'n.); hygroscopic; 100% act. Toxicology: No known acute or chronic health hazards Handbook of Food Additives, Third Edition

Environmental: may contribute to BOD and COD Precaution: Class I dust hazard Storage: 1 yr. min. shelf life when stored in cool, dry environment, ≤ 90 F; high temp. storage accelerates product degradation Sethness P060 [Sethness Prods. http://www.sethness.com] Chem. Descrip.: Ammonia process caramel color See Caramel CAS 8028-89-5; EINECS/ELINCS 232-435-9 Uses: Colorant for foods (beverages, flavors, seasonings, sauces, cereals, dairy, soup, textured protein, vinegar) Features: Positively charged, low sulfite Regulatory: FDA 21CFR §73.85, 182.1235; E150c; European Directives 94/36/EC, 95/45/EC Properties: Dk. brn. liq.; char. bitter burnt sugar taste; completely sol. in water; sp.gr. 1.3241.336 (60 F); dens. 11.02-11.13 lb/gal (60 F); flash pt. > 100 C; pH 4.5-5.5; 100% act. Toxicology: No known acute or chronic health hazards Environmental: may contribute to BOD and COD Hazardous Ingredients: None NFPA: Health 0, Flammability 1, Reactivity 0 Storage: 2 yr. min. shelf life when stored in cool, dry environment, ≤ 33 C; high temp. storage accelerates product degradation Sethness P170 [Sethness Prods. http://www.sethness.com] Chem. Descrip.: Ammonia process caramel color CAS 8028-89-5; EINECS/ELINCS 232-435-9 Uses: Colorant for foods (protein drinks, flavors, seasonings, sauces, cereals, dairy, soup, textured protein, vinegar) Features: Positively charged, low sulfite Regulatory: FDA 21CFR §73.85, 182.1235; E150c; European Directives 94/36/EC, 95/45/EC Properties: Dk. brn. liq.; char. bitter burnt sugar taste; completely sol. in water; sp.gr. 1.37571.3809 (60 F); dens. 11.46-11.50 lb/gal (60 F); flash pt. > 100 C; pH 3.8-4.1; 100% act. Use Level: 0.4% in protein drinks Toxicology: No known acute or chronic health hazards Environmental: may contribute to BOD and COD 623

Part I: Trade Name Reference Hazardous Ingredients: None NFPA: Health 0, Flammability 1, Reactivity 0 Storage: 2 yr. min. shelf life when stored in cool, dry environment, ≤ 33 C; high temp. storage accelerates product degradation Sethness P212 [Sethness Prods. http://www.sethness.com] Chem. Descrip.: Ammonia process caramel color See Caramel CAS 8028-89-5; EINECS/ELINCS 232-435-9 Uses: Colorant for foods (beverages, flavors, seasonings, sauces, cereals, dairy, soup, textured protein, vinegar) Features: Positively charged, low sulfite Regulatory: FDA 21CFR §73.85, 182.1235; E150c; European Directives 94/36/EC, 95/45/EC Properties: Dk. brn. liq.; char. bitter burnt sugar taste; completely sol. in water; sp.gr. 1.32661.3340 (60 F); dens. 11.05-11.11 lb/gal (60 F); flash pt. > 100 C; pH 4.1-4.7; 100% act. Use Level: 0.4% in protein drinks Toxicology: No known acute or chronic health hazards Environmental: may contribute to BOD and COD Hazardous Ingredients: None NFPA: Health 0, Flammability 1, Reactivity 0 Storage: 2 yr. min. shelf life when stored in cool, dry environment, ≤ 33 C; high temp. storage accelerates product degradation Sethness RT80 [Sethness Prods. http://www.sethness.com] Chem. Descrip.: Sulfite process Caramel color See Caramel CAS 8028-89-5; EINECS/ELINCS 232-435-9 Uses: Colorant for foods (beverages, flavors, seasonings, sauces, cereals, dairy, soup, textured protein, vinegar) Regulatory: FDA 21CFR §73.85, 182.1235; E150b; European Directives 94/36/EC, 95/45/EC Properties: Liq.; char. bitter burnt sugar taste; completely sol. in water; sp.gr. 1.250-1.283 (60 F); dens. 10.46-10.73 lb/gal (60 F); flash pt. > 100 C; pH 5.30-6.30; 100% act. Toxicology: No known acute or chronic health hazards Environmental: may contribute to BOD and COD Hazardous Ingredients: None NFPA: Health 0, Flammability 1, Reactivity 0 Handbook of Food Additives, Third Edition

Storage: 2 yr. min. shelf life when stored in cool, dry environment, ≤ 33 C; high temp. storage accelerates product degradation Sethness RT120 [Sethness Prods. http://www.sethness.com] Chem. Descrip.: Sulfite and ammonia process caramel color See Caramel CAS 8028-89-5; EINECS/ELINCS 232-435-9 Uses: Colorant for foods (baked goods, flavors, seasonings, sauces, beverages, candy, cereals, chocolate, soup, textured protein, vinegar) Regulatory: FDA 21CFR §73.85, 182.1235; E150d; European Directives 94/36/EC, 95/45/EC Properties: Red-toned liq.; char. bitter burnt sugar taste; completely sol. in water; sp.gr. 1.323-1.328 (60 F); dens. 11.02-11.06 lb/gal (60 F); flash pt. > 100 C; pH 3.7-4.0; 100% act. Toxicology: No known acute or chronic health hazards Environmental: may contribute to BOD and COD Hazardous Ingredients: None NFPA: Health 0, Flammability 1, Reactivity 0 Storage: 2 yr. min. shelf life when stored in cool, dry environment, ≤ 33 C; high temp. storage accelerates product degradation Sethness SB115 [Sethness Prods. http://www.sethness.com] Chem. Descrip.: Sulfite and ammonia process caramel color See Caramel CAS 8028-89-5; EINECS/ELINCS 232-435-9 Uses: Colorant for foods (baked goods, flavors, seasonings, sauces, beverages, candy, cereals, chocolate, soup, textured protein, vinegar) Features: Non-GMO spirit caramel color Regulatory: FDA 21CFR §73.85, 182.1235; E150d; European Directives 94/36/EC, 95/45/EC Properties: Liq.; char. bitter burnt sugar taste; completely sol. in water; sp.gr. 1.295-1.343 (60 F); dens. 10.81-11.21 lb/gal (60 F); flash pt. > 100 C; pH 3.00-4.00; 100% act. Toxicology: No known acute or chronic health hazards Environmental: may contribute to BOD and COD Hazardous Ingredients: None NFPA: Health 0, Flammability 1, Reactivity 0 Storage: 2 yr. min. shelf life when stored in cool, 624

Part I: Trade Name Reference dry environment, ≤ 33 C; high temp. storage accelerates product degradation Sethness SP50 [Sethness Prods. http://www.sethness.com] Chem. Descrip.: Ammonia process caramel color See Caramel CAS 8028-89-5; EINECS/ELINCS 232-435-9 Uses: Colorant for foods (baked goods, flavors, seasonings, sauces, soup, textured protein) Regulatory: FDA 21CFR §73.85, 182.1235; E150c; European Directives 94/36/EC, 95/45/EC Properties: Dk. brn. liq.; char. bitter burnt sugar taste; completely sol. in water; sp.gr. 1.32661.3340 (60 F); dens. 11.05-11.11 lb/gal (60 F); flash pt. > 100 C; pH 3.7-4.2; 100% act. Toxicology: No known acute or chronic health hazards Environmental: may contribute to BOD and COD Hazardous Ingredients: None NFPA: Health 0, Flammability 1, Reactivity 0 Storage: 2 yr. min. shelf life when stored in cool, dry environment, ≤ 33 C; high temp. storage accelerates product degradation Sethness SSC300 [Sethness Prods. http://www.sethness.com] Chem. Descrip.: Caramel color See Caramel CAS 8028-89-5; EINECS/ELINCS 232-435-9 Uses: Colorant for foods (beverages, flavors, seasonings, sauces, cereals, dairy, soup, textured protein, vinegar) Features: Non-GMO Regulatory: FDA 21CFR §73.85, 182.1235; E150a; European Directives 94/36/EC, 95/45/EC Properties: Liq.; char. bitter burnt sugar taste; completely sol. in water; sp.gr. 1.250-1.283 (60 F); dens. 10.46-10.73 lb/gal (60 F); flash pt. > 100 C; pH 5.30-6.30; 100% act. Toxicology: No known acute or chronic health hazards Environmental: may contribute to BOD and COD Hazardous Ingredients: None NFPA: Health 0, Flammability 1, Reactivity 0 Storage: 2 yr. min. shelf life when stored in cool, dry environment, ≤ 33 C; high temp. storage accelerates product degradation

Handbook of Food Additives, Third Edition

Sethness YT25 [Sethness Prods. http://www.sethness.com] Chem. Descrip.: Caramel color See Caramel CAS 8028-89-5; EINECS/ELINCS 232-435-9 Uses: Colorant for foods (beverages, flavors, seasonings, sauces, cereals, dairy, soup, textured protein, vinegar) Features: No ammonia or sulfite reactants Regulatory: FDA 21CFR §73.85, 182.1235; E150a; European Directives 94/36/EC, 95/45/EC Properties: Yel.-toned liq.; char. bitter burnt sugar taste; completely sol. in water; sp.gr. 1.376-1.381 (60 F); dens. 11.45-11.50 lb/gal (60 F); flash pt. > 100 C; pH 3.9-4.4; 100% act. Toxicology: No known acute or chronic health hazards Environmental: may contribute to BOD and COD Hazardous Ingredients: None NFPA: Health 0, Flammability 1, Reactivity 0 Storage: 2 yr. min. shelf life when stored in cool, dry environment, ≤ 33 C; high temp. storage accelerates product degradation SF18-350 [GE Silicones http://www.gesilicones.com; HallStar http://www.cphall.com] Chem. Descrip.: Dimethicone fluid CAS 9006-65-9 Uses: Lubricant, antifoam, mold release agent for foods; antifoam in fermentation, corn oil mfg., deep-fat frying Regulatory: FDA compliance Properties: Water-wh. cl. oily liq., tasteless, odorless; disp. in org. solvs.; sp.gr. 0.973; dens. 8.0 lb/gal; visc. 350 cs; pour pt. -58 F; flash pt. (PMCC) 204 C; ref. index 1.4030 Sheffield Brand Anhydrous Lactose NF [Kerry Bio-Science/Sheffield Prods. http://www.sheffield-products.com; http://www.kerrygroup.com] Chem. Descrip.: Lactose NF CAS 63-42-3; EINECS/ELINCS 200-559-2 Uses: Nutrient, multifunctional ingred. in infant formulas, geriatric, dietetic, and health foods Properties: Wh. to creamy free-flowing powd.; two grades with various particle sizes (Direct Tableting, 60 M); sol. 40 g/100 ml in water; m.w. 342.3; 0.11% max. moisture Storage: Nonhygroscopic; 12 mos. min. shelf life for unopened pkgs.; store in cool, dry area in 625

Part I: Trade Name Reference closed containers Sheffield Brand Lactose Monohydrate NF [Kerry Bio-Science/Sheffield Prods. http://www.sheffield-products.com; http://www.kerrygroup.com] Chem. Descrip.: Lactose monohydrate NF CAS 10039-26-6 Uses: Nutrient, multifunctional ingred. in infant formulas, geriatric, dietetic, and health foods Properties: Wh. to creamy free-flowing powd.; three grades with various particle sizes (80 M, Capsulating, Impalpable); sol. 20 g/100 ml in water; 0.5% max. moisture Storage: Nonhygroscopic; 12 mos. min. shelf life for unopened pkgs.; store in cool, dry area in closed containers Shellsol® D100S [Shell Netherlands] Chem. Descrip.: Petroleum distillates, hydrotreated light CAS 64742-47-8; EINECS/ELINCS 265-149-8 Uses: Solvent for food Regulatory: FDA 21CFR §172.884, 178.3650; BgVV compliant Properties: Low odor; m.w. 206; dens. 0.797 kg/l (15 C); visc. 3.2 mm2/s; vapor pressure 0.003 kPa (20 C); i.b.p. 238 C; pour pt. -26 C; flash pt. 105 C; autoignition temp. 232 C; KB value 26; surf. tens. 28 mN/m (20 C); dielec. const. 2.1 (20 C) Precaution: LEL 0.5 vol.% (100 C); UEL 5.5 vol.% (150 C) Storage: 12 mos. min. shelf life under proper storage Shellsol® Heptane [Shell http://www.shellchemicals.com; http://www.shell-lubricants.com] Chem. Descrip.: Heptane (C7) CAS 64742-89-8; EINECS/ELINCS 205-563-8 Uses: Solvent for protective coatings on citrus fruits Features: Hydrotreated; hydrotreating removes unwanted compds. (e.g., sulfur, nitrogen, oxygen), converts unsat. hydrocarbons (olefins, acetylenes, aromatics), results in relatively low odor; exc. for recycling; no more than trace amts. of HAPs Regulatory: FDA 21CFR §172.250; SARA nonreportable Properties: Saybolt 30 min color; sp.gr. 0.695 (60/60 F); vapor pressure 41 mm Hg (68 F); i.b.p. 189 F min.; distillation range 194-208 F; Handbook of Food Additives, Third Edition

flash pt. 7 F; KB value 32 min.; VOC 5.71 lb/gal; 91.2 vol.% paraffins, 8.8 vol.% cycloparaffins Shellsol® W HT [Shell http://www.shellchemicals.com; http://www.shell-lubricants.com] Chem. Descrip.: Solvent naphtha (petroleum), light aliphatic See Naphtha, light aliphatic CAS 64742-89-8; EINECS/ELINCS 265-192-2 UN 1268 Uses: Solvent for protective coatings on citrus fruits Features: High solvency; hydrotreating removes unwanted compds. (e.g., sulfur, nitrogen, oxygen), converts unsat. hydrocarbons (olefins, acetylenes, aromatics), results in relatively low odor; no more than trace amts. of HAPs; high cycloparaffin content Regulatory: FDA 21CFR §172.250; SARA §311/131 acute health/chronic health/fire hazard; Calif. Prop. 65 reportable [toluene (0.2%)] Properties: Lt. colored liq.; low hydrocarbon odor; negligible sol. in water; m.w. 101; sp.gr. 0.734 (60/60 F); vapor pressure 41 mm Hg (68 F); i.b.p. 205 F min.; b.p. 210-234 F; flash pt. 7 C; KB value 32 min.; VOC 6.1 lb/gal (60 F) Toxicology: If aspirated, can cause severe lung damage, chem. pneumonitis; may be fatal if swallowed; may cause CNS depression (dizziness, lightheadedness, headache, nausea, incoordination, unconsciousness, death); may cause eye irritation/temporary discomfort, skin irritation, burning sensation, defatting; chronic exposure may cause hearing loss; chronic abuse may cause irregular heart rhythms, cardiac arrest; target organs: heart, auditory system; TSCA listed Environmental: prevent entry into waterways, sewers Precaution: Extremely flamm.; flamm. in air 0.8-8 vol.%; vapors are heavier than air; vapors may flash back; prevent vapor accumulation; ground equip.; avoid contact with strong oxidizing agents; prevent entry into basements, confined areas Hazardous Decomp. Prods.: Complex mixt. of airborne solids, liqs. and gases, incl. CO, CO2, other org. compds. HMIS: Health 1, Flammability 3, Reactivity 0 Storage: Keep closed when not in use; keep away from heat, sparks, flame 626

Part I: Trade Name Reference Shiitake (Lentinula edodes) Mycelium Biomass, Certified Organic [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Shiitake mycelium extract from Lentinus edodes Uses: Nutritional supplement in dried soups or tonic drinks Properties: Brn. gran.; max. 20 mesh or finer; sol. in water Shiitake (Lentinula edodes) Mushroom Extract Powder 4:1 [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Shiitake mushroom extract from Lentinus edodes See Glucose Chem. Analysis: < 6.0% moisture; 37.4% protein; 11.2% ash; 43.8% carbohydrates Uses: Ingred. for health food beverages, nutritional supplements Features: Polysaccharides, lentinan actives Properties: Brn. fine powd.; min. 20 mesh or finer; sol. in water Storage: 24 mo shelf life Shiitake (Lentinula edodes) Mycelium Biomass, Certified Organic [Garuda Int'l. http://www.garudaint.com] Chem. Descrip.: Shiitake mycelium biomass from Lentinus edodes Uses: Nutritional supplement and flavoring agent in health foods and teas Features: Polysaccharides, peptidomannans, lentinan actives Properties: Lt. brn. powd.; insol. in water Storage: 24 mo shelf life Shokusen SE [Mitsubishi Chem. http://www.mkagaku.co.jp/index_en.htm] Chem. Descrip.: Sugar esters, propylene glycol, ethanol, and sodium citrate See Alcohol Uses: Detergent for washing agrochemicals and bacteria from foods, vegetables, fruit Features: Minimal foaming Environmental: biodeg. Shur-Fil® 427 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified (waxy corn starch) See Food starch, modified Uses: Processing aid during prep. and filling of canned, retorted foods, e.g., soups, stews, chop suey, chili, vegetables; visc. control agent, suspension aid for soups, sauces, gravies, dressings Features: Cooks up at pre-canning temps. to a Handbook of Food Additives, Third Edition

thick, stable visc. which holds food particles in uniform suspension for controlled dispensing Regulatory: FDA 21CFR §172.892 Use Level: 3.25-3.75% Shur-Fil® 677 [Tate & Lyle UK http://www.tateandlyle.com] Uses: Visc. control agent, suspension aid for soups, sauces, gravies, dressings Sicovit® Series [BASF AG http://www.basf.de] Uses: Colorant, pigment for foods, instant drink granules Features: Soluble Regulatory: Ph.Fr., USP/NF, FAO compliance, kosher Silbione™ 70414 [Bluestar Silicones France] Chem. Descrip.: Polydimethylsiloxane oil in water Uses: Antifoam for foods Regulatory: FDA 21 CFR §175.105, 176.170, 176.180, 176.300 Properties: Wh. creamy liq.; thins in water; nil to sl. odor; sp.gr. 1.0; pH 7; nonionic; 15% act. Storage: 12 mos. shelf life stored in original unopened container @ 2-30 C Silbione™ 70462 [Bluestar Silicones France] Chem. Descrip.: Simethicone CAS 8050-81-5 Uses: Antifoam for food Regulatory: USP/NF, EP Properties: Milky wh. visc.emulsion; dispersible in water; insol. in organic solvents; sp.gr. 1.0; visc. 600 cps; vapor pressure 2.3 kPa; b.p. 100 C; flash pt. > 80 C; pH 3.5; nonionic; 20% act. Toxicology: Not considered harmful by contact with skin or ing. Environmental: LC50 (fish: brachydanio rerio, 96 h) >100 mg/l; not biodegradable or bioaccumulable Precaution: Wear goggles and PVC gloves Hazardous Decomp. Prods.: COx and silica Storage: 12 mos. shelf life stored in original unopened container @ 5-25 C Silbione® Antifoam 70452 Compound [Bluestar Silicones France] Chem. Descrip.: Dimethylpolysiloxane USP See Dimethicone CAS 9006-65-9 Uses: Antifoam for food processing in coffee, tea, edible and frying oils, mfg. of potato chips, vegetable oil esterification; prep. of wines, molasses, and odorous extracts, 627

Part I: Trade Name Reference preserves and jams Regulatory: FDA 21CFR §173.340, 332.10, 332.15; DOT nonregulated; SARA nonreportable Properties: Off-wh. visc. liq.; sl. odor; insol. in water; sp.gr. 1.0; visc. 1300 cps; vapor pressure < 0.01 mm Hg (20 C); flash pt. (CC)) > 200 C; 100% act. Toxicology: LD50 (oral, rat) 19,800 mg/kg, (skin, rabbit) 10 ml/kg; sl. eye irritant; nonirritating to skin; pract. nontoxic by acute ing.; TSCA listed Precaution: Will burn under fire conditions; avoid heat, open flame, static electricity, strong bases/acids/oxidizing agents; contains dimethylpolysiloxane which can generate formaldehyde Hazardous Decomp. Prods.: Combustion may produce formaldehyde, CO2, cryst. silica; thermal decomp. prods.: dimethylcyclosiloxanes, methylphenylcyclosiloxanes NFPA: Health 1, Flammability 1, Reactivity 0 Storage: 12 mos. shelf life if stored @ 40-86 F in tightly closed containers in well-ventilated area away from incompat. materials; do not allow to freeze Silcasil S [Lanxess http://www.lanxess.com] Chem. Descrip.: Precipitated silica See Silica, hydrated CAS 1343-98-2; EINECS/ELINCS 215-683-2 Uses: Anticaking agent, flow aid for foods (table salt, sugar, spices, baking powd., powdered milk, soups, sauces, tomato and fruit powd., instant drinks) Properties: Wh. free-flowing powd.; odorless; ≈ 7 mean particle size; odorless; pH ≈ 6.5 SiLCRON® G-100 [Millennium Inorg. Chems. http://www.mic-global.com; http://www.millenniumchem.com] Chem. Descrip.: silica gel USP (94-96%) and water (4-6%) See Silica, amorphous CAS 112926-00-8; EINECS/ELINCS 231-545-4 Uses: Carrier, anticaking agent, absorbent, dispersant, grinding aid, cleansing agent, desiccant, flow aid in foods Features: Chemically pure; does not impart taste, color, or odor Regulatory: FDA approved; kosher; USP compliance; DOT not regulated; SARA §302/304/313, CERCLA nonreportable; Canada DSL; Australia AICS; Japan MITI Handbook of Food Additives, Third Edition

Properties: Wh. powd.; insol. in water; sp.gr. 2.1; m.p. ≈ 1600 C; pH 6.5-8.0 (10% slurry) Toxicology: LD50 (oral, rat, 48 h) > 31,600 mg/kg, (dermal, rabbit, 48 h) > 2 g/kg; LC50 (inh., rat, 1 h) > 2 mg/l; TSCA listed Precaution: Wear safety glasses, gloves for prolonged, repeated contact; avoid breathing dust HMIS: Health 1, Flammability 0, Reactivity 0 Storage: Store in dry area SiLCRON® G-100T [Millennium Inorg. Chems. http://www.mic-global.com; http://www.millenniumchem.com] Chem. Descrip.: silica gel (94-96%) and water (4-6%) See Silica, amorphous CAS 112926-00-8; EINECS/ELINCS 231-545-4 Uses: Carrier, anticaking agent, absorbent, desiccant, flow aid in foods Features: Chemically pure; does not impart taste, color, or odor Regulatory: FDA approved; kosher; DOT not regulated; SARA §302/304/313, CERCLA nonreportable; Canada DSL; Australia AICS; Japan MITI Properties: Wh. powd.; insol. in water; sp.gr. 2.1; m.p. ≈ 1600 C; pH 6.5-8.0 (10% slurry) Toxicology: LD50 (oral, rat, 48 h) > 31,600 mg/kg, (dermal, rabbit, 48 h) > 2 g/kg; LC50 (inh., rat, 1 h) > 2 mg/l Precaution: Wear safety glasses, gloves for prolonged, repeated contact; avoid breathing dust HMIS: Health 1, Flammability 0, Reactivity 0 Storage: Store in dry area SiLCRON® G-600 [Millennium Inorg. Chems. http://www.mic-global.com; http://www.millenniumchem.com] Chem. Descrip.: silica gel (94-96%) and water (4-6%) See Silica, amorphous CAS 112926-00-8; EINECS/ELINCS 231-545-4 Uses: Carrier, cleanser, desiccant, flow aid in foods Regulatory: FDA approved; kosher; DOT not regulated; SARA §302/304/313, CERCLA nonreportable; Canada DSL; Australia AICS; Japan MITI Properties: Wh. powd.; insol. in water; sp.gr. 2.1; m.p. ≈ 1600 C; pH 6.5-8.0 (10% slurry) Toxicology: LD50 (oral, rat, 48 h) > 31,600 mg/kg, (dermal, rabbit, 48 h) > 2 g/kg; LC50 (inh., rat, 1 h) > 2 mg/l Precaution: Wear safety glasses, gloves for 628

Part I: Trade Name Reference prolonged, repeated contact; avoid breathing dust HMIS: Health 1, Flammability 0, Reactivity 0 Storage: Store in dry area SiLCRON® G-601 [Millennium Inorg. Chems. http://www.mic-global.com; http://www.millenniumchem.com] Chem. Descrip.: silica gel (94-96%) and water (4-6%) See Silica, amorphous CAS 112926-00-8; EINECS/ELINCS 231-545-4 Uses: Carrier, cleanser, desiccant, flow aid, grinding aid in foods Regulatory: FDA approved; kosher; DOT not regulated; SARA §302/304/313, CERCLA nonreportable; Canada DSL; Australia AICS; Japan MITI Properties: Wh. powd.; insol. in water; sp.gr. 2.1; m.p. ≈ 1600 C; pH 6.5-8.0 (10% slurry) Toxicology: LD50 (oral, rat, 48 h) > 31,600 mg/kg, (dermal, rabbit, 48 h) > 2 g/kg; LC50 (inh., rat, 1 h) > 2 mg/l Precaution: Wear safety glasses, gloves for prolonged, repeated contact; avoid breathing dust HMIS: Health 1, Flammability 0, Reactivity 0 Storage: Store in dry area SiLCRON® G-650 [Millennium Inorg. Chems. http://www.mic-global.com; http://www.millenniumchem.com] Chem. Descrip.: silica gel (94-96%) and water (4-6%) See Silica, amorphous CAS 112926-00-8; EINECS/ELINCS 231-545-4 Uses: Carrier, anticaking agent, absorbent, dispersant, grinding aid, cleanser, desiccant, flow aid in foods Regulatory: FDA approved; kosher; DOT not regulated; SARA §302/304/313, CERCLA nonreportable; Canada DSL; Australia AICS; Japan MITI Properties: Wh. powd.; insol. in water; sp.gr. 2.1; m.p. ≈ 1600 C; pH 6.5-8.0 (10% slurry) Toxicology: LD50 (oral, rat, 48 h) > 31,600 mg/kg, (dermal, rabbit, 48 h) > 2 g/kg; LC50 (inh., rat, 1 h) > 2 mg/l Precaution: Wear safety glasses, gloves for prolonged, repeated contact; avoid breathing dust HMIS: Health 1, Flammability 0, Reactivity 0 Storage: Store in dry area

Handbook of Food Additives, Third Edition

SiLCRON® G-910 [Millennium Inorg. Chems. http://www.mic-global.com; http://www.millenniumchem.com] Chem. Descrip.: Amorphous silica gel See Silica, amorphous hydrated CAS 63231-67-4; EINECS/ELINCS 231-545-4 Uses: Carrier, cleanser, desiccant, powd. dispersant, flow aid in foods Regulatory: FDA approved; kosher Properties: Fine wh. odorless powd.; insol. in water; m.p. ≈1600 C; pH (10% slurry) 3 - 6 Toxicology: ACGIH TLV/TWA 80 mg/m3/ % SiO2; LD50 (oral, rat) > 31,600 mg/kg; LD50 (dermal, rabbit) > 2000 mg/kg; not considered an ocular irritant based on tests with rabbits.; noncarcinogenic; TSCA listed Environmental: no known adverse effects on the aquatic environment. Silfar® 1000 [Wacker-Chemie AG http://www.wacker.com/cms/de/home/index.js p] Chem. Descrip.: polydimethylsiloxane USP See Polydimethylsiloxane CAS 9016-00-6 Uses: Antifoam for foods Regulatory: USP, EP Silfar® 350 [Wacker-Chemie AG http://www.wacker.com/cms/de/home/index.js p] Chem. Descrip.: polydimethylsiloxane USP See Polydimethylsiloxane CAS 9016-00-6 Uses: Antifoam for foods Regulatory: USP, EP Silfar® 500 [Wacker-Chemie AG http://www.wacker.com/cms/de/home/index.js p] Chem. Descrip.: polydimethylsiloxane USP See Polydimethylsiloxane CAS 9016-00-6 Uses: Antifoam for foods Regulatory: USP, EP Silfar® S 184 [Wacker-Chemie AG http://www.wacker.com/cms/de/home/index.js p] Chem. Descrip.: Simethicone USP CAS 8050-81-5 Uses: Antifoam for foods (esp. for foodstuffs contg. greases and fats), fermentation Features: Readily sterilized by heat Regulatory: FDA 21CFR §173.340; USP, EP 629

Part I: Trade Name Reference Properties: Colorless opaque sl. translucent; dens. 1.0 g/cm3; visc. 2200-4000 mPa·s; 100% act. Storage: 12 mos. shelf life when stored in tightly closed original containers @ 5-30 C Silfar® SE 4 [Wacker-Chemie AG http://www.wacker.com/cms/de/home/index.js p] Chem. Descrip.: Simethicone USP antifoam emulsion CAS 8050-81-5 Uses: Antifoam for foods including vegetables processing and beverages Regulatory: USP, EP Properties: Milky wh. emulsion; dens. 1.0 g/ml; visc. ≈ 1500 -5000 mPa s; nonionic; 30% Storage: 6 month shelf life when stored in tightly closed original containers @ 0-25 C Silfoam® Emulsion SE 21 [Wacker Silicones http://www.wackersilicones.com] Chem. Descrip.: Silicone emulsion Uses: Antifoam for food processing; USDA approved for egg washing, cleaning meatprocessing equip., fruit/veg. washing, soups, etc. Regulatory: FDA 21CFR §173.340, 175.105, 176.200, 176.210; EPA 40CFR §180.1001(d); USDA compliance for egg washing, cleaning meat-processing equip., fruit/veg. washing, soups, etc. Properties: Creamy emulsion; very good dispersibility in water; visc. 1500 cps; anionic; 10% act. Storage: 6 mos. storage life @ R.T.

Uses: Antifoam for food processing; USDA approved for egg washing, cleaning meatprocessing equip., fruit/veg. washing, soups Regulatory: FDA 21CFR §173.340, 175.105, 176.200, 176.210; EPA 40CFR §180.1001(d); USDA compliance for egg washing, cleaning meat-processing equip., fruit/veg. washing, soups, etc. Properties: Creamy emulsion; poor dispersibility in water; visc. 15,000 cps; anionic; 30% act. Storage: 6 mos. storage life @ R.T. Silicone Antifoam Emulsion SE 9 [WackerChemie AG http://www.wacker.com/cms/de/home/index.js p] Chem. Descrip.: Simethicone CAS 8050-81-5 Uses: Antifoam, processing aid for foods, fermentation Regulatory: FDA §173.340, BGA II, VII Properties: Milky wh. med. visc. o/w emulsion; sp.gr. 1.0; pH 6-8; nonionic; 10% act. in water

Silfoam® Emulsion SE 23 [Wacker Silicones http://www.wackersilicones.com] Chem. Descrip.: Silicone emulsion Uses: Antifoam for food processing; USDA approved for egg washing, cleaning meatprocessing equip., fruit/veg. washing, soups, etc. Regulatory: FDA 21CFR §173.340, 175.105, 176.200, 176.210; EPA 40CFR §180.1001(d); USDA compliance for egg washing, cleaning meat-processing equip., fruit/veg. washing, printing ink, soups, etc. Properties: Creamy emulsion; poor dispersibility in water; visc. 5000 cps; anionic; 30% act. Storage: 6 mos. storage life @ R.T.

Silvergum® RE 85K [Arizona http://www.arizonachemical.com; Arizona BV] Chem. Descrip.: glyceryl rosinate See Glyceryl rosinate CAS 8050-31-5; EINECS/ELINCS 232-482-5 Uses: Plasticizer and softener in bubble and stick gum bases Features: Good taste and low odor; softening pt. on low end of the FDA softening pt. range; provide soft smoothe texture in gum Regulatory: FDA 21CFR §172.615; SARA nonreportable; CERCLA unlisted Properties: Gardner 8 max solid or flakes; sl. odor; m.w. ≈ 751; sp. gr. 1.01soften. pt. (R&B) 80-86 C (of base resin); acid no. 5; flash pt. (SCC) 241.11C; nonflamm. Toxicology: Eye and skin irritant; inh. of dust may cause respiratory irritation; TSCA listed Precaution: Wear chemical goggles and face shield , impervious gloves and coveralls to protect from contact; avoid strong oxidizing agents Hazardous Decomp. Prods.: Smoke, COx, and other products of combustion Storage: Store @ ambient temp. and atmospheric pressure; guard against dust accumulation

Silfoam® Emulsion SE 25 [Wacker Silicones http://www.wackersilicones.com] Chem. Descrip.: Silicone emulsion

Simplex [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Sodium stearoyl lactylate

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Part I: Trade Name Reference (50%); wheat flour; enzymes See Wheat (Triticum vulgare) flour Chem. Analysis: 8% moisture Uses: Enzyme softener, strengthener, shelf life extender for baked goods Features: Allows for a reduction in sodium stearoyl lactylate usage without loss of strength Use Level: 0.75-1% per 100 lbs of flour Storage: 12 mos. shelf life when stored in a cool, dry location; best when used before 9 mos; keep containers well closed when not in use Sipernat® 22 [Degussa/Fillers & Pigments http://www.degussa-fp.com/fp/en/; Degussa AG/Fillers & Pigments http://www.degussakrefeld.com] Chem. Descrip.: Syn. amorphous precipitated silica See Silica, amorphous CAS 112926-00-8; EINECS/ELINCS 231-545-4 Uses: Adsorbent, anticaking agent, and flow control agent for foods (table salt, powd. sweetener); as aid to convert liqs. into powds.; processing aid Features: Hydrophilic Regulatory: FDA 21CFR §73.1, 133.146, 160.105, 160.185, 172.230, 172.340, 172.480, 173.340, 175.105, 175.300, 176.200, 176.210, 177.1200, 177.2420, 177.2600, 182.90, 573.940(b)(c) Properties: Wh. fluffy powd., 18 nm avg. particle size; dens. 270 g/l (tapped); surf. area 190 m2/g; pH 6.3 (5% aq. susp.); 98% assay Use Level: 0.1-0.5% (table salt), 0.5% (powd. sweetener) Sipernat® 22S [Degussa/Fillers & Pigments http://www.degussa-fp.com/fp/en/; Degussa AG/Fillers & Pigments http://www.degussakrefeld.com] Chem. Descrip.: Precipitated silica See Silica, hydrated CAS 1343-98-2; EINECS/ELINCS 215-683-2 Uses: Flow control agent, anticaking agent for foods (spices, guar gum, dried soup, powd. cheese); converts liqs. to powds. Features: Hydrophilic Regulatory: FDA 21CFR §73.1, 133.146, 160.105, 160.185, 172.230, 172.340, 172.480, 173.340, 175.105, 175.300, 176.200, 176.210, 177.1200, 177.2420, 177.2600, 182.90, 573.940(b)(c) Properties: Wh. loose powd.; 18 nm avg. particle size; dens. 120 g/l (tapped); surf. area 190 Handbook of Food Additives, Third Edition

m2/g; pH 6.3 (5% aq. susp.); 98% assay Use Level: 0.25-2%; 0.1-2% (spices), 1% (guar gum, powd. cheese), 1-2% (soup) Sipernat® 50 [Degussa/Fillers & Pigments http://www.degussa-fp.com/fp/en/; Degussa AG/Fillers & Pigments http://www.degussakrefeld.com] Chem. Descrip.: Precipitated silica See Silica, hydrated CAS 1343-98-2; EINECS/ELINCS 215-683-2 Uses: Carrier, flow control agent, anticaking agent for foods (spices, high fat seasoning, cake mixes) Regulatory: FDA 21CFR §73.1, 133.146, 160.105, 160.185, 172.230, 172.340, 172.480, 173.340, 175.105, 175.300, 176.200, 176.210, 177.1200, 177.2420, 177.2600, 182.90, 573.940(b)(c) Properties: Loose wh. powd.; pH 6.0-7.4 (5%); 7% max. moisture Use Level: 0.25-2%; 0.1-2% (spices), 1% (high fat seasoning), 1.5% (cake mixes) Toxicology: Inhalation may cause respiratory tract irritation Sipernat® 50S [Degussa/Fillers & Pigments http://www.degussa-fp.com/fp/en/; Degussa AG/Fillers & Pigments http://www.degussakrefeld.com] Chem. Descrip.: Syn. amorphous precipitated silica See Silica, amorphous CAS 112926-00-8; EINECS/ELINCS 231-545-4 Uses: Flow control agent, anticaking agent, and defoamer for foods (cocoa powd., dried soup, cake mix) Regulatory: FDA 21CFR §73.1, 133.146, 160.105, 160.185, 172.230, 172.340, 172.480, 173.340, 175.105, 175.300, 176.200, 176.210, 177.1200, 177.2420, 177.2600, 182.90, 573.940(b)(c) Properties: Wh. loose powd.; 7 µm avg. agglomerate size; tapped dens. 100 g/l; surf. area 480 m2/g; pH 6.7 (5%); 99% SiO2, 5% moisture Use Level: 0.25-2%; 0.5-2% (cocoa powd.), 0.5% (dried soup), 1.5% (cake mix) Toxicology: Inhalation may cause respiratory tract irritation Sirodex 310 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: high dextrose-containg glucose syrup Uses: Source of fermentable sugar for 631

Part I: Trade Name Reference fermentation of beer, cider; sucrose substitute in soft drinks, juices, nectars Storage: Store @ > 55 C Sirodex 331 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: high dextrose-containg glucose syrup Uses: Source of fermentable sugar for fermentation of beer, cider; sucrose substitute in soft drinks, juices, nectars Storage: Store @ > 55 C Sirodex 431 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: high dextrose-containg glucose syrup Uses: Source of fermentable sugar for fermentation of beer, cider; sucrose substitute in soft drinks, juices, nectars Storage: Store @ > 55 C Sirodex 810 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: highly pure dextrose sol'n. See Glucose Uses: Used in dextrose panning to produce coated sugar confectionery; sucrose substitute in soft drinks, juices, nectars; used to produce dextrose-based frostings, glazes, fondants Storage: Store @ > 55 C Skipjack Liver Oil 30,000A/20,000D [Arista Ind. http://www.aristaindustries.com] Chem. Descrip.: Skipjack liver oil Uses: Nutritive additive Features: Contains 30,000 IU/g vitamin A, 20,000 IU/g vitamin D Properties: Oil; sp.gr. 0.915-0.925; iodine no. 120-160; sapon. no. 178-190 Skipjack Liver Oil 40,000A/20,000D [Arista Ind. http://www.aristaindustries.com] Chem. Descrip.: Skipjack liver oil Uses: Nutritive additive Features: Contains 40,000 IU/g vitamin A, 20,000 IU/g vitamin D Properties: Oil; sp.gr. 0.915-0.925; iodine no. 120-160; sapon. no. 178-190 SL-10 [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Sorbitan laurate CAS 1338-39-2; EINECS/ELINCS 215-663-3 Uses: Emulsifier for foods Features: Lipophilic Handbook of Food Additives, Third Edition

Regulatory: JSCI listed Properties: Pale yel. liq.; HLB 8.6; nonionic; 100% conc. Toxicology: TSCA listed Slip-Ayd® SL 506 [Elementis Spec. http://www.elementis-specialties.com] Chem. Descrip.: Carnauba wax (18.5%) in dipropylene glycol methyl ether (81.5%) See Carnauba (Copernica cerifera) wax; PPG-2 methyl ether Uses: Anticaking agent, formulation aid, lubricant, release agent, surface-finishing agent in foods Regulatory: FDA 21CFR §184.1978 Properties: 1-3 µ avg. particle size; fineness (Hegman) 7.25; sp.gr. 0.96; dens. 8.0 lb/gal; soften. pt. 82-86 C; hardness 2.0-3.0 Slip-Ayd® SL 508 [Elementis Spec. http://www.elementis-specialties.com] Chem. Descrip.: Carnauba wax (17.5%), isopropanol (82.5%) dispersion See Carnauba (Copernica cerifera) wax; Isopropyl alcohol Uses: Anticaking agent, formulation aid, lubricant, release agent, surface-finishing agent in foods Regulatory: FDA 21CFR §184.1978 Properties: 2-4 µ avg. particle size; fineness (Hegman) 6.75; sp.gr. 0.82; dens. 6.8 lb/gal; soften. pt. 82-86 C; hardness 2.0-3.0 Slovacid® S 45 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com] Chem. Descrip.: PEG-45 stearate CAS 9004-99-3 Uses: Emulsifier for foods Properties: Solid S-Maz® 60K [BASF/Perf. Chems. http://www.basf.com/static/988804217008.htm l] Chem. Descrip.: Sorbitan stearate CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier, coupling agent for foods, veg. and dairy prods., cakes; gloss aid in chocolate, nondairy creamers; synthetic flavoring; defoamer in food processing; protective coatings on raw fruits/vegetables Regulatory: FDA 21CFR §172.515, 172.842, 173.340, 573.960; kosher Properties: Wh. to cream flakes, ester odor; sol. in ethanol; disp. in water; sp.gr. 0.954 (70 C); 632

Part I: Trade Name Reference m.p. 52 C; b.p. > 300 F; HLB 4.7; acid no. 10 max.; sapon. no. 147-157; hyd. no. 235-260; flash pt. (PMCC) > 350 F; nonionic Use Level: 0.4% max. (whipped toppings), 0.61% (cakes), 0.7% (icings, fillings), 1% (confectionery coatings), GMP (fruit/veg. coating, flavor, defoamer) Toxicology: LD50 (oral, rat) > 32 g/kg; nonirritating Storage: Store in well-ventilated area below 120 F S-Maz® 80K [BASF/Perf. Chems. http://www.basf.com/static/988804217008.htm l] Chem. Descrip.: Sorbitan oleate CAS 1338-43-8; EINECS/ELINCS 215-665-4 Uses: Lubricant, process defoamer, opacifier, coemulsifier, solubilizer, dispersant, suspending agent, coupling agent in foods Features: Prepares exc. w/o emulsions Regulatory: Kosher grade Properties: Gardner 6 liq.; sol. in min. oils, min. spirits, toluene, veg. oil; insol. in water; HLB 4.6; acid no. 8 max.; sapon. no. 149-160; hyd. no. 193-209; flash pt. (PMCC) > 350 F; nonionic S-Maz® 85K [BASF/Perf. Chems. http://www.basf.com/static/988804217008.htm l] Chem. Descrip.: Sorbitan trioleate CAS 26266-58-0; EINECS/ELINCS 247-569-3 Uses: Lubricant, process defoamer, opacifier, coemulsifier, solubilizer, dispersant, suspending agent, coupling agent in foods Features: Prepares exc. w/o emulsions Regulatory: Kosher grade Properties: Gardner 6 liq.; sol. in min. oils, min. spirits, toluene, veg. oil; insol. in water; HLB 2.1; acid no. 14 max.; sapon. no. 172-186; hyd. no. 56-68; flash pt. (PMCC) > 350 F; nonionic S-Nauba #1-120 [Shamrock Tech. http://www.shamrocktechnologies.com] Chem. Descrip.: Carnauba wax See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Wax for fruit and candy coatings; anticaking agent, formulation aid, lubricant, release agent, surf. finishing agent in foods Regulatory: FDA 21CFR §175.320, 184.1978 Properties: Pale yel. powd.; 90% -120 mesh; insol. in aliphatic solvs.; partly sol. in aromatic Handbook of Food Additives, Third Edition

solvs.; sp.gr. 1.00; m.p. 84 C; acid no. 2-10; iodine no. 7-14; sapon. no. 75-85 Toxicology: TSCA listed S-Nauba #1 Flake [Shamrock Tech. http://www.shamrocktechnologies.com] Chem. Descrip.: Carnauba wax See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Wax for fruit and candy coatings; anticaking agent, formulation aid, lubricant, release agent, surf. finishing agent in foods Regulatory: FDA 21CFR §175.320, 184.1978 Properties: Yel. flake; sp.gr. 1.00; m.p. 84 C; acid no. 2-10; iodine no. 7-14; sapon. no. 7585 Toxicology: TSCA listed S-Nauba #3-120 [Shamrock Tech. http://www.shamrocktechnologies.com] Chem. Descrip.: Carnauba wax See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Wax for fruit and candy coatings; anticaking agent, formulation aid, lubricant, release agent, surf. finishing agent in foods Regulatory: FDA 21CFR §175.320, 184.1978 Properties: Lt. yel. powd.; 90% -120 mesh; sp.gr. 1.00; m.p. 84 C; acid no. 2-10; iodine no. 7-14; sapon. no. 75-85 Toxicology: TSCA listed S-Nauba #3 Flake [Shamrock Tech. http://www.shamrocktechnologies.com] Chem. Descrip.: Carnauba wax See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Wax for fruit and candy coatings; anticaking agent, formulation aid, lubricant, release agent, surf. finishing agent in foods Regulatory: FDA 21CFR §175.320, 184.1978 Properties: Amer flake; sp.gr. 1.00; m.p. 84 C; acid no. 2-10; iodine no. 7-14; sapon. no. 7585 Toxicology: TSCA listed S-Nauba 5021 [Shamrock Tech. http://www.shamrocktechnologies.com] Chem. Descrip.: Carnauba wax See Carnauba (Copernica cerifera) wax CAS 8015-86-9; EINECS/ELINCS 232-399-4 Uses: Wax for fruit and candy coatings; anticaking agent, formulation aid, lubricant, release agent, surf. finishing agent in foods Regulatory: FDA 21CFR §175.105, 175.300, 633

Part I: Trade Name Reference 175.320, 176.170, 176.180, 176.200, 184.1978; USDA approved Properties: Off-wh. extra fine powd.; 12.5 µ particle size; 100% -400 mesh; sp.gr. 0.995; m.p. 84 C; acid no. 2-10; iodine no. 7-14; sapon. no. 75-85 Toxicology: TSCA listed Snow Fresh® [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium acid pyrophosphate, calcium chloride, l-ascorbic acid, citric acid Uses: Food additive, color enhancer, texturizer for processed fresh fruit and vegetables; shelf life extender for most treated foods; antioxidant delaying enzymatic browning Regulatory: FCC GRAS Properties: Wh. free-flowing powd.; pH 2.5±0.3 (1%); 92% min. assay Use Level: 0.5% max. (processed meat and poultry, seafood) Snow White® F&P [U.S. Gypsum http://www.usg.com/] Chem. Descrip.: Calcium sulfate anhyd. See Calcium sulfate CAS 7778-18-9; EINECS/ELINCS 231-900-3 Uses: Filler for foods Regulatory: GRAS, FCC, and NF compliant Properties: Wh. free-flowing powd.; low to no odor; 7 µ median particle size; sol. in water (0.26 g/100 cc); sp.gr. 2.96; bulk dens. ≈ 45-70 lb/ft3; ref. index 1.56; pH 10.4; decomp. > 1450 C Toxicology: Direct contact may cause eye, skin and/or respiratory irritation Environmental: zero VOC content; no known adverse effect on the ecology. Hazardous Decomp. Prods.: CaO and SO2 NFPA: Health 0, Flammability 0, Reactivity 0 Storage: Store @ R.T. in dry location; keep containers closed when not in use SO-10EX [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Sorbitan palmitate CAS 26266-57-9; EINECS/ELINCS 247-568-8 Uses: Emulsifier for food Regulatory: Approved as food additive Properties: Lt. yel. flake; HLB 6.7 SO-10V [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Sorbitan oleate CAS 1338-43-8; EINECS/ELINCS 215-665-4 Uses: Emulsifier for foods Handbook of Food Additives, Third Edition

Regulatory: JSCI listed Properties: Yel. liq.; HLB 4.3; nonionic; 100% conc. Toxicology: TSCA listed SO-15MV [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Sorbitan sesquioleate CAS 8007-43-0; EINECS/ELINCS 232-360-1 Uses: W/o emulsifier for foods Regulatory: Approved as food additive Properties: Yel. liq.; HLB 3.7 SO-15V [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Sorbitan sesquioleate CAS 8007-43-0; EINECS/ELINCS 232-360-1 Uses: W/o emulsifier for foods Regulatory: JP compliance; JSCI listed Properties: Yel. liq.; HLB 4.5; nonionic; 100% conc. Toxicology: TSCA listed Sodaphos® [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Short chain sodium hexametaphosphate CAS 10124-56-8; EINECS/ELINCS 233-343-1 Uses: Emulsifier, sequestrant, 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. 664; bulk dens. 62 lb/ft3 (powd.), 79 lb/ft3 (gran.), 75 lb/ft3 (plate); pH 7.7 (1%); anionic Use Level: 2% (process cheese), 0.1-0.5% (whey), 0.1-0.2% (ice cream) Soda Phos (FG) [ICL Performance Prods. http://www.astaris.com] Chem. Descrip.: Sodium hexametaphosphate CAS 10124-56-8; EINECS/ELINCS 233-343-1 Uses: Sequestrant, neutral salt, deflocculant, curing agent, dough strengthener, emulsifier, firming agent, flavor enhancer, flavoring agent, humectant, nutrient supplement, processing aid, stabilizer and thickener, surface-active agent, synergist, texturizer and buffering agent in meat, seafood, poultry, vegetables, cream, half & half, ice cream, whey, processed cheese, eggs, table syrup and toppings 634

Part I: Trade Name Reference Features: Food-grade Regulatory: Kosher; non-GMO prod. Properties: Wh., free-flowing, odorless, tasteless powd./plates, gran.; completely sol. in water Sodium Alginate HV [Frutarom http://www.frutarom.com] Chem. Descrip.: Sodium alginate NF/FCC See Algin CAS 9005-38-3 Uses: Food grade emulsifier, stabilizer, suspending agent for ice cream, sherbets, soft drinks, bakery jellies, prevention of freezer burn; freeze/thaw stabilizer for lemon pie fillings Properties: Water-sol. Sodium Alginate LV [Frutarom http://www.frutarom.com] Chem. Descrip.: Sodium alginate See Algin Chem. Analysis: Ash 25% max.; insol. matter 0.2% max. CAS 9005-38-3 Uses: Food grade emulsifier, stabilizer, suspending agent for ice cream, sherbets, soft drinks, bakery jellies, prevention of freezer burn; freeze/thaw stabilizer for lemon pie fillings Properties: Off-wh. to lt tan; water-sol.; visc. > 20 cps Storage: 2 yrs.; store in tightly sealed containers @ ambient temps. Sodium Ascorbate USP, FCC [DSM Nutritional Prods. USA http://www.nutraaccess.com] Chem. Descrip.: Sodium ascorbate USP, FCC CAS 134-03-2; EINECS/ELINCS 205-126-1 Uses: Preservative, antioxidant, and vitamin C source in foods, esp. where neutral pH and less acid taste are important, and where freeflowing gran. prod. is required Regulatory: FDA GRAS, USP, FCC, Ph. Eur. Properties: Wh. to ylsh. cryst. powd., pract. odorless, pleasantly saline taste with tart overtone; 90% through 80 mesh, 95% max. through 100 mesh; sol. 90 g/100 ml water; m.w. 198.11; bulk dens. 0.8-1.1 (tapped); pH 7-8 (10% aq.); 99-101% (dry) assay Precaution: Oxidizes readily in sol'n.; exposure to light or atmospheric moisture may darken prod.; 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 Handbook of Food Additives, Third Edition

Sodium Benzoate, Powder FCC Food Grade/E211/EP Grade [Velsicol http://www.velsicol.com] Chem. Descrip.: Sodium benzoate CAS 532-32-1; EINECS/ELINCS 208-534-8 Uses: Shelf-life extender for foods and beverages Regulatory: DOT nonregulated Properties: Wh. cryst. powd.; odorless; easily sol. in cold water; very sl. sol. in methanol; m.w. 160.22; sp.gr. 1.5; b.p. > 300 C; 100% act. Toxicology: LD50 (oral, rat) > 4800 mg/kg, (oral, mouse) 1600 mg/kg, (oral rabbit, 2000 mg/kg, (oral, dog) 200 mg/kg; may cause eye, skin, respiratory tract irritation Precaution: May be slippery when wet; may be combustible at high temps.; may form explosive dust-air mixts.; incompat. with ferric salts, acids, oxidizers Hazardous Decomp. Prods.: Compds. of C, H, N, and O, pungent fumes; combustion prods.: CO, CO2 HMIS: Health 1, Flammability 1, Reactivity 0 Storage: Hygroscopic; store in ventilated area away from ignition sources Sodium Bicarbonate Fine Granular USP/FCC [Innophos http://www.innophos.com] Chem. Descrip.: Sodium bicarbonate USP CAS 144-55-8; EINECS/ELINCS 205-633-8 Uses: pH control agent for foods (colors, conditioners, starches, candies) Regulatory: USP/FCC Properties: Wh. free-flowing cryst., odorless;trace on 80 mesh, 2.0% max. on 100 mesh; bulk dens. 60 lb/ft3; 99% min. assay Storage: 36mos. shelf life Sodium Bicarbonate Treated Free Flowing [Innophos http://www.innophos.com] Chem. Descrip.: Sodium bicarbonate, tricalcium phosphate FCC See Calcium phosphate tribasic Uses: Ingred. for foods (self-rising four and corn meal) Properties: Wh. free-flowing cryst., odorless; 2% min. on 80 mesh, 60% max. on 325 mesh; bulk dens. 60 lb/ft3; 99% min. assay Sodium Caseinate Spray F&P [Am. Casein http://www.americancasein.com] Chem. Descrip.: Sodium caseinate Chem. Analysis: 6% moisture; 2.5 % fat CAS 9005-46-3 635

Part I: Trade Name Reference Uses: Binder, emulsifier for foods (imitation cheese, bakery prods., frozen dairy dessert, health foods) Regulatory: Kosher Properties: Wh. to lt. cream free-flowing powd.; clean/bland odor/flavor; pH 6.6-7.2; 91% protein Storage: Store in cool, dry place Sofical Beta [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: vegetable oil, glycerin fatty acid ester, lecithin CAS 68956-68-3; 8002-43-5; EINECS/ELINCS 273-313-5; 232-307-2 Uses: Emulsifier; softener for soft bakery specialties Features: Direct blend with dough is recommended Use Level: 2-3% to flour weight Sof-One [Am. Ingreds./Patco http://www.patcoadditives.com] Chem. Descrip.: Wheat flour, calcium sulfate, salt, and enzyme See Sodium chloride; Wheat (Triticum vulgare) flour Uses: Enzymatic softener for wh. bread, variety breads, hamburger buns, bagels, sweet goods, donuts, yeast-raised cake Properties: Free-flowing powd.; 12-14% moisture; 6.2-7.2% Ca So-Free [Croda Food Services Ltd http://www.croda-foods.co.uk] Uses: Release agent for foods Features: Completely free from soya-based ingreds. Soft Cel® [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Soy flour; calcium sulfate; enzymes See Soybean (Glycine soja) flour Chem. Analysis: 12% max. moisture Uses: Dough conditioner, dough softener, shelf life extender, and enzymatic crumb softener for baked goods Use Level: 2-5 oz per 100 lbs of flour Storage: 9 mos. shelf life when stored in a cool, dry location preferably under refrigeration; best when used before 9 mos; keep containers well closed when not in use; at 5 C enzyme activity will be maintained

enzymes; lecithin See Wheat (Triticum vulgare) flour Uses: Dough conditioner, dough softener, shelf life extender, and enzymatic crumb softener for baked goods Properties: 12% max. moisture Use Level: 2-5 oz per 100 lbs of flour Storage: 9 mos. shelf life when stored in a cool, dry location preferably under refrigeration; best when used before 9 mos; keep containers well closed when not in use; at 5 C enzyme activity will be maintained Softenol® 3108 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: C8-10 fatty acid triglyceride See C8-10 acid triglyceride Uses: Lubricant for prod. of sausage casings and for machinery used in food and confectionery industries; emulsifier, stabilizer for sausages, soups, dressings, sauces Properties: Liq., neutral odor and taste; dens. 0.950 g/cm3; visc. 25-35 mPa·s; turbidity pt. 10 C; acid no. 0.2 max.; iodine no. 1 max.; sapon. no. 325-345 Environmental: biodeg. Softenol® 3600 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Fatty acid ester Uses: Antifoam for prod. of sweets, preserves, jams, potato prods.; emulsifier for bread improvers Softenol® 3660 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Triglyceride Uses: Lubricant; emulsifier for bread improvers Properties: Liq.

Soft Cel® (Without Soy Flour) [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Wheat flour; calcium sulfate; Handbook of Food Additives, Third Edition

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Part I: Trade Name Reference Softenol® 3767 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl ester Uses: Emulsifier for bakery prods. and whipped toppings Softenol® 3945 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl stearate CAS 123-94-4 Uses: Emulsifier for bread improvers, soft caramels, potato prods., margarine, ice cream, pasta Properties: Microcryst. powd. Softenol® 3995 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl stearate CAS 123-94-4 Uses: Emulsifier for bakery prods. and whipped toppings Properties: Powds., 3945, 3995 are microfine powds. Soft-Set® [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from dent corn starch See Food starch, modified Chem. Analysis: 7.5% moisture Uses: Stabilizer, moisture binder for frostings, salad dressings, instant desserts, cream fillings, microwave foods; whipping aid; visc. control agent, gelling agent for dairy, soups, sauces, gravies, dressings, bakery, snacks Features: Cold water swelling instant starch with low initial visc., forming soft gel in 60 min Regulatory: FDA 21CFR §172.892 Properties: Wh. fine powd.; 0.5% max. on 30 mesh, 95% min. through 100 mesh; 70% cold water sol.; pH 5.5 Soft Touch K [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Hydrated mono- and Handbook of Food Additives, Third Edition

diglycerides, polysorbate 60 (10.8%), sodium stearoyl lactylate, and propionic acid, phosphoric acid (as preservatives) See Mono- and diglycerides of fatty acids Uses: Emulsifier, softener, strengthener for cakes, yeast-raised donuts, and breads; aerating agent, texturizer in cakes; texturizer, shelf life extender in yeast-raised donuts Features: Hydrated Properties: HLB 4.8; pH 4.2 (5% aq.); 68.5% volatiles; 14% alpha monoglyceride Use Level: 8-16 oz/100 lb flour (breads); 1-3% on flour (cakes); 8 oz/100 lb flour (yeast-raised donuts) Storage: 12 mos. max. shelf life, best when used before 9 mos; store @ 70-90 F for two days prior to use; avoid extremes of heat and cold; separates above 135 F; freezes below 32 F; keep from freezing Solec™ 100L [Solae http://www.solae.com] Chem. Descrip.: Distilled soy monoglycerides and soy lecithin See Lecithin; Soy glyceride Uses: Crumb softener, dough conditioner for yeast-raised bakery goods Regulatory: FDA 21CFR §184.1400, 184.1505, GRAS; kosher approved Properties: Cream-colored free-flowing powd.; m.p. 152-158 F; 70-74% α-monoglycerides; 0.5% max. moisture Storage: Store in cool dry place (60-90 F) Solec® 152 [Solae http://www.solae.com] Chem. Descrip.: Special grade lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Release agent, wetting agent for foods for spray release applics., oil-based aerosol spray release systems Features: Bland, sprayable food grade Regulatory: FDA 21CFR §184.1400; kosher Properties: Amber low visc. fluid; oil-sol.; visc. 1200 cP; acid no. 22; amphoteric; 100% conc. Storage: Store in closed container at 16-32 C; mildly agitate before use Solec™ 162SS [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 637

Part I: Trade Name Reference Regulatory: FDA 21CFR §184.1400, GRAS; kosher approved Properties: Lt. amber fluid; oil-sol.; visc. 3500 cP; HLB 4; acid no. 36 max.; 0.3% moisture Storage: Store in closed containers @ 16-32 C; 1 yr. shelf life in original, unopened containers Solec™ 68 SB [Solae http://www.solae.com] Chem. Descrip.: Soy lecithin See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: W/o emulsifier for foods, esp. margarine and chocolate confections; mixing/blending aid, visc. modifier Features: Food/standard grade rich in phospholipids Regulatory: FDA §184.1400; kosher Properties: Lt. amber fluid; oil-sol.; visc. 15,000 cP max.; HLB ≈ 2; acid no. 25 max.; amphoteric; 0.8% max. moisture Storage: Store in closed container @ 16-32 C; 1 yr. shelf life Solec™ 68-UB [Solae http://www.solae.com] Chem. Descrip.: Soy lecithin See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: W/o emulsifier for foods, margarine, chocolate confections; mixing/blending aid; visc. modifier Features: Food/standard grade rich in phospholipids Regulatory: FDA §184.1400; kosher Properties: Amber liq.; oil-sol.; visc. 15,000 cP max.; HLB ≈ 2; acid no. 25 max.; amphoteric; 0.8% max. moisture Storage: Store in closed container @ 16-32 C; 1 yr. shelf life Solec™ 70 SB [Solae http://www.solae.com] Chem. Descrip.: Soy lecithin See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: W/o emulsifier for foods, esp. margarine and chocolate confections; mixing/blending aid; visc. modifier Features: Food/standard grade rich in phospholipids Regulatory: FDA §184.1400; kosher Properties: Lt. amber thick fluid; oil-sol.; visc. 30,000 cP max.; HLB ≈ 2; acid no. 26 max.; amphoteric; 0.8% max. moisture Storage: Store in closed container @ 16-32 C; 1 yr. shelf life Solec™ 70 UB [Solae http://www.solae.com] Chem. Descrip.: Soy lecithin See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: W/o emulsifier for foods, esp. Handbook of Food Additives, Third Edition

margarine and chocolate confections; mixing/blending aid; visc. modifier Features: Food/standard grade Properties: Amber fluid; visc. 18,000 cP; acid no. 23; amphoteric; 0.4% moisture Solec™ A [Solae http://www.solae.com] Chem. Descrip.: Hydroxylated soy lecithin See Hydroxylated lecithin CAS 8029-76-3; EINECS/ELINCS 232-440-6 Uses: O/w emulsifier, release agent, wetting agent for foods, baked goods; solubilizer, dispersant aiding flavor/color incorporation; emulsion stabilizer in salad dressings; wetting agent for fatty powds. Features: Increased hydrophilic props. Regulatory: FDA 21CFR §172.814; kosher approved Properties: Lt. amber-yel. heavy-bodied fluid; oilsol., water-disp.; HLB 9-10; acid no. 27; amphoteric; 1.2% moisture Storage: Store in closed containers @ 16-32 C; 1 yr. shelf life in original, unopened container Solec® C [Solae http://www.solae.com] Chem. Descrip.: Special grade lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: W/o emulsifier, release agent, wetting agent for flavor-sensitive foods and drinks (caramel corn, chocolate, instantizing applics., milk powds.) Features: Sprayable Regulatory: FDA 21CFR §184.1400; kosher Properties: Amber low-visc. fluid, low flavor; oilsol.; visc. 1000 cP; acid no. 27; amphoteric; 0.3% moisture Storage: Store in closed container @ 16-32 C; 1 yr. shelf life in original unopened container Solec™ CX [Solae http://www.solae.com] Chem. Descrip.: Special grade lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Emulsifier, stabilizer, suspending agent for foods; fat control agent in ground meat prods.; improves dough machinability in baked goods; when solubilized, instantizes dry powds. Properties: Yel. gran.; oil-sol., water-disp.; bulk dens. 0.44 g/cc; acid no. 27; amphoteric; 100% conc. Solec™ D [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 esp. instantizing applics. 638

Part I: Trade Name Reference where it controls hydration rate of hydrophilic powds.; fat control agent in ground meat prods.; improves dough machinability in baked goods Properties: Yel. fine powd., low flavor; oil-sol., water-disp.; bulk dens. 0.46 g/cc; acid no. 27; 0.7% moisture Use Level: 0.5-1.0% Solec™ E [Solae http://www.solae.com] Chem. Descrip.: Lecithin, ethoxylated monodiglycerides, propylene glycol See Ethoxylated mono- and diglycerides Uses: O/w emulsifier, release agent, wetting agent for foods, esp. instantizing, milk powds.; belt release in continuous cooking operations Regulatory: Kosher approved Properties: Amber fluid; oil-sol., highly waterdisp.; sp.gr. 1.01; visc. 6500 cP; HLB 12; acid no. 17; amphoteric; 0.3% moisture Storage: Store in closed container @ 16-32 C; 1 yr. shelf life in original, unopened container Solec™ F [Solae http://www.solae.com] Chem. Descrip.: Special grade lecithin See Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: O/w emulsifier, visc. modifier, wetting agent for foods (baked goods, cheese sauces, chocolate, frostings, granola bars, meat gravies, milk powds., nondairy creamers); reduces fat requirement; enhances smoothness, reduces tackiness in chewing gum Regulatory: FDA 21CFR §184.1400, GRAS; kosher approved Properties: Lt. tan or yel. powd., bland odor and flavor; oil-sol., water-disp.; bulk dens. 0.45 g/cc; acid no. 36 max.; 1% max. moisture Storage: Store in dry, closed, original container below 25 C; 1 yr. shelf life in original unopened container Solec® HR [Solae http://www.solae.com] Chem. Descrip.: Lecithin CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Release agent, wetting agent, lubricant, emulsifier for foods Features: Heat-resist. multifunctional ingredient; does not develop burned odor, color, or taste at high temps.; resists darkening at temps. of 350 F Regulatory: FDA 21CFR §184.1400, GRAS; kosher approved Handbook of Food Additives, Third Edition

Properties: Amber fluid; sol. in liq. veg. and min oil, aliphatic, aromatic and halogenated hydrocarbons, petroleum ether; sp.gr. 1.01; visc. 3000 cP max.; pour pt. < 5 F; acid no. 36 max.; amphoteric; 0.8% max. moisture Storage: Store in closed containers @ 16-32 C; 1 yr. shelf life Solec™ K [Solae http://www.solae.com] Chem. Descrip.: Enzyme-modified lecithin (treated with phospholipase A) CAS 8002-43-5; EINECS/ELINCS 232-307-2 Uses: Mixing/blending aid, w/o emulsifier, wetting agent for instantizing whole milk powds., o/w emulsions, and for antistaling in confectioneries, breads, rolls, and buns; antistaling agent, shelf-life extender in yeast-raised baked goods; crumb softener; dough conditioner Regulatory: GRAS; kosher Properties: Amber liq.; oil-sol.; disp. in water and aq. systems; visc. 5000 cps; HLB ≈ 12; acid no. 24; 0.4% moisture; 57% acetone insolubles Environmental: biodeg.; low VOC Solec™ M [Solae http://www.solae.com] Chem. Descrip.: Special grade soy lecithin containing coconut oil, cottonseed oil, and antioxidants (propylene glycol, BHA, citric acid) See Coconut (Cocos nucifera) oil; Cottonseed (Gossypium) oil; Lecithin Uses: Release agent, wetting agent for delicately flavored food systems, esp. cheese release Features: Sprayable Regulatory: Kosher Properties: Amber low-visc. fluid, low odor and flavor; oil-sol.; sp.gr. 0.98; visc. 150 cP; acid no. 12; amphoteric; 0.3% moisture Storage: Store in closed container @ 16-32 C; 1 yr. shelf life in original, unopened container Solec™ P [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. Features: Can be easily sterilized and filtered in solvs. Properties: Yel. gran., low flavor; oil-sol., waterdisp.; bulk dens. 0.38 g/cc; acid no. 27; 0.7% 639

Part I: Trade Name Reference moisture Solec™ S [Solae http://www.solae.com] Chem. Descrip.: Hydroxylated lecithin CAS 8029-76-3; EINECS/ELINCS 232-440-6 Uses: O/w emulsifier, wetting agent for foods; solubilizer and dispersant aiding color/flavor incorporation; wetting agent for fatty powds. Regulatory: FDA 21CFR §172.814; kosher approved Properties: Lt. amber-yel. heavy-bodied fluid; oilsol., water-disp.; HLB 9-10; acid no. 27; amphoteric; 100% conc. Storage: Store in closed container @ 16-32 C; 1 yr. shelf life in original, unopened container Solec™ W [Solae http://www.solae.com] Chem. Descrip.: Special grade soy lecithin containing coconut oil, cottonseed oil, and antioxidants (propylene glycol, BHA, citric acid) See Coconut (Cocos nucifera) oil; Cottonseed (Gossypium) oil Uses: Release agent, wetting agent for delicately flavored food systems, esp. cheese release Features: Sprayable Regulatory: Kosher Properties: Amber low visc. fluid, low odor and flavor; oil-sol.; visc. 150 cP; acid no. 12; amphoteric; 0.3% moisture Storage: Store in closed container @ 16-32 C; 1 yr. shelf life in original, unopened container Solec™ WD [Solae http://www.solae.com] Chem. Descrip.: Special grade lecithin with ethoxylated monodiglycerides, PG See Propylene glycol Uses: Mixing/blending aid, visc. modifier, w/o emulsifier for foods Features: Low VOCs Regulatory: GRAS Properties: Amber liq.; disp. in water; visc. 1500 cps; HLB ≈ 12; acid no. 17; 0.4% moisture; 49% acetone insolubles Environmental: biodeg. Solid Invert Sugar [MLG Enterprises] Chem. Descrip.: Invert sugar CAS 8013-17-0 Uses: Sweetener for baking and candy Properties: Solid; sp.gr. 1.369; pH 4.5-5.5; 9095% invert on solids, 5-10% sucrose on solids

Handbook of Food Additives, Third Edition

Solka-Floc® [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Powd. cellulose CAS 9004-34-6; EINECS/ELINCS 232-674-9 Uses: Anticaking agent, dietary fiber, bulking agent, thickener, binder, opacifier, cryostabilizer, filter aid in foods Features: Noncaloric; 99% dietary fiber; aids fat reduction, water absorption, dimensional stability, extrusion; improves cling Solka-Floc® 20 FCC [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Cellulose Chem. Analysis: 99% total fiber CAS 9004-34-6; EINECS/ELINCS 232-674-9 Uses: Binder for food systems; anticaking and flow agent for dry mixes and shredded/grated cheeses; dimensional stabilizer and volume enhancer in baked prods.; texturizer for foods, including sauces and dips Regulatory: FCC Properties: Avg. fiber length 100 μ; 0.5% thru #40 mesh, 80-90% thru #100 mesh, 55-75% thru #200 mesh; bulk dens. 3.3-4.0 cc/g; water retention 6.5 g/g Solka-Floc® 20 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Cellulose NF CAS 9004-34-6; EINECS/ELINCS 232-674-9 Uses: Pseudo-emulsifier in cake and muffin batter systems Features: Improves the aeration process Properties: Powd.; avg. particle size 100 µ; 0-5% on 40 mesh, 80-90% through 100 mesh, 5575% through 200 mesh; wet bulk dens. 11.5 lbs/ft3; pH 5.0-7.5 Solka-Floc® 40 NF [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Cellulose CAS 9004-34-6; EINECS/ELINCS 232-674-9 Uses: Bulking agent, texturizer in food; water and oil binding agent in food systems; anticaking agent, flow agent for dry mixes Properties: Avg. fiber length 60 microns; bulk volume 2.8-3.3; water retention 5.5 g/g Solka-Floc® 200 FCC [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Cellulose CAS 9004-34-6; EINECS/ELINCS 232-674-9 Uses: Binder for food systems; anticaking and flow agent for dry mixes and 640

Part I: Trade Name Reference shredded/grated cheeses; dimensional stabilizer and volume enhancer in baked prods; texturizer for foods, including sauces and dips Regulatory: FCC Properties: Avg. fiber length 35 μ; 0% thru #40 mesh, 93-100% thru #100 mesh 75-100% thru #200 mesh; bulk dens. 2.1-2.6 cc/g; water retention 3.0 g/g Solka-Floc® 300 FCC [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Cellulose CAS 9004-34-6; EINECS/ELINCS 232-674-9 Uses: Binder for food systems; anticaking and flow agent for dry mixes and shredded/grated cheeses; dimensional stabilizer and volume enhancer in baked prods; texturizer for foods, including sauces and dips Properties: Avg. fiber length 22 μ; 0% thru #40 mesh, 100% thru #100 mesh 100% thru #200 mesh; bulk dens. 2.1-2.4 cc/g; water retention 4.2 g/g Solka-Floc® 300 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Cellulose NF CAS 9004-34-6; EINECS/ELINCS 232-674-9 Uses: Pseudo-emulsifier in cake and muffin batter systems Features: Improves the aeration process Properties: Avg. particle size 22 µ; 0% on 40 mesh, 100% through 100 mesh, 100% through 200 mesh; wet bulk dens. 20 lbs/ft3; pH 5.0-7.5 Solka-Floc® 900 FCC [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Cellulose Chem. Analysis: 99% total dietary fiber CAS 9004-34-6; EINECS/ELINCS 232-674-9 Uses: Binder for food systems; anticaking and flow agent for dry mixes and shredded/grated cheeses; dimensional stabilizer and volume enhancer in baked prods; texturizer for foods, including sauces and dips Properties: Avg. fiber length 110 μ; 0-8% thru #40 mesh, 60-80% thru #100 mesh 30-55% thru #200 mesh; bulk dens. 5.2-6.2 cc/g; water retention 9.5 g/g Solka-Floc® 1016 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Descrip.: Cellulose NF Handbook of Food Additives, Third Edition

CAS 9004-34-6; EINECS/ELINCS 232-674-9 Uses: Pseudo-emulsifier in cake and muffin batter systems Features: Improves the aeration process Properties: Avg. particle size 210 µ; 0-8% on 40 mesh, 60-80% through 100 mesh, 30-55% through 200 mesh; wet bulk dens. 6.5 lbs/ft3; pH 5.0-7.5 Solka-Floc® JF 600/20 [Int'l. Fiber http://www.ifcfiber.com/] Chem. Analysis: 99% total dietary fiber Uses: Reduces shrinkage and increases juiciness in meats; dimensional stabilizer in freezing and cooking meats; retains the emulsion of juices and fats; meat extender Features: Zero calories and zero net carbohydrates; cost effective Regulatory: FCC Properties: Avg. fiber length 25 μ; 0% thru #40 mesh, 100% thru #100 mesh 100% thru #200 mesh; bulk dens. 2.1-2.4 cc/g; water retention 4.2 g/g Solka-Floc® JF BH40 FCC [Int'l. Fiber http://www.ifcfiber.com/] Chem. Analysis: 99% total dietary fiber Uses: Reduces shrinkage and increases juiciness in meats; dimensional stabilizer in freezing and cooking meats; retains the emulsion of juices and fats; meat extender Features: Zero calories and zero net carbohydrates; cost effective Regulatory: FCC Properties: Avg. fiber length 60 μ; 0-3% thru #40 mesh, 80-95% thru #100 mesh 60-85% thru #200 mesh; bulk dens. 2.8-3.3 cc/g; water retention 5.5 g/g Solka-Floc® JF BH200 FCC [Int'l. Fiber http://www.ifcfiber.com/] Chem. Analysis: 99% total dietary fiber Uses: Reduces shrinkage and increases juiciness in meats; dimensional stabilizer in freezing and cooking meats; retains the emulsion of juices and fats; meat extender Features: Zero calories and zero net carbohydrates; cost effective Regulatory: FCC Properties: Avg. fiber length 35 μ; 0% thru #40 mesh, 93-100% thru #100 mesh 75-100% thru #200 mesh; bulk dens. 2.1-2.6 cc/g; water retention 3.0 g/g

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Part I: Trade Name Reference Solka-Floc® JF HS40 FCC [Int'l. Fiber http://www.ifcfiber.com/] Chem. Analysis: 99% total dietary fiber Uses: Reduces shrinkage and increases juiciness in meats; dimensional stabilizer in freezing and cooking meats; retains the emulsion of juices and fats; meat extender Features: Zero calories and zero net carbohydrates; cost effective Regulatory: FCC Properties: Avg. fiber length 120 μ; 0-8% thru #40 mesh, 60-80% thru #100 mesh 30-55% thru #200 mesh; bulk dens. 5.2-6.2 cc/g; water retention 9.5 g/g Soluble Beef Liver Powder [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Enzymatic digest of liver Chem. Analysis: 4% max. loss on drying Uses: Nutrient supplement for tablets and capsules Properties: Hygroscopic; completely sol. in water; pH 4.0-6.5 (2% sol'n.) Storage: Store in cool, dry area in tightly closed polyliners within secure containers Soluble Pork Liver Powder [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Enzymatic digest of liver Chem. Analysis: 2.5% max. loss on drying Uses: Nutrient supplement for tablets and capsules Properties: Hygroscopic; completely sol. in water; pH 4.5-5.5 (2% sol'n.) Storage: Store in cool, dry area in tightly closed polyliners within secure containers Soluble Trachea CS 16 Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Defatted powd. processed from beef trachea contg. 16-17% chondroitin sulfate Uses: Nutritive food additive Properties: Off-wh. to lt. tan amorphous freeflowing powd., char. odor; sol. > 50 g/100 ml in water; 87% protein, 13% N Precaution: Dust-air mixts. may be explosive Storage: Hygroscopic; preserve in tight containers in cool, dry place Soluble Trachea Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Glandular prod. contg. 8-10% chondroitin sulfate Uses: Nutritive food additive Properties: Off-wh. to lt. tan free-flowing powd.; Handbook of Food Additives, Third Edition

hygroscopic; sol.: cl. to hazy sol'n. (5% in water) Sol-U-Tein EA [Fanning http://www.fanncorp.com/] Chem. Descrip.: Albumen CAS 9006-50-2; EINECS/ELINCS 232-936-2 Uses: Binder, coagulant, film-former for foods Properties: Yel. powd.; 100% through 80 mesh; 90% through 100 mesh; bland odor; pH 6.58.0; 75% ovalbumin, ovoconalbumin, ovomucoid, ovomucin, ovoglobulin, lysozyme, and avidin Sonojell® No. 4 [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Release agent, lubricant, sealant, polishing agent, protective coating, defoamer in foods Regulatory: FDA 21CFR §172.880 Properties: Lovibond 0.5Y color; visc. 2.6-5.7 cSt (100 C); m.p. 38-52 C Sonojell® No. 9 [Sonneborn http://www.sonneborn.com] Chem. Descrip.: Petrolatum CAS 8009-03-8; EINECS/ELINCS 232-373-2 Uses: Release agent, lubricant, sealant, polishing agent, protective coating, defoamer in foods Regulatory: FDA 21CFR §172.880 Properties: Lovibond color 0.5Y; visc. 2.6-5.7 Cst (100 C); m.p. 42-49 C Sorbax PML-20 [Chemax http://www.chemaxperformancesolutions.com ] Chem. Descrip.: Polysorbate 20 (> 96%) and water (< 4%) CAS 9005-64-5 Uses: O/w emulsifier, solubilizer for flavors Regulatory: RCRA nonreportable; SARA §311/312 Immediate Health Hazard; Canada DSL; Europe EINECS; Japan MITI; Australia AICS Properties: Amber liq.; mild odor; water-sol.; sp.gr. 1.05; HLB 16.7; flash pt. (COC) > 148 C; sapon. no. 45; volatiles 3%; nonionic; 100% conc. Toxicology: LD50 (oral, rat) > 64 ml/kg; causes eye, skin, mucous membrane irritation; TSCA listed Precaution: Wear safety glasses with side 642

Part I: Trade Name Reference shields and face shield; wear neoprene or butyl rubber gloves; spills are slippery; 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. Sorbax PMO-5 [Chemax http://www.chemaxperformancesolutions.com ] Chem. Descrip.: Polysorbate 81 CAS 9005-65-6 Uses: O/w emulsifier, solubilizer for flavors; emulsifier for veg. oils Regulatory: RCRA nonreportable; SARA §311/312 Immediate Health Hazard; Canada DSL; Europe EINECS NLP; Japan MITI; Australia AICS; Korea ECL Properties: Visc., lt. amber liq.; mild odor; watersol.; sp.gr. 1.0; HLB 10.0; flash pt. (COC) 149 C; sapon. no. 100; volatiles < 3%; nonionic; 100% conc. Toxicology: Causes eye, skin, mucous membrane irritation; TSCA listed Precaution: Wear safety glasses with side shields and face shield; wear neoprene or butyl rubber gloves; spills are slippery; 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. Sorbax PMO-20 [Chemax http://www.chemaxperformancesolutions.com ] Chem. Descrip.: Polysorbate 80 CAS 9005-65-6 Uses: O/w emulsifier, solubilizer for flavors; emulsifier for veg. oils Regulatory: RCRA nonreportable; SARA §311/312 Immediate Health Hazard; Canada DSL; Europe EINECS; Japan MITI; Australia AICS; Korea ECL; Philippines PICCS Properties: Visc., lt. amber liq.; mild odor; watersol.; sp.gr. 1.08; HLB 15.0; flash pt. (COC) 232 C; sapon. no. 50; volatiles < 3%; nonionic; 100% conc. Toxicology: LD50 (oral, rat) > 64 ml/kg; causes eye, skin, mucous membrane irritation; TSCA listed Handbook of Food Additives, Third Edition

Precaution: Wear safety glasses with side shields and face shield; wear neoprene or butyl rubber gloves; spills are slippery; 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. Sorbax PMP-20 [Chemax http://www.chemaxperformancesolutions.com ] Chem. Descrip.: Polysorbate 40 CAS 9005-66-7 Uses: O/w emulsifier, solubilizer for flavors; emulsifier for veg. oils Properties: Liq.; water-sol.; HLB 15.6; sapon. no. 46; nonionic; 100% conc. Sorbax PMS-20 [Chemax http://www.chemaxperformancesolutions.com ] Chem. Descrip.: Polysorbate 60 (> 96%) and water (< 4%) CAS 9005-67-8 Uses: O/w emulsifier, solubilizer for flavors; emulsifier for veg. oils Regulatory: RCRA nonreportable; SARA §311/312 Immediate Health Hazard; Canada DSL; Japan MITI; Australia AICS Properties: Yel. soft paste; bland odor; watersol.; sp.gr. 1.08; vapor dens. > 1; HLB 14.9; flash pt. (COC) 285 C; sapon. no. 50; volatiles 4%; nonionic; 100% conc. Toxicology: Causes eye, skin, mucous membrane irritation; TSCA listed Precaution: Wear safety glasses with side shields and face shield; wear neoprene or butyl rubber gloves; 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. Sorbax PTO-20 [Chemax http://www.chemaxperformancesolutions.com ] Chem. Descrip.: Polysorbate 85 CAS 9005-70-3 Uses: O/w emulsifier, solubilizer for flavors; emulsifier for veg. oils Regulatory: RCRA nonreportable; SARA 643

Part I: Trade Name Reference §311/312 Immediate Health Hazard; Canada DSL; Japan MITI Properties: Yel. liq., gel; bland odor; water-sol.; HLB 11.0; flash pt. (COC) 301 C; sapon. no. 88; volatiles < 1%; nonionic; 100% conc. Toxicology: Causes eye, skin, mucous membrane irritation; TSCA listed Precaution: Wear safety glasses with side shields and face shield; wear neoprene or butyl rubber gloves; incompat. with oxidizers; spills are slippery Hazardous Decomp. Prods.: Oxides of carbon, smoke, fumes HMIS: Health 2, Flammability 1, Reactivity 0 Storage: Keep container closed; avoid high temps. Sorbax PTS-20 [Chemax http://www.chemaxperformancesolutions.com ] Chem. Descrip.: Polysorbate 65 CAS 9005-71-4 Uses: O/w emulsifier, solubilizer for flavors; emulsifier for veg. oils Regulatory: RCRA nonreportable; SARA §311/312 Immediate Health Hazard; Canada DSL; Australia AICS; Korea ECL; Philippine PICCS Properties: Waxy, yel. solid; fatty odor; watersol.; HLB 10.5; sapon. no. 93; volatiles < 4%; nonionic; 100% conc. Toxicology: Causes eye, skin, mucous membrane irritation; TSCA listed Precaution: Wear safety glasses with side shields and face shield; wear neoprene or butyl rubber gloves; incompat. with oxidizers; spills are slippery Hazardous Decomp. Prods.: Oxides of carbon, smoke, fumes HMIS: Health 2, Flammability 1, Reactivity 0 Storage: Keep container closed; avoid high temps. Sorbex [British Bakels http://www.bakels.com] Chem. Descrip.: Potassium sorbate, calcium propionate,and diluent CAS 590-00-1; 4075-81-4; EINECS/ELINCS 246376-1; 223-795-8 Uses: Mold inhibitor for cakes Properties: Powd. Use Level: 0.2% on batter wt. in flour confectionery Storage: 12 mos. shelf life when stored in cool and dry conditions Handbook of Food Additives, Third Edition

Sorbifin® [Danisco Sweeteners http://www.daniscosweeteners.com] Chem. Descrip.: Sorbitol CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Sweetener, bulking agent in foods Sorbitan 60 K [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Sorbitan monostearate See Sorbitan stearate CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier for baking, o/w emulsions; emulsifier, volume improver, texturizer, stabilizer in batters; rehydration aid in active dry yeast; protective coating for raw fruits and vegs.; syn. flavoring agent; gloss aid in confectionery coatings Features: Highly lipophilic Regulatory: FDA 21CFR §172.842 Properties: Waxy beads; disp. in oil; m.p. 130 F; acid no. 7; sapon. no. 152; hyd. no. 250; nonionic Use Level: 1-2% on shortening (cakes); 1% max. on total wt. (confectionery coatings); 0.30.5% on total wt. (coffee whiteners) Storage: 1 yr. shelf life when stored in a cool, dry location; keep container closed when not in use Sorbitol Sol'n. High Mannitol [ADM Food Addit. http://www.admworld.com; http://food.admworld.com/food] Chem. Descrip.: Sorbitol CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Sweetener, humectant, plasticizer, and stabilizer for foods Regulatory: FDA 21CFR §175.105, 175.300, 175.320, 175.380, 176.210, 177.2420, 182.99, 184.1835; GRAS; USP, FCC compliance Toxicology: Noncarcinogenic Environmental: biodeg. Storage: Store in tightly closed container Sorbitol Sol'n. Noncrystallizing [ADM Food Addit. http://www.admworld.com; http://food.admworld.com/food] Chem. Descrip.: Sorbitol with other polyhydric alcohols Uses: Humectant, sweetener, visc. builder for sugar-free foods Features: Noncariogenic; formulated to resist crystallization Regulatory: FDA 21CFR §175.105, 175.300, 175.320, 175.380, 176.210, 177.2420, 182.99, 184.1835; GRAS; NF, JECFA, E420 644

Part I: Trade Name Reference compliance Properties: Clear, colorless syrup; no odor; sweet bland taste; sol. in water; sp.gr. 1.2901.320; visc. 190 cps; b.p. 105 C; ref. index 1.457-1.467; 45-55% assay Environmental: biodeg. Precaution: Incompat. with strong oxidizing agents Storage: Store in dry, well-ventilated area in tightly closed containers Sorbitol Special™ Polyol Solution [SPI Pharma http://www.spipharma.com] Chem. Descrip.: Sorbitol (40-55%), sorbitol anhydrides (15-30%), mannitol (1-10%) See D-Mannitol; Sorbitol anhydride Uses: Plasticizer, gloss aid, moisture control agent for soft gelatin capsules, food supplements Features: Keeps capsule shell soft and pliable; reduces dry time of capsule shell; extends shelf life; noncrystallizing Regulatory: DMF no. 11651; USP pending; worldwide approvals Properties: Cl. visc. liq.; sol. in water; sp. gr. 1.32; b.p. > 212 F; 76% solids; 24% water Toxicology: Ing. of large amounts may cause gastrointestinal disturbances including a laxative action; no skin irritation from shortterm exposure Precaution: Wear goggles and gloves Hazardous Decomp. Prods.: COx; low molecular weight hydrocarbons HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Keep container tightly closed and store @ R.T. Sorbo® [SPI Polyols http://www.spipolyols.com] Chem. Descrip.: Sorbitol sol'n. CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Humectant, bodying agent, flavoring agent, nutritive sweetener, anticaking agent, curing agent, pickling agent, drying agent, emulsifier, firming agent, formulation aid, lubricant, release agent, sequestrant, stabilizer, thickener, texturizer in foods Regulatory: FDA 21CFR §184.1835, GRAS; kosher Properties: Water-wh. liq., essentially odorless, pleasantly sweet taste; sp.gr. > 1.285; visc. 130 cps; ref. index 1.458; 70% act. Sorbo® 70% Sorbitol Sol'n. USP/FCC [SPI Handbook of Food Additives, Third Edition

Pharma http://www.spipharma.com] Chem. Descrip.: Sorbitol sol'n. in water CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Humectant, sugar crystallization control agent in cereal coatings, chewing gum, cream centers, hard candy, dried fruit, icings, fillings, fondants, frozen desserts, jellies, sauces, sausage, shredded coconut, soft confections, diabetic prods.; nutritive sweetener Features: Inert; can withstand high temps. without browning; does not promote tooth decay; slowly absorbed Regulatory: USP, FCC, FDA 21CFR §184.1835 GRAS Properties: APHA 10 max., cl. visc. liq.; visc. ≈110 cps; b.p. ≈105 C @ 760 mm Hg; flash pt. >300 C; pH neutal to litmus Toxicology: LD50 (oral, rat) > 15.9 g/kg; LD50 (oral, mouse) > 17.8 g/kg; may cause sl. irritation to eyes; no skin irritation from short-term exposure; ing. of sm. amounts are nontoxic; ing. of large amounts can cause GI disturbances including a laxative action HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Keep container tightly closed and store at room temperature Sorbogem™ [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Cryst. sorbitol CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Humectant, shelf life extender, texturizer, bodying agent, bulking agent, flavoring agent, sweetener, crystallization modifier/inhibitor, plasticizer, mouthfeel enhancer in foods, baked goods, cake mixes, icings, fillings, frozen desserts, dry roasted nuts, surimi, confectionery, etc. Regulatory: NF, FCC Properties: Wh. crystalline powd. or gran.; m.w. 182; sol. in water (235 g/100 ml water); m.p. 99-101 C; pH 3.5-7.0 (10% w/w in water); 91.0-100.5 assay (dry basis) Sorbogem™ 712 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Cryst. sorbitol NF, FCC CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Cryoprotectant, crystallization inhibitor, freeze pt. depressant, and plasticizer in food and confectionery applics. Regulatory: NF, FCC, Canada DSL 645

Part I: Trade Name Reference Properties: Fine cryst. powd.; 95% < 420 µ, 65% > 74 µ particle size; sweet taste; sol. in water; m.w. 182.17; sp.gr. 1.28; 91-100.5% assay Toxicology: LD50 (oral, rat) 15,900 mg/kg, (oral, mouse) 17,800 mg/kg; TSCA listed Precaution: Wear appropriate eye protection, impervious gloves HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Store in tightly closed container @ R.T.; hygroscopic Sorbogem™ 834 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Cryst. sorbitol NF, FCC CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Cryoprotectant, crystallization inhibitor, freeze pt. depressant, and plasticizer in food and confectionery applics. Regulatory: NF, FCC, Canada DSL Properties: Med.-coarse free-flowing powd.; 95% < 420 µ, 85% > 74 µ particle size; sweet taste; 91-100.5% assay Toxicology: LD50 (oral, rat) 15,900 mg/kg, (oral, mouse) 17,800 mg/kg; TSCA listed Precaution: Wear appropriate eye protection, impervious gloves HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Store in tightly closed container @ R.T.; hygroscopic Sorbogem™ 1162 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Cryst. sorbitol NF, FCC CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Cryoprotectant, crystallization inhibitor, freeze pt. depressant, and plasticizer in food and confectionery applics. Regulatory: NF, FCC, Canada DSL Properties: Coarse free-flowing powd.; 75% < 840 µ, 95% > 44 µ particle size; sweet taste; 91-100.5% assay Toxicology: LD50 (oral, rat) 15,900 mg/kg, (oral, mouse) 17,800 mg/kg; TSCA listed Precaution: Wear appropriate eye protection, impervious gloves HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Store in tightly closed container @ R.T.; hygroscopic Sorbogem™ 2016 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Cryst. sorbitol NF, FCC CAS 50-70-4; EINECS/ELINCS 200-061-5 Handbook of Food Additives, Third Edition

Uses: Cryoprotectant, crystallization inhibitor, freeze pt. depressant, and plasticizer in food and confectionery applics. Regulatory: NF, FCC, Canada DSL Properties: Wh. crystalline free-flowing odorless powd.; 92% < 420 µ, 88% > 74 µ particle size; sweet taste; sol. in water; in sol. in in vegetable and mineral oils; miscible in glycerin and propylene glycol in all proportions; flash pt. > 150 C; 91-100.5% assay Toxicology: LD50 (oral, rat) 15,900 mg/kg, (oral, mouse) 17,800 mg/kg; TSCA listed Precaution: Wear appropriate eye protection, impervious gloves HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Store in tightly closed container @ R.T.; hygroscopic Sorbogem™ Fines [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: Cryst. sorbitol NF, FCC CAS 50-70-4; EINECS/ELINCS 200-061-5 Uses: Cryoprotectant, crystallization inhibitor, freeze pt. depressant, and plasticizer in food and confectionery applics. Regulatory: NF, FCC, Canada DSL Properties: Wh. fine cryst. powd.; 95% < 149 µ particle size; sweet taste; sol. in water (235 g/100 ml water); m.w. 182; m.p. 99-101 C; pH 3.5-7.0 (10% w/w in water); 91-100.5% assay Toxicology: LD50 (oral, rat) 15,900 mg/kg, (oral, mouse) 17,800 mg/kg; TSCA listed Precaution: Wear appropriate eye protection, impervious gloves HMIS: Health 0, Flammability 0, Reactivity 0 Storage: Store in tightly closed container @ R.T.; hygroscopic Sorgen 30 [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: Sorbitan sesquioleate CAS 8007-43-0; EINECS/ELINCS 232-360-1 Uses: Antifoamer and emulsifier for foods Properties: Liq.; HLB 3.7; nonionic; 100% conc. Sorgen 40 [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: Sorbitan oleate CAS 1338-43-8; EINECS/ELINCS 215-665-4 Uses: Antifoamer and emulsifier for foods Properties: Liq.; HLB 4.3; nonionic; 100% conc.

646

Part I: Trade Name Reference Sorgen 50 [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: Sorbitan stearate CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Antifoamer and emulsifier for foods Properties: Pellet; HLB 4.7; nonionic; 100% conc. Sorgen 90 [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: Sorbitan laurate CAS 1338-39-2; EINECS/ELINCS 215-663-3 Uses: Antifoamer and emulsifier for foods Properties: Liq.; HLB 8.6; nonionic; 100% conc. Sorgen TW20 [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: POE-20 sorbitan laurate See Polysorbate 20 CAS 9005-64-5 Uses: Emulsifier and antifoaming agent for foods Properties: Liq.; water-sol.; HLB 16.7; nonionic; 100% conc. Sorgen TW60 [Dai-ichi Kogyo Seiyaku http://www.dks-web.co.jp/] Chem. Descrip.: POE sorbitan stearate Uses: Emulsifier and antifoaming agent for foods Properties: Sl. yellowish-brn. paste; water-sol.; HLB 14.9; nonionic; 100% conc. Sour Base M [ADM Specialty Ingreds. http://www.admworld.com] Uses: Flavoring agent for specialty prods., bread, and rolls. Features: Imparts a tangy, natural fermentation flavor Sour Dough Base [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: Wheat flour, potato flour, buttermilk solids, monocalcium phosphate, whey powd., lactic acid, phosphoric acid, and acetic acid See Buttermilk powder; Calcium phosphate monobasic anhydrous; Potato (Solanum tuberosum) flour; Wheat (Triticum vulgare) flour; Whey, dry Uses: Sour for sour-dough breads and snacks Properties: Free-flowing powd.; pH 2.9-3.3; 1012% protein Soyapan™ [Cargill Texturizing Solutions http://www.cargilltexturizing.com] Chem. Descrip.: Fullfat soya flour, enzyme Handbook of Food Additives, Third Edition

active See Soybean (Glycine soja) flour CAS 68513-95-1 Uses: Emulsifier, flour improver, shelf life extender for wh. bread and toast, ready mixes, bread improvers, baking additives Features: Provides lighter crumb, freshness Properties: Powd. Soylec® 220T [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: pre-mix product of lecithin, refined soybean oil, and toasted flour See Soybean (Glycine soja) oil Chem. Analysis: 8% max. moisture, 15-19% fat, 16% total dietary fiber; 350 calories /100g CAS 8002-43-5; 8001-22-7; EINECS/ELINCS 232-307-2; 232-274-4 Uses: Partial or complete egg and/or shortening replacer for pie crusts; bakery mixes; donuts; sweet goods; cakes; pastries Properties: Free-flowing powd.; 46% min. protein Soylec® A-10 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Premix prod. of lecithin and Bakers Nutrisoy See Lecithin; Soybean (Glycine soja) flour Chem. Analysis: 16% total dietary fiber; 0.45% min. protein, 10-12% fat, 9% max. moisture; 300 calories/100 g Uses: For bakery mixes (donuts, sweet goods, cakes, pastries); 16% total dietary fiber; 360 calories/100 g Storage: Store <75 F and 60% relative humidity Soylec® C-15 [ADM Soy Protein http://www.admworld.com] Chem. Descrip.: Premix prod. of lecithin and soy bean flour See Soybean (Glycine soja) flour Chem. Analysis: 16% total dietary fiber; 8% max. moisture; 0.46% max. protein; 14-18% max. fat; 360 calories/100 g Uses: Replacement for egg, milk, and/or shortening in bakery mixes (donuts, sweet goods, cakes, pastries) SP-10V [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Sorbitan palmitate CAS 26266-57-9; EINECS/ELINCS 247-568-8 Uses: Emulsifier for foods Features: Lipophilic Regulatory: JSCI listed Properties: Pale yel. flake; HLB 6.7; nonionic; 100% conc. 647

Part I: Trade Name Reference Toxicology: TSCA listed Span® 20 Pharma [Uniqema http://www.uniqema.com; Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Sorbitan laurate CAS 1338-39-2; EINECS/ELINCS 215-663-3 Uses: W/o emulsifier, stabilizer, thickener, lubricant, softener for foods Regulatory: EP Properties: Amber liq.; sol. (@ 1%) in IPA, perchloroethylene, xylene, cottonseed oil, min. oil; sol. (hazy) in propylene glycol; visc. 4250 cps; HLB 8.6; nonionic; 100% act. Span® 40 [Uniqema http://www.uniqema.com; Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Sorbitan palmitate NF CAS 26266-57-9; EINECS/ELINCS 247-568-8 Uses: O/w coemulsifier, stabilizer, thickener, lubricant, softener for foods Properties: Tan solid; sol. (@ 1%) in IPA, xylene; sol. (hazy) in perchloroethylene; HLB 6.7; pour pt. 48 C; nonionic; 100% act. Span® 60 [Uniqema http://www.uniqema.com; Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Sorbitan stearate NF CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: O/w coemulsifier, stabilizer, solubilizer, thickener, lubricant, softener for foods; volume improver, texturizer in cakes, whipped toppings, confectionery coatings, coffee whiteners; improves chocolate props.; flavor dispersant; defoamer for process foods Features: For use alone or in combination with Tweens Regulatory: FDA 21CFR §172.515, 172.842, 173.340; Canada compliance Properties: Tan beads; sol. (@1%): sol. in IPA; sol. (hazy) in perchloroethylene, xylene; insol. in water, cottonseed oil; HLB 4.7; pour pt. 127 F; nonionic Use Level: 0.8% (milk chocolate), 0.8% (confectionery coatings), 0.02-0.05% (defoaming) Span® 60 Pharma Powder [Uniqema http://www.uniqema.com; Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Sorbitan stearate CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: O/w coemulsifier, stabilizer, solubilizer, thickener, lubricant, softener, antistat for foods Handbook of Food Additives, Third Edition

Regulatory: EP Properties: Liq. to gel; HLB 4.7; nonionic Span® 60 Veg Spray [Uniqema http://www.uniqema.com; Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Sorbitan stearate CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier, solubilizer for foods Features: Vegetable source Properties: Beads; HLB 4.7; 100% conc. Span® 60K [Uniqema http://www.uniqema.com; Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Sorbitan stearate NF CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier, stabilizer, solubilizer, thickener, lubricant, softener for foods Regulatory: FDA 21CFR §172.842 Properties: Pale cream beads; sol. (@1%): sol. in IPA; sol. (hazy) in perchloroethylene, xylene; HLB 4.7; pour pt. 53 C; nonionic; 100% act. Span® 65 [Uniqema http://www.uniqema.com; Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Sorbitan tristearate CAS 26658-19-5; EINECS/ELINCS 247-891-4 Uses: Emulsifier, stabilizer, thickener, lubricant, softener for foods, margarine, shortening, confectionery coatings Regulatory: Canada compliance Properties: Cream solid; sol. (@ 1%) in IPA, perchloroethylene, xylene; HLB 2.1; pour pt. 53 C; nonionic; 100% act. Use Level: Canada: 1% max. in foods Span® 65K [Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Sorbitan tristearate CAS 26658-19-5; EINECS/ELINCS 247-891-4 Uses: Emulsifier, stabilizer, thickener, lubricant, softener for foods, margarine, shortening, confectionery coatings Regulatory: Kosher Properties: Tan waxy bead; HLB 2.1; pour pt. 53 C; nonionic Span® 80V Pharma [Uniqema http://www.uniqema.com; Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Sorbitan oleate NF CAS 1338-43-8; EINECS/ELINCS 215-665-4 Uses: Emulsifier for polymer dispersions used to clarify beet or cane sugar juice/liquor Regulatory: EP, FDA 21CFR 173.75; DOT 648

Part I: Trade Name Reference nonregulated; SARA §311/312/313 nonreportable Properties: Yel. to amber liq.;sol. (@ 10%) in IPA, perchloroethylene, xylene, cottonseed oil, ethanol, min. oil, veg. oil; insol. in acetone, ethylene glycol, propylene glycol, water; sp.gr. 1.0; visc. 1000 cps; vapor pressure < 1 mm Hg (20 C); b.p. > 100 C; HLB 4.3; acid no. 8 max.; sapon. no. 145-160; hyd. no. 193-210; pour pt. ≈ 3 F; flash pt. (COC) > 148.9 C; nonionic; 100% act.; 1-2% water Use Level: 0.70 ppm (sugar juice), 1.4 ppm (sugar liquor) Toxicology: LD50 (oral, rat) > 39.8 g/kg; relatively harmless by ing.; no hazards are known to be associated with exposure; not likely to cause irritation via eye contact, skin contact, inh., or ing.; TSCA listed Environmental: BOD (28 d) 62 %; LC50 (96 h, static, rainbow trout) > 1000 mg/l Precaution: Incompat. with oxidizing agents; wear safety goggles with side shields and impervious gloves Hazardous Decomp. Prods.: Combustion: CO2, CO HMIS: Health 0, Flammability 1, Reactivity 0 Storage: Store @ 50-90 F in original closed container Span® 85 [Uniqema http://www.uniqema.com; Uniqema Am. http://www.uniqema.com] Chem. Descrip.: Sorbitan trioleate Chem. Analysis: 90-100%) CAS 26266-58-0; EINECS/ELINCS 247-569-3 Uses: O/w emulsifier, dispersant, stabilizer, thickener, lubricant, softener for foods, sausage casings Regulatory: DOT, TDG not regulated; RCRA nonreportable; Canada, Australia, Japan, China, Korea, Philippines compliance Properties: Amber liq.; sol. (@ 1%) in IPA, perchloroethylene, xylene, cottonseed and min. oils; insol. in water; sp.gr. 0.95; visc. 210 cps; vapor pressure < 1 mm Hg; pour pt. ≈ 26 C; b.p. > 100 C; HLB 1.8; flash pt. (OC) > 300 F; nonionic; 100% act. Use Level: Canada: 0.35% of casing Toxicology: May cause sl. skin irritation Precaution: Wear safety glasses with side shields, impervious gloves; incompat. with oxidizers Hazardous Decomp. Prods.: CO, CO2 NFPA: Health 1, Flammability 1, Reactivity 0 Storage: Store in original container Handbook of Food Additives, Third Edition

Spearmint Oil 603 [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: Dihydrocarvone (1-10%), Carvone, L- (> 50%), Limonene, L- (10-50%), Menthone, L- (1-10%), Octanol, 3- (1-10%) See l-Carvone; d-Dihydrocarvone; lLimonene; l-Menthone; 3-Octanol CAS 7764-50-3; 6485-40-1; 5989-54-8; 1407397-3; 589-98-0; EINECS/ELINCS 231-857-0; 229-352-5; 227-815-6; 237-926-1; 209-667-4 UN 3082 Uses: Flavor for food Regulatory: SARA §311/312 listed; Canada DSL; Australia AICS Properties: Nearly colorless liq.; mint-type odor; sol. in alcohol; sp.gr. 0.923; vapor dens. ≈ 5.2; b.p. 191 C; flash pt. (TCC) 74 C Toxicology: Harmful by ing.; skin irritant; may cause sensitization by skin contact; TSCA listed Environmental: very toxic to aquatic environment Precaution: Wear safety glasses or goggles, rubber gloves, apron; incompat. with strong acids, bases and materials that react with unsat. hydrocarbons, alcohols, ethers and esters Hazardous Decomp. Prods.: CO, CO2, acrid fumes HMIS: Health 2, Flammability 2, Reactivity 1 Storage: Do not store near excessive heat, open flames, strong acids, strong bases; keep container tightly closed; avoid prolonged exposure to air Spearmint Oil 660 [Millennium/F&F http://www.aromachem.com] Chem. Descrip.: Dihydrocarvone (1-10%), Limonene, L- (1-10%) See dDihydrocarvone; l-Limonene CAS 7764-50-3; 5989-54-8; EINECS/ELINCS 231-857-0; 227-815-6 UN 1993 (bulk) Uses: Flavor for food Regulatory: SARA §311/312 listed; Canada DSL; Australia AICS Properties: Nearly colorless liq.; mint-type odor; sol. in alcohol; sp.gr. 0.951; vapor dens. ≈ 5.2; b.p. 225 C; flash pt. (TCC) 68 C Toxicology: Harmful by ing.; skin irritant; TSCA listed Precaution: Wear safety glasses or goggles, rubber gloves, apron; incompat. with 649

Part I: Trade Name Reference strong acids, bases and materials that react with unsat. hydrocarbons and oxygenated terpenes Hazardous Decomp. Prods.: CO, CO2, acrid fumes HMIS: Health 2, Flammability 2, Reactivity 1 Storage: Do not store near excessive heat, open flames, strong acids, strong bases; keep container tightly closed; avoid prolonged exposure to air Special Liquid Invert Sugar [MLG Enterprises] Chem. Descrip.: Invert sugar CAS 8013-17-0 Uses: Sweetener for soft drinks, fruit drinks, and canning Properties: Liq.; pH 4.8±0.5; 33.2-38.4% sucrose Special Naphtholite 66/3 [CITGO Petrol. http://www.citgo.com/home.jsp] Chem. Descrip.: VM&P naphtha CAS 8032-32-4; EINECS/ELINCS 232-453-7 UN 1268 Uses: Froth flotation cleaning of vegetables; food coatings Regulatory: FDA 21CFR §172.882, 175.105, 178.3530; SARA §302/304 nonreportable, §311/312 acute health/chronic health/fire hazard, §313 nonreportable; Calif. Prop. 65 reportable (benzene, toluene) Properties: Colorless transparent liq.; lt. hydrocarbon odor; negligible sol. in cold water (< 0.01%); sp.gr. 0.750-0.770 (60/60 F); dens. 6.32 lb/gal; visc. 0.786 cSt (20 C); vapor pressure 5.2 mm Hg (20 C); f.p. -57 to -25 C; b.p. 125-151 C; flash pt. (TCC)18-20 C; autoignition temp. ≈ 232 C; ref. index 1.4198 (20 C); KB value 36; VOC 758 g/l Toxicology: ACGIH TLV TWA 300 ppm; LD50 (oral, rat) > 5000 mg/kg; mist/vapor may irritate mucous membranes, respiratory tract; liq. contact may cause minimal eye, mod. to severe skin irritation/inflamm.; may be harmful by inh., skin absorp.; may be harmful or fatal by ing. ; overexposure may cause CNS depression, other target organ effects; aspiration into lungs can cause pulmonary edema, chem. pneumonia; TSCA listed Environmental: may cause oxygen depletion in waterways; potentially toxic to water ecosystems; may be hazardous to aquatic life; may contribute to smog; prevent entry into sewers, waterways; not a DOT marine Handbook of Food Additives, Third Edition

pollutant Precaution: Flamm.; flamm. limits 0.9-6.7%; vapor may cause flash fire; vapors are heavier than air, may flash back; may create vapor/air explosion hazard in confined space; spills may create slipping hazard; floats on water; container can rupture in fire; prevent entry into basements, confined areas; bond and ground equip.; incompat. with strong acids, alkalis, oxidizers (liq. chlorine, other halogens, hydrogen peroxide, oxygen) Hazardous Decomp. Prods.: Combustion: smoke, CO, CO2, possibly other harmful gases/vapors HMIS: Health 1, Flammability 3, Reactivity 0 Storage: Store in tightly closed containers in cool, dry, well-ventilated place away from heat, sparks, ignition sources, strong oxidizing conditions Special Oil 107 [Sasol Germany http://www.sasol.com; http://www.sasololefinssurfactants.com; Sasol N. Am. http://www.sasolnorthamerica.com] Chem. Descrip.: Glyceryl trienanthate Uses: Tracer oil for butter; release agent for conveyor belts in the prod. of sweets Properties: Liq.; dens. 0.96 kg/dm3; visc. 20 mPa·s; turbidity pt. -20 C; acid no. 0.3 max.; iodine no. 1 max.; sapon. no. 385-395 Spleen Substance [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Vacuum-dried defatted glandular prod. Uses: Nutritive food additive Properties: Powd. or freeze-dried form Splenda® [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Sucralose CAS 56038-13-2 Uses: Sweetener for foods (carbonate, still, and alcoholic beverages, baked goods, cereals, jams, dairy, confections, chewing gum) Features: Noncaloric; noncariogenic; made from sugar; approx. 600 times sweeter than sugar; extremely stable; maintains sweetness @ high food processing temps. (pasteurization, sterilization, etc.) and prolonged storage; stable in neutral and acidic prods. Properties: Free-flowing cryst. powd. or 25% aq. 650

Part I: Trade Name Reference sol'n.; sugar-like taste; water-sol. Environmental: biodeg.; nontoxic to fish and aquatic organisms SPL Lipase 30 [Scientific Protein Labs http://www.spl-pharma.com] Chem. Descrip.: Lipolytic enzyme Uses: Fat-splitting enzyme for foods Properties: Cream-colored amorphous powd., faint char. but not offensive odor; partly sol. in water; insol. in alcohol; ≤ 5% moisture Storage: Store in tight containers in cool, dry place SPL Lipase-CE [Scientific Protein Labs http://www.spl-pharma.com] Chem. Descrip.: Lipolytic enzyme Uses: Fat-splitting enzyme for foods Properties: Cream-colored amorphous powd., faint char. but not offensive odor; partly sol. in water; insol. in alcohol; ≤ 5% moisture Storage: Store in tight containers in cool, dry place; protect from high temps. and excessive moisture SPL Pancreatin 4X USP [Scientific Protein Labs http://www.spl-pharma.com] Chem. Descrip.: Enzymes, principally proteases, amylase, lipase See Protease Uses: Enzyme which hydrolyzes fats to glycerol and fatty acids, changes protein into proteoses and derived substances, converts starch to dextrins and sugars Properties: Cream-colored amorphous powd., faint char. but not offensive odor; partly sol. in water; insol. in alcohol Storage: Store in tight containers in cool, dry place SPL Pancreatin 6X USP [Scientific Protein Labs http://www.spl-pharma.com] Chem. Descrip.: Enzymes, principally proteases, amylase, lipase See Protease Uses: Enzyme which hydrolyzes fats to glycerol and fatty acids, changes protein into proteoses and derived substances, converts starch to dextrins and sugars Properties: Cream-colored amorphous powd., faint char. but not offensive odor; partly sol. in water; insol. in alcohol Storage: Store in tight containers in cool, dry place SPL Pancreatin 8X USP [Scientific Protein Labs http://www.spl-pharma.com] Chem. Descrip.: Enzymes, principally Handbook of Food Additives, Third Edition

proteases, amylase, lipase See Protease Uses: Enzyme which hydrolyzes fats to glycerol and fatty acids, changes protein into proteoses and derived substances, converts starch to dextrins and sugars Properties: Cream-colored amorphous powd., faint char. but not offensive odor; partly sol. in water; insol. in alcohol Storage: Store in tight containers in cool, dry place SPL Pancrelipase USP [Scientific Protein Labs http://www.spl-pharma.com] Chem. Descrip.: Enzymes, principally lipase, amylase, protease Uses: Enzyme which hydrolyzes fats to glycerol and fatty acids, changes protein into proteoses and derived substances, converts starch to dextrins and sugars Properties: Cream-colored amorphous powd., faint char. but not offensive odor; partly sol. in water; insol. in alcohol Storage: Store in tight containers in cool, dry place Sponge-Up 20 [Riken Vitamin http://www.rikenvitamin.jp/] Chem. Descrip.: Polyglycerol esters of fatty acids, distilled monoglyceride, caseinate Uses: Sponge cake emulsifier Properties: Powd. Sporban Regular [Cain Food Industries http://www.cainfood.com] Chem. Descrip.: Sodium benzoate, propylene glycol, methyl and propyl parabens, water, and citric acid See Methylparaben; Propylparaben Uses: Mold inhibitor, preservative in foods Regulatory: FDA GRAS Properties: Colorless cl. oily liq., odorless, sharp astringent flavor; 20% sodium benzoate, 2% methyl paraben, 1% propyl paraben Storage: 6 mos. shelf life stored under cool, dry conditions Spray Dried Beef Liver Powder [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Frozen raw liver Chem. Analysis: 6% max. loss on drying Uses: Nutrient supplement for tablets and capsules Storage: Store in cool, dry area in tightly closed polyliners within secure containers Spray Dried Gum Arabic NF/FCC CS-R 651

Part I: Trade Name Reference [Frutarom http://www.frutarom.com] Chem. Descrip.: Gum arabic See Acacia CAS 9000-01-5; EINECS/ELINCS 232-519-5 Uses: Protective colloid, stabilizer, thickener for confectionery, candies, jellies, glazes, chewing gum, flavor emulsions, citrus oil and beverage flavor emulsions; foam stabilizer in beer; flavoring agent Properties: Colorless, odorless, tasteless; watersol. Spray Dried Gum Arabic Type A-180 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, visc. builder, emulsifier, film-former for foods (confectionery, flavors); sugar crystallization retarder in candies, jellies, glazes, chewing gums; foam stabilizer in brewing; flavoring agent Properties: Powd., almost odorless and tasteless; sol. in hot or cold water Spray Dried Gum Arabic Type A-230 NF Extra [Gumix Int'l.] Chem. Descrip.: Gum Arabic See Acacia CAS 9000-01-5; EINECS/ELINCS 232-519-5 Uses: Protective colloid, stabilizer, suspending agent, visc. builder, emulsifier, film-former for foods (confectionery, flavors); sugar crystallization retarder in candies, jellies, glazes, chewing gums; foam stabilizer in brewing; flavoring agent Properties: Powd., almost odorless and tasteless; sol. in hot or cold water Spray Dried Hemoglobin [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: High protein prod. collected from edible whole beef blood Uses: Meat protein supplement for meat prods. Spray Dried Pork Liver Powder [Am. Labs http://www.americanlaboratories.com] Chem. Descrip.: Frozen raw liver Chem. Analysis: 6% max. loss on drying Uses: Nutrient supplement for tablets and capsules Storage: Store in cool, dry area in tightly closed polyliners within secure containers SQ®-48 [ADM Specialty Ingreds. http://www.admworld.com] Chem. Descrip.: Wheat gluten See Wheat Handbook of Food Additives, Third Edition

(Triticum vulgare) gluten Chem. Analysis: 12% moisture 47% protein, 1.5% fat CAS 8002-80-0; EINECS/ELINCS 232-317-7 Uses: Filler, binder in meat prods. Properties: Lt. tan powd.; 12% moisture, 47% protein, 1.5% fat SS-10MV [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Sorbitan stearate CAS 1338-41-6; EINECS/ELINCS 215-664-9 Uses: Emulsifier and dispersant in food Regulatory: Approved as food additive Properties: Wh. to pale yel. flake; HLB 4.7 SS-15V [Nikko Chems. Co. Ltd http://www.nikkol.co.jp/index.html] Chem. Descrip.: Sorbitan sesquistearate Uses: Emulsifier for foods Features: Lipophilic Regulatory: JSCI listed Properties: Wh. to pale yel. flake; HLB 4.2; nonionic; 100% conc. SSL [Adumim Food Ingreds. http://www.adumim.co.il] Chem. Descrip.: Sodium stearoyl lactylate CAS 25383-99-7; EINECS/ELINCS 246-929-7 Uses: Emulsifier for food Sta-O-Paque® [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: waxy corn starch Uses: Body/mouthfeel enhancer, opacifying agent, visc. control agent for fruit drinks, nutritional drinks, sports drinks Sta-Set RC™ [Loders Croklaan Inc] Chem. Descrip.: Rapeseed oil and cottonseed oil blend See Canola oil; Cottonseed (Gossypium) oil Chem. Analysis: 0.10% max moisture; 0.15% max. free fatty acid CAS 8002-13-9; 8001-29-4; EINECS/ELINCS 232-280-7 Uses: Crystal formation agent and stabilizer for peanut butter Regulatory: FDA GRAS; kosher Properties: Wh. to yel. crystalline matrix; insol. in water; capillary m.p. 145 F; iodine no. 4; peroxide no. 1.0 max.; flash pt. > 500 F Precaution: Avoid inh. of veg. mists Storage: 120 day shelf life; store @ 65-80 F in area free of odors Stabil® 9 [ICL Performance Prods. 652

Part I: Trade Name Reference http://www.astaris.com] Chem. Descrip.: Sodium aluminum phosphate acidic, calcium phosphate anhyd., calcium carbonate, precipitated amorphous silica See Calcium phosphate monobasic anhydrous; Silica Uses: Leavening agent for self-rising flours, self-rising corn meal, and biscuit mixes for a full-volumed/light prod. Regulatory: FCC compliance Properties: Anhyd. wh. powd.; 20% max. on 200 mesh, 10% min. on 325 mesh; 92% min. assay Use Level: 0.5% max. (processed meat and poultry, seafood) StabilEnhance® OSR [Naturex http://www.naturex.com] Chem. Descrip.: rosemary extract containing carnosic acid See Rosemary (Rosmarinus officinalis) extract CAS 84604-14-8; 3650-09-7; EINECS/ELINCS 283-291-9 Uses: Antioxidant for snacks, animal fats, mayonnaise, potato flakes, cookies, flavors, and seafood Properties: Dk. brn. to gold liq. or tan powd.; lt. flavor; oil-sol.; 2.5-5% carnosic acid StabilEnhance® WSR [Naturex http://www.naturex.com] Chem. Descrip.: rosemary extract containing rosmarinic acid See Rosemary (Rosmarinus officinalis) extract CAS 84604-14-8; 20283-92-5 Uses: Enhances the freshness and increases shelf life of beer, soft drinks, and carotenoids; increases stability and enhances the colors of prods. containing anthocyanins Regulatory: FDA 21CFR§101.22; E.C. directive 88/388 and Properties: Tan powd.; very lt. flavor; oil-sol. Stabilite™ 1 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: maltitol, sorbitol and high m.w. polymers Chem. Analysis: Water 23-28% Uses: Stabilizer, sweetener for sugar-free caramels and hard candy, food, confectionery systems Features: Medium hygroscopicity Properties: Cl., visc. syrupy liq.; visc. 6200 cps; pH neutral Stabilite™ SD30 [Corn Prods. Spec. Ingreds. Handbook of Food Additives, Third Edition

http://www.cornproductsus.com/cps/] Chem. Descrip.: maltitol, sorbitol and high m.w. polymers Chem. Analysis: Moisture < 8% Uses: Stabilizer, sweetener for sugar-free caramels and hard candy, food, confectionery systems Properties: Wh. powd.; pH 4.0-5.0 (20% sol'n.) Stabilite™ SD60 [Corn Prods. Spec. Ingreds. http://www.cornproductsus.com/cps/] Chem. Descrip.: maltitol, sorbitol and high m.w. polymers Chem. Analysis: Moisture < 8% Uses: Stabilizer, sweetener for sugar-free caramels and hard candy, food, confectionery systems Properties: Powd.; pH 4.0-5.0 (20% sol'n.) StabiTex 06330 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Distarch phosphate Chem. Analysis: 11% moisture; 0.4% ash; SO2 10 mg/kg max. CAS 55963-33-2 Uses: Thickener recommended for food systems requiring light to moderate processing conditions, such as soups, sauces and gravies, canned foods, Oriental foods, dry mixes (cook-up), and aerated confectionery prods. Features: High viscosity in neutral pH systems; adaptable to most batch systems; cooks easily without prolonged hold times; creamy texture Regulatory: FDA 21 CFR §172.892 and EC Directive 95/2/EC Properties: Bland flavor; bulk dens. (packed) 770 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 StabiTex-Instant™ 12620 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Distarch phosphate Chem. Analysis: 4% moisture CAS 55963-33-2 Uses: Pregelatinized thickener and binder designed to provide good process stability in a wide variety of food prods., such cake and bakery mixes, fruit and pie fillings, instant puddings, soup, sauces, and gravy; provides moisture retention and extends 653

Part I: Trade Name Reference shelf life in baked products Features: Moderate viscosity without cooking; short texture; good paste clarity; not recommended for frozen food prods.; resistant to heat, acid and shear Regulatory: FDA 21 CFR §172.892 and EC Directive 95/2/EC Properties: 90% thru US 200 Mesh (.075 mm); bulk dens. (packed) 690g/l; pH 5.8 Precaution: Excessive dusting is flammable and explosive Storage: Shelf life 12 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity StabiTex-Instant™ 12624 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Distarch phosphate Chem. Analysis: 5% moisture; 0.3 ash CAS 55963-33-2 Uses: Thickener designed for high-quality food prods., such cake and cookies, instant puddings and pie fillings, instant puddings, soup, sauces, and gravy, and extruded snack foods; provides moisture retention and extends shelf life in baked products Features: Extremely high viscosity without cooking; hydrates quickly; not recommended for frozen food prods.; good past clarity; smooth creamy texture Regulatory: FDA 21 CFR §172.892 Properties: Bland flavor; 70% thru US 200 Mesh (.075 mm); bulk dens. (packed) 690 g/l; pH 5.0 Precaution: Excessive dusting is flammable and explosive Storage: Shelf life 12 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity StabiTex-Instant™ 12625 [Cargill Foods http://www.cargillfoods.com/] Chem. Descrip.: Acetylated distarch phosphate Chem. Analysis: 5% moisture CAS 68130-14-3 Uses: Pregelatinized thickener and binder designed to provide good process stability in a wide range of food prods. such as fresh and frozen fruit fillings, instant puddings, pie fillings, cake, bakery, and batter mixes, soup, sauce and gravy mixes; provides moisture retention and extends shelf life in baked products Features: Resistant to heat, acid and shear Handbook of Food Additives, Third Edition

conditions; mod. hydration rate; provides viscosity without cooking; good cold storage and freeze-thaw stability short texture; good paste clarity Regulatory: FDA 21 CFR §172.892 Properties: 85% thru US 200 Mesh (.075 mm); bulk dens. (packed) 800 g/l; pH 5.0 Precaution: Excessive dusting is flammable and explosive Storage: Shelf life 12 mos.; store in a clean, dry, odor-free area at ambient temperature and humidity Stabl Plus [Brolite Prods. http://www.bakewithbrolite.com] Uses: Icing stabilizer designed for wrapped icings; can be used in any icing Features: Highly conc. Sta-Freeze Icing Stabilizer [Caravan Ingreds. http://www.americaningredients.com/] Uses: Icing stabilizer, shelf life extender for transparent icings, frozen sweet and Danish icings Features: Boil type; produces icings with exc. freeze/thaw stability Regulatory: Kosher Properties: Plastic Use Level: 10% on powd. sugar Sta-Kleer 1000X Icing Stabilizer [Caravan Ingreds. http://www.americaningredients.com/] Uses: Icing stabilizer, shelf life extender for opaque cinnamon roll and donut icings Features: Boil type; not rec. for chocolate, maple or colored icings Regulatory: Kosher Properties: Powd. Use Level: 2.5-4% on powd. sugar Sta-Kleer C [Caravan Ingreds. http://www.americaningredients.com/] Uses: Icing stabilizer for semitransparent icings and glazings Features: Boil type; exc. eye appeal and shelf life Regulatory: Kosher Properties: Free-flowing powd. Use Level: 4-5% on powd. sugar Sta-Kwik Icing Stabilizer [Am. Ingreds. http://www.americaningredients.com] Uses: Icing stabilizer for transparent flat icings and butter creams Features: Nonboil type for use where cooking facilities are not avail.; exc. for inj. cream 654

Part I: Trade Name Reference filings Properties: Powd. Use Level: 5-10% on powd.sugar Staley® 200-26/42 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: acid/enzyme, low conversion corn syrup EINECS/ELINCS 232-436-4 Uses: Mild sweetener; adds body; retards crystallization Properties: Colorless; bland flavor, sl. sweet Staley® 300-36/42 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: acid/enzyme, low conversion corn syrup EINECS/ELINCS 232-436-4 Uses: Mild sweetener; adds body; retards crystallization Properties: Colorless; bland flavor, sl. sweet Staley® 1300-42/43 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: acid converted, regular conversion corn syrup EINECS/ELINCS 232-436-4 Uses: Improves body in ice cream, confections, canning, baking Staley® 3370 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: enzyme converted corn sweetener See Corn syrup Chem. Analysis: 90% dextrose; 10% corn sugars EINECS/ELINCS 232-436-4 Uses: Sweetener in food Staley® 7350 Waxy No. 1 Starch [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Waxy corn starch See Corn starch, waxy CAS 977050-52-4 Uses: Thickener for foods Features: Thick boiling waxy starch; greater thickening, lower gelatinization temp., and improved paste clarity and stability than regular unmodified corn starch Regulatory: FDA 21CFR §182.1 GRAS Properties: Wh. powd.; bulk dens. 40 lb/ft3; pH 4.5-6.0; 10-13% moisture Staley® Pure Food Powd. (PFP) [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: Thickener, bodying agent for bakery fillings, salad dressings, gravies, puddings, sauces, stews, pet foods; adhesion promoter for breading mixes; texturizer for cakes, cookies, and snacks Properties: Wh. powd.; pH 4.0-6.5; 9-10% moisture Staleydex® 95 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: enzyme-converted corn sweetener that is 95% dextrose and 5% other corn sugars See Glucose Chem. Analysis: 95% dextrose CAS 50-99-7; EINECS/ELINCS 200-075-1 Uses: Sweetener in canned fruits and vegetables and fermentation process for food and beverages Staleydex® 130 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: dextrose See Glucose CAS 50-99-7; EINECS/ELINCS 200-075-1 Uses: Sweetener in prepared food; flavoring agent in meat Properties: Cl., colorless liq. Staleydex® 333 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: D-glucose monohydrate See Glucose CAS 5996-10-1; EINECS/ELINCS 200-075-1 Uses: Sweetener for bakery prods., snacks, beverages, chewing gum, confectionery, sauces, soups, gravies, and dressings Features: Fermentable; 65-85% as sweet as sucrose Properties: Gran.; readily sol. in water Sta-Lite® 318 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: blend of Maltodextrin and Polydextrose CAS 9050-36-6; 68424-04-4; EINECS/ELINCS 232-940-4 Uses: Sweetener, body/mouthfeel improver, viscosity control agent in frozen dairy and dessert prods. Properties: Liq. Sta-Lite® 370 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Polydextrose CAS 68424-04-4 Uses: Bulking agent, bodying agent, 655

Part I: Trade Name Reference texturizer in reduced-calorie and lowcalorie foods (baked goods, confections, dairy, jams, jellies, soups, sauces, gravies); sweetener replacement in reduced-calorie, low-calorie foods Features: Nonsweet; low-calorie; provides only 1 Kcal/g Properties: Liq.; water-sol. Sta-Lite® III [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Polydextrose CAS 68424-04-4 Uses: Bulking agent, bodying agent, texturizer in reduced-calorie and lowcalorie foods (baked goods, confections, dairy, jams, jellies, soups, sauces, gravies); sweetener replacement in reduced-calorie, low-calorie foods Features: Nonsweet; low-calorie; provides only 1 Kcal/g Properties: Gran.; water-sol. Sta-Lite® III F [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Polydextrose CAS 68424-04-4 Uses: Bulking agent, bodying agent, texturizer in reduced-calorie and lowcalorie foods (baked goods, confections, dairy, jams, jellies, soups, sauces, gravies); sweetener replacement in reduced-calorie, low-calorie foods Features: Nonsweet; low-calorie; provides only 1 Kcal/g Properties: Fine gran.; water-sol. Sta-Lite® III WS [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Polydextrose CAS 68424-04-4 Uses: Bulking agent, sweetener replacement in low-calorie, reduced-calorie foods Features: Nonsweet; low-calorie; provides only 1 Kcal/g Properties: Gran.; water-sol. Stamere® CK NF FCC [Frutarom http://www.frutarom.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Thickener, gellant for instant prods.; texturizer in lowfat meat prods. providing juiciness while reducing fat and increasing prod. yield; setting agent, syneresis control Handbook of Food Additives, Third Edition

agent, separation preventer in milk puddings, custards, and pies Properties: Lt. tan powd.; water-sol.; visc. > 250 cps (1%); pH 6-9 Stamere® CKM FCC [Frutarom http://www.frutarom.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Stabilizer for instant puddings requiring no heat, ice cream, milk gel, water gel prods., gelatin-type desserts with sheen and mouthfeel of gelatin, low-calorie jams and jellies; moisture control agent, fat control agent in meat prods. Properties: Lt. tan powd.; water-sol.; visc. > 500 cps (1%); pH 8.0-10.5 Use Level: 0.5-0.7% (instant pudding), 0.4% (ice cream) Stamere® CK-S NF FCC [Frutarom http://www.frutarom.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Suspending agent, stabilizer, thickener, gelling agent for food industry Properties: Water-sol. Stamere® HT [Frutarom http://www.frutarom.com] Chem. Descrip.: Fucelleran Uses: Gellant for water-gel prods., gelatintype desserts with sheen and mouthfeel of gelatin, low-calorie jams and jellies Stamere® N-325 NF FCC [Frutarom http://www.frutarom.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Suspending agent, stabilizer, thickener, gelling agent for food industry Properties: Water-sol. Stamere® N-350 E FCC [Frutarom http://www.frutarom.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Gellant for water-gel prods., gelatintype desserts with sheen and mouthfeel of gelatin, low-calorie jams and jellies Properties: Off-wh. to lt. tan powd.; ≥ 97% through 40 mesh; pH 8-10 656

Part I: Trade Name Reference Stamere® N-350 NF FCC [Frutarom http://www.frutarom.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Suspending agent, stabilizer, thickener, gellant for foods Properties: Water-sol. Stamere® N-350 S NF FCC [Frutarom http://www.frutarom.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Suspending agent, stabilizer, thickener, gelling agent for food industry Properties: Water-sol. Stamere® NI NF FCC [Frutarom http://www.frutarom.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Suspending agent, stabilizer, thickener, gelling agent for food industry Stamere® NIC FCC [Frutarom http://www.frutarom.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Stabilizer, texturizer, ice crystal control agent for ice cream and related milk prods. Features: Provides smooth, creamy texture with elimination of ice formation; produces slow, smooth melt down Properties: Off-wh. to lt. tan powd.; ≥ 97% through 60 mesh; pH 8-10 Use Level: 0.3-0.12% Stamere® NK [Frutarom http://www.frutarom.com] Chem. Descrip.: Carrageenan See Carrageenan (Chondrus crispus) CAS 9000-07-1; EINECS/ELINCS 232-524-2 Uses: Gellant, setting agent, syneresis control agent, separation preventer for milk gels such as puddings, custards, pies, etc. Sta-Mist® 7415 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from waxy maize See Food starch, modified Uses: Clouding agent for foods and beverages, esp. carbonated soft drinks Features: Lipophilic starch producing an opaque Handbook of Food Additives, Third Edition

emulsion when cooked and processed with certain oils Regulatory: FDA 21CFR §172.892 Properties: Wh. pearl powd.; pH 5.7; 11% moisture Standard Super-Cel [Celite http://www.worldminerals.com/celite.html] Chem. Descrip.: Diatomaceous earth CAS 7631-86-9; EINECS/ELINCS 231-545-4 Uses: Filler, filter aid, carrier for beer Properties: Buff/pink powd.; 3.5 µ median pore size; 4% 150 mesh residue; sp.gr. 2.2; dens. 8 lb/ft3 (dry); pH 7; 0.5% moisture Sta-Put Plus Icing Stabilizer [Am. Ingreds./Patco http://www.patcoadditives.com] Uses: Icing stabilizer, shelf-life extender for icings and glazes incl. transparent sweet roll and Danish icings, chlocolate, white, or maple donut icings, and donut glazes Regulatory: Kosher Properties: Free-flowing powd. Use Level: 6-8% on powd. sugar Star Flake® Dendritic ES Salt [Morton Salt http://www.mortonsalt.com/] Chem. Descrip.: Sodium chloride FCC with anticaking additive (0.5% sodium silicoaluminate), crystal modifying agent (sodium ferrocyanide) Uses: Table salt Features: High purity food-grade Regulatory: Sodium silicoaluminate: GRAS, 21CFR §182.2727; sodium silicoaluminate and sodium ferrocyanide: exempt from label declaration under 21CFR 101.100(a)(3) Properties: Powd.; 25-45% retained on 70 mesh, 16-38% on 100 mesh; mean crystal size 230 µm; mean surf. area 270 cm2/g; bulk dens. 0.85-0.93 g/ml (loose); 99.9% NaCl Star Flake® Dendritic Salt [Morton Salt http://www.mortonsalt.com/] Chem. Descrip.: Sodium chloride FCC with crystal modifying agent (sodium ferrocyanide) Uses: Salt for comminuted meats, seasonings/flavors, cheddar/Colby cheese processing, cottage cheese, peanut butter, potato/corn chips, oil-roasted snacks, condiments, cake mixes, breadings, enzyme preps., curing prods., sauces Features: High purity; food-grade; high specific surf. area, rapid dissolution rate/flowability, 657

Part I: Trade Name Reference high liq. adsorptive capacity and caking resist., and low apparent density Regulatory: Sodium ferrocyanide: FDA 21CFR §172.490 Properties: Porous star-shaped cryst. cubes; 2545% retained on 70 mesh, 16-38% on 100 mesh; mean crystal size 230 µm; mean surf. area 270 cm2/g; bulk dens. 0.85-0.93 g/ml (loose); 99.9% NaCl Star™ Glycerine USP, FCC [Procter & Gamble http://www.pgchemicals.com/] Chem. Descrip.: Glycerin USP (96% min.) in water CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Humectant, sweetener Regulatory: USP/FCC, DOT/ADR/RID/IMDG/ICAO/IATA not regulated; Canada DSL; Japan; Australia; Philippines; China; Korea Properties: APHA 10 max. cl. visc. liq.; bland odor; sweet taste; completely sol. in water; misc. with ethanol; sl. sol. in acetone; insol. in ether, chloroform; sp.gr. 1.2517-1.2531; visc. ≈ 1410 mPa·s; vapor pressure < 0.1 mm Hg; b.p. > 288 C; flash pt. (PMCC) > 198.9 C; autoignition temp. ≈ 393 C; 4% max. moisture Toxicology: LD50 (oral, rat) > 2 g/kg; may cause mild, transient eye irritation; TSCA listed Environmental: LC50 (goldfish, 24 h) > 5 g/l; LC0 (golden orfe, 48 h) > 250 mg/l; LC100 (rainbow trout, 96 h) 51-57 g/l; NOEC (chilomonas paramecium, 48 h) > 10 g/l, (entosiphon sulcatum, 72 h) 3200 mg/l; biodeg. Precaution: Incompat. with strong oxidizers, strong acids Hazardous Decomp. Prods.: Thermal reaction may release acrolein Storage: Store in clean, tight containers to prevent moisture pickup from air; can be stored in aluminum, stainless steel, fiberglass or resin lined steel vessels Star™ K Glycerine USP, FCC [Procter & Gamble http://www.pgchemicals.com/] Chem. Descrip.: Glycerin USP (96% min.) in water CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Humectant, sweetener Regulatory: USP/FCC, EP, kosher, DOT/ADR/RID/IMDG/ICAO/IATA not regulated; Canada DSL; Japan; Australia; Handbook of Food Additives, Third Edition

Philippines; China; Korea Properties: APHA 10 max. cl. visc. liq.; bland odor; sweet taste; completely sol. in water; misc. with ethanol; sl. sol. in acetone; insol. in ether, chloroform; sp.gr. 1.2517-1.2531; visc. ≈ 1410 mPa·s; vapor pressure < 0.1 mm Hg; b.p. > 288 C; flash pt. (PMCC) > 198.9 C; autoignition temp. ≈ 393 C; 4% max. moisture Toxicology: LD50 (oral, rat) > 2 g/kg; may cause mild, transient eye irritation; TSCA listed Environmental: LC50 (goldfish, 24 h) > 5 g/l; LC0 (golden orfe, 48 h) > 250 mg/l; LC100 (rainbow trout, 96 h) 51-57 g/l; NOEC (chilomonas paramecium, 48 h) > 10 g/l, (entosiphon sulcatum, 72 h) 3200 mg/l; biodeg. Precaution: Incompat. with strong oxidizers, strong acids Hazardous Decomp. Prods.: Thermal reaction may release acrolein Storage: Store in clean, tight containers to prevent moisture pickup from air; can be stored in aluminum, stainless steel, fiberglass or resin lined steel vessels Star™ V Glycerine USP, FCC [Procter & Gamble http://www.pgchemicals.com/] Chem. Descrip.: Glycerin USP (96% min.) in water CAS 56-81-5; EINECS/ELINCS 200-289-5 Uses: Humectant, sweetener Regulatory: USP/FCC, EP, DOT/ADR/RID/IMDG/ICAO/IATA not regulated; Canada DSL; Japan; Australia; Philippines; China; Korea Properties: APHA 10 max. cl. visc. liq.; bland odor; sweet taste; completely sol. in water; misc. with ethanol; sl. sol. in acetone; insol. in ether, chloroform; sp.gr. 1.2517-1.2531; visc. ≈ 1410 mPa·s; vapor pressure < 0.1 mm Hg; b.p. > 288 C; flash pt. (PMCC) > 198.9 C; autoignition temp. ≈ 393 C; 4% max. moisture Toxicology: LD50 (oral, rat) > 2 g/kg; may cause mild, transient eye irritation; TSCA listed Environmental: LC50 (goldfish, 24 h) > 5 g/l; LC0 (golden orfe, 48 h) > 250 mg/l; LC100 (rainbow trout, 96 h) 51-57 g/l; NOEC (chilomonas paramecium, 48 h) > 10 g/l, (entosiphon sulcatum, 72 h) 3200 mg/l; biodeg. Precaution: Incompat. with strong oxidizers, 658

Part I: Trade Name Reference strong acids Hazardous Decomp. Prods.: Thermal reaction may release acrolein Storage: Store in clean, tight containers to prevent moisture pickup from air; can be stored in aluminum, stainless steel, fiberglass or resin lined steel vessels StarchPlus™ SPR [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Rice starch See Rice (Oryza sativa) starch CAS 9005-25-8 Uses: Gellant, shortening, fat substitute for baked goods, sucrose pudding systems Features: Short texture starch; easy mixing; retains most of rice protein while most of fat and fiber are removed; freeze/thaw stable; replaces up to 50% fat in baked goods Regulatory: Kosher certified Properties: Granulation 95% < 200 mesh; easily dispersed; bulk dens. 28 lb/ft3; pH 6.9 (10% disp.); < 5% moisture StarchPlus™ SPW-LP [Calif. Natural Prods. http://www.cnp.com/] Chem. Descrip.: Low protein waxy rice starch See Rice (Oryza sativa) starch CAS 9005-25-8 Uses: Fat replacement for frozen desserts Features: Long texture starch; low flavor impact; exc. freeze/thaw props. Regulatory: Kosher certified Properties: Gel; low flavor; bulk dens. 28 lb/ft3; pH 6.3 (10% disp.); < 5% moisture Use Level: 1-5% Starco™ 447 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified, derived from tapioca See Food starch, modified Uses: Thickener, stabilizer, texturizer, mouthfeel enhancer for instant foods, dry mixes, puddings, icings, cream fillings, dips, soup mixes, spreads Features: Pregelatinized starch; produces heavy-flow pastes with smooth, creamy texture; imparts sl. fudge-like delicate mouthfeel Regulatory: FDA 21CFR §172.892 Properties: Wh. powd.; 1% max. on 140 mesh, 90% min. through 200 mesh; pH 5.5; 5.5% max. moisture

Handbook of Food Additives, Third Edition

Star-Dri® 1 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Maltodextrin Chem. Analysis: 1 DE CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Flavor carrier, binder, nutritive additive, anticaking agent, mouthfeel enhancer, bodying agent for bakery mixes Features: Provides blandness Properties: Powd.; dens. 31 lb/ft3 Star-Dri® 5 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Maltodextrin Chem. Analysis: 5 DE CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Flavor carrier, nutritive additive, anticaking agent, binder, mouthfeel enhancer, bodying agent for frostings, dairy desserts Features: Provides solubility, blandness Properties: Powd.; dens. 32 lb/ft3 Star-Dri® 10 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Maltodextrin Chem. Analysis: 10 DE CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Flavor carrier, nutritive additive, anticaking agent, binder, mouthfeel enhancer, bodying agent for dairy desserts, sugar fondants, batters Features: Provides solubility, blandness Properties: Powd.; dens. 34 lb/ft3 Star-Dri® 15 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Maltodextrin Chem. Analysis: 15 DE CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Flavor carrier, nutritive additive, anticaking agent, binder, mouthfeel enhancer, bodying agent for confections, beverage mixes, dairy desserts Features: Provides solubility, blandness Properties: Powd.; dens. 35 lb/ft3 Star-Dri® 18 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Maltodextrin Chem. Analysis: 18 DE CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Flavor carrier, nutritive additive, anticaking agent, binder, mouthfeel enhancer, bodying agent for dairy desserts Features: Provides solubility, blandness 659

Part I: Trade Name Reference Properties: Powd.; dens. 36 lb/ft3 Star-Dri® 20 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Corn syrup solids CAS 68131-37-3 Uses: Maintains visc. and body as fat content is reduced in adult and infant nutritional formulas, salad dressings Properties: Powd.; m.w. 3736; dens. 38 lb/ft3; DE 20 Star-Dri® 42C [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Corn syrup solids Chem. Analysis: 44 DE CAS 68131-37-3 Uses: Maintains visc. and body as fat content is reduced in meats, dry mixes, ice cream Properties: Coarsely ground powd.; m.w. 1120; dens. 38 lb/ft3 Star-Dri® 42F [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Corn syrup solids Chem. Analysis: 44 DE CAS 68131-37-3 Uses: Maintains visc. and body as fat content is reduced in frostings, fondants, confections Properties: Finely ground powd.; m.w. 1120; dens. 30 lb/ft3 Star-Dri® 42R [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Corn syrup solids Chem. Analysis: 44 DE CAS 68131-37-3 Uses: Maintains visc. and body as fat content is reduced in meats, dry mixes, ice cream Properties: Powd.; m.w. 1120; dens. 38 lb/ft3 Star-Dri® 150 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Maltodextrin Chem. Analysis: 15 DE CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Carrier Star-Dri® 180 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Maltodextrin derived from dent corn Chem. Analysis: 18 DE CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Processing aid and viscosity control agent in beverages; sweetener and Handbook of Food Additives, Third Edition

humectant in bakery prods. and snacks Star-Dri® 200 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Corn syrup solids derived from waxy corn Chem. Analysis: 20 DE CAS 68131-37-3 Uses: Sweetener and bulking agent for fruit fillings and jams Star-Dri® 240 [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Corn syrup solids CAS 68131-37-3 Uses: Carrier Properties: DE 24 Star-Dri® 1005A [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Maltodextrin Chem. Analysis: 10 DE CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Dispersant, bulking agent, nutritive additive, anticaking agent, binder, mouthfeel enhancer, bodying agent for nutritional beverages, dry mixes, sauces, gravies, spice blends; carrier for oil-sol. flavors, emulsifiers, colors, fats Features: Provides rapid solubility, blandness Properties: Agglomerated powd.; < 20% on 20 mesh, < 20% through 200 mesh; dens. 5 lb/ft3; pH 4-6; 6% max. moisture Star-Dri® 1015A [Tate & Lyle N. Am. http://www.tlna.com] Chem. Descrip.: Maltodextrin Chem. Analysis: 10 DE CAS 9050-36-6; EINECS/ELINCS 232-940-4 Uses: Dispersant, bulking agent, nutritive additive, anticaking agent, binder, mouthfeel enhancer, bodying agent for nutritional beverages, dry mixes Features: Provides solubility, blandness Properties: Agglomerated powd.; dens. 15 lb/ft3 Starplex® 90 [Caravan Ingreds. http://www.americaningredients.com/] Chem. Descrip.: High-purity, molecularly distilled monoglyceride prepared from edible fats or oils and glycerin with TBHQ and citric acid See t-Butyl hydroquinone Uses: Softener, shelf life extender in baked goods; emulsifier, stabilizer for fat in sauces and gravies; starch complexing agent for pasta, cereal 660

Part I: Trade Name Reference Features: Provides increased hydration and improved functionality of the monoglyceride Regulatory: FDA GRAS; kosher Properties: Wh. to cream powd.; water-disp.; m.p. 63-69 C; acid no. 4.0 max.; iodine no. 2530; sapon. no. 150-165; 90% min. alpha monoester Use Level: 0.2-1.0%; 2-6 oz/cwt flour Storage: Store below 90 F Starspray [Croda Food Services Ltd http://www.croda-foods.co.uk] Uses: Release emulsion for use by the instore and craft baker Features: For applic. by brush or hand spray Starwax® 100 [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 1.0 (D1500) wax; very low sol. in org. solvs.; sp.gr. 0.93; visc. 15 cps (99 C); m.p. 88 C

Regulatory: FDA 21CFR §172.892 Properties: Wh. powd., odorless, bland taste; pH 4.5; 4% moisture Sta-Slim™ 143 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Food starch modified derived from potato starch See Food starch, modified Uses: Fat replacement, mouthfeel enhancer for low-fat foods, salad dressings, baked goods, imitation cream cheese, soups, meat prods.; texturizer, water binder for meats; body/mouthfeel enhancer, humectant for fruit fillings; humectant, shelf-life/freshness improver, visc. control agent for bakery, snacks Features: 4 calorie/g; provides appearance of higher fat prods.; aids perception of creaminess Regulatory: FDA 21CFR §172.892 Properties: Wh. powd., odorless, bland taste; pH 7; 11% moisture

Sta-Rx® NF [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Corn starch NF See Corn (Zea mays) starch CAS 9005-25-8; EINECS/ELINCS 232-679-6 Uses: Food starch Regulatory: FDA 21CFR §172.892; meets specs for food starch modified Properties: Wh. powd., free of objectionable odor, sl. char. taste; 0.5% max. on 80 mesh, 5% max. on 325 mesh; pH 64.5-7.0.0; 9.512.5% moisture

Sta-Slim™ 150 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Instant, pregelatinized modified food starch derived from tapioca See Food starch, modified Uses: Fat replacement, mouthfeel enhancer for low-fat foods, salad dressings, baked goods; body/mouthfeel enhancer, cold processing aid, fat reducer, visc. control in dairy; body/mouthfeel enhancer, calorie reducer, cold processing aid, fat reducer, gelling agent, shelf-life/freshness improver in soups, sauces, gravies, dressings Features: 4 calorie/g; provides appearance of higher fat prods.; aids perception of creaminess Regulatory: FDA 21CFR §172.892 Properties: Wh. powd., odorless, bland taste; pH 4.5; 4% moisture

Sta-Slim™ 142 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Instant, pregelatinized modified food starch derived from potato See Food starch, modified Uses: Fat replacement, mouthfeel enhancer for low-fat foods, salad dressings, baked goods Features: 4 calorie/g; provides appearance of higher fat prods.; aids perception of creaminess

Sta-Slim™ 151 [Tate & Lyle UK http://www.tateandlyle.com] Chem. Descrip.: Modified food starch derived from tapioca See Food starch, modified Uses: Fat replacer, mouthfeel enhancer for low-fat foods, salad dressings, baked goods; humectant, shelf-life/freshness improver, visc. control agent for bakery, snacks; body/mouthfeel enhancer, fat reducer, visc. control agent in dairy; body/mouthfeel enhancer, fat reducer, visc.

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Part I: Trade Name Reference control agent, gelling agent, shelflife/freshness improver in soups, sauces, gravies, dressings Features: 4 calorie/g; provides appearance of higher fat prods.; aids perception of creaminess Regulatory: FDA 21CFR §172.892 Properties: Wh. powd., odorless, bland taste; pH 7; 11% moisture Sta-White [Am. Ingreds./Patco http://www.patco-additives.com] Uses: Icing stabilizer, shelf-life extender for very white opaque icings and glazes for sweet rolls, Danishes, and donuts Regulatory: Kosher Properties: Free-flowing powd. Use Level: 4-5% on powd. sugar Staybelite® Ester 5-E [Hercules/Aqualon http://www.aqualon.com] Chem. Descrip.: Glyceryl hydrogenated rosinate CAS 65997-13-9; EINECS/ELINCS 266-042-9 Uses: Thermoplastic syn. resin; as softener/plasticizer for the masticatory agent in chewing gum bases; used in food processing operations Properties: USDA Rosin solid, flakes; low odor; sol. in esters, ketones, higher alcohols, glycol ethers, and aliphatic, aromatic, and chlorinated hydrocarbons; dens. 1.06 kg/l; Hercules drop soften. pt. 81 C; acid no. 5 STEPANOL® LCP [Stepan http://www.stepan.com] Chem. Descrip.: Sodium lauryl sulfate CAS 151-21-3; EINECS/ELINCS 205-788-1 Uses: Emulsifier, whipping agent, surfactant, wetting agent in foods Features: Low cloud pt. Regulatory: Kosher; FDA 21CFR §172.822, 176.170, 176.210, 177.1210, 177.1630, 177.2600, 177.2800, 178.3400; EU, Japan, Canada, and Australia listed Properties: Cl. low-visc. liq.; sol. in water; sp.gr. 1.03; dens. 8.6 lb/gal; visc. 20 cps; f.p. 11 C; pour pt. 14 C; flash pt. (PMCC) > 94 C; pH 78.5 (10%); 0% RVOC; anionic; 28-30% act. Toxicology: Sl. toxic orally; mod. eye irritant; mild skin irritant Environmental: biodeg. Storage: Store in sealed containers in cool, dry place @ 90-125 F Sterotex® HM NF [ABITEC Handbook of Food Additives, Third Edition

http://www.abiteccorp.com] Chem. Descrip.: Hydrogenated soybean oils; conforms to hydrogenated vegetable oil NF CAS 8016-70-4; EINECS/ELINCS 232-410-2 Uses: Tablet lubricant for nutrition Regulatory: Kosher Properties: Wh. fine powd., yel. oil when melted; insol. in water; sp.gr. 0.9; vapor pressure < 1 mm Hg; m.p. 67-70 C; b.p. > 500 F; acid no. 0.4 max.; iodine no. 5 max.; sapon. no. 186196; flash pt. (COC) > 550 F Toxicology: Veg. oil mists classified as 'nuisance particles' Precaution: Oil-soaked materials may spontaneously combust; incompat. with strong oxidizers Hazardous Decomp. Prods.: CO, CO2 Storage: Store in cool, dry place Sterotex® K [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Hydrogenated soybean oil, hydrogenated castor oil Uses: Lubricant for tablets, clinical nutrition Regulatory: Kosher Properties: Wh. to lt. tan powd., odorless; insol. in water; sp.gr. 0.9; bulk dens. 0.48; m.p. 8184 C; b.p. > 500 f; acid no. 1 max.; iodine no. 5 max.; sapon. no. 185-195; flash pt. (COC) > 600 F Toxicology: Nontoxic; veg. oil mists classified as 'nuisance particles' Precaution: Oil-soaked materials may spontaneously combust Sterotex® NF [ABITEC http://www.abiteccorp.com] Chem. Descrip.: Hydrogenated cottonseed oil CAS 68334-00-0; EINECS/ELINCS 269-804-9 Uses: Lubricant for tableting and compaction in nutritional supplements Regulatory: Kosher Properties: Wh. powd. @ R.T., lt. yel. oil when melted; insol. in water; sp.gr. 0.9; m.p. 140-145 F; b.p. > 500 F; acid no. 0.4 max.; iodine no. 5 max.; sapon. no. 188-198; flash pt. (COC) > 640 F Toxicology: Veg. oil mists classified as 'nuisance particles'; sl. irritating to eyes, skin Environmental: biodeg. Precaution: Wear safety glasses, PVC gloves, work uniform; oil-soaked materials may spontaneously combust; incompat. with oxidizers 662

Part I: Trade Name Reference NFPA: Health 0, Flammability 1, Reactivity 0 Storage: Store in dry area; keep container closed when not in use Stir-N-Set® FG [Nat'l. Starch &