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Proposal from Leif Bøgh-Sørensen


Submitted 2005-10-18  -  Due to  an error in the administration of the website not posted publicly before 2006-03-13.

Discussion closed, proposal accepted..

 

Descriptors in bold and italics are suggested new descriptors.


 

Two new terms are suggested as follows for the facet J of the LanguaL thesaurus:

 

PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE [J0111]

    PRESERVED BY STORAGE IN CONTROLLED ATMOSPHERE

    PRESERVED BY STORAGE IN INERT ATMOSPHERE [J0173]

    PRESERVED BY STORAGE IN VACUUM [J0174]   

 

Reason:

In the present version of the LanguaL (version 2000), the precise unit operation, controlled atmosphere, involving strict control of atmosphere and temperature, is not available. As the method is common in the food industry as well as the retail chains, the term should be adopted with the following Additional Information: Storage of fruits and vegetables in an atmosphere in which the concentrations of oxygen, carbon dioxide (and often nitrogen) are different from those in air and at a low temperature. All three (four) factors are controlled at the desired levels. The process is also denominated CA Storage (synonym).

 

PRESERVED BY FILTRATION [J0121]

    PRESERVED BY MICRO-FILTRATION

    PRESERVED BY ULTRA-FILTRATION [J0157]

 

Reason:

In the present version of the LanguaL (version 2000), the precise unit operation, micro-filtration, involving filtration with micro size pores is not available. As the method is common in the food industry as well as the retail chains, the term should be adopted with the following additional information: Microfiltration is used to remove undesirable micro-organisms and molecules. The membranes have pore diameters from 10 to 10000 nm.

 

 

For facet J the following editorial changes are suggested for existing terms:

 

PRESERVED BY REFRIGERATION OR FREEZING [J0142]

The descriptor should be changed to *PRESERVED BY CHILLING OR FREEZING* in accordance with the technical term.

The Scope Note should read: In order to comply with labelling requirements, it must be specified if it is chilling or freezing.

The Additional Information could read: Preserved by cooling and storage at low temperature (chilling at around 0-5°C, freezing at -18°C).

 

and in accordance with this, for

 

PRESERVED BY STORAGE IN REFRIGERATION [J0131]

The descriptor should be changed to *PRESERVED BY CHILLING*, the present descriptor name should be used as synonym.

The Additional Information should read: Preserved by cooling and keeping at a temperature between 30°F and 45°F (-1°C and 7°C). The temperature range depends on national legislation. The Scope Notes should read: Preservation methods that imply subsequent chilling are: *PASTEURIZED BY IRRADIATION*, *PASTEURIZED BY HEAT*, *PRESERVED BY CHEMICALS *, *PRESERVED BY FERMENTATION*, *SURFACE PASTEURIZED BY ULTRAVIOLET*, *PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE*, *PRESERVED BY FILTRATION*. ‘Preserved by filtration’ is new. It may be discussed if ‘preserved by chemicals’ (and perhaps ‘preserved by fermentation’) should be maintained.

 

PRESERVED BY STORAGE IN  MODIFIED ATMOSPHERE [J0111]

As modified atmosphere storage (and modified atmosphere packaging, MAP) may involve oxygen concentrations considerably above 20%, the Additional Information should read: Preserved by storage in an atmosphere in which the concentrations of oxygen and carbon dioxide are different from those in air.

 

NATURALLY DRIED [J0141]

The Additional Information is not completely clear: '.. artificially dried to return to normal dry state.'?

 

PRESERVED BY ADDING SPICES OR EXTRACTS [J0153]

In the Additional Information ‘oxidation’ or ‘oxidative changes’ could be added to read: Preserved by adding spices or extracts (e.g. garlic, onion, horseradish, paprika) to suppress or inhibit undesirable micro-organisms, enzyme activity, or oxidative changes.

This is true in other cases as well, also in J0107 Refrigeration method, see the AI.

 

STERILIZED BY ULTRA HIGH PRESSURE [J0160]

The Additional Information should be changed: Sterilized by holding at a high pressure, normally greater than 1000 bar. Example: Fruit juice, jam.

As heat is not necessarily involved, the position in the tree structure should be changed. BT should be PRESERVATION METHOD [J0107], and not PRESERVED BY HEAT TREATMENT [J0120].

 

FROZEN BY REFRIGERATING AGENT [J0171]

The descriptor should be renamed to *CRYOGENIC FROZEN* and the present descriptor assigned as synonym.

The Additional Information could be: Frozen very rapidly by means of refrigerating agents such as liquid nitrogen or carbon dioxide. Example: lobster frozen in liquid nitrogen.

 

PRESERVED BY STORAGE IN REFRIGERATION AGENT [J0172]

You cannot store foods in solid CO2 for a long time without freezing them. However, the Additional Information could be revised into: Preserved by storage in refrigerating agent, e.g. shipment of samples in insulated boxes with solid carbon dioxide.

 

Other comments concerning facet J:

In some cases, the Scope Notes starts with ‘Used when a product is preserved by the use …’, in other cases the start is ‘Preserved by ..’. More homogeneity is preferable.

 

What about other (modern) techniques such as ‘high-intensity light’, ‘pulsed electric fields’, and ‘ultrasound’. They are still mainly used in research and may never get widespread application.

 

It may be added to the Additional Information for PRESERVED BY ULTRA-FILTRATION [J0157] that the membranes have pores in the range 2-20 nm diameter (in order to distinguish from microfiltration, 10-10000 nm).

 

The use of units should follow international rules (SI units and other commonly used units): pressure in bar or Pascal, temperature in °C or °F.

 

In the tree-structure, Preserved by salting (J0103), Preserved by brining (J0137) and Preserved by dry salting (J0139) appear twice.

 

 

Comments concerning facets E, H and G:

 

CURED OR AGED [H0253]

There are 7 sub-items (H0288-H0294) and it would be nice if the computer was able to place them in correct order, i.e. starting with H0288 (or H0294), ending with H0294 (or H0288). The same is true for E0152, divided into pieces (<0.3, >1.5, 0.3-1.5), and for E 147 with four sub-items.

 

Several items are identical, at least they have nearly the same denomination. This includes:

- MonoSodiumGlutaminate added [H0590] under EU, MSG added [H0369) under USA,

- Acacia gum (gum Arabic) added [H0400] under EU, Gum Arabic added [H0380] under USA

- Carboxy methyl cellulose added [H0485] under EU, [H0374] under USA.

  I do not know if sodium carboxy methyl cellulose [H0673] is the same as above?

- Microcrystalline cellulose added [H0577] in EU, the same [H0373] in USA

- Xanthan gum added [H0746] under EU, xanthan gum added [H0388] under USA

- Karaya gum added [H0551] under EU, the same [H0381] under USA

- Tragacanth added [H0735] under EU, Tragacanth gum added [H0382] under USA

- Guar gum added [H0539] under EU, the same [H0378] under USA

- Pectin added [H0607] under EU, the same [H0145] under USA.

 

PECTIN ADDED [H0145] is also placed under INGREDIENT ADDED [H0225].

 

- Agar added [H0408] under EU, the same [H0384] under USA

- Carrageenan added [H0487] under EU, the same [H0386] under USA

- Polydextrose added, H0314/H0613

- Riboflavin added, H0310/H0658

- Sorbitol added, H0303/H0710

- Mannitol added, H0304/H0573

- Xylitol added, H0305/H0747

- The group STARCH ADDED [H0146] comprising dextrin and modified starch, appear under CARVBOHYDRATE ADDED [H0209] and also under USA [H0371]

- Gelatin added [H0165], appears under Protein added [H0164] and also under USA

 

Uncertainties:

Carob bean gum added in USA [H0377], but is not mentioned in EU. Another name or status?

Carob bean [B1366] under hemicellulose producing plants [B1014] and under spice or flavour producing plants.

Carob coated or added [H0357], carob added [H0267] under [H0229]

Alginate added [H0385] in USA, Alginic acid [H0409] in EU ??

Dextran added [H0389] in USA, but not mentioned elsewhere in LanguaL. Another status?

 

Harmonization:

Generally, for ‘X ADDED’, see above, there are no synonym, Scope Notes nor Additional Informations for items under EU, but at least often something like ‘used when X is added at any level’ under USA. Should a ‘harmonization’ be introduced? This could be that e.g. ‘carboxy methyl cellulose added’ has only one number? It is OK that it appears more than once.

 

Synonyms:

Acacia gum = gum arabic in EU [H0400], but only gum arabic mentioned in USA [H0388]

Karaya gum has gum karaya as synonym in USA, not in EU

Tragacanth gum has gum tragacanth as synonym in USA, only tragacanth in EU

 

Other comments:

Water added [H0138] - a definition of single-strength standard (or single strength] would be desirable. - diluted to 50-99% of single strength [H0237] is vague, as there is legislation on ‘water added’ (often around 10% for meat products] in several countries.

 

Appearing more than once The group ‘Sugar or sugar syrup added’ [H0136], comprising 17 compounds, appear twice. Under SWEETENER ADDED [H0202] and under CARBOHYDRATE ADDED [H0209).

As mentioned above, see also the group *STARCH ADDED* and see *PECTIN ADDED*, *GELATINE ADDED*, etc. This system is probably good!

 

In facet G,  G0042 is SCALDED OR BLANCHED, where SN=AI. In facet J, BLANCHED is J0175.

 

 

Comments concerning food additive classifications in facet A:

 

New system for Codex functional classes (before A362-451 from 1985, now in principle according to Codex Alimentarius General Requirements, volume 1A, second edition (section 5.3), revised 1999. FAO/WHO). The new classification is so close to the EU classification of food additives (3-4 differences) that it might be worthwhile only including on classification covering both classifications.

The following list shows the comparison of the older and the new CODEX classification of food additives:

 

 

A0362 ACID A0363 ACIDIFIER
Axxx1 ACIDITY REGULATOR A0362 ACID??, A0364 ALKALI, base?,

buffer?,  A0380 BUFFERING AGENT

pH adjusting agent??

    A0363 and A0364 now in ACID/ACID REGULATOR
A0365 ANTIBLEACHING AGENT Delete  (Magnesium Carbonate only in 1985)
A0366 ANTIBROWNING AGENT Delete (Potassium metabisulfite only in 1985)
A0367 ANTICAKING AGENT Antistick agent??

A0402 DRYING AGENT

A0403  DUSTING POWDER

A0437 RELEASE AGENT

A0368 ANTIFOAMING AGENT  
A0370 ANTIMOULD AND ANTITROPE AGENT Delete (may be included in PRESERVATIVE)
A0371 ANTIOXIDANT A0372 ANTIOXIDANT SYNERGIST,  A0442 SEQUESTRANT
    Now in ANTIOXIDANT
A0373 ANTIOXIDANTS SOLUBILIZER Delete (only monoglyceride citrate in 1985)
A0374 ANTITROPE AGENT Delete (Ca acetate&propionate in 1985) NB. ANTIROPE!!
A0375 ANTISPATTERING AGENT Delete (esters of glycerol and therm.oxidized soy bean

fatty esters in 1985)

A0376 BINDER Now under STABILIZER
A0377   Now in FLOUR TREATMENT AGENT
A0378 BODYING AGENT BODYING AGENT now in THICKENER
A0379 BROWN SALT: NUTRIENT, DIETARY SUPPLEMENT Delete (What is it? I cannot find it in FAO 1985)
     
A0381 BULKING AGENT A0408 FILLER
A0382 CARBONATING AGENT Delete (only CO2 in 1985)
A0383 CARRIER Not included in 1999!! Reference? Perhaps unchanged??
A0384 CARRIER SOLVENT Delete (but a number of substances in 1985)
A0385 CHEWING GUM BASE Delete (talc only in 1985-chewing gum component?)
A0386 CLARIFYING AGENT Delete (only polyvinylpyrrolidone in 1985)
A0387 CLOUD PRODUCING AGENT Delete (only vegetable oils, brominated in 1985)
A0388 CLOUD PRODUCING AGENT IN NON-ALCOHOLIC BEVERAGES Delete (only sucrose acetate isobutyrate in 1985)
A0389 COLLOIDAL STABILIZERS Delete (only insoluble polyvinylpyrrolidone in 1985)
A0390 COLOUR ADJUNCT Delete (only magnesium hydroxide in 1985)
A0392 COLOUR RETENTION AGENT (CODEX)  (why CODEX???) A0391 COLOUR FIXATIVE, A0393 COLOUR STABILIZER
Axxx2 EMULSIFYING SALT Axxx3 MELTING SALT (melding salt i Codex 1999), A0442 SEQUESTRANT
A0394 CONTAMINANT Delete (is NOT included in 1985??) One more error??
A0395 DECOLOURIZING AGENT Delete (only Carbon, activated in 1985)
A0396 DEFOAMING AGENT Delete (only propylene glycol alginate in 85)
A0397 DENSITY ADJUSTING AGENT Delete (only sucrose acetate isobutyrate in 85)
A0398 DIETARY SUPPLEMENT Delete?? (Mg lactate&dibasic phosphate in 85)
A0399 DILUENT OF COLOUR AND OTHER FOOD ADDITIVES Delete (only ethyl cellulose in 85)
    DISPERSING AGENT now in 404
A0401 DOUGH CONDITIONER Delete (or include in A0415 FLOUR TREATMENT AGENT??)
    DRYING AGENT now in anticaking
    DUSTING POWDER now in anticaking
A0404 EMULSIFIER A0400 DISPERSING AGENT

A0450 WETTING AGENT

A0405 EMULSION STABILIZER Delete (only K phosphate in 85) but other ‘groups’ in 85!
A0406 ENZYME PREPARATION Delete, although many enzymes in 1985
A0407 EXTRACTION SOLVENT Delete (many solvents in 85)
    A0408 is now in BULKING AGENT
A0409 FILTERING AID Delete (only diatomaceous earth in 85)
A0410 FIRMING AGENT FIRMING AGENT also under STABILIZER??
A0411 FLAVOUR ADJUNCT Delete (only formic acid in 1985)
A0412 FLAVOUR ENHANCER FLAVOUR ENHANCER

Flavour modifier xx

Tenderizer xx

A0413 FLAVOURING AGENT Delete, or include in A0412 (many compounds in 85)
A0414 FLAVOURS SOLUBILIZER Delete (only monoglyceride citrate in 85)
A0415 FLOUR TREATMENT AGENT A0377 BLEACHING AGENT

Dough improver xx

Flour improver xx

A0416 FOAMING AGENT FOAMING AGENT

Whipping agent xx

Aerating agent xx

A0417 COLOUR

(before called FOOD COLOUR)

 
A0418 PRESERVATIVE (before called FOOD PRESERVATIVE) A0369 ANTIMICROBIAL PRESERVATIVE

Axxx4 ANTIMYCOTIC AGENT

Axxx5 BACTERIOPHAGE CONTROL AGENT

Chemosterilant/wine maturing agent??

Axxx6 DISINFECTION AGENT

A0419 FORMULATION AGENT Delete (I cannot find it in FAO 1985)
A0420 FORMULATION AID Delete (only polydextroses A and N in 1985)
A0421 FREEZANT Delete (only N2 in 1985)
A0422 FUMIGANT Delete (only ethylene oxide in 1985)
A0423 FUNGICIDAL PRESERVATIVE Delete (only Pimaricin in 85)
A0424 FUNGISTATIC AGENT Delete (Ca sorbate, diphenyl, K Sorbate in 1985)
A0425 HUMECTANT A0430 MOISTURE RETAINING AGENT

Moisture/water retaining agent ??xx

A0450 WETTING AGENT?? See EMULSIFIER

A0426 GELLING AGENT  
Axxx7 GLAZING AGENT A0440 SEALING AGENT

Coating xx

Polish xx

A0427 GREEN: NUTRIENT, DIET SUPPLEMENT, ANTI-CAKING AGENT Delete (I could not find it in FAO 1985)
  LEAVENING AGENT Now in RAISING AGENT
A0429 LIQUID FREEZANT Delete (Only Dichlordifluormethane in 85)
A0430   MOISTURE RETAINING AGENT now in HUMECTANT
A0431 NEUTRALIZING AGENT Delete (11 compounds in 1985)
A0432 NUTRIENT Delete (only Magnesium Phosphate dibasic in 1985)
A0433 ODOUR REMOVING AGENT Delete (only Carbon, activated vegetable?? (Food grade) in 85)
A0434 OXIDIZING AGENT Delete (only K sorbate in 85)
A0435 PACKING GAS Delete (CO2 and N2 in 85)
A0436 PROPELLANT  
Axxx8 RAISING AGENT A0428 LEAVENING AGENT
A0437   RELEASE AGENT now in ANTICAKING AGENT
A0438 RESIDUE Delete (I cannot find it in FAO 1985)
A0439 SALT SUBSTITUTE Delete (I cannot find it in FAO 1985)
A0440   SEALING AGENT now under GLAZING AGENT
A0441 SEASONING AGENT Delete (fumarates, malates + KCl in 1985)
A0442   SEQUESTRANT now under ANTIOXIDANT
A0443 STABILIZER A0376 BINDER

A0410 FIRMING AGENT

Moisture/water retention agent (A0430? see HUMECTANT)

A0444 SUSPENDING AGENT Delete (only Na carboxymethyl cellulose in 1985)
A0445 SWEETENER (before called SWEETENING AGENT) Artificial sweetener

Nutritive sweetener

A0446 TABLETING AID Delete (only ethyl cellulose (as in 399) in 1985
A0447 TASTE REMOVING AGENT Delete (as 395 and 433)
A0448   Now under THICKENER
A0449   Now under THICKENER
Axxx9 THICKENER

(may use A0449 which now is thickening agent??)

A0449 THICKENING AGENT

A0448 TEXTURIZER

A0378 BODYING AGENT

A0450   Now under EMULSIFIER (and HUMECTANT??)
A0451 YEAST FOOD Delete (NH3Cl m.m. in 1985??)

 

 

 

 


Updated 2011-03-31.