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The LanguaL 2017™ Thesaurus  -  Systematic Display

 Updated 2018-06-12

 

FTCA0324
Descriptor    FOOD ADDITIVE CLASSIFICATION, EUROPEAN COMMUNITY
Scope noteThis term is for CLASSIFICATION ONLY; DO NOT USE term in indexing. Use a more precise narrower term. 
Showing 61 terms
Close expanded terms     

 

A. PRODUCT TYPE

DIETARY SUPPLEMENT

FOOD ADDITIVES

CODEX ALIMENTARIUS, FUNCTIONAL CLASSES

FOOD ADDITIVE CLASSIFICATION, EUROPEAN COMMUNITY

ACID (EC)

ACIDITY REGULATOR (EC)

ANTICAKING AGENT (EC)

ANTIFOAMING AGENT (EC)

ANTIOXIDANT (EC)

BULKING AGENT (EC)

CARRIER, INCLUDING CARRIER SOLVENT (EC)

COLOUR (EC)

EMULSIFIER (EC)

EMULSIFYING SALT (EC)

FIRMING AGENT (EC)

FLAVOUR ENHANCER (EC)

FLOUR TREATMENT AGENT (EC)

FOAMING AGENT (EC)

GELLING AGENT (EC)

GLAZING AGENT (INCLUDING LUBRICANTS) (EC)

HUMECTANT (EC)

MODIFIED STARCH (EC)

PACKAGING GAS (EC)

PRESERVATIVE (EC)

PROPELLANT (EC)

RAISING AGENT (EC)

SEQUESTRANT (EC)

STABILIZER (EC)

SWEETENER (EC)

THICKENER (EC)

PRODUCT TYPE, EUROPEAN UNION

PRODUCT TYPE, INTERNATIONAL

PRODUCT TYPE, NOT KNOWN

PRODUCT TYPE, OTHER

PRODUCT TYPE, USA

B. FOOD SOURCE

ALGAE, BACTERIA OR FUNGUS USED AS FOOD SOURCE

ANIMAL USED AS FOOD SOURCE

CHEMICAL FOOD SOURCE

FOOD SOURCE NOT KNOWN

LIQUID AS FOOD SOURCE

PLANT USED AS FOOD SOURCE

C. PART OF PLANT OR ANIMAL

EXTRACT, CONCENTRATE OR ISOLATE OF PLANT OR ANIMAL

PART OF ALGAE OR FUNGUS

PART OF ANIMAL

PART OF PLANT

PART OF PLANT OR ANIMAL NOT APPLICABLE

PART OF PLANT OR ANIMAL NOT KNOWN

E. PHYSICAL STATE, SHAPE OR FORM

F. EXTENT OF HEAT TREATMENT

G. COOKING METHOD

H. TREATMENT APPLIED

J. PRESERVATION METHOD

K. PACKING MEDIUM

M. CONTAINER OR WRAPPING

N. FOOD CONTACT SURFACE

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD




 News
New version of the Svedish Food Composition Database

2026-07-03
The Swedish Food Composition Database has been updated with new data for fats, dairy products and eggs. For more information, see the Swedish food composition database.
 
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2026-06-02
The National Food Institute of Denmark (DTU) has updated the Danish Food Composition Database with a new comprehensive user interface, see the new site.
 
NEW FAO/INFOODS food composition website

2026-04-15
The new website includes updated information on INFOODS, including data centres and current coordinators. For more information, see FAO/INFOODS website.
 
The German BLS 4.0 is now fully available free of charge

2026-03-23
The new release covers 7,140 foods and expands nutrient information to 138 components. For more information, see BLS 4.0.