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The LanguaL 2017™ Thesaurus  -  Systematic Display


 Updated 2018-06-12

 

FTCH0225
Descriptor    INGREDIENT ADDED
Scope note 
Description 
A food product is characterized by its main ingredient (food source and part); the addition of secondary ingredients is considered a treatment applied to the product. Secondary ingredients are indexed according to rules that are based on the order of predominance by weight (not counting water) as seen from the label statement, formulation or recipe and/or from the amount of the ingredient as percentage of total product weight. The general rule is: an ingredient is always indexed if it is the second ingredient in order of predominance, if it is used as a filling, or if it is part of the product name(e.g., raisin bread). Specific rules are given in the scope note for the individual ingredient added; these rules specify more exhaustive indexing. For example, *MUSHROOM ADDED* is indexed regardless of ingredient position. another specific rule is given in the scope note for *SALTED*: Use if the level of salt is more than 4%. Such a rule is used only when the percentage level can be inferred from the list of ingredients.
 
Showing 74 terms
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A. PRODUCT TYPE

B. FOOD SOURCE

C. PART OF PLANT OR ANIMAL

E. PHYSICAL STATE, SHAPE OR FORM

F. EXTENT OF HEAT TREATMENT

G. COOKING METHOD

COOKED BY DRY HEAT

COOKED BY MICROWAVE

COOKED BY MOIST HEAT

COOKED WITH FAT OR OIL

COOKING METHOD NOT APPLICABLE

COOKING METHOD NOT KNOWN

METHOD OF HEATING CONTAINER

REHEATED

SCALDED OR BLANCHED

H. TREATMENT APPLIED

COMPONENT REMOVED

COMPONENT SUBSTITUTED

FAT SUBSTITUTED

PROTEIN SUBSTITUTED

FOOD MODIFIED

INGREDIENT ADDED

CARBOHYDRATE OR RELATED COMPOUND ADDED

COATED OR COVERED

COLOR ADDED

FAT OR OIL ADDED

FILLED OR STUFFED

FLAVORING OR TASTE INGREDIENT ADDED

FOOD ADDED

FOOD ADDITIVE ADDED

FOOD ADDITIVE ADDED, USA

LEAVENING AGENT ADDED

NUTRIENT OR DIETARY SUBSTANCE ADDED

PHOSPHATE ADDED

PROTEIN ADDED

NO TREATMENT APPLIED

TREATMENT APPLIED NOT KNOWN

WATER ADDED OR REMOVED

REHYDRATED

WATER ADDED

WATER REMOVED

J. PRESERVATION METHOD

NO PRESERVATION METHOD USED

PRESERVATION METHOD NOT KNOWN

PRESERVED BY ADDING SPICES OR EXTRACTS

PRESERVED BY CHEMICALS

PRESERVED BY CHILLING OR FREEZING

PRESERVED BY FERMENTATION

PRESERVED BY FILTRATION

PRESERVED BY HEAT TREATMENT

PRESERVED BY IRRADIATION

PRESERVED BY OTHER METHOD

PRESERVED BY REDUCING WATER ACTIVITY

PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE

STERILIZED BY ULTRA HIGH PRESSURE

K. PACKING MEDIUM

NO PACKING MEDIUM USED

PACKED IN EDIBLE MEDIUM

PACKED IN GAS OTHER THAN AIR

PACKED WITH AEROSOL PROPELLANT

PACKING MEDIUM NOT KNOWN

PACKING MEDIUM, OTHER

VACUUM-PACKED

M. CONTAINER OR WRAPPING

N. FOOD CONTACT SURFACE

P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM

CONSUMER GROUP

CONSUMER GROUP NOT APPLICABLE

CONSUMER GROUP NOT KNOWN

DIETARY CLAIM OR USE

FOOD ALLERGEN LABELLING

LABEL OR LABELING CLAIM

R. GEOGRAPHIC PLACES AND REGIONS

Z. ADJUNCT CHARACTERISTICS OF FOOD




 News
Version 6.4 of the Swiss food composition database.

2022-08-01
The updated Swiss Food Composition Database includes new data from analyses of minerals and vitamins carried out in Switzerland, see the FSVO website.
 
New version of the Swedish Food Agency food database.

2022-05-30
New version of the Swedish Food Agency food database. See the Swedish Food Agency's website.
 
New version 2021/7.0 of the Dutch Food Composition Database (NEVO)

2021-12-17
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FooDB Version 1.0

2021-12-07
FooDB is the world’s largest and most comprehensive resource on food constituents, chemistry and biology. See FooDB version 1.0.