Anti-caking agent A048D RPC Derivatives/ ingredients ** Core term *

The group includes any type of Anti-caking agent, i.e. food additives which reduce the tendency of individual particles of a foodstuff to adhere to one another. The part consumed/analysed is by default the whole marketed unit or a homogeneous representative portion.

Core term (Level of detail)

The standard level of detail — what FoodEx2 recommends aiming for. More specific than a broad grouping, without being a specialised sub-type. ↩

RPC Derivatives/ ingredients (Type of Term)

A food made from a single commodity by a process that changes its nature, such as flour from grain or oil from seeds. ↩

Implicit facet descriptors *

Descriptors marked are not part of "Reporting hierarchy" and open in their own default hierarchy.

Facet descriptor

Implicit facet descriptors are characteristics a food already implies, so they are left out of its FoodEx2 code. For example, "smoked salmon" (A02KF) implies the facet descriptor "smoking" (F28.A07JV); because the term itself already conveys it, it is not added to the code. ↩

Narrower terms

These are child terms of the current term, "Anti-caking agent".

Anti-caking agent has no narrower terms in Reporting hierarchy.

Sibling terms

Other terms sharing the same "Food additives other than flavours, colours and artificial sweeteners" parent term.

Record metadata

Status
APPROVED
Version
10.3
Valid from
30 Oct 2014, 00:00
Valid to
-
Last update
03 Oct 2019, 18:11