Hydrolysed animal proteins A0BN3 Core term * RPC Derivatives/ ingredients **

The group includes Hydrolysed proteins, obtained by chemical, microbiological or enzymatic hydrolysis of animal protein, used for their taste-enhancing and flavoring properties. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.

Core term (Level of detail)

A standard food term, suitable as a base term in a FoodEx2 code. ↩

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 "[F04] Ingredient" 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, "Hydrolysed animal proteins".

Hydrolysed animal proteins has no narrower terms in [F04] Ingredient.

Sibling terms

Other terms sharing the same "Taste enhancing RPC extracts" parent term.

Record metadata

Status
APPROVED
Version
8.9
Valid from
30 Oct 2014, 00:00
Valid to
-
Last update
20 Jul 2017, 17:46