Зарегистрировано в Минюсте РФ 22 марта 2002 г

6.8.15. Not allowed for preventive purpose of chemical-synthetic allopathic drugs or
antibiotics.
Table 9
FOOD ADDITIVES USED IN THE PRODUCTION OF
ORGANIC PRODUCTS OF VEGETABLE ORIGIN
N
n / n
Name of food additives Terms of use
1 2 3
1. Calcium carbonate (E 170) In accordance with SanPiN
2.3.2.1293-03
2. Sulfur Dioxide (E 220) For wine products in
under SanPiN
2.3.2.1293-03
3. Lactic acid (270) For fermented vegetable
products in accordance with
SanPiN 2.3.2.1293-03
4. Carbon Dioxide (E 290) In accordance with SanPiN
2.3.2.1293-03
5. Malic Acid (E 296) In accordance with SanPiN
2.3.2.1293-03
6. Ascorbic acid (E 300) In accordance with SanPiN
2.3.2.1293-03
7. Tocopherols, concentrate mixture
natural (E 306)
8. Lecithin (E 322) - received no
use of bleaching agents and
organic solvents
In accordance with SanPiN
2.3.2.1293-03
In accordance with SanPiN
2.3.2.1293-03
9. Citric acid (330) For products of vegetables and
fruit in accordance with SanPiN
2.3.2.1293-03
10. Sodium tartrate (E 335) For cakes and confectionery
products in accordance with SanPiN
2.3.2.1293-03
11. Tartrate of potassium (E 336) For cereals, confectionery
products, cakes, in accordance
with SanPiN 2.3.2.1293-03
12. Ortho-phosphate 1-substituted
(E 341i)
Just to raise dough
under SanPiN
2.3.2.1293-03
13. Alginic acid (E 400) In accordance with SanPiN
2.3.2.1293-03
14. Sodium alginate (E 401) In accordance with SanPiN
2.3.2.1293-03
15. Potassium alginate (E 402) In accordance with SanPiN
2.3.2.1293-03
16. Agar (E 406) In accordance with SanPiN
2.3.2.1293-03
17. Carrageenan (E 407) In accordance with SanPiN
2.3.2.1293-03
18. Carob gum (410) In accordance with SanPiN