1. Vanilla (flavouring), vanillin (vanilla substitute)

2. Non-active yeast for flavouring

3. Containing added flavouring or colouring matter

4. 9 Contains no artificial colouring or flavouring.

5. Stem and leaves contain Balsamous resin flavouring, oil

6. CHEMICAL SPECIFICATIONS TO BE PROVIDED FOR FLAVOURING SUBSTANCES

7. Wood pellets for grilling, smoking and flavouring food

8. It does have a flavouring I'm not familiar with.

9. A wine or beverage flavouring or ageing plate is disclosed.

10. Technological and sensory additives with the exception of flavouring compounds:

11. Sugar, flavouring enhancers for food (other than the essential oils)

12. Even the re-flavouring in some cases, or whole new technology.

13. Acidulant, preservatives, natural lemon flavouring and colouring are added to the beverage.

14. — which is used in small quantities for the purposes of flavouring, or

15. The enzymatic activities involved in the release of flavouring substances are glycosidases and glucosidases.

16. Enzyme activities involved in the release of flavouring substances are glycosidases and glucosidases.

17. Cointreau definition: a colourless liqueur with orange flavouring Meaning, pronunciation, translations and examples

18. It can be used as active principle, as flavouring or preserving agent.

19. Milk amplifiers in the nature of flavouring additives for milk for non-nutritional purposes

20. 27 Not very pleasant to taste, owing to a lack of sufficient juniper flavouring.

21. Services for the production, refinement, purification, blending, flavouring, scenting, fragrancing, ageing, maturation and preservation of spirits

22. Maximum Level of Use M.1 (2) airy based flavouring preparations (2) Good Manufacturing Practice

23. Soft drink: Nonalcoholic Beverage, usually carbonated, consisting of water ( soda water ), flavouring, and artificial sweetener.

24. Acetaldehyde is widely used in the manufacturing of perfumes, drugs, acetic acid, flavouring agent, dyes, etc

25. Alecost (usually uncountable, plural Alecosts) The plant costmary (Tanacetum balsamita), which was formerly much used for flavouring ale

26. What does Alecost mean? The plant costmary, which was formerly much used for flavouring ale

27. For the identification of the glycyrrhizic acid ammoniated in the feed additive and flavouring premixtures:

28. amending Decision #/#/EC as regards the register of flavouring substances used in or on foodstuffs

29. Raw cane and beet sugar in solid form, not containing added flavouring or colouring matter

30. Molasses resulting from the extraction or refining of sugar, containing added flavouring or colouring matter

31. The seeds are used as a flavouring, and a herbal tea is made from the dried leaves.

32. amending Decision 1999/217/EC as regards the register of flavouring substances used in or on foodstuffs

33. 16 It is the astringent corrective, as well as the flavouring, for olive-oil-based dishes and fat meat.

34. The amounts of flavouring substances added to food should therefore be checked on a regular basis.

35. Orange oil is naturally occurring in plants and is used as a flavouring agent for medicine and food.

36. Cinnamic acid (CA), a phenylalanine deamination product in plant tissue, is the main active ingredient extracted from food-flavouring agents

37. Blancmange is traditionally served plain or with a flavouring alcohol in the mix or with fruit and/or a coulis

38. has been carried over to the food via the food additive, food enzyme or food flavouring; and

39. 23 Soft drink: Nonalcoholic Beverage, usually carbonated, consisting of water ( soda water ), flavouring,[www.Sentencedict.com] and artificial sweetener.

40. Olive oil is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring meals.

41. None of the afore-mentioned goods containing apple juice, apple juice concentrate, or apple flavouring as a primary ingredient

42. Applewood is not actually smoked but given an artificial smoky flavouring with a dusting of paprika for a golden-amber appearance.

43. They ensure a uniform dispersal of flavouring substances into the food product and function well in oil-in-water- systems.

44. (c)Natural flavouring substances or flavouring preparations or both may additionally be used, but the flavour of these drinks shall be largely attributable to distillates of caraway (Carum carvi L.) or dill (Anethum graveolens L.) seeds or both, the use of essential oils being prohibited.

45. Natural flavouring substances or flavouring preparations or both may additionally be used, but the flavour of these drinks shall be largely attributable to distillates of caraway (Carum carvi L.) or dill (Anethum graveolens L.) seeds or both, the use of essential oils being prohibited.

46. Throat pastilles or cough drops consisting essentially of sugars and flavouring agents, e.g., menthol, eucalyptol or peppermint oil, (without other active ingredients).

47. The Bergamot herbs and the Bergamot orange have a similar characteristic floral fragrance and are commonly used in perfumes and as a flavouring

48. Therefore, specific conditions of use should be set for glycyrrhizic acid (FL 16.012) and its ammoniated form (FL 16.060) as flavouring substances.

49. Cineole-based eucalyptus oil is used as a flavouring at low levels (0.002%) in various products, including baked goods, confectionery, meat products, and beverages.

50. Ail - aromatic bulb used as seasoning garlic flavorer , flavoring , flavourer , flavouring , seasoning , seasoner - something added to food primarily for the savor it imparts

51. ---Uses---Angelica is largely used in the grocery trade, as well as for medicine, and is a popular flavouring for confectionery and liqueurs

52. Common Customs Tariff ° Tariff headings ° Product consisting of sugar, but above all of active flavouring agents, used solely for therapeutic or prophylactic purposes ° Classification under heading 30.03

53. Cinnamon is principally employed in Cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of chocolate and liqueurs

54. Batter, mixture of flour and liquid with other ingredients, such as leavening agents, shortening, sugar, salt, eggs, and various flavouring materials, used to make baked products

55. Flour and preparations made from cereals, bread, aerated drinks containing natural dairy products, aerated drinks containing soya based products, coffee drinks, drinks containing milk flavouring, malted food drinks

56. ß-Asarone (cis-isomer of 2,4,5-trimethoxy-l-propenylbenzene) is a constituent of oil of calamus, a flavouring agent derived from the dried rhizome of Acorus

57. Aniseed (countable and uncountable, plural Aniseeds) ( countable and uncountable ) The seed -like fruit of the anise , used in baking and in the flavouring of liqueurs such as ouzo

58. Flavouring beer with hops was known at least since the 9th century, but was only gradually adopted because of difficulties in establishing the right proportions of ingredients.

59. Other natural flavouring substances as defined in Article 3(2)(c) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation may additionally be used, but the flavour of these drinks is largely attributable to distillates of caraway (Carum carvi L.) and/or dill (Anethum graveolens L.) seeds, the use of essential oils being prohibited.’ ;

60. (c) Other natural flavouring substances as defined in Article 3(2)(c) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation may additionally be used, but the flavour of these drinks is largely attributable to distillates of caraway (Carum carvi L.) and/or dill (Anethum graveolens L.) seeds, the use of essential oils being prohibited.

61. ‘(c) Other natural flavouring substances as defined in Article 3(2)(c) of Regulation (EC) No 1334/2008 and/or flavouring preparations as defined in Article 3(2)(d) of that Regulation may additionally be used, but the flavour of these drinks is largely attributable to distillates of caraway (Carum carvi L.) and/or dill (Anethum graveolens L.) seeds, the use of essential oils being prohibited.’ ;

62. Other natural and/or nature-identical flavouring substances as defined in Article 1(2)(b)(i) and (ii) of Directive 88/388/EEC and/or flavouring preparations as defined in Article 1(2)(c) of that Directive may additionally be used, but the flavour of these drinks is largely attributable to distillates of caraway (Carum carvi L.) and/or dill (Anethum graveolens L.) seeds, the use of essential oils being prohibited.

63. Aquavit's distinctive flavour comes from the spices and herbs, which can vary, but the main flavouring must be from caraway or dill in order to be termed Aquavit, according to European Union rules.

64. (c) Other flavouring substances may be used in addition, but the flavour of these drinks is largely attributable to distillates of caraway and/or dill (Anethum graveolens L.) seeds, the use of essential oils being prohibited.

65. For added flavouring and better preservation, the salo may be covered with a thick layer of paprika (usually in the more Western lands; in Russian salo with paprika is called "Hungarian"), minced garlic, or sometimes black pepper.

66. Flavouring Group Evaluation 14, Revision 1 (FGE.14Rev1): Phenethyl alcohol, Aldehyde, acetals, carboxylic acid and related esters from chemical group 15 and 22 [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

67. We have a particular weakness for spices such as star anise, juniper berries and allspice when flavouring strong meats marinated in dark and rich beers. For sauces made with light beers, we prefer to add grated orange zest and coriander seeds.

68. Additive adjective (1) See Additive effect (2) Characterised by addition noun A substance—e.g., a flavouring agent, preservative, vitamin or other substance—which is added to an active substance to improve appearance, texture, or increase shelf-life or nutritional value.

69. In fact spices have often been cited as raison d’etre for the Dutch, the French, the Portuguese and the English to sail to the Coromondal coast of Southern India in search of these valued condiments, essential for preservation and flavouring of food and also used in ritual practices.

70. “Lavender was a favourite flavouring in the cooking of Tudor and Elizabethan England, used as a relish to be served with game, roasted meats, with fruit salads, sprinkled over sweet dishes, or as a sweetmeat in its own right,” says Judyth McLeod in her book Lavender, Sweet Lavender.

71. 0403 | Buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavoured or containing added fruit, nuts or cocoa | 100 | 200 | — for yogurts containing cocoa, flavouring materials and/or added sugar – only agricultural component apply [7] |