Chemicals used in industry, science as well as agriculture, horticulture and forestry; as auxiliary and additive agents for the manufacture and processing of foodstuff including meat, meat products, fish, fish products as well as shell animals, namely swelling and binding agents including milk proteins, agents for maintaining and changing consistency; agents for the preservation and improvement of natural colour; agents to prevent coagulation of blood of animals kept for slaughter; agents to separate blood to produce blood plasma from blood of animals kept for slaughter; chemical cutter auxiliaries; chemical agents for improving the taste; chemical agents as well as mixtures of chemical agents with seasonings, flavouring and salt for the curing, smoking, conserving and preserving foodstuffs

Salt, seasonings, flavour, vinegar, sauces (condiments); spices