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Food Standards Agency Codes

Entry: Vital wheat gluten (feed) - showing version 1

URI:
http://data.food.gov.uk/codes/foodtype/id/A0BDM
Notation:
A0BDM

Wheat protein characterized by a high viscoelasticity as hydrated, with minimum 80 % protein (Nx6.25) and maximum 2 % ash on dry substance.

State:
RPC Derivatives/ ingredients
Term type:
Core term
Create code:
Code editor

Hierarchies
Hierarchy Master Broader Cereal grains and products derived thereof (feed) Narrower
Hierarchy Reporting Broader Cereal grains and products derived thereof (feed) Narrower
Hierarchy Feed Broader Cereal grains and products derived thereof (feed) Narrower

Full Details

broader Cereal grains and products derived thereof (feed)
broader_feed Cereal grains and products derived thereof (feed)
broader_report Cereal grains and products derived thereof (feed)
definition Wheat protein characterized by a high viscoelasticity as hydrated, with minimum 80 % protein (Nx6.25) and maximum 2 % ash on dry substance.
foodExOldCode G.01.11.18
hierarchyCode_feed Z0001.0101
hierarchyCode_master Z0001.0002.0001.0101
hierarchyCode_report Z0002.0001.0101
in scheme Feed hierarchy | Reporting hierarchy | Food type Identifiers
langualCode G.01.11.18
lastVersion 01.04.009
notation A0BDM
pref label Vital wheat gluten (feed)
scope note Wheat protein characterized by a high viscoelasticity as hydrated, with minimum 80 % protein (Nx6.25) and maximum 2 % ash on dry substance.
state RPC Derivatives/ ingredients
termType Core term
type Concept | Food-type
validFrom 1 Jan 2010 00:00:00.000