Agar-agar

13.02 - Vegetable saps and extracts; pectic substances, pectinates and ectates; agar-agar and other mucilages and thickeners, whether or not modi red, derived from vegetable products. P - Vegetable saps and extracts : - - Opium 1302.12 - - Of liquorice 1302.11 - - Other 1302.20 - Pectic substances, pectinates and pectates - Mucilages and thickeners, whether or not modified, derived from vegetable 1302.19 products : - - Agar-agar 1302.32 - - Mucila es and thickeners, whether or not modified, derived from locust 1302.31 f beans, ocust bean seeds or guar seeds 1302.39 - - Other (A) Vegetable saps and extracts. The heading covers saps and extracts (vegetable products usually obtained by natural exudation or by incision, or extracted by solvents), provided that they are not specified or included more specific headings of the Nomenclature (see list of exclusions at the end of Part (A) of this Explanatory Note). These sa s and extracts differ from the essential oils, resinoids and extracted oleoresins of heading 3.01, in that, apart from volatile odoriferous constituents, they contain a far higher pro ortion of other plant substances (e.g., chlorophyll, tannins, bitter principles, carbohydrates an!d other extractive matter). ir The saps and extracts classified here include : (1) Opium, the dried sap of the unripe ca sules of the by incision of, or by extraction from, &e stems or balls or cakes of varying size and shape. not less than 50 % by weight of alkaloids are this Chapter). (2) Li uorice extracted from the dried roots of a plant of the Legurninosae family (GI cyrrhiza la ra) by hot water under pressure and then concentrated. It may be in li uid orm or in flocks, cakes, sticks, slices or powder. (Liquorice containing more than 10 by weight of sucrose, or put up prepared) as confectionery whatever the sugar content, is excluded, see heading B/o f' (3) Extract of hops. (4) P rethrum extract, obtained rnainl fiom the flowers of various pyrethrum varieties (e.g., dvyanthsnum cinerariaefolium) y extraction with an organic solvent such as normal hexane or " petroleum ether ". i (5) Extracts of the roots of plants containing rotenone (derris, cub&,timbo, barbasco, etc.). (6) Extracts and tinctures of any plant of the genus Cannabis. Cannabis resin, whether crude or purified, is excluded (heading 13.01). (7) Ginseng extract, obtained by water or alcohol extraction, whether or not put up for retail sale. Mixtures of ginseng extract with other ingredients (e. ., lactose or glucose) used for the preparation of ginseng " tea " or beverage are excluded (heading 1.06). f (8) Aloes a thickened sa with a very bitter taste, obtained fiom several varieties of the plant with &e same name ( iliaceae family). ! (9) Podophyllum, a resinous substance extracted by alcohol fiom the dried rhizomes of Podophyllum peltahrm. (10) Curare, an aqueous extract fiom the leaves and bark of various plants of the Strychnos family. (11) Quassia amara extract, obtained from the wood of the s h b of the same name (Simaroubaceaefamily), which grows in South America. Quassin, the principal bitter extract of the wood of the Quassia amara, is a heterocyclic compound of heading 29.32. (12) Other medicinal extracts, e.g., belladonna, black alder (alder buckthorn), cascara sagrada, garlic, gentian, jalap, cinchona, rhubarb, sarsaparilla, tamarind, valerian, pine buds, coca, colocynth, male fern, witch hazel, henbane, ergot of rye. (13) Manna, a solid, sweet sap obtained by incision from certain varieties of ash tree. (14) Bird lime, the viscous and stringy glue, greenish in colour, extracted from mistletoe berries or holly. (15) Aqueous extract obtained from cassia pulp. Cassia pods and cassia pulp are, however, excluded (heading 12.11). (16) Gum kino, a thickened sap of certain tropical trees used in tanning and medicine. (17) Japan (or Chinese) lacquer (natural lacquer), a sap obtained species of shrubs known as rhus (urushi) growin in the Far East chests, is used for coating or decorating various articles fm, incision fiom certain Rhus vernicifrra).It (18) Papaw juice, whether or not dried, but not purified as papain enzyme. (The agglomerated latex globules can still be observed on mcroscopic examination.) Papain is excluded (headmg 35.07). (19) Cola (kola) extract, obtained from cola nuts (seeds of various Cola species, e.g., Cola nitidn) and used mainly in the manufacture of certain beverages. (20) Cashew nutshell extract. The polymers of cashew nutshell liquid extract are, however, excluded (generally heading 39.11). (21) Vanilla oleoresin (sometimes erroneously known as "vanilla resinoid" or "vanilla extract "). Saps are usually thickened or solidified. Extracts may be in li " Tinctures " are extracts still dissolved in the alcohol by means o the so-called " fluid extracts " are solutions mineral oil. Tinctures and h i d extracts are generally extract may be standardised by adding mineral pyrethrins content of, e.g., 2 %, 20 % or 25 %). solvent. Inert substances are sometimes added to certain extracts so that they can be more easily reduced to powder (e.g., belladonna extract, to which powdered gum Arabic is added), or to obtain a standard strength (for instance, certain quantities of starch are added to opium in order to obtain a roduct containing a lcnown portion of morphine). The addition of such substances does not af ect the classification of these solid extracts. ! Extracts ma be simple or compound. Simple extracts are obtained by the treatment of only one variety of p ant. Compound extracts are obtained either by mixing simple extracts or by treating mixtures of different varieties of plants. Compound extracts (whether in the form of alcoholic tinctures or in any other forms) therefore contain the constituents of several kinds of lant; they include compound jalap extract, compound extract of aloes, compound extract of cinc ona, etc. Y R The vegetable sa s and extracts of this headin are enerally raw materials for various mztnufactured pro ucts. The are excluded from t e hea ng when, because of the addition of character of food preparations, medicaments, etc. other substances, they have i' % 3$ t Certain products of this heading, which are re arded as narcotic drugs under international instruments, are indicated in the list appearing at e end of Chapter 29. Examples of excluded preparations are : (i) Flavoured syrups containing vegetable extracts (heading 21.06). (ii) Preparations used for makin beverages. These preparations are obtained by compoundin vegetable extracts of this hea g with lactic acid, tartaric acid, cihic acid, phosphoric aci$ preserving a ents, foaming agents, k i t juices, etc., and sometimes with essential oils. The preparations fhus obtained are generally classified in heading 13.06 or 33.02. & (iii) Medicinal preparations some of which are also known as "tinctures ") consis,ting of mixtures of vegetable extracts with o er products (e.g., pr arations which consist of a m t u r e of extract of capsicum, spirits o f t entine, camphor and rneXYlsalicylate, or of a mixture of tincture of opium, amse oil, camphor a n x e m o i c acid) (heading 30.03 or 30.04). (iv) Intermediate products for the manufacture of insecticides, consisting of pyrethrum extracts diluted by addition of mineral oil in such quantities that the p ethrins content is less than 2 %, or with other substances such as synergists (e.g., piperonyl butoxl e) added (heading 38.08). d" The heading also excludes ve etable extracts which have been mixed or compounded (without the addition of other substances) pfor therapeutic or prophylactic purposes. Such yxtures, and simlar medicinal compound extracts made by treating a mixture of plants, are class~fiedm heading 30.03 or 30.04. That latter heading also covers sim le vegetable extracts (whether or no! standardised or dissolved in any solvent) when put up in measure doses for therapeutic or prophylactic purposes or in forms or packings for retail sale for such purposes. The heading excludes essential oils, resinoids and extracted oleoresins (heading 33.01). Essential oils (which may also be obtained by solvent extraction) differ fiom the extracts classified under this heading in that they are essential1 composed of volatile odoriferous substances. Resinoids differ fkom the extracts of this heading in at they are obtained by the organic solvent or super-critical fluid (e.g., carbon dioxide gas under ressure) extraction of dried natural non-cellular vegetable or animal resinous materials. ~xtractec?oleoresins differ from the extracts provided for in this heading in that they (I) are obtained fiom natural cellular raw plant materials (almost always spices or aromatic lants), either by organic solvent extraction or b super-critical auld extraction, and 2) contain voEti!e odorifemus nnciples together with non-vdatile flavouring principles, which de ine the charactenstic odour or Ravour ofthe spice or aromatic plant. r The heading Wher excludes the following I-egetable products, classified under more specific headings of the Nomenclature : (a) Natural gums, resins, gum-resins and oleoresins (heading 13.01). (b) Malt extract (heading 19.01). (c) Extracts of coffee, tea or matt (heading 21.01). (d) Vegetable saps and extracts constituting alcoholic beverages (Chapter 22). (e) Tobacco extracts (heading 24.03). (f) Camphor (heading 29.14) and glycyrrhizin and glycyrrhizates (heading 29.38). (g) Extracts used as blood-grouping reagents (heading 30.06). (h) Tanning extracts (heading 32.01). (ij) Dyeing extracts (heading 32.03). (k) Natural rubber, balata, gutta-percha, guayule, chicle and similar natural gums (heading 40.01). (B) Pectic substances, pectinates and pectates. Pectic substances (generally known in commerce as ectins '3 are polysaccharides, the basic structure of which consists of pol galachronic aci s. They occur in the cells of plants, particularly fixit and vegetables, an are commercially extracted from the residues of apples, '2 B pears, quinces, citrus h u t , sugar beet, etc. Pectins are mainly used as " setting" agents m the preparation of 'am and other preserves. They may be liquids or powders, and are classified in this heading whether or not standardised by the addition of su ars (glucose, sucrose, etc.) or other products (in order to ensure a constant activity in use). TCey sometimes contain sodium citrate or other buffer salts. Pectinates are salts of pectinic acids (partially methoxylated pol galacturonic acids) and pectates are salts of pectlc acids (demethoxylated pectinic acids). They have much the same properties and uses as pectins. (C) Agar-agar and other mucilages and thickeners, whether or not modified, derived from vegetable products. Mucila es and thickeners, derived from vegetable products, swell in cold water and dissolve in hot, orrning a homogeneous, gelatinous and generally tasteless mass on cooling. They are chiefly used as alternatives to gelatin in the pre aration of food, in the manufacture of textile or paper dressings, to clarify certain liquids, 8 r bacterial culture, in pharmacy and in the manufacture of cosmetics. They may be modified by chemical treatment (for example, esterified, etherified, treated with borax, acids or alkalis). f These products remain classified in this heading whether or not standardized by the addition of sugars (glucose, sucrose, etc.) or other products (in order to ensure a constant activity in use). The most important are : (1) A ar-agar (or agar) obtained by extraction from certain marine algae found mainly in the ~n%ianand Pacific Oceans, and usually presented in the form of dried fibres, flakes, powder or in a gelatinous form obtained by treatment with acids. It is commercially known as " gelose " and also as Japanese vegetable gelatin (or moss) or Alga spinosa. (2) Endosperm flour of locust beans Ceratonia siliqua) or guar seeds (Cyamo sis psoralioides or Cyamopsis tetragonolo a). These flours are included in t h ~ sheadi'ng, whether or not modified by chemical treatment in order to improve or stabilise thelr mucilaginous properties (viscosity, solubility, etc.). (3) Carrageenan extracted fiom carrageen (known also as Irish moss or pearl moss) and usually in the form of fibrous threads, flakes or powder. The headin also includes mucilaginous substances obtained from carrageenan by chemical trans ormation (e.g., " sodium carrageenate "). Z (4) Thickeners obtained from gums or gum-resins rendered water-soluble by treatment with water under pressure or by any other process. P b (5) Co ledon flour of tamarind seeds Tamarindus indica). These flours are included in this hea 'ng even if modified by heat or c emical treatment. The heading excludes (a) Raw or dried seaweed and other algae (generally heading 12.12). (b) Alginic acid and alginates (heading 39.13).