2.7 - Aquatic Animals

Aquatic animals are those which live in water and cannot survive outside its.

2.8 - Amphibious Animals

Animals that live both on land and in water.

2.9 - Enzymes

Enzymes are natural or transformed protein produced by organisms with in charge of aid of chemical action required for food.

Generally the enzymes are utilized in food manufacturing process such as rennet as a category of enzyme caused of milk coagulant (Rennin) used in cheese production.

2.10 Micro-organisms such as bacteria, yeasts, fungi, etc.

Micro-organisms are living creatures too small to be seen without a microscope. They are added to or naturally arisen in food. Those are used in food manufacturing process ( as if leavening or fermenting agent is added for manufacturing of beverages which contain malt or processing of yogurt or cheese) or to be finished goods such as yeast in beer or Pro Biotic products which are good for digestive system as follows :

• Lactobacillaceae produces Lactic acid from Carbohydrate (transform milk to yogurt).
• Yeast such as Saccharomyces is caused of required chemical action such as making the bread is swell and alcohol or vinegar manufacturing.
• Fungi such as Pennicillium makes cheese to ripen with aromatic.

2.11 Solvents

Agents used to solve or are ingredients of food and beverages including those which are caused of contamination or fermentation arising with any foodstuff.

2.12 Carriers or Extraction Solvents

Agents used in extraction process during the process of raw materials , consumer goods, components or ingredient of those products that are removed but the bits unintentionally remain in consumer goods or ingredients and unavoidable technical.

Those may be function of carrier and solvent for food and aroma additive that make them into food (Ex. Propylene glycol used to be colorant.) or extract any agent from food (Ex. Ethyl Acetate extracts caffeine from coffee bean or Ethyl Alcohol extracts vanilla from vanilla seed).