Part,  Chapter, Paragraph

1   II,     5. 10.  2|     especially peanuts and soybean), eggs, crustaceae (shrimps,
2   II,     5. 10.  5|  wine.~ ~(c) fully refined soybean oil and fat (1); natural
3   II,     5. 10.  5|  tocopherol succinate from soybean sources;~vegetable oils
4   II,     5. 10.  5|    phytosterol esters from soybean sources; plant stanol ester
5   II,     5. 10.  5| vegetable oil sterols from soybean sources.~ ~(d) whey used