Compendium of Food Additive Specifications: Addendum 13
Food & Agriculture Org., 2005 - Business & Economics - 92 pages
This document is one of three publications prepared by the sixty-fifth session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva, Switzerland, in June 2005. This meeting was dedicated to the evaluation of food additives including flavouring agents. Specifications of food additives in this document provide information on their identity and purity. The three main objectives of these specifications are to identify the substance that has been subject to biological testing, to ensure that the substance is of the quality required for safe use in food and to reflect and encourage good manufacturing practice by the food industry. This publication will be useful to all who work with or are interested in food additives and their safe use in food.
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65th JECFA absorption technique appropriate animals and foods anthranilate aspartame Aspergillus oryzae calcium Calculate Candelilla wax CD CD CHARACTERISTICS IDENTIFICATION Solubility CM CM Committee on Food Compendium of food described in FNP description under TESTS dilute to volume dimethyl sulfoxide dimethylformamide Dissolve dried basis drugs in animals E F S enzyme enzyme preparations ethanol Ethyl maltol Expert Committee fatty acids filter flavouring agents FNP 52 Add folates food additive specifications Fusarium venenatum glycol HPLC hydroxide identity and purity Inject Isobutyl isothiocyanate JECFA JECFA specifications L-5-methyltetrahydrofolate Laccase Lead FNP liquid METHOD OF ASSAY Methyl ml of water mycotoxins peak areas Phospholipase published in FNP Quillaia Quillaia extract Type Residues room temperature safety evaluation sample preparation saponins sodium sodium hydroxide solvent specifications for identity standard curve standard solution stock solution sucrose test samples tetrabutylammonium hydroxide tetrahydrofuran titration veterinary drugs volumetric flask Weigh accurately