Compendium of Food Additive Specifications: Addendum 11
Joint FAO/WHO Expert Committee on Food Additives. Meeting, Food and Agriculture Organization of the United Nations
Food & Agriculture Org., 2003 - Business & Economics - 166 pages
This publication contains specifications of identity and purity in certain food additives, prepared at the 61st meeting of a joint FAO/WHO Committee, held in Rome in June 2003. The aim is to identify substances subject to biological testing, to ensure they meet purity levels required for safe use in food and to reflect and encourage good manufacturing practice. There were a total of 270 specifications considered, including 245 flavouring agents; 155 compounds were newly adopted, of which 14 remained tentative, and 114 specifications were revised of which 22 remained tentative.
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61st JECFA absorption technique appropriate Accurately weigh acetate acetone alpha-amylase anhydrous ANNATTO ANNATTO EXTRACT Assay DESCRIPTION FUNCTIONAL atomic absorption technique Calculate CD CD CD CZ CD O CD CD Q CD ro CHARACTERISTICS IDENTIFICATION Solubility chromatography colour CZ CD demineralised water described in FNP description under TESTS dihydrate dilute dimethylformamide dissolve dried basis enzyme ethanol ethyl Ethyl acetate filter flavouring agents FNP 52 Add food additives FUNCTIONAL USES CHARACTERISTICS glycol hydrochloric acid IDENTIFICATION Solubility FNP injection JECFA laccase Lead FNP liquid Loss on drying METHOD OF ASSAY mg/kg Determine ml of water ml volumetric flask natamycin neotame norbixin potassium powder published in FNP Quillaia QUILLAIA EXTRACT TYPE reagent ro CD ro ro sample preparation sample solution saponins sodium sodium carboxymethyl cellulose solvent standard solution stock solution substrate sucrose sulfuric acid tetrahydrofuran volumetric flask Xylanase