FAO FOOD AND NUTRITION PAPER 52 Add. 13

FAO FOOD AND NUTRITION PAPER 52 Add. 13

Compendium of Food Additive Specifications
Addendum 13

Joint FAO/WHO Expert Committee
on Food Additives (JECFA)
65th Meeting
Geneva, Switzerland, 7 - 16 June 2005


WORLD HEALTH ORGANIZATION

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2005
   
 

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Table of Contents


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ISBN 92-5-105355-3
ISSN 0254-4725

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© FAO 2005


Contents

Introduction

Notes to the reader

Joint FAO/WHO Expert Committee on Food Additives, 65th Meeting, Geneva, 7 - 16 June 2005

Section A: Principles governing the establishment and revision of specifications and other related issues

Section B: Specifications of certain food additives (uses other than as flavouring agents) and other substances

Aspartame-acesulfame salt
Beeswax
Calcium L5-methyltetrahydrofolate
Candelilla wax
Ethyl maltol
Laccase from Myceliophthora thermophila expressed in Aspergillus oryzae
Maltol
Phospholipase A1 from Fusarium venenatumexpressed in Aspergillus oryzae
Pullulan
Quillaia extract (Type 1)
Quillaia extract (Type 2)
Sucrose esters of fatty acids

Section C: Specifications of certain flavouring agents

Spectra of certain flavouring agents

FAO technical papers - FAO food and nutrition papers