Compendium of Food Additive Specifications

FAO JECFA Monographs
5

Compendium
of Food Additive
Specifications

 

Joint FAO/WHO Expert Committee on Food Additives - 69th meeting 2008


Download full pdf 2,6 Mb



FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS (FAO)
Rome, 2008



The designations employed and the presentation of the material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

ISBN 978-92-5-106065-0

All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to:

Chief, Electronic Publishing Policy and Support Branch
Communication Division - FAO
Viale delle Terme di Caracalla, 00153 Rome, Italy
or by e-mail to: copyright@fao.org

Table of Contents

Part 1  [103 Kb]

    Table of Contents
    List of Participants
    Introduction

Part 2  [328 Kb]

    Specifications for certain food additives

    Asparaginase from Aspergillus niger expressed in A. niger
    Calcium lignosulfonate (40-65)
    Carob bean gum
    Carob bean gum (clarified)
    Ethyl lauroyl arginate
    Guar gum
    Guar gum (clarified)
    Iron oxides
    Isomalt
    Monomagnesium phosphate
    Paprika extract
    Patent Blue V
    Phospholipase C expressed in Pichia pastoris
    Phytosterols, phytostanols and their esters
    Polydimethylsiloxane
    Steviol glycosides
    Sunset Yellow FCF
    Trisodium diphosphate

Part 3   [200 Kb]

    Withdrawal of specifications for certain food additives
    Analytical methods
    Specifications for certain flavourings

    New specifications

Part 4   [814 Kb]

    Spectra of certain flavourings agents: 1787 Apiole (MS) - 1834 Methyl 2-methyl-2-propenoate (IR)

Part 5   [556 Kb]

    1835 Isopropenyl acetate (MS) - 1858 Menthyl pyrrolidone carboxylate (MS)

Part 6   [774 Kb]

    1859 3,9-Dimethyl-6-(1-methylethyl)-1,4-dioxaspiro[4.5]decan-2-one (13C-NMR) - 1896 5-(Methylthio)pentyl isothiocyanate (MS)

    Index:Specifications for certain flavourings

Part 7   [185 Kb]

    Annex 1: Summary of recommendations from the 69th JECFA
    Annex 2: Recommendations and further information required


    Corrigenda
     

© FAO 2008