FAO JECFA Monographs
4
COMPENDIUM OF FOOD ADDITIVE SPECIFICATIONS
Joint FAO/WHO Expert Committee on Food Additives
68 th meeting 2007

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2007

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ISBN 978 92-5-105866-4

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© FAO 2007


TABLE OF CONTENTS

PART I

List of participants


Introduction

Specifications For Certain Food Additives

Asparaginase from Aspergillus oryzae expressed in A. oryzae
Carrageenan
Cyclotetraglucose
Cyclotetraglucose syrup Tentative
Ethyl maltol
Isoamylase from Pseudomonas amyloderamosa
Magnesium sulfate
Maltol
Nisin preparation
Pectins
Polyvinyl alcohol
Processed Euchema seaweed
Sodium chlorite
Sodium hydrogen sulfate
Steviol glycosides
Sucrose ester of fatty acids

Withdrawal of specifications for certain food additives

PART II

Analytical methods

Specifications for certain flavourings

Revised specifications

New specifications

PART III

Spectra of certain flavouring agents

Index: Specifications of certain flavouring agents

Annex 1: Summary of recommendations from the 68th JECFA and further information required. Toxicological recommendations and information on specifications

Recommmendations and further information required

Corrigendum