Compendium of Food Additive Specifications. Addendum 5. (FAO Food and Nutrition Paper - 52 Add. 5)

Table of Contents

Joint FAO/WHO Expert Committee on Food Additives
49th session
Rome, 17-26 June 1997


FAO - Food and Agriculture Organization of the United Nations
Rome, 1997

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ISBN 92-5-104023-0

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© FAO 1997

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Table of Contents


SECTION A. Food additives (uses other than as flavouring agent)

alpha-Acetolactate decarboxylase from Bacillus brevis expressed in Bacillus subtilis


Alginic acid

Aluminium powder

Ammonium alginate

Calcium alginate

Calcium propionate

Carbon dioxide

Carthamus red

Carthamus yellow

Citric acid

Diacetyltartaric and fatty acid esters of glycerol

Ethyl hydroxyethyl cellulose

Gellan gum

Gum arabic

Hydrogenated poly-1-decene

Isoamyl acetate

Maltitol syrup

Maltogenic amylase from Bacillus stearothermophilus expressed in Bacillus subtilis

Microcrystalline cellulose

Microcrystalline wax

Mixed carotenoids

Modified starches

Petroleum jelly

Potassium alginate

Potassium propionate

Propionic acid

Propylene glycol

Propylene glycol alginate

Propylene glycol esters of fatty acids


Sodium alginate

Sodium carboxymethyl cellulose, enzymatically hydrolyzed

Sodium propionate


Sucrose esters of fatty acids

Sulfur dioxide


Tartaric, acetic and fatty acid esters of glycerol, mixed

Tertiary Butylhydroquinone

SECTION B. Specifications. Certain flavouring agents