Table of Contents
Joint FAO/WHO Expert Committee on Food Additives
Rome, 17-26 June 1997
WORLD HEALTH ORGANIZATION
FAO - Food and Agriculture Organization of the United Nations
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© FAO 1997
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alpha-Acetolactate decarboxylase from Bacillus brevis expressed in Bacillus subtilis
Diacetyltartaric and fatty acid esters of glycerol
Ethyl hydroxyethyl cellulose
Maltogenic amylase from Bacillus stearothermophilus expressed in Bacillus subtilis
Propylene glycol alginate
Propylene glycol esters of fatty acids
Sodium carboxymethyl cellulose, enzymatically hydrolyzed
Sucrose esters of fatty acids
Tartaric, acetic and fatty acid esters of glycerol, mixed
SECTION B. Specifications. Certain flavouring agents
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