| This document is one of three publications prepared by the sixty-fifth session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva, Switzerland, in June 2005. This meeting was dedicated to the evaluation of food additives including flavouring agents. Specifications of food additives in this document provide information on their identity and purity. The three main objectives of these specifications are to identify the substance that has been subject to biological testing, to ensure that the substance is of the quality required for safe use in food and to reflect and encourage good manufacturing practice by the food industry. This publication will be useful to all who work with or are interested in food additives and their safe use in food. |
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