CATEGORY I: RECOMMENDED TO THE COMMISSION FOR ADOPTION
Food additives
a-Acetoacetate decarboxylase from
Bacillus brevis expressed in Bacillus subtilis
Adipic acid
a-Amylase from Bacillus
megaterium expressed in Bacillus subtilis
a-Amylase from Bacillus
stearothermophilus expressed in Bacillus subtilis
Argon
Chymosin A from Escherichia coli K-12 containing
the prochymosin A gene
Chymosin B from Aspergillus niger var. awamori
containing the prochymosin B gene
Chymosin B from Kluyveromyces lactis containing the
prochymosin B gene
Citric acid
g-Cyclodextrin
Ferrous gluconate
Ferrous sulfate
Ferrous sulfate, dried
Fumaric acid
Helium
Hydrogenated poly-1-decene
Magnesium gluconate
DL-Malic acid
Maltogenic amylase from Bacillus stearothermophilus
expressed in Bacillus subtilis
Nitrogen
Oxygen
Potassium metabisulfite
Potassium sulfite
Riboflavin from Bacillus subtilis
Sodium hydrogen sulfite
Sodium iron EDTA
Sodium metabisulfite
Sodium sulfite
Sodium thiosulfate
Sucrose esters of fatty acids
DL-Tartaric acid
L(+)-Tartaric acid
Thaumatin Xanthan gum
Flavouring agents
|
452 |
Methyl sulfide |
538 |
1,3-Butanedithiol |
|
453 |
Methyl ethyl sulfide |
539 |
2,3-Butanedithiol |
|
454 |
Diethyl sulfide |
541 |
1,8-Octanedithiol |
|
459 |
Methyl phenyl sulfide |
545 |
3-Mercaptohexanol |
|
460 |
Benzyl methyl sulfide |
547 |
a-Methyl-b-hydroxypropyl a-methyl-b-mercaptopropyl
sulfide |
|
463 |
3-(Methylthio)-1-hexanol |
549 |
3-Mercapto-3-methylbutyl formate |
|
469 |
3-Methylthiohexanal |
550 |
2,5-Dihydroxy-1,4-dithiane |
|
472 |
Methyl 3-methylthiopropionate |
554 |
3-Mercaptohexyl acetate |
|
474 |
Methyl 4-(methylthio)butyrate |
555 |
3-Mercaptohexyl butyrate |
|
477 |
Ethyl 4-(methylthio)butyrate |
563 |
Sodium 3-mercapto-oxopropionate |
|
485 |
Propyl thioacetate |
567 |
Diisopropyl disulfide |
|
491 |
Prenyl thioacetate |
576 |
Methyl phenyl disulfide |
|
494 |
3-(Acetylmercapto)hexyl acetate |
577 |
Methyl benzyl disulfide |
|
496 |
1-(Methylthio)-2-butanone |
578 |
Phenyl disulfide |
|
501 |
Sodium 4-(methylthio)-2-oxobutanoate |
593 |
3-Oxobutanal dimethyl acetal |
|
505 |
2-(Methylthiomethyl)-3-phenylpropenal |
595 |
Ethyl acetoacetate |
|
506 |
cis and trans-Menthone-8-thioacetate |
607 |
Ethyl levulinate |
|
511 |
1-Butanethiol |
611 |
Hydroxycitronellal |
|
515 |
2-Methyl-1-butanethiol |
612 |
Hydroxycitronellal dimethyl acetal |
|
517 |
3-Methyl-2-butanethiol |
621 |
Tartaric acid (d-, l-, dl-, meso-) |
|
522 |
Prenylthiol |
623 |
Adipic acid |
|
525 |
Benzenethiol |
631 |
3-Methyl-2-oxobutanoic acid |
|
526 |
Benzyl mercaptan |
632 |
3-Methyl-2-oxopentanoic acid |
|
527 |
Phenethyl mercaptan |
633 |
4-Methyl-2-oxopentanoic acid |
|
530 |
2,6-Dimethylthiophenol |
634 |
2-Oxopentanedioic acid |
|
532 |
1,2-Ethanedithiol |
635 |
3-Hydroxy-2-oxopropionic acid |
|
534 |
2-Methyl-1,3-dithiolane |
|
|
|
535 |
1,3-Propanedithiol |
|
|
|
537 |
1,2-Butanedithiol |
|
|
CATEGORY II: RECOMMENDED TO THE COMMISSION FOR ADOPTION AFTER EDITORIAL CHANGES, INCLUDING TECHNICAL REVISIONS
Food Additives
|
Curdlan |
In the Definition, for Agrobacterium radibactor read
Agrobacterium radiobacter In the text for Gel strength, delete last line
"A = the weight of the load cell (g)" |
|
|
|
|
Erythritol |
Under Purity Test, Ribitol and glycerol, second sentence: for
"The retention times of erythritol and glycerol relative to" read "The retention
times of ribitol and glycerol relative to" |
None
