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FAO FOOD AND NUTRITION PAPER 52 Add. 13 Compendium of Food Additive Specifications Joint FAO/WHO Expert Committee |
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WORLD HEALTH ORGANIZATION FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 2005 |
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ISBN 92-5-105355-3
ISSN 0254-4725
All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the cop y right holders. Applications for such permission should be addressed to the Chief, Publishing Management Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to [email protected]
© FAO 2005
Joint FAO/WHO Expert Committee on Food Additives, 65th Meeting, Geneva, 7 - 16 June 2005
Aspartame-acesulfame salt
Beeswax
Calcium L5-methyltetrahydrofolate
Candelilla wax
Ethyl maltol
Laccase from Myceliophthora thermophila expressed in Aspergillus oryzae
Maltol
Phospholipase A1 from Fusarium venenatumexpressed in Aspergillus oryzae
Pullulan
Quillaia extract (Type 1)
Quillaia extract (Type 2)
Sucrose esters of fatty acids
Section C: Specifications of certain flavouring agents
