Compendium of Food Additive Specifications

FAO JECFA Monographs
5

Compendium
of Food Additive
Specifications

 

Joint FAO/WHO Expert Committee on Food Additives - 69th meeting 2008


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FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS (FAO)
Rome, 2008

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ISBN 978-92-5-106065-0

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Table of Contents

Part 1  [103 Kb]

    Table of Contents
    List of Participants
    Introduction

Part 2  [328 Kb]

    Specifications for certain food additives

    Asparaginase from Aspergillus niger expressed in A. niger
    Calcium lignosulfonate (40-65)
    Carob bean gum
    Carob bean gum (clarified)
    Ethyl lauroyl arginate
    Guar gum
    Guar gum (clarified)
    Iron oxides
    Isomalt
    Monomagnesium phosphate
    Paprika extract
    Patent Blue V
    Phospholipase C expressed in Pichia pastoris
    Phytosterols, phytostanols and their esters
    Polydimethylsiloxane
    Steviol glycosides
    Sunset Yellow FCF
    Trisodium diphosphate

Part 3   [200 Kb]

    Withdrawal of specifications for certain food additives
    Analytical methods
    Specifications for certain flavourings

    New specifications

Part 4   [814 Kb]

    Spectra of certain flavourings agents: 1787 Apiole (MS) - 1834 Methyl 2-methyl-2-propenoate (IR)

Part 5   [556 Kb]

    1835 Isopropenyl acetate (MS) - 1858 Menthyl pyrrolidone carboxylate (MS)

Part 6   [774 Kb]

    1859 3,9-Dimethyl-6-(1-methylethyl)-1,4-dioxaspiro[4.5]decan-2-one (13C-NMR) - 1896 5-(Methylthio)pentyl isothiocyanate (MS)

    Index:Specifications for certain flavourings

Part 7   [185 Kb]

    Annex 1: Summary of recommendations from the 69th JECFA
    Annex 2: Recommendations and further information required

    Corrigenda
     

© FAO 2008