|
FAO JECFA Monographs
3 |
|
COMPENDIUM OF FOOD ADDITIVE SPECIFICATIONS
Joint FAO/WHO Expert Committee on Food Additives 67th meeting 2006 |
|
|
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2006 |
|
|
Download full PDF version |
|
|
The designations employed and the presentation of the material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. ISBN 92-5-105559-9 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 copyright holders. Applications for such permission should be addressed to: Chief, Electronic Publishing Policy and Support Branch, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to:[email protected] © FAO 2006 |
|
TABLE OF CONTENTS
List of participants Annatto Extracts (alkali-processed norbixin, acid-precipitated)Withdrawal of specifications for certain food additives General specifications and considerations for enzymes used in food processing Analytical methods Norbixin Triphenylphosphine oxide Staphylococcus aureus – Direct plate count method Annex 1: Summary of recommendations from 67th JECFA and further information required Corrigendum |
