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Compendium of food additive specifications

Joint FAO/WHO Expert Committee on Food Additives, 97th Meeting, Rome, 31 October – 9 November 2023











FAO & WHO. 2024. Compendium of food additive specifications  Joint FAO/WHO Expert Committee on Food Additives, 97th Meeting, Rome, 31 October – 9 November 2023. Joint FAO/WHO Expert Committee on Food Additives (JECFA) Monographs, No. 32. Rome.



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    Joint FAO/WHO Expert Committee on Food Additives, 96th Meeting, Geneva, 27 June – 6 July 2023
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    This volume of FAO JECFA Monographs contains specifications prepared at the ninety-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva from 27 June to 6 July 2023. The purpose of the meeting was to evaluate the safety of certain food additives and flavourings. The present meeting was the ninety-sixth in a series of similar meetings. The tasks before the Committee were to (a) further elaborate principles governing the evaluation of food additives; (b) undertake safety evaluations of certain food additives; (c) review and prepare specifications for certain food additives; and (d) establish specifications for certain flavouring agents. The Committee evaluated the safety of one food additive, revised the specifications for three food additives, evaluated the safety of two groups of flavouring agents and revised the specifications for eight flavouring agents.
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    Compendium of Food Additive Specifications. Joint FAO/WHO Expert Committee on Food Additives (JECFA), 87th Meeting June 2019 2020
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    This document contains food additive specification monographs, analytical methods, and other information prepared at the eighty-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Rome, 4–13 June 2019. The tasks before the Committee were (a) to elaborate principles governing the evaluation of food additives, (b) to undertake safety evaluations of certain food additives, (c) to review and prepare specifications for certain food additives and (d) to establish specifications for certain flavouring agents. The Committee evaluated the safety of six food additives (including one group of food additives) and revised the specifications for five other food additives (including one group of food additives) and nine flavouring agents. This publication contains information that is useful to all those who work with or are interested in food additives and their safe use in food.
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    Compendium of food additive specifications
    Joint FAO/WHO Expert Committee on Food Additives, 95th Meeting Virtual meeting, 6–17 and 22 June 2022
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    The document contains food additive specification monographs, analytical methods, and other information prepared at the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held virtually from 6 to 17 June and 22 June 2022. The specification monographs provide information on the identity and purity of food additives used directly in foods or in food production. The main three objectives of these specifications are to identify the food additive that has been subjected to testing for safety, to ensure that the additives are of the quality required for use in food or in processing and to reflect and encourage good manufacturing practice. This publication and other documents produced by JECFA contain information that is useful to all those who work with or are interested in food additives and their safe use in food. At its 95th meeting, JECFA developed full specifications for one processing aid (lipase from Thermomyces lanuginosus and Fusarium Oxysporum expressed in Aspergillus oryzae (JECFA95-7)) and two flavouring agents (trans-4-tert-butylcyclohexanol (2263), caryophylla-3(4), 8-dien-5-ol (2264)). JECFA revised the specifications for spirulina extract (INS 134). Moreover, JECFA developed tentative specifications for seven processing aids (α-amylase from Geobacillus stearothermophilus expressed in Bacillus licheniformis (JECFA95-1), α-amylase from Geobacillus stearothermophilus expressed in Bacillus licheniformis (JECFA95-2), α-amylase from Rhizomucor pusillus expressed in Aspergillus niger (JECFA95 3), amyloglucosidase from Rasamsonia emersonii expressed in Aspergillus niger (JECFA95-4), asparaginase from Pyrococcus furiosus expressed in Bacillus subtilis (JECFA95-5), β-amylase from Bacillus flexus expressed in Bacillus licheniformis (JECFA95-6), xylanase from Bacillus licheniformis expressed in Bacillus licheniformis (JECFA95-9)).

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