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DocumentOther documentSpecifications Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 96th Meeting 2023
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DocumentOther documentSpecifications Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 96th Meeting 2023
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DocumentOther documentSpecifications Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 96th Meeting 2023
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DocumentOther documentMonograph monosodium L-glutamate
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MeetingMeeting documentXanthan Gum
Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
2016Also available in:
No results found.Xanthan gum is a polysaccharide gum with high molecular weight (of the order of 1,000 kDa.) containing D-glucose and D-mannose as the dominant hexose units, along with D-glucuronic acid and pyruvic acid. It is produced by fermentation of a carbohydrate in a pure-culture of Xanthomonas campestris, recovered from the fermentation broth by precipitation with ethanol or isopropanol, dried and milled. The final product is manufactured in the form of a sodium, potassium or calcium salt and its solutio ns are neutral. -
DocumentOther documentModified starches
Specifications Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 92nd Meeting 2021
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