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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











FAO & WHO. 2023. Compendium of food additive specifications – Joint FAO/WHO Expert Committee on Food Additives (JECFA), 95th Meeting, Virtual meeting, 6–17 and 22 June 2022. Joint FAO/WHO Expert Committee on Food Additives (JECFA) Monographs, No. 30. Rome.




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    Book (stand-alone)
    Safety evaluation of certain food additives: Prepared by the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
    WHO Food Additives Series, No. 86
    2023
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    This volume contains monographs prepared at the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met virtually during 6–17 and 22 June 2022. The toxicological and dietary exposure monographs in this volume summarize the safety and dietary exposure data on eight specific food additives: α-amlyase (JECFA95-1 and JECFA95-2) from Geobacillus stearothermophilus expressed in Bacillus licheniformis; α-amlyase (JECFA95-3) from Rhizomucor pusillus expressed in Aspergillus niger; amyloglucosidase (JECFA95-4) from Rasamsonia emersonii expressed in Aspergillus niger; asparaginase (JECFA95-5) from Pyrococcus furiosus expressed in Bacillus subtilis; β-amylase (JECFA95-6) from Bacillus flexus expressed in Bacillus licheniformis; lipase (JECFA95-7) from Thermomyces lanuginosus and Fusarium oxysporum expressed in Aspergillus oryzaei; and xylanase (JECFA95-9) from Bacillus licheniformis expressed in Bacillus licheniformis. An addendum summarizes the safety and dietary exposure data on a group of related flavouring agents (alicyclic ketones, secondary alcohols and related esters). This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs, those involved in the control of contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.
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    Book (series)
    Compendium of food additive specifications - Addendum 12
    Joint FAO/WHO Expert Committee on Food Additives (JECFA) 63rd meeting, Geneva, Switzerland, 8-17 June 2004
    2004
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    This volume contains specifications of identity and purity prepared at the 63rd meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva, 8-17 June 2004. These specifications should be considered only in conjunction with the report of the above meeting which will be printed in the WHO Technical Report Series. Toxicological monographs of the substances considered at the 63rd meeting of JECFA will be published in the WHO Food Additives Series. There were a total of 217 specifications (twenty food additives, uses other than flavouring agent; 197 flavouring agents) considered at the 63rd meeting: Specifications for 186 compounds were newly adopted, of which five remained tentative. 31 specifications were revised of which three remained tentative.
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    Book (series)
    Compendium of Food Additive Specifications - Joint FAO/WHO Expert Committee on Food Additives (JECFA)
    92nd Meeting. Virtual meeting, 7–18 June 2021
    2022
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    This document contains food additive specification monographs, analytical methods, and other information prepared at the ninety second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held virtually from 7 to 18 June 2021. 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.

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