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MeetingMeeting document65th Joint FAO/WHO Expert Committee on Food Additives (JECFA) meeting - Food additives. Summary and conclusions, 2005 2005
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No results found.A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held in Geneva, Switzerland, from 7 to 16 June 2005. The purpose of the meeting was to evaluate certain food additives and flavouring agents. The present meeting was the sixty-fifth in a series of similar meetings. The tasks before the Committee were (a) to elaborate further principles for evaluating the safety of food additives including flavouring agents; (b) to evaluate certain food additives and flavouring agents; and (c) to review and prepare specifications for selected food additives and flavouring agents. -
Book (series)Normative documentCompendium of Food Additive Specifications 16 2014
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No results found.This volume of FAO JECFA Monographs contains specifications of identity and purity prepared at the 79th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva on 17 - 26 June 2014. The specifications monographs are one of the outputs of JECFA’s risk assessment of food additives, and should be read in conjunction with the safety evaluation, reference to which is made in the section at the head of each specifications monograph. Further information on the meeting di scussions can be found in the summary report of the meeting and in the full report which will be published in the WHO Technical Report series. Toxicological monographs of the substances considered at the meeting will be published in the WHO Food Additive Series. -
MeetingMeeting document67th Joint FAO/WHO Expert Committee on Food Additives (JECFA) meeting - Food additives. Summary and conclusions, 2006 2006
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No results found.A meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was held in Rome, Italy, from 20 to 29 June 2006. The purpose of the meeting was to evaluate certain food additives and food contaminants. The present meeting was the sixty-seventh in a series of similar meetings. The tasks before the Committee were (a) to elaborate further principles for evaluating the safety of food additives including flavouring agents; (b) to evaluate certain food additives and food contaminants; and ( c) to review and prepare specifications for selected food additives.
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DocumentOther documentSpecification Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 31st Meeting 1987, RIBOFLAVIN 2023
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MeetingMeeting documentTartrazine
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.Consists of trisodium 4,5-dihydro-5-oxo-1-(4-sulfophenyl)-4-[(4-sulfophenyl)azo]-1H-pyrazole-3-carboxylate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. It is manufactured by coupling diazotized 4-aminobenzenesulfonic acid with 5-oxo-1-(4-sulfophenyl)-2-pyrazoline-3-carboxylic acid or with the methyl ester, the ethyl ester, or a salt of this carboxylic acid. It also may be manufactured by condensing phenylhydrazine-4- sulfonic acid with dioxosuccinic acid or oxalacetic acid derivatives. The resulting dye is purified and isolated as the sodium salt. May be converted to the corresponding aluminium lake in which case only the General Specifications for Aluminium Lakes of Colouring Matters applies. -
MeetingMeeting documentQuinoline Yellow
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.Prepared at the 82nd JECFA (2016) and published in FAO JECFA Monograph 19 (2016), superseding specifications for Oxidized starch included in the specifications for Modified starches prepared at the 79th JECFA (2014), published in FAO JECFA Monographs 16 (2014). An ADI “not specified” was established at the 26th JECFA (1982). Quinoline Yellow is manufactured by sulfonating 2-(2-quinolyl)-1,3-indandione. It consists predominantly of sodium salts of disulfonates of 2-(2-quinolyl)-1,3-indandione wit h smaller amounts of monosulfonates and trisulfonates; and subsidiary colouring matters, sodium chloride and/or sodium sulfate.