Compendium of food additive specifications. Addendum 4.

Author(s) : FAO

Type of monograph: Report

Summary

Report of the 46th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva, February 6-15, 1996. The 93 specifications of identity and purity of food additives established by JECFA, of which 37 are new, are meant to identify the substance that has been subject to biological testing, to ensure that the substance is of adequate degree of purity for safe use in food, and to reflect and encourage good manufacturing practices. Contents: food additives (others than flavouring agents); flavouring agents; gas chromatographic assay of flavour chemicals; specifications of flavouring agents listed as "tentative"; infrared spectra of flavouring agents.

Details

Original title: Compendium of food additive specifications. Addendum 4.
Record ID : 1997-1263
Languages: English
Subject: Regulation
Publication: FAO - Italy/Italy
Publication date: 1996/02/06
Collection:
ISSN: 02544725
ISBN: 9251038856
Source: Source: n. 52; add. 4; 195 p. (21 x 29.7); fig.; tabl.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Refrigeration and perishable products: general information;
Food engineering;
Food quality and safety. Microbiology;
Refrigeration and perishable products: regulations and standards
Keywords: Infrared; Food; Safety; Chemical composition; Measurement; Toxicity; Recommendation; Organoleptic property; Hygiene; Testing; Additive