Compendium of food additive specifications. Addendum 9.

Author(s) : FAO

Type of monograph: Report

Summary

This document contains 342 specifications (25 food additives, uses other than as flavouring agents; 317 flavouring agents) prepared by the 57th session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Rome, Italy, June 5-14, 2001.Specifications of certain food additives in this document provide information on their identity and purity. The three main objectives of these specifications are to identify the substance that has been subject to biological testing, to ensure that the substance is of the quality required for safe use in food and to reflect and encourage good manufacturing practice.

Details

Original title: Compendium of food additive specifications. Addendum 9.
Record ID : 2002-3271
Languages: English
Subject: Regulation
Publication: FAO - Italy/Italy/Switzerland/Switzerland
Publication date: 2001/06/05
Collection:
ISSN: 02544725
ISBN: 9251046638
Source: Source: n. 52; add. 9; 208 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: Food; Safety; Chemical composition; Measurement; Toxicity; Recommendation; Organoleptic property; Hygiene; Testing; Additive