Combined Compendium Of Food Additive Specifications Analytical Methods Test Procedures And Laboratory Solutions Used By And Referenced In Food Additive Specifications
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Combined Compendium of Food Additive Specifications: Analytical methods, test procedures and laboratory solutions used by and referenced in food additive specifications
Author: Joint FAO/WHO Expert Committee on Food Additives
language: en
Publisher: Food & Agriculture Org.
Release Date: 2005
The specifications in this document provide information on the identity and purity of additives used directly in foods or in food production. The three main objectives of these specifications are to identify the additive that has been subjected to testing for safety, to ensure that the additive is of the quality required for use in food or in processing, and to reflect and encourage good manufacturing practice.
Evaluation of Certain Food Additives and Contaminants
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
language: en
Publisher: World Health Organization
Release Date: 2007-02-07
This publication sets out the discussions of the Committee's 67th meeting, including i) the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants; ii) evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora, and quillaia extract type 2) and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury); and iii) revised specifications for the following food additives: carob bean gum, guar gum, titanium dioxide and zeaxanthin.
Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
language: en
Publisher: Food & Agriculture Org.
Release Date: 2006
Joint FAO/WHO Expert Committee on Food Additives, 67th meeting, Rome, 20-29 June 2006