Compendium Of 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.
Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
language: en
Publisher: Food & Agriculture Org.
Release Date: 2000-01-01
The specification of identity and purity of food additives, established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), are meant to identify substances that have been subject to biological testing, ensure they are of adequate purity for the safe use in food and to encourage good manufacturing practice. The report of the twenty third session covered 382 specifications of which 125 were new. Sixteen specifications were withdrawn.
Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
language: en
Publisher: Food & Agriculture Org.
Release Date: 2004-01-01
This publication contains information on the identity and purity of certain food additives prepared at the 63rd session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva, Switzerland, in June 2004. The aim is to identify substances subject to biological testing, to ensure they meet purity levels required for safe use in food and to reflect and encourage good manufacturing practice. There were a total of 217 specifications considered at the 63rd meeting, including 20 additives and 197 flavouring agents; with 186 compounds newly adopted, of which five remained tentative, and with 31 specifications revised, of which three remained tentative.