Online Edition Combined Compendium Of Food Additive Specifications
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Online Edition, Combined Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food Additives
language: en
Publisher:
Release Date: 2005
This database provides the most recent specifications for food additives. All specifications are in English only, but the query interface and background information are provided in English, French, Spanish, Arabic and Chinese. Search for food additives by name, by greek symbol using the English equivalent (e.g. alpha) or by beginning numerals (e.g. 1,1,2- ); or search by INS number, CAS number or additive's functional use.
Compendium of Food Additive Specifications
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
language: en
Publisher: Food & Agriculture Org.
Release Date: 2007-01-01
These specifications provide information on the identity and purity of food additives used directly in foods or in food production. Their main objectives are to identify the food 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. This publication and other documents produced by JECFA contain information that is useful to all those who work with or are interested in food additives and their safe use in food. Series: FAO JECFA Monographs
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.