Compendium of food additive specifications
Subtitle: Joint FAO/WHO Expert Committee on Food Additives : 67th Meeting 2006.
Contributors: Food and Agriculture Organization of the United Nations.
Series: FAO JECFA monographs -- 3.
Publisher: Food and Agriculture Organization of the United Nations
Published: 2006
Place of publication: Rome
Language: eng
Number of pages: 85
ISBN-13: 9789251055595
Subjects: Food additives -- Specifications -- Congresses
Genres: Congresses.
Description: The specifications monographs provide information on the identity and purity of food additives used directly in foods or in food production. The main three objectives of these specifications 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 contains information that is useful to all those who work with or are interested in food additives and their safe use in food.
Table of contents: title: Annatto extracts; title: Calcium DL-malate; title: Carob bean gum tentative; title: Guar gum tentative; title: Lycopene; title: Lycopene from Blakeslea Trispora; title: DL-malic; title: Sodium hydrogen DL-malate; title: Sodium DL-malate; title: Titanium dioxide; title: Zeaxanthin; title: Enzymes used in food processing; title: Analytical methods; title: Norbixin; title: Triphenylphosphine oxide; title: Staphylococcus aureus.