Compendium of Food Additive Specifications, Addendum 10.

Joint FAO/WHO Expert Committee on Food Additives (JEFCA), 59th session Published 2002 Paperback 122 Pages Price: 18.00 [pounds sterling] (Italy: FAO)

This document is one of three publications prepared by the 59th session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva in June 2002, and dedicated to the evaluation of food and additives and contaminants in food. The report of the meeting will be published in the WHO Technical Report Series and the toxicological monographs in the WHO Food Additives Series.

Specifications of certain food additives and flavouring agents 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 food manufacturing practice. This publication will be useful to all those who work with or are interested in food additives and their safe use in food.

Chapter Titles:

Introduction; Notes to the reader; Joint FAO/WHO Expert Committee on Food Additives, 59th Meeting, Geneva, 4-13 June 2002; Section A: Principles governing the establishment and revision of specifications; Section B: Specifications of certain food additives (uses other than as flavouring agents); Alitame; Amyloglucosidase from Aspergillus niger, var.; Cross-linked sodium carboxymethyl cellulose; Mineral oil (medium and low viscosity); Salatrim; Section C: Limits for heavy metals in the specifications of certain food additives; Section D: Specifications of certain flavouring agents; Index to Section D: Specifications of certain flavouring agents.