Compendium Of Food Additive Specifications
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| Author | : Joint FAO/WHO Expert Committee on Food Additives. Meeting |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 214 |
| Release | : 2001 |
| Genre | : Food additives |
| ISBN | : 9789251046630 |
The specification of identity and purity of food additives, established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), identify substances that have been subject to biological testing to ensure they are of adequate purity for the safe use in food. This volume contains specification prepared at the fifty-seventh meeting of JECFA and should be considered in conjunction with the Report of the meeting, which will be published in the WHO Technical Report Series.
| Author | : |
| Publisher | : |
| Total Pages | : 136 |
| Release | : 2002 |
| Genre | : Food additives |
| ISBN | : |
| Author | : Joint FAO/WHO Expert Committee on Food Additives. Meeting |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 260 |
| Release | : 2000 |
| Genre | : Business & Economics |
| ISBN | : 9789251045084 |
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 Sixteen specifications were withdrawn.
| Author | : Joint FAO/WHO Expert Committee on Food Additives. Meeting |
| Publisher | : Food & Agriculture Organization of the UN (FAO) |
| Total Pages | : 0 |
| Release | : 2010 |
| Genre | : Food additives |
| ISBN | : 9789251066621 |
"This volume of FAO JECFA Monographs contains specifications of identity and purity, prepared at the 76th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva on 5-14 June 2012"--Page ix.
| Author | : Joint FAO/WHO Expert Committee on Food Additives. Meeting |
| Publisher | : |
| Total Pages | : 155 |
| Release | : 2007 |
| Genre | : Food additives |
| ISBN | : |
| Author | : Joint FAO/WHO Expert Committee on Food Additives. Meeting |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 110 |
| Release | : 2005 |
| Genre | : Business & Economics |
| ISBN | : 9789251053553 |
This publication contains information on the evaluation of food additives (including flavouring agents) prepared by the 65th session of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva, Switzerland, in June 2005. 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 149 specifications considered at the 65th meeting, with 132 compounds newly adopted, of which three remained tentative, and with 18 specifications revised, of which seven remained tentative.
| Author | : Joint FAO/WHO Expert Committee on Food Additives. Meeting |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 192 |
| Release | : 1999 |
| Genre | : Technology & Engineering |
| ISBN | : 9789251043707 |
| Author | : Joint FAO/WHO Expert Committee on Food Additives. Meeting |
| Publisher | : |
| Total Pages | : 124 |
| Release | : 2013 |
| Genre | : Food additives |
| ISBN | : |
This document contains food additive specification monographs, analytical methods, flavouring agent specifications and other information prepared at the seventy-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held on Geneva, Switzerland from 5 14 June 2012. The specification monographs provide information on the identity and purity of food additives used directly in foods or in food production.
| Author | : Joint FAO/WHO Expert Committee on Food Additives |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 340 |
| Release | : 2005 |
| Genre | : Food additives |
| ISBN | : 9789251055694 |
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.
| Author | : Joint FAO/WHO Expert Committee on Food Additives. Meeting |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 136 |
| Release | : 2002 |
| Genre | : Business & Economics |
| ISBN | : 9789251048184 |
This publication provides information on the identity and purity of certain food additives and flavouring agents. The specifications have three main objectives: 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 good manufacturing practice. 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 to discuss food additives and contaminants in food.
