Compendium of food additive specifications
This document contains food additive specification monographs, analytical methods, and other information prepared at the eighty-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Rome, 4–13 June 2019. The tasks before the Committee were (a) to elaborate principles governing the evaluation of food additives, (b) to undertake safety evaluations of certain food additives, (c) to review and prepare specifications for certain food additives and (d) to establish specifications for certain flavouring agents. The Committee evaluated the safety of six food additives (including one group of food additives) and revised the specifications for five other food additives (including one group of food additives) and nine flavouring agents. 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.
| Main Authors: | , , |
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| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Rome (Italy) FAO/WHO
2020
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| Subjects: | Food additives, identification, Analytical methods, Flavourings, Chemical composition, testing, Purity, Food safety, risk assessment, SDGs, Goal 3 Good health and well-being, Goal 12 Responsible production and consumption, |
| Online Access: | http://www.fao.org/3/ca7513en/CA7513EN.pdf |
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