Compendium of food additive specifications
This document contains food additive specification monographs, analytical methods, and other information prepared at the eighty-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held virtually on an online platform from 1 – 12 June 2020, due to travel restrictions and lock-downs caused by the COVID-19 pandemic. The Committee evaluated the safety of six food additives, conducted an exposure assessment for one group of food additives, and revised the specifications for three other food additives (including one group). The Committee also evaluated the safety of two groups of flavoring agents and revised the specifications for 12 flavoring agents. Tentative specifications were prepared for three, as the safety evaluations were not completed.
| Main Authors: | , , |
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| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
Rome (Italy) FAO/WHO
2021
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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, |
| Online Access: | http://www.fao.org/3/cb3310en/cb3310en.pdf https://doi.org/10.4060/cb3310en |
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