Specifications for the Identity and Purity of Some Food Additives PDF Download
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Author:
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ISBN:
Category :
Languages : en
Pages : 0
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Author:
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ISBN:
Category :
Languages : en
Pages : 0
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Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 0
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Author: Rome Joint FAO/Who Expert Comm. 20th (21st-29th, April, 1976)
Publisher:
ISBN:
Category : Congresses and conventions
Languages : en
Pages : 111
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Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher: Bernan Press(PA)
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 126
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Abstract: The specifications and identity tests were prepared at the 20th session of the Joint FAO/WHO Expert Committee on Feed Additives (1976, Rome) for substances for which adequate data were available. General principles were developed for use by toxicologists and others concerned with safety and quality of additives and adequate degree of purity. Specifications, listed for 25 additives, include: 1) synonyms; 2) definitions including chemical names, formula, structural formula, molecular weight and assay; 3) description; 4) functional use; 5) characteristics. Characteristics are determined by identification tests (solubility, amino acids, ester group and purity tests (loss on drying, sulfated ash, transmittance, arsenic, pH, specific rotation, heavy metals). Testing procedures, conditions, apparatus, reagents, preparation, and calculations are given. Methods of assay are explained.
Author: Food and Agriculture Organization of the United Nations
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Author: Thomas E. Furia
Publisher: CRC Press
ISBN: 9780849305429
Category : Technology & Engineering
Languages : en
Pages : 1020
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Author: FAO.
Publisher:
ISBN:
Category :
Languages : en
Pages : 112
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Author: Joint FAO/WHO Expert Committee on Food Additives: (.
Publisher:
ISBN: 9789251004999
Category :
Languages : en
Pages :
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Author: Food and Agriculture Organization
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages :
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Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher:
ISBN:
Category :
Languages : en
Pages : 111
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Book Description
