Combined Compendium of Food Additive Specifications: Analytical methods, test procedures and laboratory solutions used by and referenced in food additive specifications PDF Download
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Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher: Food & Agriculture Org.
ISBN: 9789251055694
Category : Food additives
Languages : en
Pages : 340
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Book Description
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
Publisher: Food & Agriculture Org.
ISBN: 9789251055694
Category : Food additives
Languages : en
Pages : 340
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Book Description
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
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages :
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Fao
ISBN: 9789251055694
Category : Business & Economics
Languages : en
Pages : 0
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Book Description
This publication is one of four volumes comprising the combined food additive specifications prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) during 65 meetings held during the years 1956 to 2005. The objectives of these specifications are to identify additives subjected to safety testing, to ensure quality standards required for use in food or in processing, and to reflect and encourage good manufacturing practice. This volume covers methodology and analytical procedures used. The other volumes are: Vol. 1: additives A-D (ISBN 9789251053928); Vol. 2: additives E-O (ISBN 9789251053935). Vol. 3: additives P-Z (ISBN 9789251053942).
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: World Health Organization
ISBN: 9241209402
Category : Business & Economics
Languages : en
Pages : 104
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Book Description
This publication sets out the discussions of the Committee's 67th meeting, including i) the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants; ii) evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora, and quillaia extract type 2) and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury); and iii) revised specifications for the following food additives: carob bean gum, guar gum, titanium dioxide and zeaxanthin.
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: Food & Agriculture Org.
ISBN: 9789251055595
Category : Business & Economics
Languages : en
Pages : 104
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Book Description
Joint FAO/WHO Expert Committee on Food Additives, 67th meeting, Rome, 20-29 June 2006
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9241505184
Category : Law
Languages : en
Pages : 138
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Book Description
This book contains the guidelines adopted by the Conference of the Parties. These seven guidelines cover a wide range of provisions of the WHO Framework Convention on Tobacco Control, such as: the protection of public health policies with respect to tobacco control from commercial and other vested interests of the tobacco industry; protection from exposure to tobacco smoke; packaging and labelling of tobacco products; and tobacco advertising, promotion and sponsorship; and demand reduction measures concerning tobacco dependence and cessation. These guidelines are intended to help Parties to meet their obligations under the respective provisions of the Convention. They reflect the consolidated views of Parties on different aspects of implementation, their experiences and achievements, and the challenges faced. The guidelines also aim to reflect and promote best practices and standards that governments would benefit from in the treaty-implementation process.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251300216
Category : Political Science
Languages : en
Pages : 108
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Book Description
This document contains food additive specification monographs, analytical methods, and other information prepared at the eighty-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Rome, 6–15 June 2017. The specification monographs provide information on the identity and purity of food additives used directly in foods or in food production. The main three objectives of these specifications are to identify the food additive that has been subjected to testing for safety, to ensure that the additives are of the quality required for use in food or in processing and to reflect and encourage good manufacturing practice. This publication and other documents produced by JECFA contain information that is useful to all those who work with or are interested in food additives and their safe use in food.
Author: Food and Agriculture Organization of the United Nations
Publisher: World Health Organization
ISBN: 924009038X
Category : Medical
Languages : en
Pages : 43
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Book Description
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251339635
Category : Technology & Engineering
Languages : en
Pages : 78
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Book Description
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.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251321213
Category : Technology & Engineering
Languages : en
Pages : 120
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Book Description
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.
