By Committee on Food Chemicals Codex
This 5th variation of the 'Food chemical compounds Codex' is absolutely up-to-date and comprises new fabric, together with insurance of recent guidelines on microbial attributes and a brand new guide on fluoride content material.
Read Online or Download Food Chemicals Codex: Effective January 1, 2004 - 5th ed PDF
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Extra resources for Food Chemicals Codex: Effective January 1, 2004 - 5th ed
Furthermore, in view of the considerable variation in fluoride limits for additives and ingredients in various national and international compendia, the committee deems harmonization of fluoride limits between the FCC and other compendia to be desirable. FCC Substances Containing Sulfiting Agents (Policy) If an FCC substance contains 10 mg/kg or more of any sulfiting agent, the presence of such sulfiting agent shall be indicated on the labeling. Labeling (Policy) For purposes of compliance with Food Chemicals Codex monographs, ‘‘labeling’’ means all labels and other written, printed, or graphic matter (1) on any article or any of its containers or wrappers or (2) accompanying such article, or otherwise provided by vendors to purchasers for 1 IOM (Institute of Medicine).
Therefore, the Committee on Food Chemicals Codex considers that maintaining fluoride limits for relevant food additives and ingredients is justified. Because of the difficulties in analyzing for fluoride in food chemicals, the committee intends to adopt new analytical methods for fluoride as soon as adequate validation is submitted. Furthermore, in view of the considerable variation in fluoride limits for additives and ingredients in various national and international compendia, the committee deems harmonization of fluoride limits between the FCC and other compendia to be desirable.
841 C. Others . . 854 Appendix III: Chemical Tests and Determinations . . 859 A. Identification Tests . . 859 B. Limit Tests . . 861 C. Others . . 876 Appendix IV: Chewing Gum Base . . 892 Appendix V: Enzyme Assays . . 896 Appendix VI: Essential Oils and Flavors . . 929 Appendix VII: Fats and Related Substances . . 934 Appendix VIII: Oleoresins . . 944 Appendix IX: Rosins and Related Substances . . 947 Appendix X: Carbohydrates (Starches, Sugars, and Related Substances) . . 951 Solutions and Indicators .