Food Chemicals Codex First Supplement to the Fifth Edition

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BẤM ĐỂ XEMSince its first edition in 1966, the Food Chemicals Codex (FCC) has provided the accepted standards for quality and purity in food chemicals, officially referenced by the U.S. Food and Drug Administration and many agencies in other countries. The Fifth Edition updates the field, incorporating the definitive monographs of previous editions with completely new material. Each monograph provides a physical description of the substance and its use in foods, lists its purity requirements, describes the appropriate tests to determine compliance, and provides packaging and storage guidelines. Other features include

# New lower limits on contaminants
# Revised Lead and Heavy Metal Limits policy
# New analytical method for fluoride
# More accurate infrared spectra for identification
# Reordering and revision to make the book clearer and easier to use

The Fifth Edition reflects many of the changes in science and manufacturing since the publication of the Fourth Edition. Also, where feasible, FCC specifications are now harmonized with those of other standard setters, in particular the FAO/WHO Compendium of Food Additive Specifications. The FCC receives international recognition by manufacturers, vendors, and users of food chemicals. The Fifth Edition will be a welcome update to food technologists, quality control specialists, research investigators, teachers, students, and others involved in the technical aspects of food safety.

Contents

1. General Provisions and Requirements Applying to Specifications, Tests, and Assays of the Food Chemicals Codex
2. Monograph Specifications
3. Flavor Chemicals
4. Infrared Spectra
5. General Tests and Assays

Index

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