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JECFA), Which Was Held In New_Cover_2016.pdf 1 26/04/2016 15:05:26 20 ISSN 1817-7077 COMPENDIUM OF FOOD ADDITIVE F A O J E C F A M o n o g r a p h s 23 SPECIFICATIONS 84th Meeting 2017 (JECFA), which was held in C M COMPENDIUM Y CM OF FOOD ADDITIVE MY CY SPECIFICATIONS CMY K Joint FAO/WHO Expert Committee on Food Additives 87th Meeting 2019 FAO / WHO FAO FAO JECFA Monographs 23 COMPENDIUM OF FOOD ADDITIVE SPECIFICATIONS Joint FAO/WHO Expert Committee on Food Additives 87th Meeting Rome, 4 – 13 June 2019 Food and Agriculture Organization of the United Nations World Health Organization Rome, 2020 Required citation: FAO and WHO. 2020. Compendium of Food Additive Specifications. Joint FAO/WHO Expert Committee on Food Additives (JECFA), 87th Meeting June 2019. FAO JECFA Monographs no. 23. Rome. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) or World Health Organization (WHO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO or WHO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO or WHO. ISBN 978-92-5-132121-8 (FAO) © FAO and WHO, 2020 Some rights reserved. 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The original [Language] edition shall be the authoritative edition. Disputes arising under the licence that cannot be settled amicably will be resolved by mediation and arbitration as described in Article 8 of the licence except as otherwise provided herein. The applicable mediation rules will be the mediation rules of the World Intellectual Property Organization http://www.wipo.int/amc/en/mediation/rules and any arbitration will be conducted in accordance with the Arbitration Rules of the United Nations Commission on International Trade Law (UNCITRAL). Third-party materials. Users wishing to reuse material from this work that is attributed to a third party, such as tables, figures or images, are responsible for determining whether permission is needed for that reuse and for obtaining permission from the copyright holder. The risk of claims resulting from infringement of any third-party-owned component in the work rests solely with the user. Sales, rights and licensing. FAO information products are available on the FAO website (www.fao.org/publications) and can be purchased through [email protected]. Requests for commercial use should be submitted via: www.fao.org/contact-us/licence-request. Queries regarding rights and licensing should be submitted to: [email protected]. III SPECIAL NOTE While the greatest care has been exercised in the preparation of this information, FAO expressly disclaims any liability to users of these procedures for consequential damages of any kind arising out of, or connected with, their use. V Contents List of participants ........................................................................................................................................... VII Introduction ....................................................................................................................................................... 1 Specifications For Certain Food Additives ......................................................................................................... 3 Black Carrot Extract ....................................................................................................................................... 5 Brilliant Black Pn ............................................................................................................................................ 9 β-apo-8’-carotenal ....................................................................................................................................... 14 Β-carotene from Blakeslea Trispora ............................................................................................................ 18 β-carotene, synthetic .................................................................................................................................. 22 β-carotene-rich extract from Dunaliella Salina ........................................................................................... 26 Cassia Gum .................................................................................................................................................. 30 Citric And Fatty Acid Esters Of Glycerol ....................................................................................................... 31 Gellan Gum .................................................................................................................................................. 36 Mannoproteins From Yeast Cell Walls ........................................................................................................ 39 Metatartaric Acid ......................................................................................................................................... 43 Potassium Polyaspartate ............................................................................................................................. 48 Rosemary Extract ......................................................................................................................................... 54 (Framework For) Steviol Glycosides ............................................................................................................ 62 Annex 1: Steviol Glycosides From Stevia Rebaudiana Bertoni ................................................................ 73 Annex 2: Steviol Glycosides From Fermentation ..................................................................................... 75 Annex 3: Enzyme Modified Steviol Glycosides ........................................................................................ 77 Annex 4: Enzyme Modified Glucosylated Steviol Glycosides .................................................................. 80 Specifications For Certain Flavouring Agents .............................................................................................. 86 Corrigendum .................................................................................................................................................... 94 Annex 1: Summary Of Recommendations From The 86th Jecfa ...................................................................... 96 Annex 2. General considerations ................................................................................................................... 105 Annex 3. Future work and recommendations ............................................................................................... 110 VII LIST OF PARTICIPANTS JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES, 87th MEETING Rome, 4 – 13 June 2019 Members Dr S. Barlow, Brighton, East Sussex, United Kingdom Dr J.N. Barrows, Office of Cosmetics and Colors, Center for Food Safety and Applied Nutrition, United States Food and Drug Administration, College Park, Maryland, United States of America (USA) Dr J. Bend, Department of Pathology and Laboratory Medicine, Schulich Medicine & Dentistry, Western University, London, Ontario, Canada Dr D. Benford, Cheddington, United Kingdom Dr P.E. Boon, Department of Food Safety, Centre for Nutrition, Prevention and Health Services, National Institute for Public Health and the Environment (RIVM), Bilthoven, the Netherlands Dr R. Cantrill, Halifax, Nova Scotia, Canada (Chairperson) Professor M.B. de Abreu Gloria, Laboratório de Bioquímica de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil Dr E. Dessipri, Department of Biological Standardisation, OMCL Network & HealthCare, European Directorate for the Quality of Medicines & HealthCare, Council of Europe, Strasbourg, France Dr D.E. Folmer, Office of Food Additive Safety, Center for Food Safety and Applied Nutrition, United States Food and Drug Administration, College Park, Maryland, USA (Joint Rapporteur) Dr M.J. Frutos-Fernandez, Universidad Miguel Hernández, Orihuela, Alicante, Spain Ms Tracy Hambridge, Food Standards Australia New Zealand, Majura Park, Australian Capital Territory, Australia Dr K. Laurvick, Food Standards,
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