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COMPENDIUM of FOOD ADDITIVE SPECIFICATIONS June 2011 Cover.pdf 28/9/11 14:52:20 11 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 11 SPECIFICATIONS Joint FAO/WHO Expert Committee on Food Additives 74th Meeting 2011 This document contains food additive specifications monographs, analytical methods and other information, prepared at the seventy-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Rome, Italy, from 14 to 23 COMPENDIUM OF FOOD ADDITIVE SPECIFICATIONS June 2011. The specifications 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 additive is of the quality required for use in food or in processing, and to reflect and encourage good manufacturing C practice. This publication and other documents produced by JECFA M contain information that is useful to all those who work with or are COMPENDIUM Y interested in food additives and their safe use in food. CM OF FOOD ADDITIVE MY CY SPECIFICATIONS CMY K Joint FAO/WHO Expert Committee on Food Additives 74th Meeting 2011 FAO / WHO FAO ISBN 978-92-5-107004-8 ISSN 1817-7077 9 789 251 0 7 0 0 4 8 I2358E/1/09.11 Frontespizio.pdf 8/9/11 15:18:35 ISSN 1817-7077 F A O J E C F A M o n o g r a p h s 11 COMPENDIUM OF FOOD ADDITIVE SPECIFICATIONS C M Joint FAO/WHO Expert Committee on Food Additives Y CM MY 74th Meeting 2011 CY CMY K Volume 1 FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 2011 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) 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 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 of FAO. ISBN 978-92-5-107004-8 All rights reserved. FAO encourages reproduction and dissemination of material in this information product. Non-commercial uses will be authorized free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees. Applications for permission to reproduce or disseminate FAO copyright materials, and all queries concerning rights and licences, should be addressed by e-mail to copyright@fao.org or to the Chief, Publishing Policy and Support Branch, Office of Knowledge Exchange, Research and Extension, FAO, Viale delle Terme di Caracalla, 00153 Rome, Italy. © FAO 2011 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 TABLE OF CONTENTS Table of contents .............................................................................................................. v List of participants ......................................................................................................... vii Introduction ..................................................................................................................... ix Specifications for certain food additives .......................................................................... 1 Benzoe tonkinensis .............................................................................................. 3 Caramel colours ................................................................................................... 9 ß-Apo-8'-Carotenal ............................................................................................ 21 ß-Apo-8'-Carotenoic acid ethyl ester ................................................................. 25 ß-Carotene, synthetic ......................................................................................... 29 Glycerol ester of gum rosin ............................................................................... 33 Glycerol ester of tall oil rosin ............................................................................ 37 Glycerol ester of wood rosin .............................................................................. 41 Hydroxypropylmethyl cellulose ........................................................................ 45 Magnesium silicate, synthetic ............................................................................ 53 Modified Starches .............................................................................................. 57 Nitrous oxide ...................................................................................................... 77 Octenyl succinic acid modified gum arabic ...................................................... 81 Polydimethylsiloxane ......................................................................................... 85 Ponceau 4R ........................................................................................................ 91 Potassium aluminium silicate ............................................................................ 95 Potassium aluminium silicate-based pearlescent pigments ............................... 99 Pullulan ............................................................................................................ 103 Pullulanase from Bacillus deramificans expressed in Bacillus licheniformis . 107 Quinoline Yellow ............................................................................................. 111 Sodium carboxymethyl cellulose ..................................................................... 115 Sucrose monoesters of lauric, palmitic or stearic acid ..................................... 121 Sunset Yellow FCF .......................................................................................... 129 Analytical Methods ...................................................................................................... 133 Withdrawal of specifications for certain food additives .............................................. 137 Annex 1: Summary of recommendations from the 74th JECFA .................................. 139 Annex 2: Recommendations and further information required ................................... 145 Corrigenda.................................................................................................................... 149 vii LIST OF PARTICIPANTS JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES, 74th MEETING Rome, 14 – 23 June, 2011 Members Dr M. Bolger, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, USA Dr M. DiNovi, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, USA Professor M.C. de Figueiredo Toledo, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil Dr Y. Kawamura, Division of Food Additives, National Institute of Health Sciences, Tokyo, Japan Dr A. Mattia, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, USA (Vice-Chairperson) Mrs I. Meyland, National Food Institute, Technical University of Denmark, Søborg, Denmark (Chairperson) Dr Z. Olempska-Beer, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, USA Professor A. Renwick, Emeritus Professor, School of Medicine, University of Southampton, Ulverston, England (Joint Rapporteur) Dr J. Schlatter, Nutritional and Toxicological Risks Section, Federal Office of Public Health, Zurich, Switzerland Ms E. Vavasour, Ottawa, Ontario, Canada Dr M. Veerabhadra Rao, Department of the President’s Affairs, Al Ain, United Arab Emirates Dr S. Resnik, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, Buenos Aires, Argentina Professor R. Walker, Ash, Aldershot, Hantfordshire, England Mrs H. Wallin, Finnish Food Safety Authority (Evira), Helsinki, Finland (Joint Rapporteur) Secretariat Dr A. Agudo, Catalan Institute of Oncology, L’Hospitalet de Llobregat, Spain (WHO Temporary Adviser) Mr D. Arcella, European Food Safety Authority, Parma, Italy (FAO Expert) Dr D. Benford, Food Standards Agency, London, England (WHO Temporary Adviser) Mrs G. Brisco, Joint FAO/WHO Food Standards Programme, Food and Agriculture Organization of the United Nations, Rome, Italy (FAO Codex Secretariat) Dr A. Bruno, Joint FAO/WHO Food Standards Programme, Food and Agriculture Organization of the United Nations, Rome, Italy (FAO Codex Secretariat) Ms A. Bulder, Centre for Substances and Integrated Risk Assessment, National Institute for Public Health and the Environment (RIVM), Bilthoven, the Netherlands (WHO Temporary Adviser) viii Mrs V. Carolissen-Mackay, Joint FAO/WHO Food Standards Programme, Food and Agriculture Organization of the United Nations, Rome, Italy (FAO Codex Secretariat) Dr C. Carrington, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, USA (WHO Temporary Adviser) Dr R. Danam, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD,
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