compendium of food additive specifications

880 Pages·2017·11.53 MB·English

JECFA
COMPENDIUM
OF
FOOD ADDITIVE
SPECIFICATIONS
VOWME 2
Joint FAO/WHO Expert Committee
on Food Additives (JECFA)
Combined Specifications
from
1st through the 37th Meetings
1956 - 1990
Food and Agriculture Organization
of the United Nations
Rome, 1992
CORRIGENDUM
Compendium of food additive specifications, Volume 2
Joint FAO./WHO Expert Committee on Food Additives (JECFA)
This publication is FAO Food and Nutrition Paper
No. 52, Volume 2
M-84fT0814E/1 /9.93/11 00
ISBN 92-5-1 03376-5
ISSN 0254-4 725
Food and Agriculture Organization of the United Nations
Rome, 1993
COMPENDIUM
OF
FOOD ADDITIVE
SPECIFICATIONS
VOWME 2
Joint FAO/WHO Expert Committee
on Food Additives (JECFA)
Combined Specifications
from
1st through the 37th Meetings
1956- 1990
Food and Agriculture Organization
of the United Nations
Rome, 1992
The designations employed and the presentation of material in this
publication do not imply the expression of any opinion whatsoever on
the part of the Food and Agriculture Organization of the United
Nations concerning the legal status of any country, territory, city or
area or of its authorities, or concerning the delimitation of its frontiers
or boundaries.
All rights reserved. No part of this publication may be reproduced, stored in a
retrieval system, or transmined in any form or by any means, electromc, mechani
cal, photocopying or otherwise, without the prior permission otthe copyright owner.
Applications for such permission, with a statement of the purpose and extent of the
reproduction, should be addressed to the Director, Publications Division, Food and
Agriculture Organization otthe United Nations, Via delle Terme di Caracalla, 00100
Rome, Italy.
(Q FAO
iii
INTRODUCTION
A Joint FAO/WHO Conference on Food Additives met in Geneva, Switzerland, in September 1955 and
recommended that the two international organizations collect and disseminate information on food additives.
Since that time, over 500 substances have been evaluated and provided with specifications for purity and
identity by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
JECF A specifications of food additives are intended to serve as a guide for manufacturers and users of the
additives, as well as the basis for new or revised national legislation or regulations of member countries of
FAO and WHO. The specifications were published variously in FAO Nutrition Meetings Reports Series
(NMRS), within WHO Technical Report Series (TRS) or as FAO Food and Nutrition Papers (FNP) comprising
35 separate volumes, published over many years and most of them now out of print.
During its more than 30 years of activity, the Committee has reevaluated many food additives in light of
changing requirements or new technical and scientific information. Some have been reevaluated more than
once. As a result, the specifications for 50 substances were withdrawn over the years because the use of these
additives was no longer technically justified or because of safety considerations based on newer scientific
information.
This present Compendium was prepared in order to consolidate in one reference source, all of the JECFA food
additive specifications which are currently applicable. This includes specifications from all JECFA meetings
dealing with food additives up to and including the 37th meeting in 1990.' The Compendium consists of general
notices; remarks applying to the standards, tests and assays; individual specifications listed in alphabetical order
by substance title; and seven annexes plus an index.
There are many general tests for identity and purity which are applicable to a wide range of substances in the
Compendium. In 1978, these were assembled along with other general reference material and were published
as FNP number 5, "Guide to Specifications -JECFA ". FNP 5 was revised in 1983 and a second revision was
published in 1991 to coincide with and complement this Compendium. The test procedures and other
information from FNP 5, revision 2, are referenced in the specifications throughout the Compendium.
Users of this Compendium are encouraged to submit their comments or suggestions to the Chief, Food Quality
and Standards Service, Food Policy and Nutrition Division, FAO, via delle Terme di Caracalla, 00100 Rome,
Italy.
iv
ACKNOWLEDGEMENTS
This Compendium was prepared by Dr. Kenji Ishii of the Japan Food Additives Association (JFAA) over a
period of 18 months at the FAO Headquarters in Rome, Italy. Dr. Ishii was assisted in this massive
undertaking by several colleagues in Japan. These were Dr. Kunitoshi Yoshihira and Dr. Toshio Itoh, both
of the National Institute of Hygienic Science, as well as the following scientists from the JFAA: Mr. Koh
Murai, Dr. Takashi Akiyama, Mr. Rikio Goto, Mr. Nobuyoshi Nosaka, Dr. Tetsuya Kato and Dr. Izumi
Kumashiro. FAO gratefully acknowledges the considerable effort of all these experts and especially the
outstanding work done by Dr. Ishii. FAO further expresses its appreciation to Mr. Saburosuke Suzuki,
Chairman, and Dr. Teruo Shiro, Senior Managing Director, of the Japan Food Additives Association and to
the National Instititute of Hygienic Science of Japan, for their generous support in providing the services of
Dr. Ishii and of the other experts to prepare this document.
The final draft of this Compendium was reviewed and edited by Mr. D .F. Dodgen, Review Chemist, Division
of Food Chemistry and Technology, Centre for Food Safety and Applied Nutrition, Food and Drug
Administration, Washington, D.C., USA, and Dr. Juhani Paakkanen, Senior Advisor, Ministry of Trade and
Industry, Division for Food Affairs, Helsinki, Finland. Their review was invaluable.
FAO acknowledges with gratitude the generous contribution of the International Life Sciences Institute,
Washington, D.C., USA, to the publication of this Compendium.
V
SCOPE OF THIS COMPENDIUM
This Compendium presents in a consolidated and up-dated form, all of the specifications for identity and purity
of over 500 food additives, prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
and published in about 35 separate volumes since the first session of the Committee in 1956. Each volume
previously published represented the results of a given meeting.
The format of individual additive specifications varied from meeting to meeting and ranged from relatively
uncomplicated earlier specifications to the more complex recent issuances. The consolidation and up-dating
for this Compendium necessitated a uniform format of presentation for the specifications. This format was
agreed to by JECFA experts after being proposed by the consultant preparing the draft Compendium (Dr. Kenji
Ishii - see Acknowledgements). Early specifications tended to be quite simple in presentation. These were
edited to generally conform to the agreed format without changing the substance or meaning of the
specification requirements. Typographical errors were also corrected where found.
Many of the older specifications do not meet modern requirements for identity and purity. These
specifications will be reviewed at future JECFA meetings and revised accordingly.
The user of this Compendium will need to become acquainted with both the index and the various annexes.
To assist in this, the following summary and explanation of each is offered:
-Annex 1 details the General Specifications for Enzyme Preparations Used in Food Processing, with
two appendices. Appendix A is "Determination of Antibiotic Activity" and Appendix B is "General
Considerations and Specifications for Enzymes from Genetically Manipulated Microorganisms". All
enzyme substances must meet the requirements detailed in Annex 1, in addition to the individual
specification for the enzyme. Enzymes from microbial sources must also meet the requirements
regarding antibiotic activity in Appendix A. Lastly, any enzyme from a genetically manipulated
microorganism should further include specification requirements as summarized in Appendix B.
- Annex 2 was included to provide general guidance on specifications for colour lakes prepared by the
reaction of alumina and appropriate colouring agents.
- Annex 3 is designed to clarify the nomenclature to be used in describing chlorophyll and its
· derivatives.
- Annex 4 provides a listing of former titles of specifications which have been changed in the present
Compendium, along with a listing of their current titles. This permits cross-checking of older JECFA
references, if desired.
- Annex 5 is a cross-index of Codex functional classes and JECFA defined functional uses.
- Annex 6 represents a listing of the individual substances by JECF A functional uses.
- Annex 7 identifies those substances which previously had specifications, but which are not included
in this Compendium, for reasons stated in the Annex.
- The Index at the end of this Compendium will assist the user in finding specifications as it cross
references the various synonyms used for each substance.
vi
SPECIAL NOTE
The methods and analytical procedures described in this Compendium are designed to be
carried out by properly trained personnel in a suitably equipped laboratory. In common with
many laboratory procedures, the methods quoted frequently involve hazardous materials.
For the correct and safe execution of these methods it is essential that laboratory personnel
follow standard safety procedures for the handling of hazardous materials.
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.
vii
CONTENTS
Page
NOTICES
General Notices applying to the Standards, Tests
and Assays of the Specifications prepared by JECFA 1
Remarks on Specifications 5
Remarks on Test Methods 6
SPECIFICATIONS
-A-
Acesulfame Potassium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Acetic Acid, Glacial . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Acetic and Fatty Acid Esters of Glycerol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Acetone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Acetone Peroxides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Activated Carbon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Adipic Acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Agar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Alginic Acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Allura Red AC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Allyl 3-Cyclohexylpropionate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Allyl Heptanoate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Allyl Hexanoate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Allyl lsovalerate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Allyl Tiglate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Allyl-a-ionone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Aluminium Ammonium Sulfate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Aluminium Potassium Sulfate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Aluminium Powder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Aluminium Silicate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Aluminium Sodium Sulfate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Aluminium Sulfate (anhydrous) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Amaranth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Ammonium Alginate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
Ammonium Carbonate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Ammonium Chloride . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
Ammonium Dihydrogen Phosphate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Ammonium Hydrogen Carbonate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Ammonium Hydroxide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Ammonium Persulfate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Ammonium Polyphosphate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
Ammonium Salts of Phosphatidic Acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Amyl Acetate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
vm
a-Amyl Cinnamic Aldehyde . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
a-Amyl Cinnamic Aldehyde Dimethyl Acetal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
a-Amyl Cinnamyl Alcohol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101
a-Amylase and Glucoamylase from Aspergillus oryzae . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
a-Amylase from Aspergillus oryzae var. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105
a-Amylase from Bacillus megaterium Expressed in Bacillus subtilis . . . . . . . . . . . . . . . . . . . . 107
a-Amylase from Bacillus stearothermophilus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
a-Amylase from Bacillus stearothermophilus Expressed in Bacillus subtilis . . . . . . . . . . . . . . . . 111
a-Amylase from Bacillus subtilis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
Amyloglucosidase from Aspergillus niger var. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115
trans-Anethole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117
Anisyl Acetone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Annatto Extracts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
Anoxomer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
/3-Apo-8' -carotenal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149
/3-Apo-8'-carotenoic Acid Ethyl Ester . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153
Ascorbic Acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155
Ascorbyl Palmitate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157
Ascorbyl Stearate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 159
Aspartame . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 161
Avian Pepsin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167
Azodicarbonamide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 171
Azorubine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175
- B-
Beet Red 177
Benzaldehyde ..................................................... . 181
Benzoic Acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 183
Benzoin Gum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...... . 187
Benzoyl Peroxide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .... . 189
Benzyl Acetate .................................................... . 191
Benzyl Alcohol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .... . 193
Benzyl Benzoate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 195
Benzyl Butyl Ether . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..... 197
Benzyl Isobutyl Carbinol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 199
Benzyl Isoeugenyl Ether . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 201
Blackcurrant Extract . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..... 203
Bone Phosphate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 207
Brilliant Black BN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 213
Brilliant Blue FCF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . 217
Bromelain ....................................................... . 221
Brominated Vegetable Oils ............................................ . 223
Brown FK ....................................................... . 225
Brown HT ...................................................... . 233
Butan-1-ol ....................................................... . 237
Butan-2-ol ....................................................... . 239
Butane-1 ,3-diol .................................................... . 241
Butyl Acetate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... . 243
Butyl p-Hydroxybenzoate ............................................. . 245
Butylated Hydroxyanisole ............................................. . 249
Butylated Hydroxytoluene ............................................. . 253