Compendium of Food Additive Specifications. Joint …

1 Joint FAO/WHO Expert Committee on Food Additives84th Meeting 2017 COMPENDIUMOF FOOD ADDITIVESPECIFICATIONSCOMPENDIUM OF FOOD Additive SPECIFICATIONSCOMPENDIUMOF FOOD ADDITIVESPECIFICATIONSF A O J E C F A M o n o g r a p h sISSN 1817-7077 FAO / WHO2020 Joint FAO/WHO Expert Committee on Food Additives84th Meeting 2017 This document contains food Additive specification monographs, analytical methods, and other information prepared at the eighty-fourth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Rome, 6 15 June 2017.

2 The specification 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 additives are of the quality required for use in food or in processing and to reflect and encourage good manufacturing practice. This publication and other documents produced by JECFA contain information that is useful to all those who work with or are interested in food additives and their safe use in 1 26/04/2016 15:05.

3 26 FAO JECFA Monographs 20 Compendium OF FOOD Additive SPECIFICATIONS Joint FAO/WHO Expert Committee on Food Additives 84th Meeting 2017 FOOD AND AGRICULTURE ORGANIZATION OF THE united nations WORLD HEALTH ORGANIZATION Rome, 2017 II 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 of the World Health Organization (WHO) concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

4 The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these are or have been endorsed or recommended by FAO or WHO in preference to others of a similar nature that are not mentioned. All reasonable precautions have been taken by FAO and WHO to verify the information contained in this publication. However, the published material is being distributed without warranty of any kind, either expressed or implied. The responsibility for the interpretation and use of the material lies with the reader.

5 In no event shall FAO and WHO be liable for damages arising from its use. ISBN 978-92-5-130021-3 (FAO) FAO/WHO 2017 FAO and WHO encourage the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO and WHO as the source and copyright holder is given and that their endorsement of users views, products or services is not implied in any way.

6 All requests for translation and adaptation rights, and for resale and other commercial use rights should be made via or addressed to FAO information products are available on the FAO website ( publications) and can be purchased through 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. IV V Table of Contents LIST OF PARTICIPANTS.

7 VII INTRODUCTION .. 11 SPECIFICATIONS FOR CERTAIN FOOD ADDITIVES .. 12 BRILLIANT BLUE FCF .. 13 -CAROTENE-RICH EXTRACT FROM DUNALIELLA SALINA .. 18 FAST GREEN FCF .. 22 GUM GHATTI .. 27 JAGUA (GENIPIN-GLYCINE) BLUE (TENTATIVE) .. 30 METATARTARIC ACID (TENTATIVE) .. 38 MICROCRYSTALLINE CELLULOSE .. 41 SILICON DIOXIDE, AMORPHOUS .. 44 SODIUM ALUMINIUM SILICATE .. 47 STEVIOL GLYCOSIDES FROM STEVIA REBAUDIANA BERTONI .. 50 SUCROSE ESTERS OF FATTY ACIDS .. 70 TAMARIND SEED POLYSACCHARIDE .. 78 YEAST EXTRACTS CONTAINING MANNOPROTEINS (TENTATIVE).

8 83 ANALYTICAL METHODS .. 88 TOTAL COLOURING MATTERS CONTENT (VOLUME 4) .. 88 ERRATA: CAROB BEAN GUM .. 91 CORRIGENDUM .. 95 ANNEX I: SUMMARY OF RECOMMENDATIONS FROM THE 84th JECFA .. 97 FOOD ADDITIVES CONSIDERED FOR SPECIFICATIONS ONLY .. 97 FOOD ADDITIVES EVALUATED TOXICOLOGICALLY AND ASSESSED FOR DIETARY EXPOSURE .. 98 ANNEX 2. GENERAL INFORMATION .. 103 INFORMATION REQUIREMENTS FOR SUBMISSIONS ON PRODUCTS DERIVED FROM NATURAL SOURCES .. 103 ANNEX 3. FUTURE WORK AND 105 VI VII LIST OF PARTICIPANTS Joint FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES, 84th MEETING Rome, 6 15 June 2017 Members Dr S.

9 Barlow, Brighton, East Sussex, England, united Kingdom Dr J. Bend, Department of Pathology and Laboratory Medicine, Schulich Medicine & Dentistry, Western University, London, Ontario, Canada Dr D. Benford, Surbiton, London, England, united Kingdom Dr R. Cantrill, American Oil Chemists' Society (AOCS), Urbana, Illinois, united States of America (USA) (Chairperson) Dr E. Dessipri, General Chemical State Laboratory, Athens, Greece Dr M. DiNovi, Office of Food Additive Safety, Center for Food Safety and Applied Nutrition, united States Food and Drug Administration, College Park, Maryland, USA Dr D.

10 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 A. Mattia, Senior Science and Policy Staff, Office of Food Additive Safety, Center for Food Safety and Applied Nutrition, united States Food and Drug Administration, College Park, Maryland, USA (Vice-Chairperson) Dr U. Mueller, Australian Pesticides and Veterinary Medicines Authority (APVMA), Kingston, Australian Capital Territory, Australia ( Joint Rapporteur) Dr Orisakwe, University of Port Harcourt, Choba, Port Harcourt, Rivers State, Nigeria Dr J.