OF FOOD ADDITIVE F A O J E C F A M o n o g r a p h …

1 Joint FAO/WHO Expert Committee on food Additives79th meeting 2014 Joint FAO/WHO Expert Committee on food Additives79th Meeting 2014 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 / WHO1616 This document contains food ADDITIVE specification monographs, analytical methods, and other information prepared at the seventy-ninth meeting of the Joint FAO/WHO Expert Committee on food additives (JECFA), which was held in Geneva, Switzerland, from 17 26 June 2014. 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.

2 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 978-92-5-108607-09789251086070 Joint FAO/WHO Expert Committee on food Additives79th Meeting 2014 food AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONSRome, 2014 COMPENDIUMOF food ADDITIVESPECIFICATIONSF A O J E C F A M o n o g r a p h s16 ISSN 1817-7077 WORLD HEALTH ORGANIZATIONThe 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 (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.

3 Dotted lines on maps represent approximate border lines for which there may not yet be full agreement. 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. Errors and omissions excepted, the names of proprietary products are distinguished by initial capital letters. 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. In no event shall FAO and WHO be liable for damages arising from its use.

4 The views expressed herein are those of the authors and do not necessarily represent those of FAO or 978-92-5-108607-0 FAO and WHO, 2014 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, provided that appropriate acknowledgement of FAO and WHO as the source and copyright holder is given and that FAO and WHO s endorsement of users views, products or services is not implied in any requests for translation and adaptation rights, and for resale and other commercial use rights should be made via or addressed to information products are available on the FAO website ( ) and can be purchased through 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.

5 TABLE OF CONTENTS Table of contents vList of participants viiIntroduction ixSpecifications for certain food additives 1 Benzoe tonkinensis 3 Carrageenan 7 Citric acid 13 Citric and fatty acid esters of glycerol 15 Gellan gum 19 Lutein esters from Tagetes erecta 23 Octenyl succinic acid modified gum Arabic 27 Octenyl succinic acid modified starch 45 Paprika extract 49 Polyoxyethylene (20) sorbitan monostearate 55 Potassium aluminium silicate 57 Quillaia extract (Type 2) 59 Analytical Methods 63 Oxalate limit test 64 Alginates Assay (Carbon Dioxide Determination by Decarboxylation) 65 Specifications for certain flavouring agents 67 New and revised specifications 68 Spectra of certain flavouring agents 74 List of new flavourings in alphabetical order 79 Annex 1: Summary of recommendations from the 79th JECFA 81 Annex 2: Further information required or desired 87 LIST OF PARTICIPANTS JOINT FAO/WHO EXPERT COMMITTEE ON food additives , 79th MEETING Geneva, 17 26 June, 2014 Members Dr Bend, Distinguished University Professor, Emeritus, Department of Pathology, Schulich Medicine & Dentistry, Western University, London, Ontario, Canada Dr D.

6 Benford, Chemical Risk Assessment Unit, Chemical Safety Division, food Standards Agency, London, England, United Kingdom Dr M. DiNovi, Office of food ADDITIVE Safety, Center for food Safety and Applied Nutrition, United States food and Drug Administration, College Park, MD, USA Dr D. Folmer, Center for food Safety and Applied Nutrition, United States food and Drug Administration, College Park, MD, USA Dr Y. Kawamura, Division of food additives , National Institute of Health Sciences, Tokyo Japan Dr A. Mattia, Division of Biotechnology and GRAS Notice Review, Office of food ADDITIVE Safety, Center for food Safety and Applied Nutrition, United States food and Drug Administration, College Park, MD, USA (Chairperson) Mrs I. Meyland, Birker d, Denmark (Vice-Chairperson) Dr U. Mueller, food Standards Australia New Zealand, Barton, ACT, Australia (Joint Rapporteur) Dr G.

7 Pascal, Le Breuil, Saint Alyre d Arlanc, France Dr J. Schlatter, Zurich, Switzerland Dr M. Veerabhadra Rao, Quality Control Department, Department of the President s Affairs, Al Ain, United Arab Emirates Mrs H. Wallin, Helsinki, Finland (Joint Rapporteur) Secretariat Mr D. Arcella, Evidence Management, European food Safety Authority, Parma, Italy (WHO Expert) Dr S. Barlow, Brighton, East Sussex, England, United Kingdom (WHO Expert) Dr A. Bruno, Joint FAO/WHO food Standards Programme, food and Agriculture Organization of the United Nations, Rome, Italy (Codex Secretariat) Dr R. Cantrill, AOCS, Urbana, IL, USA (FAO Expert) Dr J. Chen,1 Chairman of the Codex Committee on food additives (CCFA), Institute of Nutrition and food Safety, Chinese Centers for Disease Control and Prevention, Beijing, China (CCFA Chairman) Mr P.

8 Cressey, ESR (Institute of Environmental Science and Research Ltd), Christchurch, New Zealand (FAO Expert) Dr V. Fattori, Agriculture and Consumer Protection Department, food and Agriculture Organization of the United Nations, Rome, Italy (FAO Joint Secretary) Professor F. Kayama, Department of Environmental & Preventive Medicine, School of Medicine, Jichi Medical University, Yakushiji, Shimotsuke-shi, Tochigi-ken, Japan (WHO Expert) Dr Jeurissen, Centre for Nutrition, Prevention and Health Services, National Institute for Public Health and the Environment (RIVM), Bilthoven, the Netherlands (WHO Expert) Mr J. Kim, Department of food Safety and Zoonoses, World Health Organization, Geneva, Switzerland (WHO Secretariat) Dr C. Lambr , Dammartin-en-Go le, France (WHO Expert) 1 Invited but unable to attend.

9 Dr K. Muldoon Jacobs, Division of food Contact Notifications, Office of food ADDITIVE Safety, Center for food Safety and Applied Nutrition, United States food and Drug Administration, College Park, MD, USA (WHO Expert) Professor Orisakwe, Faculty of Pharmacy, University of Port Harcourt, Choba, Rivers State, Nigeria (WHO Expert) Professor S. Rath, Department of Analytical Chemistry, University of Campinas, S o Paulo, Brazil (FAO Expert) Mr J. Reeve, Biosecurity Science, food Science and Risk Assessment Directorate, Regulation and Assessment Branch, Ministry for Primary Industries, Wellington, New Zealand (WHO Expert) Ms M. Sheffer, Orleans, Ontario, Canada (WHO Technical Editor and Co-Rapporteur) Professor Sipes, Department of Pharmacology, College of Medicine, University of Arizona, Tucson, AZ, USA (WHO Expert) Dr J.

10 Smith, Bio| food |Tech, Charlottetown, Prince Edward Island, Canada (FAO Expert) Dr Srinivasan, Division of Biotech and GRAS Notice Review, Office of food ADDITIVE Safety, Center for food Safety and Applied Nutrition, United States food and Drug Administration, College Park, MD, USA (FAO Expert) Professor I. Stankovic, Department of Bromatology, Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia (FAO Expert) Dr A. Tritscher, Department of food Safety and Zoonoses, World Health Organization, Geneva, Switzerland (WHO Joint Secretary) Dr T. Umemura, Division of Pathology, Biological Safety Research Center, National Institute of Health Sciences, Tokyo, Japan (WHO Expert) Dr P. Verger, Department of food Safety and Zoonoses, World Health Organization, Geneva, Switzerland (WHO Secretariat) Professor Williams, Department of Pathology, New York Medical College, Valhalla, NY, USA (WHO Expert) Dr X.