Compendium of food additive specifications: Joint FAO/WHO Expert Committee on Food Additives, 97th meeting, Rome, 31 October-9 November 2023
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Food and Agriculture Organization of the United Nations
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vii, 31 p.
This compendium presents the food additive specifications prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) at its ninety-seventh meeting, held in Rome from 31 October to 9 November 2023. As part of JECFA’s risk assessment work, the publication provides new and revised specifications for the identity and purity of selected food additives and flavouring agents. It includes detailed technical specifications, analytical methods, identification criteria and purity requirements intended to support the evaluation and regulatory use of these substances within the international food safety framework. The volume reports the revision of specifications for titanium dioxide (INS 171) and the establishment of specifications for several flavouring agents belonging to three chemical groups: aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups; linear and branched-chain aliphatic unsaturated alcohols, aldehydes, acids and related esters; and saturated aliphatic acyclic linear primary alcohols, aldehydes and acids. The publication also summarizes the conclusions of the ninety-seventh JECFA meeting, including safety evaluations, dietary exposure considerations, recommendations for future work and updates to existing specifications, thereby contributing to the scientific basis for food additive assessment and international food standards.
This compendium presents the food additive specifications prepared by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) at its ninety-seventh meeting, held in Rome from 31 October to 9 November 2023. As part of JECFA’s risk assessment work, the publication provides new and revised specifications for the identity and purity of selected food additives and flavouring agents. It includes detailed technical specifications, analytical methods, identification criteria and purity requirements intended to support the evaluation and regulatory use of these substances within the international food safety framework. The volume reports the revision of specifications for titanium dioxide (INS 171) and the establishment of specifications for several flavouring agents belonging to three chemical groups: aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups; linear and branched-chain aliphatic unsaturated alcohols, aldehydes, acids and related esters; and saturated aliphatic acyclic linear primary alcohols, aldehydes and acids. The publication also summarizes the conclusions of the ninety-seventh JECFA meeting, including safety evaluations, dietary exposure considerations, recommendations for future work and updates to existing specifications, thereby contributing to the scientific basis for food additive assessment and international food standards.