evaluation of certain food additives - libdoc.who.int - World Health ...

the only food additive in the FAO JECFA monographs in which this descriptor
is used, although there are many other food additives that could also be
described as “preparations” (e.g. enzymes and some colours).
The Committee decided to rename the specifications monograph “nisin” and
revised the existing specifications by modifying the definition to clarify that
nisin A is the major polypeptide in nisin and revising the determination of
sodium chloride in the method of assay.
3.2.5 Nitrous oxide
The Committee at its fifty-fifth meeting (Annex 1, reference 149) prepared
specifications for nitrous oxide and included an assay method based on measurement
of volume of the gas using a manometer that is now obsolete. The
Committee at its current meeting recognized that a specific method based on
chromatography is required for the assay.
The specifications were revised. Assay, some identification and some purity
criteria were revised to harmonize the specifications with other regional and
national specifications. A gas chromatographic assay method employing a
packed column was included. Identification and purity test methods were also
revised to include simpler methods based on the detector tubes. The specifications
were made tentative, as information on a capillary gas chromatographic
assay method was required. This information should be submitted by
the end of 2010.
3.2.6 Pectins
The Committee was made aware that an incorrect volume had been given
in the method for “Galacturonic acid and degree of amidation” in the monograph
in the Combined Compendium of Food Additive Specifications. The
Committee agreed that a correction was needed, and the specifications were
revised with two additional editorial changes.
3.2.7 Starch sodium octenyl succinate
Starch sodium octenyl succinate in the FAO JECFA monograph for modified
starches includes a high-performance liquid chromatographic (HPLC) test
method for residual octenyl succinic acid in which sodium octenyl succinate
is used as a standard. The Committee had been informed that this standard is
not commercially available. At the present meeting, a specifications monograph
for OSA modified gum arabic was prepared. These specifications
include the same HPLC method for quantification of residual octenyl succinic
acid utilizing as a standard octenyl succinic acid anhydride, which is commercially
available. The Committee concluded that this standard could also
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