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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 51
e used in the method for residual OSA in the modified starches specifications monograph and revised the specifications accordingly. 3.2.8 Tannic acid Tannic acid was placed on the agenda of the present meeting following a request for the revision of the method of assay described in the specifications. The Committee revised the method of assay, especially the procedure for calculating the amount of tannic acid. The existing specifications were editorially revised. 3.2.9 Titanium dioxide The Committee at its sixty-seventh meeting (Annex 1, reference 184) prepared specifications for titanium dioxide and included a method for the determination of aluminium oxide. The Committee at its current meeting recognized that the method needed minor revision with regard to certain reagents used. The specifications were revised to include an updated method for aluminium oxide. 3.2.10Triethyl citrate The Committee was made aware that the INS number in the triethyl citrate monograph, no. 1519, was incorrect. The Committee asked the Secretariat to correct the INS number to 1505 in the electronic version of the specification on the FAO JECFA web site. 52
Page 2 and 3:
WHO Technical Report Series 956 EVA
Page 4 and 5:
Contents 1. Introduction 1.1 Declar
Page 6 and 7:
Seventy-first meeting of the Joint
Page 8 and 9:
Dr S.M.F. Jeurissen, Centre for Sub
Page 10: 1. Introduction The Joint FAO/WHO E
Page 13 and 14: the unidentified saccharide fractio
Page 15 and 16: nisin to nisin preparation at the s
Page 17 and 18: Committee noted, however, that the
Page 19 and 20: hydrothermal vent. Based on the ami
Page 21 and 22: guar gum, locust (carob) bean gum a
Page 23 and 24: Semi-refined cassia gum was also te
Page 25 and 26: juices 1 and coffee-, tea- and herb
Page 27 and 28: Table 1. continued Country (year) S
Page 29 and 30: nectars, which were all assumed to
Page 31 and 32: pending submission of additional da
Page 33 and 34: Chemical and technical consideratio
Page 35 and 36: Assessment of dietary exposure The
Page 37 and 38: The chemical composition of GEGR va
Page 39 and 40: At the forty-sixth meeting, the Com
Page 41 and 42: some isomerization and dehydration
Page 43 and 44: The Committee at its forty-sixth me
Page 45 and 46: ut they still tended to be higher i
Page 47 and 48: to lycopene that occurs naturally i
Page 49 and 50: “not specified” for synthetic l
Page 51 and 52: arabic, reviewed by the Committee a
Page 53 and 54: in animals. Sodium sulfate was eval
Page 55 and 56: twenty-ninth meeting, when used in
Page 57 and 58: SOE type II tested negative in a re
Page 59: 3.2.2 Ethyl lauroyl arginate The Co
Page 64: 5. Recommendation 1. To better asse
Page 68 and 69: References 1. FAO/WHO. Joint FAO/WH
Page 70 and 71: Annex 1 Reports and other documents
Page 72 and 73: 22. Evaluation of food additives: s
Page 74 and 75: 52. Specifications for identity and
Page 76 and 77: 88. Evaluation of certain food addi
Page 78 and 79: 123. Toxicological evaluation of ce
Page 80 and 81: 160. Evaluation of certain food add
Page 82 and 83: Annex 2 Acceptable daily intakes, o
Page 84 and 85: Food additive Specifications a Acce
Page 86: 2. Food additives considered for sp
Page 89: Glycerol ester of wood rosin The sp
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