Food Chemical Codex, 4th ed.

Since 1966, the Food Chemicals Codex (FCC) has provided the accepted standards for quality and purity in food chemicals, officially referenced by the U.S. Food and Drug Administration and many agencies in other countries. The Fourth Edition updates the field, retaining 915 chemical monographs and adding 52 new monographs. Each monograph provides a physical description of the substance and its use in foods, lists its purity requirements, describes the appropriate tests to determine compliance, and provides packaging and storage guidelines. In keeping with current practice, analytical methods for flavor chemicals have been revised from mostly wet-chemical procedures to gas chromatography. Infrared spectra are provided for identification of essential oils, flavor chemicals, and a variety of other substances. Other features include New lower limits on contaminants; New quantitative procedures to measure low lead levels; Reorganization of material on general analytical and test procedures for easier access; New section for food specialists interested in suggesting analytical methods to the FCC committee.

The Fourth Edition reflects many of the changes in science and manufacturing since the publication of Third Edition. Also, where feasible, FCC specifications are now harmonized with those of other standard setters, in particular the FAO/WHO Compendium of Food Additive Specifications. The FCC receives international recognition by manufacturers, vendors, and users of food chemicals.

PREFACE
GENERAL INFORMATION
Operating Procedures of the Food Chemicals Codex
Validation of Codex Methods
General Good Manufacturing Practices Guidelines for Food Chemicals
Lists of New Monographs and Former and Current Titles
GENERAL PROVISIONS AND REQUIREMENTS APPLYING TO SPECIFICATIONS,
TESTS, AND ASSAYS OF THE FOOD CHEMICALS CODEX
MONOGRAPHS
FLAVOR CHEMICALS
Specifications for Flavor Chemicals (table)
Test Methods for Flavor Chemicals
Gas Chromatographic (GC) Assay of Flavor Chemicals
INFRARED SPECTRA
Essential Oils
Flavor Chemicals
Other Substances
GENERAL TESTS AND ASSAYS
Appendix I: Apparatus for Tests and Assays
Appendix II: Physical Tests and Determinations
Chromatography
Physicochemical Properties
Others
Appendix III: Chemical Tests and Determinations
Identification Tests
Limit Tests
Others
Appendix IV: Chewing Gum Base
Appendix V: Enzyme Assays
Appendix VI: Essential Oils and Flavors
Appendix VII: Fats and Related Substances
Appendix VIII: Oleoresins
Appendix IX: Rosins and Related Substances
Appendix X: Carbohydrates (Starches, Sugars, and Related Substances
Solutions and Indicators
INDEX