Food Chemicals Codex Revision Released

摘要

The Food and Nutrition Board of the National. Academy of Sciences' Institute of Medicine released the 880-page fourth edition of the Food Chemicals Codex oh March 11, 1996. This long-awaited revised reference text provides physicochemi-cal and microbiological specifications in monograph form for more than 900 food-grade ingredients approved for use in the United States. Standards for the identity, strength, and purity of GRAS substances and of direct and indirect additives such as antioxidants, preservatives, flavors, sweeteners, nutrients, emulsifiers, enzymes, stabilizers, and colors are included in this revised and updated compendium. The specifications are based on the elements of food safety and good manufacturing practices.