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Food Chemicals Codex: First Supplement to the Fourth Edition
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Released On:
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January 01, 1997 |
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Read and Purchase
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Orders for the First Supplement can be placed through the National Academy Press
The fourth edition of the Food Chemicals Codex (FCC), an accepted standard for defining the quality and safety of food ingredients, including GRAS ("generally recognized as safe") substances, direct and indirect additives, and food processing aids, was released by the Institute of Medicine in March 1996. Keeping in pace with technological and manufacturing advances, the First Supplement to the fourth edition provides specifications for 20 substances new to the FCC and more than 150 revisions of existing specifications and general test methods.
This latest publication provides the information in a new, user-friendly presentation that minimizes cross-references to the main edition. All revised monographs are given in their entirety, each preceded by a boxed, brief explanation of the changes made. The First Supplement is a necessary companion to the fourth edition.
This new supplement will be of interest to producers and users of food chemicals, including processed-food manufacturers, food technologists, quality-control chemists, research investigators, teachers, students, and others involved in the technical aspects of food safety.
Contents of the First Supplement to the Fourth Edition:
New Monographs:Calcium Lignosulfonate; beta Cyclodextrin; Dimethyl Dicarbonate; Glyceryl Palmitostearate; 4-Hexylresorcinol; Magnesium Phosphate, Dibasic, Mixed Hydrates; Manganese Citrate; Olestra; Sodium Lignosulfonate; Sucrose Fatty Acid Esters; Sugar Beet Fiber; Vitamin K; Whey, Reduced Lactose; Whey, Reduced Minerals; Whey Protein Concentrate; Autolyzed Yeast; Three new flavor chemicals
Revised Monographs:
Acid Hydrolysates of Proteins (add 3-Chloropropane-1,2-diol and 1,3-Dichloro-2-propanol specifications; correct Potassium and Sodium tests)
Aspartame (delete Transmittance test)
Black Pepper Oil (rename Specific Rotation as Angular Rotation)
Calcium Chloride (revise Description)
Calcium Chloride Solution (revise Lead Limit)
Calcium Phosphate, Dibasic (reduce Lead Limit)
Calcium Phosphate, Monobasic (reduce Lead Limit)
Calcium Phosphate, Tribasic (reduce Lead Limit)
Calcium Silicate (revise Fluoride Test)
Carbon Dioxide (combine Nitric Oxide and Nitrogen Dioxide limits)
Dextrin (add Sulfur Dioxide Test)
Dioctyl Sodium Sulfosuccinate (revise Identification Test)
Enzyme-Modified Fats (revise entire document)
L-Glutamic Acid (revise Identification Test B)
Glycerol Ester of Partially Dimerized Rosin (revise Softening Point Test B)
Hydroxylated Lecithin (revise Heavy Metals and Lead limits)
Iron, Reduced (revise Arsenic specification)
Konjac Flour (revise Identification Test B)
Lecithin (revise Heavy Metals and Lead limits)
Magnesium Phosphate, Dibasic, Trihydrate (revise Name and Description, narrow Loss on Ignition Limit, add Labeling requirement)
Niacin (revise Identification Test)
Niacinamide (revise Identification tests)
Niacinamide Ascorbate (revise Assay)
Pectins (revise Identification tests)
Phosphoric Acid (revise Heavy Metals Limit, add Lead Requirement
Potassium Phosphate, Dibasic (reduce Lead Limit)
Potassium Phosphate, Monobasic (reduce Lead Limit)
Sodium Acid Pyrophosphate (revise Assay limit)
Sodium Carboxymethylcellulose/Cellulose Gum (change Name)
Sodium Tripolyphosphate (reduce Lead Limit)
Spice Oleoresins (add new Oleoresin Rosemary)
Whey (multiple revisions)
Yeast Extract (multiple revisions)
125 revised flavor chemicals
For future publications, please send suggestions for specific changes or corrections to any FCC IV monograph, clearly marked, and with supporting documentation (see pages xxii to xxvii of the fourth edition) to
Committee on Food Chemicals Codex/TNA 728
Food and Nutrition Board
Institute of Medicine
500 Fifth Street, N.W.
Washington, DC 20001
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Last Updated: 8/28/2003, 04:50 PM
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