Since its first edition in 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.

Food Chemicals Codex Fifth Edition updates the field, incorporating the definitive contents of previous editions with completely new material.

Features of 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
• provides packaging and storage guidelines

Other features include:

• New lower limits on contaminants
• Revised Lead and Heavy Metal Limits policy
• New analytical method for fluoride
• More accurate infrared spectra for identification
• Reordering and revision to make the book clearer and easier to use

The Fifth Edition reflects many of the changes in science and manufacturing since the publication of the Fourth Edition.

Where feasible, FCC specifications are now harmonized with those of other standard setters, in particular the FAO/WHO Compendium of Food Additive Specifications.

The Food Chemicals Codex receives international recognition by manufacturers, vendors, and users of food chemicals.

Food Chemicals Codex Fifth Edition will be a welcome update to food technologists, quality control specialists, research investigators, teachers, students, and others involved in the technical aspects of food safety.

Contents

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

1. General Provisions and Requirements Applying to Specifications, Tests, and Assays of the FOOD CHEMICALS CODEX

2. Monograph Specifications

3. Flavor Chemicals
   
   • Specifications for Flavor Chemicals (table)
   • Test Methods for Flavor Chemicals
   • Gas Chromatographic (GC) Assay of Flavor Chemicals

4. Infrared Spectra

5. General Tests and Assays

Appendices

1. Apparatus for Tests and Assays
   
2. Physical Tests and Determinations
   
   • Chromatography
   • Physicochemical Properties
   • Others
   
   
3. Chemical Tests and Determinations
   
   • Identification Tests
   • Limit Tests
   • Others
   
   
4. Chewing Gum Base
   
5. Enzyme Assays
   
6. Essential Oils and Flavors
   
7. Fats and Related Substances
   
8. Oleoresins
   
9. Rosins and Related Substances
   
10. Carbohydrates (Starches, Sugars, and Related Substances)

Solutions and Indicators
Index

Click here to see the First Supplement to Food Chemicals Codex 5th edition

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