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II. REMARKS ON SPECIFICATIONS

1. The present database is a compilation of the most recent versions of existing JECFA Specifications for individual substances. Food additive database (uses other than as flavouring agent) covers mostly food additives but includes food processing aids and a few substances usually considered to be foods, but with food additive uses (e.g. Edible gelatin and Saffron). Exceptions to the inclusions are as follows:

  1. Substances evaluated as "not to be used" by JECFA because of safety concerns.
  2. Substances whose Specifications have been withdrawn by JECFA because of lack of certain information, for example information on actual usage.
  3. Substances which have been transferred to Flavouring agents database in correspond to the revision of the specifications. (If the substances have functional uses additional to that of being a flavouring agent, the specifications are included in both).

Flavouring agents database covers flavouring agents whose specifications have been presented in a tabular format since the 46th session. Individual specification has been extracted from the original format and rearranged vertically for the report in the database.

2. The revised compendium also includes the following two general specifications:

  1. General Specifications for Enzyme Preparations Used in Food Processing (Annex 1), including General Considerations and Specifications for Enzyme Preparations from Genetically Modified Microorganisms (See Appendix B to Annex 1)
  2. General Specifications for Aluminium Lakes of Colouring Matters (Annex 2)

3. In preparing this publication each of the Specifications were edited for uniform presentation taking into account the provisions in the General Methods (Guide to JECFA Specifications, FNP 5/Rev.2, 1991), while maintaining the content of the original Specifications. Typographical errors in the previous monographs on JECFA Specifications were also corrected when these were found.

4. In the present revised Compendium, more substance-specific identity / purity tests, that are applicable to a group of food additives that have certain functional uses, were moved from the individual specifications to Annex 3 as "Test methods which will be included in FNP 5/Rev.3".

This is only a transitory measure to facilitate the work of revising FNP 5.

III. REMARKS ON TEST METHODS

1. In describing procedures or conditions of identification tests, purity tests and methods of assay, the Specifications refer, in italics, to the General Methods (FNP 5/Rev.2) where appropriate other than making specific reference to FNP 5.

2. The analyst is not prevented from applying analytical methods different from those prescribed in the Compendium, or from using variations in the specified procedures, provided that the methods and procedures employed produce results of equivalent or better accuracy and specificity.

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