FCC 9 Contents / iii

Contents
PREFACE .............................................................................................................................................................. v

PEOPLE ............................................................................................................................................................... xi

ADMISSIONS .................................................................................................................................................... xxi

ANNOTATED .................................................................................................................................................... xxii

GENERAL PROVISIONS AND REQUIREMENTS APPLYING TO SPECIFICATIONS,

TESTS, AND ASSAYS OF THE FOOD CHEMICALS CODEX .............................................................................. 1

MONOGRAPH SPECIFICATIONS........................................................................................................................ 9

PROVISIONAL MONOGRAPH SPECIFICATIONS......................................................................................... 1289

GENERAL TESTS AND ASSAYS.................................................................................................................... 1293

Appendix I: Apparatus for Test and Assays ................................................................................................. 1297
Appendix II: Physical Tests and Determinations.......................................................................................... 1301
A. Chromatograhy............................................................................................................................... 1301
B. Physicochemical Properties ............................................................................................................. 1310
C. Others ............................................................................................................................................ 1322
Appendix III: Chemical Tests and Determinations ...................................................................................... 1343
A. Identification Tests .......................................................................................................................... 1343
B. Limit Tests ....................................................................................................................................... 1345
C. Others ............................................................................................................................................ 1362
Appendix IV: Chewing Gum Base .............................................................................................................. 1381
Appendix V: Enzyme Assays ....................................................................................................................... 1386
Appendix VI: Essential Oils and Flavors ...................................................................................................... 1420
Appendix VII: Fats and Related Substances ................................................................................................ 1425
Appendix VIII: Oleoresins ........................................................................................................................... 1441
Appendix IX: Rosins and Related Substances.............................................................................................. 1444
Appendix X: Carbohydrates (Starches, Sugars, and Related Substances).................................................... 1448
Appendix XI: Flavor Chemicals (Other Than Essential Oils) ........................................................................ 1459
Appendix XII: Microbiological Tests............................................................................................................ 1465
Appendix XIII: Adulterants and Contaminants in Food Ingredients ............................................................ 1468
Appendix XIV: Markers for Authenticity Testing ......................................................................................... 1472
Appendix XV: Microbial Food Cultures Including Probiotics ...................................................................... 1477

SOLUTIONS AND INDICATORS ................................................................................................................... 1485

GENERAL INFORMATION ............................................................................................................................ 1501

INDEX................................................................................................................................................................ I-1