Food Chemicals Codex
Institute of Medicine (U.S.). Committee on Food Chemicals Codex
National Academies Press, Jan 1, 2003 - 998 páginas
The Fifth Edition reflects many of the changes in science and manufacturing since the publication of the Fourth Edition. Also, where feasible, FCC specifications are now harmonized with those of other standard setters, in particular the FAO/WHO Compendium of Food Additive Specifications. The FCC receives international recognition by manufacturers, vendors, and users of food chemicals. The 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.
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100-mL volumetric flask absorption spectrum accurately weighed Acid Value add 10 mL ammonium anhydrous Appendix IIB aqueous solution Assay Not less Atomic Absorption Spectrophotometric beaker boiling calculated chloride chromatograph color cool Determine as directed dilute to volume directed under Loss Dissolve dried basis Drying Determine equivalent Ester ethanol ether fatty acids FEMA filter fixed oils Formula wt g of sample grams heat hydrochloric acid IIIB insoluble Iodine Lead Determine Lead Limit Test liquid Loss on Drying M-lb Method under Lead mg/kg milligrams milliliter mixture mL of water Optical Specific Packaging and Storage Passes test perchloric acid potassium powder prop glycol Refractive Index REQUIREMENTS Identification Residue on Ignition Sample Solution Saponification Value sodium hydroxide sodium thiosulfate Solubility in Alcohol solvent Standard Preparation Standard Solution Storage Store Store in well-closed sulfate sulfuric acid temperature TESTS Assay tight containers titrate tube volume with water volumetric flask well-closed containers