Food chemicals codex

The Food Chemicals Codex (FCC) is a compendium of internationally recognized monograph standards and tests for the purity and quality of food ingredients, e.g., preservatives, flavorings, colorings, and nutrients. FCC standards help to ensure that products are prepared according to Good Manufacturing Practicesand do not contain harmful levels of contaminants. Published since 1966, the FCC was recently acquired by USP from the Institute of Medicine. With the new 6th edition, USP is updating the FCC through an open collaborative revision process involving industry, government, and the public. Information and features in the 6th edition include: Empirical formula; structural formula; formula weight; and CAS, INS, and FEMA numbers. Description of the substance, including the physical form and solubility. Function. Identification. Assay. Physicochemical characteristics. Loss on drying or water content. Residual solvents. Impurity limits. Specific tests. Packaging and storage. The FCC is an essential reference for anyone involved in‡: Food manufacturing. Food chemicals and ingredients. Food quality control. Food regulatory affairs. Provides efficient and easy-to-use access to monograph standards for over 1,000 food grade ingredients. Includes step-by-step guidance for tests and procedures. Saves time and expense when setting protocols and SOPs. Assists with maintaining regulatory compliance.

• ISBN:
• Editorial: National Academy
• Encuadernacion: Cartoné
• Fecha Publicación: 01/02/2008
• Nº Volúmenes: 1
• Idioma: Inglés