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JECFA Standards
118.7 K Aug 01, 2013
Disodium Hydrogen Phosphate INS No. 339(ii)
139.6 K Aug 01, 2013
Lactitol INS No. 966
17.17 K Aug 01, 2013
Maltitol Syrup INS No. 965(ii)
147.16 K Aug 01, 2013
Mannitol INS No. 421
129.88 K Aug 01, 2013
Pentapotassium Triphosphate INS No. 451(ii)
146.39 K Aug 01, 2013
Pentasodium Triphosphate INS No. 451(i)
121.7 K Aug 01, 2013
Polyglycitol Syrup
118.61 K Aug 01, 2013
Potassium Polyphosphates INS No 452(ii)
110.14 K Aug 01, 2013
Sodium Metaphosphate, insoluble C.A.S. number 50813-16-6
115.77 K Aug 01, 2013
Sodium Polyphosphate, glassy INS No 452(i)
17.32 K Aug 01, 2013
Sorbitol INS No. 420(i)
17.2 K Aug 01, 2013
Sorbitol Syrup INS No. 420(ii)
22.46 K Aug 01, 2013
D-Tagatose C.A.S. number 87-81-0
119.84 K Aug 01, 2013
Tetrapotassium Pyrophosphate INS No. 450(v)
116.11 K Aug 01, 2013
Trehalose C.A.S. number 6138-23-4
23.33 K Aug 01, 2013
TALC INS No. 553(iii)
112.29 K Aug 01, 2013
POWDERED CELLULOSE INS No. 460(ii)
111.02 K Aug 01, 2013
BEESWAX INS No. 901
143.27 K Jul 31, 2013
Xanthan Gum INS No. 415
108.87 K Jul 31, 2013
Sodium Lactate (solution) INS No. 325
145.88 K Jul 31, 2013
Sodium Carboxymethyl Cellulose, enzymatically hydrolyzed INS No. 469
126.26 K Jul 31, 2013
Sodium Alginate INS No. 401
68.4 K Jul 31, 2013
Pullulan INS No. 1204
130.94 K Jul 31, 2013
Propylene Glycol Alginate INS No. 405.
23.44 K Jul 31, 2013
Processed Eucheuma Seaweed
126.7 K Jul 31, 2013
Potassium Alginate INS No. 402
181.77 K Jul 31, 2013
Polydextroses INS No. 1200
34.37 K Jul 31, 2013
Pectins INS No. 440
136.13 K Jul 31, 2013
Modified Starches
11.46 K Jul 31, 2013
Konjac Flour INS No. 425
117.62 K Jul 31, 2013
Karaya Gum INS No. 416
58.39 K Jul 31, 2013
Hydroxypropyl Cellulose INS No. 463
105.01 K Jul 31, 2013
Gum Ghatti
107.38 K Jul 31, 2013
Gum Arabic INS No. 414
80 K Jul 31, 2013
Guar Gum (Clarified) INS No. 412
77.42 K Jul 31, 2013
Guar Gum INS No. 412
196.71 K Jul 31, 2013
Ethyl Hydroxyethyl Cellulose INS No. 467
140.96 K Jul 31, 2013
Curdlan INS No. 424
108.96 K Jul 31, 2013
Cassia gum INS 427
71.69 K Jul 31, 2013
Carrageenan INS No. 407
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JECFA Standards
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CAC Standards
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Methods of AOAC
(203)
Featured Documents
Tolerance for residues of methyl mercaptan in or on all food commodities
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Agricultural and Veterinary Chemicals Code (MRL Standard) Amendment Instrument (No. 3) 2020
The Food Information (Amendment) Regulations (Northern Ireland) 2020
Notice of Modification to the List of Permitted Colouring Agents to Enable New Uses of Lycopene Extr
Authorising the placing on the market of nicotinamide riboside chloride as a novel food
Concerning the non-renewal of the approval of the active substance chlorpyrifos-methyl
Biosafety permit for direct use as food and feed or for processing Number 19-060FFP
Top download this kind
Lecithin INS No. 322(i)
Tocopherol Concentrate, mixed INS No 307b
Sodium Hydrogen Carbonate INS No. 500(ii)
Code of practice for fish and fishery products Second edition
Disodium Hydrogen Phosphate INS No. 339(ii)
Mono- and Diglycerides INS No. 471
Enterobacter sakazakii and other micro-organisms in powdered infant formula
Working Principles for Risk Analysis for Food Safety for Application by Governments First edition
Disodium Pyrophosphate INS No. 450 (i)
IRON OXIDES INS No. 172(iii) (ii) (i)
Popular download
FDA's Bacteriological Analytical Manual (BAM) 2001
AOAC Official Method 940.28 Fatty Acids (Free) in Crude and Refined Oils
AOAC Official Method 937.09 Salt (Chlorine as Sodium Chloride) in Seafood
BS EN 1186-2:2002 Materials and articles in contact with foodstuffs - Plastics - Part 2: Test method
CAC/GL 69-2008 Guideline for the Validation of Food Safety Control Measures
AOAC Official Method 998.12 C-4 Plant Sugars in Honey Internal Standard Stable Carbon Isotope Ratio
AOAC Official Method 932.12 Solids (Soluble) in Fruits and Fruit Products
EN 1186-11:2002 Materials and articles in contact with foodstuffs - Plastics - Part 11
AOAC Official Method 2002.02 Resistant Starch in Starch and Plant Materials
CAC/GL 21-1997 Principles for the Establishment and Application of Microbiological Criteria for Food
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