FCC 10 Contents / iii

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

PEOPLE 2010-2015 REVISION CYCLE.............................................................................................................. xi

PEOPLE 2015-2020 REVISION CYCLE............................................................................................................ xiii

ADMISSIONS ..................................................................................................................................................... xv

ANNOTATED ..................................................................................................................................................... xvi

GENERAL PROVISIONS AND REQUIREMENTS APPLYING TO SPECIFICATIONS,

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

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

IDENTITY STANDARDS................................................................................................................................ 1371

GENERAL TESTS AND ASSAYS.................................................................................................................... 1377

Appendix I: Apparatus for Test and Assays ................................................................................................. 1381
Appendix II: Physical Tests and Determinations.......................................................................................... 1385
A. Chromatograhy............................................................................................................................... 1385
B. Physicochemical Properties ............................................................................................................. 1394
C. Others ............................................................................................................................................ 1406
Appendix III: Chemical Tests and Determinations ...................................................................................... 1427
A. Identification Tests .......................................................................................................................... 1427
B. Limit Tests ....................................................................................................................................... 1429
C. Others ............................................................................................................................................ 1446
Appendix IV: Chewing Gum Base .............................................................................................................. 1466
Appendix V: Enzyme Assays ....................................................................................................................... 1471
Appendix VI: Essential Oils and Flavors ...................................................................................................... 1505
Appendix VII: Fats and Related Substances ................................................................................................ 1510
Appendix VIII: Oleoresins ........................................................................................................................... 1526
Appendix IX: Rosins and Related Substances.............................................................................................. 1529
Appendix X: Carbohydrates (Starches, Sugars, and Related Substances).................................................... 1533
Appendix XI: Flavor Chemicals (Other Than Essential Oils) ........................................................................ 1544
Appendix XII: Microbiological Tests............................................................................................................ 1550
Appendix XIII: Adulterants and Contaminants in Food Ingredients ............................................................ 1553
Appendix XIV: Markers for Authenticity Testing ......................................................................................... 1557
Appendix XV: Microbial Food Cultures Including Probiotics ...................................................................... 1563
Appendix XVI: Protein-Based Ingredients ................................................................................................... 1577
Appendix XVII: Food Fraud Mitigation Guidance ....................................................................................... 1586

SOLUTIONS AND INDICATORS ................................................................................................................... 1623

GENERAL INFORMATION ............................................................................................................................ 1639

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