Food additives tables

著者

書誌事項

Food additives tables

compiled by Food Law Research Centre, Institute of European Studies, University of Brussels ; editors, M. Fondu ... [et al.]

Elsevier Scientific Pub. Co., 1980-

Updated ed

  • v.1: Classes I-IV
  • v.2: Classes V-VIII
  • v.3: Classes IX-XII
  • v.4: Classes XIII-XV

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注記

Vol. [3] has imprint: Amsterdam ; New York : Elsevier

Vol. [4] has imprint: Amsterdam ; Tokyo : Elsevier

内容説明・目次

内容説明

Compiled by Food Law Research Centre, Institute of European Studies, University of Brussels. The publication of this volume completes the updated edition of the Food Additives Tables, the first edition of which proved highly successful. Since it appeared in 1975, the world-wide increase in legislative control of the use of food additives has accelerated with new additives expected to pass more stringent toxicity tests than ever before. This updated edition, using a computerized system to facilitate future updates, comprises details of the legal status and conditions governing the use of direct food additives in 20 countries. The division of the complete work into 15 classes of food products has remained the same with the main change being the replacement of the horizontal and vertical columns by a systematic classification which gives the details of regulations per category of additives - country by country - in the form of run-on texts. It is intended that using this system and by providing a most up-to-date and thorough guide to food additives, this volume will prove an easily accessible reference to legislators, food importers and exporters, toxicologists and food technologists.

目次

Class XIII. Confectionaries, Including Chocolate and Related Products. Class XIV. Seasonings, Condiments and Spices. Class XV. Broths, Soups and Mixed Products such as Ready-Prepared Dishes. Appendix I. Authorized Food Colourings. Appendix on Special Legislations.

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