Food Chemicals Codex, 6th edition

The Food Chemicals Codex (FCC) is a compendium of internationally recognised monograph standards and tests for the purity and quality of food ingredients, including preservatives, flavourings, colourings, and nutrients. Published since 1966, the FCC is used by manufacturers of food, food chemicals, and food ingredients and regulatory agencies. It promotes uniformity of quality and provides added assurance of safety for food ingredients.

Food Codex monographs provide specifications for food ingredients, which include:

Empirical formula, structural formula, formula weight, CAS, INS, and FEMA numbers.

Description of the substance, including physical form and solubility.

Function.

Identification.

Assay.

Impurity limits.

Specific tests.

Packaging and storage.

Key Features:

General Provisions and Requirements - Key definitions and basic guidelines for interpreting and applying FCC standards.

General Tests and Assays - Step-by-step guidance for the complete range of tests and procedures specified in FCC monographs.

Monograph Specification - Descriptive, identification, and test / assay standards needed for the manufacture of more than 1,000 quality food ingredients.

Solutions and Indicators - Specifications for buffer, colorimetric, test, and volumetric solutions and indicators and indicator test papers used in FCC procedures.

Tables, charts, and supplemental information relevant to all aspects of manufacturing quality food ingredients.