JECFA - Monographs & Evaluations JECFA Monographs * Introduction 001. Introduction (FAO Nutrition Meetings Report Series 38a) 002. Butylated hydroxytoluene (FAO Nutrition Meetings Report Series 38a) 003. Formic acid (FAO Nutrition Meetings Report Series 38a) 004. Propyl gallate (FAO Nutrition Meetings Report Series 38a) 005. Hexamethylenetetramine (FAO Nutrition Meetings Report Series 38a) 006. Sodium nitrate (FAO Nutrition Meetings Report Series 38a) 007. Potassium nitrite (FAO Nutrition Meetings Report Series 38a) 008. Nordihydroguaiaretic acid (FAO Nutrition Meetings Report Series 38a) 009. Phenylphenol, o- (FAO Nutrition Meetings Report Series 38a) 010. Phosphoric acid (FAO Nutrition Meetings Report Series 38a) 011. Sulfur dioxide (FAO Nutrition Meetings Report Series 38a) 012. Tartaric acid (FAO Nutrition Meetings Report Series 38a) 013. Thiodipropionic acid (FAO Nutrition Meetings Report Series 38a) 014. Dilauryl thiodipropionate (FAO Nutrition Meetings Report Series 38a) 015. Diphenyl (FAO Nutrition Meetings Report Series 38a) 016. Methods (FAO Nutrition Meetings Report Series 38a) 017. Introduction (FAO Nutrition Meetings Report Series 40abc) 018. Benzoic acid (FAO Nutrition Meetings Report Series 40abc) 019. Benzoate, potassium (FAO Nutrition Meetings Report Series 40abc) 020. Benzoate, sodium (FAO Nutrition Meetings Report Series 40abc) 021. Benzoate, butyl hydroxy, p- (FAO Nutrition Meetings Report Series 40abc) 022. Benzoate, ethyl hydroxy, p- (FAO Nutrition Meetings Report Series 40abc) 023. Benzoate, methyl hydroxy, p- (FAO Nutrition Meetings Report Series 40abc) 024. Benzoate, propyl hydroxy, p- (FAO Nutrition Meetings Report Series 40abc) 025. Butylated hydroxytoluene (FAO Nutrition Meetings Report Series 40abc) 026. Diethyl pyrocarbonate (FAO Nutrition Meetings Report Series 40abc) 027. EDTA, calcium disodium (FAO Nutrition Meetings Report Series 40abc) 028. EDTA, disodium (FAO Nutrition Meetings Report Series 40abc) 029. Hydrogen peroxide (FAO Nutrition Meetings Report Series 40abc) 030. Isopropyl citrate mixture (FAO Nutrition Meetings Report Series 40abc) 031. Propionic acid (FAO Nutrition Meetings Report Series 40abc) 032. Propionate, calcium (FAO Nutrition Meetings Report Series 40abc) 033. Propionate, sodium (FAO Nutrition Meetings Report Series 40abc) 034. Sorbic acid (FAO Nutrition Meetings Report Series 40abc) 035. Sorbate, calcium (FAO Nutrition Meetings Report Series 40abc) 036. Sorbate, potassium (FAO Nutrition Meetings Report Series 40abc) 037. Sulfur dioxide (FAO Nutrition Meetings Report Series 40abc) 038. Potassium metabisulfite (FAO Nutrition Meetings Report Series 40abc) 039. Sodium hydrogen sulfite (FAO Nutrition Meetings Report Series 40abc) 040. Sodium metabisulfite (FAO Nutrition Meetings Report Series 40abc) 041. Sodium sulfite (FAO Nutrition Meetings Report Series 40abc) 042. Acetic acid and fatty acid esters of glycerol (FAO Nutrition Meetings Report Series 40abc) 043. Cellulose, hydroxypropyl methyl (FAO Nutrition Meetings Report Series 40abc) 044. Cellulose, methyl ethyl (FAO Nutrition Meetings Report Series 40abc) 045. Cellulose, sodium carboxymethyl (FAO Nutrition Meetings Report Series 40abc) 046. Cholic acid (and Na salt) (FAO Nutrition Meetings Report Series 40abc) 047. Cholic acid, desoxy- (and Na salt) (FAO Nutrition Meetings Report Series 40abc) 048. Citric acid and fatty acid esters of glycerol (FAO Nutrition Meetings Report Series 40abc) 049. Diacetyltartaric acid and fatty acid esters of glycerol (FAO Nutrition Meetings Report Series 40abc) 050. Lactic acid and fatty acid esters of glycerol (FAO Nutrition Meetings Report Series 40abc) 051. Mixed tartaric acid/acetic acid/fatty acid esters of glycerol (FAO Nutrition Meetings Report Series 40abc) 052. Polyglycerol esters of fatty acids (FAO Nutrition Meetings Report Series 40abc) 053. Propylene glycol esters of fatty acids (FAO Nutrition Meetings Report Series 40abc) 054. Azodicarbonamide (FAO Nutrition Meetings Report Series 40abc) 055. Chlorine (FAO Nutrition Meetings Report Series 40abc) 056. Iodate, calcium (FAO Nutrition Meetings Report Series 40abc) 057. Iodate, potassium (FAO Nutrition Meetings Report Series 40abc) 058. Nitrogen oxides (FAO Nutrition Meetings Report Series 40abc) 059. Peroxides, acetone (FAO Nutrition Meetings Report Series 40abc) 060. Peroxide, calsium (FAO Nutrition Meetings Report Series 40abc) 061. Persulfate, ammonium (FAO Nutrition Meetings Report Series 40abc) 062. Persulfate, potassium (FAO Nutrition Meetings Report Series 40abc) 063. Stearyl tartrate (FAO Nutrition Meetings Report Series 40abc) 064. Acetic acid (FAO Nutrition Meetings Report Series 40abc) 065. Adipic acid (FAO Nutrition Meetings Report Series 40abc) 066. Monocalcium phosphates (FAO Nutrition Meetings Report Series 40abc) 067. Citric acid (FAO Nutrition Meetings Report Series 40abc) 068. Fumaric acid (FAO Nutrition Meetings Report Series 40abc) 069. Gluconic acid see Glucono-delta-lactone (FAO Nutrition Meetings Report Series 40abc) 070. Glucono-delta-lactone (Glucosic acid) (FAO Nutrition Meetings Report Series 40abc) 071. Hydrochloric acid (FAO Nutrition Meetings Report Series 40abc) 072. Lactic, dl- acid (FAO Nutrition Meetings Report Series 40abc) 073. Malic, dl- acid (FAO Nutrition Meetings Report Series 40abc) 074. Carbonate, ammonium (FAO Nutrition Meetings Report Series 40abc) 075. Carbonate, calcium (FAO Nutrition Meetings Report Series 40abc) 076. Carbonate, magnesium (FAO Nutrition Meetings Report Series 40abc) 077. Carbonate, potassium (FAO Nutrition Meetings Report Series 40abc) 078. Carbonate, sodium (FAO Nutrition Meetings Report Series 40abc) 079. Carbonate, ammonium hydrogen (FAO Nutrition Meetings Report Series 40abc) 080. Carbonate, potassium hydrogen (FAO Nutrition Meetings Report Series 40abc) 081. Carbonate, sodium hydrogen (FAO Nutrition Meetings Report Series 40abc) 082. Hydroxide, ammonium (FAO Nutrition Meetings Report Series 40abc) 083. Hydroxide, calcium (FAO Nutrition Meetings Report Series 40abc) 084. Hydroxide, magnesium (FAO Nutrition Meetings Report Series 40abc) 085. Hydroxide, potassium (FAO Nutrition Meetings Report Series 40abc) 086. Hydroxide, sodium (FAO Nutrition Meetings Report Series 40abc) 087. Oxide, calcium (FAO Nutrition Meetings Report Series 40abc) 088. Oxide, magnesium (FAO Nutrition Meetings Report Series 40abc) 089. Mannitol (FAO Nutrition Meetings Report Series 40abc) 090. Polyvinylpyrrolidone (FAO Nutrition Meetings Report Series 40abc) 091. Sorbitol (FAO Nutrition Meetings Report Series 40abc) 092. Introduction (FAO Nutrition Meetings Report Series 44a) 093. Anethole, trans- (FAO Nutrition Meetings Report Series 44a) 094. Benzaldehyde (FAO Nutrition Meetings Report Series 44a) 095. Benzyl acetate (FAO Nutrition Meetings Report Series 44a) 096. Carvone, d- and carvone, 1- (FAO Nutrition Meetings Report Series 44a) 097. Cinnamaldehyde (FAO Nutrition Meetings Report Series 44a) 098. Citral (FAO Nutrition Meetings Report Series 44a) 099. Citronellol (FAO Nutrition Meetings Report Series 44a) 100. Ethyl acetate (FAO Nutrition Meetings Report Series 44a) 101. Ethyl butyrate (FAO Nutrition Meetings Report Series 44a) 102. Ethyl formate (FAO Nutrition Meetings Report Series 44a) 103. Ethyl heptanoate (FAO Nutrition Meetings Report Series 44a) 104. Ethyl lactate (FAO Nutrition Meetings Report Series 44a) 105. Ethyl laurate (FAO Nutrition Meetings Report Series 44a) 106. Ethyl methylphenylglycidate (FAO Nutrition Meetings Report Series 44a) 107. Ethyl nonanoate (FAO Nutrition Meetings Report Series 44a) 108. Ethyl vanillin (FAO Nutrition Meetings Report Series 44a) 109. Eugenol (FAO Nutrition Meetings Report Series 44a) 110. Geranyl acetate (FAO Nutrition Meetings Report Series 44a) 111. Ionone, alpha- (FAO Nutrition Meetings Report Series 44a) 112. Ionone, beta- (FAO Nutrition Meetings Report Series 44a) 113. Isoamyl butyrate (FAO Nutrition Meetings Report Series 44a) 114. Linalol (FAO Nutrition Meetings Report Series 44a) 115. Linalyl acetate (FAO Nutrition Meetings Report Series 44a) 116. Maltol (FAO Nutrition Meetings Report Series 44a) 117. Menthol, d,l- and menthol, 1- (FAO Nutrition Meetings Report Series 44a) 118. Methyl anthranilate (FAO Nutrition Meetings Report Series 44a) 119. Methyl salicylate (FAO Nutrition Meetings Report Series 44a) 120. Nonalactone, gamma- (FAO Nutrition Meetings Report Series 44a) 121. Nonanal (FAO Nutrition Meetings Report Series 44a) 122. Octanal (FAO Nutrition Meetings Report Series 44a) 123. Piperonal (FAO Nutrition Meetings Report Series 44a) 124. Undecalactone, gamma- (FAO Nutrition Meetings Report Series 44a) 125. Vanillin (FAO Nutrition Meetings Report Series 44a) 126. Calcium cyclamate (FAO Nutrition Meetings Report Series 44a) 127. Sodim cyclamate (FAO Nutrition Meetings Report Series 44a) 128. Ethoxyphenylurea, 4- (Dulcin) (FAO Nutrition Meetings Report Series 44a) 129. Saccharin (FAO Nutrition Meetings Report Series 44a) 130. Calcim saccharin (FAO Nutrition Meetings Report Series 44a) 131. Sodium saccharin (FAO Nutrition Meetings Report Series 44a) 132. Introduction (FAO Nutrition Meetings Report Series 46a) 133. Annatto extracts (FAO Nutrition Meetings Report Series 46a) 134. Chlorophyll (FAO Nutrition Meetings Report Series 46a) 135. Chlorophyll copper complex/chlorophyllin/sodium/potassium salts (FAO Nutrition Meetings Report Series 46a) 136. Quercetin and quercitron (FAO Nutrition Meetings Report Series 46a) 137. Riboflavin (FAO Nutrition Meetings Report Series 46a) 138. Turmeric (FAO Nutrition Meetings Report Series 46a) 139. Brilliant blue FCF (FAO Nutrition Meetings Report Series 46a) 140. Brilliant black BN (FAO Nutrition Meetings Report Series 46a) 141. Citrus red 2 (FAO Nutrition Meetings Report Series 46a) 142. Erythrosine (FAO Nutrition Meetings Report Series 46a) 143. Fast green FCF (FAO Nutrition Meetings Report Series 46a) 144. Indanthrene blue (FAO Nutrition Meetings Report Series 46a) 145. Indigotine (FAO Nutrition Meetings Report Series 46a) 146. Orange 1 (FAO Nutrition Meetings Report Series 46a) 147. Patent blue V (FAO Nutrition Meetings Report Series 46a) 148. Ponceau 4R (FAO Nutrition Meetings Report Series 46a) 149. Quinoline yellow (FAO Nutrition Meetings Report Series 46a) 150. Titanium dioxide (FAO Nutrition Meetings Report Series 46a) 151. Woolgreen BS (FAO Nutrition Meetings Report Series 46a) 152. Amylose and amylopectin (FAO Nutrition Meetings Report Series 46a) 153. Enzyme-treated starches (FAO Nutrition Meetings Report Series 46a) 154. White and yellow dextrins (FAO Nutrition Meetings Report Series 46a) 155. Acid-treated starches (FAO Nutrition Meetings Report Series 46a) 156. Bleached starches (FAO Nutrition Meetings Report Series 46a) 157. Oxidized starches (FAO Nutrition Meetings Report Series 46a) 158. Alkali-treated starch (FAO Nutrition Meetings Report Series 46a) 159. Mono starch phosphate (FAO Nutrition Meetings Report Series 46a) 160. Starch acetate (FAO Nutrition Meetings Report Series 46a) 161. Starch sodium succinate (FAO Nutrition Meetings Report Series 46a) 162. Hydroxypropyl starch (FAO Nutrition Meetings Report Series 46a) 163. Supplementary information - propylene chlorohydrin (FAO Nutrition Meetings Report Series 46a) 164. Distarch phosphate (prepared using phosphorus oxychloride) (FAO Nutrition Meetings Report Series 46a) 165. Distarch phosphate (prepared using Sodium Trimetaphosphate) (FAO Nutrition Meetings Report Series 46a) 166. Phosphated distarch phosphate (FAO Nutrition Meetings Report Series 46a) 167. Acetylated distarch phosphate (FAO Nutrition Meetings Report Series 46a) 168. Hydroxypropyl distarch phosphate (FAO Nutrition Meetings Report Series 46a) 169. Distarch glycerol (FAO Nutrition Meetings Report Series 46a) 170. Acetylated distarch glycerol (FAO Nutrition Meetings Report Series 46a) 171. Hydroxypropyl distarch glycerol (FAO Nutrition Meetings Report Series 46a) 172. Acetylated distarch adipate (FAO Nutrition Meetings Report Series 46a) 173. Carrageenan and furcellaran (FAO Nutrition Meetings Report Series 46a) 174. Arabic gum (FAO Nutrition Meetings Report Series 46a) 175. Carob bean gum (FAO Nutrition Meetings Report Series 46a) 176. Guar gum (FAO Nutrition Meetings Report Series 46a) 177. Karaya gum (FAO Nutrition Meetings Report Series 46a) 178. Tragacanth gum (FAO Nutrition Meetings Report Series 46a) 179. Polyglycerol esters of interesterified ricinoleic acid (FAO Nutrition Meetings Report Series 46a) 180. Stearoyl lactylate, calcium salt/stearoyl lactylate/sodium salt (FAO Nutrition Meetings Report Series 46a) 181. Stearyl citrate (FAO Nutrition Meetings Report Series 46a) 182. Sucrose esters of fatty acids (FAO Nutrition Meetings Report Series 46a) 183. Supplementary information - dimethyl formamide (FAO Nutrition Meetings Report Series 46a) 184. Hydroxylated lecithin (FAO Nutrition Meetings Report Series 46a) 185. Ammonium salts of phosphatidic acids (FAO Nutrition Meetings Report Series 46a) 186. Hydroxypropyl cellulose (FAO Nutrition Meetings Report Series 46a) 187. Pectin (FAO Nutrition Meetings Report Series 46a) 188. Propylene glycol alginate (FAO Nutrition Meetings Report Series 46a) 189. Calcium, sodium and potassium ferrocyanide (FAO Nutrition Meetings Report Series 46a) 190. Calcium and magnesium phosphates tribasic (FAO Nutrition Meetings Report Series 46a) 191. Salts of myristic, palmitic/stearic acid/bases accepted/food use (FAO Nutrition Meetings Report Series 46a) 192. Silicon dioxide/amorphous/alum./cal./magnesium/sod. alum./silicates (FAO Nutrition Meetings Report Series 46a) 193. Calcium sulphate (FAO Nutrition Meetings Report Series 46a) 194. Ascorbyl stearate (FAO Nutrition Meetings Report Series 46a) 195. Dimethylpolysiloxane (FAO Nutrition Meetings Report Series 46a) 196. Oxystearin (FAO Nutrition Meetings Report Series 46a) 197. Nordihydroguaiaretic acid (FAO Nutrition Meetings Report Series 46a) 198. Annex 1 (FAO Nutrition Meetings Report Series 46a) 199. Introduction (FAO Nutrition Meetings Report Series 48a) 200. Brominated vegetable oils (FAO Nutrition Meetings Report Series 48a) 201. Calcium cyclamate and sodium cyclamate (including Cyclohexylamine) (FAO Nutrition Meetings Report Series 48a) 202. Cyclohexylamine (FAO Nutrition Meetings Report Series 48a) 203. Saccharin (FAO Nutrition Meetings Report Series 48a) 204. Copper and cupric sulphate (FAO Nutrition Meetings Report Series 48a) 205. Ethyl maltol (FAO Nutrition Meetings Report Series 48a) 206. Food-grade mineral oil (FAO Nutrition Meetings Report Series 48a) 207. Monosodium glutamate (FAO Nutrition Meetings Report Series 48a) 208. Oleoresins of paprika (FAO Nutrition Meetings Report Series 48a) 209. Phosphoric acid, phosphates and polyphosphates (FAO Nutrition Meetings Report Series 48a) 210. Tin and stannous chloride (FAO Nutrition Meetings Report Series 48a) 211. Activated vegetable carbon (Food Grade) (FAO Nutrition Meetings Report Series 48a) 212. Tannin (food grade) (FAO Nutrition Meetings Report Series 48a) 213. Acetone (FAO Nutrition Meetings Report Series 48a) 214. Dichloroethane, 1,2- (FAO Nutrition Meetings Report Series 48a) 215. Dichloromethane (FAO Nutrition Meetings Report Series 48a) 216. Ethanol (FAO Nutrition Meetings Report Series 48a) 217. Methanol (FAO Nutrition Meetings Report Series 48a) 218. Petroleum hydrocarbon fractions (Hexane and Heptane) (FAO Nutrition Meetings Report Series 48a) 219. Propan-2-ol (FAO Nutrition Meetings Report Series 48a) 220. Trichlorethylene (FAO Nutrition Meetings Report Series 48a) 221. Annex 1 (FAO Nutrition Meetings Report Series 48a) 222. Introduction (WHO Food Additives Series 1) 223. Mixed microbial carbohydrase and protease (WHO Food Additives Series 1) 224. Microbial carbohydrase (WHO Food Additives Series 1) 225. Microbial glucose Oxidase (WHO Food Additives Series 1) 226. Microbial rennet (WHO Food Additives Series 1) 227. Microbial rennet (WHO Food Additives Series 1) 228. Microbial rennet (WHO Food Additives Series 1) 229. Oxidized starches (WHO Food Additives Series 1) 230. Starch acetate (WHO Food Additives Series 1) 231. Hydroxypropyl starch (WHO Food Additives Series 1) 232. Hydroxypropyl distarch glycerol (WHO Food Additives Series 1) 233. Distarch phosphate (WHO Food Additives Series 1) 234. Hydroxypropyl distarch phosphate (WHO Food Additives Series 1) 235. Phosphated distarch phosphate (WHO Food Additives Series 1) 236. Acetylated distarch phosphate (WHO Food Additives Series 1) 237. Distarch glycerol (WHO Food Additives Series 1) 238. Acetylated distarch glycerol (WHO Food Additives Series 1) 239. Acetylated distarch adipate (WHO Food Additives Series 1) 240. Caramel Colours (Ammonia process) (WHO Food Additives Series 1) 241. Esters of glycerol and thermally oxidized soy bean fatty acids (WHO Food Additives Series 1) 242. Hexamethylenetetramine (WHO Food Additives Series 1) 243. Microcrystalline cellulose (WHO Food Additives Series 1) 244. Propylene glycol alginate (WHO Food Additives Series 1) 245. Stearoyl lactylic acid, calcium and sodium salts (WHO Food Additives Series 1) 246. Tin and stannous chloride (WHO Food Additives Series 1) 247. Annex 1 (WHO Food Additives Series 1) 248. Annex 2 (WHO Food Additives Series 1) 249. Mercury (WHO Food Additives Series 4) 250. Lead (WHO Food Additives Series 4) 251. Cadmium (WHO Food Additives Series 4) 252. Amaranth (WHO Food Additives Series 4) 253. Diethyl pyrocarbonate (WHO Food Additives Series 4) 254. Octyl gallate, n- (WHO Food Additives Series 4) 255. Annex 1 (WHO Food Additives Series 4) 256. Annex 2 (WHO Food Additives Series 4) 257. Introduction (WHO Food Additives Series 5) 258. Calcium, potassium, sodium ferrocyanide (WHO Food Additives Series 5) 259. Salts of myristic, palmitic and stearic acids (WHO Food Additives Series 5) 260. Silicon dioxide and certain silicates (WHO Food Additives Series 5) 261. Acetic acid and its potassium and sodium salts (WHO Food Additives Series 5) 262. Benzoic acid and its potassium and sodium salts (WHO Food Additives Series 5) 263. Cupric sulfate (WHO Food Additives Series 5) 264. Diethyl pyrocarbonate (WHO Food Additives Series 5) 265. Formic acid (WHO Food Additives Series 5) 266. Hexamethylenetetramine (WHO Food Additives Series 5) 267. Hydrogen peroxide (WHO Food Additives Series 5) 268. Hydroxybenzoate, p- butyl (WHO Food Additives Series 5) 269. Hydroxybenzoate, p- ethyl, methyl, propyl esters (WHO Food Additives Series 5) 270. Nitrate, potassium and sodium salts (WHO Food Additives Series 5) 271. Nitrite, potassium and sodium salts (WHO Food Additives Series 5) 272. Propionic acid and its calcium, potassium and sodium salts (WHO Food Additives Series 5) 273. Sodium diacetate (WHO Food Additives Series 5) 274. Sorbic acid and its calcium, potassium and sodium salts (WHO Food Additives Series 5) 275. Sulfur dioxide and sulfites (WHO Food Additives Series 5) 276. Ascorbic acid and its potassium and sodium salts (WHO Food Additives Series 5) 277. Ascorbyl palmitate and stearate (WHO Food Additives Series 5) 278. Butylated hydroxyanisole (WHO Food Additives Series 5) 279. Butylated hydroxytoluene (WHO Food Additives Series 5) 280. Citric acid and its calcium, potassium and sodium salts (WHO Food Additives Series 5) 281. Ethylenediaminetetraacetate, disodium and calcium disodium salts (WHO Food Additives Series 5) 282. Gallates, dodecyl, octyl and propyl (WHO Food Additives Series 5) 283. Guaiac resin (WHO Food Additives Series 5) 284. Isoascorbic acid and its sodium salt (WHO Food Additives Series 5) 285. Isopropyl citrate mixture and monoisopropyl citrate (WHO Food Additives Series 5) 286. Nordihydroguaiaretic acid (WHO Food Additives Series 5) 287. Stearyl citrate (WHO Food Additives Series 5) 288. Thiodipropionic acid and dilauryl ester (WHO Food Additives Series 5) 289. Tocopherol, alpha- and mixed toxopherols concentrate (WHO Food Additives Series 5) 290. Acetic and fatty acid esters of glycerol (WHO Food Additives Series 5) 291. Ammonium salts of phosphatidic acids (WHO Food Additives Series 5) 292. Cholic and desoxycholic acid and their salts (WHO Food Additives Series 5) 293. Citric and fatty acid esters of glycerol (WHO Food Additives Series 5) 294. Diacetyl tartaric and fatty acid esters of glycerol (WHO Food Additives Series 5) 295. Esters of glycerol and thermally oxidized soybean (WHO Food Additives Series 5) 296. Fatty acids (WHO Food Additives Series 5) 297. Hydroxylated lecithin (WHO Food Additives Series 5) 298. Lactic and fatty acid esters of glycerol (WHO Food Additives Series 5) 299. Lecithin (WHO Food Additives Series 5) 300. Mixed tartaric, acetic and fatty acid esters of glycerol (WHO Food Additives Series 5) 301. Mono- and diglycerides (WHO Food Additives Series 5) 302. Polyglycerol esters of fatty acids (WHO Food Additives Series 5) 303. Polyglycerol esters of interesterified ricinoleic acid (WHO Food Additives Series 5) 304. Polyoxyethylene (20) sorbitan monoesters of lauric (WHO Food Additives Series 5) 305. Oleic, palmitic and stearic acid and triester of stearic acid (WHO Food Additives Series 5) 306. Polyoxyethylene (8) and polyoxyethylene (40) stearates (WHO Food Additives Series 5) 307. Propylene glycol alginate (WHO Food Additives Series 5) 308. Propylene glycol esters of fatty acids (WHO Food Additives Series 5) 309. Sorbitan monoesters of palmitic and stearic acids triesters of stearic acid (WHO Food Additives Series 5) 310. Sucrose esters of fatty acids, and sucroglycerides (WHO Food Additives Series 5) 311. Microcrystalline cellulose (WHO Food Additives Series 5) 312. Modified celluloses (WHO Food Additives Series 5) 313. Arabic gum (WHO Food Additives Series 5) 314. Carob bean gum (WHO Food Additives Series 5) 315. Guar gum (WHO Food Additives Series 5) 316. Karaya gum (WHO Food Additives Series 5) 317. Tragacanth gum (WHO Food Additives Series 5) 318. Acetylated distarch adipate (WHO Food Additives Series 5) 319. Acetylated distarch glycerol (WHO Food Additives Series 5) 320. Acetylated distarch phosphate (WHO Food Additives Series 5) 321. Acid-treated starches (WHO Food Additives Series 5) 322. Alkali-treated starches (WHO Food Additives Series 5) 323. Amylose and amylopectin (WHO Food Additives Series 5) 324. Bleached starches (WHO Food Additives Series 5) 325. Distarch glycerol (WHO Food Additives Series 5) 326. Distarch phosphate (WHO Food Additives Series 5) 327. Enzyme-treated starches (WHO Food Additives Series 5) 328. Hydroxypropyl distarch glycerol (WHO Food Additives Series 5) 329. Hydroxypropyl distarch phosphate (WHO Food Additives Series 5) 330. Hydroxypropyl starch (WHO Food Additives Series 5) 331. Monostarch phosphate (WHO Food Additives Series 5) 332. Oxidized starches (WHO Food Additives Series 5) 333. Phosphated distarch phosphate (WHO Food Additives Series 5) 334. Starch acetate (WHO Food Additives Series 5) 335. Starch sodium succinate (WHO Food Additives Series 5) 336. White and yellow dextrins (WHO Food Additives Series 5) 337. Agar (WHO Food Additives Series 5) 338. Alginic acid and its ammonium, calcium, potassium and sodium salts (WHO Food Additives Series 5) 339. Carrageenan and Furcellaran (WHO Food Additives Series 5) 340. Pectin (WHO Food Additives Series 5) 341. Calcium acetate, chloride, gluconate and sulfate (WHO Food Additives Series 5) 342. Food-grade mineral oil (WHO Food Additives Series 5) 343. Glutamic, l- acid and its ammonium, calcium, monosodium/potassium salts (WHO Food Additives Series 5) 344. Lactic acid and its ammonium, calcium, potassium and sodium salts (WHO Food Additives Series 5) 345. Oxystearin (WHO Food Additives Series 5) 346. Phosphoric acid/polyphosphates and their calcium magnesium, potassium/sodium salts (WHO Food Additives Series 5) 347. Polyvinyl pyrrolidone (WHO Food Additives Series 5) 348. Propylene, 1,2- glycol (WHO Food Additives Series 5) 349. Sorbitol (WHO Food Additives Series 5) 350. Stearoyl lactylic acid, calcium and sodium salts (WHO Food Additives Series 5) 351. Tartaric acid and its potassium, potassium-sodium and sodium salts (WHO Food Additives Series 5) 352. Annex 1 (WHO Food Additives Series 5) 353. Annex 2 (WHO Food Additives Series 5) 354. Introduction (WHO Food Additives Series 6) 355. Calcium and sodium-5'-ribonucleotides (WHO Food Additives Series 6) 356. Ethylmaltol (WHO Food Additives Series 6) 357. Fumaric acid (WHO Food Additives Series 6) 358. Guanylic acid, calcium and disodium salts (WHO Food Additives Series 6) 359. Inosinic acid, calcium and disodium salts (WHO Food Additives Series 6) 360. Allura red AC (WHO Food Additives Series 6) 361. Annatto extracts (WHO Food Additives Series 6) 362. Azorubine (WHO Food Additives Series 6) 363. Beet red (WHO Food Additives Series 6) 364. Brilliant black PN (WHO Food Additives Series 6) 365. Canthaxanthine (WHO Food Additives Series 6) 366. Caramel colour (ammonia process) (WHO Food Additives Series 6) 367. Carotenal, beta-apo-8'- (WHO Food Additives Series 6) 368. Carotene, beta- (WHO Food Additives Series 6) 369. Carotenoic acid, beta-apo-8'-, ethyl and methyl esters (WHO Food Additives Series 6) 370. Chlorophyllin copper complex, potassium and sodium salts (WHO Food Additives Series 6) 371. Cochineal and carminic acid (WHO Food Additives Series 6) 372. Erythrosine (WHO Food Additives Series 6) 373. Green S (WHO Food Additives Series 6) 374. Indanthrene blue RS (WHO Food Additives Series 6) 375. Indigotine (WHO Food Additives Series 6) 376. Iron oxides and hydrated iron oxides (WHO Food Additives Series 6) 377. Orange RN (WHO Food Additives Series 6) 378. Patent blue V (WHO Food Additives Series 6) 379. Ponceau 4R (WHO Food Additives Series 6) 380. Ponceau 6R (WHO Food Additives Series 6) 381. Quinoline yellow (WHO Food Additives Series 6) 382. Turmeric and curcumin (WHO Food Additives Series 6) 383. Yellow 2G (WHO Food Additives Series 6) 384. Microbial carbohydrase (aspergillus niger) (WHO Food Additives Series 6) 385. Microbial glucose oxidase (aspergillus niger) (WHO Food Additives Series 6) 386. Microbial rennet (endothia parasitica) (WHO Food Additives Series 6) 387. Microbial rennet (mucor miehei) (WHO Food Additives Series 6) 388. Microbial rennet (mucor pusillus) (WHO Food Additives Series 6) 389. Hydroxypropyl distarch phosphate (WHO Food Additives Series 6) 390. Oxidized starches (WHO Food Additives Series 6) 391. Pectin (amidated) (WHO Food Additives Series 6) 392. Xantham gum (WHO Food Additives Series 6) 393. Ammonium salts of phosphatidic acid (WHO Food Additives Series 6) 394. Calcium, potassium and sodium ferrocyanide (WHO Food Additives Series 6) 395. Dimethylpolysiloxane (WHO Food Additives Series 6) 396. Dioctyl sodium sulfosuccinate (WHO Food Additives Series 6) 397. Glucono-delta-lactone (WHO Food Additives Series 6) 398. Glycerol esters of wood rosins (WHO Food Additives Series 6) 399. Annex 1 (WHO Food Additives Series 6) 400. Annex 2 (WHO Food Additives Series 6) 401. Introduction (WHO Food Additives Series 8) 402. Amaranth (WHO Food Additives Series 8) 403. Ferrous gluconate (WHO Food Additives Series 8) 404. Quinoline Yellow (WHO Food Additives Series 8) 405. Gum, carob bean (WHO Food Additives Series 8) 406. Gum, guar (WHO Food Additives Series 8) 407. Gum, tara (WHO Food Additives Series 8) 408. Microcystalline cellulose (WHO Food Additives Series 8) 409. Pectin (amidated) (WHO Food Additives Series 8) 410. Dichlorodifluoromethane (WHO Food Additives Series 8) 411. Tertiary butyl hydroquinone (TBHQ) (WHO Food Additives Series 8) 412. Triacetin (WHO Food Additives Series 8) 413. Annex 1 (WHO Food Additives Series 8) 414. Annex 2 (WHO Food Additives Series 8) 415. Introduction (WHO Food Additives Series 10) 416. Butylated hydroxyanisole (WHO Food Additives Series 10) 417. Butylated hydroxytoluene (WHO Food Additives Series 10) 418. Diethylene glycol monoethyl ether (WHO Food Additives Series 10) 419. Gallates, dodecyl, octyl, propyl (WHO Food Additives Series 10) 420. Glycerol and glycerol diacetate (WHO Food Additives Series 10) 421. Menthol (WHO Food Additives Series 10) 422. Mineral oil (food grade) (WHO Food Additives Series 10) 423. Natamycin (Pimoricin(R)) (WHO Food Additives Series 10) 424. Nitrites, sodium and potassium salts (WHO Food Additives Series 10) 425. Sucrose esters of fatty acids and sucroglycerides (WHO Food Additives Series 10) 426. Trichloroethylene (WHO Food Additives Series 10) 427. Annex 1 (WHO Food Additives Series 10) 428. Annex 2 (WHO Food Additives Series 10) 429. Introduction (WHO Food Additives Series 12) 430. Adipic acid (WHO Food Additives Series 12) 431. Tartaric acid and monosodium tartrate (WHO Food Additives Series 12) 432. Aluminium (WHO Food Additives Series 12) 433. Benzyl violet 4B (WHO Food Additives Series 12) 434. Black 7984 (WHO Food Additives Series 12) 435. Brown FK (WHO Food Additives Series 12) 436. Caramel colours (ammonia and ammonia-sulfite process) (WHO Food Additives Series 12) 437. Carthamus (WHO Food Additives Series 12) 438. Chocolate Brown FB (WHO Food Additives Series 12) 439. Chocolate Brown HT (WHO Food Additives Series 12) 440. Chrysoine (WHO Food Additives Series 12) 441. Cochineal, carmine and carminic acid (WHO Food Additives Series 12) 442. Orange I (WHO Food Additives Series 12) 443. Orange GGN (WHO Food Additives Series 12) 444. Orange RN (WHO Food Additives Series 12) 445. Ponceau SX (WHO Food Additives Series 12) 446. Red 2G (WHO Food Additives Series 12) 447. Silver (WHO Food Additives Series 12) 448. Yellow 2G (WHO Food Additives Series 12) 449. Sodium and calcium cyclometes (WHO Food Additives Series 12) 450. Xylitol (WHO Food Additives Series 12) 451. Introduction (WHO Food Additives Series 13) 452. Amaranth (WHO Food Additives Series 13) 453. Azorubine (WHO Food Additives Series 13) 454. Brilliant black PN (WHO Food Additives Series 13) 455. Maltol (WHO Food Additives Series 13) 456. Ponceau 4R (WHO Food Additives Series 13) 457. Quinoline yellow (WHO Food Additives Series 13) 458. Sorbitol (WHO Food Additives Series 13) 459. Stannous chloride (WHO Food Additives Series 13) 460. Turmeric/curcumin (WHO Food Additives Series 13) 461. Xylitol (WHO Food Additives Series 13) 462. Asbestos (WHO Food Additives Series 13) 463. Lead (WHO Food Additives Series 13) 464. Mercury (WHO Food Additives Series 13) 465. Introduction (WHO Food Additives Series 14) 466. Trans-anethole (WHO Food Additives Series 14) 467. Butane-1,3-diol (WHO Food Additives Series 14) 468. Carvone, d- and carvone, 1- (WHO Food Additives Series 14) 469. Castor Oil (WHO Food Additives Series 14) 470. Chloroform (WHO Food Additives Series 14) 471. Cinnamaldehyde (WHO Food Additives Series 14) 472. Estragole (WHO Food Additives Series 14) 473. Ethyl formate (WHO Food Additives Series 14) 474. Ethyl lactate (WHO Food Additives Series 14) 475. Eugenol (WHO Food Additives Series 14) 476. Ionone, alpha- (WHO Food Additives Series 14) 477. Ionone, beta- (WHO Food Additives Series 14) 478. Methyl anthranilate (WHO Food Additives Series 14) 479. Methyl chloride (WHO Food Additives Series 14) 480. Methyl-N-Methylanthranilate (WHO Food Additives Series 14) 481. Nonanal (WHO Food Additives Series 14) 482. Octanal (WHO Food Additives Series 14) 483. Polyethylene glycols (WHO Food Additives Series 14) 484. Red 2G (WHO Food Additives Series 14) 485. Triethyl citrate (WHO Food Additives Series 14) 486. Introduction (WHO Food Additives Series 15) 487. Allura red AC (WHO Food Additives Series 15) 488. Aspartame (WHO Food Additives Series 15) 489. Butylated hydroxyanisole (BHA) (WHO Food Additives Series 15) 490. Butylated hydroxytoluene (BHT) (WHO Food Additives Series 15) 491. Carob bean gum (WHO Food Additives Series 15) 492. Ethyl lactate (WHO Food Additives Series 15) 493. Polyvinylpyrrolidone (PVP) (WHO Food Additives Series 15) 494. Sucrose esters of fatty acids and sucroglycerides (WHO Food Additives Series 15) 495. Introduction (WHO Food Additives Series 16) 496. Acesulfame Potassium (WHO Food Additives Series 16) 497. Aspartame (WHO Food Additives Series 16) 498. Asarone, beta- (WHO Food Additives Series 16) 499. Brilliant BLACK PN (WHO Food Additives Series 16) 500. Calcium ascorbate (WHO Food Additives Series 16) 501. Carob (locust) bean gum (WHO Food Additives Series 16) 502. Cinnamyl anthranilate (WHO Food Additives Series 16) 503. Carmines (formerly Cochineal, Carmine and Carminic acid) (WHO Food Additives Series 16) 504. Coumarin (WHO Food Additives Series 16) 505. Eugenyl methyl ether (WHO Food Additives Series 16) 506. Fast Green FCF (WHO Food Additives Series 16) 507. Isomaltitol (WHO Food Additives Series 16) 508. Light petroleum (WHO Food Additives Series 16) 509. Maltol (WHO Food Additives Series 16) 510. Nitropropane, 2- (WHO Food Additives Series 16) 511. Pectins and Amidated Pectins (WHO Food Additives Series 16) 512. Polydextroses (WHO Food Additives Series 16) 513. Propan-1-ol (n-Propanol) (WHO Food Additives Series 16) 514. Red 2G (WHO Food Additives Series 16) 515. Riboflavin-5' -phosphate (WHO Food Additives Series 16) 516. Safrole (WHO Food Additives Series 16) 517. Tara gum (WHO Food Additives Series 16) 518. Toluene (WHO Food Additives Series 16) 519. Thujone (WHO Food Additives Series 16) 520. Trichloroethane, 1,1,1- (WHO Food Additives Series 16) 521. Introduction (WHO Food Additives Series 17) 522. Ammonium carbonate and ammonium hydrogen carbonate (WHO Food Additives Series 17) 523. Annatto extracts (WHO Food Additives Series 17) 524. Anoxomer (WHO Food Additives Series 17) 525. Anthocyanins (WHO Food Additives Series 17) 526. Arabic gum (WHO Food Additives Series 17) 527. Carmines (WHO Food Additives Series 17) 528. Cyclamates, calcium, codium and cyclohexyalmine (WHO Food Additives Series 17) 529. Ethyl-L-lactate (WHO Food Additives Series 17) 530. Eugenol (WHO Food Additives Series 17) 531. Glucose isomerase (Streptomyces violaceoniger) (WHO Food Additives Series 17) 532. Acetylated distarch adipate (WHO Food Additives Series 17) 533. Acetylated distarch glycerol (WHO Food Additives Series 17) 534. Acetylated distarch phosphate (WHO Food Additives Series 17) 535. Acid-treated starches (WHO Food Additives Series 17) 536. Dextrins (WHO Food Additives Series 17) 537. Hydroxypropyl distarch glycerol (WHO Food Additives Series 17) 538. Hydroxypropyl starch (WHO Food Additives Series 17) 539. Phosphated distarch phosphate (WHO Food Additives Series 17) 540. Starch acetate (WHO Food Additives Series 17) 541. Starch sodium octenyl succinate (WHO Food Additives Series 17) 542. Phosphoric acid and phosphate salts (WHO Food Additives Series 17) 543. Protease (Streptomyces fradiae) (WHO Food Additives Series 17) 544. Quillaia extracts (WHO Food Additives Series 17) 545. Saccharin (WHO Food Additives Series 17) 546. Sodium aluminium phosphate (acidic and basic) (WHO Food Additives Series 17) 547. Sorbitan monoesters of palmitic/stearic/oleic/lauric acids/triesters/stearic acid (WHO Food Additives Series 17) 548. Sucrose acetate isobutyrate (SAIB) (WHO Food Additives Series 17) 549. Sunset Yellow FCF (WHO Food Additives Series 17) 550. Turmeric and curcumin (WHO Food Additives Series 17) 551. Copper (WHO Food Additives Series 17) 552. Tin and stannous chloride (WHO Food Additives Series 17) 553. Zinc (WHO Food Additives Series 17) 554. Introduction (WHO Food Additives Series 18) 555. Acesulfame potassium (WHO Food Additives Series 18) 556. Azorubine (WHO Food Additives Series 18) 557. Benzoic acid and its calcium, potassium and sodium salts (WHO Food Additives Series 18) 558. Butylated hydroxyanisole (BHA) (WHO Food Additives Series 18) 559. Butylated hydroxytoluene (BHT) (WHO Food Additives Series 18) 560. Dichloromethane (Methylene chloride) (WHO Food Additives Series 18) 561. Ethylmethylphenylglycidate (WHO Food Additives Series 18) 562. Karaya gum (WHO Food Additives Series 18) 563. Lactitol (WHO Food Additives Series 18) 564. Polyvinylpyrrolidone (PVPP), insoluble (WHO Food Additives Series 18) 565. Ponceau 4R (WHO Food Additives Series 18) 566. Potassium bromate (WHO Food Additives Series 18) 567. Sulfur dioxide and sulfites (WHO Food Additives Series 18) 568. Trichloroethylene, 1,1,2- (WHO Food Additives Series 18) 569. Xylitol (WHO Food Additives Series 18) 570. Arsenic (WHO Food Additives Series 18) 571. Iron (WHO Food Additives Series 18) 572. Annex I (WHO Food Additives Series 18) 573. Annex II (WHO Food Additives Series 18) 574. Introduction (WHO Food Additives Series 19) 575. Amaranth (WHO Food Additives Series 19) 576. Anoxomer (WHO Food Additives Series 19) 577. Brown HT (WHO Food Additives Series 19) 578. Carrageenan and furcellaran (WHO Food Additives Series 19) 579. Erythrosine (WHO Food Additives Series 19) 580. Glucose isomerase (WHO Food Additives Series 19) 581. Ionone (WHO Food Additives Series 19) 582. Nitropropane, 2- (WHO Food Additives Series 19) 583. Quinoline yellow (WHO Food Additives Series 19) 584. Saccharin, calcium, potassium and sodium salts (WHO Food Additives Series 19) 585. Triethyl citrate (WHO Food Additives Series 19) 586. Acrylonitrile (WHO Food Additives Series 19) 587. Bis (2-ethylhexyl) phthalate (WHO Food Additives Series 19) 588. Styrene (WHO Food Additives Series 19) 589. Vinyl chloride (WHO Food Additives Series 19) 590. Annex I (WHO Food Additives Series 19) 591. Introduction (WHO Food Additives Series 20) 592. Carbohydrase (alpha-amylase) from B. lichenformis (WHO Food Additives Series 20) 593. Glucose isomerase (immob.) from A. missouriensis (WHO Food Additives Series 20) 594. Glucose isomerase (immob.) from B. coagulans (WHO Food Additives Series 20) 595. Glucose isomerase (immob.) from S. olivaceus (WHO Food Additives Series 20) 596. Glucose isomerase (immob.) from A. olivochromogens (WHO Food Additives Series 20) 597. Glucose isomerase (non-immobilized & immob.) from S. rubiginosus (WHO Food Additives Series 20) 598. Polyethylenimine and ethylenimine (WHO Food Additives Series 20) 599. Chlorine (WHO Food Additives Series 20) 600. Brown FK (WHO Food Additives Series 20) 601. Caramel colours, Classes I,II,III, and IV (WHO Food Additives Series 20) 602. Fast Green FCF (WHO Food Additives Series 20) 603. Hydrogenated Glucose Syrups (WHO Food Additives Series 20) 604. Isomalt (WHO Food Additives Series 20) 605. Thaumatin (WHO Food Additives Series 20) 606. Tragacanth Gum (WHO Food Additives Series 20) 607. Introduction (WHO Food Additives Series 21) 608. Butylated hydroxyanisole (WHO Food Additives Series 21) 609. Butylated hydroxytoluene (WHO Food Additives Series 21) 610. TBHQ (Tertiary butylhydroquinone) (WHO Food Additives Series 21) 611. Tocopherol, alpha- (WHO Food Additives Series 21) 612. Curcumin and turmeric olesoresin (WHO Food Additives Series 21) 613. Erythrosine (WHO Food Additives Series 21) 614. Fast Green FCF (WHO Food Additives Series 21) 615. Lithol rubine BK (WHO Food Additives Series 21) 616. Mannitol (WHO Food Additives Series 21) 617. Ethylhydroxyethyl cellulose (WHO Food Additives Series 21) 618. Tara gum (WHO Food Additives Series 21) 619. Xanthan gum (WHO Food Additives Series 21) 620. Glucono delta-lactone (WHO Food Additives Series 21) 621. Sulfur dioxide and sulfites (WHO Food Additives Series 21) 622. Lead (WHO Food Additives Series 21) 623. Annex 1 (WHO Food Additives Series 21) 624. Annex 2 (WHO Food Additives Series 21) 625. Annex 3 (WHO Food Additives Series 21) 626. Annex 4 (WHO Food Additives Series 21) 627. Introduction (WHO Food Additives Series 22) 628. Enzyme preparations (WHO Food Additives Series 22) 629. Enzymes derived from Aspergillus oryzae (WHO Food Additives Series 22) 630. Enzymes derived from Aspergillus niger (WHO Food Additives Series 22) 631. Beta-glucanese from Trichoderma harzianum (WHO Food Additives Series 22) 632. Cellulase from Trichoderma reesei (WHO Food Additives Series 22) 633. Smoke flavourings (WHO Food Additives Series 22) 634. Beet red (WHO Food Additives Series 22) 635. Canthaxanthin (WHO Food Additives Series 22) 636. Carbon black (WHO Food Additives Series 22) 637. Citranaxanthin (WHO Food Additives Series 22) 638. Glutamic acid and its salts (WHO Food Additives Series 22) 639. Annex 1 (WHO Food Additives Series 22) 640. Annex 2 (WHO Food Additives Series 22) 641. Annex 3 (WHO Food Additives Series 22) 642. Annex 4 (WHO Food Additives Series 22) 643. Introduction (WHO Food Additives Series 23) 644. Chloramphenicol (WHO Food Additives Series 23) 645. Trenbolone acetate (WHO Food Additives Series 23) 646. Zeranol (WHO Food Additives Series 23) 647. Annex 1 (WHO Food Additives Series 23) 648. Annex 2 (WHO Food Additives Series 23) 649. Annex 3 (WHO Food Additives Series 23) 650. Annex 4 (WHO Food Additives Series 23) 651. Introduction (WHO Food Additives Series 24) 652. Butylated hydroxyanisole (WHO Food Additives Series 24) 653. Potassium bromate (WHO Food Additives Series 24) 654. Erythrosine (WHO Food Additives Series 24) 655. Trichlorogalactosucrose (WHO Food Additives Series 24) 656. Karaya gum (WHO Food Additives Series 24) 657. Aluminium (WHO Food Additives Series 24) 658. Arsenic (WHO Food Additives Series 24) 659. Cadmium (WHO Food Additives Series 24) 660. Bis(2-ethylhexyl)phthalate (WHO Food Additives Series 24) 661. Iodine (WHO Food Additives Series 24) 662. Methylmercury (WHO Food Additives Series 24) 663. Tin (WHO Food Additives Series 24) 664. Annexes (WHO Food Additives Series 24) 665. Introduction (WHO Food Additives Series 25) 666. Albendazole (WHO Food Additives Series 25) 667. Dimetridazole (WHO Food Additives Series 25) 668. Ipronidazole (WHO Food Additives Series 25) 669. Ronidazole (WHO Food Additives Series 25) 670. Sulfadimidine (WHO Food Additives Series 25) 671. Sulfathiazole (WHO Food Additives Series 25) 672. Trenbolone acetate (WHO Food Additives Series 25) 673. Diminazene (WHO Food Additives Series 25) 674. Isometamidium (WHO Food Additives Series 25) 675. Annex 1 (WHO Food Additives Series 25) 676. Annex 2 (WHO Food Additives Series 25) 677. Annex 3 (WHO Food Additives Series 25) 678. Annex 4 (WHO Food Additives Series 25) 679. Annex 5 (WHO Food Additives Series 25) 680. Introduction (WHO Food Additives Series 26) 681. Sucrose esters of fatty acids sucroglycerides (WHO Food Additives Series 26) 682. Benzyl acetate (WHO Food Additives Series 26) 683. Ethyl vanillin (WHO Food Additives Series 26) 684. Quinine hydrochloride (WHO Food Additives Series 26) 685. Canthaxanthin (WHO Food Additives Series 26) 686. Gum arabic (WHO Food Additives Series 26) 687. Modified celluloses (WHO Food Additives Series 26) 688. Nitropropane, 2- (WHO Food Additives Series 26) 689. Patulin (WHO Food Additives Series 26) 690. Annex 1 (WHO Food Additives Series 26) 691. Annex 2 (WHO Food Additives Series 26) 692. Annex 3 (WHO Food Additives Series 26) 693. Annex 4 (WHO Food Additives Series 26) 694. Introduction (WHO Food Additives Series 27) 695. Closantel (WHO Food Additives Series 27) 696. Ivermectin (WHO Food Additives Series 27) 697. Levamisole (WHO Food Additives Series 27) 698. Benzylpencillin (WHO Food Additives Series 27) 699. Oxytetracycline (WHO Food Additives Series 27) 700. Carbadox (WHO Food Additives Series 27) 701. Olaquindox (WHO Food Additives Series 27) 702. Annex 1 (WHO Food Additives Series 27) 703. Annex 2 (WHO Food Additives Series 27) 704. Annex 3 (WHO Food Additives Series 27) 705. Annex 4 (WHO Food Additives Series 27) 706. Introduction (WHO Food Additives Series 28) 707. Butylated hydroxytoluene (BHT) (WHO Food Additives Series 28) 708. Erythorbic acid and its sodium salt (WHO Food Additives Series 28) 709. alpha-Amylase from Bacillus stearothermophilus (WHO Food Additives Series 28) 710. alpha-Amylase from Bacillus subtilis (WHO Food Additives Series 28) 711. alpha-Amylase from Bacillus stearothermophilus expressed in Bacillus subtilis (WHO Food Additives Series 28) 712. alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis (WHO Food Additives Series 28) 713. Chymosin A/Escherichia coli K-12 containing calf prochymosin A gene (WHO Food Additives Series 28) 714. Chymosin B/Kluyveromyces lactis containing calf prochymosin B gene (WHO Food Additives Series 28) 715. Chymosin produced from Aspergillus niger var. awamori/calf prochymosin B gene (WHO Food Additives Series 28) 716. Allyl esters (allyl hexanoate, allyl heptanoate, and allyl isovalerate) (WHO Food Additives Series 28) 717. Trans-anethole (WHO Food Additives Series 28) 718. (+)-Carvone and (-)-carvone (WHO Food Additives Series 28)