Food chemicals codex 2010-2011 with supplements (Subscription with supplements (2FC0701) (7^th Ed.)

The Food Chemicals Codex (FCC) is a compendium of internationally recognized monograph standards and tests for the purity and quality of food ingredients, e.g., preservatives, flavorings, colorants, and nutrients. The FCC is beneficial to the food industry because it provides quality standards used in agreements between suppliers and manufacturers in ongoing supply decisions and purchasing transactions. Published since 1966, the FCC was recently acquired by USP from the Institute of Medicine.
With the new Seventh Edition, USP is updating the FCC through an open collaborative revision process involving industry, government, and the public. Learn more about the new FCC revision process. The 1,100 FCC monographs provide specifications for food ingredients: Empirical formula, structural formula, formula weight and CAS, INS, and FEMA numbers. Description of the substance, including the physical form and solubility. Function. Identification. Assay. Impurity limits. Specific tests. Packaging and storage. FCC Appendices contain step-by-step guidance for tests and apparatus use.. The Seventh Edition features. Validation of Food Chemicals Codex Methods. AOAC/ISO/IUPAC guidelines on method validation. USP Reference Standards for food ingredients. Information on analytical techniques from USP-NF General Chapters. IR spectra. General Good Manufacturing Practices Guidelines for Food Chemicals. Comparison of GMP elements from foods and drugs. FCC in the U.S. Code of Federal Regulations.