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Food Chemicals Codex Third Edition DETAILS Distribution, posting, or copying of this PDF is strictly prohibited without written permission of the National Academies Press (Request Permission) Unless o[.]

THE NATIONAL ACADEMIES PRESS This PDF is available at http://nap.edu/19642 SHARE     Food Chemicals Codex: Third Edition (1981) DETAILS 771 pages | 8.5 x 10 | PAPERBACK ISBN 978-0-309-03090-8 | DOI 10.17226/19642 CONTRIBUTORS GET THIS BOOK Committee on Codex Specifications; Food and Nutrition Board; Division of Biological Sciences; Assembly of Life Sciences; National Research Council FIND RELATED TITLES SUGGESTED CITATION National Research Council 1981 Food Chemicals Codex: Third Edition Washington, DC: The National Academies Press https://doi.org/10.17226/19642 Visit the National Academies Press at NAP.edu and login or register to get: – Access to free PDF downloads of thousands of scientific reports – 10% off the price of print titles – Email or social media notifications of new titles related to your interests – Special offers and discounts   Distribution, posting, or copying of this PDF is strictly prohibited without written permission of the National Academies Press (Request Permission) Unless otherwise indicated, all materials in this PDF are copyrighted by the National Academy of Sciences Copyright © National Academy of Sciences All rights reserved Food Chemicals Codex: Third Edition 1HIRDEDIDON FDOD CHEMI CODEX COMMITTEE ON CODEX SPECIFICATIONS Food and Nutrition Board Division of Biological Sciences Assembly of Life Sciences National Research Council NATIONAL ACADEMY PRESS Washington, D.C 1981 NAS·NAE JUN ? 1981 LIBRARY Copyright National Academy of Sciences All rights reserved Food Chemicals Codex: Third Edition -rt ��3 ,i:3NJ�;) The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are 3�.-t& drawn from the Councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine The members of the Committee responsible for the report were chosen for their special competence& and with regard for appropriate balance �.I NOTICE NATIONAL RESEARCH COUNCIL The National Research Council was established by the National Academy of Sciences in to associate the broad community of science and technology with the Academy's purposes of furthering knowledge and of advising the fednal government The Council operates in accordance with general policies determined by the Academy under the authority or its congressional charter of 863, which establishes the Academy as a private, nonprofit, self-governing membership corporation The Council has become the principal operating agency of both the National Academy of Sciences and the National Academy of Engineering in the conduct of their services to the government, the public, and the scientific and engineering communities It is administered jointly by both Academies and the Institute of Medicine The National Academy of Engineering and the Institute of Medicine were established in 1964 and 1970, respectively, under the charter of the National Academy of Sciences FOOD AND NUTRITION BOARD The Food and Nutrition Board was established in 1940 It is a part of the Division of Biological Sciences within the Assembly oCLife Sciences of the National Research Council The Board serves as an advisory body in the field of food and nutrition It promotes needed research and helps interpret nutritional science in the interests of public welfare The Board acts in response to requests from public agencies and, at times, on its own initiative The Board is active in areas of dietary guidelines, nutrition and health, food safety, food chemicals specifications, food resources, and international nutrition programs It has established, among other important guides, recommended dietary allowances, principles and procedures for the evaluation or the safety or foods, specifications or identity and purity for food chemicals, guidelines for nutrient fortification or foods, and recommendations for maternal and infant nutrition The Food and Nutrition Board draws upon the knowledge and expertise available from the combined resources or academia, government, and industry Financial support for the work or the Board is primarily provided by government contracts and grants In addition, uncommitted support is provided by private foundations and industrial organizations Through members or its liaison panels, technical input in aspects or nutrition, food safety, food technology, and food proceasing i'.l provided This study was supported by U.S Food and Drug Administration Contract No 223-78-20.53 (formerly Grant No FD 002 3) The fact that an article appears in this Food Chemicals Codex does not exempt it from compliance with requirements of acts of Congress, with regulations and rulings issued by agencies of the United States Government under authority of these acts, or with requirements and regulations of governments in other countries that have adopted the Food Chemicals Codex Revisions of the federal requirements that aft'ect the Codex specifications wiD be included in Codex supplements as promptly as practicable COMPLIANCE WITH FEDERAL STATUTES LIBRARY OF CONGRESS CATALOGING IN PUBLICATION DATA Main entry under title: Food chemicals codex Includes index I Food additives-Standards-United States tion Board Committee on Codex Specifications 664'.06'0218 TP4.5.5.F66 98 81-38403 AACR2 ISBN 0-309-03090-0 Food additives-Analysis I National Research Council ( U S ) Food and N utri ­ AWlilable from NATIONAL ACADEMY PRESS 1 Constitution Avenue, N.W Washington, D.C 204 Copyriaht@ 98 by the National Academy of Sciences No part of this publication may be reproduced without the permission of the National Academy ofSciences except for olficiol use by the United States Goremment or by goremments in other countries that hare rulopted the Food Chemicals Codex Printed in the United States of America e Natrona[ AcadtmJ Press The National Academy Press was created by the National Academy of Sciences to publish the repons issued by the Academy and by the National Academy of Eqineerina the Institute of Medicine, and the National Research Council, aU operalina under the charter aranted to the National Academy of Sciences by the Conaress of the United States Copyright National Academy of Sciences All rights reserved Food Chemicals Codex: Third Edition Contents Organization of the Food Chemicals Codex, v Participants in Committee Activities and Other Programs, vi Other Participants and Collaborators Providing Assistance During 1972-1980, xiv PREFACE TO THE TIIIRD EDmON, :nil PREFACE TO THE FIRST EDmON, :uh GENERAL PROVISIONS APPLYING TO SPECIFICATIONS, TFSI'S, AND ASSAYS OF THE FOOD CHEMICALS CODEX, MONOGRAPHS, 7 SPECIFICATIONS FOR FLAVOR AROMATIC CHEMICALS AND ISOLATES, 353 TFSI' METHODS FOR FLAVOR AROMATIC CHEMICALS AND ISOLATES, 421 GLC ANALYSIS OF FLAVOR AROMATIC CHEMICALS AND ISOLATES, GENERAL TFSI'S AND APPARATUS, 459 SOLUTIONS AND INDICATORS, _555 GENERAL INFORMATION, 571 Operating Procedures of the Food Chemicals Codex, S11 General Good Manufacturing Practice Guidelines for Food Chemicals, S73 Former and Current Titles of Food Chemicals Codex Substances, S74 Food Chemicals Codex Substances Listed by Functional Use in Foods, S74 INFRARED SPECTRA, 583 Essential Oils, S84 Flavor Aromatic Chemicals and Isolates, 613 Other Substances, 713 INDEX, 723 iii Copyright National Academy of Sciences All rights reserved 435 Food Chemicals Codex: Third Edition Copyright National Academy of Sciences All rights reserved Food Chemicals Codex: Third Edition COMMI'ITEE ON CODEX SPECIFICATIONS Willard B Robinson Chairman John C Kirschman Vice-Chairman Frank L Boyd James J Broderick (from 73) Robert S Bryant Bruce H Campbell (from 19 79) Douglas C Chapman (until 77) Anthony Filandro (until 73) J P Fletcher Chester L French (unti1 19 73) Edward Haenni Hartley W Howard Robert W Lehman (until 19 74) Thomas Medwick (from 19 73) Fred A Morecombe Ronald Read (from 77) Andrew J Schmitz, Jr Gerald E Stobby Samuel M Tuthill (from 73) Durward F Dodgen, Project Director Justin L Powers, Consultant ( 72 -1 75) FOOD AND NUTRITION BOARD D Mark Hegsted Chairman (until 19 73 ) L J Filer, Jr Chairman ( 73 -1 75 ) Gilbert A Leveille Chairman ( 76- 78) Alfred E Harper Chairman (from 79) Paul E Johnson, Executive Secretary (until 77) Myrtle L Brown, Executive Secretary (from 77) DMSION OF BIOLOGICAL SCIENCES D S Farner Chairman (until 75 ) Donald Kennedy Chairman ( 75 -1 77) Robert H Burris Chairman ( 77-1 79) Arthur Kelman Chairman (from 79 ) Russell B Stevens, Executive Secretary ASSEMBLY OF LIFE SCIENcy.8 James D Ebert Chairman ( 73 -19 77) Frank W Putnam Chairman (from 77) Leonard Laster Executive Director ( 19 73) Thomas J Kennedy Executive Director ( 74-19 76) Councilman Morgan, Executive Director (from 19 77) v Copyright National Academy of Sciences All rights reserved Food Chemicals Codex: Third Edition Participants in Committee Activities and Other Programs•t ADVISORS, OBSERVERS, AND OTIIER GUESTS AT MEETINGS OF TilE COMMI'ITEE ON CODEX SPECIFICATIONS (1972-1980) /-December 13, 1972; 2-March 14, 1973; 3-December 12, 1973; 4-March 14, 1975; 5-November 14, 1975; �June 3, 1976; 7-June 2�27, 1977; 8-November 30, 1977; 9-August 9-10, 1978; 10-February 7-9, 1979; ll-July 22-24, 1979; 12-January 1�17, 1980; 13-June 25-26, 1980 Jack Alleavitch 13 James W Anderson Charles H Bamstein 9-ll, 13 Harris J Bixler Julian Blanch William A Britten 11 Bruce H Campbell Ba rry I Castleman Ralph Close David Collins-Thompson 8, John Colmey Sherwood Cross 12 Raymond Danforth Peter Dews 12 Mario Diaz-Cruz 13 JamesT Elfstrom 4, 9, 13 Edward G Feldmann Joseph Feminella Henry Fischbach2 Richard Gaither 13 Robert C Gelardi 12, 13 Judith A Gleave11 John W Gordon 8,10,12 Sol W Gunner 3, 4, 8, 9, 10, 12,13 Robert Huntoon R Klassen Charles J Krister1 Earl R Kooi11 Robert Lake Ben H Landis II John McGuinnes 13 Thomas Mc Kay Douglas Mc Lean Frank P Mahn1 Andrew March Richard Meer11 Mary Lee Metscher William Metzger13 Roger D Middlekauff' Jl, 12 Robert M Miller 9, 13 John P Modderman 5, 7-13 Robert Mollenaar J Monroe E E Morse8 Ian C Munro Jerry L Norman11 Jessie M Norris1 Jack Novotny11 George Pauli 13 Charles Pearson Justin L Powers Taylor Quinn Dilip Ray ll Ronald Read Ralph Riggin12 Richard J Ronk 5,10 Harold Rosenthal 13 LeRoy Schroeder 10 David Sharp1 Robert Shepard Endre Sipos 12 Merton Smith 12 Dimitri J Stancioff' B Szuhaj 12 EdgarTheimer10,12 Joseph G Valentino Carl A Vanderzant 8,9 James Wachter11 Gerard W Walsh13 Frank Weber James Worthington ADVICE PROVIDED BY MEMBERS OF TilE COMMI'ITEE ON FOOD PROTECTION AND ITS SUBCOMMI'ITEES ON FOOD TOXICOLOGY AND NONNUTRITIVE SWEETENERS 1-Review of Policy on Fluoride Limits (March 11, 1973); 2-Toluenesulfonamides in Saccharin (a-October I S, 1973, b November 1-2, 1973); 4-Methylimidazole in Caramel •The listing of individuals herein, in connection with specific meetings and programs, docs not indicate tbat their contributions were limited solely to the activities cited tExplanation of abbreviations: AC:S, American Chemical SocietY; EPA, U.S Environmental Protection Agency; FDA, U.S Food and Drug Administration; NF, National Formulary (of the American Pharmaceutical Association); USP, United States Pharmacopeia vi Copyright National Academy of Sciences All rights reserved Food Chemicals Codex: Third Edition FCC 1 I Participants in Committee Activities I vii (April 22-23, 197S); 4-Asbestos and Mercury in Caustics; Fluorides in Phosphates (October 1 -1 2, 1976) Robert K Boutwell2a, 2b Leo K Bustad2b, Thomas W Clarkson 1,3 Julius M Coon2a John Doull2a-4 David W Fassett2a E M Foster1 , 2b, Stata Norton Willard B Robinson2a, 2b Bernard S Schweigert3 Gerald N Wogan2a Carl Vanderzant Benjamin L VanDuuren 3, Leon Golberg1 , 2b D M Graham3 Paul E Kifer James R Kirk3, Robert A Neall, 2b-4 Paul M Newbeme2a-4 Charles F Niven, Jr 2b-4 Staff (Committee on Food Proteetion) Lome A Campbell, Executive Secretary (untill974) SYMPOSIUM ON SPECIFICATIONS FOR FOOD CHEMICALS (March 14, 1975) Organizing Group, Arrangements Willard B Robinson Chairman Robert B Bennett (StaJJ) James J Broderick Robert S Bryant Committee Memben Willard B Robinson Chairman John C Kirschman Vice-Chairman Frank L Boyd Mahlon A Burnette Ill C Chichester Durward F Dodgen (StaJJ) Morgan M Hoover John C Kirschman Damon Larry John P Modderman Andrew J Schmitz, Jr Alan T.Spiher, Jr James J Broderick Douglas G Chapman J.P Fletcher Edward Haenni Hartley W Howard Thomas Medwick Andrew J Schmitz, Jr Gerald E Stobby Samuel M Tuthill Charles J Kokoski Channing H Lushbough Walter H Meyer John P Modderman Bernard L Oser Richard J Ronk Andrew J Schmitz, Jr Alan T Spiher, Jr Samuel M Tuthill G F Wilmink Speaken Willard B Robinson (Presiding) William J Darby Albert Holtz George W.lrving, Jr John C Kirschman Symposium Reaistrants and Other Attendees T R Aalto Nicholas J Alicino Richard Allison E C Alsmeyer Dale F Anderson James W Anderson C Graham Arnold V K Babayan Primo Bader Franklin W Barber Charles H Bamstein Kenneth B Basa Copyright National Academy of Sciences All rights reserved Paul Becher Julian E Blanch James J Bonin Carl Bordenca Edward F Bouchard Joseph T Brady Food Chemicals Codex: Third Edition viii I F C C 1 / Participants in Committee Activities John D.Brandner Myron Brin Ernest J.Briskey W.A.Brittin Donald Brumsted Paul Bruns Mary Jane Bull Peter J.Calabretta Lome A.Campbell Sal M.Cannavo Carlos Caridad Florence M.Carleton Gordon E Carlson Paul E Carlson C.Jelleft'Carr Frederick A Cassidy R.M Cavanaugh Ralph Cherry William C.Coale Anthony Colavito J D.Commerford Ell Dee Compton Alfred S Cummin Edward N Danes W.R Eichenberger E R Eikins James T Elfstrum R.E Erickson Francis J, Farrell Jo Ferguson Charles Feldberg Joseph V Feminella Kenneth D Fisher Dean C.Fletcher Susan Fogg Richard A Ford JamesK Foreman Ira J Friedman R M Gaydos Ling-yee Gibney Ann M Giovanetto Max Goldfrank H.Gomamoto Lee T.Grady C E.Graham Higgins Guillamon Stephen J Gullo FrankL Gunderson Sol W Gunner Douglas Hale Edward J Hammer Paul A Hammes Michael H Haney Kenneth R.Hanson John F Heiss Frank N Hepburn Richard M Herman David H Hickman H.A Hoppens James Ivory Evelyn H.Johnson G M Johnston J Jonkman MarciaKass A.Kimizuka James R Kirk JohnKlis W.C.Koch HisanobuKubota Richard A.Leeth RichardK Lehne HerbertL Ley Bruce A.Lister E.E Lockhart Linda M Lott G F.McCutcheon John F.McGowan A T McPherson AnneL.Manz Michael F.Markel G.J Marov William A Meer Thomas E.Merrill Mary Lee Metscher David J Miller Robert M Miller Krishna P Misra Roland A Morek Peter Morison Gerard Moskowitz E F Mundhenk Vincent A Murray Earl W Nehring Peter P.Noznick Copyright National Academy of Sciences All rights reserved Mary T O'Brien Natalie Pargas L.A Pasteelnick Roger Phillips Carol Pollock Joseph R Radzius Van D Reif John A.Rikert JamesK Rocks Daniel Rosenfield Melvin Sapsowitz Arnold M.Schacter S Rus Schay Walter L.Schleyer Charles Schreger Bernard Schwab Frederic R Senti David Sharp D M Sheets Dimitri J Stancioft" Bozidar Stavric HarveyL Steinberg J Bryan Stine John Stowell Allan I Stutz Yosihisa Sugita Cathy Sulzberger Thomas A.Swinford John M.Talbot Marcia Thomas Carl J.Turska BenjaminL.VanDuuren Malcolm B.VerNooy Evelyn Volkman Mabel A Walker J Coleman Weber John Wedig Ronald Weiss Nelson E Wendt D H Williams James Wittick Frank Witzel James Woebkenberg Frank Wood PaulL.Wright T Albert Yamada Food Chemicals Codex: Third Edition FCC 1 I Participants in Committee Activities I ix WORKSHOP ON MICROBIOLOGICAL CRITERIA (November 29, 1977) Committee Memben Willard B.Robinson Chairman John C Kirschman Vice-Chairman Robert S Bryant J P Fletcher Hartley W Howard Fred A Morecombe Ronald Read Andrew J Schmitz, Jr Gerald E Stobby Samuel M Tutbill Sol W.Gunner Jean Happel Riley Housewright J Maryanski George McCutcheon William A.Meer John P.Modderman R.D.Sanders FrankL Boyd Committee Ad'fisor Carl A.Vanderzant Other Participants and Guests RobertL.Amos Joseph T Brady David Collins-Thompson Cleave B.Denny R H.Ellinger Philip Guarino Staff Durward F Dodgen WORKSHOP ON SPICE OLEORFSINS (November 29, 1977) Committee Memben Willard B.Robinson Chairman John C Kirschman Yice-Chainnan Robert S Bryant J P Fletcher Hartley W Howard Fred A Morecombe Ronald Read Andrew J.Schmitz, Jr Gerald E.Stobby Samuel M Tuthill Sol W Gunner George McCutcheon Arnold Manbeimer William A Meer John P.Modderman NaruOjha Merton Smith James Sullivan Paul Todd FrankL Boyd Other Partidpants and Guests Joseph Adams William A.Brittin David Collins-Thompson John W Gordon Philip Guarino Staff Durward F Dodgen Copyright National Academy of Sciences All rights reserved Food Chemicals Codex: Third Edition 724 I FCC 1 / Index 4-Allyl-2-methoxyphenol, 380 4-AIIyl-2-methoxyphenyl Acetate, 380 Almoad 00 Bitter, FFPA, 14 Alpha-Amylase Activity (Bacterial), 482 Alpha-Amylase Activity (Nonbaeterial), 479 d/-Aipha Tocopherol, 330 d-Aipha Tocopheryl Acetate, 333 d/-Aipha Tocopheryl Acetate, 334 d-Aipha Tocopheryl Acetate Concentrate, 33S d-Aipha Tocopheryl Acid Succinate, 33S Alphazurine 2G, S68 Alternative Methods, Alumlnam Alluaoalam Salfate, 14 Alumlnam Potlllllam Sulfate, 15 Alumlnam Sodlam Sallate, 16 Alumlnam Sulfate, 17 Ambrette Seed Liquid, Ambrette Seed 00 18 Aminoacetic Acid, 140 N-[4-[((2-Amino- 1,4-dihydro-4-oxo-6-pteridinyl)methyl]amino]benzoyl]-L-glutamic Acid, 12S L-2-Aminoglutaramic Acid, 36 L- -Amino-4-guanidovaleric Acid, 26 L- -Amino-4-guanidovaleric Acid Monohydrochloride, 26 L-2-Amino-3-hydroxybutyric Acid, 326 DL-2-Amino-3-hydroxypropanoic Acid, 269 L-2-Amino-3-hydroxypropanoic Acid, 270 N-p-(2-amino-4-hydroxy-6pteridinyl)methylaminobenzoylglutamic Acid, 2S L-a-Amino-4(or S)-imidazolepropionic Acid, 143 L-a-Amino-4(or S)-imidazolepropionic Acid Monohydrochloride, 143 DL-a-Amino-3-indolepropionic Acid, 339 L-a-Amino-3-indolepropionic Acid, 340 -2-Amino-3-mercaptopropanoic Acid Monohydrochloride, 92 L-2-Amino-3-methylbutyric Acid, DL-2-Amino-4-(methylthio)butyric Acid, 193 L-2-Amino-4-(methylthio)butyric Acid, 193 DL-2-Amino-3-methylvaleric Acid, S4 DL-2-Amino-4-methylvaleric Acid, 70 L-2-Amino-3-methylvaleric Acid, S4 L-2-Amino-4-methylvaleric Acid, L-2-Aminopentanedioic Acid, 3S 2-Aminopentanedioic Acid Hydrochloride, 13S DL-a-Amino-IJ-phenylpropionic Acid, 223 L-a-Amino-JJ-phenylpropionic Acid, 224 DL-2-Aminopropanoic Acid, L-2-Aminopropanoic Acid, L-a-Aminosuccinamic Acid, 28 DL-Aminosuccinic Acid, 30 L-Aminosuccinic Acid, 30 Ammonia-Ammonium Chloride Buffer TS, S58 Ammoniacal Silver Nitrate TS, 5S9 Ammonia TS, SS8 Ammonia TS, Stronaer, 5S9 Ammonia Water, Stronpr, 5S9 Ammonium Acetate TS, 5S9 Alluaoalam AJalaate, 18 Ammonium Alum, _14 Alluaoalam Blc:arlloute, 19 Ammoalam CU'boaate, 19 Ammonium Carbonate TS, SS9 Ammoalam Chloride, lO Ammonium Chloride TS, 5S9 Ammonium Glutamate, 200 Ammoalam Hydroxide, lO Ammonium Hydroxide, 5S9 Ammonium Molybdate TS, 5S9 Ammonium Oxalate TS, 5S9 Ammoalam Pllolphlte, Dlbulc, 21 Alluaoalam Pbolphate, Moaoblllc, 21 Alluaoalam Secdl8riD, 22 Ammonium Standard Solution, SS8 Alluaoalam Sulfate, 22 Ammonium Sulfanilate TS, S59 Ammonium Sulfide TS, SS9 Ammonium Thiocyanate TS, 559 Ammonium Thiocyanate, N, 564 Amyl Acetate, 388 a-Amylase, 109 JJ-Amylase, 109 Amyl Butyrate, 388 a Amyldnnem•ldeh)'de, 356 Amylcinnamaldehyde, 3S6 •Amyl a-te, 356 Amyl Formate, 388 Amyl Hexanoate, 388 Amyl Isovalerate, 388 •Amyl om-te, 356 Amyloglucosidase, 109 •Amyl Proploaate, 356 Amyl Salicylate, 388 Amyl Valerate, 388 Amyris Oil, 574 Amyrla 00 Welt I u 1'Jpe, 23 - Aaetbole, 356 Aneurine Hydrochloride, 324 ADaeUca Root 00 23 ADaeUca Seed 00 24 Anplar Rotation, 529 Anhydride of Menthane :8 Diole, 380 ��dehyde, 396 Aalle 00 24 Anisic Alcohol, 358 Anisic Aldehyde, 396 Aallole, 356 Aalsyl Acetate, 356 Aalsyl Alcolaol, 358 Antimony Trichloride TS, 5S9 APM, 28 25 APO, 2S •JJ-Apo-8' -Cuoteul, Apocarotenal, 2S o-Araboascorbic Acid, 10 L-AralaiDe, 26 L-Arlialae MOIIOI)'drodal I orlde, 26 Arsenic Solution, Standard, 464 Arsenic Test, 464 Alcorblc Add, 7:1 L-Ascorbic Acid, 27 Alcorltyl Pabaltate, 7:1 Ash (Acid-Insoluble), 466 Ash (Total) 466 fL-Aipanalae, 28 tA�pertu�e, 28 DL-Aiputic Add, 30 fL-Aiputlc Add, 30 N-L-a-Aspartyl-L-phenylalanine 1-Mctbyl Ester, 28 Assay Tolerances, Maximum, Atomic Absorption Spectroleopy, 539 Atomic WeiJhts and Chemical Formulaa, � 31 Am Violet, S68 Bllcterial Alpha-Amylase Activity, 482 Bakin& Soda, 278 Balances and WeiJhts, SS4 Balsam F"ll" Oil, 24 p., 00 31 Barium Chloride TS S59 Barium Diphenylamine Sulfonate TS, 559 Barium Standard Solution, SS8 Basil Oil, 574 Ball 00 eo-on 1'Jpe, 32 •Ball 00 Euopea 1'Jpe, 33 Basil Oil, Italian Type 33 Basil Oil, IUunion Type 32 Basil Oil Exotic, 32 Bay Leaf Oil, 64 Bay 00 33 lleelwa, Wldte, 34 lleelwa, Yellow, 34 Benedict'a Qualitative Reqent, 5S9 ,., 358 Benzidine TS, 5S9 ,2-Benzisothiazolin-3-one ,2-Benzisothiazolin-3o(IDC monium Salt, 22 ,2-Benzisothiazolin-3-one cium Salt, 62 ,2-Beozisothiazoli·3o(IDC dium Salt, 297 Beuolc Add, 35 358 , 1-DicWde, 266 , -DicWde Am1 , 1-Dioxide Cal­ , 1-DicWde So- o-Benzosulfimide, 266 Benzoylbenzene, 3S8 Beuoyl Peroxide, 35 Benzoyl Superoxide, 3S lleuyl Acetate, 358 lleuyl Alcollol, 358 Beuyl Beamate, 358 lleuyl Btltynte, 358 Benzyl 11-Butyrate, 3S8 Beuyl O•M•Ite, 358 •Beuyl bollatynte, 358 •Beuyl lloftlende, 358 Benzyl 3-Methyl Butyrate, 3S8 Benzyl 2-Methyl Propionate, 3S8 Beuyl PlleayiMelate, 358 lleuyl PropiOMte, lleuyl Sellcylate, 360 � 00 � 36 Berpmot Oil, Expraeed, S74 BHA, 37 Copyright National Academy of Sciences All rights reserved Food Chemicals Codex: Third Edition FCC 1 / Index I BHT, 31 Blotla, 31 o-Biotin, 38 Blrda Tar 011, Rectlled, 39 Bismuth Nitrate TS, SS9 Bitter Almond Oil Free from Prussic Acid, 14 B U Pepper 011, 39 Black Pepper Oleoresin, 10 Blank Tests, Blank Titration, Residual, Bleached Starch, 27 Bola de Role 011, 39 Bonyl Acetate, /no-Bomyl Acetate, 360 Bound Styrene, 467 Bromelain, 108, 109 Bromluted VeaetMJe 011, 40 Bromine TS, SS9 Bromine, N, S64 BromiDe Water, SS9 BrolllQCRIOl Blue, S68 BI'OIDOCI'eiOl Blue TS, SS9 Bromocraol Green S68 Bromocraol Green TS, SS9 BI'OIDOCI'eiOl Purple, S68 BI'OIDOCI'eiOl Purple TS, SS9 Bromophenol Blue, S68 Bromophenol Blue TS, SS9 Bromothymol Blue, S68 Bromothymol Blue TS, SS9 Bufl'er Solutions, Standard, SS7 Bunsen Valve, Preparation of, S2 S.tlldlue-Styreae 75/25 Rabber, 41 Batlldlue-Styreae 50/50 Rallber, 42 ,4-Butanedicarboxylic Acid, 1 Butanedioic Acid , 14 2,3-Butanedione, 368 -Butanol, 360 2-lllltllllolle, •BIItaa-3-ol2le- yl Batyrate, 340 tnms-Butenedioic Acid, Batyl Acetate, n-Butyl Acetate, 360 Batyl Alcollol, 340 Butyl Aldehyde, 362 Butylated Hydroxyanisole, 37 Batylated HydroxymetlaylplleiIiO , 43 Butylated Hydroxytoluene, 38 Batyl Batyrate, 340 n-Butyl n-Butyrate, 360 Batyl Batyryllactate, 340 ,3-Batylelle Glycol, 43 ten-Butylhydroquinone, 32 , S74 •Butyl llobatyrate, 362 Butyl Rubber, S3 Batyraldebyde, 362 Batyrlc Add, 362 Butyrin, •oy-Batyrollldoae, 362 Butyryllactic Acid, Butyl Ester, 360 , Cdeille, 44 c.lcl Acetate, 44 c.lclam Alglaate, 45 c.lclam Alcorbate, 45 Calcium Diphosphate, S9 c.lclam Bromate, 46 c.lclam Carboaate, 46 Calcium Carbonate, Precipitated, 46 c.lclam Oalorlde, 47 c.lclam Oalorlde, AMJdro- 48 Calcium Chloride Double Salt of dl- or d-Calcium Pantothenate, S7 fC*Iam Oalorkle Soldoa, 49 Calcium Chloride TS, SS9 c.lclam Qtrate, 49 Calcium Dioxide, S8 Calcium Disodium Edetate, SO c.lclam Dllodlam EDTA, 50 Calcium Disodium Ethylenediaminetetra­ acetate, so Calcium Disodium (EthyleDedinitri­ lo)tetraacetate, SO Calcium 4-(JI,D-Oalactosido)-o-gluconate, S4 c.lclam Glacoute, 51 c.lclam Glycerop!MIIphate, 51 c.lclam Hydroxide, 52 Calcium Hydroxide TS, SS9 c.lclam Iodate, 53 c.�c� Lllctate, 53 c.lclam Lactobloaate, 54 c.lclma Oxide, 55 c.lclam Plllltotbaaate, 56 d-Calcium Pantothena- S6 c.lclam Plllltotbeata e, c.lclam Oalorlde Doable s.lt, 57 c.lclam Pllltltotbeaa e, lbceaalc, 57 Calcium Pantothenate, Racemic, Calcium Chloride Double Salt, S74 Calcium Pantothenate Assay, 466 c.lclam Peroxide, 58 c.lclam Pltolphate, Dlhlllc, 58 c.lclam Pllolpllate, MOIIOballc, 59 c.lclam Pltolphate, 1'rlllulc, 60 c.lclam Propionate, 60 c.lclam P,ropbolpllate, 61 c.lclam Sllccharla, 62 c.lclam SWcate, 63 c.�c� Stearate, 64 c.lclam Stearoyl Lactylate, 65 Calcium Stearoyl-2-lactylate, S74 c.lclam Sulfate, 66 Calcium Superoxide, S8 •euap�aeae, 362 Caaaqa 011, " CadeiWa Wa, 67 Cantha, 67 •Catllauatllla, 67 Capraldehyde, 368 Capric Acid, 94 Caproic Acid, 384 Caproic Aldehyde, 384 Capryl Alcohol, 406 Caprylic Acid, 207 Caprylic Aldehyde, 406 Capsicum Oleoresin, 10 tcaramel, 68 Caramel Color, 68 125 Caraway 011, 70 Carbohydrase (Aspe'lillll.f niger var.), 108 Carbohydrase (Aspergillll.f oryzae var.), 108 Carbohydrase (Rhizopus oryzae var.), 108 Carbohydrase (SIIt:charomyces species), 108 Carbohydrase ( Trlchodel1ltll reaei var.), 108 Carbohydrase and Proteue, Mixed (Bacil­ lll.f licheniformis), 108 Carbohydrase and Proteue, Mixed (Bacil­ lll.f subtilis), 108 Carboa, Actlftted, 70 Cardamom 011, 71 tcaraliM 72 Carminic Acid, 72 Caraaaba Wa, 73 Carob Bean Gum, 74 11-Caroteae, 73 Carotene, 73 Carrqeeua, 74 Carrot Seed 011, 76 Carr-Price Reagent, SS9 Carftcrol, 362 d-CarYoae, 362 1-car.oae, 362 IJ-Caryopllylleae, 362 Cucarllla 011, 76 c 1a 011, 77 Castor 011, 77 Catalase, 109 Catalase Activity, 482 Catalase (Aspe'lillll.f niger var.), 108 Catalase (bovine liver), 107 Catalase (Mici'OCOCCII.f lysodeikticll.f), 108 Caustic Potash, 244 Caustic Soda, 287 Cedar Leaf 011, 78 Cedar Leaf Oil, White, 78 Celery Oleoresin, 10 Celery Seed 011, 78 Cellulase, 109 Cellulase Activity, 483 CeJlalole, � 79 'fCellalole, Powdered, 10 Cellulose Gel, 79 Cellulose Gum, 280 Ceric Ammonium Nitrate TS, SS9 Ceric Sulfate, N, S64 Ceric Sulfate, 0.0 N, S6S Chamomile Oil, English, , S74 Cllamomlel 011, Eaalilb Type, II Chamomile Oil, German, , S74 a l.oml e 011, Genaaa Type, 81 Chamomile Oil, Hungarian Type, Chemical Formulas an d Atomic Weights, Chewing Gum Base, Tests for, 467 Chicle, Chicle, Venezuelan, Chilte, 192 China Clay, S6 Chiquibul, Chloride an d Sulfate Limit Tests, 47 Chloride Solution, Standard, 47 Chlorinated Compounds, SOO Copyright National Academy of Sciences All rights reserved Food Chemicals Codex: Third Edition 726 I F C C 1 / Index tchlorine, 82 Chlorine TS, 560 Chlorine Water, 560 Cholalic Acid, 83 Cholecalciferol, 345 ChoUc Aeld, 83 Choline Bitartrate, 83 ChoUae aatorlde, 84 Chromatography, 47 Chromatography, Column, 472 Chromatography, Gas, 475 Chromatography, High-Pressure Liquid, 476 Chromatography, Paper, 472 Chromatography, Thin-Layer, 474 Chromotropic Acid TS, 560 Cinene, 392 ,8-Cineol, 380 Cineole, Percentage of, 501 Cinnamal, 364 Clnnamaldeltyde, 364 Cbmamlc Aeld, 364 Cinnamic Aldehyde, 364 Cinnamon Bark Oil, Ceylon, 85, 574 Cluamon S k 011, Ceylon Type, 85 Cluamon Leaf 011, 85 Cinnamon Oil, 77 Cbmamyl Acetate, 364 CIDnamyl Aleobol, S)'Dthetlc, 364 Clnnamyl Anthnnltla e, 364 Cbmamyl Formate, 364 Cbmamyl IIMalerate, 364 Cbmamyl Propionate, 364 Cltra1, 364 Citric Aeld, 86 Cltronellal, 366 Cltroaellol, 366 CltroneUyl Acetate, 366 CltroneUyl Batyrate, 366 Cltronellyl Formate, 366 Cltronellyl llobatyrate, 366 CltroneUyl Propionate, 366 Clary 011, 87 Clary Sage Oil, 87 Clove Bud Oil, 88 Cloft Leaf 011, 87 ClOft 011, 88 Clo•e Stem 011, 88 CMC, 280 Coagulated or Concentrated Latices of Vegetable Origin, Cobaltous Chloride CS , 532 Cobaltous Chloride TS, 560 Cobalt-Uranyl Acetate TS, 560 Cop8c 011, Green, 89 Colorimetric Solutions (CS), 557 Colorimetry, 539 Color Value of Oleoresins, 527 Column Chromatography, 472 Committee on Codex Specifications, Functions of, 57 Compliance with Federal Statutes, ii Congo Red TS, 560 "Constant Weight," Defined, "Containers," Defined , Container, Light-Resistant, Container, Tight, Container, Well-Closed, Copallla 011, 89 Copper Glneoaate, 90 Coriander 011, 90 Commint Oil, Partially Dementholized, 92 Com Sugar, 97 Costus Root 011, 91 Cream of Tartar, 238 Cresol Red, 568 Cresol Red-Thymol Blue TS, 560 Cresol Red TS, 560 Cresyl Acetate, 366 p-Cresyl lsobutyrate, p-Cresyl Methyl Ether, 396 Criteria for Food Chemicals Codex Grade, 572 Crospovidone, 237 Crown Gum, Crude Fat i n Starches, 543 Crystal Violet, 568 Crystal Violet TS, 560 "CS," Defined, Cubeb 011, 91 Cumaldehyde, 366 Cuminal, 366 tcwnlnlc Aldehyde, 366 p-Cuminic Aldehyde, 366 Cumin 011, 92 • Cupric Citrate TS, Alkaline, 560 Cupric Nitrate TS, 560 Cupric Sulfate CS, 532 Cupric Sulfate Test Paper, 570 Cupric Sulfate TS, 560 Cupric Tartrate TS, Alkaline, 560 Curcumin Content, 527 Cyanocobalamin , 343 Cyanoaen Bromide TS, 560 Cyelamea Aldebyde, 3A ,2,3,5/4,6-Cyclohexanehexol, 50 L-Cyftelne Monobydroeblorlde, 92 L-CystlDe, 93 D.E., 99 •truiiS,IIIIIU-2,4-Deadfenal, 3A 4-Dec:alaetooe, 3A Deeanal, 3A Deeuole Aeld, 94, 3A 1-Deeanol, Natnral, 3A •tnr�U-2-Deeea- 1-al, 3A •cir-4-Deeen·1-al, 3A Decolorizing Carbon, 70 Decyl Alcohol, 368 DebydroKetle Aeld, M Denig�'s Reagent, 560 Deoxycholic Acid, 95 Description in Monographs, Significance of, Desiccants, Desiccators, Design, Format, and Monograph Content of FCC III, xviii Deloxyebolle Aeld, 95 Dupantbenol, 95 •Dextrin, 96 Dextro Calcium Pantothenate, 56 Dextro Carvone, 362 •Dextro�e, 97 DHA, 94 Dlaeetyl, 3A DIKetyl Tartaric Aeld &ten of M­ ud Dlalyeerldel, 98 2,6-Diaminohexanoic Acid Hydrochloride, 76 Diammonium Phosphate, Diastase Activity, 484 DfatoiiiiiCeOIII Eutla, " Diatomaceous Silica, 99, 574 Diatomite, 99 2,6-Di-tert-butyl·p-cresol, 38 Dicalcium Phosphate, 58 ,2-Dichloroethane, 14 Dichloromethane, 196 Diethylene Ether, :r« 4-Dit»uune Dletbyl Malonate, 3A Dletbyl SeiMieate, 370 Dletbyl Saednate, 370 Dihydroanethole, • Dibydroear'feol, 370 ·d-Dibyclroeanone, 370 3a, l 2a-Dihydroxycholanic Acid, 95 2,7-Dihydroxynaphthalene TS, 560 ,2-Dihydroxypropane, 255 4,4' -Diketo-�-carotene, 67 Dllalary 'I'1IIodlpropl 100 Dill Herb Oil, American Type, 101 Dill Oil, 101 Dill Oil, Indian Type, 101 Dill Seed Oil, European, 100, 574 DIU Seed 011, Earopea Type, 100 Dill Seed Oil, Indian, 101 DIU Seed 011, 1n1UM Type, 101 Dillwced Oil, American, 101, 574 DIUweed 011, AlllerleaD Type, 101 Dimagnesium Phosphate, 79 ,2-Dimethoxy-4-allylbenzene, 400 2,5-Dimethyl-3-aeetylfuran, 354 Dlmetlayl Anthnnltla e, 370 Dlmetlayl Beuyl CubiDol, 370 Dlmetlay1 Beuy1 CarbiDyl Acetate, 370 • Dimetby1 Beuyl CarbiDyl IJatyrate, 370 Dimethyldiltetone, 368 Dimethylglyoxal, 368 Dimethylketol, 354 Dimethyl Ketone, 6,6-Dimethyl-2-methylene-bicyclo 3.1.1 heptane, 3,7-Dimethyl- ,6-octadien- 3-ol, 392 tlllll-l 3, 7-Dimethyl-2,6-octadien-1-al, 364 cis-3, 7-Dimethyl-2,6-octadien-1-d, 402 truns-3, 7-Dimethyl-2,6-oc:tadien-1-ol, 380 3,7-Dimethyl- ,6-octadien- 3-yl Acetate, 394 3,7-Dimethyl-2,6-octadien- 1-yl Acetate, 380 3,7-Dimethyl-1 ,6-octadien- -yl Benzoate, 380 3, 7-Dimethyl- 1,6-octadien-3-y1 Benzoate, 394 Copyright National Academy of Sciences All rights reserved Food Chemicals Codex: Third Edition FCC 1 / Index I 121 3, 7-Dimethyl-2,6-octadien- -yl Butyrate, 382 3, 7-Dimethyl- ,6-octadien-3-yl Formate, 382 3, 7-Dimethyl-2,6-octadien- 1-yl Formate, 382 3, -Dimethyl-2,6-oc:tadien-3-yl laobutyrate, 394 3, 7-Dimethyl-2,6-oc:tadien- 1-yl Phenylace­ tate, 382 3, 7-Dimethyl-2,6-oc:tadien- -yl Propionate, 382 3, 7-Dimethyl-2,6-octadien-3-yl Propionate, 394 3,7-Dimetllyl-1-octuol, 372 3,7-Dimethyi-:Hlc:tanol, Dimethyl Octanol, 372 3,7-Dimethyl-6-octen- 1-al, 366 3,7-Dimethyl-6-octen- -ol, 366 3,7-Dimethyl-6-octen- 1-yl Acetate, 366 3,7-Dimethyl-6-octen- -yl Butyrate, 366 3,7-Dimethyl-6-octen- 1-yl Formate, 366 3,7-Dimethyl-6-octen- -yl laobutyrate, 366 a,a-Dimethylphenethyl Acetate, 370 a,a-Dimethylphenethyl Alcohol, 370 a,a-Dimethylphenethyl Butyrate, 370 DIIMdaylpoiJIIIouae, 102 *2,3-Dimetllylpyru:ble, 372 *2,5-DimetllylpJru:lae, 372 *2,6-DIIIy Iedt lpyru:ble, 372 *2,5-Dimetllylp:rrrole, 372 Dimethyl Silicone, 102 Dloctyl Sodium SalfOIIICdute, 102 ,4-DiolUUle Limit Test, 477 Diphenylamine TS, 560 Diphenylc:arbazone TS, 560 Diphenyl Ketone, 358 Dipolallium Monophosphate, 248 Dipotassium Phosphate, 248 a,a'-Dipyridyl TS, 560 Disodium Dihydrogen Pyrophosphate, 273 Disodium Edetate, 104 DIMdiam EDTA, 104 Disodium EDTA, 0.05 M, 565 Disodium Ethylentdi•minetetraacetate, 104 Disodium (Ethylenedinitrilo)tetraacetate, 104 Disodium Guanosine-5'-monophosphate, 105 Dllodlam Gaaaylate, 105 Dllodlam IIICI,IIaate 106 Disodium lnosine-5' -monophosphate, 106 Disodium Monohydrogen Phosphate, 293 Disodium Phosphate, 293 Disodium Pyrophosphate, 273 Disodium Tutrate, 303 Disodium d-Tutrate, 303 Diswch Glycerol, 28 Diswchoxy Propanol, 128 Diswch Phosphate, 28 Distillation Ranae, 478 3,3 ' -Dithiobis(2-aminopropuoic acid), 93 Dithizone, 569 Dithizone TS, 560 1-DodecUictoae, 372 Dodecanal, 392 Dodec:Uloic Acid, 65 1-Dodec:Ulol, 392 •tnriLI"2·Dodecea·l·al, 372 Drop Method for Softening Point, 534 DSS, 102 Eunthic Alcohol, 384 Enzyme Allays, 479 tEazyme Prepiii'UIOIII, 107 Enzyme Preparations Used in Food Pro­ cessing (Table), 480 EOA General Method, Nonpolar GLC Column, 424 EOA General Method, Polar GLC Col· umn, 424 Eosin Y TS, 560 :8 Epoxy-p-menthane, 380 Epsom s.Jt, 83 Ergocalciferol, 344 Eriochrome Black T, 569 Eriochrome Black TS, 560 Erytborblc Add, 110 Essentilll Oils ud Flavors, Tests for, 499 Essential Oils, Infrared Spectra of, 584 Ester Determination, 500 Ester Determination (High-Boiling Solvent), 501 Esters, 500 Ester Value, 50 Eltnaole, 372 Estragon Oil, 320 EtlwW, 354 Ethanol, 1 2, 558 p-Ethoxychrysoidin Monohydrochloride, 569 p-Ethoxychrysoidin TS, 560 6-Ethoxy- ,2-dihydro-2,2,4trimethylquinoline, 12 3-Ethoxy-4-hydroxybenzaldehyde, 378 -Ethoxy-2-hydroxy-4-propenylbenzene, Ethoxya.ted M0110- ud Dlalycerldel, 111 Etlaoxyqufa, 112 Ethyl Acetllte, 372 Ethyl Ac:etullcetlate, 374 Ethyl Acrylate, 374 Ethyi Aicohl, 112 Ethyl Alcohol, 558 Ethyl Alcohol, Absolute, 558 Ethyl o-Aminobenzolate, 374 Ethyl p-Alliate, 374 Ethyl AlldlrallUe, 374 Ethyl Beamate, 374 Ethyl Butyl Ketone, 382 l-EthylbatyraldelaJde 374 Ethyl Batyrate, 374 Z.Ethylllatyrlc Add, 374 Ethyl C.prate, 374 Ethyl Caproate, 376 Ethyl C.pronate, 376 Ethyl Caprylate, 378 Ethyl CeJiaJc.e, 13 Ethylcellulose, 574 Ethyl Clnaa•ate, 374 Ethyl Citrate, 339 *Ethyl Deeaoate, 374 *Z.Ethyl-3,5(6).dfmedaylpyruble, 376 Ethyl Dodec:Uloate, 376 tnriiS- ,2-Ethylenedic:uboxylic Acid, Ethylene Dichloride, 114 Ethylene Trichloride, 338 *Z.Etbyl Feadtol, 376 Ethyl Formate, 376 Ethyl Heptanolte, 376 Ethyl Heptoate, 376 Ethyl Huu.te, 376 Ethyl 2-Hydroxypropionate, 376 Ethyl lloftlerate, 376 Ethyl Lllctate, 376 Ethyl Lurate, 376 Ethyl Malonate, 368 Ethyl Maltol, 14 Ethyl p-Methoxybenzollte, 374 *Ethyl Z.Metllylbatyrate, 376 Ethyl 3-Methylbutyrate, 376 Ethyl Metbylpbenylllyddate, 376 *Z.Ethyl-3-metbylpyru:ble, 371 Ethyl N-te, 371 Ethyl Octuoate, 371 Ethyl Octollte, 378 Ethyl 3-0xybutllloa l te, 374 Ethyl Oxyhydrate, 371 Ethyl Pelargonate, 378 Ethyl Plteaylacetate, 371 Ethyl Plteaylllyddate, 371 Ethyl 3-Phenylpropenate, 374 Ethyl Proploaate, 371 Ethyl Salicylate, 371 Ethyl Sebacate, 370 Ethyl VuiiUD, 371 tEIIcalyptoJ, Ellcalypta 00, 115 Eugenic Acid, 380 EaaeaoJ, - Eugenol Acetate, 380 tEaaenyl Acetate, Eugenyl Methyl Ether, 400 "Euctly," Defined, 2, Expanded Perlite, Exsiccated Sodium Sulfite, 303 *FUilaOI, Fats ud Related Substances, Tests for, 503 Fatty Acids, Free, 504 Federal Statutes, Compliance with, ii Fehling's Solution, 560 FEMA Numbers, 353 Feaael 00, 115 tFerrlc Aluloalam atrate, Bnnna, 16 tFerrlc Aluloalam Qtrate, Green, 117 Ferric Ammonium Sulfate TS, 560 Ferric Chloride CS, 532 Ferric Chloride TS, 560 Ferric Chloride TS, Alcoholic, 560 Ferric Orthophosphate, 1 Ferric Plloapbate, 118 Ferric PJ•oplloapbte, 120 Ferric Sulfate TS, Acid, 561 Ferrous Ammonium Sulfate, N, 565 Copyright National Academy of Sciences All rights reserved Food Chemicals Codex: Third Edition 728 I FCC 1 / Index Ferro111 Fumarate, 120 Ferro111 GIIICOIIIte I , 1ll Ferro111 Sulfate, 123 Ferrou Sulfate, Dried, 124 Ferrous Sulfate TS, S61 Ficin, 108, 109 Fipres List of, 46 Fipres Significant, Fir Needle Oil, Canadian, 24, S74 Fir Needle 011, Canadian Type, 124 Fir Needle Oil, Siberian, 2S, S74 Fir Needle 011, Siberian Type, 125 Fischer-Tropsch Paraffin , 14 Flame Emission Spectroscopy, S39 Flame Photometry, S39 Flavor Aromatic Chemicals and Isolates, GLC Analysis of, 43S Flavor Aromatic Chemicals and Isolates, Infrared Spectra of, Flavor Aromatic Chemicals an d Isolates, Specifications for, 3S3 Flavor Aromatic Chemicals and Isolates, Test Methods for, 42 Fluorescence Spectrophotometry, S39 Fluoride Limit Test, S lO Fluorometry, S39 Folacin, 2S *Folic Add, 125 Food Chemicllls Coda, Operating Proce­ dures of, S71 F ood Chemicals Coda, Organization of, v, S7 Food Chemicals Coda, Scope of, xvii Food Chemicals Coda Grade, Criteria for, S12 Food Chemicals Coda Substances, Former and Current Titles of, S74 Food Chemicllls Coda Substances Listed by Functional Use in Foods, S74 Food Stllrdl Modlfled, 116 Formaldehyde TS, S61 Former and Current Titles of Food Chemicals Coda Substances, S74 FOI'IIlie Add, 129 "Fresh," Defined, for Solutions, SS8 • Fractc.e, 130 d-Fructose, 30 Fruit Sugar, 30 Fwnarlc Acid, 131 Functional Use, Food Chemicllls Coda Substances Listed by, S74 Functional Use in Foods, Significance of, 2-Furaldehyde, 380 Furfural, - Gallic Acid, Propyl Ester, 2S7 Garlic 011, 131 Gas Chromatography, 47S Gaultheria Oil, 346 Gelatinized Starch, 127 General Good Manufacturing Practice Guidelines, S73 General Information, S7 General Provisions, General Specifications, General Tests and Apparatus, 4S9 Geranial, 364 Geraniol, Geranium Oil, Algerian, S74 Gennlam 011, Alaerfan Type, 131 Geranium Oil, East Indian Type, 2 Geranium Oil , Turkish Type, 2 Geraayl Acetate, Geraayl Benzoate, Geraayl Batyrate, 382 Geraayl Formate, 311 Geraayl PbenyiKetate, 382 Geraayl Propionate, 311 Gibberellic Add, 133 Glnpr 011, 134 Ginger Oleoresin, GLC Analysis of Flavor Aromatic Chemicals and Isolates, 43S GLC Profiles, 3S3, 43S-4S7 IJ-Glucanase, 109 IJ-Glucanase Activity, 48S D-Glucitol, 308 Glucoamylase, 109 Glucoamylase Activity, 48S D-Giuconic Acid, Monopotassium Salt, 243 GlliCODO Delta-Laetoae, 134 GlUCOIIe, 97 o-Giucose, 97 Glucose Isomerase, 109 Glucose Isomerase Activity, 488 Glucose Oxidase, 09 Glucose Oxidase Activity, 489 Glucose Oxidase (Aspe'fillus niger var.), 109 Gluside, 266 Glutamic Acid, l 3S L-Glatamlc Add, 135 L-Glntanlic Add Hydroclllorlde, 135 Glutamic Acid Hydrochloride, S74 tL-Gia _, 136 Glycerin, 136 Glycerin or Propylene Glycol, Free, S04 Glycerol, 36 Glycerol Eater of Partially Dinlerbed Ro­ ain, 137 Glycerol Eater of Partially HycJroaeaated Wood Roain, 131 Glycerol Eater of Polymerlud Roain, 131 Glyercol Eater of Tall 011 Roain, 139 Glycerol Eater of Wood Roain, 139 Glyceryl Triacetate, 337 Glyceryl Tributyrate, Glycine, 140 GlycocoU, 140 Good Manufacturing Practice, llllii, Good Manufacturing Practice, Guidelines for, S13 Graham's Salt, 29S Granular Metal Powders, Sieve Analysis of, S37 Gnpelruit 011, Cold 140 Grapefruit Oil, Expressed, 140, S74 Grape Sugar, 97 Gravimetric Facton, Computatioll ol, I Guaiac Resin, Gaar Gain , 141 Guidelines for GMP, S73 Gum Arabic, Gam Guaiac, 141 Gutta hang kana Gutta Katiau, Han us Method for I odine, S05 Heavy Metals Limits, Heavy Metals Test, n, S Heliotropine, HemiceUulase, 09 HemiceUulase Activity, 490 •tnru,tnru-1,4-llfptedf-el, 382 •y-HeptalllctoDe, 382 Heptaldehyde, 382 Heptanal, 382 l-Heptaaoae, 382 3-Heaa-, 382 •ctr-4-Heptea-1-al, 314 lleptyl Alcoltol, 314 n-Heptyl-p-hydroxybeozoate, 42 Heptylpuabea, 141 Hexadecanoic Acid, 2 2,4-Heudienoic Acid, 306 2,4-Hexadienoic Acid, Potuaium Salt 2S2 ci.r-Heuhydro-2-oxo- H-thieao{3,4)imidazole-4-valeric Acid, 38 Hexaldehyde, 3M *Heual, 314 Hexanedioic Acid, 1 ,2,3,4,S.�Heunehexol, 88 Hauolc Add, 314 1-Hexanol, 3S6 •tnru-l-lleuB-1-al, 314 •tnru-l-Haea-1-ol, 314 *ciJ-3-Heua-1-ol, 314 *ciJ-3-Heuayl lloftlerate, 314 *ciJ-3-Heuayl 1-M ,.IbatJnde, 314 Hayl Aleollol, Natnnl, • *Hayl-l-ilatdoate, a•Hayldnaa-aldehyde, • *Huyl lsoftlerate, • *Huyl l-Metlaylbntyrate, Hiah-Presaure Liquid ChromatoaraPbY 476 ft.-HIItldlae, 143 ft.-IDiddlae M� 143 HoPI 011, 144 Hydratropic Aldehyde, 410 Hydratropic Aldehyde Dimethyl AcetaL 412 Hytlrodllorlc: Add, 144 Hydrochloric Acid, N, 56S Hydrochloric Acid Bder, SS1 Hydrochloric Acid (reapnt), S61 Hydrochloric Acid Table, S Hydrochloric Acid TS , Diluted, 561 Hydrocinnamaldehyde, 410 Hydrocinnamyl Alcohol, 410 Hydrope Peroxide, 146 Hydrogen Peroxide TS, S61 Copyright National Academy of Sciences All rights reserved Food Chemicals Codex: Third Edition Pee 1 I Index I 129 Hydrogen Sulfide TS, S61 a-Hydro-omtga-hydroxy­ poly(oxyethylene)poly(oxypropylene)(S l ­ S moles)poly(oxyethylene) Block Copolymer, Avg mol wt 3800, 227 a-Hydro-omtga-hydroxy­ poly(oxyethylene)poly(oxypropylene)(637 moles)poly(oxyethylene) Block Copolymer, Avg mol wt l l,SOO, 228 3-Hydroxy-2-butanone, 3S4 H;ydroxydtrollellal, • H;ydroxydtroDellal Dllly ledt l Acelal, 7-Hydroxy-3,7-dimethyl Octallal, 386 7-Hydroxy-3,7-dimethyl Octallal : Acetal, 386 •6-Hydroxy-3,7-dlmetllyloctuolc: Add lac:­ toae, - 3-Hydroxy-2-ethyl-4-pyrone, 14 (2-Hydroxyethyl)trimethylammonium Bitar­ trate, 83 (2-Hydroxyethyl)trimethylammonium Chloride, 84 Hydroxylamine Hydrochloride TS, S6 Hydroxylamine Hydrochloride, O.S N, S6S H;ydroxylated Leddlla, 147 Hydroxyl Value, S04 4-Hydroxy-3-methoxybenzaldehycle, 4-Hydroxymethyl-2,6-di-ten-butylphenol, 43 S-Hydroxy-6-methyl-3,4-pyridinediruethanol Hydrochloride, 260 3-Hydroxy-2-methyl-4-pyrone, 84 Hydroxy Naphthol Blue, S69 L-/J-(p-Hydroxyphenyl)alanine, 34 2-Hydroxypropionic Acid, S9 Hydroxypropoxyl Determination, S Hydroxypropyl Alginate, 2S6 H)'Ciroxypropyl CeUal-., 148 Hydroxypropyl Distarch Glycerol, 128 Hydroxypropyl Distarch Phosphate, 27 Hydroxypropyl MetlaylceliW , 149 Hydroxypropyl Starch, 28 Hydroxypropyl Starch, Oxidized, 127 &-Hydroxyquinoline TS, S61 Hydroxysuccinic Acid, 183 Identification Teats, 2, S S "Ignite to Constant Weight," Defined, IMP, 290 Impurities, Limits of, xx, Impurities, Trace, Indicator Papers and Test Papers, S70 lndicaton, S68 lndicaton and Solutions, SSS Indicaton, pH, S32, S68 Indicators, Quantity to Use, Indigo Carmine TS S6 ladole, 386 Infrared Spectra, S83 laoeltol, 150 1-Inositol, I SO meso-Inositol, I SO Insoluble Sodium Polyphosphate, 290 Invertase, 109 Invertase Activity, 49 Iodine, N, S6S Iodine TS, S6 Iodine Value, SOS a-1 , 388 IJ-1- 388 ·� �yl, 151 � Eleetrolydc:, 151 � Redac:ed, 152 Iron Ammoniwn Citrate, 16, 17 Iron Phosphate, 1 Iron Pyrophosphate, 20 Iron Standard Solution, SS8 lloamyl Acetate, 388 lloamyl Butyrate, 388 Isoamyl Caproate, 388 Isoamyl Caprylate, 3S6 Isoamyl Cinnamate, 3S6 lloulyl Formate, 388 lloulyl Hu•DMte, 388 lloulyl lloftlerate, 388 Isoamyl Octanoate, 3S6 Isoamyl 3-Phenyl Propenate, 3S6 Isoamyl Propionate, 3S6 lloulyl S.Ueylate, 388 llobonayl Acetate, 388 Isobutyl Acetate, 390 Isobutyl Aleollol, 390 •llobutyl-2-bateaoate, 390 •llobatyl B11tyrate, 390 lloiHdyl Cblllaltlla e, 390 llobatylene-hopreae Copolymer, 153 bohatyl Plaeayl8cetate, 390 Iey 390 boiJatyl s.Ilate, llobatynldelayde, 390 Isobutyric: Add, 390 lloeqeaol, 390 lloeaiHyl Acetate, 392 lsoeugenyl Methyl Ether, 400 DL-IIoleadlle, 154 L•lloleadae, 154 Isophenylformic Acid, 390 Isopropanol, I S S Isopropanol, Anhydrous, S61 Isopropanol, Dehydrated, S61 Isopropanol TS, S6 &opro,yl Acetate, 39l lsopropylacetic Acid, 392 Isopropyl Alc:obol, 155 Isopropyl Alcohol, S6 p-lsopropylbenzaldehyde, 366 llopaleaol, 392 lloftlerlc: Add, 392 Jelutong, 92 Juaiper Berrla 011, 155 KaoUD, 156 Karaya Gam, 157 Karl Fischer Titrimetric Method for Water, SS2 Kasal, 277 Kelp, 157 Kjeldahl Method for Nitrogen, S21 Lalldaam a 011, 158 Labeling, Use of "FCC'' in, ltix, Lactase 109 Lactase (,6-Giac:tolidase) Activity, 49 Llletated Moao-DiaiJc:erldel, 159 Lllc:tlc: Add, 159 Lactic Acid Butyl Ester, Butyrate, 360 Lac:tylated Fatty Add &ten of Glycerol ud Propylene Glyc:ol, 1QI Lac:tyUc: Eaten of Fatty Adell, 162 Laaolla, AnhydroM, 164 Laarel Lal 011, 164 Laarlc: Add, 165, 392 Laaryl Aleollol, Nataral, 392 Laaryl Aldellyde, 392 Lavandin Oil, Abrial, 16S, S74 LaYalldla 011, Abrlal Type, 165 Laftllder 011, 166 Lead Acetate Test Paper, S70 Lead Acetate TS, S6 Lead Lim its, Lead Limit Test, S I B Lead Solution, Standard, S Lead Subacetate TS , S61 Lead Subacetate TS, Diluted, S6 Lec:he Caspi, 92 Lec:he de v� 192 Ledtldll, 166 Legal Status of the Food Chemicals , Codex, uiii l.emoqraa 011, 168 Lemon Oil, S74 Lemon Oil, Arizona, 70 Lemon 011, Coldpreaed, 168 •Lemon 011, Delert Type, Colclpreaed, 170 tLemon 011, Dlltlecl ll , 169 Lemon Oil, Expressed, 168 DL•LeudDe, 170 L-Leadlle, 171 Levo-Carvone, 362 Levulose, 30 Light-Resistant Container, Light-Scattering, S39 Lime, ss •Lime 011, Cold 172 Lime 011, Dlstlllecl, 172 Lime Oil, Expressed, 72 Limestone, Gromul, 173 d-Llllloaeae, 392 •t-U.����e��e, 392 LiDaloe Wood on, 174 IJDalool, 392 Linalool Determination, SO l LiDalyl Acetate, 394 LiDalyl Acetate, Syatlaetlc:, 394 LIDalyl Beuoate, 394 •LiDalyl Formate, 394 Unalyl llobutyrate, 394 Llnalyl Propionate, 394 Lipase, 109 Lipase, Animal, 107 Lipase (Aspel'fillus niger var.), 109 Lipase (bpel'fil/us oryzae var.), 109 Lipase Activity, 492 Copyright National Academy of Sciences All rights reserved Food Chemicals Codex: Third Edition 730 I FCC 1 / Index Lipase Esterase (Forestomach) Activity, 493 liquid Petrolatum, 99 Listing Substances in FCC, Requirements for, S71 List of Figures, 46 Lithium Metboxide, N, S66 Litmus, S69 Litmus Paper, Blue, S70 Litmus Paper, Red, S70 Litmus TS, S61 Locust Bean Gum, 74, S74 Locust (Cuob) Bean Gam 174 Lo•aae on, 175 Levulose, 30 Loss on Drying, S Loss on Drying and Water, L-Lyalae Monobydrodllorlde, 176 Mace OU, 176 MaddreU's Salt, 290 Magnesia Mixture TS, S6 Magne�lam Carboaate, 177 Magne�lam Oalorlde, 177 Magne�lam Hydro:dde, 178 Magnellam O:dde, 178 Magnellam Pbolpllate, Dlbalc, 179 Magnellam Pbolpbate, TrOJ.Ic, 1110 Magnellam Slllcate, 181 Magnesium Silicate, Synthetic, Magnesium Standard Solution, SS8 Magnellam Stearate, 182 Magnellam Sulfate, 183 Magnesium Sulfate TS, S61 Malachite Green TS, S6 Malle Add, 183 DL-Malic Acid, 83 Malonic Ester, 368 Malt, 108 Maltol, 184 Madarln 0U, Co� 185 Mandarin Oil, Expressed, I SS, S74 MIDpnese Oalorlde, 186 MIDpnele Glaconate, 186 M•npDele GlyceropbOipbate, 187 MIDpnese Hypopllolphlte, 187 Manganese in Starches, S43 MIIIIPDeU Sulfate, 188 Mannite, 88 Mlllltli ol, 188 D-Mannitol, 88 Maljoram Oil, Spanish, 190, S74 M•Joraaa OU, Spulllt 1Jpe, 190 tM.Jorut OU, Sweet, 191 Massaranduba Balata, Massaranduba Chocolate, Matlcatory Sabetancel, Natanl, 191 Matching Fluids, S33 Mayer's Reagent, S61 Measures and Weights, Melting Range or Temperature, S l9 Mentha Arvensis Oil, Dementholized, S74 tMeatba Aneula OU, Partially Demea­ tlloUzed, 192 d-p-Mentba- ,8-diene, 392 /-p-Mentba-1,8-diene, 392 p-Mentba- l,S-diene, 408 Menthane :8 Diole, Anhydride of, 380 3-p-Menthanol, 394 /-p-Menthan-3-one, 396 d/-p-Menthan-3-yl Acetate, 396 /-p-Menthan-3-yl Acetate, 396 p-Menth-4-en-3-ol, 392 Menthen- -ol-8, Menthen- 1-yl-8 Acetate, Menthen- -yl-8 Propionate, Menthol, 394 '1-Meathone, 396 *di-Menthyl Acetate, 396 11-Menthyl Acetate, 396 Mercuric Acetate TS, S6 Mercuric Chloride TS, S6 Mercuric Nitrate M, S66 Mercuric-Potassium Iodide TS, S6 Mercuric-Potassium Iodide TS, Alkaline, S62 Mercuric Sulfate TS, S62 Mercury Limit Test, S20 Metal Powders, Granules, Sieve Analysis of, S37 Methanol, 194, S62 Methanol, Anhydrous, S62 Methanol, Dehydrated, S62 DL-Methlonlne, 193 L·Methlonlae, 193 Methods, Alternative, I p-Metboxyacetophenone, 3S4 p-Metbollybeualdeltyde, 396 p-Methoxybenzyl Acetate, 3S6 p-Metboxybenzyl Alcohol, 3S8 Metboxyl Determination, S2 *l-Metholly-3(5)-methylpyrulne, 396 2-Methoxy-4-propenylpbenol, 390 2-Metboxy-4-propenyl Phenyl Acetate, 392 *l-MetlloliYJiyrulne, 396 4'-Methyl Acetopllenoae, 396 Methylacetopyronone, 94 Methyl Alcobol, 194 Methyl Alcohol, S62 p-Methylaminophenol Sulfate TS, S62 Methyl Amyl Ketone, 382 p-Methyl Alllllo e, 396 Methyl Andnnllate, 398 Methyl Benzoate, 398 Methylbeuyl Acetate, 398 a-Methylbenzyl Acetate, S74 a-Methylbeuyl Alcobol, 398 P-Methyl Butyl Acetate, 388 *l-Methylbatyl lloftlerate, 398 2-Methylbutyl-3-methylbutanoate, 398 Methylcellal.e, 195 a-Metllyldnnam•ldebyde, 398 Methyl Cln•amate, 398 Methyl p-Cresol, 396 Methyl Cydopeatenoloae, 398 3-Methylcyclopentane- ,2-dione, 398 Methylene Blue, S69 Methylene Blue TS, S62 Methylelle Oalorlde, 196 3,4-Methylenedioxybenzaldebyde, Methyl Eater o f R Olin, Partially HJdropnated, 197 Metllyl Ethyl Cellalele, 197 Methylethylcellul011e, S74 Methyl Ethyl Ketone, 360 Metllyl Eqenol, 400 Methyl Formate, 198 Methyl Glycol, 2SS Methyl Heptenone, 400 6-Methyl-5-bepta-l-oae, 400 Methyl Heptine Carbonate, 400 Methyl p-Hydroxybenzoate, 199 Methyl Isobutyl Ketone, 400 Methyl IMealeDol, 400 d- 1-Methyl-4-isopropenyl-6-cyc:lohaeo-2one, 362 /- -Methyl-4-isopropenyl-6-cyclobaen-2one, 362 *5-Metllyl-l-llopropyl-2-llaeaal, 400 2-Methyl-3(p- isopropylpbenyl)propionaldebyde, 361 Methyl N-Methyl Antluuilate, 370 Methyl 2-Methylbutanoate, 400 *Metllyl l-Methylbatyrate, 400 7-Methyl-3-methylene- ,6-oc:tadieDe, 402 d-2-Methyl-S­ ( -methylethenyl)cyclobeunone, 370 1-Methyl-4-(l -methylethyl)- 1,3� cyclohexadiene, 414 l -Methyl-4-(1 -metbylethyl)- ,4cycloheudiene, 414 Methyl P-Napllthyl Ketoae, 400 Methyl n-Nonyl Acetaldehyde, 402 Methyl � 400 Methyl Oranae, S69 Methyl 0ranae TS, S62 Metllylparabea, 199 4-Methyl-l-patanone, 400 a-Methyl Phenylacetaldebyde, 10 Methyl Pbeaylaeetate, 400 Methyl Pbenylcarbinol, 398 *Methyl PbenJicarblayl Acetate, 40l Methylpbenyl Ether, 3S6 2-Methyl Propanoic Acid, 390 2-Methyl Propanyl Butyrate, 390 Methyl Propyl Ketone, 408 *l-Metllylpyraziae, 40l Methyl 2-Pyrrolyl Ketone, 354 Methyl Red, 569 Methyl Red-Methylene Blue TS, 562 Methyl Red Sodium, S69 Methyl Red TS, S62 Methylrosaniline Chloride TS, 562 Methyl s.uc,Jate, 40l Methyl p-Tolyl Ketone, 396 l-Methyl""""'ana', 402 Methyl Violet TS, S62 Methyl Yellow, S69 Metric System for WeiJbts and Measures, Microbiological Attributes, Microbiological Criteria, Microcrystalline Wax, 222 Milk-Clotting Activity, 493 Millon's Reagent, S62 Copyright National Academy of Sciences All rights reserved Food Chemicals Codex: Third Edition MlDenl 011, Wldte, 199 Minimum Purity Tolerances, Modified Food Starch, 26 Molecular Weights, Computation of, M_ _ L-GIIdlullate, 200 Monoammonium Glutamate, 200 Monounmonium Phosphate, M0110o 111111 DlaiJeerldel, 201 Mono-tert-butylhydroquinone, 32 Monocalcium Phosphate, 59 MOIUIIIycerlde Qtrate, 201 1-Monoglycerides, S06 Monoglycerides, Total, S06 Monograph Content, Deaip, and Format, xviii Monographs, Codex, Monopotassium D-Gluconate, 243 MoaopotuiiDI L-GIIdlullate, 201 Monopotassium Glutamate, 202 Monopotassium Phosphate, 249 MOIIOIIOdium Dihydrogen Phosphate, 294 MODCIIOIDI II L-GIIdlullate, 203 MOIIOIIOdium Glutamate, 203 Monosodium Phosphate, 294 MPG, 202 MSG, 203 Murexide Indicator Preparation 569 Mustard Oil, Volatile, 356 *M,rcae, 40Z Myrcia Oil, 33 M,.utlc Add, 204, 401 Myristica Oil, 206 Myrrh 011, 204 Naphthol Green B, 569 Naphthol Green TS, 562 Natural Rubber (Latex Solids), 192 "Negligible," Defined, Nephelometry, 539 Neral, 364 Nei'OI, 40Z NeroUdol, 401 Nessler's Reagent, 562 Neutralized Phthalate Bul'er, SS1 Neutral Red, 569 Neutral Red TS, 562 Nladll, 205 205 Nf ••lde, Nfaclalmfde Alcorllate, 206 Nicotinamide, 205 Nicotinic Acid, 205 Niger Gutta, 92 Ninhydrin TS, 562 Nispero, Nitre Cake, 279 Nitric Acid, 562 Nitric Acid TS, Diluted, 562 Nitrogen, Kjeldahl Method for, 52 Nitrogen Determination, 521 Nomenclature, xxii •tnrJU,Inlu-1,4-Noaadfew•l, 404 •tnrJU,ci.r-1,6-Noaadfewal, 404 *t�WJU,cis-:Z,6-NOIIIIII-a, 404 y-Noallletoae, 404 NOIIM8l, 404 1-Nonanol, 406 •tnru-:Z.Noaeaal, 404 •tnru-:Z.N 1-ol, 404 *cis-6-Noaea-1-ol, 406 Noayl Acetate, 404 Noayl Akollol, 406 Nuclear Magnetic Resonance, 522 Nlltmel 011, 206 Octadecanoic Acid, 3 c&-9-0ctadecenoic Acid, 207 * y oetalactoae, 406 Octual, 406 Oc:taaolc Add, 207, 406 1-octuol, Natural, 406 *3-0etaaol, 406 •tnru-Z-Octell-1-al, 406 *ci.f.3.0cteD-1-ol, 406 *1-0etell-3-yl Acetate, 406 *1-0etell-3-yl Batyrate, 406 Octyl Acetate, 406 *3-0ctyl Acetate, 408 Octyl Alcohol, 406 Octyl FOI'IIIate, 408 "Odorless, " Defined, Oil Content of Synthetic Paraffin, S2S Oil of Frankincense, 208 Oil of Muscatel, 87 Oil of Shaddock, 140 Oleic Add, 207 Oleoresin Black Pepper, 10 Oleoresin Capsicum, 10 Oleoresin Celery, 10 Oleoresin Ginger, 10 Oleoresin Paprika, 10 Oleoresin Turmeric, Oleoresins, Color Value of, 527 Oleoresins, Residual Solvent in, 528 Oleoresins, Tests for, 527 Oleoresins, Volatile Oil Content of, 529 OlfbaaUI 011, OafoD 011, Operating Procedures of the Food Chemiaz/s Coda S11 Optical Rotation, 530 Orange Oil, 574 Orange Oil, Bitter, 209, 574 Oranp 011, Bitter, Coldpreaaed, lOt Oranp 011, Coldpreaaed, lOt toruae 011, Dladlled, 110 Organization of the Food Chemiaz/s Codu, v, 571 Origanum Oil, Spanish, 210, 574 OrfauDI 011, Spallilll Type, 210 Orrla Root 011, 111 Orthophenanthroline TS, 562 Orthophosphoric Acid, 225 Oxalic Acid TS, 562 Oxalic Acid, N, S66 Oxidized Hyclroxypropyl Starch, 27 Oxidized Starch, 27 Oxidized Starch Ethers, 27 :8 Oxido-p-menthane, 380 Oxyethylene Determination, S07 FCC m / lndex I 73 Oxygen Flask Combustion, 53 OK)'ItelrfD 111 Packaging and Storage Statements, Significance of, Palmaraaa 011, 1U Palmitic Add, 1U Palmitoyl L·Ascorbic Acid, 27 DL-Padlellol, 113 Panthenol, 9S D( + )-Pantothenyl Alcohol, 9S DL-Pantothenyl Alcohol, Pantothenyl Alcohol, Racemic , Paper Chromatography, 472 Papain, 108, 574 Paprika Oleoresin, 10 tParalba, SyDtltetlc, 114 Paraffin Wax, Refined, 222 tPanle)' Herb 011, 114 Panley Seed 011, 215 Participants in Committee Activities and Other Programs, vi Peach Aldehyde, Pectla, 215 Pectinase, 109 Pectin Methylesterase, 109 PEG, 229 Pelargonic Aldehyde, 404 Pendare, 192 Peaayroyal 011, 117 Peataerytluitol Eater of Partially Hydroaeaated Wood Ro.m, 118 Peataerytllritol Eater of Wood Ro.m, 118 1,2,3,4,5-Pentahydroxypentane, 348 l,l-Peatuedloae, 408 Pentanoic Acid, :Z.Peataaoae, 408 Pentapotassium Triphosphate, 253 Pentasodium Triphosphate, 305 Pentyl Hexanoate, 388 Peppermiltl 011, 219 Pepsin, 107, 109, 574 Pepsin Activity, 494 Percentage of Cineole, SOl Perchloric Acid, N, S66 Perchloric Acid, N, in Dioxane, 566 Perillo, 92 tPerUte, 119 Perlite, Expanded, Petitgrain Oil , Paraguay, 220, 574 Petltanba 011, Panpay Type, Z20 Petrolatum, 1Zl Petrolatum, White, 221 Petrolatum, Yellow, 22 tPetrolewa Wu m tPetrolewa Wu SyDtlaetfe, m pH Determination, 53 a·Pbellaadreae, 408 Plteaetltyl Acetate, 408 2-Phenethyl Acetate, 408 Pbeltetbyl Akollol, 408 a-Phenethyl Alcohol, 398 2-Phenethyl Alcohol, 408 Pbeaetlayl Iaollatyrate, 408 Pbeaetlayl Jaoftlerate, 408 Copyright National Academy of Sciences All rights reserved Food Chemicals Codex: Third Edition 732 I Fcc 1 I Index *2-Pbeaetllyl 2-Metbylbatyrate, 401 Pbeaethyl Plteaylllcetate, 410 Pbeaetllyl S.Ucylate, 410 Phenolphthalein, 569 Phenolphthalein Paper, 570 Phenolphthalein TS, 562 Phenol Red , 569 Phenol Red TS, 562 Phenols, 502 Phenols, Free, 502 Phenolsulfonphthalein TS, 562 Pllels lo yetllyl bobatyrate, 410 PlleaylKetalclelayde, 410 Pbellylllcet.ldey ll de Dbaetbyl Acet8l, 410 Pbellyl8cetic Add, 410 DL•PiteaylalaDiae, 223 L-PiteaylalaDiae, 2l4 Phenyl Carbinol, 358 a-Phenyl Ethyl Acetate, 402 p-Phenylphenol TS, 562 3-Pbellyl-1-propa��ol, 410 2-Pbellylproploaaldellyde, 410 3-Pheaylproploaaldellyde, 410 2-Pbellylproploaaldelayde Dillletly l l Acetal, 412 3-Phenylpropionic Acid, 364 3-Pheaylpropyl Acetate, 412 Phenylpropyl Alcohol, 410 Phenylpropyl Aldehyde, 410 pH Indicators, 532, 568 Phosphate Buffer, 557 Phosphated Distarch Phosphate, 28 Phosphate Standard Solution, 558 Pholpltorlc Add, 225 Phosphoric Acid, 562 Phosphorus in Starches, 544 Phosphotungstic Acid TS, 562 Photometry, Flame, 539 Picric Acid TS, 562 Pimenta Berries Oil, 226 Plmeata Leaf on, 225 Plmeata on 226 Pimento Leaf Oil, 225 Pimento Oil, 226 •a-Piaeae, 412 ·�-Piaeae, 412 2-Pinene, Pine Needle Oil, 25, 226 PIDe Needle OU, Dwarf, 226 Pine Needle Oil, Scotch, 227, 574 PIDe Needle OU, Scotch Type, 227 Piperine Content, 527 Plperoaal, 412 Piperonyl Aldehyde, Plant Proteolytic Activity, 495 Platinum-Cobalt CS, 532 Polo:umer 331, 227 Polo:umer 407, 2211 Polyethyleae, 229 Polyethyleae Glycols, 229 Polyethylene, Mol wt of, 468 Polygalacturonase, 09 Polyglycerate (60), 1 Polyglycerol &ten of Fatty Adda, 232 Polyilobatyleae, 232 Polyisobutylene, Mol wt of, 469 Poly[ -(2-oxo- -pyrrolidinyl)ethylene], 258 Polyoxyethylene (20) Mono- and Diglycer­ ides of Fatty Acids, 1 Polyoxyethylene (20) Sorbitan Monolaurate, 234 Polyoxyethylene (20) Sorbitan Monooleate, 236 Polyoxyethylene (20) Sorbitan Monostea­ rate, 235 Polyoxyethylene (20) Sorbitan Tristearate, 235 *Polypropyleae Glycol, 233 Pol:yiOI'bate 20, 234 Pol:yiOI'bate 60, 235 PolYIOfbate 65, 235 Polysorbate 80, 236 PolyYiayl Acetate, 237 Polyvinyl Acetate, Mol wt of, 469 *PolyYiaylpolypyrrolldoa 237 Polyvinylpyrrolidone, 258 Potassium Acetate TS, 562 Potassium Acid Phthalate, N, 566 Pot.IIDI Add Tartrate, 2311 Pota.IUI Alliaate, 239 Potassium Alum, Pota.IUI Blcarhoaate, 239 Potassium Diphosphate, 249 Potassium Bitartrate, 238 Pota.IDI Bromate, 240 PotauiUI Cutloaate, 240 Pota.IUI Cutloaate Soladoa, 141 Potaullllll Calorlde, 141 Potassium Chromate TS, 563 Pota.illlll Citrate, 142 Potassium Dichromate TS, 563 Potassium Dichromate, N, 566 Potassium Dihydrogen Phosphate, 249 Potassium Ferricyanide TS, 563 Potassium Ferrocyanide TS, 563 Pota.IUI Glllllerellate, 142 *Pot.IIUI Glucoaate, 243 Potassium Glutamate, 202 PotauiUI GlycerophOiphate, l44 Pota.illlll Hydroxide, l44 Potassium Hydroxide, I N, 566 Potassium Hydroxide, 0.5 N, Alcoholic, 566 Pota.IDIB Hydroslde Soladoa, 245 Potassium Hydroxide TS, 563 Potassium Hydroxide TS, Alcoholic, 563 Pota.IUI Iodate, 245 Potassium Iodate, 0.05 M, 566 PotaaiUI Iodide, 246 Potassium Iodide TS, 563 Potassium Kurrol's Salt, 250 Pota.111111 MetabiRUlte, 147 Potassium Metaphosphate, 250 Pota.IUI Nitrate, 147 Pota.IUI Nitrite, 248 Potassium Permanganate, N, 566 Potassium Permanganate TS, 563 Pota.l11111 Pholphate, Dlbulc, 248 Potlllllllll Pholphate, Moaollalc, 241 Potaullllll Pholphate, Trlbulc, 149 Pot.lilllll PolyJMtapklfhte, Pota.l11111 Pyraplwmlf' te, 251 250 Potassium Pyrosulflte, 247 Pota.IUI Sorbate, 252 Pota.111111 S1llfate, 252 Potassium Sulfate TS, 563 Pota.IUI s.Iflte, 253 Potassium Triphosphate, 253 Pota.111111 TripolypiiOipll 253 Povidone, 258 Precipitated Calcium Carbonate, 46 Precipitated Calcium Phosphate, fiO Preface to the Fust Edition, om Preface to the Third Edition, xvii Procedure for Revis:ina Specilk:atioas, 572 Procedures for Submission of Specifications 572 L-ProUae, 254 ,2-Propanediol, 255 2-Propanol, m 2-Propanone, p-Propenylanisole, 356 Propeaylpaetbol, 412 4-Propenyl Veratrole, 400 Proploaaldehyde, 412 Proploalc Add, 254, 412 p.Propyl Aallole, 412 Propylene Chlorohydrin in Starches, 544 Propyleae Glycol, 255 Propyleae Glycol Alalaate, 256 Propylene Glycol Ether of Methylcellulose, 149 Propylene Glycol I actostearate, 160 Propyleae Glycol M oao- 111111 Dleltaw, 257 Propylene Glycol Mono- and Diesten ol Fatty Acids, 257 Propylene Glycol Monostearate, 257, 574 Propylene Glycol Monostearate (or other appropriate ester), 257 Propylene Glycol or Glyc:eria, Free, 504 Propyl Gallate, 257 Propyl p-Hydroxybenzoate, 258 Propylpuallea, 258 Protease (hpel'flilliU niger var.), 109 Protease (hpel'flilliU oryzM var.) 109 Proteolytic Activity, Bacterial, 495 Proteolytic Activity, Funpl (HUT), 496 Proteolytic Activity, Funpl (SAP) 497 Proteolytic Activity, Plant, 495 Pteroylglutamic Acid, 25 Public Comment on Specilcatioas, 573 PVP, 258 PVPP, 237 3-Pyridinecarboxylic Acid, 205 Pyrldosbae Hydroclllorlde, 260 Pyromucic Aldehyde, 380 *Pyrrole, 414 L-2-Pyrrolidinecarboxylic Acid, 254 Quimociac TS, 563 Quinaldine Red, 569 Quinaldine Red TS, 563 QulaiDe Hydroclllorlde, 260 Copyright National Academy of Sciences All rights reserved Food Chemicals Codex: Third Edition Pee 1 RAicemic Paatothellyl Alcohol, Radily Carboaizable SubBtaaces, S32 Reapnta, SS8 Reapnta, Hazardoua or ToDc, Uae or, Rapota, Specifk:atioua ror, R.ef'ereace Staaclarda, Reined Blelcbed Shellac, 27 Relined Paralln Wu, 222 Relrlctive IDda, S33 Rep1ar Bleached Shellac, 270 Reichert·Meisal Value, SOB Relmet, 100 Ramet, BoviDe, 108 Ramet, Microbial (Endothlo panuitlctl), 109 Reanet, Microbial (Mru:or species), 109 llamin, 109 Requiremcats for Listiq Subltaaces in FCC, S71 Residual Blaak Titration, Residual Solvent in Oleoresins, S28 Residual Styrene, 469 Residue on Evaporatioa, S02 Residue oli lpition, S33 ltevision and DevelopmcDt or Specifk:ations, uvi Rllodblol, 414 Rllodblyl Acetate, 414 IUiodbiJI Formate, 414 Rlbolnta, Z62 Riboflavin 5' -Phosphate Eater MonOIIOdium Salt, 263 IUbola'flll 5' -Pitolpllate Sodlua, l63 IUce BID Wa, Z64 Rina-and-Ball Method ror Softening Point, 53S Rochelle Salt, 296 Roae Geranium Oil, Alprian Type, 32 a , on, Ra Oil, Z65 Z65 Rosidinha, Rosins an d ltelated Subltaru:es, Tests for, S33 Rae Oil, 266 Rum Ether, So-Called, 378 SKdlarlll 266 Sage Oil, Dalmatian, 267, S74 Sep Oil, Da1matlaa Type Z67 Sage Oil, Spanish, 267, S74 Sep Oil, Spaalala Type Z67 SALP, 276 Salt, 282 Sandalwood Oil, East Indian, 268, S74 Sadalwood Oil, Eut IDdlaa Type l68 Sandalwood Oil, West Indian Type, 23 S talol, 414 S talyl Acetate, 414 Saponification Value (Essential Oils and Flavors), SOl Saponification Value (Fats and Related Subltaacr:s), S09 s._, 011