The Fifth Edition reflects many of the changes in science and manufacturing since the publication of the Fourth Edition. Also, where feasible, FCC specifications are now harmonized with those of other standard setters, in particular the FAO/WHO Compendium of Food Additive Specifications. The FCC receives international recognition by manufacturers, vendors, and users of food chemicals. The Fifth Edition will be a welcome update to food technologists, quality control specialists, research investigators, teachers, students, and others involved in the technical aspects of food safety.Tare the softening point thermometer, and cautiously warm the bulb over a hot plate until it registers 15Ad to 20Ad above the ... Caution: If the rosin crystallizes, thus making it difficult to obtain the correct softening point, prepare a new sample by heating the rosin rapidly, yet cautiously, over a flame to a temperature of 1 60Ad to 1 70Ad to destroy all crystal nuclei. ... is heated at a prescribed rate in a water, glycerin, or silicone oil (Dow Corning 200 fluid 50 cs or an equivalent is suitable) bath.
|Title||:||Food Chemicals Codex|
|Author||:||Institute of Medicine (U.S.). Committee on Food Chemicals Codex|
|Publisher||:||National Academies Press - 2003-01-01|