The FCC is a compendium of internationally recognized standards for determining the purity and quality of food ingredients. It is a valuable resource for authenticating a wide variety of ingredients, including processing aids, preservatives, flavorings, colorants, and nutrients. The FCC is revised and updated through an open collaborative revision process involving industry, government, and the public.
More than 45 additional monographs, including 8 probiotic monographs
9 new general tests and assays
17 appendices, including microbial food cultures
Includes pomegranate juice identify standard
PLUS: 2 International Food Additive Council QA documents on food additives and GRAS substances, and USPs new Food Fraud Mitigation Guidance.
Highlights & Features
More than 1,200 monographs featuring key specifications:
empirical formula; structural formula; formula weight; CAS, INS, and FEMA numbers
description, including physical form and solubility
function; identification; assay; impurity limits; and specific tests
packaging and storage; and more. View a sample FCC monograph.
15 appendices for more than 150 tests and assays
Information and Guidance: Validation of Food Chemicals Codex Methods; AOAC/ISO/IUPAC guidelines on method validation; USP Reference Standards for food ingredients; Information on analytical techniques from USPNF General Chapters, IR spectra; General Good Manufacturing Practices Guidelines for Food Chemicals; Comparison of GMP elements from foods and drugs; and FCC in the U.S. Code of Federal Regulations
2,000+ entry excerpt from the USP Food Fraud Database: featuring information on adulterants reported for specific ingredients, including analytical methods. Based on scholarly manuscripts and media articles from 19802010, it serves as a baseline on fraud issues and is a useful risk management tool.