Community Research and Development Information Service - CORDIS


The Scientific Committee for Food was established to advise the Commission on any problem relating to the protection of the health and safety of persons arising from the consumption of food, and in particular the composition of food, processes which are liable to modify food, the use of food additives and other processing aids as well as the presence of contaminants. The present series relates to the opinions of the Committee on: (i) certain colouring matters, particularly those previously classed by the Committee as temporarily acceptable; (ii) certain sweeteners; (iii) quinine in food and drinks; (iv) emulsifiers, stabilizers, thickeners and gelling agents.

Additional information

Authors: CEC, CEC Bruxelles (BE)
Bibliographic Reference: EUR 11617 EN (1989) FS, 58 pp., ECU 6.25
Availability: (2)
ISBN: ISBN 92-826-0823-9;CD-NA-
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