1. Anvisa (2008) Resolution of the Collegiate Board RDC No. 18 of March 24, 2008. In: Provides for the “Technical regulation that authorizes the use of sweetening additives in foods, with their respective maximum limits”. Ministry of Health, Brazil https://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2008/rdc0018_24_03_2008.html
2. Anvisa (2020) Resolution of the Collegiate Board RDC No. 429, of October 24, 2020. Provides for the nutritional labeling of packaged foods. 2020. https://www.in.gov.br/en/web/dou/-/resolucao-de-diretoria-colegiada-rdc-n-429-de-8-de-outubro-de-2020-282070599.
3. Anvisa (2023a) Normative Instruction No. 211, of March 1. Establishes the technological functions, maximum limits and conditions of use for food additives and technology aids authorized for use in food. 2023. https://www.in.gov.br/en/web/dou/-/instrucao-normativa-in-n-211-de-1-de-marco-de-2023-468509746.
4. Anvisa (2023b) Resolution of the Collegiate Board RDC No. 778, of March 1, 2023. Provides for the general principles, technological functions and conditions for the use of food additives and food technology adjuvants. 2023. https://www.in.gov.br/en/web/dou/-/resolucao-rdc-n-778-de-1-de-marco-de-2023-468499613.
5. AOAC (2016) Development and use of in-house reference materials in Appendix F: Guidelines for Standard Method Performance Requirements, 20th Ed. of the Official Methods of Analysis of AOAC International. http://www.eoma.aoac.org/app_f.pdf