Evaluation of Certain Food Additives and Contaminants : Sixty-seventh Report of the Joint FAO/WHO Expert Committee on Food Additives.
Title:
Evaluation of Certain Food Additives and Contaminants : Sixty-seventh Report of the Joint FAO/WHO Expert Committee on Food Additives.
Author:
WHO.
ISBN:
9789240683198
Personal Author:
Physical Description:
1 online resource (104 pages)
Series:
Technical Report Series, No. 940 ; v.No. 940
Technical Report Series, No. 940
Contents:
Title page -- Copyright page -- Contents -- 1. Introduction -- 2. General considerations -- 3. Specific food additives -- 3.1 Safety evaluations -- 3.2 Revision of specifications -- 4. Contaminants -- 4.1 Aluminium (from all sources, including food additives) -- 4.2 Choropropanols -- 4.3 Methylmercury -- 5. Future work -- 6. Recommendations -- Acknowledgements -- References -- Annex 1 Reports and other documents resulting fromprevious meetings of the Joint FAO/WHO ExpertCommittee on Food Additives -- Annex 2 Toxicological recommendations and information onspecifications -- Annex 3 Further information required or desired -- Annex 4 Food categories and standard portion sizes to beused in the additional method for making estimatesof dietary exposure for flavouring agents -- Annex 5 General Specifications and Considerations forEnzyme Preparations Used in Food Processing -- Annex 6 Table of functional classes, definitions andtechnological uses agreed by the Codex Committeeon Food Additives and Contaminants at itsThirty-eighth Session.
Abstract:
The report contains a general discussion of the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants. A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora, and quillaia extract type 2) and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury). Specifications for the following food additives were revised: carob bean gum, guar gum, titanium dioxide and zeaxanthin. Annexed to the report are tables summarizing the Committee's recommendations for intakes and toxicological evaluations of the food additives and contaminants considered.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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