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Evaluation of certain food additives. Seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives

World Health Organization ; Food and Agriculture Organization of the United Nations

World Health Organization technical report series, 2010 (956), p.1-80 [Periódico revisado por pares]

Switzerland

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  • Título:
    Evaluation of certain food additives. Seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives
  • Autor: World Health Organization ; Food and Agriculture Organization of the United Nations
  • Assuntos: Consumer Product Safety ; Data Collection ; Food Additives - analysis ; Food Additives - toxicity ; Food Contamination - analysis ; Food, Genetically Modified ; Guidelines as Topic ; Humans ; World Health Organization
  • É parte de: World Health Organization technical report series, 2010 (956), p.1-80
  • Notas: ObjectType-Article-2
    SourceType-Scholarly Journals-1
    ObjectType-Technical Report-1
    ObjectType-Feature-3
    content type line 23
  • Descrição: This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessment of intake of food additives. A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives: branching glycosyltransferase from Rhodothermus obamensis expressed in Bacillus subtilis, cassia gum, cyclamic acid and its salts (dietary exposure assessment), cyclotetraglucose and cyclotetraglucose syrup, ferrous ammonium phosphate, glycerol ester of gum rosin, glycerol ester of tall oil rosin, lycopene from all sources, lycopene extract from tomato, mineral oil (low and medium viscosity) class II and class III, octenyl succinic acid modified gum arabic, sodium hydrogen sulfate and sucrose oligoesters type I and type II. Specifications for the following food additives were revised: diacetyltartaric acid and fatty acid esters of glycerol, ethyl lauroyl arginate, glycerol ester of wood rosin, nisin preparation, nitrous oxide, pectins, starch sodium octenyl succinate, tannic acid, titanium dioxide and triethyl citrate. Annexed to the report are tables summarizing the Committee's recommendations for intakes and toxicological evaluations of the food additives considered.
  • Editor: Switzerland
  • Idioma: Inglês
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