Evaluation of Certain Food Additives : Seventy-ninth Report of the Joint FAO/WHO Expert Committee on Food Additives.

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives including flavouring agents and to prepare specifications for identity and purity. The first part of the report contains a general discussion of the principles governi...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Organization, World Health
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Geneva : World Health Organization, 2015.
©2015
Temas:
Food additives.
Risk assessment.
Flavoring essences.
Food Additives
Flavoring Agents
Risk Assessment
Aliments > Additifs.
Évaluation du risque.
Aromatisants.
risk assessment.
Flavoring essences
Food additives
Risk assessment
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Cover; Contents; Seventy-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives; List of abbreviations; 1. Introduction; 1.1 Declarations of interests; 1.2 Modification of the agenda; 2. General considerations; 2.1 Report from the Forty-sixth Session of the Codex Committee on Food Additives (CCFA); 2.2 Principles governing the toxicological evaluation of compounds on the agenda; 2.3 Threshold of toxicological concern (TTC) principle: update on WHO project and implications for the Procedure for the Safety Evaluation of Flavouring Agents; 2.4 Food additive specifications.
  • 2.4.1 Limits for lead in specifications of food additives for use in infant formulas2.4.2 Method for alginates assay; 2.4.3 Oxalate limit test; 2.5 The use of the margin of exposure (MOE) for the evaluation of additives used in infant formulas; 2.6 Need for an approach for prioritizing flavouring agents for re-evaluation; 3. Specific food additives (other than flavouring agents); 3.1 Safety evaluations; 3.1.1 Benzoe tonkinensis; 3.1.2 Carrageenan[sup(1)]; 3.1.3 Citric and fatty acid esters of glycerol (CITREM)[sup(1)]; 3.1.4 Gardenia yellow; 3.1.5 Lutein esters from Tagetes erecta.
  • 3.1.6 Octenyl succinic acid (OSA)-modified gum arabic3.1.7 Octenyl succinic acid (OSA)-modified starch (starch sodium octenyl succinate)[sup(1)]; 3.1.8 Paprika extract; 3.1.9 Pectin[sup(1)]; 3.2 Revision of specifications; 3.2.1 Citric acid; 3.2.2 Gellan gum; 3.2.3 Polyoxyethylene (20) sorbitan monostearate; 3.2.4 Potassium aluminium silicate; 3.2.5 Quillaia extract (Type 2); 4. Flavouring agents; 4.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents; 4.1.1 Aliphatic and alicyclic hydrocarbons; 4.1.2 Aliphatic and aromatic ethers.
  • 4.1.3 Ionones and structurally related substances4.1.4 Miscellaneous nitrogen-containing substances; 4.1.5 Monocyclic and bicyclic secondary alcohols, ketones and related esters; 4.1.6 Phenol and phenol derivatives; 4.1.7 Phenyl-substituted aliphatic alcohols and related aldehydes and esters; 4.1.8 Sulfur-containing heterocyclic compounds; 4.2 Specifications of identity and purity of flavouring agents; 5. Future work and recommendations; General considerations.
  • Threshold of toxicological concern (TTC) principle: update on a WHO project and implications for the Procedure for the Safety Evaluation of Flavouring AgentsNeed for an approach for prioritizing flavouring agents for re-evaluation; Limits for lead in specifications of food additives for use in infant formulas; Specific food additives (other than flavouring agents); Citric and fatty acid esters of glycerol (CITREM); Gardenia yellow; Lutein esters from Tagetes erecta; Octenyl succinic acid (OSA)-modified gum arabic; Modified starches; Pectin; Flavouring agents.

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