Evaluation of Certain Food Additives and Contaminants
Forty-fourth Report of the Joint FAO/WHO Meeting on Food Additives
Technical Report Series, No 859
World Health Organization
ISBN-13    9789241208598 ISBN-10    9241208597
Order Number    11000859 Format    E-book collection (PDF)
Price    CHF    11.00 / US$    13.20 Developing countries:    CHF    7.70
English     1995        62   pages
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Summary
Presents the conclusions of an expert committee commissioned to evaluate the safety for human consumption of selected food additives and contaminants and to establish acceptable daily intakes for these substances. The committee also establishes specifications for the identity and purity of food additives in order to make certain that the materials subjected to toxicological testing are adequately defined and correspond to the products in commerce.
The report has two parts. The first provides a general discussion of principles governing the toxicological evaluation of food additives and contaminants, including the safety evaluation of flavouring agents, and the establishment and revision of specifications. Comments concerning limits for arsenic, lead, and heavy metals are also included.
The second and most extensive part provides succinct summaries of the toxicological data examined and factors considered when evaluating each of eighteen substances and allocating an acceptable daily intake. Evaluations are presented for two antioxidants (butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ)), one carrier solvent (diethylene glycol monoethyl ether), one colour stabilizer (4-hexylresorcinol), three emulsifiers (dioctyl sodium sulfosuccinate, glycerol ester of wood rosin, and sucrose esters of fatty acids and sucroglycerides), one flavouring agent (ethyl vanillin), two food colours (canthaxanthin and curcumin), one group of glazing agents (mineral oils and waxes), one sweetening agent (alitame), one thickening agent (processed Eucheuma seaweed), three miscellaneous substances (b-cyclodextrin, nitrate and nitrite, and potassium bromate), and two contaminants (ochratoxin A and patulin).