Evaluation of Certain Food Additives
Seventy-first Report of the Joint FAO/WHO Expert Committee on Food Additives
Technical Report Series, No 956
World Health Organization
ISBN-13    9789241209564 ISBN-10    9241209569
Order Number    11000956 Format    Paper Back
Price    CHF    25.00 / US$    30.00 Developing countries:    CHF    17.50
English     2010        88   pages
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Summary
This report presents 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.