Evaluation of Certain Food Additives.Evaluation of Certain Food Additives FAO/WHO FAO/WHO Food and Agriculture Organization of the United Nations and the World Health Organisation Published 2005 Paperback 157 pages Price: 36.00 [pounds sterling] Italy: WHO/FAO This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with u view to recommending acceptable daily intakes (ADIs) and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives (including flavouring agents) and contaminants, assessments of intake, and the establishment and revision of specifications for food additives. A summary follows of the Committee's evaluations of toxicological and intake data on various specific food additives (benzoyl peroxide benzoyl peroxide n. A flammable white granular solid used as a bleaching agent for flour, fats, waxes, and oils, and in pharmaceuticals. benzoyl peroxide, n 1. , a-cyclodextrin, hexose hexose /hex·ose/ (hek´sos) a monosaccharide containing six carbon atoms in a molecule. hex·ose n. oxidase oxidase /ox·i·dase/ (ok´si-das) any enzyme of the class of oxidoreductases in which molecular oxygen is the hydrogen acceptor. ox·i·dase n. , from Chondrus crispus expressed in Hansenula polymorpha, lutein lutein /lu·te·in/ (-in) 1. a lipochrome from the corpus luteum, fat cells, and egg yolk. 2. any lipochrome. lu·te·in n. 1. from Tagetes tagetes Noun pl -tes any of a genus of plants with yellow or orange flowers, including the French and African marigolds [Latin Tages, a god of ancient Etruria] erecta L., peroxyacid antimicrobial solutions containing l-hydroxyethylidene-l, 1-diphosphonic acid (HEDP HEDP High-Energy-Density Physics HEDP 1-Hydroxy Ethylidene-1,1-Diphosphonic Acid (organophosphoric acid corrosion inhibitor) HEDP High-Explosive Dual-Purpose ), steviol glycosides, D-tagatose, xylanases from Bacillus subtilis expressed in B. subtilis, zeaxanthin), flavouring agents, and a natural constituent (glycyrrhizinic acid). Annexed to the report are tables summarising the Committee's recommendations for ADIs of the food additives, recommendations on the flavouring agents and natural constituent considered, changes in the status of specifications, and further information requested or desired. Chapter titles: Introduction. General considerations. Specific food additives (other than flavouring agents). Flavouring agents. A natural constituent: glyrrhiziuic acid. Future work. Recommendations. References. Annex I. Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives. Annex 2. Acceptable daily intakes. other toxicological information and information on specifications. Annex 3. Further information required or desired. Annex 4. Summary of the safety evaluation of secondary components of flavouring agents with minmmm assay values of less than 95%. |
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