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Seventy-seventh Report of the Joint FAO/WHO Expert Committee on Food Additives
出版World Health Organization, 2013
主題Business & Economics / Industries / Food IndustryMedical / Public HealthMedical / ToxicologySocial Science / MethodologyTechnology & Engineering / Food Science / GeneralTechnology & Engineering / Food Science / Chemistry & BiotechnologyTechnology & Engineering / Food Science / Food Safety & SecurityTechnology & Engineering / Industrial Health & Safety
ISBN92412098369789241209830
URLhttp://books.google.com.hk/books?id=EbAXDAAAQBAJ&hl=&source=gbs_api
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註釋This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and a food contaminant with a view to concluding as to safety concerns 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 of and assessment of dietary exposure to food additives. A summary follows of the Committee's evaluations of technical toxicological and dietary exposure data for seven food additives (advantame; glucoamylase from Trichoderma reesei expressed in Trichoderma reesei; glycerol ester of gum rosin; glycerol ester of tall oil rosin; glycerol ester of wood rosin; nisin; and octenyl succinic acid modified gum arabic) and an assessment of dietary exposure to cadmium from cocoa and cocoa products.

Specifications for the following food additives were revised: annatto extracts (solvent-extracted bixin and solvent-extracted norbixin); Benzoe tonkinensis; food additives containing aluminium and/or silicon; mineral oil (medium viscosity); modified starches; paprika extract; phosphates (analytical methods for the determination of phosphorus and revision of specifications); 3-phytase from Aspergillus niger expressed in Aspergillus niger; potassium aluminium silicate; and potassium aluminium silicate-based pearlescent pigments.

Annexed to the report are tables summarizing the Committee's recommendations for dietary exposures to and toxicological evaluations of the food additives and contaminant considered.