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Sixty-seventh Report of the Joint FAO/WHO Expert Committee on Food Additives
出版World Health Organization, 2007-02-07
主題Business & Economics / Industries / Food IndustryMedical / Public HealthMedical / ToxicologyTechnology & Engineering / Food Science / Chemistry & BiotechnologyTechnology & Engineering / Food Science / Food Safety & Security
ISBN92412094029789241209403
URLhttp://books.google.com.hk/books?id=ZaYsDwAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋The report contains a general discussion of the principles governing the toxicological evaluation and assessments of intake of food additives (in particular flavouring agents) and contaminants. A summary follows of the Committee's evaluations of technical toxicological and intake data for certain food additives (annatto extracts natamycin propyl paraben synthetic lycopene and lycopene from Blakeslea trispora and quillaia extract type 2) and food contaminants (aluminium 3-chloro-1 2-propanediol 1 3-dichloro-2-propanol and methylmercury). Specifications for the following food additives were revised: carob bean gum guar gum titanium dioxide and zeaxanthin. Annexed to the report are tables summarizing the Committee's recommendations for intakes and toxicological evaluations of the food additives and contaminants considered.