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Evaluation of Certain Food Additives
Joint FAO/WHO Expert Committee on Food Additives. Meeting
World Health Organization
其他書名
Seventy-ninth Report of the Joint FAO/WHO Expert Committee on Food Additives
出版
World Health Organization
, 2015-04-17
主題
Business & Economics / Industries / Agribusiness
Business & Economics / Industries / Food Industry
Medical / Public Health
Medical / Toxicology
Technology & Engineering / Agriculture / General
Technology & Engineering / Food Science / General
Technology & Engineering / Industrial Health & Safety
ISBN
9241209909
9789241209908
URL
http://books.google.com.hk/books?id=tk40DgAAQBAJ&hl=&source=gbs_api
EBook
SAMPLE
註釋
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives including flavouring agents and to prepare 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 including flavouring agents. A summary follows of the Committee's evaluations of technical toxicological and dietary exposure data for eight food additives (Benzoe tonkinensis; carrageenan; citric and fatty acid esters of glycerol; gardenia yellow; lutein esters from Tagetes erecta; octenyl succinic acid-modified gum arabic; octenyl succinic acid-modified starch; paprika extract; and pectin) and eight groups of flavouring agents (aliphatic and alicyclic hydrocarbons; aliphatic and aromatic ethers; ionones and structurally related substances; miscellaneous nitrogen-containing substances; monocyclic and bicyclic secondary alcohols ketones and related esters; phenol and phenol derivatives; phenyl-substituted aliphatic alcohols and related aldehydes and esters; and sulfur-containing heterocyclic compounds). Specifications for the following food additives were revised: citric acid; gellan gum; polyoxyethylene (20) sorbitan monostearate; potassium aluminium silicate; and Quillaia extract (Type 2). Annexed to the report are tables summarizing the Committee's recommendations for dietary exposures to and toxicological evaluations of all of the food additives and flavouring agents considered at this meeting.