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Eighty-second Report of the Joint FAO/WHO Expert Committee on Food Additives
出版World Health Organization, 2016
主題Business & Economics / Industries / AgribusinessMedical / Public HealthMedical / ToxicologyTechnology & Engineering / Agriculture / GeneralTechnology & Engineering / Food Science / GeneralTechnology & Engineering / Food Science / Chemistry & BiotechnologyTechnology & Engineering / Industrial Health & Safety
ISBN92412100019789241210003
URLhttp://books.google.com.hk/books?id=vFLYnAAACAAJ&hl=&source=gbs_api
註釋This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavoring agents, 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, including flavoring agents. A summary follows of the Committee's evaluations of technical, toxicological and dietary exposure data for 10 food additives (Allura Red AC; carob bean gum; lutein esters from Tagetes erecta; octenyl succinic acid (OSA)-modified gum arabic; pectin; Quinoline Yellow; rosemary extract; steviol glycosides; tartrazine; and xanthan gum) and five groups of flavoring agents (alicyclic, alicyclic-fused and aromatic-fused ring lactones; aliphatic and aromatic amines and amides; aliphatic secondary alcohols, ketones and related esters; cinnamyl alcohol and related substances; and tetrahydrofuran and furanone derivatives).

Specifications for the following food additives were revised: aspartame; cassia gum; citric and fatty acid esters of glycerol (CITREM); modified starches; octanoic acid; starch sodium octenyl succinate; and total coloring matters.

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 flavoring agents considered at this meeting.