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Evaluation of Certain Food Additives

Evaluation of Certain Food Additives

Joint FAO/WHO Expert Committee on Food Additives

World Health Organ Tech Rep Ser. 2006;934:1-145, back cover.

PMID: 17069402

Abstract:

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with a 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), 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 (Beeswax, Candelilla wax, Calcium L-5-Methyltetrahydrofolic acid (L-5-MTHF), Phospholipase A1 from Fusarium venenatum expressed in Aspergillus oryzae, Pullulan, Quillaia extract Type 1, Quillaia extract Type 2) and seven groups of flavouring agents. Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives, recommendations on the flavouring agents considered, changes in the status of specifications, and further information requested or desired.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP104541	Cinnamyl alcohol		104-54-1	Price
IAR424809	Phospholipase A1 from Aspergillus oryzae			Price

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