Safety evaluation of certain food additives - ipcs inchem

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ALIPHATIC BRANCHED-CHAIN SATURATED AND UNSATURATED ALCOHOLS 299 Table 1 (contd) Conclusion based on current estimated intake Comments on predicted metabolism Flavouring agent No. CAS No. and structure Step A3d Does the estimated intake exceed the threshold for human intake? See note 4 No safety concern No Europe: 0.01 USA: 0.5 Japan: ND (±)-Dihydrofarnesol 1830 51411-24-6 OH See note 5 No safety concern No Europe: 3 USA: 17 Japan: 0.03 1831 29548-30-9 (E,Z)-3,7,11-Trimethyldodeca- 2,6,10-trienyl acetate O O See note 4 No safety concern No Europe: 0.1 USA: ND Japan: 2 (E,Z)-Phytol 1832 150-86-7 O H See note 5 No safety concern No Europe: ND USA: ND Japan: 0.03 (E,Z)-Phytyl acetate 1833 10236-16-5 O O
300 ALIPHATIC BRANCHED-CHAIN SATURATED AND UNSATURATED ALCOHOLS Table 1 (contd) Conclusion based on current estimated intake Comments on predicted metabolism Flavouring agent No. CAS No. and structure Step A3d Does the estimated intake exceed the threshold for human intake? See note 1 No safety concern Structural class II Methyl 2-methyl-2-propenoate 1834 80-62-6 No Europe: 0.03 USA: ND Japan: 0.03 O O CAS, Chemical Abstracts Service; ND, no intake data reported. a Thirty-two flavouring agents belonging to the same chemical group were previously evaluated by the Committee at its sixty-first meeting (Annex 1, reference 166). b Step 1: Nineteen of the flavouring agents (Nos 1815–1833) in this group were assigned to structural class I, and the remaining flavouring agent (No. 1834) was assigned to structural class II. c Step 2: All of the agents in this group are expected to be metabolized to innocuous products. d The thresholds for human intake for structural classes I and II are 1800 and 540 μg/day, respectively. All intake values are expressed in μg/day. Notes: 1. Hydrolysed to the corresponding alcohol and carboxylic acid, then participates in the pathway cited in notes 2 and 3. 2. Metabolized primarily via the -oxidation pathway, yielding shorter-chain carboxylic acids that are subsequently metabolized to carbon dioxide via the tricarboxylic acid pathway. 3. Primarily oxidized to the corresponding carboxylic acid, which may enter the -oxidation pathway, yielding shorter-chain carboxylic acids that are subsequently metabolized to carbon dioxide via the tricarboxylic acid pathway. 4. Oxidized to corresponding carboxylic acid. The acid may be excreted or undergo -oxidation to yield polar polyoxygenated metabolites that are excreted free or conjugated primarily in the urine. If unsaturation is present, the polar polyoxygenated metabolites may also form hydrogenation or hydration metabolites. 5. Hydrolysed to the corresponding alcohol and carboxylic acid, then participates in the pathway cited in notes 2 and 4.
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WHO FOOD ADDITIVES SERIES: 60 Safet
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CONTENTS Preface ..................
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PREFACE The monographs contained in
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ASPARAGINASE FROM ASPERGILLUS NIGER
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16 CALCIUM LIGNOSULFONATE (40-65) 1
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18 CALCIUM LIGNOSULFONATE (40-65) ~
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20 CALCIUM LIGNOSULFONATE (40-65) A
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22 CALCIUM LIGNOSULFONATE (40-65) c
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24 CALCIUM LIGNOSULFONATE (40-65) T
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28 CALCIUM LIGNOSULFONATE (40-65) i
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ETHYL LAUROYL ARGINATE First draft
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ETHYL LAUROYL ARGINATE 41 and Devel
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ETHYL LAUROYL ARGINATE 43 lauroyl a
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ETHYL LAUROYL ARGINATE 45 arginine.
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ETHYL LAUROYL ARGINATE 47 resulting
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ETHYL LAUROYL ARGINATE 49 Table 4.
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ETHYL LAUROYL ARGINATE 51 weight ch
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ETHYL LAUROYL ARGINATE 53 stomach l
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ETHYL LAUROYL ARGINATE 55 fibrosis
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ETHYL LAUROYL ARGINATE 57 Table 5 (
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ETHYL LAUROYL ARGINATE 59 first 4 d
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ETHYL LAUROYL ARGINATE 61 The gener
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ETHYL LAUROYL ARGINATE 63 treatment
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ETHYL LAUROYL ARGINATE 65 gestation
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ETHYL LAUROYL ARGINATE 67 Body weig
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ETHYL LAUROYL ARGINATE 69 Table 6.
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ETHYL LAUROYL ARGINATE 77 About 99%
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ETHYL LAUROYL ARGINATE 79 concentra
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ETHYL LAUROYL ARGINATE 81 theoretic
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ETHYL LAUROYL ARGINATE 83 Huntingdo
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PAPRIKA EXTRACT First draft prepare
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PAPRIKA EXTRACT 87 of capsanthin ra
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PAPRIKA EXTRACT 89 biochemical para
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PAPRIKA EXTRACT 91 Table 1. Sales o
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PAPRIKA EXTRACT 93 Table 2. Estimat
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PAPRIKA EXTRACT 95 The European Sci
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PAPRIKA EXTRACT 97 The potential di
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PAPRIKA EXTRACT 99 Hornero-Mendez,
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PAPRIKA EXTRACT 101 Appendix 1. Res
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PAPRIKA EXTRACT 103 Appendix 1. (co
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PAPRIKA EXTRACT 105 Appendix 1. (co
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108 PHOSPHOLIPASE C EXPRESSED IN PI
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PHYTOSTEROLS, PHYTOSTANOLS AND THEI
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166 POLYDIMETHYLSILOXANE (addendum)
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STEVIOL GLYCOSIDES (addendum) First
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STEVIOL GLYCOSIDES (addendum) 185 r
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STEVIOL GLYCOSIDES (addendum) 187 c
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STEVIOL GLYCOSIDES (addendum) 189 a
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STEVIOL GLYCOSIDES (addendum) 191 N
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STEVIOL GLYCOSIDES (addendum) 193 2
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STEVIOL GLYCOSIDES (addendum) 195 T
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STEVIOL GLYCOSIDES (addendum) 197 a
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STEVIOL GLYCOSIDES (addendum) 199 r
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STEVIOL GLYCOSIDES (addendum) 201 l
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STEVIOL GLYCOSIDES (addendum) 203 g
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STEVIOL GLYCOSIDES (addendum) 209 t
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STEVIOL GLYCOSIDES (addendum) 211 t
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STEVIOL GLYCOSIDES (addendum) 213 s
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STEVIOL GLYCOSIDES (addendum) 215 C
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STEVIOL GLYCOSIDES (addendum) 217 L
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STEVIOL GLYCOSIDES (addendum) 219 W
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222 SULFITES: ASSESSMENT OF DIETARY
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Page 255 and 256: 248 SULFITES: ASSESSMENT OF DIETARY
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Page 271 and 272: 264 INTRODUCTION Figure 1. Procedur
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ALKOXY-SUBSTITUTED ALLYLBENZENES PR
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FURAN-SUBSTITUTED ALIPHATIC HYDROCA
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HYDROXY- AND ALKOXY-SUBSTITUTED BEN
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MISCELLANEOUS NITROGEN-CONTAINING S
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580 SUBSTANCES STRUCTURALLY RELATED
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ANNEXES
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598 ANNEX 1 10. Specifications for
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600 ANNEX 1 No. 54, 1974; WHO Techn
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602 ANNEX 1 70. Evaluation of certa
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604 ANNEX 1 108. Toxicological eval
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606 ANNEX 1 148. Residues of some v
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608 ANNEX 1 188. Safety evaluation
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610 ANNEX 2 ECG electrocardiogram E
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612 ANNEX 2 SI stimulation index SU
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614 ANNEX 3 Ms J. Baines, Food Stan
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ANNEX 4 ACCEPTABLE DAILY INTAKES, O
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ANNEX 4 619 Food additive Specifica
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ANNEX 4 621 3. FLAVOURING AGENTS 3.
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ANNEX 4 623 Flavouring agent No. Sp
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ANNEX 4 625 Flavouring agent JECFA
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ANNEX 4 627 Actual production volum
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ANNEX 4 629 Flavouring agent No. Sp
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ANNEX 5 SUMMARY OF THE SAFETY EVALU
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ANNEX 5 633 Secondary components Co
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