Safety evaluation of certain food additives - ipcs inchem

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ALIPHATIC LINEAR ,-UNSATURATED ALDEHYDES 339 Table 1 (contd) CAS, Chemical Abstracts Service; ND, no intake data reported. a Thirty-seven flavouring agents belonging to the same chemical group were previously evaluated by the Committee at its sixty-third meeting (Annex 1, reference 173). b Step 1: All 22 flavouring agents in this group are in structural class I. c Step 2: All of the agents in this group are expected to be metabolized to innocuous products. d The threshold for human intake for structural class I is 1800 μg/person per day. All intake values are expressed in μg/day. Notes: 1 Oxidized to aldehydes and acids, which metabolize completely in the fatty acid -oxidation pathway. 2 Hydrolysed to corresponding alcohols and acids, followed by complete metabolism in the fatty acid pathway or the tricarboxylic acid cycle. 3 Hydrolysed to corresponding aldehydes and alcohols, followed by complete metabolism in the fatty acid pathway or the tricarboxylic acid cycle. 4 O-Demethylated, followed by oxidation to aldehyde and acid and complete metabolism in the fatty acid -oxidation pathway or the tricarboxylic acid cycle. 5 Oxidized to acids, which may undergo -oxidative cleavage and complete metabolism via the tricarboxylic acid cycle. Alternatively, may undergo glutathione conjugation and excretion as mercapturic acid derivatives. 6 Undergoes -oxidative cleavage and complete metabolism via the tricarboxylic acid cycle.
340 ALIPHATIC LINEAR ,-UNSATURATED ALDEHYDES Table 2. Annual volumes of production of aliphatic linear ,-unsaturated aldehydes, acids and related alcohols, acetals and esters used as flavouring agents in Europe, the USA and Japan Flavouring agent (No.) Most recent annual volume (kg) a (Z)-2-Penten-1-ol (1793) Intake b Annual μg/day μg/kg bw per day volume from natural occurrence in foods (kg) c Europe 6 0.6 0.01 USA ND ND ND + NA Japan (E)-2-Decen-1-ol (1794) ND ND ND Europe 0.1 0.01 0.0002 USA ND ND ND + NA Japan (Z)-Pent-2-enyl hexanoate (1795) 0.1 0.03 0.0004 Europe 0.7 0.07 0.001 USA ND ND ND + NA Japan (E)-2-Hexenyl octanoate (1796) ND ND ND Europe 0.1 0.01 0.0002 USA ND ND ND NA Japan trans-2-Hexenyl 2methylbutyrate (1797) 2 0.4 0.01 Europe ND ND ND USA ND ND ND NA Japan Hept-trans-2-en-1-yl acetate (1798) 0.8 0.2 0.004 Europe 0.1 0.01 0.0002 USA 0.1 0.01 0.0002 NA Japan ND ND ND Consumption ratio d
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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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SAFETY EVALUATIONS OF GROUPS OF REL
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264 INTRODUCTION Figure 1. Procedur
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DIETARY EXPOSURE ASSESSMENT OF FLAV
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Page 296: DIETARY EXPOSURE ASSESSMENT OF FLAV
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ALKOXY-SUBSTITUTED ALLYLBENZENES 38
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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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