Safety evaluation of certain food additives - ipcs inchem

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ALKOXY-SUBSTITUTED ALLYLBENZENES 461 Agriculture’s (USDA) Foreign Agricultural Service (http://www.fas.usda.gov/ ustrade/USTImFatus.asp?QI=). As the majority of herbs and spices that are sold in the USA are likely imported, this column approximates the total volume of each herb and spice that was placed into commerce in some form in the USA in the 2007 calendar year. Based on this reported volume, the next three columns provide the lower limit, upper limit and mean value for each alkoxy-substituted allylbenzene volume that would be present in the aggregate amounts of each herb and spice placed in commerce in the USA. For instance, to calculate the mean limit for the estragole content (in kg) within the total amount of basil that was reported as being imported into the USA in the calendar year 2007, the mean limit for estragole content in basil (1162.4 mg/kg) is multiplied by the volume of imported basil (4 398 100 kg). This calculation results in an estragole volume of 5112.5 kg arising from its presence within the total volume of USA-imported basil. Section 7 provides information concerning the amount of the alkoxysubstituted allylbenzene present in each herb or spice product that has been used as a flavouring. The first column in this section provides data for herbs and spices that were collected by the Flavor and Extract Manufacturers Association in their most recent (2005) poundage survey (Gavin et al., 2007). Based on this reported poundage, the next three columns provide the lower limit, upper limit and mean value for each alkoxy-substituted allylbenzene volume that would be present in each herb and spice as a flavouring agent. For instance, to calculate the lower limit for the estragole content (in kg) within the total amount of basil that was reported as being used as a flavouring agent, the lower limit for estragole content in basil (0.08 mg/kg) is multiplied by the volume of basil used as a flavouring agent (726 567 kg). This calculation results in an estragole volume of 0.1 kg arising from its presence within basil used as a flavouring agent. These data are provided to give an indication of how much of the total herb/spice product given in Section 5 is used by the flavour industry. For instance, the flavour industry in the USA reported 726 567 kg of basil used as a flavouring agent, whereas the total basil imports reported by the United States Department of Agriculture’s Foreign Agricultural Service are 4 398 100 kg, suggesting that roughly 16.5% of imported basil is placed into commerce as a flavouring agent. The majority of the rest is presumably placed into commerce as a herb used as such or used for other functions (e.g. colourmodifying properties). Section 8 provides information concerning the amount of the alkoxysubstituted allylbenzene present in each herb or spice product that has been imported into the EU in 2004. The first column in this section provides data for herbs and spices that were collected by the International Trade Centre for the EU for calendar year 2004 (International Trade Centre, 2006). Based on this reported volume, the next three columns provide the lower limit, upper limit and mean value for each alkoxy-substituted allylbenzene volume that would be present in the aggregate amounts of each herb and spice placed in commerce in the EU. Data on herb and spice imports are limited and in some cases have been aggregated, which does not allow for calculation of alkoxy-substituted allylbenzene volume in most cases. Therefore, these data are primarily for nutmeg and in some cases for cinnamon. For those alkoxy-substituted allylbenzenes that are not found in quantified amounts in nutmeg, no data are reported in Appendix 1.
462 ALKOXY-SUBSTITUTED ALLYLBENZENES Estragole (CAS No. 140-67-0) a Section 5: Essential oil (volume reported by flavour industry, kg) Section 4: Range in herb/spice product (mg/kg) b Section 3: % estragole in volatile oil Section 2: % volatile oil in herb/ spice product Section 1: Product Estragole mean volume from essential oil Estragole upper limit volume from essential oil Estragole lower limit volume from essential oil Mean USA 2005 (Gavin et al., 2007) Upper limit Lower limit Upper limit Mean Mean n Lower limit Upper limit Lower limit Ajowan 4 6 5 0.01 1 0.01 0.01 4 6 5 Anise (star) 5 9 7 2.86 8 0.34 6.65 170 5 985 2 002 15 162 51.6 1 008.3 433.6 Aniseed 1 6 3.5 1.89 12 0.01 4.95 1 2 970 661.5 Basil 0.08 0.5 0.29 40.08 74 0.01 91.52 0.08 4 576 1 162.43 828 0.1 757.8 331.9 Chervil 0.03 0.03 0.03 77.73 3 75.00 83.10 225 249.3 233.20 0.8 0.8 0.8 Cinnamon 0.07 4 2.035 0.29 1 0.29 0.29 2.03 116 59.02 1 375 4.0 4.0 4.0 Cloves 14 20 17 Coriander 0.2 4 2.1 0.01 1 0.01 0.01 0.2 4 2.10 2 291 0.2 0.2 0.2 seed Cumin 1.5 5 3.25 0.05 1 0.05 0.05 7.5 25 16.25 0.0 0.0 0.0 Fennel sweet 1.5 8.6 5.05 3.79 7 2.28 6.21 342 5 340.6 1 915.39 1 274 29.0 79.1 48.3 Marjoram 0.4 3.5 1.95 0.40 1 0.40 0.40 16 140 78 107 0.4 0.4 0.4 Mustard seed 0.6 2 1.3 0.08 1 0.08 0.08 4.8 16 10.4 4 286 3.4 3.4 3.4
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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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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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292 ALIPHATIC BRANCHED-CHAIN SATURA
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332 ALIPHATIC LINEAR ,-UNSATURATED
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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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