Safety evaluation of certain food additives - ipcs inchem

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ALKOXY-SUBSTITUTED ALLYLBENZENES 479 Apiole (CAS. No. 523-80-8) a Section 5: Spice (volume reported by flavour industry, kg) Section 4: Range in herb/spice product (mg/kg) b Section 3: % apiole in volatile oil Section 2: % volatile oil in herb/spice product Section 1: Product Apiole mean volume from spices Apiole upper limit volume from spices Apiole lower limit volume from spices Mean USA 2005 (Gavin et al., 2007) Upper limit Lower limit Upper limit Mean Mean n Lower limit Upper limit Lower limit Cinnamon 0.07 4 2.035 Cloves 14 20 17 Dill weed 0.2 2 1.1 0.1 4 0.02 0.5 0.4 100 11 0.0 0.0 0.0 Nutmeg 2 16 9 Parsley 0.04 0.08 0.06 1.45 7 0.75 8.1 37.50 64.8 8.7 271 351 10.2 17.6 2.4 Parsley seed 0.06 7 3.53 34.0 40 7.20 67 43.20 46 900 12 002 17.6
480 ALKOXY-SUBSTITUTED ALLYLBENZENES Apiole (CAS. No. 523-80-8) a (contd) Section 8: Spice (imported into EU, kg) Section 7: Essential oil (volume reported by flavour industry, kg) Section 6: Spice (imported into USA, kg) Section 1: Product Apiole mean volume from total imported spices, EU Apiole upper limit volume from total imported spices, EU Apiole lower limit volume from total imported spices, EU EU import volume 2004 (International Trade Centre, 2006) Apiole mean volume from essential oil Apiole upper limit volume from essential oil Apiole lower limit volume from essential oil USA 2005 (Gavin et al., 2007) Apiole mean volume from total imported spices, USA Apiole upper limit volume from total imported spices, USA Apiole lower limit volume from total imported spices, USA USDA import volume 2007 Cinnamon 7 014 000 Cloves 1 677 000 Dill weed 905 800 0.4 90.6 10.0 85 049 17.0 425.2 85.0 Nutmeg 3 566 400 Parsley 2 762 700 103.6 179.0 24.0 Parsley seed 505 36.4 338.4 171.7 104.0 269.6 34.0 53.4 763.6 256.7 a Only products with reported volume data are included in the table. b Calculated maximum and minimum based on the range <strong>of</strong> volatile oil quoted and the range <strong>of</strong> alkoxy-substituted allylbenzene quoted (minimum oil × minimum alkoxy-substituted allylbenzene, and maximum oil × maximum alkoxy-substituted allylbenzene).
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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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ALKOXY-SUBSTITUTED ALLYLBENZENES 35
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Page 436 and 437: ALKOXY-SUBSTITUTED ALLYLBENZENES 42
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FURAN-SUBSTITUTED ALIPHATIC HYDROCA
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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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