Safety evaluation of certain food additives - ipcs inchem

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ANNEX 5 633 Secondary components Comments on secondary components JECFA No. Flavouring agent Minimum assay value (%) 1811 Methyl trans-2-octenoate 90% 5–6% methyl trans-3-octenoate Methyl trans-3-octenoate is expected to share the same metabolic fate as the primary substance, i.e. hydrolysis to 3-octenoic acid and methanol, followed by complete metabolism in the fatty acid pathway or the tricarboxylic cycle. It does not present a safety concern at current estimated levels of intake of the flavouring agent. Aliphatic secondary alcohols, ketones and related esters 1839 3-(Hydroxymethyl)-2-octanone 90% 7% 3-methylene-2-octanone 3-Methylene-2-octanone (No. 1149) was evaluated by the Committee at its fifty-ninth meeting (Annex 1, reference 160) and was concluded to be of no safety concern at current estimated levels of intake as flavouring agent. 2,6,8-Trimethyl-6-hydroxy-4-nonanone, cis-2,6,8trimethyl-5-nonen-4-one and trans-2,6,8-trimethyl- 5-nonen-4-one are expected to share the same metabolic fate as the primary substance, i.e. reduction of the ketone followed by glucuronic acid conjugation. They do not present a safety concern at current estimated levels of intake of the flavouring agent. 1850 2,4-Dimethyl-4-nonanol 84% 6.6% 2,6,8-trimethyl- 6-hydroxy-4-nonanone; 6.5% cis-2,6,8-trimethyl-5-nonen- 4-one; 2.6% trans-2,6,8trimethyl-5-nonen-4-one Hydroxy- and alkoxy-substituted benzyl derivatives 94% 2–3% vanillin An ADI of 0–10 mg/kg bw was established for vanillin by the Committee at its eleventh meeting (Annex, reference 14). At the fifty-seventh meeting of the Committee, when vanillin (No. 889) was evaluated using the Procedure, vanillin was concluded to be of 1879 Vanillin 3-(l-menthoxy)propane-1,2-diol acetal
634 ANNEX 5 Secondary components Comments on secondary components JECFA No. Flavouring agent Minimum assay value (%) no safety concern at current estimated levels of intake as a flavouring agent, and the ADI was maintained (Annex 1, reference 154). 1881 Divanillin 91% 5–7% vanillin See above 1882 Vanillin propylene glycol acetal 79% 18–20% vanillin See above
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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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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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Page 602: ANNEXES
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Page 617 and 618: 610 ANNEX 2 ECG electrocardiogram E
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Page 624 and 625: ANNEX 4 ACCEPTABLE DAILY INTAKES, O
Page 626 and 627: ANNEX 4 619 Food additive Specifica
Page 628 and 629: ANNEX 4 621 3. FLAVOURING AGENTS 3.
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Page 638 and 639: ANNEX 5 SUMMARY OF THE SAFETY EVALU
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