Safety evaluation of certain food additives - ipcs inchem

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ETHYL LAUROYL ARGINATE 75 Table 7 (contd) Food category Intake of food item (g/person per day) A B C D E F G H I J K L M Vegetables juice nes 0.0 0.2 0.0 0.9 0.3 1.4 0.1 0.0 0.0 0.0 0.0 0.4 0.1 Vegetables prepared by vinegar 0.0 0.7 0.7 0.9 1.3 2.6 0.4 0.0 0.1 0.0 0.0 0.8 1.1 Vegetables prepared nes 0.0 0.0 0.1 0.1 0.2 0.8 0.0 0.0 0.0 0.0 0.0 1.0 0.1 Vegetables in temporary preservative 0.1 0.7 1.5 0.2 0.6 1.0 0.4 0.0 0.1 0.0 0.0 2.8 0.4 Ethyl lauroyl arginate exposure (mg/day) 27.0 181.4 103.7 95.6 77.2 65.8 93.1 49.5 32.9 38.4 39.0 100.5 104.8 Ethyl lauroyl arginate exposure (mg/kg bw per day) 0.4 3.0 1.7 1.6 1.3 1.1 1.6 0.8 0.5 0.6 0.6 1.7 1.7 Beverages Barley beer 18.3 84.1 4.1 66.0 243.1 161.3 21.9 102.7 29.5 12.6 100.9 82.2 218.8 Beer maize 39.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 23.5 9.0 0.0 0.1 45.5 Millet beer 14.0 0.0 0.0 0.0 0.5 0.0 0.0 0.0 22.5 8.8 0.0 0.0 0.0 Sorghum beer 62.3 0.0 0.0 0.0 0.0 0.0 0.0 0.0 35.1 28.6 0.1 0.0 3.3 Wine 1.3 76.8 1.1 15.4 68.8 25.6 1.0 0.9 6.8 0.1 3.4 3.6 31.0 Ethyl lauroyl arginate exposure (mg/day) 27.0 32.2 1.1 16.3 62.5 37.4 4.6 20.7 23.5 11.8 20.9 17.2 59.7 Ethyl lauroyl arginate exposure (mg/kg bw per day) 0.5 0.5 0.0 0.3 1.0 0.6 0.1 0.3 0.4 0.2 0.3 0.3 1.0
76 ETHYL LAUROYL ARGINATE Table 7 (contd) Food category Intake of food item (g/person per day) A B C D E F G H I J K L M 63.6 267.8 124.6 137.3 195.8 164.1 122.5 125.2 73.8 59.6 112.0 155.6 253.8 Summed ethyl lauroyl arginate exposure (mg/day) 1.1 4.5 2.1 2.3 3.3 2.7 2.0 2.1 1.2 1.0 1.9 2.6 4.2 Summed ethyl lauroyl arginate exposure (mg/kg bw per day) nes, not elsewhere specified. a Explicit GEMS/Food information was unavailable for fish products, carbonated beverages, pie fillings, gravies and sauces, meat products, poultry products and soups.
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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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Page 48 and 49: ETHYL LAUROYL ARGINATE 41 and Devel
Page 50 and 51: ETHYL LAUROYL ARGINATE 43 lauroyl a
Page 52 and 53: ETHYL LAUROYL ARGINATE 45 arginine.
Page 54 and 55: ETHYL LAUROYL ARGINATE 47 resulting
Page 56 and 57: ETHYL LAUROYL ARGINATE 49 Table 4.
Page 58 and 59: ETHYL LAUROYL ARGINATE 51 weight ch
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Page 66 and 67: ETHYL LAUROYL ARGINATE 59 first 4 d
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Page 76 and 77: ETHYL LAUROYL ARGINATE 69 Table 6.
Page 84 and 85: ETHYL LAUROYL ARGINATE 77 About 99%
Page 86 and 87: ETHYL LAUROYL ARGINATE 79 concentra
Page 88 and 89: ETHYL LAUROYL ARGINATE 81 theoretic
Page 90 and 91: ETHYL LAUROYL ARGINATE 83 Huntingdo
Page 92 and 93: PAPRIKA EXTRACT First draft prepare
Page 94 and 95: PAPRIKA EXTRACT 87 of capsanthin ra
Page 96 and 97: PAPRIKA EXTRACT 89 biochemical para
Page 98 and 99: PAPRIKA EXTRACT 91 Table 1. Sales o
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Page 102 and 103: PAPRIKA EXTRACT 95 The European Sci
Page 104 and 105: PAPRIKA EXTRACT 97 The potential di
Page 106 and 107: PAPRIKA EXTRACT 99 Hornero-Mendez,
Page 108 and 109: PAPRIKA EXTRACT 101 Appendix 1. Res
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Page 115 and 116: 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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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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