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WHO Technical Report Series 956 EVALUATION OF CERTAIN FOOD ADDITIVES Food and Agriculture Organization of the United Nations Seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives World Health Organization
WHO Library Cataloguing-in-Publication Data Joint FAO/WHO Expert Committee on Food Additives. Meeting (71st : 2009 : Geneva, Switzerland) Safety evaluation of certain food additives : seventy-first meeting of the Joint FAO/WHO Expert Committee on Food Additives. (WHO technical report series ; 956) 1.Food additives - toxicity. 2.Food contamination. 3.Flavoring agents - analysis. 4.Flavoring agents - toxicity. 5.Risk assessment. I.Joint FAO/WHO Expert Committee on Food Additives. Meeting (71st : 2009 : Geneva, Switzerland). II.International Programme on Chemical Safety. III.Series. ISBN 978 92 4 120956 4 (NLM Classification: WA 712) ISSN 0512-3054 © World Health Organization 2010 All rights reserved. Publications of the World Health Organization can be obtained from WHO Press, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel.: +41 22 791 3264; fax: +41 22 791 4857; e-mail: bookorders@who.int). Requests for permission to reproduce or translate WHO publications – whether for sale or for noncommercial distribution – should be addressed to WHO Press, at the above address (fax: +41 22 791 4806; e-mail: permissions@who.int). The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Dotted lines on maps represent approximate border lines for which there may not yet be full agreement. The mention of specific companies or of certain manufacturers’ products does not imply that they are endorsed or recommended by the World Health Organization in preference to others of a similar nature that are not mentioned. Errors and omissions excepted, the names of proprietary products are distinguished by initial capital letters. All reasonable precautions have been taken by the World Health Organization to verify the information contained in this publication. However, the published material is being distributed without warranty of any kind, either expressed or implied. The responsibility for the interpretation and use of the material lies with the reader. In no event shall the World Health Organization be liable for damages arising from its use. This publication contains the collective views of an international group of experts and does not necessarily represent the decisions or the policies of the World Health Organization. Typeset in India Printed in India
Page 4 and 5: Contents 1. Introduction 1.1 Declar
Page 6 and 7: Seventy-first meeting of the Joint
Page 8 and 9: Dr S.M.F. Jeurissen, Centre for Sub
Page 10: 1. Introduction The Joint FAO/WHO E
Page 13 and 14: the unidentified saccharide fractio
Page 15 and 16: nisin to nisin preparation at the s
Page 17 and 18: Committee noted, however, that the
Page 19 and 20: hydrothermal vent. Based on the ami
Page 21 and 22: guar gum, locust (carob) bean gum a
Page 23 and 24: Semi-refined cassia gum was also te
Page 25 and 26: juices 1 and coffee-, tea- and herb
Page 27 and 28: Table 1. continued Country (year) S
Page 29 and 30: nectars, which were all assumed to
Page 31 and 32: pending submission of additional da
Page 33 and 34: Chemical and technical consideratio
Page 35 and 36: Assessment of dietary exposure The
Page 37 and 38: The chemical composition of GEGR va
Page 39 and 40: At the forty-sixth meeting, the Com
Page 41 and 42: some isomerization and dehydration
Page 43 and 44: The Committee at its forty-sixth me
Page 45 and 46: ut they still tended to be higher i
Page 47 and 48: to lycopene that occurs naturally i
Page 49 and 50: “not specified” for synthetic l
Page 51 and 52: arabic, reviewed by the Committee a
Page 53 and 54:
in animals. Sodium sulfate was eval
Page 55 and 56:
twenty-ninth meeting, when used in
Page 57 and 58:
SOE type II tested negative in a re
Page 59 and 60:
3.2.2 Ethyl lauroyl arginate The Co
Page 61 and 62:
e used in the method for residual O
Page 64:
5. Recommendation 1. To better asse
Page 68 and 69:
References 1. FAO/WHO. Joint FAO/WH
Page 70 and 71:
Annex 1 Reports and other documents
Page 72 and 73:
22. Evaluation of food additives: s
Page 74 and 75:
52. Specifications for identity and
Page 76 and 77:
88. Evaluation of certain food addi
Page 78 and 79:
123. Toxicological evaluation of ce
Page 80 and 81:
160. Evaluation of certain food add
Page 82 and 83:
Annex 2 Acceptable daily intakes, o
Page 84 and 85:
Food additive Specifications a Acce
Page 86:
2. Food additives considered for sp
Page 89:
Glycerol ester of wood rosin The sp
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