evaluation of certain food additives - libdoc.who.int - World Health ...

More documents

Recommendations

Info

Contents 1. Introduction 1.1 Declarations of interests 1 1 2. General considerations 2.1 Modification of the agenda 2.2 Report from the forty-first session of the Codex Committee on Food Additives (CCFA) 2.3 Principles governing the evaluation of compounds on the agenda 2.3.1 Codex GSFA-related questions 2.3.2 JECFA periodic re-evaluation of food additives 2.3.3 Data adjustment using food frequency questionnaires to better account for long-term dietary exposure 2.3.4 Guidelines for the safety evaluation of enzymes produced by genetically modified microorganisms 2.4 Hexanes 3 3 4 5 5 6 7 8 8 3. Specific food additives 3.1 Safety evaluations 3.1.1 Branching glycosyltransferase from Rhodothermus obamensis expressed in Bacillus subtilis 3.1.2 Cassia gum 3.1.3 Cyclamic acid and its salts: dietary exposure assessment 3.1.4 Cyclotetraglucose and cyclotetraglucose syrup 3.1.5 Ferrous ammonium phosphate 3.1.6 Glycerol ester of gum rosin 3.1.7 Glycerol ester of tall oil rosin 3.1.8 Lycopene from all sources 3.1.9 Lycopene extract from tomato 3.1.10 Mineral oil (low and medium viscosity) class II and class III 3.1.11 Octenyl succinic acid modified gum arabic 3.1.12 Sodium hydrogen sulfate 3.1.13 Sucrose oligoesters type I and type II 3.2 Revision of specifications 3.2.1 Diacetyltartaric and fatty acid esters of glycerol 3.2.2 Ethyl lauroyl arginate 3.2.3 Glycerol ester of wood rosin 3.2.4 Nisin preparation 3.2.5 Nitrous oxide 3.2.6 Pectins 3.2.7 Starch sodium octenyl succinate 3.2.8 Tannic acid 3.2.9 Titanium dioxide 3.2.10 Triethyl citrate 9 9 9 11 15 21 22 27 31 35 38 40 40 43 46 49 49 50 50 50 51 51 51 52 52 52 iii
4. Future work 53 5. Recommendation 55 Acknowledgement 57 References 59 Annex 1 Annex 2 Annex 3 Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives Acceptable daily intakes, other toxicological information and information on specifications Further information required or desired 61 73 79 iv
Page 2 and 3: WHO Technical Report Series 956 EVA
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
show all

evaluation of certain food additives - libdoc.who.int - World Health ...

Create successful ePaper yourself

Delete template?

Save as template?