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Seventy-first meeting of the Joint FAO/WHO Expert Committee on Food Additives Geneva, 16–24 June 2009 Members Professor J. Bend, Department of Pathology, Siebens-Drake Medical Research Institute, Schulich School of Medicine & Dentistry, University of Western Ontario, London, Ontario, Canada (Unable to participate) Dr Y. Kawamura, Division of Food Additives, National Institute of Health Sciences, Tokyo, Japan Dr A.G.A.C. Knaap, Bilthoven, Netherlands Dr P.M. Kuznesof, Silver Spring, MD, United States of America (USA) (Unable to participate) Dr J.C. Larsen, National Food Institute, Technical University of Denmark, Søborg, Denmark (Joint Rapporteur) Dr A. Mattia, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Department of Health and Human Services, College Park, MD, USA (Vice-Chairperson) Mrs I. Meyland, National Food Institute, Technical University of Denmark, Søborg, Denmark (Chairperson) Dr Z. Olempska-Beer, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Department of Health and Human Services, College Park, MD, USA Dr J. Schlatter, Nutritional and Toxicological Risks Section, Federal Office of Public Health, Zurich, Switzerland Dr M. Veerabhadra Rao, Department of Chemistry, College of Science, United Arab Emirates University, Al Ain, United Arab Emirates v
Dr P. Verger, French National Institute for Agricultural Research (INRA) – AgroParisTech, Paris, France Professor R. Walker, School of Biomedical and Health Sciences, University of Surrey, Guildford, Surrey, United Kingdom Mrs H. Wallin, National Food Safety Authority (Evira), Helsinki, Finland (Joint Rapporteur) Dr B. Whitehouse, Bowdon, Cheshire, United Kingdom Secretariat Ms J. Baines, Food Standards Australia New Zealand, Canberra, ACT, Australia (FAO Expert) Dr A. Bruno, Joint FAO/WHO Food Standards Programme, Food and Agriculture Organization of the United Nations, Rome, Italy (FAO Codex Secretariat) Dr J. Chen, Chairman of the Codex Committee on Food Additives (CCFA), National Institute of Nutrition and Food Safety, Beijing, China (WHO Temporary Adviser) Dr M. Choi, Department of Food Safety and Zoonoses, World Health Organization, Geneva, Switzerland (WHO Staff Member) Dr R.P. Danam, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Department of Health and Human Services, College Park, MD, USA (WHO Temporary Adviser) Professor M.C. de Figueiredo Toledo, Faculty of Food Science, State University of Campinas, Campinas, Sao Paulo, Brazil (FAO Expert) Dr M. DiNovi, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Department of Health and Human Services, College Park, MD, USA (WHO Temporary Adviser) Dr Y. Fan, Department of Food Safety and Zoonoses, World Health Organization, Geneva, Switzerland (WHO Staff Member) Dr R. Harrison, Food Standards Agency, London, United Kingdom (WHO Temporary Adviser) vi
Page 2 and 3: WHO Technical Report Series 956 EVA
Page 4 and 5: Contents 1. Introduction 1.1 Declar
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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