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Food additive Specifications a Acceptable daily intake (ADI) and other toxicological recommendations Lycopene from all sources Lycopene extract from tomato Mineral oil (low and medium viscosity) class II and class III N different, which may result in different byproducts. The Committee decided that it could not evaluate GETOR without additional information on its composition in order to clarify the extent and significance of any differences relative to other glycerol esters of rosins. The specifications for GETOR were made tentative pending the submission of infrared spectra that correspond to the commercially available products, data on the resin acid composition obtained with updated chromatographic techniques, and additional information on methods that enable the identification of the individual glycerol esters of rosins and their differentiation. The Committee also requested information on the identity of the sulfur compounds in the commercial products. This information should be submitted by the end of 2010. The Committee decided to revise the group ADI established at the sixty-seventh meeting and replace it with a group ADI “not specified” for lycopene from all sources when used as a food colour. Hence, the previous group ADI of 0–0.5 mg/kg for lycopene has been withdrawn. The group ADI “not specified” applies to synthetic lycopene, lycopene derived from the fungus Blakeslea trispora and lycopene extract from tomato that comply with the specifications, when used in accordance with Good Manufacturing Practice. The Committee established a group ADI “not specified” for synthetic lycopene, lycopene derived from the fungus Blakeslea trispora and lycopene extract from tomato, when used as a food colour, that comply with the specifications, and when used in accordance with Good Manufacturing Practice. The Committee was informed that finalization of the requested studies has been delayed. The Committee decided to 75
Food additive Specifications a Acceptable daily intake (ADI) and other toxicological recommendations Octenyl succinic acid (OSA) modified gum arabic Sodium hydrogen sulfate Sucrose oligoesters (SOE) type I and type II N R N further extend the temporary group ADI, but noted that the temporary group ADI will be withdrawn at the end of 2011 if the data are not submitted by that time. The Committee decided to allocate a temporary ADI “not specified” for OSA modified gum arabic used in the applications specified and in accordance with Good Manufacturing Practice. The ADI is temporary pending submission of data by the end of 2011 showing hydrolysis of OSA modified gum arabic to confirm the validity of using gum arabic data in the evaluation of OSA modified gum arabic. The Committee allocated an ADI “not specified” for sodium hydrogen sulfate, in line with the principles established for ionizable salts at its twenty-ninth meeting, when used in the applications specified and in accordance with Good Manufacturing Practice. Specifications were revised to include a new technological use. The Committee considered it appropriate to include SOE type I and type II in a group ADI of 0–30 mg/kg bw for sucrose esters of fatty acids, sucroglycerides and SOE type I and type II. The Committee emphasized that this evaluation is valid only for the material as specified. a N, new specifications prepared; R, existing specifications revised; T, tentative specifications. b ADI “not specified” is used to refer to a food substance of very low toxicity that, on the basis of the available data (chemical, biochemical, toxicological and other) and the total dietary intake of the substance arising from its use at the levels necessary to achieve the desired effects and from its acceptable background levels in food, does not, in the opinion of the Committee, represent a hazard to health. For that reason, and for the reasons stated in the individual evaluations, the establishment of an ADI expressed in numerical form is not deemed necessary. An additive meeting this criterion must be used within the bounds of Good Manufacturing Practice, i.e. it should be technologically efficacious and should be used at the lowest level necessary to achieve this effect, it should not conceal food of inferior quality or adulterated food, and it should not create a nutritional imbalance. 76
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WHO Technical Report Series 956 EVA
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Contents 1. Introduction 1.1 Declar
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Seventy-first meeting of the Joint
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Dr S.M.F. Jeurissen, Centre for Sub
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1. Introduction The Joint FAO/WHO E
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the unidentified saccharide fractio
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nisin to nisin preparation at the s
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Committee noted, however, that the
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hydrothermal vent. Based on the ami
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guar gum, locust (carob) bean gum a
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Semi-refined cassia gum was also te
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juices 1 and coffee-, tea- and herb
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Table 1. continued Country (year) S
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nectars, which were all assumed to
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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 86: 2. Food additives considered for sp
Page 89: Glycerol ester of wood rosin The sp
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