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

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Dr S.M.F. Jeurissen, Centre for Substances and Integrated Risk Assessment, National Institute for Public Health and the Environment, Bilthoven, Netherlands (WHO Temporary Adviser) Dr H. Lee, National Institute of Toxicological Research, Korea Food and Drug Administration, Seoul, Republic of Korea (WHO Temporary Adviser) Professor S.M. Mahungu, Dairy and Food Science and Technology Department, Egerton University, Njoro, Kenya (FAO Expert) Dr U.W. Mueller, Food Standards Australia New Zealand, Canberra, ACT, Australia (WHO Temporary Adviser) Professor S. Rath, Department of Analytical Chemistry, Institute of Chemistry, State University of Campinas, Campinas, Sao Paulo, Brazil (FAO Expert) Ms M. Sheffer, Ottawa, Canada (WHO Editor) Professor I. Stankovic, Institute of Bromatology, Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia (FAO Expert) Dr A. Tritscher, Department of Food Safety and Zoonoses, World Health Organization, Geneva, Switzerland (WHO Joint Secretary) Dr T. Umemura, Biological Safety Research Center, National Institute of Health Sciences, Tokyo, Japan (WHO Temporary Adviser) Dr A. Wennberg, Nutrition and Consumer Protection Division, Food and Agriculture Organization of the United Nations, Rome, Italy (FAO Joint Secretary) vii
Monographs containing summaries of relevant data and toxicological evaluations are available from WHO under the title: Safety evaluation of certain food additives. WHO Food Additives Series, No. 62, 2010. Specifications are issued separately by FAO under the title: Compendium of food additive specifications. FAO JECFA Monographs 7, 2009. viii
Page 2 and 3: WHO Technical Report Series 956 EVA
Page 4 and 5: Contents 1. Introduction 1.1 Declar
Page 6 and 7: Seventy-first meeting of the Joint
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
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e used in the method for residual O
Page 64:
5. Recommendation 1. To better asse
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References 1. FAO/WHO. Joint FAO/WH
Page 70 and 71:
Annex 1 Reports and other documents
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22. Evaluation of food additives: s
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52. Specifications for identity and
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88. Evaluation of certain food addi
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123. Toxicological evaluation of ce
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160. Evaluation of certain food add
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Annex 2 Acceptable daily intakes, o
Page 84 and 85:
Food additive Specifications a Acce
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2. Food additives considered for sp
Page 89:
Glycerol ester of wood rosin The sp
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