PDF⋙ Evaluation of Certain Food Additives and Contaminants: Seventy-third Report of the Joint FAO/WHO Expert Committee on Food Additives (WHO Technical Report Series) by World Health Organization

Evaluation of Certain Food Additives and Contaminants: Seventy-third Report of the Joint FAO/WHO Expert Committee on Food Additives (WHO Technical Report Series) by World Health Organization

Evaluation of Certain Food Additives and Contaminants: Seventy-third Report of the Joint FAO/WHO Expert Committee on Food Additives (WHO Technical Report Series) by World Health Organization PDF, ePub eBook D0wnl0ad

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various flavoring agents, with a view to concluding as to safety concerns and to preparing specifications for identity and purity. The Committee also evaluated the risk posed by two food contaminants, with the aim of deriving tolerable intakes where appropriate and advising on risk management options for the purpose of public health protection.

The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives (particularly flavoring agents) and contaminants. A summary follows of the Committee's evaluations of technical, toxicological and dietary exposure data for 12 groups of flavoring agents (alicyclic ketones, secondary alcohols and related esters; alicyclic primary alcohols, aldehydes, acids and related esters; aliphatic acyclic and alicyclic a-diketones and related a-hydroxyketones; aliphatic acyclic and alicyclic terpenoid tertiary alcohols and structurally related substances; aliphatic and aromatic amines and amides; aliphatic lactones; aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups; aliphatic secondary alcohols, ketones and related esters and acetals; aromatic substituted secondary alcohols, ketones and related esters; benzyl derivatives; phenol and phenol derivatives; and simple aliphatic and aromatic sulfides and thiols) and two food contaminants (cadium and lead).

Specifications for the following food additives were revised: activated carbon, cassia gum, indigotine, steviol glycosides, sucrose esters of fatty acids, sucrose monoesters of lauric, palmitic or stearic acid and titanium dioxide. Specifications for the following flavoring agents were revised: 4-carvomenthol and 5,6,7,8-tetrahydroquinoxaline.

Annexed to the report are tables sumarizing the Committee's recommendations for dietary exposures to and toxicological evaluations of the flavoring agents and contaminants considered.

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