Safety evaluation of certain food additives and contaminants /

Bibliographic Details
Corporate Authors:	Joint FAO/WHO Expert Committee on Food Additives. Meeting, International Program on Chemical Safety, World Health Organization
Format:	Book
Language:	English
Published:	Geneva : World Health Organization : IPCS, 2002.
Series:	WHO food additives series ; 48.
Subjects:	Food Additives > adverse effects. Carcinogenicity Tests. Food Contamination > analysis. Risk Assessment. Toxicity Tests. Congresses.

Table of Contents:

Emulsifiers
Food colour : beta carotene from Blakeslea trispora
Glazing agent : hydrogenated poly-1-decene
Preservative : natamycin (pimaricin)
Sweetening agent : D-tagatose
Thickening agent : carrageenan and processed Eucheuma seaweed
Miscellaneous substances
Substances evaluated by the Procedure for the Safety Evaluation of Flavouring Agents
Contaminants
Annexes