Safety evaluation of certain food additives /
| Corporate Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Geneva :
World Health Organization : IPCS,
1999.
|
| Series: | WHO food additives series ;
42. |
| Subjects: |
Table of Contents:
- Flavouring agents
- trans-Anethole
- Furfural
- Menthol
- Food colour : riboflavin from genetically modified Bacillus subtilis
- Preservative : sulfur dioxide and sulfites
- Sweetening agent : stevioside
- Thickening agents
- Carrageenan
- Processed Eucheuma seaweed
- Sodium carboxymethyl cellulose, enzymatically hydrolysed
- Miscellaneous substances
- y-Cyclodextrin
- Glucono-lactone and the calcium, magnesium, potassium, and sodium salts of gluconic acid
- Polyglycitol syrups
- Safety evaluations of groups of related substances evaluated by the Procedure for the Safety Evaluation of Flavouring Agents
- Introduction
- General aspects of metabolism
- Saturated aliphatic acyclic secondary alcohols, ketones, and related saturated and unsaturated esters
- Linear and branched-chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters
- Aliphatic acyclic and alicyclic terpenoid tertiary alcohols and structurally related substances
- Carvone and structurally related substances
- Ionones and structurally related substances
- Aliphatic acyclic and alcyclic a-diketones and related α-hydroxyketones
- Substances structurally related to menthol
- Assessments of the intake of specific food additives
- Benzoates
- Butylated hydroxyanisole (BHA)
- Butylated hydroxytoluene (BHT)
- Sulfites
- tert-Butylhydroquinone (TBHQ)
- Annex 1. Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives
- Annex 2. Abbreviations used in the monographs
- Annex 3. Participants in the fifty-first meeting of the Joint FAO/WHO Expert Committee on Food Additives
- Annex 4. Acceptable daily intakes, other toxicological information, and information on specifications