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Safety Evaluation of Certain Food Additives : Sixty-ninth Meeting of the Joint Fao/Who Expert Committee on Food Additives.

Bibliographic Details
Corporate Author: World Health Organization
Format: Book
Language:English
Published: Geneva : World Health Organization, 2009.
Series:WHO food additives series.
Subjects:
Food Additives > toxicity.
Carcinogenicity Tests.
Food Contamination > prevention & control.
Risk Assessment.
Congresses.
Food additives > Congresses.
Carcinogenicity testing > Congresses.
Food contamination > Congresses.
Table of Contents:
  • Specific food additives (other than flavouring agents) Asparaginase from Aspergillus niger expressed in A. niger
  • Calcium lignosulfonate (40-65)
  • Ethyl lauroyl arginate
  • Paprika extract
  • Phospholipase C expressed in Pichia pastoris
  • Phytosterols, phytostanois and their esters
  • Polydimethylsiloxane (addendum)
  • Steviol glycosides (addendum)
  • Sulfates: assessment of dietary exposure
  • Safety evaluations of groups of related flavouring agents: Introduction
  • Dietary exposure assessment of flavouring agents: incorporation of the single portion exposure technique (SPET) into the procedure for the safety evaluation of flavouring agents
  • Aliphatic branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters (addendum)
  • Aliphatic linear alpha, beta-unsaturated aldehydes, acids and related alcohols, acetals and esters (addendum)
  • Alkoxy-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers (addendum)
  • Hydroxy- and alkoxy-substituted benzyl derivatives (addendum)
  • Miscellaneous nitrogen-containing substances (addendum)
  • Substances structurally related to menthol (addendum)
  • 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 teh monographs
  • Annex 3. Participants in the sixty-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives
  • Annex 4. Acceptable daily intakes, other toxicological information and information on specifications
  • Annex 5. Summary of the safety evaluation of secondary components for flavouring agents with minimum assay values of less than 95%