Amazon cover image
Image from Amazon.com

Evaluation of Certain Food Additives Sixty-ninth Report of the Joint FAO/WHO Expert Committee on Food Additives

By: Material type: TextTextPublication details: Geneva : World Health Organization April 2010 Herndon : Stylus Publishing, LLC [Distributor]Description: 1 online resource (219 p.) 23cmISBN:
  • 9789241209908
Subject(s): Genre/Form: Additional physical formats: Print version:: Evaluation of Certain Food AdditivesDDC classification:
  • 615.954 EVA-W 2010 505411
Online resources: Summary: Annotation This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavoring agents, with a view to recommending acceptable daily intakes &#40;ADIs&#41; and to preparing specifications for identity and purity.<br /><br />The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessment of intake of food additives &#40;in particular, flavoring agents&#41;. A summary follows of the Committee&#226;s evaluations of technical, toxicological and intake data for certain food additives &#40;asparaginase from Aspergillus niger expressed in A. niger, calcium lignosulfonate &#40;40&#226;65&#41;, ethyl lauroyl arginate, paprika extract, phospholipase C expressed in Pichia pastoris, phytosterols, phytostanols and their esters, polydimethylsiloxane, steviol glycosides and sulfites [assessment of dietary exposure] and 10 groups of related flavoring agents.<br /><br />Specifications for the following food additives were revised: canthaxanthin; carob bean gum and carob bean gum &#40;clarified&#41;; chlorophyllin copper complexes, sodium and potassium salts; Fast Green FCF; guar gum and guar gum &#40;clarified&#41;; iron oxides; isomalt; monomagnesium phosphate; Patent Blue V; Sunset Yellow FCF; and trisodium diphosphate. Re-evaluation of flavoring agents for which estimated intake was based on anticipated poundage data was carried out for 2-isopropyl-N,2,3-trimethylbutyramide &#40;No. 1595&#41; and L-monomenthyl glutarate &#40;No. 1414&#41;.<br /><br />Annexed to the report are tables summarizing the Committee&#226;s recommendations for intakes and toxicological evaluations of the food additives considered.
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Status Date due Barcode Item holds
Gift Gift University College of Medicine Library On Display 615.954 EVA-W 2010 505411 (Browse shelf(Opens below)) Not for loan 505411
Gift Gift University College of Medicine Library On Display 615.954 EVA-W 2010 505412 (Browse shelf(Opens below)) Not for loan 505412
Total holds: 0

Including References

Available for distribution in: USA

Annotation This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavoring agents, with a view to recommending acceptable daily intakes &#40;ADIs&#41; and to preparing specifications for identity and purity.<br /><br />The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessment of intake of food additives &#40;in particular, flavoring agents&#41;. A summary follows of the Committee&#226;s evaluations of technical, toxicological and intake data for certain food additives &#40;asparaginase from Aspergillus niger expressed in A. niger, calcium lignosulfonate &#40;40&#226;65&#41;, ethyl lauroyl arginate, paprika extract, phospholipase C expressed in Pichia pastoris, phytosterols, phytostanols and their esters, polydimethylsiloxane, steviol glycosides and sulfites [assessment of dietary exposure] and 10 groups of related flavoring agents.<br /><br />Specifications for the following food additives were revised: canthaxanthin; carob bean gum and carob bean gum &#40;clarified&#41;; chlorophyllin copper complexes, sodium and potassium salts; Fast Green FCF; guar gum and guar gum &#40;clarified&#41;; iron oxides; isomalt; monomagnesium phosphate; Patent Blue V; Sunset Yellow FCF; and trisodium diphosphate. Re-evaluation of flavoring agents for which estimated intake was based on anticipated poundage data was carried out for 2-isopropyl-N,2,3-trimethylbutyramide &#40;No. 1595&#41; and L-monomenthyl glutarate &#40;No. 1414&#41;.<br /><br />Annexed to the report are tables summarizing the Committee&#226;s recommendations for intakes and toxicological evaluations of the food additives considered.

Copyrights 2018© The University of Lahore (UOL) Libraries. All Rights Reserved. Library System Administrator Muhammad Riaz (muhammad.riaz@uol.edu.pk) +92 (0)42 35963421-30 Ext: 1703

Powered by Koha