Evaluation of Certain Food Additives [[electronic resource] ] : Seventy-ninth Report of the Joint FAO/WHO Expert Committee on Food Additives
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| Autore: |
Organization World Health
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| Titolo: |
Evaluation of Certain Food Additives [[electronic resource] ] : Seventy-ninth Report of the Joint FAO/WHO Expert Committee on Food Additives
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| Pubblicazione: | World Health Organization, 2015 |
| Descrizione fisica: | 1 online resource (138 p.) |
| Disciplina: | 615.9/54 |
| Soggetto topico: | Flavoring essences -- Analysis -- Congresses |
| Food additives -- Analysis -- Congresses | |
| Food additives -- Toxicology -- Congresses | |
| Food contamination -- Congresses | |
| Soggetto genere / forma: | Electronic books. |
| Note generali: | Description based upon print version of record. |
| Nota di contenuto: | ""Cover""; ""Contents""; ""Seventy-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives""; ""List of abbreviations""; ""1. Introduction""; ""1.1 Declarations of interests""; ""1.2 Modification of the agenda""; ""2. General considerations""; ""2.1 Report from the Forty-sixth Session of the Codex Committee on Food Additives (CCFA)""; ""2.2 Principles governing the toxicological evaluation of compounds on the agenda"" |
| ""2.3 Threshold of toxicological concern (TTC) principle: update on WHO project and implications for the Procedure for the Safety Evaluation of Flavouring Agents""""2.4 Food additive specifications""; ""2.4.1 Limits for lead in specifications of food additives for use in infant formulas""; ""2.4.2 Method for alginates assay""; ""2.4.3 Oxalate limit test""; ""2.5 The use of the margin of exposure (MOE) for the evaluation of additives used in infant formulas""; ""2.6 Need for an approach for prioritizing flavouring agents for re-evaluation"" | |
| ""3. Specific food additives (other than flavouring agents)""""3.1 Safety evaluations""; ""3.1.1 Benzoe tonkinensis""; ""3.1.2 Carrageenan[sup(1)]""; ""3.1.3 Citric and fatty acid esters of glycerol (CITREM)[sup(1)]""; ""3.1.4 Gardenia yellow""; ""3.1.5 Lutein esters from Tagetes erecta""; ""3.1.6 Octenyl succinic acid (OSA)�modified gum arabic""; ""3.1.7 Octenyl succinic acid (OSA)�modified starch (starch sodium octenyl succinate)[sup(1)]""; ""3.1.8 Paprika extract""; ""3.1.9 Pectin[sup(1)]""; ""3.2 Revision of specifications""; ""3.2.1 Citric acid""; ""3.2.2 Gellan gum"" | |
| ""3.2.3 Polyoxyethylene (20) sorbitan monostearate""""3.2.4 Potassium aluminium silicate""; ""3.2.5 Quillaia extract (Type 2)""; ""4. Flavouring agents""; ""4.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents""; ""4.1.1 Aliphatic and alicyclic hydrocarbons""; ""4.1.2 Aliphatic and aromatic ethers""; ""4.1.3 Ionones and structurally related substances""; ""4.1.4 Miscellaneous nitrogen-containing substances""; ""4.1.5 Monocyclic and bicyclic secondary alcohols, ketones and related esters""; ""4.1.6 Phenol and phenol derivatives"" | |
| ""4.1.7 Phenyl-substituted aliphatic alcohols and related aldehydes and esters""""4.1.8 Sulfur-containing heterocyclic compounds""; ""4.2 Specifications of identity and purity of flavouring agents""; ""5. Future work and recommendations""; ""General considerations""; ""Threshold of toxicological concern (TTC) principle: update on a WHO project and implications for the Procedure for the Safety Evaluation of Flavouring Agents""; ""Need for an approach for prioritizing flavouring agents for re-evaluation""; ""Limits for lead in specifications of food additives for use in infant formulas"" | |
| ""Specific food additives (other than flavouring agents)"" | |
| Sommario/riassunto: | This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives including flavouring agents and to prepare specifications for identity and purity. 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 including flavouring agents. A summary follows of the Committee's evaluations of technical toxicological and dietary exposure data for eight food additives (Benzoe tonkinensis; carrageenan; citric an |
| Altri titoli varianti: | Evaluation of Certain Food Additives |
| Titolo autorizzato: | Evaluation of Certain Food Additives |
| ISBN: | 92-4-069356-4 |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910494749903321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |