Evaluation Of Certain Food Additives
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Evaluation Of Certain Food Additives And Contaminants
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Author :
language : en
Publisher:
Release Date : 2004
Evaluation Of Certain Food Additives And Contaminants written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Electronic books categories.
Evaluation Of Certain Food Additives And Contaminants
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Author :
language : en
Publisher:
Release Date : 2007
Evaluation Of Certain Food Additives And Contaminants written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with categories.
Evaluation Of Certain Food Additives And Contaminants
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Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
language : en
Publisher: World Health Organization
Release Date : 2007
Evaluation Of Certain Food Additives And Contaminants written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Medical categories.
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 (ADIs) and to preparing specifications for identity and purity. The Committee also evaluated the risk posed by two food contaminants with the aim of advising on risk management options for the purpose of public health protection. Annexed to the report are tables summarizing the Committee's recommendations for intakes and toxicological evaluations of the food additives and contaminants considered.
Evaluation Of Certain Food Additives And Contaminants
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2022-11-23
Evaluation Of Certain Food Additives And Contaminants written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-23 with Medical categories.
Evaluation Of Certain Food Additives
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2019-02-20
Evaluation Of Certain Food Additives written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-02-20 with Business & Economics categories.
This report represents the conclusions of a Joint FAO/WHO Expert Committee (JECFA) convened to evaluate the safety of various food additives including flavouring agents with a view to concluding on safety concerns and to prepare specifications for the identity and purity of the food additives. The first part of the report includes updates on the work of the Codex Committee on Food Additives (CCFA) since the eighty-fourth meeting of JECFA and on activities relevant to JECFA with regard to the Environmental Health Criteria 240: Principles and methods for the risk assessment of chemicals in food (EHC 240). Following is a summary of the Committee s evaluations of technical toxicological and dietary exposure data for eight food additives other than flavouring agents - anionic methacrylate copolymer; basic methacrylate copolymer; erythrosine; indigotine; lutein and lutein esters from Tagetes erecta and zeaxanthin (synthetic); neutral methacrylate copolymer; sorbitol syrup; and spirulina extract - and eight groups of flavouring agents - alicyclic primary alcohols aldehydes acids and related esters; carvone and structurally related substances; furan-substituted aliphatic hydrocarbons alcohols aldehydes ketones carboxylic acids and related esters sulfides disulfides and ethers; linear and branched-chain aliphatic unsaturated unconjugated alcohols aldehydes acids and related esters; maltol and related substances; menthol and structurally related substances; miscellaneous nitrogen-containing substances; and saturated aliphatic acyclic branched-chain primary alcohols aldehydes and acids. Specifications and analytical methods were revised for the following food additives other than flavouring agents: cassia gum; citric and fatty acid esters of glycerol (CITREM); glycerol ester of wood rosin (GEWR); and modified starches. Annexed to the report are tables summarizing the Committee s recommendations for dietary exposures to all of the food additives as well as toxicological information dietary exposures and information on specifications.
Evaluation Of Certain Food Additives
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Author :
language : en
Publisher: World Health Organization
Release Date : 2021-07-08
Evaluation Of Certain Food Additives written by and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-08 with Medical categories.
Evaluation Of Certain Food Additives
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Author :
language : en
Publisher:
Release Date : 2000
Evaluation Of Certain Food Additives written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with categories.
Evaluation Of Certain Food Additives And Contaminants
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Author : World Health Organization
language : en
Publisher:
Release Date : 2011
Evaluation Of Certain Food Additives And Contaminants written by World Health Organization and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Food additives categories.
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The Committee also evaluated the risk posed by two food contaminants with the aim of deriving tolerable intakes where appropriate and advising on risk management options for the purpose of public health protection. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment o.
Evaluation Of Certain Food Additives
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Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
language : en
Publisher: World Health Organization
Release Date : 2015-04-17
Evaluation Of Certain Food Additives written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-17 with Business & Economics categories.
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 and fatty acid esters of glycerol; gardenia yellow; lutein esters from Tagetes erecta; octenyl succinic acid-modified gum arabic; octenyl succinic acid-modified starch; paprika extract; and pectin) and eight groups of flavouring agents (aliphatic and alicyclic hydrocarbons; aliphatic and aromatic ethers; ionones and structurally related substances; miscellaneous nitrogen-containing substances; monocyclic and bicyclic secondary alcohols ketones and related esters; phenol and phenol derivatives; phenyl-substituted aliphatic alcohols and related aldehydes and esters; and sulfur-containing heterocyclic compounds). Specifications for the following food additives were revised: citric acid; gellan gum; polyoxyethylene (20) sorbitan monostearate; potassium aluminium silicate; and Quillaia extract (Type 2). Annexed to the report are tables summarizing the Committee's recommendations for dietary exposures to and toxicological evaluations of all of the food additives and flavouring agents considered at this meeting.
Evaluation Of Certain Food Additives And Contaminants
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Author : Joint FAO/WHO Expert Committee on Food Additives. Meeting
language : en
Publisher: World Health Organization
Release Date : 2007-02-07
Evaluation Of Certain Food Additives And Contaminants written by Joint FAO/WHO Expert Committee on Food Additives. Meeting and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-02-07 with Business & Economics categories.
This publication sets out the discussions of the Committee's 67th meeting, including i) the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants; ii) evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora, and quillaia extract type 2) and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury); and iii) revised specifications for the following food additives: carob bean gum, guar gum, titanium dioxide and zeaxanthin.