Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240083057
Category : Medical
Languages : en
Pages : 88
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Book Description
The Ninety-sixth meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA), Geneva, 27 June to 6 July 2023. The report represents JECFA evaluations of technical, toxicological and epidemiological data, including the occurrence of and dietary exposure to the food additive aspartame. The report also summaries JECFA assessment of the dietary exposure to two groups of flavouring agents (esters of aliphatic acyclic primary alcohols with branched-chain aliphatic acyclic acids and hydroxy- and alkoxy-substituted benzyl derivatives) and the revised specifications for eight flavouring agents.
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240090029
Category : Medical
Languages : en
Pages : 88
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Book Description
The Ninety-seventh report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 31 October–9 November 2023. The report represents JECFA evaluation of technical, toxicological and epidemiological data, including the occurrence of and dietary exposure to the food additive titanium dioxide. The report also summaries JECFA assessment of the dietary exposure to three groups of flavouring agents (aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups; linear and branched-chain aliphatic, unsaturated and unconjugated alcohols, aldehydes, acids and related esters; and saturated aliphatic acyclic linear primary alcohols, aldehydes and acids).
Author: World Health Organization
Publisher: Food & Agriculture Org. [Author] [Author]
ISBN: 9251388032
Category : Science
Languages : en
Pages : 334
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Book Description
The monographs contained in this volume were prepared at the ninety-sixth meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA), which met at WHO headquarters in Geneva, Switzerland, on 27 June–6 July 2023. [Author] These monographs summarize the data on specific food additives, including flavouring agents, reviewed by the Committee. [Author]
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240070664
Category : Medical
Languages : en
Pages : 98
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Book Description
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: World Health Organization
ISBN: 9241209402
Category : Business & Economics
Languages : en
Pages : 104
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Book Description
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.
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240054588
Category : Medical
Languages : en
Pages : 126
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Book Description
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240100156
Category : Medical
Languages : en
Pages : 96
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Book Description
The Committee assessed the safety of four food additives (butterfly pea flower extract, natamycin A, nisin, and polyglycerol esters of fatty acids) four processing aids (enzymes) and revised the specifications for 10 flavouring agents. The assessments, recommendations and comments by the Committee will be discussed by the Codex Committee on Food Additives to generate recommendations to national authorities on risk-management and risk-mitigation measures to reduce human exposure. WHO will publish detailed monographs in the WHO Food Additives Series with the toxicological and other related information on which the safety assessments of the compounds were based. FAO publishes summaries of the identity and purity of food additives.
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: WHO Technical Report
ISBN: 9789241209748
Category : Medical
Languages : en
Pages : 0
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Book Description
"The Joint FAO/WHO Expert Committee on Food Additives (JECFA) met in Rome from 14 to 23 June 2011."--P. 1.
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240068457
Category : Medical
Languages : en
Pages : 68
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Book Description
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: World Health Organization
ISBN: 924120947X
Category : Medical
Languages : en
Pages : 480
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Book Description
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.
