Food Additives and Contaminants Committee Report on the Review of Solvents in Food PDF Download
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Author: Great Britain. Food Additives and Contaminants Committee
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 70
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Book Description
Author: Great Britain. Food Additives and Contaminants Committee
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 70
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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: 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.
Author: World Health Organization
Publisher: World Health Organization
ISBN: 924120995X
Category : Business & Economics
Languages : en
Pages : 132
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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 and contaminants and to prepare specifications for identity and purity. The first part of the report contains a brief description of general considerations addressed at the meeting including updates on matters of interest to the work of the Committee. A summary follows of the Committee’s evaluations of technical toxicological and/or dietary exposure data for seven food additives (benzoates; lipase from Fusarium heterosporum expressed in Ogataea polymorpha; magnesium stearate; maltotetraohydrolase from Pseudomonas stutzeri expressed in Bacillus licheniformis; mixed B-glucanase cellulase and xylanase from Rasamsonia emersonii; mixed B-glucanase and xylanase from Disporotrichum dimorphosporum; polyvinyl alcohol (PVA) – polyethylene glycol (PEG) graft copolymer) and two groups of contaminants (non-dioxin-like polychlorinated biphenyls and pyrrolizidine alkaloids). Specifications for the following food additives were revised or withdrawn: advantame; annatto extracts (solvent-extracted bixin and solvent-extracted norbixin); food additives containing aluminium and/or silicon (aluminium silicate; calcium aluminium silicate; calcium silicate; silicon dioxide amorphous; sodium aluminium silicate); and glycerol ester of gum rosin. Annexed to the report are tables or text summarizing the toxicological and dietary exposure information and information on specifications as well as the Committee’s recommendations on the food additives and contaminants considered at this meeting.
Author: Great Britain. Food Additives and Contaminants Committee
Publisher:
ISBN: 9780112425588
Category : Canned foods
Languages : en
Pages : 19
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Book Description
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Publisher: World Health Organization
ISBN: 9241209836
Category : Medical
Languages : en
Pages : 85
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Book Description
""The Joint FAO/WHO Expert Committee on Food Additives (JECFA) met in Rome, Italy from 4 to 13 June 2013."--Page 1.
Author: Great Britain. Food Additives and Contaminants Committee
Publisher:
ISBN: 9780112403197
Category : Flavor
Languages : en
Pages : 24
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Book Description
Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher:
ISBN:
Category : Medical
Languages : en
Pages : 66
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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 and a food contaminant with a view to concluding as to safety concerns and to preparing 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. A summary follows of the Committee's evaluations of technical toxicological and dietary exposure data for seven food additives (advantame; glucoamylase from Trichoderma reesei expressed in Trichoderma reesei; glycerol ester of gum rosin; glycerol ester of tall oil rosin; glycerol ester of wood rosin; nisin; and octenyl succinic acid modified gum arabic) and an assessment of dietary exposure to cadmium from cocoa and cocoa products. Specifications for the following food additives were revised: annatto extracts (solvent-extracted bixin and solvent-extracted norbixin); Benzoe tonkinensis; food additives containing aluminium and/or silicon; mineral oil (medium viscosity); modified starches; paprika extract; phosphates (analytical methods for the determination of phosphorus and revision of specifications); 3-phytase from Aspergillus niger expressed in Aspergillus niger; potassium aluminium silicate; and potassium aluminium silicate-based pearlescent pigments. Annexed to the report are tables summarizing the Committee's recommendations for dietary exposures to and toxicological evaluations of the food additives and contaminant considered.
Author: Great Britain. Food Additives and Contaminants Committee
Publisher:
ISBN:
Category : Arsenic
Languages : en
Pages : 36
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Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240054588
Category : Medical
Languages : en
Pages : 126
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Book Description
