Evaluation of the Health Aspects of Benzoic Acid and Sodium Benzoate as Food Ingredients PDF Download
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Author: Federation of American Societies for Experimental Biology. Life Sciences Research Office
Publisher:
ISBN:
Category : Benzoic acid
Languages : en
Pages : 34
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Book Description
Author: Federation of American Societies for Experimental Biology. Life Sciences Research Office
Publisher:
ISBN:
Category : Benzoic acid
Languages : en
Pages : 34
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Book Description
Author: Axel Wibbertmann
Publisher:
ISBN:
Category : Medical
Languages : en
Pages : 58
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Book Description
A concise assessment of the risks to human health and the environment posed by exposure to benzoic acid and sodium benzoate. Benzoic acid is used as an intermediate in the synthesis of several compounds, including phenol and caprolactam. The compound is increasingly used in the production of diethylene and dipropylene glycol dibenzoate plasticizers in adhesive formulations, and to improve the properties of alkyd resins for paints and coatings. Most releases of benzoic acid and sodium benzoate into the environment result from their use as preservatives in food, beverages, mouthwashes, dentifrices, and cosmetics. For sodium benzoate, the largest use is as an anticorrosive added to antifreeze coolants. Processed foodstuffs and soft drinks are considered the main sources of exposure for the general population. Concerning behavior in the environment, both compounds are readily biodegraded under aerobic conditions and are unlikely to bioaccumulate. In laboratory animals, exposure to high concentrations caused weight gain and adverse effects on the central nervous system, liver, and kidney. While data are limited, studies suggest that the compounds do not cause adverse effects on development or reproduction and are not carcinogenic. In humans, reports of adverse effects are largely confined to cases of urticaria, asthma, rhinitis, and anaphylactic shock following oral, dermal, or inhalation exposure to these compounds, including for medical purposes. No evaluation of long-term effects on health was possible in view of the limited data available
Author:
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 40
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Book Description
Author: United States. Department of Agriculture. Referee Board of Consulting Scientific Experts
Publisher:
ISBN:
Category : Food preservatives
Languages : en
Pages : 840
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Book Description
Author:
Publisher:
ISBN:
Category : Health risk assessment
Languages : en
Pages : 414
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Book Description
Author: Referee Board of Consulting Scientific Experts
Publisher:
ISBN:
Category :
Languages : en
Pages : 848
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Book Description
Author: Joint FAO/WHO Expert Committee on Food Additives
Publisher:
ISBN:
Category : Anti-infective agents
Languages : en
Pages : 108
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 434
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Book Description
Author:
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 56
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Book Description
Author: Leatherhead Food International
Publisher: Royal Society of Chemistry
ISBN: 1847559239
Category : Science
Languages : en
Pages : 351
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Book Description
Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition. Key topics include: * A basic introduction to the technology of food additives * Technical information on all food additives currently permitted in the European Union * Discussion covering the general issues surrounding the use of food additives, including the need for them * Coverage of the legal approval process for additives and the labelling of the finished product * Identification of sources or methods of production for each additive * Properties of individual additives and typical products they are used in This book will be an invaluable reference for researchers in the food and drink industry, undergraduates and graduates of courses in food science and technology and indeed all those who are interested in what they eat
