Author: Joint FAO/WHO Expert Committee on Food Additives: (.Publisher:
ISBN: 9789251004999
Category :
Languages : en
Pages :
Book Description
Specifications for Identity and Purity of Some Food Additives, Including Antioxidants, Food Colours, Thickeners and Others
Author: Joint FAO/WHO Expert Committee on Food Additives: (.Publisher:
ISBN: 9789251004999
Category :
Languages : en
Pages :
Book Description
Specifications for Identity and Purity of Some Food Additives
Author: FAO.Publisher:
ISBN:
Category :
Languages : en
Pages : 158
Book Description
Specifications for the Identity and Purity of Some Antioxidants, Food Colours, Thickeners and Certain Other Food Additives
Author: Joint FAO/WHO Expert Committee on Food AdditivesPublisher:
ISBN:
Category : Food additives
Languages : en
Pages : 178
Book Description
Guide to Specifications for General Notices, General Analytical Techniques, Identification Tests, Test Solutions, and Other Reference Materials
Author: Joint FAO/WHO Expert Committee on Food AdditivesPublisher: Food & Agriculture Org.
ISBN: 9789251029916
Category : Science
Languages : en
Pages : 330
Book Description
Evaluation of Certain Food Additives
Author: Joint FAO/WHO Expert Committee on Food Additives. MeetingPublisher: World Health Organization
ISBN: 9241209909
Category : Business & Economics
Languages : en
Pages : 138
Book Description
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: ninety-seventh report of the Joint FAO/WHO Expert Committee on Food Additives
Author: World Health OrganizationPublisher: World Health Organization
ISBN: 9240090029
Category : Medical
Languages : en
Pages : 88
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).
Evaluation of certain food additives: ninety-sixth report of the Joint FAO/WHO Expert Committee on Food Additives
Author: World Health OrganizationPublisher: World Health Organization
ISBN: 9240083057
Category : Medical
Languages : en
Pages : 88
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.
Evaluation of certain food additives: ninety-fifth report of the Joint FAO/WHO Expert Committee on Food Additives
Author: World Health OrganizationPublisher: World Health Organization
ISBN: 9240070664
Category : Medical
Languages : en
Pages : 98
Book Description
Safety evaluation of certain food additives
Author: Publisher: World Health Organization
ISBN: 924000131X
Category : Medical
Languages : en
Pages : 324
Book Description
Safety evaluation of certain food additives
Author: World Health OrganizationPublisher: World Health Organization
ISBN: 9240068430
Category : Medical
Languages : en
Pages : 192
Book Description
