Safety evaluation of certain food additives
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Preface ................................................................................................................... Specific food additives Branching glycosyltransferase from Rhodothermus obamensis expressed in Bacillus subtilis ............................................................................................. Cassia gum ...................................................................................................... Cyclamic acid and its salts: dietary exposure assessment .............................. Ferrous ammonium phosphate ........................................................................ Glycerol ester of gum rosin .............................................................................. Glycerol ester of tall oil rosin ............................................................................ Lycopene from all sources ............................................................................... Octenyl succinic acid modified gum arabic ...................................................... Sodium hydrogen sulfate ................................................................................. Sucrose oligoesters type I and type II .............................................................. Annexes Annex 1 Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives ............ Annex 2 Abbreviations used in the monographs .......................................... Annex 3 Participants in the seventy-first meeting of the Joint FAO/WHO Expert Committee on Food Additives ............................................. Annex 4 Acceptable daily intakes and other toxicological information and information on specifications .......................................................... v 3 11 29 57 119 133 149 223 237 249 265 277 279 281 PREFACE The monographs contained in this volume were prepared at the seventy-first 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 16–24 June 2009. These monographs summarize the data on selected food additives reviewed by the Committee. The seventy-first report of JECFA has been published by the World Health Organization as WHO Technical Report No. 950. Reports and other documents resulting from previous meetings of JECFA are listed in Annex 1. The participants in the meeting are listed in Annex 3 of the present publication. JECFA serves as a scientific advisory body to FAO, WHO, their Member States and the Codex Alimentarius Commission, primarily through the Codex Committee on Food Additives, the Codex Committee on Contaminants in Food and the Codex Committee on Residues of Veterinary Drugs in Foods, regarding the safety of food additives, residues of veterinary drugs, naturally occurring toxicants and contaminants in food. Committees accomplish this task by preparing reports of their meetings and publishing specifications or residue monographs and toxicological monographs, such as those contained in this volume, on substances that they have considered. The monographs contained in this volume are based on working papers that were prepared by temporary advisers. A special acknowledgement is given at the beginning of each monograph to those who prepared these working papers. The monographs were edited by M. Sheffer, Ottawa, Canada. Many unpublished proprietary reports are unreferenced. These were voluntarily submitted to the Committee by various producers of the food additives under review and in many cases represent the only data available on those substances. The temporary advisers based the working papers they wrote on all the data that were submitted, and all these reports were available to the Committee when it made its evaluations. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the organizations participating in WHO concerning the legal status of any country, territory, city or area or its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or of certain manufacturers’ products does not imply that they are endorsed or recommended by the organizations in preference to others of a similar nature that are not mentioned. Any comments or new information on the biological or toxicological properties of the compounds evaluated in this publication should be addressed to: Joint WHO Secretary of the Joint FAO/WHO Expert Committee on Food Additives, Department of Food Safety and Zoonoses, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland. - v - |