Safety Evaluation of Certain Food Additives and Contaminants: Eighty-second Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Safety Evaluation of Certain Food Additives and Contaminants: Eighty-second Meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)

by World Health Organization

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Overview

This volume contains monographs prepared at the eighty-second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met in Geneva, Switzerland, from 7 to 16 June 2016.

The toxicological and dietary exposure monographs in this volume summarize the safety and dietary exposure data on eight specific food additives (Allura Red AC; carob bean gum; pectin; Quinoline Yellow; rosemary extract; steviol glycosides; tartrazine; and xanthan gum) and five groups of related flavoring agents (alicyclic, alicyclic-fused and aromatic-fused ring lactones; aliphatic and aromatic amines and amides; aliphatic secondary alcohols, ketones and related esters; cinnamyl alcohol and related substances; and tetrahydrofuran and furanone derivatives).

This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.

Product Details

ISBN-13: 9789241660730
Publisher: Stylus Pub Llc
Publication date: 11/17/2017
Series: WHO Food Additives Series
Pages: 500
Product dimensions: 6.00(w) x 9.00(h) x (d)

About the Author

World Health Organization is a Specialized Agency of the United Nations, charged to act as the world's directing and coordinating authority on questions of human health. It is responsible for providing leadership on global health matters, shaping the health research agenda, setting norms and standards, articulating evidence-based policy options, providing technical support to countries, and monitoring and assessing health trends.

Table of Contents

Preface v

Safety evaluations of specific food additives (other than flavouring agents) 1

Allura Red AC (addendum) 3

Carob bean gum (addendum)1 47

Pectin (addendum)1 73

Quinoline Yellow (addendum) 87

Rosemary extract 123

Steviol glycosides (addendum) 181

Tartrazine (addendum) 219

Xanthan gum1 269

Safety evaluations of groups of related flavouring agents 327

Introduction 329

Alicyclic, alicyclic-fused and aromatic-fused ring lactones (addendum) 333

Aliphatic and aromatic amines and amides (addendum) 343

Aliphatic secondary alcohols, ketones and related esters (addendum) 383

Cinnamyl alcohol and related substances (addendum) 403

Tetrahydrofuran and furanone derivatives (addendum) 437

Annex 1 Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives 467

Annex 2 Abbreviations used in the monographs 479

Annex 36 Participants in the eighty-second meeting of the Joint FAO/WHO Expert Committee on Food Additives 483

Annex 4 Toxicological and dietary exposure information and information on specifications 487

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