Evaluation of certain food additives
İÇİNDEKİLERCONTENTS 1. Introduction 2. General considerations ................................................ 2.1 Modification of the agenda ......................................... 2.2 Principles governing toxicological evaluation of compounds on the agenda 2.3 Noncariogenic substances .......................................... 2.4 Support for continuing the work of the Committee .................... 2.5 Publication of reports.............................................. 2.6 Implications of temporary acceptance of food additives ................ 2.7 Testing of impurities and transformation products ..................... 2.8 Special problems posed by the evaluation of modified food ingredients 2.9 Technological and nutritional considerations.......................... 3. Comments on specific food additives .................................... 3.1 Anticaking agents................................................. 3.2 Food antimicrobials ............................................... 3.3 Antioxidants ..................................................... 3.4 Emulsifiers....................................................... 3.5 Flavouring agents ................................................. 3.6 Food colours ..................................................... 3.7 Sweeteners....................................................... 3.8 Thickening agents................................................. 3.9 Miscellaneous food additives ....................................... 4. Establishment and revision of certain specifications 5. Future work.................................. 6. Recommendations to FAO and WHO ........... Annex 1. Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives ............. Annex 2. Acceptable daily intakes, and information on specifications ........... Annex 3. Further toxicological studies and information required ...............  |
