Evaluation of certain food additives
İÇİNDEKİLERCONTENTS 1. Introduction....................... 2. General considerations................... 2.1 Modification of agenda ................ 2.2 General principles for the evaluation of food colours 2.3 Safety aspects of enzyme preparations used in food processing . . 2.4 Problems of exposure of infants and children to contaminants in food 2.5 Microbiological criteria for food additives.......... 2.6 Supply of information................. 3. Comments and evaluations ................. 3.1 Acids and salts ................... 3.2 Antioxidants .................... 3.3 Foodcolours.................... 3.4 Sweeteners..................... 3.5 Thickening agents .................. 3.6 Miscellaneous.................... 4. Review of specifications 5. Futurework......... 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 lexicological studies and information required  |
