Evaluation of certain food additives and contaminants
İÇİNDEKİLERCONTENTS 1. Introduction.................................................................................................. 2. General considerations.................................................................................. 2.1 Modification of the agenda................................................................... 2.2 Principles governing the lexicological evaluation of compounds on the agenda................................................................................................... 2.3 Principles governing the establishment and revision of specifications 2.4 Significance of the occurrence of nephrocalcinosis in the lexicological evaluation of modified starches............................................................ 2.5 Food colours extracted from foods...................................................... 2.6 Phosphates and polyphosphales in food additive use.......................... 2.7 lexicological evaluation of xenobiotic anabolic agents....................... 2.8 Metals occurring in foods..................................................................... 2.9 Safety aspects of the Expert Committee and Codex specifications...... 2.10 Food additive computerized data bank................................................ 3. Comments on specific food additives and contaminants.............................. 3.1 Specific food additives.......................................................................... .1 Antioxidants. .2 Emulsifying agents................................................................. .3 Enzymes of microbiological origin used in food processing .4 Flavouring agents................................................................... .5 Food colours.......................................................................... .6 Inorganic salts and buffering agents...................................... .7 Sweetening agents.................................................................. .8 Thickening agents.................................................................. .9 Miscellaneous food additives................................................. 3.2 Contaminants..................................................... 3.2.1 Metals....................................................... 3.2.2 Xenobiotic anabolic agents....................... 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 lexicological studies and information required or desired Annex 4. Phosphates and polyphosphates evaluated for food additive use Annex 5. Modified starches (including amylose and amylopectin)................ Annex 6. Guidelines for the evaluation of various groups of food additives and contaminants...........................................................................  |
