Evaluation of certain food additives and contaminants

목차 (Table of Contents)

• CONTENTS
• 1. Introduction = 7
• 2. General considerations = 8
• 2.1 Modification of the agenda = 8
• 2.2 Principles governing the toxicological evaluation of compounds on the agenda = 8
• 2.2.1 Aluminium lakes of food colours = 9
• 2.2.2 Substances migrating into food from food-contact materials = 9
• 2.3 Principles governing the establishment and revision of specifications = 10
• 2.3.1 The need for sufficient data = 10
• 2.3.2 Review of specifications for food colours = 10
• 3. Comments on specific food additives and contaminants = 12
• 3.1 Specific food additives = 12
• 3.1.1 Antioxidants = 12
• 3.1.2 Enzyme preparations = 12
• 3.1.3 Flavouring agents = 13
• 3.1.4 Food colours = 16
• 3.1.5 Solvents = 18
• 3.1.6 Sweetening agents = 20
• 3.1.7 Thickening agents = 21
• 3.2 Contaminants = 22
• 3.2.1 Substances migrating into food = 22
• 4. Establishment, revision, and withdrawal of certain specifications = 26
• 4.1 Anticaking agents = 26
• 4.2 Emulsifiers = 27
• 4.3 Food colours = 27
• 4.4 Stabilizers and thickeners = 29
• 5. Methodology for testing and assessing chemicals in food = 29
• 6. Future work = 32
• 7. Recommendations to FAO and WHO = 33
• Annex 1. Reports and other documents resulting from previous meetings of the Joint FAO／WHO Expert Committee on Food Additives = 34
• Annex 2. Acceptable daily intakes, other toxicological recommendations, and information on specifications = 39
• Annex 3. Further toxicological studies and information required or desired = 43