World Health Organization : Technical Report Series, No. 373: Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluation ; Some Emulsifiers and Stabilizers and Certain Other Substances

By World Health Organization

Book Id: WPLBN0000047455
Format Type: PDF eBook
File Size: 1.9 MB
Reproduction Date: 2005

Title:	World Health Organization : Technical Report Series, No. 373: Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluation ; Some Emulsifiers and Stabilizers and Certain Other Substances
Author:	World Health Organization
Volume:
Language:	English
Subject:	Health., Public health, Wellness programs
Collections:	Medical Library Collection, World Health Collection
Historic Publication Date:
Publisher:	World Health Organization


Citation APA MLA Chicago Organization, W. H. (n.d.). World Health Organization : Technical Report Series, No. 373. Retrieved from http://gutenberg.cc/

Description
Medical Reference Publication

Excerpt
INTRODUCTION A Joint FAOIWHO Expert Committee on Food Additives met in Geneva from 11-18 October 1966. The meeting was opened by Dr J. Karefa- Smart, Assistant Director-General, WHO, on behalf of the Directors- General of the Food and Agriculture Organization of the United Nations and of the World Health Organization. Dr 0 . G. Fitzhugh was unanimously elected Chairman and Professor J. F. Reith, Vice-Chairman. Professor R. Truhaut and Dr W. A. Mannell agreed to serve as Rapporteurs. As a result of the recommendations of the Joint FAOIWHO Conference on Food Additives held in September 1955l nine Joint FA01 WHO Expert Committees on Food Additives have met and issued the following reports : '' General Principles Governing the Use of Food Additives : First Report ,' Procedures for the Testing of Intentional Food Additives to Establish their Safety for : Second Report ,3 Specifications for Identity and Purity of Food Additives (Antimicrobial Preservatives and Antioxidants) : Third Report ,4 '' Specifications for Identity and

Table of Contents
CONTENTS Page Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . 5 1 . General considerations . . . . . . . . . . . . . . . . . . . . 6 2 . Modification of agenda . . . . . . . . . . . . . . . . . . . 7 3 . Comments on monographs-specifications . . . . . . . . . . . 9 3.1 Revised approach to specifications . . . . . . . . . . . . 10 3.2 Specifications for arsenic. lead and heavy metals in food additives . . . . . . . . . . . . . . . . . . . . . . . . 10 3.3 Review of specifications . . . . . . . . . . . . . . . . . 11 3.4 Revised specifications for carboxymethylcellulose and methylcellulose . . . . . . . . . . . . . . . . . . . . . . . . 11 4 . Comments on monographs-biological data . . . . . . . . . . 11 4.1 Possible substitution of biochemical and metabolic studies for formal toxicity studies . . . . . . . . . . . . . . . . . . 12 4.2 Grouping of related food additives . . . . . . . . . . . . 13 4.3 References . . . . . . . . . . . . . . . . . . . . . . . 14 5 . Some trace elements . . . . . . . . . . . . . . . . . . . . . 14 5.1 Arsenic . . . . . . . . . . . . . . . . . . . . . . . . 14 5.2 Copper . . . . . . . . . . . . . . . . . . . . . . . . 15 5.3 Lead . . . . . . . . . . . . . . . . . . . . . . . . . 15 5.4 Mercury . . . . . . . . . . . . . . . . . . . . . . . . 16 5.5 Tin . . . . . . . . . . . . . . . . . . . . . . . . . . 16 5.6 Zinc . . . . . . . . . . . . . . . . . . . . . . . . . 17 6 . Emulsifiers and stabilizers . . . . . . . . . . . . . . . . . . 17 6.1 Stabilizers made by modifying natural materials . . . . . . 17 6.2 Fattyemulsifiers . . . . . . . . . . . . . . . . . . . . 18 6.3 Natural stabilizers . . . . . . . . . . . . . . . . . . . 19 6.4 Steroid emulsifiers . . . . . . . . . . . . . . . . . . . 19 6.5 Miscellaneous emulsifiers . . . . . . . . . . . . . . . . 19 7 . Miscellaneous food additives . . . . . . . . . . . . . . . . . 20 8 . Substances postponed from previous meetings . . . . . . . . . . 20 9 . Re.evaluation . . . . . . . . . . . . . . . . . . . . . . . . 21 10 . Monographs . . . . . . . . . . . . . . . . . . . . . . . . 23 11 . Tolerances of a food additive in relation to its daily intake . . . 23 12. Recommendations . . . . . . . . . . . . . . . . . . . . . . 24 Annex 1 . Acceptable daily intakes for man of some emulsifiers and stabilizers . . . . . . . . . . . . . . . . . . . . . . 26 Annex 2 . Acceptable daily intakes for man of some miscellaneous food additives . . . . . . . . . . . . . . . . . . . . . . . 27 Annex 3 . Acceptable daily intakes for man and classification of some food colours . . . . . . . . . . . . . . . . . . . . . 27 Annex 4 . Explanatory notes on the activities of the Joint FAO,M.'HO Expert Committee on Food Additives . . . . . . . . . . 28 Annex 5 . Proposed modification of the procedure for establishing acceptable daily intakes . . . . . . . . . . . . . . . . 47