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Author: World Health Organization Publisher: World Health Organization ISBN: 9240083057 Category : Medical Languages : en Pages : 88
Book Description
The Ninety-sixth meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA), Geneva, 27 June to 6 July 2023. The report represents JECFA evaluations of technical, toxicological and epidemiological data, including the occurrence of and dietary exposure to the food additive aspartame. The report also summaries JECFA assessment of the dietary exposure to two groups of flavouring agents (esters of aliphatic acyclic primary alcohols with branched-chain aliphatic acyclic acids and hydroxy- and alkoxy-substituted benzyl derivatives) and the revised specifications for eight flavouring agents.
Author: World Health Organization Publisher: World Health Organization ISBN: 9240083057 Category : Medical Languages : en Pages : 88
Book Description
The Ninety-sixth meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA), Geneva, 27 June to 6 July 2023. The report represents JECFA evaluations of technical, toxicological and epidemiological data, including the occurrence of and dietary exposure to the food additive aspartame. The report also summaries JECFA assessment of the dietary exposure to two groups of flavouring agents (esters of aliphatic acyclic primary alcohols with branched-chain aliphatic acyclic acids and hydroxy- and alkoxy-substituted benzyl derivatives) and the revised specifications for eight flavouring agents.
Author: World Health Organization Publisher: World Health Organization ISBN: 9240090029 Category : Medical Languages : en Pages : 88
Book Description
The Ninety-seventh report of the Joint FAO/WHO Expert Committee on Food Additives, Rome, 31 October–9 November 2023. The report represents JECFA evaluation of technical, toxicological and epidemiological data, including the occurrence of and dietary exposure to the food additive titanium dioxide. The report also summaries JECFA assessment of the dietary exposure to three groups of flavouring agents (aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups; linear and branched-chain aliphatic, unsaturated and unconjugated alcohols, aldehydes, acids and related esters; and saturated aliphatic acyclic linear primary alcohols, aldehydes and acids).
Author: World Health Organization Publisher: Food & Agriculture Org. [Author] [Author] ISBN: 9251388032 Category : Science Languages : en Pages : 334
Book Description
The monographs contained in this volume were prepared at the ninety-sixth meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA), which met at WHO headquarters in Geneva, Switzerland, on 27 June–6 July 2023. [Author] These monographs summarize the data on specific food additives, including flavouring agents, reviewed by the Committee. [Author]
Author: World Health Organization Publisher: World Health Organization ISBN: 9240100156 Category : Medical Languages : en Pages : 96
Book Description
The Committee assessed the safety of four food additives (butterfly pea flower extract, natamycin A, nisin, and polyglycerol esters of fatty acids) four processing aids (enzymes) and revised the specifications for 10 flavouring agents. The assessments, recommendations and comments by the Committee will be discussed by the Codex Committee on Food Additives to generate recommendations to national authorities on risk-management and risk-mitigation measures to reduce human exposure. WHO will publish detailed monographs in the WHO Food Additives Series with the toxicological and other related information on which the safety assessments of the compounds were based. FAO publishes summaries of the identity and purity of food additives.
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting Publisher: World Health Organization ISBN: 9241209402 Category : Business & Economics Languages : en Pages : 104
Book Description
This publication sets out the discussions of the Committee's 67th meeting, including i) the principles governing the toxicological evaluation and assessments of intake of food additives (in particular, flavouring agents) and contaminants; ii) evaluations of technical, toxicological and intake data for certain food additives (annatto extracts, natamycin, propyl paraben, synthetic lycopene and lycopene from Blakeslea trispora, and quillaia extract type 2) and food contaminants (aluminium, 3-chloro-1,2-propanediol, 1,3-dichloro-2-propanol and methylmercury); and iii) revised specifications for the following food additives: carob bean gum, guar gum, titanium dioxide and zeaxanthin.
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting Publisher: WHO Technical Report ISBN: 9789241209748 Category : Medical Languages : en Pages : 0
Book Description
"The Joint FAO/WHO Expert Committee on Food Additives (JECFA) met in Rome from 14 to 23 June 2011."--P. 1.
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting Publisher: World Health Organization ISBN: 9241209569 Category : Medical Languages : en Pages : 91
Book Description
Specifications for the following food additives were revised: diacetyltartaric acid and fatty acid esters of glycerol, ethyl lauroyl orginate, glycerol ester of wood rosin, nisin preparation, nitrous oxide, pectins, starch sodium octenyl succinate, tannic acid, titanium dioxide and triethyl citrate.
Author: World Health Organization
Author: World Health Organization
Author: World Health Organization
Author: World Health Organization
Author: World Health Organization
Author: World Health Organization
Author: World Health Organization
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Author: World Health Organization
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting
Author: Joint FAO/WHO Expert Committee on Food Additives. Meeting