Author: Joint FAO/WHO Codex Alimentarius Commission. Codex Committee on Food AdditivesPublisher:
ISBN:
Category : Food additives
Languages : en
Pages : 50
Book Description
Estimation of Food Additive Intake
Author: Joint FAO/WHO Codex Alimentarius Commission. Codex Committee on Food AdditivesPublisher:
ISBN:
Category : Food additives
Languages : en
Pages : 50
Book Description
Recommendations for Intake Calculations of Food Additives and Contaminants
Author: Christina BergstenPublisher: Nordic Council of Ministers
ISBN: 9789289306782
Category : Food
Languages : en
Pages : 106
Book Description
Dietary Intake of Food Additives in the UK
Author: Great Britain. Steering Group on Chemical Aspects of Food SurveillancePublisher:
ISBN:
Category : Food
Languages : en
Pages : 84
Book Description
Are food additive intake levels too high? This report presents the results of the first comprehensive survey of food additive usage to be carried out in the UK. It provides a strategy for estimating intakes of food additives based on the per capita approach as a first stage in identifying those food additives which might need further, more intensive investigation. Included are estimates of per capita daily intakes for individual additives and an overall average for all additives. Those additives which were found to merit further investigation are listed.
An Analysis of the Incremental Value of Retaining Brand-level Information in Food Consumption Databases in Estimating Food Additive Intake
Author: Institute of European Food Studies (Dublin)Publisher:
ISBN: 9781901858044
Category : Food
Languages : en
Pages : 20
Book Description
Food Additive Intake
Author: Food Additives
Author: A. Larry BranenPublisher: CRC Press
ISBN: 0824741706
Category : Technology & Engineering
Languages : en
Pages : 1058
Book Description
Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.
Evaluation of Certain Food Additives
Author: World Health OrganizationPublisher: World Health Organization
ISBN: 9241209526
Category : Medical
Languages : en
Pages : 221
Book Description
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavoring agents, with a view to recommending acceptable daily intakes (ADIs) and to preparing specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation and assessment of intake of food additives (in particular, flavoring agents). A summary follows of the Committee's evaluations of technical, toxicological and intake data for certain food additives (asparaginase from Aspergillus niger expressed in A. niger, calcium lignosulfonate (40-65), ethyl lauroyl arginate, paprika extract, phospholipase C expressed in Pichia pastoris, phytosterols, phytostanols and their esters, polydimethylsiloxane, steviol glycosides and sulfites [assessment of dietary exposure] and 10 groups of related flavoring agents. Specifications for the following food additives were revised: canthaxanthin; carob bean gum and carob bean gum (clarified); chlorophyllin copper complexes, sodium and potassium salts; Fast Green FCF; guar gum and guar gum (clarified); iron oxides; isomalt; monomagnesium phosphate; Patent Blue V; Sunset Yellow FCF; and trisodium diphosphate. Re-evaluation of flavoring agents for which estimated intake was based on anticipated poundage data was carried out for 2-isopropyl-N,2,3-trimethylbutyramide (No. 1595) and L-monomenthyl glutarate (No. 1414). Annexed to the report are tables summarizing the Committee's recommendations for intakes and toxicological evaluations of the food additives considered.
Estimation of food additive and pesticide intakes by means of a stepwise method
Author: Pirjo-Liisa PenttiläPublisher:
ISBN: 9789529068586
Category :
Languages : en
Pages : 72
Book Description
Food Additive Intake
Author: R. WalkerEvaluation of Certain Food Additives
Author: Joint FAO/WHO Expert Committee on Food AdditivesPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 188
Book Description
This report presents the conclusions of an expert committee commissioned to evaluate the safety for human consumption of selected food additives and to establish acceptable daily intakes for these substances. The committee also establishes specifications for the identity and purity of food additives in order to make certain that the materials subjected to toxicological testing are adequately defined and correspond to the products in commerce. The report opens with discussions of methodological issues relevant to the safety assessment of food additives and contaminants. Noting the increasing importance of intake assessments in risk evaluation, the report provides detailed information on five methods used to assess dietary intake of food additives. Potential sources of uncertainty and variability associated with each method are also identified and discussed. Other methodological issues considered include principles governing the prediction of metabolism of flavouring agents into innocuous products, policies for setting microbiological criteria, especially for products of natural origin, and the information required for evaluation of enzyme preparations derived from genetically modified microorganisms. Against this background, the second part of the book provides succinct summaries of the toxicological data examined and factors considered when evaluating selected substances and allocating an acceptable daily intake. Evaluations are presented for two enzyme preparations (a-acetolactate decarboxylase and maltogenic amylase), three flavouring agents (trans-anethole, furfural, and menthol), two food colours (curcumin and riboflavin from genetically modified Bacillus subtilis), one group of glazing agents (medium- and low-viscosity mineral oils), one group of preservatives (sulfur dioxide and sulfites), one sweetening agent (stevioside), three thickening agents (carrageenan, processed Eucheuma seaweed, and enzymatically hydrolysed sodium carboxymethyl cellulose), and three miscellaneous substances (g- cyclodextrin; glucono-d-lactone and the calcium, magnesium, potassium and sodium salts of gluconic acid; and polyglycitol syrup). The third and most extensive part presents conclusions about the safety of a large number of flavouring agents evaluated according to a procedure which integrates data on intake, in relation to human intake thresholds, with information on structure-activity relations, metabolism, and toxicity. The procedure facilitates the safety evaluation of flavouring substances that have extremely low intake but lack data on toxicity. The final part summarizes the results of intake assessments conducted for five food additives: benzoates, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), sulfites, and tert-butylhydroquinone (TBHQ). Annexed to the report are tables summarizing the committee's recommendations for acceptable daily intakes, changes in the status of specifications, and further toxicological studies and other information required or desired.