World Health Organization

Safety Evaluation of Certain Food Additives: Sixty-ninth Meeting of the Joint Fao / Who Expert Committee on Food Additives (Who Food Additives Series) World Health Organization 1st edition

The toxicological monographs in this volume summarize the safety data on a number of 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 and steviol glycosides. A monograph on the assessment of dietary exposure to sulfites is also included. Monographs on 10 groups of related flavoring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included. This volume also contains a monograph on incorporating the single portion exposure technique (SPET) into the Procedure for the Safety Evaluation of Flavouring Agents in the dietary exposure assessment of flavoring agents.

This volume and others in the WHO Food Additives Series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.