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Evaluation of certain food additives.

World Health Organization Technical Report Series

|October 31, 2006

Summary

This report details the safety evaluations of food additives, including beeswax, waxes, L-5-MTHF, and flavorings, by a Joint FAO/WHO Expert Committee. It provides recommendations for acceptable daily intakes (ADIs) and purity specifications.

Area of Science:

Food safety evaluation
Toxicology
Chemical analysis

Background:

Joint FAO/WHO Expert Committee convenes to assess food additive safety.
Principles of toxicological evaluation and intake assessments are discussed.
Specifications for identity and purity of food additives are established.

Purpose of the Study:

To evaluate the safety of specific food additives and flavoring agents.
To recommend acceptable daily intakes (ADIs) for these substances.
To revise and establish specifications for food additive identity and purity.

Main Methods:

Review of toxicological data for individual food additives.
Assessment of dietary intake data for various food additives.
Evaluation of seven groups of flavoring agents based on safety and intake.

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Main Results:

Conclusions on the safety of Beeswax, Candelilla wax, Calcium L-5-Methyltetrahydrofolic acid (L-5-MTHF), Phospholipase A1, Pullulan, and Quillaia extracts.
Recommendations for ADIs for the evaluated food additives.
Consideration of seven groups of flavoring agents with associated recommendations.

Conclusions:

The committee established ADIs and purity specifications for several food additives.
Safety evaluations and intake assessments guide regulatory recommendations.
Further information and revisions to specifications were identified for future consideration.