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Evaluation of certain food additives
World Health Organization Technical Report Series
|November 17, 2017
Summary
The Joint FAO/WHO Expert Committee evaluated food additives and flavouring agents for safety concerns and purity. This report details toxicological and dietary exposure assessments for numerous substances, including steviol glycosides and rosemary extract.
Area of Science:
- Food Safety and Toxicology
- Chemical Analysis
- Regulatory Science
Background:
- Joint FAO/WHO Expert Committee convenes to assess food additive safety.
- Principles for toxicological evaluation and dietary exposure assessment are discussed.
- Focus on food additives and flavouring agents.
Purpose of the Study:
- Evaluate safety concerns of various food additives and flavouring agents.
- Establish or revise specifications for identity and purity.
- Provide toxicological and dietary exposure evaluations.
Main Methods:
- Review of technical, toxicological, and dietary exposure data.
- Evaluation of 10 specific food additives and 5 groups of flavouring agents.
- Revision of specifications for several existing food additives.
Main Results:
- Comprehensive evaluations of Allura Red AC, steviol glycosides, tartrazine, xanthan gum, and others.
- Assessment of flavouring agent groups including lactones, amines, alcohols, and furanones.
- Revised specifications for aspartame, modified starches, and other additives.
Conclusions:
- Summarized recommendations for dietary exposure and toxicological evaluations.
- Conclusions on safety concerns for evaluated food additives and flavouring agents.
- Report provides essential data for regulatory bodies and food industry professionals.
