Evaluation of Certain Food Additives : Seventy-ninth Report of the Joint FAO/WHO Expert Committee on Food Additives.

Cover -- Contents -- Seventy-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives -- List of abbreviations -- 1. Introduction -- 1.1 Declarations of interests -- 1.2 Modification of the agenda -- 2. General considerations -- 2.1 Report from the Forty-sixth Session of the Codex Committee on Food Additives (CCFA) -- 2.2 Principles governing the toxicological evaluation of compounds on the agenda -- 2.3 Threshold of toxicological concern (TTC) principle: update on WHO project and implications for the Procedure for the Safety Evaluation of Flavouring Agents -- 2.4 Food additive specifications -- 2.4.1 Limits for lead in specifications of food additives for use in infant formulas -- 2.4.2 Method for alginates assay -- 2.4.3 Oxalate limit test -- 2.5 The use of the margin of exposure (MOE) for the evaluation of additives used in infant formulas -- 2.6 Need for an approach for prioritizing flavouring agents for re-evaluation -- 3. Specific food additives (other than flavouring agents) -- 3.1 Safety evaluations -- 3.1.1 Benzoe tonkinensis -- 3.1.2 Carrageenan[sup(1)] -- 3.1.3 Citric and fatty acid esters of glycerol (CITREM)[sup(1)] -- 3.1.4 Gardenia yellow -- 3.1.5 Lutein esters from Tagetes erecta -- 3.1.6 Octenyl succinic acid (OSA)-modified gum arabic -- 3.1.7 Octenyl succinic acid (OSA)-modified starch (starch sodium octenyl succinate)[sup(1)] -- 3.1.8 Paprika extract -- 3.1.9 Pectin[sup(1)] -- 3.2 Revision of specifications -- 3.2.1 Citric acid -- 3.2.2 Gellan gum -- 3.2.3 Polyoxyethylene (20) sorbitan monostearate -- 3.2.4 Potassium aluminium silicate -- 3.2.5 Quillaia extract (Type 2) -- 4. Flavouring agents -- 4.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents -- 4.1.1 Aliphatic and alicyclic hydrocarbons -- 4.1.2 Aliphatic and aromatic ethers.

4.1.3 Ionones and structurally related substances -- 4.1.4 Miscellaneous nitrogen-containing substances -- 4.1.5 Monocyclic and bicyclic secondary alcohols, ketones and related esters -- 4.1.6 Phenol and phenol derivatives -- 4.1.7 Phenyl-substituted aliphatic alcohols and related aldehydes and esters -- 4.1.8 Sulfur-containing heterocyclic compounds -- 4.2 Specifications of identity and purity of flavouring agents -- 5. Future work and recommendations -- General considerations -- Threshold of toxicological concern (TTC) principle: update on a WHO project and implications for the Procedure for the Safety Evaluation of Flavouring Agents -- Need for an approach for prioritizing flavouring agents for re-evaluation -- Limits for lead in specifications of food additives for use in infant formulas -- Specific food additives (other than flavouring agents) -- Citric and fatty acid esters of glycerol (CITREM) -- Gardenia yellow -- Lutein esters from Tagetes erecta -- Octenyl succinic acid (OSA)-modified gum arabic -- Modified starches -- Pectin -- Flavouring agents -- Phenyl-substituted aliphatic alcohols and related aldehydes and esters -- Additional data required to complete the evaluation according to the Procedure for the Safety Evaluation of Flavouring Agents -- Acknowledgements -- References -- Annex 1 Reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives -- Annex 2 Toxicological information and information on specifications -- Annex 3 Summary of the safety evaluation of the secondary components of flavouring agents with minimum assay values of less than 95% -- Annex 4 Meeting agenda.

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives including flavouring agents and to prepare specifications for identity and purity. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives including flavouring agents. A summary follows of the Committee's evaluations of technical toxicological and dietary exposure data for eight food additives (Benzoe tonkinensis; carrageenan; citric and fatty acid esters of glycerol; gardenia yellow; lutein esters from Tagetes erecta; octenyl succinic acid-modified gum arabic; octenyl succinic acid-modified starch; paprika extract; and pectin) and eight groups of flavouring agents (aliphatic and alicyclic hydrocarbons; aliphatic and aromatic ethers; ionones and structurally related substances; miscellaneous nitrogen-containing substances; monocyclic and bicyclic secondary alcohols ketones and related esters; phenol and phenol derivatives; phenyl-substituted aliphatic alcohols and related aldehydes and esters; and sulfur-containing heterocyclic compounds). Specifications for the following food additives were revised: citric acid; gellan gum; polyoxyethylene (20) sorbitan monostearate; potassium aluminium silicate; and Quillaia extract (Type 2). Annexed to the report are tables summarizing the Committee's recommendations for dietary exposures to and toxicological evaluations of all of the food additives and flavouring agents considered at this meeting.

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