Evaluation of certain food additives: Ninety-seventh report of the Joint FAO/WHO Expert Committee on Food Additives

Vista sencilla de ítem
dc.creatorWHO; FAO;
dc.date2026-03-03T14:55:15Z
dc.date2026-03-03T14:55:15Z
dc.date2024
dc.date2026-03-03T14:54:12Z
dc.date.accessioned2026-06-27T20:29:10Z
dc.descriptionThis report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, to identify safety concerns and to prepare specifications for the identity and purity of the food additives. The report provides a summary of the Committee’s evaluations of technical, toxicological and dietary exposure data for the food additive titanium dioxide (TiO2 or INS 171), including the identification of TiO2 test materials that were considered representative of INS 171.Summaries are also provided of the safety evaluations of three groups of flavouring agents: aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups; linear and branched-chain aliphatic, unsaturated and unconjugated alcohols, aldehydes, acids and related esters; and saturated aliphatic acyclic linear primary alcohols, aldehydes and acids. New specifications were prepared for 4, 12 and 5 flavouring agents from these groups, respectively.
dc.format88 p.
dc.formatapplication/pdf
dc.identifier978-92-5-138620-0
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/cc9980en
dc.identifier.urihttp://hdl.handle.net/123456789/195667
dc.languageEnglish
dc.publisherWHO ; FAO ;
dc.rightsShared
dc.rightsCC BY 4.0
dc.titleEvaluation of certain food additives: Ninety-seventh report of the Joint FAO/WHO Expert Committee on Food Additives
dc.titleWHO Technical Report Series, 1051
dc.typeBook (stand-alone)

Archivos

Colecciones

Productos de conocimiento