Evaluation of certain food additives: One-hundredth report of the Joint FAO/WHO Expert Committee on Food Additives
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WHO ; FAO ;
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This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of certain food additives and enzymes, and to review and prepare specifications for the identity and purity of these food additives and enzymes.The report provides a summary of the Committee’s evaluations of technical, toxicological and/or dietary exposure data for nine specific food additives and processing aids: adipates, amyloglucosidase (JECFA95-4) from Rasamsonia emersonii expressed in Aspergillus niger, ascorbyl palmitate, carob bean gum, dioctyl sodium sulfosuccinate, Gardenia (Genipin) Blue, glycolipids, rosemary extract and thaumatin II. The assessments of adipates and dioctyl sodium sulfosuccinate were of dietary exposure only. The specifications for amyloglucosidase (JECFA95-4) from Rasamsonia emersonii expressed in Aspergillus niger and ascorbyl palmitate were revised. New specifications were prepared for Gardenia (Genipin) Blue, glycolipids and thaumatin II.Of the food additives and processing aids considered for specifications only, the specifications for α-amylase (JECFA95-1) from Geobacillus stearothermophilus expressed in Bacillus licheniformis, α-amylase (JECFA95-2) from Geobacillus stearothermophilus expressed in Bacillus licheniformis, α-amylase (JECFA95-3) from Rhizomucor pusillus expressed in Aspergillus niger, asparaginase (JECFA95-5) from Pyrococcus furiosus expressed in Bacillus subtilis, β-amylase (JECFA95-6) from Bacillus flexus expressed in Bacillus licheniformis and xylanase (JECFA95-9) from Bacillus licheniformis expressed in Bacillus licheniformis were revised. The Committee generated new specifications for low-acyl clarified gellan gum (INS No. 418(ii)) and revised the existing specifications monograph for gellan gum (INS No. 418(i)).