FAO Nutrition Meetings
Report Series No. 40A,B,C
TOXICOLOGICAL EVALUATION OF SOME
ANTIMICROBIALS, ANTIOXIDANTS, EMULSIFIERS,
STABILIZERS, FLOUR-TREATMENT AGENTS, ACIDS AND BASES
The content of this document is the result of the deliberations of the
Joint FAO/WHO Expert Committee on Food Additives which met at Rome,
13-20 December, 19651 Geneva, 11-18 October, 19662
1 Ninth Report of the Joint FAO/WHO Expert Committee on Food
Additives, FAO Nutrition Meetings Report Series, 1966 No. 40;
Wld Hlth Org. techn. Rep. Ser., 1966, 339
2 Tenth Report of the Joint FAO/WHO Expert Committee on Food
Additives, FAO Nutrition Meetings Report Series, 1967, in press;
Food and Agriculture Organization of the United Nations
World Health Organization
Chemical name A mixture of monomeric and linear
dimeric acetone peroxide (mainly
2,2-dihydroperoxy propane), with minor
proportions of higher polymers.
Structural formula (theoretical)
Definition Acetone peroxides contain a minimum of
16 per cent. acetone peroxides.
Description Acetone peroxides occur mixed with an
edible carrier such as cornstarch to
give a fine, white, free-flowing powder.
It has a sharp acrid odour.
Caution Powerful oxidizing substance.
Uses As a flour bleaching and strengthening
There appears to be no published information on the toxicity of
acetone peroxides, or on the biological effects of bread made from
flour treated with acetone peroxides.
No biological data were available for the estimation of an
acceptable level of treatment of flour.
Further work required
Full studies, in accordance with the recommendations of the
Second and Fifth Reports of the Joint FAO/WHO Expert Committee on Food