INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY WORLD HEALTH ORGANIZATION SAFETY EVALUATION OF CERTAIN FOOD ADDITIVES WHO FOOD ADDITIVES SERIES: 42 Prepared by the Fifty-first meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) World Health Organization, Geneva, 1999 IPCS - International Programme on Chemical Safety ANNEX 4 ACCEPTABLE DAILY INTAKES, OTHER TOXICOLOGICAL INFORMATION, AND INFORMATION ON SPECIFICATIONS 1. Food additives Substance Specificationsa ADI and other toxicological recommendations Enzyme preparations alpha-Acetolactase R ADI 'not specified' decarboxylase Maltogenic amylase R ADI 'not specified' Flavouring agents trans-Anethole S 0-2 mg/kg bw Furfural N No ADIb Menthol R 0-4 mg/kg bw Food colours Curcumin R,T 0-1 mg/kg bw (temporary)c Riboflavin from genetically N 0-0.5 mg/kg bw modified Bacillus subtilis (group ADI with synthetic riboflavin and riboflavin-5'-phosphate) Glazing agent Mineral oil (medium- R and low-viscosity Class Id 0-1 mg/kg bw (temporary) c Class IIe and class IIIf 0-0.01 mg/kg bw (temporary group ADI)c Preservatives Calcium hydrogen sulfitec S;T ) Calcium metabisulfite O ) Calcium sulfite O ) Potassium hydrogen sulfite O ) Potassium metabisulfitec R,T ) Group ADI, 0-0.7 Potassium sulfitec R,T ) mg/kg bwg Sodium hydrogen sulfitec R,T ) Sodium metabisulfitec R,T ) Sodium sulfitec R,T ) Sodium thiosulfatec R,T ) Sulfur dioxide R ) Substance Specificationsa ADI and other toxicological recommendations Sweetening agent Stevioside O No ADI allocatedb Thickening agents Carrageenan R ) Group ADI 'not ) specified' ) (temporary)c Processed Eucheuma seaweed R Sodium carboxymethyl cellulaose, enzymatically R Group ADI 'not hydrolysed specified'h Miscellaneous substances gamma-Cyclodextrin N ) ADI 'not specified' ) (temporary)c Glucono-delta-lactone R ) Calcium gluconate R ) Magnesium gluconate R,T ) Group ADI 'not Potassium gmuconate R ) specified' Sodium gluconate R ) Polyglycitol syrup N Group ADI 'not specified'i a N, new specifications prepared; O, no specifications prepared; R, existing specifications revised; S, specifications exist, revision not considered or not required; T, the existing, new, or revised specifications are tentative and comments are invited b Data were insufficient for establishing an ADI c See Annex 4. d Including P70(H) oil e Including N70(H) and N70(A) oils f Including P15(H), N15(H), and N10(A) oils g The Committee reiterated its recommendation made at the thirtieth meeting that, when a suitable alternative method of preservation exists, its use should be encourages, particularly in those applications (e.g. control of enzymic browning in fresh salad vegetables) in which the use of sulfites may lead to high levels of acute exposure and which have most commonly been associated with life-threatening adverse reactions. Appropriate labelling would help to alert individuals who cannot tolerate sulfites. h Included in the group ADI for modified celluloses: ethyl cellulose, ethylhydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, methyl cellulose, methyl ethyl cellulose, and sodium carboxymethyl cellulose i Group ADI for materials conforming to the specifications for polyglycitol syrup and maltitol syrup 2. Substances evaluated using the procedure for the safety evaluation of flavouring agents A. Flavouring agents evaluated toxicologically and considered for specifications Flavouring agent No. Specificationsa Conclusions based on current levels of intake Saturated aliphatic acyclic secondary alcohols, ketones, and related saturated and unsaturated esters Acetone 0139 N ) Isopropyl alcohol 0277 N ) 2-Butanone 0278 N ) No safety concern 2-Pentanone 0279 N ) 2-Pentanol 0280 N ) 3-Hexanone 0281 N ) 3-Hexanol 0282 N ) 2-Heptanone 0283 N ) No safety concern 2-Heptanol 0284 N ) 3-Heptanone 0285 N ) 3-Heptanol 0286 N ) 4-Heptanone 0287 N ) No safety concern 2-Octanone 0288 N ) 2-Octanol 0289 N ) 3-Octanone 0290 N ) 3-Octanol 0291 N ) 2-Nonanone 0292 N ) 2-Nonanol 0293 N ) No safety concern 3-Nonanone 0294 N ) 3-Decanol 0295 N ) 2-Undecanone 0296 N ) 2-Undecanol 0297 N ) 2-Tridecanone 0298 N ) No safety concern 2-Pentadecanone 0299 N,T ) 3-Methyl-2-butanol 0300 N ) 4-Methyl-2-pentanone 0301 N,T ) 2,6-Dimethyl-4-heptanone 0302 N,T ) 2,6-Dimethyl-4-heptanol 0303 N ) No safety concern Isopropyl formate 0304 N,T ) Isopropyl acetate 0305 R ) Flavouring agent No. Specificationsa Conclusions based on current levels of intake Isopropyl propionate 0306 N ) Isopropyl butyrate 0307 N ) Isopropyl hexanoate 0308 N ) No safety concern Isopropyl isobutyrate 0309 N ) Isopropyl isovalerate 0310 N ) Isopropyl myristate 0311 N ) Isopropyl tiglate 0312 N ) No safety concern 3-Octyl acetate 0313 N ) 1-Ethylhexyl tiglate (3-octyl tiglate) 0448 N ) Linear and branched-chain aliphatic unsaturated unconjugated alcohols, aldehydes, acids, and related esters 4-Pentenoic acid 0314 N ) cis-3-Hexen-1-ol 0315 N ) cis-3-Hexenal 0316 N,T ) No safety concern 3-Hexenoic acid 0317 N ) 4-Hexen-1-ol 0318 N ) cis-4-Hexenal 0319 N,T ) 4-Heptenal 0320 N ) cis-3-Octen-1ol 0321 N ) No safety concern cis-5-Octen-1-ol 0322 N ) cis-5-Octenal 0323 N ) cis-6-Nonen-1-ol 0324 N ) cis-6-Nonenal 0325 N ) 4-Decenal 0326 N ) No safety concern 5&6-Decenoic acid 0327 N ) 9-Decenoic acid 0328 N ) 9-Undecenal 0329 N,T ) 10-Undecenal 0330 N ) 10-Undecenoic acid 0331 N,T ) No safety concern Linoleic acid 0332 N ) Oleic acidb 0333 N ) Methyl 3-hexenoate 0334 N,T ) Ethyl 3-hexenoate 0335 N ) cis-3-Hexenyl cis-3-hexenoate 0336 N ) No safety concern Methyl cis-4-octeboate 0337 N,T ) Ethyl cis-4-octeoate 0338 N,T ) Flavouring agent No. Specificationsa Conclusions based on current levels of intake Ethyl cis-4,7-octadienoate 0339 N ) Methyl 3-nonenoate 0340 N ) Ethyl trans-4-decenoate 0341 N,T ) No safety concern Methyl 9-undecenoate 0342 N,T ) Ethyl 10-undecenoate 0343 N ) Butyl 10-undecenoate 0344 N ) Ethyl oleate 0345 N ) Methyl linoleate & methyl 0346 N ) No safety concern linolenate (mix) 2-Methyl-3-pentenoic acid 0347 N,T ) 2,6-Dimethyl-6-hepten-1-ol 0348 N,T ) 2,6-Dimethyl-5-heptenal 0349 N ) Ethyl-2-methyl-3-pentenoate 0350 N,T ) Ethyl-2-methyl-4-pentenoate 0351 N ) No safety concern Hexyl-2-methyl-3&4-pentenoate 0352 N,T ) Ethyl-2-methyl-3,4-pentadienoate 0353 N,T ) Evaluation deferredc Linear and branched-chain aliphatic unsaturated unconjugated alcohols, aldehydes, acids, and related esters Methyl 3,7-dimethyl-6-octenoate 0354 N ) No safety concern 2-Methyl-4-pentenoic acid 0355 N ) Aliphatic acyclic and alicyclic terpenoid tertiary alcohols and structurally related substances Linaloold 0356 R ) Tetrahydrolinalool 0357 N,T ) Linalyl formate 0358 N ) No safety concern Linalyl acetate 0359 R ) Linalyl propionate 0360 N ) Linalyl butyrate 0361 N ) Linalyl isobutyrate 0362 N ) Linalyl isovalerate 0363 N ) No safety concern Linalyl hexanoate 0364 N ) Linalyl octanoate 0365 N ) alpha-Terpineol 0366 N ) Terpinyl formate 0367 N ) Terpinyl acetate 0368 N ) No safety concern Terpinyl propionate 0369 N ) Terpinyl butyrate 0370 N ) Flavouring agent No. Specificationsa Conclusions based on current levels of intake Terpinyl isobutyrate 0371 N,T ) Terpinyl isovalerate 0372 N,T ) para-Menth-3-en-1-ol 0373 N,T ) No safety concern 4-Carvomenthenol 0439 N,T ) para-Menth-8-en-1-ol (ß-terpineol) 0374 N ) 2-Ethyl-1,3,3-trimethyl-2-norbornanol 0440 N,T ) No safety concern 4-Thujanol 0441 N ) Methyl 1-acetoxycyclohexyl ketone 0442 N,T Additional data required Carvone and structurally related substances para-Menthan-2-one 0375 N ) para-Menthan-2-ol 0376 N ) Dihydrocarvone 0377 N ) No safety concern Dihydrocarveol 0378 N ) Dihydrocarvyl acetate 0379 N ) (+) Carvonee 0380a R ) (-) Carvone 0380b R,T ) Carveol 0381 N ) No safety concern Carvyl acetate 0382 N ) Carvyl propionate 0383 N ) Ionones and structurally related substances ß-Damascone 0384 N,T ) alpha-Damascone 0385 N,T ) delta-Damascone 0386 N ) No safety concern Damascenone 0387 N ) alpha-Iononef 0388 R ) ß-Ionone 0389 R ) gamma-Ionone 0390 N ) alpha-Ionol 0391 N ) No safety concern ß-Ionol 0392 N ) Dihydro-alpha-ionone 0393 N ) Dihydro-ß-ionone 0394 N,T ) Dihydro-ß-ionol 0395 N ) Dehydrodihydroionone 0396 N,T ) No safety concern Dehydrodihydroionol 0397 N,T ) Methyl alpha-ionone 0398 N,T ) Flavouring agent No. Specificationsa Conclusions based on current levels of intake Methyl-ß-ionone 0399 N ) No safety concern Methyl-delta-ionone 0400 N,T No safety concern Allyl-alpha-ionone 0401 N No safety concern 1,4-Dimethyl-4-acetyl-1-cyclohexene 0402 N,T Not evaluated alpha-Irone 0403 N No safety concern alpha-iso-Methylionone 0404 N No safety concern Aliphatic acyclic and alicyclic alpha-diketones and related substances Acetoin 0405 N ) 2-Acetoxy-3-butanone 0406 N ) Butan-3-one-2-yl butanoate 0407 N ) No safety concern Diacetyl 0408 N ) 3-Hydroxy-2-pentanone 0409 N ) 2,3-Pentanedione 0410 N ) 4-Methyl-2,3-pentanedione 0411 N ) 2,3-Hexanedione 0412 N ) No safety concern 3,4-Hexanedione 0413 N ) 5-Methyl-2,3-hexanedione 0414 N ) 2,3-Heptanedione 0415 N ) 5-Hydroxy-4-octanone 0416 N ) 2,3-Undecadione 0417 N ) No safety concern Methylcyclopentenolone 0418 N ) Ethylcyclopentenolone 0419 N ) 3,4-Dimethyl-1,2-cyclopentanedione 0420 N ) 3,5-Dimethyl-1,2-cyclopentanedione 0421 N,T ) 3-Ethyl-2-hydroxy-4-methyl- 0422 N ) No safety concern cyclopent-2-en-1-one ) 5-Ethyl-2-hydroxy-3-methyl- 0423 N ) cyclopent-2-en-1-one ) 2-Hydroxy-2-cyclohexen-1-one 0424 N ) 1-Methyl-2,3-cyclohexadione 0425 N ) 2-Hydroxy-3,5,5-trimethyl-2- 0426 N ) No safety concern cyclohexen-1-one ) Flavouring agent No. Specificationsa Conclusions based on current levels of intake Menthol and structurally related substances Mentholg 0427 R ) (+) neo-Menthol 0428 N,T ) Menthone 0429 N ) No safety concern (±) Isomenthone 0430 N ) Menthyl acetate 0431 N ) Menthyl isovalerate 0432 N ) (-) Menthyl lactate 0433 N ) para-Menth-1-en-3-ol 0434 N,T ) No safety concern Piperitone 0435 N ) (-) Menthol ethylene glycol carbonate 0443 N ) (-) Menthol 1- and 2-propylene 0444 N ) glycol carbonate ) (-) Menthone 1,2-glycerol ketal 0445 N ) No safety concern (±) Menthone 1,2-glycerol ketal 0446 N ) Monomenthyl succinate 0447 N ) a N, new specifications prepared; O, no specifications prepared; R, existing specifications revised; S, specifications exist, revision not considered or not required; T, the existing, new, or revised specifications are tentative and comments are invited b The ADIs 'not specified' for calcium, potassium, and sodium salts of oleic acid established at the thirty-third meeting of the Committee (Annex 1, reference 83) were maintained. c The evaluation of this substance was deferred, pending review of a 90-day study of toxicity that was not available at the meeting. d The group ADI of 0-0.5 mg/kg bw established at the twenty-third meeting (Annex 1, reference 50) for citral, geranyl acetate, citronellol, linalool, and linalyl acetate, expressed as citral, was maintained. e The ADI of 0-1 mg/kg bw for (+)-carvone established at the thirty-seventh meeting (Annex 1, reference 94) was maintained. f The group ADI of 0-0.1 mg/kg bw for alpha-ionone and ß-ionone established at the twenty-eighth meeting (Annex 1, reference 66) was maintained. g An ADI of 0-4 mg/kg bw was established for menthol at the present meeting (see section 1 of this Table). B. Flavouring agents considered for specifications only Flavouring agent No. Specificationsa Saturated aliphatic acyclic branched-chain primary alcohols, aldehydes, and acidsb Isobutyl alcohol 0251 R Isobutyraldehyde 0252 N Isobutyric acid 0253 N 2-Methylbutyraldehyde 0254 N 2-Methylbutyric acid 0255 N 2-Ethylbutyraldehyde 0256 N 2-Ethylbutyric acid 0257 N 3-Methylbutyraldehyde 0258 N Isovaleric acid 0259 N 2-Methylpentanal 0260 N,T 2-Methylvaleric acid 0261 N 3-Methylpentanoic acid 0262 N 3-Methyl-1-pentanol 0263 N 4-Methylpentanoic acid 0264 N 2-Methylhexanoic acid 0265 N 5-Methylhexanoic acid 0266 N 2-Ethyl-1-hexanol 0267 N 3,5,5-Trimethyl-1-hexanol 0268 N 3,5,5-Trimethylhexanal 0269 N 2-Methyloctanal 0270 N 4-Methyloctanoic acid 0271 N,T 3,7-Dimethyl-1-octanol 0272 N 2,6-Dimethyloctanal 0273 N 4-Methylnonanoic acid 0274 N 2-Methylundecanal 0275 N Aliphatic lactonesb 4-Hydroxybutyric acid lactone 0219 N (gamma-butyrolactone) gamma-Valerolactone 0220 N 4-Hydroxy-3-pentenoic acid lactone 0221 N 5-Ethyl-3-hydroxy-4-methyl-2(5H)- 0222 N furanone gamma-Hexalactone 0223 N delta-Hexalactone 0224 N gamma-Heptalactone 0225 N gamma-Octalactone 0226 N 4,4-Dibutyl-gamma-butyrolactone 0227 N delta-Octalactone 0228 N gamma-Nonalactone 0229 R Hydroxynonanoic acid, delta-lactone 0230 N Flavouring agent No. Specificationsa gamma-Decalactone 0231 N delta-Decalactone 0232 N gamma-Undecalactone 0233 R 5-Hydroxyundecanoic acid lactone 0234 N gamma-Dodecalactone 0235 N delta-Dodecalactone 0236 N 6-Hydroxy-3,7-dimethyloctanoic acid 0237 N lactone delta-Tetradecalactone 0238 N omega-Pentadecalactone 0239 N,T omega-6-Hexadecenlactone 0240 N epsilon-Decalactone 0241 N,T epsilon-Dodecalactone 0242 N 4,5-Dimethyl-3-hydroxy-2,5- 0243 N dihydrofuran-2-one 3-Heptyldihydro-5-methyl-2(3H)-furanone 0244 N 5-Hydroxy-2,4-decadienoic acid 0245 N delta-lactone 5-Hydroxy-2-decenoic acid delta-lactone 0246 N 5-Hydroxy-7-decenoic acid delta-lactone 0247 N,T 5-Hydroxy-8-undecenoic acid 0248 N,T delta-lactone cis-4-Hydroxy(1,4-dodecenoic acid 0249 N,T lactone (1,4-dodec-6-enolactone) gamma-Methyldecalactone 0250 N Mixture of 5-hydroxy-2-decenoic acid 0276 O delta-lactone, 5-hydroxy-2-dodecenoic acid delta-lactone, and 5-hydroxy-2-tetradecenoic acid delta-lactone 4-Hydroxy-3-methyloctanoic acid 0437 N gamma-lactone 5-Hydroxy-2-dodecenoic acid 0438 N delta-lactone a N, new specifications prepared; O, no specifications prepared; R, existing specifications revised; T, the existing, new, or revised specifications are tentative and comments are invited b These substances were evaluated at the forty-ninth meeting of JECFA in June 1997. 3. Food additives considered for specifications only Food additive Specificationsa Acetone (extraction solvent) R Aluminium powder R Calcium propionate S Calcium sorbate R Canthaxanthin R Carnauba wax R Carob bean gum R Carotenes (algal) R Caretenes (vegetal) R Carthamus red R Carthamus yellow R Citric acid R,T Cochineal extract R Diacetyltartaric and fatty acid R esters of glycerol Dichloromethane R Ethyl-para-hydroxybenzoate R Ferrous gluconate R,T Ferrous sulfate R,T Furfuryl alcohol (flavouring agent) N Guar gum R Gum arabic R Hexane R 4-Hexylresorcinol R Isobutyl alcohol (extraction solvent) R Methyl-para-hydroxybenzoate R Microcrystalline cellulose R Nitrogen R Petroleum jelly R Polydextroses R Potassium sorbate R Propan-2-ol R Propionic acid R Propyl-para-hydroxybenzoate R Shellac R Sodium sorbate O Sorbitan monolaurate R Sucrose esters of fatty acids R Talc R Tartaric, acetic, and fatty acid W esters of glycerol, mixed Thaumatin R,T Xanthan gum R a N, new specifications prepared; O, no specifications prepared; R, existing specifications revised; S, specifications exist, revision not considered or not required; T, the existing, new, or revised specifications are tentative and comments are invited; W, existing specifications withdrawn 4. Food additives considered for evaluation of national intake assessments Substance Conclusions Recommendations to CCFAC Benzoates Intake estimates based on GSFAa levels and range of foods Review draft GSFA additive levels for: in which use is allowed, integrated with national data on food Category 1.6.2 Ripened cheese consumption exceed the ADI of 0-5 mg/kg bw for mean Category 1.6.4 Processed cheese consumers in the three countriesb that submitted such data. Category 1.6.5 Cheese analogues In data submitted by nine countriesb, the estimated mean Category 4.2.2.3 Vegetables in intake of consumers did not exceed the ADI. vinegar or brine High consumers may exceed the ADI, but the available data Category 9.2.4.2 Crangon crangon were insufficient to estimate the number of high consumers or and Crangon vulgaris the magnitude or duration of intake at levels above the ADI. Category 9.3 Fish products, semi-preserved Category 10.2.1 Liquid eggs Category 14.1.4.1 Carbonated water-based soft drinks Butylated hydroxyanisole Intake estimates based on GSFAa levels and range of foods Review draft GSFA additive levels for: in which use is allowed, integrated with national data on food Category 2 Edible fats and oils consumption, exceed the ADI of 0-0.5 mg/kg bw for mean Category 4.2.2.2 Dried vegetables consumers in the three countriesb that submitted such data. Category 4.1.3 Cocoa products In data submitted by 10 countriesb, the estimated mean Category 8.3.1 Processed intake of consumers did not exceed the ADI. comminuted meat High consumers may exceed the ADI, but the available data Category 9.2.1 Frozen fish, fillets, and were insufficient to estimate the number of high consumers or products the magnitude or duration of intake at levels above the ADI. Category 12.5.1 Ready-to-eat soup and broths Category 13.6 Food supplements Butylated hydroxytoluene Intake estimates based on GSFAa levels and range of foods Review draft GSFA additive levels for: in which use is allowed, integrated with national data on food Category 2 Edible fats and oils consumption exceed the ADI of 0-0.3 mg/kg bw for mean Category 5.3 Chewing gum consumers in the three countriesb that submitted such data. Category 9.2 Fish and fish products In data submitted by 10 countriesb, the estimated mean and high intake of consumers did not exceed the ADI. Substance Conclusions Recommendations to CCFAC Sulfites Intake estimates based on GSFAa levels and range of foods Review draft GSFA additive levels for: in which use is allowed, integrated with national data on food Category 4.1.2.2 Dried fruits consumption exceed the ADI of 0-0.7 mg/kg bw for mean Category 4.1.2.5 Jams, jellies, and consumers in the three countriesb that submitted such data. marmelades In data submitted by 10 countriesb, the estimated mean Category 4.1.2.8 Fruit preparations, intake of consumers did not exceed the ADI. including pulp and fruit toppings High consumers may exceed the ADI, but the available data Category 4.2.2.2 Dried vegetables were insufficient to estimate the number of high consumers or Category 4.2.2.5 Vegetable, nut, and the magnitude or duration of intake at levels above the ADI. seed purees and spreads Category 11.1 White and semi-white sugar Category 14.1.2.3 Concentrates for fruit juice Categories 14.2.3 and 14.2.4 Wines, fruit wines tert-Butylhydroquinone Intake estimates based on GSFAa levels and range of foods Review draft GSFA additive levels for: in which use is allowed, integrated with national data on food Category 2 Edible fats and oils consumption exceed the ADI of 0-0.7 mg/kg bw for mean Category 9.2 Fish and fish products consumers in the three countriesb that submitted such data. Category 14.1.4.1 Carbonated In data submitted by six countriesb, the estimated mean water-based soft drinks intake of consumers did not exceed the ADI. High consumers may exceed the ADI, but the available data were insufficient to estimate the number of high consumers or the magnitude or duration of intake at levels above the ADI. CCFAC, Codex Committee on Food Additives and Contaminants; GSFA, General Standard on Food Additives a Intake estimates derived on the basis of GSFA additive levels integrated with national food consumption data result in gross overestimates of actual intake in any one country because the GSFA levels are generally compiled by adopting the highest level of use for any one food category submitted by member states or non-governmental organizations. The range of food uses specified in the GSFA is also usually much wider than in national standards. b Eleven countries made submissions: Australia, Brazil, China, Finland, France, India, Japan, New Zealand, Spain, the United Kingdom, and the United States (two countries, Australia and New Zealand, made a joint submission).
See Also: Toxicological Abbreviations