Toxicological evaluation of some food
additives including anticaking agents,
antimicrobials, antioxidants, emulsifiers
and thickening agents
WHO FOOD ADDITIVES SERIES NO. 5
The evaluations contained in this publication
were prepared by the Joint FAO/WHO Expert
Committee on Food Additives which met in Geneva,
25 June - 4 July 19731
World Health Organization
1 Seventeenth Report of the Joint FAO/WHO Expert Committee on
Food Additives, Wld Hlth Org. techn. Rep. Ser., 1974, No. 539;
FAO Nutrition Meetings Report Series, 1974, No. 53.
Enzyme modification results in the production of dextrose and
glucose syrups and also of intermediate products such as maltodextrins
This treatment results in the production of substances
indistinguishable from normal food constituents. Specification of the
final product should make it possible to ensure freedom from any
undesirable microbiological contaminants or products and the enzymes
must be derived from acceptable sources.
Estimate of acceptable daily intake for man
* See relevant paragraph in the seventeenth report, pages 10-11.