INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY
WORLD HEALTH ORGANIZATION
TOXICOLOGICAL EVALUATION OF SOME
FOOD COLOURS, EMULSIFIERS, STABILIZERS,
ANTI-CAKING AGENTS AND CERTAIN
FAO Nutrition Meetings Report Series
No. 46A WHO/FOOD ADD/70.36
The content of this document is the result of the deliberations of the
Joint FAO/WHO Expert Committee on Food Additives which met in Rome,
27 May - 4 June 19691
Food and Agriculture Organization of the United Nations
World Health Organization
1 Thirteenth report of the Joint FAO/WHO Expert Committee on Food
Additives, FAO Nutrition Meetings Report Series, in press;
Wld Hlth Org. techn. Rep. Ser., in press.
Enzyme modification results in the production of dextrose and glucose
syrups and also of intermediate products such as maltodextrins, and
gums. Toxicological testing is not required.
This treatment results in the production of 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.
Not limited except for good manufacturing practice.