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Summary of Evaluations Performed by the
Joint FAO/WHO Expert Committee on Food Additives

4-HEXYLRESORCINOL
Chemical names: 4-HEXYLRESORCINOL
Synonyms: 4-HEXYL-1,3-BENZENEDIOL; HEXYLRESORCINOL
Functional class: ANTIOXIDANT; COLOUR RETENTION AGENT
Latest evaluation: 1995
Treatment Level: TREATMENT OF CRUSTACEA NOT OF TOXICOLOGICAL CONCERN
Comments: The Committee was unable to establish a numerical ADI but concluded that the treatment of crustacea at concentrations of up to 50 mg/l, resulting in residue levels of approximately 1 mg/kg in the edible portion, is not of toxicological concern.
Report: TRS 859-JECFA 44/10
Specifications: COMPENDIUM ADDENDUM 6/FNP 52 Add.6/77 (1998)
Tox monograph: FAS 35-JECFA 44/105
Previous status: 1995, COMPENDIUM ADDENDUM 3/FNP 52 Add.3/87, N
 
12 Nov 01    




    See Also:
       Toxicological Abbreviations