JECFA Evaluations-ANNATTO EXTRACT (OIL-PROCESSED BIXIN)-

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

ANNATTO EXTRACT (OIL-PROCESSED BIXIN)
See:	ANNATTO EXTRACTS
INS:	160b
Chemical names:	9'-cis-6,6'-DIAPOCAROTENE-6,6'-DIOIC ACID, MONOMETHYL ESTER
Synonyms:	ANNATTO D; L. ORANGE
Functional class:	COLOUR
Colour code:	CI (1975) 75120 (NATURAL ORANGE 4)
Latest evaluation:	2003
ADI:	NO ADI ALLOCATED
Comments:	No ADI was allocated because no data on toxicity were available
Report:	TRS 922-JECFA 61/11
Specifications:	COMPENDIUM ADDENDUM 11/FNP 52 Add. 11/15
Tox monograph:	FAS 52-JECFA 61/13
Previous status:	See "ANNATTO EXTRACTS". THE PREVIOUS SPECIFICATIONS FOR ANNATTO EXTRACTS (OIL- AND ALKALI-EXTRACTED) PREPARED AT JECFA 46 (1996) HAVE BEEN REPLACED BY THESE AND SEPARATE SPECIFICATIONS FOR "ANNATTO EXTRACT (AQUEOUS-PROCESSED BIXIN)", "ANNATTO EXTRACT (ALKALI-PROCESSED NORBIXIN)", AND "ANNATTO EXTRACT (ALKALI-PROCESSED NORBIXIN, NOT ACID-PRECIPITATED)".

8 Jan 05