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

THERMALLY OXIDIZED SOYA BEAN OIL INTERACTED WITH MONO- AND DIGLYCERIDES OF FATTY ACIDS
See: ESTERS OF GLYCEROL AND THERMALLY OXIDIZED SOY BEAN FATTY ACIDS
INS: 479
Synonyms: TOSOM
Functional class: EMULSIFIER; ANTISPATTERING AGENT
Latest evaluation: 1992
ADI: 0-30 mg/kg bw
Report: TRS 828-JECFA 39/8
Specifications: COMPENDIUM ADDENDUM 8/FNP 52 Add.8/203 (METALS LIMITS) (2000)
Tox monograph: FAS 30-JECFA 39/3
Previous status: 1992, COMPENDIUM ADDENDUM 1/FNP 52 Add.1/131. R
See: "ESTERS OF GLYCEROL AND THERMALLY OXIDIZED SOY BEAN FATTY ACIDS"
 
9 Mar 03    




    See Also:
       Toxicological Abbreviations