FAO Nutrition Meetings
    Report Series No. 40A,B,C
    WHO/Food Add./67.29




    TOXICOLOGICAL EVALUATION OF SOME
    ANTIMICROBIALS, ANTIOXIDANTS, EMULSIFIERS,
    STABILIZERS, FLOUR-TREATMENT AGENTS, ACIDS AND BASES





    The content of this document is the result of the deliberations of the
    Joint FAO/WHO Expert Committee on Food Additives which met at Rome,
    13-20 December, 19651 Geneva, 11-18 October, 19662




                   

    1 Ninth Report of the Joint FAO/WHO Expert Committee on Food
    Additives, FAO Nutrition Meetings Report Series, 1966 No. 40; 
    Wld Hlth Org. techn. Rep. Ser., 1966, 339

    2 Tenth Report of the Joint FAO/WHO Expert Committee on Food
    Additives, FAO Nutrition Meetings Report Series, 1967, in press; 


    Food and Agriculture Organization of the United Nations
    World Health Organization
    1967


    ACETONE PEROXIDES

    Chemical name                 A mixture of monomeric and linear
                                  dimeric acetone peroxide (mainly
                                  2,2-dihydroperoxy propane), with minor
                                  proportions of higher polymers.

    Structural formula (theoretical)

    

    Definition                    Acetone peroxides contain a minimum of
                                  16 per cent. acetone peroxides.

    Description                   Acetone peroxides occur mixed with an
                                  edible carrier such as cornstarch to
                                  give a fine, white, free-flowing powder.
                                  It has a sharp acrid odour.

    Caution                       Powerful oxidizing substance.

    Uses                          As a flour bleaching and strengthening
                                  agent.

    Biological Data

         There appears to be no published information on the toxicity of
    acetone peroxides, or on the biological effects of bread made from
    flour treated with acetone peroxides.

    Evaluation

         No biological data were available for the estimation of an
    acceptable level of treatment of flour.

    Further work required

         Full studies, in accordance with the recommendations of the
    Second and Fifth Reports of the Joint FAO/WHO Expert Committee on Food
    Additives.
    

    See Also:
       Toxicological Abbreviations