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


    CALCIUM PEROXIDE

    Synonyms                      Sometimes incorrectly referred to as
                                  calcium dioxide

    Chemical names                Calcium peroxide; Calcium superoxide

    Empirical formula             CaO2

    Molecular weight              72.08

    Definition                    Calcium peroxide contains not less than
                                  60 per cent. CaO2.

    Description                   Calcium peroxide occurs as a white or
                                  yellowish, odourless, almost tasteless
                                  powder or granular material.

    Caution                       Powerful oxidizing substance.

    Use                           As a strengthening agent for flour.

    Biological Data

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

    Evaluation

         No toxicological data were available for the estimation of
    acceptable levels 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