ANNEXES
ANNEX I
REPORTS AND OTHER DOCUMENTS RESULTING FROM MEETINGS OF THE JOINT
FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES
1. General principles governing the use of food additives (First
report of the Joint FAO/WHO Expert Committee on Food
Additives). FAO Nutrition Meetings Report Series, No. 15,
1958; WHO Technical Report Series, No. 129, 1957 (out of
print).
2. Procedures for the testing of intentional food additive, to
establish their safety for use (Second report of the Joint
FAO/WHO Expert Committee on Food Additives). FAO Nutrition
Meetings Report Series, No. 17, 1958; WHO Technical Report
Series, No. 144, 1958 (out of print).
3. Specifications for identity and purity of food additives
(antimicrobial preservatives and antioxidants) (Third report
of the Joint FAO/WHO Expert Committee on Food Additives).
These specifications were subsequently revised and published
as Specifications for identity and purity of food additives,
Vol. 1. Antimicrobial preservatives and antioxidants, Rome,
Food and Agriculture Organization of the United Nations, 1962
(out of print).
4. Specifications for identity and purity of food additives (food
colours) (Fourth report of the Joint FAO/WHO Expert Committee
on Food Additives). These specifications were subsequently
revised and published as Specifications for identity and
purity of food additives, Vol. II. Food colours, Rome, Food
and Agriculture Organization of the United Nations, 1963 (out
of print).
5. Evaluation of the carcinogenic hazards of food additives
(Fifth report of the Joint FAO/WHO Expert Committee on Food
Additives). FAO Nutrition Meetings Report Series, No. 29,
1961; WHO Technical Report Series, No. 220, 1961 (out of
print).
6. Evaluation of the toxicity of a number of antimicrobials and
antioxidants (Sixth report of the Joint FAO/WHO Expert
Committee on Food Additives). FAO Nutrition Meetings Report
Series, No. 31, 1962; WHO Technical Report Series, No. 228,
1962 (out of print).
7. Specifications for the identity and purity of food additives
and their toxicological evaluation: emulsifiers, stabilizers,
bleaching and maturing agents (Seventh report of the Joint
FAO/WHO Expert Committee on Food Additives). FAO Nutrition
Meetings Report Series, no. 35, 1964; WHO Technical Report
Series, No. 281, 1964 (out of print).
8. Specifications for the identity and purity of food additives
and their toxicological evaluation: food colours and some
antimicrobials and antioxidants (Eighth report of the Joint
FAO/WHO Expert Committee on Food Additives). FAO Nutrition
Meetings Report Series, No. 38, 1965; WHO Technical Report
Series, No. 309, 1965 (out of print).
9. Specifications for identity and purity and toxicological
evaluation of some antimicrobials and antioxidants. FAO
Nutrition Meetings Report Series, No. 38A, 1965;
WHO/Food/Add/24.65 (out of print).
10. Specifications for identity and purity and toxicological
evaluation of food colours. FAO Nutrition Meetings Report
Series, No. 35B, 1966; WHO/Food Add/66.25.
11. Specifications for the identity and purity of food additives
and their toxicological evaluation: some antimicrobials,
antioxidants, emulsifiers, stabilizers, flour-treatment
agents, acids, and rinses (Ninth report of the Joint FAO/WHO
Expert Committee on Food Additives). FAO Nutrition Meetings
Report Series, No. 40, 1966; WHO Technical Report Series, No.
339, 1966 (out of print).
12. Toxicological evaluation of some antimicrobials, antioxidants,
emulsifiers, stabilizers, flour-treatment agents, acids, and
bases. FAO Nutrition Meetings Report Series, No. 40A, B, C;
WHO/Food Add/67.29.
13. Specifications for the identity and purity of food additives
and their toxicological evaluation: some emulsifiers and
stabilizers and certain other substances (Tenth report of the
Joint FAO/WHO Expert Committee on Food Additives). FAO
Nutrition Meetings Report Series, No. 43, 1967; WHO Technical
Report Series, No. 373, 1967.
14. Specifications for the identity and purity of food additives
and their toxicological evaluation: some flavouring substances
and non-nutritive sweetening agents (Eleventh report of the
Joint FAO/WHO Expert Committee on Food Additives). FAO
Nutrition Meetings Report Series, No. 44, 1968; WHO Technical
Report Series, No. 383, 1968.
15. Toxicological evaluation of some flavouring substances and
non-nutritive sweetening agents. FAO Nutrition Meetings Report
Series, No. 44A, 1968; WHO/Food Add/68.33.
16. Specifications and criteria for identity and purity of some
flavouring substances and non-nutritive sweetening agents. FAO
Nutrition Meetings Report Series, No. 44B, 1969; WHO/ Food
Add/69.31.
17. Specifications for the identity and purity of food additives
and their toxicological evaluation: some antibiotics (Twelfth
report of the Joint FAO/WHO Expert Committee on Food
Additives). FAO Nutrition Meetings Report Series, No. 45,
1969; WHO Technical Report Series, No. 430, 1969.
18. Specifications for the identity and purity of some
antibiotics. FAO Nutrition Meetings Report Series, No. 45A,
1969; WHO/Food Add/69.34.
19. Specifications for the identity and purity of food additives
and their toxicological evaluation: some food colours,
emulsifiers, stabilizers, anticaking agents, and certain other
substances (Thirteenth report of the Joint FAO/WHO Expert
Committee on Food Additives). FAO Nutrition Meetings Report
Series, No. 46, 1970; WHO Technical Report Series, No. 445,
1970.
20. Toxicological evaluation of some food colours, emulsifiers,
stabilizers, anticaking agents, and certain other substances.
FAO Nutrition Meetings Report Series, No. 46A, 1970; WHO/Food
Add/70.36.
21. Specifications for the identity and purity of some food
colours, emulsifiers, stabilizers, anticaking agents, and
certain other food additives. FAO Nutrition Meetings Report
Series, No. 46B, 1970; WHO/Food Add/70.37.
22. Evaluation of food additives: specifications for the identity
and purity of food additives and their toxicological
evaluation: some extraction solvents and certain other
substances; and a review of the technological efficacy of some
antimicrobial agents (Fourteenth report of the Joint FAO/WHO
Expert Committee on Food Additives). FAO Nutrition Meetings
Report Series, No. 48, 1971; WHO Technical Report Series,
No. 462, 1971.
23. Toxicological evaluation of some extraction solvents and
certain other substances. FAO Nutrition Meetings Report
Series, No. 48A, 1971; WHO/Food Add/70.39.
24. Specifications for the identity and purity of some extraction
solvents and certain other substances. FAO Nutrition Meetings
Report Series, No. 48B, 1971; WHO/Food Add/70.40.
25. A review of the technological efficacy of some antimicrobial
agents. FAO Nutrition Meetings Report Series, No. 48C, 1971;
WHO/Food Add/70.41.
26. Evaluation of food additives: some enzymes, modified starches,
and certain other substances: toxicological evaluations and
specifications and a review of the technological efficacy of
some antioxidants (Fifteenth report of the Joint FAO/WHO
Expert Committee on Food Additives). FAO Nutrition Meetings
Report Series, No. 50, 1972; WHO Technical Report Series,
No. 488, 1972.
27. Toxicological evaluation of some enzymes, modified starches,
and certain other substances. FAO Nutrition Meetings Report
Series, No. 50A, 1972; WHO Food Additives Series, No. 1, 1972.
28. Specifications for the identity and purity of some enzymes and
certain other substances. FAO Nutrition Meetings Report
Series, No. 50B, 1972; WHO Food Additives Series, No. 2, 1972.
29. A review of the technological efficacy of some antioxidants
and synergists. FAO Nutrition Meetings Report Series, No. 50C,
1972; WHO Food Additives Series, No. 3, 1972.
30. Evaluation of certain food additives and the contaminants
mercury, lead, and cadmium (Sixteenth report of the Joint
FAO/WHO Expert Committee on Food Additives). FAO Nutrition
Meetings Report Series, No. 51, 1972; WHO Technical Report
Series, No. 505, 1972.
31. Evaluation of mercury, lead, cadmium, and the food additives
amaranth, diethylpyrocarbamate, and octyl gallate. FAO
Nutrition Meetings Report Series, No. 51A, 1972; WHO Food
Additives Series, No. 4, 1972.
32. Toxicological evaluation of certain food additives with a
review of general principles and of specifications
(Seventeenth report of the Joint FAO/WHO Expert Committee on
Food Additives). FAO Nutrition Meetings Report Series,
No. 53,1974; WHO Technical Report Series, No. 539, 1974, and
corrigendum (out of print).
33. Toxicological evaluation of certain food additives including
anticaking agents, antimicrobials, antioxidants, emulsifiers,
and thickening agents. FAO Nutrition Meetings Report Series,
No. 53A, 1974; WHO Food Additives Series, No. 5, 1974.
34. Specifications for identity and purity of thickening agents,
anticaking agents, antimicrobials, antioxidants and
emulsifiers. FAO Food and Nutrition Paper, No. 4, 1978.
35. Evaluation of certain food additives (Eighteenth report of the
Joint FAO/WHO Expert Committee on Food Additives). FAO
Nutrition Meetings Report Series, No. 54, 1974; WHO Technical
Report Series, No. 557, 1974, and corrigendum.
36. Toxicological evaluation of some food colours, enzymes,
flavour enhancers, thickening agents, and certain other food
additives. FAO Nutrition Meetings Report Series, No. 54A,
1975; WHO Food Additives Series, No. 6, 1975.
37. Specifications for the identity and purity of some food
colours, flavour enhancers, thickening agents, and certain
food additives. FAO Nutrition Meetings Report Series, No. 54B,
1975; WHO Food Additives Series, No. 7, 1975.
38. Evaluation of certain food additives: some food colours,
thickening agents, smoke codensates, and certain other
substances (Nineteenth report of the Joint FAO/WHO Expert
Committee on Food Additives). FAO Nutrition Meetings Report
Series, No. 55, 1975; WHO Technical Report Series, No. 576,
1975.
39. Toxicological evaluation of some food colours, thickening
agents, and certain other substances. FAO Nutrition Meetings
Report Series, No. 55A, 1975; WHO Food Additives Series,
No. 8, 1975.
40. Specifications for the identity and purity of certain food
additives. FAO Nutrition Meetings Report Series, No. 55B,
1976; WHO Food Additives Series, No. 9, 1976.
41. Evaluation of certain food additives (Twentieth report of the
Joint FAO/WHO Expert Committee on Food Additives). FAO Food
and Nutrition Series, No. 1, 1976; WHO Technical Report
Series, No. 599, 1976.
42. Toxicological evaluation of certain food additives. WHO Food
Additives Series, No. 10, 1976.
43. Specifications for the identity and purity of some food
additives. FAO Food and Nutrition Series, No. 1B, 1977; WHO
Food Additives Series, No. 11, 1977.
44. Evaluation of certain food additives (Twenty-first report of
the Joint FAO/WHO Expert Committee on Food Additives). WHO
Technical Report Series, No. 617, 1978.
45. Summary of toxicological data of certain food additives. WHO
Food Additives Series, No. 12, 1977.
46. Specifications for identity and purity of some food additives,
including antioxidants, food colours, thickeners, and others.
FAO Nutrition Meetings Report Series, No. 57, 1977.
47. Evaluation of certain food additives and contaminants
(Twenty-second report of the Joint FAO/WHO Expert Committee on
Food Additives). WHO Technical Report Series, No. 631, 1978.
48. Summary of toxicological data of certain food additives and
contaminants. WHO Food Additives Series, No. 13, 1978.
49. Specifications for the identity and purity of certain food
additives. FAO Food and Nutrition Paper, No. 7, 1978.
50. Evaluation of certain food additives (Twenty-third report of
the Joint FAO/WHO Expert Committee on Food Additives). WHO
Technical Report Series, No. 648, 1980, and corrigenda.
51. Toxicological evaluation of certain food additives. WHO Food
Additives Series, No. 14, 1980.
52. Specifications for identity and purity of food colours,
flavouring agents, and other food additives. FAO Food and
Nutrition Paper, No. 12, 1979.
53. Evaluation of certain food additives (Twenty-fourth report of
the Joint FAO/WHO Expert Committee on Food Additives). WHO
Technical Report Series, No. 653, 1980.
54. Toxicological evaluation of certain food additives. WHO Food
Additives Series, No. 15, 1980.
55. Specifications for identity and purity of food additives
(sweetening agents, emulsifying agents, and other food
additives). FAO Food and Nutrition Paper, No. 17, 1980.
56. Evaluation of certain food additives (Twenty-fifth report of
the Joint FAO/WHO Expert Committee on Food Additives). WHO
Technical Report Series, No. 669, 1981.
57. Toxicological evaluation of certain food additives. WHO Food
Additives Series, No. 16, 1981.
58. Specifications for identity and purity of food additives
(carrier solvents, emulsifiers and stabilizers, enzyme
preparations, flavouring agents, food colours, sweetening
agents, and other food additives). FAO Food and Nutrition
Paper, No. 19, 1981.
59. Evaluation of certain food additives and contaminants
(Twenty-sixth report of the Joint FAO/WHO Expert Committee on
Food Additives). WHO Technical Report Series, No. 683, 1982.
60. Toxicological evaluation of certain food additives. WHO Food
Additives Series, No. 17, 1982.
61. Specifications for the identity and purity of certain food
additives. FAO Food and Nutrition Paper, No. 25, 1982.
62. Evaluation of certain food additives and contaminants
(Twenty-seventh report of the Joint FAO/WHO Expert Committee
on Food Additives). WHO Technical Report Series, No. 696,
1983, and corrigenda.
63. Toxicological evaluation of certain food additives and
contaminants. WHO Food Additives Series, No. 18, 1983.
64. Specifications for the identity and purity of certain food
additives. FAO Food and Nutrition Paper, No. 28, 1983.
65. Guide to specifications--General notices, general methods,
identification tests, test solutions, and other reference
materials. FAO Food and Nutrition Paper, No. 5, Rev. 1, 1983.
66. Evaluation of certain food additives and contaminants
(Twenty-eighth report of the Joint FAO/WHO Expert Committee on
Food Additives). WHO Technical Report Series, No. 710, 1984.
67. Toxicological evaluation of certain food additives and
contaminants. WHO Food Additives Series, No. 19, 1984.
68. Specifications for the identity and purity of certain food
additives. FAO Food and Nutrition Paper, No. 31/1, 1984.
69. Specifications for the identity and purity of certain food
additives. FAO Food and Nutrition Paper, No. 31/2, 1984.
70. Evaluation of certain food additives and contaminants
(Twenty-ninth report of the Joint FAO/WHO Expert Committee on
Food Additives). WHO Technical Report Series, No. 733, 1986.
71. Specifications for the identity and purity of certain food
additives. FAO Food and Nutrition Paper, No. 34, 1986.
72. Toxicological evaluation of certain food additives and
contaminants. WHO Food Additives Series, No. 20. Cambridge
University Press, 1987.
73. Evaluation of certain food additives and contaminants
(Thirtieth report of the Joint FAO/WHO Expert Committee on
Food Additives). WHO Technical Report Series, No. 751, 1987.
74. Toxicological evaluation of certain food additives and
contaminants. WHO Food Additives Series, No. 21. Cambridge
University Press, 1987.
75. Specifications for the identity and purity of certain food
additives. FAO Food and Nutrition Paper, No. 37, 1987.
76. Principles for the safety assessment of food additives and
contaminants in food. WHO Environmental Health Criteria,
No. 70. Geneva, World Health Organization, 1987.
77. Evaluation of certain food additives and contaminants
(Thirty-first report of the Joint FAO/WHO Expert Committee on
Food Additives). WHO Technical Report Series, No. 759, 1987.
78. Toxicological evaluation of certain food additives. WHO Food
Additives Series, No. 22. Cambridge University Press, 1988.
79. Specifications for the identity and purity of certain food
additives. FAO Food and Nutrition Paper, No. 38, 1988.
80. Evaluation of certain veterinary drug residues in food
(Thirty-second report of the Joint FAO/WHO Expert Committee on
Food Additives). WHO Technical Report Series, No. 763, 1988.
81. Toxicological evaluation of certain veterinary drug residues
in food. WHO Food Additives Series, No. 23. Cambridge
University Press, 1988.
82. Residues of some veterinary drugs in animals and foods. FAO
Food and Nutrition Paper, No. 41, 1988.
83. Evaluation of certain food additives and contaminants
(Thirty-third report of the Joint FAO/WHO Expert Committee on
Food Additives). WHO Technical Report Series, No. 779, 1989.
ANNEX 2
ABBREVIATIONS USED IN THE MONOGRAPHS
ADI acceptable daily intake
ATP adenosine triphosphate
BBN N-butyl-N-(4-hydroxybutyl) nitrosamine
BHA butylated hydroxyanisole
BHT butylated hydroxytoluene
BUN blood urea nitrogen
b.w. body weight
CDC Centers for Disease Control (U.S.)
CEC Commission of the European Communities
CIIT Chemical Industry Institute of Toxicology
CHO Chinese hamster ovary
CNS central nervous system
DMBA 7,12-dimethyl benz(a)anthracene
DNA Deoxyribonucleic acid
EEC European Economic Community
EP erythrocyte protoporphyrin
FAA N-2-fluorenylacetamide
FAO Food and Agriculture Organization of the United Nations
FDA Food and Drug Administration
GABA gamma-aminobutyric acid
GDL glucono delta-lactone
GGT gamma-glutamyltransferase
GOT see SGOT
GPT see SGPT
Hb haemoglobin
HPLC high pressure liquid chromatography
IARC International Agency for Research on Cancer
i.m. intramuscular
i.p. intraperitoneal
IPCS International Programme on Chemical Safety
i.v. intravenous
JECFA Joint FAO/WHO Expert Committee on Food Additives
LD50 lethal dose, median
LDH lactate dehydrogenase
MNU methylnitrosourea
NAD nicotinamide adenine dinucleotide
NADPH nicotinamide adenine dinucleotide phosphate
NHANES II Second National Health and Nutrition Examination Survey
U,S.)
NOEL no-observed-effect level
OCT ornithine carbamoyltransferase
PAS periodic acid Shiffs
PBI protein-bound iodine
PCV haematocrit
PTWI provisional tolerable weekly intake
RBC red blood cell (erythrocyte count)
rT3 reverse triiodothyronine
SAP serum alkaline phosphatase
s.c. subcutaneous
SCE sister chromatid exchange
SG specific gravity
SGOT serum glutamate-oxaloacetate transaminase
SGPT serum glutamate-pyruvate transaminase
T3 triiodothyronine
T4 thyroxine
TLC thin layer chromatography
TRH TSH-releasing hormone
TSH thyrotropin
WBC white blood cell (total leukocyte count)
WHO World Health Organization
w/w weight/weight
ANNEX 3
JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES
Geneva, 21-30 March 1988
Members invited by FAO
Mr J.F. Howlett, Head of Food Additives Branch II, Food Science
Division, Ministry of Agriculture, Fisheries, and Food,
London, England
Mrs D.C. Kirkpatrick, Director, Bureau of Chemical Safety, Health
Protection Branch, Health and Welfare Canada, Ottawa, Canada
Professor K. Kojima, College of Environmental Health, Azabu
University, Sagamihara-shi, Japan (Vice-Chairman)
Mrs I. Meyland, Scientific Officer, Central Laboratory Division A,
National Food Agency, Ministry of Health, Soborg, Denmark
Dr J.P. Modderman, Division of Food Chemistry and Technology,
Center For Food Safety and Applied Nutrition, Food and Drug
Administration, Washington, DC, USA
Members invited by WHO
Dr H. Blumenthal, Two Farm Drive, Silver Spring, MD, USA
Professor A.H. Ibrahim, Director, National Chemical Laboratories,
Ministry of Health, Khartoum, Sudan
Professor M.J. Rand, Professor of Pharmacology, Department of
Pharmacology, University of Melbourne, Victoria, Australia
(Chairman)
Professor F.G. Reyes, Professor of Food Toxicology, School of Food
Engineering, State University of Campinas, Campinas, Sao
Paulo, Brazil
Dr J.H. Steadman, Senior Principal Medical Officer, Division of
Toxicology and Environmental Protection, Department of Health
and Social Security, London, England (Rapporteur)
Professor V. Tutelyan, Deputy Director, Institute of Nutrition,
Academy of Medical Sciences of the USSR, Moscow, USSR
Secretariat
Dr G. Burin, Toxicologist, Hazard Evaluation Division, Office of
Pesticide Programs, US Environmental Protection Agency,
Washington, DC, USA (WHO Consultant)
Dr J.R.P. Cabral, Scientist, International Agency for Research on
Cancer, Lyon, France (WHO Temporary Adviser)
Mr A. Feberwee, Chairman, Codex Committee on Food Additives and
Contaminants; and Deputy Director, Nutrition and Quality
Affairs, Ministry of Agriculture and Fisheries, The Hague, The
Netherlands (Member of FAO Secretariat)
Professor C.L. Galli, Professor of Toxicology, School of Pharmacy,
Institute of Pharmacological Sciences, University of Milan,
Milan, Italy (WHO Temporary Adviser)
Dr G. Gheorghiev, Nutrition Officer (Consumer Protection) Food
Policy and Nutrition Division, FAO, Rome, Italy (Joint
Secretary)
Dr D.L. Grant, Chief, Toxicological Evaluation Division, Bureau of
Chemical Safety, Foods Directorate, Health Protection Branch,
Health and Welfare Canada, Ottawa, Canada (WHO Temporary
Adviser)
Mr R. Haigh, Principal Administrator, Commission of the European
Communities, Brussels, Belgium (WHO Temporary Adviser)
Dr Y. Hayashi, Chief, Division of Pathology, National Institute of
Hygienic Sciences, Biological Safety Research Center,
Setagayaku, Tokyo, Japan (WHO Temporary Adviser)
Dr J.L. Herrman, Scientist, International Programme on Chemical
Safety, Division of Environmental Health, WHO, Geneva,
Switzerland (Joint Secretary)
Dr R.W. Moch, Assistant for Pathology Coordination, Office of
Toxicological Sciences, Center for Food Safety and Applied
Nutrition, Food and Drug Administration, Washington, DC, USA
(WHO Temporary Adviser)
Dr N. Rao Maturu, Food Standards Officer, Joint FAO/WHO Food
Standards Programme, FAO, Rome, Italy
Dr A.M. Rulis, Chief, Regulatory Food Chemistry Branch, Center
for Food Safety and Applied Nutrition, Food and Drug
Administration, Washington, DC, USA (WHO Temporary Adviser)
Dr R.J. Scheuplein, Deputy Director, Office of Toxicological
Sciences, Center for Food Safety and Applied Nutrition, Food
and Drug Administration, Washington, DC, USA (WHO Temporary
Adviser)
Dr P. Shubik, Senior Research Fellow, Green College, Oxford,
England (WHO Temporary Adviser)
Professor R. Truhaut, Emeritus Professor of Toxicology, Faculty of
Pharmaceutical and Biological Sciences, René Descartes,
University Paris, France (WHO Temporary Adviser)
Professor R. Walker, Professor of Food Science, Department of
Biochemistry, University of Surrey, Guildford, England (WHO
Temporary Adviser)
ANNEX 4
ACCEPTABLE DAILY INTAKES, OTHER TOXICOLOGICAL RECOMMENDATIONS,
AND INFORMATION ON SPECIFICATIONS
ADI for man and
Substance Specifications1 other toxicological
recommendations
A. Food additives
Antioxidant
Butylated hydroxyanisole R 0-0.5 mg/kg b.w.
Flavouring agents
trans-Anethole R 0-1.2 mg/kg b.w.2
d- & 1-Carvone R 0-1.0 mg/kg b.w.2,3
Flour-treatment agent
Potassium bromate S 0-60 mg bromate/kg
of flour4
Food colour
Erythrosine R 0-0.05 mg/kg b.w.2
Sweetening agents
Maltitol N5 ADI not specified6
Maltitol syrup R7 ADI not specified6,8
Trichlorogalactosucrose9 N,T 0-3.5 mg/kg b.w.2
Thickening agent
Karaya gum S ADI not specified6
ADI for man and
Substance Specifications1 other toxicological
recommendations
Miscellaneous food additives
Glycerol ester of wood R,T No ADI allocated10
rosin
Mineral oil R ADI not specified2,6,11
Paraffin wax R,T No ADI allocated10
Petroleum jelly S,T No ADI allocated10
Sodium, potassium, and
calcium salts of oleic
acid R ADI not specified6
Provisional tolerable weekly
intake (PTWI) for humans and other
toxicological recommendations
B. Contaminants
Aluminium 7 mg/kg b.w.12
Arsenic (inorganic) 0.015 mg/kg b.w.
Cadmium 0.007 mg/kg b.w.
Bis(2-ethylhexyl) phthalate Provisional acceptance13
Iodine [0.017 mg/kg b.w.]14
Methylmercury 0.0033 mg/kg b.w.15
Tin 14 mg/kg b.w.16
Specifications only1
Bone phosphate R
Insoluble polyvinylpyrrolidone R
Isomalt R
Lactitol R,T
Mannitol R
Modified starches R,T17,18
Potassium iodate R
Saccharin R
Sorbitan monooleate R
Sorbitol R
Sorbitol syrup R
Xanthan gum R,T
Xylitol R
Notes to Annex 4
1. N, new specifications prepared; R, existing specifications
revised; S, specifications exist, revision not considered or not
required; and T, the existing, new, or revised specifications are
tentative and comments are invited.
2. Temporary acceptance.
3. ADI applies to the two listed compounds, alone, or in
combination.
4. Acceptable level for treatment of flours for bread-making.
5. New specifications were developed for 98% pure maltitol
separately from maltitol syrup.
6. ADI "not specified" means that, on the basis of the available
data (chemical, biochemical, toxicological, and other), the total
daily intake of the substance, arising from its use at the levels
necessary to achieve the desired effect and from its acceptable
background in food, does not, in the opinion of the Committee,
represent a hazard to health. For that reason, and for the
reasons stated in the individual evaluations, the establishment
of an acceptable daily intake (ADI) expressed in numerical form
is not deemed necessary.
7. Designated as "hydrogenated glucose syrups" at previous meetings.
8. The ADI previously allocated to hydrogenated glucose syrups
applies to maltitol syrup meeting the revised specifications.
9. This compound was on the agenda under the name "sucralose".
10. Insufficient information available on the toxicology and/or
chemical composition of the substance(s) to establish and ADI.
11. Applies only to those mineral oils currently in use as releasing
agents and lubricants.
12. The PTWI includes food additive uses of aluminium salts.
13. The use of food-contact materials from which bis(2-ethylhexyl)
phthalate may migrate is provisionally acceptable, on condition
that the quantity of the substance migrating into the food is
reduced to the lowest level technically attainable.
14. Provisional maximum tolerable daily intake. The nutritional
requirement for iodine is currently considered by WHO to be in
the range of 0.10 to 0.14 mg per person per day for adults. The
nutritional requirement for iodine is under review by WHO.
15. Applies to methylmercury. New data were not available on
inorganic mercury.
16. Includes tin resulting from food additive uses. Efforts should be
made to keep tin levels in canned foods as low as practicable,
because of the possibility of gastric irritation.
17. Separate specifications for enzyme-treated starches were
published in FAO Food and Nutrition Paper, No. 4, 1978.
18. The "tentative" qualification applies to oxidized starch and
acetylated distarch adipate.