Toxicological evaluation of some food
    additives including anticaking agents,
    antimicrobials, antioxidants, emulsifiers
    and thickening agents



    WHO FOOD ADDITIVES SERIES NO. 5







    The evaluations contained in this publication
    were prepared by the Joint FAO/WHO Expert
    Committee on Food Additives which met in Geneva,
    25 June - 4 July 19731

    World Health Organization
    Geneva
    1974

              

    1    Seventeenth Report of the Joint FAO/WHO Expert Committee on
    Food Additives, Wld Hlth Org. techn. Rep. Ser., 1974, No. 539;
    FAO Nutrition Meetings Report Series, 1974, No. 53.

    HYDROXYLATED LECITHIN

    Explanation

         This emulsifier has been evaluated for acceptable daily intake by
    the Joint FAO/WHO Expert Committee on Food Additives (see Annex 1,
    Ref. No. 20) in 1969.

         The previously published monograph has been revised and is
    reproduced in its entirety below.

    BIOLOGICAL DATA

    BIOCHEMICAL ASPECTS

         Hydroxylated lecithin appears to increase gluten extensibility
    and water dispersibility. No detailed metabolic studies on this
    substance are available, which itself is not a normal constituent of
    the body, although lecithin itself is an essential constituent of all
    cells of the human body.

    TOXICOLOGICAL STUDIES

    Acute toxicity

         No studies are available.

    Short-term studies

    Rat

         Two groups of six male and six female rats were fed a diet
    containing 90% bread made from flour containing 0 or 5% hydroxylated
    lecithin for 12 weeks. No adverse effects were noted on body weight
    gain, food intake, appearance and behaviour of animals and
    haematology. Gross autopsy was normal (Oser, 1952).

    Long-term studies

         None are available.

    Comments:

         Phosphatides prepared from different sources may cause a variety
    of effects and it is therefore unwise to assume that modified lecithin
    will behave similarly in all respects to a given unmodified lecithin.
    Lecithins are susceptible to oxidation. Hydroxylated lecithin has not
    been adequately studied from the toxicological point of view and there
    are no satisfactory data available on which an evaluation could be
    based.

    EVALUATION

         Not possible on the data available.

    REFERENCES

    Oser, B. L. (1952) Unpublished report by Food Research Labs, dated 16
         May 1952

    See Also:
       Toxicological Abbreviations
       Hydroxylated lecithin  (FAO Nutrition Meetings Report Series 46a)
       HYDROXYLATED LECITHIN (JECFA Evaluation)