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.

    ENZYME-TREATED STARCHES

    Explanation

         Enzyme modification results in the production of dextrose and
    glucose syrups and also of intermediate products such as maltodextrins
    and gums.

    Comments:

         This treatment results in the production of substances
    indistinguishable from normal food constituents. Specification of the
    final product should make it possible to ensure freedom from any
    undesirable microbiological contaminants or products and the enzymes
    must be derived from acceptable sources.

    EVALUATION

    Estimate of acceptable daily intake for man

         Not limited.*

              

    *    See relevant paragraph in the seventeenth report, pages 10-11.
    

    See Also:
       Toxicological Abbreviations
       Enzyme-treated starches (FAO Nutrition Meetings Report Series 46a)