INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY
WORLD HEALTH ORGANIZATION
SUMMARY OF TOXICOLOGICAL DATA OF CERTAIN FOOD ADDITIVES
WHO FOOD ADDITIVES SERIES NO. 12
The data contained in this document were examined by the
Joint FAO/WHO Expert Committee on Food Additives*
Geneva, 18-27 April 1977
Food and Agriculture Organization of the United Nations
World Health Organization
* Twenty-first Report of the Joint FAO/WHO Expert Committee on Food
Additives, Geneva, 1977, WHO Technical Report Series No. 617
CONTENTS
INTRODUCTION
THE MONOGRAPHS
ACIDS AND SALTS
Adipic acid
Tartaric acid and monosodium tartrate
FOOD COLOURS
Aluminium
Benzyl violet 4B
Black 7984
Brown FK
Caramel colours (ammonia and ammonia-sulfite process)
Carthamus
Chocolate Brown FB
Chocolate Brown HT
Chrysoine
Cochineal, carmine and carminic acid
Orange I
Orange GGN
Orange RN
Ponceau SX
Red 2G
Silver
Yellow 2G
SWEETENING AGENTS
Sodium and calcium cyclometes
Xylitol
INTRODUCTION
The summary of data contained in this document has been examined by
the Joint FAO/WHO Expert Committee in Geneva from 18 to 27 April 1977.
The report1 of this meeting contains comments and evaluations on the
substances whose biological data are herein enclosed.
Any new information and comments on the biological data should be
addressed to:
Division of Environmental Health
Environmental Health Criteria and
Standards (Food Safety)
World Health Organization
Avenue Appia
1211 Geneva, Switzerland
1 Twenty-first Report of the Joint FAO/WHO Expert Committee on Food
Additives. FAO Nutrition Report Series No. 57. Wld Hlth Org.
techn. Rep. Ser., 617, 1977.