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.

    See Also:
       Toxicological Abbreviations