INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY

    WORLD HEALTH ORGANIZATION



    TOXICOLOGICAL EVALUATION OF SOME
    FOOD COLOURS, EMULSIFIERS, STABILIZERS,
    ANTI-CAKING AGENTS AND CERTAIN
    OTHER SUBSTANCES



    FAO Nutrition Meetings Report Series 
    No. 46A WHO/FOOD ADD/70.36




    The content of this document is the result of the deliberations of the
    Joint FAO/WHO Expert Committee on Food Additives which met in Rome,
    27 May - 4 June 19691





    Food and Agriculture Organization of the United Nations

    World Health Organization



                   
    1 Thirteenth report of the Joint FAO/WHO Expert Committee on Food
    Additives, FAO Nutrition Meetings Report Series, in press;
    Wld Hlth Org. techn.  Rep. Ser., in press.


    ENZYME-TREATED STARCHES

    Enzyme modification results in the production of dextrose and glucose
    syrups and also of intermediate products such as maltodextrins, and
    gums. Toxicological testing is not required.

    Comments

    This treatment results in the production of 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

    Not limited except for good manufacturing practice.
    

    See Also:
       Toxicological Abbreviations
       Enzyme-treated starches (WHO Food Additives Series 5)