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.


    CALCIUM SULFATE

    Biological Data

    Biochemical aspects

    These compounds form the corresponding ions in solution and are normal
    constituents of the mineral part of our diet. The excretion processes
    of the body deal effectively with the average variation in intake
    encountered. Calcium sulfate is unsoluble at neutral pH.

    Acute toxicity

    None available.

    Short-term studies

    None available.

    Long-term studies

    None available.

    Comments

    In view of the intended use as a firming agent there is no need for
    any formal toxicological testing. These ions are normal constituents
    of the human body.

    EVALUATION

    No limits except for good manufacturing practice.
    

    See Also:
       Toxicological Abbreviations