Technical Report Series articles from January 2006

Technical Report Series archives from January 2006

1. Introduction.(EVALUATION OF CERTAIN FOOD ADDITIVES)
January 1, 2006... The Joint FAO/WHO Expert Committee on Food Additives (JECFA) met in Geneva from 6 to 17 June 2005. The meeting was opened by Dr Kerstin Leitner, Assistant Director-General for Sustainable Development and Healthy Environment, on behalf of the...

2. General considerations.(EVALUATION OF CERTAIN FOOD ADDITIVES)(Joint FAO/WHO Expert Committee on Food Additives (JECFA))
January 1, 2006... As a result of the recommendations of the first Joint FAO/WHO Conference on Food Additives, held in September 1955 (1), there have been sixty-four previous meetings of the Expert Committee (Annex 1). The present meeting was convened on the...

3. Specific food additives and ingredients (other than flavouring agents).(EVALUATION OF CERTAIN FOOD ADDITIVES)(Joint FAO/WHO Expert Committee on Food Additives (JECFA))
January 1, 2006... At its present meeting, the Committee evaluated three food additives for the first time, i.e. calcium L-5-methyltetrahydrofolate, phospholipase AI from Fusarium venenatum expressed in Aspergillus oryzae and pullulan. Four others that had been...

4 Flavouring agents: 4.1.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents: 4.1.1 Maltol and related substances.(EVALUATION OF CERTAIN FOOD ADDITIVES)(Joint FAO/WHO Expert Committee on Food Additives (JECFA))
January 1, 2006... The Committee was asked to evaluate seven groups of flavouring agents at its present meeting. It agreed to evaluate six by the Procedure for the Safety Evaluation of Flavouring Agents (Annex 1, reference 131) but decided that it could not...

4 Flavouring agents: 4.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents: 4.1.2 Furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers.(EVALUATION OF CERTAIN FOOD ADDITIVES)(Joint FAO/WHO Expert Committee on Food Additives (JECFA))
January 1, 2006... A group of 40 furan-substituted substances was considered by the Committee (see Table 2). The Committee took note of the extensive evidence for the genotoxicity of several members of this group of flavouring agents related to furan, including...

4 Flavouring agents: 4.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents: 4.1.3 Eugenol and related hydroxyallylbenzene derivatives.(EVALUATION OF CERTAIN FOOD ADDITIVES)(Joint FAO/WHO Expert Committee on Food Additives (JECFA))
January 1, 2006... 4.1.3 Eugenol and related hydroxyallylbenzene derivatives The Committee evaluated a group of seven hydroxyallylbenzene flavouring agents (Table 3), including eugenol (No. 1529). The evaluations were conducted according to the Procedure...

4 Flavouring agents: 4.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents: 4.1.4 Anthranilate derivatives.(EVALUATION OF CERTAIN FOOD ADDITIVES)(Joint FAO/WHO Expert Committee on Food Additives (JECFA))
January 1, 2006... The Committee evaluated a group of 19 anthranilate derivatives (Table 4) by the Procedure for the Safety Evaluation of Flavouring Agents (see Figure 1, Annex 1, references 116, 122 and 131). The Committee had previously evaluated two members...

4 Flavouring agents: 4.1.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents: 4.1.5 Miscellaneous nitrogen-containing substances.(EVALUATION OF CERTAIN FOOD ADDITIVES)(Joint FAO/WHO Expert Committee on Food Additives (JECFA))
January 1, 2006... The Committee evaluated a group of 16 flavouring agents (Table 5) by the Procedure for the Safety Evaluation of flavouring Agents (Annex 1, reference 131). This group comprised five structurally related isothiocyanates (Nos 1560-1564) that...

4 Flavouring agents: 4.1.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents: 4.1.6 Epoxides.(EVALUATION OF CERTAIN FOOD ADDITIVES)(Joint FAO/WHO Expert Committee on Food Additives (JECFA))
January 1, 2006... 4.1.6 Epoxides The Committee evaluated a group of nine epoxide flavouring agents, including ethyl methylphenylglycidate (No. 1577) (Table 6). The evaluations were conducted according to the Procedure for the Safety Evaluation of...

4 Flavouring agents: 4.1.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents: 4.1.7 Aliphatic and aromatic amines and amides.(EVALUATION OF CERTAIN FOOD ADDITIVES)(The Joint FAO/WHO Expert Committee on Food Additives)
January 1, 2006... 4.1.7 Aliphatic and aromatic amines and amides The Committee evaluated the group of 37 aliphatic and aromatic amine and amide flavouring agents shown in Table 7. The group comprised 13 primary aliphatic and aromatic amines (Nos 1579...

4 Flavouring agents: 4.2 Specifications of identity and purity for flavouring agents: 4.2.1 Specifications for flavouring agents evaluated for the first time.(EVALUATION OF CERTAIN FOOD ADDITIVES)(Joint FAO/WHO Expert Committee on Food Additives (JECFA))
January 1, 2006... 4.2 Specifications of identity and purity for flavouring agents 4.2.1 Specifications for flavouring agents evaluated for the first time The Committee reviewed the specifications of 135 substances submitted for evaluation (see Annex...

4 Flavouring agents: 4.2 Specifications of identity and purity for flavouring agents: 4.2.2 Revision of existing specifications for flavouring agents.(EVALUATION OF CERTAIN FOOD ADDITIVES)(Joint FAO/WHO Expert Committee on Food Additives (JECFA))(Brief article)
January 1, 2006... The existing 'tentative' specifications for four flavouring agents, sodium 3-methyl-2-oxobutanoate (No. 631.2), sodium 3-methyl-2-oxopentanoate (No. 632.2), sodium 4-methyl-2-oxopentanoate (No. 633.2) and sodium 2-oxo-3-phenylpropionate (No....

Recommendations.(EVALUATION OF CERTAIN FOOD ADDITIVES)(Joint FAO/WHO Expert Committee on Food Additives (JECFA))
January 1, 2006... 1. 2006 will mark the fiftieth anniversary of the first meeting of the Committee. In recognition of this event, the Committee recommended that FAO and WHO take special note and consider plans for acknowledging this milestone during the 2006...

Acknowledgement.(EVALUATION OF CERTAIN FOOD ADDITIVES)
January 1, 2006... The Committee wishes to thank Mrs E. Heseltine, Lajarthe, Saint Leon-sur-Vezere, France, for her assistance in the preparation of the report.

References.(EVALUATION OF CERTAIN FOOD ADDITIVES)
January 1, 2006... (1.) Joint FAO/WHO Conference on Food Additives. Rome, Food and Agriculture Organization of the United Nations, 1956 (FAO Nutrition Meetings Report Series, No. 11); Geneva, World Health Organization, 1956 (WHO Technical Report Series, No....

Annex 1: reports and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives.(EVALUATION OF CERTAIN FOOD ADDITIVES)
January 1, 2006... 1. General principles governing the use of food additives (First report of the Joint FAO/WHO Expert Committee on Food Additives). FAO Nutrition Meetings Report Series, No. 15, 1957; WHO Technical Report Series, No. 129, 1957 (out of print)....

Annex 2: Acceptable daily intakes, other toxicological information and information on specifications.(Joint FAO/WHO Expert Committee on Food Additives)
January 1, 2006... 1. Food additives and ingredients evaluated toxicologically or assessed for dietary exposure Food additive Specifi- Acceptable daily intake (ADI) cations (a) and other ...

Annex 3: further information required.(Joint FAO/WHO Expert Committee on Food Additives)(conditional evaluation of flavouring agents)
January 1, 2006... 1. Need for use levels and reported poundage data for flavouring agents The evaluations of a number of flavouring agents were made conditional because the estimated daily intake was based on the anticipated annual volume of production....

Annex 4: summary of safety evaluations of secondary components of flavouring agents with minimum assay values of less than 95%.(Table)
January 1, 2006... Annex 4 Summary of safety evaluations of secondary components of flavouring agents with minimum assay values of less than 95% No. Name Minimum Other assay requirements ...

Annex 5: flavouring agents for which use level or reported poundage data are required.(Joint FAO/WHO Expert Committee on Food Additives)
January 1, 2006... The safety assessments of these flavouring agents will be revoked if data on levels of use or reported poundage data are not provided before the end of 2007 (see Annex 3). 1. Flavouring agents evaluated at the present meeting that were...

Annex 6: divergent opinion on safety assessment of flavouring substances.(Brief article)
January 1, 2006... JECFA has adopted part of the concept of 'threshold of toxicological concern' for evaluating flavouring agents. The concept is based on the assumption that, if the level of exposure is low, risk assessment can be based on data for...