Technical Report Series articles from July 2005

Technical Report Series archives from July 2005

Evaluation of certain food additives: sixty-third report of the Joint FAO/WHO Expert Committee on Food Additives.(1. Introduction-2. General considerations)
July 1, 2005... Contents 1. Introduction 1 2. General considerations 1 2.1 Modification of the agenda 2 ...

Evaluation of certain food additives: sixty-third report of the Joint FAO/WHO Expert Committee on Food Additives.(3. Specific food additives (other than flavouring agents))
July 1, 2005... The Committee evaluated four food additives and one mixture of components for the first time and re-evaluated nine food additives. Information on the safety evaluations and on specifications is summarized in Annex 2. Details of further...

Evaluation of certain food additives: sixty-third report of the Joint FAO/WHO Expert Committee on Food Additives.(4. Flavouring agents: flavouring agents evaluated by the procedure for the safety evaluation of flavouring agents)
July 1, 2005... 4.1 Flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents Eight groups of flavouring agents were evaluated using the Procedure for the Safety Evaluation of Flavouring Agents as outlined in Figure 3...

Evaluation of certain food additives: sixty-third report of the Joint FAO/WHO Expert Committee on Food Additives.(4. Flavouring agents: flavouring agents evaluated by the procedure for the safety evaluation of flavouring agents: pyridine, pyrrole and quinoline derivatives)
July 1, 2005... 4.1.1 Pyridine, pyrrole and quinoline derivatives The Committee evaluated a group of 22 flavouring agents (Table 3) by the Procedure for the Safety Evaluation of Flavouring Agents (Figure 3). This group included: [FIGURE 3 OMITTED]...

Evaluation of certain food additives: sixty-third report of the Joint FAO/WHO Expert Committee on Food Additives.(4. Flavouring agents: flavouring agents evaluated by the procedure for the safety evaluation of flavouring agents: aliphatic and alicyclic hydrocarbons)
July 1, 2005... 4.1.2 Aliphatic and alicyclic hydrocarbons The Committee evaluated a group of 20 aliphatic and alicyclic hydrocarbons (Table 4) by the Procedure for the Safety Evaluation of Flavouring Agents (Figure 3). One member of this group,...

Evaluation of certain food additives: sixty-third report of the Joint FAO/WHO Expert Committee on Food Additives.(4. Flavouring agents: flavouring agents evaluated by the procedure for the safety evaluation of flavouring agents: aromatic hydrocarbons)
July 1, 2005... 4.1.3 Aromatic hydrocarbons The Committee evaluated a group of five aromatic hydrocarbons (Table 5) by the Procedure for the Safety Evaluation of Flavouring Agents (Figure 3). One member of this group, biphenyl (No. 1332), was previously...

Evaluation of certain food additives: sixty-third report of the Joint FAO/WHO Expert Committee on Food Additives.(4. Flavouring agents: flavouring agents evaluated by the procedure for the safety evaluation of flavouring agents: aliphatic, linear [alpha], [beta]-unsaturated aldehydes, acids and related alcohols, acetals and esters)
July 1, 2005... 4.1.4 Aliphatic, linear [alpha],[beta]-unsaturated aldehydes, acids and related alcohols, acetals and esters The Committee evaluated a group of 37 aliphatic, linear [alpha],[beta]-unsaturated aldehydes, acids and related alcohols,...

Evaluation of certain food additives: sixty-third report of the Joint FAO/WHO Expert Committee on Food Additives.(4. Flavouring agents: flavouring agents evaluated by the procedure for the safety evaluation of flavouring agents: monocyclic and bicyclic secondary alcohols, ketones and related esters)
July 1, 2005... 4.1.5 Monocyclic and bicyclic secondary alcohols, ketones and related esters The Committee evaluated a group of 32 monocyclic and bicyclic secondary alcohols, ketones and related esters (see Table 7) by the Procedure for the Safety...

Evaluation of certain food additives: sixty-third report of the Joint FAO/WHO Expert Committee on Food Additives.(4. Flavouring agents: flavouring agents evaluated by the procedure for the safety evaluation of flavouring agents: amino acids and related substances)
July 1, 2005... 4.1.6 Amino acids and related substances The Committee evaluated a group of 20 flavouring agents comprising amino acids and related substances. The group included 16 [alpha]-amino acids (some L-form and some D,L-form) (Nos 1419-1424,...

Evaluation of certain food additives: sixty-third report of the Joint FAO/WHO Expert Committee on Food Additives.(4. Flavouring agents: flavouring agents evaluated by the procedure for the safety evaluation of flavouring agents: tetrahydrofuran and furanone derivatives)
July 1, 2005... 4.1.7 Tetrahydrofuran and furanone derivatives The Committee evaluated a group of 18 tetrahydrofuran and furanone flavouring agents (Table 9) by the Procedure for the Safety Evaluation of Flavouring Agents (Figure 3). The Committee has...

Evaluation of certain food additives: sixty-third report of the Joint FAO/WHO Expert Committee on Food Additives.(4. Flavouring agents: flavouring agents evaluated by the procedure for the safety evaluation of flavouring agents: phenyl-substituted aliphatic alcohols and related aldehydes and esters)
July 1, 2005... 4.1.8 Phenyl-substituted aliphatic alcohols and related aldehydes and esters The Committee evaluated a group of 22 phenyl-substituted aliphatic alcohols and related aldehydes and esters (Table 10) using the Procedure for the Safety...

Evaluation of certain food additives: sixty-third report of the Joint FAO/WHO Expert Committee on Food Additives.(5. A natural constituent: glycyrrhizinic acid-Reference)
July 1, 2005... Explanation The Committee was asked to comment on the safety of glycyrrhizinic acid and its monoammonium salt as a natural constituent of liquorice (licorice) and in its use as a flavouring substance in various food products. In the call...

Corrigenda.(Correction Notice)
July 1, 2005... WHO Technical Report Series 922: Evaluation of certain food additives and contaminants, 2004 p28, line 9: Replace "2mg" with "21 mg".