Evaluation of Certain Food Additives and Contaminants

This report represents the conclusions of a joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives and contaminants, with a view to recommending acceptable daily intakes (ADIs). The first part of the report contains general discussion of the principles governing toxicological evaluation. This is followed by a summary of the evaluations of specific additives (furural, paprika, oleoresin, caramel, colour II, cochineal, carmines, aspartame, D-tagatose, benzol peroxide, nitrous oxide, stearyl tartrate, and trehalose), flavouring agents and contaminants (cadmium and tin), and intake data on calcium from calcium salts of food additives.Joint FAO/WHO Expert Committee on Food Additives Staff is the author of 'Evaluation of Certain Food Additives and Contaminants', published 2001 under ISBN 9789241209014 and ISBN 9241209011.