CONTENTS
1. Introduction = 1
2. General considerations = 1
2.1 Modification of the agenda = 2
2.2 The role of the Committee in risk analysis = 2
2.2.1 Background = 2
2.2.2 Comments of the Committee = 4
2.3 Principles governing the toxicological evaluation of compounds on the agenda = 8
2.4 Food allergies = 8
2.5 Principles governing assessments of the intake of contaminants = 9
2.5.1 Acute intake = 10
2.5.2 Chronic intake = 10
2.6 Principles governing the establishment and revision of specifications = 11
2.6.1 Residual ethanol = 11
2.6.2 Limit test for heavy metals = 11
2.6.3 Citation of microbial strains = 12
2.6.4 Tentative specifications for food additives = 13
2.6.5 Tentative specifications for flavouring agents = 14
2.7 Evaluation of substances as food additives that are also food ingredients or natural constituents of food = 15
3. Specific food additives and substances used in food fortification = 16
3.1 Glazing agent : hydrogenated poly-1-decene = 16
3.2 Sweetening agent : erythritol = 18
3.3 Thickening agent : curdlan = 22
3.4 Miscellaneous substances = 26
3.4.1 γ-Cyclodextrin = 26
3.4.2 Sodium iron EDTA = 27
3.4.3 Sodium sulfate = 29
4. Substances evaluated using the Procedure for the Safety Evaluation of Flavouring Agents = 30
4.1 Simple aliphatic and aromatic sulfides and thiols = 32
4.1.1 Intake data = 32
4.1.2 Absorption, metabolism and elimination = 54
4.1.3 Application of the Procedure for the Safety Evaluation of Flavouring Agents = 59
4.1.4 Consideration of combined intakes = 66
4.1.5 Conclusions = 66
4.2 Aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups = 67
4.2.1 Intake data = 76
4.2.2 Absorption, metabolism and elimination = 76
4.2.3 Application of the Procedure for the Safety Evaluation of Flavouring Agents = 77
4.2.4 Consideration of combined intakes = 78
4.2.5 Conclusions = 78
5. Peanut oil and soya bean oil = 79
6. Contaminants = 81
6.1 Lead = 81
6.1.1 Exposure = 82
6.1.2 Quantitative risk assessment = 84
6.1.3 Conclusions = 87
6.2 Methylmercury = 87
6.2.1 Intake = 88
6.2.2 Pharmacokinetic data = 90
6.2.3 Toxicity data = 90
6.2.4 Conclusions = 93
6.3 Zearalenone = 93
6.3.1 Intake = 94
6.3.2 Pharmacokinetic data = 94
6.3.3 Toxicity data = 95
6.3.4 Conclusions = 95
7. Intake assessments of specific food additives = 96
7.1 Annatto extracts = 96
7.2 Canthaxanthin = 97
7.3 Erythrosine = 98
7.4 Iron oxides = 98
8. Specifications for certain food additives = 99
9. Future work = 101
10. Recommendations = 101
Acknowledgement = 102
References = 102
Annex 1 : Reports and other documents resulting from previous meetings of the Joint FAO／WHO Expert Committee on Food Additives = 104
Annex 2 : Acceptable Daily Intakes, other toxicological information and information on specifications = 112
Annex 3 : Further information required = 123
Annex 4 : Report of an ad hoc Panel on Food Allergens = 124
