{"product_id":"evaluation-of-certain-food-additives-world-health-organization-9789241209748","title":"Evaluation of Certain Food Additives: Seventy-Sixth Report of the Joint Fao\/Who Expert Committee on Food Additives","description":"This report represents the conclusions of a Joint FAO\/WHO Expert Committee convened to evaluate the safety of various food additives, including flavoring agents, with a view to concluding as to safety concerns and to preparing specifications for identity and purity. \u003cp\u003e\u003c\/p\u003eThe first part of the report contains a general discussion of the principles governing the toxicological evaluation of and assessment of dietary exposure to food additives, including flavoring agents. A summary follows of the Committee's evaluations of technical, toxicological and dietary exposure data for five food additives (magnesium dihydrogen diphosphate; mineral oil (medium and low viscosity) classes II and III; 3-phytase from Aspergillus niger expressed in Aspergillus niger; serine protease (chymotrypsin) from Nocardiopsis prasina expressed in Bacillus licheniformis; and serine protease (trypsin) from Fusarium oxysporum expressed in Fusarium venenatum) and 16 groups of flavouring agents (aliphatic and aromatic amines and amides; aliphatic and aromatic ethers; aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers containing furan substitution; aliphatic linear a, b-unsaturated aldehydes, acids and related alcohols, acetals and esters; amino acids and related substances; epoxides; furfuryl alcohol and related substances; linear and branched-chain aliphatic, unsaturated, unconjugated alcohols, aldehydes, acids and related esters; miscellaneous nitrogen-containing substances; phenol and phenol derivatives; pyrazine derivatives; pyridine, pyrrole and quinoline derivatives; saturated aliphatic acyclic branched-chain primary alcohols, aldehydes and acids; simple aliphatic and aromatic sulfides and thiols; sulfur-containing heterocyclic compounds; and sulfur-substituted furan derivatives). \u003cp\u003e\u003c\/p\u003eSpecifications for the following food additives were revised: ethyl cellulose, mineral oil (medium viscosity), modified starches and titanium dioxide. \u003cp\u003e\u003c\/p\u003eAnnexed to the report are tables summarizing the Committee's recommendations for dietary exposures to and toxicological evaluations of the food additives and flavoring agents considered.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e World Health Organization\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 9241209747\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9789241209748\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e World Health Organization\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/09\/2013\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 190\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback","brand":"World Health Organization","offers":[{"title":"Paperback","offer_id":48447570575615,"sku":"9789241209748","price":48.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_e4093048-0002-4e09-87fc-8eb26bbfb119.jpg?v=1777233572","url":"https:\/\/www.whiterainbookhouse.com\/products\/evaluation-of-certain-food-additives-world-health-organization-9789241209748","provider":"WR Book House","version":"1.0","type":"link"}