{"product_id":"evaluation-of-certain-food-additives-world-health-organization-9789241209908","title":"Evaluation of Certain Food Additives: Seventy-Ninth 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, and to prepare 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 eight food additives (Benzoe tonkinensis; carrageenan; citric and fatty acid esters of glycerol; gardenia yellow; lutein esters from Tagetes erecta; octenyl succinic acid-modified gum arabic; octenyl succinic acid-modified starch; paprika extract; and pectin) and eight groups of flavoring agents (aliphatic and alicyclic hydrocarbons; aliphatic and aromatic ethers; ionones and structurally related substances; miscellaneous nitrogen-containing substances; monocyclic and bicyclic secondary alcohols, ketones and related esters; phenol and phenol derivatives; phenyl-substituted aliphatic alcohols and related aldehydes and esters; and sulfur-containing heterocyclic compounds). \u003cp\u003e\u003c\/p\u003eSpecifications for the following food additives were revised: citric acid; gellan gum; polyoxyethylene (20) sorbitan monostearate; potassium aluminium silicate; and Quillaia extract (Type 2). \u003cp\u003e\u003c\/p\u003eAnnexed to the report are tables summarizing the Committee's recommendations for dietary exposures to and toxicological evaluations of all of the food additives and flavoring agents considered at this meeting.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e World Health Organization\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 9241209909\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9789241209908\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 09\/08\/2015\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 109\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.70lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.30h x 6.10w x 0.30d","brand":"World Health Organization","offers":[{"title":"Paperback","offer_id":48450168553727,"sku":"9789241209908","price":48.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_d21bcdc5-14ea-4d51-8961-af2c4262b76d.jpg?v=1777266500","url":"https:\/\/www.whiterainbookhouse.com\/products\/evaluation-of-certain-food-additives-world-health-organization-9789241209908","provider":"WR Book House","version":"1.0","type":"link"}