Evaluation of certain food additives
1976
Abstract: The Joint FAO/WHO Expert Committee on Food Additives met to prepare or revise specifications; to perform toxicological evaluation and re-evaluation of certain food additives; to review recent toxicological studies; and to consider the principles and procedures of the evaluation process. The committee's findings serve as guidelines for industry and for health and food authorities. Its report focuses on the importance of information about food additives and contaminants in developing and industrialized countries, the replacement of suspect substances by unproven chemicals, and the need for a continuing input of information. The specific substances which were evaluated or re-evaluated include avian pepsin, butylated hydroxyanisole and hydroxytoluene, powdered cellulose, gallates, glycerol ester of rosin, mineral oil, mineral salts, and chemically modified starches. (cj).
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