World Health Organ Tech Rep Ser. 2017(1000):1-162.
This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, including flavouring agents, with a view to concluding as to safety concerns and to preparing specifications for identity and purity. The 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 flavouring agents. A summary follows of the Committee’s evaluations of technical, toxicological and dietary exposure data for 10 food additives (Allura Red AC; carob bean gum; lutein esters from Tagetes erecta; octenyl succinic acid (OSA)– modified gum arabic; pectin; Quinoline Yellow; rosemary extract; steviol glycosides; tartrazine; and xanthan gum) and five groups of flavouring agents (alicyclic, alicyclic-fused and aromatic-fused ring lactones; aliphatic and aromatic amines and amides; aliphatic secondary alcohols, ketones and related esters; cinnamyl alcohol and related substances; and tetrahydrofuran and furanone derivatives). Specifications for the following food additives were revised: aspartame; cassia gum; citric and fatty acid esters of glycerol (CITREM); modified starches; octanoic acid; starch sodium octenyl succinate; and total colouring matters. Annexed to the report are tables summarizing the Committee’s recommendations for dietary exposures to and toxicological evaluations of all of the food additives, including flavouring agents, considered at this meeting.
本报告呈现了粮农组织/世卫组织联合专家委员会的结论，该委员会召开会议以评估包括调味剂在内的各种食品添加剂的安全性，旨在就安全问题得出结论并制定鉴别和纯度规范。报告的第一部分对食品添加剂（包括调味剂）毒理学评价及膳食暴露评估的指导原则进行了一般性讨论。接下来是委员会对10种食品添加剂（诱惑红；刺槐豆胶；万寿菊叶黄素酯；辛烯基琥珀酸（OSA）改性阿拉伯胶；果胶；喹啉黄；迷迭香提取物；甜菊糖苷；柠檬黄；和黄原胶）以及五组调味剂（脂环族、稠合脂环族和稠合芳香环内酯；脂肪族和芳香族胺及酰胺；脂肪族仲醇、酮及相关酯；肉桂醇及相关物质；以及四氢呋喃和呋喃酮衍生物）的技术、毒理学和膳食暴露数据的评估总结。对以下食品添加剂的规范进行了修订：阿斯巴甜；决明胶；甘油柠檬酸脂肪酸酯（CITREM）；变性淀粉；辛酸；辛烯基琥珀酸淀粉钠；以及总色素。报告附录中的表格总结了委员会对本次会议审议的所有食品添加剂（包括调味剂）的膳食暴露和毒理学评价的建议。
