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APPENDIX II
ACTION REQUIRED AS A RESULT OF CHANGES IN ADI STATUS OR OTHER TOXICOLOGICAL RECOMMENDATIONS

SubstancePrevious acceptable daily intake (ADI) in mg/kg of body weight and other toxicological recommendationsPresent acceptable daily intake (ADI) in mg/kg of body weight and other toxicological recommendationsCurrent Codex UsesSecretariat Notes
Antioxidants
Dodecyl gallate
Octyl gallate
Propyl gallate		0–0.05 (temporary)
0–0.1 (temporary)
0–1.4		No ADI allocateda
No ADI allocateda
0–1.4		None
None
Edible fats and oils		 ADI not extended
ADI not extended
Previous ADI maintained
Emulsifier
Glycerol ester of wood rosin		No ADI allocated0NoneNew ADI established
Sweetening agent
Alitame		No ADI allocated0–1bNoneNew ADI established
Thickening agent
Konjac flower		Not specified (temporary)Not specifiedc (for food additive uses)NonePrevious ADI maintained
Miscellaneous substances
Benzyl acetate
Benzyl alcohol
Benzaldehyde
Benzoic acid and its salts
Sucrose acetate isobutyrate		0–5 (group ADI)




0–10 (temporary)		0–5 (group ADI)




0–20		Margarine, minarine, table olives, pickled cucumbers, conc. Pineapple juice

None		Previous ADI maintained




Previous ADI maintained
Contaminants
Aflatoxins		Lowest level practically attainableEvaluation not completeddNoneNo action required

a) The temporary ADI was not extended because the additional studies on the pharmacokinetics and metabolism of dodecyl, octyl and propyl gallate requested at the forty-first meeting of the Committee (WHO Technical Report Series No. 837) were not available.

b) The results of an ongoing study of tolerance to repeated doses of alitame in diabetic subjects should be submitted for assessment when available.

c) Includes uses as a thickener, emulsifier, stabilizer, gelling agent, texturizing and glazing agent.

d) The evaluation could not be completed at the present meeting. The Committee recommended that assessment of the carcinogenic potency and estimates of the risk spresented by aflatoxins by continued at the next meeting of the Expert Committee when food additives and contaminants are evaluated.

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