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Book (stand-alone)Safety evaluation of certain food additives: Prepared by the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
WHO Food Additives Series, No. 86
2023Also available in:
No results found.This volume contains monographs prepared at the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met virtually during 6–17 and 22 June 2022. The toxicological and dietary exposure monographs in this volume summarize the safety and dietary exposure data on eight specific food additives: α-amlyase (JECFA95-1 and JECFA95-2) from Geobacillus stearothermophilus expressed in Bacillus licheniformis; α-amlyase (JECFA95-3) from Rhizomucor pusillus expressed in Aspergillus niger; amyloglucosidase (JECFA95-4) from Rasamsonia emersonii expressed in Aspergillus niger; asparaginase (JECFA95-5) from Pyrococcus furiosus expressed in Bacillus subtilis; β-amylase (JECFA95-6) from Bacillus flexus expressed in Bacillus licheniformis; lipase (JECFA95-7) from Thermomyces lanuginosus and Fusarium oxysporum expressed in Aspergillus oryzaei; and xylanase (JECFA95-9) from Bacillus licheniformis expressed in Bacillus licheniformis. An addendum summarizes the safety and dietary exposure data on a group of related flavouring agents (alicyclic ketones, secondary alcohols and related esters). This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs, those involved in the control of contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities. -
Book (series)Compendium of Food Additive Specifications - Joint FAO/WHO Expert Committee on Food Additives (JECFA)
92nd Meeting. Virtual meeting, 7–18 June 2021
2022Also available in:
No results found.This document contains food additive specification monographs, analytical methods, and other information prepared at the ninety second meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held virtually from 7 to 18 June 2021. The specification monographs provide information on the identity and purity of food additives used directly in foods or in food production. The main three objectives of these specifications are to identify the food additive that has been subjected to testing for safety, to ensure that the additives are of the quality required for use in food or in processing and to reflect and encourage good manufacturing practice. This publication and other documents produced by JECFA contain information that is useful to all those who work with or are interested in food additives and their safe use in food. -
Book (series)Compendium of food additive specifications
Joint FAO/WHO Expert Committee on Food Additives, 96th Meeting, Geneva, 27 June – 6 July 2023
2023Also available in:
No results found.This volume of FAO JECFA Monographs contains specifications prepared at the ninety-sixth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), held in Geneva from 27 June to 6 July 2023. The purpose of the meeting was to evaluate the safety of certain food additives and flavourings. The present meeting was the ninety-sixth in a series of similar meetings. The tasks before the Committee were to (a) further elaborate principles governing the evaluation of food additives; (b) undertake safety evaluations of certain food additives; (c) review and prepare specifications for certain food additives; and (d) establish specifications for certain flavouring agents. The Committee evaluated the safety of one food additive, revised the specifications for three food additives, evaluated the safety of two groups of flavouring agents and revised the specifications for eight flavouring agents.
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