- aliphatic and aromatic amines and amides
- aliphatic and aromatic ethers
- aliphatic linear α,β-unsaturated aldehydes, acids and related alcohols, acetals and esters
-
amino acids and related substances
-
epoxides
-
linear and branched-chain aliphatic, unsaturated, unconjugated alcohols, aldehydes, acids and related esters
-
miscellaneous nitrogen-containing substances
-
phenol and phenol derivatives
-
pyrazine derivatives
-
pyridine, pyrrole and quinoline derivatives
-
saturated aliphatic acyclic branched-chain primary alcohols, aldehydes and acids
-
simple aliphatic and aromatic sulphides and thiols
-
sulphur-containing heterocyclic compounds
Most individual substances were considered to present no safety concern for human health at current estimated levels of intake as food additives. For eleven, however, additional data were requested.
The procedure could not be applied to the following groups of flavouring agents due to unresolved toxicological concerns:
-
aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulphides, disulphides and ethers containing furan substitution
-
furfuryl alcohol and related substances (it was noted that the existing group ADI for these substances will need to be reconsidered at a future meeting)
Seventy-sixth report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva, 5-14 June 2012.
http://apps.who.int/iris/bitstream/10665/77763/1/9789241660679_eng.pdf
The above item was taken from the January–February 2013 issue of Toxicology and Regulatory News which is sent automatically to members of bibra (click here for more details).
News Home Guest Write For Us? Contact Us