Food Chemical Safety: Additives Volume II

Contents......Page 6
List of contributors......Page 12
Part I General issues......Page 16
1.1 Background......Page 18
1.2 Controls on additives......Page 20
1.3 Future work on additives......Page 22
1.5 References......Page 26
2.1 Introduction......Page 27
2.2 The key directives......Page 28
2.3 Future developments......Page 42
2.4 Sources of further information and advice......Page 44
2.5 References......Page 45
Appendix: List of E numbers of permitted additives......Page 47
3.1 Introduction......Page 57
3.2 Food additive laws and amendments......Page 58
3.3 Federal agencies responsible for enforcement......Page 60
3.4 Generally recognized as safe (GRAS) substances......Page 61
3.6 Color additives......Page 62
3.7 Pesticide residues......Page 63
3.8 Setting tolerance levels......Page 64
3.9 The approval process......Page 65
3.10 References......Page 72
Part II Analysing additives......Page 74
4.1 Introduction......Page 76
4.2 Hazard identification in the food chain......Page 77
4.3 Dose-response characterisation......Page 78
4.4 Exposure analysis......Page 79
4.6 Methods for risk management......Page 90
4.8 Future trends......Page 91
4.10 Sources of further information and advice......Page 92
4.11 References......Page 93
5.1 Introduction......Page 94
5.2 Legislative requirements......Page 95
5.4 Laboratory accreditation and quality control......Page 98
5.5 Proficiency testing......Page 104
5.6 Analytical methods......Page 110
5.7 Standardised methods of analysis for additives......Page 114
5.8 The future direction for methods of analysis......Page 117
5.9 References......Page 118
Appendix: Information for potential contractors on the analytical quality assurance requirements for food chemical surveillance exercises......Page 119
6.1 Introduction......Page 126
6.2 Reference or research methods......Page 127
6.3 Rapid or alternative methods......Page 142
6.4 Future trends......Page 146
6.5 Sources of further information and advice......Page 147
6.6 References......Page 149
7.1 Introduction......Page 160
7.2 Consumer attitudes about food additives......Page 161
7.3 Reporting adverse reactions......Page 162
7.4 Controversial food additives......Page 165
7.5 Summary and conclusions......Page 177
7.7 Sources of further information and advice......Page 180
7.8 References......Page 181
Part III Specific additives......Page 186
8.1 Introduction......Page 188
8.2 Food, drug and cosmetic colorants......Page 189
8.3 Carotenoid extracts......Page 193
8.4 Lycopene......Page 196
8.5 Lutein......Page 197
8.6 Annatto and saffron......Page 198
8.7 Paprika......Page 199
8.8 Synthetic carotenoids......Page 201
8.9 Anthocyanins......Page 202
8.10 Betalains......Page 205
8.11 Chlorophylls......Page 206
8.12 Tumeric......Page 207
8.13 Cochineal and carmine......Page 208
8.14 Monascus......Page 210
8.15 Iridoids......Page 211
8.16 Phycobilins......Page 213
8.17 Caramel......Page 214
8.18 Brown polyphenols......Page 215
8.19 Titanium dioxide......Page 216
8.21 Miscellaneous colorants......Page 217
8.23 References......Page 218
9.1 Introduction: definition and use of flavoring substances......Page 222
9.2 The range and sources of flavoring ingredients......Page 223
9.3 Basic principles of safety evaluation......Page 224
9.4 Regulatory groups......Page 231
9.5 References......Page 239
10.1 Introduction......Page 243
10.3 Functionality and uses......Page 244
10.4 The available sweeteners......Page 247
10.5 Sweetener safety testing......Page 248
10.6 Case study: Acesulfame K......Page 249
10.7 Other sweeteners......Page 251
10.8 Regulatory status......Page 257
10.10 Outlook......Page 259
10.12 Bibliography......Page 260
10.13 References......Page 261
11.1 Introduction: classifying the range of additives......Page 264
11.2 The regulatory background......Page 269
11.4 JECFA safety evaluation......Page 270
11.5 Summary......Page 272
Appendix 1: Specifications for food additives......Page 273
Appendix 2: Acceptable daily intake (ADI) values and references by additive category......Page 281
Appendix 3: Acceptable daily intake (ADI) values and references by additive name......Page 289
11.6 Bibliography......Page 297
12.1 Introduction......Page 298
12.2 Toxicological aspects......Page 299
12.3 The Codex Alimentarius......Page 301
12.4 The regulation of antioxidants in the EU......Page 303
12.5 The regulation of antioxidants in the USA......Page 306
12.6 The regulation of antioxidants in Australia......Page 310
12.8 Future trends......Page 311
12.10 References......Page 313
A......Page 315
C......Page 316
F......Page 318
H......Page 319
M......Page 320
R......Page 321
T......Page 322
Z......Page 323