Evaluation of Certain Food Additivesseventy Sixth Report of the Joint FAO/WHO Expert Committee on Food Additives, WHO Technical Report Series, No. 974

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 five food additives (magnesium dihydrogen diphosphate; mineral oil (medium and low viscosity) classess II and III; 3-phyase from Aspergillus niger expressed in Aspergillus niger ; serine protease Ind. J. Nutr. Dietet., 2013, 50 , 392 (trypsin) from Fusarium oxysporum expressed in Fusarium venenatum ) and 16 groups of flavouring agents (aliphatic and aromatic amines and amides; aliphatic and aromatic ethers; aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disufides and ethers containing furan substitution; aliphatic linear a, β -unsaturated aldehydes, acids and related alcohols, acetals and esters, amino acids and related substances, epoxides, furfuryl alcohol and related substances, 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 sulfides and thiols; sulfur-containing heterocyclic compounds and sulfur-substituted furan derivatives). Specifications for the following food additives were revised: ethyl cellulose, mineral oil(medium viscosity), modified starches and titanium dioxide.