Safety Evaluation of Certain Food Additives

The papers in this volume summarize the safety data on selected food additives reviewed by the Committee including benzoyl peroxide, a-cyclodextrin, hexose oxidase from Chondrus crispus expressed in Hansenula polymorpha, lutein from Tagetes erecta L., peroxyacid antimicrobial solutions containing 1-hydroxyethylidene-1, 1-diphosphonic acid, steviol glycosides, D-tagatose, xynalases from Bacillus subtilis expressed in B. subtilis and zeaxanthins, and a natural constituent, glycyrrhizinic acid. Monographs on eight groups of related flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included.Joint FAO/WHO Expert Committee on Food Additives is the author of 'Safety Evaluation of Certain Food Additives ', published 2006 under ISBN 9789241660549 and ISBN 9241660546.