This volume contains monographs prepared at the eighty-second meeting of
the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met
in Geneva, Switzerland, from 7 to 16 June 2016.
The toxicological and dietary exposure monographs in this volume
summarize the safety and dietary exposure data on eight specific food
additives (Allura Red AC; carob bean gum; pectin; Quinoline Yellow;
rosemary extract; steviol glycosides; tartrazine; and xanthan gum) and
five groups of related flavoring agents (alicyclic, alicyclic-fused and
aromatic-fused ring lactones; aliphatic and aromatic amines and amides;
aliphatic secondary alcohols, ketones and related esters; cinnamyl
alcohol and related substances; and tetrahydrofuran and furanone
derivatives).
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 and those involved with controlling contaminants in
food, government and food regulatory officers, industrial testing
laboratories, toxicological laboratories and universities.