The toxicological monographs in this volume summarize the safety data on
a number of food additives: asparaginase from Aspergillus niger
expressed in A. niger, calcium lignosulfonate (40-65), ethyl lauroyl
arginate, paprika extract, phospholipase C expressed in Pichia
pastoris, phytosterols, phytostanols and their esters,
polydimethylsiloxane and steviol glycosides. A monograph on the
assessment of dietary exposure to sulfites is also included. Monographs
on 10 groups of related flavoring agents evaluated by the Procedure for
the Safety Evaluation of Flavouring Agents are also included. This
volume also contains a monograph on incorporating the single portion
exposure technique (SPET) into the Procedure for the Safety Evaluation
of Flavouring Agents in the dietary exposure assessment of flavoring
agents.
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.