Evaluation of certain food additives and contaminants : twenty-ninth report of the Joint FAO/WHO Expert Committee on Food Additives, meeting held in Geneva from 3 to 12 June 1985

1. Introduction -- 2. General considerations -- 3. Comments on specific food additives -- 4. establishment, revision, and withdrawal of certain specifications -- 5. Principles for the safety assessment of clemicals in food -- 6. Future work -- Recommendations to FAO and WHO -- Annexes

Summarizes the main conclusions reached by experts commissioned to evaluate the safety of selected food additives and contaminants. Available chemical, biological, and toxicological data are used to identify health hazards, establish standards for purity, and determine acceptable daily intakes for food additives. Evaluations cover food additives in the categories of enzyme immobilizing agents, flavouring agents, flour treatment agents, food acids and their salts, food colours, sweetening agents, thickening agents, and a miscellaneous group of additives