FAO Nutrition Meetings
Report Series No. 40A,B,C
TOXICOLOGICAL EVALUATION OF SOME
ANTIMICROBIALS, ANTIOXIDANTS, EMULSIFIERS,
STABILIZERS, FLOUR-TREATMENT AGENTS, ACIDS AND BASES
The content of this document is the result of the deliberations of the
Joint FAO/WHO Expert Committee on Food Additives which met at Rome,
13-20 December, 19651 Geneva, 11-18 October, 19662
1 Ninth Report of the Joint FAO/WHO Expert Committee on Food
Additives, FAO Nutrition Meetings Report Series, 1966 No. 40;
Wld Hlth Org. techn. Rep. Ser., 1966, 339
2 Tenth Report of the Joint FAO/WHO Expert Committee on Food
Additives, FAO Nutrition Meetings Report Series, 1967, in press;
Food and Agriculture Organization of the United Nations
World Health Organization
Synonyms Sometimes incorrectly referred to as
Chemical names Calcium peroxide; Calcium superoxide
Empirical formula CaO2
Molecular weight 72.08
Definition Calcium peroxide contains not less than
60 per cent. CaO2.
Description Calcium peroxide occurs as a white or
yellowish, odourless, almost tasteless
powder or granular material.
Caution Powerful oxidizing substance.
Use As a strengthening agent for flour.
There appears to be no published information on the toxicity of
calcium peroxide, or on the biological effects of bread made from
flour treated with calcium peroxide.
No toxicological data were available for the estimation of
acceptable levels of treatment of flour.
Further work required
Full studies in accordance with the recommendations of the Second
and Fifth Reports of the Joint FAO/WHO Expert Committee on Food