Toxicological evaluation of some food
additives including anticaking agents,
antimicrobials, antioxidants, emulsifiers
and thickening agents
WHO FOOD ADDITIVES SERIES NO. 5
The evaluations contained in this publication
were prepared by the Joint FAO/WHO Expert
Committee on Food Additives which met in Geneva,
25 June - 4 July 19731
World Health Organization
1 Seventeenth Report of the Joint FAO/WHO Expert Committee on
Food Additives, Wld Hlth Org. techn. Rep. Ser., 1974, No. 539;
FAO Nutrition Meetings Report Series, 1974, No. 53.
Modification is carried out by treatment with a maximum of 1%
alkali hydroxide. No chemical transformation except depolymerization
seems to occur. If any amylose appears in crystalline form it may not
be accessible to enzymic degradation.
This treatment does not result in any appreciable chemical
difference from normal food constituents.
Estimate of acceptable daily intake for man
* See relevant paragraph in the seventeenth report, pages 10-11.