INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY
WORLD HEALTH ORGANIZATION
TOXICOLOGICAL EVALUATION OF SOME
FOOD COLOURS, EMULSIFIERS, STABILIZERS,
ANTI-CAKING AGENTS AND CERTAIN
FAO Nutrition Meetings Report Series
No. 46A WHO/FOOD ADD/70.36
The content of this document is the result of the deliberations of the
Joint FAO/WHO Expert Committee on Food Additives which met in Rome,
27 May - 4 June 19691
Food and Agriculture Organization of the United Nations
World Health Organization
1 Thirteenth report of the Joint FAO/WHO Expert Committee on Food
Additives, FAO Nutrition Meetings Report Series, in press;
Wld Hlth Org. techn. Rep. Ser., in press.
These compounds form the corresponding ions in solution and are normal
constituents of the mineral part of our diet. The excretion processes
of the body deal effectively with the average variation in intake
encountered. Calcium sulfate is unsoluble at neutral pH.
In view of the intended use as a firming agent there is no need for
any formal toxicological testing. These ions are normal constituents
of the human body.
No limits except for good manufacturing practice.