Food chemical safety. / Volume 2, Additives

List of contributors Part I General issues 1 Introduction D. Watson, Food Standards Agency, London 1.1 Background 1.2 Controls on additives 1.3 Future work on additives 1.4 Acknowledgement and dedication 1.5 References 2 The regulation of additives in the EU D. W. Flowerdew, Consultant (formerly Leatherhead Food RA) 2.1 Introduction 2.2 The key directives 2.3 Future developments 2.4 Sources of further information and advice 2.5 References Appendix: List of E numbers of permitted additives 3 The regulation of additives in the USA P. Curtis, North Carolina State University, Raleigh 3.1 Introduction 3.2 Food additive laws and amendments 3.3 Federal agencies responsible for enforcement Contents © 2001 by Woodhead Publishing Ltd. 3.4 Generally recognized as safe (GRAS) substances 3.5 Prior sanctioned substances 3.6 Color additives 3.7 Pesticide residues 3.8 Setting tolerance levels 3.9 The approval process 3.10 References Part II Analysing additives 4 Risk analysis of food additives D. R. Tennant, Consultant, UK 4.1 Introduction 4.2 Hazard identification in the food chain 4.3 Dose-response characterisation 4.4 Exposure analysis 4.5 Risk evaluation 4.6 Methods for risk management 4.7 Risk communication 4.8 Future trends 4.9 Conclusion 4.10 Sources of further information and advice 4.11 References 5 Analytical methods: quality control and selection R. Wood, Food Standards Agency, Norwich 5.1 Introduction 5.2 Legislative requirements 5.3 FSA surveillance requirements 5.4 Laboratory accreditation and quality control 5.5 Proficiency testing 5.6 Analytical methods 5.7 Standardised methods of analysis for additives 5.8 The future direction for methods of analysis 5.9 References Appendix: Information for potential contractors on the analytical quality assurance requirements for food chemical surveillance exercises 6 New methods in detecting food additives C. J. Blake, Nestle´ Research Centre, Lausanne 6.1 Introduction 6.2 Reference or research methods 6.3 Rapid or alternative methods 6.4 Future trends © 2001 by Woodhead Publishing Ltd. 6.5 Sources of further information and advice 6.6 References 7 Adverse reactions to food additives M. A. Kantor, University of Maryland 7.1 Introduction 7.2 Consumer attitudes about food additives 7.3 Reporting adverse reactions 7.4 Controversial food additives 7.5 Summary and conclusions 7.6 Future trends and directions 7.7 Sources of further information and advice 7.8 References Part III Specific additives 8 Colorants F. Jack Francis, University of Massachusetts, Amherst 8.1 Introduction 8.2 Food, drug and cosmetic colorants 8.3 Carotenoid extracts 8.4 Lycopene 8.5 Lutein 8.6 Annatto and saffron 8.7 Paprika 8.8 Synthetic carotenoids 8.9 Anthocyanins 8.10 Betalains 8.11 Chlorophylls 8.12 Tumeric 8.13 Cochineal and carmine 8.14 Monascus 8.15 Iridoids 8.16 Phycobilins 8.17 Caramel 8.18 Brown polyphenols 8.19 Titanium dioxide 8.20 Carbon black 8.21 Miscellaneous colorants 8.22 Outlook 8.23 References © 2001 by Woodhead Publishing Ltd. 9 Safety assessment of flavor ingredients K. R. Schrankel and P. L. Bolen, International Flavors & Fragrances, Union Beach and R. Petersen, International Flavors & Fragrances, Dayton 9.1 Introduction: definition and use of flavoring substances 9.2 The range and sources of flavoring ingredients 9.3 Basic principles of safety evaluation 9.4 Regulatory groups 9.5 References 10 Sweeteners G. von Rymon Lipinski, Nutrovina Nutrition Specialities and Food Ingredients GmbH, Frankfurt 10.1 Introduction 10.2 Definitions 10.3 Functionality and uses 10.4 The available sweeteners 10.5 Sweetener safety testing 10.6 Case study: Acesulfame K 10.7 Other sweeteners 10.8 Regulatory status 10.9 Analytical methods 10.10 Outlook 10.11 Summary 10.12 Bibliography 10.13 References 11 Food additives, other than colours and sweeteners Brian Whitehouse, Consultant, UK 11.1 Introduction: classifying the range of additives 11.2 The regulatory background 11.3 Acceptable daily intake (ADI) 11.4 JECFA safety evaluation 11.5 Summary Appendix 1: Specifications for food additives Appendix 2: Acceptable daily intake (ADI) values and references by additive category Appendix 3: Acceptable daily intake (ADI) values and references by additive name 11.6 Bibliography 12 Case study: antioxidant preservatives K. Mı´kova´, Institute of Chemical Technology, Prague 12.1 Introduction 12.2 Toxicological aspects © 2001 by Woodhead Publishing Ltd. 12.3 The Codex Alimentarius 12.4 The regulation of antioxidants in the EU 12.5 The regulation of antioxidants in the USA 12.6 The regulation of antioxidants in Australia 12.7 The regulation of antioxidants in Japan 12.8 Future trends 12.9 Sources of further information and advice 12.10 References © 2001