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PDF - Natural sources of flavourings - Report No. 3

PDF - Natural sources of flavourings - Report No. 3 (2008)

ISBN 978-92-871-6422-3PDF
Type of document : Book
Format : PDF
Size : 16 x 24 cm
Language : English
Number of pages : 297

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Price : 35,00 € / $70.00

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PDF - Natural sources of flavourings - Report No. 3

PDF - Natural sources of flavourings - Report No. 3

Volume I of the fourth edition of the Council of Europe's "Blue Book" was published in 1992 and dealt with chemically-defined flavouring substances. The Committee of Experts on Flavouring Substances has engaged in a major toxicological evaluation of the safety-in-use of over 600 natural flavouring source materials, the conclusions of which will be published in the second volume. In view of the time required to complete this large task, it was agreed that reports should be published at regular intervals covering the source materials so far evaluated. This is the third such report and provides safety-in-use evaluations of 71 source materials.

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Volume I of the fourth edition of the Council of Europe's "Blue Book" was published in 1992 and dealt with chemically-defined flavouring substances. The Committee of Experts on Flavouring Substances has engaged in a major toxicological evaluation of the safety-in-use of over 600 natural flavouring source materials, the conclusions of which will be published in the second volume. In view of the time required to complete this large task, it was agreed that reports should be published at regular intervals covering the source materials so far evaluated. This is the third such report and provides safety-in-use evaluations of 71 source materials.

1. General introduction
2. Foreword
3. Definition
4. Aims of the study
5. General principles
6. Classification system for natural flavouring sources and preparations
7 "Active principles"
8. List of natural sources of flavourings
9. Evaluation status of natural sources of flavourings

Appendix 1
References

Appendix 2
List of "active principles" (constituents of toxicological concern) evaluated by the Committee of experts and included in the published report on "active principles"
List of "active principles" to be evaluated
List of "active principles" evaluated by other international expert groups, no further evaluation required
List of constituents deleted from list of "active principles" after preliminary evaluation

Appendix 3
Summaries of evaluations of "active principles" and other constituents of toxicological concern

Appendix 4
Council Directive 88/388/EEC of 22 June 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production (ANNEX II)

Appendix 5
JECFA evaluated substances
Substances in the above list with ADIs allocated by JECFA
JECFA evaluated substances with no ADI allocated

Appendix 6
Definitions of types of natural flavouring preparations

Appendix 7
Format of datasheets for natural flavouring source materials

Appendix 8
List of natural sources of flavourings and inherent "active principles" (constituents of toxicological concern) presented in this publication
Monographs of the natural sources of flavourings
Alphabetical index of the natural sources of flavourings
List of national delegates of the Committee of experts on Flavouring Substances
Council of Europe publications on flavouring substances

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