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Rosemary Extract, 82nd JECFA—Chemical and Technical Assessment (CTA)















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    Xanthan Gum, 82nd JECFA—Chemical and Technical Assessment (CTA), 2016 2016
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    This Chemical and Technical Assessment summarizes data and information on xanthan gum submitted to JECFA by International Special Dietary Foods Industries1 in a dossier dated 26 November 2015 and focusing on its use as thickener in infant formulae, follow-up formulae, and formulae for special medical purposes intended for infants. The Committee previously reviewed xanthan gum at its eighteenth, twenty-ninth and thirtieth meetings. At the thirtieth meeting, the Committee allocated an Acceptable D aily Intake (ADI) of “not specified” to xanthan gum. The Committee prepared specifications for xanthan gum at several of its meetings. The last specifications for xanthan gum were prepared at the fifty-third meeting in 1999. At the present meeting (eighty-second meeting), xanthan gum is being re-evaluated by the Committee with emphasis placed on the evaluation of safety data to support its intended use in infant formulae, follow-up formulae, and formulae for special medical purposes intended for infants.
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    Tartrazine, 82nd JECFA—Chemical and Technical Assessment (CTA), 2016 2016
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    This Chemical and Technical Assessment summarizes data and information on Tartrazine (INS No. 102), a synthetic colouring agent that belongs to the class of monoazo dyes. It is allowed as a food colour in the EU, Japan, USA, and other regions. The safety, dietary intake, and specifications for Tartrazine were re-evaluated at the 82nd meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
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    Steviol Glycosides, 82nd JECFA—Chemical and Technical Assessment (CTA), 2016 2016
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    Steviol glycosides are a group of compounds naturally occurring in the plant Stevia rebaudiana Bertoni sharing a similar molecular structure where different sugar moieties are attached to the aglycone steviol (an ent-kaurene-type diterpene). They include any compound containing a steviol backbone conjugated to any number or combination of the principal sugar moieties in any of the orientations occurring in the leaves of Stevia rebaudiana Bertoni including, glucose, rhamnose, xylose, fructose, an d deoxyglucose. Newly revised specification for Steviol Glycosides are divided into two monographs by source.

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