Author Description

This volume contains monographs prepared at the 57th meeting of the Joint FAO/WHO Expert Committee on Food additives (JECFA), which met in Rome, Italy, from 5 to 14 June 2001. The monographs in this volume summarize data on the safety of a number of food additives, including the emulsifiers diacetyltartaric and fatty acid esters of glycerol and quillaia extracts, the food colour B-carotene from Blakeslea trispora, the glazing agent hydrogenated poly-1-decene, the preservative natamycin and other miscellaneous substances. Six groups of related flavourings are also evaluated by the Procedure for the Safety Evaluation of Flavourings Agents.