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Plastics --- Additives

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This publication is the eighty-ninth report of the Joint FAO Expert Committee on Food Additives, a collaboration between the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) of the United Nations. It presents the findings and evaluations of certain food additives by an international group of experts. The report provides comprehensive toxicological assessments, exposure assessments, and establishes guidelines for the safe use of various food additives. It aims to offer scientific and technical advice to support national health strategies and public health policies. The content is essential for health professionals, policymakers, and researchers involved in food safety and public health.

Food additives. --- Toxicology.

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Food additives play a vital role in allowing food manufacturers to provide the range of foods that are available in the developed countries of the world. Additives cover a considerable range from the recognisable sodium bicarbonate used to make cakes in the domestic kitchen to mono- and di-acetyltartaric esters of mono- and diglycerides of fatty acids used as emulsifiers in commercial bread production. They include curcumin, the yellow colour in turmeric, beeswax and citric acid, the acid in citrus fruit, as well as substances prepared synthetically. It has long been fashionable in the media to criticise additives and, in so doing, to lump them all together but this ignores their diversity, their vital role in food production and preservation and the extensive testing they have undergone before being approved. This book outlines why additives are used, the testing regime within Europe, and a complete listing of all additives permitted within the EU.The law covering food additives in the EU, which was harmonised in 1989, has been revised a number of times, most recently by the publication of Regulations 1333/2008 and 1129/2011. These Regulations have been amended a number times with additives being removed or added. This fifth edition of the Guide brings it up to date with a revision of every chapter to reflect the current situation.Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses. Those working in and around the food industry, students of food science and indeed anyone with an interest in what is in their food will find this a practical book full of fascinating details.

Food additives. --- Food additives --- Additifs alimentaires --- Law and legislation --- Droit

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Polymers --- Crystallization. --- Additives. --- Chemistry --- Chemistry, Physical and theoretical --- Separation (Technology)

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A powerful exploration of the use of carcinogenic nitro-additives in the meat millions of people eat every week.

Meat industry and trade. --- Food additives --- Nitro compounds. --- Carcinogens --- Toxicology