Natural Sources of Flavourings, Volume 1
Council of Europe Pub., Jan 1, 2000 - Flavoring essences - 276 pages
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 form of reports at regular intervals. This is the first of these reports and provides safety-in-use evaluation of 101 source materials. Natural sources of flavourings are materials of vegetable or animal origin. This report covers source materials for which interested manufacturers requested a safety evaluation. The study aims to draw attention to certain natural sources of flavouring and preparations which present a hazard to public health. It draws up a list of natural sources of flavourings and preparations, indicating their acceptability for use in food. This report also provides a list of active principles and set maximum limits for such substances in foodstuffs.
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