EVALUATION OF CERTAIN FOOD ADDITIVES Seventy-first report of the Joint FAO/WHO Expert Committee on Food Additives Food and Agriculture Organization of the United Nations

Safety evaluation of certain food additives : seventy-first meeting of the Joint FAO/WHO Expert Committee on Food Additives. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Dotted lines on maps represent approximate border lines for which there may not yet be full agreement. The mention of specific companies or of certain manufacturers' products does not imply that they are endorsed or recommended by the World Health Organization in preference to others of a similar nature that are not mentioned. Errors and omissions excepted, the names of proprietary products are distinguished by initial capital letters. All reasonable precautions have been taken by the World Health Organization to verify the information contained in this publication. However, the published material is being distributed without warranty of any kind, either expressed or implied. The responsibility for the interpretation and use of the material lies with the reader. In no event shall the World Health Organization be liable for damages arising from its use. This publication contains the collective views of an international group of experts and does not necessarily represent the decisions or the policies of the World Health Organization. 3. Specific food additives 3.1 Safety evaluations 3.1.1 Branching glycosyltransferase from Rhodothermus obamensis expressed in Bacillus subtilis 3.1.2 Cassia gum 3.1.3 Cyclamic acid and its salts: dietary exposure assessment 3.1.4 Cyclotetraglucose and cyclotetraglucose syrup 3.1.5 Ferrous ammonium phosphate 3.1.6 Glycerol ester of gum rosin 3.1.7 Glycerol ester of tall oil rosin 3.1.8 Lycopene from all sources 3.1.9 Lycopene extract from tomato 3.1.10 Mineral oil (low and medium viscosity) class II and class III 3.1.11 Octenyl succinic acid modified gum arabic 3.1.12 Sodium hydrogen sulfate 3.1.13 Sucrose oligoesters type I and type II 3.2 Revision of specifications 3.2.1 Diacetyltartaric and fatty acid esters of glycerol 3.2.2 Ethyl lauroyl arginate 3.2.3 Glycerol ester of wood rosin 3.2.4 Nisin preparation 3.2.5 Nitrous oxide 3.2.6 Pectins 3.2.7 Starch sodium octenyl succinate 3.2.8 Tannic acid 3.2.9 Titanium dioxide 3.2.10 Triethyl citrate