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Resumen:
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The toxicological monographs in this volume summarize the safety data on a number of food additives including benzoyl peroxide, a-cyclodextrin, hexose oxidase from Chondrus crispus expressed in Hansenula polymorpha, lutein from Tagetes erecta L., peroxyacid antimicrobial solutions containing 1-hydroxyethylidene-1, 1-diphosphonic acid, steviol glycosides, D-tagatose, xynalases from Bacillus subtilis expressed in B. subtilis and zeaxanthins, and a natural constituent, glycyrrhizinic acid. Monographs on eight groups of related flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included.
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