Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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 a. Type of chemical

 b. Dose of chemical

 c. Duration of exposure

 d. Frequency of exposure [25]

The safety of food additives is generally evaluated by international organization as well as local government. The goals for the assessment of the intake of food additive are as follows:

 a. Monitoring the actual intake of food additives with respect to its acceptable daily intake (ADI).

 b. Identify the consumer group who are at risk for the intake of additives close or more than the ADI value.

 c. To offer information to the international organization for the reassessment of the regulations of food additives in case of high intake.

The safety assessment of the additives is based on the toxicity of the additives. On the basis of these toxicological data, food additives are classified as follows:

 Group A: Additives having established ADI value

 Group B: Additives generally considered as safe.

 Group C: Additives with insufficient data.

 Group D: Flavoring components.

 Group E: Natural components with very few or no scientific safety data.