APPENDIX VI: ACTION REQUIRED AS A RESULT OF CHANGES IN ADI STATUS AND OTHER TOXICOLOGICAL RECOMMENDATIONS

Substance	Previous acceptable daily intake (ADI) in mg/kg of body weight and other toxicological recommendations	Present acceptable daily intake (ADI) in mg/kg of body weight and other toxicological recommendations	Current Codex Uses	Secretariat Notes
Antioxidant
tert-Butylhydroquinone (TBHQ)	0-0.2 (Temporary)	0-0.7 mg/kg bw	Edible fats and oils	Previous ADI increased
Emulsifiers
Microcrystalline cellulose Sucrose esters of fatty acids and sucroglycerides	Not specified 0-20 (Temporary group ADI)	Not specifieda 0-30 mg/kg bwb	None Magarine Cocoa powders and dry cocoa-sugar mixtures	Previous ADI maintained Previous ADI increased
Enzyme preparations
alpha-Acetolactate decarboxylase	None	Not specifiedc	None
Maltogenic amylase	None	Not specifiedc	None
Flavoring agent
trans-Anethole	0-0.6 (Tempory)	0-0.6 mg/kg bwd (Temporary)	None	Previous ADI maintained
Glazing agent
Hydrogenated poly-1-decene	None	No ADI allocatede	None
Sweetening agent
Maltitol syrup	Not specified	Not specifieda	None
Miscellaneous substances
Salatrim (short- and long-chain acyltriglyceride molecules)	None	An adequate basis was not available for evaluating its safety and nutritional effectsf	None
Contaminants
Aflatoxins B, G and M	Lowest practicable levelg	See Annex 1 of 49th JECFA Summary Report	None

^a Applies to the product conforming to the revised specifications.

^b Group ADI for sucrose esters of fatty acids and sucroglycerides.

^c Temporary pending consideration of the “tentative” designation for the specifications. The “tentative” designation for Appendix B to Annex 1 (general specification for enzyme preparations used in food processing) of the Compendium of food additive specifications (1992) will be reviewed in 1998.

^d Tempory ADI extended to 1998 to review studies underway that were requested by earlier Committees.

^e Data were insufficient for establishing an ADI.

^f The Committee recommended that additional appropriately designed studies be performed to acess fully both the toxicological and nutritional consequences of ingestion of salatrim.

^g Presence in food should be reduced to irreducible levels. An irreducible level is defined as that concentration of a substance that cannot be eliminated from a food without involving the discarding of that food altogether, severely compromising the ultimate availability of major food supplies.