This book addresses the critical need for standardized specifications and toxicological evaluations of various food additives. It provides detailed information on the identity, purity, and safety assessments of specific food colours, emulsifiers, stabilizers, anticaking agents, and other substances, serving as a vital resource for regulatory bodies, food manufacturers, and scientists involved in food safety.

This publication is regarded as a key technical reference within the field of food additive regulation and safety. Its detailed specifications and toxicological data are essential for ensuring the safe use of additives in the global food supply. The work of the Joint FAO/WHO Expert Committee on Food Additives is widely respected, providing a scientific basis for international food standards.