Document 71wEabOMJ2Z2XN0GKvqVoMGJE

ALLIED CHEMICAL CORPORATION MEMORANDUM December 5, 1975 TO J. W. Anderson, SCD - W. C. Koch, ICD SUBJECT: FAO/WHO Concerning attached since you are the logical representatives of Divisions which produce food additives, would either of you be interested in being named as contact with Dr. Lu? The work involved is as. much as you wish to make of it. I, personally, believe the contact is valuable as it affords advance notice of items to be discussed by the FAO/WHO Expert Committee on Food Additives and an opportunity to provide input if you wish. I think Dr. Lu's letter and the attachment are otherwise self explanatory. WAK/cl Attachment ASI 00004051 WORLD HEALTH ORGANIZATION : 0v 2 6 i9/^|RGANISATION MONDIALE DE LA SANT 1211 GENEVA 27 - SWITZERLAND Ttlejr.: UNISANTE-Genev. TAI. 34 60 61 T6lx. 27821 In reply plcssc refer to FAD-F6/180/5 1211 GENEVE 27 - SUISSE Ttttgr.: UNISANTE.Gtneie 19 November 1975 Dear Sir(s), A further meeting of the Joint FA0/WH0 Expert Committee on Food Additives will be held in April, 1976. On this occasion the potential hazards to consumers which may be involved by the use in food of the compounds shown on the attached list will be evaluated or re-evaluated. In order that the Committee may have at its disposal adequate information on which to base its conclusions, the Organization needs to collect from academic, industrial and other sources all available information on these compounds, particularly in regard to toxicity and metabolism. I should appreciate it if you would send me two reprints of all published articles on those compounds on the list which are manufactured by your company, together with a list of references to published papers of which you know but do not have copies available. I would also be grateful if you would let me have two copies of any unpublished data on these compounds. To ensure that the Committee is able to consider fully all the information which you may be able to supply, it is necessary for us to receive it at an early date - preferably by 10 January 1976. I should perhaps mention that as it is necessary to circulate all available data to the experts well in advance of the meeting, the joint expert committee will not be able to take into consideration any information received after 1 April 1976. Data related to toxicological evaluation should be addressed to: Dr G. Vettorazzi, Food Additives unit, World Health Organization, 1211 Geneva 27, Switzerland. Data related to specifications should be addressed to: Mr K.O. Herz, Food Policy and Nutrition Division, Food and Agriculture Organization of the United Nations, 00100 Rome, Italy. Thank you in advance for your co-operation in our work. Yours very truly, A--' Allied Chemical Corporation (Attn: Dr W. A. Knapp, Senior Consultant) Product Safety & Toxicology P.0. Box 1057R Morristown, New Jersey 07960 , USA ENCL: (1) WHO F.C. Lu, M.D. Chief, Food Additives ASI 00004052 JOINT FAo/WHQ EXPERT COMMITTEE ON FOOD ADDITIVES - Rome, 21-30 April 1976 1. Food additives to be evaluated Aspartame bentonite cellulose, powdered diethylene glycol monoethyl ether glycerol mono- and di-acetates oxidized hydroxypropy1 distarch glycerol sorboyl pa Imitate In addition, specifications for identity and purity for the following substances will be prepared: avian pepsin, carbon dioxide, glycerol and nitrogen. 2. Food additives to be re-evaluated butylated hydroxyanisole butylated hydroxy toluene calcium hydrogen sulfite esters of glycerol and thermally oxidized soybean fatty acids gaHates, dodecyl, octyl, propyl glycerol esters of wood rosin magnesium silicate mannitol menthol mineral oil nitrates, potassium and sodium salts Orange RN pimaricin sucrose esters of fatty acids and sucroglycerides trichloroethylene In addition, ions for identity and purity for the following substances will be reviewed: chlorine dioxide, hyyddrroochhlolorjr_ic_aacci_iddj lactic acid, propylene glycol, polyvinyl pyrrolidone (PVP) and sodium polyphospha 3. Assessment of the significance of certain experimental findings observed in animals treated with chemically modified starches. 4, Criteria for establishing priorities for the evaluation of flavouring substances. WHO *SI 00004053