Document 7OkrYgzRov4b7v33Kdn8VD1Dg

Industrial Chemicals Syracuse Works Mr, L, V, Haff POOD CHEMICAL CODEX JOINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES MAY 2 2 1973 Industrial Chemicals Manufacturing, MTO May 17, 1973 In reference to your recent exchange of correspondence with the National Research Council regarding the sodium nitrite specification, it appears now from the attached correspondence from the MCA that sodium metabisulfite and sodium sulfite of ICD products should also have been con sidered. It Is our opinion that the current FCC specifica tions are adequate for these products and I would not recommend any change at this time. WCK/dl Attachment cc: W. A. Knapp W. C. Koch Quality Assurance Manager AS! 00003294 ROUTING SLIP To: For: S'. XW7 D Approval [ I Comments I I information O Necessary Action From Dote:. Q Recommendation ^ /TTd See me V^0/?-2--^ratiL. Forward to: Remarks: . d Retain s ignature /le ASI 00003295 MY a 1973 MANUFACTURING CHEMISTS ASSOCIATION 1825 CONNECTICUT AVENUE, N.W. WASHINGTON, D. C. 20009' (202) 483-6126 May 7, 1973 TO: FOOD ADDITIVES CONTACTS IN MCA MEMBER COMPANIES FOOD, DRUG, AND COSMETIC CHEMICALS COMMITTEE Subject: Specifications for Substances to be Considered at the June 26-July 4 Meeting of the Joint FAO/WHO Expert Committee on Food Additives Gentlemen: Please refer to the attached letter from the Director of the Food Chemicals Codex, note particularly the fourth paragraph, and advise Mr. Dodgen immediately if your company has not received a letter recently from him on the above subject, in the event you have an interest in the specifications for the substances cate gorized on page two of his letter and detailed by name on the list attached to this letter. This project overlaps to some extent the 1971 effort which in volved a review of specifications in FAO Nutrition Meetings Report Series Nos. 44b, 45A, and 46B. A number of you contributed sub stantially to this review, but I understand the input from other countries was meager. I'm sure Mr. Dodgen will be glad to indicate what may still be needed where there is an overlap with what went to Dr. Blumenthal in 1971. I wish to thank all of you who have submitted toxicological information on substances to be considered at the June 26-July 4 JECFA meeting in response to my letter of February 12. Sincerely yours, MMH:gr Attachments Distribution "B" cc: Mr. D. F. Dodgen Dr. H. Blumenthal Food, Drug, and Cosmetic Chemicals Committee ASI 00003296 MAY Z & j VI - * *( NATIONAL RESEARCH COUNCIL NATIONAL ACADEMY OF SCIENCES NATIONAL ACADEMY OF ENGINEERING aiol CONSTITUTION AVENUE WASHINGTON, D.C. SO418 FOOD CHEMlCAtS CODEX (aoa) 961-1537 May 1, 1973 Mr. Morgan M. Hoover Secretary, Pood, Drug, and Cosmetic Chemicals Committee Manufacturing Chemists Association 1825 Connecticut Avenue, N. w. Washington, D.C. 20009 Dear Morgan: You will recall that I called you several weeks ago in connection with the 17th JECFA meeting to be held in Geneva June 26July 4. I mentioned that I would hope you could help me in getting comments on the specifications that have been prepared by the JECFA since its inception. At the time I called you, X thought that it would be helpful if you could send out copies of some tabulations (comparing the JECFA specifications with those of the Food Chemicals Codex and the Japanese Standards of Food Additives) to the members of the MCA food additives committee. The tabulation, however, turned out to be 124 pages long. It would have been impractical (and expensive) to prepare copies of the whole set for you to send out, so I decided that we would first send out from this office copies of only the pertinent pages to individual firms. Thus, we mailed individual specifications to about 75 firms during the week of April 16. v A copy of the covering letter used for this mailing is enclosed for your information. Also enclosed, to give you an idea of what the tabulations look like, are copies of the first three pages from the group of antimicrobials/preservatives. It is very possible, however, that we missed some manufacturers of some of the chemicals. For this reason, I hope that you will still be willing to help by informing the MCA member firms that if they did not receive a letter from me--and if they have comments to make on the specifications--I would be happy to send them copies of the tabulations in which they have an interest. ASI 00003297 Mr. Morgan M. Hoover May 1, 1973 As you probably already know, the substances to be discussed at the 17th JECFA are in the following categories (numbers below refer to the listings in the CX/FA Index, a copy of which is enclosed): Antimicrobials/Preservatives: B.l through B.32 Antioxidants/Synergists: C.1 through C.30 Anti-Caking Agents: D.1 through D.16 Emulsifiers: F.1 through F.26 Thickening Agents: G.1 through G.19.8 Miscellaneous Substances: L.6, M.3, M.4, M.5, and p.3. Your cooperation, as always, will be greatly appreciated. call me if you have any questions *V Please with best regards. Sincerely, DFD:vtc Enclosures cc: Dr. R. K. Malik Durtfard F. Dodgen Director, Food Chemicals Codex ASI 00003298 NATIONAL RESEARCH COUNCIL NATIONAL ACADEMY OF SCIENCES NATIONAL ACADEMY OF ENGINEERING sioi constitution avenue Washington, d.c. *0418 FOOD CHEMICAIS CODEX (aoa) 961-1537 Dear Since the early 1960's, a committee of experts sponsored jointly by the Food and Agriculture Organization and the World Health Organization (both are agencies of the United Nations) has been developing standards and specifications for food additives. The specifications prepared by this Joint FAO/WHO Expert Committee on Food Additives are later adopted, after appropriate review and revision, as international standards by the Codex Alimentarius Commission, another joint activity of FAO and WHO (not connected with the u. S. Food Chemicals Codex). The Joint Expert Committee will begin a general review of the specifications during its seventeenth meeting,in Geneva, Switzerland in June. I have been asked by the FAO Secretariat to obtain comments from the U.S. industry on the particular substances under review; this is why I am writing to you, but I hope that you will also comment on the Food Chemicals Codex specifications, with particular emphasis on your views regarding adequacy of the FCC in defining "food grade." At the meeting in Geneva, the FAO/WHO specifications will be reviewed in conjunction with those of the Food Chemicals Codex and the Japanese Standards of Food Additives. To facilitate this review, I have prepared a tabulation of the pertinent data from the FAO/WHO, FCC, and JSFA publications. Copies of the tabulations relating to substances believed to be of interest to your firm are enclosed, together with some additional explanatory material. ASI 00003299 Page 2 In your review of this material, please keep in mind the following questions: (1) Do you feel that the FAO/WHO specifications are suitable in defining the purity of the substances for their use on an international level? Are any of the limits too stringent or too lax? Are any important impurity limits lacking? (2) Do you feel that the FCC specifications are suitable in defining the purity of the substances for their intended use in the U.S.? Can the impurity limits (particularly those for arsenic, heavy metals, lead, etc.) be reduced further? (3) Most important: Do you know of any toxic or hazardous impurities that are not covered by the FCC (or FAO/WHO) specifications? (4) in those cases where FAO/WHO and FCC employ different analytical methods, which method do you prefer? Do you recommend that methods other than those indicated be used? I am not asking that you review the Japanese specifications, but if you have any comments, I will be pleased to pass them on to the JSFA authorities. So that your comments might be given full consideration by the Joint Expert Committee, please send them to me no later than June 1, but earlier if possible. If you have no international interests in these substances, we would still be pleased to receive your comments on the Food Chemicals Codex specifications at any time. Your cooperation in this project will be greatly appreciated. With best wishes. Sincerely, DFD:vtc Enclosures Durward F. Dodgen Director, Food chemicals Codex (Member, 17th FAO/WHO Joint Expert Committee on Food Additives) P.S. I should also mention that in addition to food additive specifications, the Joint Expert Committee will also review the principles for evaluating the safety of food additives and the types of data needed in the toxicological reevaluation of the substances. If you wish further information about this aspect of the review, please write or call me. ASl 0003300 SUBSTANCES TO BE CONSIDERED AT THE JUNE 26-JULY 4 MEETING OF THE JOINT FAQ/WHO EXPERT COMMITTEE ON FOOD ADDITIVES B. PRESERVATIVES B.l Benzoic acid B.13 Nitrata, potassium B.23 Propionate, calcium . B.14 Nitrate, sodium B.2 Benzoate, potassium B.3 Benzoate, sodium B.15 Nitrite, potassium Calcium acetate B.5 Diethylpyrocarbonate (Syn.: Diethyl dicarbonate) B.6 Formic acid B.7 Hexamethylenetetramine B.S Hydrogen peroxide /b.9 Hydrogen sulphite, sodium (Syn.: Sodium bisulphite) B.10 Metabisulphite, potassium v/B.ll Metabisulphite, sodium Nitrite, sodium 3.17 Parahydroxybenzoate, butyl B.18 Parahydroxybenzoate, ethyl B.19 Parahydroxybenzoate, methyl B.20 Parahydroxybenzoate, propyl B.21 Pimaricin 3.22 Propionic acid B.24 Propionate, potassium B.25 Propionate, sodium B.26 Sodium diacetate B.27 Sorbic acid B.28 Sorbate, calcium B.29 Sorbate, potassium B.30 Sorbate, sodium SB.31 Sulphur dioxide 4.32 Sulphite, sodium B.12 Nisin V'1 00003301 2- - c. ANTIOXIDANTS AND ANTIOXIDANT SYN53GIST5 C.l Ascorbic acid (Syn.: Vitamin C) C.2 Ascorbate, sodium C.15 Gallate, octyl C.3 Ascorby1 palmitate C.16 Polyphosphate, sodium (Syn.: Sodium hexametaphosphate) C.25 Tartaric acid (L(+)) C.26 Thiodipropionic acid C.4 Ascorbyl stearate C.5 Butylated hydroxyanisole (BHA) C.17 Isoascorbic acid (Syn.: Erythorbic acid) C.6 Butylated hydroxytoluene (BHT) C.7 Citric acid C.8 Citrate, stearyl C.9 Ethylenediamine tetraacetate, calcium disodium (CaNajEDTA) (Syn.: Calcium disodium edetate) C.10 Ethylenediamine tetraacetate, disodium dihydrogen (Na^EDTA) (Syn.: Disodium edetate) C.l8 Isoascorbate, sodium (Syn.: Sodium erythorbate) C.19 Isopropyl citrate mixture (Syn.: Monoisopropyl citrate) C.20 Guaiac gum (Syn.: Guaiac resin) C.21 Monoglyceride citrate (Syn.: Citric acid and fatty acid esters of glycerol) C.ll Ethyl protocatechuate C.22 Nordihydroguaiaretic ' acid (NDGA) C.12 Gallate, dodecyl C.l3 Gallate, isoamyl C.23 Phosphoric acid (Syn.: Orthophosphoric acid) C.14 Gallate, propyl C.24 Stannous chloride C.27 Thiodipropionate, dilauryl C.28 Thiodipropionate, distearyl C.29 alpha-Tocopherol (Syn.: Vitamin jS) C.30 Tocopherols, mixed concentrate (Syn.: Vitamin S concentrate) ASI 00003302 -3- P. ARTI-CAKING AGSHTS p.l Perrocyanides, calcium, potassium and sodium D.2 Calcium carbonate (See para 108, ALIN03M 71/12) p.3 Magnesium carbonate p.4 Magnesium oxide (See para 108, ALIK03II 71/12) D.5 Myriitates, aluminium, ammonium, calcium, magnesium, potassium, sodium P.6 Palmitates, aluminium, ammonium, calcium, magnesium, potassium, sodium v/p.7 Phosphate, calcium, tribasic (incl. "bone" phosphate) p.8 Phosphate, magnesium, tribasic P.9 Phosphate, Di-, tetrasodium (Syn.: tetrasodium pyrophosphate) (See para 108, ALINQRM 71/12) P.10 Silicon dioxide, amorphous (incl.silica aerogel; hydrated silica; silicic acid; dehydrated silica gel) P.ll Silicate, aluminium (Syn.: Kaolin) P.12 Silicate, calcium D.13 Silicate, magnesium (incl. talc, magnesium trisilicate) ' P.14 Silicate, sodium alumino- (Syn.: sodium 3ilico-aluminate) P.15 Silicate, sodium calcium alumino-- (Syn.: sodium calcium sil icoaluminate) (See CAC/RS 5-1969) P.16 Stearates, aluminium, ammonium, calcium, magnesium, potassium, sodium ASI 00003303 -4- F. EMULSIFIERS F.l Ammonium salts of phosphatidic acid (Syn.: anulsifier YN) p.2 Cholic acid F.3 Desoxycholic acid F.4 Glycerides, mono- and di- F.5 Glycerides, mono- and di-f acetic acid esters of (Syn.: acetic and fatty acid esters of glycerol) F.6 Glycerides, mono- and di-, tartaric and acetic acids esters of (Syn.; mixed tartaric, acetic and fatty acid esters of glycerol) F.ll Sorbitan monopalmitate F.12 Sorbitan monostearate 7.13 Sorbitan tristearate F.14 Polyglycerol esters of interesterified rioinoleic acid F.15 Polyglycerol esters of fatty acids F.16 Polyoxyethylene (20) sorbitan monolaurate (Syn.: Polysorbate 20) P.23 Propylene glycol esters of fatty acids 7.24 Stsaroyl lactylate, c&loium and sodium 7.25 Sucrose eaters of fatty adds 7.26 Thermally oxidised soybean fatty acid esters of glycerol l F.7 Glycerides, mono- and di--, citric acid esters of (Syn.: Citric and fatty acid esters of glycerol) F.8 Glycerides, mono-- and di, diacetyltartaric acid esters of (Syn.: diacetyl tartaric and fatty acid esters of glycerol) F.9 Glycerides, mono-- and di-, lactic acid esters of (Syn.: lactic and fatty acid esters of glycerol) F.10 Lecithin F.l? Polyoxyethylene (20) sorbitan monoSleate (Syn.: Polysorbate 80) F.18 Polyoxyethylene (20) sorbitan monostearate (Syn.: Polysorbate 60) F.19 Polyoxyethylene (20) sorbitan monopalmitate (Syn.; Polysorbate 40) F.20 Polyoxyethylene (20) sorbitan tristearate (Syn.: Polysorbate 65) F.21 Polyoxyethylene (8) stearate F.22 Polyoxyethylene (40) stearate ASI 00003304 . *' . -5- o 0. TOTGESWTWO A05BTS 0.1 Agar (Syn.1 agar agar) 0.2 Alginio acid 0.3 Alginate, ammonium 0.4 Alginate, calc bun 0.5 Alginate, potassium 0.6 Alginate, sodium 0.7 Alginate, propylene glycol o.a Cellulose, hydroxypropyl 0.9 Cellulose, hydroxypropylmethyl 0.10 Celluloee, methyl (Syn.: KC) 0.11 Celluloee, methylethyl 0.12 Cellulose, mierooryatalllne 0.13 Cellulose, sodium carboxymethyl (Syn.: CMC; Na-CMC; cellulose gum) 0.14 Amylose and amylopectin 0.19 Ensyme-treated starches 0.16 Bextrins, white and yellow 0.17.14 Monostareh phosphate 0.17 Modified Starches: G.17.15 Starch acetate G.17.1 Acid-treated starch C.17.2 Alkali-treated starch C.17.3 Bleached starch G.17.16 Starch, hydroxypropyl G.17.17 Starch s dium succinate 0.17.4 Oxidised starch 0.17.5 Distarch adipate. aeetylated 0.17*6 Distarch glycerol 0.17.7 Distarch glycerol, aeetylated 0.17.8 Bistarch glycerol, hydroxypropyl 0.17.9 Distarch phosphate (trimetaphosphate) (treated) 0.17.10 Distarch' phosphate (phosphorus oxychloride treated) 0.17.11 Distarch phosphate, phosphated 0.17.12 Bistarch phosphate, aeetylated 0.17.13 Bistarch phosphate, hydroxypropyl 0.17.18 Starch s dium octenylsuocinate 0.17.19 Starch aluminium octenyl succinate 0.17.20 Sodium carboxymethyl distarch glycerol G.18 Pectin 0.19 Vegetable Gums: 0.19.1 Arabic gum (Syn.: Acacia gum) 0.19.2 Carob bean gum (Syn.: Lucust bean gum) 0.19*3 Carrageenan (Syn.: Carrageen, Irish moss gelose) C.19.4 Purcellaran (Syn.: Banish agar) G.19*5 Guar gum (Syn.: guar flour) C.19.6 Karaya gum 0.19.7 Tragacanth gum (Syn.: Tragacanth) G.19.8 Xanthan gum ASI 00003305 L. 6 L-Glutamate, monopotassiura M.3 Saccharin M.4 Saccharin, calcium M.5 Saccharin, sodium p.3 Mannitol (Syn.: D-mannitol, mannite) ASI 00003306