CARAMEL COLORS - A HISTORICAL INTRODUCTION

被引：34

作者：

CHAPPEL, CI ^{[1
]}

HOWELL, JC ^{[1
]}

机构：

[1] COCA COLA CO,ATLANTA,GA 30301

来源：

FOOD AND CHEMICAL TOXICOLOGY | 1992年 / 30卷 / 05期

关键词：

D O I：

10.1016/0278-6915(92)90060-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Caramel colours used in the manufacture of a wide variety of foods and beverages have been an item of commerce for more than one hundred years. The regulatory history of these additives in the US, the UK, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the EC is reviewed, and an introduction to the safety studies of caramel colours in this issue of Food and Chemical Toxicology is provided.

引用

页码：351 / 357

页数：7

共 34 条

[1]

[Anonymous], 1956, SUGAR J

[2]

Bartlett S, 1957, J AGR SCI-CAMBRIDGE, V50, P60

[3] LONG-TERM TOXICITY STUDY IN RAT ON A CARAMEL PRODUCED BY HALF OPEN-HALF CLOSED PAN AMMONIA PROCESS [J].