Modification of the agenda 3 -- 2.2 Report from the Forty-fifth Session of the Codex Committee -- on Food Additives Specific food additives 11 -- 3.1 Safety evaluations 11 -- 3.1.1 Advantame 11 -- 3.1.2 Glucoamylase from solvent-extracted bixin and -- solvent-extracted norbixin) 32 -- 3.2.2 Benzoe tonkinensis 33 -- 3.2.3 Food additives containing aluminium and/or silicon 33 -- 3.2.4 Food additives containing phosphates: Analytical -- and other documents resulting from previous meetings of the Joint FAO/WHO Expert Committee on Food Additives

Specific food additives and ingredients (other than flavouring agents) 12 -- 3.1 Safety evaluations . other documents resulting from previous meetings -- of the Joint FAO/WHO Expert Committee on Food Additives

risk -- assessment of chemicals in food 2 -- 2.3.1 Specifications of identity and purity of food additives Specific food additives (other than flavouring agents) 7 -- 3.1 Safety evaluations 7 -- 3.1.1 Alitarne other documents resulting from previous meetings -- of the Joint FAO/WHO Expert Committee on Food Additives

heavy metals 11 -- 2.6.3 Citation of microbial strains 12 -- 2.6.4 Tentative specifications for food additives 2.6.5 Tentative specifications for flavouring agents 14 -- 2.7 Evaluation of substances as food additives Specific food additives and substances used in food fortification 16 -- 3.1 Glazing agent: hydrogenated Intake assessments of specific food additives 96 -- 7.1 Annetto extracts 96 -- 7.2 Canthaxanthin 97 - Specifications for certain food additives 99 -- 9. Future work 101 -- 10.

organisms 8 -- 2.3.5 Flavouring agents 8 -- 2.4 Principles governing intake assessments of food additives - 2.4.1 Methods for assessing dietary intake 9 -- 2.4.2 Assessment of dietary intake of specific additives Specific food additives and food ingredients 11 -- 3.1 Antioxidant: tert-butylhydroquinone (TBHQ) 11 other documents resulting from previous meetings of the -- Joint FAO/WHO Expert Committee on Food Additives

toxicological evaluation of compounds -- on the agenda 2 -- 2.2.1 Chemical and technical assessments of food additives solvents 7 -- 2.5.3 Specifications of purity for flavouring agents 7 -- 2.6 Intake assessment of food additives 8 -- 2.6.1 Use of proposed maximum limits in the intake -- assessment of food additives 8 -- 2.6.2 Consideration Specific food additives (other than flavouring agents) 9 -- 3.1 Safety evaluations 9 -- 3.1.1 oc-Amylase other documents resulting from previous meetings of the -- Joint FAO/WHO Expert Committee on Food Additives