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Evaluation of the Health Aspects of Carbon Dioxide as a Food Ingredient.


PB80104615

Publication Date 1979
Page Count 29
Abstract The report, by a group of qualified scientists designated the Select Committee of GRAS Substances (SCOGS), provides an independent evaluation of the safety of carbon dioxide when used in foods at present or projected levels.
Keywords
  • Food additives
  • Carbon dioxide
  • Toxicology
  • Mutations
  • Bioassay
  • Diets
  • Ingestion(Biology)
  • Laboratory animals
  • Experimental data
  • Dosage
  • Lethal dosage
  • Absorption
  • Metabolism
  • GRAS food ingredients
  • Generally recognized as safe food ingredients
Source Agency
  • Center for Food Safety and Applied Nutrition
NTIS Subject Category
  • 98H - Food Technology
  • 57Y - Toxicology
Corporate Authors Federation of American Societies for Experimental Biology, Bethesda, MD. Life Sciences Research Office.; Food and Drug Administration, Washington, DC. Bureau of Foods.
Supplemental Notes Report of Select Committee on GRAS Substances.
Document Type Technical Report
Title Note Final rept.
NTIS Issue Number 198004
Contract Number
  • FDA-223-75-2004
Evaluation of the Health Aspects of Carbon Dioxide as a Food Ingredient.
Evaluation of the Health Aspects of Carbon Dioxide as a Food Ingredient.
PB80104615

  • Food additives
  • Carbon dioxide
  • Toxicology
  • Mutations
  • Bioassay
  • Diets
  • Ingestion(Biology)
  • Laboratory animals
  • Experimental data
  • Dosage
  • Lethal dosage
  • Absorption
  • Metabolism
  • GRAS food ingredients
  • Generally recognized as safe food ingredients
  • Center for Food Safety and Applied Nutrition
  • 98H - Food Technology
  • 57Y - Toxicology
  • FDA-223-75-2004
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