National Technical Reports Library

The National Technical Information Service acquires, indexes, abstracts, and archives the largest collection of U.S. government-sponsored technical reports in existence. The NTRL offers online, free and open access to these authenticated government technical reports. Technical reports and documents in its repository may be available online for free either from the issuing federal agency, the U.S. Government Publishing Office’s Federal Digital System website, or through search engines.

Details

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

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