The toxicological monographs in this volume summarize the safety data on a number of food additives including benzoyl peroxide, a-cyclodextrin, hexose oxidase from Chondrus crispus expressed in Hansenula polymorpha, lutein from Tagetes erecta L., peroxyacid antimicrobial solutions containing 1-hydroxyethylidene-1, 1-diphosphonic acid, steviol glycosides, D-tagatose, xynalases from Bacillus subtilis expressed in B. subtilis and zeaxanthins, and a natural constituent, glycyrrhizinic acid. Monographs on eight groups of related flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included. This volume and others in the WHO Food Additives Series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved in controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories, and universities.