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E-number information

Re-evaluation of fatty acids (E 570) as a food additive

Re-evaluation of fatty acids (E 570) as a food additive

Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to re-evaluate the safety of fatty acids (E 570) when used as a food additive. The Panel was not provided with a newly submitted dossier and based…

Re-evaluation of lecithins (E 322)

Re-evaluation of lecithins (E 322)

The present opinion deals with the re-evaluation of lecithins (E 322) when used as a food additive. Lecithins are mixtures or fractions of phosphatides obtained by physical procedures from animal or vegetable foodstuffs. Lecithins (E 322) is an authorised food additive in the European Union (EU) according to Annex…

Re-evaluation of polyglycerol polyricinoleate (E 476)

Re-evaluation of polyglycerol polyricinoleate (E 476)

Following a request from the European Commission, the Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to re-evaluate the safety of polyglycerol polyricinoleate (PGPR; E 476) when used as a food additive. In addition, following an application dossier for a modification of the conditions…

Re-evaluation of glycerol (E 422)

Re-evaluation of glycerol (E 422)

Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to re-evaluate the safety of glycerol (E 422) when used as a food additive. This re-evaluation refers exclusively to the uses and conditions of use of…

Re-evaluation of soybean hemicellulose (E 426)

Re-evaluation of soybean hemicellulose (E 426)

Following a request from the European Commission (EC), the Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re-evaluating the safety of soybean hemicellulose (E 426) when used as a food additive. Soybean hemicellulose (E 426) is an authorised food…

Re-evaluation of guar gum (E 412)

Re-evaluation of guar gum (E 412)

Following a request from the European Commission, the Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to re-evaluate the safety of guar gum (E 412) when used as a food additive. The Panel was not provided with a newly submitted dossier and based its…

Re-evaluation of locust bean gum (E 410) as a food additive

Re-evaluation of locust bean gum (E 410) as a food additive

Following a request from European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of locust bean gum (E 410) as a food additive. Locust bean gum (E 410) is an authorised food additive in the EU…

Re-evaluation of karaya gum (E 416) as a food additive

Re-evaluation of karaya gum (E 416) as a food additive

Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient sources added to Food (ANS) was asked to deliver a scientific opinion on the re-evaluation of karaya gum (E 416) as a food additive. Karaya gum (E 416) is an authorised food additive in…

Re-evaluation of β-cyclodextrin (E 459) as a food additive

Re-evaluation of β-cyclodextrin (E 459) as a food additive

The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of β-cyclodextrin (E 459) as a food additive. β-Cyclodextrin is a non-reducing cyclic oligosaccharide consisting of seven α-1,4-linked d-glucopyranosyl units. The Scientific Committee on Food…

Re-evaluation of ammonium phosphatides (E 442)

Re-evaluation of ammonium phosphatides (E 442)

The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of ammonium phosphatides (E 442) as a food additive. The Scientific Committee on Food (SCF) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) allocated an acceptable…