Browsing Category:

E-number information

Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404)

Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404)

The present opinion deals with the re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404) when used as food additives. Alginic acid and its salts (E 400–E 404) are authorised as a food additive in the European Union (EU) in accordance…

Re-evaluation of mono- and di-glycerides of fatty acids (E 471)

Re-evaluation of mono- and di-glycerides of fatty acids (E 471)

Mono- and di-glycerides of fatty acids (E 471) is authorised as a food additive in the European Union (EU) in accordance with Annex II and Annex III to Regulation (EC) No 1333/2008 on food additives and specific purity criteria have been defined in the Commission Regulation (EU) No…

Re-evaluation of modified starches

Re-evaluation of modified starches

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 re-evaluating the safety of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated…

Re-evaluation of xanthan gum (E 415) as a food additive

Re-evaluation of xanthan gum (E 415) 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 xanthan gum (E 415) when used as a food additive. Xanthan gum (E 415) is authorised as a food additive in the…

Safety of glutamates added to food

Safety of glutamates added to food

EFSA has established a safe intake level for glutamic acid and glutamates used as food additives after re-evaluating their safety. The Authority also concluded that estimated dietary exposure to glutamic acid and glutamates may exceed not only the safe level but also doses associated with adverse effects in humans…

Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii)

Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii)

The present opinion deals with the re-evaluation of konjac (E 425), comprising konjac gum (E 425 i) and konjac glucomannan (E 425 ii) when used as food additives. In the European Union (EU), konjac gum (E 425 i) and konjac glucomannan (E 425 ii) have been evaluated by the…

Re-evaluation of tara gum (E 417)

Re-evaluation of tara gum (E 417)

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 tara gum (E 417) when used as a food additive. Tara gum (E 417) is authorised as a food additive in the…

EFSA confirms safe levels for nitrites and nitrates added to food

EFSA confirms safe levels for nitrites and nitrates added to food

Existing safe levels for nitrites and nitrates intentionally added to meat and other foods are sufficiently protective for consumers, EFSA has concluded after re-evaluating their safety. Consumer exposure to nitrites and nitrates as food additives is within safe levels for all population groups, except for a slight exceedance in…

Re-evaluation of tragacanth (E 413) as a food additive

Re-evaluation of tragacanth (E 413) 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 tragacanth (E 413) when used as a food additive. Tragacanth (E 413) is authorised as food additives in the European Union (EU…

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…