Re‐evaluation of oxidised soya bean oil interacted with mono‐ and diglycerides of fatty acids (E 479b) as a food additive

The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion re‐evaluating the safety of thermally oxidised soya bean oil interacted with mono‐ and diglycerides of fatty acids (TOSOM) (E 479b) when used as a food additive. The Scientific Committee on Food (SCF) and the Joint...

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Detalles Bibliográficos
Autores principales: Younes, Maged, Aquilina, Gabriele, Castle, Laurence, Engel, Karl‐Heinz, Fowler, Paul, Frutos Fernandez, Maria Jose, Fürst, Peter, Gürtler, Rainer, Gundert‐Remy, Ursula, Husøy, Trine, Mennes, Wim, Moldeus, Peter, Oskarsson, Agneta, Rainieri, Sandra, Shah, Romina, Waalkens‐Berendsen, Dina Hendrika, Wölfle, Detlef, Boon, Polly, Parent‐Massin, Dominique, Tobback, Paul, Wright, Matthew, Chrysafidis, Dimitrios, Rincon, Ana Maria, Tard, Alexandra, Lambré, Claude
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009384/
https://www.ncbi.nlm.nih.gov/pubmed/32625705
http://dx.doi.org/10.2903/j.efsa.2018.5420

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009384/
https://www.ncbi.nlm.nih.gov/pubmed/32625705
http://dx.doi.org/10.2903/j.efsa.2018.5420

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