Cargando…

Safety in use of glucosylated steviol glycosides as a food additive in different food categories

The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion on the safety of glucosylated steviol glycosides proposed for use as a new food additive in different food categories. According to the applicant, glucosylated steviol glycosides preparations cons...

Descripción completa

Detalles Bibliográficos
Autores principales:	Younes, Maged, Aggett, Peter, Aguilar, Fernando, Crebelli, Riccardo, Dusemund, Birgit, Filipič, Metka, Frutos, Maria Jose, Galtier, Pierre, Gundert‐Remy, Ursula, Kuhnle, Gunter Georg, Lambré, Claude, Leblanc, Jean‐Charles, Lillegaard, Inger Therese, Moldeus, Peter, Mortensen, Alicja, Oskarsson, Agneta, Stankovic, Ivan, Waalkens‐Berendsen, Ine, Woutersen, Rudolf Antonius, Wright, Matthew, Tobback, Paul, Rincon, Ana Maria, Smeraldi, Camilla, Gott, David
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/PMC7009715/ https://www.ncbi.nlm.nih.gov/pubmed/32625815 http://dx.doi.org/10.2903/j.efsa.2018.5181

Ejemplares similares

Safety of the proposed amendment of the specifications of the food additive steviol glycosides (E 960)
por: Younes, Maged, et al.
Publicado: (2018)

Safety of orthosilicic acid‐vanillin complex (OSA‐VC) as a novel food ingredient to be used in food supplements as a source of silicon and bioavailability of silicon from the source
por: Younes, Maged, et al.
Publicado: (2018)

Evaluation of di‐calcium malate, used as a novel food ingredient and as a source of calcium in foods for the general population, food supplements, total diet replacement for weight control and food for special medical purposes
por: Younes, Maged, et al.
Publicado: (2018)

Evaluation of di‐magnesium malate, used as a novel food ingredient and as a source of magnesium in foods for the general population, food supplements, total diet replacement for weight control and food for special medical purposes
por: Younes, Maged, et al.
Publicado: (2018)

Safety and bioavailability of silver hydrosol as a source of silver added for nutritional purposes to food supplements
por: Younes, Maged, et al.
Publicado: (2018)

Safety of low‐substituted hydroxypropyl cellulose (L‐HPC) to be used as a food additive in food supplements in tablet form
por: Younes, Maged, et al.
Publicado: (2018)

Scientific opinion on the evaluation of authorised ferric sodium EDTA as an ingredient in the context of Regulation (EC) 258/97 on novel foods and Regulation (EU) 609/2013 on food intended for infants and young children, food for special medical purposes and total diet replacement for weight control
por: Younes, Maged, et al.
Publicado: (2018)

Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use
por: Younes, Maged, et al.
Publicado: (2017)

Evaluation of four new studies on the potential toxicity of titanium dioxide used as a food additive (E 171)
por: Younes, Maged, et al.
Publicado: (2018)

Safety evaluation of glucosylated steviol glycosides as a food additive in different food categories
por: Younes, Maged, et al.
Publicado: (2022)

Safety of hydroxyanthracene derivatives for use in food
por: Younes, Maged, et al.
Publicado: (2018)

Re‐evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives
por: Younes, Maged, et al.
Publicado: (2018)

Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive
por: Younes, Maged, et al.
Publicado: (2018)

Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive
por: Younes, Maged, et al.
Publicado: (2018)

Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives
por: Younes, Maged, et al.
Publicado: (2017)

Re‐evaluation of polyglycerol esters of fatty acids (E 475) as a food additive
por: Younes, Maged, et al.
Publicado: (2017)

Re‐evaluation of propane‐1,2‐diol (E 1520) as a food additive
por: Younes, Maged, et al.
Publicado: (2018)

Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive
por: Younes, Maged, et al.
Publicado: (2018)

Re‐evaluation of gellan gum (E 418) as food additive
por: Younes, Maged, et al.
Publicado: (2018)

Re‐evaluation of stannous chloride (E 512) as food additive
por: Younes, Maged, et al.
Publicado: (2018)

Re‐evaluation of glycerol esters of wood rosin (E 445) as a food additive
por: Younes, Maged, et al.
Publicado: (2018)

Re‐evaluation of silicon dioxide (E 551) as a food additive
por: Younes, Maged, et al.
Publicado: (2018)

Re‐evaluation of propane‐1,2‐diol alginate (E 405) as a food additive
por: Younes, Maged, et al.
Publicado: (2018)

Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations
por: Younes, Maged, et al.
Publicado: (2017)

Re‐evaluation of sodium, potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives
por: Younes, Maged, et al.
Publicado: (2018)

Re‐evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
por: Younes, Maged, et al.
Publicado: (2018)

Re‐evaluation of aluminium sulphates (E 520–523) and sodium aluminium phosphate (E 541) as food additives
por: Younes, Maged, et al.
Publicado: (2018)

Re‐evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives
por: Younes, Maged, et al.
Publicado: (2018)

Re‐evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404) as food additives
por: Younes, Maged, et al.
Publicado: (2017)

Re‐evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives
por: Younes, Maged, et al.
Publicado: (2018)

Scientific opinion on the safety of monacolins in red yeast rice
por: Younes, Maged, et al.
Publicado: (2018)

Guidance on safety evaluation of sources of nutrients and bioavailability of nutrient from the sources (Revision 1)
por: Younes, Maged, et al.
Publicado: (2021)

Scientific opinion on the safety of green tea catechins
por: Younes, Maged, et al.
Publicado: (2018)

Guidance on safety evaluation of sources of nutrients and bioavailability of nutrient from the sources
por: Younes, Maged, et al.
Publicado: (2018)

Re‐evaluation of soybean hemicellulose (E 426) as a food additive
por: Mortensen, Alicja, et al.
Publicado: (2017)

Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives
por: Mortensen, Alicja, et al.
Publicado: (2017)

Re‐evaluation of glycerol (E 422) as a food additive
por: Mortensen, Alicja, et al.
Publicado: (2017)

Re‐evaluation of fatty acids (E 570) as a food additive
por: Mortensen, Alicja, et al.
Publicado: (2017)

Re‐evaluation of polyglycerol polyricinoleate (E 476) as a food additive
por: Mortensen, Alicja, et al.
Publicado: (2017)

Re‐evaluation of tragacanth (E 413) as a food additive
por: Mortensen, Alicja, et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_6873m6ne0eju1jnqsvo5dn3q8t