Cargando…

Re‐evaluation of fatty acids (E 570) 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 fatty acids (E 570) when used as a food additive. The food additive includes caprylic‐ (C8), capric‐ (C10), lauric‐ (C12), myristic‐ (C14), palmitic‐ (C16), stearic‐ (C...

Descripción completa

Detalles Bibliográficos
Autores principales:	Mortensen, Alicja, Aguilar, Fernando, Crebelli, Riccardo, Di Domenico, Alessandro, Dusemund, Birgit, Frutos, Maria Jose, Galtier, Pierre, Gott, David, Gundert‐Remy, Ursula, Leblanc, Jean‐Charles, Lindtner, Oliver, Moldeus, Peter, Mosesso, Pasquale, Parent‐Massin, Dominique, Oskarsson, Agneta, Stankovic, Ivan, Waalkens‐Berendsen, Ine, Woutersen, Rudolf Antonius, Wright, Matthew, Younes, Maged, Boon, Polly, Chrysafidis, Dimitrios, Gürtler, Rainer, Tobback, Paul, Gergelova, Petra, Rincon, Ana Maria, Lambré, Claude
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2017
Materias:	Scientific Opinion
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009963/ https://www.ncbi.nlm.nih.gov/pubmed/32625490 http://dx.doi.org/10.2903/j.efsa.2017.4785

Ejemplares similares

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

Re‐evaluation of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaurate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmitate (E 495) when used as food additives
por: Mortensen, Alicja, et al.
Publicado: (2017)

Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) 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 pectin (E 440i) and amidated pectin (E 440ii) as food additives
por: Mortensen, Alicja, et al.
Publicado: (2017)

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

Re‐evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422), hydroxypropyl starch (E 1440), hydroxypropyl distarch phosphate (E 1442), starch sodium octenyl succinate (E 1450), acetylated oxidised starch (E 1451) and starch aluminium octenyl succinate (E 1452) as food additives
por: Mortensen, Alicja, 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)

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 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)

Safety of the proposed amendment of the specifications for the food additive polyvinyl alcohol‐polyethylene glycol‐graft‐co‐polymer (E 1209)
por: Mortensen, Alicja, et al.
Publicado: (2017)

Statement on the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute
por: Aguilar, Fernando, et al.
Publicado: (2017)

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

Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives
por: Mortensen, Alicja, et al.
Publicado: (2017)

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

Re‐evaluation of lecithins (E 322) as a food additive
por: Mortensen, Alicja, et al.
Publicado: (2017)

Re‐evaluation of acacia gum (E 414) as a food additive
por: Mortensen, Alicja, et al.
Publicado: (2017)

Re‐evaluation of xanthan gum (E 415) as a food additive
por: Mortensen, Alicja, et al.
Publicado: (2017)

Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re‐evaluation
por: Mortensen, Alicja, et al.
Publicado: (2017)

Re‐evaluation of tara gum (E 417) as a food additive
por: Mortensen, Alicja, et al.
Publicado: (2017)

Re‐evaluation of locust bean gum (E 410) as a food additive
por: Mortensen, Alicja, et al.
Publicado: (2017)

Re‐evaluation of guar gum (E 412) as a food additive
por: Mortensen, Alicja, et al.
Publicado: (2017)

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

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)

Re‐evaluation of sodium nitrate (E 251) and potassium nitrate (E 252) as food additives
por: Mortensen, Alicja, et al.
Publicado: (2017)

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)

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

Re‐evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives
por: Mortensen, Alicja, et al.
Publicado: (2017)

Safety of the proposed amendment of the specifications of the food additive steviol glycosides (E 960)
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 in use of glucosylated steviol glycosides as a food additive in different food categories
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 polyethylene glycol (E 1521) from its use 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)

Refined exposure assessment of extracts of rosemary (E 392) from its use as 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)

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)

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)

Cannot write session to /tmp/vufind_sessions/sess_ov787s8nt85h7b2dsmkcmkpn66