Cargando…

Safety evaluation of long‐chain glycolipids from Dacryopinax spathularia

The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion on the safety of long‐chain glycolipids from Dacryopinax spathularia (also called AM‐1) as a food additive. AM‐1 is a purified mixture of long‐chain glycolipid congeners obtained by fermentation of the edible non‐ge...

Descripción completa

Detalles Bibliográficos
Autores principales:	Younes, Maged, Aquilina, Gabriele, Engel, Karl‐Heinz, Fowler, Paul, Frutos Fernandez, Maria Jose, Fürst, Peter, Gürtler, Rainer, Gundert‐Remy, Ursula, Husøy, Trine, Manco, Melania, Mennes, Wim, Passamonti, Sabina, Moldeus, Peter, Shah, Romina, Waalkens‐Berendsen, Ine, Wölfle, Detlef, Wright, Matthew, Barat Baviera, José Manuel, Degen, Gisela, Leblanc, Jean‐Charles, Herman, Lieve, Giarola, Alessandra, Smeraldi, Camilla, Tard, Alexandra, Vianello, Giorgia, Castle, Laurence
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2021
Materias:	Scientific Opinion
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8201184/ https://www.ncbi.nlm.nih.gov/pubmed/34140988 http://dx.doi.org/10.2903/j.efsa.2021.6609

Ejemplares similares

Safety evaluation of crosslinked polyacrylic acid polymers (carbomer) as a new food additive
por: Younes, Maged, et al.
Publicado: (2021)

Safety of the proposed amendment of the specifications for enzymatically produced steviol glycosides (E 960c): Rebaudioside D produced via enzymatic bioconversion of purified stevia leaf extract
por: Younes, Maged, et al.
Publicado: (2022)

Safety evaluation of buffered vinegar as a food additive
por: Younes, Maged, et al.
Publicado: (2022)

Safety of a proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: to expand the list of steviol glycosides to all those identified in the leaves of Stevia Rebaudiana Bertoni
por: Younes, Maged, et al.
Publicado: (2020)

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

Opinion on the re‐evaluation of starch sodium octenyl succinate (E 1450) as a food additive in foods for infants below 16 weeks of age and the follow‐up of its re‐evaluation as a food additive for uses in foods for all population groups
por: Younes, Maged, et al.
Publicado: (2020)

Opinion on the re‐evaluation of ascorbyl palmitate (E 304i) as a food additive in foods for infants below 16 weeks of age and the follow‐up of its re‐evaluation as a food additive for uses in foods for all population groups
por: Younes, Maged, et al.
Publicado: (2020)

Safety evaluation of steviol glycoside preparations, including rebaudioside AM, obtained by enzymatic bioconversion of highly purified stevioside and/or rebaudioside A stevia leaf extracts
por: Younes, Maged, et al.
Publicado: (2021)

Opinion on the re‐evaluation of lecithins (E 322) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as food additive for uses in foods for all population groups
por: Younes, Maged, et al.
Publicado: (2020)

Opinion on the re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives in foods for infants below 16 weeks of age and follow‐up of their re‐evaluation as food additives for uses in foods for all population groups
por: Younes, Maged, et al.
Publicado: (2021)

Opinion on the re‐evaluation of mono‐ and diglycerides of fatty acids (E 471) as food additive in foods for infants below 16 weeks of age and follow‐up of their re‐evaluation as food additives for uses in foods for all population groups
por: Younes, Maged, et al.
Publicado: (2021)

Scientific opinion on flavouring group evaluation 414 (FGE.414): 2‐hydroxy‐4‐methoxybenzaldehyde
por: Younes, Maged, et al.
Publicado: (2021)

Safety of ethyl lauroyl arginate (E 243) as a food additive in the light of the new information provided and the proposed extension of use
por: Younes, Maged, et al.
Publicado: (2019)

Follow‐up of the re‐evaluation of polyglycerol polyricinoleate (E 476) as a food additive
por: Younes, Maged, et al.
Publicado: (2022)

Safety of use of Monk fruit extract as a food additive in different food categories
por: Younes, Maged, et al.
Publicado: (2019)

Opinion on the re‐evaluation of sodium carboxy methyl cellulose (E 466) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as food additive for uses in foods for all population groups
por: Younes, Maged, et al.
Publicado: (2022)

Re‐evaluation of locust bean gum (E 410) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as a food additive for uses in foods for all population groups
por: Younes, Maged, et al.
Publicado: (2023)

Re‐evaluation of dimethyl polysiloxane (E 900) as a food additive
por: Younes, Maged, et al.
Publicado: (2020)

Opinion on the re‐evaluation of acacia gum (E 414) as a food additive in foods for infants below 16 weeks of age and the follow‐up of its re‐evaluation as a food additive for uses in foods for all population groups
por: Younes, Maged, et al.
Publicado: (2019)

Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and α,β‐unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5
por: Younes, Maged, et al.
Publicado: (2020)

Scientific Opinion on Flavouring Group Evaluation 67, Revision 3 (FGE.67Rev3): consideration of 23 furan‐substituted compounds evaluated by JECFA at the 55th, 65th, 69th and 86th meetings
por: Younes, Maged, et al.
Publicado: (2021)

Scientific Opinion on Flavouring Group Evaluation 13 Revision 3 (FGE.13Rev3): furfuryl and furan derivatives with and without additional side‐chain substituents and heteroatoms from chemical group 14
por: Younes, Maged, et al.
Publicado: (2021)

Follow‐up of the re‐evaluation of indigo carmine (E 132) as a food additive
por: Younes, Maged, et al.
Publicado: (2023)

Scientific opinion on Prosmoke BW 01
por: Younes, Maged, et al.
Publicado: (2022)

Re‐evaluation of sucrose esters of fatty acids (E 473) as a food additive in foods for infants below 16 weeks of age and follow‐up of its previous evaluations as food additive for uses in foods for all population groups
por: Younes, Maged, et al.
Publicado: (2023)

Re‐evaluation of xanthan gum (E 415) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as a food additive for uses in foods for all population groups
por: Younes, Maged, et al.
Publicado: (2023)

Safety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive
por: Younes, Maged, et al.
Publicado: (2019)

Follow‐up of the re‐evaluation of polyglycerol esters of fatty acids (E 475) as a food additive
por: Younes, Maged, et al.
Publicado: (2022)

Follow‐up of the re‐evaluation of glycerol (E 422) as a food additive
por: Younes, Maged, et al.
Publicado: (2022)

Re‐evaluation of Quillaia extract (E 999) as a food additive and safety of the proposed extension of use
por: Younes, Maged, et al.
Publicado: (2019)

Re‐evaluation of sodium aluminium silicate (E 554) and potassium aluminium silicate (E 555) as food additives
por: Younes, Maged, et al.
Publicado: (2020)

Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1): consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16Rev2
por: Younes, Maged, et al.
Publicado: (2020)

Scientific Opinion on Flavouring Group Evaluation 63, Revision 4 (FGE.63Rev4): consideration of aliphatic secondary saturated and unsaturated alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to flavouring substances evaluated by EFSA in FGE.07Rev6
por: Younes, Maged, et al.
Publicado: (2022)

Scientific Opinion on Flavouring Group Evaluation 7, Revision 6 (FGE.07Rev6): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical group 5
por: Younes, Maged, et al.
Publicado: (2022)

Safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: Rebaudioside M produced via enzyme‐catalysed bioconversion of purified stevia leaf extract
por: Younes, Maged, et al.
Publicado: (2019)

Re‐evaluation of metatartaric acid (E 353) as a food additive
por: Younes, Maged, et al.
Publicado: (2020)

Scientific Guidance on the data required for the risk assessment of flavourings to be used in or on foods
por: Younes, Maged, et al.
Publicado: (2022)

Opinion on the follow‐up of the re‐evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives
por: Younes, Maged, et al.
Publicado: (2019)

Scientific opinion on flavouring group evaluation 415 (FGE.415): (E)‐3‐benzo[1,3]dioxol‐5‐yl‐N ,N‐diphenyl‐2‐propenamide
por: Younes, Maged, et al.
Publicado: (2022)

Re‐evaluation of calcium carbonate (E 170) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as food additive for uses in foods for all population groups
por: Younes, Maged, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_iicaiovl9bhu3pf4fsd5s1c12o