The EFSA Panel on Food Additives and Flavourings was requested to evaluate 43 flavouring substances assigned to the Flavouring Group Evaluation 63 (FGE.63), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Twenty-nine substances have already been considered in FGE.63 and its revisions ([FL-no: 02.023, 02.099, 02.104, 02.136, 02.155, 02.252, 07.015, 07.069, 07.081, 07.099, 07.100, 07.101, 07.102, 07.114, 07.123, 07.151, 07.190, 07.240, 07.247, 07.249, 07.256, 09.281, 09.282, 09.657, 09.658, 09.923, 09.924, 09.925 and 09.936]). The remaining 14 flavouring substances have been cleared with respect to genotoxicity in FGE.204Rev1 ([FL-no: 02.102, 02.193, 07.044, 07.048, 07.082, 07.104, 07.105, 07.106, 07.107, 07.121, 07.139, 07.177, 07.188 and 07.244]) and they are considered in this revision 4 of FGE.63. The substances were evaluated through a stepwise approach that integrates information on the structure-activity relationships, intake from current uses, toxicological threshold of concern (TTC) and available data on metabolism and toxicity. The Panel concluded that none of these 43 substances gives rise to safety concerns at their levels of dietary intake, when estimated on the basis of the 'Maximised Survey-derived Daily Intake' (MSDI) approach. Besides the safety assessment of the flavouring substances, the specifications for the materials of commerce have also been considered and found adequate for 43 flavouring substances. However, for 14 of these flavouring substances in the present revision and for 10 of the substances in the previous revision (FGE.63Rev3), the 'modified Theoretical Added Maximum Daily Intakes' (mTAMDIs) values are equal to or above the TTCs for their structural classes (I and II). For 15 substances previously evaluated in FGE.63Rev3, use levels are still needed to calculate the mTAMDI estimates. Therefore, in total for 39 flavouring substances, more data on uses and use levels should be provided to finalise their safety evaluations.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8832384 | PMC |
| http://dx.doi.org/10.2903/j.efsa.2021.7102 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Simultaneous extraction and purification of polysaccharides and proteins from Pleurotus ostreatus using an aqueous two-phase system.
J Food Sci
January 2025
College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China.
Pleurotus ostreatus is a nutrient-dense edible fungus renowned for its delicate texture, appealing flavor, and numerous potential health benefits. Simultaneous extraction within the framework of food resource processing facilitates the concurrent isolation and analysis of multiple target compounds. In this study, an ethanol/salt aqueous two-phase system (ATPS) was employed to extract polysaccharides (PS) and proteins from P.
View Article and Find Full Text PDFCausal inference of whole-grain foods' risk based on a generative adversarial network and Bayesian network.
J Food Sci
January 2025
School of Computer and Artificial Intelligence, Beijing Technology and Business University, Beijing, China.
Whole-grain foods (WGFs) constitute a large part of humans' daily diet, making risk identification of WGFs important for health and safety. However, existing research on WGFs has paid more attention to revealing the effects of a single hazardous substance or various hazardous substances on food safety, neglecting the mutual influence between individual hazardous substances and between hazardous substances and basic information. Therefore, this paper proposes a causal inference of WGFs' risk based on a generative adversarial network (GAN) and Bayesian network (BN) to explore the mutual influence between hazardous substances and basic information.
View Article and Find Full Text PDFRole of protein and lipid oxidation in hardening of high-protein bars during storage.
J Food Sci
January 2025
Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA.
Protein bar hardening negatively impacts shelf life, quality, and consumer acceptance. Although oxidation is known to negatively affect the flavor and texture of foods, the specific roles of lipid and protein oxidation in bar hardening have not been thoroughly investigated. Furthermore, most research has concentrated on dairy proteins, with a notable lack of studies addressing the hardening of plant-based protein bars.
View Article and Find Full Text PDFInvestigation of dielectric and spectroscopic properties of pure, commercial, and sugar solution added honey with microwave X band and spectroscopy techniques.
J Food Sci
January 2025
Department of Physics, the Institute of Science, Dr. Homi Bhabha State University, Mumbai, India.
The adulteration of honey is a globally growing issue due to its medicinal benefits and health-promoting properties. This problem primarily involves the addition of sugars and other substances. To address these concerns, a comparative study was conducted to investigate the dielectric and spectroscopic properties of pure, sugar solution added honey, and commercially available honey.
View Article and Find Full Text PDFThe hidden palette: Uncovering key substances driving color variation in sesame-flavor Baijiu.
Food Chem
January 2025
Anhui Fermented Food Engineering Research Center, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, No.420 Feicui Road, Hefei City 230601, Anhui Province, People's Republic of China. Electronic address:
Color is a pivotal in the visual quality of sesame-flavor Baijiu (SFB), may significantly influence consumers' perception. This study investigated the sensory differences among samples with different colors and identified potential substances responsible for these color variations. Sensory evaluation revealed subtle quality differences (Adonis R = 0.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!