Lista de obras -

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

artículo científico publicado en 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

artículo científico publicado en 2018

Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations

artículo científico publicado en 2017

Re-evaluation of Quillaia extract (E 999) as a food additive and safety of the proposed extension of use

artículo científico publicado en 2019

Re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives

artículo científico publicado en 2020

Re-evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives

artículo científico publicado en 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

artículo científico publicado en 2018

Re-evaluation of l(+)-tartaric acid (E 334), sodium tartrates (E 335), potassium tartrates (E 336), potassium sodium tartrate (E 337) and calcium tartrate (E 354) as food additives

artículo científico publicado en 2020

Re-evaluation of metatartaric acid (E 353) as a food additive

artículo científico publicado en 2020

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

artículo científico publicado en 2018

Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive

artículo científico publicado en 2017

Re-evaluation of propane-1,2-diol (E 1520) as a food additive

artículo científico publicado en 2018

Re-evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive

artículo científico publicado en 2018

Re-evaluation of silicon dioxide (E 551) as a food additive

artículo científico publicado en 2018

Re-evaluation of sodium aluminium silicate (E 554) and potassium aluminium silicate (E 555) as food additives

artículo científico publicado en 2020

Re-evaluation of sodium, potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives

artículo científico publicado en 2018

Re-evaluation of stearyl tartrate (E 483) as a food additive

artículo científico publicado en 2020

Re‐evaluation of fatty acids (E 570) as a food additive

artículo científico publicado en 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

artículo científico publicado en 2017

Re‐evaluation of glycerol (E 422) as a food additive

artículo científico publicado en 2017

Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives

artículo científico publicado en 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)...

artículo científico publicado en 2017

Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

artículo científico publicado en 2017

Re‐evaluation of polyglycerol polyricinoleate (E 476) as a food additive

artículo científico publicado en 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

artículo científico publicado en 2017

Re‐evaluation of soybean hemicellulose (E 426) as a food additive

artículo científico publicado en 2017

Safety and bioavailability of silver hydrosol as a source of silver added for nutritional purposes to food supplements

artículo científico publicado en 2018

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

artículo científico publicado en 2018

Safety of low-substituted hydroxypropyl cellulose (L-HPC) to be used as a food additive in food supplements in tablet form

artículo científico publicado en 2018

Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use

artículo científico publicado en 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

artículo científico publicado en 2018

Safety of the proposed amendment of the specifications of the food additive steviol glycosides (E 960)

artículo científico publicado en 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 pur

artículo científico publicado en 2018

Lista de obras de

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

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

Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations

Re-evaluation of Quillaia extract (E 999) as a food additive and safety of the proposed extension of use

Re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives

Re-evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives

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

Re-evaluation of l(+)-tartaric acid (E 334), sodium tartrates (E 335), potassium tartrates (E 336), potassium sodium tartrate (E 337) and calcium tartrate (E 354) as food additives

Re-evaluation of metatartaric acid (E 353) as a food additive

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

Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive

Re-evaluation of propane-1,2-diol (E 1520) as a food additive

Re-evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive

Re-evaluation of silicon dioxide (E 551) as a food additive

Re-evaluation of sodium aluminium silicate (E 554) and potassium aluminium silicate (E 555) as food additives

Re-evaluation of sodium, potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives

Re-evaluation of stearyl tartrate (E 483) as a food additive

Re‐evaluation of fatty acids (E 570) as a food additive

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

Re‐evaluation of glycerol (E 422) as a food additive

Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives

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)...

Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

Re‐evaluation of polyglycerol polyricinoleate (E 476) as a food additive

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

Re‐evaluation of soybean hemicellulose (E 426) as a food additive

Safety and bioavailability of silver hydrosol as a source of silver added for nutritional purposes to food supplements

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

Safety of low-substituted hydroxypropyl cellulose (L-HPC) to be used as a food additive in food supplements in tablet form

Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use

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

Safety of the proposed amendment of the specifications of the food additive steviol glycosides (E 960)

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 pur