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Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re‐evaluation

artículo científico publicado en 2017

Calcium phosphoryl oligosaccharides (POs‐Ca®) as a source of calcium added for nutritional purposes to food, food supplements and foods for special medical purposes

artículo científico publicado en 2016

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

Evaluation of four new studies on the potential toxicity of titanium dioxide used as a food additive (E 171)

artículo científico publicado en 2018

Extension of use of extracts of rosemary (E 392) in fat-based spreads

artículo científico publicado en 2015

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

artículo científico publicado en 2017

Guidance for submission for food additive evaluations

artículo científico publicado en 2012

Guidance on safety evaluation of sources of nutrients and bioavailability of nutrient from the sources

artículo científico publicado en 2018

Re-evaluation of aluminium sulphates (E 520-523) and sodium aluminium phosphate (E 541) as food additives

artículo científico publicado en 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

artículo científico publicado en 2018

Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) 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 gellan gum (E 418) as 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 alginate (E 405) 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 nitrate (E 251) and potassium nitrate (E 252) as food additives

artículo científico publicado en 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

artículo científico publicado en 2018

Re-evaluation of stannous chloride (E 512) as food additive

artículo científico publicado en 2018

Re-evaluation of titanium dioxide (E 171) as a food additive

artículo científico publicado en 2016

Reconsideration of the temporary ADI and refined exposure assessment for Sunset Yellow FCF (E 110)

artículo científico publicado en 2014

Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive

artículo científico publicado en 2018

Re‐evaluation of acacia gum (E 414) as a food additive

artículo científico publicado en 2017

Re‐evaluation of agar (E 406) as a food additive

artículo científico publicado en 2016

Re‐evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404) as food additives

artículo científico publicado en 2017

Re‐evaluation of ammonium phosphatides (E 442) as a food additive

artículo científico publicado en 2016

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 guar gum (E 412) as a food additive

artículo científico publicado en 2017

Re‐evaluation of karaya gum (E 416) as a food additive

artículo científico publicado en 2016

Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

artículo científico publicado en 2017

Re‐evaluation of lecithins (E 322) 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 potassium nitrite (E 249) and sodium nitrite (E 250) as food additives

artículo científico publicado en 2017

Re‐evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives

artículo científico publicado en 2018

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

Re‐evaluation of sucrose acetate isobutyrate (E 444) as a food additive

artículo científico publicado en 2016

Re‐evaluation of tara gum (E 417) as a food additive

artículo científico publicado en 2017

Re‐evaluation of tragacanth (E 413) as a food additive

artículo científico publicado en 2017

Re‐evaluation of xanthan gum (E 415) as a food additive ⬇️

artículo científico publicado en 2017

Re‐evaluation of β‐cyclodextrin (E 459) as a food additive

artículo científico publicado en 2016

Risk assessment for peri- and post-menopausal women taking food supplements containing isolated isoflavones

artículo científico publicado en 2015

Safety of a change in specifications for the food additive hydroxypropyl methyl cellulose (E 464)

artículo científico publicado en 2015

Safety of gaseous chlorine dioxide as a preservative slowly released in cold food storage areas

artículo científico publicado en 2016

Safety of hydroxyanthracene derivatives for use in food

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 potassium polyaspartate (A‐5D K/SD) for use as a stabiliser in wine

artículo científico publicado en 2016

Safety of the extension of use of sodium propionate (E 281) as a food additive

artículo científico publicado en 2016

Safety of the proposed amendment of the specifications for basic methacrylate copolymer (E 1205) as a food additive

artículo científico publicado en 2016

Safety of the proposed amendment of the specifications for microcrystalline cellulose (E 460(i)) as a food additive

artículo científico publicado en 2017

Safety of the proposed amendment of the specifications for the food additive polyvinyl alcohol‐polyethylene glycol‐graft‐co‐polymer (E 1209)

artículo científico publicado en 2017

Safety of the proposed extension of use of beetroot red (E 162) in foods for special medical purposes in young children

artículo científico publicado en 2016

Safety of the proposed extension of use of sucralose (E 955) in foods for special medical purposes in young children

artículo científico publicado en 2016

Safety of the proposed extension of use of synthetic β‐carotene [E 160a(ii)] in foods for special medical purposes in young children

artículo científico publicado en 2016

Safety of trimagnesium dicitrate anhydrous (TMDC) to be used as a food additive in food supplements in solid and chewable forms

artículo científico publicado en 2016

Scientific Opinion on (6S)‐5‐methyltetrahydrofolic acid, glucosamine salt as a source of folate added for nutritional purposes to food supplements

artículo científico publicado en 2013

Scientific Opinion on ChromoPrecise® cellular bound chromium yeast added for nutritional purposes as a source of chromium in food supplements and the bioavailability of chromium from this source

artículo científico publicado en 2012

Scientific Opinion on chromium(III) lactate tri-hydrate as a source of chromium added for nutritional purposes to foodstuff

artículo científico publicado en 2012

Scientific Opinion on re-evaluation of chlorophyllins (E 140(ii)) as food additives

artículo científico publicado en 2015

Scientific Opinion on re-evaluation of copper complexes of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii)) as food additives

artículo científico publicado en 2015

Scientific Opinion on re‐evaluation of calcium carbonate (E 170) as a food additive

artículo científico publicado en 2011

Scientific Opinion on safety evaluation of Ephedra species for use in food

artículo científico publicado en 2013

Scientific Opinion on the evaluation of the safety in use of Yohimbe (Pausinystalia yohimbe (K. Schum.) Pierre ex Beille)

artículo científico publicado en 2013

Scientific Opinion on the exposure assessment of sucrose esters of fatty acids (E 473) from its use as food additive

artículo científico publicado en 2012

Scientific Opinion on the re-evaluation of 4-hexylresorcinol (E 586) as a food additive

artículo científico publicado en 2014

Scientific Opinion on the re-evaluation of Amaranth (E 123) as a food additive

artículo científico publicado en 2010

Scientific Opinion on the re-evaluation of Brilliant Black BN (E 151) as a food additive

artículo científico publicado en 2010

Scientific Opinion on the re-evaluation of Brilliant Blue FCF (E 133) as a food additive

artículo científico publicado en 2010

Scientific Opinion on the re-evaluation of Brown FK (E 154) as a food additive

artículo científico publicado en 2010

Scientific Opinion on the re-evaluation of Erythrosine (E 127) as a food additive

artículo científico publicado en 2011

Scientific Opinion on the re-evaluation of Green S (E 142) as a food additive

artículo científico publicado en 2010

Scientific Opinion on the re-evaluation of Indigo Carmine (E 132) as a food additive

artículo científico publicado en 2014

Scientific Opinion on the re-evaluation of Litholrubine BK (E 180) as a food additive

artículo científico publicado en 2010

Scientific Opinion on the re-evaluation of Patent Blue V (E 131) as a food additive

artículo científico publicado en 2013

Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive

artículo científico publicado en 2013

Scientific Opinion on the re-evaluation of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) as food additives

artículo científico publicado en 2015

Scientific Opinion on the re-evaluation of butylated hydroxyanisole - BHA (E 320) as a food additive

artículo científico publicado en 2011

Scientific Opinion on the re-evaluation of butylated hydroxytoluene BHT (E 321) as a food additive

artículo científico publicado en 2012

Scientific Opinion on the re-evaluation of candelilla wax (E 902) as a food additive

artículo científico publicado en 2012

Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive

artículo científico publicado en 2010

Scientific Opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives

artículo científico publicado en 2011

Scientific Opinion on the re-evaluation of carnauba wax (E 903) as a food additive

artículo científico publicado en 2012

Scientific Opinion on the re-evaluation of chlorophylls (E 140(i)) as food additives

artículo científico publicado en 2015

Scientific Opinion on the re-evaluation of dodecyl gallate (E 312) as a food additive

artículo científico publicado en 2015

Scientific Opinion on the re-evaluation of erythorbic acid (E 315) and sodium erythorbate (E 316) as food additives

artículo científico publicado en 2016

Scientific Opinion on the re-evaluation of gold (E 175) as a food additive

artículo científico publicado en 2016

Scientific Opinion on the re-evaluation of hexamethylene tetramine (E 239) as a food additive

artículo científico publicado en 2014

Scientific Opinion on the re-evaluation of lutein (E 161b) as a food additive

artículo científico publicado en 2010

Scientific Opinion on the re-evaluation of lutein preparations other than lutein with high concentrations of total saponified carotenoids at levels of at least 80%

artículo científico publicado en 2011

Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive

artículo científico publicado en 2013

Scientific Opinion on the re-evaluation of mixed carotenes (E 160a (i)) and beta-carotene (E 160a (ii)) as a food additive

artículo científico publicado en 2012

Scientific Opinion on the re-evaluation of montan acid esters (E 912) as a food additive

artículo científico publicado en 2013

Scientific Opinion on the re-evaluation of octyl gallate (E 311) as a food additive

artículo científico publicado en 2015

Scientific Opinion on the re-evaluation of oxidised polyethylene wax (E 914) as a food additive

artículo científico publicado en 2015

Scientific Opinion on the re-evaluation of polyoxyethylene sorbitan monolaurate (E 432), polyoxyethylene sorbitan monooleate (E 433), polyoxyethylene sorbitan monopalmitate (E 434), polyoxyethylene sorbitan monostearate (E 435) and polyoxyethylene...

artículo científico publicado en 2015

Scientific Opinion on the re-evaluation of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) as food additives

artículo científico publicado en 2014

Scientific Opinion on the re-evaluation of propyl gallate (E 310) as a food additive

artículo científico publicado en 2014

Scientific Opinion on the re-evaluation of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as food additives

artículo científico publicado en 2013

Scientific Opinion on the re-evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives

artículo científico publicado en 2015

Scientific Opinion on the re-evaluation of vegetable carbon (E 153) as a food additive

artículo científico publicado en 2012

Scientific Opinion on the re-evaluation of β-apo-8’-carotenal (E 160e) as a food additive

artículo científico publicado en 2012

Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of β‐apo‐8′‐carotenal (E 160e)

artículo científico publicado en 2014

Scientific Opinion on the re‐evaluation of ascorbyl palmitate (E 304(i)) and ascorbyl stearate (E 304(ii)) as food additives

artículo científico publicado en 2015

Scientific Opinion on the re‐evaluation of aspartame (E 951) as a food additive

artículo científico publicado en 2013

Scientific Opinion on the re‐evaluation of beetroot red (E 162) as a food additive

artículo científico publicado en 2015

Scientific Opinion on the re‐evaluation of boric acid (E 284) and sodium tetraborate (borax) (E 285) as food additives

artículo científico publicado en 2013

Scientific Opinion on the re‐evaluation of cochineal, carminic acid, carmines (E 120) as a food additive

artículo científico publicado en 2015

Scientific Opinion on the re‐evaluation of iron oxides and hydroxides (E 172) as food additives

artículo científico publicado en 2015

Scientific Opinion on the re‐evaluation of paprika extract (E 160c) as a food additive

artículo científico publicado en 2015

Scientific Opinion on the re‐evaluation of riboflavin (E 101(i)) and riboflavin‐5′‐phosphate sodium (E 101(ii)) as food additives

artículo científico publicado en 2013

Scientific Opinion on the safety of advantame for the proposed uses as a food additive

artículo científico publicado en 2013

Scientific Opinion on the safety of anionic methacrylate copolymer for the proposed uses as a food additive

artículo científico publicado en 2010

Scientific Opinion on the safety of chromium picolinate as a source of chromium added for nutritional purposes to foodstuff for particular nutritional uses and to foods intended for the general population

artículo científico publicado en 2010

Scientific Opinion on the safety of ferrous ammonium phosphate as a source of iron added for nutritional purposes to foods for the general population (including food supplements) and to foods for particular nutritional uses

artículo científico publicado en 2010

Scientific Opinion on the safety of glycerol esters of gum rosin for the proposed uses as a food additive

artículo científico publicado en 2010

Scientific Opinion on the safety of heme iron (blood peptonates) for the proposed uses as a source of iron added for nutritional purposes to foods for the general population, including food supplements

artículo científico publicado en 2010

Scientific Opinion on the safety of neutral methacrylate copolymer for the proposed uses as a food additive

artículo científico publicado en 2010

Scientific Opinion on the safety of polyvinyl alcohol-polyethylene glycol-graft-co-polymer as a food additive

artículo científico publicado en 2013

Scientific Opinion on the safety of steviol glycosides for the proposed uses as a food additive

artículo científico publicado en 2010

Scientific Opinion on the safety of stigmasterol-rich plant sterols as food additive

artículo científico publicado en 2012

Scientific Opinion on the safety of sucrose esters of fatty acids prepared from vinyl esters of fatty acids and on the extension of use of sucrose esters of fatty acids in flavourings

artículo científico publicado en 2010

Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-g...

artículo científico publicado en 2015

Scientific Opinion on the safety of the complexation product of sodium tartrate and iron(III) chloride as a food additive

artículo científico publicado en 2015

Scientific Opinion on the safety of the extension of use of thaumatin (E 957)

artículo científico publicado en 2015

Scientific Opinion on the safety of trivalent chromium as a nutrient added for nutritional purposes to foodstuffs for particular nutritional uses and foods intended for the general population (including food supplements)

artículo científico publicado en 2010

Scientific Opinion on the use of Basic Methacrylate Copolymer as a food additive

artículo científico publicado en 2010

Scientific Opinion on the use of Polyglycitol Syrup as a food additive

artículo científico publicado en 2009

Scientific Opinion on the use of Resorcinol as a food additive

artículo científico publicado en 2010

Scientific Opinion on the use of calcium lignosulphonate (40–65) as a carrier for vitamins and carotenoids

artículo científico publicado en 2010

Scientific Opinion on the use of ferric sodium EDTA as a source of iron added for nutritional purposes to foods for the general population (including food supplements) and to foods for particular nutritional uses

artículo científico publicado en 2010

Scientific Opinion on the use of natamycin (E 235) as a food additive

artículo científico publicado en 2009

Scientific Opinion on the use of oregano and lemon balm extracts as a food additive

artículo científico publicado en 2010

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

Scientific opinion on the re-evaluation of silver (E 174) as food additive

artículo científico publicado en 2016

Scientific opinion on the re‐evaluation of dimethyl dicarbonate (DMDC, E 242) as a food additive

artículo científico publicado en 2015

Scientific opinion on the safety assessment of medium viscosity white mineral oils with a kinematic viscosity between 8.5 - 11 mm2/s at 100 °C for the proposed uses as a food additive

artículo científico publicado en 2013

Scientific opinion on the safety of green tea catechins

artículo científico publicado en 2018

Scientific opinion on the safety of monacolins in red yeast rice

artículo científico publicado en 2018

Scientific opinion on the safety of the extension of use of steviol glycosides (E 960) as a food additive

artículo científico publicado en 2015

Statement on Allura Red AC and other sulphonated mono azo dyes authorised as food and feed additives

artículo científico publicado en 2013

Statement on a conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010

artículo científico publicado en 2014

Statement on a refined dietary exposure assessment of erythritol (E 968) taking into account additional data provided

artículo científico publicado en 2013

Statement on nitrites in meat products

artículo científico publicado en 2010

Statement on the divergence between the risk assessment of lycopene by EFSA and the Joint FAO/WHO Expert Committee on Food Additives (JECFA)

artículo científico publicado en 2010

Statement on the evaluation of the new information provided on the food additive ethyl lauroyl arginate

artículo científico publicado en 2009

Statement on the exposure assessment of sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate including exposure resulting from extension of the authorisation of sodium stearoyl-2-lactylates

artículo científico publicado en 2013

Statement on the refined exposure assessment of tertiary-butyl hydroquinone (E 319)

artículo científico publicado en 2016

Statement on the safety assessment of the exposure to butylated hydroxyanisole E 320 (BHA) by applying a new exposure assessment methodology

artículo científico publicado en 2012

Statement on the safety assessment of the exposure to lutein preparations based on new data on the use levels of lutein

artículo científico publicado en 2012

Statement on the safety of calcium lignosulphonate (40–65) as a food additive

artículo científico publicado en 2011

Statement on the safety of iodized ethyl esters of poppy seed oil as a source of iodine added for nutritional purposes to foodstuffs

artículo científico publicado en 2013

Statement on the safety of β-carotene use in heavy smokers

artículo científico publicado en 2012

Statement on the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute

artículo científico publicado en 2017

Statement on two recent scientific articles on the safety of artificial sweeteners

artículo científico publicado en 2011

Statement on two reports published after the closing date of the public consultation of the draft Scientific Opinion on the re‐evaluation of aspartame (E 951) as a food additive

artículo científico publicado en 2013

The safety of annatto extracts (E 160b) as a food additive

artículo científico publicado en 2016

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