At its fifty-fifth meeting in 2000 (Annex 1, reference 149), the Committee concluded that paprika oleoresin is acceptable as a spice, confirming the outcome of an evaluation performed by the Committee at its fourteenth meeting in 1970 (Annex 1, reference 22), which stated that the product was derived from a widely consumed natural foodstuff and there were no data indicative of a toxic hazard. The use as a spice was considered to be self-limiting and obviated the need for an acceptable daily intake (ADI). Paprika extract was placed on the agenda of the present meeting at the request of the Thirty-ninth Session of the Codex Committee on Food Additives (CCFA) for assessment of safety as a food colour, specification and exposure (Codex Alimentarius Commission, 2007). CCFA asked if the existing safety assessment and specification for paprika oleoresin for use as a spice could be extended to the use as a food colour.
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