首页> 外文OA文献 >EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2016. Scientific Opinion on Flavouring Group Evaluation 51, Revision 2 (FGE.51Rev2): Consideration of alicyclic ketones and secondary alcohols and related esters evaluated by the JECFA (59th meeting) structurally related to alicyclic ketones secondary alcohols and related esters in FGE.09Rev6 (2015b)
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EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2016. Scientific Opinion on Flavouring Group Evaluation 51, Revision 2 (FGE.51Rev2): Consideration of alicyclic ketones and secondary alcohols and related esters evaluated by the JECFA (59th meeting) structurally related to alicyclic ketones secondary alcohols and related esters in FGE.09Rev6 (2015b)

机译:EFsa CEF专家组(EFsa食品接触材料,酶,调味剂和加工助剂专家组),2016年。关于调味品组评估的科学意见51,修订版2(FGE.51Rev2):考虑由脂环族酮和仲醇及相关酯类评估JECFa(第59次会议)与FGE.09Rev6中的脂环酮仲醇和相关酯结构相关(2015b)

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摘要

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), and to decide whether further evaluation is necessary, as laid down in Commission Regulation (EC) No 1565/2000. The substances were evaluated through a stepwise approach that integrates information on structure-activity relationships, intake from current uses, toxicological threshold of concern, and available data on metabolism and toxicity. The present consideration concerns a group of 24 alicyclic ketones and secondary alcohols and related esters evaluated by JECFA (59th meeting in 2002 and 63rd meeting in 2004). This revision is made due to inclusion of four additional substances cleared for genotoxicity concern compared to the previous version [FL-no: 07.033, 07.094, 07.112 and 07.140]. The Panel concluded for 23 substances that these do not give rise to safety concerns at the levels of dietary intake, estimated on the basis of the MSDI approach [FL-no: 02.209, 07.034, 07.035, 07.045, 07.094, 07.095, 07.098, 07.112, 07.126, 07.129, 07.140, 07.148, 07.149, 07.172, 07.179, 07.180, 07.257, 09.027, 09.140, 09.160, 09.230, 09.464 and 09.930]. However, for all substances use levels are needed to calculate the mTAMDIs in order to identify those flavouring substances that need more refined exposure assessment and to finalise the evaluation. Besides the safety assessment of these flavouring substances, the specifications for the materials of commerce have been considered and are adequate for 21 substances. For [FL-no: 07.094 and 07.112], information on the solubility in water and ethanol is missing. The chemical identity could not be unambiguously confirmed for substance [FL-no: 07.033]. Therefore the Panel could not consider the JECFA evaluation of this substance and information as to its chemical identity should be submitted.
机译:要求欧洲食品安全局食品接触材料,酶,调味剂和加工助剂小组(CEF小组)考虑对粮农组织/世界卫生组织食品添加剂联合专家委员会(JECFA)自2000年以来评估的调味物质进行评估,以及根据委员会法规(EC)1565/2000号的规定,决定是否需要进一步评估。通过逐步方法对这些物质进行了评估,该方法综合了结构-活性关系,当前使用量,所关注的毒理学阈值以及有关代谢和毒性的可用数据的信息。目前的考虑是由JECFA评估(2002年第59次会议和2004年第63次会议)评估的一组24种脂环族酮和仲醇及相关酯。进行此修订是因为与以前的版本相比,包含了四种因遗传毒性而清除的其他物质[FL-no:07.033、07.094、07.112和07.140]。专家组得出结论,根据MSDI方法估算的23种物质不会在饮食摄入量上引起安全问题[FL-no:02.209,07.034,07.035,07.045,07.094,07.095,07.098,07.112 ,07.126、07.129、07.140、07.148、07.149、07.172、07.179、07.180、07.257、09.027、09.140、09.160、09.230、09.464和09.930]。但是,对于所有物质,都需要使用水平来计算mTAMDI,以便识别需要更精细的暴露评估并最终完成评估的调味物质。除了对这些调味物质的安全性进行评估之外,还考虑了商业材料的规格,这些规格足以用于21种物质。对于[FL-no:07.094和07.112],缺少在水和乙醇中的溶解度信息。不能明确确认物质的化学身份[FL-no:07.033]。因此,小组无法考虑JECFA对该物质的评估,因此应提交有关其化学特性的信息。

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