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

The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion re‐evaluating the safety of thermally oxidised soya bean oil interacted with mono‐ and diglycerides of fatty acids (TOSOM) (E 479b) when used as a food additive. The Scientific Committee on Food (SCF) and the Joint...

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Pubblicato in:EFSA J
Autori principali: Younes, Maged, Aquilina, Gabriele, Castle, Laurence, Engel, Karl‐Heinz, Fowler, Paul, Frutos Fernandez, Maria Jose, Fürst, Peter, Gürtler, Rainer, Gundert‐Remy, Ursula, Husøy, Trine, Mennes, Wim, Moldeus, Peter, Oskarsson, Agneta, Rainieri, Sandra, Shah, Romina, Waalkens‐Berendsen, Dina Hendrika, Wölfle, Detlef, Boon, Polly, Parent‐Massin, Dominique, Tobback, Paul, Wright, Matthew, Chrysafidis, Dimitrios, Rincon, Ana Maria, Tard, Alexandra, Lambré, Claude
Natura: Artigo
Lingua:Inglês
Pubblicazione: John Wiley and Sons Inc. 2018
Soggetti:
Scientific Opinion
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7009384/
https://ncbi.nlm.nih.gov/pubmed/32625705
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2018.5420
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