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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Detalhes bibliográficos
Publicado no:EFSA J
Main Authors: 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
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2018
Assuntos:
Scientific Opinion
Acesso em linha: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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