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

The present opinion deals with the re‐evaluation of konjac (E 425), comprising konjac gum (E 425 i) and konjac glucomannan (E 425 ii) when used as food additives. Following the conceptual framework for the risk assessment of certain food additives re‐evaluated under Commission Regulation (EU) No 257...

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Detalhes bibliográficos
Publicado no:EFSA J
Main Authors: Mortensen, Alicja, Aguilar, Fernando, Crebelli, Riccardo, Di Domenico, Alessandro, Frutos, Maria Jose, Galtier, Pierre, Gott, David, Gundert‐Remy, Ursula, Lambré, Claude, Leblanc, Jean‐Charles, Lindtner, Oliver, Moldeus, Peter, Mosesso, Pasquale, Oskarsson, Agneta, Parent‐Massin, Dominique, Stankovic, Ivan, Waalkens‐Berendsen, Ine, Woutersen, Rudolf Antonius, Wright, Matthew, Younes, Maged, Brimer, Leon, Christodoulidou, Anna, Lodi, Federica, Tard, Alexandra, Dusemund, Birgit
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2017
Assuntos:
Scientific Opinion
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7009929/
https://ncbi.nlm.nih.gov/pubmed/32625526
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2017.4864
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