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  • Re-evaluation of xanthan gum (E 415) as a food add...

    The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of xanthan gum (E 415) as food additive. Following the conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010, the Panel considered that adequate exposure and toxicity data were available. Based on the reported use levels, a refined exposure of up to 64 mg/kg bw per day in children for the general population, 38 mg/kg bw per day for children consumers only of food supplements at the high level exposure and 115 mg/kg bw per day for infants consuming foods for special medical purposes and special formulae (FSMPs), were estimated. Xanthan gum (E 415) is unlikely to be absorbed intact and is expected to be fermented by intestinal microbiota. No adverse effects were reported at the highest doses tested in chronic and carcinogenicity studies and there is no concern with respect to the genotoxicity

    Jul 17,2017       1628
  • Food ingredient applications: overview and procedu...

    EFSA evaluates the safety of regulated food ingredients before they can be authorised for use on the European market. Food ingredients are chemical substances which are used as food additives, food enzymes, flavourings, smoke flavourings and sources of vitamins and minerals added to food. EFSA assesses the safety of new substances and of new proposed uses for currently authorised substances.

    May 10,2017       928
  • Food Colours

    Food colours are food additives which are added to foods mainly for the following reasons: 1.to make up for colour losses following exposure to light, air, moisture and variations in temperature 2.to enhance naturally occurring colours 3.to add colour to foods that would otherwise be colourless or coloured differently.

    Feb 16,2017       667
  • Food Additives

    Food additives are substances added intentionally to foodstuffs to perform certain technological functions, for example to colour, to sweeten or to help preserve foods.

    Feb 16,2017       687
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