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Scientific opinion on the renewal of the authorisation of SmokEz C-10 (SF-005) as a smoke flavouring Primary Product
Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolyticaVRM
Scientific Opinion on the re-evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives.
Scientific Opinion on the re-evaluation of paprika extract (E 160c) as a food additive
Scientific Opinion on the re-evaluation of name of hydrogenated poly-1-decene (E 907) as food additive
Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives
Re-evaluation of sodium, potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives.
Scientific Opinion on the re-evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives.
Flavouring Group Evaluation 217 Revision 3 (FGE.217Rev3): consideration of genotoxic potential for ¿,ß-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones
Safety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive
Re-evaluation of benzyl alcohol (E 1519) as food additive
Safety of the proposed amendment of the specifications for enzymatically produced steviol glycosides (E 960c): Rebaudioside D produced via enzymatic bioconversion of purified stevia leaf extract
Safety of the proposed amendment of the specifications for microcrystalline cellulose (E 460(i)) as a food additive.
Scientific Opinion on the re-evaluation of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) as food additives.
Scientific Opinion on the re-evaluation of ascorbyl palmitate (E 304i) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups
Safety evaluation of crosslinked polyacrylic acid polymers (carbomer) as a new food additive
Scientific Opinion on Flavouring Group Evaluation 208 Revision 3 (FGE.208Rev3): consideration of genotoxicity data on alicyclic aldehydes with a,b-unsaturation in ring/side-chain and precursors from chemical subgroup 2.2 of FGE.19
Scientific Opinion on the re-evaluation of cochineal, carminic acid, carmines (E 120) as a food additive
Re-evaluation of ammonium phosphatides (E 442) as a food additive.
Scientific Opinion on Flavouring Group Evaluation 13 Revision 3 (FGE.13Rev3): furfuryl and furan derivatives with and without additional side¿chain substituents and heteroatoms from chemical group 14.
Follow-up of the re-evaluation of indigo carmine (E 132) as a food additive
Scientific Opinion on the safety evaluation of long-chain glycolipids from Dacryopinaxspathularia
Safety evaluation of glucosylated steviol glycosides as a food additive in different food categories
Scientific Opinion on the re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives
Scientific opinion on the renewal of the authorisation of Scansmoke SEF7525 (SF-004) as a smoke flavouring Primary Product
EFSA ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to food), 2015. Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate (E625
Opinion on the re-evaluation of sodium carboxy methyl cellulose (E 466) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups
Re-evaluation of fatty acids (E 570) as a food additive.
Re-evaluation of saccharin and its sodium, potassium and calcium salts (E 954) as food additives
Safety and bioavailability of silver hydrosol as a source of silver added for nutritional purposes to food supplements
Re-evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422), hydroxypropyl starch (E 1440), hydroxypropyl distarch phosphate (E 1442), starch sodium octenyl succi
Scientific Opinion on the re-evaluation of chlorophylls (E 140(i)) as food additives.
Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 ¿,ß-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19
Scientific Opinion on the risk assessment of nitrate and nitrite in feed
Scientific Opinion on the re-evaluation of metatartaric acid (E 353) as a food additive.
Re-evaluation of sucrose acetate isobutyrate (E 444) as a food additive.
Scienti¿c Guidance on the data required for the risk assessment of ¿avourings to be used in or on foods
Re-evaluation of stannous chloride (E512) as food additive.
Re-evaluation of lecithins (E 322) as a food additive.
Re-evaluation of sulphuric acid and its sodium, potassium, calcium and ammonium salts (E 513, 514 (i), 514 (ii), 515 (i), 515 (ii), 516 and 517) as food additive
Re-evaluation of agar (E 406) as a food additive
Re¿evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives
Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use.
Scientific Opinion on the re-evaluation of polyvinylpyrrolidone (E 1201) and polyvinylpolypyrrolidone (E 1202) as food additives and extension of use of polyvinylpyrrolidone (E 1201).
Scientific opinion on the renewal of the authorisation of proFagus Smoke R709 (SF-008) as a smoke flavouring Primary Product
Scientific Opinion on the safety of the extension of use of thaumatin (E 957).
Opinion on the re-evaluation of acacia gum (E 414) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups
Scientific opinion on the re-evaluation of silver (E 174) as a food additive
Scientific Opinion on Flavouring Group Evaluation 63,Revision 4 (FGE.63Rev4): consideration of aliphaticsecondary saturated and unsaturated alcohols, ketones andrelated esters evaluated by JECFA (59th and 69thmeetings) structurally related to flavouring substancesevaluated by EFSA in FGE.07Rev6 (16) (PDF) Scientific Opinion on Flavouring Group Ev
Scientific opinion on the renewal of the authorisation of Fumokomp (SF-009) as a smoke flavouring Primary Product
Re-evaluation of locust bean gum (E 410) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups
Scienti¿c opinion on the proposed amendment of the EU speci¿cations for titanium dioxide (E 171) with respect to the inclusion of additional parameters related to its particle size distribution
Safety evaluation of curdlan as a food additive
Follow-up of the re-evaluation of glycerol (E¿422) as a food additive
Scientific Opinion on re-evaluation of copper complexes of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii)) as food additives.
Scientific Opinion on the re-evaluation of dodecyl gallate (E 312) as a food additive
Re-evaluation of silicon dioxide (E¿551) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups
Scientific Opinion on the re-evaluation of polyoxyethylene sorbitan monolaurate (E 432), polyoxyethylene sorbitan monooleate (E 433), polyoxyethylene sorbitan monopalmitate (E 434), polyoxyethylene sorbitan monostearate (E 435) and polyoxyethylene sorbitan tristearate (E 436) as food additives.
Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives
Re-evaluation of propane-1,2-diol (E 1520) as a food additive.
Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400¿E 404) as food additives.
Risk assessment for peri- and post-menopausal women taking food supplements containing isolated isoflavones
Scientific opinion on Flavouring group evaluation 216 revision 2 (FGE.216Rev2): consideration of the genotoxicity potential of ¿,ß-unsaturated 2-phenyl-2-alkenals from subgroup 3.3 of FGE.19.
Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive.
Follow-up of the re-evaluation of sulfur dioxide (E 220), sodium sul¿te (E 221), sodium bisul¿te (E 222), sodium metabisul¿te (E 223), potassium metabisul¿te (E 224), calcium sul¿te (E 226), calcium bisul¿te (E 227) and potassium bisul¿te (E 228)
Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive.
Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives.
Opinion on the re-evaluation of starch sodium octenyl succinate (E 1450) as a food additive in foods for infants below 16 weeks of age and the follow-up of its re-evaluation as a food additive for uses in foods for all population groups.
Opinion on the re-evaluation of lecithins (E 322) as a foodadditive in foods for infants below 16 weeks of age andfollow-up of its re-evaluation as food additive for uses infoods for all population groups
Flavouring Group Evaluation 21 Revision 6 (FGE.21Rev6): thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30
Follow-up of the re-evaluation of quillaia extract (E 999) as a food additive and safety of the proposed extension of uses
Safety of hydroxyanthracene derivatives for use in food.
Re-evaluation of pectin (E440i) and amidated pectin (E440ii) as food additives.
Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive
Re-evaluation of guar gum (E 412) as a food additive.
Safety of a change in specifications for the food additive hydroxypropyl methyl cellulose (E 464).
Safety of gaseous chlorine dioxide as a preservative slowly released in cold food storage areas.
Re-evaluation of titanium dioxide (E 171) as a food additive.
Safety of the proposed amendment of the specifications for the food additive polyvinyl alcohol-polyethylene glycol-graft-co-polymer (E 1209).
Re-evaluation of sucrose esters of fatty acids (E 473) as a food additive in foods for infants below 16¿weeks of age and follow-up of its previous evaluations as food additive for uses in foods for all population groups
Scientific Opinion on Flavouring Group Evaluation 7, Revision 6 (FGE.07Rev6): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
Scientific Opinion on Flavouring Group Evaluation 204 Revision 1 (FGE.204Rev1): consideration of genotoxicity data on representatives for 17 monounsaturated, aliphatic, a,b-unsaturated ketones and precursors from chemical subgroup 1.2.1 of FGE.19
Flavouring Group Evaluation 413 (FGE.413): Naringenin.
Safety of soy leghemoglobin from genetically modified Komagataella phaffii as a food additive
Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive
Re-evaluation of Quillaia extract (E 999) as a food additive and safety of the proposed extension of use
Opinion on the re¿evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives in foods for infants below 16 weeks of age and follow¿up of their re¿evaluation as food additives for uses in foods for all population groups.
Re-evaluation of silicon dioxide (E 551) as a food additive.
Scientific opinion on the re-evaluation of dimethyl dicarbonate (DMDC, E 242) as a food additive
Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, a,b-unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally related to flavouring substances evaluated in FGE.05Rev3
Calcium phosphoryl oligosaccharides (POs-Ca®) as a source of calcium added for nutritional purposes to food, food supplements and foods for special medical purposes.
Scientic Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched- and straight-chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15
Re-evaluation of argon (E 938) and helium (E 939) as food additives.
Re¿evaluation of aluminium sulphates (E 520¿523) and sodium aluminium phosphate (E 541) as food additives
Scientific opinion on the renewal of the authorisation of Zesti Smoke Code 10 (SF-002) as a smoke flavouring Primary Product
Re-evaluation of erythritol (E¿968) as a food additive
Re-evaluation of acacia gum (E 414) as a food additive.
Scientific Opinion on Flavouring Group Evaluation 201Revision 2 (FGE.201Rev2): 2-alkylated, aliphatic, acyclic alpha,beta-unsaturated aldehydes and precursors, with or without additional double-bonds, from chemical subgroup 1.1.2 of FGE.19
Scientific Opinion on the re-evaluation of benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212) and calcium benzoate (E 213) as food additives
Re- evaluation of glycerol (E 422) as a food additive.
Scientific Opinion on re-evaluation of chlorophyllins (E 140(ii)) as food additives
Scientific Opinion on Flavouring Group Evaluation 61 Revision 2 (FGE.61Rev2): consideration of aliphatic acetals evaluated by JECFA (57th, 63rd and 68th meetings) structurally related to acetals evaluated by EFSA in FGE.03Rev2.
Opinion on the re-evaluation of mono- and diglycerides of fatty acids (E 471) as food additive in foods for infants below 16 weeks of age and follow-up of their re-evaluation as food additives for uses in foods for all population groups
Re-evaluation of sodium nitrate (E 251) and potassium nitrate (E 252).
Safety of trimagnesium dicitrate anhydrous (TMDC) to be used as a food additive in food supplements in solid and chewable forms
Scientific Opinion on Flavouring Group Evaluation 217 Revision 2 (FGE.217Rev2), consideration of genotoxic potential for a,b-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones
Scientific Opinion on the re-evaluation of dimethyl polysiloxane (E 900) as a food additive.
Scientific opinion on the renewal of the authorisation of Smoke Concentrate 809045 (SF-003) as a smoke flavouring Primary Product
Scientific Opinion on the re-evaluation of beetroot red (E 162) as a food additive
Safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: Rebaudioside M produced via enzyme-catalysed bioconversion of purified stevia leaf extract
Safety of the proposed amendment of the specifications of the food additive steviol glycosides (E 960)
Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re-evaluation
. Scientific Opinion on the re-evaluation of thaumatin (E 957) as food additive.
Scientific Opinion on the safety assessment of titanium dioxide (E171) as a food additive
Re-evaluation of L(+)-tartaric acid (E 334), sodium tartrates (E 335), potassium tartrates (E 336), potassium sodium tartrate (E 337) and calcium tartrate (E 354) as food additives
Re-evaluation of soybean hemicellulose (E 426) as a food additive
Extension of use of extracts of rosemary (E 392) in fat-based spreads
Flavouring group evaluation 420 (FGE.420): Hesperetin dihydrochalcone
Scientific Opinion on the safety of use of oat lecithin as a food additive
Re-evaluation of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaurate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmitate (E 495) when used as food additives.
Safety in use of glucosylated steviol glycosides as a food additive in different food categories.
Re-evaluation of xanthan gum (E 415) as a food additive.
Safety of the proposed extension of use of synthetic ß-carotene (E 160a(ii)) in foods for special medical purposes in young children.
Re-evaluation of ß-cyclodextrin (E 459) as a food additive
Scientific Opinion of Flavouring Group Evaluation 411 (FGE.411): 2¿(4¿methylphenoxy)¿N¿(1H¿pyrazol¿3¿yl)¿N¿(thiophen¿2¿ylmethyl)acetamide from chemical group 30 (miscellaneous substances)
Scientific Opinion on the follow-up of the reevaluation of polyglycerol esters of fatty acids (E 475) as a food additive.
Scientific opinion on the renewal of the authorisation of SmokEz Enviro-23 (SF-006) as a smoke flavouring Primary Product
Re-evaluation of calcium carbonate (E 170) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups
Scientific opinion on the safety of the proposed amendment of the specifications for steviol glycosides (E960) as a food additive.
Scientific Opinion on the re-evaluation of ascorbyl palmitate (E 304(i)) and ascorbyl stearate (E 304 (ii)) as food additives
Scientific opinion on the safety of green tea catechins
Re-evaluation of mono- and di-glycerides of fatty acids. (E 471) as food additives
Scientific Guidance for the preparation of applications on smoke flavouring primary products.
Scientific Opinion on Flavouring Group Evaluation 67, Revision 3 (FGE.67Rev3): consideration of 23 furan¿substituted compounds evaluated by JECFA at the 55th, 65th, 69th and 86th meetings.
Flavouring group evaluation 419 (FGE.419): 2-methyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one
Re-evaluation of gellan gum (E 418) as food additive
Statement of the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute.
Follow-up of the re-evaluation of glycerol esters of wood rosins (E¿445) as a food additive
Scientific opinion on the safety of the extension of use of steviol glycosides (E 960) as a food additive
Scientific opinion on the extension of uses of quillaia extract (E 999) as a food additive
Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3
Re-evaluation of stearyl tartrate (E 483) as a food additive.
Scientific opinion on the renewal of the authorisation of proFagus Smoke R714 (SF-001) as a smoke flavouring Primary Product
Safety of use of Monk fruit extract as a food additive in different food categories
Safety of the proposed extension of use of beetroot red (E 162) in foods for special medical purposes in young children.
: Re-evaluation of locust bean gum (E 410) as a food additive.
Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), ¿-tocopherol (E 307), ¿-tocopherol (E 308) and ¿-tocopherol (E 309) as food additives
Re-evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives
Safety of ethyl lauroyl arginate (E 243) as a food additive in the light of the new information provided and the proposed extension of use
Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives
Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations.
Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and a,b-unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5
Flavouring Group Evaluation 76 Revision 2 (FGE.76Rev2): Consideration of sulfur-containing heterocyclic compounds, evaluated by JECFA, structurally related to thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev5
Scientific opinion on the extension of the authorisation of use of the food additive steviol glycosides (E 960a¿d) and the modification of the acceptable daily intake (ADI) for steviol
Opinion on the follow-up of the re-evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives
Scientific opinion on the re-evaluation of gold (E-175) as a food additive
Re-evaluation of phosphoric acid¿phosphates ¿ di-, tri- and polyphosphates (E 338¿341, E 343, E 450¿452) as food additives and the safety of proposed extension of use
Scientific opinion on the safety of manacolins in red yeast rice.
Scientific Opinion on the re-evaluation of polydextrose (E 1200) as a food additive.
Safety evaluation of buffered vinegar as a food additive.
Scientific opinion on flavouring group evaluation 415 (FGE.415): (E)-3-benzo[1,3]dioxol-5-yl-N,N-diphenyl-2-propenamide
Follow-up of the re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive
Scientific Opinion on the safety of the complexation product of sodium tartrate and iron(III) chloride as a food additive
Scientific Opinion on the re-evaluation of oxidised polyethylene wax (E 914) as a food additive
Scientific Opinion on the re-evaluation of sodium aluminium silicate (E 554) and potassium aluminium silicate (E 555) as food additives.
The safety of annatto extracts (E 160b) as a food additive.
Re-evaluation of tragacanth (E 413) as a food additive.
Re-evaluation of shellac (E 904) as a food additive and a new application on the extension of use of shellac (E 904) in dietary foods for special medical purposes
Scientific Opinion on the re-evaluation of octyl gallate (E 311) as a food additive
Safety evaluation of synthesised DNA oligonucleotides as a food additive
Re-evaluation of tara gum (E 417) as a food additive.
Re-evaluation of propane-1,2-diol esters of fatty acids (E 477) as a food additive
Safety of potassium polyaspartate (A-5D K/SD) for use as a stabilizer in wine.
Safety of orthosilicic acid-vanillin complex (OSA-VC) as a novel food ingredient to be used in food supplements as a source of silicon and bioavailability of silicon from the source.
Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1): consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16Rev2
Safety of low-substituted hydroxypropyl cellulose (L-HPC) to be used as a food additive in food supplements in tablet form
Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive.
Scienti¿c Opinion on the re-evaluation of neohesperidine dihydrochalcone (E 959) as a food additive
Re-evaluation of guar gum (E¿412) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups
Scientific Opinion on the re-evaluation of iron oxides and hydroxides (E172) as food additives
Statement on the refined exposure assessment of tertiary-butyl-hydroquinone (E 319).
Safety of the extension of use of sodium propionate (E 281) as a food additive
Re-evaluation of xanthan gum (E 415) as a food additive in foods for infants below 16¿weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups
Scientific opinion on flavouring group evaluation 414 (FGE.414): 2-hydroxy-4-methoxybenzaldehyde.
Re-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives
Flavouring Group Evaluation 80, Revision 2 (FGE.80Rev2): Consideration of alicyclic, alicyclic-fused and aromatic-fused ring lactones evaluated by the JECFA (61st and 82nd meetings) structurally related to an aromatic lactone evaluated in FGE.27.
Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive
Scientific opinion on the safety evaluation of steviol glycoside preparations, including rebaudioside AM, obtained by enzymatic bioconversion of highly purified stevioside and/or rebaudioside A stevia leaf extracts
Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive.
RDF description of EFSA JOURNAL - http://research.umh.es/vivo/pub/revista/1831-4732