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Re- evaluation of glycerol (E 422) as a food additive. Academic Article 2017
Re-evaluation of acacia gum (E 414) as a food additive. Academic Article 2017
Re-evaluation of agar (E 406) as a food additive Academic Article 2016
Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400¿E 404) as food additives. Academic Article 2017
Re-evaluation of ammonium phosphatides (E 442) as a food additive. Academic Article 2016
Re-evaluation of argon (E 938) and helium (E 939) as food additives. Academic Article 2024
Re-evaluation of benzyl alcohol (E 1519) as food additive Academic Article 2019
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 Academic Article 2023
Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives Academic Article 2018
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. Academic Article 2018
Re-evaluation of erythritol (E¿968) as a food additive Academic Article 2023
Re-evaluation of fatty acids (E 570) as a food additive. Academic Article 2017
Re-evaluation of gellan gum (E 418) as food additive Academic Article 2018
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 Academic Article 2017
Re-evaluation of guar gum (E 412) as a food additive. Academic Article 2017
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 Academic Article 2024
Re-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives Academic Article 2019
Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives Academic Article 2017
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 Academic Article 2020
Re-evaluation of lecithins (E 322) as a food additive. Academic Article 2017
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 Academic Article 2023
Re-evaluation of mono- and di-glycerides of fatty acids. (E 471) as food additives Academic Article 2017
Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive Academic Article 2018
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 Academic Article 2017
Re-evaluation of pectin (E440i) and amidated pectin (E440ii) as food additives. Academic Article 2017
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 Academic Article 2019
Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive. Academic Article 2017
Re-evaluation of polyglycerol polyricinoleate (E 476) as a food additive. Academic Article 2017
Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives Academic Article 2017
Re-evaluation of propane-1,2-diol (E 1520) as a food additive. Academic Article 2018

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