![]() Soft mono and diglycerides provide: Overall emulsion stability. When shorter fatty acids chains are used, this creates a more fluid emulsifier, allowing bakers to easily handle and incorporate into their applications. The Panel recommended some modifications of the EU specifications for E 471. Our Soft mono and diglycerides are produced from unsaturated fats with shorter fatty acids chains. Based on the approach described in the conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010 and taking into account the considerations mentioned above, the Panel concluded that there was no need for a numerical acceptable daily intake (ADI) and that the food additive mono- and di-glycerides of fatty acids (E 471) was of no safety concern at the reported uses and use levels. Mono-and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e) typically used in bread-type products, especially crispy items. The Panel noted that the contribution of E 471 represented at the mean only 0.8–3.5% of the recommended daily fat intake. The refined estimates were based on 31 out of 84 food categories in which E 471 is authorised. ![]() The available studies did not raise any concern with regard to genotoxicity. Neither carcinogenic potential nor a promotion effect in initiation/promotion was reported. ![]() Because the refining and fractionation processes are. No evidence for adverse effects was reported in short-term, subchronic studies, chronic, reproductive and developmental toxicity studies. Palm fatty acid distillate was found to contain approximately 3 each of mono- and diglycerides. Toxicological studies with mono- and di-glycerides rich in unsaturated fatty acids were considered for the re-evaluation of E 471. Glycerol (E 422) and fatty acids (E 570) have been re-evaluated and the Panel concluded that there was no safety concern regarding their use as food additives. The Panel considered that it is very likely that hydrolysis of mono- and di-glycerides of fatty acids by lipases in the gastrointestinal tract would occur, resulting in the release of glycerol and fatty acids. The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of mono- and di-glycerides of fatty acids (E 471) when used as a food additive. 150 Mono- and diglycerides may or may not be used in combination with other substances when used as 151 emulsifiers in the drum drying of food.
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