The Committee of Experts on Flavouring Substances is undertaking a major toxicological evaluation of the safety-in-use of over 600 natural flavouring source materials. Natural sources of flavourings are materials of vegetable or animal origin, whether or not they are normally consumed as food, from which flavourings may be obtained. This publication is the Committee's third report which provides safety-in-use evaluations of 71 source materials.value of 0.1 mg/kg bw (BfR, Consumers, who eat a lot of cinnamon, currently have an overly high exposure to coumarin. ... Consequently, the committee concluded that reductions in exposure and restrictions in use levels are indicated (SCF, ... oxybenzene), adopted on 26 September 2001; available at: http://ec. europa.eu/food/fs/sc/scf/out1 04_en.pdf). ... Carcinogenic effects were seen at the highest dosages tested in long term studies (60 mg/kg bw in rats, 175 mg/kg bw in mice).
|Title||:||Natural Sources of Flavourings|
|Publisher||:||Council of Europe - 2008|