Scientific Opinion on Flavouring Group Evaluation 309 (FGE.309): Sodium Diacetate
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
EFSA Journal · 2011
doi:10.2903/j.efsa.2011.2163 (opens in a new tab)
We email you when a new notice or a question about this paper appears.
Abstract
Abstract The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate sodium diacetate [FL‐no: 16.073] in the Flavouring Group Evaluation 309, using the Procedure in Commission Regulation (EC) No 1565/2000. However, although in principle it would be possible to evaluate sodium diacetate via the Procedure, the Panel considered that this is not necessary, since the substance and its dissociation products are covered by the group ADI for acetic acid and sodium acetate, including sodium diacetate, derived by the Scientific Committee on Food. Based on this group ADI, the use as sodium diacetate as a flavouring substance at the current levels of dietary intake raises no safety concern.
Abstract licence: CC BY-ND
Reads
Read by people on this page
None yet.
Checked or read by AI through naulon
None yet.
A person counts once a day per paper. We keep no cookie and no address: a reader is a hash that changes every day. Any month under five reads shows no number.
Are you an author?
Is this your paper?
Claim it to add your note and be paid when agents cite it. Free.