Statement on the exposure assessment of sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate including exposure resulting from extension of the authorisation of sodium stearoyl-2-lactylates

被引：1

作者：

Aguilar, Fernando ^{[1
]}

Crebelli, Riccardo ^{[1
]}

Dusemund, Birgit ^{[1
]}

Galtier, Pierre ^{[1
]}

Gott, David ^{[1
]}

Gundert-Remy, Ursula ^{[1
]}

Koenig, Juergen ^{[1
]}

lambre, Claude ^{[1
]}

Leblanc, Jean-Charles ^{[1
]}

Mortensen, Alicja ^{[1
]}

Mosesso, Pasquale ^{[1
]}

Oskarsson, Agneta ^{[1
]}

Parent-Massin, Dominique ^{[1
]}

Rose, Martin ^{[1
]}

Stankovic, Ivan ^{[1
]}

Tobback, Paul ^{[1
]}

Waalkens-Berendsen, Ine ^{[1
]}

Woutersen, Rudolf Antonius ^{[1
]}

Wright, Matthew ^{[1
]}

机构：

[1] European Food Safety Author EFSA, Parma, Italy

来源：

EFSA JOURNAL | 2013年 / 11卷 / 03期

关键词：

Sodium stearoyl-2-lactylate; calcium stearoyl-2-lactylate; E; 481; 482; exposure;

D O I：

10.2903/j.efsa.2013.3125

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Following a request by the European Commission, the Scientific Panel on Food Additives and Nutrient Sources added to Food (ANS) carried out an exposure assessment of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as a food additive, including an extension of the uses to use the additives in emulsified cooked meat products (e.g. mortadella, pate). Reflecting the data on actual use levels provided by food industry, the combined exposure to sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate is in the range of 29-92 mg/kg bw/day for toddlers, 28-81 mg/kg bw/day for children, 13-32 mg/kg bw/day for adolescents, 8-21 mg/kg bw/day for adults, and 5-15 mg/kg bw/day for the elderly at the mean level. For exposure at high levels, ranges of 69-223 mg/kg bw/day for toddlers, 44-190 mg/kg bw/day for children, 21-59 mg/kg bw/day for adolescents, 19-53 mg/kg bw/day for adults, and 16-31 mg/kg bw/day were calculated for the elderly. The extension of the authorisation for the use of sodium stearoyl-2-lactylate in emulsified cooked meat products (e.g. mortadella, pate) would not lead to an increase of exposure based on the approach taken for the exposure assessment for the two food additives. (C) European Food Safety Authority, 2013

引用

页数：15

共 8 条

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