EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl-Kraupp, Ursula Gundert-Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Sabina Passamonti, Peter Fürst, Cheyns Karlien, Manuela Mirat, Alexandra Tard, Ana Maria Rincon
{"title":"关于食品添加剂醋酸、乳酸、酒石酸、单乙酰和二乙酰酒石酸、混合醋酸和酒石酸酯脂肪酸的单甘油酯和双甘油酯的规范的科学意见（E 472a,b,d， E,f）","authors":"EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl-Kraupp, Ursula Gundert-Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Sabina Passamonti, Peter Fürst, Cheyns Karlien, Manuela Mirat, Alexandra Tard, Ana Maria Rincon","doi":"10.2903/j.efsa.2025.9602","DOIUrl":null,"url":null,"abstract":"<p>Acetic, lactic, tartaric, mono- and diacetyltartaric, mixed acetic and tartaric acids esters of mono- and diglycerides of fatty acids (E 472a,b,d,e,f) were re-evaluated in 2020 by the Food Additives and Flavourings (FAF) Panel. The Panel issued several recommendations to amend the specifications of these food additives in Commission Regulation (EU) No 231/2012. The present opinion deals with the assessment of the data provided by interested business operators (IBOs) in support of an amendment of the EU specifications for these food additives. It also includes an assessment of dietary exposure to E 472d, E 472e and E 472f. The Panel concluded that the technical data provided by an IBO support amendments to the specifications for E 472a, E 472b and E 472e in Commission Regulation (EU) No 231/2012. However, regarding E 472d and E 472f, the Panel was unable to confirm that technical data provided by IBOs adequately support an amendment of the specifications as no supporting technical data were provided for these food additives. Dietary exposure estimates for E 472d, E 472e and E 472f, across all population groups and exposure scenarios, were found to be below the acceptable daily intake (ADI) of 480 mg/kg body weight (bw) per day for E 472d and 600 mg/kg bw per day for E 472e and E 472f, based on the food categories included in the assessment.</p>","PeriodicalId":11657,"journal":{"name":"EFSA Journal","volume":"23 8","pages":""},"PeriodicalIF":3.3000,"publicationDate":"2025-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2025.9602","citationCount":"0","resultStr":"{\"title\":\"Scientific opinion as regards the specifications of the food additives acetic, lactic, tartaric, mono- and diacetyltartaric, mixed acetic and tartaric acids esters of mono- and diglycerides of fatty acids (E 472a,b,d,e,f)\",\"authors\":\"EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl-Kraupp, Ursula Gundert-Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Sabina Passamonti, Peter Fürst, Cheyns Karlien, Manuela Mirat, Alexandra Tard, Ana Maria Rincon\",\"doi\":\"10.2903/j.efsa.2025.9602\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Acetic, lactic, tartaric, mono- and diacetyltartaric, mixed acetic and tartaric acids esters of mono- and diglycerides of fatty acids (E 472a,b,d,e,f) were re-evaluated in 2020 by the Food Additives and Flavourings (FAF) Panel. 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引用次数: 0
摘要
食品添加剂和调味料（FAF）小组在2020年重新评估了乙酸、乳酸、酒石酸、单乙酰和二乙酰酒石酸、混合乙酸和酒石酸酯、脂肪酸的单甘油酯和双甘油酯（E 472a、b、d、E、f）。专家组发布了几项建议，以修订委员会法规（EU） No 231/2012中这些食品添加剂的规格。本意见涉及对有兴趣的商业经营者（ibo）提供的数据进行评估，以支持对这些食品添加剂的欧盟规范进行修订。它还包括对E 472d、E 472e和E 472f饮食暴露的评估。专家组得出结论，IBO提供的技术数据支持修订委员会法规（EU） No 231/2012中的E 472a、E 472b和E 472e规范。然而，关于E 472d和E 472f，专家组无法确认ibo提供的技术数据足以支持对规格的修订，因为没有提供这些食品添加剂的支持性技术数据。根据评估中包含的食物类别，在所有人群和暴露情景中，对E 472d、E 472e和E 472f的膳食暴露估计均低于可接受的每日摄入量（ADI），即E 472d每天480毫克/公斤体重（bw）， E 472e和E 472f每天600毫克/公斤体重（bw）。
Scientific opinion as regards the specifications of the food additives acetic, lactic, tartaric, mono- and diacetyltartaric, mixed acetic and tartaric acids esters of mono- and diglycerides of fatty acids (E 472a,b,d,e,f)
Acetic, lactic, tartaric, mono- and diacetyltartaric, mixed acetic and tartaric acids esters of mono- and diglycerides of fatty acids (E 472a,b,d,e,f) were re-evaluated in 2020 by the Food Additives and Flavourings (FAF) Panel. The Panel issued several recommendations to amend the specifications of these food additives in Commission Regulation (EU) No 231/2012. The present opinion deals with the assessment of the data provided by interested business operators (IBOs) in support of an amendment of the EU specifications for these food additives. It also includes an assessment of dietary exposure to E 472d, E 472e and E 472f. The Panel concluded that the technical data provided by an IBO support amendments to the specifications for E 472a, E 472b and E 472e in Commission Regulation (EU) No 231/2012. However, regarding E 472d and E 472f, the Panel was unable to confirm that technical data provided by IBOs adequately support an amendment of the specifications as no supporting technical data were provided for these food additives. Dietary exposure estimates for E 472d, E 472e and E 472f, across all population groups and exposure scenarios, were found to be below the acceptable daily intake (ADI) of 480 mg/kg body weight (bw) per day for E 472d and 600 mg/kg bw per day for E 472e and E 472f, based on the food categories included in the assessment.
期刊介绍：
The EFSA Journal covers methods of risk assessment, reports on data collected, and risk assessments in the individual areas of plant health, plant protection products and their residues, genetically modified organisms, additives and products or substances used in animal feed, animal health and welfare, biological hazards including BSE/TSE, contaminants in the food chain, food contact materials, enzymes, flavourings and processing aids, food additives and nutrient sources added to food, dietetic products, nutrition and allergies.
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