Re‐evaluation of fatty acids (E 570) as a food additive
2017; Wiley; Volume: 15; Issue: 5 Linguagem: Inglês
10.2903/j.efsa.2017.4785
ISSN1831-4732
AutoresAlicja Mortensen, Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Birgit Dusemund, María José Frutos Fernández, Pierre Galtier, David Michael Gott, Ursula Gundert‐Remy, Jean‐Charles Leblanc, Oliver Lindtner, Peter Moldéus, Pasquale Mosesso, D. Parent‐Massin, Agneta Oskarsson, Ivan Stanković, Ine Waalkens‐Berendsen, Rudolf Antonius Woutersen, Matthew Wright, Maged Younes, Polly Boon, Dimitrios Chrysafidis, Rainer Gürtler, Paul Tobback, Petra Gergelová, Ana María Rincón, Claude Lambré,
Tópico(s)Carcinogens and Genotoxicity Assessment
ResumoEFSA JournalVolume 15, Issue 5 e04785 Scientific OpinionOpen Access Re-evaluation of fatty acids (E 570) as a food additive EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)Search for more papers by this authorAlicja Mortensen, Alicja MortensenSearch for more papers by this authorFernando Aguilar, Fernando AguilarSearch for more papers by this authorRiccardo Crebelli, Riccardo CrebelliSearch for more papers by this authorAlessandro Di Domenico, Alessandro Di DomenicoSearch for more papers by this authorBirgit Dusemund, Birgit DusemundSearch for more papers by this authorMaria Jose Frutos, Maria Jose FrutosSearch for more papers by this authorPierre Galtier, Pierre GaltierSearch for more papers by this authorDavid Gott, David GottSearch for more papers by this authorUrsula Gundert-Remy, Ursula Gundert-RemySearch for more papers by this authorJean-Charles Leblanc, Jean-Charles LeblancSearch for more papers by this authorOliver Lindtner, Oliver LindtnerSearch for more papers by this authorPeter Moldeus, Peter MoldeusSearch for more papers by this authorPasquale Mosesso, Pasquale MosessoSearch for more papers by this authorDominique Parent-Massin, Dominique Parent-MassinSearch for more papers by this authorAgneta Oskarsson, Agneta OskarssonSearch for more papers by this authorIvan Stankovic, Ivan StankovicSearch for more papers by this authorIne Waalkens-Berendsen, Ine Waalkens-BerendsenSearch for more papers by this authorRudolf Antonius Woutersen, Rudolf Antonius WoutersenSearch for more papers by this authorMatthew Wright, Matthew WrightSearch for more papers by this authorMaged Younes, Maged YounesSearch for more papers by this authorPolly Boon, Polly BoonSearch for more papers by this authorDimitrios Chrysafidis, Dimitrios ChrysafidisSearch for more papers by this authorRainer Gürtler, Rainer GürtlerSearch for more papers by this authorPaul Tobback, Paul TobbackSearch for more papers by this authorPetra Gergelova, Petra GergelovaSearch for more papers by this authorAna Maria Rincon, Ana Maria RinconSearch for more papers by this authorClaude Lambré, Claude LambréSearch for more papers by this author EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)Search for more papers by this authorAlicja Mortensen, Alicja MortensenSearch for more papers by this authorFernando Aguilar, Fernando AguilarSearch for more papers by this authorRiccardo Crebelli, Riccardo CrebelliSearch for more papers by this authorAlessandro Di Domenico, Alessandro Di DomenicoSearch for more papers by this authorBirgit Dusemund, Birgit DusemundSearch for more papers by this authorMaria Jose Frutos, Maria Jose FrutosSearch for more papers by this authorPierre Galtier, Pierre GaltierSearch for more papers by this authorDavid Gott, David GottSearch for more papers by this authorUrsula Gundert-Remy, Ursula Gundert-RemySearch for more papers by this authorJean-Charles Leblanc, Jean-Charles LeblancSearch for more papers by this authorOliver Lindtner, Oliver LindtnerSearch for more papers by this authorPeter Moldeus, Peter MoldeusSearch for more papers by this authorPasquale Mosesso, Pasquale MosessoSearch for more papers by this authorDominique Parent-Massin, Dominique Parent-MassinSearch for more papers by this authorAgneta Oskarsson, Agneta OskarssonSearch for more papers by this authorIvan Stankovic, Ivan StankovicSearch for more papers by this authorIne Waalkens-Berendsen, Ine Waalkens-BerendsenSearch for more papers by this authorRudolf Antonius Woutersen, Rudolf Antonius WoutersenSearch for more papers by this authorMatthew Wright, Matthew WrightSearch for more papers by this authorMaged Younes, Maged YounesSearch for more papers by this authorPolly Boon, Polly BoonSearch for more papers by this authorDimitrios Chrysafidis, Dimitrios ChrysafidisSearch for more papers by this authorRainer Gürtler, Rainer GürtlerSearch for more papers by this authorPaul Tobback, Paul TobbackSearch for more papers by this authorPetra Gergelova, Petra GergelovaSearch for more papers by this authorAna Maria Rincon, Ana Maria RinconSearch for more papers by this authorClaude Lambré, Claude LambréSearch for more papers by this author First published: 05 May 2017 https://doi.org/10.2903/j.efsa.2017.4785Citations: 15 Correspondence: fip@efsa.europa.eu Requestor: European Commission Question number: EFSA-Q-2011-00683 Panel members: Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Birgit Dusemund, Maria Jose Frutos, Pierre Galtier, David Gott, Ursula Gundert-Remy, Claude Lambré, Jean-Charles Leblanc, Oliver Lindtner, Peter Moldeus, Alicja Mortensen, Pasquale Mosesso, Dominique Parent-Massin, Agneta Oskarsson, Ivan Stankovic, Ine Waalkens-Berendsen, Rudolf Antonius Woutersen, Matthew Wright and Maged Younes. Acknowledgements: The ANS Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific opinion. Adopted: 4 April 2017 AboutSectionsPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of fatty acids (E 570) when used as a food additive. The food additive includes caprylic- (C8), capric- (C10), lauric- (C12), myristic- (C14), palmitic- (C16), stearic- (C18) and oleic acid (C18:1), present alone or in combination. In 1991, the Scientific Committee on Food (SCF) established a group acceptable daily intake (ADI) 'not specified' for the fatty acids (myristic, stearic, palmitic and oleic acid). The fatty acids (E 570) are absorbed in the same way as the free fatty acids from the regular diet. They show low acute toxicity. The available studies on subchronic toxicity were limited but there was no evidence for toxic effects at doses up to 10% in the diet (equivalent to 9,000 mg lauric acid/kg body weight (bw) per day). The Panel considered that the fatty acids (E 570) did not raise a concern for genotoxicity. Data on chronic toxicity, reproductive toxicity and developmental toxicity were too limited to reach a conclusion on these endpoints. The Panel noted that the contribution of fatty acids (E 570) represented on average only 1% of the overall exposure to saturated fatty acids from all dietary sources (food additive and regular diet). 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 the food additive fatty acids (E 570) was of no safety concern at the reported uses and use levels. Summary Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to re-evaluate the safety of fatty acids (E 570) when used as a food additive. The Panel was not provided with a newly submitted dossier and based its evaluation on previous evaluations and reviews, additional literature that became available since then and the data available following a public call for data. The Panel noted that not all original studies on which previous evaluations were based were available for this re-evaluation. Fatty acids (E 570) is authorised as a food additive in the European Union (EU) in accordance with Annex II and Annex III to Regulation (EC) No 1333/2008 on food additives and specific purity criteria have been defined in the Commission Regulation (EU) No 231/2012. The EU Scientific Committee on Food in 1991 established a group acceptable daily intake (ADI) 'not specified' for four fatty acids (myristic-, stearic-, palmitic- and oleic acid). The Panel noted that that caprylic acid, capric acid and lauric acid, which can also be present in the food additive E 570, were not included within the fatty acids considered in the Scientific Committee on Food (SCF) evaluation in 1991. Caprylic acid (FL-No. 08.010), capric acid (FL-No. 08.011), lauric acid (FL-No. 08.012), myristic acid (FL-No. 08.016), palmitic acid (FL-No. 08.014), stearic acid (FL-No. 08.015) and oleic acid (FL-No. 08.013) are included in the Union list of flavourings (Commission Implementing Regulation (EU) No 872/2012). In 1999, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) reviewed caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid and stearic acid as flavouring substances (JECFA, 1999) as well as oleic acid (JECFA, 2000) and considered them as 'no safety concern at current levels of intake when used as a flavouring agent'. The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) considered oleic acid (FL-No. 08.013) as a supporting substance for the assessment of other flavouring substances. Caprylic acid (PM Ref. 14320 and 41960), capric acid (PM Ref. 15095 and 45940), lauric acid (PM Ref. 19470 and 63280), myristic acid (PM Ref. 22350 and 67891), palmitic acid (PM Ref. 22780 and 70400), stearic acid (PM Ref. 24550 and 89040) and oleic acid (PM Ref. 22763 and 69040) are included in the Union list of authorised substances that may be intentionally used in the manufacture of plastic layers in plastic materials and articles (Annex I to Commission Regulation (EU) No 10/2011). Furthermore, they are permitted in cosmetic products (European Commission database-CosIng). Caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid and oleic acid are included in the European Union Register of feed additives (Regulation (EC) No 1831/2003). The EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) proposed dietary reference values (DRVs) for fats (EFSA NDA Panel, 2010). As regards the specific fatty acids (E 570) that were the subject of the present opinion the proposal was as follows: intake of saturated fatty acid (caprylic-, capric-, lauric-, myristic-, palmitic- and stearic acid) as low as possible; no DRV was set for cis-monounsaturated fatty acids (oleic acid). The European Food Safety Authority (EFSA) also peer reviewed the initial risk assessments carried out by the competent authority of the rapporteur Member State Ireland, for the pesticide active substance fatty acids C7–C18 (approved under Regulation (EC) No 1107/2009 as Fatty acids C7–C20) (EFSA, 2013). It was concluded that exposure to fatty acids derived from the use as plant protection products would be considered of low toxicological concern and no reference values would be needed if the different groups of fatty acids could be considered of food grade quality. The food additive (E 570) is considered in Commission Regulation (EU) No 231/2012 as a group of substances composed of six linear saturated fatty acids (caprylic-, capric-, lauric-, myristic-, palmitic- and stearic acid) and one cis-monounsaturated fatty acid (oleic acid), but that no indication is given as regards the level at which an individual acid may be present in the group, except that the total percentage of the fatty acids should not be less than 98%. Caprylic-, capric-, lauric-, palmitic-, myristic-, stearic- and oleic acid, like other fatty acids are readily and extensively absorbed from the gastrointestinal tract and are further metabolised to carbon dioxide, which is finally excreted via exhalation. Caprylic-, capric-, lauric-, palmitic-, myristic-, stearic- and oleic acid have a low acute toxicity. From the available feeding studies on subchronic toxicity, although limited, the Panel considered that there was no evidence for toxic effects of fatty acids at dose levels up to 10% in the diet (equivalent to 9,000 mg lauric acid/kg body weight (bw) per day). However, these studies were not conducted according to the current guidelines. Despite the absence of specific studies for the evaluation of structural and numerical chromosomal aberrations, the Panel considered the available genotoxicity data did not raise a concern for genotoxicity for caprylic-, capric-, lauric-, myristic-, palmitic-, stearic- and oleic acid used as a food additive. Only limited data on chronic toxicity were available and because of the limitations of these studies, no valuable conclusion could be drawn. Insufficient data were available on reproductive toxicity of fatty acids and the limited data on developmental toxicity were available only for caprylic acid. From the available human data available, the Panel noted that ingestion of fatty acids may have some adverse health effects. However, in these studies, the fat intake was high compared to the intake from the use of fatty acids (E 570) as a food additive. Therefore, these studies were not relevant for the safety assessment of the food additive E 570. Although some of the fatty acids which are included in the food additive E 570, have been reported to be recognised by specific cellular receptors, the Panel considered it outside the scope of this evaluation to review the extensive literature available about the effects of free fatty acids the consequence of binding their specific receptors. The Panel considered that although it is relevant to consider the possible effects resulting from this binding, this should be done in the perspective of a comparison between the exposure resulting from the use of free fatty acids used as a food additive and their intake from the regular diet. Given that the amount of fatty acids in food from all sources present in the regular diet markedly exceeds the intake of free fatty acids resulting from their use as a food additive, the Panel considered that receptor binding with fatty acids derived from their use as food additive was unlikely to give rise to adverse effect(s) Only a limited number of usage levels (8 out of 67 food categories in which E 570 is authorised) was available for the exposure assessment, which might indicate a limited use of E 570 as a food additive in Europe. The Panel noted that the information from the Mintel Global New Products Database (GNPD) supported the observation that fatty acids (caprylic-, capric-, lauric-, myristic-, palmitic-, stearic- and oleic acid) are apparently not used in all food categories in which the food additive E 570 is authorised. The Panel noted that the dietary exposure to E 570 was low (on average 1%) compared to the total daily exposure to saturated fatty acids via the regular diet, either free or incorporated into glycerides and phospholipids. The intake of fatty acids (E 570) as well as that of saturated fatty acids via the regular diet, were far below 9,000 mg/kg bw per day (for lauric acid) at which no adverse effects were observed in subchronic toxicity studies. According to the EU specifications, E 570 may contain only one particular fatty acid or a mixture of the seven fatty acids which are authorised within the food additive. Accordingly, the exposure assessment referred to E 570 and not to a specific fatty acid. According to the conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010 (EFSA ANS Panel, 2014) and given that: the safety assessment carried out by the Panel was limited to the use and use levels received from industry in eight food categories out of 67 food categories in which fatty acids (E 570) is authorised; fatty acids used as a food additive (E 570) were absorbed in the same way as the free fatty acids from the regular diet; fatty acids used as a food additive (E 570) were metabolised in the same way as fatty acids when derived from lipid molecules present in the regular diet; the toxicity database was limited, however, no adverse effects were observed in subchronic toxicity studies up to 10% in the diet (equivalent to 9,000 mg lauric acid/kg bw per day); there was no genotoxicity concern for these fatty acids; the contribution of fatty acids (E 570) represented on average only 1% of the overall exposure to saturated fatty acids from all dietary sources (food additive and regular diet); the Panel concluded that the food additive fatty acids (E 570) was of no safety concern at the reported uses and use levels. The Panel recommended that: the European Commission considers lowering the current limits for toxic elements (arsenic, lead and mercury) in the EU specifications for fatty acids (E 570) in order to ensure that fatty acids (E 570) as a food additive will not be a significant source of exposure to those toxic elements in food; since only data for eight out of the 67 food categories in which fatty acids (E 570) is authorised were available, more information on uses and use levels should be made available to the Panel in order to perform a more accurate exposure assessment. 1 Introduction The present opinion deals with the re-evaluation of the safety of 'fatty acids (E 570)' when used as a food additive. 1.1 Background and Terms of Reference as provided by European Commission 1.1.1 Background Regulation (EC) No 1333/20081 of the European Parliament and of the Council on food additives requires that food additives are subject to a safety evaluation by the European Food Safety Authority (EFSA) before they are permitted for use in the European Union (EU). In addition, it is foreseen that food additives must be kept under continuous observation and must be re-evaluated by EFSA. For this purpose, a programme for the re-evaluation of food additives that were already permitted in the EU before 20 January 2009 has been set up under Regulation (EU) No 257/20102. This Regulation also foresees that food additives are re-evaluated whenever necessary in light of changing conditions of use and new scientific information. For efficiency and practical purposes, the re-evaluation should, as far as possible, be conducted by group of food additives according to the main functional class to which they belong. The order of priorities for the re-evaluation of the currently approved food additives should be set on the basis of the following criteria: the time since the last evaluation of a food additive by the Scientific Committee on Food (SCF) or by EFSA, the availability of new scientific evidence, the extent of use of a food additive in food and the human exposure to the food additive taking also into account the outcome of the Report from the Commission on Dietary Food Additive Intake in the EU3 of 2001. The report 'Food additives in Europe 20004' submitted by the Nordic Council of Ministers to the Commission, provides additional information for the prioritisation of additives for re-evaluation. As colours were among the first additives to be evaluated, these food additives should be re-evaluated with a highest priority. In 2003, the Commission already requested EFSA to start a systematic re-evaluation of authorised food additives. However, as a result of adoption of Regulation (EU) No 257/2010 the 2003 Terms of References are replaced by those below. 1.1.2 Terms of Reference The Commission asks EFSA to re-evaluate the safety of food additives already permitted in the Union before 2009 and to issue scientific opinions on these additives, taking especially into account the priorities, procedures and deadlines that are enshrined in the Regulation (EU) No 257/2010 of 25 March 2010 setting up a programme for the re-evaluation of approved food additives in accordance with the Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives. 1.2 Information on existing authorisations and evaluations Fatty acids (E 570) is authorised as a food additive in the EU in accordance with Annex II and Annex III to Regulation (EC) No 1333/2008 on food additives and specific purity criteria have been defined in the Commission Regulation (EU) No 231/20125. The EU SCF established a group acceptable daily intake (ADI) 'not specified' for the fatty acids (myristic-, stearic-, palmitic- and oleic acid) (SCF, 1991). The Panel noted that that caprylic acid, capric acid and lauric acid, which can also be present in the food additive E 570, were not included within the fatty acids considered in the SCF evaluation in 1991. Caprylic acid (FL-No. 08.010), capric acid (FL-No. 08.011), lauric acid (FL-No. 08.012), myristic acid (FL-No. 08.016), palmitic acid (FL-No. 08.014), stearic acid (FL-No. 08.015) and oleic acid (FL-No. 08.013) are included in the Union list of flavourings (Commission Implementing Regulation (EU) No 872/20126). The Joint FAO/WHO Expert Committee on Food Additives (JECFA) reviewed caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid and stearic acid as flavouring substances (JECFA, 1999) as well as oleic acid (JECFA, 2000) and considered them as 'no safety concern at current levels of intake when used as a flavouring agent'. EFSA considered oleic acid (FL-No. 08.013) as a supporting substance for the assessment of other flavouring substances (EFSA CEF Panel, 2013). Caprylic acid (PM Ref. 14320 and 41960), capric acid (PM Ref. 15095 and 45940), lauric acid (PM Ref. 19470 and 63280), myristic acid (PM Ref. 22350 and 67891), palmitic acid (PM Ref. 22780 and 70400), stearic acid (PM Ref. 24550 and 89040) and oleic acid (PM Ref. 22763 and 69040) are included in the Union list of authorised substances that may be intentionally used in the manufacture of plastic layers in plastic materials and articles (Annex I to Commission Regulation (EU) No 10/20117). Furthermore, they are permitted in cosmetic products (European Commission database-CosIng8). Caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid and oleic acid are included in the European Union Register9 of feed additives (Regulation (EC) No 1831/200310). The EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) proposed dietary reference values (DRVs) for fats (EFSA NDA Panel, 2010). As regards the specific fatty acids (E 570) that are the subject of the present opinion the proposal was as follows: intake of saturated fatty acid (caprylic-, capric-, lauric-, myristic-, palmitic- and stearic acid) as low as possible; no DRV was set for cis-monounsaturated fatty acids (oleic acid). EFSA also peer reviewed the initial risk assessments carried out by the competent authority of the rapporteur Member State Ireland, for the pesticide active substance fatty acids C7–C18 (approved under Regulation (EC) No 1107/200911 as fatty acids C7–C20) (EFSA, 2013). It was concluded that exposure to fatty acids derived from the use as plant protection products would be considered of low toxicological concern and no reference values would be needed if the different groups of fatty acids could be considered of food grade quality. The JECFA's specifications for octanoic acid (a synonym of caprylic acid) were revised to include infrared test conditions and the reference spectrum (JECFA, 2016). 2 Data and methodologies 2.1 Data The Panel was not provided with a newly submitted dossier. EFSA launched public calls for data,12 ,13 to collect relevant information from interested parties. The Panel based its assessment on information submitted to EFSA following the public calls for data, information from previous evaluations and additional available literature up to February 2017. Attempts were made at retrieving relevant original study reports on which previous evaluations or reviews were based, however not always these were available to the Panel. The EFSA Comprehensive European Food Consumption Database (Comprehensive Database14) was used to estimate the dietary exposure. The Mintel's Global New Products Database (GNPD) is an online resource listing food products and compulsory ingredient information that should be included in labelling. This database was used to verify the use of fatty acids (E 570) in food products. 2.2 Methodologies The assessment was conducted in line with the principles described in the EFSA Guidance on transparency in the scientific aspects of risk assessment (EFSA Scientific Committee, 2009) and following the relevant existing Guidances from the EFSA Scientific Committee. The EFSA Scientific Panel on Food Additives and Nutrient Sources added to Food (ANS) assessed the safety of fatty acids (E 570) as a food additive in line with the principles laid down in Regulation (EU) 257/2010 and in the relevant guidance documents: Guidance on submission for food additive evaluations by the SCF (2001). When the test substance was administered in the feed or in the drinking water, but doses were not explicitly reported by the authors as mg/kg body weight (bw) per day based on actual feed or water consumption, the daily intake was calculated by the Panel using the relevant default values as indicated in the EFSA Scientific Committee guidance document (EFSA Scientific Committee, 2012) for studies in rodents or, in the case of other animal species, by JECFA (2000). In these cases, the daily intake is defined in the text as 'equivalent to'. Dietary exposure to fatty acids (E 570) from their use as a food additive was estimated combining the food consumption data available within the EFSA Comprehensive European Food Consumption Database with the reported use levels submitted to EFSA following a call for data. Different scenarios were used to calculate exposure (see Section 3.3.1). Uncertainties on the exposure assessment were identified and discussed. In the context of this re-evaluation, the Panel followed the conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EC) No 257/2010 (EFSA ANS Panel, 2014). 3 Assessment 3.1 Technical data 3.1.1 Identity of the substance According to Commission Regulation (EU) No 231/2012, the food additive fatty acids (E 570) includes linear fatty acids: caprylic acid (C8), capric acid (C10), lauric acid (C12), myristic acid (C14), palmitic acid (C16), stearic acid (C18) and oleic acid (C18:1), which according to the European Commission can be present alone or in combination in the food additive E 570. The chemical names, molecular formulas, CAS Registry Numbers, molecular weights and synonyms for the seven specified fatty acids covered by E 570 are listed in Table 1. The CAS Registry Number 90990-08-2 and the EC (EINECS) number 292-769-6 have been assigned to the 'Fatty acids C-8-18' (EC inventory, online). The general structural formula of the saturated fatty acids included in E 570 is depicted in Figure 1. Figure 1Open in figure viewerPowerPoint General structural formula of the saturated fatty acids included in E 570 The structural formula of oleic acid (9-cis-octadecenoic acid) is given in Figure 2. Figure 2Open in figure viewerPowerPoint Structural formula oleic acid Table 1. Identity of the fatty acids included in E 570 Common name Chemical name Molecular formula Molecular weight (g/mol) CAS registry number/EC number Synonyms Caprylic acid Octanoic acid C8H16O2 144.21 124-07-2/204-677-5 1-Heptanecarboxylic acid; Caprylic acid; Octylic acid; n-Caprylic acid; n-Octanoic acid; n-Octoic acid; n-Octylic acid Capric acid Decanoic acid C10H20O2 172.26 334-48-5/206-376-4 1-Decanoic acid; 1-Nonanecarboxylic acid; Capric acid; Caprinic acid; Caprynic acid; Decoic acid; Decylic acid; n-Capric acid; n-Decanoic acid; n-Decoic acid; n-Decylic acid Lauric acid Dodecanoic acid C12H24O2 200.32 143-07-7/205-582-1 Lauric acid (8CI); 1-Dodecanoic acid; 1-Undecanecarboxylic acid; Dodecylic acid; Laurostearic acid; Vulvic acid; n-Dodecanoic acid Myristic acid Tetradecanoic acid C14H28O2 228.37 544-63-8/208-875-2 Myristic acid (8CI); 1-Tetradecanoic acid; 1-Tridecanecarboxylic acid; n-Tetradecan-1-oic acid; n-Tetradecanoic acid; n-Tetradecoic acid Palmitic acid Hexadecanoic acid C16H32O2 256.42 57-10-3/200-312-9 Palmitic acid (7CI,8CI); 1-Pentadecanecarboxylic acid; Cetylic acid; Palmitinic acid; Pentadecanecarboxylic acid; n-Hexadecanoic acid; n-Hexadecoic acid Stearic acid Octadecanoic acid C18H36O2 284.48 57-11-4/200-313-4 Stearic acid (8CI); 1-Heptadecanecarboxylic acid; 1-Octadecanoic acid; Rubber Grade Stearic Acid; n-Octadecanoic acid Oleic acid cis-9-Octadecenoic acid C18H34O2 282.46 112-80-1/204-007-1 9-Octadecenoic acid (Z)-; Oleic acid (8CI); 9-Octadecenoic acid, (Z)-; 9-cis-Octadecenoic acid; 9Z-Octadecenoic acid; Z-9-Octadecenoic acid; cis-9-Octadecenoic acid; cis-Oleic acid; cis-Δ9-Octadecenoic acid; Δ9-cis-Octadecenoic acid; Δ9-cis-Oleic acid CAS: Chemical Abstracts Service. 3.1.2 Specifications The specifications for 'fatty acids' (E 570) as a food additive according to Commission Regulation (EU) No 231/2012 are given in Table 2. The Panel noted that JECFA has not prepared specifications for 'Fatty acids' (INS No 570). Table 2. Specifications for fatty acids (E 570) as a food additive according to Commission Regulation (EU) No 231/2012 Commission Regulation (EU) No 231/2012 Definition Linear fatty acids, caprylic acid (C8), capric acid (C10), lauric acid (C12), myristic acid (C14), palmitic acid (C16), stearic acid (C18), oleic acid (C18:1) Assay Not less than 98% by chromatography Description A colourless liquid or white solid obtained from oils and fats Identification Individual fa
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