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Scientific Opinion on the re‐evaluation of caramel colours (E 150 a,b,c,d) as food additives

2011; Wiley; Volume: 9; Issue: 3 Linguagem: Inglês

10.2903/j.efsa.2011.2004

1831-4732

Neuroscience and Neuropharmacology Research

EFSA JournalVolume 9, Issue 3 2004 OpinionOpen Access Scientific Opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives 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 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 author First published: 08 March 2011 https://doi.org/10.2903/j.efsa.2011.2004Citations: 28 Panel members: F. Aguilar, B. Dusemund, P. Galtier, J. Gilbert, D.M. Gott, S. Grilli, R. Gürtler, J. König, C. Lambré, J-C. Larsen, J-C. Leblanc, A. Mortensen, D. Parent-Massin, I. Pratt, I.M.C.M. Rietjens, I. Stankovic, P. Tobback, T. Verguieva, R.A. Woutersen Correspondence: [email protected] Acknowledgement: The Panel wishes to thank the members of the Working Group A on Food Additives and Nutrient Sources: F. Aguilar, N. Bemrah, P. Galtier, J. Gilbert, S. Grilli, R. Gürtler, C. Lambré, J.C. Larsen, J-C. Leblanc, A. Mortensen, I. Pratt, Ch. Tlustos, I. Stankovic, and EFSA staff: A Rincon for the support provided to this scientific opinion. Adoption date: 3 February 2011 Published date: 8 March 2011 Question number: EFSA-Q-2008-237, EFSA-Q-2008-238, EFSA-Q-2008-239, EFSA-Q-2008-240 On request from: European Commission AboutPDF 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 Abstract The ANS Panel provides a scientific opinion re-evaluating the safety of the caramel colours (E150a (Class I), E150b (Class II), E150c (Class III), E150d (Class IV)) used as food additives. The caramel colours are a complex mixture of compounds produced by heating carbohydrates under controlled heat and chemical processing conditions; they are divided into four classes according to the manufacturing reactants used. The caramel colours were previously evaluated by the SCF and by JECFA, which concluded that a numerical ADI was not necessary for Class I, but established ADIs for the other classes of caramels, ranging from160-200 mg/kg bw/day. Given the consistency in the toxicological database, the Panel establishes a group ADI of 300 mg/kg bw/day for the caramel colours, by applying an uncertainty factor of 100 to a NOAEL of 30 g/kg bw/day (highest dose tested) identified in 13-week rat studies with Class IV and a similar NOAEL identified in a rat reproductive toxicity study, also with Class IV. Comparable NOAELS for Classes II, III and IV were reported in the SCF and JECFA evaluations. Within this group ADI, the Panel establishes an individual ADI of 100 mg/kg bw/day for Class III due to new information regarding the immunotoxicity of THI. The Panel concludes that the anticipated dietary exposure of child and adult populations may exceed the ADIs for Classes I, III and IV caramels, but exposure estimates to Class II were below the ADI. 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