Documents

Evaluation of food additives E 552, E 553a(i), E 553a(ii) and E 553b

Re-evaluation of calcium silicate (E 552), magnesiumsilicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) andtalc (E 553b) as food additives

Evaluation of food additives E 552, E 553a(i), E 553a(ii) and E 553b

Re-evaluation of E 407 and E 407a as food additives

Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

Re-evaluation of E 407 and E 407a as food additives

Re-evaluation of Brown HT (E155)

Scientific Opinion on the re-evaluation of Brown HT (E155) as a food additive

Re-evaluation of Brown HT (E155)

Beeswax (E 901) - Scientific Opinion

Beeswax (E 901) as a glazing agent and as carrier for flavours - Scientific Opinion of the Panel on Food additives, Flavourings, Processing aids and Materials in Contact with Food (AFC)

Beeswax (E 901) - Scientific Opinion

Re-evaluation of the food additive E 904

Re-evaluation of shellac (E 904) as a food additive and a new application on the extension of use of shellac (E 904) in dietary foods for special medical purposes

Re-evaluation of the food additive E 904

Evaluation of erythritol (E 968)

Re-evaluation of erythritol (E 968) as a food additive

Evaluation of erythritol (E 968)

Scientific Opinion on the re-evaluation of E 304(i) and E 304(ii) as food additives

Scientific Opinion on the re-evaluation of ascorbyl palmitate (E 304(i)) and ascorbyl stearate (E 304(ii)) as food additives

Scientific Opinion on the re-evaluation of E 304(i) and E 304(ii) as food additives

Evaluation of food additive E 1520

Re-evaluation of propane-1,2-diol (E 1520) as a food additive

Evaluation of food additive E 1520

Re-evaluation of sorbitan esters (E 491–E 495) as food additives

Re-evaluation of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaurate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmitate (E 495) when used as food additives

Re-evaluation of sorbitan esters (E 491–E 495) as food additives

Evaluation of food additive E 445

Re-evaluation of glycerol esters of wood rosin (E 445) as a food additive

Evaluation of food additive E 445

Evaluation of Indigo Carmine (E 132) as a food additive

Scientific Opinion on the re-evaluation of Indigo Carmine (E 132) as a food additive

Evaluation of Indigo Carmine (E 132) as a food additive

Scientific Opinion on the food additives E 315 and E 316

Scientific Opinion on the re-evaluation of erythorbic acid (E 315) and sodium erythorbate (E 316) as food additives

Scientific Opinion on the food additives E 315 and E 316

Scientific Opinion on the re-evaluation of food additives E 101(i) and E 101(ii)

Scientific Opinion on the re-evaluation of riboflavin (E 101(i)) and riboflavin-5′-phosphate sodium (E 101(ii)) as food additives

Scientific Opinion on the re-evaluation of food additives E 101(i) and E 101(ii)

Evaluation of food additives E 400 – E 404

Re-evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404) as food additives

Evaluation of food additives E 400 – E 404

Evaluation of food additive E 163

Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive

Evaluation of food additive E 163

Evaluation of food additive E 162

Scientific Opinion on the re-evaluation of beetroot red (E 162) as a food additive

Evaluation of food additive E 162

Re‐evaluation of food additives E 954

Re‐evaluation of saccharin and its sodium, potassium and calcium salts (E 954) as food additives

Re‐evaluation of food additives E 954

Evaluation of food additive E 417

Re-evaluation of tara gum (E 417) as a food additive

Evaluation of food additive E 417

SCF Opinion on Food Additive E952

Revised opinion on cyclamic acid and its sodium and calcium salts

SCF Opinion on Food Additive E952

Opinion of the SCF on food additive E 955

Opinion of the Scientific Committee on Food on sucralose

Opinion of the SCF on food additive E 955

Evaluation of additives E 425 i and E 425 ii

Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

Evaluation of additives E 425 i and E 425 ii

Evaluation of Patent Blue V (E 131) as a food additive

Scientific Opinion on the re-evaluation of Patent Blue V (E 131) as a food additive

Evaluation of Patent Blue V (E 131) as a food additive

Evaluation of food additives E 251 and E 252

Re-evaluation of sodium nitrate (E 251) and potassium nitrate (E 252) as food additives

Evaluation of food additives E 251 and E 252

Evaluation of butylated hydroxytoluene BHT (E 321) as a food additive

Scientific Opinion on the re-evaluation of butylated hydroxytoluene BHT (E 321) as a food additive

Evaluation of butylated hydroxytoluene BHT (E 321) as a food additive

Evaluation of calcium carbonate (E 170) as a food additive

Scientific Opinion on re-evaluation of calcium carbonate (E 170) as a food additive

Evaluation of calcium carbonate (E 170) as a food additive

Evaluation of E 170 as a food additive in foods for infants

Re‐evaluation of calcium carbonate (E 170) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as food additive for uses in foods for all population groups

Evaluation of E 170 as a food additive in foods for infants

Evaluation of food additives E432, E433, E434, E435 and E436

Scientific Opinion on the re‐evaluation of food additives E432, E433, E434, E435 and E436

Evaluation of food additives E432, E433, E434, E435 and E436

Evaluation of additives E 306, E 307, E 308 and E 309

Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), α-tocopherol (E 307), γ-tocopherol (E 308) and δ-tocopherol (E 309) as food additives

Evaluation of additives E 306, E 307, E 308 and E 309

Evaluation of E 141(i) and E 141(ii) as food additives

Scientific Opinion on re-evaluation of copper complexes of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii)) as food additives

Evaluation of E 141(i) and E 141(ii) as food additives

Evaluation of chlorophylls (E 140(i)) as food additives

Scientific Opinion on the re-evaluation of chlorophylls (E 140(i)) as food additives

Evaluation of chlorophylls (E 140(i)) as food additives