«Scientific Studies»

Evaluation of food additive E 950

Re-evaluation of acesulfame K (E 950) as food additive

Evaluation of food additive E 950

Evaluation of food additive E 406

Re-evaluation of agar (E 406) as a food additive

Evaluation of food additive E 406

Evaluation of E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

Evaluation of E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

Evaluation of E 220, E 221, E 222, E 223, E 224, E 226, E 227 and E 228

Follow-up of the re-evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228)

Evaluation of E 220, E 221, E 222, E 223, E 224, E 226, E 227 and E 228

Evaluation of E 507, E 508, E 509 and E 511 as food additives

Re‐evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives

Evaluation of E 507, E 508, E 509 and E 511 as food additives

Health Risks of Phosphate Food Additives

Phosphate Additives in Food—a Health Risk

Health Risks of Phosphate Food Additives

Evaluation of polyglycerol esters of fatty acids (E 475) as a food additive

Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive

Evaluation of polyglycerol esters of fatty acids (E 475) as a food additive

Evaluation E 338–341, E 343, E 450–452 as food additives

Re-evaluation of phosphoric acid–phosphates – di-, tri- and polyphosphates (E 338–341, E 343, E 450–452) as food additives and the safety of proposed extension of use

Evaluation E 338–341, E 343, E 450–452 as food additives

Assessment of food additive E171

Safety assessment of titanium dioxide (E171) as a food additive

Assessment of food additive E171

Re-evaluation of food additives E 334, E 335, E 336, E 337 and E 354

Re-evaluation of l(+)-tartaric acid (E 334), sodium tartrates (E 335), potassium tartrates (E 336), potassium sodium tartrate (E 337) and calcium tartrate (E 354) as food additives

Re-evaluation of food additives E 334, E 335, E 336, E 337 and E 354

Evaluation E 472a-f as food additives

Re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives

Evaluation E 472a-f as food additives

Re‐evaluation of silicon dioxide (E 551) as a food additive

Re‐evaluation of silicon dioxide (E 551) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as a food additive for uses in foods for all population groups

Re‐evaluation of silicon dioxide (E 551) as a food additive

Evaluation of E 414 as a food additive

Re-evaluation of acacia gum (E 414) as a food additive

Evaluation of E 414 as a food additive

Evaluation of paprika extract (E 160c) as a food additive

Scientific Opinion on the re-evaluation of paprika extract (E 160c) as a food additive

Evaluation of paprika extract (E 160c) as a food additive

Re-evaluation of E 249 and E 250 as food additives

Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives

Re-evaluation of E 249 and E 250 as food additives

Scientific Opinion on the re-evaluation of E 200, E 202 and E 203 as food additives

Scientific Opinion on the re-evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives

Scientific Opinion on the re-evaluation of E 200, E 202 and E 203 as food additives

Safety Issues about E211 and E202 additives

Potential Safety Issues Surrounding the Use of Benzoate Preservatives

Safety Issues about E211 and E202 additives

Scientific Opinion on the re-evaluation of E 210, E 211, E 212 and E 213 as food additives

Scientific Opinion on the re-evaluation of benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212) and calcium benzoate (E 213) as food additives

Scientific Opinion on the re-evaluation of E 210, E 211, E 212 and E 213 as food additives

Evaluation of E 300, E 301 and E 302 as food additives

Scientific Opinion on the re-evaluation of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) as food additives

Evaluation of E 300, E 301 and E 302 as food additives

Evaluation Tartrazine (E 102)

Scientific Opinion on the re-evaluation Tartrazine (E 102)

Evaluation Tartrazine (E 102)

Assessment for Quinoline Yellow (E104)

Refined exposure assessment for Quinoline Yellow (E 104)

Assessment for Quinoline Yellow (E104)

Assessment for Ponceau 4R (E 124)

Refined exposure assessment for Ponceau 4R (E 124)

Assessment for Ponceau 4R (E 124)

Assessment for Sunset Yellow FCF (E 110)

Reconsideration of the temporary ADI and refined exposure assessment for Sunset Yellow FCF (E 110)

Assessment for Sunset Yellow FCF (E 110)

Scientific Opinion on the E 120 as a food additive

Scientific Opinion on the re-evaluation of cochineal, carminic acid, carmines (E 120) as a food additive

Scientific Opinion on the E 120 as a food additive

Assessment for Azorubine/Carmoisine (E 122)

Refined exposure assessment for Azorubine/Carmoisine (E 122)

Assessment for Azorubine/Carmoisine (E 122)

Food Safety and Health Concerns of Synthetic Food Colors

Food Safety and Health Concerns of Synthetic Food Colors: An Update

Food Safety and Health Concerns of Synthetic Food Colors

Assessment for Allura Red AC (E 129)

Refined exposure assessment for Allura Red AC (E 129)

Assessment for Allura Red AC (E 129)

Re-evaluation of modified starches E14xx

Re-evaluation of E 1404, E 1410, E 1412), E 1413, E 1414, E 1420, E 1422, E 1440, E 1442, E 1450, E 1451 and E 1452 as food additives

Re-evaluation of modified starches E14xx

Evaluation of caramel colours (E 150 a,b,c,d)

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

Evaluation of caramel colours (E 150 a,b,c,d)

Evaluation of E620, E621, E622, E623, E624, E625 as food additives

Re-evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

Evaluation of E620, E621, E622, E623, E624, E625 as food additives