JECFA evaluated the safety of certain food additives and flavoring agent specifications
Codex
Nov 11, 2024
During the ninety-ninth meeting of the Joint FAO/WHO Executive Committee on Food Additives (JECFA) held in Geneva, the Committee evaluated the safety of certain food additives and also reviewed the specifications of ten flavoring agents. These monographs summarize the data on specific food additives reviewed by the Committee.
The Committee evaluated the safety of the food additives butterfly pea flower extract, natamycin A, nisin, and polyglycerol esters of fatty acids and four processing aids (adenosine-5′- monophosphate deaminase from Aspergillus sp., endo-1,4-β-xylanase from Bacillus subtilis expressed in Bacillus subtilis, endo-1,4-β-xylanase from Rasamsonia emersonii expressed in Aspergillus niger, glucosidase from Aspergillus niger expressed in Trichoderma reesei exhibiting αglucosidase and transglucosidase activity).
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