Chemistry Reference
In-Depth Information
Chapter
14
risk assessment of Sweeteners
Used as Food additives
Alicja Mortensen and John Christian Larsen
CONteNtS
14.1 BackgroundfortheSafetyAssessmentofSweetenersUsedasFoodAdditives.................. 420
14.2 PrinciplesoftheSafetyEvaluationofSweetenersUsedasFoodAdditives........................ 421
14.3 DatabaseNecessaryfortheSafetyEvaluationofSweetenersasFoodAdditives................ 421
14.4 ToxicologicalTesting............................................................................................................ 421
14.5 RiskAssessmentofFoodAdditives..................................................................................... 422
14.5.1 HazardIdentiication................................................................................................ 422
14.5.2 HazardCharacterization........................................................................................... 422
14.5.3 ExposureAssessment............................................................................................... 423
14.5.4 RiskCharacterization............................................................................................... 424
14.6 EURegulationsoftheUseofSweetenersinFoodProducts................................................ 424
14.7 RiskEvaluationsoftheSweetenersPermittedforFoodUseintheEU............................... 425
14.7.1 IntenseSweeteners.................................................................................................... 425
14.7.1.1 AcesulfamePotassium(E950)................................................................... 425
14.7.1.2 Aspartame(E951)...................................................................................... 425
14.7.1.3 Cyclamate(E952)....................................................................................... 426
14.7.1.4 NeohesperidinDihydrochalcone(E959).................................................... 427
14.7.1.5 Neotame(E961)......................................................................................... 427
14.7.1.6 Saccharin(E954)........................................................................................ 427
14.7.1.7 SteviolGlycosides(E960).......................................................................... 428
14.7.1.8 Sucralose(E955)........................................................................................ 429
14.7.1.9 Thaumatin(E957)...................................................................................... 429
14.7.2 BulkSweeteners(Polyols)........................................................................................ 429
14.8 ReevaluationoftheSafetyofSweeteners............................................................................ 430
14.9 ConcludingRemarks............................................................................................................ 431
References...................................................................................................................................... 431
419
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