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→‎Taxonomy definition: automatically added links to EFSA evaluations
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sv:E100, Kurkumin
 
sv:E100, Kurkumin
 
e_number:en:100
 
e_number:en:100
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1679
 +
efsa_evaluation_date:en: 2010-09-06
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of curcumin (E 100) as a food additive
    
# e106 is the same as e101(ii)...  
 
# e106 is the same as e101(ii)...  
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e_number:en:101
 
e_number:en:101
 
wikidata:en:Q130365
 
wikidata:en:Q130365
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3357
 +
efsa_evaluation_date:en: 2013-10-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of riboflavin (E 101(i)) and riboflavin-5'-phosphate sodium (E 101(ii)) as food additives.
    
<en:E101
 
<en:E101
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e_number:en:101
 
e_number:en:101
 
wikidata:en:Q130365
 
wikidata:en:Q130365
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3357
 +
efsa_evaluation_date:en: 2013-10-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of riboflavin (E 101(i)) and riboflavin-5'-phosphate sodium (E 101(ii)) as food additives.
    
<en:E101
 
<en:E101
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e_number:en:101
 
e_number:en:101
 
wikidata:en:Q130365
 
wikidata:en:Q130365
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3357
 +
efsa_evaluation_date:en: 2013-10-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of riboflavin (E 101(i)) and riboflavin-5'-phosphate sodium (E 101(ii)) as food additives.
    
en:E101a, Riboflavin-5'-Phosphate
 
en:E101a, Riboflavin-5'-Phosphate
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e_number:en:101
 
e_number:en:101
 
wikidata:en:Q130365
 
wikidata:en:Q130365
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3357
 +
efsa_evaluation_date:en: 2013-10-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of riboflavin (E 101(i)) and riboflavin-5'-phosphate sodium (E 101(ii)) as food additives.
    
en:E102, Tartrazine, Yellow 5, Yellow number 5, Yellow no 5, Yellow no5, FD&C Yellow 5, FD&C Yellow no 5, FD&C Yellow no5, FD and C Yellow no. 5, FD and C Yellow 5
 
en:E102, Tartrazine, Yellow 5, Yellow number 5, Yellow no 5, Yellow no5, FD&C Yellow 5, FD&C Yellow no 5, FD&C Yellow no5, FD and C Yellow no. 5, FD and C Yellow 5
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colour_index:en:CI 19140
 
colour_index:en:CI 19140
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1331.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1331.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2009.1331
 +
efsa_evaluation_date:en: 2009-11-12
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation Tartrazine (E 102)
    
en:E103, Alkannin
 
en:E103, Alkannin
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colour_index:en:CI 47005
 
colour_index:en:CI 47005
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1329.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1329.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2009.1329
 +
efsa_evaluation_date:en: 2009-11-12
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of Quinoline Yellow (E 104) as a food additive
    
en:E105, E105 food additive
 
en:E105, E105 food additive
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efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2349.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2349.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1330.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1330.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3765
 +
efsa_evaluation_date:en: 2014-07-15
 +
efsa_evaluation:en: Reconsideration of the temporary ADI and refined exposure assessment for Sunset Yellow FCF (E110)
    
en:E111, Orange GGN, Alpha-naphthol, Alpha-naphtol, alpha-naphthol orange
 
en:E111, Orange GGN, Alpha-naphthol, Alpha-naphtol, alpha-naphthol orange
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wikidata:en:Q416860
 
wikidata:en:Q416860
 
colour_index:en:CI 75470
 
colour_index:en:CI 75470
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4288
 +
efsa_evaluation_date:en: 2015-11-18
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of cochineal, carminic acid, carmines (E 120) as a food additive
    
en:E121, Citrus Red 2
 
en:E121, Citrus Red 2
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colour_index:en:CI 14720
 
colour_index:en:CI 14720
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1332.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1332.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2009.1332
 +
efsa_evaluation_date:en: 2009-11-12
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluationof Azorubine/Carmoisine (E 122) as a food additive
    
# amaranth is common as an ingredient in cereals
 
# amaranth is common as an ingredient in cereals
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colour_index:en:CI 16255
 
colour_index:en:CI 16255
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1328.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1328.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2009.1328
 +
efsa_evaluation_date:en: 2009-11-12
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of Ponceau 4R (E 124) as a food additive
    
en:E125, Scarlet GN, C.I. Food Red 1, Ponceau SX, FD&C Red No. 4, C.I. 14700
 
en:E125, Scarlet GN, C.I. Food Red 1, Ponceau SX, FD&C Red No. 4, C.I. 14700
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wikidata:en:Q420101
 
wikidata:en:Q420101
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1854.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1854.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2011.1854
 +
efsa_evaluation_date:en: 2011-01-27
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of Erythrosine (E 127) as a food additive
    
en:E128, Red 2G
 
en:E128, Red 2G
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colour_index:en:CI 18050
 
colour_index:en:CI 18050
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/515.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/515.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2007.515
 +
efsa_evaluation_date:en: 2007-07-16
 +
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on the food colour Red 2G (E128) based on a request from the Commission related to the re-evaluation of all permitted food additives
    
en:E129, Allura red ac, Allura Red AC, FD&C Red 40, FD and C Red 40, Red 40, Red no40, Red no. 40, FD and C Red no. 40, Food Red 17, C.I. 16035
 
en:E129, Allura red ac, Allura Red AC, FD&C Red 40, FD and C Red 40, Red 40, Red no40, Red no. 40, FD and C Red no. 40, Food Red 17, C.I. 16035
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wikidata:en:Q82182
 
wikidata:en:Q82182
 
colour_index:en:CI 75815
 
colour_index:en:CI 75815
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4089
 +
efsa_evaluation_date:en: 2015-05-07
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of chlorophylls (E 140(i)) as food additives
    
<en:E140
 
<en:E140
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wikidata:en:Q82182
 
wikidata:en:Q82182
 
colour_index:en:CI 75810
 
colour_index:en:CI 75810
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4089
 +
efsa_evaluation_date:en: 2015-05-07
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of chlorophylls (E 140(i)) as food additives
    
<en:E140
 
<en:E140
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wikidata:en:Q82182
 
wikidata:en:Q82182
 
colour_index:en:CI 5
 
colour_index:en:CI 5
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4089
 +
efsa_evaluation_date:en: 2015-05-07
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of chlorophylls (E 140(i)) as food additives
    
en:E141, Copper complexes of chlorophylls and chlorophyllins, Copper complexes of chlorophyll and chlorophyllins
 
en:E141, Copper complexes of chlorophylls and chlorophyllins, Copper complexes of chlorophyll and chlorophyllins
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e_number:en:141
 
e_number:en:141
 
wikidata:en:Q18967203
 
wikidata:en:Q18967203
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4151
 +
efsa_evaluation_date:en: 2015-06-30
 +
efsa_evaluation:en: Scientific Opinion on re-evaluation of copper complexes of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii)) as food additives
    
<en:E141
 
<en:E141
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wikidata:en:Q18967203
 
wikidata:en:Q18967203
 
colour_index:en:CI 3
 
colour_index:en:CI 3
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4151
 +
efsa_evaluation_date:en: 2015-06-30
 +
efsa_evaluation:en: Scientific Opinion on re-evaluation of copper complexes of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii)) as food additives
    
<en:E141
 
<en:E141
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e_number:en:141
 
e_number:en:141
 
wikidata:en:Q18967203
 
wikidata:en:Q18967203
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4151
 +
efsa_evaluation_date:en: 2015-06-30
 +
efsa_evaluation:en: Scientific Opinion on re-evaluation of copper complexes of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii)) as food additives
    
en:E142, Green s, CI Food Green 4
 
en:E142, Green s, CI Food Green 4
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e_number:en:150
 
e_number:en:150
 
mandatory_additive_class:en: en:colour
 
mandatory_additive_class:en: en:colour
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2011.2004
 +
efsa_evaluation_date:en: 2011-03-08
 +
efsa_evaluation:en: Scientific opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives
    
en:E150a, Plain caramel, caramel color, caramel coloring
 
en:E150a, Plain caramel, caramel color, caramel coloring
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efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2004.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2004.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/3030.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/3030.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2011.2004
 +
efsa_evaluation_date:en: 2011-03-08
 +
efsa_evaluation:en: Scientific opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives
    
en:E150b, Caustic sulphite caramel
 
en:E150b, Caustic sulphite caramel
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e_number:en:150
 
e_number:en:150
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2004.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2004.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2011.2004
 +
efsa_evaluation_date:en: 2011-03-08
 +
efsa_evaluation:en: Scientific opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives
    
en:E150c, Ammonia caramel
 
en:E150c, Ammonia caramel
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efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2004.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2004.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/3030.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/3030.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2011.2004
 +
efsa_evaluation_date:en: 2011-03-08
 +
efsa_evaluation:en: Scientific opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives
    
en:E150d, Sulphite ammonia caramel, Sulfite ammonia caramel
 
en:E150d, Sulphite ammonia caramel, Sulfite ammonia caramel
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efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2004.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2004.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/3030.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/3030.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2011.2004
 +
efsa_evaluation_date:en: 2011-03-08
 +
efsa_evaluation:en: Scientific opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives
    
en:E151, Brilliant black bn, black pn, E 151, C.I. 28440, Brilliant Black PN, Food Black 1, Naphthol Black, C.I. Food Brown 1, Brilliant Black A
 
en:E151, Brilliant black bn, black pn, E 151, C.I. 28440, Brilliant Black PN, Food Black 1, Naphthol Black, C.I. Food Brown 1, Brilliant Black A
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colour_index:en:CI 28440
 
colour_index:en:CI 28440
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1540.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1540.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.3960
 +
efsa_evaluation_date:en: 2015-01-09
 +
efsa_evaluation:en: Refined exposure assessment for Brilliant Black BN (E 151)
    
en:E152, Black 7984, Food Black 2, carbon black
 
en:E152, Black 7984, Food Black 2, carbon black
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wikidata:en:Q18944671
 
wikidata:en:Q18944671
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2592.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2592.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2012.2592
 +
efsa_evaluation_date:en: 2012-04-27
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of vegetable carbon (E 153) as a food additive
    
en:E154, Brown FK, Kipper Brown  
 
en:E154, Brown FK, Kipper Brown  
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wikidata:en:Q425437
 
wikidata:en:Q425437
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1535.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1535.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1535
 +
efsa_evaluation_date:en: 2010-04-21
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluationof Brown FK (E 154) as a food additive
    
en:E155, Brown ht, Chocolate brown HT
 
en:E155, Brown ht, Chocolate brown HT
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sv:E160, E160 food additive
 
sv:E160, E160 food additive
 
e_number:en:160
 
e_number:en:160
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492
 +
efsa_evaluation_date:en: 2014-01-22
 +
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e)
    
en:E160a, Alpha-carotene, Beta-carotene, Gamma-carotene, carotene
 
en:E160a, Alpha-carotene, Beta-carotene, Gamma-carotene, carotene
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mandatory_additive_class:en: en:colour
 
mandatory_additive_class:en: en:colour
 
wikidata:en:Q190156
 
wikidata:en:Q190156
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492
 +
efsa_evaluation_date:en: 2014-01-22
 +
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e)
    
<en:E160a
 
<en:E160a
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wikidata:en:Q306135
 
wikidata:en:Q306135
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2593.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2593.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492
 +
efsa_evaluation_date:en: 2014-01-22
 +
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e)
    
<en:E160a
 
<en:E160a
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e_number:en:160
 
e_number:en:160
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2593.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2593.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492
 +
efsa_evaluation_date:en: 2014-01-22
 +
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e)
    
<en:E160a
 
<en:E160a
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sv:E160a(iii), Betakaroten från blakeslea trispora
 
sv:E160a(iii), Betakaroten från blakeslea trispora
 
e_number:en:160
 
e_number:en:160
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492
 +
efsa_evaluation_date:en: 2014-01-22
 +
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e)
    
<en:E160a
 
<en:E160a
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sv:E160a(iv), Karotener från alger
 
sv:E160a(iv), Karotener från alger
 
e_number:en:160
 
e_number:en:160
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492
 +
efsa_evaluation_date:en: 2014-01-22
 +
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e)
    
en:E160b, Annatto, bixin, norbixin, roucou, achiote
 
en:E160b, Annatto, bixin, norbixin, roucou, achiote
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e_number:en:160
 
e_number:en:160
 
colour_index:en:CI 75120
 
colour_index:en:CI 75120
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492
 +
efsa_evaluation_date:en: 2014-01-22
 +
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e)
    
en:E160c, Paprika extract, capsanthin, capsorubin, Paprika oleoresin
 
en:E160c, Paprika extract, capsanthin, capsorubin, Paprika oleoresin
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sv:E160c, Paprikaoleoresin, kapsantin, kapsorubin, Paprikaextrakt
 
sv:E160c, Paprikaoleoresin, kapsantin, kapsorubin, Paprikaextrakt
 
e_number:en:160
 
e_number:en:160
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492
 +
efsa_evaluation_date:en: 2014-01-22
 +
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e)
    
en:E160d, Lycopene
 
en:E160d, Lycopene
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wikidata:en:Q208130
 
wikidata:en:Q208130
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/674.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/674.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492
 +
efsa_evaluation_date:en: 2014-01-22
 +
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e)
    
en:E160e, Beta-apo-8′-carotenal (c30), Apocarotenal, Beta-apo-8'-carotenal, C.I. Food orange 6, E number 160E, Trans-beta-apo-8'-carotenal, C30H40O
 
en:E160e, Beta-apo-8′-carotenal (c30), Apocarotenal, Beta-apo-8'-carotenal, C.I. Food orange 6, E number 160E, Trans-beta-apo-8'-carotenal, C30H40O
Line 1,663: Line 1,771:  
e_number:en:160
 
e_number:en:160
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2499.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2499.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492
 +
efsa_evaluation_date:en: 2014-01-22
 +
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e)
    
en:E160f, Ethyl ester of beta-apo-8'-carotenic acid (C 30), Ethyl ester of beta-apo-8'-carotenic acid , Food orange 7
 
en:E160f, Ethyl ester of beta-apo-8'-carotenic acid (C 30), Ethyl ester of beta-apo-8'-carotenic acid , Food orange 7
Line 1,688: Line 1,799:  
sv:E160f, Beta-apo-8'-karotensyraetylester
 
sv:E160f, Beta-apo-8'-karotensyraetylester
 
e_number:en:160
 
e_number:en:160
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492
 +
efsa_evaluation_date:en: 2014-01-22
 +
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e)
    
en:E161, Xanthophylls
 
en:E161, Xanthophylls
Line 1,713: Line 1,827:  
sv:E161, E161 food additive
 
sv:E161, E161 food additive
 
e_number:en:161
 
e_number:en:161
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852
 +
efsa_evaluation_date:en: 2010-10-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive
    
en:E161a, Flavoxanthin
 
en:E161a, Flavoxanthin
Line 1,738: Line 1,855:  
sv:E161a, E161a food additive
 
sv:E161a, E161a food additive
 
e_number:en:161
 
e_number:en:161
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852
 +
efsa_evaluation_date:en: 2010-10-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive
    
en:E161b, Lutein, Mixed Carotenoids, Xanthophyll, SID548587
 
en:E161b, Lutein, Mixed Carotenoids, Xanthophyll, SID548587
Line 1,763: Line 1,883:  
sv:E161b, Lutein, Blandade karotenoider, E 161, E161, E 161 b
 
sv:E161b, Lutein, Blandade karotenoider, E 161, E161, E 161 b
 
e_number:en:161
 
e_number:en:161
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852
 +
efsa_evaluation_date:en: 2010-10-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive
    
en:E161c, Cryptoaxanthin, Cryptoxanthin
 
en:E161c, Cryptoaxanthin, Cryptoxanthin
Line 1,788: Line 1,911:  
sv:E161c, Kryptoxantin
 
sv:E161c, Kryptoxantin
 
e_number:en:161
 
e_number:en:161
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852
 +
efsa_evaluation_date:en: 2010-10-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive
    
en:E161d, Rubixanthin
 
en:E161d, Rubixanthin
Line 1,814: Line 1,940:  
e_number:en:161
 
e_number:en:161
 
colour_index:en:CI 75135
 
colour_index:en:CI 75135
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852
 +
efsa_evaluation_date:en: 2010-10-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive
    
en:E161e, Violaxanthin
 
en:E161e, Violaxanthin
Line 1,838: Line 1,967:  
sv:E161e, Violaxantin
 
sv:E161e, Violaxantin
 
e_number:en:161
 
e_number:en:161
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852
 +
efsa_evaluation_date:en: 2010-10-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive
    
en:E161f, Rhodoxanthin
 
en:E161f, Rhodoxanthin
Line 1,862: Line 1,994:  
sv:E161f, E161f food additive
 
sv:E161f, E161f food additive
 
e_number:en:161
 
e_number:en:161
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852
 +
efsa_evaluation_date:en: 2010-10-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive
    
en:E161g, Canthaxanthin
 
en:E161g, Canthaxanthin
Line 1,888: Line 2,023:  
colour_index:en:CI 40850
 
colour_index:en:CI 40850
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1852.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1852.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852
 +
efsa_evaluation_date:en: 2010-10-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive
    
en:E161h, Zeaxanthin
 
en:E161h, Zeaxanthin
Line 1,912: Line 2,050:  
sv:E161h, Zeaxantin
 
sv:E161h, Zeaxantin
 
e_number:en:161
 
e_number:en:161
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852
 +
efsa_evaluation_date:en: 2010-10-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive
    
en:E161i, Citranaxanthin
 
en:E161i, Citranaxanthin
Line 1,936: Line 2,077:  
sv:E161i, E161i food additive
 
sv:E161i, E161i food additive
 
e_number:en:161
 
e_number:en:161
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852
 +
efsa_evaluation_date:en: 2010-10-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive
    
en:E161j, Astaxanthin
 
en:E161j, Astaxanthin
Line 1,960: Line 2,104:  
sv:E161j, Astaxantin, E 161 j
 
sv:E161j, Astaxantin, E 161 j
 
e_number:en:161
 
e_number:en:161
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852
 +
efsa_evaluation_date:en: 2010-10-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive
    
en:E162, Beetroot red, betanin
 
en:E162, Beetroot red, betanin
Line 1,985: Line 2,132:  
e_number:en:162
 
e_number:en:162
 
wikidata:en:Q420138
 
wikidata:en:Q420138
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4318
 +
efsa_evaluation_date:en: 2015-12-09
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of beetroot red (E 162) as a food additive
    
en:E163, Anthocyanins, Anthocyanin
 
en:E163, Anthocyanins, Anthocyanin
Line 2,010: Line 2,160:  
e_number:en:163
 
e_number:en:163
 
wikidata:en:Q262547
 
wikidata:en:Q262547
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3145
 +
efsa_evaluation_date:en: 2013-04-23
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive
    
en:E163a, Cyanidin
 
en:E163a, Cyanidin
Line 2,035: Line 2,188:  
e_number:en:163
 
e_number:en:163
 
wikidata:en:Q262547
 
wikidata:en:Q262547
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3145
 +
efsa_evaluation_date:en: 2013-04-23
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive
    
en:E163b, Delphinidin
 
en:E163b, Delphinidin
Line 2,060: Line 2,216:  
e_number:en:163
 
e_number:en:163
 
wikidata:en:Q262547
 
wikidata:en:Q262547
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3145
 +
efsa_evaluation_date:en: 2013-04-23
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive
    
en:E163c, Malvidin
 
en:E163c, Malvidin
Line 2,085: Line 2,244:  
e_number:en:163
 
e_number:en:163
 
wikidata:en:Q262547
 
wikidata:en:Q262547
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3145
 +
efsa_evaluation_date:en: 2013-04-23
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive
    
en:E163d, Pelargonidin
 
en:E163d, Pelargonidin
Line 2,110: Line 2,272:  
e_number:en:163
 
e_number:en:163
 
wikidata:en:Q262547
 
wikidata:en:Q262547
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3145
 +
efsa_evaluation_date:en: 2013-04-23
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive
    
en:E163e, Peonidin
 
en:E163e, Peonidin
Line 2,135: Line 2,300:  
e_number:en:163
 
e_number:en:163
 
wikidata:en:Q262547
 
wikidata:en:Q262547
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3145
 +
efsa_evaluation_date:en: 2013-04-23
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive
    
en:E163f, Petunidin
 
en:E163f, Petunidin
Line 2,160: Line 2,328:  
e_number:en:163
 
e_number:en:163
 
wikidata:en:Q262547
 
wikidata:en:Q262547
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3145
 +
efsa_evaluation_date:en: 2013-04-23
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive
    
en:E164, E164 food additive
 
en:E164, E164 food additive
Line 2,289: Line 2,460:  
e_number:en:171
 
e_number:en:171
 
wikidata:en:Q193521
 
wikidata:en:Q193521
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4545
 +
efsa_evaluation_date:en: 2016-09-14
 +
efsa_evaluation:en: Re-evaluation of titanium dioxide (E 171) as a food additive
    
en:E172, Iron oxides and iron hydroxides
 
en:E172, Iron oxides and iron hydroxides
Line 2,348: Line 2,522:  
e_number:en:172
 
e_number:en:172
 
wikidata:en:Q3045754
 
wikidata:en:Q3045754
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4317
 +
efsa_evaluation_date:en: 2015-12-08
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of iron oxides and hydroxides (E 172) as food additives
    
<en:E172
 
<en:E172
Line 2,374: Line 2,551:  
e_number:en:172
 
e_number:en:172
 
wikidata:en:Q3045754
 
wikidata:en:Q3045754
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4317
 +
efsa_evaluation_date:en: 2015-12-08
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of iron oxides and hydroxides (E 172) as food additives
    
<en:E172
 
<en:E172
Line 2,400: Line 2,580:  
e_number:en:172
 
e_number:en:172
 
wikidata:en:Q3045754
 
wikidata:en:Q3045754
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4317
 +
efsa_evaluation_date:en: 2015-12-08
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of iron oxides and hydroxides (E 172) as food additives
    
en:E173, Aluminium, Aluminum, element 13
 
en:E173, Aluminium, Aluminum, element 13
Line 2,451: Line 2,634:  
e_number:en:174
 
e_number:en:174
 
wikidata:en:Q1090
 
wikidata:en:Q1090
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4364
 +
efsa_evaluation_date:en: 2016-01-21
 +
efsa_evaluation:en: Scientific opinion on the re-evaluation of silver (E 174) as food additive
    
en:E175, Gold, Pigment Metal 3, element 79
 
en:E175, Gold, Pigment Metal 3, element 79
Line 2,476: Line 2,662:  
e_number:en:175
 
e_number:en:175
 
wikidata:en:Q897
 
wikidata:en:Q897
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4362
 +
efsa_evaluation_date:en: 2016-01-20
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of gold (E 175) as a food additive
    
en:E180, Litholrubine bk, CI Pigment Red 57, Rubinpigment, Pigment Rubine, Lithol rubine bk
 
en:E180, Litholrubine bk, CI Pigment Red 57, Rubinpigment, Pigment Rubine, Lithol rubine bk
Line 2,503: Line 2,692:  
colour_index:en:CI 15850
 
colour_index:en:CI 15850
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1586.pdf
 
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1586.pdf
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1586
 +
efsa_evaluation_date:en: 2010-05-07
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of Litholrubine BK (E 180) as a food additive
    
en:E181, Tannin
 
en:E181, Tannin
Line 2,668: Line 2,860:  
e_number:en:203
 
e_number:en:203
 
wikidata:en:Q425183
 
wikidata:en:Q425183
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4144
 +
efsa_evaluation_date:en: 2015-06-30
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives
    
en:E209, Heptylparaben
 
en:E209, Heptylparaben
Line 2,718: Line 2,913:  
e_number:en:210
 
e_number:en:210
 
wikidata:en:Q191700
 
wikidata:en:Q191700
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4433
 +
efsa_evaluation_date:en: 2016-03-31
 +
efsa_evaluation:en: 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
    
en:E211, Sodium benzoate
 
en:E211, Sodium benzoate
Line 2,743: Line 2,941:  
e_number:en:211
 
e_number:en:211
 
wikidata:en:Q423971
 
wikidata:en:Q423971
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4433
 +
efsa_evaluation_date:en: 2016-03-31
 +
efsa_evaluation:en: 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
    
en:E212, Potassium benzoate
 
en:E212, Potassium benzoate
Line 2,768: Line 2,969:  
e_number:en:212
 
e_number:en:212
 
wikidata:en:Q413611
 
wikidata:en:Q413611
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4433
 +
efsa_evaluation_date:en: 2016-03-31
 +
efsa_evaluation:en: 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
    
en:E213, Calcium benzoate
 
en:E213, Calcium benzoate
Line 2,793: Line 2,997:  
e_number:en:213
 
e_number:en:213
 
wikidata:en:Q414509
 
wikidata:en:Q414509
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4433
 +
efsa_evaluation_date:en: 2016-03-31
 +
efsa_evaluation:en: 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
    
en:E214, Ethyl p-hydroxybenzoate, Ethylparaben, ethyl para-hydroxybenzoate
 
en:E214, Ethyl p-hydroxybenzoate, Ethylparaben, ethyl para-hydroxybenzoate
Line 2,818: Line 3,025:  
e_number:en:214
 
e_number:en:214
 
wikidata:en:Q229976
 
wikidata:en:Q229976
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2004.83
 +
efsa_evaluation_date:en: 2004-09-28
 +
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a Request from the Commission related to para hydroxybenzoates (E 214-219)
    
en:E215, Sodium ethyl p-hydroxybenzoate, Sodium ethyl p-hydroxybenzoate
 
en:E215, Sodium ethyl p-hydroxybenzoate, Sodium ethyl p-hydroxybenzoate
Line 2,967: Line 3,177:  
e_number:en:220
 
e_number:en:220
 
wikidata:en:Q5282
 
wikidata:en:Q5282
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4438
 +
efsa_evaluation_date:en: 2016-04-14
 +
efsa_evaluation:en: Scientific Opinion on 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) as food additives
    
en:E221, Sodium sulphite, Sodium sulfite
 
en:E221, Sodium sulphite, Sodium sulfite
Line 2,992: Line 3,205:  
e_number:en:221
 
e_number:en:221
 
wikidata:en:Q407806
 
wikidata:en:Q407806
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4438
 +
efsa_evaluation_date:en: 2016-04-14
 +
efsa_evaluation:en: Scientific Opinion on 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) as food additives
    
en:E222, Sodium bisulphite, Sodium bisulfite
 
en:E222, Sodium bisulphite, Sodium bisulfite
Line 3,017: Line 3,233:  
e_number:en:222
 
e_number:en:222
 
wikidata:en:Q407891
 
wikidata:en:Q407891
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4438
 +
efsa_evaluation_date:en: 2016-04-14
 +
efsa_evaluation:en: Scientific Opinion on 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) as food additives
    
en:E223, Sodium metabisulphite, Pyrosulphite, Sodium metabisulfite, Pyrosulfite
 
en:E223, Sodium metabisulphite, Pyrosulphite, Sodium metabisulfite, Pyrosulfite
Line 3,042: Line 3,261:  
e_number:en:223
 
e_number:en:223
 
wikidata:en:Q284549
 
wikidata:en:Q284549
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4438
 +
efsa_evaluation_date:en: 2016-04-14
 +
efsa_evaluation:en: Scientific Opinion on 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) as food additives
    
en:E224, Potassium metabisulphite, Potassium metabisulfite
 
en:E224, Potassium metabisulphite, Potassium metabisulfite
Line 3,069: Line 3,291:  
e_number:en:224
 
e_number:en:224
 
wikidata:en:Q417881
 
wikidata:en:Q417881
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4438
 +
efsa_evaluation_date:en: 2016-04-14
 +
efsa_evaluation:en: Scientific Opinion on 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) as food additives
    
en:E225, Calcium Disulphite, Calcium Disulfite, Calcium Pyrosulphite, Calcium Pyrosulfite, potassium sulfite, potassium sulphite
 
en:E225, Calcium Disulphite, Calcium Disulfite, Calcium Pyrosulphite, Calcium Pyrosulfite, potassium sulfite, potassium sulphite
Line 3,119: Line 3,344:  
e_number:en:226
 
e_number:en:226
 
wikidata:en:Q899410
 
wikidata:en:Q899410
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4438
 +
efsa_evaluation_date:en: 2016-04-14
 +
efsa_evaluation:en: Scientific Opinion on 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) as food additives
    
en:E227, Calcium bisulphite, Calcium bisulfite
 
en:E227, Calcium bisulphite, Calcium bisulfite
Line 3,144: Line 3,372:  
e_number:en:227
 
e_number:en:227
 
wikidata:en:Q419619
 
wikidata:en:Q419619
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4438
 +
efsa_evaluation_date:en: 2016-04-14
 +
efsa_evaluation:en: Scientific Opinion on 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) as food additives
    
en:E228, Potassium bisulphite, Potassium bisulfite
 
en:E228, Potassium bisulphite, Potassium bisulfite
Line 3,169: Line 3,400:  
e_number:en:228
 
e_number:en:228
 
wikidata:en:Q412524
 
wikidata:en:Q412524
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4438
 +
efsa_evaluation_date:en: 2016-04-14
 +
efsa_evaluation:en: Scientific Opinion on 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) as food additives
    
en:E230, Biphenyl, diphenyl, (C6H5)2
 
en:E230, Biphenyl, diphenyl, (C6H5)2
Line 3,292: Line 3,526:  
e_number:en:234
 
e_number:en:234
 
wikidata:en:Q415798
 
wikidata:en:Q415798
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2006.314
 +
efsa_evaluation_date:en: 2006-03-15
 +
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission related to The use of nisin (E 234) as a food additive
    
en:E235, Natamycin, Pimaracin
 
en:E235, Natamycin, Pimaracin
Line 3,317: Line 3,554:  
e_number:en:235
 
e_number:en:235
 
wikidata:en:Q248466
 
wikidata:en:Q248466
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2009.1412
 +
efsa_evaluation_date:en: 2009-12-14
 +
efsa_evaluation:en: Scientific Opinion on the use of natamycin (E 235) as a food additive
    
en:E236, Formic acid, methanoic acid
 
en:E236, Formic acid, methanoic acid
Line 3,417: Line 3,657:  
e_number:en:239
 
e_number:en:239
 
wikidata:en:Q71969
 
wikidata:en:Q71969
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3696
 +
efsa_evaluation_date:en: 2014-06-05
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of hexamethylene tetramine (E 239) as a food additive
    
en:E240, Formaldehyde, methanal
 
en:E240, Formaldehyde, methanal
Line 3,492: Line 3,735:  
e_number:en:242
 
e_number:en:242
 
wikidata:en:Q416985
 
wikidata:en:Q416985
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4319
 +
efsa_evaluation_date:en: 2015-12-10
 +
efsa_evaluation:en: Scientific opinion on the re-evaluation of dimethyl dicarbonate (DMDC, E 242) as a food additive
    
en:E243, Ethyl lauroyl arginate
 
en:E243, Ethyl lauroyl arginate
Line 3,909: Line 4,155:  
e_number:en:280
 
e_number:en:280
 
wikidata:en:Q422956
 
wikidata:en:Q422956
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3779
 +
efsa_evaluation_date:en: 2014-07-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) as food additives
    
en:E281, Sodium propionate
 
en:E281, Sodium propionate
Line 3,934: Line 4,183:  
e_number:en:281
 
e_number:en:281
 
wikidata:en:Q420130
 
wikidata:en:Q420130
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3779
 +
efsa_evaluation_date:en: 2014-07-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) as food additives
    
en:E282, Calcium propionate, Calcium propanoate
 
en:E282, Calcium propionate, Calcium propanoate
Line 3,959: Line 4,211:  
e_number:en:282
 
e_number:en:282
 
wikidata:en:Q417394
 
wikidata:en:Q417394
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3779
 +
efsa_evaluation_date:en: 2014-07-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) as food additives
    
en:E283, Potassium propionate, Potassium propionate, Potassium propanoate
 
en:E283, Potassium propionate, Potassium propionate, Potassium propanoate
Line 3,984: Line 4,239:  
e_number:en:283
 
e_number:en:283
 
wikidata:en:Q416435
 
wikidata:en:Q416435
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3779
 +
efsa_evaluation_date:en: 2014-07-22
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) as food additives
    
en:E284, Boric acid, Boracic acid, Orthoboric acid
 
en:E284, Boric acid, Boracic acid, Orthoboric acid
Line 4,009: Line 4,267:  
e_number:en:284
 
e_number:en:284
 
wikidata:en:Q187045
 
wikidata:en:Q187045
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3407
 +
efsa_evaluation_date:en: 2013-10-24
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of boric acid (E 284) and sodium tetraborate (borax) (E 285) as food additives.
    
en:E285, Sodium tetraborate (borax), borax, sodium borate, sodium tetraborate, disodium tetraborate
 
en:E285, Sodium tetraborate (borax), borax, sodium borate, sodium tetraborate, disodium tetraborate
Line 4,034: Line 4,295:  
e_number:en:285
 
e_number:en:285
 
wikidata:en:Q5319
 
wikidata:en:Q5319
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3407
 +
efsa_evaluation_date:en: 2013-10-24
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of boric acid (E 284) and sodium tetraborate (borax) (E 285) as food additives.
    
en:E290, Carbon dioxide, Carbonic acid gas, Dry ice (solid form)
 
en:E290, Carbon dioxide, Carbonic acid gas, Dry ice (solid form)
Line 4,282: Line 4,546:  
e_number:en:304
 
e_number:en:304
 
wikidata:en:Q424521
 
wikidata:en:Q424521
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4289
 +
efsa_evaluation_date:en: 2015-11-18
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of ascorbyl palmitate (E 304(i)) and ascorbyl stearate (E 304(ii)) as food additives
    
<en:E304
 
<en:E304
Line 4,308: Line 4,575:  
e_number:en:304
 
e_number:en:304
 
wikidata:en:Q424521
 
wikidata:en:Q424521
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4289
 +
efsa_evaluation_date:en: 2015-11-18
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of ascorbyl palmitate (E 304(i)) and ascorbyl stearate (E 304(ii)) as food additives
    
<en:E304
 
<en:E304
Line 4,334: Line 4,604:  
e_number:en:304
 
e_number:en:304
 
wikidata:en:Q424521
 
wikidata:en:Q424521
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4289
 +
efsa_evaluation_date:en: 2015-11-18
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of ascorbyl palmitate (E 304(i)) and ascorbyl stearate (E 304(ii)) as food additives
      Line 4,361: Line 4,634:  
e_number:en:306
 
e_number:en:306
 
wikidata:en:Q13081782
 
wikidata:en:Q13081782
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4247
 +
efsa_evaluation_date:en: 2015-09-30
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), alpha-tocopherol (E 307), gamma-tocopherol (E 308) and delta-tocopherol (E 309) as food additives
      Line 4,389: Line 4,665:  
mandatory_additive_class:en :en:antioxidant
 
mandatory_additive_class:en :en:antioxidant
 
wikidata:en:Q158348
 
wikidata:en:Q158348
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4247
 +
efsa_evaluation_date:en: 2015-09-30
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), alpha-tocopherol (E 307), gamma-tocopherol (E 308) and delta-tocopherol (E 309) as food additives
    
en:E307b, tocopherol
 
en:E307b, tocopherol
Line 4,415: Line 4,694:  
mandatory_additive_class:en :en:antioxidant
 
mandatory_additive_class:en :en:antioxidant
 
wikidata:en:Q158348
 
wikidata:en:Q158348
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4247
 +
efsa_evaluation_date:en: 2015-09-30
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), alpha-tocopherol (E 307), gamma-tocopherol (E 308) and delta-tocopherol (E 309) as food additives
    
en:E307c, tocopherol
 
en:E307c, tocopherol
Line 4,441: Line 4,723:  
mandatory_additive_class:en :en:antioxidant
 
mandatory_additive_class:en :en:antioxidant
 
wikidata:en:Q158348
 
wikidata:en:Q158348
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4247
 +
efsa_evaluation_date:en: 2015-09-30
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), alpha-tocopherol (E 307), gamma-tocopherol (E 308) and delta-tocopherol (E 309) as food additives
    
en:E308, Gamme-tocopherol, gamma-Tocopherol
 
en:E308, Gamme-tocopherol, gamma-Tocopherol
Line 4,466: Line 4,751:  
e_number:en:308
 
e_number:en:308
 
wikidata:en:Q155753
 
wikidata:en:Q155753
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4247
 +
efsa_evaluation_date:en: 2015-09-30
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), alpha-tocopherol (E 307), gamma-tocopherol (E 308) and delta-tocopherol (E 309) as food additives
    
# E309 : https://webgate.ec.europa.eu/foods_system/main/index.cfm?event=substance.view&identifier=104
 
# E309 : https://webgate.ec.europa.eu/foods_system/main/index.cfm?event=substance.view&identifier=104
Line 4,494: Line 4,782:  
e_number:en:309
 
e_number:en:309
 
wikidata:en:Q155751
 
wikidata:en:Q155751
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4247
 +
efsa_evaluation_date:en: 2015-09-30
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), alpha-tocopherol (E 307), gamma-tocopherol (E 308) and delta-tocopherol (E 309) as food additives
    
# E307 moved below E306, E308, E309 so that it takes precedence for "Vitamine E".
 
# E307 moved below E306, E308, E309 so that it takes precedence for "Vitamine E".
Line 4,521: Line 4,812:  
e_number:en:307
 
e_number:en:307
 
wikidata:en:Q158348
 
wikidata:en:Q158348
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4247
 +
efsa_evaluation_date:en: 2015-09-30
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), alpha-tocopherol (E 307), gamma-tocopherol (E 308) and delta-tocopherol (E 309) as food additives
    
en:E310, Propyl gallate, Propyl gallate, Propyl ester of gallic acid
 
en:E310, Propyl gallate, Propyl gallate, Propyl ester of gallic acid
Line 4,546: Line 4,840:  
e_number:en:310
 
e_number:en:310
 
wikidata:en:Q608726
 
wikidata:en:Q608726
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3642
 +
efsa_evaluation_date:en: 2014-04-24
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of propyl gallate (E 310) as a food additive
    
en:E311, Octyl gallate, Octyl gallate, Octyl ester of gallic acid
 
en:E311, Octyl gallate, Octyl gallate, Octyl ester of gallic acid
Line 4,571: Line 4,868:  
e_number:en:311
 
e_number:en:311
 
wikidata:en:Q2317929
 
wikidata:en:Q2317929
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4248
 +
efsa_evaluation_date:en: 2015-10-01
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of octyl gallate (E 311) as a food additive
    
en:E312, Dodecyl gallate
 
en:E312, Dodecyl gallate
Line 4,596: Line 4,896:  
e_number:en:312
 
e_number:en:312
 
wikidata:en:Q418209
 
wikidata:en:Q418209
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4086
 +
efsa_evaluation_date:en: 2015-05-05
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of dodecyl gallate (E 312) as a food additive
    
en:E313, Ethyl gallate
 
en:E313, Ethyl gallate
Line 4,781: Line 5,084:  
e_number:en:319
 
e_number:en:319
 
wikidata:en:Q662443
 
wikidata:en:Q662443
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4363
 +
efsa_evaluation_date:en: 2016-01-12
 +
efsa_evaluation:en: Statement on the refined exposure assessment of tertiary-butyl hydroquinone (E 319)
    
en:E320, Butylated hydroxyanisole (bha), Butylated hydroxyanisole, BHA
 
en:E320, Butylated hydroxyanisole (bha), Butylated hydroxyanisole, BHA
Line 4,806: Line 5,112:  
e_number:en:320
 
e_number:en:320
 
wikidata:en:Q409401
 
wikidata:en:Q409401
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2012.2759
 +
efsa_evaluation_date:en: 2012-07-24
 +
efsa_evaluation:en: Statement on the safety assessment of the exposure to butylated ydroxyanisole E 320 (BHA) by applying a new exposure assessment methodology
    
en:E321, Butylated hydroxytoluene (bht), 2\,6-Ditertiary-butyl-p-cresol, Butylated hydroxytoluene, BHT
 
en:E321, Butylated hydroxytoluene (bht), 2\,6-Ditertiary-butyl-p-cresol, Butylated hydroxytoluene, BHT
Line 4,831: Line 5,140:  
e_number:en:321
 
e_number:en:321
 
wikidata:en:Q221945
 
wikidata:en:Q221945
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2012.2588
 +
efsa_evaluation_date:en: 2012-03-07
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of butylated hydroxytoluene BHT (E 321) as a food additive
    
en:E322, Lecithins, Phosphatides, Lecithin
 
en:E322, Lecithins, Phosphatides, Lecithin
Line 5,109: Line 5,421:  
e_number:en:330
 
e_number:en:330
 
wikidata:en:Q159683
 
wikidata:en:Q159683
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3152
 +
efsa_evaluation_date:en: 2013-04-09
 +
efsa_evaluation:en: Scientific Opinion on the safety evaluation of the active substances citric acid (E330) and sodium hydrogen carbonate (E500ii), used as carbon dioxide generators, together with liquid absorbers cellulose and polyacrylic acid sodium salt crosslinked, in active food contact materials.
    
en:E331, Sodium citrates , sodium citrate
 
en:E331, Sodium citrates , sodium citrate
Line 6,943: Line 7,258:  
sv:E392, Extrakt av rosmarin
 
sv:E392, Extrakt av rosmarin
 
e_number:en:392
 
e_number:en:392
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4090
 +
efsa_evaluation_date:en: 2015-05-07
 +
efsa_evaluation:en: Extension of use of extracts of rosemary (E 392) in fat-based spreads
    
en:E399, Lactobionic acid
 
en:E399, Lactobionic acid
Line 7,461: Line 7,779:  
e_number:en:416
 
e_number:en:416
 
wikidata:en:Q421167
 
wikidata:en:Q421167
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4598
 +
efsa_evaluation_date:en: 2016-12-19
 +
efsa_evaluation:en: Re-evaluation of karaya gum (E 416) as a food additive
    
en:E417, Tara gum
 
en:E417, Tara gum
Line 7,941: Line 8,262:  
e_number:en:432
 
e_number:en:432
 
wikidata:en:Q413616
 
wikidata:en:Q413616
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4152
 +
efsa_evaluation_date:en: 2015-07-17
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of polyoxyethylene sorbitan monolaurate (E 432), polyoxyethylene sorbitan monooleate (E 433), polyoxyethylene sorbitan monopalmitate (E 434), polyoxyethylene sorbitan monostearate (E 435) and polyoxyethylene sorbitan tristearate (E 436) as food additives
    
en:E433, Polyoxyethylene sorbitan monooleate, Polysorbate 80
 
en:E433, Polyoxyethylene sorbitan monooleate, Polysorbate 80
Line 7,966: Line 8,290:  
e_number:en:433
 
e_number:en:433
 
wikidata:en:Q420358
 
wikidata:en:Q420358
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4152
 +
efsa_evaluation_date:en: 2015-07-17
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of polyoxyethylene sorbitan monolaurate (E 432), polyoxyethylene sorbitan monooleate (E 433), polyoxyethylene sorbitan monopalmitate (E 434), polyoxyethylene sorbitan monostearate (E 435) and polyoxyethylene sorbitan tristearate (E 436) as food additives
    
en:E434, Polyoxyethylene sorbitan monopalmitate, Polysorbate 40
 
en:E434, Polyoxyethylene sorbitan monopalmitate, Polysorbate 40
Line 7,991: Line 8,318:  
e_number:en:434
 
e_number:en:434
 
wikidata:en:Q1413823
 
wikidata:en:Q1413823
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4152
 +
efsa_evaluation_date:en: 2015-07-17
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of polyoxyethylene sorbitan monolaurate (E 432), polyoxyethylene sorbitan monooleate (E 433), polyoxyethylene sorbitan monopalmitate (E 434), polyoxyethylene sorbitan monostearate (E 435) and polyoxyethylene sorbitan tristearate (E 436) as food additives
    
en:E435, Polyoxyethylene sorbitan monostearate, Polysorbate 60
 
en:E435, Polyoxyethylene sorbitan monostearate, Polysorbate 60
Line 8,016: Line 8,346:  
e_number:en:435
 
e_number:en:435
 
wikidata:en:Q2103104
 
wikidata:en:Q2103104
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4152
 +
efsa_evaluation_date:en: 2015-07-17
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of polyoxyethylene sorbitan monolaurate (E 432), polyoxyethylene sorbitan monooleate (E 433), polyoxyethylene sorbitan monopalmitate (E 434), polyoxyethylene sorbitan monostearate (E 435) and polyoxyethylene sorbitan tristearate (E 436) as food additives
    
en:E436, Polyoxyethylene sorbitan tristearate, Polysorbate 65
 
en:E436, Polyoxyethylene sorbitan tristearate, Polysorbate 65
Line 8,041: Line 8,374:  
e_number:en:436
 
e_number:en:436
 
wikidata:en:Q2103107
 
wikidata:en:Q2103107
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4152
 +
efsa_evaluation_date:en: 2015-07-17
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of polyoxyethylene sorbitan monolaurate (E 432), polyoxyethylene sorbitan monooleate (E 433), polyoxyethylene sorbitan monopalmitate (E 434), polyoxyethylene sorbitan monostearate (E 435) and polyoxyethylene sorbitan tristearate (E 436) as food additives
    
# Putting E440a and E440b first so that they don't take precedence over E440
 
# Putting E440a and E440b first so that they don't take precedence over E440
Line 8,339: Line 8,675:  
e_number:en:444
 
e_number:en:444
 
wikidata:en:Q410537
 
wikidata:en:Q410537
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4489
 +
efsa_evaluation_date:en: 2016-05-25
 +
efsa_evaluation:en: Re-evaluation of sucrose acetate isobutyrate (E 444) as a food additive
    
en:E445, Glycerol esters of wood rosin, Glycerol ester of wood rosin, glyceryl abietate, ester gum
 
en:E445, Glycerol esters of wood rosin, Glycerol ester of wood rosin, glyceryl abietate, ester gum
Line 9,215: Line 9,554:  
sv:E459, E459 food additive
 
sv:E459, E459 food additive
 
e_number:en:459
 
e_number:en:459
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4628
 +
efsa_evaluation_date:en: 2016-12-07
 +
efsa_evaluation:en: Re-evaluation of Beta-cyclodextrin (E 459) as a food additive
    
en:E460, Cellulose
 
en:E460, Cellulose
Line 9,392: Line 9,734:  
e_number:en:464
 
e_number:en:464
 
wikidata:en:Q423846
 
wikidata:en:Q423846
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4088
 +
efsa_evaluation_date:en: 2015-05-05
 +
efsa_evaluation:en: Safety of a change in specifications for the food additive hydroxypropyl methyl cellulose (E 464)
    
en:E465, Ethyl methyl cellulose, Ethylmethylcellulose
 
en:E465, Ethyl methyl cellulose, Ethylmethylcellulose
Line 9,832: Line 10,177:  
e_number:en:473
 
e_number:en:473
 
wikidata:en:Q32418
 
wikidata:en:Q32418
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2004.106
 +
efsa_evaluation_date:en: 2004-11-23
 +
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on Sucrose esters of fatty acids, E 473 and sucroglycerides, E 474 based on a request from the Commission related to Sucrose Esters of Fatty Acids (E 473)
    
en:E473a, E473a food additive
 
en:E473a, E473a food additive
Line 9,857: Line 10,205:  
e_number:en:473
 
e_number:en:473
 
wikidata:en:Q32418
 
wikidata:en:Q32418
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2004.106
 +
efsa_evaluation_date:en: 2004-11-23
 +
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on Sucrose esters of fatty acids, E 473 and sucroglycerides, E 474 based on a request from the Commission related to Sucrose Esters of Fatty Acids (E 473)
    
en:E474, Sucroglycerides, Sucroglyceride
 
en:E474, Sucroglycerides, Sucroglyceride
Line 9,882: Line 10,233:  
e_number:en:474
 
e_number:en:474
 
wikidata:en:Q18608931
 
wikidata:en:Q18608931
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2004.106
 +
efsa_evaluation_date:en: 2004-11-23
 +
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on Sucrose esters of fatty acids, E 473 and sucroglycerides, E 474 based on a request from the Commission related to Sucrose Esters of Fatty Acids (E 473)
    
en:E475, Polyglycerol esters of fatty acids, Polyglycerol fatty acid esters
 
en:E475, Polyglycerol esters of fatty acids, Polyglycerol fatty acid esters
Line 10,031: Line 10,385:  
e_number:en:481
 
e_number:en:481
 
wikidata:en:Q416058
 
wikidata:en:Q416058
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3144
 +
efsa_evaluation_date:en: 2013-05-13
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as food additives.
    
en:E482, Calcium stearoyl-2-lactylate
 
en:E482, Calcium stearoyl-2-lactylate
Line 10,056: Line 10,413:  
e_number:en:482
 
e_number:en:482
 
wikidata:en:Q788535
 
wikidata:en:Q788535
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3144
 +
efsa_evaluation_date:en: 2013-05-13
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as food additives.
    
en:E483, Stearyl tartrate, Stearyl palmityl tartrate
 
en:E483, Stearyl tartrate, Stearyl palmityl tartrate
Line 10,435: Line 10,795:  
mandatory_additive_class:en: en:acidity-regulator, en:raising-agent
 
mandatory_additive_class:en: en:acidity-regulator, en:raising-agent
 
wikidata:en:Q190227
 
wikidata:en:Q190227
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3152
 +
efsa_evaluation_date:en: 2013-04-09
 +
efsa_evaluation:en: Scientific Opinion on the safety evaluation of the active substances citric acid (E330) and sodium hydrogen carbonate (E500ii), used as carbon dioxide generators, together with liquid absorbers cellulose and polyacrylic acid sodium salt crosslinked, in active food contact materials.
    
<en:E500
 
<en:E500
Line 10,461: Line 10,824:  
e_number:en:500
 
e_number:en:500
 
wikidata:en:Q190227
 
wikidata:en:Q190227
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3152
 +
efsa_evaluation_date:en: 2013-04-09
 +
efsa_evaluation:en: Scientific Opinion on the safety evaluation of the active substances citric acid (E330) and sodium hydrogen carbonate (E500ii), used as carbon dioxide generators, together with liquid absorbers cellulose and polyacrylic acid sodium salt crosslinked, in active food contact materials.
    
<en:E500
 
<en:E500
Line 10,487: Line 10,853:  
e_number:en:500
 
e_number:en:500
 
wikidata:en:Q190227
 
wikidata:en:Q190227
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3152
 +
efsa_evaluation_date:en: 2013-04-09
 +
efsa_evaluation:en: Scientific Opinion on the safety evaluation of the active substances citric acid (E330) and sodium hydrogen carbonate (E500ii), used as carbon dioxide generators, together with liquid absorbers cellulose and polyacrylic acid sodium salt crosslinked, in active food contact materials.
    
<en:E500
 
<en:E500
Line 10,513: Line 10,882:  
e_number:en:500
 
e_number:en:500
 
wikidata:en:Q190227
 
wikidata:en:Q190227
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3152
 +
efsa_evaluation_date:en: 2013-04-09
 +
efsa_evaluation:en: Scientific Opinion on the safety evaluation of the active substances citric acid (E330) and sodium hydrogen carbonate (E500ii), used as carbon dioxide generators, together with liquid absorbers cellulose and polyacrylic acid sodium salt crosslinked, in active food contact materials.
    
en:E501, Potassium carbonates, potassium carbonate
 
en:E501, Potassium carbonates, potassium carbonate
Line 12,318: Line 12,690:  
sv:E586, 4-hexylresorcinol, 4-Hexyl-1\,3-bensendiol
 
sv:E586, 4-hexylresorcinol, 4-Hexyl-1\,3-bensendiol
 
e_number:en:586
 
e_number:en:586
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3643
 +
efsa_evaluation_date:en: 2014-04-24
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of 4-hexylresorcinol (E 586) as a food additive
    
en:E620, Glutamic acid, L-Glutamic acid
 
en:E620, Glutamic acid, L-Glutamic acid
Line 12,342: Line 12,717:  
e_number:en:620
 
e_number:en:620
 
wikidata:en:Q181136
 
wikidata:en:Q181136
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.3981
 +
efsa_evaluation_date:en: 2015-01-20
 +
efsa_evaluation:en: Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium Lglutamate (E624) and magnesium di-L-glutamate (E625)
    
en:E621, Monosodium glutamate, Sodium glutamate, L-Glutamic acid\, monosodium salt, Glutamate, MSG
 
en:E621, Monosodium glutamate, Sodium glutamate, L-Glutamic acid\, monosodium salt, Glutamate, MSG
Line 12,411: Line 12,789:  
e_number:en:622
 
e_number:en:622
 
wikidata:en:Q3029787
 
wikidata:en:Q3029787
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.3981
 +
efsa_evaluation_date:en: 2015-01-20
 +
efsa_evaluation:en: Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium Lglutamate (E624) and magnesium di-L-glutamate (E625)
    
en:E623, Calcium diglutamate
 
en:E623, Calcium diglutamate
Line 12,436: Line 12,817:  
e_number:en:623
 
e_number:en:623
 
wikidata:en:Q591440
 
wikidata:en:Q591440
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.3981
 +
efsa_evaluation_date:en: 2015-01-20
 +
efsa_evaluation:en: Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium Lglutamate (E624) and magnesium di-L-glutamate (E625)
    
en:E624, Monoammonium glutamate
 
en:E624, Monoammonium glutamate
Line 12,461: Line 12,845:  
e_number:en:624
 
e_number:en:624
 
wikidata:en:Q8213959
 
wikidata:en:Q8213959
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.3981
 +
efsa_evaluation_date:en: 2015-01-20
 +
efsa_evaluation:en: Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium Lglutamate (E624) and magnesium di-L-glutamate (E625)
    
en:E625, Magnesium diglutamate
 
en:E625, Magnesium diglutamate
Line 12,486: Line 12,873:  
e_number:en:625
 
e_number:en:625
 
wikidata:en:Q1821120
 
wikidata:en:Q1821120
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.3981
 +
efsa_evaluation_date:en: 2015-01-20
 +
efsa_evaluation:en: Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium Lglutamate (E624) and magnesium di-L-glutamate (E625)
    
en:E626, Guanylic acid, guanosine monophosphate
 
en:E626, Guanylic acid, guanosine monophosphate
Line 13,132: Line 13,522:  
e_number:en:901
 
e_number:en:901
 
wikidata:en:Q143739
 
wikidata:en:Q143739
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2007.615
 +
efsa_evaluation_date:en: 2007-12-20
 +
efsa_evaluation:en: Beeswax (E 901) as a glazing agent and as carrier for flavours
    
en:E902, Candelilla wax
 
en:E902, Candelilla wax
Line 13,157: Line 13,550:  
e_number:en:902
 
e_number:en:902
 
wikidata:en:Q898937
 
wikidata:en:Q898937
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2012.2946
 +
efsa_evaluation_date:en: 2012-11-16
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of candelilla wax (E 902) as a food additive.
    
en:E903, Carnauba wax
 
en:E903, Carnauba wax
Line 13,182: Line 13,578:  
e_number:en:903
 
e_number:en:903
 
wikidata:en:Q839494
 
wikidata:en:Q839494
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2012.2880
 +
efsa_evaluation_date:en: 2012-10-04
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of carnauba wax (E 903) as a food additive
    
en:E904, Shellac, Bleached shellac
 
en:E904, Shellac, Bleached shellac
Line 13,232: Line 13,631:  
e_number:en:905
 
e_number:en:905
 
wikidata:en:Q579764
 
wikidata:en:Q579764
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3146
 +
efsa_evaluation_date:en: 2013-04-04
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive.
    
en:E905a, mineral oil
 
en:E905a, mineral oil
Line 13,257: Line 13,659:  
e_number:en:905
 
e_number:en:905
 
wikidata:en:Q579764
 
wikidata:en:Q579764
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3146
 +
efsa_evaluation_date:en: 2013-04-04
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive.
    
en:E905b, petroleum jelly, petrolatum, white petrolatum, soft paraffin, multi-hydrocarbon
 
en:E905b, petroleum jelly, petrolatum, white petrolatum, soft paraffin, multi-hydrocarbon
Line 13,282: Line 13,687:  
e_number:en:905
 
e_number:en:905
 
wikidata:en:Q579764
 
wikidata:en:Q579764
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3146
 +
efsa_evaluation_date:en: 2013-04-04
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive.
    
en:E905c, E905c food additive
 
en:E905c, E905c food additive
Line 13,307: Line 13,715:  
e_number:en:905
 
e_number:en:905
 
wikidata:en:Q579764
 
wikidata:en:Q579764
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3146
 +
efsa_evaluation_date:en: 2013-04-04
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive.
    
en:E905d, E905d food additive
 
en:E905d, E905d food additive
Line 13,332: Line 13,743:  
e_number:en:905
 
e_number:en:905
 
wikidata:en:Q579764
 
wikidata:en:Q579764
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3146
 +
efsa_evaluation_date:en: 2013-04-04
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive.
    
en:E905e, E905e food additive
 
en:E905e, E905e food additive
Line 13,357: Line 13,771:  
e_number:en:905
 
e_number:en:905
 
wikidata:en:Q579764
 
wikidata:en:Q579764
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3146
 +
efsa_evaluation_date:en: 2013-04-04
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive.
    
en:E905f, E905f food additive
 
en:E905f, E905f food additive
Line 13,382: Line 13,799:  
e_number:en:905
 
e_number:en:905
 
wikidata:en:Q579764
 
wikidata:en:Q579764
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3146
 +
efsa_evaluation_date:en: 2013-04-04
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive.
    
en:E905g, E905g food additive
 
en:E905g, E905g food additive
Line 13,407: Line 13,827:  
e_number:en:905
 
e_number:en:905
 
wikidata:en:Q579764
 
wikidata:en:Q579764
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3146
 +
efsa_evaluation_date:en: 2013-04-04
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive.
    
en:E906, Benzoin resin
 
en:E906, Benzoin resin
Line 13,582: Line 14,005:  
e_number:en:912
 
e_number:en:912
 
wikidata:en:Q18935695
 
wikidata:en:Q18935695
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3236
 +
efsa_evaluation_date:en: 2013-06-07
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of montan acid esters (E 912) as a food additive.
    
en:E913, Lanolin, sheep wool grease, wool wax, wool grease
 
en:E913, Lanolin, sheep wool grease, wool wax, wool grease
Line 13,632: Line 14,058:  
e_number:en:914
 
e_number:en:914
 
wikidata:en:Q18608846
 
wikidata:en:Q18608846
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4145
 +
efsa_evaluation_date:en: 2015-07-02
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of oxidised polyethylene wax (E 914) as a food additive
    
en:E915, Esters of Colophane, Esters of colophony
 
en:E915, Esters of Colophane, Esters of colophony
Line 14,511: Line 14,940:  
e_number:en:950
 
e_number:en:950
 
wikidata:en:Q132037
 
wikidata:en:Q132037
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4437
 +
efsa_evaluation_date:en: 2016-04-05
 +
efsa_evaluation:en: Safety of the proposed extension of use of acesulfame K (E 950) in foods for special medical purposes in young children
    
en:E951, Aspartame, 1-Methyl N-L-alpha-aspartyl-L-phenylalanine, Asp-phe-ome, 3-Amino-N-(alpha-methoxycarbonylphenethyl) succinamic acid, 3-Amino-N-(α-carboxyphenethyl)succinamic acid N-methyl ester, L-Aspartyl-L-phenylalanine methyl ester, 1-methyl N-L-α-aspartyl-L-phenylalanate, Aspartylphenylalanine methyl ester, 3-Amino-N-(alpha-carboxyphenethyl)succinamic acid N-methyl ester, 3-Amino-N-(α-methoxycarbonylphenethyl) succinamic acid, 1-Methyl N-L-alpha-aspartyl-L-phenylalanate, SC-18862
 
en:E951, Aspartame, 1-Methyl N-L-alpha-aspartyl-L-phenylalanine, Asp-phe-ome, 3-Amino-N-(alpha-methoxycarbonylphenethyl) succinamic acid, 3-Amino-N-(α-carboxyphenethyl)succinamic acid N-methyl ester, L-Aspartyl-L-phenylalanine methyl ester, 1-methyl N-L-α-aspartyl-L-phenylalanate, Aspartylphenylalanine methyl ester, 3-Amino-N-(alpha-carboxyphenethyl)succinamic acid N-methyl ester, 3-Amino-N-(α-methoxycarbonylphenethyl) succinamic acid, 1-Methyl N-L-alpha-aspartyl-L-phenylalanate, SC-18862
Line 14,536: Line 14,968:  
e_number:en:951
 
e_number:en:951
 
wikidata:en:Q182040
 
wikidata:en:Q182040
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3496
 +
efsa_evaluation_date:en: 2013-12-10
 +
efsa_evaluation:en: Scientific Opinion on the re-evaluation of aspartame (E 951) as a food additive.
    
en:E952, Cyclamic acid and its Na and Ca salts, Cyclamic acid
 
en:E952, Cyclamic acid and its Na and Ca salts, Cyclamic acid
Line 14,636: Line 15,071:  
e_number:en:955
 
e_number:en:955
 
wikidata:en:Q410209
 
wikidata:en:Q410209
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4361
 +
efsa_evaluation_date:en: 2016-01-19
 +
efsa_evaluation:en: Safety of the proposed extension of use of sucralose (E 955) in foods for special medical purposes in young children
    
en:E956, Alitame
 
en:E956, Alitame
Line 14,686: Line 15,124:  
e_number:en:957
 
e_number:en:957
 
wikidata:en:Q414048
 
wikidata:en:Q414048
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4290
 +
efsa_evaluation_date:en: 2015-11-12
 +
efsa_evaluation:en: Scientific Opinion on the safety of the extension of use of thaumatin (E 957)
    
en:E958, Glycyrrhizin
 
en:E958, Glycyrrhizin
Line 14,761: Line 15,202:  
e_number:en:960
 
e_number:en:960
 
wikidata:en:Q2805600
 
wikidata:en:Q2805600
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4146
 +
efsa_evaluation_date:en: 2015-06-30
 +
efsa_evaluation:en: Scientific opinion on the safety of the extension of use of steviol glycosides (E 960) as a food additive
    
en:E961, Neotame
 
en:E961, Neotame
Line 14,885: Line 15,329:  
e_number:en:965
 
e_number:en:965
 
wikidata:en:Q423882
 
wikidata:en:Q423882
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2006.354
 +
efsa_evaluation_date:en: 2006-05-18
 +
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission related to Maltitol Syrup E 965(ii) new production process. Change of specification
    
<en:E965
 
<en:E965
Line 14,911: Line 15,358:  
e_number:en:965
 
e_number:en:965
 
wikidata:en:Q423882
 
wikidata:en:Q423882
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2006.354
 +
efsa_evaluation_date:en: 2006-05-18
 +
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission related to Maltitol Syrup E 965(ii) new production process. Change of specification
    
<en:E965
 
<en:E965
Line 14,937: Line 15,387:  
e_number:en:965
 
e_number:en:965
 
wikidata:en:Q423882
 
wikidata:en:Q423882
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2006.354
 +
efsa_evaluation_date:en: 2006-05-18
 +
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission related to Maltitol Syrup E 965(ii) new production process. Change of specification
    
en:E966, Lactitol, Lactit, Lactositol
 
en:E966, Lactitol, Lactit, Lactositol
Line 15,012: Line 15,465:  
e_number:en:968
 
e_number:en:968
 
wikidata:en:Q421873
 
wikidata:en:Q421873
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1650
 +
efsa_evaluation_date:en: 2010-07-09
 +
efsa_evaluation:en: Statement in relation to the safety of erythritol (E 968) in light of new data, including a new paediatric study on the gastrointestinal tolerability of erythritol
    
en:E999, Quillaia extract, Soapbark extract, Quillay bark extract, Panama bark extract, Quillai extract, Murillo bark extract, Quillaia
 
en:E999, Quillaia extract, Soapbark extract, Quillay bark extract, Panama bark extract, Quillai extract, Murillo bark extract, Quillaia
Line 15,417: Line 15,873:  
e_number:en:1205
 
e_number:en:1205
 
wikidata:en:Q18967186
 
wikidata:en:Q18967186
 +
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4490
 +
efsa_evaluation_date:en: 2016-05-27
 +
efsa_evaluation:en: Safety of the proposed amendment of the specifications for basic methacrylate copolymer (E 1205) as a food additive
    
en:E1400, Dextrin
 
en:E1400, Dextrin

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