Beckman Sundh, Ulla

Benigni, Romualdo

Binderup, Mona-Lise

Bolognesi, Claudia

Brimer, Leon

Carfì, Maria

Castle, Laurence

Chipman, Kevin

Cravedi, Jean-Pierre

EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF)

Engel, Karl-Heinz

Fowler, Paul

Franz, Roland

Grob, Konrad

Gürtler, Rainer

Husøy, Trine

Kärenlampi, Sirpa

Marcon, Francesca

Martino, Carla

Marzin, Daniel

Mennes, Wim

Milana, Maria Rosaria

Mosesso, Pasquale

Mulder, Gerard

Oskarsson, Agneta

Pfaff, Karla

Riviere, Gilles

Silano, Vittorio

Srinivasan, Jannavi

Svendsen, Camilla

Tavares Poças, Maria de Fátima

Tlustos, Christina

Wölfle, Detlef

Zorn, Holger

EFSA Journal

English

The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) was requested to deliver a scientific opinion on the implication for human health of the product Grillin' 5078 [FL-no: 21.003] in the Flavouring Group Evaluation 502, according to Regulation (EC) No 1331/2008 and Regulation (EC) No 1334/2008 of the European Parliament and of the Council. The product is derived from heat-treated high oleic sunflower oil and intended to be used as a food flavouring with charbroiled or grilled aroma in a wide variety of food categories either in liquid or powder form. Information on manufacturing and compositional data was considered adequate to show the reproducibility of the production process. However, the Panel noted that a considerable amount of the non-volatile fraction of the product could not be identified. The chronic dietary exposure to the substance estimated using the Added Portions Exposure Technique (APET) was calculated to be 60 mg/person per day for a 60-kg adult and 37.8 mg/person per day for a 15-kg child. The data submitted for evaluating the genotoxic potential of the flavouring was considered insufficient. There are still 12 substances in the flavouring for which the evaluation of genotoxic potential is pending. No toxicity studies have been provided on the final product itself. Only information on a number of constituents of the flavouring and data on toxicity of several thermally treated fats and oils were provided by the applicant. However, the Panel considered the time-temperature conditions that were applied in the preparation of the substances tested as not comparable to those applied in the course of the production of the flavouring. The Panel concluded that on the basis of the data provided by the applicant the safety of Grillin' 5078 cannot be established

Engel, Karl‐Heinz

Binderup, Mona‐Lise

ProdInra

Scientific opinion of flavouring group evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’

Aberdeen University Research

Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’

null null

Vittorio Silano

Claudia Bolognesi

Laurence Castle

Kevin Chipman

Jean‐Pierre Cravedi

Karl‐Heinz Engel

Paul Fowler

Roland Franz

Konrad Grob

Rainer Gürtler

Trine Husøy

Sirpa Kärenlampi

Maria Rosaria Milana

Karla Pfaff

Gilles Riviere

Jannavi Srinivasan

Maria de Fátima Tavares Poças

Christina Tlustos

Detlef Wölfle

Holger Zorn

Ulla Beckman Sundh

Romualdo Benigni

Mona‐Lise Binderup

Leon Brimer

Francesca Marcon

Daniel Marzin

Pasquale Mosesso

Gerard Mulder

Agneta Oskarsson

Camilla Svendsen

Maria Carfì

Carla Martino

Wim Mennes

Crossref

International audienceThe EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) was requested to deliver a scientific opinion on the implication for human health of the product Grillin' 5078 [FL-no: 21.003] in the Flavouring Group Evaluation 502, according to Regulation (EC) No 1331/2008 and Regulation (EC) No 1334/2008 of the European Parliament and of the Council. The product is derived from heat-treated high oleic sunflower oil and intended to be used as a food flavouring with charbroiled or grilled aroma in a wide variety of food categories either in liquid or powder form. Information on manufacturing and compositional data was considered adequate to show the reproducibility of the production process. However, the Panel noted that a considerable amount of the non-volatile fraction of the product could not be identified. The chronic dietary exposure to the substance estimated using the Added Portions Exposure Technique (APET) was calculated to be 60 mg/person per day for a 60-kg adult and 37.8 mg/person per day for a 15-kg child. The data submitted for evaluating the genotoxic potential of the flavouring was considered insufficient. There are still 12 substances in the flavouring for which the evaluation of genotoxic potential is pending. No toxicity studies have been provided on the final product itself. Only information on a number of constituents of the flavouring and data on toxicity of several thermally treated fats and oils were provided by the applicant. However, the Panel considered the time-temperature conditions that were applied in the preparation of the substances tested as not comparable to those applied in the course of the production of the flavouring. The Panel concluded that on the basis of the data provided by the applicant the safety of Grillin' 5078 cannot be established

Cravedi, Jean Pierre,

Rivière, Gilles

HAL Descartes

https://aura.abdn.ac.uk/bitstream/2164/9475/1/Silano_et_al_2017_EFSA_Journal_17_.pdf

Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’

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ProdInra

Aberdeen University Research

Crossref

HAL Descartes