Statement on the exposure assessment of sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate including exposure resulting from extension of the authorisation of sodium stearoyl-2-lactylates

Tabs

Article
Acknowledgements

The Panel wishes to thank the members of the Working Group B on Food Additives and Nutrient Sources added to Food: Fernando Aguilar, Martine Bakker (until February 2013), Riccardo Crebelli, Birgit Dusemund, David Gott, Torben Hallas-Møller, Jürgen König, Oliver Lindtner, Daniel Marzin, Inge Meyland, Alicja Mortensen, Iona Pratt, Paul Tobback, Ine Waalkens-Berendsen and Rudolf Antonius Woutersen for the preparatory work on this scientific opinion.

Panel on Food Additives and Nutrient Sources Added to Food
EFSA Journal
EFSA Journal 2013;11(3):3125 [15 pp.].
doi
10.2903/j.efsa.2013.3125
Panel members at the time of adoption
Fernando Aguilar, Riccardo Crebelli, Birgit Dusemund, Pierre Galtier, David Gott, Ursula Gundert-Remy, Jürgen König, Claude Lambré, Jean-Charles Leblanc, Alicja Mortensen, Pasquale Mosesso, Agneta Oskarsson, Dominique Parent-Massin, Martin Rose, Ivan Stankovic, Paul Tobback, Ine Waalkens-Berendsen, Rudolf Antonius Woutersen and Matthew Wright
Contact
Type
Statement of the Scientific Committee/Scientific Panel
On request from
European Commission
Question Number
EFSA-Q-2012-00698
Adopted
20 February 2013
Published
12 March 2013
Last Updated
6 May 2013. This version replaces the previous one/s.
Affiliation
European Food Safety Authority (EFSA), Parma, Italy
Note
Abstract

Following a request by the European Commission, the Scientific Panel on Food Additives and Nutrient Sources added to Food (ANS) carried out an exposure assessment of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as a food additive, including an extension of the uses to use the additives in emulsified cooked meat products (e.g. mortadella, paté). Reflecting the data on actual use levels provided by food industry, the combined exposure to sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate is in the range of 29-92 mg/kg bw/day for toddlers, 28-81 mg/kg bw/day for children, 13-32 mg/kg bw/day for adolescents, 8-21 mg/kg bw/day for adults, and 5-15 mg/kg bw/day for the elderly at the mean level. For exposure at high levels, ranges of 69-223 mg/kg bw/day for toddlers, 44-190 mg/kg bw/day for children, 21-59 mg/kg bw/day for adolescents, 19-53 mg/kg bw/day for adults, and 16-31 mg/kg bw/day were calculated for the elderly. The extension of the authorisation for the use of sodium stearoyl-2-lactylate in emulsified cooked meat products (e.g. mortadella, paté) would not lead to an increase of exposure based on the approach taken for the exposure assessment for the two food additives.

Keywords
Sodium stearoyl-2-lactylate, calcium stearoyl-2-lactylate, E 481, E 482, exposure
Print on demand
Number of Pages
15