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

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Article
Sodium stearoyl-2-lactylate, calcium stearoyl-2-lactylate, E 481, E 482, exposure
First published in the EFSA Journal
12 March 2013
Adopted
20 February 2013
Last Updated
6 May 2013. This version replaces the previous one/s.
Type
Statement of the Scientific Committee/Scientific Panel
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.

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
Panel on Food Additives and Nutrient Sources Added to Food
Contact
ans [at] efsa.europa.eu
doi
10.2903/j.efsa.2013.3125
EFSA Journal 2013;11(3):3125 [15 pp.].
Question Number
On request from
European Commission
Print on demand
Number of Pages
15