Scientific Opinion on the safety of sucrose esters of fatty acids prepared from vinyl esters of fatty acids and on the extension of use of sucrose esters of fatty acids in flavourings
The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion on the safety of sucrose esters of fatty acids produced by a new manufacturing method from sucrose and vinyl esters of fatty acids, and an evaluation of the extension of the use of this additive to flavoured fruit beverages. In 2004 EFSA established a group ADI of 40 mg/kg bw/day for sucrose esters of fatty acids, however this evaluation did not consider sucrose esters of lauric acid. The Panel considers that although the toxicological data on the sucrose ester of lauric acid are limited, they do not give rise to concerns since lauric acid is a natural constituent of a number of foods. The new manufacturing method results in residues of vinyl esters of fatty acids of <10-111 mg/kg and acetaldehyde of 20-48 mg/kg in the sucrose esters of fatty acids. p-Methoxyphenol was undetectable. The vinyl portion of the vinyl ester instantly tautomerises to acetaldehyde in the gastrointestinal tract. The Panel concludes that the additional average exposure of 1.4 µg acetaldehyde/kg bw/day resulting from the use of sucrose esters of fatty acids as a food additive would be negligible compared to the exposure from food and endogenous formation and not of safety concern. The Panel also concludes that since p-methoxyphenol was undetectable, this potential residue is not of safety concern. The Panel therefore concludes that sucrose esters of fatty acids produced by the new manufacturing method do not present any safety concern provided the overall exposure is within the ADI of 40 mg/kg bw/day. The Panel notes that the current intake of sucrose esters of fatty acids is high and for some individuals above the ADI but that an additional intake from fruit beverages only seems to contribute to a few percent of the ADI.