Scientific Opinion on Flavouring Group Evaluation 309 (FGE.309): Sodium Diacetate

Published:
Adopted:
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Wiley Online Library

Meta data

DOI
https://doi.org/10.2903/j.efsa.2011.2163
Keywords
Food safety, flavouring, acetate, diacetate, FGE.309
On request from
European Commission
Question Number
EFSA-Q-2011-00234
Panels
Food Contact Materials, Enzymes and Processing Aids
Panel members at the time of adoption
Arturo Anadon, Mona-Lise Binderup, Wilfried Bursch, Laurence Castle, Riccardo Crebelli, Karl-Heinz Engel, Roland Franz, Nathalie Gontard, Thomas Haertle, Trine Husøy, Klaus-Dieter Jany, Catherine Leclercq, Jean Claude Lhuguenot, Wim Mennes, Maria Rosaria Milana, Karla Pfaff, Kettil Svensson, Fidel Toldra, Rosemary Waring, Detlef Wölfle

Abstract

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate sodium diacetate [FL-no: 16.073] in the Flavouring Group Evaluation 309, using the Procedure in Commission Regulation (EC) No 1565/2000. However, although in principle it would be possible to evaluate sodium diacetate via the Procedure, the Panel considered that this is not necessary, since the substance and its dissociation products are covered by the group ADI for acetic acid and sodium acetate, including sodium diacetate, derived by the Scientific Committee on Food. Based on this group ADI, the use as sodium diacetate as a flavouring substance at the current levels of dietary intake raises no safety concern.

© European Food Safety Authority, 2011