Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) on hydrocyanic acid in flavourings and other food ingredients with flavouring properties.

Hydrocyanic acid, Prussic acid, Cyanide, Amygdalin, Linamarin, Prunasin, Flavourings
First published in the EFSA Journal
19 novembre 2004
Adopted
7 ottobre 2004
Last Updated
19 novembre 2004. This version replaces the previous one/s.
Type
Scientific Opinion

Abstract

No abstract available

Panel members at the time of adoption

R. Anton, S. Barlow, D. Boskou, L. Castle, R. Crebelli, W. Dekant, K.-H Engel, S. Forsythe, W. Grunow, M. Heinonen, J.C. Larsen, C. Leclercq, W. Mennes, M.-R. Milana, I. Pratt, I. Rietjens, K. Svensson, P. Tobback, F. Toldrá.
Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doi
10.2903/j.efsa.2004.105
Question Number