Scientific Opinion on Flavouring Group Evaluation 401 (FGE.401): γ‐Glutamyl‐valyl‐glycine from chemical group 34
| Autor: | Karin Kristiane Nørby, Nathalie Georgette Jeanne GONTARD |
|---|---|
| Přispěvatelé: | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) |
| Rok vydání: | 2014 |
| Předmět: |
flavouring
Nutrition. Foods and food supply Stereochemistry Chemistry Chemical technology Veterinary (miscellaneous) Group evaluation TP1-1185 Plant Science Microbiology food safety Glutamyl-valyl-glycine ?-glutamyl-valyl-glycine Biochemistry Group (periodic table) [FL-no: 17.038] Glycine TX341-641 [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Animal Science and Zoology Parasitology CASrn 38837-70-6 ComputingMilieux_MISCELLANEOUS Food Science |
| Zdroj: | EFSA Journal EFSA Journal, European Food Safety Authority, 2014, 12 (4), ⟨10.2903/j.efsa.2014.3625⟩ EFSA Journal, Vol 12, Iss 4 (2014) |
| ISSN: | 1831-4732 2314-9396 |
| DOI: | 10.2903/j.efsa.2014.3625 |
| Popis: | The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to carry out a safety assessment of one flavouring substance, γ-glutamyl-valyl-glycine [FL-no: 17.038], in the Flavouring Group Evaluation 401 (FGE.401), in accordance with the Commission Regulation (EC) No 1331/2008. There is no safety concern with respect to genotoxicity for the flavouring substance. It has been demonstrated that the flavouring substance, which is a tripeptide, will be hydrolysed to the three amino acids L-glutamic acid, L-valine and glycine. As the human consumption of these three endogenous amino acids through food is orders of magnitude higher than the anticipated levels of exposure from their use as flavouring substances, the Panel concluded that γ-glutamyl-valyl-glycine [FL-no: 17.038] would be of no safety concern at its estimated level of intake as flavouring substance. The specifications for γ-glutamyl-valyl-glycine [FL-no: 17.038] are considered adequate according to Commission Regulation (EC) no 1334/2008. |
| Databáze: | OpenAIRE |
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