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

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

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, alt...

Full description

Bibliographic Details
Main Author:	EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Format:	Article
Language:	English
Published:	Wiley 2011-07-01
Series:	EFSA Journal
Subjects:	Food safety flavouring acetate diacetate FGE.309
Online Access:	https://doi.org/10.2903/j.efsa.2011.2163

Similar Items

Scientific Opinion on Flavouring Group Evaluation 304 (FGE.304): Five carboxamides from chemical group 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-10-01)

Scientific Opinion on Flavouring Group Evaluation 304, Revision 1 (FGE.304Rev1): Four carboxamides from Chemical Groups 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-07-01)

Scientific Opinion on Flavouring Group Evaluation 300 (FGE.300): One cyclo‐aliphatic amide from chemical group 33
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2011-07-01)

Scientific Opinion on Flavouring Group Evaluation 212 Revision 3 (FGE.212Rev3): α,β‐unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-05-01)

Scientific Opinion on Flavouring Group Evaluation 210, Revision 1 (FGE.210Rev1): Consideration of genotoxic potential for ?,?-unsaturated alicyclic ketones and precursors from chemical subgroup 2.4 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-02-01)

Scientific Opinion on Flavouring Group Evaluation 303, Revision 1 (FGE.303Rev1): Spilanthol from chemical group 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-01-01)

Scientific Opinion on Flavouring Group Evaluation 200 (FGE.200): 74 α,β-unsaturated aldehydes and precursors from subgroup 1.1.1 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-06-01)

Scientific Opinion on Flavouring Group Evaluation 212, Revision 2 (FGE.212Rev2): ?,?-Unsaturated alicyclic ketones and precursors from chemical subgroup 2.6 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-02-01)

Scientific opinion on Flavouring Group Evaluation 313, (FGE.313): α,β‐unsaturated 3(2H)‐furanone derivatives from chemical group 13
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2016-07-01)

Scientific Opinion on Flavouring Group Evaluation 20, Revision 4 (FGE.20Rev4): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-12-01)

Scientific Opinion on Flavouring Group Evaluation 35, Revision 1 (FGE.35Rev1): Three quinine salts from the Priority list from chemical group 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-09-01)

Scientific Opinion on Flavouring Group Evaluation 213, Revision 1 (FGE.213Rev1): Consideration of genotoxic potential for α,β-Unsaturated Alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-05-01)

Scientific Opinion on Flavouring Group Evaluation 217, Revision 1 (FGE.217Rev1). Consideration of genotoxic potential for ?,?-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: Lactones
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2013-07-01)

Scientific Opinion on Flavouring Group Evaluation 98 (FGE.98): Consideration of three ring‐unsaturated delta‐lactones
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2011-07-01)

Scientific Opinion on Flavouring Group Evaluation 82, Revision 1 (FGE.82Rev1): Consideration of Epoxides evaluated by the JECFA (65th meeting)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-06-01)

Scientific Opinion on Flavouring Group Evaluation 300, Revision 1 (FGE.300Rev1): One cyclo‐aliphatic amide from chemical group 33
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
Published: (2014-11-01)

Scientific Opinion on Flavouring Group Evaluation 216, Revision 1 (FGE.216Rev1). Consideration of genotoxic potential for ?,?-unsaturated 2-Phenyl -2-Alkenals from Subgroup 3.3 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2013-07-01)

Scientific Opinion on Flavouring Group Evaluation 23, Revision 4 (FGE.23Rev4): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2013-02-01)

Scientific Opinion on Flavouring Group Evaluation 9, Revision 4 (FGE.09Rev4): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-07-01)

Scientific Opinion on Flavouring Group Evaluation 213, Revision 2 (FGE.213Rev2): Consideration of genotoxic potential for α,β‐unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-09-01)

Scientific Opinion on Flavouring Group Evaluation 220 Revision 3 (FGE.220Rev3): Consideration of genotoxic potential for α,β‐unsaturated 3(2H)‐Furanones from subgroup 4.4 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-05-01)

Scientific Opinion on Flavouring Group Evaluation 210 Revision 2 (FGE.210Rev2): Consideration of genotoxic potential for α,β‐unsaturated alicyclic ketones and precursors from chemical subgroup 2.4 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-07-01)

Scientific Opinion on Flavouring Group Evaluation 90, Revision 1 (FGE.90Rev1): consideration of six substances evaluated by JECFA (68th meeting) structurally related to aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters evaluated by EFSA in FGE.18Rev1 and FGE.75Rev1
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2016-01-01)

Scientific Opinion on Flavouring Group Evaluation 226 (FGE.226): Consideration of genotoxicity data on one α,β-unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19 by EFSA
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-07-01)

Scientific Opinion on Flavouring Group Evaluation 224 (FGE.224): Consideration of genotoxic potential for two ?,?-unsaturated thiophenes from subgroup 5.2 of FGE.19 by EFSA
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2013-02-01)

Scientific Opinion on Flavouring Group Evaluation 47, Revision 1 (FGE.47Rev1): Bi‐ and tricyclic secondary alcohols, ketones and related esters from chemical group 8
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-03-01)

Scientific Opinion on Flavouring Group Evaluation 215 (FGE.215): Seven α,β-Unsaturated Cinnamyl Ketones from subgroup 3.2 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-04-01)

Scientific Opinion on Flavouring Group Evaluation 7, Revision 4 (FGE.07Rev4):Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-10-01)

Scientific Opinion on Flavouring Group Evaluation 94, Revision 2 (FGE.94Rev2): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68<sup>th</sup> meeting)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-04-01)

Scientific Opinion on Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-07-01)

Scientific Opinion on Flavouring Group Evaluation 74, Revision 3 (FGE.74Rev3): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53<sup>rd</sup> and 61<sup>st</sup> meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 evaluated by EFSA in FGE.08Rev5 (2012)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-06-01)

Scientific Opinion on Flavouring Group Evaluation 06, Revision 4 (FGE.06Rev4): Straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids and esters from chemical groups 1, 3 and 4
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2013-02-01)

Scientific opinion of Flavouring Group Evaluation 205 Revision 1 (FGE.205Rev1): consideration of genotoxicity data on representatives for 13 α,β‐unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2016-07-01)

Scientific Opinion on Flavouring Group Evaluation 77, Revision 2 (FGE.77Rev2): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-01-01)

Scientific Opinion on Flavouring Group Evaluation 93, Revision 1 (FGE.93Rev1): Consideration of sulphur containing heterocyclic compounds evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives evaluated by EFSA in FGE.21Rev3
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2013-11-01)

Scientific Opinion on Flavouring Group Evaluation 63, Revision 2 (FGE.63Rev2): Consideration of aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59<sup>th</sup> and 69<sup>th</sup> meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2013-04-01)

Scientific Opinion on Flavouring Group Evaluation 77, Revision 1 (FGE.77Rev1): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63<sup>rd</sup> meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-02-01)

Scientific Opinion on Flavouring Group Evaluation 208 (FGE.208): Consideration of genotoxicity data on representatives for 10 alicyclic aldehydes with the ?,?-unsaturation in ring / side-chain and precursors from chemical subgroup 2.2 of FGE.19 by EFSA
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2013-04-01)

Scientific Opinion on Flavouring Group Evaluation 67 Revision 2 (FGE.67Rev2): Consideration of 28 furan‐substituted compounds evaluated by JECFA at the 55th, 65th and 69th meetings (JECFA, 2001, 2006a, 2009b)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2015-05-01)

Scientific Opinion on Flavouring Group Evaluation 99 (FGE.99): Consideration of furanone derivatives evaluated by the JECFA (63<sup>rd</sup>, 65<sup>th</sup> and 69<sup>th</sup> meetings)
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2012-10-01)