Re‐evaluation of soybean hemicellulose (E 426) as a food additive

Re‐evaluation of soybean hemicellulose (E 426) as a food additive

Abstract Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion on the re‐evaluation of soybean hemicellulose (E 426) as a food additive. Soybean hemicellulose is not absorbed intact, but i...

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Bibliographic Details
Main Authors: EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Alicja Mortensen, Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Birgit Dusemund, Maria Jose Frutos, Pierre Galtier, David Gott, Ursula Gundert‐Remy, Claude Lambré, Jean‐Charles Leblanc, Oliver Lindtner, Peter Moldeus, Pasquale Mosesso, Agneta Oskarsson, Dominique Parent‐Massin, Ivan Stankovic, Ine Waalkens‐Berendsen, Matthew Wright, Maged Younes, Paul Tobback, Alexandra Tard, Stavroula Tasiopoulou, Rudolf Antonius Woutersen
Format: Article
Language:English
Published: Wiley 2017-03-01
Series:EFSA Journal
Subjects:
soybean hemicellulose
E 426
food additive
Online Access:https://doi.org/10.2903/j.efsa.2017.4721

Internet

https://doi.org/10.2903/j.efsa.2017.4721

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