Safety of egg membrane hydrolysate as a novel food pursuant to Regulation (EU) 2015/2283

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http://hdl.handle.net/10138/298800

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EFSA Panel Dietetic Products Nutr 2018 , ' Safety of egg membrane hydrolysate as a novel food pursuant to Regulation (EU) 2015/2283 ' , EFSA Journal , vol. 16 , no. 7 , 5363 . https://doi.org/10.2903/j.efsa.2018.5363

Titel: Safety of egg membrane hydrolysate as a novel food pursuant to Regulation (EU) 2015/2283
Författare: EFSA Panel Dietetic Products Nutr
Datum: 2018-07
Språk: eng
Sidantal: 13
Tillhör serie: EFSA Journal
ISSN: 1831-4732
Permanenta länken (URI): http://hdl.handle.net/10138/298800
Abstrakt: Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver a scientific opinion on egg membrane hydrolysate as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is a water-soluble hydrolysate of egg membrane, produced by alkaline treatment of the thin layer lining the shells of chicken eggs. The main constituents of the NF are elastin, collagen and glycosaminoglycans. The information provided on the production process, batch-to-batch variability, composition and specifications of the NF is sufficient and does not raise safety concerns. The NF is proposed to be used as a food supplement for adults, at a maximum daily amount of 450 mg. The consumption of the NF is not nutritionally disadvantageous. One human study, which was not designed for safety but included a number of endpoints pertaining to safety, did not raise safety concerns. The Panel considers that taking into account the information provided and considering the nature, the source and the production process of the NF, there are no safety concerns for the NF at the proposed conditions of use. The Panel concludes that the NF, egg membrane hydrolysate, is safe as a food supplement at a dose of 450 mg/day. The target population for the NF is the general adult population. (C) 2018 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority.
Subject: egg membrane hydrolysate
novel food
safety
MUTAGENICITY TEST
416 Food Science
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