GRAS flavoring substances 25

R. L. Smith, W. J. Waddell, Samuel Monroe Cohen, S. Fukushima, N. J. Gooderham, S. S. Hecht, L. J. Marnett, P. S. Portoghese, I. M C M Rietjens, T. B. Adams, C. Lucas Gavin, M. M. Mcgowen, S. V. Taylor

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

Flavor and Extract Manufacturers Association (FEMA) provides an update on recent progress in the consideration of flavoring ingredients generally recognized as safe (GRAS) under the Food Additives Amendment. The Panel re-evaluated all relevant metabolic and toxicity data for these flavor ingredients within the context of their increased use levels in chewing gum. Pyridine was reaffirmed as GRAS (GRASr) in 2010 based upon its efficient detoxification in humans; its low level of flavor use; the lack of genotoxic and mutagenic potential. The substance 2-hexyl- 4-acetoxytetrahydrofuran was removed from the GRAS list. The FEMA Expert Panel concludes that the neutral, hydrated, and salt forms of GRAS substances that are physiologically equivalent are assigned the same GRAS number. The same GRAS number would also be applied to the sodium, potassium, calcium, ferrous, ferric, ammonium, and quaternary ammonium salts derived from FEMA GRAS amines, carboxylates, sulfonates, sulfamates, or sulfates.

Original languageEnglish (US)
Pages (from-to)44-75
Number of pages32
JournalFood Technology
Volume65
Issue number7
StatePublished - Jul 2011

Fingerprint

Flavors
flavorings
Ammonium Compounds
flavor
Salts
Chewing Gum
GRAS substances
Food Additives
Sulfates
Amines
Potassium
Sodium
Calcium
sulfamates
extracts
ingredients
chewing gum
Food additives
Mastication
ammonium salts

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering
  • Chemistry(all)

Cite this

Smith, R. L., Waddell, W. J., Cohen, S. M., Fukushima, S., Gooderham, N. J., Hecht, S. S., ... Taylor, S. V. (2011). GRAS flavoring substances 25. Food Technology, 65(7), 44-75.

GRAS flavoring substances 25. / Smith, R. L.; Waddell, W. J.; Cohen, Samuel Monroe; Fukushima, S.; Gooderham, N. J.; Hecht, S. S.; Marnett, L. J.; Portoghese, P. S.; Rietjens, I. M C M; Adams, T. B.; Gavin, C. Lucas; Mcgowen, M. M.; Taylor, S. V.

In: Food Technology, Vol. 65, No. 7, 07.2011, p. 44-75.

Research output: Contribution to journalArticle

Smith, RL, Waddell, WJ, Cohen, SM, Fukushima, S, Gooderham, NJ, Hecht, SS, Marnett, LJ, Portoghese, PS, Rietjens, IMCM, Adams, TB, Gavin, CL, Mcgowen, MM & Taylor, SV 2011, 'GRAS flavoring substances 25', Food Technology, vol. 65, no. 7, pp. 44-75.
Smith RL, Waddell WJ, Cohen SM, Fukushima S, Gooderham NJ, Hecht SS et al. GRAS flavoring substances 25. Food Technology. 2011 Jul;65(7):44-75.
Smith, R. L. ; Waddell, W. J. ; Cohen, Samuel Monroe ; Fukushima, S. ; Gooderham, N. J. ; Hecht, S. S. ; Marnett, L. J. ; Portoghese, P. S. ; Rietjens, I. M C M ; Adams, T. B. ; Gavin, C. Lucas ; Mcgowen, M. M. ; Taylor, S. V. / GRAS flavoring substances 25. In: Food Technology. 2011 ; Vol. 65, No. 7. pp. 44-75.
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