• Open Access

Scientific Opinion on Flavouring Group Evaluation 310 (FGE.310): Rebaudioside A from chemical group 30

Authors

  • EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)


  • Panel members: Arturo Anadon, Mona-Lise Binderup, Wilfried Bursch, Laurence Castle, Riccardo Crebelli, Karl-Heinz Engel, Roland Franz, Nathalie Gontard, Thomas Haertle, Trine Husøy, Klaus-Dieter Jany, Catherine Leclercq, Jean Claude Lhuguenot, Wim Mennes, Maria Rosaria Milana, Karla Pfaff, Kettil Svensson, Fidel Toldra, Rosemary Waring, Detlef Wölfle
  • Correspondence: CEF-unit@efsa.europa.eu
  • Acknowledgement: The Panel wishes to thank the members of the Working Groups on Flavourings for the preparation of this Opinion: Ulla Beckman Sundh, Vibe Beltoft, Wilfried Bursch, Angelo Carere, Karl-Heinz Engel, Henrik Frandsen, Rainer Gürtler, Frances Hill, Trine Husøy, John Christian Larsen, Pia Lund, Wim Mennes, Gerard Mulder, Karin Nørby, Gerard Pascal, Iona Pratt, Gerrit Speijers, Harriet Wallin and EFSA's staff member Kim Rygaard Nielsen for the preparatory work on this scientific Opinion.
  • Adoption date: 19 May 2011
  • Published date: 25 May 2011
  • Question number: EFSA-Q-2009-00571
  • On request from: European Commission

Abstract

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate rebaudioside A [FL-no: 16.113], a steviol glycoside. The substance was not considered to have genotoxic potential. Since a comprehensive and adequate toxicological database, including human studies, is available for steviol glycosides, the Panel based its evaluation of rebaudioside A on a comparison of the ADI of 4 mg/kg bw, expressed as steviol, established by EFSA, with the estimated dietary exposure figures based on the MSDI and mTAMDI approaches. The Panel concluded that rebaudioside A [FL-no: 16.113] would not give rise to safety concerns at the estimated level of intake arising from its use as flavouring substance.

Ancillary