Flavoring substances

Countries with a negative Hst system, eg, AustraUa, Brazil, Canada, Chile, India, New Zealand, and Singapore, define flavoring substances that cannot be used or may only be used in very limited and strictly defined ways. Ak materials not on such fists may be used without limitation. This system works wek with ak natural and nature identical flavor materials, but it is not good for controlling the use of new artificial materials. Any new flavor material created wik not be specificaky fisted, and can theoreticaky be used. 

Benzaldehyde is a synthetic flavoring substance, sanctioned by the U.S. Food and Dmg Administration (FDA) to be generally recognized as safe (GRAS) for foods (21 CFR 182.60). Both "pure almond extract" and "imitation almond extract" are offered for sale. Each contains 2.0—2.5 wt % benzaldehyde in an aqueous solution containing approximately one-third ethyl alcohol. 

Natural Flavoring Substances and Added Artificial Flavoring Substances, Eist 3, Council of Europe, 1981. 

Lenthionine (53) is one of flavoring substances in Lentinus edodes (Berk.) Sing (67CPB988). It was proposed that 53 is produced by polymerization of the parent dithiirane (54), which was formed from lentinic acid (55) by enzymatic and then nonenzymatic processes (76TL3129 77MI1). 

Flavoring substances, classes of, 12 47-48 Flavor materials, 11 569. -See aZso Flavorings... 

The safety evaluation of flavoring substances provides a unique challenge to regulators due to their large number and their generally low level of use. In addition, many flavoring substances occur in natural products (i.e., extracts, oleoresins, and essential oils) and have a long history of safe use. 

Assessing the safety of flavoring substances, in principle, is similar to that of other food additives and includes the consideration of four basic elements ... 

Regardless, it is important to carry out the safety evaluation for all flavoring substances. In many cases, it is possible to use pharmacokinetic or metabolic data on the substance in addition to toxicity data or other information on structurally-related compounds. 

Unlike many substances which are added to foods to achieve a desired effect, flavoring substances are added in amounts that are self-limiting and governed by the potency of the substance used to provide the necessary organoleptic characteristics of the food product. As a result, flavoring substances generally are used in low concentrations and add only small amounts to human intake. 

Knowledge of chemical structure, pharmacokinetics, and metabolic pathways provides a method to assess the safety of flavoring substances that lack a full safety testing profile using data from structurally related substances which have been adequately tested for toxicity. 

Another consideration in the estimation of the intake of flavoring substances intentionally added to foods is the natural occurrence of the substance in food. For many flavoring substances, natural occurrence is the principal source of human exposure as compared to that which is intentionally added to foods. The natural occurrence of a particular ingredient, however, does not necessarily... 

Food intolerances are mostly caused by substances other than proteins and affect a limited number of individuals. Examples include sulfite-induced asthma, lactose intolerance, MSG-induced headache and flushing, etc., yet these substances are only associated with these symptoms and remain unproven as causative agents. Significant levels of these non-flavor ingredients are typically required to elicit this type of reaction, and there is no evidence that flavoring substances are involved (Taylor and Dormedy, 1998). 

The safety assessment of flavoring substances has been undertaken by several national and international authorities including JECFA, the FEMA Expert Panel, the SCF and the CE. 

The JECFA safety evaluation procedure for flavoring substances leads the evaluator through a decision tree with two branches, one for substances that are metabolized to innocuous end products and the second for substances that are not metabolized to innocuous end products (Fig. 9.1). The decision tree is applied using a series of questions ... 

Since the introduction of the JECFA safety evaluation procedure, over 900 flavoring substances have been evaluated by JECFA using this procedure. This procedure provides a practical and efficient scientific means to evaluate flavoring substances by integrating knowledge of toxicity, stmcture-activity relationships, structural class, metabolic fate and exposure. 

Conditions of intended use. The GRAS status is determined, in part, based on the intended conditions of use of the flavoring substance through the calculation of a possible average daily intake (PADI) and a per capita exposure estimate. 

One amendment has been made to the Register (EC, 2000b) adding a number of flavoring substances that had been omitted in the first publication of the Register and to amend a number of entries in the light of new information... 

The goals of the CE in publishing the Blue Book are to provide a list of flavoring substances according to their acceptability for use in food, as well as to supplement and revise these lists when necessary, and to recommend to the manufacturers of flavoring substances, the criteria which must be met in order to assist the Committee of Experts to form an opinion on the safety of the flavoring substance in food. 

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