publication . Article . 2015

Scientific Opinion on the safety of the complexation product of sodium tartrate and iron(III) chloride as a food additive

Open Access English
  • Published: 01 Jan 2015 Journal: EFSA Journal (issn: 1831-4732, Copyright policy)
  • Publisher: Wiley
Abstract
The complexation product of sodium tartrates and iron(III) chloride (Fe mTA) is proposed for use as an anti-caking agent, only in salt or its substitutes, with a maximum use level of 106 mg Fe mTA/kg salt. Fe mTA can be expected to dissociate into its constituent iron(III) and tartrate components upon ingestion. Studies in rats demonstrated that up to 90 % of ingested DL-tartrate or tartaric acid were absorbed, studies in humans suggested that only 20 % of an ingested dose of tartaric acid were absorbed. There are no ADME (absorption, distribution, metabolism and excretion) data for meso-tartrate. From a 90-day rat study, the lowest calculated BMDLs (Benchmark D...
Subjects
free text keywords: food additive, anti-caking agent, complexation product of sodium tartrates and iron(III) chloride, Fe mTA, Nutrition. Foods and food supply, TX341-641, Chemical technology, TP1-1185
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