ABSTRACT
The Committee of Experts on Flavouring Substances of the
Council of Europe has engaged in a major review of the safety-in-use
of over 600 natural flavouring source materials. This book provides
safety-in-use evaluations of the first set of 101 source
materials.
Natural sources of flavourings are materials of vegetable or animal
origin, whether or not they are normally consumed as food, from which
flavourings may be obtained. The committee of experts has
predominantly evaluated materials in the raw or dried state, with the
exception of certain special products, such as vanilla, cocoa and
black pepper, which are traditionally processed (e.g. fermented)
before their use as source materials.
Each source species is identified primarily by its systematic name
based on the botanical nomenclature of Zander or, where the source
species is not listed in that reference book, using that of Mansfeld.
Source species not listed in either book are treated on a
case-by-case basis. Synonyms in English, French, German, Italian,
Spanish are noted under each respective language.
Each datasheet indicates the parts used and provides a list of the
"important constituents", including the known "active principles" and
"other chemical components", found in each part of the plant and/or
preparation used in flavourings. Where possible, the levels at which
the various constituents are present in the parts/preparations are
given and the main food categories in which parts/preparations are
used are listed. The types of preparation made from each part are
stated, e.g. oleoresin, extract, etc.
Main toxicological data are indicated such as metabolism; sub-acute
and sub-chronic toxicity; chronic toxicity; carcinogenicity;
reproductive and teratogenicity studies; mutagenicity; other relevant
studies, e.g. photosensitivity and beneficial effects.
National and international evaluations are specified, together with
the main references and databases used.
Natural sources of flavourings - Report No. 1
ISBN 92-871-4324-2
© Council of Europe, July 2000
[ Abstract courtesy Council of Europe ]
For more information please see the website:
Council of Europe Publishing -
Editions du Conseil de l'Europe
Reprinted by Leffingwell & Associates, 2006, with Permission