Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’

Flavourings and Processing Aids (CEF) EFSA Panel on Food Contact Materials Enzymes, Vittorio Silano, Claudia Bolognesi, Laurence Castle, Kevin Chipman, Jean-Pierre Cravedi, Karl-Heinz Engel, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Maria Rosaria Milana, Karla Pfaff, Gilles Riviere, Jannavi Srinivasan, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef WölfleHolger Zorn, Ulla Beckman Sundh, Romualdo Benigni, Mona-Lise Binderup, Leon Brimer, Francesca Marcon, Daniel Marzin, Pasquale Mosesso, Gerard Mulder, Agneta Oskarsson, Camilla Svendsen, Maria Carfì, Carla Martino, Wim Mennes

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Abstract

The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) was requested to deliver a scientific opinion on the implication for human health of the product Grillin’ 5078 [FL-no: 21.003] in the Flavouring Group Evaluation 502, according to Regulation (EC) No 1331/2008 and Regulation (EC) No 1334/2008 of the European Parliament and of the Council. The product is derived from heat-treated high oleic sunflower oil and intended to be used as a food flavouring with charbroiled or grilled aroma in a wide variety of food categories either in liquid or powder form. Information on manufacturing and compositional data was considered adequate to show the reproducibility of the production process. However, the Panel noted that a considerable amount of the non-volatile fraction of the product could not be identified. The chronic dietary exposure to the substance estimated using the Added Portions Exposure Technique (APET) was calculated to be 60 mg/person per day for a 60-kg adult and 37.8 mg/person per day for a 15-kg child. The data submitted for evaluating the genotoxic potential of the flavouring was considered insufficient. There are still 12 substances in the flavouring for which the evaluation of genotoxic potential is pending. No toxicity studies have been provided on the final product itself. Only information on a number of constituents of the flavouring and data on toxicity of several thermally treated fats and oils were provided by the applicant. However, the Panel considered the time–temperature conditions that were applied in the preparation of the substances tested as not comparable to those applied in the course of the production of the flavouring. The Panel concluded that on the basis of the data provided by the applicant the safety of Grillin’ 5078 cannot be established.
Original languageEnglish
Pagese04973
Volume15
No.9
Specialist publicationEFSA Journal
PublisherEuropean Food Safety Authority (EFSA)
DOIs
Publication statusPublished - Sep 2017

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Keywords

  • Grillin’ 5078
  • FGE.502
  • FL-no: 21.003
  • other flavouring
  • complex mixture

Cite this

EFSA Panel on Food Contact Materials Enzymes, F. A. P. A. CEF., Silano, V., Bolognesi, C., Castle, L., Chipman, K., Cravedi, J-P., Engel, K-H., Fowler, P., Franz, R., Grob, K., Gürtler, R., Husøy, T., Kärenlampi, S., Milana, M. R., Pfaff, K., Riviere, G., Srinivasan, J., Tavares Poças, M. D. F., Tlustos, C., ... Mennes, W. (2017). Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’. EFSA Journal, 15(9), e04973. https://doi.org/10.2903/j.efsa.2017.4973