Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolytica VRM
EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Gisela Degen, Karl‐Heinz Engel, Paul Fowler, Maria José Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Wim Mennes, Sabina Passamonti, Peter Moldéus, Romina Shah, Ine Waalkens‐Berendsen, Matthew Wright, José Manuel Barat Baviera, David Michael Gott, Lieve Herman, Jean‐Charles Leblanc, Detlef Wölfle, Jaime Aguilera Entrena, Civitella Consuelo, Agnieszka Mech, Salvatore Multari, Vasantha Palaniappan, Laura Ruggeri, Camilla Smeraldi, Alexandra Tard, Laurence Castle
Abstract
VRM, to be used as a food additive at the proposed uses and use levels.
Topics & Concepts
SteviolRebaudioside AYarrowiaGlycosideGenotoxicityFood scienceFood additiveChemistryBiochemistryFermentationBiologyPharmacologySteviosideToxicityYeastMedicineStereochemistryOrganic chemistryPathologyAlternative medicineConsumer Attitudes and Food LabelingAgricultural safety and regulationsAdvanced Chemical Sensor Technologies