Scientific Opinion on re‐evaluation of calcium carbonate (E 170) as a food additive

,

doi:10.2903/j.efsa.2011.2318

Cited by 20 publications

(28 citation statements)

References 43 publications

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“…Calcium oxide, calcium hydroxide, and calcium carbonate are considered safe for humans and the environment. These minerals are often used as a food additive ( Galvan-Ruiz, Banos & Rodriguez-Garcia, 2007 ; EFSA Panel on Food Additives & Nutrient Sources added to Food (ANS), 2011 ). Nonetheless, the total dietary calcium consumption from all sources should not exceed 2,000 mg/day ( Galvan-Ruiz, Banos & Rodriguez-Garcia, 2007 ).…”

Section: Discussionmentioning

confidence: 99%

The potency of minerals to reduce oriental fruit fly infestation in chili fruits

Pangihutan¹,

Dono²,

Hidayat³

2022

PeerJ

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Introductions In many areas, particularly in Asia, the oriental fruit fly Bactrocera dorsalis (Hendel) causes considerable fruit damage on various plants. The fruit fly causes significant economic losses every year due to reduced fruit quantity and quality as well as export restrictions. This study aimed to examine the potency of minerals in controlling the oriental fruit fly infestation in chili fruits. Methods Experiments were conducted under laboratory and semi-field conditions using randomized block design. Ten minerals (i.e. kaolin, talc, zinc oxide, bentonite, sulfur, dolomite, calcium oxide, calcium hydroxide, calcium carbonate, and zeolite) and an untreated control were tested under laboratory conditions. Twenty chili fruits at a green stage were soaked in each mineral suspension (2%, w/v), air-dried, and placed in a trial cage (23-L plastic container) containing 20 female oriental fruit flies. In a semi-field bioassay using a screen cage (100 cm × 70 cm × 120 cm), 20 female oriental fruit flies were exposed to a fruit-bearing chili plant sprayed with mineral suspension. Results Talc and calcium oxide significantly reduced the numbers of visiting fruit flies, oviposition holes, and eggs laid, as well as the percentage of infested chili fruits in a laboratory bioassay. Calcium hydroxide was substantially better than talc in controlling fruit fly infestation in a semi-field bioassay, although it was not significantly different from calcium oxide and calcium carbonate. Conclusion Overall, calcium oxide is a viable option for the long-term control of the oriental fruit fly on chili fruits. Calcium oxide could be utilized as the push component of a push-pull strategy to manage oriental fruit fly infestation in chili fruits because of its potential to inhibit the number of visiting fruit flies and oviposition.

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Section: Discussionmentioning

confidence: 99%

The potency of minerals to reduce oriental fruit fly infestation in chili fruits

Pangihutan¹,

Dono²,

Hidayat³

2022

PeerJ

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“…The acceptable daily intake has not been specified (thus, quantum satis is allowed), but some estimates indicate that exposures to calcium from all sources, including the use of calcium carbonate as a food additive, taken together with intakes of calcium from supplements and from fortified food should be below 2500 mg/day [89]. Thus, considering the trace levels of calcium carbonate used as food additives, there is no evidence of toxicity or carcinogenic effects [89]. In fact, calcium carbonate has a relevant physiological role in the human body, participating in blood coagulation processes, ensuring constant osmotic blood pressure and regulating various intracellular processes.…”

Section: Calcium Carbonatementioning

confidence: 99%

Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects

Silva

Reboredo

Lidon

2022

Foods

120

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Colour is one of the most relevant organoleptic attributes that directly affects consumers’ acceptance and food selection. However, as food colouring pigments are generally unstable and become modified during processing, in order to maintain or restore product colour uniformity, colourants are added to food products around the world. In this context, although they are still widely used, synthetic food colorants, due to their potential hazards, are being replaced by those obtained from natural origins. Indeed, numerous side effects and toxicities, at both the medium and long-terms—namely allergic reactions, and behavioral and neurocognitive effects—have been related to the use of synthetic colourants, whereas their naturally-derived counterparts seem to provide a somewhat high-quality and effective contribution as a health promoter. In order to further understand the implications of the use of synthetic and naturally derived food colourants, this review aims to provide a synoptical approach to the chemical characteristics, properties, uses and side effects on health of those which are currently allowed and applied during food processing.

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“…21, calcium salts of carbonic acid). Calcium carbonate is also authorised as food additive (E 170) and was re‐evaluated by the ANS Panel in 2011 (EFSA ANS Panel, 2011 ). In its evaluation, the ANS Panel agreed with the group ADI ‘not specified’ assigned by SCF to a group of carbonates, including calcium carbonate, when considering the use of calcium carbonate as a food additive.…”

Section: Assessmentmentioning

confidence: 99%

“…42500) in the SCF list 1 with an ADI ‘not specified for carbonate’. Moreover, the ANS Panel re‐evaluated CaCO 3 (E 170) as a food additive in 2011 (EFSA ANS Panel, 2011 ). In its evaluation that included some of the data submitted in this application, the ANS Panel concluded that ‘trace levels of adventitious nanoscale material within macroscale calcium carbonate are not of toxicological concern’ and agreed with the group ADI ‘not specified’ assigned by the SCF to a group of carbonates including calcium carbonate used as a food additive.…”

Section: Assessmentmentioning

confidence: 99%

Safety assessment of the substance nano precipitated calcium carbonate for use in plastic food contact materials

Lambré¹,

Baviera²,

Bolognesi³

et al. 2022

EFS2

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The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the substance ‘nano precipitated calcium carbonate’, FCM substance No. 1087, the particles size of which is in the range of ■■■■■, with a median of ■■■■■. The substance is intended to be used as a filler in all plastics at up to 5% w/w for contact with acidic food and at up to 40% w/w for contact with all other types of food. Articles made with the substance are intended for long‐term storage at room temperature or below. The particulate form of the calcium carbonate dissolved rapidly under simulated gastric conditions and, therefore, in accordance with the EFSA Guidance on Particle – Technical Requirements (2021), an assessment of the particles in nanoform is not required and a conventional risk assessment is sufficient. Calcium carbonate, not in nanoform, is authorised for use in plastic FCM without specific migration limit (FCM No. 21) and for use as a food additive (E 170). Migration, from low‐density polyethylene (LDPE) containing 40% of the substance, was below 0.03 mg/kg in isooctane and 95% ethanol, and 5.4 mg/kg in 10% ethanol. For LDPE containing 5% of the substance, corresponding to the maximum intended amount for contact with acidic foods, the migration was 17 mg/kg. Therefore, the CEP Panel concluded that the substance nano precipitated calcium carbonate is not of safety concern for consumers when used as a filler in all types of polymer for all types of food, except for infant food formulae. The Panel noted, however, that for acidic foods, the overall migration limit may be exceeded.

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Scientific Opinion on re‐evaluation of calcium carbonate (E 170) as a food additive

Cited by 20 publications

References 43 publications

The potency of minerals to reduce oriental fruit fly infestation in chili fruits

The potency of minerals to reduce oriental fruit fly infestation in chili fruits

Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects

Safety assessment of the substance nano precipitated calcium carbonate for use in plastic food contact materials

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