Published December 23, 2020
| Version v1
Software
Open
FEIM_modified fats
Authors/Creators
- EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP)
- Silano, Vittorio
- Barat Baviera, José Manuel
- Bolognesi, Claudia
- Cocconcelli, Pier Sandro
- Crebelli, Riccardo
- Gott, David Michael
- Grob, Konrad
- Lambré, Claude
- Lampi, Evgenia
- Mengelers, Marcel
- Mortensen, Alicja
- Rivière, Gilles
- Steffensen, Inger-Lise
- Tlustos, Christina
- van Loveren, Henk
- Vernis, Laurence
- Zorn, Holger
- Arcella, Davide
- Liu, Yi
- Chesson, Andrew
Description
Food Enzyme Intake Model for modified fats and oils by interesterification
Notes
EU; XLS; fip@efsa.europa.eu
Files
Files
(757.8 kB)
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Additional details
References
- EFSA CEP Panel et al. (2020). Process‐specific technical data used in exposure assessment of food enzymes
Subjects
- dietary exposure
- http://id.agrisemantics.org/gacs/C8394
- exposure assessment
- http://id.agrisemantics.org/gacs/C29232
- enzyme preparations
- http://id.agrisemantics.org/gacs/C11713