Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate (E625)

Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium L-glutamate (E624) and magnesium di-L-glutamate (E625)

The Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion evaluating   the safety of the change in the production method for the production of L-glutamic acid (E620), monosodium - L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-...

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Bibliographic Details
Main Author: EFSA Panel on Food Additives and Nutrient Sources added to food (ANS)
Format: Article
Language:English
Published: Wiley 2015-01-01
Series:EFSA Journal
Subjects:
Food additive
L-Glutamic acid
E620
change in production method
GMM strain
Online Access:http://www.efsa.europa.eu/en/efsajournal/doc/3981.pdf

Internet

http://www.efsa.europa.eu/en/efsajournal/doc/3981.pdf

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