|
Commodity |
Panel Opinion |
Date |
|
casein and potassium caseinate used in the manufacture of wine |
The Panel considers that wines fined with casein or potassium caseinate may trigger adverse reactions in susceptible individuals under the conditions of use stated by the applicant. |
23 August 2007 |
|
fish products (isinglass) used in the manufacture of wine |
The data submitted do not allow the Panel to assess the likelihood that isinglass used as fining agent in wine will trigger an allergic adverse reaction in susceptible individuals under the conditions of use stated by the applicant. |
23 August 2007 |
|
milk used in the manufacture of wine |
The Panel considers that wines fined with milk (e.g. skimmed milk powder) and products thereof may trigger adverse reactions in susceptible individuals under the conditions of use stated by the applicant. |
23 August 2007 |
|
milk (casein) products used as fining agents in wine |
The Panel considers that wines fined with milk (casein) may trigger adverse reactions in susceptible individuals under the conditions of use stated by the applicant. |
23 August 2007 |
|
fish gelatine or isinglass used as fining agents in wine |
The data submitted do not allow the Panel to assess the likelihood that isinglass used as fining agent in wine will trigger an adverse reaction in susceptible individuals under the conditions of use stated by the applicant. |
23 August 2007 |
|
isinglass used as a clarifying agent in brewing |
The Panel considers that it is not very likely that isinglass used as clarifying agent in beer will trigger a severe allergic reaction in susceptible individuals under the conditions of production and use specified by the applicant. |
23 August 2007 |
|
cereals used in distillates for spirits |
The Panel considers that distillates made from cereals are unlikely to trigger a severe allergic reaction in susceptible individuals. |
6 June 2007 |
|
vegetable oils-derived phytosterols and phytosterol esters from soybean |
The Panel considers that it is unlikely that vegetable oils derived phytosterols and phytosterol esters from soybean sources will trigger a severe allergic reaction in susceptible individuals. |
6 June 2007 |
|
nuts used in distillates for spirits |
The Panel considers that distillates made from nuts are unlikely to trigger a severe allergic reaction in susceptible individuals. |
6 June 2007 |
|
wheat-based maltodextrins |
The Panel considers that it is not very likely that this product will trigger a severe allergic reaction in susceptible individuals.
Wheat-based maltodextrins are unlikely to cause an adverse reaction in individuals with coeliac disease provided that the (provisional) value of gluten considered by Codex Alimentarius for foods rendered gluten-free is not exceeded. |
6 June 2007 |
|
natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate and natural D-alpha tocopherol succinate from soybean |
The Panel considers that it is unlikely that natural mixed tocopherol/D-alpha tocopherols from soybean sources will trigger a severe allergic reaction in susceptible individuals. |
6 June 2007 |
|
wheat-based glucose syrups |
The Panel considers that it is not very likely that this product will trigger a severe allergic reaction in susceptible individuals.
Wheat-based glucose syrup is unlikely to cause an adverse reaction in individuals with coeliac disease provided that the (provisional) value of gluten considered by Codex Alimentarius for foods rendered gluten-free is not exceeded. |
6 June 2007 |
|
whey used in distillates for spirits |
The Panel considers that distillates made from whey are unlikely to trigger a severe allergic reaction in susceptible individuals. |
6 June 2007 |
|
mustard seed oil |
The incomplete scientific data submitted by the applicant do not allow the Panel to evaluate the likelihood that mustard seed oil will trigger an adverse allergic reaction in susceptible individuals. |
6 June 2007 |
|
glucose syrups produced from barley starch |
The Panel considers that it is not very likely that barley hydrolysates will cause a severe allergic reaction in the majority of cereal allergic individuals. However, the probability of allergic reactions to barley hydrolysates in barley mono-allergic individuals is unknown.
Glucose syrups produced from barley starch are unlikely to cause an adverse reaction in individuals with coeliac disease provided that the (provisional) value of gluten considered by Codex Alimentarius for foods rendered gluten-free is not exceeded. |
7 March 2007 |
