Daily Archives: March 5, 2010
EFSA gives positive opinion for sucrose esters of fatty acids
The European Food Safety Authority has issued a positive safety opinion on sucrose esters produced by reacting sucrose and vinyl esters of fatty acids, which could open up new possibilities for improving the solubility of flavourings in drinks. Sucrose esters of fatty acids are already permitted in the EU, after being assessed in 1992 and assigned the E-number E473. The… Read more »
Symrise concentrates umami in new flavour
Symrise has developed a highly concentrated umami flavour which it will market as a replacer for monosodium glutamate (MSG) in Europe, once approval is granted. Umami is one of the five taste sensations detectable by humans, together with sweet, bitter, salty and sour. It is the taste quality associated with several amino acids, especially the amino acid L-glutamate. Symrise already… Read more »