Thumbnail Image

Lutein esters from Tagetes erecta, 82nd JECFA—Chemical and Technical Assessment (CTA)

Year of publication 2016

Place of publication Rome, Italy ;

Pages 5p.

Author Cantrill, R., Meyland, I., Dessipri, E.

Publisher FAO ;

Product type Meeting

Category Meeting document

Edition 1

Synopsis (short abstract) Lutein esters from Tagetes erecta L. is a purified extract derived from the dried petals of yellow marigold flowers with organic solvents. It contains, as a major component, lutein esters of which helenien (lutein dipalmitate) accounts for the major part. A smaller proportion of zeaxanthin esters is also present. Helenien (β,ε-carotene-3,3'-diol dipalmitate) is member of a group of pigments known as xanthophylls and have no provitamin A activity.

Statutory body / Meeting title Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Meeting symbol N/A

Meeting Session Number Sess. 82

Meeting date 2016

Meeting location Rome, Italy

Language English

Also available in:
No results found.

Related items

Showing items related by metadata.

  • Thumbnail Image
    Meeting
    Meeting document
    Lutein Esters from Tagetes Erecta
    Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
    2016
    Also available in:
    No results found.
    Lutein esters from Tagetes erecta is obtained by solvent extraction of dried petals of Tagetes erecta L., further purification and subsequent removal of solvents under vacuum. Lutein diesters account for the major part and a smaller proportion of zeaxanthin diesters is also present. The esters contain saturated long chain fatty acids, such as myristic, palmitic and stearic acid in various proportions with palmitic acid being a major component. Waxes naturally occurring in the source material may also be present. Only the following solvents may be used in the production: methanol, ethanol, 2-propanol, hexane, acetone, methyl ethyl ketone and carbon dioxide. Usually food grade antioxidants are added to stabilize the product. Products of commerce are normally further formulated e.g. in order to standardize colour content or to obtain water soluble/dispersible products.
  • Thumbnail Image
  • Thumbnail Image
    Meeting
    Meeting document
    Xanthan Gum, 82nd JECFA—Chemical and Technical Assessment (CTA), 2016 2016
    Also available in:
    No results found.
    This Chemical and Technical Assessment summarizes data and information on xanthan gum submitted to JECFA by International Special Dietary Foods Industries1 in a dossier dated 26 November 2015 and focusing on its use as thickener in infant formulae, follow-up formulae, and formulae for special medical purposes intended for infants. The Committee previously reviewed xanthan gum at its eighteenth, twenty-ninth and thirtieth meetings. At the thirtieth meeting, the Committee allocated an Acceptable D aily Intake (ADI) of “not specified” to xanthan gum. The Committee prepared specifications for xanthan gum at several of its meetings. The last specifications for xanthan gum were prepared at the fifty-third meeting in 1999. At the present meeting (eighty-second meeting), xanthan gum is being re-evaluated by the Committee with emphasis placed on the evaluation of safety data to support its intended use in infant formulae, follow-up formulae, and formulae for special medical purposes intended for infants.
Show more

Users also downloaded

Showing related downloaded files

  • Thumbnail Image
    Document
    Other document
    Benzoic acid and its salts - Chemical and Technical Assessment (CTA). 92nd JECFA 2022
    Also available in:
    No results found.
    This Chemical and Technical Assessment (CTA) summarizes the information on benzoic acid (INS No. 210) and its salts such as sodium benzoate (INS No. 211), potassium benzoate (INS No. 212) and calcium benzoate (INS No. 213) that are synthetic antimicrobial preservatives.
  • Thumbnail Image
    Booklet
    High-profile
    FAO Strategy on Climate Change 2022–2031 2022
    Also available in:
    The FAO Strategy on Climate Change 2022–2031 was endorsed by FAO Council in June 2022. This new strategy replaces the previous strategy from 2017 to better FAO's climate action with the Strategic Framework 2022-2031, and other FAO strategies that have been developed since then. The Strategy was elaborated following an inclusive process of consultation with FAO Members, FAO staff from headquarters and decentralized offices, as well as external partners. It articulates FAO's vision for agrifood systems by 2050, around three main pillars of action: at global and regional level, at country level, and at local level. The Strategy also encourages key guiding principles for action, such as science and innovation, inclusiveness, partnerships, and access to finance.
  • Thumbnail Image
    Book (series)
    Technical report
    Joint FAO/WHO Expert Meeting on Tropane Alkaloids
    30 March – 3 April 2020
    2020
    Also available in:
    No results found.
    Between March and April 2019, many cases of suspected food poisoning were reported by health care workers in the Karamoja region of the Republic of Uganda. Consumption of food products that had high levels of tropane alkaloids was identified as the cause. This group of compounds occur in several plant genera that belong to the Solanaceae family and can contaminate staples like cereals and grains. Given the absence of international guidance and regulations, a Joint FAO/WHO Expert Meeting on Tropane Alkaloids was convened remotely between 30 March – 3 April 2020. This publication captures the discussions of the expert meeting and provides risks assessments of tropane alkaloids (hyoscyamine and scopolamine) as well as recommendations outlining appropriate risk management options.
Show more