The Standing Committee on the Food Chain and Animal Health endorsed in 2013 the Guidance notes for the classification of food extracts with colouring properties. For the purpose of classification a term "enrichment" factor is introduced by the Guidance notes, calculated based on reference values, which should be listed in an Anne III to the Notes. The source material reference values might have a significant impact on the enrichment factor calculations. The support of the Joint Research Centre (JRC), one of the Directorates General of the European Commission, was requested by DG SANTE to search for and compile the necessary reference values, documenting the biological variation as far as possible. JRC was asked to produce nutrients reference values and reference values for the aromatic and colouring constituents in the source materials, requested by stakeholders. Analytical methods suitable for the determination of the aromatic and colouring compounds had to be identified as well, when possible. In this report a reference values/ranges were derived based on critical analysis of the information, compiled from food compositing databases, scientific books and peered reviewed articles. Bibliographic data were included as references for the analytical methods, suitable for determination of the colouring and aromatic constituents when feasible.

BRATINOVA Stefanka; 

2015-09-23

Publications Office of the European Union

JRC96974

978-92-79-50607-9,   

1831-9424,   

EUR 27425,    OP LA-NA-27425-EN-N,   

https://publications.jrc.ec.europa.eu/repository/handle/JRC96974,   

10.2787/608023,