Re‐evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

@article{Younes2018ReevaluationOC,
  title={Re‐evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives},
  author={Maged Younes and Peter Aggett and Fernando Aguilar and Riccardo Crebelli and Alessandro di Domenico and Birgit Dusemund and Metka Filipi{\vc} and Maria Jose Frutos and P. R. J. Galtier and David Michael Gott and Ursula M. Gundert-Remy and Gunter Georg Kuhnle and Claude R. Lambr{\'e} and J-C. Leblanc and Inger Therese Laugsand Lillegaard and Peter Mold{\'e}us and Alicja Mortensen and Agneta Oskarsson and Ivan Stankovi{\'c} and Paul P. Tobback and Ine D. H. Waalkens-Berendsen and Matthew C. Wright and Alexandra Tard and Stavroula Tasiopoulou and Rudolf Antonius Woutersen},
  journal={EFSA Journal},
  year={2018},
  volume={16}
}
Abstract Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re‐evaluating the safety of microcrystalline cellulose (E 460(i)), powdered cellulose (E 460(ii)), methyl cellulose (E 461), ethyl cellulose (E 462), hydroxypropyl cellulose (E 463), hydroxypropyl methyl cellulose (E 464), ethyl methyl cellulose (E 465), sodium carboxy methyl cellulose (E 466), enzymatically hydrolysed… 
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