| Substance Information | |
|---|---|
| Synonyms of Substance Name | |
| CAS Number | (Partial list) 104-55-2 |
| INS Number | |
| IUBMB Number | |
| Technological Function [Category (for enzyme preparations only)] | Other processing aids |
| Description | This includes derivatives (including extracts and distillates, synthetic and natural) of cinnamon oil. |
| Functional Use |
Micro-organism control agent |
| Production Organism(for food enzymes) | |
| Donor Organism(for food enzymes) | |
| Area of Usage | |
| Area Of Utilization | In washes or edible coatings |
| Food Category | Fruits and vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds |
| Subcategory | |
| Adoption by CCFA/CCFAC | |
| Interaction with food | |
| Residues (mg/kg) (less than) | |
| Max Level | |
| Note | |
| JECFA Evaluation See JECFA | |
| JECFA Evaluation | http:// https://iris.who.int/bitstream/10665/42388/1/WHO_TRS_901.pdf |
| Comments | For the cinnamon oil derivatives evaluated, JECFA concluded |
| JECFA Specifications | http://https://www.fao.org/food/food-safety-quality/scientific-advice/jecfa/jecfa-flav/details/en/c/690/ |
| Notes and References | |
| Other Evaluations | JECFA Specifications: Cinnamaldehyde: https://www.inchem.org/documents/jecfa/jecmono/v44aje06.htm Cinnamyl alcohol: https://www.fao.org/food/food-safety-quality/scientific-advice/jecfa/jecfa-flav/details/en/c/180/ Methyl cinnamate: https://www.fao.org/food/food-safety-quality/scientific-advice/jecfa/jecfa-flav/details/en/c/188/ Cinnamaldehyde ethylene glycol acetal: https://www.fao.org/food/food-safety-quality/scientific-advice/jecfa/jecfa-flav/details/en/c/690/ |
| Special Use History | |
| Approval information | |
| Other information: | |
| There is no data! | |