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Summary of Evaluations Performed by the
Joint FAO/WHO Expert Committee on Food Additives

VANILLIN
COE No.: 107
FEMA No.: 3107
JECFA No.: 889
Chemical names: 4-HYDROXY-3-METHOXYBENZALDEHYDE
Synonyms: VANILLALDEHYDE; VANILLIC ALDEHYDE; METHYLPROTOCATECHUIC ALDEHYDE
Functional class: FLAVOURING AGENT
Latest evaluation: 2001
ADI: 0-10 mg/kg bw (1967)
Comments: No safety concern at current levels of intake when used as a flavouring agent. The 1967 ADI of 0-10 mg/kg bw was maintained at the fifty-seventh meeting (2001).
Report: TRS 909-JECFA 57/84
Specifications: COMPENDIUM ADDENDUM 9/FNP 52 Add.9/146
Tox monograph: FAS 48-JECFA 57/273
Previous status: 1967, NMRS 44/TRS 383-JECFA 11/12, FAS 69.31/NMRS 44B-JECFA 11/46 (COMPENDIUM/1577), FAS 68.33/NMRS 44A-JECFA 11/78. 0-10 mg/kg bw. FU. N
 
29 Jan 03    




    See Also:
       Toxicological Abbreviations
       Vanillin (FAO Nutrition Meetings Report Series 44a)
       Vanillin  (SIDS)