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

ETHYL VANILLIN
COE No.: 108
FEMA No.: 2464
JECFA No.: 893
Chemical names: 3-ETHOXY-4-HYDROXYBENZALDEHYDE
Synonyms: 3-ETHOXY PROTOCATECHUALDEHYDE; BOURBONAL ETHYL PROTAL
Functional class: FLAVOURING AGENT
Latest evaluation: 2001
ADI: 0-3 mg/kg bw (1995)
Comments: No safety concern at current levels of intake when used as a flavouring agent. The 1995 ADI of 0-3 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: 1995, TRS 859-JECFA 44/14, COMPENDIUM ADDENDUM 1/FNP 52 Add.1/49 (1992), FAS 35-JECFA 44/141. 0-3 mg/kg bw. FU. S
1992, TRS 828-JECFA 39/13, COMPENDIUM ADDENDUM 1/FNP 52 Add.1/49. 0-5 (TEMPORARY). TE. R
1989, TRS 789-JECFA 35/17, FNP 49-JECFA 35/16 (COMPENDIUM/627), FAS 26-JECFA 35/23. 0-5 (TEMPORARY). TE. R
1967, NMRS 44/TRS 383-JECFA 11/12, FAS 69.31/NMRS 44B-JECFA 11/25, FAS 68.33/NMRS 44A-JECFA 11/39. 0-10. FU. N
 
29 Jan 03    




    See Also:
       Toxicological Abbreviations
       Ethyl vanillin (FAO Nutrition Meetings Report Series 44a)
       Ethyl vanillin (WHO Food Additives Series 26)
       Ethyl vanillin (WHO Food Additives Series 35)