List of works - Rudolf Antonius Woutersen

Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re‐evaluation

scientific article published in October 2017

Evaluation of di-calcium malate, used as a novel food ingredient and as a source of calcium in foods for the general population, food supplements, total diet replacement for weight control and food for special medical purposes

scientific article published on 06 June 2018

Evaluation of di-magnesium malate, used as a novel food ingredient and as a source of magnesium in foods for the general population, food supplements, total diet replacement for weight control and food for special medical purposes

scientific article published on 06 June 2018

Evaluation of four new studies on the potential toxicity of titanium dioxide used as a food additive (E 171)

scientific article published on 04 July 2018

Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations

scientific article published in December 2017

Guidance on safety evaluation of sources of nutrients and bioavailability of nutrient from the sources

scientific article published on 26 June 2018

Re-evaluation of aluminium sulphates (E 520-523) and sodium aluminium phosphate (E 541) as food additives

scientific article published on 27 July 2018

Re-evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives

scientific article published on 02 August 2018

Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

scientific article published on 26 April 2018

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

scientific article published on 16 January 2018

Re-evaluation of gellan gum (E 418) as food additive

scientific article published on 20 June 2018

Re-evaluation of glycerol esters of wood rosin (E 445) as a food additive

scientific article published on 26 July 2018

Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive

scientific article published on 20 December 2017

Re-evaluation of propane-1,2-diol (E 1520) as a food additive

scientific article published on 05 April 2018

Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive

scientific article published on 27 July 2018

Re-evaluation of silicon dioxide (E 551) as a food additive

scientific article published on 17 January 2018

Re-evaluation of sodium nitrate (E 251) and potassium nitrate (E 252) as food additives

scientific article

Re-evaluation of sodium, potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives

scientific article published on 02 March 2018

Re-evaluation of stannous chloride (E 512) as food additive

scientific article published on 25 June 2018

Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive

scientific article published on 02 August 2018

Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive

scientific article published on 22 June 2018

Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive

scientific article published on 05 January 2018

Re‐evaluation of acacia gum (E 414) as a food additive

scientific article published in April 2017

Re‐evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404) as food additives

scientific article published in November 2017

Re‐evaluation of fatty acids (E 570) as a food additive

scientific article published in May 2017

Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

scientific article published in July 2017

Re‐evaluation of glycerol (E 422) as a food additive

scientific article published in March 2017

Re‐evaluation of guar gum (E 412) as a food additive

scientific article published in February 2017

Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

scientific article published in June 2017

Re‐evaluation of lecithins (E 322) as a food additive

scientific article published in April 2017

Re‐evaluation of locust bean gum (E 410) as a food additive

scientific article published in January 2017

Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives

scientific article published in November 2017

Re‐evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422)...

scientific article published in October 2017

Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

scientific article published in July 2017

Re‐evaluation of polyglycerol polyricinoleate (E 476) as a food additive

scientific article published in March 2017

Re‐evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives

scientific article published in June 2017

Re‐evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives

scientific article published on 25 July 2018

Re‐evaluation of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaurate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmitate (E 495) when used as food additives

scientific article published in May 2017

Re‐evaluation of soybean hemicellulose (E 426) as a food additive

scientific article published in March 2017

Re‐evaluation of tara gum (E 417) as a food additive

scientific article published in June 2017

Re‐evaluation of tragacanth (E 413) as a food additive

scientific article published in June 2017

Re‐evaluation of xanthan gum (E 415) as a food additive ⬇️

scientific article published in July 2017

Safety and bioavailability of silver hydrosol as a source of silver added for nutritional purposes to food supplements

scientific article published on 28 March 2018

Safety in use of glucosylated steviol glycosides as a food additive in different food categories

scientific article published on 21 February 2018

Safety of hydroxyanthracene derivatives for use in food

scientific article published on 23 January 2018

Safety of low-substituted hydroxypropyl cellulose (L-HPC) to be used as a food additive in food supplements in tablet form

scientific article published on 20 January 2018

Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use

scientific article published in December 2017

Safety of orthosilicic acid-vanillin complex (OSA-VC) as a novel food ingredient to be used in food supplements as a source of silicon and bioavailability of silicon from the source

scientific article published on 05 January 2018

Safety of the proposed amendment of the specifications for the food additive polyvinyl alcohol‐polyethylene glycol‐graft‐co‐polymer (E 1209)

scientific article published in June 2017

Safety of the proposed amendment of the specifications of the food additive steviol glycosides (E 960)

scientific article published on 28 March 2018

Scientific opinion on the evaluation of authorised ferric sodium EDTA as an ingredient in the context of Regulation (EC) 258/97 on novel foods and Regulation (EU) 609/2013 on food intended for infants and young children, food for special medical pur

scientific article published on 03 August 2018

Scientific opinion on the safety of green tea catechins

scientific article published on 18 April 2018

Scientific opinion on the safety of monacolins in red yeast rice

scientific article published on 03 August 2018

Statement on the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute

scientific article published in May 2017

List of works by Rudolf Antonius Woutersen

Approach followed for the refined exposure assessment as part of the safety assessment of food additives under re‐evaluation

Evaluation of di-calcium malate, used as a novel food ingredient and as a source of calcium in foods for the general population, food supplements, total diet replacement for weight control and food for special medical purposes

Evaluation of di-magnesium malate, used as a novel food ingredient and as a source of magnesium in foods for the general population, food supplements, total diet replacement for weight control and food for special medical purposes

Evaluation of four new studies on the potential toxicity of titanium dioxide used as a food additive (E 171)

Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations

Guidance on safety evaluation of sources of nutrients and bioavailability of nutrient from the sources

Re-evaluation of aluminium sulphates (E 520-523) and sodium aluminium phosphate (E 541) as food additives

Re-evaluation of calcium silicate (E 552), magnesium silicate (E 553a(i)), magnesium trisilicate (E 553a(ii)) and talc (E 553b) as food additives

Re-evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives

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

Re-evaluation of gellan gum (E 418) as food additive

Re-evaluation of glycerol esters of wood rosin (E 445) as a food additive

Re-evaluation of polyglycerol esters of fatty acids (E 475) as a food additive

Re-evaluation of propane-1,2-diol (E 1520) as a food additive

Re-evaluation of propane-1,2-diol alginate (E 405) as a food additive

Re-evaluation of silicon dioxide (E 551) as a food additive

Re-evaluation of sodium nitrate (E 251) and potassium nitrate (E 252) as food additives

Re-evaluation of sodium, potassium and calcium salts of fatty acids (E 470a) and magnesium salts of fatty acids (E 470b) as food additives

Re-evaluation of stannous chloride (E 512) as food additive

Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive

Refined exposure assessment of polyethylene glycol (E 1521) from its use as a food additive

Refined exposure assessment of sucrose esters of fatty acids (E 473) from its use as a food additive

Re‐evaluation of acacia gum (E 414) as a food additive

Re‐evaluation of alginic acid and its sodium, potassium, ammonium and calcium salts (E 400–E 404) as food additives

Re‐evaluation of fatty acids (E 570) as a food additive

Re‐evaluation of glutamic acid (E 620), sodium glutamate (E 621), potassium glutamate (E 622), calcium glutamate (E 623), ammonium glutamate (E 624) and magnesium glutamate (E 625) as food additives

Re‐evaluation of glycerol (E 422) as a food additive

Re‐evaluation of guar gum (E 412) as a food additive

Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

Re‐evaluation of lecithins (E 322) as a food additive

Re‐evaluation of locust bean gum (E 410) as a food additive

Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives

Re‐evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422)...

Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

Re‐evaluation of polyglycerol polyricinoleate (E 476) as a food additive

Re‐evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives

Re‐evaluation of sodium ferrocyanide (E 535), potassium ferrocyanide (E 536) and calcium ferrocyanide (E 538) as food additives

Re‐evaluation of sorbitan monostearate (E 491), sorbitan tristearate (E 492), sorbitan monolaurate (E 493), sorbitan monooleate (E 494) and sorbitan monopalmitate (E 495) when used as food additives

Re‐evaluation of soybean hemicellulose (E 426) as a food additive

Re‐evaluation of tara gum (E 417) as a food additive

Re‐evaluation of tragacanth (E 413) as a food additive

Re‐evaluation of xanthan gum (E 415) as a food additive ⬇️

Safety and bioavailability of silver hydrosol as a source of silver added for nutritional purposes to food supplements

Safety in use of glucosylated steviol glycosides as a food additive in different food categories

Safety of hydroxyanthracene derivatives for use in food

Safety of low-substituted hydroxypropyl cellulose (L-HPC) to be used as a food additive in food supplements in tablet form

Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use

Safety of orthosilicic acid-vanillin complex (OSA-VC) as a novel food ingredient to be used in food supplements as a source of silicon and bioavailability of silicon from the source

Safety of the proposed amendment of the specifications for the food additive polyvinyl alcohol‐polyethylene glycol‐graft‐co‐polymer (E 1209)

Safety of the proposed amendment of the specifications of the food additive steviol glycosides (E 960)

Scientific opinion on the evaluation of authorised ferric sodium EDTA as an ingredient in the context of Regulation (EC) 258/97 on novel foods and Regulation (EU) 609/2013 on food intended for infants and young children, food for special medical pur

Scientific opinion on the safety of green tea catechins

Scientific opinion on the safety of monacolins in red yeast rice

Statement on the validity of the conclusions of a mouse carcinogenicity study on sucralose (E 955) performed by the Ramazzini Institute