IPCS INCHEM Home

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

GRAPE SKIN EXTRACT
See: ANTHOCYANINS
INS: 163ii
Chemical names: THE PRINCIPAL COLOURING MATTERS ARE ANTHOCYANINS, GLUCOSIDES OF ANTHOCYANIDINS (2-PHENYLBENZOPYRYLIUM SALTS) SUCH AS PEONIDIN, MALVIDIN, DELPHINIDIN AND PETUNIDIN
Synonyms: ENOCIANIA; ENO
Functional class: COLOUR
Colour class: ANTHOCYANIN
Latest evaluation: 1982
ADI: 0-2.5 mg/kg bw
Report: TRS 683-JECFA 26/21
Specifications: COMPENDIUM ADDENDUM 10/FNP 52 Add.10/34 (METALS LIMITS) (2002)
Tox monograph: FAS 17-JECFA 26/42
Previous status: 1984, FNP 31/1-JECFA 28/87. R; COMPENDIUM/719
1982, FNP 25-JECFA 26/89. N
1977, TRS 617-JECFA 21/15, NMRS 57-JECFA 21/14. NO ADI ALLOCATED. NO. N,T (SPECIFICATIONS FOR ANTHOCYANINE COLOUR FROM GRAPE SKIN)
 
9 Mar 03    




    See Also:
       Toxicological Abbreviations