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  1. Brilliant blue FCF (Blue 1) is a synthetic organic compound used primarily as a blue colorant for processed foods, medications, dietary supplements, and cosmetics. It is classified as a triarylmethane dye and is known under various names, such as FD&C Blue No. 1 or acid blue 9.

  2. El azul brillante FCF es un colorante se emplea en la industria alimentaria como aditivo capaz de teñir los alimentos de color azul, su código es el E 133. Se emplea en la tinción de helados y en repostería. Otros usos son en cosmética y en colutorios bucales.

  3. Brilliant Blue FCF | C37H34N2Na2O9S3 | CID 19700 - structure, chemical names, physical and chemical properties, classification, patents, literature, biological activities, safety/hazards/toxicity information, supplier lists, and more.

  4. The Brillant blue colorant is also known as Blue 1. It is a water-soluble colorant applied in dairy powders, beverages, candies, condiments, icings, syrups, and jelly ( Lucová, Hojerová, Pažoureková, & Klimová, 2013; Martins et al., 2016 ).

  5. apps.who.int › food-additives-contaminants-jecfa-database › HomeWHO | JECFA

    JECFA concluded that the available data support the revision of the ADI for Brilliant Blue FCF. In a long-term toxicity study in rats, a no-observed-adverse-effect level (NOAEL) of 631 mg/kg body weight (bw) per day was identified, based on a 15% decrease in mean terminal body weight and decreased survival of females at 1318 mg/kg bw per day.

  6. The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re-evaluating the safety of Brilliant Blue FCF (E 133). Brilliant Blue FCF has been previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1970 and the EU Scientific Committee for Food (SCF) in 1975.

  7. 22 de nov. de 2010 · The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re-evaluating the safety of Brilliant Blue FCF (E 133). Brilliant Blue FCF has been previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1970 and the EU Scientific Committee for Food (SCF) in 1975.

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