GRAPE SKIN extract

Overview

Chemical Names
The principal colouring matters are anthocyanins, glucosides of anthocyanidins (2-phenylbenzopyrylium salts) such as peonidin, malvidin, delphinidin and petunidin
Synonyms
Enociania; ENO
INS
163(ii)
Functional Class
Food Additives
COLOUR
INS matches
163(ii)

Evaluations

Evaluation year: 1982

ADI:
0-2.5 mg/kg bw

Meeting:
26
Specs Code:
R (1984)
Report: 
TRS 683-JECFA 26/21
Tox Monograph: 
FAS 17-JECFA 26/42
Specification: 
FAO Combined Compendium of Food Additive Specifications
Previous Years:
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)
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)