Safety of use of Monk fruit extract as a food additive in different food categories.

ABSTRACT: The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion on the safety of Monk fruit extract proposed for use as a new food additive in different food categories. Monk fruit extracts are prepared by water extraction of the fruits of Siraitia grosvenorii. Cucurbitane glycosides, mogrosides, are the main components of the S. grosvenorii fruit and mogroside V is the main mogroside in the Monk fruit extract. Mogroside V is absorbed to some extent and is systemically bioavailable. Monk fruit extract containing 25% and 55% mogroside V were negative in the bacterial reverse mutation assay and did not induce structural and/or numerical chromosomal damage. However, the Panel noted that the in vitro toxicity studies including study with metabolic acti

SUBMITTER: EFSA Panel on Food Additives and Flavourings (FAF) 

PROVIDER: S-EPMC7008860 | biostudies-literature | 2019 Dec

REPOSITORIES: biostudies-literature