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1999 2
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55 results

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Page 1
Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study.
Salame C, Javaux G, Sellem L, Viennois E, de Edelenyi FS, Agaësse C, De Sa A, Huybrechts I, Pierre F, Coumoul X, Julia C, Kesse-Guyot E, Allès B, Fezeu LK, Hercberg S, Deschasaux-Tanguy M, Cosson E, Tatulashvili S, Chassaing B, Srour B, Touvier M. Salame C, et al. Lancet Diabetes Endocrinol. 2024 May;12(5):339-349. doi: 10.1016/S2213-8587(24)00086-X. Lancet Diabetes Endocrinol. 2024. PMID: 38663950 Free article.
Intakes of the following emulsifiers were associated with an increased risk of type 2 diabetes: total carrageenans (hazard ratio [HR] 1.03 [95% CI 1.01-1.05] per increment of 100 mg per day, p<0.0001), carrageenans gum (E407; HR 1.03 [1.01-1.05] per increment of 100 mg per day …
Intakes of the following emulsifiers were associated with an increased risk of type 2 diabetes: total carrageenans (hazard ratio [HR] 1.03 [ …
Re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives.
EFSA Panel on Food Additives and Flavourings (FAF); Younes M, Aquilina G, Castle L, Engel KH, Fowler P, Frutos Fernandez MJ, Fürst P, Gürtler R, Gundert-Remy U, Husøy T, Mennes W, Shah R, Waalkens-Berendsen DH, Wölfle D, Boon P, Tobback P, Wright M, Horvath Z, Rincon AM, Moldeus P. EFSA Panel on Food Additives and Flavourings (FAF), et al. EFSA J. 2020 Mar 11;18(3):e06032. doi: 10.2903/j.efsa.2020.6032. eCollection 2020 Mar. EFSA J. 2020. PMID: 32874250 Free PMC article.
The Panel on Food Additives and Flavourings (FAF) provided a scientific opinion re-evaluating the safety of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acids, mixed acetic and tartaric …
The Panel on Food Additives and Flavourings (FAF) provided a scientific opinion re-evaluating the safety of acetic acid, lactic ac …
Scientific opinion as regards the specifications of the food additives acetic, lactic, tartaric, mono- and diacetyltartaric, mixed acetic and tartaric acids esters of mono- and diglycerides of fatty acids (E 472a,b,d,e,f).
EFSA Panel on Food Additives and Flavourings (FAF); Castle L, Andreassen M, Aquilina G, Bastos ML, Boon P, Fallico B, FitzGerald R, Frutos Fernandez MJ, Grasl-Kraupp B, Gundert-Remy U, Gürtler R, Houdeau E, Kurek M, Louro H, Passamonti S, Fürst P, Karlien C, Mirat M, Tard A, Rincon AM. EFSA Panel on Food Additives and Flavourings (FAF), et al. EFSA J. 2025 Aug 11;23(8):e9602. doi: 10.2903/j.efsa.2025.9602. eCollection 2025 Aug. EFSA J. 2025. PMID: 40791651 Free PMC article.
Acetic, lactic, tartaric, mono- and diacetyltartaric, mixed acetic and tartaric acids esters of mono- and diglycerides of fatty acids (E 472a,b,d,e,f) were re-evaluated in 2020 by the Food Additives and Flavourings (F …
Acetic, lactic, tartaric, mono- and diacetyltartaric, mixed acetic and tartaric acids esters of mono …
Natural Infection of Nyssorhynchus darlingi and Nyssorhynchus benarrochi B with Plasmodium during the Dry Season in the Understudied Low-Transmission Setting of Datem del Maranon Province, Amazonian Peru.
Conn JE, Bickersmith SA, Saavedra MP, Morales JA, Alava F, Diaz Rodriguez GA, Del Aguila Morante CR, Tong CG, Alvarez-Antonio C, Daza Huanahui JM, Vinetz JM, Gamboa D. Conn JE, et al. Am J Trop Med Hyg. 2023 Jun 26;109(2):288-295. doi: 10.4269/ajtmh.23-0058. Print 2023 Aug 2. Am J Trop Med Hyg. 2023. PMID: 37364858 Free PMC article.
The persistence of malaria hotspots in Datem del Maranon Province, Peru, prompted vector control units at the Ministry of Health, Loreto Department, to collaborate with the Amazonian International Center of Excellence for Malaria Research to identify the main vectors in se …
The persistence of malaria hotspots in Datem del Maranon Province, Peru, prompted vector control units at the Ministry of Health, Lor …
Assessment of properties of gluten-based edible film formulated with beeswax and DATEM for hamburger bread coating.
Mohammadi M, Zoghi A, Azizi MH. Mohammadi M, et al. Food Sci Nutr. 2023 Jan 31;11(4):2061-2068. doi: 10.1002/fsn3.3242. eCollection 2023 Apr. Food Sci Nutr. 2023. PMID: 37051335 Free PMC article.
In this study, two types of lipids including beeswax and DATEM (diacetyl tartaric ester monoglycerides) were incorporated into gluten film at different levels. ...Using gluten-beeswax coatings for hamburger bread, compared to gluten-DATEM coatings, indicated …
In this study, two types of lipids including beeswax and DATEM (diacetyl tartaric ester monoglycerides) were incorporated into …
Study of the effect of DATEM. 1. Influence of fatty acid chain length on rheology and baking.
Köhler P, Grosch W. Köhler P, et al. J Agric Food Chem. 1999 May;47(5):1863-9. doi: 10.1021/jf980891i. J Agric Food Chem. 1999. PMID: 10552463
To answer the question of which fatty acid residue is the most effective, diacetyltartaric esters of monoglycerides (DATEMs) with fatty acids of chain lengths 6:0-20:0 were synthesized. ...Variation of the acyl residue from 6:0 to 22:0 showed that stea …
To answer the question of which fatty acid residue is the most effective, diacetyltartaric esters of monoglycerides (DA …
Baking performance of synthetic glycolipids in comparison to commercial surfactants.
Selmair PL, Koehler P. Selmair PL, et al. J Agric Food Chem. 2008 Aug 13;56(15):6691-700. doi: 10.1021/jf800692b. Epub 2008 Jul 16. J Agric Food Chem. 2008. PMID: 18636688
Then their functional properties in dough and breadmaking were compared to those of commercial surfactants such as lecithins (from soybean, rapeseed, and sunflower), diacetyltartaric acid esters of monoglycerides (DATEM), monoglycerides, and sodium ste …
Then their functional properties in dough and breadmaking were compared to those of commercial surfactants such as lecithins (from soybean, …
Mapping the location of DATEM in multi-phase systems: Synthesis and characterization of spin-label probe analogues.
Anankanbil S, Mose JH, Pérez B, Cheng W, Pedersen JN, Guo Z. Anankanbil S, et al. Food Chem. 2019 Mar 1;275:474-479. doi: 10.1016/j.foodchem.2018.09.140. Epub 2018 Sep 24. Food Chem. 2019. PMID: 30724222
In the present work, five new nitroxide [(4-hydroxy-2, 2, 6, 6-tetramethylpiperidin-1-oxyl (TEMPOL)] derivatives (1b-5b) of diacetyl tartaric acid esters of monoglycerides (DATEM) (1a-5a), a widely used food emulsifier, were synthesized under Steglich conditi …
In the present work, five new nitroxide [(4-hydroxy-2, 2, 6, 6-tetramethylpiperidin-1-oxyl (TEMPOL)] derivatives (1b-5b) of diacetyl tartari …
Re-evaluation of citric acid esters of mono- and diglycerides of fatty acids (E 472c) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation.
EFSA Panel on Food Additives and Flavourings (FAF); Castle L, Andreassen M, Aquilina G, Bastos ML, Boon P, Fallico B, FitzGerald R, Frutos Fernandez MJ, Grasl-Kraupp B, Gundert-Remy U, Gürtler R, Houdeau E, Kurek M, Louro H, Passamonti S, Wölfle D, Dusemund B, Turck D, Barmaz S, Tard A, Rincon AM. EFSA Panel on Food Additives and Flavourings (FAF), et al. EFSA J. 2025 Jan 15;23(1):e9202. doi: 10.2903/j.efsa.2025.9202. eCollection 2025 Jan. EFSA J. 2025. PMID: 39816965 Free PMC article.
Citric acid esters of mono- and diglycerides of fatty acids (E 472c) was re-evaluated in 2020 by the Food Additives and Flavourings Panel (FAF Panel) along with acetic acid, lactic acid, tartaric acid, mono- …
Citric acid esters of mono- and diglycerides of fatty acids (E 472c) was re-evaluated in 2020 by t …
Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream.
Park JH, Lee YB, Lee SH, Ko E, Imm JY. Park JH, et al. Food Sci Anim Resour. 2024 Nov;44(6):1389-1402. doi: 10.5851/kosfa.2024.e88. Epub 2024 Nov 1. Food Sci Anim Resour. 2024. PMID: 39554821 Free PMC article.
The potential of a combination of milk polar lipids (MPL) and casein hydrolysate (CH) to replace synthetic emulsifiers such as diacetyl tartaric acid esters of monoglycerides (DATEM), in ice cream production was investigated. Changes in particle size, emulsio …
The potential of a combination of milk polar lipids (MPL) and casein hydrolysate (CH) to replace synthetic emulsifiers such as diacetyl tart …
55 results