The Chemistry of Food by Velisek Jan

Author:Velisek, Jan
Language: eng
Format: epub
Publisher: Wiley
Published: 2013-12-24T05:00:00+00:00

Methyleugenol and safrole exhibit toxic effects of weak carcinogens in experimental animals. Myristicin is a psychomimetic compound tending to induce narcotic effects, hallucinations and other symptoms of a psychosis. Methyleugenol and safrole are in the list of substances of Regulation (EC) No. 1334/2008, which should not be added to foods as flavourings. The natural content of methyleugenol in foods (the maximum level of safrole is in parenthesis) is restricted to 60 (25 ) mg/kg in soups and sauces, to 20 mg/kg in dairy products and ready-to-eat savouries, to 15 (15 ) mg/kg in meat preparations and meat products, including poultry and game, to 10 (15 ) mg/kg in fish preparations and fish products and to 1 (1 ) mg/kg in non-alcoholic beverages. Sassafras leaves must be safrole-free to be used as food additives, and sassafras oil is not used at all.

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