Safety evaluation of certain food additives - ipcs inchem

70 ETHYL LAUROYL ARGINATE
Table 7. Ethyl lauroyl arginate dietary exposure: GEMS/Food cluster dietsa
Food category Intake of food item (g/person per day)
A B C D E F G H I J K L M
Cheese
Cheese (skim cow milk) 0.6 1.1 1.9 3.2 8.7 1.3 0.2 10.4 2.7 0.2 0.1 2.6 2.9
Cheese (whole cow milk) 0.3 22.3 3.7 3.2 35.1 32.8 0.0 3.3 0.7 0.3 2.5 2.4 32.6
Cheese (processed) 0.0 1.2 0.7 0.1 0.2 0.7 0.0 0.0 0.0 0.0 0.0 0.1 0.1
Ethyl lauroyl arginate exposure (mg/day) 0.2 4.9 1.3 1.3 8.8 7.0 0.0 2.7 0.7 0.1 0.5 1.0 7.1
Ethyl lauroyl arginate exposure (mg/kg bw per day) 0.0 0.1 0.0 0.0 0.1 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1
Tea 0.3 2.4 2.8 2.1 2.0 0.8 1.3 0.2 0.9 0.6 0.1 1.5 1.0
Ethyl lauroyl arginate exposure (mg/day) 0.1 0.5 0.6 0.4 0.4 0.2 0.3 0.0 0.2 0.1 0.0 0.3 0.2
Ethyl lauroyl arginate exposure (mg/kg bw per day) 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
Olives 0.0 4.8 0.8 0.4 1.0 0.8 0.0 0.1 0.0 0.0 0.6 0.0 1.0
Ethyl lauroyl arginate exposure (mg/day) 0.0 1.0 0.2 0.1 0.2 0.2 0.0 0.0 0.0 0.0 0.1 0.0 0.2
Ethyl lauroyl arginate exposure (mg/kg bw per day) 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
Margarine + shortening 0.3 10.8 5.4 5.2 18.0 24.8 2.3 1.7 2.7 0.1 5.9 5.0 26.6
Ethyl lauroyl arginate exposure (mg/day) 0.1 2.2 1.1 1.0 3.6 5.0 0.5 0.3 0.5 0.0 1.2 1.0 5.3
Ethyl lauroyl arginate exposure (mg/kg bw per day) 0.0 0.0 0.0 0.0 0.1 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.1