Safety evaluation of certain food additives - ipcs inchem

ETHYL LAUROYL ARGINATE 73
Table 7 (contd)
Food category Intake of food item (g/person per day)
A B C D E F G H I J K L M
Peaches dried 0.0 0.0 0.0 0.0 0.1 0.0 0.0 0.0 0.0 0.0 0.0 0.0 0.0
Ethyl lauroyl arginate exposure (mg/day) 0.1 2.0 1.3 0.5 5.2 6.1 0.4 0.5 2.3 0.1 0.7 3.5 15.1
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 0.1 0.3
Vegetables
Artichoke, globe 0.0 10.0 2.1 0.1 0.8 0.1 0.1 0.1 0.0 0.0 0.0 0.0 1.0
Asparagus 0.0 1.1 0.6 0.2 1.2 0.1 3.7 0.3 0.2 0.0 0.0 0.5 1.1
Beetroot 0.0 40.7 0.0 0.1 6.0 0.1 0.0 0.1 0.0 0.0 0.2 0.0 14.3
Carrots 0.6 15.1 8.1 13.9 27.1 28.4 5.4 7.9 2.5 3.5 4.1 8.6 19.4
Bulb vegetables 8.5 60.3 37.7 37.2 31.8 16.7 31.6 29.6 9.7 19.6 25.7 47.2 33.1
Garlic 0.4 3.9 3.8 3.7 1.0 0.6 6.4 1.2 0.1 0.3 1.9 5.0 2.5
Leek 0.3 5.3 0.0 0.2 4.6 1.5 0.8 0.2 0.0 0.0 0.0 0.3 0.1
Onion, bulb 5.5 49.5 33.0 31.3 23.2 14.6 17.4 27.9 7.3 16.0 22.8 34.5 30.1
Onion, welsh 0.3 1.0 1.4 0.3 0.3 0.6 0.1 4.8 0.1 1.0 1.0 2.7 0.6
Shallot 0.3 1.0 1.4 0.3 0.3 0.6 0.1 4.8 0.1 1.0 1.0 2.7 0.0
Spring onion 0.3 1.0 1.4 0.3 0.3 0.6 0.1 4.8 0.1 1.0 1.0 2.7 0.6
Fruiting vegetables, cucurbits 26.6 107.5 95.9 82.2 25.4 23.2 69.7 25.9 14.9 18.0 18.7 39.1 44.2