The two flavoring substances (officially designated as 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one [FL-no: 16.116] and 4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one hydrochloride [FL-no: 16.120]) are described as a sulphur substituted pyrimidin derivative and its hydrochloride salt. The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids found the two substances “do not give rise to safety concerns at their levels of dietary intake, estimated on the basis of the MSDI [maximized survey-derived daily intake] approach.”
The flavors were found in nine out of the 18 food categories listed by the panel. The report said that, according to the flavor industry, the normal use levels for the candidate substances were in the range of 4-10mg/kg food, and maximum use levels were in the range of 8.5-25mg/kg.
From the June 8, 2011, Prepared Foods' Daily News.