The General Standard for Food Additives (GSFA) states in its Preamble that the use of food additives is justified only when such use has an advantage, does not present an appreciable health risk to consumers, does not mislead the consumer, and serves one or more technological functions. The quantity of a food additive added to food shall be limited to the lowest level necessary to achieve the intended technical effect1, according to the basic principle of the Good Manufacture Practice (GMP). In regard to protecting the health of the consumers, principles for risk analysis have been applied in the framework of the Codex Alimentarius. Risk analysis has been defined by the Codex Alimentarius Commission (CAC) as a process consisting of three closely linked components: risk assessment, risk management and risk communication 2 . Risk assessment is defined as a scientifically based process consisting of the following steps: 1) hazard identification, 2) hazard characterization, 3) exposure assessment and 4) risk characterization.