EFSA Panel on Food Additives and Flavourings (FAF)Younes, MagedAquilina, GabrieleCastle, LaurenceEngel, Karl-HeinzFowler, PaulFrutos Fernandez, Maria JoseFürst, PeterGürtler, RainerGundert-Remy, UrsulaHusøy, TrineMennes, WimMoldeus, PeterOskarsson, AgnetaShah, RominaWaalkens-Berendsen, IneWölfle, DetlefDegen, GiselaLeblanc, Jean-CharlesGiarola, AlessandraRincon, Ana MariaTard, Alexandra2021-03-092021-03-092020-01-27EFSA Panel on Food Additives and Flavourings (FAF), Younes, M, Aquilina, G, Castle, L, Engel, K-H, Fowler, P, Frutos Fernandez, M J, Fürst, P, Gürtler, R, Gundert-Remy, U, Husøy, T, Mennes, W, Moldeus, P, Oskarsson, A, Shah, R, Waalkens-Berendsen, I, Wölfle, D, Degen, G, Leblanc, J-C, Giarola, A, Rincon, A M & Tard, A 2020, 'Safety of use of oat lecithin as a food additive' EFSA Journal, vol. 18, no. 1. https://doi.org/10.2903/j.efsa.2020.59691831-4732RIS: urn:5CA93DF8A7700E25E2137570EA0829EDORCID: /0000-0002-4831-9075/work/91891744https://hdl.handle.net/2164/15998Acknowledgements: The Panel wishes to thank all European competent institutions, Member State bodies and other organisations that provided data for this scientific output.222360749engoat lecithinE 322food additiveR MedicineRJournal article10.2903/j.efsa.2020.5969181