Re-evaluation of xanthan gum (E 415) as a food additive.
Alicja Mortensen,Fernando Aguilar,Riccardo Crebelli,Alessandro Di Domenico,Maria Jose Frutos,Pierre Galtier,David Michael Gott,Ursula Gundert-Remy,Claude Lambré,Jean-Charles Leblanc,Oliver Lindtner,Peter Moldeus,Pasquale Mosesso,Agneta Oskarsson,Dominique Parent-Massin,Ivan Stankovic,Ine Waalkens-Berendsen,Rudolf Antonius Woutersen,Matthew Wright,Maged Younes,Leon Brimer,Anna Christodoulidou,Federica Lodi,Petra Gelgelova,Birgit Dusemund +24 more
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There is no safety concern from the use of xanthan gum (E 415) in FSMPs for infants and young children at concentrations reported by the food industry, and there are no safety concerns for the general population at the refined exposure assessment.Abstract:
The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of xanthan gum (E 415) as food additive. Following the conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010, the Panel considered that adequate exposure and toxicity data were available. Based on the reported use levels, a refined exposure of up to 64 mg/kg bw per day in children for the general population, 38 mg/kg bw per day for children consumers only of food supplements at the high level exposure and 115 mg/kg bw per day for infants consuming foods for special medical purposes and special formulae (FSMPs), were estimated. Xanthan gum (E 415) is unlikely to be absorbed intact and is expected to be fermented by intestinal microbiota. No adverse effects were reported at the highest doses tested in chronic and carcinogenicity studies and there is no concern with respect to the genotoxicity. Repeated oral intake by adults of xanthan gum up to 214 mg/kg bw per day for ten days was well tolerated, but some individuals experienced abdominal discomfort, an undesirable but not adverse effect. The Panel concluded that there is no need for a numerical ADI for xanthan gum (E 415), and that there is no safety concern for the general population at the refined exposure assessment of xanthan gum (E 415) as food additive. Considering the outcome of clinical studies and post-marketing surveillance, the Panel concluded that there is no safety concern from the use of xanthan gum (E 415) in FSMPs for infants and young children at concentrations reported by the food industry. The current re-evaluation of xanthan gum (E 415) as a food additive is not considered to be applicable for infants under the age of 12 weeks.read more
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Xanthan gum의 생산과 응용
TL;DR: For instance, this paper reported that dextran, curdlan, pullulau, and Xanthan gum were used to extract the dextrin from the hair of rodents.
Journal ArticleDOI
Benefits of bacteria-derived exopolysaccharides on gastrointestinal microbiota, immunity and health
TL;DR: Current knowledge on structure-specific EPS functions is reviewed in view of possible use of EPS to stimulate intestinal health and the formulation of dietary EPS mixtures or the possible creation of new EPS structures.
Journal ArticleDOI
Food additive emulsifiers: a review of their role in foods, legislation and classifications, presence in food supply, dietary exposure, and safety assessment
TL;DR: Current research on the health effects of food additive emulsifiers are limited to in vitro and murine studies and small, acute studies in humans, and future research should focus on controlled human trials of longer duration.
Journal ArticleDOI
Xanthan Gum Hydrogels as High-Capacity Adsorbents for Dye Removal
D. G. Njuguna,Holger Schönherr +1 more
Journal ArticleDOI
Exopolysaccharides of Lactic Acid Bacteria: Production, Purification and Health Benefits towards Functional Food
Helena Mylise Sørensen,Keith D. Rochfort,Susan Maye,George Graham MacLeod,Dermot Brabazon,Christine E. Loscher,Brian Freeland +6 more
TL;DR: An overview of the functional food market together with the biosynthesis of EPS is provided, and factors influencing the production of EPS as well as methods for isolation, characterisation and quantification are reviewed.
References
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Book
Official Methods of Analysis of AOAC International
William Horwitz,George W Latimer +1 more
TL;DR: In this article, the authors present official methods of analysis of AOAC International, official methods for analysis of aOAC-related project, and a set of methods for the analysis of their work.
Journal ArticleDOI
The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism
Gijs den Besten,Karen van Eunen,Albert K. Groen,Koen Venema,Dirk-Jan Reijngoud,Barbara M. Bakker +5 more
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Short-Chain Fatty Acids and Human Colonic Function: Roles of Resistant Starch and Nonstarch Polysaccharides
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