Tamarind Seed Polysaccharide

Tamarind Seed Polysaccharide

Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 84th meeting 2017

Year of publication 2017

Place of publication Rome, Italy ;

Pages 7p.

Publisher FAO and WHO ;

Product type Meeting

Edition 1

Statutory body / Meeting title Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Meeting symbol JEFCA/84

Meeting Session Number Sess. 84

Meeting date 6-15 June, 2017

Meeting location Rome, Italy

Language English

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Document

TAMARIND SEED POLYSACCHARIDE. 84th JECFA - Chemical and Technical Assessment (CTA) 2017 2018

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Meeting

Xanthan Gum
Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
2016

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Xanthan gum is a polysaccharide gum with high molecular weight (of the order of 1,000 kDa.) containing D-glucose and D-mannose as the dominant hexose units, along with D-glucuronic acid and pyruvic acid. It is produced by fermentation of a carbohydrate in a pure-culture of Xanthomonas campestris, recovered from the fermentation broth by precipitation with ethanol or isopropanol, dried and milled. The final product is manufactured in the form of a sodium, potassium or calcium salt and its solutio ns are neutral.
Book (stand-alone)

Conservation, Management and Utilization of Plant Gums, Resins, and Essential Oils: Proceedings of a Regional conference for Africa held in Nairobi, Kenya 6 - 10 October 1997 1999

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