Xanthan Gum

Xanthan Gum

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

Year of publication 2016

Pages 6p.

Publisher FAO / WHO ;

Product type Meeting

Edition 1

Full item page

Synopsis (short abstract) 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.

Meeting Session Number Sess. 82

Language English

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Xanthan Gum, 82nd JECFA—Chemical and Technical Assessment (CTA), 2016 2016

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This Chemical and Technical Assessment summarizes data and information on xanthan gum submitted to JECFA by International Special Dietary Foods Industries1 in a dossier dated 26 November 2015 and focusing on its use as thickener in infant formulae, follow-up formulae, and formulae for special medical purposes intended for infants. The Committee previously reviewed xanthan gum at its eighteenth, twenty-ninth and thirtieth meetings. At the thirtieth meeting, the Committee allocated an Acceptable D aily Intake (ADI) of “not specified” to xanthan gum. The Committee prepared specifications for xanthan gum at several of its meetings. The last specifications for xanthan gum were prepared at the fifty-third meeting in 1999. At the present meeting (eighty-second meeting), xanthan gum is being re-evaluated by the Committee with emphasis placed on the evaluation of safety data to support its intended use in infant formulae, follow-up formulae, and formulae for special medical purposes intended for infants.
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Prepared at the 82nd JECFA (2016) and published in FAO JECFA Monograph 19 (2016), superseding specifications for Oxidized starch included in the specifications for Modified starches prepared at the 79th JECFA (2014), published in FAO JECFA Monographs 16 (2014). An ADI “not specified” was established at the 26th JECFA (1982). Quinoline Yellow is manufactured by sulfonating 2-(2-quinolyl)-1,3-indandione. It consists predominantly of sodium salts of disulfonates of 2-(2-quinolyl)-1,3-indandione wit h smaller amounts of monosulfonates and trisulfonates; and subsidiary colouring matters, sodium chloride and/or sodium sulfate.
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Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
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Consists of trisodium 4,5-dihydro-5-oxo-1-(4-sulfophenyl)-4-[(4-sulfophenyl)azo]-1H-pyrazole-3-carboxylate and subsidiary colouring matters together with sodium chloride and/or sodium sulfate as the principal uncoloured components. It is manufactured by coupling diazotized 4-aminobenzenesulfonic acid with 5-oxo-1-(4-sulfophenyl)-2-pyrazoline-3-carboxylic acid or with the methyl ester, the ethyl ester, or a salt of this carboxylic acid. It also may be manufactured by condensing phenylhydrazine-4- sulfonic acid with dioxosuccinic acid or oxalacetic acid derivatives. The resulting dye is purified and isolated as the sodium salt. May be converted to the corresponding aluminium lake in which case only the General Specifications for Aluminium Lakes of Colouring Matters applies.