Pectins

Pectins

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 7p.

Publisher FAO ;

Product type Meeting

Edition 1

Full item page

Synopsis (short abstract) 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). The commercial product is normally diluted with sugars for standardization purposes. In addition to sugars, pectins may be mixed with suitable food-grade buffer salts requir ed for pH control and desirable setting characteristics. The article of commerce may be further specified as to pH value, gel strength, viscosity, degree of esterification, and setting characteristics.

Meeting Session Number Sess. 82

Language English

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Octenyl succinic acid (OSA) modified gum arabic - 71s Joint FAO/WHO Expert Committee on Food Additives (JECFA) Meeting - Chemical and Technical Assessment (CTA), 2009 2009

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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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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). Oxidized starch is a modified starch. It is obtained by treatment of food starch in accordance with good manufacturing practice with sodium hypochlorite. Oxidation involves the deliberate production of carboxyl groups.
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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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Also available in:

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Prepared at the 82ndJECFA (2016) and published in the FAO JECFA Monographs 19 (2016), superseding tentative specifications prepared at the 79thJECFA (2014) and published in the FAO JECFA Monographs 16 (2014). An ADI “not specified” was established at the 82nd JECFA (2016). Octenyl succinic acid modified gum arabic is produced by esterifying gum arabic (Acacia seyal), or gum arabic (Acacia senegal) in aqueous solution with octenyl succinic acid anhydride. The modified gum, containing not more tha n 3% octenyl succinate on a weight basis is subsequently spray dried.