Explanation about Toxicity of Xanthan Gum

Explanation about Toxicity of Xanthan Gum

 

For the first time, the US proceeded tests of xanthan gum for toxicity and safety. In 1969, FDA (Food and Drug Administration) of the United States approved xanthan gum as a  food additives and in 1994 listed it as GRAS. GRAS, Generally Recognized as Safe, means that there is no safety concern by the normal amount of usage. Afterwards, its application in food was legally recognized in the US, Canada, Europe, and many other countries. FAO (Food and Agriculture Organization) and WHO (World Health Organization) declared in 1994 that there was no limit to the “acceptable daily intake” (ADI) of xanthan gum.

 

China started late on the study of Xanthan gum. In 1985, Nankai University took the lead in studying food-grade Xanthan gum and carried out tests of Xanthan gum products and bacteria strains for toxicity. The results showed that both Xanthan gum and bacteria strains were nontoxic. In 1988, the National Health Ministry approved the health standards of food-grade Xanthan gum and it was included to the food additive list. The national standards GB13886-2007 for xanthan gum adopted the technical specifications issued by FAO, WHO and JECFA. Compared with the 1992 standards, some technical standards were revised and more strict standards were set for testing indexes.

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On December 11th, 2012, posted in: Products and Techniques, xanthan gum by Tags:

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