The Scientific Committee for Food and the Joint FAO/WHO Expert Committee on Food Additives have both previously evaluated xanthan gum, and allocated it an acceptable daily intake (ADI) ‘not specified’. Xanthan gum is unlikely to be absorbed intact and is expected to be fermented by microorganisms in the intestine. In its latest evaluation, EFSA reports that no adverse effects were observed in long-term toxicity and carcinogenicity studies in rodents, and that there is no concern for genotoxicity. Daily ingestion by 18 healthy men of up to 214 mg/kg bw/day for 10 days was well tolerated, although some experienced abdominal discomfort. On this basis, EFSA reaffirmed the SCF/JECFA decision that there is no need for a numerical ADI for xanthan gum, and that there is no safety concern for the general population at reported uses and use levels as a food additive. However, the Panel noted that the evaluation is not applicable for infants under the age of 12 weeks.

European Food Safety Authority (2017). Panel on Food Additives and Nutrient Sources added to Food (ANS). Re-evaluation of xanthan gum (E 415) as a food additive.


The above items were taken from the September 2017 issue of Toxicology and Regulatory News which is sent automatically to members of bibra.

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