《CAROB BEAN GUM》.pdfVIP

CAROB BEAN GUM Chemical and Technical Assessment (CTA) Draft prepared by Yoko Kawamura, Ph.D. for the 69th JECFA 1. Summary Carob (locust) bean gum is mainly consisting of the high molecular weight (approximately 50,000- 3,000,000) polysaccharides composed of galactomannans and is obtained from the endosperm of the seed of the carob (locust) tree, Ceratonia siliqua (L.) Taub (Fam. Leguminosae) . It is used as thickener, stabilizer, emulsifier and gelling agent, and approved in most areas of the world (e.g. European Union, United States of America, Japan and Australia). Carob bean gum was evaluated and ADI “not specified” was allocated at 25th JECFA (1981). The specifications were prepared at 35th JECFA (1989) and published in FNP 49 (1989) and republished in FNP 52 “Compendium of food additive specifications”. They were discussed at 42nd th st rd , 44 , 51 and 53 JECFA, and their revised specifications were published in FNP 52 Add 2, 3, 6 and 7, and republished in FAO JECFA Monographs “Combined compendium of food additive specifications”. At 67th JECFA the Committee reviewed the specifications of “Carob bean gum” and noted that they were covered two grades of product. The Committee decided to prepare two specifications monographs, “Carob bean gum” and “Carob bean gum (clarified)”. Both monographs were designated tentative and published in FAO JECFA Monographs 3 (2006). Further information on gum content, solubility in water and a test method for methanol and isopropanol as residual solvents using capillary gas chromatography