Evidence for the safety of gum karaya(Sterculiaspp.) as a food additive
作者:
D. M. W. Anderson,
期刊:
Food Additives & Contaminants
(Taylor Available online 1989)
卷期:
Volume 6,
issue 2
页码: 189-199
ISSN:0265-203X
年代: 1989
DOI:10.1080/02652038909373774
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
Gum karaya (GK), accepted as Generally Recognised as Safe (GRAS) in the USA since 1961, was accepted temporarily (Annex II) as a food additive by the EEC in 1974. Since then no adverse incident involving human health has been attributed to the ingestion of GK, which is used in extremely small amounts in foods. This report collates the evidence of safety now available and presents the data on Need, production tonnages and dietary intake levels.
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