Re‐evaluation of guar gum (E 412) as a food additive

Abstract

The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of guar gum (E 412) as a food additive. In the EU, guar gum was evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1970(JECFA) in , 1974(JECFA) in and 1975, who allocated an acceptable daily intake (ADI) 'not specified'. Guar gum has been also evaluated by the Scientific Committee for Food (SCF) in 1977 who endorsed the ADI 'not specified' allocated by JECFA. Following the conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010, the Panel considered that adequate exposure and toxicity data were available. Guar gum is practically undigested, not absorbed intact, but significantly fermented by enteric bacteria in humans. No adverse effects were reported in subchronic and carcinogenicity studies at the highest dose tested; no concern with respect to the genotoxicity. Oral intake of guar gum was well tolerated in adults. The Panel concluded that there is no need for a numerical ADI for guar gum (E 412), and there is no safety concern for the general population at the refined exposure assessment of guar gum (E 412) as a food additive. The Panel considered that for uses of guar gum in foods intended for infants and young children the occurrence of abdominal discomfort should be monitored and if this effect is observed doses should be identified as a basis for further risk assessment. The Panel considered that no adequate specific studies addressing the safety of use of guar gum (E 412) in food categories 13.1.5.1 and 13.1.5.2 were available. Therefore, the Panel concluded that the available data do not allow an adequate assessment of the safety of guar gum (E 412) in infants and young children consuming these foods for special medical purposes.

Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota

“…In addition to guar gum, serum loss and flow values of tomato ketchup decrease, making it a novel thickener for tomato ketchup [ 48 , 49 ]. In 2018, the EFSA panel re-evaluated the safety of guar gum [ 50 ]. Oral intake of guar gum was well tolerated in adults.…”

Safety and efficacy of a feed additive consisting of guar gum for all animal species (A.I.P.G. Association for International Promotion of Gums)

“…It has been assessed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA, 1970 , 1974 , 1975 ) and by the Scientific Committee for Food (SCF, 1978 ) and considered safe for use in food with an acceptable daily intake (ADI) ‘not specified’. The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) delivered an opinion on the re‐evaluation of guar gum (E 412) as a food additive reaching similar conclusions (EFSA ANS Panel, 2017 ).…”

Determination by ICP-MS of Essential and Toxic Trace Elements in Gums and Carrageenans Used as Food Additives Commercially Available in the Portuguese Market

“…In addition, there is no legal obligation to inform the consumer about the amount of additive used in a given formulation. This highlights the importance of considering the cumulative effects associated with the daily intake of different types of additives, a concern of the European Food Safety Authority (EFSA) that is reflected in the re-evaluations of food additives that have been carried out in recent years [ 1 , 2 , 3 , 4 , 5 , 6 ].…”

“…To our knowledge, there are no published studies on the trace element content of carrageenan and gums used as food additives. The EFSA regularly reassesses the safety of these food additives and has called for the revision of the maximum limits for toxic elements As, Cd, Hg and Pb [ 1 , 2 , 3 , 4 , 5 , 6 ]. According to the latest EFSA report on carrageenan-based food additives, As, Cd, Hg and Pb concentrations of the analyzed samples varied between 0.005–2.000 mg/kg, 0.005–1.090 mg/kg, 0.0001–1.0000 mg/kg, and 0.0001–2.12 mg/kg, respectively [ 6 ].…”