EFSA Journal (Jun 2017)

Re‐evaluation of tara gum (E 417) as a food additive

  • EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS),
  • Alicja Mortensen,
  • Fernando Aguilar,
  • Riccardo Crebelli,
  • Alessandro Di Domenico,
  • Maria Jose Frutos,
  • Pierre Galtier,
  • David Gott,
  • Ursula Gundert‐Remy,
  • Claude Lambré,
  • Jean‐Charles Leblanc,
  • Oliver Lindtner,
  • Peter Moldeus,
  • Pasquale Mosesso,
  • Agneta Oskarsson,
  • Dominique Parent‐Massin,
  • Ivan Stankovic,
  • Ine Waalkens‐Berendsen,
  • Rudolf Antonius Woutersen,
  • Matthew Wright,
  • Maged Younes,
  • Leon Brimer,
  • Anna Christodoulidou,
  • Federica Lodi,
  • Alexandra Tard,
  • Birgit Dusemund

DOI
https://doi.org/10.2903/j.efsa.2017.4863
Journal volume & issue
Vol. 15, no. 6
pp. n/a – n/a

Abstract

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Abstract The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of tara gum (E 417) as a food additive. Tara gum (E 417) has been evaluated by the EU Scientific Committee for Food (SCF, ) and by the Joint FAO/WHO Expert Committee on Food Additives (JECFA, ), who both allocated an acceptable daily intake (ADI) ‘not specified’ for this gum. 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 for tara gum (E 417). Tara gum (E 417) is unlikely to be absorbed intact and is expected to be fermented by intestinal microbiota. No adverse effects were reported at the highest doses tested in subchronic, chronic and carcinogenicity studies and there is no concern with respect to the genotoxicity. The Panel concluded that there is no need for a numerical ADI for tara gum (E 417) and that there is no safety concern for the general population at the refined exposure assessment of tara gum (E 417) as a food additive at the reported uses and use levels.

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