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Summary of Evaluations Performed by the
Joint FAO/WHO Expert Committee on Food Additives

XANTHAN GUM
INS: 415
Functional class: THICKENER; STABILIZER; EMULSIFIER; FOAMING AGENT
Latest evaluation: 1986
ADI: NOT SPECIFIED
Report: TRS 751-JECFA 30/27; see also TRS 891-JECFA 51/2 (1998)
Specifications: COMPENDIUM ADDENDUM 7/FNP 52 Add.7/105 (1999)
Tox monograph: FAS 21-JECFA 30/151
Previous status: 1998, COMPENDIUM ADDENDUM 6/FNP 52 Add.6/165. R
1993, COMPENDIUM ADDENDUM 2/FNP 52 Add.2/135. R
1990, COMPENDIUM/1581. R
1988, FNP 38-JECFA 33/263. R,T
1986, FNP 37-JECFA 30/149. R
1985, TRS 733-JECFA 29/38, FNP 34-JECFA 29/233, FAS 6/NMRS 54A-JECFA 18/155 (1974). 0-10. FU. R
1977, NMRS 57-JECFA 21/136. R,T
1974, NMRS 54/TRS 557-JECFA 18/21, FAS 7/NMRS 54B-JECFA 18/130, FAS 6/NMRS 54A-JECFA 18/155. 0-10. FU. N
1973, FNP 4-JECFA 17/56. R,T
 
12 Nov 01    




    See Also:
       Toxicological Abbreviations
       Xanthan gum (WHO Food Additives Series 21)