INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY
WORLD HEALTH ORGANIZATION
TOXICOLOGICAL EVALUATION OF SOME
FOOD COLOURS, EMULSIFIERS, STABILIZERS,
ANTI-CAKING AGENTS AND CERTAIN
FAO Nutrition Meetings Report Series
No. 46A WHO/FOOD ADD/70.36
The content of this document is the result of the deliberations of the
Joint FAO/WHO Expert Committee on Food Additives which met in Rome,
27 May - 4 June 19691
Food and Agriculture Organization of the United Nations
World Health Organization
1 Thirteenth report of the Joint FAO/WHO Expert Committee on Food
Additives, FAO Nutrition Meetings Report Series, in press;
Wld Hlth Org. techn. Rep. Ser., in press.
CAROB BEAN GUM
This gum contains the polysaccharides mannoglactans.
Man. A clinical study of a commercial preparation of carob gum as a
laxative in doses of "two heaping teaspoonfuls" in 56 patients, some
of whom took the preparation regularly for two years, resulted in no
untoward effects related to the gastro-intestinal tract. and no
allergic reactions (Holbrook, 1951).
Carob bean gum is chemically related to Guar gum but the evidence
suggests that it is probably less likely to be absorbed since it has a
laxative action. The gum has been used traditionally in foods and
pharmaceutical preparations. Evidence on the metabolism in several
species, preferably including man, as well as short-term studies in
two species, one of which should be a non-rodent, is required.
Not possible on the data available.
Holbrook, A. A. (1951) Amer. J. dig. Dis., 18, 24