INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY
WORLD HEALTH ORGANIZATION
TOXICOLOGICAL EVALUATION OF SOME
FOOD COLOURS, EMULSIFIERS, STABILIZERS,
ANTI-CAKING AGENTS AND CERTAIN
OTHER SUBSTANCES
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.
Biological Data
Biochemical aspects
None available.
Acute toxicity
None available.
Short-term studies
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).
Long-term studies
None available.
Comments
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.
EVALUATION
Not possible on the data available.
REFERENCES
Holbrook, A. A. (1951) Amer. J. dig. Dis., 18, 24