Carob Bean Gum, 82nd JECFA—Chemical and Technical Assessment (CTA)
Carob bean gum (locust bean gum, carubin, algarroba, LBG, INS 410, CAS 9000-40-2, EINECS 232- 541-5) consists mainly of the high molecular weight (approximately 50-3,000 kDa) polysaccharides composed of galactomannans and is obtained from the endosperm of the seed of the carob (locust) tree. It is used as a thickener, stabilizer, emulsifier and gelling agent, and approved in most areas of the world (e.g. European Union, United States of America, Japan and Australia) for use in many foods and in certain foods for infants.
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| Format: | Meeting biblioteca |
| Language: | English |
| Published: |
FAO ;
2016
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| Online Access: | https://openknowledge.fao.org/handle/20.500.14283/BR563E http://www.fao.org/3/br563e/br563e.pdf |
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