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Safety evaluation of curdlan as a food additive

Abstract The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion on the safety of curdlan as a new food additive used as firming and gelling agent, stabiliser, thickener. Curdlan is a high molecular weight polysaccharide consisting of β‐1,3‐linked glucose units, produced...

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Váldodahkkit: EFSA Panel on Food Additives and Flavourings (FAF), Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, José Manuel Barat Baviera, Gisela Degen, David Gott, Lieve Herman, Jean‐Charles Leblanc, Peter Moldeus, Ine Waalkens‐Berendsen, Detlef Wölfle, Consuelo Civitella, Jaime Aguilera Entrena, Agnieszka Mech, Salvatore Multari, Laura Ruggeri, Camilla Smeraldi, Alexandra Tard, Sam Vermeiren, Laurence Castle
Materiálatiipa: Artigo
Giella:Inglês
Almmustuhtton: Wiley 2024-09-01
Ráidu:EFSA Journal
Fáttát:
CAS number 54724‐00‐4
gut microbiota
INS No.: 424
Rhizobium radiobacter biovar 1
stabiliser
β‐1,3‐glucan
Liŋkkat:https://doi.org/10.2903/j.efsa.2024.8985
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