Re‐evaluation of xanthan gum (E 415) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as a food additive for uses in foods for all population groups

Author:

,Younes Maged,Aquilina Gabriele,Castle Laurence,Degen Gisela,Engel Karl‐Heinz,Fowler Paul J.,Frutos Fernandez Maria Jose,Fürst Peter,Gürtler Rainer,Husøy Trine,Manco Melania,Mennes Wim,Moldeus Peter,Passamonti Sabina,Shah Romina,Waalkens‐Berendsen Ine,Wright Matthew,Wölfle Detlef,Dusemund Birgit,Mortensen Alicja,Turck Dominique,Barmaz Stefania,Jaime Aguilera Entrena,Mech Agnieszka,Rincon Ana Maria,Tard Alexandra,Vianello Giorgia,Gundert‐Remy Ursula

Publisher

Wiley

Subject

Plant Science,Veterinary (miscellaneous),Animal Science and Zoology,Microbiology,Food Science,Parasitology

Reference46 articles.

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2. Incidence of neonatal necrotising enterocolitis in high‐income countries: a systematic review;Battersby;Archives of Disease in Childhood: Fetal and Neonatal Edition,2018

3. Late onset necrotizing enterocolitis in infants following use of a xanthan gum‐containing thickening agent;Beal;Journal of Pediatrics,2012

4. Belsito MD, Hill RA, Klaassen CD, Liebler D, Marks Jr JG and Ronald C, 2012. Safety Assessment of Microbial Polysaccharide Gums as Used in Cosmetics. Available online: at https://www.cir-safety.org/sites/default/files/microb092012rep.pdf

5. Growth of healthy term infants fed ready‐to‐feed and powdered forms of an extensively hydrolyzed casein‐based infant formula: a randomized, blinded, controlled trial;Borschel;Clinical Pediatrics (Phila).,2014

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