Ninety-day oral toxicity study of rhamsan gum, a natural food thickener produced from Sphingomonas ATCC 31961, in Crl:CD(SD)IGS rats

Author:

Hagiwara Akihiro1,Imai Norio1,Doi Yuko1,Sano Masashi1,Tamano Seiko1,Omoto Toshio2,Asai Iwao2,Yasuhara Kazuo2,Hayashi Shim-mo2

Affiliation:

1. DIMS Institute of Medical Science, Inc.

2. San-Ei Gen F.F.I., Inc.

Publisher

Japanese Society of Toxicology

Subject

Toxicology

Reference12 articles.

1. Clare, K. (1989): Applications of novel biogums. Specialty Chem., 9, 238-244.

2. Gibson, W. (1992): Gellan gum. In Thickening and Gelling Agents for Food. (Imeson, A., ed.), pp.227-249, Blackie Academic & Professional, London.

3. Hagiwara, A., Doi, Y., Omoto, T., Goto, Y., Asai, I., Nakamura, M. and Shirai, T. (2004): Lack of oral toxicity of SAN-ACE NXG-S, a new type of xanthan gum, in a ninety-day study in F344 rats. Foods Food Ingredients J. Jpn., 209, 982-990. (in Japanese)

4. Structural studies of a polysaccharide (S-194) elaborated by Alcaligenes ATCC 31961

5. JECFA (1987): 619. Xanthan gum. Toxicological evaluation of certain food additives and contaminants. In WHO Food Additives Series 21. World health organization, Geneva.

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