TY  - JOUR
AB  - The objectives of specifications published by the Joint FAO/WHO
Expert Committee on Food Additives are examined, and an explanation is
given of the justification for a recent revision of the specification
for gum arabic (Acacia senegal). Differences from the earlier
version are summarised. The Revised Specification is a considerable
improvement in chemical terms and offers increased protection for
importers, deemed to be the manufacturers of consignments from the
producing countries, and for food processors responsible for making
labelling declarations. Unfortunately the maximum degree of safety
assurance for consumers, which they are entitled to expect, is still not
guaranteed. The revised specification remains inadequate to ensure that
gum arabic in foodstuffs originates from the specified source, or
complies in terms of identity, composition and quality with that of the
test article selected for the toxicological evaluations that led to its
classification as “ADI not specified” in 1983. The loopholes
available to companies which may not be prepared voluntarily to accept
the principles of good manufacturing practice are indicated.
VL  - 93
IS  - 1
SN  - 0007-070X
DO  - 10.1108/00070709110142981
UR  - https://doi.org/10.1108/00070709110142981
AU  - Anderson Douglas
PY  - 1991
Y1  - 1991/01/01
TI  - Food Safety Assurance: Revised Specification for Gum Arabic
T2  - British Food Journal
PB  - MCB UP Ltd
SP  - 20
EP  - 24
Y2  - 2024/04/19
ER  -