Re‐evaluation of locust bean gum (E 410) as a food additive [PDF]
EFSA Journal, 2017 Following a request from European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of locust bean gum (E 410) as a food additive.
EFSA Panel on Food Additives Nutrient Sources added to Food (ANS) +27 more
doaj +3 more sources
Safety and efficacy of a feed additive consisting of locust bean gum for cats, dogs, pigs and poultry (FEDIAF) [PDF]
EFSA JournalFollowing a request from the European Commission, EFSA was asked to deliver a scientific opinion on the assessment of the follow‐up application for re‐evaluation of locust bean gum as a technological additive for cats, dogs, pigs and poultry.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +23 more
doaj +3 more sources
Structural characteristics of locust bean gum hydrolysate and its alleviating effect on dextran sulfate sodium-induced colitis [PDF]
Frontiers in Microbiology, 2022 BackgroundUlcerative colitis (UC) is an inflammatory lesion of the colon from various causes. As current therapeutic drugs have adverse effects on patients with UC, there is a growing demand for alternative medicines from natural and functional foods ...
Kangjia Jiang +9 more
doaj +2 more sources
Fenugreek Is Superior to Guar Gum, Locust Bean Gum and Tara Gum for Metabolic Health: A Systematic Review [PDF]
NutrientsBackground: Guar (Cyamopsis tetragonoloba), locust bean (Ceratonia siliqua), fenugreek (Trigonella foenum-graecum), and tara (Caesalpinia spinosa) are plant-derived materials that contain galactomannans as their major polysaccharide component ...
Anna Evelin Juhász +3 more
core +2 more sources
Re‐evaluation of locust bean gum (E 410) 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 [PDF]
EFSA Journal, 2023 Locust bean gum (E 410) was re‐evaluated in 2017 by the former EFSA Panel on Food Additives and Nutrient sources added to Food (ANS). As a follow‐up to that assessment, the Panel on Food Additives and Flavourings (FAF) was requested to assess the safety ...
EFSA Panel on Food Additives and Flavourings (FAF) +27 more
doaj +2 more sources
Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology [PDF]
Foods, 2020 Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children.
Soulef Benkadri +3 more
doaj +2 more sources
Development of Polymeric Films Based on Sunflower Seed Proteins and Locust Bean Gum [PDF]
Polymers (Basel)Most polymeric food packaging materials are non-biodegradable and derived from petroleum, thus recent studies have focused on evaluating alternative biodegradable materials from renewable sources, with polysaccharides and proteins as the main types of ...
Layla Talita de Oliveira Alves +5 more
core +2 more sources
Effectiveness and Tolerance of a Locust Bean Gum-Thickened Formula: A Real-Life Study [PDF]
Pediatric Gastroenterology, Hepatology & Nutrition, 2020 Thickened infant formulas reduce regurgitation frequency and volume. Because the digestive tolerance of locust bean gum-containing formulas is controversial, the effectiveness and tolerance of a locust bean gum-thickened formula in infants presenting with regurgitation was evaluated.
Patrick Tounian +4 more
openaire +4 more sources
Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures [PDF]
Food Science and Biotechnology, 2019 The effect of sucrose (0, 10, 20, 30, and 40%) on flow and dynamic rheological properties of xanthan gum (XG) mixed with locust bean gum (LBG) at different mixing ratios (100/0, 75/25, 50/50, and 0/100) were evaluated. The addition of sucrose significantly changed the flow behavior index (n), consistency index (K), storage modulus (G'), and loss ...
Wonjun, Jo, Byoungseung, Yoo
openaire +3 more sources
Interactions with Locust Bean Gum Regulate the Gelling Capacity of Myofibrillar Protein Emulsion: Effects of Locust Bean Gum Concentration [PDF]
FoodsMyofibrillar protein (MP) emulsion systems tend to be unstable, leading to loss of water and oil from the emulsion gel. Thus, improvements in MP emulsification ability are needed to enhance the quality of meat products.
Ang Ru +8 more
doaj +2 more sources