Evaluation of the safety of sodium pectate as a food ingredient

New potential uses of pectates in food products have recently stimulated interest in re-evaluating the information available concerning the safety of pectins and pectates as food ingredients. Data relevant to this re-evaluation have been obtained in rats in recent 14-day and 13-wk subchronic feeding...

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Bibliographic Details
Published in:Food and chemical toxicology 1996, Vol.34 (1), p.21-25
Main Authors: Borzelleca, J.F., Filer, L.J., Kinoshita, F.K., Gerrish, T.C., Kuo, P.K., La Du, B.N.
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Consumer Product Safety
Food Additives - administration & dosage
Food Additives - toxicity
Food toxicology
Humans
Medical sciences
Mutagenicity Tests
Pectins - administration & dosage
Pectins - toxicity
Toxicology
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Summary:New potential uses of pectates in food products have recently stimulated interest in re-evaluating the information available concerning the safety of pectins and pectates as food ingredients. Data relevant to this re-evaluation have been obtained in rats in recent 14-day and 13-wk subchronic feeding studies with sodium pectate. Ames tests and other mutagenicity tests have been conducted with sodium pectate, bleached sodium pectate and mixed sodium/calcium pectate salts. These toxicological studies with pectates have provided further evidence of their safety, and support the continued GRAS status of pectins and pectate salts.
ISSN:0278-6915
1873-6351
DOI:10.1016/0278-6915(95)00096-8