库德兰作为食品添加剂的安全评估
EFSA journal. European Food Safety Authority
|September 10, 2024
概括
库德兰是一种新型食品添加剂,可以安全地作为固和凝剂使用. 毒理学研究表明,它不会被吸收,并且不会引起基因毒性或全身毒性的担忧.
科学领域:
- 食品科学 食品科学 食品科学
- 毒理学 毒理学 毒理学
- 食品添加剂 食品添加剂
背景情况:
- 库德兰是一种通过发酵产生的多糖,被建议用作食品添加剂.
- 它的功能包括固,凝,稳定和加厚食品.
研究的目的:
- 评估兰作为食品添加剂的安全性.
- 确定没有观察到的不良影响水平 (NOAEL) 并评估安全边际.
主要方法:
- 综合毒理学评估,包括次慢性,慢性,致癌性,生殖性和发育性毒性研究.
- 在体内研究以评估吸收和新陈代谢.
- 安全性评估的暴露边际 (MOE) 方法.
主要成果:
- 库德兰不被系统吸收;它是由肠道微生物群代谢的.
- 没有观察到基因毒性或器官特异性毒性.
- 确定的NOAEL为2500mg/kg体重/天;高剂量的影响被认为是生理或次要的.
结论:
- 库德兰不是基因毒性,并且耐受性很好.
- 根据MOE分析,Curdlan在拟议水平的使用没有存在安全问题.
- 安全性评估支持其作为特定功能的食品添加剂的使用.
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