ID 787 -
Częściowo hydrolizowana guma guar
PL: Częściowo hydrolizowana guma guar
EN: Partially Hydrolysed Guar Gum (PHGG)
Pdf: partially hydrolysed guar gum
1. Charakterystyka żywności / składnika
The food constituent that is the subject of the health claims is partially hydrolysed guar gum (PHGG).
PHGG is produced from guar gum by digestion with D-mannanase. It has a low viscosity and a molecular weight of about 20 kDa. PHGG is not naturally occurring in foods, and is usually consumed in the form of food supplements. PHGG can be measured in foods by established methods.
The Panel considers that the food constituent, partially hydrolysed guar gum, which is the subject of the health claims, is sufficiently characterised.
2.2. Zmiana produkcji krótkołańcuchowych kwasów tłuszczowych (SCFA) i/lub odczynu pH w przewodzie pokarmowym (ID 787, 813)
The claimed effects are “bowel health/SCFA production” and “improved intestinal conditions (pH, SCFA production) and intestinal function”. The Panel assumes that the target population is the general population.
The Panel notes that the claimed effect refers to changes in short chain fatty acid (SCFA) production and/or pH in the gastro-intestinal tract. The Panel considers that changes in SCFA production and pH in the gastro-intestinal tract are not beneficial physiological effects per se, but need to be linked to a beneficial physiological or clinical outcome. No information has been provided about the context in which the claimed effect could be considered as a beneficial physiological effect.
The Panel concludes that a cause and effect relationship has not been established between the consumption of partially hydrolysed guar gum and a beneficial physiological effect related to changes in SCFA production and/or pH in the gastro-intestinal tract.
Warunki i możliwe ograniczenia stosowania oświadczenia
AI for total fiber (IOM): 26-38 g/day
(ideally 8.5-12.5 g/day soluble fiber)
