Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a Request from the Commission related to the use of certain food additives in Jelly mini cups

2004 EFSA Journal  
The Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Foods has been asked to issue an opinion on the risk of choking from the presence in jelly mini-cups of the following additives: E400 alginic acid, E401 sodium alginate, E402 potassium alginate, E403 ammonium alginate, E404 calcium alginate, E405 propane 1,2-diol alginate, E406 agar, E 407 carrageenan, E407a processed euchema seaweed, E410 locust bean gum, E412 guar gum, E413 tragacanth, E 414
more » ... agacanth, E 414 acacia gum, E415 xanthan gum, E417 tara gum and/or E418 gellan gum. The Panel was also asked to consider whether other gel forming food additives used in jelly mini-cups could raise similar concerns for public health. There have been fatal accidents, mainly in children and a few in elderly persons in various countries inside and outside the EU resulting from asphyxiation following the ingestion of jelly mini-cups confectionery containing the additive konjac and the use of E425 konjac in jelly confectionery was prohibited in the EU, by a Directive of 18 June 2003, because of the choking hazard. Jelly mini-cups are jelly confectionery of a firm consistency, contained in semi-rigid 'dome shaped' mini-cups or mini-capsules, that can be ingested by sucking the jelly out of the cup or by exerting pressure on the mini-cup or mini-capsule to project the confectionery into the mouth. The products currently marketed are understood to contain additives derived from seaweed and/or certain gums.
doi:10.2903/j.efsa.2004.82 fatcat:yjvayatrxfbgtkjcs4zkjgjlwq