EVALUATION OF THE SAFETY OF SODIUM PECTATE AS A FOOD INGREDIENT

New potential uses of pectates in food products have recently stimulat ed interest in re-evaluating the information available concerning the safety of pectins and pectates as food ingredients. Data relevant to t his re-evaluation have been obtained in rats in recent 14-day and 13-w k 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 toxicolog ical studies with pectates have provided further evidence of their saf ety, and support the continued GRAS status of pectins and pectate salt s.