ANNEX IISupplementary provisions
ANNEX II In the Annex to Regulation (EU) No 231/2012, the following entry is inserted after the entry for food additive E 423 OCTENYL SUCCINIC ACID MODIFIED GUM ARABIC: ‘ E 424 CURDLAN Synonyms (1 → 3)-ß-d-Glucan Definition Curdlan is a high molecular weight polysaccharide consisting of β-1,3-linked glucose units, produced by pure-culture fermentation from a non-pathogenic and non-toxicogenic Rhizobium radiobacter biovar 1 strain NTK-u. Curdlan consists of β-(1,3)-linked glucose residues and has the unusual property of forming an elastic gel upon heating in its aqueous suspension. Crude curdlan is purified through several steps, which include alkaline dissolution and crystallisation in methanol. The crystallised solution is subjected to purification steps, i.e. centrifugation, washing and centrifugation once more. Then the product is dried, milled and sieved to obtain the final product. CAS number 54724-00-4 Chemical formula H•(C 6 H 10 O 5 ) n• OH Average molecular weight Not less than 1,4 × 10 6 Da Assay (calculated as anhydrous glucose) Not less than 80 % Description Odourless or almost odourless, white to nearly white powder Identification Solubility Insoluble in water and ethanol Solubility in alkali Passes test Suspend 0,2 g of the sample in 5 mL of water, add 1 mL of 3 N sodium hydroxide and shake. The sample dissolves. Gel formation Heat a 2 % aqueous suspension of the sample in a boiling water bath for 10 min and cool. A firm gel forms. Precipitate formation with cupric tartrate Passes test pH Between 6,0-7,5 (1 % aqueous suspension) Gel strength Not less than 600 g/cm 2 Purity Loss on drying Not more than 10 % Residue on ignition Not more than 6 % Sulfated ash Not more than 6 % Nitrogen Not more than 0,3 % Arsenic Not more than 0,05 mg/kg Lead Not more than 0,2 mg/kg Methanol Not more than 10 mg/kg Microbiological criteria Total plate count Not more than 1 000 CFU/g Coliforms Absent in 1 g Escherichia coli Absent in 1 g’