The regulatory and scientific approach to defining gum arabic (Acacia senegal and Acacia seyal) as a dietary fibre

The term “dietary fibre” has been used for more than 30 years. The present concept has evolved from the original physiological–botanical description as being the remnants of plant components that are resistant to hydrolysis by human alimentary enzymes, which were soon extended to include all indigestible plant polysaccharides. Chemical materials such as resistant starch, oligosaccharides, lignin and associated plant substances, which are both soluble and insoluble are now included. Whilst there is widespread understanding in the scientific and medical community, about the material definition, physiological function and health properties of dietary fibre, the food regulators continued to be unable to agree upon a universally accepted international definition. The Codex Alimentarius draft definition, now out to Member States for consultation is discussed and using gum arabic as a case study the paper considers whether this exudate gum, which is approved presently as a food additive (E414 and INS414), conforms to the requirements of the Codex definition. The European Commission (EC) too is working in a vacuum on this subject and has suggested using the EC Novel Foods Regulation EC 258/97 if the product has not been established before May 15, 1997 when this legislation was first introduced. Meanwhile, food manufacturers, use the term “dietary fibre” to describe their products but have no internationally accepted legal definition or approval system to support their practice. It is concluded that gum arabic; like other food fibre materials, is universally recognised scientifically as a food additive but its regulatory status remains a matter of discussion and some uncertainty. The same uncertainty would relate also to the regulatory status, as dietary fibre, of other soluble and insoluble plant/algae polysaccharides.