# Commission Regulation (EU) No 817/2013 of 28 August 2013 amending Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards Octenyl succinic acid modified gum arabic (Text with EEA relevance), Annex II

Extent: E+W+S+N.I.

In the Annex to Regulation (EU) No 231/2012, the following entry is inserted after the specifications for food additive E 422:
‘ E 423 OCTENYL SUCCINIC ACID MODIFIED GUM ARABIC
Synonyms
Gum arabic hydrogen octenylbutandioate; Gum arabic hydrogen octenylsuccinate; OSA modified gum arabic; OSA modified gum acacia
Definition
Octenyl succinic acid modified gum arabic is produced by esterifying gum arabic (Acacia seyal), or gum arabic (Acacia senegal) in aqueous solution with not more than 3 % of octenyl succinic acid anhydride. It is subsequently spray dried.
Einecs
Chemical name
Chemical formula
Weight Average Molecular Weight
Fraction (i): 3,105 g/mol
Fraction (ii) 1,106 g/mol
Assay
Description
Off-white to light tan, free flowing powder
Identification
Viscosity of a 5 % solution at 25 °C
Not more than 30 mPa.s.
Precipitation reaction
Forms flocculent precipitate in lead sub-acetate solution (TS)
Solubility
Freely soluble in water; insoluble in ethanol
pH for a 5 % aqueous solution
3,5 to 6,5
Purity
Loss on drying
Not more than 15 % (105 °C, 5 h)
Degree of esterification
Not more than 0,6 %
Total ash
Not more than 10 % (530 °C)
Acid-insoluble ash
Not more than 0,5 %
Water insoluble matter
Not more than 1,0 %
Test for starch or dextrine
Boil a 1 in 50 aqueous solution of the sample, add about 0,1 ml iodine TS. No bluish or reddish colour should be produced.
Test for tannin-bearing gums
To 10 ml of a 1 in 50 aqueous solution of the sample add about 0,1 ml ferric chloride TS. No blackish coloration or blackish precipitate should be formed.
Residual octenyl succinic acid
Not more than 0,3 %
Lead
Not more than 2 mg/kg
Microbiological criteria
Salmonella sp.
Absent in 25 g
Escherichia coli
Absent in 1 g
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Source: https://www.legislation.gov.uk/eur/2013/817/annex/II (the official version)
Page: https://openlegislation.uk/eu-regulation-2013-817/annex-II
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.