Notice of Modification to the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents to Enable the Use of Tamarind Gum in Various Foods - Reference Number: NOM/ADM-0113

Health Canada's Food Directorate completed a detailed safety assessment of a food additive submission seeking approval for the use of tamarind gum in the manufacture of various standardized and unstandardized foods.Health Canada published a Proposal to Enable the Use of Tamarind Gum as an Emulsifying, Gelling, Stabilizing and Thickening Agent in Unstandardized Foods and Certain Standardized Foods [NOP/ADP-0026] on 15 August 2017. The proposal was open to the public for comment for a period of 110 days. A summary of the comments and responses provided during this period is available in the information document referenced below.As no safety concerns were raised through Health Canada's assessment, the Department has enabled the use of the food additive tamarind gum described in the information document below by updating the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents, effective 8 May 2018.
The purpose of this communication is to publically announce the Department's decision in this regard and to provide the appropriate contact information for any inquiries or for those wishing to submit any new scientific information relevant to the safety of this food additive.