Health Canada's Proposal to Enable the Use of Tamarind Gum as an Emulsifying, Gelling, Stabilizing and Thickening Agent in Unstandardized Foods and Certain Standardized Foods - Reference Number: NOP/ADP-0026

The Federal Government completed a detailed safety assessment of the use of tamarind gum as an emulsifying, gelling, stabilizing and thickening agent. The results of Health Canada's evaluation of available scientific data support the safety and efficacy of tamarind gum for its requested uses. Therefore, Health Canada intends to modify the List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents accordingly.
The purpose of this communication is to publically announce the Department's intention 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 these food additives.