Notice of 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
August 15, 2017
The consultation period for this proposal has been extended until December 3, 2017
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.
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
Health Canada's Food Directorate is committed to reviewing any new scientific information on the safety in use of any food additive, including tamarind gum. Anyone wishing to submit new scientific information on the use of this food additive or to submit any inquiries may do so in writing, by regular mail or electronically. If you wish to contact the Food Directorate electronically, please use the words “Tamarind gum” in the subject line of your e-mail. Health Canada is able to consider information received by December 3, 2017, 75 days from the date of this posting.
Report a problem or mistake on this page
- Date modified: