Food Categories

Food Additives

Functional Classes

Glossary

Tamarind seed polysaccharide (437)

Functional Classes: Emulsifying salt, Gelling agent, Stabilizer, Thickener

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 437

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 437

GSFA Provisions for Tamarind seed polysaccharide

N°

Food Category

Max Level

Notes

09.2.4.1

Cooked fish and fish products

GMP

241: For use in surimi products only.

327: For use in fish products cooked in soy sauce.

N°

09.2.4.1

Food Category

Cooked fish and fish products

Max Level

GMP

Notes

241: For use in surimi products only.

327: For use in fish products cooked in soy sauce.

06.4.2.0

Dried pastas and noodles and like products

GMP

256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.

N°

06.4.2.0

Food Category

Dried pastas and noodles and like products

Max Level

GMP

Notes

256: For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.

01.2.1.2

Fermented milks (plain), heat-treated after fermentation

GMP

234: For use as a stabilizer or thickener only.

N°

01.2.1.2

Food Category

Fermented milks (plain), heat-treated after fermentation

Max Level

GMP

Notes

234: For use as a stabilizer or thickener only.

01.2.1.1

Fermented milks (plain), not heat-treated after fermentation

GMP

234: For use as a stabilizer or thickener only.

235: For use in reconstituted and recombined products only.

N°

01.2.1.1

Food Category

Fermented milks (plain), not heat-treated after fermentation

Max Level

GMP

Notes

234: For use as a stabilizer or thickener only.

235: For use in reconstituted and recombined products only.

04.2.2.7

Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3

GMP

XS38: Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).

N°

04.2.2.7

Food Category

Max Level

GMP

Notes

XS38: Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).

06.4.1.0

Fresh pastas and noodles and like products

GMP

211: For use in noodles only.

N°

06.4.1.0

Food Category

Fresh pastas and noodles and like products

Max Level

GMP

Notes

211: For use in noodles only.

11.4.0.0

Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)

GMP

258: Excluding maple syrup.

N°

11.4.0.0

Food Category

Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)

Max Level

GMP

Notes

258: Excluding maple syrup.

01.4.1.0

Pasteurized cream (plain)

GMP

236: Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).

N°

01.4.1.0

Food Category

Pasteurized cream (plain)

Max Level

GMP

Notes

236: Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).

01.4.2.0

Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)

GMP

N°

01.4.2.0

Food Category

Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)

Max Level

GMP

Notes

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Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).

GSFA Table 3 Provisions

Tamarind seed polysaccharide is a food additive that is included in Table 3, and as such may be used in the following foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Although not listed below, Tamarind seed polysaccharide could also be used in heat-treated butter milk of food category 01.1.1 and spices of food category 12.2.1.
Note that food categories listed in the Annex to Table 3 were excluded accordingly.

Tamarind seed polysaccharide is acceptable in foods conforming to the following commodity standards: CS 309R-2011, CS 94-1981, CS 119-1981, CS 243-2003, CS 249-2006, CS 273-1968 (in cheese mass only), CS 275-1973 (in cheese mass only), CS 288-1976, CS 296-2009.

Tamarind seed polysaccharide is a: Stabilizer, Thickener.
Any Stabilizer listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 256-2007.
Any Thickener listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981, CS 66-1981 (as a thickener in table olives with stuffing only), CS 256-2007.