Feedback/ Help/ Queries

Email:
Message:
CaptchaRF
Processing...

Login

CaptchaRF
Forgot password?Create Username

Subscribe now!

Canada Proposes to Enable the Use of Tamarind Gum as an Emulsifying, Gelling, Stabilizing and Thickening Agent in Unstandardized Foods and Certain Standardized Foods

 Alerts

Canada Proposes to Enable the Use of Tamarind Gum as an Emulsifying, Gelling, Stabilizing and Thickening Agent in Unstandardized Foods and Certain Standardized Foods

Health Canada's Proposes to Enable the Use of Tamarind Gum as an Emulsifying, Gelling, Stabilizing and Thickening Agent in Unstandardized Foods and Certain Standardized Foods

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.

Products covered: Tamarind gum

Proposed date of adoption (dd/mm/yy):

Proposed date of publication (dd/mm/yy):

Proposed date of entry into force: [ ] Six months from date of publication, and/or(dd/mm/yy):

Final date for comments: [ ] Sixty days from the date of circulation of the notification and/or (dd/mm/yy): 28 October 2017

If the Proposal/Notification/Regulation will affect your International Business please send us your representation with facts and figures , so that these can be taken up suitably.

 


For Exporter
Frequently Asked Questions
Search ITC-HS Code & Tariff
HS Code
 (Please type 2 to 6 digits only)
 OR
Product
         
Upcoming Events
Latest News