1. Ministry of Health Announcement No. 8 of 2011 Designated Standard "Food Additives Tamarind Polysaccharide Gum"

(1) Scope

This standard applies to the endosperm portion of the seeds of the leguminous tamarind genus (TamarindusindicaL) as the main raw material, through the feeding, dispersing, settling, heating, cooling crystallization, centrifugation, drying, crushing, Sieving, packaging and other major processes made of food additives tamarind polysaccharide gum.

This product is white to brown powder, almost no odor or a little special odor.

(2) Technical requirements: should be consistent with the provisions of Table 1. Items Indicators Inspection Methods Loss on drying, w/% ≤ 14.0 GB5009.3 Ash / (g/100g) ≤ 5.0 GB5009.4 Protein / (g/100g) ≤ 3.0 GB5009.5 Heavy metals (Pb) / (mg/kg) ≤ 20.0 GB8451 Arsenic (as As2O3) / (mg/kg) ≤ 4.0 GB/ T5009.76 Lead (Pb)/(mg/kg) ≤ 10.0 GB5009.12 Total colony/(CFU/g) ≤ 10000 GB4789.2 Coliform/(MPN/100g) ≤ 30 GB4789.3 2.GB 2760-2014 National Standard for Food Safety Standard for the Use of Food Additives

Tamarind Polysaccharide Gum tamarind polysaccharide gum

CNS No. 20.011 INS No.--

Function Thickener

Food Classification Food Name Maximum Amount Used/(g/kg)

03.0 Frozen Beverages ( 03.04 Except edible ice) 2.0

05.0 Cocoa products, chocolate and chocolate products (including cocoa butter substitute chocolate and products) and confectionery 2.0

16.01 Jelly (if used in jelly powder, increase the amount of use according to the multiplicity of brewing) 2.0