TARA GUM
Relevant Data
Food Additives Approved by European Union:
General Information
| Synonyms: | PERUVIAN CAROB |
| CAS number: | 39300-88-4 |
| INS: | 417 |
| Functional Class: |
Food Additives STABILIZER THICKENER |
From apps.who.int
Evaluations
| Evaluation year: | 1986 |
| ADI: | NOT SPECIFIED |
| Meeting: | 30 |
| Specs Code: | R |
| Report: | TRS 751-JECFA 30/27 |
| Tox Monograph: | FAS 21-JECFA 30/143 |
| Specification: | COMPENDIUM ADDENDUM 9/FNP 52 Add.9/192 (METALS LIMITS) (2001). R; FAO JECFA Monographs 1 vol.3/487 |
From apps.who.int
GSFA Provisions for TARA GUM
| Number | Food Category | Max Level | Notes |
|---|---|---|---|
| 14.1.5 | Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa |
GMP | Note 160 |
| 09.2.4.1 | Cooked fish and fish products |
GMP | Note 241 |
| 06.4.2 | Dried pastas and noodles and like products |
GMP | Note 256 |
| 01.2.1.2 | Fermented milks (plain), heat-treated after fermentation |
GMP | Note 234 |
| 01.2.1.1 | Fermented milks (plain), not heat-treated after fermentation |
GMP | Note 235,Note 234 |
| 08.1.2 | Fresh meat, poultry, and game, comminuted |
GMP | Note 281 |
| 08.1.1 | Fresh meat, poultry, and game, whole pieces or cuts |
GMP | Note 326,Note 16 |
| 09.2.4.3 | Fried fish and fish products, including mollusks, crustaceans, and echinoderms |
GMP | Note 41 |
| 09.2.2 | Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms |
GMP | Note XS166,Note 73 |
| 09.2.1 | Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms |
GMP | Note XS95,Note 73,Note XS165,Note XS315,Note XS312,Note XS292,Note XS190,Note XS191,Note XS92,Note XS36 |
| 01.4.1 | Pasteurized cream (plain) |
GMP | Note 236 |
| 09.2.5 | Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms |
GMP | Note 300 |
| 01.4.2 | Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) |
GMP | Note 236 |
From www.fao.org