1 The Amendment of Standard s for Specification, Scope , Application and  
Limitation  of Food Additive s 
   MOHW  Food No.  1101300231 , 17 03, 2021 
Appendix 2: Standards for Specification of Food Additives  
12. Pasting Agent  
16. Emulsifiers  
§ 12049  
§ 16031  
Pectins  
SYNONYMS  INS No. 440  
Definition  Consists mainly of the partial methyl esters of 
polygalacturonic  acid and their sodium, potassium, calcium 
and ammonium salts; obtained by extraction in an aqueous 
medium of appropriate edible plant material, usually citrus 
fruits or apples; no organic precipitants shall be used other 
than methanol, ethanol and isoprop anol; in some types a 
portion of the methyl esters may have been converted to 
primary amides by treatment with ammonia under alkaline 
conditions. Sulfur dioxide may be added as a preservative.  
C.A.S. number  9000 -69-5 
DESCRIPTION  White, yellowish, light greyish or light brownish powder . 
Characteristics   
IDENTIFICATIO
N  
Test for pectins  Passes test . 
Test for amide 
group  Passes test (amidated pectins only) . 
Loss on drying  Not more than 12% (105 ℃, 2 h) . 
Sulfur dioxide  Not more than 50  mg/kg .  2 Residual solvents  Not more than 1% methanol, ethanol and 2 -propanol, 
singly or in  combination . 
Acid -insoluble ash  Not more than 1% . 
Total insolubles  Not more than 3% . 
Nitrogen content  Not more than 2.5% after washing with acid and ethanol . 
Galacturonic acid  Not less than 65% calculated on the ash -free and dried 
basis . 
Degree of 
amidation  Not more than 25% of total carboxyl groups of pectin . 
Lead  Not more than 2 mg/kg . 
Category  Food additives category ( 12) (16). 
Functional uses  Pasting Agent ; Emulsifiers . 
 
   3 12. Pasting Agent  
16. Emulsifiers  
§ 12050  
§ 16032  
Guar Gum  
SYNONYMS  Gum cyamopsis, guar flour; INS No. 412  
Definition  Primarily the ground endosperm of the seeds from 
Cyamopsis tetragonolobus  (L.) Taub. (Fam. Leguminosae ) 
mainly consisting of high molecular weight (50,000 -
8,000,000) polysaccharides composed of galactomannans; 
the mannose:galactose ratio is about 2:1. The seeds are 
crushed to eliminate the germ, the endosperm is dehusked, 
milled and screened to obtain the ground endosperm (native 
guar gum). The gum may be washed with ethanol or 
isopropanol to control the microbiological load (washed 
guar gum).  
C.A.S. number  9000 -30-0 
Structural formula  
 
DESCRIPTION  White to yellowish -white, nearly odourless, free-flowing 
powder . 
Characteristics   
IDENTIFICATIO
N  
Solubility  Insoluble in ethanol . 
 4 Gel formation  Add small amounts of sodium borate TS to an aqueous 
dispersion of the sample; a gel is formed.  
Viscosity  Transfer 2 g of the sample into a 400 -ml beaker and 
moisten thoroughly with about 4 ml of isopropanol. Add 
200 ml of water with vigorous stirring until the gum is 
completely and uniformly dispersed. An opalescent, 
viscous solution is formed. Transfer  100 ml of this solution 
into another 400 -ml be aker, heat the mixture in a boiling 
water bath for about 10 min and cool to room temperature. 
There is no substantial increase in viscosity (differentiating 
guar gums from carob bean gums).  
Gum constituents  Use galactose and mannose as reference standards . These 
constituents should be present.  
Microscopic 
examination  Place some ground sample in an aqueous solution 
containing 0.5% iodine and 1% potassium iodide on a glass 
slide and examine under a microscope. Guar gum shows 
close groups of round to pear formed cells, their contents 
being yellow to brown.  
PURITY   
Loss on drying  Not more than 15 .0% (105℃, 5 h) . 
Borate  Disperse 1 g of the sample in 100 ml of water. The 
dispersion should remain fluid and not form a gel on 
standing. Mix 10 ml of dilute hydrochloric acid with the 
dispersion, and apply one drop of the resulting mixture to 
turmeric paper. No brownish red colo ur is formed.  
Total ash  Not more than 1.5% (800 ℃, 3-4 h). 
Acid -insoluble 
matter  Not more than 7 .0%. 
Protein  Not more than 10 .0%.  5 Residual solvents  Not more than 1% of ethanol or isopropanol, singly or in 
combination . 
Lead  Not more than 2 mg/kg . 
Category  Food additives category ( 12) (16). 
Functional uses  Pasting Agent ; Emulsifiers . 
 
   6 12. Pasting Agent  
16. Emulsifiers  
§ 12051  
§ 16033  
Carob Bean Gum  
SYNONYMS  Locust bean gum, INS No. 410  
Definition  Carob bean gum, also known as locust bean gum, is a 
galactomannan polysaccharide obtained from the seeds of 
Ceratonia siliqua (L.) Taub. (Fam. Leguminosae). The 
ground endosperm of the seeds consists mainly of high 
molecular weight (approximately 50,000 -3,000,000) 
polysaccharides composed of galactomannans with a 
mannose:galactose ratio of about 4:1. The seeds are 
dehusked by treating the seeds with dilute sulfuric acid or 
with thermal mechanical treatments, elimination of the 
germ followed by milling and s creening of the endosperm 
to obtain native carob bean gum. The gum may be washed 
with ethanol or isopropanol to control the microbiological 
load (washed carob bean gum).  
C.A.S. number  9000 -40-2 
Structural formula  
 
DESCRIPTION  White to yellowish white, nearly odourless powder . 
Characteristics   
IDENTIFICATIO  
 7 N 
Solubility  Insoluble in ethanol . 
Gel formation  Add small amounts of sodium borate TS to an aqueous 
dispersion of the sample; a gel is formed.  
Viscosity  Transfer 2 g of the sample into a 400 -mL beaker and 
moisten thoroughly with about 4 mL of isopropanol. Add 
200 mL of water with vigorous stirring until the gum is 
completely and uniformly dispersed. An opalescent, 
slightly viscous solution is formed. Transfer 100 mL of this 
solution into another 400-mL beaker. Heat the mixture in a 
boiling water bath for about 10 min and cool to room 
temperature. There is an appreciable increase in viscosity 
(differentiating carob bean gums from guar gums).  
Gum constituents  Use galactose and mannose as reference standards. These 
constituents should be present.  
Microscopic 
examination  Disperse a sample of the gum in an aqueous solution 
containing 0.5% iodine and 1% potassium iodide on a glass 
slide and examine under a microscope. Carob bean gum 
contains long stret ched tubiform cells, separated or slightly 
interspaced. Their brown contents are much less regularly 
formed than in Guar gum.  
PURITY   
Loss on drying  Not more than 14% (105 ℃, 5 h) . 
Total ash  Not more than 1.2% (800 ℃, 3-4 h). 
Acid -insoluble 
matter  Not mo re than 4 .0%. 
Protein  Not more than 7 .0%. 
Starch  To a 1 in 10 dispersion of the sample add a few drops of 
iodine TS; no blue colour is produced .  8 Residual solvents  Not more than 1% of ethanol or isopropanol, singly or in 
combination . 
Lead  Not more than 2 mg/kg . 
Category  Food additives category ( 12) (16). 
Functional uses  Pasting Agent ; Emulsifiers .