 1 The Draft  Amendment of Standard s for Specification, Scope , Application 
and Limitation  of Food Additive s 
   MOHW  Food No.  1081300738 , 11 June, 201 9 
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.  
The commercial product is normally diluted with sugars for 
standardization purposes. In addition to sugars, pectins may 
be mixed with suitable food -grade buffer salts required for 
pH control and desirable setting characteristics. The article 
of commerce may be further specified as to pH value, gel 
strength, viscosity,  degree of esterification, and setting 
characteristics.  
C.A.S. number  9000 -69-5 
DESCRIPTION  White, yellowish, light greyish or light brownish powder . 
Characteristics    2 IDENTIFICATION   
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 50mg/kg . 
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. numbe r 9000 -30-0 
Structural formula  
 
DESCRIPTION  White to yellowish -white, nearly odourless, free -flowing 
powder . 
Characteristics   
IDENTIFICATION   
Solubility  Insoluble in ethanol . 
Gel formation  Add small amounts of sodium borate TS to an aqueous 
 4 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 beaker, 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% . 
Residual solvents  Not more than 1% of ethanol or isopropanol, singly or in  5 combination . 
Lead  Not more than 2 mg/kg . 
Microbiological 
criteria  Total (aerobic) plate count:  Not more than 5,000 CFU/g . 
E. coli : Negative . 
Salmonella : Negative . 
Yeasts and moulds: Not more than 500 CFU/g . 
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 screening of the endosperm 
to obtain native carob bean gum. The gum may be washed 
with ethanol or isopropanol to control the microbiolog ical 
load (washed carob bean gum).  
C.A.S. number  9000 -40-2 
Structural formula  
 
DESCRIPTION  White to yellowish white, nearly odourless powder . 
Characteristics   
IDENTIFICATION   
 7 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 appreci able 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 solut ion 
containing 0.5% iodine and 1% potassium iodide on a glass 
slide and examine under a microscope. Carob bean gum 
contains long stretched tubiform cells, separated or slightly 
interspaced. Their brown contents are much less regularly 
formed than in Guar g um. 
PURITY   
Loss on drying  Not more than 14% (105º , 5 h) . 
Total ash  Not more than 1.2% (800º , 3 -4 h). 
Acid -insoluble 
matter  Not more 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 . 
Residual solvents  Not more than 1% of ethanol or isopropanol, singly or in  8 combination . 
Lead  Not more than 2 mg/kg . 
Microbiological 
criteria  Total (aerobic) plate c ount: Not more than 5,000 CFU/g . 
E. coli : Negative . 
Salmonella : Negative . 
Yeasts and moulds: Not more than 500 CFU/g . 
Category  Food additives category ( 12) (16). 
Functional uses  Pasting Agent ; Emulsifiers . 
 
   9 07. Food quality improvement, fermentation and food processing agents  
12. Pasting Agent  
15. Carriers  
§ 07097  
§ 120 52 
§ 15003  
α-Cyclodextrin  
SYNONYMS  α-Schardinger dextrin, α -dextrin, cyclohexaamylose, 
cyclomaltohexaose, α - cycloamyl ose, INS No.457  
Definition  A non -reducing cyclic saccharide consisting of six 
α-1,4-linked Dglucopyranosyl units produced by the action 
of cyclodextrin glucosyltransferase (CGTase, EC 2.4.1.19) 
on hydrolyzed starch. Recovery and purification of 
α-cyclodextrin may be carried out using one of the 
following  procedures: precipitation of a complex of 
α-cyclodextrin with 1 -decanol, dissolution in water at 
elevated temperature and reprecipitation, steam -stripping of 
the complexant, and crystallization of α -cyclodextrin from 
the solution; or chromatography with i on-exchange or gel 
filtration followed by crystallization of α -cyclodextrin from 
the purified mother liquor; or membrane separation methods 
such as ultra -filtration and reverse osmosis.  
Chemical names  Cyclohexaamylose  
C.A.S. number  10016 -20-3 
Chemical f ormula  (C6H10O5)6  10 Structural formula   
Formula weight  972.85  
Assay  Not less than 98% (dry basis) . 
DESCRIPTION  Virtually odourless, white or almost white crystalline solid . 
Characteristics   
IDENTIFICATION   
Melting range  Decomposes above 278o. 
Solubility  Freely soluble in water; very slightly soluble in ethanol . 
Specific rotation  [α]25D: Between +145o and +151o (1% solution) . 
Chromatography  The retention time for the major peak in a liquid 
chromatogram of the sample corresponds to that for 
α-cyclodextrin in a chromatogram of reference 
α-cyclodextrin . 
PURITY   
Water  Not more than 11% . 
Residual 
complexant  (1- 
decanol)  Not more than 20 mg/kg . 
Reducing 
substances  Not more than 0.5% (as dextrose) . 
Sulfated ash  Not more than 0.1% . 
Lead  Not more  than 1 mg/kg . 
 11 Category  Food additives category (07) (12) (15). 
Functional uses  Food quality improvement, fermentation and food 
processing agents ; Pasting Agent ; Carriers . 
 
   12 07. Food quality improvement, fermentation and food processing agents  
12. Pasting Agent  
15. Carriers  
§ 07098  
§ 120 53 
§ 15004  
γ-Cyclodextrin  
SYNONYMS  gamma -cyclodextrin, gamma -CD, cyclooctaamylose, 
cyclomaltooctaose , INS No.458  
Definition  A non -reducing cyclic saccharide consisting of eight 
alpha -1,4-linked Dglucopyranosyl  units manufactured by 
the action of cyclomaltodextrin glucanotransferase 
(CGTase, EC 2.4.1.19) on hydrolysed starch followed by 
purification of the gamma -cyclodextrin. Purification is 
carried out using one of the following procedures: 
precipitation of a complex of gammacyclodextrin with a 
macrocyclic compound and subsequent extraction with 
n-decane followed by steam -stripping of the solvent; 
crystallization from the purified mother liquor containing 
gamma -cyclodextrin obtained by chromatographic methods 
with ion exchange or gel filtration; membrane separation 
methods such as ultra filtration and reverse osmosis.  
Chemical names  Cyclooctaamylose  
C.A.S. number  17465 -86-0 
Chemical formula  (C6H10O5)8  13 
Structural formula   
Formula weight  1297  
Assay  Not less  than 98% on an anhydrous basis . 
DESCRIPTION  Virtually odourless, white or almost white crystalline solid . 
Characteristics   
IDENTIFICATION   
Solubility  Freely soluble in water; very slightly soluble in ethanol . 
Specific rotation  [alpha]25 D: Between +173 and +180o (1% solution) . 
Reaction with 
iodine  To 0.2 g of the sample in a test -tube add 2 ml of a 0.1 N 
iodine solution. Heat the mixture in a water bath and allow 
to cool at room temperature. A clear brown solution is 
formed.  
Chromatography  The retention time for the major peak in a liquid 
chromatogram of the sample corresponds to that for 
gamma -cyclodextrin in a chromatogram of reference 
gamma -cyclodextrin . 
PURITY   
Water  Not more than 11% . 
Volatile organic 
compounds  Not more than 20 mg/kg . 
Reducing 
substances  Not more than 0.5% (as glucose) .  14 Sulfated ash  Not more than 0.1% . 
Lead  Not more than 1 mg/kg . 
Category  Food additives category (07) (12) (15). 
Functional uses  Food quality improvement, fermentation and food 
processing agents ; Pasting Agent ; Carriers . 
 
   15 
07. Food quality improvement, fermentation and food processing agents  
12. Pasting Agent  
15. Carriers  
§ 07099  
§ 120 54 
§ 15005  
 
β-Cyclodextrin  
SYNONYMS  Beta-cyclodextrin 、ßCD、BCD、ß-Schardinger dextrin 、
cyclodextrin B 、INS No. 459  
Definition  A non -reducing cyclic saccharide consisting of seven 
alpha -1,4-linked Dglucopyranosyl units manufactured by 
the action of cyclodextrin transglycolase on hydrolysed 
starch followed by purification of the ß - cyclodextrin; 
purification is by prepar ation of a ß -cyclodextrin/solvent 
inclusion compound followed by steam -stripping of the 
solvent before final purification.  
Chemical names  Cycloheptaamylose  
C.A.S. number  7585 -39-9 
Chemical formula  (C6H10O5)7 
Structural formula    
Formula weight  1135.00  
Assay  Not less than 98.0% of (C 6H10O5)7 on an anhydrous basis . 
DESCRIPTION  Virtually odourless, slightly sweet tasting white or almost  16 white crystalline solid . 
Characteristics   
IDENTIFICATION   
Solubility  Sparingly soluble in water; freely soluble in hot water; 
slightly soluble in ethanol . 
Specific rotation  [alpha] 25, D: Between +160 o and +164o (1% solution) . 
Infrared absorption  The infrared spectrum of the sample corresponds with that 
of a reference standard.  
Chromatography  The retenti on time for the major peak in the liquid 
chromatogram of the sample solution corresponds to that 
for ß -cyclodextrin in the chromatograms of the standard 
solutions prepared as directed in the Method of Assay.  
PURITY   
Water  Not more than 14% . 
Other cyclodextrins  Not more than 2% on an anhydrous basis . 
Residual solvents  Not more than 1 mg/kg of toluene . 
Reducing 
substances  Not more than 1% (as glucose) . 
Sulfated ash  Not more than 0.1% . 
Lead  Not more than 1 mg/kg . 
Category  Food additives category (07) (12) (15). 
Functional uses  Food quality improvement, fermentation and food 
processing agents ; Pasting Agent ; Carriers . 
 