About
Tamarind is the acidic pulp of the Tamarindus indica fruit, widely used as a souring agent and condiment across Asian, African, and Latin American cuisines. The seeds yield a xyloglucan polysaccharide gum (INS 437) commercially used as a stabiliser, thickener, and emulsifier in processed foods.
Safety summary
JECFA established an ADI 'not specified' for tamarind seed polysaccharide based on absence of toxicity in long-term rodent studies and no genotoxic, reproductive, or developmental toxicity concerns. The fruit pulp is naturally high in tartaric acid and potassium, which may be a concern for individuals with kidney disease or on antiplatelet and antidiabetic medications. No IARC carcinogen classification applies to tamarind.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Tamarind fruit and pulp are permitted as natural food ingredients in the EU. Tamarind seed polysaccharide does not have an assigned E number and is not listed as an authorised food additive under EU Regulation (EC) No 1333/2008; its use as a food ingredient must comply with general food law (Regulation (EC) No 178/2002) and novel food rules if applicable.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Tamarind pulp, puree, and concentrate are standardised food products under FSSR 2011 Chapter 2.3 (Fruit & Vegetable Products); tamarind concentrate must contain not less than 65% total soluble solids. Tamarind seed gum separately approved under FSS (Approval for Non-Specified Food and Food Ingredients) Regulations, 2017 (approval reference 18/Std/PA/FSSAI/2024, effective 03.01.2025).source |
| MHLW (Ministry of Health, Labour and Welfare) (Japan) | Approved | Tamarind seed polysaccharide is an approved food additive in Japan with INS 437, used as a thickener and stabiliser; listed in the Codex GSFA with multiple commodity-level permissions.source |
| FDA (Food and Drug Administration) (United States) | Approved | Tamarind seed polysaccharide granted GRAS (Generally Recognized as Safe) classification in 2014 for use as a stabiliser and thickener in mayonnaise, sauces, soups, ice cream, dressings, and beverages; tamarind fruit/pulp is approved as a natural food ingredient and flavouring. Estimated dietary exposure up to 91 mg/kg bw/day among high-end users. |
Who should approach with care
Research citations
- 1WHO. Tamarind seed polysaccharide — JECFA Food Additives & Contaminants Database. apps.who.int
- 2FAO. GSFA Online Food Additive Details for Tamarind Seed Polysaccharide (INS 437). fao.org
- 3PubMed. Safety Evaluation of Ultrasonic-Assisted OSA-Modified Tamarind Seed Gum for Food Applications. pmc.ncbi.nlm.nih.gov
- 4FSSAI. List of Products/Ingredients Approved under FSS (Non-Specified Food and Food Ingredients) Regulations 2017 — Status as on 2 May 2025, 2025. fssai.gov.in
- 5FSSAI. FSSR Chapter 2.3: Food Product Standards — Fruit & Vegetable Products (Version 1, September 2023), 2023. fssai.gov.in
