{"id":193979,"title":"Health Canada’s Proposal to Enable the Use of Tamarind Gum as an Emulsifying, Gelling, Stabilizing and Thickening Agent in Unstandardized Foods and Certain Standardized Foods – Reference Number: NOP/ADP-0026 - Canada.ca","sourceCode":"hc","sourceName":"Health Canada","language":"en","captureDate":"2025-04-19","captureTimestamp":"2025-04-19T08:56:01.860000+00:00","jobId":1,"originalUrl":"https://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/proposal-tamarind-gum-emulsifying-gelling-stabilizing-thickening-agent/information-document.html?wbdisable=true","snippet":"Health Canada’s Proposal to Enable the Use of Tamarind Gum as an Emulsifying, Gelling, Stabilizing and Thickening Agent in Unstandardized Foods and Certain Standardized Foods – Reference Number: NOP/ADP-0026 - Canada.ca Skip to main content Skip to \"About government\" Language…","rawSnapshotUrl":"/api/snapshots/raw/193979","browseUrl":"https://replay.healtharchive.ca/job-1/20250419085601/https://www.canada.ca/en/health-canada/services/food-nutrition/public-involvement-partnerships/proposal-tamarind-gum-emulsifying-gelling-stabilizing-thickening-agent/information-document.html?wbdisable=true#ha_snapshot=193979","mimeType":"text/html","statusCode":200,"captureBackend":"browsertrix","captureFidelity":"high"}