Other names for the additive (synonyms)
General Information
Tara gum (food additive E417) belongs to the group of natural polysaccharide thickeners and stabilizers widely used in the food industry.
Unlike synthetic additives, it has a plant origin: it is obtained from the seeds of the small leguminous tree Caesalpinia spinosa, or Tara, native to Peru. The tree produces pods rich in seeds and tannins, which have traditionally been used by local people both in cooking and in medicine.
Externally, tara gum is a white or slightly beige powder, odorless and with a mild taste. The main component of additive E417 is galactomannan — a highly viscous polysaccharide consisting of a linear chain of mannose residues with side branches of galactose in a ratio of about 3:1. In structure and properties, tara gum is similar to guar gum (E412) and locust bean gum (E410), which are also used as thickeners and stabilizers.
Additive E417 forms aqueous solutions with high viscosity and is resistant to heating up to 140–145°C. These properties make it a valuable component for technologies that require prolonged thermal processing.
The technological process of obtaining tara gum involves extracting seeds from the plant’s pods, separating the endosperm, drying it, and grinding it into powder. The final product undergoes purification and moisture control, as well as microbiological safety testing. According to EFSA data, an important aspect is monitoring the absence of microbiological contamination and mycotoxins, which may develop during storage.
Effects on the Body
Benefits of Additive E417
In traditional Peruvian medicine, decoctions and infusions of tara pods were used for throat inflammations, colds, and as a wound-healing remedy. In addition, the plant was applied in cases of fever, colds, and stomach pains. A decoction of dried pods is also used to fight fleas and other insects.
The physiological properties of tara gum are largely similar to other food gums. Additive E417 is not digested in the human small intestine but undergoes fermentation by the microflora in the large intestine, producing short-chain fatty acids (acetic, propionic, and butyric). These compounds are considered beneficial metabolic products of dietary fiber, supporting gut health and cellular energy balance.
Thus, in moderate amounts, the additive may have a positive effect on digestive system health.
Risks of Additive E417
Animal studies showed no toxic effects even at high doses. In experiments with rats and mice, no serious disorders were observed at doses up to 12,000 mg/kg body weight per day, and in long-term studies (up to 103 weeks) the additive did not show carcinogenic properties. Tests also revealed no negative impact on reproductive function or offspring development.
Despite proven safety, excessive consumption of tara gum may cause gastrointestinal discomfort, including increased gas formation and a feeling of fullness. In rat studies, animals fed diets with more than 5% gum showed reduced body weight and increased blood urea levels, which are associated not with toxicity but with nutritional imbalance at excessive doses.
International organizations, including JECFA and SCF, have established the acceptable daily intake (ADI) for tara gum as “not specified,” meaning there is no health risk at normal consumption levels. EFSA, in its 2017 evaluation, also concluded that there is no need for a numerical ADI limit, since the additive is safe for use in food products.
The only side effect observed from consuming tara gum was a general reduction in food intake. This is related to the additive’s ability to absorb water and swell, creating a feeling of satiety.
Uses
Like other food gums, tara gum helps improve the texture and stability of products. Additive E417 is widely used in the food industry as a stabilizer, emulsifier, and thickener.
It is especially common in ice cream, dairy desserts, sauces, and confectionery products, where it prevents sugar and ice crystallization, ensures a uniform texture, and extends shelf life. Tara gum is often used in combination with other gums and modified starches to enhance the desired effect.
Beyond the food sector, tara gum is used in the leather industry in Peru and other countries for tanning, as well as in shipbuilding — extracts from the plant’s pods are used to protect ship hulls from fouling by marine organisms.
Legal Status
In the European Union, tara gum is permitted as food additive E417 under Regulation (EC) No 1333/2008 and has established specifications in Regulation (EC) No 231/2012.
In the United States, the FDA includes it in the list of permitted food ingredients. JECFA and SCF have assigned the additive the status “ADI not specified,” emphasizing its safety at traditional consumption levels.
In Ukraine and CIS countries, additive E417 is also on the list of approved additives. In Canada and Japan, the additive is registered and used alongside other polysaccharide gums.