Safety grading GREEN – SAFE
E417 (Tara gum) is classified as GREEN – SAFE based on regulatory evaluations and a broad body of toxicological and nutritional evidence. The European Food Safety Authority (EFSA) has assessed tara gum together with other galactomannans and concluded that there is no safety concern for the general population at reported use levels. No Acceptable Daily Intake (ADI – Acceptable Daily Intake) was specified, which typically indicates a very low level of toxicological concern.
From a regulatory baseline perspective, tara gum is authorised for use in the European Union as a food additive and is also permitted in the United States, where it is considered acceptable for use as a thickening and stabilising agent. This establishes that E417 meets fundamental safety requirements under current food law.
Independent scientific studies support this assessment. Toxicological investigations have shown that tara gum is not absorbed intact in the human gastrointestinal tract. Instead, it behaves like other soluble dietary fibres, undergoing partial fermentation by gut microbiota. Animal feeding studies and in vitro assays have not demonstrated genotoxicity, carcinogenicity, or reproductive toxicity at doses far exceeding typical dietary exposure.
At realistic intake levels, the primary effects of tara gum are physiological rather than toxic. As with many fibre-like substances, excessive consumption may lead to mild gastrointestinal effects such as bloating or soft stools, particularly in sensitive individuals. These effects are reversible and not associated with long-term harm.
Importantly, no consistent evidence links tara gum to allergic reactions, endocrine disruption, or systemic toxicity. Studies comparing galactomannans (including guar gum, locust bean gum and tara gum) show comparable safety profiles, with tara gum often exhibiting lower viscosity and fermentability, which may further reduce gastrointestinal intolerance.
Considering regulatory approvals, independent toxicological data, and decades of use in food products without significant adverse reports, E417 is appropriately graded as GREEN – SAFE. Consumers with sensitive digestion may still wish to moderate intake, but for the vast majority of people, tara gum does not pose a meaningful health risk.
Should You Avoid Tara gum?
Most consumers do not need to avoid E417. Individuals with highly sensitive digestive systems or those following very low-fibre medical diets may prefer to limit products containing multiple gum additives, but tara gum itself is not considered harmful.
Common Uses
- Dairy products such as ice cream and yoghurt to improve creaminess
- Processed cheese and cheese analogues for texture stabilisation
- Baked goods to enhance moisture retention
- Sauces, dressings and soups as a thickener
- Gluten-free products to improve structure and mouthfeel
Common names / Synonyms
- Tara gum
- Tara seed gum
- Peruvian carob gum
- Galactomannan (tara)
What is it?
Tara gum is a natural polysaccharide extracted from the endosperm of the seeds of the tara tree (Caesalpinia spinosa), a leguminous plant native to South America, particularly Peru. Chemically, it belongs to the galactomannan family, which also includes guar gum and locust bean gum.
The molecular structure of tara gum consists of a mannose backbone with galactose side chains. The ratio of mannose to galactose in tara gum lies between that of guar gum and locust bean gum, giving it intermediate functional properties. This structure is responsible for its ability to bind water and form viscous solutions even at low concentrations.
Production begins with harvesting mature tara pods, followed by mechanical separation of the seeds. The seed coats are removed, and the endosperm is milled into a fine powder. No chemical modification is required, which is why tara gum is considered a natural additive.
In food systems, tara gum functions primarily as a thickener and stabiliser. It improves texture, prevents phase separation, and enhances mouthfeel. It also exhibits synergistic effects with other hydrocolloids, such as carrageenan or xanthan gum, allowing manufacturers to achieve desired textures with lower overall additive levels.
From a nutritional standpoint, tara gum behaves like soluble dietary fibre. It is resistant to digestion by human enzymes and reaches the colon largely intact, where it can be partially fermented by gut bacteria. This contributes minimal calories and may have minor prebiotic effects, although it is not used for this purpose.
Its natural origin, functional versatility, and favourable safety profile explain why tara gum has become increasingly popular as an alternative to guar gum in situations where supply stability or specific textural properties are required.
Where it’s allowed (EU vs US)
E417 is approved for use in the European Union under Regulation (EC) No 1333/2008. In the United States, tara gum is permitted as a food ingredient and used in accordance with good manufacturing practice.