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E417; Tara Gum
(in 643 products)

Potential Risk Index®:

ISCE InhaleISCE SwallowISCE ContactISCE Environment
PRI Legend

About:

Functions:
1. Binder / Stabilizer - Retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state.
2. Emollient - Softens and soothes the skin. Helps with skin conditioning.
3. Emulsifier - Allows water and oils to remain mixed together to form an emulsion.
4. Gelling Agent / Thickener - Increases the viscosity by thickening the liquid to give it more texture
Tara gum is the endosperm of the seeds of the tara tree (Cesalpinia spinosa lin). The plant is native to South America where it grows as tree or bush. Today, tara is also cultivated in Morocco and East Africa. Like guar gum and carob bean gum, tara gum is a galactomannan, comprising approximately 25% of galactose.
Tara gum has been deemed safe for human consumption as a food additive (E417). Tara gum is used as a thickening agent and stabilizer in a number of food applications. A solution of tara gum is less viscous than a guar gum solution of the same concentration, but more viscous than a solution of locust bean gum. Blends of tara with modified and unmodified starches can be produced which have enhanced stabilization and emulsification properties, and these are used in the preparation of convenience foods, such as ice cream.
It is approved to use as food additive in EU.
Regulatory References:
1. EU Approved Food Additive [2018]

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