E417 Tara gum

E417Thickeners & gumsOrigin: Plant

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The short answer

Tara gum (E417) is a seed gum from a South American tree, related to guar. It thickens ice cream and desserts and is considered safe. It is not locust bean gum, though recipes sometimes swap them.

89/100

Generally safe

Fine for most people at normal amounts.

E-numberE417

Comes fromPlant

What it doesThickeners & gums

Glycemic index—

Daily limitNot set

Also calledTara gum, Peruvian carob

Rules by country

🇺🇸 US FDAApproved

🇪🇺 European UnionApproved

🇨🇦 Health CanadaApproved

CaliforniaNo extra rules

Tara gum is an approved thickener in the US, the EU and Canada. EFSA found no need for a numerical daily limit. Ice cream makers use it when they want a gum that pairs with carrageenan or xanthan.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

The endosperm of tara seeds is mostly a long carbohydrate that binds water. It is less likely to taste beany than some guar, so dairy formulators like it in ice cream.

Where it comes from: Tara gum is milled from the seeds of the tara tree (Caesalpinia spinosa) in the Andes. It is a galactomannan, in the same family as guar and locust bean gum.

Why it’s in food

Thickens ice cream
Stabilizes desserts
Pairs with other gums
Holds moisture

Often found in

Ice creamYogurtCream cheeseSaucesJelliesPlant milks

Also listed as: Tara gum, Peruvian carob, Tara

Health & gut impact

ReviewConcern

EFSA found no safety concern for tara gum as a thickener and did not set a numerical daily limit.

EFSA re-evaluation of tara gum (2017)

Fiber effectUnder study

Like other seed gums, a large amount of tara gum can mean gas, because gut bacteria ferment it.

EFSA Panel on Food Additives (2017)

What can I use instead?

Guar gum

Ratio: About 1:1

Best for: Ice cream and sauces

Locust bean gum

Ratio: About 1:1

Best for: Dairy gels

More thickeners & gums:

Agar-Agar E406Agar-agar (E406) is a seaweed gel that sets firmer than gelatin. It's safe, vegan, gluten-free, keto and kosher, and is the easiest plant swap for gelatin.Generally safe Carrageenan E407Carrageenan (E407) is a seaweed thickener in plant milks and deli meats. It's approved, but some studies link it to gut inflammation, so people with IBD often avoid it.Use in moderation Cassia gum E427Cassia gum (E427) is a seed thickener, not cinnamon. Europe allows it in limited foods. In the US it is mainly a pet-food ingredient. Specs are strict because early batches carried impurities.Use in moderation Cellulose Gum (CMC) E466Cellulose gum (E466, CMC) is a thickener made from wood or cotton fiber. It's approved everywhere and fine for most diets, but studies in mice and a small human trial suggest it can disturb gut bacteria.Use in moderation

Common questions

Is tara gum the same as carob or locust bean?

No. Locust bean is carob seed (E410). Tara is a different Andean tree. Both are galactomannan gums, which is why they behave alike.

Is Tara gum safe?

Generally safe (89/100). Tara gum is an approved thickener in the US, the EU and Canada. EFSA found no need for a numerical daily limit. Ice cream makers use it when they want a gum that pairs with carrageenan or xanthan.

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Scientific sources & regulatory citations

EFSA OpenFoodTox: E417
EFSA re-evaluation of tara gum (2017)
EFSA Panel on Food Additives (2017)

INS 417 · CAS 39300-88-4