E427 Cassia gum

E427Thickeners & gumsOrigin: Plant

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The short answer

Cassia 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.

75/100

Use in moderation

Safe in small amounts; may bother some people or raise blood sugar.

E-numberE427

Comes fromPlant

What it doesThickeners & gums

Glycemic index—

Daily limitNot set

Also calledCassia gum, Cassia tora gum

Rules by country

🇺🇸 US FDAApproved with limits

🇪🇺 European UnionApproved with limits

🇨🇦 Health CanadaApproved with limits

CaliforniaNo extra rules

The EU allows cassia gum in a short list of foods, including some dairy and meat products, after EFSA reviews that set tight specifications on impurities. US approval is aimed at canned pet food rather than a general human-food use. Do not confuse the gum with cassia bark.

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

What is it?

The seed endosperm behaves like guar: it binds water and makes a gel with other gums such as carrageenan. You are more likely to meet it in a yogurt or a pet food than in a home spice jar.

Where it comes from: Cassia gum is milled from the seeds of Cassia tora and Cassia obtusifolia. It is a thickener. It is not cassia cinnamon and it is not senna.

Why it’s in food

Thickens yogurt
Stabilizes processed meat
Gels with carrageenan
Thickens pet food

Often found in

YogurtProcessed cheeseProcessed meatCanned pet foodSauces

Also listed as: Cassia gum, Cassia tora gum

Health & gut impact

SpecificationsUnder study

EFSA's approval of cassia gum depends on limits for impurities such as anthraquinones. The gum is not a license to use the whole seed.

EFSA opinion on cassia gum (2010)

Not cinnamonConcern

Cassia cinnamon is a bark spice. Cassia gum is a seed extract from different plants in the Cassia genus.

EU Regulation 1333/2008 listing for E427

What can I use instead?

Guar gum

Ratio: About 1:1

Best for: Yogurt 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 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 GelatinGelatin is made from pig, cow or fish parts, so it is never vegan. It's only halal or kosher when certified, because most unlabeled gelatin comes from pork.Generally safe

Common questions

Is cassia gum the cinnamon in my spice rack?

No. The spice is cassia bark. E427 is a gum from Cassia tora seeds, used as a thickener.

Is Cassia gum safe?

Use in moderation (75/100). The EU allows cassia gum in a short list of foods, including some dairy and meat products, after EFSA reviews that set tight specifications on impurities. US approval is aimed at canned pet food rather than a general human-food use. Do not confuse the gum with cassia bark.

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Scientific sources & regulatory citations

EFSA OpenFoodTox: E427
EFSA opinion on cassia gum (2010)
EU Regulation 1333/2008 listing for E427

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