Food Safety Substance
Tara gumE417
Tara gum (E417) is a food additive with PUBLISHED in the EU, GRAS in the US, and data from 7 regulatory sources.
CAS 39300-88-4
E417
Indexable evidence set
FDA
GRAS
ADI / TDI
ADI NOT SPECIFIED mg/kg bw
Codex
17 row(s)
SOURCE
D1 identity resolution
e number aliases | Food Additives | dsstox identifiers | 7 matched regulatory source group(s)
Substance Identity
Resolved identifiers used to render this food-safety record.
Substance name
Tara gum
CAS
39300-88-4
E-number
E417
DTXSID
DTXSID8021303
Evidence tier
Indexable evidence set (12)
SOURCE
EU Commission
FDA | Health Canada | Codex Alimentarius
Multi-Jurisdiction Comparison
Side-by-side status rows for the same resolved substance across public food regulators.
| Jurisdiction | Authority | Status | Evidence |
|---|---|---|---|
| European Union | EU Commission | PUBLISHED | EU additive listing; Annex II entry |
| Canada | Health Canada | Listed | Emulsifying, gelling, stabilizing or thickening agent |
| Codex | Codex Alimentarius | Listed | Gelling agent; Stabilizer; Thickener |
SOURCE
EU Commission
EU Food Additives | EU Food Additives Database
EU Food Additive Status
EU Commission food-additive listing rows from eu_food_additives.
| Jurisdiction | E-number | Status | Type | Name | Note |
|---|---|---|---|---|---|
| European Union | E417 | PUBLISHED | substanceFAD | Tara gum | - |
SOURCE
EU Commission
EU Annex II Authorised | EU Food Additives Database
EU Annex II Authorised Uses
Authorised additive rows and use conditions from EU Annex II tables.
| Jurisdiction | E-number | Name | INS | Policy item | Note |
|---|---|---|---|---|---|
| European Union | E417 | Tara gum | - | POL-FAD-IMPORT-3142 | - |
Conditions and restrictions
| Jurisdiction | Food category | Restriction | Comment | Source |
|---|---|---|---|---|
| European Union | - | - | - | EU Annex II Union List |
| European Union | - | - | - | EU Food Additives Database |
SOURCE
Codex Alimentarius
Codex GSFA
Codex GSFA Status
Codex Alimentarius GSFA permissions and maximum-use rows.
| Jurisdiction | INS / E-number | Function | Food category | Max level | Notes |
|---|---|---|---|---|---|
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation | GMP | For use in reconstituted and recombined products conforming to the Standard for Fermented Milks (CXS 243-2003) only.; For use as a stabilizer or thickener only. |
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 01.2.1.2 Fermented milks (plain), heat-treated after fermentation | GMP | For use as a stabilizer or thickener only. |
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 01.2.2 Renneted milk (plain) | GMP | - |
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 01.4.1 Pasteurized cream (plain) | GMP | Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) |
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) | GMP | Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) |
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 06.4.2 Dried pastas and noodles and like products | GMP | For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only. |
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 08.1.1 Fresh meat, poultry, and game, whole pieces or cuts | GMP | For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.; For use in fresh meat, poultry and game products only. |
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 08.1.2 Fresh meat, poultry, and game, comminuted | GMP | For use in fresh minced meat which contains other ingredients apart from comminuted meat only. |
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).; Excluding whole fish.; Excluding products conforming to the Standard for Quick... |
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 09.2.2 Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | Excluding whole fish.; Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN... |
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 09.2.3 Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms | GMP | - |
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 09.2.4.1 Cooked fish and fish products | GMP | For use in surimi products only. |
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 09.2.4.3 Fried fish and fish products, including mollusks, crustaceans, and echinoderms | GMP | For use in breading or batter coatings only. |
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms | GMP | Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).; Excluding products conforming to the... |
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 10.2.1 Liquid egg products | GMP | - |
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 10.2.2 Frozen egg products | GMP | - |
| Codex | 417 | Gelling agent; Stabilizer; Thickener | 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa | GMP | For use in ready-to-drink products and pre-mixes for ready-to-drink products only. |
SOURCE
Health Canada
Health Canada Status
Health Canada food-additive permissions by functional class and food scope.
| Jurisdiction | Class | Permitted foods | Maximum level | List |
|---|---|---|---|---|
| Canada | Emulsifying, gelling, stabilizing or thickening agent | (a)Bread | (a)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, gelling, stabilizing or thickening agent | (b)Calorie-reduced margarine | (b)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, gelling, stabilizing or thickening agent | (c)Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added... | (c)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (d)Cottage cheese | (d)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (e)Cream; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added... | (e)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, gelling, stabilizing or thickening agent | (f)Cream cheese spread; Cream cheese spread with (naming the added ingredients) | (f)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, gelling, stabilizing or thickening agent | (g)Creamed cottage cheese | (g)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying agent | (h)French dressing; Salad dressing | (h)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (i)Ice cream mix | (i)If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the *List of Permitted Food Additives with Other Purposes of Use*, the total combined amount not to exceed 5,000 ppm of the ice cream. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (j)Ice milk mix | (j)If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Thickening agent | (k)Mustard pickles; Relishes | (k)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, gelling, stabilizing or thickening agent | (l)Processed cheese spread; Processed cheese spread with (naming the added ingredients) | (l)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (m)Sherbet | (m)If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, gelling, stabilizing or thickening agent | (n)Sour cream | (n)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, gelling, stabilizing or thickening agent | (o)Unstandardized foods | (o)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
SOURCE
JECFA
JECFA ADI
JECFA ADI Values
JECFA ADI records and evaluation years.
| Jurisdiction | Chemical name | JECFA no. | CAS | ADI | ADI upper | Function | Evaluation year |
|---|---|---|---|---|---|---|---|
| JECFA | TARA GUM | - | 39300-88-4 | NOT SPECIFIED | - | THICKENER, STABILIZER | 1986 |
SOURCE
ingredients
ghs classifications
Cross-Reference to Cosmetics / Chemicals / Pharma
Same-CAS public rows from adjacent Roots verticals where available.
SOURCE
Cross-vertical comparison
ingredients | ghs classifications
Cross-Vertical Regulatory Divergence
This substance has different regulatory treatment across food, cosmetics, and industrial use.
SOURCE
FAQPage JSON-LD
public food renderer rows
Frequently Asked Questions
Food-use, safety, ADI, and cross-vertical answers mirrored into FAQPage JSON-LD.
What is Tara gum used for in food?
Tara gum appears in food-use rows as: thickener|stabilizer; Gelling agent; Stabilizer; Thickener; Emulsifying, gelling, stabilizing or thickening agent.
Is Tara gum / E417 safe?
This page does not assign a standalone safety verdict; it renders public regulatory evidence. ADI/reference value: ADI NOT SPECIFIED mg/kg bw. EU status evidence: PUBLISHED. US/FDA evidence: GRAS.
What is the ADI for Tara gum?
Tara gum has this ADI/reference value in the food-safety tables: ADI NOT SPECIFIED mg/kg bw. Source: WHO JECFA.
Is Tara gum also used in cosmetics?
Tara gum has a same-CAS cosmetics cross-reference: Caesalpinia Spinosa Gum, EU status permitted.