Food Safety Substance
Tragacanth gumE413
Tragacanth gum (E413) is a food additive with PUBLISHED in the EU, GRAS in the US, and data from 8 regulatory sources.
CAS 9000-65-1
E413
Indexable evidence set
FDA
GRAS
ADI / TDI
ADI NOT SPECIFIED
Codex
18 row(s)
SOURCE
D1 identity resolution
e number aliases | Food Additives | dsstox identifiers | 8 matched regulatory source group(s)
Substance Identity
Resolved identifiers used to render this food-safety record.
Substance name
Tragacanth gum
CAS
9000-65-1
E-number
E413
DTXSID
DTXSID2021369
Evidence tier
Indexable evidence set (13)
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, stabilizing or thickening agent |
| Codex | Codex Alimentarius | Listed | Emulsifier; 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 | E413 | PUBLISHED | substanceFAD | Tragacanth | - |
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 | E413 | Tragacanth | - | POL-FAD-IMPORT-3138 | - |
Conditions and restrictions
| Jurisdiction | Food category | Restriction | Comment | Source |
|---|---|---|---|---|
| European Union | 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are... | EU Annex II Union List |
| European Union | 11.4.1 table-top sweeteners in liquid form | quantum satis | - | EU Annex II Union List |
| European Union | 11.4.2 table-top sweeteners in powder form | quantum satis | - | EU Annex II Union List |
| European Union | 11.4.1 table-top sweeteners in liquid form | quantum satis | - | EU Food Additives Database |
| European Union | 11.4.2 table-top sweeteners in powder form | quantum satis | - | EU Food Additives Database |
| European Union | 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are... | 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 | 413 | Emulsifier; Stabilizer; Thickener | 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation | GMP | For use in products conforming to the Standard for Fermented Milks (CXS243-2003) only.; For use in reconstituted and recombined products conforming to the Standard for Fermented... |
| Codex | 413 | Emulsifier; Stabilizer; Thickener | 01.2.1.2 Fermented milks (plain), heat-treated after fermentation | GMP | For use as a stabilizer or thickener only. |
| Codex | 413 | Emulsifier; Stabilizer; Thickener | 01.2.2 Renneted milk (plain) | GMP | - |
| Codex | 413 | Emulsifier; Stabilizer; Thickener | 01.4.1 Pasteurized cream (plain) | GMP | Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) |
| Codex | 413 | Emulsifier; 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 | 413 | Emulsifier; Stabilizer; Thickener | 06.4.1 Fresh pastas and noodles and like products | GMP | For use in noodles only. |
| Codex | 413 | Emulsifier; 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 | 413 | Emulsifier; 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 | 413 | Emulsifier; 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 | 413 | Emulsifier; 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 Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).; Excluding products conforming to the Standard for Quick Frozen Raw Squid... |
| Codex | 413 | Emulsifier; Stabilizer; Thickener | 09.2.2 Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.; Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers)... |
| Codex | 413 | Emulsifier; Stabilizer; Thickener | 09.2.3 Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms | GMP | For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. |
| Codex | 413 | Emulsifier; Stabilizer; Thickener | 09.2.4.1 Cooked fish and fish products | GMP | For use in surimi products only. |
| Codex | 413 | Emulsifier; 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 | 413 | Emulsifier; 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 Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).; For use in salted squid... |
| Codex | 413 | Emulsifier; Stabilizer; Thickener | 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) | GMP | Excluding maple syrup. |
| Codex | 413 | Emulsifier; Stabilizer; Thickener | 12.1.2 Salt Substitutes | GMP | - |
| Codex | 413 | Emulsifier; 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, stabilizing or thickening agent | (a)Calorie-reduced margarine | (a)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling 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, stabilizing or thickening agent | (b)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... | (b)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (c)Cottage cheese | (c)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 | Emulsifying, stabilizing or thickening agent | (d)Cream cheese spread; Cream cheese spread with (naming the added ingredients) | (d)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling 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, stabilizing or thickening agent | (e)Creamed cottage cheese | (e)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying agent | (e.1) (Naming the flavour) flavour | (e.1) Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying agent | (f)French dressing; Salad dressing | (f)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (g)Ice cream mix | (g)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 | (h)Ice milk mix | (h)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 | Emulsifying, stabilizing or thickening agent | (i)Lumpfish caviar | (i)1.0% | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (j)Minced prepared fish or prepared meat (as defined in section B.21.002 of the *Food and Drug Regulations*), except lumpfish caviar; Minced preserved fish or preserved meat (as defined in section B.21.002 of the *Food... | (j)7,500 ppm | 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, 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, stabilizing or thickening agents, or gelling 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, stabilizing or thickening agent | (n)Unstandardized foods | (n)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
SOURCE
EU Commission
EU Food Contact Materials
EU FCM Substances
EU food-contact material rows and migration-limit fields.
| Jurisdiction | FCM no. | Ref no. | Substance | Use | SML | Regulation |
|---|---|---|---|---|---|---|
| European Union | 545 | 93680 | tragacanth gum | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
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 | TRAGACANTH GUM | - | 9000-65-1 | NOT SPECIFIED | - | THICKENER, EMULSIFIER, STABILIZER | 1985 |
SOURCE
ingredients
ghs classifications
Cross-Reference to Cosmetics / Chemicals / Pharma
Same-CAS public rows from adjacent Roots verticals where available.
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 Tragacanth gum used for in food?
Tragacanth gum appears in food-use rows as: thickener|stabilizer|emulsifier; Emulsifier; Stabilizer; Thickener; Emulsifying, stabilizing or thickening agent.
Is Tragacanth gum / E413 safe?
This page does not assign a standalone safety verdict; it renders public regulatory evidence. ADI/reference value: ADI NOT SPECIFIED . EU status evidence: PUBLISHED. US/FDA evidence: GRAS.
What is the ADI for Tragacanth gum?
Tragacanth gum has this ADI/reference value in the food-safety tables: ADI NOT SPECIFIED . Source: food_substances.
Is Tragacanth gum also used in cosmetics?
Tragacanth gum has a same-CAS cosmetics cross-reference: Astragalus Gummifer Gum, EU status permitted.