Tragacanth gum
Overview
Tragacanth gum is a natural exudate obtained by slitting the stems of Astragalus shrubs native to the Middle East and Central Asia. One of the oldest known food hydrocolloids — used for over 2,000 years — it functions as a thickener, stabiliser, and emulsifier in confectionery, salad dressings, ice cream, bakery fillings, and pharmaceutical tablets. It produces highly viscous solutions even at low concentrations.
JECFA's ADI is "not specified," evaluated in 1975. Tragacanth gum consists of complex polysaccharides that are not significantly absorbed from the gastrointestinal tract. They function as a dietary fibre and contribute to satiety. No adverse effects have been identified at any realistic dietary dose. Its centuries-long use in human food without recorded toxicity is consistent with this safety assessment.
Tragacanth gum is approved in the EU, US (GRAS), UK, Australia, and globally. It is used in a variety of traditional confectionery, artisan baked goods, and specialty sauces. Its natural plant exudate origin, long history of use, and "not specified" ADI make it one of the most trusted thickening agents available. There are no known health concerns for the general population at typical dietary exposures.
Generated from verified JECFA, EFSA, and regulatory data. All numerical values are sourced from the WHO/FAO JECFA Combined Compendium and EFSA OpenFoodTox 3.0.
Safety Assessment
| Body | Acceptable Daily Intake (ADI) | Year |
|---|---|---|
| JECFA | Not specified — no concern at typical intakes · JECFA 1975 | 1975 |
| EFSA | — | — |
ADI = the amount of a substance a person can consume every day over a lifetime without appreciable health risk. Expressed as mg per kg body weight per day. Source: WHO/FAO JECFA Combined Compendium; EFSA OpenFoodTox 3.0.
Scientific Notes
Natural exudate from Astragalus shrubs; one of the oldest food hydrocolloids. Used in confectionery, dressings, and baked goods.