Karaya gum
Overview
Karaya gum is a natural polysaccharide exudate collected from Sterculia trees native to India and sub-Saharan Africa. It functions as a thickener, stabiliser, and binder in ice cream, salad dressings, processed cheese, fermented dairy products, and confectionery. It is the most viscous of the plant gum exudates and absorbs water rapidly to form a thick gel.
JECFA's ADI is "not specified," evaluated in 1975. Karaya gum is a complex polysaccharide not significantly absorbed from the gut, functioning as a dietary fibre. No adverse effects have been identified at food additive doses. Very large amounts of any dietary fibre can cause flatulence or loose stools, but this is a physical effect rather than a toxicological one, and does not occur at food additive concentrations.
Karaya gum is approved in the EU, US (GRAS), UK, and most global markets. It is encountered in ice cream, cream cheese, processed meat, and certain confectionery products. For the general population there are no health concerns. Its natural plant origin and extensive history of safe use worldwide make it a well-established and trusted food hydrocolloid.
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 polysaccharide exudate from Sterculia trees; used as a thickener and stabiliser in ice cream, dressings, and processed cheese.