Tara gum

Tara gum is a galactomannan polysaccharide extracted from the endosperm of seeds of the tara tree (Caesalpinia spinosa), native to South America. Structurally similar to locust bean gum (E410) and guar gum (E412), it functions as a thickener, stabiliser, and gelling agent (in combination with other gums) in dairy products, ice cream, sauces, and processed foods. It is increasingly used as a sustainable gum alternative.

JECFA's ADI is "not specified," evaluated in 2005. Tara gum is a non-digestible dietary fibre with prebiotic properties. Like other galactomannans, it is not absorbed systemically and passes through the gut, promoting beneficial changes in gut microbiota composition. No adverse effects have been identified at any realistic food additive dose.

Tara gum is approved in the EU and permitted in US food use, with global acceptance growing. It is valued in the food industry as a consistent alternative to locust bean gum with similar functional properties. For consumers it is a completely safe, naturally derived fibre source with no known health concerns. It is typically found in dairy products, frozen desserts, and processed sauces.