What is Carob bean gum used for in food?

It is listed as an emulsifier, a thickener and a stabiliser — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.

Where is Carob bean gum permitted?

Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.

Is Carob bean gum vegan?

Yes. Carob bean gum is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Carob bean gum

E number E410INS 410CAS 9000-40-2

Listed as an emulsifier, a thickener and a stabiliser by Canada, Codex and the US.

Listed as emulsifiers (CA, US, Codex) · thickeners (CA, US, Codex) · stabilisers (CA, US, Codex) · gelling agents (Codex) · flavour enhancers (US) · flavouring agents and adjuvants (US) · texturisers (US) · solvents and vehicles (US)

Canada: Emulsifying agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
Canada: Emulsifying, stabilizing or thickening agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
United States: Emulsifier or emulsifier salt — FDA, Substances Added to Food: LOCUST (CAROB) BEAN GUM
Codex Alimentarius: Emulsifier — CXS 192-1995 Table One, INS 410
Canada: Emulsifying, stabilizing or thickening agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
Canada: Thickening agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
United States: Stabilizer or thickener — FDA, Substances Added to Food: LOCUST (CAROB) BEAN GUM
United States: Stabilizers and thickeners — 21 CFR 184.1343, citing 21 CFR 170.3(o)(28)
Codex Alimentarius: Thickener — CXS 192-1995 Table One, INS 410
Canada: Emulsifying, stabilizing or thickening agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
Canada: Stabilizing agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
United States: Stabilizer or thickener — FDA, Substances Added to Food: LOCUST (CAROB) BEAN GUM
United States: Stabilizers and thickeners — 21 CFR 184.1343, citing 21 CFR 170.3(o)(28)
Codex Alimentarius: Stabilizer — CXS 192-1995 Table One, INS 410
Codex Alimentarius: Gelling agent — CXS 192-1995 Table One, INS 410
United States: Flavor enhancer — FDA, Substances Added to Food: LOCUST (CAROB) BEAN GUM
United States: Flavoring agent or adjuvant — FDA, Substances Added to Food: LOCUST (CAROB) BEAN GUM
United States: Texturizer — FDA, Substances Added to Food: LOCUST (CAROB) BEAN GUM
United States: Solvent or vehicle — FDA, Substances Added to Food: LOCUST (CAROB) BEAN GUM

Carob bean gum, also called locust bean gum, is a thickener from the seed of the carob tree. It is used in ice cream, cream cheese and sauces, and works particularly well combined with xanthan or carrageenan.

Where it is and isn’t permitted

Status of Carob bean gum by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
Jurisdiction	Status	Scope and limits	Citation
Australia and New ZealandFood Standards Australia New Zealand	Permitted, with conditions	57 food categories highest permitted level 10,000 mg/L Show every food category 0 Preparations of food additives — GMP 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk. 1.1.2 Liquid milk products and flavoured liquid milk — GMP 1.2.2 Fermented milk products and rennetted milk products — GMP 1.3 Condensed milk and evaporated milk — GMP 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments. 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP 1.5 Dried milk, milk powder, cream powder — GMP 1.6 Cheese and cheese products — GMP 10.2 Liquid egg products — GMP 10.3 Frozen egg products — GMP 10.4 Dried or heat coagulated egg products — GMP 11.1.1 Rainbow sugar — GMP 11.3.1 Dried honey — GMP 11.4 Tabletop sweeteners — GMP 12.1.2 Reduced sodium salt mixture — GMP 12.1.3 Salt substitute — GMP 12.5 Yeast and yeast products — GMP 12.6 Vegetable protein products — GMP 13.1 Infant formula products — 1,000 mg/LApplies in Australia; New Zealand has not adopted Standard 2.9.1 (infant formula products) and applies its own infant formula standard. 13.1.1 Special medical purpose product for infants — 5,000 mg/LOnly in a product specifically formulated for reduction of gastro-oesophageal reflux. Applies in Australia; New Zealand has not adopted Standard 2.9.1 (infant formula products) and applies its own infant formula standard. 13.2 Foods for infants — 10,000 mg/kg 13.3 Formulated meal replacements and formulated supplementary foods — GMP 13.4 Formulated supplementary sports foods — GMP 13.5 Food for special medical purposes — GMP 14.1.1.2 Carbonated, mineralised and soda waters — GMP 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only. 14.1.2.2 Fruit and vegetable juice products — GMP 14.1.3 Water based flavoured drinks — GMP 14.1.4 Formulated Beverages — GMP 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP 14.2.3 Wine based drinks and reduced alcohol wines — GMP 14.2.4.1 Fruit wine products and vegetable wine products — GMP 14.2.5 Spirits and liqueurs — GMP 14.3 Alcoholic beverages not included in item 14.2 — GMP 2.1 Edible oils essentially free of water — GMP 2.2.1.2 Butter products — GMP 2.2.1.3 Margarine and similar products — GMP 2.2.2 Oil emulsions (<80% oil) — GMP 20 Foods not included in items 0 to 14 — GMP 3 Ice cream and edible ices — GMP 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP 4.3 Processed fruits and vegetables — GMP 5.1 Chocolate and cocoa products — GMP 5.2 Sugar confectionery — GMP 5.4 Icings and frostings — GMP 6.3 Processed cereal and meal products — GMP 6.4 Flour products (including noodles and pasta) — GMP 7 Breads and bakery products — GMP 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP 8.4 Edible casings — GMP 8.5 Animal protein products — GMP 9.2 Processed fish and fish products — GMP 9.3 Semi preserved fish and fish products — GMP 9.4 Fully preserved fish including canned fish products — GMP	Food Standards Code, Schedule 15, S15—5and 56 further provisionsretrieved 2026-10-17
CanadaHealth Canada	Permitted, with conditions	no numerical limit (good manufacturing practice) 15 permitted uses Show every permitted use In: Calorie-reduced margarine. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 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. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.13(a) In: 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 ingredients). Purpose: Emulsifying, stabilizing or thickening agent. Limit: 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. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.13(b) In: Cottage cheese. Purpose: Stabilizing agent. Limit: 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. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.13(c) In: 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 milk solids. Purpose: Stabilizing agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.13(d) In: Cream cheese spread; Cream cheese spread with (naming the added ingredients). Purpose: Emulsifying, stabilizing or thickening agent. Limit: 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. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.13(e) In: Creamed cottage cheese. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 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. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.13(f) In: (Naming the flavour) flavour. Purpose: Emulsifying agent. Limit: Good Manufacturing Practice. Amendment notices: M-FAA-24-14. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.13(f.1) In: French dressing; Salad dressing. Purpose: Emulsifying agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.13(g) In: Ice cream mix. Purpose: Stabilizing agent. Limit: 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. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.13(h) In: Ice milk mix. Purpose: Stabilizing agent. Limit: 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. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.13(i) In: Mincemeat; Mustard pickles; Relishes. Purpose: Thickening agent. Limit: Good Manufacturing Practice. Amendment notices: NOM/ADM-0104. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.13(j) In: Processed cheese spread; Processed cheese spread with (naming the added ingredients). Purpose: Emulsifying, stabilizing or thickening agent. Limit: 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 maximum levels of use set out in this list. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.13(k) In: Sherbet. Purpose: Stabilizing agent. Limit: 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. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.13(l) In: Sour cream. Purpose: Emulsifying, stabilizing or thickening agent. Limit: 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 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. Amendment notices: NOM/ADM-0198. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.13(m) In: Unstandardized foods. Purpose: Emulsifying, stabilizing or thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item C.13(n)	Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)and 14 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSA	Permitted, with conditions	81 food categories highest permitted level 10,000 mg/l Show every food category 1.10 Milk-based drinks and similar products intended for young children* — 10,000 mg/lML = 10000 mg/l. 1.3 unflavoured fermented milk products heat-treated after fermentation — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 1.4 flavoured fermented milk products including heat-treated products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 1.6.2 Unflavoured live fermented cream products and substitute products, both with a fat content of less than 20 % — quantum satisquantum satis. 1.6.3 other creams — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 1.7.1 unripened cheese excluding products falling in category 16Permitted as a member of Group I, Additives. except mozzarella. 1.7.5 processed cheese — several limitsPermitted as a member of Group I, Additives. except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid. 1.7.6 cheese products (excluding products falling in category 16) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 1.8 Dairy analogues, including beverage whiteners — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 10.2 processed eggs and egg products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid. 11.2 Other sugars and syrups — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 11.4.1 table-top sweeteners in liquid form — quantum satisquantum satis. 11.4.2 table-top sweeteners in powder form — quantum satisquantum satis. 12.1.2 salt substitutes — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.2.2 Seasonings and condiments — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.4 Mustard — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.5 Soups and broths — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.6 Sauces — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.7 Salads and savoury-based sandwich spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.8 Yeast and yeast products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.9 Protein products excluding products covered in category 1 8 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 13.1.2 follow-on formulae as defined by by Regulation (EU) No 609/2013 — 1,000 mg/kgML = 1000 mg/kg. Note 17: If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff. 13.1.3 Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 — 10,000 mg/kgML = 10000 mg/kg. only processed cereal based foods and baby foods. 13.1.5.1 Foods for special medical purposes as defined by Regulation (EU) No 609/2013, intended for infants — 10,000 mg/kgML = 10000 mg/kg. From birth onwards in products for reduction of gastro-oesophageal reflux. 13.1.5.2 Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants as from four months of age and for young children — 10,000 mg/kgML = 10000 mg/kg. From birth onwards in products for reduction of gastro-oesophageal reflux’. 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juicesPermitted as a member of Group I, Additives. only vegetable juices. 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar productsPermitted as a member of Group I, Additives. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.1.4 Flavoured_drinksPermitted as a member of Group I, Additives. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category. 14.1.5.2 otherPermitted as a member of Group I, Additives. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks. 14.2.3 Cider and perryPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.4 Fruit wine and made winePermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.5 MeadPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787Permitted as a member of Group I, Additives. except whisky or whiskey; E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used except in liqueurs. 14.2.7.1 Aromatised winesPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.7.2 Aromatised wine-based drinksPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.7.3 Aromatised wine-product cocktailsPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %Permitted as a member of Group I, Additives. E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used. 15.1 Potato- cereal- flour- or starch-based snacks — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 15.2 Processed nuts — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 16 Desserts excluding products covered in category 1 3 and 4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’,Permitted as a member of Group I, Additives. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion. 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 18 Processed foods not covered by categories 1 to 17 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 18.1 Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 18.3 Food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredientsPermitted as a member of Group I, Additives. Including dry pasta. 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 2.3 Vegetable oil pan spray — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 3 edible ices — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 4.2.1 dried fruit and vegetablesPermitted as a member of Group I, Additives. E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.2 fruit and vegetables in vinegar oil or brine — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 4.2.3 canned or bottled fruit and vegetables — quantum satisquantum satis. only chestnuts in liquid. 4.2.4.1 fruit and vegetable preparations excluding compote — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 4.2.5 jam jellies and marmalades and similar products — 10,000 mg/kgML = 10000 mg/kg. Note 32: Maximum individually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418. 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 10,000 mg/kgML = 10000 mg/kg. 4.2.5.3 other similar fruit or vegetable spreads — 10,000 mg/kgML = 10000 mg/kg. Note 32: Maximum individually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418. 4.2.5.4 nut butters and nut spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 4.2.6 processed potato products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 5.1 Cocoa and chocolate products as covered by Directive 2000/36/ECPermitted as a member of Group I, Additives. only energy-reduced or with no added sugars. 5.2 Other confectionery including breath freshening micro-sweetsPermitted as a member of Group I, Additives. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery. 5.3 chewing gum — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.2.2 starches — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.3 breakfast cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.4.2 Dry pasta — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.4.4 Potato GnocchiPermitted as a member of Group I, Additives. except fresh refrigerated potato gnocchi. 6.4.5 fillings of stuffed pasta (ravioli and similar) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.5 Noodles — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.6 Batters — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.7 pre-cooked or processed cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 7.1 Bread and rollsPermitted as a member of Group I, Additives. except products in 7.1.1 and 7.1.2. 7.2 Fine bakery wares — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — quantum satisquantum 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 combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki. 8.3.1 Non-heat-treated processed meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 8.3.2 Heat-treated meat productsPermitted as a member of Group I, Additives. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. 8.3.3 Casings and coatings and decorations for meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 9.2 Processed fish and fishery products including molluscs and crustaceans — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 9.3 fish roePermitted as a member of Group I, Additives. only processed fish roe.	Regulation (EC) No 1333/2008and 80 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards Scotland	Permitted, with conditions	78 food categories highest permitted level 10,000 mg/kg or mg/l Show every food category 1.3 Unflavoured fermented milk products, heat-treated after fermentation — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.4 Flavoured fermented milk products including heat-treated products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.6.2 Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % — quantum satisquantum satis. 1.6.3 Other creams — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.7.1 Unripened cheese excluding products falling in category 16 — quantum satisPermitted as a member of Group I. quantum satis. except mozzarella. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.7.5 Processed cheese — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 10.2 Processed eggs and egg products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 11.2 Other sugars and syrups — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 11.4.1 Table-top sweeteners in liquid form — quantum satisquantum satis. 11.4.2 Table-top sweeteners in powder form — quantum satisquantum satis. 12.1.2 Salt substitutes — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.2.2 Seasonings and condiments — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.4 Mustard — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.5 Soups and broths — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.6 Sauces — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.7 Salads and savoury based sandwich spreads — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.8 Yeast and yeast products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.9 Protein products, excluding products covered in category 1.8 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 13.1.2 Follow-on formulae as defined by Directive 2006/141/EC — 1,000 mg/kg or mg/lML = 1000. Note (17): If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff. 13.1.3 Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC — several limits(1) ML 10000: only processed cereal-based foods and baby foods; (2) ML 20000: only gluten-free cereal-based foods. Note (21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination. 13.1.4 Other foods for young children — 10,000 mg/kg or mg/lML = 10000. Note (21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination. 13.1.5.1 Dietary foods for infants for special medical purposes and special formulae for infants — 10,000 mg/kg or mg/lML = 10000. From birth onwards in products for reduction of gastro-oesophageal reflux. 13.1.5.2 Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC — 10,000 mg/kg or mg/lML = 10000. From birth onwards in products for reduction of gastro-oesophageal reflux. 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 — quantum satisPermitted as a member of Group I. quantum satis. including dry pasta. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — quantum satisPermitted as a member of Group I. quantum satis. only vegetable juices. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — quantum satisPermitted as a member of Group I. quantum satis. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.1.4 Flavoured drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.1.5.2 Other — quantum satisPermitted as a member of Group I. quantum satis. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.3 Cider and perry — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.4 Fruit wine and made wine — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.5 Mead — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — quantum satisPermitted as a member of Group I. quantum satis. except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.7.1 Aromatised wines — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.7.2 Aromatised wine-based drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.7.3 Aromatised wine-product cocktails — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 15.1 Potato-, cereal-, flour- or starch-based snacks — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 15.2 Processed nuts — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 16 Desserts excluding products covered in categories 1, 3 and 4 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 18 Processed foods not covered by categories 1 to 17, excluding foods for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 2.3 Vegetable oil pan spray — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 3 Edible ices — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.1 Dried fruit and vegetables — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.2 Fruit and vegetables in vinegar, oil, or brine — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.3 Canned or bottled fruit and vegetables — quantum satisquantum satis. only chestnuts in liquid. 4.2.4.1 Fruit and vegetable preparations excluding compote — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 10,000 mg/kg or mg/lML = 10000. Note (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418. 4.2.5.3 Other similar fruit or vegetable spreads — 10,000 mg/kg or mg/lML = 10000. Note (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418. 4.2.5.4 Nut butters and nut spreads — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.6 Processed potato products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisPermitted as a member of Group I. quantum satis. only energy-reduced or with no added sugar. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 5.2 Other confectionery including breath refreshening microsweets — quantum satisPermitted as a member of Group I. quantum satis. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 5.3 Chewing gum — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.2.2 Starches — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.3 Breakfast cereals — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.4.2 Dry pasta — quantum satisPermitted as a member of Group I. quantum satis. only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.4.4 Potato gnocchi — quantum satisPermitted as a member of Group I. quantum satis. except fresh refrigerated potato gnocchi. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.4.5 Fillings of stuffed pasta (ravioli and similar) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.5 Noodles — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.6 Batters — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.7 Pre-cooked or processed cereals — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 7.1 Bread and rolls — quantum satisPermitted as a member of Group I. quantum satis. except products in 7.1.1 and 7.1.2. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 7.2 Fine bakery wares — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — quantum satisquantum 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 combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki. 8.3.1 Non-heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 8.3.2 Heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 8.3.3 Casings and coatings and decorations for meat — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 9.2 Processed fish and fishery products including mollusks and crustaceans — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 9.3 Fish roe — quantum satisPermitted as a member of Group I. quantum satis. only processed fish roe. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.	Assimilated Regulation (EC) No 1333/2008and 77 further provisionsretrieved 2026-10-18
JapanConsumer Affairs Agency	No listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug Safety	Permitted, with conditions	Designated food additive: Standards and Specifications for Food Additives, Part III, 1. … Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 로커스트콩검 (“Locust Bean Gum”, the English the Code prints beside it). Main use (주용도) of 로커스트콩검: 증점제, 안정제, 유화제. Standard for use (사용기준) of 로커스트콩검: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.	Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug Administration	Permitted		21 CFR 184.1343retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFA	Permitted, with conditions	22 food categories highest permitted level 2,000 mg/kg Show every food category and its notes 01.1.2 Other Fluid Milk (plain) — GMP Note 407 Excluding all fluid milks that are not mineral or vitamin fortified. Note 438 For use as emulsifier or stabilizer only. 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation — GMP Note 234 For use as a stabilizer or thickener only. Note 235 For use in reconstituted and recombined products conforming to the Standard for Fermented Milks (CXS 243-2003) only. 01.2.1.2 Fermented milks (plain), heat-treated after fermentation — GMP Note 234 For use as a stabilizer or thickener only. 01.2.2 Renneted milk (plain) — GMP 01.4.1 Pasteurized cream (plain) — GMP Note XS288 Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) — GMP 06.4.1 Fresh pastas and noodles and like products — GMP Note 211 For use in noodles only. 06.4.2 Dried pastas and noodles and like products — GMP Note 256 For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only. 08.1.2 Fresh meat, poultry and game, comminuted — GMP Note 281 For use in fresh minced meat which contains other ingredients apart from comminuted meat only. 09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms — GMP Note 391 For non-standardized food and for minced fish flesh only in products conforming to the Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989). Note XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981). Note XS92 Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981). Note XS95 Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981). Note XS190 Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995). Note XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995). Note XS292 Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008). Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013). Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014). 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — GMP Note 177 For non-standardized food and for minced fish flesh and breaded or batter coatings conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets -Breaded or in Batter (CODEX STAN 166-1989). 09.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms — GMP 09.2.4.1 Cooked fish and fish products — GMP Note 241 For use in surimi products only. 09.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms — GMP Note 41 For use in breading or batter coatings only. 10.2.1 Liquid egg products — GMP 10.2.2 Frozen egg products — GMP 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — GMP Note 258 Excluding maple syrup. 13.1.1 Infant formulae — 1,000 mg/kg Note 551 Maximum use level is expressed as mg additive/L of food. 13.1.2 Follow-up formulae — 1,000 mg/kg Note 551 Maximum use level is expressed as mg additive/L of food. 13.1.3 Formulae for special medical purposes for infants — 1,000 mg/kg Note 551 Maximum use level is expressed as mg additive/L of food. 13.2 Complementary foods for infants and young children — 2,000 mg/kg Note 271 For use in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981). Note 272 Singly or in combination: INS 410, 412, 414, 415 and 440 at 20 000 mg/kg in gluten-free cereal based foods, and 10 000 mg/kg in other products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981). 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — GMP Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.	CXS 192-1995 Table Three, INS 410and 22 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand	1,000 mg/kg – 10,000 mg/kg	3 numeric limit, 54 GMP
Canada	—	5 GMP, 10 no quantity stated
European Union	1,000 mg/kg – 10,000 mg/kg	8 numeric limit, 46 several limits, 5 quantum satis, 22 no quantity stated
Great Britain	1,000 mg/kg – 10,000 mg/kg	6 numeric limit, 1 several limits, 71 quantum satis
South Korea	—	1 no quantity stated
United States	—	1 no quantity stated
Codex Alimentarius	1,000 mg/kg – 2,000 mg/kg	4 numeric limit, 19 GMP

What it is made from

Milled from the endosperm of the seed of Ceratonia siliqua, the carob tree of the Mediterranean. The process is mechanical separation and grinding.

Vegan
Vegetarian

Compare other additives on the dietary indexes.

CAS registry number: 9000-40-2

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

Parameter	European Union	JECFA
Assay	no less than 75 %	—
Loss on drying	no more than 15 %	no more than 14 %
Lead	no more than 0.4 mg/kg	no more than 2 mg/kg
Arsenic	no more than 0.1 mg/kg	no more than 3 mg/kg
Mercury	no more than 0.1 mg/kg	—
Cadmium	no more than 0.1 mg/kg	—

3 parameters differ between the two documents. A difference is not a disagreement about safety: the two are revised on their own cycles, and an assay or a drying loss can be measured against a different preparation of the substance, which is why only the contaminant ceilings are marked. Within the EU the EU's figure is the one that binds.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 410 Locust bean gum

Locust bean gum is the ground endosperm of the seeds of the strainsof carob tree, Cerationia siliqua (L.) Taub. (family Leguminosae). The seeds are dehusked by treating the kernels with dilute sulfuric acid or with thermal mechanical treatments, elimination of the germ, followed by milling and screening of the endosperm to obtain native locust bean gum. Locust bean gum consists mainly of a high molecular weight hydrocolloidal polysaccharide, composed of galactopyranose and mannopyranose units combined through glycosidic linkages, which may be described chemically as galactomannan.

Synonyms: Carob bean gum; Algaroba gum

Assay, identification and purity criteria

Description and assay

Einecs: 232-541-5
CAS number: 9000-40-2
Molecular weight: 50 000 –3 000 000
Assay: Galactomannan content not less than 75 %
Description: White to yellowish-white, nearly odourless powder

Identification

Test for galactose: Passes test
Test for mannose: Passes test
Microscopic examination: Place some ground sample in an aqueous solution containing 0,5 % iodine and 1 % potassium iodide on a glass slide and examine under microscope. Locust bean gum contains long stretched tubiform cells, separated or slightly interspaced. Their brown contents are much less regularly formed than in guar gum. Guar gum shows close groups of round to pear-shaped cells. Their contents are yellow to brown
Solubility: Fully dispersible in hot water, insoluble in ethanol

Purity criteria

Loss on drying: Not more than 15 % (105 °C, 5 hours)
Ash: Not more than 1,2 % determined at 800 °C
Protein (N × 6,25): Not more than 7 %
Acid-insoluble matter: Not more than 4 %
Starch: Not detectable by the following method: to a 1 in 10 dispersion of the sample add a few drops of iodine solution. No blue colour is produced.
Arsenic: Not more than 0,1 mg/kg
Lead: Not more than 0,4 mg/kg
Mercury: Not more than 0,1 mg/kg
Cadmium: Not more than 0,1 mg/kg
Ethanol and propan-2-ol: Not more than 1 %, single or in combination
Microbiological criteria: Total plate count: Not more than 5 000 cfu/g
Microbiological criteria: Yeast and moulds: Not more than 500 cfu/g
Microbiological criteria: Enterobacteriaceae: Absent in 10 g (only if added to dried infant formulae, dried foods for special medical purposes intended for infants below 6 months of age and dried follow-on formulae)
Microbiological criteria: Escherichia coli: Absent in 1 g
Microbiological criteria: Salmonella spp.: Absent in 25 g
Microbiological criteria: Cronobacter spp. (Enterobacter sakazakii): Absent in 10 g (only if added to dried infant formulae and dried foods for special medical purposes intended for infants below 6 months of age)

Commission Regulation (EU) No 231/2012, Annex, E 410

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 410 Carob Bean Gum

Carob bean gum, also known as locust bean gum, is a galactomannan polysaccharide obtained from the seeds of Ceratonia siliqua (L.) Taub. (Fam. Leguminosae ). The ground endosperm of the seeds consists mainly of high molecular weight (approximately 50,000-3,000,000) polysaccharides composed of galactomannans with a mannose:galactose ratio of about 4:1. The seeds are dehusked by treating the seeds with dilute sulfuric acid or with thermal mechanical treatments, elimination of the germ followed by milling and screening of the endosperm to obtain native carob bean gum. The gum may be washed with ethanol or isopropanol to control the microbiological load (washed carob bean gum).

Synonyms: Locust bean gum, INS No. 410 Locust bean gum

Assay, identification and purity criteria

Description and assay

Specification history: Prepared at the 82 nd JECFA and published in FAO JECFA Monographs 19 (2016) superseding specifications prepared at the 69 th JECFA (2008) and published in FAO JECFA Monographs 5 (2008), superseding tentative specifications prepared at the 67 th JECFA (2006) and published in FAO JECFA Monographs 3 (2006). An ADI "not specified" was established at the 25 th JECFA (1981).
C.A.S. number: 9000-40-2
DESCRIPTION: White to yellowish white, nearly odourless powder
FUNCTIONAL USES: Thickener, stabilizer, emulsifier, gelling agent

Identification

Solubility (Vol. 4): Insoluble in ethanol
Gel formation: Add small amounts of sodium borate TS to an aqueous dispersion of the sample; a gel is formed.
Viscosity: Transfer 2 g of the sample into a 400-ml beaker and moisten thoroughly with about 4 ml of isopropanol. Add 200 ml of water with vigorous stirring until the gum is completely and uniformly dispersed. An opalescent, slightly viscous solution is formed. Transfer 100 ml of this solution into another 400-ml beaker. Heat the mixture in a boiling water bath for about 10 min and cool to room temperature. There is an appreciable increase in viscosity (differentiating carob bean gums from guar gums).
Gum constituents (Vol. 4): Proceed as directed under Gum Constituents Identification using 100 mg of the sample instead of 200 mg and 1 to 10 μl of the hydrolysate instead of 1 to 5 μl. Use galactose and mannose as reference standards. These constituents should be present.
Microscopic examination: Disperse a sample of the gum in an aqueous solution containing 0.5% iodine and 1% potassium iodide on a glass slide and examine under a microscope. Carob bean gum contains long stretched tubiform cells, separated or slightly interspaced. Their brown contents are much less regularly formed than in Guar gum.

Purity criteria

Loss on drying (Vol. 4): Not more than 14% (105º, 5 h)
Total ash ( Vol. 4): Not more than 1.2% (800º, 3-4 h)
Acid-insoluble matter (Vol. 4): Not more than 4.0%
Protein (Vol. 4): Not more than 7.0% Proceed as directed under Nitrogen Determination (Kjeldahl Method) in Volume 4 (under “General Methods, Inorganic components”). The percentage of nitrogen determined multiplied by 6.25 gives the percentage of protein in the sample.
Starch: To a 1 in 10 dispersion of the sample add a few drops of iodine TS; no blue colour is produced
Residual solvents: Not more than 1% of ethanol or isopropanol, singly or in combination See description under TESTS
Lead (Vol. 4): Not more than 2 mg/kg Determine using method appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the methods described in Volume 4 (under “General Methods, Metallic Impurities”). Not more than 0.5 mg/kg for use in infant formula and formula for special medical purposes intended for infants .
Arsenic (Vol. 4) (Vol. 4): Not more than 3 mg/kg Determine using a method appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the methods described in Volume 4 (under “General Methods, Metallic Impurities”). Initially prepare a 10 -1 dilution by adding a 50 g sample to 450 ml of Butterfield's phosphate-buffered dilution water and homogenising the mixture in a high-speed blender. Total (aerobic) plate count: Not more than 5,000 CFU/g E. coli: Negative in 1g
TESTS: Salmonella: Negative in 25 g Yeasts and moulds: Not more than 500 CFU/g
Test: Residual solvents: Determine residual solvents using headspace gas chromatography (Method I) Internal standard solution: Add 50.0 ml water to a 50 ml vial and seal. Accurately weigh and inject 15 μl of 3-methyl-2-pentanone through the septum and reweigh to within 0.01 mg. Standard solution: Add 50.0 ml water to a 50 ml vial and seal. Accurately weigh and inject 15 μl ethanol and weigh to within 0.01mg. Inject 15 μl isopropanol through the septum and reweigh the vial. Blank solution: Add 5.0 ml of water and pipette 1.0 ml of the internal standard solution into a headspace vial. Seal the vial and mix the contents using a vortex mixer. Calibration solution: Add 4.0 ml of water into the headspace vial. Pipette 1.0 ml each of the internal standard solution and the standard solution. Seal the vial and mix the contents using a vortex mixer. Preparation of sample: Accurately weigh 0.500+0.001 g of sample in a small weighing boat. Pipette 5 ml of water and 1 ml internal standard solution into a headspace vial. Add the sample carefully to prevent clumping of sample at the bottom of the vial. Seal the vial and mix the contents using a vortex mixer. Do not shake the sample vial. Follow the procedure described in Vol. 4.

FAO JECFA Monograph 19 (2016)

INS 410 Carob Bean Gum (Clarified)

Carob bean gum, also known as locust bean gum, is a galactomannan polysaccharide obtained from the seeds of Ceratonia siliqua (L.) Taub. (Fam. Leguminosae ). The ground endosperm consists mainly of high molecular weight (approximately 50,000-3,000,000) polysaccharides composed of galactomannans with a mannose:galactose ratio of about 4:1. The seeds are dehusked by treating the seeds with dilute sulfuric acid or with thermal mechanical treatments, elimination of the germ, followed by milling and screening of the endosperm to obtain native carob bean gum. The gum is clarified by dispersing in hot water, filtration and precipitation with ethanol or isopropanol, filtering, drying and milling. The clarified carob bean gum does not contain cell wall materials. Clarified carob bean gum in the market is normally standardized with sugars for viscosity and reactivity.

Synonyms: Locust bean gum clarified, INS No. 410 Locust bean gum clarified

Assay, identification and purity criteria

Description and assay

Specification history: Page 1 of 7 Prepared at the 82 nd JECFA and published in JECFA Monograph 19 (2016) superseding specifications prepared at the 69 th JECFA (2008) and published in FAO JECFA Monographs 5 (2008), superseding tentative specifications prepared at the 67th JECFA (2006) and published in FAO JECFA Monographs 3 (2006). An ADI "not specified" was established at the 25th JECFA (1981) for carob bean gum.
C.A.S. number: 9000-40-2
DESCRIPTION: White to yellowish white, nearly odourless powder
FUNCTIONAL USES: Stabilizer, thickener, emulsifier, gelling agent
METHOD OF ASSAY: The difference between 100 and the sum of the percent Loss on Drying, Total Ash, Acid-Insoluble Matter, Protein and Crude Fat represents the percent Galactomannans .

Identification

Solubility (Vol. 4): Insoluble in ethanol
Gel formation: Add small amounts of sodium borate TS to an aqueous dispersion of the sample; a gel is formed.
Viscosity: Transfer 2 g of the sample into a 400-ml beaker and moisten thoroughly with about 4 ml of isopropanol. Add 200 ml of water with vigorous stirring until the gum is completely and uniformly dissolved. An opalescent, slightly Page 2 of 7 viscous solution is formed. Transfer 100 ml of this solution into another 400-ml beaker. Heat the mixture in a boiling water bath for about 10 min and cool to room temperature. There is an appreciable increase in viscosity (differentiating carob bean gums from guar gums).
Gum constituents (Vol. 4): Proceed as directed under Gum Constituents Identification using 100 mg of the sample instead of 200 mg and 1 to 10 μl of the hydrolysate instead of 1 to 5 μl. Use galactose and mannose as reference standards. These constituents should be present.
Gel formation with borate: Add sufficient amounts of sodium borate TS to an aqueous dispersion of the sample sufficient to raise the pH to above 9; a gel is formed. Page 5 of 7
Gel formation with xanthan gum: Passes test See description under tests
Gum constituents (Vol. 4): Proceed as directed under Gum Constituents Identification (Vol. 4) using 100 mg of sample instead of 200 mg and 1-10 μl of the hydrolysate instead of 1-5 μl. Use galactose and mannose as reference standards. These constituents should be present.
Viscosity: Less than 500 mPas (25º, 2h) (1% solution) See description under TESTS
pH (Vol. 4): 5.5-8.0 (1%)
Gel formation with xanthan gum: Weigh 1.5 g of the sample and 1.5 g of xanthan gum and blend them. Add this blend with (rapid stirring) into 300 ml water at 80º in a 400 ml Page 6 of 7 beaker. Stir until the mixture is dissolved and continue stirring for an extra 30 min after dissolution (maintain the temperature above 60º during the stirring process). Discontinue stirring and allow the mixture to cool at room temperature for at least 2 h. A firm, viscoelastic gel forms after the temperature drops below 40º, but no such gel forms in a 1% control solution of cassia gum or xanthan gum alone prepared in a similar manner.
Viscosity: Weigh 5 g of the sample in a plastic dish and 495 g of distilled water at 20º in a 1000 ml beaker. Add a magnetic bar and place the beaker on the agitation plate. Adjust the speed of agitation to 750 rpm. Introduce quickly the 5 g of sample in the water and cover the beaker with a watch glass. Keep the temperature at 90º for 15 min. Cool the solution at 25º (the cooling must be ±1.5º) in a water bath and measure the viscosity after 2 h at 25º using a RVT Brookfield Spindle 1, speed 20 rpm. Repeat the procedure with a sample of 5 g of carob (locust) bean gum. (Note: The viscosity of the cassia gum (150 - 500 mPas) must be less than 50% that of carob bean gum (2000 - 3500 mPas))

Purity criteria

Loss on drying (Vol. 4): Not more than 14% (105º, 5 h)
Total ash (Vol. 4): Not more than 1.2% (800º, 3-4 h)
Acid-insoluble matter (Vol. 4): Not more than 3.5%
Protein (Vol. 4): Not more than 1.0% Proceed as directed under Nitrogen Determination (Kjeldahl Method) in Volume 4 (under “General Methods, Inorganic components”). The percentage of nitrogen determined multiplied by 6.25 gives the percentage of protein in the sample.
Starch: To a 1 in 10 solution of the sample add a few drops of iodine TS; no blue colour is produced
Residual solvents: Not more than 1% of ethanol or isopropanol, singly or in combination See description under TESTS
Lead (Vol. 4): Not more than 2 mg/kg Determine using a method appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the methods described in Volume 4 (under “General Methods, Metallic Impurities”). Not more than 0.5 mg/kg for use in infant formula and formula for special medical purposes intended for infants.
Arsenic (Vol. 4): Not more than 3 mg/kg Determine using a method appropriate to the specified level. The selection of sample size and method of sample preparation may be based
Microbiological criteria (Vol. 4): on the principles of the methods described in Volume 4 (under “General Methods, Metallic Impurities”). Initially prepare a 10 -1 dilution by adding a 50 g sample to 450 ml of Butterfield's phosphate-buffered dilution water and homogenising the mixture in a high-speed blender. Total (aerobic) plate count: Not more than 5,000 CFU/g E. coli: Negative in 1 g Salmonella : Negative in 25 g Yeasts and moulds: Not more than 500 CFU/g Page 3 of 7
Test: Residual solvents: Determine residual solvents using headspace gas chromatography (Method I) Internal standard solution: Add 50.0 ml water to a 50 ml vial and seal. Accurately weigh and inject 15 μl of 3-methyl-2-pentanone through the septum and reweigh to within 0.01 mg. Standard solution: Add 50.0 ml water to a 50 ml vial and seal. Accurately weigh and inject 15 μl ethanol and weigh to within 0.01mg. Inject 15 μl isopropanol through the septum and reweigh the vial. Blank solution: Add 5.0 ml of water and pipette 1.0 ml of the internal standard solution into a headspace vial. Seal the vial and mix the contents using a vortex mixer. Calibration solution: Add 4.0 ml of water into the headspace vial. Pipette 1.0 ml each of the internal standard solution and the standard solution. Seal the vial and mix the contents using a vortex mixer. Preparation of sample: Accurately weigh 0.500+0.001 g of sample in a small weighing boat. Pipette 5 ml of water and 1 ml internal standard solution into a headspace vial. Add the sample carefully to prevent clumping of sample at the bottom of the vial. Seal the vial and mix the contents using a vortex mixer. Do not shake the sample vial. Follow the procedure described in Vol. 4. Page 4 of 7 CASSIA GUM (TENTATIVE) Revised and made tentative at the 82nd JECFA (2016) and published in FAO JECFA Monograph 19 (2016), superseding specifications prepared at the 73rd JECFA (2010) and published in FAO JECFA Monographs 10 (2010). An ADI “not specified” was established at the 71 st JECFA (2009). Information required: • Suitable method for the determination of anthraquinones, including:  the use of standard (reference) materials  the extraction efficiency of the initial steps  the recovery of the analytes in question  performance data for the method  results of analysis by an accredited laboratory of a minimum of five batches of material The tentative specifications will be withdrawn unless the requested information is submitted before 31 st December 2017.
Test: SYNONYMS: INS 427
Test: DEFINITION: Primarily the ground purified endosperm of the seeds of Cassia tora and Cassia obtusifolia , (Fam. Leguminsae ) containing less than 0.05% of Cassia occidentalis. It consists mainly of high molecular weight (approximately 200,000-300,000) polysaccharides composed of galactomannans; the mannose:galactose ratio is about 5:1. The structural formula for cassia gum galactomannan is given below. The seeds are dehusked and degermed by thermal mechanical treatment followed by milling and screening of the endosperm. The ground endosperm is further purified by extraction with isopropanol.
Test: Assay: Not less than 75% of galactomannans
Test: DESCRIPTION: Pale yellow to off-white, odourless free-flowing powder
Test: FUNCTIONAL USES Solubility: Thickener, emulsifier, foam stabilizer, moisture retention agent and texturizing agent. Insoluble in ethanol Disperses well in cold water forming colloidal solutions.
Loss on drying (Vol. 4): Not more than 12% (105º , 5 h)
Total ash (Vol. 4): Not more than 1.2%
Acid-insoluble matter (Vol. 4): Not more than 2.0%
Protein (Vol. 4): Not more than 7.0% Proceed as directed under Nitrogen Determination (Kjeldahl Method; Vol. 4). The percent of nitrogen in the sample multiplied by 6.25 gives the percent of protein in the sample.
Crude fat: Not more than 1% See description under TESTS
Starch: To a 1 in 10 dispersion of the sample add a few drops of iodine TS; no blue colour is produced.
Anthraquinones: Not more than 0.5 mg/kg See description under TESTS
Residual solvents (Vol. 4): Isopropanol: Not more than 1.0% See description under Tests
Lead (Vol. 4): Not more than 1 mg/kg Determine using a method appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4 (under "General Methods, Metallic Impurities").
Microbiological criteria (Vol. 4): Total plate count: Not more than 5,000 cfu/g Yeast and mould: Not more than 100 cfu/g E. coli : Negative in 1 g Salmonella : Negative in 25 g
Test: Residual solvents: Determine residual solvents using headspace gas chromatography (Vol. 4; Method I) Internal standard solution: Add 50.0 ml water to a 50 ml vial and seal. Accurately weigh and inject 15 μl of 3-methyl-2-pentanone through the septum and reweigh to within 0.01 mg. Standard solution: Add 50.0 ml water to a 50 ml vial and seal. Accurately weigh and inject 15 μl ethanol and weigh to within 0.01mg. Inject 15 μl isopropanol through the septum and reweigh the vial. Blank solution: Add 5.0 ml of water and pipette 1.0 ml of the internal standard solution into a headspace vial. Seal the vial and mix the contents using a vortex mixer. Calibration solution: Add 4.0 ml of water into the headspace vial. Pipette 1.0 ml each of the internal standard solution and the standard solution. Seal the vial and mix the contents using a vortex mixer. Preparation of sample: Accurately weigh 0.500 ± 0.001 g of sample in a small weighing boat. Pipette 5 ml of water and 1 ml internal standard solution into a headspace vial. Add the sample carefully to prevent clumping of sample at the bottom of the vial. Seal the vial and mix the contents using a vortex mixer. Do not shake the sample vial. Follow the procedure described in Vol. 4.
Test: Crude fat: Apparatus The apparatus consisting of a Butt-type extractor, as shown below, having a standard-taper 34/45 female joint at the upper end, to which is attached a Friedrichs- or Hopkins-type condenser, and a 24/40 male joint at the lower end, to which is attached a 125-ml Erlenmeyer flask. Page 7 of 7 Procedure Transfer about 10 g of the sample, previously ground to 20-mesh or finer and accurately weighed, to a 15-cm filter paper, roll the paper tightly around the sample, and place it in a suitable extraction shell. Plug the top of the shell with cotton previously extracted with hexane, and place the shell in the extractor. Attach the extractor to a dry 125-ml Erlenmeyer flask containing about 50 ml of hexane and to a water-cooled condenser, apply heat to the flask to produce 150 to 200 drops of condensed solvent per min, and extract for 16 h. Disconnect the flask, and filter the extract to remove any insoluble residue. Rinse the flask and filter with a few ml of hexane, combine the washings and filtrate in a tared flask, and evaporate on a steam bath until no odor of solvent remains. Dry in a vacuum for 1 h at 100°, cool in a desiccator, and weigh. Butt-Type Extractor for fat determination. NOTE: The method for crude fat is referenced from the Food Chemicals Codex, 6th Edition, 2008, p. 1163. Reprinted with permission from the US Pharmacopeia, 12601 Twinbrook Parkway, Rockville, MD USA 20852.
Test: Anthraquinones: A validated method for determination of anthraquinones at the specified maximum level is requested

FAO JECFA Monograph (2016)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

Part	May be used in	Maximum level	Citation
Annex III, Part 1: Carriers in food additives	All food additives	quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 1
Annex III, Part 2: Food additives other than carriers in food additives	All food additive preparationsAuthorised as a member of Table 1 of Part 6, listed as "Table 1" Note (1): Except enzymes authorised as food additives.	quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 2, via Table 1 of Part 6
Annex III, Part 3: Food additives including carriers in food enzymes	Food enzymesCan be used as a carrier: Yes Note (1): Including enzymes authorised as food additives.	In enzyme preparation: quantum satis In final food except beverages: quantum satis In beverages: quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 3
Annex III, Part 4: Food additives including carriers in food flavourings	All flavouringsAuthorised as a member of Table 1 of Part 6, listed as "Table 1"	quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 4, via Table 1 of Part 6
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex II	All nutrientsCan be used as a carrier: Yes	quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 5, Section A

Every name it appears under

38 recorded names. A label may use any of them.

E number

E410

INS number

CAS registry number

9000-40-2

As it appears in regulation

Galactomannan
Locust (carob) bean gum
Locust bean gum

Other names

Algaroba gum
Beta-D-(1->4)mannan with some attached D-galactose molecules linked via alpha (1->6)bonds
CAROB BEAN GUM
Carob flour
E 410
Galactomannan
Locust bean gum

The EU re-evaluation programme

Every additive authorised in the EU before 20 January 2009 was put back through EFSA by Commission Regulation (EU) No 257/2010, and this one is named in it. What the Regulation required is below; whether the opinion has since been published is not something this site records.

To be evaluated by 31 December 2016. Named in Annex II, Part II, point 2 as “Locust bean gum”, among the additives given priority within its class.

Hazard reference values

EFSA and JECFA have both assessed Carob bean gum and their conclusions are not two comparable figures — EFSA records not allocated, JECFA not specified. An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. “Not specified”, “not limited” and “not allocated” are conclusions, not missing data, and they are shown in the words each body used rather than reduced to a number. See where the two committees differ.

Values set by assessing bodies. A body that has not set a value is not listed here.
Type	Value	Population	Assessed by	Opinion
ADI	not specified	—	JECFA	2025
ADI	not allocated	infants	EFSA FAF	2023

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

EFSA 2023
In a follow-up covering infants, the FAF Panel identified a reference point of 1,400 mg/kg bw/day for locust bean gum (E 410), based on reduced blood zinc in piglets, and used a margin of exposure approach for special medical foods. A margin above 1 was obtained for some infant scenarios and all toddler exposure levels, and it concluded that technical data support amending the specifications.
Source document
EFSA 2017
The ANS Panel concluded that no numerical ADI is needed for locust bean gum (E 410) and that there is no safety concern for the general population at the refined exposure assessment. It concluded that the data did not allow an adequate assessment of its use in foods for special medical purposes for infants and young children.
Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 410?: E 410 is Carob bean gum. Carob bean gum, also called locust bean gum, is a thickener from the seed of the carob tree. It is used in ice cream, cream cheese and sauces, and works particularly well combined with xanthan or carrageenan.
What is Carob bean gum used for in food?: It is listed as an emulsifier, a thickener and a stabiliser — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Carob bean gum permitted?: Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Carob bean gum vegan?: Yes. Carob bean gum is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

anz retrieved 2026-10-17
ca retrieved 2026-10-17
eu retrieved 2026-10-18
gb retrieved 2026-10-18
kr retrieved 2026-10-18
ecfr retrieved 2026-10-17
gsfa retrieved 2026-09-07
euspecs retrieved 2026-10-18
jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

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