E 414 is Gum arabic (Acacia gum). Gum arabic is the dried exudate of acacia trees, used as an emulsifier, stabiliser and glazing agent in soft drinks, confectionery and icings.

What is Gum arabic (Acacia 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 Gum arabic (Acacia 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 Gum arabic (Acacia gum) vegan?

Yes. Gum arabic (Acacia gum) is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Gum arabic (Acacia gum) (E 414): legal status by country

Where it is and isn’t permitted

Status of Gum arabic (Acacia 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 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 — 10 mg/LMay only be added as part of a nutrient preparation. 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 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 14.2.2 Wine, sparkling wine and fortified wine — 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	highest permitted level 4,000 mg/kg 12 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 A.1(a) In: Canned asparagus; Canned green beans; Canned peas; Canned wax beans. Purpose: Thickening agent. Limit: If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, acacia gum is only to be used with butter or other edible animal or vegetable fats or oils. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item A.1(b) 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 A.1(c) 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 A.1(c.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 A.1(d) 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 A.1(e) 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 A.1(f) In: Mincemeat; Mustard pickles; Relishes. Purpose: Thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item A.1(g) 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 A.1(h) 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 A.1(i) In: Unstandardized confectionery. Purpose: Glazing agent. Limit: 4,000 ppm. — Health Canada, List of Permitted Glazing Agents (List 7), item A.1 In: Beer; Fruit wine; Wine. Purpose: Fining agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Food Additives with Other Purposes of Use (List 8), item A.1	Health Canadaand 11 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSA	Permitted, with conditions	76 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. 1.6.3 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. 11.4.3 table-top sweeteners in tablets — 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 foods for infants and young childrenin the nutrient preparation. 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. 13.2 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. 14.2.1 beer and malt beverages — quantum satisquantum satis. 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. 4.2.4.1 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. 4.2.5.4 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/EC — quantum satisquantum satis. as glazing agent only. 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. 8.3.1 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 75 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards Scotland	Permitted, with conditions	73 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. 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. 1.6.3 Other creams — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 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. 1.7.5 Processed cheese — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 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. 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. 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. 11.2 Other sugars and syrups — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 11.4.1 Table-top sweeteners in liquid form — quantum satisquantum satis. 11.4.2 Table-top sweeteners in powder form — quantum satisquantum satis. 11.4.3 Table-top sweeteners in tablets — 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. 12.2.2 Seasonings and condiments — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 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. 12.4 Mustard — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 12.5 Soups and broths — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 12.6 Sauces — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 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. 12.8 Yeast and yeast products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 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. 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. 13.2 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. 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. 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. 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. 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. 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. 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. 14.2.1 Beer and malt beverages — quantum satisquantum satis. 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. 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. 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. 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. 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. 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. 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. 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. 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. 15.2 Processed nuts — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 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. 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. 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. 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. 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. 2.3 Vegetable oil pan spray — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 3 Edible ices — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 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. 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. 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. 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. 4.2.6 Processed potato products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 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. 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisquantum satis. as glazing agent only. 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. 5.3 Chewing gum — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 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. 6.2.2 Starches — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 6.3 Breakfast cereals — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 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. 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. 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. 6.5 Noodles — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 6.6 Batters — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 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. 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. 7.2 Fine bakery wares — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. 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. 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. 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. 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. 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.	Assimilated Regulation (EC) No 1333/2008and 72 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), 아라비아검 (“Arabic Gum”, the English the Code prints beside it). Main use (주용도) of 아라비아검: 증점제, 안정제, 피막제. Standard for use (사용기준) of 아라비아검: (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, with conditions		21 CFR 172.780and 1 further provisionretrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFA	Permitted, with conditions	29 food categories highest permitted level 10,000 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 04.1.1.2 Surface-treated fresh fruit — GMP Note 453 For use as a glaze where such surface treatment is allowed for application to the surface of fresh fruit. Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit. 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — GMP Note 571 For use only in products conforming to the Standard for Gochujang (CXS 294-2009). 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. 08.1.1 Fresh meat, poultry and game, whole pieces or cuts — GMP Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 326 For use in fresh meat, poultry and game products 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 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. 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 XS165 Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989). 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 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note XS166 Excluding products 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 Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. 09.2.4.1 Cooked fish and fish products — GMP Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 325 For general use in surimi products. 09.2.4.2 Cooked molluscs, crustaceans, and echinoderms — GMP Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish 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. Note 325 For general use in surimi products. Note 332 For general use as a glazing agent. 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — GMP Note 300 For use in salted squid only. Note 332 For general use as a glazing agent. Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989). Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993). Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001). Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003). Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004). Note XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013). 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. 12.1.2 Salt substitutes — GMP 13.1.1 Infant formulae — 10 mg/kg Note 589 For use as a nutrient carrier in a raw material or other ingredient. Note 551 Maximum use level is expressed as mg additive/L of food. 13.1.2 Follow-up formulae — 10 mg/kg Note 589 For use as a nutrient carrier in a raw material or other ingredient. Note 551 Maximum use level is expressed as mg additive/L of food. 13.1.3 Formulae for special medical purposes for infants — 10 mg/kg Note 589 For use as a nutrient carrier in a raw material or other ingredient. Note 551 Maximum use level is expressed as mg additive/L of food. 13.2 Complementary foods for infants and young children — 10,000 mg/kg Note 273 Singly or in combination: INS 410, 412, 414, 415 and 440 except for use at 20 000 mg/kg in gluten-free cereal based foods in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981). Note 284 For use only as a nutrient carrier in a raw material or other ingredient used to produce the foods conforming to the Standard for canned baby foods (CXS 73-1981) at 10 mg/kg in the food as consumed. Note 304 When used as a nutrient carrier in a raw material or other ingredient used to produce the foods conforming to the Standard for processed cereal-based foods for infants and young children (CXS 74-1981), use level is 10 mg/kg in the food as consumed. 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. 14.2.3 Grape wines — GMP Note 517 The maximum level of the additive in grape wine set as Good Manufacturing Practice must not result in (i) the modification of the natural and essential characteristics of the wine and (ii) a substantial change in the composition of the wine. Some Codex Members further specify the use to be consistent with the Code of Oenological Practice of the International Organisation of Vine and Wine (OIV.)	CXS 192-1995 Table Three, INS 414and 29 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	10 mg/kg	2 numeric limit, 55 GMP
Canada	4,000 mg/kg	1 numeric limit, 6 GMP, 5 no quantity stated
European Union	10,000 mg/kg	2 numeric limit, 46 several limits, 5 quantum satis, 23 no quantity stated
Great Britain	10,000 mg/kg	1 numeric limit, 1 several limits, 71 quantum satis
South Korea	—	1 no quantity stated
United States	—	2 no quantity stated
Codex Alimentarius	10 mg/kg – 10,000 mg/kg	4 numeric limit, 26 GMP

GRAS notices to the FDA

A GRAS notice is a company’s conclusion that a substance is generally recognised as safe for the use it describes. FDA’s letter responds to that conclusion, for that notifier and that use. It is not a listing in 21 CFR, and it is not counted as a US permission above. The substance and use are as FDA’s inventory words them; this site matched the notice to this page by exact name.

GRN No. 58 · Gum arabic · Kerry Ingredients
Intended use: Use in creamers for alcoholic beverages as a thickener, emulsifier or stabilizer at levels not to exceed 20 percent by weight of the alcoholic beverage
FDA’s response (2001-09-10): At the notifier's request, FDA ceased to evaluate this notice

What it is made from

Tapped as an exudate from Acacia senegal and Acacia seyal trees, chiefly in the Sahel, then cleaned and dried. It is collected from living trees rather than harvested by felling them.

Vegan
Vegetarian

Compare other additives on the dietary indexes.

CAS registry number: 9000-01-5

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
Loss on drying	no more than 17 %	no more than 15 %
Lead	no more than 0.05 mg/kg	no more than 2 mg/kg
Arsenic	no more than 0.1 mg/kg	—
Mercury	no more than 0.05 mg/kg	—
Cadmium	no more than 0.05 mg/kg	—

2 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 414 Gum arabic (acacia gum)

Acacia gum is a dried exudation obtained from the stems and branches of strains of Acacia senegal (L) Willdenow or closely related species of Acacia (family Leguminosae). It consists mainly of high molecular weight polysaccharides and their calcium, magnesium and potassium salts, which on hydrolysis yield arabinose, galactose, rhamnose and glucuronic acid.

Assay, identification and purity criteria

Description and assay

Einecs: 232-519-5
CAS number: 9000-01-5
Molecular weight: Approximately 350 000
Description: Unground acacia gum occurs as white or yellowish-white spheroidal tears of varying sizes or as angular fragments and is sometimes mixed with darker fragments. It is also available in the form of white to yellowish-white flakes, granules, powder or spray-dried material.

Identification

Solubility: 1 g dissolves in 2 ml of cold water forming a dispersion which flows readily and is acid to litmus, insoluble in ethanol.

Purity criteria

Loss on drying: Not more than 17 % (105 °C, 5 hours) for granular and not more than 10 % (105 °C, 4 hours) for spray-dried material
Total ash: Not more than 4 %
Acid insoluble ash: Not more than 0,5 %
Acid insoluble matter: Not more than 1 %
Starch or dextrin: Boil a 1 in 50 dispersion of the gum and cool. To 5 ml add 1 drop of iodine solution. No bluish or reddish colours are produced.
Tannin: To 10 ml of a 1 in 50 dispersion add about 0,1 ml of ferric chloride solution (9 g FeCl₃.6H₂O made up to 100 ml with water). No blackish colouration or blackish precipitate is formed.
Arsenic: Not more than 0,1 mg/kg
Lead: Not more than 0,05 mg/kg
Mercury: Not more than 0,05 mg/kg
Cadmium: Not more than 0,05 mg/kg
Aluminium: Not more than 100 mg/kg (only if added to foods for infants and young children) Not more than 200 mg/kg (for all uses except for foods intended for infants and young children)
Hydrolysis products: Mannose, xylose and galacturonic acid are absent (determined by chromatography).
Proteins: Not more than 3,5 % Oxidases and peroxidases occurring in acacia gum naturally or as a result of processing should be inactivated during the manufacturing process of acacia gum used in foods for infants and young children.
Microbiological criteria: Total plate count: Not more than 10 000 cfu/g
Microbiological criteria: Yeast and moulds: Not more than 10 000 cfu/g
Microbiological criteria: Salmonella spp.: Absent in 25 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 5 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 414

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 414 Gum Arabic

Gum arabic is a dried exudate obtained from the stems and branches of Acacia senegal (L.) Willdenow or Acacia seyal (fam. Leguminosae ) Gum arabic consists mainly of high-molecular weight polysaccharides and their calcium, magnesium and potassium salts, which on hydrolysis yield arabinose, galactose, rhamnose and glucuronic acid. Items of commerce may contain extraneous materials such as sand and pieces of bark, which must be removed before use in food.

Synonyms: Gum arabic ( Acacia senegal ), gum arabic ( Acacia seyal ), Acacia gum, arabic gum, INS No. 414 Acacia gum; Arabic gum; Gum arabic (Acacia senegal); Gum arabic (Acacia seyal)

Assay, identification and purity criteria

Description and assay

Specification history: Prepared at the 51st JECFA (1998) and published in FNP 52 Add 6 (1998); republished in FNP 52 Add 7 (1999) to include editorial changes. Supersedes specifications prepared at the 49th JECFA (1997), published in FNP 52 Add 5 (1997). ADI "not specified", established at the 35th JECFA in 1989.
C.A.S. number: 9000-01-5
DESCRIPTION: Gum arabic ( A. senegal ) is a pale white to orange-brown solid, which breaks with a glassy fracture. The best grades are in the form of whole, spheroidal tears of varying size with a matt surface texture. When ground, the pieces are paler and have a glassy appearance. Gum arabic ( A. seyal ) is more brittle than the hard tears of gum arabic ( A. senegal ). Gum arabic is also available commercially in the form of white to yellowish-white flakes, granules, powder, roller dried, or spray-dried material. An aqueous solution of 1 g in 2 ml flows readily and is acid to litmus.
FUNCTIONAL USES: Emulsifier, stabilizer, thickener

Identification

Solubility (Vol. 4): One gram dissolves in 2 ml of water; insoluble in ethanol
Gum constituents (Vol. 4): Proceed as directed under Gum Constituents Identification (FNP 5) using the following as reference standards: arabinose, galactose, mannose, rhamnose, galacturonic acid, glucuronic acid and xylose. Arabinose, galactose, rhamnose and glucuronic acid should be present. Additional spots corresponding to mannose, xylose and galacturonic acid should be absent.
Optical rotation: Gum from A. senegal : aqueous solutions are levorotatory Gum from A. seyal : aqueous solutions are dextrorotatory Test a solution of 10 g of sample (dry basis) in 100 ml of water (if necessary, previously filtered through a No. 42 paper or a 0.8 μm millipore filter), using a 200-mm tube.

Purity criteria

Loss on drying (Vol. 4): Not more than 15% (105º, 5 h) for granular and not more than 10% (105º, 4 h) for spray dried material Unground samples should be powdered to pass through a No. 40 sieve and mixed well before weighing
Total ash (Vol. 4): Not more than 4%
Acid-insoluble ash (Vol. 4): Not more than 0.5%
Acid-insoluble matter (Vol. 4): Not more than 1%
Starch or dextrin: Boil a 1 in 50 solution of the sample, cool and add a few drops of Iodine T.S. No bluish or reddish colour should be produced.
Tannin-bearing gums: To 10 ml of a 1 in 50 solution of the sample, add about 0.1 ml of ferric chloride TS. No blackish colouration or blackish precipitate should be formed.
Microbiological criteria (Vol. 4): Salmonella spp.: Negative per test E. coli: Negative in 1 g
Lead (Vol. 4): Not more than 2 mg/kg Determine using an atomic absorption technique 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, “Instrumental Methods.”

FAO JECFA Monograph 1 (2006)

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
Annex III, Part 5, Section B: Food additives added 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 nutrients (food category: Foods for infants and young children, and foods mentioned in Part E, point 01.10, of Annex II)	150 000 mg/kg in the nutrient preparation and 10 mg/kg carry-over in final product	Regulation (EC) No 1333/2008, Annex III, Part 5, Section B

Every name it appears under

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

E number

E414

INS number

CAS registry number

9000-01-5

As it appears in regulation

Acacia (gum arabic)
acacia gum
Gum arabic
Gum arabic (acacia gum)

Other names

E 414
GUM ARABIC (ACACIA 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 “Acacia gum (gum arabic)”, among the additives given priority within its class.

Hazard reference values

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	1989

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 2019
In a follow-up covering infants below 16 weeks, the FAF Panel found large margins of safety for acacia gum (E 414) in infant formula and special medical foods, indicating no reason for health concern despite the absence of infant-specific data. It recommended lower limits for toxic elements, new specifications for aluminium, microbiological criteria and protein residues, and inactivation of oxidising enzymes during manufacture.
Source document
EFSA 2017
The ANS Panel concluded that no numerical ADI is needed for acacia gum (E 414) and that there is no safety concern for the general population at the refined exposure assessment. It noted that high intakes were well tolerated by adults, with some flatulence considered undesirable but not adverse.
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 414?: E 414 is Gum arabic (Acacia gum). Gum arabic is the dried exudate of acacia trees, used as an emulsifier, stabiliser and glazing agent in soft drinks, confectionery and icings.
What is Gum arabic (Acacia 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 Gum arabic (Acacia 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 Gum arabic (Acacia gum) vegan?: Yes. Gum arabic (Acacia 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

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