Karaya gum

E number E416INS 416CAS 9000-36-6

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) · flavour enhancers (US) · texturisers (US) · formulation aids (US)

Karaya gum is a thickener and stabiliser from the sap of the Indian Sterculia tree, used in sauces, dairy products and as a binder.

Where it is and isn’t permitted

Status of Karaya gum by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

54 food categories

no numerical limit (good manufacturing practice)

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
  • 13.3 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 53 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

no numerical limit (good manufacturing practice)

10 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 K.1(a)
  • 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 K.1(b)
  • 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 K.1(c)
  • 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 K.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 K.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 K.1(f)
  • In: (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 K.1(g)
  • In: Mustard pickles; Relishes. Purpose: Thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item K.1(h)
  • 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 K.1(i)
  • 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 K.1(j)
Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)and 9 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

10 food categories

highest permitted level 10,000 mg/l

Show every food category
  • 1.4 flavoured fermented milk products including heat-treated products — 6,000 mg/lML = 6000 mg/l.
  • 12.6 Sauces — 10,000 mg/kgML = 10000 mg/kg. only emulsified sauces.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787 — 10,000 mg/lML = 10000 mg/l. only egg-based liqueurs.
  • 15.1 Potato- cereal- flour- or starch-based snacks — 5,000 mg/kgML = 5000 mg/kg. only cereal- and potato-based snacks.
  • 15.2 Processed nuts — 10,000 mg/kgML = 10000 mg/kg. only coating for nuts.
  • 16 Desserts excluding products covered in category 1 3 and 4 — 6,000 mg/kgML = 6000 mg/kg.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’, — quantum satisquantum satis.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — quantum satisquantum satis.
  • 5.3 chewing gum — 5,000 mg/kgML = 5000 mg/kg.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 5,000 mg/kgML = 5000 mg/kg. only fillings, toppings and coatings for fine bakery wares and desserts.
Regulation (EC) No 1333/2008, Annex IIand 9 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

10 food categories

highest permitted level 10,000 mg/kg or mg/l

Show every food category
  • 1.4 Flavoured fermented milk products including heat-treated products — 6,000 mg/kg or mg/lML = 6000.
  • 12.6 Sauces — 10,000 mg/kg or mg/lML = 10000. only emulsified sauces.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — 10,000 mg/kg or mg/lML = 10000. only egg-based liqueurs.
  • 15.1 Potato-, cereal-, flour- or starch-based snacks — 5,000 mg/kg or mg/lML = 5000. only cereal- and potato-based snacks.
  • 15.2 Processed nuts — 10,000 mg/kg or mg/lML = 10000. only coating for nuts.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — 6,000 mg/kg or mg/lML = 6000.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisquantum satis.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisquantum satis.
  • 5.3 Chewing gum — 5,000 mg/kg or mg/lML = 5000.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — 5,000 mg/kg or mg/lML = 5000. only fillings, toppings and coatings for fine bakery wares and desserts.
Assimilated Regulation (EC) No 1333/2008and 9 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyNo 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 SafetyPermitted, 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), 카라야검 (“Karaya Gum”, the English the Code prints beside it). Main use (주용도) of 카라야검: 증점제, 안정제, 유화제. Standard for use (사용기준) of 카라야검: (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 AdministrationPermitted21 CFR 184.1349retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

16 food categories

highest permitted level 200 mg/kg

Show every food category and its notes
  • 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation — 200 mg/kg
    • 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.
    • Note 616 Except for use in products conforming to the Standard for Fermented Milks (CXS 243-2003) at GMP.
  • 01.2.1.2 Fermented milks (plain), heat-treated after fermentation — GMP
    • Note 234 For use as a stabilizer or thickener only.
  • 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 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 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
  • 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.
  • 12.1.2 Salt substitutes — GMP
  • 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 416and 16 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—54 GMP
Canada—4 GMP, 6 no quantity stated
European Union5,000 mg/kg – 10,000 mg/kg8 numeric limit, 2 quantum satis
Great Britain5,000 mg/kg – 10,000 mg/kg8 numeric limit, 2 quantum satis
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius200 mg/kg1 numeric limit, 16 GMP

What it is made from

Collected as a dried exudate from Sterculia urens trees in India, then cleaned and ground.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
9000-36-6

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.

ParameterEuropean UnionJECFA
Loss on dryingno more than 20 %no more than 20 %
Leadno more than 2 mg/kgno more than 2 mg/kg
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—
Cadmiumno more than 1 mg/kg—

The two documents state the same figures for every parameter compared here.

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 416 Karaya-gum

Karaya gum is a dried exudation from the stems and branches of strains of: Sterculia urens Roxburgh and other species of Sterculia (family Sterculiaceae) or from Cochlospermum gossypium A.P. De Candolle or other species of Cochlospermum (family Bixaceae). It consists mainly of high molecular weight acetylated polysaccharides, which on hydrolysis yield galactose, rhamnose, and galacturonic acid, together with minor amounts of glucuronic acid

Synonyms: Katilo; Kadaya; Gum sterculia; Sterculia; Karaya, gum karaya; Kullo; Kuterra

Assay, identification and purity criteria

Description and assay

Einecs
232-539-4
Description
Karaya gum occurs in tears of variable size and in broken irregular pieces having a characteristic semi-crystalline appearance. It is pale yellow to pinkish brown in colour, translucent and horny. Powdered karaya gum is a pale grey to pinkish brown. The gum has a distinctive odour of acetic acid

Identification

Solubility
Insoluble in ethanol
Swelling in ethanol solution
Karaya gum swells in 60 % ethanol distinguishing it from other gums

Purity criteria

Loss on drying
Not more than 20 % (105 °C, 5 hours)
Total ash
Not more than 8 %
Acid insoluble ash
Not more than 1 %
Acid insoluble matter
Not more than 3 %
Volatile acid
Not less than 10 % (as acetic acid)
Starch
Not detectable
Arsenic
Not more than 3 mg/kg
Lead
Not more than 2 mg/kg
Mercury
Not more than 1 mg/kg
Cadmium
Not more than 1 mg/kg
Microbiological criteria: Salmonella spp.
Absent in 10 g
Microbiological criteria: Escherichia coli
Absent in 5 g

Commission Regulation (EU) No 231/2012, Annex, E 416

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 416 Karaya Gum

A dried exudation from the stems and branches of Sterculia urens Roxburgh and other species of Sterculia (Fam. Sterculiaceae ) or from Cochlospermum gossypium A.P. De Candolle or other species of Cochlospermum (Fam. Bixaceae ); consists mainly of high molecular-weight acetylated polysaccharides, which on hydrolysis yield galactose, rhamnose, and galacturonic acid, together with minor amounts of glucuronic acid.

Synonyms: Karaya, gum karaya, Sterculia , gum sterculia , Kadaya, Katilo, Kullo, Kuterra; INS No. 416 Gum karaya; Gum sterculia; Kadaya; Karaya; Katilo; Kullo; Kuterra; Sterculia

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 33rd JECFA (1988), published in FNP 38 (1988) and in FNP 52 (1992). Metals and arsenic specifications revised at the 57 th JECFA (2001). An ADI ‘not specified’ was established at the 33 rd JECFA (1988).
C.A.S. number
9000-36-6
DESCRIPTION
Unground product: occurs in tears of variable size and in broken irregular pieces having a characteristic semi-crystalline appearance; pale yellow to pinkish brown; translucent and horny Powdered product: pale grey to pinkish brown; a distinctive odour of acetic acid. Items of commerce may contain extraneous materials such as pieces of bark which must be removed before use in food. Unground samples should be powdered to pass a standard ISO sieve of 355 μm (USA No. 45) and mixed well before performing any of the following tests.
FUNCTIONAL USES
Emulsifier, stabilizer, thickening agent

Identification

Solubility (Vol. 4)
2 g added to 50 ml of water swells to form a granular, stiff, slightly opalescent gel which is acid to litmus; insoluble in ethanol
Swelling by ethanol solution
Karaya gum swells in 60% ethanol distinguishing it from other Gums
Colour reaction
Boil 1 g of the sample with 20 ml of water until a mucilage is formed. Add 5 ml of hydrochloric acid and boil the mixture for 5 min. A permanent red or pink colour develops. Warm 0.5 g of the sample with 2 ml of 5 M sodium hydroxide; a brown colour is produced.
Precipitate formation
Shake 1 g of the sample with 80 ml of water for 24 h. Boil 4 ml of the resulting mucilage with 0.5 ml of concentrated hydrochloric acid, add 1 ml of 5 M sodium hydroxide and filter. To the filtrate add 3 ml of potassium cupric tartrate solution and heat. A red precipitate is formed.
Gum constituents
Proceed as directed under Gum Constituents Identification using the following as reference standards: galactose, rhamnose, galacturonic acid, glucuronic acid, mannose, arabinose and xylose. Galactose, rhamnose galacturonic acid, and glucuronic acid should be present and mannose, arabinose and xylose should be absent.

Purity criteria

Loss on drying (Vol. 4)
Not more than 20% (105 o , 5 h)
Total ash (Vol. 4)
Not more than 8%
Acid insoluble ash
Not more than 1% Weigh 3 g of the sample to the nearest 0.1 mg in a tared crucible. Ignite at a low temperature (about 550 o ), not to exceed a very dull redness, until free from carbon, cool in a desiccator, and weigh. If a carbon-free ash is not obtained, wet the charred mass with hot water, collect the insoluble residue on an ashless filter paper, and ignite, in the crucible, the residue and filter paper until the ash is white or nearly so. Add the filtrate, evaporate it to dryness, and heat the whole to a dull redness. If a carbon-free ash is still not obtained, cool the crucible, add 15 ml of ethanol, break up the ash with a glass rod, burn off the ethanol, again heat the whole to a dull redness and cool. Boil this ash with 25 ml of dilute hydrochloric acid TS for 5 min. Collect the insoluble matter on a tared Gooch crucible or ashless filter, wash with hot water, ignite, cool and weigh. Calculate the percentage of acid-insoluble ash from the weight of the sample.
Acid insoluble matter
Not more than 3% Weigh about 5 g of the sample, to the nearest 0.1 mg and transfer into a 250 ml beaker or Erlenmeyer containing 100 ml of 5% weight/volume hydrochloric acid. Cover with a watch glass or attach the flask to a condenser having cold water running through it. Boil gently until the gum is completely dissolved (about 3 h). Filter the solution through a tared porcelain or glass fritted crucible 10 to 20 μm porosity. Wash the residue several times with hot water until the washings are free from acid (pH paper). Dry the crucible to constant weight at 105 o , cool to room temperature in a desiccator and weigh. Calculate as percentage.
Volatile acid
Not less than 10%, calculated as acetic acid. To 1 g contained in a 700 ml long necked flash add 100 ml of water and 5 ml of syrupy orthophosphoric acid, allow to stand for several h., or until the gum is completely swollen, and boil gently for two h. under a reflux condenser; steam-distil until 800 ml of distillate is obtained and the acid residue measures about 20 ml, and titrate the distillate with 0.1 M sodium hydroxide using phenolphthalein TS as indicator. Repeat the procedure without gum. The difference between the titrations represents the amount of alkali required to neutralise the volatile acid. Each ml of 0.1 M sodium hydroxide is equivalent to 0.00600 g of volatile acid, calculated as acetic acid.
Starch
Not detectable To a 1 in 10 solution of the sample add a few drops of iodine TS. No blue colour should be produced
Microbiological criteria (Vol. 4)
Salmonella spp.: Negative in 1 g 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.

PartMay be used inMaximum levelCitation
Annex III, Part 2: Food additives other than carriers in food additivesColour preparationsNote (1): Except enzymes authorised as food additives.50 000 mg/kg in the preparation, 1 mg/kg in final productRegulation (EC) No 1333/2008, Annex III, Part 2
Annex III, Part 4: Food additives including carriers in food flavouringsAll flavourings50 000 mg/kg in flavouringsRegulation (EC) No 1333/2008, Annex III, Part 4

Every name it appears under

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

E number

  • E416

INS number

  • 416

CAS registry number

  • 9000-36-6

As it appears in regulation

  • Karaya gum
  • Karaya gum (sterculia gum)

Other names

  • E 416
  • Gum sterculia
  • Kadaya
  • KARAYA GUM
  • Karaya, gum karaya
  • Katilo
  • Kullo
  • Kuterra
  • Sterculia

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADInot specified—JECFA1988

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.

  1. EFSA 2016

    The ANS Panel concluded that karaya gum (E 416) raises no safety concern at the refined exposure assessment and that no numerical ADI is needed (the SCF had set 12.5 mg/kg bw/day). It added that exposure from additive use should not exceed 7,000 mg per person per day in adults, the level at which some people experienced abdominal discomfort.

    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 416?
E 416 is Karaya gum. Karaya gum is a thickener and stabiliser from the sap of the Indian Sterculia tree, used in sauces, dairy products and as a binder.
What is Karaya 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 Karaya 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 Karaya gum vegan?
Yes. Karaya 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
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