What is Tara gum used for in food?

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

Where is Tara gum permitted?

Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea 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.

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

Tara gum

Q: What is E 417?

E 417 is Tara gum. Tara gum is a thickener milled from the seed of a South American tree, used in dairy products, sauces and ice cream. It sits between guar and carob gum in behaviour.

E number E417INS 417CAS 39300-88-4

Listed as a gelling agent, a thickener and a stabiliser by Canada and Codex.

Listed as gelling agents (CA, Codex) · thickeners (CA, Codex) · stabilisers (CA, Codex) · emulsifiers (CA)

Canada: Emulsifying, gelling, stabilizing or thickening agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
Codex Alimentarius: Gelling agent — CXS 192-1995 Table One, INS 417
Canada: Emulsifying, gelling, stabilizing or thickening agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
Canada: Thickening agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
Codex Alimentarius: Thickener — CXS 192-1995 Table One, INS 417
Canada: Emulsifying, gelling, stabilizing or thickening agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
Canada: Stabilizing agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
Codex Alimentarius: Stabilizer — CXS 192-1995 Table One, INS 417
Canada: Emulsifying agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
Canada: Emulsifying, gelling, stabilizing or thickening agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)

Tara gum is a thickener milled from the seed of a South American tree, used in dairy products, sauces and ice cream. It sits between guar and carob gum in behaviour.

Where it is and isn’t permitted

Status of Tara 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	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 Canada	Permitted, with conditions	no numerical limit (good manufacturing practice) 15 permitted uses Show every permitted use In: Bread. Purpose: Emulsifying, gelling, stabilizing or thickening agent. Limit: Good Manufacturing Practice. Amendment notices: NOM/ADM-0114. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item T.2(a) In: Calorie-reduced margarine. Purpose: Emulsifying, gelling, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening 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. Amendment notices: NOM/ADM-0114. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item T.2(b) In: Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients). Purpose: Emulsifying, gelling, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. Amendment notices: NOM/ADM-0114. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item T.2(c) 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. Amendment notices: NOM/ADM-0114. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item T.2(d) 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. Amendment notices: NOM/ADM-0114. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item T.2(e) In: Cream cheese spread; Cream cheese spread with (naming the added ingredients). Purpose: Emulsifying, gelling, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list. Amendment notices: NOM/ADM-0114. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item T.2(f) In: Creamed cottage cheese. Purpose: Emulsifying, gelling, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. Amendment notices: NOM/ADM-0114. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item T.2(g) In: French dressing; Salad dressing. Purpose: Emulsifying agent. Limit: Good Manufacturing Practice. Amendment notices: NOM/ADM-0114. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item T.2(h) 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. Amendment notices: NOM/ADM-0114. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item T.2(i) 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. Amendment notices: NOM/ADM-0114. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item T.2(j) In: Mustard pickles; Relishes. Purpose: Thickening agent. Limit: Good Manufacturing Practice. Amendment notices: NOM/ADM-0114. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item T.2(k) In: Processed cheese spread; Processed cheese spread with (naming the added ingredients). Purpose: Emulsifying, gelling, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list. Amendment notices: NOM/ADM-0114. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item T.2(l) 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. Amendment notices: NOM/ADM-0114. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item T.2(m) In: Sour cream. Purpose: Emulsifying, gelling, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, gelling, stabilizing or thickening agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list. Amendment notices: NOM/ADM-0198, NOM/ADM-0114. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item T.2(n) In: Unstandardized foods. Purpose: Emulsifying, gelling, stabilizing or thickening agent. Limit: Good Manufacturing Practice. Amendment notices: NOM/ADM-0114. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item T.2(o)	Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)and 14 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSA	Permitted, with conditions	68 food categories Show every food category 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. 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. 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juicesPermitted as a member of Group I, Additives. only vegetable juices. 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar productsPermitted as a member of Group I, Additives. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.1.4 Flavoured_drinksPermitted as a member of Group I, Additives. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category. 14.1.5.2 otherPermitted as a member of Group I, Additives. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks. 14.2.3 Cider and perryPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.4 Fruit wine and made winePermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.5 MeadPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787Permitted as a member of Group I, Additives. except whisky or whiskey; E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used except in liqueurs. 14.2.7.1 Aromatised winesPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.7.2 Aromatised wine-based drinksPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.7.3 Aromatised wine-product cocktailsPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %Permitted as a member of Group I, Additives. E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used. 15.1 Potato- cereal- flour- or starch-based snacks — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 15.2 Processed nuts — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 16 Desserts excluding products covered in category 1 3 and 4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’,Permitted as a member of Group I, Additives. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion. 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 18 Processed foods not covered by categories 1 to 17 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 18.1 Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 18.3 Food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredientsPermitted as a member of Group I, Additives. Including dry pasta. 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 2.3 Vegetable oil pan spray — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 3 edible ices — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 4.2.1 dried fruit and vegetablesPermitted as a member of Group I, Additives. E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.2 fruit and vegetables in vinegar oil or brine — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 4.2.4.1 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/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 1333/2008, Annex IIand 67 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards Scotland	Permitted, with conditions	66 food categories Show every food category 1.3 Unflavoured fermented milk products, heat-treated after fermentation — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.4 Flavoured fermented milk products including heat-treated products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.6.3 Other creams — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.7.1 Unripened cheese excluding products falling in category 16 — quantum satisPermitted as a member of Group I. quantum satis. except mozzarella. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.7.5 Processed cheese — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 10.2 Processed eggs and egg products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 11.2 Other sugars and syrups — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.1.2 Salt substitutes — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.2.2 Seasonings and condiments — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.4 Mustard — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.5 Soups and broths — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.6 Sauces — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.7 Salads and savoury based sandwich spreads — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.8 Yeast and yeast products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.9 Protein products, excluding products covered in category 1.8 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 — quantum satisPermitted as a member of Group I. quantum satis. including dry pasta. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — quantum satisPermitted as a member of Group I. quantum satis. only vegetable juices. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — quantum satisPermitted as a member of Group I. quantum satis. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.1.4 Flavoured drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.1.5.2 Other — quantum satisPermitted as a member of Group I. quantum satis. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.3 Cider and perry — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.4 Fruit wine and made wine — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.5 Mead — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — quantum satisPermitted as a member of Group I. quantum satis. except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.7.1 Aromatised wines — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.7.2 Aromatised wine-based drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.7.3 Aromatised wine-product cocktails — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 15.1 Potato-, cereal-, flour- or starch-based snacks — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 15.2 Processed nuts — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 16 Desserts excluding products covered in categories 1, 3 and 4 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 18 Processed foods not covered by categories 1 to 17, excluding foods for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 2.3 Vegetable oil pan spray — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 3 Edible ices — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.1 Dried fruit and vegetables — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.2 Fruit and vegetables in vinegar, oil, or brine — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.4.1 Fruit and vegetable preparations excluding compote — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.5.4 Nut butters and nut spreads — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.6 Processed potato products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisPermitted as a member of Group I. quantum satis. only energy-reduced or with no added sugar. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 5.2 Other confectionery including breath refreshening microsweets — quantum satisPermitted as a member of Group I. quantum satis. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 5.3 Chewing gum — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.2.2 Starches — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.3 Breakfast cereals — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.4.2 Dry pasta — quantum satisPermitted as a member of Group I. quantum satis. only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.4.4 Potato gnocchi — quantum satisPermitted as a member of Group I. quantum satis. except fresh refrigerated potato gnocchi. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.4.5 Fillings of stuffed pasta (ravioli and similar) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.5 Noodles — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.6 Batters — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.7 Pre-cooked or processed cereals — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 7.1 Bread and rolls — quantum satisPermitted as a member of Group I. quantum satis. except products in 7.1.1 and 7.1.2. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 7.2 Fine bakery wares — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 8.3.1 Non-heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 8.3.2 Heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 8.3.3 Casings and coatings and decorations for meat — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 9.2 Processed fish and fishery products including mollusks and crustaceans — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 9.3 Fish roe — quantum satisPermitted as a member of Group I. quantum satis. only processed fish roe. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)and 65 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), 타라검 (“Tara Gum”, the English the Code prints beside it). Main use (주용도) of 타라검: 증점제, 안정제. Standard for use (사용기준) of 타라검: (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	Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFA	Permitted, with conditions	17 food categories no numerical limit (good manufacturing practice) Show every food category and its notes 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 Note XS288 Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) 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 73 Excluding whole fish. 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 73 Excluding whole fish. 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. 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 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 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 417and 17 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	—	5 GMP, 10 no quantity stated
European Union	—	46 several limits, 22 no quantity stated
Great Britain	—	66 quantum satis
South Korea	—	1 no quantity stated
Codex Alimentarius	—	18 GMP

No regulator sets a figure for Tara gum. That is not an absence of control: where the listing says quantum satis or good manufacturing practice, the quantity is limited to what the effect requires.

What it is made from

Milled from the endosperm of the seed of Caesalpinia spinosa, grown mainly in Peru.

Vegan
Vegetarian

Compare other additives on the dietary indexes.

CAS registry number: 39300-88-4

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 15 %	no more than 15 %
Lead	no more than 2 mg/kg	no more than 2 mg/kg
Arsenic	no more than 3 mg/kg	—
Mercury	no more than 1 mg/kg	—
Cadmium	no 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 417 Tara gum

Tara gum is obtained by grinding the endosperm of the seeds of strains of Caesalpinia spinosa (family Leguminosae). It consists chiefly of polysaccharides of high molecular weight composed mainly of galactomannans. The principal component consists of a linear chain of (1-4)-β-D-mannopyranose units with α-D-galactopyranose units attached by (1-6) linkages. The ratio of mannose to galactose in tara gum is 3:1. (In locust bean gum this ratio is 4:1 and in guar gum 2:1)

Assay, identification and purity criteria

Description and assay

Einecs: 254-409-6
Description: A white to white-yellow odourless powder

Identification

Solubility: Soluble in water, insoluble in ethanol
Gel formation: To an aqueous solution of the sample add small amounts of sodium borate. A gel is formed

Purity criteria

Loss on drying: Not more than 15 %
Ash: Not more than 1,5 %
Acid insoluble matter: Not more than 2 %
Protein: Not more than 3,5 % (factor N x 5,7)
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

Commission Regulation (EU) No 231/2012, Annex, E 417

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 417 Tara Gum

Obtained by grinding the endosperm of the seeds of Caesalpinia spinosa (Fam. Leguminosae ); consists chiefly of polysaccharides of high molecular weight composed mainly of galactomannans. The principal component consists of a linear chain of (1,4)-beta-D-mannopyranose units with alpha-D-galacto- pyranose units attached by (1 6) linkages; the ratio of mannose to galactose in tara gum is 3:1. (In carob bean gum this ratio is 4:1 and in guar gum 2:1.) The article of commerce may be further specified as to viscosity and loss on drying.

Synonyms: Peruvian carob; INS No. 417

Assay, identification and purity criteria

Description and assay

Specification history: Prepared at the 30th JECFA (1986), published in FNP 37 (1986) and in FNP 52 (1992). Metals and arsenic specifications revised at the 57th JECFA (2001). An ADI 'not specified' was established at the 30th JECFA (1986)
DESCRIPTION: White to white-yellow, nearly odourless powder
FUNCTIONAL USES: Thickening agent, stabilizer

Identification

Solubility (Vol. 4): Soluble in water; insoluble in ethanol
Gel test: To an aqueous solution of the sample add small amounts of sodium borate; a gel is formed
Viscosity: Transfer 2 g of the sample into a 400-ml beaker and moisten it thoroughly with about 4 ml of isopropanol. Add, with vigorous stirring, 200 ml of water and continue stirring until the gum is completely and uniformly dispersed. An opalescent, moderately viscous solution is formed. (This solution is less viscous than a guar gum solution, but more viscous than a carob bean gum solution when prepared and tested as indicated in the above described test). Transfer 100 ml of this solution into another 400-ml beaker, heat the mixture in a boiling water-bath for about 10 min and cool to room temperature. The solution shows a marked increase in viscosity.
Gum constituents (Vol. 4): Proceed as directed under G um Constituents Identification , using galactose and mannose as standards. Galactose and mannose should be present
Microscopic examination: Place some ground sample in an aqueous solution containing 0.5% iodine and 1% potassium iodide on a glass slide and examine under a microscope. Tara gum contains groups of round to pear-shaped cells; their contents are yellow to brown. (Guar gum cells are similar in form but markedly larger in size. Carob bean gum shows long, stretched tubiform cells, separate or slightly interspaced and can be easily distinguished from tara gum.)

Purity criteria

Loss on drying (Vol. 4): Not more than 15%
Ash (Vol. 4): Not more than 1.5%
Acid insoluble matter (Vol. 4): Not more than 2%
Protein: Not more than 3.5% Proceed as directed under Nitrogen Determination (Kjeldahl method) (see Volume 4). The percentage of nitrogen determined multiplied by 5.7 gives the percentage of protein in the sample.
Starch: Not detectable To a 1 in 10 solution of the sample, add a few drops of iodine TS. No blue colour is produced.
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 2: Food additives other than carriers in food additives	All food additive preparationsAuthorised as a member of Table 1 of Part 6, listed as "Table 1" Note (1): Except enzymes authorised as food additives.	quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 2, via Table 1 of Part 6
Annex III, Part 3: Food additives including carriers in food enzymes	Food enzymesCan be used as a carrier: Yes Note (1): Including enzymes authorised as food additives.	In enzyme preparation: quantum satis In final food except beverages: quantum satis In beverages: quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 3
Annex III, Part 4: Food additives including carriers in food flavourings	All flavouringsAuthorised as a member of Table 1 of Part 6, listed as "Table 1"	quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 4, via Table 1 of Part 6
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex II	All nutrientsCan be used as a carrier: Yes	quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 5, Section A

Every name it appears under

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

E number

E417

INS number

CAS registry number

39300-88-4

As it appears in regulation

Tara gum

Other names

E 417
TARA 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 “Tara gum”, 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	1986

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 2017
The ANS Panel concluded that no numerical ADI is needed for tara gum (E 417) and that there is no safety concern for the general population at the refined exposure assessment at reported uses and use levels.
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 417?: E 417 is Tara gum. Tara gum is a thickener milled from the seed of a South American tree, used in dairy products, sauces and ice cream. It sits between guar and carob gum in behaviour.
What is Tara gum used for in food?: It is listed as a gelling agent, a thickener and a stabiliser — the role Canada and Codex assign it. This page shows every function each regulator records, with the citation for each.
Where is Tara gum permitted?: Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea 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 Tara gum vegan?: Yes. Tara 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
gsfa retrieved 2026-09-07
euspecs retrieved 2026-10-18
jecfaspecs retrieved 2026-09-23

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

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