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E413ThickenerLow concern
Tragacanth
In plain words
The short version
A traditional Middle-Eastern tree-resin gum — strong cold-water swelling, used in dressings and bakery glazes.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
ADI not specified — considered safe. Treated as a soluble fiber; not absorbed. Occasional contact-dermatitis reports in pharmacy and food-handling workers.
The detail
Exuded from the dried sap of Astragalus shrubs native to Iran, Iraq, and Turkey. Harvested by tapping the stems; the dried resin is graded by color and clarity. Use dates back to ancient Greek pharmacy.
Used in salad dressings, marshmallows, icings, bakery glazes, and as a binder in some sausages and seafood. Slowly swells in cold water to form a stable, mildly acidic gel that resists shear breakdown.
Off-white to pale yellow ribbons or flakes (whole) or fine powder. Slow cold-water hydration; forms viscous solutions at low concentration. Acid- and heat-tolerant.
In the EU it is authorised at quantum satis (no numerical maximum) in the food categories where it is permitted. In the US it is GRAS with maximum use levels set by food category (for example 0.2% in baked goods and 0.1% in food categories not specifically listed), under 21 CFR 184.1351.
Sources
- EFSA ANS Panel — Re-evaluation of tragacanth (E 413) as a food additive (2017) — European Food Safety Authority (EFSA Journal), 2017. ADI not specified / no safety concern; EU authorisation at quantum satis
- WHO JECFA database — Tragacanth gum (INS 413) — World Health Organization / JECFA, 1985. JECFA ADI not specified
- 21 CFR 184.1351 — Gum tragacanth (eCFR, current to 13 Oct 2026) — US Office of the Federal Register / FDA, 2026. US GRAS status with maximum use levels per food category
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.