Tara Gum
The short version
A natural galactomannan gum from Peruvian tara seeds — clean-label alternative to locust bean and guar gums.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Extracted from the seeds of Caesalpinia spinosa, a small leguminous tree native to the Andes and cultivated in Peru. The seed endosperm is milled and screened. A galactose-to-mannose ratio of 1:3 — intermediate between guar (1:2) and locust bean (1:4), giving it unique functional properties.
How it's used
Used in dairy desserts, ice cream, sauces, and pet food as a thickener and stabilizer. Increasingly chosen for clean-label gluten-free bakery applications. Synergistic with xanthan (E415) like locust bean gum — produces elastic, freeze-thaw stable gels.
Safety profile
ADI not specified — considered safe (EFSA 2017 re-evaluation). Treated like other galactomannan fibers: not absorbed, behaves as soluble fiber. No flagged hypersensitivity reports at food levels.
Physical & chemical properties
White to off-white powder. Soluble in cold water (faster than locust bean gum). Forms viscous solutions at low concentration. Stable across a wide pH range.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.