Gum Ghatti (E419)

Type of additive (Glossary)	Acidulants Acidity Regulators Anti-caking Agents Anti-foaming Agents Antioxidants Bulking Agents Buffering Agents Colorants Emulsifiers Enzymes Flavor Enhancers Flavoring Agents Fortifying Agents Gelling Agents Glazing Agents Humectants Leavening Agents Oxidizing Agents Preservatives Propellants Sequestrants Stabilizers Sweeteners Thickeners
E Number	E419
Also Known As	Indian Gum

Purpose and Function

Gum ghatti is a natural gum derived from the sap of certain trees and is utilized in the food industry for its functional properties:

Thickening Agent: It is effective in thickening various food products, including sauces, gravies, and dressings, improving texture and mouthfeel.
Stabilizer: Gum ghatti helps stabilize emulsions, preventing separation in products like salad dressings and sauces, ensuring consistency throughout.
Gelling Agent: This additive can form gels, making it suitable for use in desserts and confectionery, providing unique textures.
Water Retention: Gum ghatti has excellent water-retention properties, which can help maintain moisture in food products, extending shelf life.

Gum ghatti is generally regarded as safe for consumption. However, some considerations include:

Gastrointestinal Issues: Excessive consumption may lead to gastrointestinal discomfort, such as bloating or gas, particularly for individuals unaccustomed to high-fiber foods.
Allergic Reactions: Rarely, individuals may experience allergic reactions, especially those sensitive to plant-derived substances. Symptoms can include skin irritations or gastrointestinal distress.
Contaminants: As with any natural product, sourcing from reputable suppliers is essential to minimize the risk of contaminants or impurities.