Tara Gum (E417)
| Type of additive (Glossary) | Stabilizers Thickeners |
| E Number | E417 |
| Also Known As | Tara Spinosa Peruvian Carob |
Purpose and Function
Tara gum is derived from the seeds of the tara tree and is valued for its thickening and stabilizing properties in food applications:
- Thickening Agent: Tara gum is effective in thickening a variety of food products, including sauces, soups, and dairy items, improving texture and providing a smooth mouthfeel.
- Stabilizer: It stabilizes emulsions and prevents separation in products like salad dressings and ice creams, ensuring a consistent product texture.
- Gelling Agent: It can form gels, making it suitable for use in desserts and jellies, contributing to unique culinary textures.
- Dietary Fiber Source: As a soluble fiber, tara gum can contribute to dietary fiber intake, promoting digestive health and enhancing feelings of fullness.
Potential Risks and Side Effects
Generally recognized as safe for consumption. However, some considerations include:
- Gastrointestinal Issues: Excessive intake may lead to gastrointestinal discomfort, such as bloating or gas, particularly for individuals who are not accustomed to high-fiber diets.
- Allergic Reactions: Rarely, individuals with allergies to legumes may experience allergic reactions to tara gum, including gastrointestinal distress or skin irritation.
- Interactions with Medications: E417 may impact the absorption of certain medications due to its thickening properties. Consulting with a healthcare provider is recommended when taking medications alongside tara gum.