E417 TARA GUM

E417 Tara gum also serves as a stabilizer in agricultural products, animal feed, and industrial emulsions.
E417 Tara gum is actually a very versatile and deep-use product; it's used not only in leather tanning but also in various industries such as textiles, paper, food, pharmaceuticals, and agriculture.
E417 Tara gum is used in food production.

CAS Number: 39300-88-4
EC Number: 254-409-6
Molecular Formula: Variable natural polysaccharide mixture
Molecular Weight: Variable high molecular weight polymer

SYNONYMS:
Tara gum, E417, Caesalpinia spinosa gum, Peruvian carob gum, tara seed gum, natural galactomannan gum, tara galactomannan, vegetable gum, plant polysaccharide gum, hydrocolloid gum, natural thickener, tara polysaccharide

E417 Tara gum is the endosperm of the seeds of the tara tree (Cesalpinia spinosa lin).
The plant is native to South America where it grows as tree or bush.
Today, tara is also cultivated in Morocco and East Africa.

Like guar gum and carob bean gum, E417 Tara gum is a galactomannan, comprising approximately 25% of galactose.
E417 Tara gum has been deemed safe for human consumption as a food additive (E417).
A solution of E417 Tara gum is less viscous than a guar gum solution of the same concentration, but more viscous than a solution of locust bean gum.

Blends of tara with modified and unmodified starches can be produced which have enhanced stabilization and emulsification properties, and these are used in the preparation of convenience foods, such as ice cream.
E417 Tara gum is approved to use as food additive in EU.
The viscosity of a 1% solution of E417 Tara gum is around 5,500 cps, similar to guar gum and almost three times higher than locust bean gum.

E417 Tara gum is a natural ingredient that has a number of applications.
E417 Tara gum, also known as Peruvian carob, is a natural ingredient commonly used as a food additive.
E417 Tara gum is derived from the seeds of Caesalpinia spinosa, a plant in the legume family.

This tree grows in South America in the regions of Peru and Bolivia and bears fruit between April and December.
The fruits are picked by hand and dried in the sun before being processed.
E417 Tara gum is obtained by grinding the endosperm of the seeds in the fruit into a white or yellowish powder.

E417 Tara gum is extracted and processed naturally without chemical solvents.
E417 Tara gum is a natural food additive extracted from the seeds of tara (Caesalpinia spinosa), a tree native to Peru.
E417 Tara gum, also known as Peruvian carob, is a fully natural ingredient widely used as a food additive, listed under the code E417 in the EU.

E417 Tara gum is produced from the seeds of Caesalpinia spinosa – a plant from the Leguminosae family, occurring in South America in the regions of Peru and Bolivia.
E417 Tara gum's fruits are handpicked and sun-dried before grinding the endosperm from the seeds into a white or yellowish powder.
E417 Tara gum belongs to the group of natural polysaccharide thickeners and stabilizers widely used in the food industry.

Unlike synthetic additives, E417 Tara gum has a plant origin: it is obtained from the seeds of the small leguminous tree Caesalpinia spinosa, or Tara, native to Peru.
The tree produces pods rich in seeds and tannins, which have traditionally been used by local people both in cooking and in medicine.
Externally, E417 Tara gum is a white or slightly beige powder, odorless and with a mild taste.

The main component of additive E417 Tara gum is galactomannan — a highly viscous polysaccharide consisting of a linear chain of mannose residues with side branches of galactose in a ratio of about 3:1.
In structure and properties, E417 Tara gum is similar to guar gum (E412) and locust bean gum (E410), which are also used as thickeners and stabilizers.
E417 Tara gum forms aqueous solutions with high viscosity and is resistant to heating up to 140–145°C.

These properties make E417 Tara gum a valuable component for technologies that require prolonged thermal processing.
The technological process of obtaining E417 Tara gum involves extracting seeds from the plant’s pods, separating the endosperm, drying it, and grinding it into powder.
The final product, E417 Tara gum, undergoes purification and moisture control, as well as microbiological safety testing.

According to EFSA data, an important aspect is monitoring the absence of microbiological contamination and mycotoxins, which may develop during storage.
E417 Tara gum, also known as E417, is a natural plant-derived polysaccharide hydrocolloid obtained from the endosperm of the seeds of Caesalpinia spinosa (tara tree).
E417 Tara gum belongs to the galactomannan family of natural gums, similar to guar gum and locust bean gum.

E417 Tara gum is valued for producing smooth textures, stable viscosity, and excellent freeze-thaw stability in many formulations.
E417 Tara gum is a natural hydrocolloid extracted from tara seeds mainly cultivated in South America, especially Peru.
E417 Tara gum consists primarily of galactomannan polysaccharides composed of mannose and galactose units.

Due to its excellent hydration and viscosity-building characteristics, E417 Tara gum is widely used as a thickener, stabilizer, emulsifier, and texture enhancer.
E417 Tara gum provides intermediate viscosity between guar gum and locust bean gum and exhibits good compatibility with other hydrocolloids such as xanthan gum and carrageenan.
E417 Tara gum's natural origin, biodegradability, and multifunctional properties make it valuable in both food and industrial applications.

Because it is derived from renewable plant sources and is biodegradable, E417 Tara gum is considered environmentally friendly and suitable for sustainable product formulations.
E417 Tara gum is considered an intermediate galactomannan gum positioned between guar gum and locust bean gum in terms of viscosity and hydration behavior.
E417 Tara gum's mannose-to-galactose ratio significantly influences its rheological properties and compatibility with other hydrocolloids.

Commercial E417 Tara gum products may vary depending on purification level, particle size, and processing conditions.
Because it is a natural plant-derived polysaccharide mixture, E417 Tara gum is commonly classified as a UVCB-type material with variable composition.
E417 Tara gum is a natural food additive extracted from the seeds of the tara tree (Caesalpiniae Spinoza), a tree native to Peru.

E417 Tara gum is a natural additive, E417.
E417 Tara gum is btained by the grinding of the Caesalpina spinosa edosperm.
E417 Tara gum is a white to yellowish powder

E417 Tara gum is soluble in hot water, partially soluble in cold water
E417 Tara gum is suitable for halal, kosher and vegan diets.
E417 Tara gum, also known as E417, is a natural galactomannan polysaccharide derived from the seeds of the Tara tree (Caesalpinia spinosa), which is native to Peru.

E417 Tara gum is an EU-approved product, known as E417.
E417 Tara gum is the grinded endosperm of the seeds from the Caesalpinia spinosa tree that grows mainly in Peru.
E417 Tara gum has similar applications as guar gum or locust bean gum, we can advise you about the exact advantages and applications.

E417 Tara gum is a natural polysaccharide extracted from the seeds of the Caesalpinia spinosa tree, native to South America.
E417 Tara gum is a food additive of vegetable origin, with stabilizing and thickening role.
E417 Tara gum is used in the quantities on the recipes in dairy products, in sweets, creams, emulsified fat spreads with or without flavors, sauces, toppings, dressings, ice creams, processed, preserved fruits and vegetables, meat products, fish, eggs, spices, soups, broths, edible membranes, vegetable protein products, nutritional supplements etc.

E417 Tara gum, a natural ingredient derived from the endosperm of seeds from the tara tree – caesalpinia spinosa plant, which mainly grows in Peru.
Like guar gum and locust bean gum, E417 Tara gum is also a galactomannan, which is a high molecular weight polysaccharide made of mannose and galactose approximately in a ratio of 3:1.
This ratio is 4:1 in locust bean gum and 2:1 in guar gum.
The difference and similarity of the ratio of mannose and galactose provide E417 Tara gum likeness properties to both.

USES and APPLICATIONS of E417 TARA GUM:
E417 Tara gum is used as a thickening agent and stabilizer in a number of food applications.
E417 Tara gum is widely used in the food industry as a thickener, stabilizer, emulsifier, and texturizing agent.
E417 Tara gum is commonly added to dairy products, ice cream, yogurt, sauces, dressings, soups, desserts, confectionery, bakery products, and processed foods to improve texture, viscosity, creaminess, and shelf stability.

In frozen products, E417 Tara gum helps control ice crystal formation and improves freeze-thaw stability.
In the pharmaceutical industry, E417 Tara gum functions as a binder, suspending agent, controlled-release excipient, and viscosity modifier in tablets, syrups, gels, and medicinal suspensions.
In cosmetics and personal care products, E417 Tara gum is used in creams, lotions, shampoos, gels, toothpaste, and skin-care formulations because of its thickening and stabilizing capabilities.

Industrial applications of E417 Tara gum include paper manufacturing, textile printing, adhesives, coatings, biodegradable films, and water-based formulations.
E417 Tara gum also serves as a stabilizer in agricultural products, animal feed, and industrial emulsions.
E417 Tara gum is actually a very versatile and deep-use product; it's used not only in leather tanning but also in various industries such as textiles, paper, food, pharmaceuticals, and agriculture.

E417 Tara gum is used in food production.
E417 Tara gum is primarily used as a thickener, stabilizer, and emulsifier in the food industry.
Food Industry: E417 Tara gum is used as a thickener in food products such as sauces, creams, dairy products, and desserts.

Beverage Industry: E417 Tara gum can be used to improve the texture of certain beverages.
Bakery Products: E417 Tara gum is added to some bread and pastry recipes as a stabilizing agent.
Meat-Based Products: E417 Tara gum is used in some meat-based products to enhance texture and stability.

E417 Tara gum is used as a thickening agent and stabilizer for food, produced by separating and grinding the endosperm of Caesalpinia spinosa seeds.
Uses in a wide range of food applications such as baked goods, dairy products, frozen desserts, water jellies, fruit preparations, meat based products, sauces and dressings.
E417 Tara gum is mainly used as a thickener and stabiliser.

E417 Tara gum has many uses, especially in food and cosmetic production.
In the food industry, E417 Tara gum is an approved food additive with code E417.
E417 Tara gum has a wide range of properties used in food production, including low-fat products.

E417 Tara gum has excellent thickening and viscosity-increasing properties and is widely used in products such as condiments, sauces, dressings, jellies, jams, fruit fillings, dairy desserts, puddings and yogurts.
E417 Tara gum's ability to bind water adds soft texture, moisture and long-lasting freshness to baked goods such as bread, rolls, cakes and gluten-free baked goods.
The use of E417 Tara gum prevents the formation of ice crystals in frozen products such as ice cream, sorbets and desserts.

In meat-based products, E417 Tara gum is responsible for binding water, improving gel structure and replacing meat in products such as sausages, frankfurters, cooked ham, hot dogs and hamburgers.
In spreads and cheese-based products, E417 Tara gum improves viscosity, provides a glossy surface and reduces whey syneresis.
E417 Tara gum’s texture-improving and moisture-retaining properties are also used in livestock feed and pet foods.

By improving the texture, the feed becomes more attractive to the animals and they prefer to eat E417 Tara gum.
In the cosmetics industry, E417 Tara gum is used as an emulsifier and stabilizer in toothpaste, creams and gels.
E417 Tara gum also has excellent moisturizing properties used in body creams, face masks and lotions.

E417 Tara gum serves as a thickener and texture improver in scrubs and facial gels.
E417 Tara gum is also used in the pharmaceutical and paper industries.
E417 Tara gum is commonly used in the food industry as a thickening, stabilizing, and gelling agent due to its excellent water-binding properties.

-Food uses of E417 Tara gum:
E417 Tara gum is a unique hydrocolloid that bridges the gap between the cold soluble, highly galactose guar gum and hot soluble, lower galactose locust bean gum.
Commonly we can find the following food with it: ice cream, frozen products, bakery, jellies, meat and sauce & dressing.

Let’s see the uses and functions.
Ice Cream
Control ice crystal growth and meltdown, provide good mouthfeel.

Dairy Products
Provide cream texture, increase free/thaw stability in frozen desserts, liquid dairy products, puddings, custards, etc.

Bakery Food
Make E417 Tara gum soft, moisture retention and prolong shelf life.

Beverage
Add viscosity and clarify the solution.

Jams, jellies, fillings
E417 Tara gum reduce syneresis, suspend fruits, improve mouthfeel

Meat
Improved structure, moisture retention and texture.
Also, E417 Tara gum can be used as an alternative to locust bean gum and guar gum in some applications for its similarly to guar and LBG.

-Food Industry uses of E417 Tara gum: 
E417 Tara gum is widely used in the food industry to improve the texture and stability of products.
E417 Tara gum is commonly found in dairy products, ice creams, sauces, dressings, and baked goods.
E417 Tara gum's thickening properties help create a smooth and creamy texture.

-Beverages use of E417 Tara gum: 
E417 Tara gum is used in beverages to stabilize emulsions and prevent separation.
E417 Tara gum helps maintain the consistency and mouthfeel of drinks such as smoothies, fruit juices, and plant-based milk.

-Pharmaceuticals use of E417 Tara gum: 
In the pharmaceutical industry, E417 Tara gum is used as a binder and stabilizer in tablets, suspensions, and gels.
E417 Tara gum helps improve the viscosity and consistency of liquid medications.

-Cosmetics use of E417 Tara gum: 
E417 Tara gum is used in cosmetic formulations, including creams, lotions, and hair care products.
E417 Tara gum acts as a thickening agent and stabilizer, enhancing the product's texture and stability.

-Dietary Fiber uses of E417 Tara gum: 
E417 Tara gum is a source of dietary fiber and is used in health and wellness products.
E417 Tara gum helps improve digestive health, promoting regular bowel movements and overall gut health.

-Pet Food uses of E417 Tara gum: 
E417 Tara gum is used in pet food formulations to enhance texture and stability.
E417 Tara gum helps create a consistent product that is appealing to pets.

CHARACTERISTICS of E417 TARA GUM:
E417 Tara gum is characterized by its excellent thickening efficiency, smooth mouthfeel, and stable viscosity.
Compared with guar gum, E417 Tara gum generally provides lower viscosity but improved texture and better flavor release in food systems.
Compared with locust bean gum, E417 Tara gum hydrates more easily and rapidly.
E417 Tara gum demonstrates excellent compatibility with dairy proteins, starches, and other hydrocolloids.
E417 Tara gum also improves freeze-thaw stability, reduces ice crystal formation, and enhances product consistency in frozen foods and desserts.
Due to its natural origin and high molecular weight polysaccharide structure, E417 Tara gum is widely used as a stabilizer, emulsifier, suspension agent, moisture-retention agent, and texture modifier.

BENEFITS of E417 TARA GUM:
*Excellent thickening performance
*Good viscosity stability
*Smooth texture formation
*High water-binding capacity
*Good freeze-thaw stability
*Natural biodegradable polymer
*Renewable plant-derived ingredient
*Effective stabilizing properties
*E417 Tara gum improves shelf stability
*E417 Tara gum enhances creaminess and mouthfeel
*Compatible with other hydrocolloids
*Good suspension capability
*E417 Tara gum supports emulsion stability
*Multifunctional food additive performance
*Low toxicity under normal use conditions

FUNCTIONS of E417 TARA GUM:
Binder / Stabilizer
E417 Tara gum retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state.

Emollient
E417 Tara gum softens and soothes the skin.
E417 Tara gum helps with skin conditioning.

Emulsifier
E417 Tara gum allows water and oils to remain mixed together to form an emulsion.

Gelling Agent / Thickener
E417 Tara gum increases the viscosity by thickening the liquid to give it more texture

PROPERTIES of E417 TARA GUM:
Solubility
In water: 
E417 Tara gum is soluble in hot water and partially soluble in cold water.
In organic solvent: 
E417 Tara gum is insoluble in most organic solvents such as ethanol.

Viscosity
Temperature
Its 1% aqueous dispersion has a viscosity of 2000–3600 cps while the 1% solution has the viscosity around 5,500 cps as E417 Tara gum will only produce about 50% viscosity when dispersed in water at room temperature.
E417 Tara gum's viscosity can be completely achieved after heating to 85°C for 10 minutes and then cool down.
The viscosity value similar to guar gum and almost three times higher than LBG.

PH
E417 Tara gum has a stable viscosity over a wide pH range (pH 3-11).

Synergy
Synergistic effects when combined with carrageenan, xanthan gum or agar to increase viscosity & gel strength and to reduce syneresis.

Gelling agent
A gel can be formed if small amounts of sodium borate are added to its aqueous solution.

BENEFITS of E417 TARA GUM:
In traditional Peruvian medicine, decoctions and infusions of tara pods were used for throat inflammations, colds, and as a wound-healing remedy.
In addition, the plant was applied in cases of fever, colds, and stomach pains.
A decoction of dried pods is also used to fight fleas and other insects.
The physiological properties of E417 Tara gum are largely similar to other food gums.
E417 Tara gum is not digested in the human small intestine but undergoes fermentation by the microflora in the large intestine, producing short-chain fatty acids (acetic, propionic, and butyric).
These compounds are considered beneficial metabolic products of dietary fiber, supporting gut health and cellular energy balance.
Thus, in moderate amounts, E417 Tara gum may have a positive effect on digestive system health.

PRODUCTION of E417 TARA GUM:
E417 Tara gum is produced by harvesting the pods of the Tara tree, removing the seeds, and grinding them into a fine powder.
E417 Tara gum is then processed and purified to ensure its suitability for various applications, especially in the food industry.

PURPOSE IN PRODUCTS of E417 TARA GUM:
E417 Tara gum serves several functions in food products:

• Thickening Agent: 
E417 Tara gum enhances the viscosity of liquids, such as sauces, soups, and dressings, improving their texture and mouthfeel.

• Stabilizer: 
E417 Tara gum helps maintain the uniformity of emulsions in products like salad dressings and dairy alternatives, preventing separation and maintaining product quality.

• Emulsifier: 
E417 Tara gum facilitates the mixing of ingredients that typically do not combine well, such as oil and water, improving the texture and consistency of various food items.

WHAT IS E417 TARA GUM MADE OF?
E417 Tara gum is generally composed as follows (Tara‐Kern‐Mehl, Benk, 1977):
*Galactomannan 77–78%
*Moisture 14–15%
*Fibers 2.5%
*Nitrogen compounds 3–4%
*Minerals (ash) 1.5%
*Fatty compounds 1%

STRUCTURE of E417 TARA GUM:
The structure of galactomannan (the assay about 75%-80% in common specifications) in E417 Tara gum composed mainly of a linear chain of (1-4)-beta-D-mannopyranose units with alpha-D-galactopyranose units attached by (1-6) linkages.

HOW IS E417 TARA GUM MADE?
E417 Tara gum is a seed gum similar to guar gum and locust bean gum (LBG).
The manufacturing process is similar to that of produce LBG, using acid process or roasting process.

Acid process: 
the seeds are treated with sulfuric acid at elevated temperature, and the hull can be removed after washing and brushing operations.
Germs and endosperm can be separated in a drying process afterwards.

Roasting process:
the seeds are roasted in a rotating furnace to remove the seed coat and separate germ and endosperm.

ORIGIN AND BOTANY of E417 TARA GUM:
Plant: Caesalpinia spinosa (Tara tree) is a dwarf tree or shrub that grows in the Andean valleys of Peru.
Fruit: The pods contain 43–51% tannins.
Harvesting: In April, the bark is collected without damaging the trees.
This process is an important source of income for the local people.

Sustainability: 
E417 Tara gum grows naturally and is also planted as an erosion control agent.
E417 Tara gum is environmentally friendly and biodegradable.

E417 TARA GUM VS. XANTHAN GUM
E417 Tara gum and Xanthan Gum are often compared because of their similar names and uses.
They have many things in common, most importantly that they are of natural origin and are used as thickeners and stabilizers in the food and cosmetic industries.
In addition, Xanthan Gum is used in the manufacture of paints, fabric pigments, antifungals, fertilizers and adhesives.
Both ingredients are considered safe for health.

ADVANTAGES of E417 TARA GUM:
Natural: Extracted from plant sources.
Gluten-Free: Suitable for gluten-free diets.
Stability: Contributes to product stability under a range of conditions.
Compliance with Standards: The use of E417 Tara gum is subject to strict food regulations to ensure its safety.
Storage: Should be stored under appropriate conditions to preserve its properties.

PROPERTIES of E417 TARA GUM:
Molecular structure
E417 Tara gum, locust bean gum (E417) and guar gum (E412) have similar structures that consist of a linear main chain of (1-4)-ß-D-mannopyranose units attached by (1-6) linkages with α-D-galactopyranose units.
The molecular weight of these gums is in the order of 106 Dalton.
The galactose residues are distributed non-uniformly along the mannan chain.

The presence of galactose side units tends to inhibit aggregation, so those gums with more side chains are easier to dissolve in water.
The ratio of mannose to galactose in E417 Tara gum is 3:1, in the middle compared to LBG which is 4:1 and guar gum 2:1.
E417 Tara gum requires heating to disrupt the aggregates and to achieve complete hydration, whereas guar gum hydrates completely in cold water.

E417 Tara gum shows an intermediate acid stability between LBG and guar gum.
E417 Tara gum resists the depolymerisation effect of organic acids to a pH of 3.5.
LBG is stable to a pH of 3.0 and guar gum to a pH of 4.0.

Viscosity
The viscosity of a 1% solution of E417 Tara gum is around 5,500 cps, similar to guar gum and almost three times higher than LBG.
E417 Tara gum is stable to high temperature heat treatment.
E417 Tara gum can resist up to 145°C in a continuous process plant or 121°C for 30 minutes in batch sterilisation.
These characteristics are similar to the ones shown by LBG and far superior to guar gum.
E417 Tara gum could therefore used as a replacement for locust bean gum and guar gum.

FUNCTIONAL PROPERTIES of E417 TARA GUM:
Thickener: 
E417 Tara gum contributes to a thicker consistency in products.

Stabilizer: 
E417 Tara gum enhances the stability of emulsions and suspensions.

Emulsifier: 
E417 Tara gum helps create and stabilize emulsions in certain products.

PROPERTIES of E417 TARA GUM:
E417 Tara gum is highly soluble in warm water and poorly soluble in cold liquids.
E417 Tara gum is odorless and tasteless and provides good flavor release in food.
E417 Tara gum is also easily mixed with other hydrocolloids to increase the viscosity and flexibility of the gel.
The great advantage of E417 Tara gum is that it can withstand high temperatures and is stable in acidic environments.

E417 Tara gum has a wide range of functional properties.
E417 Tara gum has excellent thickening and viscosity increasing properties.
E417 Tara gum prolongs freshness and maintains moisture in baked goods.

E417 TARA GUM MARKET:
The global E417 Tara gum market was valued at US$35.1 million in 2022 and is expected to grow at a CAGR of 5.6% over the next 10 years.
The Latin American market holds a large share of the market due to the availability of raw materials – this is where the tree whose seeds are used to produce E417 Tara gum originates from.
Asia Pacific is also expected to grow rapidly due to rising disposable income and customer interest in low-fat foods and cosmetics made from natural ingredients.

A major influence on the E417 Tara gum market is the fluctuating price of locust bean gum.
As manufacturers look for cheaper alternatives with similar properties, the demand for E417 Tara gum increases.
This, of course, causes the price to rise.
The market for E417 Tara gum has also been affected by corporate mergers and acquisitions.

In November 2021, French natural ingredients supplier Nexira announced the acquisition of Swiss company UNIPEKTIN, one of the world’s major producers of E417 Tara gum.
Another major purchase was made in October 2021 by U.S.-based Tilley Co. which specializes in hydrocolloid ingredients for food, beverages, pet food, cosmetics and pharmaceuticals.
Tilley acquired the Irish company Ingredient Solutions, a major supplier of non-GMO and organic ingredients to the North American market.

MARKET OUTLOOK of E417 TARA GUM:
The global market for E417 Tara gum is expected to grow due to increasing demand for low-fat, low-calorie meals.
The use of E417 Tara gum in the cosmetics industry is expected to fuel market growth as consumers opt for natural ingredients and sustainably sourced materials.
E417 Tara gum is a cost-effective alternative to guar gum and locust bean gum, so their rising prices are also expected to drive the market growth for this product.

PHYSICAL and CHEMICAL PROPERTIES of E417 TARA GUM:
CAS No.: 39300-88-4
EC No.: 254-409-6
Molecular Formula: Variable natural polysaccharide mixture
Molecular Weight: Variable high molecular weight polymer
General Appearance: White, off-white, cream-colored, or pale yellow powder
Odor: Odorless or slight characteristic odor
Taste: Bland or neutral taste
Texture: Fine powder with smooth texture

Solubility in Water: Dispersible and partially soluble in cold water; hydrates completely in hot water
Water Absorption: High water-binding and hydration capacity
Viscosity: Produces medium to high viscosity aqueous solutions
Density: Approximately 0.5–0.9 g/cm³ bulk density
pH: Typically neutral to slightly acidic in aqueous solution
Color: White to pale cream powder
Particle Characteristics: Fine powder with good dispersibility

Thermal Stability: Stable under normal food-processing temperatures
Freeze-Thaw Stability: Good freeze-thaw stability in food systems
Film-Forming Ability: Moderate film-forming properties
Moisture Retention: Excellent water-retention capability
Flowability: Good powder flow characteristics
Hydration Rate: Moderate hydration speed
Chemical Nature: Natural galactomannan polysaccharide

Chemical Classification: Hydrocolloid, plant-derived polysaccharide gum
Composition: Primarily mannose and galactose units
Stability: Stable under normal storage and processing conditions
pH Stability: Stable across a broad pH range
Biodegradability: Readily biodegradable natural polymer
Hydrophilic Properties: Strong hydrophilic and water-binding behavior

Emulsifying Properties: Supports emulsion stabilization
Thickening Properties: Excellent thickening and viscosity enhancement
Gel Interaction: Synergistic interactions with xanthan gum and carrageenan
Acid Resistance: Moderately stable under acidic conditions
Reactivity: Incompatible with strong oxidizing agents
Electrolyte Sensitivity: Viscosity may change in highly saline systems
Film Formation: Can contribute to protective film formation

Combustibility: Combustible organic material under fire conditions
Decomposition Products: Carbon oxides and smoke may form during decomposition
Environmental Characteristics: Renewable, biodegradable, and environmentally acceptable
General Appearance: White to cream-colored powder
Odor: Nearly odorless
Solubility: Dispersible in water with viscosity development
Water Retention: Excellent moisture-binding properties

Viscosity: Medium to high viscosity hydrocolloid
Hydration: Moderate hydration rate
Texture: Smooth and fine powder texture
Chemical Nature: Natural galactomannan polysaccharide
Biodegradability: Biodegradable renewable material
Stability: Stable under standard conditions
Emulsification: Good stabilization and emulsification support

Freeze-Thaw Stability: Excellent freeze-thaw resistance
Film Formation: Moderate film-forming capability
Density: Low bulk density powder
pH Stability: Stable over broad pH range
Combustibility: Combustible organic powder
Compatibility: Compatible with many gums, starches, and proteins

FIRST AID MEASURES of E417 TARA GUM:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Call in ophthalmologist. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Immediately make victim drink water (two glasses at most). 
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of E417 TARA GUM:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains. 
Collect, bind, and pump off spills. 
Observe possible material restrictions. 
Take up dry. 
Dispose of properly. 
Clean up affected area.

FIRE FIGHTING MEASURES of E417 TARA GUM:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of E417 TARA GUM:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

HANDLING and STORAGE of E417 TARA GUM:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of E417 TARA GUM:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available