Carbon Bean Gum

Carbon bean gum, also known as tara gum, is a natural polysaccharide extracted from the seeds of the tara plant (Caesalpinia spinosa), which is native to South America. The gum is obtained by physically processing the tara seeds, typically involving milling and sieving to separate the endosperm, which contains the gum, from the hull and germ.

Manufacturers add carbon bean gum primarily as a thickener and stabilizer in food products. It helps improve texture, prevent ingredient separation, and enhance mouthfeel. It is commonly found in dairy products like yogurt and ice cream, as well as baked goods and sauces.

Carbon bean gum is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. It is a source of dietary fiber, which can contribute to digestive health. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated tara gum, and it is permitted for use in many countries. Evidence does not suggest adverse health effects at typical consumption levels.