Commission Regulation (EU) No 231/2012Show full title

Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council (Text with EEA relevance)

E 413 TRAGACANTH

SynonymsTragacanth gum; Tragant
DefinitionTragacanth is a dried exudation obtained from the stems and branches of strains of Astragalus gummifer Labillardiere and other Asiatic species of Astragalus (family Leguminosae). It consists mainly of high molecular weight polysaccharides (galactoarabans and acidic polysaccharides) which, on hydrolysis, yield galacturonic acid, galactose, arabinose, xylose and fucose. Small amounts of rhamnose and of glucose (derived from traces of starch and/or cellulose) may also be present
Einecs232-252-5
Chemical name
Chemical formula
Molecular weightApproximately 800 000
Assay
DescriptionUnground Tragacanth gum occurs as flattened, lamellated, straight or curved fragments or as spirally twisted pieces 0,5-2,5 mm thick and up to 3 cm in length. It is white to pale yellow in colour but some pieces may have a red tinge. The pieces are horny in texture, with a short fracture. It is odourless and solutions have an insipid mucilaginous taste. Powdered tragacanth is white to pale yellow or pinkish brown (pale tan) in colour
Identification
Solubility1 g of the sample in 50 ml of water swells to form a smooth, stiff, opalescent mucilage; insoluble in ethanol and does not swell in 60 % (w/v) aqueous ethanol
Purity
Test for Karaya gumNegative. Boil 1 g with 20 ml of water until a mucilage is formed. Add 5 ml of hydrochloric acid and again boil the mixture for five minutes. No permanent pink or red colour develops
Loss on dryingNot more than 16 % (105 °C, 5 hours)
Total ashNot more than 4 %
Acid insoluble ashNot more than 0,5 %
Acid insoluble matterNot more than 2 %
ArsenicNot more than 3 mg/kg
LeadNot more than 2 mg/kg
MercuryNot more than 1 mg/kg
CadmiumNot more than 1 mg/kg
Microbiological criteria
Salmonella spp.Absent in 10 g
Escherichia coliAbsent in 5 g