Food additive databasethickener / stabilizerChecked 2026-10-02
Peach gum モモ樹脂
Existing food additiveNot on the EU additive list
- Purpose
- thickener / stabilizer
- On the label
- “増粘剤(ピーチガム)” (thickener (peach gum)), “安定剤(モモ樹脂)” (stabilizer (peach tree resin)), “増粘多糖類” (thickening polysaccharides; when two or more polysaccharides are used)
- Name in the List of Existing Food Additives
- モモ樹脂 (No. 302)
- Source and production
- Obtained by separating the resin component from the trunks and branches of peach trees. The main component is polysaccharides.
In Japan
- A thickener/stabilizer whose main component is polysaccharides, obtained by separating the resin that comes out of peach trunks and branches. There are no standards for use.
- When used as a thickener, stabilizer, or gelling agent, it is written together with the purpose name, as in “増粘剤(ピーチガム)” (thickener (peach gum)). When two or more polysaccharides are used, they can be written together as “増粘多糖類” (thickening polysaccharides). The abbreviated name is “ピーチガム” (peach gum).
Japan's standards for use
There are no standards for use that limit which foods or how much (the general standards for all additives still apply).
This is a summary of the standards for use. See the source list for the exact conditions.
In the EU
- It is not on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II), so it cannot be used as a food additive in the EU.
When it is labeled under a shared name
Peach gum may be declared on the label in the same way as “増粘剤・安定剤・ゲル化剤”. See Thickener / stabilizer / gelling agent for details.
Sources
- List of Existing Food Additives — Japan Food Chemical Research Foundation (Japanese)
- Standards for use and storage of each additive — Japan Food Chemical Research Foundation (Japanese)
- EU food additive database (Japanese translation) — MAFF (Japanese)
- Regulation (EC) No 1333/2008 on food additives — EUR-Lex
- 日本食品化学研究振興財団「既存添加物名簿収載品目リスト」(令和7年8月25日現在) (Japanese)
- 消費者庁「食品表示基準について」別添 添加物関係(簡略名・用途名併記・一括名の範囲・既存添加物名簿収載品目リスト) (Japanese)
Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.
This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.
Other substances used as thickener / stabilizer
- Acetylated Distarch Adipate
- Acetylated Oxidized Starch
- Acetylated Distarch Phosphate
- Ammonium Alginate
- Potassium Alginate
- Calcium Alginate
- Sodium Alginate
- Propylene Glycol Alginate
- Calcium Carboxymethylcellulose (Calcium Cellulose Glycolate)
- Sodium Carboxymethylcellulose (Sodium Cellulose Glycolate)
- Starch Acetate
- Oxidized Starch
- Sodium Carboxymethylstarch
- Hydroxypropyl Distarch Phosphate
- Hydroxypropyl Starch
- Sodium Polyacrylate
- Polyvinylpyrrolidone
- Methyl Cellulose
- Distarch Phosphate
- Monostarch Phosphate
- Phosphated Distarch Phosphate
- Aureobasidium cultured solution
- Agrobacterium Succinoglycan
- Linseed gum / Linseed extract
- Gum Arabic
- Arabino galactan
- Alginic Acid
- Welan Gum
- Cassia gum
- Gum Ghatti
- Carrageenan
- Karaya Gum
- Carob Bean Gum / Locust Bean Gum
- Xanthan Gum
- Chitin
- Guar Gum
- Enzymatically Hydrolyzed Guar Gum
- Psyllium Seed Gum
- Gellan Gum
- Tamarind Seed Gum
- Tara Gum
- Dextran
- Tragacanth Gum
- Tororoaoi
- Furcellaran
- Fukuronori Extract
- Pectin
- Macrophomopsis Gum
- Rhamsan Gum