Guar Gum (E412) — What You Need to Know
What Is Guar Gum?
Guar gum is a natural polysaccharide extracted from the seeds of the guar plant (Cyamopsis tetragonoloba), grown primarily in India and Pakistan. It is one of the most widely used food thickeners and is roughly 8 times more effective as a thickener than cornstarch. It is also a significant source of soluble dietary fiber and has demonstrated cholesterol-lowering effects.
What Is It Used For?
Thickens and stabilizes ice cream, salad dressings, sauces, soups, and bakery products. Used in gluten-free foods alongside xanthan gum. Also used as a dietary fiber supplement for weight management and cholesterol reduction.
Safety Assessment
Generally very safe. Large doses (above the typical food additive amounts, such as when used as a weight loss supplement) can cause abdominal pain, bloating, flatulence, and diarrhea. In 1990, a guar gum-based diet aid caused esophageal and intestinal obstruction leading to deaths — this was due to the product swelling before water intake, not normal food additive use. At normal food additive levels, no safety concerns.
Based on current evidence, Guar Gum is rated Generally Safe with a score of 8/10. This is 0.2 points below the average for thickeners (8.2/10). Last reviewed by regulators: 2017.
Commonly Found In
Always check the label for E412 or 'Guar Gum'
▶Chemical Information
Frequently Asked Questions about Guar Gum
Quick Facts
- E-Number
- E412
- INS Number
- 412
- Category
- Thickeners
- Origin
- Natural
- FDA Status
- GRAS
- EFSA Status
- Authorized
- ADI
- No limit
- Last Review
- 2017
Related Additives
Other thickeners in the same family