guar gum
Basic Information
| Field | Content |
|---|---|
| Chinese name | guar gum |
| English name | guar gum |
| INS/E number | INS 412 |
| Functional class | Emulsifier, Stabilizer, Thickener |
| Year adopted | 1974 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
Guar gum is a natural galactomannan from guar bean endosperm with strong thickening power, used as a thickener, stabilizer and water-binding agent.
Source
Natural：瓜尔豆（Cyamopsis tetragonoloba）种子
Why is it used?
- Highly efficient thickening (small amounts)
- Stabilises emulsions and suspensions
- Improves texture and water-holding of dough
- Acts as low-calorie bulk and dietary fibre
Common Foods
- Ice cream
- Sauces and soups
- Bakery products
- Dairy products
- Meat products
Safety
Concerns：
- 高剂量可能影响肠道耐受性
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》
International：
- EU Regulation 1333/2008 Annex II (E 412)
- FDA 21 CFR 184.1339
- Codex GSFA (INS 412)
- FSANZ Food Standards Code (412)
In a nutshell
Guar gum is a highly efficient natural seed-derived thickener, safe and effective at low doses.
Consumer Advice
Guar gum is a natural polysaccharide from the seeds of the guar plant and one of the most widely used thickeners and stabilizers. It appears in ice cream, yogurt, sauces, soups and gluten-free baked goods, improving texture and preventing separation. Rich in soluble fiber and plant-derived, it is safe at normal levels; only very large intakes might cause minor bloating.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.