E412 – Guar gum - Food additives database

Safety grading GREEN – SAFE

Guar gum is a natural polysaccharide (a type of soluble fibre) used in small amounts to thicken and stabilise foods. At typical dietary exposure, it is considered low risk for the general population. The most consistent downsides are mild, reversible gastrointestinal effects (gas, bloating, softer stools) when intake is high, which is common for fermentable fibres.

In the European Union, guar gum is authorised as food additive E412. EFSA’s re‑evaluation concluded that there is no need for a numerical ADI (Acceptable Daily Intake) and that there is no safety concern for the general population at refined exposure estimates. EFSA has also issued a later assessment focusing on certain uses in foods for very young infants, reflecting that exposure patterns and vulnerability differ from the general population. In the United States, guar gum is affirmed as GRAS (Generally Recognized as Safe) for use in food under good manufacturing practice.

Human studies of guar gum and partially hydrolysed guar gum (PHGG) generally report good tolerability in realistic intake ranges. Where side effects occur, they are usually dose‑dependent gastrointestinal symptoms. A separate safety signal comes from older reports of choking or obstruction events linked to concentrated guar gum weight‑loss products taken with insufficient fluid, sometimes in people with pre‑existing swallowing or oesophageal problems. This history matters for supplements, but it does not reflect normal food use levels.

For ordinary foods, guar gum’s risk profile is driven by digestive tolerance rather than systemic toxicity. It is not significantly absorbed intact, it behaves like soluble fibre and is partly fermented by gut microbiota. Given its legal status, broad use history, and human data showing mostly mild effects at typical exposure, a GREEN grade is appropriate for the general population.

If you have irritable bowel syndrome (IBS) or a sensitive gut, you may notice more bloating with products that combine several gums and fibres. If you use fibre supplements, take them with plenty of water. Avoid concentrated guar gum supplements if you have swallowing difficulties or a history of oesophageal strictures. For infants and young children consuming specialised medical foods, follow clinical guidance because permitted uses and exposure scenarios are different from standard foods.

Should You Avoid E412?

Most people do not need to avoid guar gum. Consider reducing it if you consistently experience bloating or loose stools after foods such as fibre drinks, “light” sauces, or gluten‑free baked goods that contain multiple thickeners. If you are choosing a supplement rather than a normal food, be more cautious: concentrated guar gum products have been associated with obstruction when used incorrectly. In day‑to‑day foods, the amounts are typically far smaller and mainly affect texture.

Common Uses

Ice cream and frozen desserts – improves creaminess and reduces ice crystal formation.
Gluten‑free bread, cakes, and pasta – adds structure and moisture retention.
Sauces, gravies, and salad dressings – thickens and helps prevent separation.
Dairy and plant-based alternatives – improves mouthfeel and stability.
Processed meats and vegetarian meats – supports water binding and texture stability.
Fibre‑enriched products – adds soluble fibre and can improve viscosity.

Common names / Synonyms

Guar gum
Guar flour
Guar seed gum
Guaran
Cyamopsis gum
Partially hydrolysed guar gum (PHGG)
Guarkernmehl (German labelling term)

What is it?

Guar gum is a galactomannan obtained from the seeds of the guar plant (Cyamopsis tetragonoloba), a legume cultivated mainly in South Asia. Its structure enables strong water binding and viscosity building at low doses, which is why it works so well as a thickener and stabiliser.

How it is produced. Production is largely mechanical. Guar seeds are cleaned and dehusked, then split so the endosperm (the gum‑rich part) can be separated from the germ. The endosperm is milled into a fine powder. Manufacturers may refine the powder to achieve consistent viscosity and particle size, remove impurities, and meet food‑grade microbiological specifications. In food manufacturing it must be dispersed properly to avoid clumping, so processors often pre‑mix it with dry ingredients or use controlled high‑shear mixing.

PHGG (partially hydrolysed guar gum). Standard guar gum can be very viscous. PHGG is produced by controlled enzymatic hydrolysis that shortens the polysaccharide chains, lowering viscosity while keeping soluble‑fibre behaviour. PHGG is easier to use in beverages and clinical nutrition products and is often described as a prebiotic fibre because it can be fermented by gut microbiota.

Why it works in food. Guar gum hydrates rapidly and increases viscosity, helping water‑rich foods keep a stable texture. In frozen desserts it limits ice crystal growth. In dressings and sauces it helps reduce phase separation. In gluten‑free baking it improves moisture retention and crumb structure. It is frequently used alongside other hydrocolloids such as E410 (locust bean gum) and E415 (xanthan gum) to fine‑tune texture and stability.

Where it’s allowed (EU vs US)

EU: Authorised as a food additive (E412) in a wide range of food categories, with specific maximum levels or quantum satis (use only as much as needed to achieve the technological purpose) depending on the product.

US: Guar gum is affirmed as GRAS (Generally Recognized as Safe) for use in food under federal regulations, subject to good manufacturing practice.

E412 – Guar gum