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E412Caution

Guar gum

Group: Thickeners · in the book

Harm level3 of 5In moderation

In plain words

Guar gum is a plant fibre from the seeds of the guar bean. It thickens sauces, dressings, ice cream, gluten-free baked goods and some dietary supplements.

Where you find it: sauces, ice cream, gluten-free bakes, dressings

Our recommendation

Limit it if your digestion is sensitive; take guar supplements with plenty of water.

Possible risks and effects

  • Flatulence, bloating and diarrhoea at higher doses
  • People with IBS may be more sensitive
  • Powder or tablets taken without enough fluid can swell in the oesophagus

For experts

A galactomannan from the endosperm of Cyamopsis tetragonoloba that is highly viscous even at low concentrations; used as thickener and stabiliser. EFSA's 2017 re-evaluation saw no need for a numerical ADI. At higher doses it is extensively fermented in the colon, which explains bloating; a partially hydrolysed form is studied as a prebiotic.

Check another E-number

More from this group

E407CarrageenanE407aProcessed eucheuma seaweedE466Carboxymethyl cellulose (CMC)E1400–E1452Modified starchesE415Xanthan gumE400Alginic acidE401Sodium alginateE406Agar

This information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.