Guar Gum | whatsinit

About

What it is and where it shows up.

Guar gum is a natural high-molecular-weight galactomannan polysaccharide derived from the endosperm of seeds of the leguminous guar plant (Cyamopsis tetragonolobus L.), composed of galactopyranose and mannopyranose units linked by glycosidic bonds. It is widely used in food as a thickener, stabilizer, and emulsifier due to its strong water-binding and viscosity-building properties.

Safety summary

The regulatory and scientific consensus.

JECFA (1970–1975) and the EU Scientific Committee for Food (1977) both allocated an ADI of 'not specified', a position confirmed by the EFSA ANS Panel in 2017, which found no adverse effects in subchronic or carcinogenicity studies and no genotoxicity concern for the general population. High doses may cause abdominal discomfort, particularly in infants and young children; EFSA's 2024 follow-up opinion concluded that submitted data are insufficient to support safe use in infant formulae and young-child foods, prompting the EU to move toward withdrawing authorization in those food categories. Historical batches of India-origin guar gum have been found contaminated with pentachlorophenol (PCP) and dioxins, leading to standing EU special import conditions.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	JECFA assessed guar gum at meetings in 1970, 1974, and 1975 and allocated ADI 'not specified'; functional class: EMULSIFIER, STABILIZER, THICKENER. INS 412.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Permitted as INS 412 at GMP levels in general food categories (dairy beverages, etc.) per FSS Food Additives Regulations. In infant formula, maximum permitted level is 0.1 g per 100 ml in liquid formulas containing hydrolyzed protein per FSSAI Infant Foods Regulations Version-II (2024). Also explicitly listed as a permitted emulsifying/stabilizing agent in FSS Regulations 2009.source
JECFA (JECFA (FAO/WHO))	Approved	ADI 'not specified' allocated at the 19th JECFA meeting (1975), based on absence of adverse effects in available toxicity studies. Specifications reviewed at 44th and 53rd JECFA; two monographs (standard and clarified grade) prepared at 67th JECFA (2006). Scientific Committee for Food (SCF) endorsed the ADI 'not specified' in 1977.source
FDA (Food and Drug Administration) (United States)	Approved	Affirmed GRAS under 21 CFR 184.1339 as a thickener, emulsifier, and stabilizer for direct human food use.source

Who should approach with care

Whose guidance would steer them away.

Infants — EFSA's 2024 opinion concluded that available data are insufficient to support the safe use of guar gum (E 412) in foods for infants (below and above 16 weeks of age) and young children under food categories 13.1.1, 13.1.5.1, and 13.1.5.2, and the EU Commission is proceeding toward withdrawal of authorization in those categories.

Children — EFSA's 2017 re-evaluation recommended monitoring for abdominal discomfort in infants and young children consuming guar gum in food, and noted inadequate safety studies for special medical-purpose formulas intended for this population.

Ibs — Guar gum is significantly fermented by colonic bacteria producing short-chain fatty acids (acetic, propionic, butyric acid), which may exacerbate bloating, gas, and abdominal discomfort in individuals with irritable bowel syndrome.

Other — Guar gum is derived from the leguminous plant Cyamopsis tetragonolobus (Family Leguminosae); individuals with known legume hypersensitivity may be at risk for allergic cross-reactivity and should consult a healthcare provider before consuming products containing it.

Research citations

The sources behind this verdict.

1FDA. 21 CFR 184.1339 – Guar Gum (Code of Federal Regulations, Title 21). accessdata.fda.gov
2WHO. JECFA Monograph: Guar Gum (INS 412, CAS 9000-30-0). apps.who.int
3EFSA. Re-evaluation of guar gum (E 412) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups, 2024. efsa.europa.eu
4PubMed. Re-evaluation of guar gum (E 412) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups, 2024. pubmed.ncbi.nlm.nih.gov
5FSSAI. Food Safety and Standards (Infant Foods) Regulations — Version II (04.01.2024), 2024. fssai.gov.in
6EFSA. Re-evaluation of guar gum (E 412) as a food additive, 2017.

Independently researched9 citations