Partially Hydrolysed Guar Gum

About

What it is and where it shows up.

Partially hydrolysed guar gum (PHGG) is a natural, water-soluble dietary fibre produced by controlled enzymatic hydrolysis of guar gum (derived from the seeds of Cyamopsis tetragonolobus, Family Leguminosae) using beta-endo-mannanase, yielding a low-viscosity galactomannan with approximately one-tenth the molecular length of native guar gum. It is used primarily to enrich food and clinical nutrition products with soluble dietary fibre without meaningfully altering the taste, texture, colour, or rheology of the final product.

Safety summary

The regulatory and scientific consensus.

EFSA concluded there is no need for a numerical ADI for guar gum (E 412) and no safety concern for the general population at refined exposure levels; JECFA likewise allocated an ADI of 'not specified' following evaluations in 1970, 1974, and 1975. Subchronic and carcinogenicity animal studies showed no major adverse effects, and mutagenicity testing found no genotoxic concern. Special caution applies to infants and young children consuming foods for special medical purposes, as EFSA's 2024 follow-up identified data gaps for those populations and flagged the potential for abdominal discomfort at higher doses.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
EFSA (European Food Safety Authority) (European Union)	Approved	Authorised as E 412 (guar gum, including partially hydrolysed/depolymerised forms) under Regulation (EC) No 1333/2008 Annex II. EFSA ANS Panel 2017 re-evaluation concluded no numerical ADI is needed and no safety concern exists for the general population. The 2024 FAF Panel follow-up (EFSA Journal 22(5):e8748) identified data gaps for use in infant special medical purpose foods (categories 13.1.1 and 13.1.5.1); abdominal discomfort should be monitored in infants and young children. Specifications defined in Commission Regulation (EU) No 231/2012.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Guar gum and its derivatives (including partially hydrolysed forms) are listed as permitted sources of dietary fibre under FSSAI Health Supplements, Nutraceuticals and Novel Food Regulations (Regulation 51). Guar gum is also referenced in FSSAI Food Safety and Standards Regulations 2009 as a permitted thickening/stabilising gum. No separate specific quantum set for PHGG.source
FDA (Food and Drug Administration) (United States)	Approved	Guar gum (parent substance) is affirmed as GRAS under 21 CFR §184.1339. PHGG (marketed as Benefiber®) holds GRAS self-affirmation for standard grade PHGG in the US food supply.source

Who should approach with care

Whose guidance would steer them away.

Infants — EFSA's 2024 follow-up assessment identified inadequate safety data for E 412 in special medical purpose infant formulae (food categories 13.1.1 and 13.1.5.1) for infants below 16 weeks of age, and flagged potential abdominal discomfort in young children at higher doses.

Ibs — Although PHGG has been investigated as a fibre supplement in IBS, EFSA noted that abdominal discomfort should be monitored in sensitive populations, and high-dose intake may exacerbate gastrointestinal symptoms in individuals with IBS.

Ibd — PHGG is fermented by colonic microflora to produce short-chain fatty acids; while generally beneficial, rapid fermentation at higher doses may provoke bloating or cramping in individuals with active inflammatory bowel disease.

Other — Individuals with known legume (Fabaceae/Leguminosae) allergies should exercise caution, as guar is derived from Cyamopsis tetragonolobus (a legume) and cross-reactivity with other legume allergens is biologically plausible.

Research citations

The sources behind this verdict.

1FDA. 21 CFR §184.1339 – Guar gum (GRAS listing). accessdata.fda.gov
2EFSA. 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
3EFSA. Re-evaluation of guar gum (E 412) as a food additive, 2017. efsa.europa.eu
4EFSA. Scientific Opinion on the substantiation of health claims related to partially hydrolysed guar gum (PHGG) and decreasing potentially pathogenic gastro-intestinal microorganisms, changes in short chain fatty acid production and/or pH in the gastro-intestinal tract, changes in bowel function, and reduction of gastro-intestinal discomfort pursuant to Article 13(1) of Regulation (EC) No 1924/2006, 2011. efsa.europa.eu
5PubMed. Chemical and physical properties, safety and application of partially hydrolized guar gum as dietary fiber, 2008. pmc.ncbi.nlm.nih.gov

Independently researched5 citations