Guar gum
Score impact
+0.10
points/product
Description
Guar gum, identified with the number E412, is a food additive classified as a thickener, stabilizer, and texturizing agent. It is obtained from the endosperm of the seeds of the legume Cyamopsis tetragonoloba, native to India and Pakistan. Industrially, the seeds are lightly roasted, dehulled, and ground to separate the endosperm, which is then pulverized to obtain the gum.
It is a galactomannan polysaccharide, composed of a linear mannose chain with galactose branches. Its high molecular weight gives it a high viscosity capacity in cold water, forming gels in the presence of borate ions. Its main function is to thicken, stabilize emulsions, and prevent syneresis in dairy products, sauces, ice cream, and gluten-free products.
Guar gum was approved as a food additive in the European Union in the 1970s and has been evaluated by EFSA (European Food Safety Authority) and JECFA (Joint FAO/WHO Expert Committee on Food Additives). EFSA established an Acceptable Daily Intake (ADI) of 20 mg/kg body weight per day, although later reviews indicate that no numerical limit is necessary due to its low toxicity. WHO also considers it safe.
Regarding food safety, guar gum poses no significant risks at the levels used in foods. On labels, it must appear as 'guar gum' or 'E412'. It is a natural additive, not genetically modified in its traditional form, although modified versions exist for specific uses. Its safety profile is excellent, making it one of the most widely used and best-tolerated thickeners.
Guar gum is used in a wide variety of food categories according to EC Regulation 1333/2008. It is used in dairy products such as yogurts, ice cream, and dairy desserts to improve texture and prevent ice crystal formation. It is also used in sauces, soups, dressings, and processed meat products as a thickener and stabilizer. In bakery and gluten-free products, it improves elasticity and moisture retention.
Examples from the Spanish market: store-brand yogurts, artisanal ice cream, instant soups, and gluten-free products such as breads and doughs. Authorized limits vary by category: generally, quantum satis (sufficient quantity) for most uses, although in some products such as flavored milk drinks, up to 10 g/kg is allowed. Comparatively, the FDA (USA) also considers it GRAS (Generally Recognized as Safe) without specific limits, while Japan allows it without restrictions. In the EU, its use is well regulated and common in processed foods.
Guar gum is considered safe by EFSA and WHO, with an ADI of 20 mg/kg/day, although recent reviews indicate that a numerical limit is not necessary. Documented adverse effects are rare and generally mild. At very high doses (exceeding 15 g/day), it may cause gastrointestinal discomfort such as flatulence, abdominal distension, or diarrhea due to fermentation by the gut microbiota. A 2014 study (EFSA Journal) found no significant adverse effects in humans at normal intakes.
No specific allergies have been reported, although people with legume allergies could react, but this is extremely rare. There is no evidence of reproductive toxicity, carcinogenicity, or genotoxicity. Sensitive populations: individuals with digestive disorders such as irritable bowel syndrome may experience discomfort at high doses. Drug interactions: it may reduce the absorption of some medications if taken simultaneously, so it is recommended to separate intake.
In conclusion, EFSA and WHO confirm that guar gum is safe at food use levels.
- Guar gum
- Cyamopsis gum
- Guaran
- Guar galactomannan
Products in our Spanish database containing this additive
Examples found in ComerClaro Spanish product database
Product names and supermarket data may appear in Spanish.
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