Guar gum (E412) – what is it?
Guar gum, also known as E412, is a natural polysaccharide extracted from the seeds of the Cyamopsis tetragonoloba plant, mainly grown in India and Pakistan. It is a white to yellowish powder that dissolves in water to form a viscous, tasteless and odorless substance.
Due to its thickening, stabilizing and emulsifying properties, guar gum is a valuable ingredient in the food industry and beyond. It is a health-safe food additive approved worldwide, including by the European Union, where it is designated as E412.
Properties of Guar Gum (E412)
Guar gum has a high ability to thicken aqueous solutions, even in low concentrations, making it extremely effective. It also acts as a stabilizer, preventing products from delaminating and improving their texture and appearance. In addition, guar gum can act as an emulsifier, making it easier to combine ingredients that don’t usually mix, such as oil and water.
Uses of Guar Gum (E412)
Guar gum is widely used in various industries, including food, cosmetics and pharmaceuticals. In the food industry, it is added to ice cream, sauces, beverages, bakery and dairy products, where it has thickening, stabilizing and emulsifying functions. It is also used in animal feed and as an ingredient in drilling muds in the oil industry.
Where to buy Guar gum (E412)?
Guar gum is available in health food stores, chemical wholesalers, as well as in many online stores. It can be purchased both as a pure powder and as an ingredient in many food and non-food products.
Guar gum (E412) and its functions in foods
In the food industry, guar gum is used mainly for its thickening properties, which allows it to improve the consistency of products without affecting their taste or smell. Thanks to its ability to stabilize emulsions, this gum is also valued in the production of sauces and dressings, preventing them from delaminating. In addition, guar gum is used in the production of gluten-free bakery products, where it helps mimic the properties of gluten, providing the right texture and elasticity.
