Guar Gum E412 is a natural polysaccharide that originates from the seeds of the plant, Cyamopsis tetragonolobus. It appears as a white to cream white color in the form of free flowing powder and almost odorless. Guar Gum E412 is used as a thickener in food products. Though it’s considered safe, some are convinced it has potentially dangerous health effects.
What Is Guar Gum E412?
GUAR GUM E412, a natural polysaccharide, is the ground endosperm of the seed of plant Cyamopsis tetragonolobus. Guar is a drought-resistant plant, mainly cultivated in India and Pakistan. GUAR GUM is high molecular weight natural hydrocolloids, made up of a large number of mannose and galactose unit linked together, as a kind of galactomanan It is widely used to improve the quality of food products. GUAR GUM is white to cream-white in color, free flowing powder, and almost odorless. It readily disperses and dissolves in cold and hot water to form viscous solution. It has pH ranges at 5~7, and is mainly used as a thickener in food products.
Possible Side Effects of Guar Gum E412
Although Guar Gum E412 generally regarded as a very safe and effective supplement, there can be some minor side effects. The side effects may:
- guar gum powder may cause obstruction at the esophagus.
GRAS Affirmation: Yes
Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Guar Gum is considered safe.
Suggested Dosage
4-12 grams a daily depends on conditions. Discuss with your doctor before taking guar gum.
Special Populations Precaution
There is a lot of concern about diet and nutrition for these population, like Newborns, children, pregnant, sensitive to Guar Gum populations. Better consult to your doctor if you would like to intake Guar Gum E412.
Related Research
1. Safety assessment and caloric value of partially hydrolyzed guar gum. [J Agric Food Chem. 2013 Feb] Author: Finley JW, Soto-Vaca A, Heimbach J, Rao TP, Juneja LR, Slavin J, Fahey GC.
2. Chemical and physical properties, safety and application of partially hydrolized guar gum as dietary fiber. [J Clin Biochem Nutr. 2008 Jan] Author: Yoon SJ, Chu DC, Raj Juneja L.
