E412 / Thickeners, stabilisers & emulsifiers
Guar gum
Safety in brief
Safe
Recorded EatMatrix rating, not a new clinical review. The amount, your sensitivities and country rules still matter.
- Watch for
- No allergen or sensitivity is recorded for this ingredient here. Check the whole product label; this is not an allergen-free guarantee.
- Our advice
- Read the whole food label and consider how often you eat the product. A name or E number does not tell you the amount, and an ingredient rating cannot assess the entire food.
What it is
Guar gum is a thickening and stabilizing agent derived from guar bean seeds, added to dairy products, sauces, soups, and baked goods to improve texture and consistency. It is a soluble fiber that can also be found in higher-dose supplement form for appetite or blood-sugar management, though such uses are separate from its role as a food additive.
Also appears on labels as: Guar Gum, E412, E 412, E-412, INS 412, Guaran, Cyamopsis tetragonoloba gum, Guar flour, Guar bean gum, Guar polysaccharide, Guar hydrocolloid, Thickener 412.
Dietary information
- Vegan
- Yes
- Halal
- Yes
- Gluten-free
- Yes
- Allergens
- None recorded
Recorded ingredient information. Check the product label or certification: sources, other ingredients and cross-contact can vary.
Research & body effects
What selected human studies mean for E412
Diabetes: a long-term association
A 2024 analysis followed 104,139 French adults, with 1,056 new type 2 diabetes diagnoses over an average 6.8 years. Higher estimated additive-origin guar gum intake was associated with more diagnoses. This observational study cannot show that the additive caused diabetes. It uses the same NutriNet-Santé cohort as other preservative studies, not an independent population.
Food-additive intake does not establish the effect of partially hydrolysed guar gum used as a supplement.
EatMatrix’s reading and a practical choice
A study can raise a useful question without settling whether an additive causes illness. We keep the tested form, comparison, measured outcome and unanswered questions together. Compare the whole food, including fibre, salt, free sugars and how often you eat it. An E number alone does not tell you the amount you consumed.
If you have inflammatory bowel disease or persistent symptoms, discuss food changes with your care team; a restrictive diet based on these summaries is not a proven personal treatment. WHO healthy-diet guidance
Selected sources checked 9 October 2026. Cohort and five-preparation trial: abstracts read; full methods, supplements and complete funding/conflict appraisal remain pending. CMC, insulin-sensitivity, colitis and whole-diet trials: selected main-text methods/results/limitations and declarations read, not all supplements. Some CMC, insulin and whole-diet trial authors disclose industry relationships; the colitis pilot reports foundation funding and no potential conflicts. Indexed comments were identified, but their complete texts were not all accessible; absence of an indexed correction is not proof none exists. This is not an exhaustive clinical or current-country-use review. Recorded ratings and country permissions are unchanged.
Selected research on E412
How to read study types- Observational studyEmulsifiers and type 2 diabetes: NutriNet-Santé cohort
A French cohort associated this named exposure with more new diabetes diagnoses. Same French cohort, not independent replication or proof of causation. Food-additive intake does not establish the effect of partially hydrolysed guar gum used as a supplement.
Earlier source summaries checked ; latest additions checked . See the detailed research section for what was read and the remaining limits. This is a selection of sources, not a complete literature review. Authority assessments apply to the uses and places they cover.
Health notes from our ingredient record
- Can cause bloating, gas, or diarrhea if consumed in large amounts due to its high fiber content.
- Concentrated guar gum supplements (not food-additive levels) have been linked to esophageal or intestinal blockage in rare cases; food-use levels are much lower and considered safe.
- Generally recognized as safe at typical food-use levels by EFSA and FDA.
Other references from our ingredient record
These links come from the original ingredient record. They are separate from the source reviews above and have not all been checked for the exact ingredient, amount consumed or claim. Dates are shown newest first.
- Re‐evaluation of guar gum (E 412) as a food additive — EFSA Panel on Food Additives, EFSA Journal (2017). Official EFSA scientific opinion (bibliographic reference, imported 2026-10-13). It covers the additive as a group assessment and is not an individual human study; read the opinion for its findings.
Country rules
Country checks for E412
Permission depends on the market, type of food, amount and conditions. A scientific opinion or an E-number alone does not establish a legal use. These checks are separate from the stored EatMatrix rating.
Compare all eight markets and their sources
| Market | What is checked |
|---|---|
| European Union | Regulation (EC) 1333/2008, Annex II Part B, version , contains the exact code E412: Guar gum. Listing alone does not allow every food use. Part E food categories, limits, specifications and applicable later acts still need a product-specific check. Source read: . |
| Great Britain | The FSA register record for E412 (Guar gum) lists “Authorised” in England, Scotland and Wales. Register updated: 01 April 2025; record checked: . Food-specific conditions and specifications still need a separate legal check. |
| United States | Selected US conditions for Guar gum Official federal text current through ; read . Food uses, limits and exceptionsNamed preparation and use conditions The defined seed-derived guar gum has maximum usage levels as served of 0.35% in baked goods/mixes; 1.2% in breakfast cereals and gravies/sauces; 0.8% in cheese and soups/mixes; 1% in dairy analogues, commercial jams/jellies and sweet sauces/toppings/syrups; 2% in fats/oils and processed vegetables/juices; 0.6% in milk products; and 0.5% in other categories. Category-specific functions apply. A partially hydrolysed supplement is not automatically this preparation. EatMatrix’s reading: a legal use condition answers where and how an ingredient may be used. It is not a test of your product, a personal safe intake or a claim that the ingredient benefits your body. Match the named substance, food and amount. Other federal provisions, food standards, state rules and later changes may also apply; this is a selected source review, not a complete product-compliance decision. |
| Northern Ireland | Review pending. Check the applicable EU rules and territory arrangements; the GB register alone does not establish this status. FSA guidance is a starting source, not a verified permission for this entry. |
| Canada | Named food-use records located. Health Canada lists the preparations below for specified foods and purposes. This is conditional permission for those uses, not approval of every product or a personal safety verdict. Only the named records and conditions below were located. Exact composition and specifications still need matching. Source tables captured . List publication dates are shown separately. Good Manufacturing Practice (GMP) is a condition of use, not an unlimited amount or a recommended intake. Food and Drug Regulations B.16.003 requires the listed source, purpose, amount and other conditions to match. The official consolidation read was current to 21 September 2026; product specifications and applicable later changes still need checking. Read 20 listed food-use conditionsGuar GumHealth Canada: List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents. List published ; item G.3.
EatMatrix reading: match the exact preparation and food first. A manufacturing limit is not an acceptable daily intake (ADI). A label without the amount cannot establish exposure, and an unlisted name here does not establish a ban. |
| Australia | Review pending. Food Standards Code permissions and conditions need an additive-specific check. FSANZ food-additive rules is a starting source, not a verified permission for this entry. |
| New Zealand | Review pending. Food Standards Code permissions and conditions need an additive-specific check. FSANZ food-additive rules is a starting source, not a verified permission for this entry. |
| Japan | Review pending. The relevant list, identity and use standards need an additive-specific check. CAA food-additive lists is a starting source, not a verified permission for this entry. |
Sources & review status
Check what each source covers: an authority’s conclusion, a research finding and a country’s legal permission answer different questions.
What this guide covers
- Selected research
- 1 source summaries, with publication dates and study types. Several publications may describe the same study population.
- Official assessment sources
- Commission-listed EFSA references for E412. Bibliographic identity checked; latest findings and current use rules need separate review.
- Original ingredient record
- 1 research link; newest recorded date: . Sources added separately to this guide are not included in this count.
This guide brings together our ingredient record and the dated sources shown here. Missing information describes a gap in this guide; it does not mean an ingredient is untested, safe or harmful. This is not a complete review of every study, preparation or current country rule. The amount in a product and how it is used still matter.
How to read the ratings, research and country checksAgency labels recorded by EatMatrix
These are imported database classifications, not verified current statements from each authority. Use the dated official sources below for their actual scope and conclusions.
| Authority | Database label |
|---|---|
| FDA | Safe |
| WHO | Safe |
| EFSA | Safe |
| FSANZ | Safe |
| Japan | Safe |
| UK FSA | Safe |
| Health Canada | Safe |
Official assessment sources for E412
The European Commission’s re-evaluation table lists official EFSA documents for this additive. Their identifiers and subjects were checked against publisher bibliographic records. A missing research link in the EatMatrix database does not mean the additive has never been assessed.
Name in the Commission table: Guar gum.
- Re‐evaluation of guar gum (E 412) as a food additive
EFSA scientific opinion. Published: .
These are assessment references, including historical or group assessments. They do not establish the latest scientific conclusion, a human health benefit or risk, or current permission to use the additive in a particular food. Later assessments, corrections and food-use conditions need separate review. The recorded EatMatrix rating above is unchanged.
European Commission re-evaluation table, status as of . EatMatrix checked this bibliography on .
Database updated: . What does an E number mean on a food label?
Common questions
Frequently asked questions
What is EatMatrix's recorded rating for E412?
The recorded EatMatrix rating for E412 (Guar gum) is “Safe”. It is calculated from labels stored in our ingredient database. These labels are not verified current regulator decisions or country permissions. A database update date is not a scientific review date.
Is E412 vegan, halal or gluten-free?
According to our ingredient data for Guar gum — vegan: yes, vegetarian: yes, halal: yes, kosher: yes, gluten-free: yes, dairy-free: yes. Manufacturing sources can vary between products; check the label if it matters to you.
What is E412 and why is it used?
Guar gum is a thickening and stabilizing agent derived from guar bean seeds, added to dairy products, sauces, soups, and baked goods to improve texture and consistency. It is a soluble fiber that can also be found in higher-dose supplement form for appetite or blood-sugar management, though such uses are separate from its role as a food additive.
Does E412 contain allergens?
No known allergens are recorded for Guar gum.
Read the whole label.
Scan a food label with EatMatrix on iPhone to look up its ingredients in the app.
Ingredient research, by email
Join the list for food additive research updates. Unsubscribe any time.
This page shows information and classifications recorded in our ingredient database. Current scientific and market-specific verification remains pending as described above. It is general information, not medical advice.