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ThickenerINS 412
E412
Guar gum
What you need to know
Guar gum is a natural fibre from guar beans. It thickens sauces, soups and dairy products and stops them separating.
It is considered low concern and is also used as a source of dietary fibre. Very large amounts can cause bloating.
Regulators set no numerical limit on its use.
Where it stands, by region
The same additive can be approved in one country and banned in another. This is the divergence that matters most.
| 🇦🇺AU / NZ | Approved Permitted (FSANZ Food Standards Code). |
| 🇪🇺EU | Approved Permitted (EFSA). |
| 🇺🇸US | Approved Permitted (FDA). |
| 🇨🇦CA | Approved Permitted (Health Canada). |
Health evidence
How settled the science is for each area — not how dangerous. “Unknown” means not enough good studies yet.
Hyperactivity & behaviour
Unknown
Allergy & intolerance
Unknown
Gut microbiome
Unknown
Metabolic effects
Unknown
Carcinogenicity
Unknown
Cardiovascular
Unknown
A galactomannan polysaccharide from Cyamopsis tetragonoloba seeds. EFSA (2017) found no safety concern; ADI 'not specified'.
Synthesis: Natural-derived (seed)ADI Not specified (acceptable)