Particle distribution
Specify sieve profile, not only a nominal mesh. Fine particles build early viscosity; coarse fractions can delay full hydration.
Cold-water galactomannan · E412 / INS 412
Food Grade Guar Gum
Source guar gum by full viscosity method, particle distribution and time-to-viscosity curve—not a single “high viscosity” number. Match dispersion, water availability, shear and process hold to the actual food system.
- CAS
- 9000-30-0
- Identity
- E412 / INS 412
- Supplied viscosity*
- ≥5,000 mPa·s
- MOQ*
- 500 kg
*1% / 2 h commercial reference; missing method details must be confirmed.
Botanical identityGuar seed endosperm
Cold-water functionHydration curve required
Rheology controlledMethod before viscosity
Supply reference*25 kg; 500 kg MOQ
Polymer identity
What is food grade guar gum?
Guar gum—guar flour or gum cyamopsis—is produced primarily from the endosperm of Cyamopsis tetragonolobus seeds. JECFA identifies CAS 9000-30-0 and INS 412 and describes a high-molecular-weight galactomannan with an approximate mannose-to-galactose ratio of 2:1.
It is a variable natural polymer, not a single small molecule with a meaningful fixed molecular formula. Grade selection depends on purity, particle size, hydration rate, viscosity curve and microbiology.
Viscosity develops over time
Control guar gum dispersion and hydration
Finer powder can hydrate faster but also forms surface-wetted lumps more readily. A final two-hour viscosity alone does not reveal production performance.
Water availability
Sugar, salts, proteins and other water-binding solids can slow hydration. Establish the order of addition in the complete formula.
Mixing energy
Dry blend with a suitable carrier or use validated wetting. Record mixer type, speed, addition rate and batch geometry to prevent fish-eyes.
Time and temperature
Track viscosity at defined intervals and temperature. Faster hydration with heat does not guarantee the same final viscosity after prolonged thermal processing.
A comparable viscosity needs the entire methodState gum concentration and dry/as-is basis, water quality, temperature, dispersion procedure, hydration times, pH, Brookfield model, spindle, rpm, sample temperature and reporting unit.
Application-specific process targets
Where to qualify food grade guar gum
Sauces & dressings
Measure pour curve, suspension, cling, pumpability and acid/salt stability across shelf life.
Bakery & fillings
Evaluate water distribution, dough handling, bake loss, softness, filling flow and staling—not “moisture retention” alone.
Frozen desserts
Test mix aging, overrun, meltdown, iciness, heat shock and interaction with proteins and other stabilizers.
Dry beverage mixes
Control segregation, dust, dispersibility, lumping, early viscosity and final mouthfeel under consumer mixing conditions.
Regulatory boundary: E/INS identity does not authorize every food or dosage. Confirm destination category, permitted level, labeling and any origin-specific import controls.
Commercial sheet under method audit
Supplied guar gum specification and missing evidence
These values are inquiry references, not a batch COA or automatic proof of JECFA conformity.
| Field | Supplied value* | Audit decision |
|---|---|---|
| Appearance | White to light-yellow powder | Broadly consistent with JECFA description |
| Viscosity | ≥5,000 mPa·s; 1% / 2 h | Not reproducible without water, temperature, dispersion and viscometer settings |
| Loss on drying | ≤15% | Matches JECFA only with 105°C/5 h method |
| Total ash | ≤1.5% | Matches JECFA maximum numerically |
| Acid-insoluble matter | ≤7% | Matches JECFA maximum numerically |
| Protein | ≤7% | Tighter than JECFA ≤10%; confirm Kjeldahl N×6.25 |
| “Borate test” | Passes | Ambiguous: separate sodium-borate gel identity from borate-not-detectable purity |
| “Starch test” | Passes | State analyte, method and acceptance result explicitly |
| Lead | ≤2 mg/kg | Matches JECFA maximum numerically |
| Arsenic | ≤3 mg/kg | Commercial field; not listed in cited 1999 JECFA monograph |
| Total viable count | ≤5,000 CFU/g | Matches JECFA maximum numerically |
| Coliform | ≤30 MPN/g | Does not replace JECFA E. coli negative test |
| Missing fields | Not supplied | Salmonella, yeast/mould ≤500 CFU/g, residual ethanol/isopropanol ≤1%, particle distribution and hydration curve |
Current decision: source correction required before a JECFA claim
Clarify borate and starch wording, add JECFA microbiology and residual-solvent fields, and issue a reproducible viscosity/hydration method for the offered grade.
JECFA guar gum specification
Identity, galactomannan source, purity, microbiology and residual-solvent methods.
Review the JECFA specificationFDA identity and functions
CAS 9000-30-0 and technical-effect context including stabilizer/thickener and texturizer.
Review the FDA recordChoose by rheology and process
Guar gum vs. xanthan, carrageenan and konjac
Guar gum
Rapid cold-water viscosity; hydration rate and lump prevention are key.
Xanthan gum
Compare pseudoplastic suspension, yield behavior, acid/salt tolerance and mouthfeel.
Carrageenan
Compare κ/ι/λ gel or protein interaction; not a direct viscosity substitution.
Konjac gum
Compare glucomannan hydration, alkaline gelation and synergy in defined blends.
Bench-to-line approval
How to qualify a guar gum grade
- 1
Lock food identity
Confirm native food guar, botanical source, origin, INS 412 and destination standard.
- 2
Match the powder
Approve particle distribution, bulk density, color, odor, moisture and packaging.
- 3
Measure hydration curve
Record early and final viscosity with the complete method and matched water.
- 4
Run formula trials
Compare lumping, flow, suspension, mouthfeel and process tolerance against a control.
- 5
Stress storage
Check viscosity drift, separation, freeze–thaw or heat shock and microbial shelf life.
- 6
Set receiving controls
Align COA, sampling, microbiology, viscosity, mesh, liner and change notification.
Buyer questions
Food grade guar gum FAQ
What defines a fast-hydrating guar gum?
A measured time-to-viscosity curve under a specified method—not mesh alone. Particle distribution, dispersion, water, temperature and formulation solids all matter.
Can two 5,000 mPa·s guar grades be treated as equivalent?
No, unless concentration, water, temperature, hydration, viscometer, spindle and rpm are identical and their early viscosity curves and application trials also match.
Why does guar gum form lumps?
Fine particles hydrate at the surface before water reaches the center. Control addition rate, shear and pre-blending or wetting to prevent fish-eyes.
Does the displayed specification meet JECFA?
Not yet demonstrably. Several numerical limits align, but borate wording is ambiguous and residual solvent, E. coli, Salmonella and yeast/mould fields are missing.
What should a guar gum RFQ contain?
State application, viscosity method, hydration curve, particle distribution, formula/process, microbiology, quantity, packing, origin, destination and documents.
Substantive review: 2026-08-22 · Sources: FAO/WHO JECFA, US FDA and peer-reviewed guar-hydration literature.
Hydration-led sourcing
Request a food grade guar gum review
Share the viscosity method and process so the offer is matched by hydration performance—not a headline number.
- Viscosity method and time curve
- Mesh/particle distribution and dispersion process
- Formula, temperature, shear and hold time
- Microbiology, quantity, destination and documents