What guar gum is
Guar gum is the ground endosperm of the seed of the guar plant, Cyamopsis tetragonoloba, a drought-resistant legume also known as the cluster bean. Chemically it is a galactomannan: a high-molecular-weight polysaccharide (50,000 to 8,000,000) made of mannose and galactose in a ratio of about 2:1, according to the FAO/WHO JECFA specification. In food it is the additive E 412 (INS 412).
| Item | Entry |
|---|---|
| Other names | Guar flour, gum cyamopsis; the galactomannan is called guaran |
| CAS number | 9000-30-0 |
| EC (EINECS) number | 232-536-0 |
| Food additive number | E 412 in the EU; INS 412 in the Codex system |
| Main component | Galactomannan, mannose:galactose about 2:1 |
| Appearance | White to yellowish-white, nearly odourless, free-flowing powder |
EFSA’s 2017 opinion, citing published data, puts commercial food-grade guar gum at about 80% galactomannan, 5–6% crude protein, 8–15% moisture, 2.5% crude fibre and 0.5–0.8% ash.
How guar gum powder is made
Guar is a rain-fed crop. In India it is sown after the monsoon rains in July and August and harvested in October and November. The gum sits in the endosperm, the part of the seed that stores food and water for the plant. EFSA describes the processing route in three steps:
- The seeds are crushed to remove the germ.
- The endosperm is dehusked.
- The endosperm is milled and screened into powder. This is native guar gum.
Some grades go further. Washed guar gum is treated with ethanol or isopropanol to control the microbial load. Clarified guar gum is dissolved in water, filtered and recovered with ethanol or isopropanol, which removes the cell-wall material and lowers the protein content. If too much germ is left in the endosperm, the protein content rises, so protein is a useful quality check.
How it behaves in water
Guar gum is valued for the viscosity it builds in water at low doses. Points worth knowing:
- No heating needed: in the JECFA identity test, heating a guar dispersion in a boiling water bath gives no substantial further rise in viscosity. That is how the test tells guar apart from carob (locust bean) gum, whose viscosity does rise on heating.
- Borate forms a gel: a little sodium borate turns a guar dispersion into a gel. JECFA uses this as an identity test, and food-grade guar must be free of borate.
- Insoluble in alcohol: guar does not dissolve in ethanol, which is why ethanol or isopropanol can be used to wash it or to precipitate it.
- Binds water and suspends solids: APEDA notes its ability to suspend solids, bind water by hydrogen bonding, control the viscosity of solutions and form tough films.
- A fibre in the gut: guar gum is practically undigested and is not absorbed intact, but gut bacteria ferment it (EFSA).
Grades: food, pharmaceutical and industrial
Guar gum is sold in several grades. The table shows what each grade is for and what to check before you buy.
| Grade | Typical use | What to check |
|---|---|---|
| Food grade (E 412) | Thickener and stabiliser in dairy, bakery, sauces and other foods | JECFA or Food Chemicals Codex limits, viscosity, particle size, microbiology |
| Pharmaceutical grade | Binder, disintegrant and thickener in tablets and liquids | The pharmacopoeia named (IP, BP, USP or Ph. Eur.), viscosity, microbiology |
| Industrial grade | Textile printing, paper, oil-well and fracturing fluids | Viscosity, hydration speed, particle size, insoluble residue |
| Derivatives | Modified guar such as hydroxypropyl guar and carboxymethyl guar for oil-field and textile work | Type of modification, viscosity, compatibility with your system |
Viscosity is the main commercial specification. Our food grade, for example, is offered at 5,000 to 6,000 cps. A viscosity figure depends on how it is measured, so always ask for the concentration, temperature, viscometer settings and hydration time behind the number.
What guar gum powder is used for
Food
In food, guar gum works as a thickener, stabiliser, emulsifier and formulation aid. In the United States it is affirmed as generally recognised as safe (GRAS) under 21 CFR 184.1339, which sets maximum use levels by food category, as served:
| Food category | Maximum level |
|---|---|
| Fats and oils | 2.0% |
| Processed vegetables and vegetable juices | 2.0% |
| Breakfast cereals | 1.2% |
| Gravies and sauces | 1.2% |
| Dairy product analogs | 1.0% |
| Jams and jellies, commercial | 1.0% |
| Sweet sauces, toppings and syrups | 1.0% |
| Cheese | 0.8% |
| Soups and soup mixes | 0.8% |
| Milk products | 0.6% |
| Baked goods and baking mixes | 0.35% |
| All other food categories | 0.5% |
Pharmaceuticals
Pharmaceutical grades are used as a binder, disintegrant and thickener, and EFSA’s opinion mentions guar gum used in tablet making.
Industry
APEDA lists oil drilling, textile printing, paper, pet food and water treatment among its industrial applications. The oil and gas industry is the largest buyer: APEDA says around 90% of India’s guar gum exports are used to extract oil and shale gas. In hydraulic fracturing, guar and its derivatives are common gelling agents that raise the viscosity of the fluid so that it can carry proppant, the sand or similar particles that hold the fractures open. US EPA material gives a typical guar level of under 1% of the fluid, and the EPA’s 2015 analysis of FracFocus disclosures found guar gum in 52% of the disclosures for oil wells, at a median of 0.17% of the fluid by mass.
Food-grade specification (JECFA)
The specification of the FAO/WHO Joint Expert Committee on Food Additives (JECFA), prepared in 2008, sets these limits. The US rule refers to the Food Chemicals Codex instead, so check which standard your contract names.
| Test | Limit |
|---|---|
| Loss on drying | Not more than 15.0% (105 °C, 5 h) |
| Total ash | Not more than 1.5% (800 °C) |
| Acid-insoluble matter | Not more than 7.0% |
| Protein (nitrogen × 6.25) | Not more than 10.0% |
| Residual ethanol or isopropanol | Not more than 1% |
| Borate | Absent |
| Lead | Not more than 2 mg/kg |
| Total plate count | Not more than 5,000 CFU/g |
| Yeasts and moulds | Not more than 500 CFU/g |
| E. coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Safety and handling
As a food additive, guar gum has a long safety record. JECFA allocated an acceptable daily intake (ADI) “not specified” in 1975. In 2017 EFSA re-evaluated E 412 and concluded that there is no need for a numerical ADI and no safety concern for the general population at the estimated exposure, while noting data gaps for foods for infants and young children.
The main workplace risk is dust. EFSA reviewed case reports of workers in the pharmaceutical, carpet, paper and food-processing industries who developed allergic rhinitis and asthma after breathing guar gum dust. Our product pages list guar gum as not classified as hazardous under GHS, but the fine powder still needs dust control:
- Keep dust down where bags are emptied, for example with local exhaust ventilation.
- Use respiratory protection for dusty work. Anyone who develops breathing symptoms after working with the powder should get medical advice.
- Keep bags closed and dry until use, and follow the current SDS for your grade.
India’s role and the HS code
India dominates the guar trade. According to APEDA, India grows about 80% of the world’s guar, 72% of it in Rajasthan, and exports about 90% of the guar gum it processes. In 2024–25 India exported 474,519 tonnes of guar gum worth USD 550 million; Germany, the USA, Russia, Norway and China were the main destinations in 2025–26 (DGCIS data on the APEDA website).
For customs, guar gum falls under HS subheading 1302.32: mucilages and thickeners, whether or not modified, derived from locust beans, locust bean seeds or guar seeds. In the US tariff the line for guar is 1302.32.00.20, with a general duty rate of free.
Questions to ask a supplier
- Which grade is it: food (E 412), pharmaceutical (which pharmacopoeia) or industrial?
- What viscosity is guaranteed, and at what concentration, temperature, viscometer settings and hydration time?
- What is the particle size, and how quickly does the powder hydrate?
- Does the Certificate of Analysis cover moisture, ash, acid-insoluble matter, protein, lead and microbiology against the JECFA or Food Chemicals Codex limits?
- Is it native, washed or clarified guar gum, or a derivative?
- How is it packed, and how are the bags protected from moisture in transit?
Enquire with Scapex Exports
Scapex Exports is an exporter and supplier of food ingredients, pharmaceutical excipients and industrial chemicals from India. Our guar gum food grade and guar gum pharma grade pages list the grades, packing and documents, and our guar gum derivative thickener is for textile printing. Related hydrocolloids include xanthan gum, locust bean gum and carboxymethyl cellulose, and our guide to HPMC covers another widely used thickener.
Tell us the grade, viscosity, quantity, packing and destination port, and we will reply with a quotation.
Frequently asked questions
What is guar gum powder made from?
From the seed of the guar plant, Cyamopsis tetragonoloba. The seeds are crushed to remove the germ, and the endosperm is dehusked, milled and screened into powder. Its main component is a galactomannan.
Is guar gum safe to eat?
Yes, as a food additive. JECFA allocated an ADI “not specified”, and EFSA concluded in 2017 that no numerical ADI is needed. In the US it is GRAS, with maximum use levels by food category under 21 CFR 184.1339.
What is the E number of guar gum?
E 412 in the EU, and INS 412 in the Codex system. Its CAS number is 9000-30-0.
What is the HS code for guar gum?
HS 1302.32, which covers mucilages and thickeners derived from locust beans, locust bean seeds or guar seeds. The US tariff line for guar is 1302.32.00.20.
Which country produces the most guar gum?
India. APEDA says India produces about 80% of the world’s guar, 72% of it in Rajasthan, and exports about 90% of the guar gum it processes.
Sources: FAO JECFA Monographs 5 (2008), guar gum specification; US 21 CFR 184.1339; EFSA ANS Panel, Re-evaluation of guar gum (E 412) as a food additive (EFSA Journal, 2017); US EPA, Analysis of Hydraulic Fracturing Fluid Data from the FracFocus Chemical Disclosure Registry 1.0 (EPA/601/R-14/003, 2015) and EPA hydraulic fracturing study workshop material on fluid gelling agents; APEDA, Guar Gum; US Harmonized Tariff Schedule, subheading 1302.32.