Food Safety Substance
Guar gumE412
Guar gum (E412) is a food additive with PUBLISHED in the EU, GRAS in the US, and data from 9 regulatory sources.
CAS 9000-30-0
E412
emulsifier
Indexable evidence set
FDA
GRAS
ADI / TDI
ADI NOT SPECIFIED mg/kg bw
Codex
25 row(s)
SOURCE
D1 identity resolution
e number aliases | Food Additives | dsstox identifiers | 9 matched regulatory source group(s)
Substance Identity
Resolved identifiers used to render this food-safety record.
Substance name
Guar gum
CAS
9000-30-0
E-number
E412
Food category
emulsifier
DTXSID
DTXSID3020675
Evidence tier
Indexable evidence set (16)
SOURCE
EU Commission
FDA | Health Canada | Codex Alimentarius
Multi-Jurisdiction Comparison
Side-by-side status rows for the same resolved substance across public food regulators.
| Jurisdiction | Authority | Status | Evidence |
|---|---|---|---|
| European Union | EU Commission | PUBLISHED | EU additive listing; Annex II entry |
| Canada | Health Canada | Listed | Emulsifying, stabilizing or thickening agent |
| Codex | Codex Alimentarius | Listed | Emulsifier; Stabilizer; Thickener |
SOURCE
EU Commission
EU Food Additives | EU Food Additives Database
EU Food Additive Status
EU Commission food-additive listing rows from eu_food_additives.
| Jurisdiction | E-number | Status | Type | Name | Note |
|---|---|---|---|---|---|
| European Union | E412 | PUBLISHED | substanceFAD | Guar gum | - |
SOURCE
EU Commission
EU Annex II Authorised | EU Food Additives Database
EU Annex II Authorised Uses
Authorised additive rows and use conditions from EU Annex II tables.
| Jurisdiction | E-number | Name | INS | Policy item | Note |
|---|---|---|---|---|---|
| European Union | E412 | Guar gum | - | POL-FAD-IMPORT-3137 | - |
Conditions and restrictions
| Jurisdiction | Food category | Restriction | Comment | Source |
|---|---|---|---|---|
| European Union | 4.2.3 canned or bottled fruit and vegetables | quantum satis | only chestnuts in liquid | EU Annex II Union List |
| European Union | 4.2.5 jam jellies and marmalades and similar products | ML 10000 mg/kg | Maximum individually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418 | EU Annex II Union List |
| European Union | 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC | ML 10000 mg/kg | - | EU Annex II Union List |
| European Union | 4.2.5.3 other similar fruit or vegetable spreads | ML 10000 mg/kg | Maximum individually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418 | EU Annex II Union List |
| European Union | 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are... | EU Annex II Union List |
| European Union | 11.4.1 table-top sweeteners in liquid form | quantum satis | - | EU Annex II Union List |
| European Union | 11.4.2 table-top sweeteners in powder form | quantum satis | - | EU Annex II Union List |
| European Union | 13.1.2 follow-on formulae as defined by by Regulation (EU) No 609/2013 | ML 1000 mg/kg | If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with... | EU Annex II Union List |
| European Union | 13.1.3 Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 | ML 10000 mg/kg | only processed cereal based foods and baby foods | EU Annex II Union List |
| European Union | 13.1.3 Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 | ML 20000 mg/kg | only gluten-free cereal-based foods | EU Annex II Union List |
| European Union | 13.1.5.2 Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants as from four months of age and for young children | ML 10000 mg/kg | From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids Period of application: until 27 April 2027 | EU Annex II Union List |
| European Union | 1.6.2 Unflavoured live fermented cream products and substitute products, both with a fat content of less than 20 % | quantum satis | - | EU Food Additives Database |
| European Union | 11.4.1 table-top sweeteners in liquid form | quantum satis | - | EU Food Additives Database |
| European Union | 11.4.2 table-top sweeteners in powder form | quantum satis | - | EU Food Additives Database |
| European Union | 4.2.3 canned or bottled fruit and vegetables | quantum satis | only chestnuts in liquid | EU Food Additives Database |
| European Union | 4.2.5 jam jellies and marmalades and similar products | ML 10000 mg/kg | Maximum individually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418 | EU Food Additives Database |
| European Union | 4.2.5.3 other similar fruit or vegetable spreads | ML 10000 mg/kg | Maximum individually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418 | EU Food Additives Database |
| European Union | 13.1.2 follow-on formulae as defined by by Regulation (EU) No 609/2013 | ML 1000 mg/kg | If more than one of the substances E 407, E 410 and E 412 is added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with... | EU Food Additives Database |
| European Union | 13.1.3 Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 | ML 10000 mg/kg | only processed cereal based foods and baby foods | EU Food Additives Database |
| European Union | 13.1.3 Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 | ML 20000 mg/kg | only gluten-free cereal-based foods | EU Food Additives Database |
| European Union | 13.1.5.2 Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants as from four months of age and for young children | ML 10000 mg/kg | From birth onwards in products in liquid formulae containing hydrolysed proteins, peptides or amino acids Period of application: until 27 April 2027 | EU Food Additives Database |
| European Union | 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 | quantum satis | only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are... | EU Food Additives Database |
| European Union | 1.10 Milk-based drinks and similar products intended for young children* | ML 10000 mg/l | - | EU Food Additives Database |
| European Union | 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC | ML 10000 mg/kg | - | EU Food Additives Database |
SOURCE
Codex Alimentarius
Codex GSFA
Codex GSFA Status
Codex Alimentarius GSFA permissions and maximum-use rows.
| Jurisdiction | INS / E-number | Function | Food category | Max level | Notes |
|---|---|---|---|---|---|
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 01.1.2 Other fluid milk (plain) | GMP | For use as emulsifier or stabilizer only.; Excluding all fluid milks that are not mineral or vitamin fortified. |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation | GMP | For use in reconstituted and recombined products conforming to the Standard for Fermented Milks (CXS 243-2003) only.; For use as a stabilizer or thickener only. |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 01.2.1.2 Fermented milks (plain), heat-treated after fermentation | GMP | For use as a stabilizer or thickener only. |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 01.2.2 Renneted milk (plain) | GMP | - |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 01.4.1 Pasteurized cream (plain) | GMP | Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) | GMP | - |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 | GMP | - |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 06.4.1 Fresh pastas and noodles and like products | GMP | For use in noodles only. |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 06.4.2 Dried pastas and noodles and like products | GMP | For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only. |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 08.1.2 Fresh meat, poultry, and game, comminuted | GMP | For use in fresh minced meat which contains other ingredients apart from comminuted meat only. |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).; Excluding products conforming to the Standard for Live Abalone and for Raw... |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 09.2.2 Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms | GMP | For non-standardized food and for minced fish flesh and breaded or batter coatings conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish... |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 09.2.3 Frozen minced and creamed fish products, including mollusks, crustaceans, and echinoderms | GMP | - |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 09.2.4.1 Cooked fish and fish products | GMP | For use in surimi products only. |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 09.2.4.3 Fried fish and fish products, including mollusks, crustaceans, and echinoderms | GMP | For use in breading or batter coatings only. |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms | GMP | Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).; Excluding products... |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 10.2.1 Liquid egg products | GMP | - |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 10.2.2 Frozen egg products | GMP | - |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) | GMP | Excluding maple syrup. |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 12.1.2 Salt Substitutes | GMP | - |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 13.1.1 Infant formulae | 1,000 mg/kg | Maximum use level is expressed as mg additive/L of food.; As consumed.; For use in hydrolyzed protein liquid formula only. |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 13.1.2 Follow-up formulae | 1,000 mg/kg | Maximum use level is expressed as mg additive/L of food.; As consumed. |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 13.1.3 Formulae for special medical purposes for infants | 1,000 mg/kg | Maximum use level is expressed as mg additive/L of food.; As consumed.; For use in hydrolyzed protein liquid formula only. |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 13.2 Complementary foods for infants and young children | 2,000 mg/kg | Singly or in combination: INS 410, 412, 414, 415 and 440 at 20 000 mg/kg in gluten-free cereal based foods, and 10 000 mg/kg in other products conforming to the Standard for... |
| Codex | 412 | Emulsifier; Stabilizer; Thickener | 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa | GMP | For use in ready-to-drink products and pre-mixes for ready-to-drink products only. |
SOURCE
Health Canada
Health Canada Status
Health Canada food-additive permissions by functional class and food scope.
| Jurisdiction | Class | Permitted foods | Maximum level | List |
|---|---|---|---|---|
| Canada | Emulsifying, stabilizing or thickening agent | (a)Bread | (a)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (b)Calorie-reduced margarine | (b)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Thickening agent | (c)Canned asparagus; Canned green beans; Canned peas; Canned wax beans | (c)If used singly, the amount not to exceed 1.0%. If used in any combination with other thickening agents, the total combined amount not to exceed 1.0%. In either case, guar gum is only to be used with butter or other edible animal or vegetable fats or oils. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (d)Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added... | (d)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (e)Cottage cheese | (e)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (f)Cream; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added... | (f)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (g)Cream cheese spread; Cream cheese spread with (naming the added ingredients) | (g)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (h)Creamed cottage cheese | (h)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying agent | (h.1) (Naming the flavour) flavour | (h.1) Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying agent | (i)French dressing; Salad dressing | (i)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (j)Ice cream mix | (j)If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the *List of Permitted Food Additives with Other Purposes of Use,* the total combined amount not to exceed 5,000 ppm of the ice cream. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (k)Ice milk mix | (k)If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (l)Infant formula | (l)If used singly, the amount not to exceed 300 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or sodium carrageenan, the total combined amount not to exceed 300 ppm in the infant formula as consumed. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (m)Infant formula based on isolated amino acids or protein hydrolysates, or both | (m)If used singly, the amount not to exceed 1,000 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or sodium carrageenan, the total combined amount not to exceed 1,000 ppm in the infant formula as consumed. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (n)Lactose-free infant formula based on milk protein | (n)If used singly, the amount not to exceed 500 ppm in the infant formula as consumed. If used in any combination with alginic acid, ammonium alginate, calcium alginate, potassium alginate, sodium alginate, ammonium carrageenan, calcium carrageenan, carrageenan, potassium carrageenan or sodium carrageenan, the total combined amount not to exceed 500 ppm in the infant formula as consumed. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Thickening agent | (o)Mincemeat; Mustard pickles; Relishes | (o)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (p)Processed cheese spread; Processed cheese spread with (naming the added ingredients) | (p)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Stabilizing agent | (q)Sherbet | (q)If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (r)Sour cream | (r)If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list. | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
| Canada | Emulsifying, stabilizing or thickening agent | (s)Unstandardized foods | (s)Good Manufacturing Practice | List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents |
SOURCE
EU Commission
EU Food Contact Materials
EU FCM Substances
EU food-contact material rows and migration-limit fields.
| Jurisdiction | FCM no. | Ref no. | Substance | Use | SML | Regulation |
|---|---|---|---|---|---|---|
| European Union | 544 | 58400 | guar gum | additive/PPA | - | Regulation (EU) No 10/2011, Annex I |
SOURCE
JECFA
JECFA ADI
JECFA ADI Values
JECFA ADI records and evaluation years.
| Jurisdiction | Chemical name | JECFA no. | CAS | ADI | ADI upper | Function | Evaluation year |
|---|---|---|---|---|---|---|---|
| JECFA | GUAR GUM | - | 9000-30-0 | NOT SPECIFIED | - | THICKENER, EMULSIFIER, STABILIZER | 1975 |
| JECFA | GUAR GUM (clarified) | - | - | no_data | - | THICKENER, EMULSIFIER, STABILIZER | - |
SOURCE
ingredients
ghs classifications
Cross-Reference to Cosmetics / Chemicals / Pharma
Same-CAS public rows from adjacent Roots verticals where available.
SOURCE
Cross-vertical comparison
ingredients | ghs classifications
Cross-Vertical Regulatory Divergence
This substance has different regulatory treatment across food, cosmetics, and industrial use.
SOURCE
FAQPage JSON-LD
public food renderer rows
Frequently Asked Questions
Food-use, safety, ADI, and cross-vertical answers mirrored into FAQPage JSON-LD.
What is Guar gum used for in food?
Guar gum appears in food-use rows as: Antioxidant/Stabilizer; Emulsifier; Stabilizer; Thickener; Emulsifying, stabilizing or thickening agent.
Is Guar gum / E412 safe?
This page does not assign a standalone safety verdict; it renders public regulatory evidence. ADI/reference value: ADI NOT SPECIFIED mg/kg bw. EU status evidence: PUBLISHED. US/FDA evidence: GRAS.
What is the ADI for Guar gum?
Guar gum has this ADI/reference value in the food-safety tables: ADI NOT SPECIFIED mg/kg bw. Source: WHO JECFA.
Is Guar gum also used in cosmetics?
Guar gum has a same-CAS cosmetics cross-reference: Cyamopsis Tetragonoloba (Guar) Gum, EU status restricted.